Pizza Dough
Pizza Dough
I've tried a number of pizza dough recipes in the last few months and this is the best so far-- a very slightly simplified version of the recipe used at one of my favorite NYC pizza joints, Roberta's. Using bread flour is key if you can find it!
Ingredients
- 1 1/2 cup Bread Flour
- 1 1/2 cup All Purpose Flour
- 1 1/2 tsp Kosher Salt
- 1 1/4 cup Lukewarm Water
- 1 tsp Active Dry Yeast
- 1 1/2 tsp Olive Oil
Instructions
In a large mixing bowl, combine flours and salt. In a small mixing bowl, stir together 1 1/4 cup of lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes—if you need to add another tsp of water to the mix to collect all that flour, that’s fine. Let the mixture rest for 15 minutes.
Then knead rested dough for 3 minutes until smooth and elastic and shapes easily into a ball of dough.
Cut into two pieces and shape each into a ball. Place on a heavily floured surface or in separate bowls, cover, and let rest and rise for 3 to 4 hours at room temperature until doubled in size. You can also refrigerate for 8 to 24 hours-- just be sure to remove it 30 to 45 minutes before you begin to shape it for pizza.
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