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. At this point you have two options-- if you need to make the pizzas same day, you can allow your dough balls to rise in floured, covered bowls for 4 hours at room temperature. By this point, they will have doubled in size (you'll know they're fully proved when you press your finger into the dough and the indent fills back in about halfway).
HOWEVER, I highly recommend cold fermenting the dough for 48 hours in the fridge. This results in a far superior crust (crunchy crispety on the outside, more pillowy on the inside). When ready to bake pizzas, remove from the fridge for 2 hours and let rest at room temperature. Note, I tend to oil my fingers when stretching and shaping the dough into rounds.
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