Roberta's acclaimed pizza dough recipe in Brooklyn
For the dough:
Make the dough: In a large mixing bowl, combine 153 grams 00 flour, 153 grams all-purpose flour, 8 grams Diamond Crystal Kosher Salt, and ½ teaspoon instant yeast.
Form a well in the center of the flour, and pour in 1 teaspoon extra-virgin olive oil and 202 grams lukewarm tap water. Using your hands, or a wooden spoon, Slowly begin incorporating the wet ingredients into the flour mixture.
Mix: Knead the dough for about 3 minutes, just until a shaggy, sticky mass forms. At this point, the dough does not need to be smooth by any means, but it should not have any dry spots.
Autolyse: Wipe the bowl clean, shape the dough into a large ball, and place it back into the bowl. Cover with plastic wrap and let the dough rest for 15 minutes.
Knead: On a well-floured surface, knead the rested dough for 3 - 5 minutes until smooth and tacky (a little bit of stickiness is okay).
TIP: The dough will be quite sticky as you first begin kneading, but over time it should smooth out. You may need a bit more or less flour depending on the humidity of your kitchen.
Divide and Shape: Divide the dough into two equal pieces using a knife or bench scraper.
Working with one ball at a time, gather the corners of the dough towards the center. Once you've gathered the edges and formed a rough spherical shape, pinch the center of the dough where all the gathered edges meet. This will seal the dough and create a "seam", kind of like a ball of mozzarella.
Place the dough on your work surface with the seam side facing down. Gently cup the dough with both hands, lightly pressing it against the work surface as you rotate it in a circular motion.
This motion helps create a smooth, round shape. As you continue to rotate and cup the dough, you'll notice it tightening and becoming smoother. If you have any rough edges or seams, you can gently tuck them under the dough ball to smooth them out.
Repeat with the remaining dough ball.
Chill and Proof: Grease a proofing container with a little olive oil, add the dough balls, and cover. Transfer to the fridge to proof for 24 - 48 hours.
TIP: Make sure to grease your lid (or plastic wrap) with oil to prevent sticking.
For baking (classic Margherita pizza):
Prep Oven: Place your baking tool of choice (stone or steel) over a rack set on the bottom-third of the oven. Place the top rack 5 - 6 inches from the broiler. Preheat your oven to its highest temperature (likely somewhere between 500?/260? and 550?/288?) for at least 45 minutes.
Thaw: Remove the dough balls from the fridge and thaw to room temperature, about 45 minutes.
Flour: In a shallow bowl, combine about ½ cup semolina flour and ½ cup 00 flour. Remove one dough ball from the container and dip it in the flour mixture. Transfer the dough to a wooden cutting board or pizza peel.
Stretch and Shape: Gently press along the outer edge of the dough to create a crust rim, about ?-inch from the border.
Position your knuckles along the inner edge of the dough and gently stretch it in a circular motion until it reaches the desired size.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 242 | ||
Calories from Fat: 143 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 54.8mg | 17 % | |
Sodium 548.3mg | 19 % | |
Potassium 113.3mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.1g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 242
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