Roberta’s Pizza Dough

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. <a href="http://cooking.nytimes.com/68861692-nyt-cooking/807163-our-greatest-pizza-recipes">Our Greatest Pizza Recipes</a>

Category: Bread

Cuisine: not set