Roberta’s Pizza Dough
Compliments of: Litehouse Pools & Spas
- 153grams 00 flour (1 cup plus 1 tablespoon)
- 153grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
- 8grams fine sea salt (1 teaspoon)
- 2grams active dry yeast (3/4 teaspoon)
- 4grams extra-virgin olive oil (1 teaspoon)
- Nutritional analysis per serving (2 servings)
577 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 117 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 16 grams protein; 803 milligrams sodium
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (about 1 cup) 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, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Adapted from “Roberta’s,” by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock