Roberta's of Brooklyn Pizza Crust

Roberta’s Pizza Dough

Makes 2 pizzas (or 4 minis)

INGREDIENTS

1 cup plus 1 tablespoon of 00 flour

1 cup plus 1 tablespoon and 2 teaspoons of all-purpose flour

1 teaspoon fine sea salt

¾ teaspoon active dry yeast

1 teaspoon extra-virgin olive oil

1 cup lukewarm water

extra flour

 

METHOD

1. Mix the lukewarm water, yeast, and olive oil in a small bowl. Set aside.

2. Mix the two flours and the salt in a larger bowl.

3. Pour the water and yeast mixture (from step 1) into the flour mixture and mix by hand (or with a wooden spoon) until well incorporated (i.e. no more dry flour).

4. Knead the dough for 3 minutes. Then let rest for 15 minutes.

5. Knead the dough for another 3 minutes. It should now feel like the texture of your earlobe. (Weird, I know, but accurate.)

6. Divide the dough into 2 equal portions. Shape into dough balls.

7. Heavily flour a dish for the rise. Place the dough balls in your dish with some room between them (because they'll grow) and cover with cling wrap or a damp tea towel.

8. Let the dough rise for 8-24 hours in the fridge (or until the dough has about doubled in size). If you can't wait that long, let it rise at room temperature for 3-4 hours.