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. Our Greatest Pizza Recipes
Provided by Sam Sifton
Categories dinner, lunch, pizza and calzones, main course
Time 20m
Yield Two 12-inch pizzas
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (a little less than 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.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 104 grams, Fat 4 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 0 grams
RESTAURANT STYLE PIZZA DOUGH RECIPE BY WEIGHT
I have looked for a couple of years for a good restaurant style pizza dough recipe I could make at home. Most of the recipe's I had tried tasted like bread, not pizza dough. This is the closest I have found to a great dough recipe! Please note Recipe is by weight, you will need a scale. Measuring by weight allows exact measurement and can be duplicated perfectly each time. The recipe is based on 65%-68% hydration. Salute to Forno Bravo for the recipe.
Provided by Dad the cook
Categories Low Cholesterol
Time 1h47m
Yield 2 16 'pizza's, 16 serving(s)
Number Of Ingredients 5
Steps:
- Place water and sugar in mixing bowl, stir to combine and add the yeast. Allow yeast to sit until it starts to bubble 10 minutes or so. Then add the flour and salt.
- Run mixer on low speed for 2 minutes or until combined. Then run on medium for 10 minutes.
- Remove the dough from the bowl and form it into a ball. Place the dough in another bowl or even a gallon ziploc bag, and rub olive oil on it to keep it from drying out.
- Let it rest for 1 1/2 hours or until double in size.
- Preheat oven to 500 degrees.
- Cut the dough in half for two regular pizza's or cut it into 4 pieces for thin crust pizza's.
- Roll out the dough and place your favorite toppings on it.
- Bake at 500 degrees for about 10-12 minutes. For a pizza with heavy or a lot of toppings, par bake the crust for about 4-5 minutes.
- Note (I use a pizza stone and preheat the oven for atleast 30 minutes.). I hope you enjoy this recipe!
RESTAURANT-STYLE PIZZA
In an effort to copy the flavor of a popular restaurant pizza, I came up with my own crust recipe. The dough is so easy to work with and turns out every time.-Kay Isaac, Stacyville, Iowa
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, dissolve sugar and yeast in water. Add butter, shortening, salt and 2 cups flour; mix until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Sprinkle cornmeal into a greased 14-in. pizza pan. Press dough onto the bottom and up the sides of the pan. Brush with oil. , Bake at 350° for 18-20 minutes. Spread spaghetti sauce over crust. Top with beef and cheese. Bake 10-15 minutes longer or until the crust is golden and the cheese is melted.
Nutrition Facts :
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