ROBERTA'S PIZZA DOUGH

Roberta's Pizza Dough image

Provided by ersmedstad

Time 20m

Yield 2 12" Pizzas, 2 serving(s)

Number Of Ingredients 6

153 g of 00 flour (1 cup plus 1 tbspn)
153 g all-purpose flour (1 cup plus 1 tbspn and 2 tsp)
8 g fine sea salt (1 tsp)
2 g active dry yeast (3/4 tsp)
4 g extra-virgin olive oil (1 tsp)
220 g of luke warm water

Steps:

in a large mixing bowl combine the two types of flour and the salt.
In a small mixing bowl, stire 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 - 4 hours at room temperature or for 8 - 24 hours in the refrigerator. If you refrigerate the dough, remove it 30-45 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. Brush surface of each spread out pizza dough with olive oil, then top it with favorite toppings and bake. The olive oil helps keep the sauce from soaking into the dough and making it soggy.
I suggest arugala on top of the pizza when it comes out of the oven.
Cook at 450 deg F for 10-15 minutes or better yet, as hot as the oven will go for something less than that.