ROBERTA'S PIZZA DOUGH- NY TIMES

ROBERTA'S PIZZA DOUGH- NY TIMES image

Yield 2 12-inch pizzas

Number Of Ingredients 5

153 g 00(pasta) flour (1C plus 1T)
153 g all-purpose flour (1C plus 1T and 2t)
8 g fine sea salt (1 t)
2 g active dry yeast (3/4 t)
4 g extra-virgin olive oil (1 t)

Steps:

1. In a large mixing bowl, combine flours and salt. 2. In a small mixing bowl, stir together 200g (about 1 C) 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. 3. 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.) 4. 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.