Best Robertas Pizza Dough Ny Times Recipes

QUICK PIZZA DOUGH

Steps:

• Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
• Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
• Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
• Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
• Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

ROBERTA'S PIZZA DOUGH

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.

ROBERTA'S PIZZA DOUGH WITH STORE-BOUGHT YEAST

Steps:

• In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
• After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
• Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass.
• Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure-which means a chewy, pliable crust-and flavor.