This is basically all you need to make the highest quality pizza dough at home.
When I discovered how easy it is to make pizza at home, I inserted a weekly pizza night into our dinner rotation. Add to that the fact that it is a shared activity with your kids (who doesn’t love making a pie and pouring cheese all over it?) and the fact that the whole cooking process takes… oh… about 10 minutes, and it’s a miracle we don’t have pizza every night.
For about a year, I have been ordering frozen dough from Fresh Direct. It comes in the perfect size and it absolutely eliminates the need for any skill whatsoever. But then I saw this recipe for home made dough by the pizza gurus at Roberta’s and I found myself seized with the urgent desire to Make. My. Own. Dough. From. Scratch.
I put it off for a few weeks, and then it took me a minute to track down 00 flour (a special Italian finely ground variety) but once I had my hands on that I was off to the races. And the thing is… the dough was DELICIOUS. And really easy. Beyond really easy. I’m sure I have loads of room for improvement, but even my most basic beginner version comes in head and shoulders over the frozen stuff we’ve been eating up till now.
Here’s are my first two balls of pizza dough, all mixed up and ready to rise.
I found the recipe on NY Times Cooking, and I got my confidence to go for it after watching the video that goes with it. All you need is time for the dough to rise– either overnight in the fridge or 3 – 4 hours on the counter.
All risen up and ready to go!
And then the rest is just tomato sauce, cheese and maybe some onions…
As usual, I started eating before I remembered that I should photograph the finished product. So here is most of my pizza, which was a delicious small cheese with onions.
Here’s the recipe if you can’t deal with clicking through to the Times…
Roberta’s Pizza Dough
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (about 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.
I used the standard measurements (couldn’t deal with grams) and it all worked out fine… Oh and if at all possible, pre heat the cookie sheet or cast iron pan or pizza stone before you slide on the pie. It makes the world of difference.