Pizza

$ 20.00
1 servings
Spicy Level:

This recipe is adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, that we loved to visit when our eZ US office was located really close to it.

Dietary restrictions

Gluten

Roberta’s pizza dough:

  • 153 grams of 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)

For this special recipe we love we are following the instructions offered by http://www.nytimes.com/2014/04/09/dining/a-little-pizza-homework.html

To make pizza dough:

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.