Roberta’s Pizza Dough

I have posted this pizza dough recipe before, Where many of us are working from home, or avoiding dining out, it’s a good time to try making your own pizza.

I used to buy grocery store pizza dough for the convenience. I still love a hot Domino’s pizza showing up at my front door. Over the years I have discovered, how easy it is to make pizza dough. Making pizza dough requires few ingredients and, time and planning. I found this recipe in the NYT. There are many many many pizza dough recipes in the universe. They all require, flour, yeast, water, olive oil and salt. What differs is the ratios of these ingredients and the process of making the dough. Roberta’s recipe calls for 00 pizza flour. I have bought the Antimo Caputo Chef’s Flour on Amazon. I made last nights pizza with King Arthur Flour’s 00 pizza flour. Both brands worked well. You can also use only all-purpose flour in this recipe. The dough is a little stiffer, but it still works well. The key to making your own pizza dough is giving the dough time to develop flavor. Make it, at least, the night before you plan on using it. It will last in the refrigerator for several days. You can also freeze the dough after the first rise for future use, or gift it.

The process of making this dough is quick and easy. You either measure the ingredients or weigh them on a kitchen scale. The dough only needs a few turns in the bowl, in two steps. No messy kneading on a flour splattered counter. The first kneading creates a sticky dough. A few minutes later, you knead a relaxed, firmer dough. It’s amazing. Pizza dough is a science experiment that ends up edible. And, you CAN do it!

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 tsp.)

2 grams Rapid Rise yeast (3/4 tsp.)

4 grams extra-virgin olive oil (1 tsp. )

1 cup lukewarm water (approximately)

In a large mixing bowl, combine fours, yeast and salt. Stir to combine dry ingredients.

You will need a little less than 1 cup of warm water. It should be under 110 degrees or it will kill the yeast. If you’re not sure, let the warm water sit for a few minutes. Cool water won’t hurt the yeast, it will just take a little longer to start working. The amount of water can depend on temperature and humidity in your kitchen. Winters are drier and may require a little more water. Summers are more humid and require less water. If after you mix the ingredients you find there is some flour in the bottom of the bowl, add a few sprinkles of water at a time. You want just enough water for the ingredients to hold together.

Add the olive oil and lukewarm water to the flour mixture. Set a kitchen timer for 3 minutes. With your impeccably clean hands, mix the dry and liquid ingredients together. When it comes together, flour the dough over itself, and push down with the heel of you hand. Turn the bowl, and repeat. I don’t even do this for the whole three minutes. The dough will be sticky and your fingers with be doughy. It’s okay. Pull off what you can from your fingers. Let the mixture rest for 15 minutes. When you wash your hands, use cool water. It seems counterintuitive, but it works better than warm water. You will use cool water in your bowl when you’re done making the dough. Trust me.

After 15 minutes, you are going to set the kitchen timer for 3 minutes, and repeat the quick kneading process. Fold and turn the bowl. Nice and easy. It’s not a race. The dough should not be sticky. The yeast has started to work with the gluten in the flour. It will be easier to knead this time. After the three minutes, coat the same bowl with a little olive oil. I form a dough ball, and either lift it out of the bowl, or push it to the side. Put a little olive oil in the bowl and use the dough to coast the sides and bottom of the bowl. Cover the bowl with plastic wrap. I usually use a glass or ceramic bowl. You can cut it into 2 equal pieces and shape each into a ball. It depends on what pan you will be using and how many people you are feeding . I use a cookie sheet for my and do not divide the dough. You can still use 1/2 the recipe on a cookie sheet, for a smaller pizza. This dough also freezes well. This is the perfect time to put in a ziplock back and pop into the freeze. When you use the frozen dough, let it rise in an oil coated bowl. Don’t defrost it in the ziplock bag. Rookie mistake.

If you are using the dough the same day, let it rise for 3 to 4 hours at room temperature. If you using it a different day, and/or want the dough to develop more flavor, place the covered dough in the refrigerator. It will continue to rise, slowly in the refrigerator. The day you want to use it, let it sit at room temperature for about 3 hours. It will rise a little more. After reading the comments, I let it sit for a 1/2 hour on the counter just to make sure it the dough will rise. The plastic wrap will get cloudy and the dough will spread out. I won’t lie, it kinda excites me to see that and to know I made dough! Even after years of making yeast breads, the rise is exciting. As the dough rises, it will bubble. Bubbles are good, it means the yeast is working and developing flavor.

I like to use a cookie sheet for my pizza in my oven heated to 425 degrees. I use a little olive oil to coat the pan and sprinkle a little corn meal. The dough usually stretches to almost the edge of the pan. I don’t use corn meal near the edges as it will burn if there is no dough over it.

I put the dough in the center of the pan and gently stretch it out. Here is where you will need some patience. This dough stretches beautifully, you just have to take your time and work with it. I put a little olive oil from the pan on my finger tips. I gently push the dough from the center, towards the pan edge. Don’t get ambitious and use the palm of your hand. It will break the dough and the dough will stick to your hand. Let it rest for a minute and push it outward a little more. You may have some patches that look thin. It’s ok. The dough will rise more when it cooks.

Once you stretch it out, you can add your pizza sauce. I like to make mine. I use a small can of tomato paste, one small grated onion, water and oregano. I heat the grated onion in olive oil until it starts to become translucent on medium heat. I sprinkle a little salt over the onions. Then I add the can of tomato paste and stir it into the onions. I use the tomato paste can to add water. I start with half a can of water, and stir. If you want more sauce, add another 1/2 can. This makes enough for two pizzas. You can even water it down a little more. I add some oregano and let it simmer for a couple of minutes. Sauce done! You can make it ahead of time and store in the refrigerator until you need it.

Add your toppings and bake. I like my cheese to really melt and the bottom of the crust to start to brown. I slip a spatula under the pizza to peek at the bottom of the crust. Enjoy your hot pizza!

Here is the original recipe. I like to read the comments to get ideas.

Pizza Dough 101

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I’ve made and bought a lot of pizza dough. This one is a keeper. I stumbled upon this recipe in the New York Times Cooking section. It’s called “Roberta’s Pizza Dough.” It’s from a restaurant in Brooklyn, so how can it be wrong?  The secret to this pizza dough is the flour used. To get a more elastic and flavorful dough, they use 00 flour. This is a superfine Italian flour that has high levels of protein and approximately 12.5% gluten. Gluten levels are controlled by the selection of different wheats for processing. The gluten and protein levels appear to vary somewhat between brands. They all are finely milled. The original recipe includes weights. I don’t have a scale so I went by measurements.  It’s a little finicky about the measurement of flour. I read in the comments that you could do equal parts. I’ve always followed the recipe. There is also a video demonstration on how to make it. I strongly suggest you watch it. It’s a simple recipe that requires only one tool…..your hands. You don’t need a mixer or food processor to make this. It keeps in the fridge for up to a week, and it freezes well. I didn’t think it would make a difference but it does. As my grandmothers would say, “Feel the dough.”  It’s much lighter than doughs made with all-purpose flour. It doesn’t pull back when you stretch it out in a pan. It feels more delicate. It’s delicious.

Let’s make some pizza!

1 cup plus 1 tablespoon 00 flour

1 cup plus 1 tablespoon and 2 teaspoons of all-purpose flour

3/4 tsp. yeast

1 tsp. fine sea salt (3/4 tsp. kosher salt is what I used)

1 tsp. extra-virgin olive oil

In a large mixing bowl, combine the flours and salt. To measure the flour, scoop flour into measuring cup. Don’t dig down into the flour container with the measuring cup. The amounts are different. I level off the measuring cup with the flat side of a knife.

In a small mixing bowl, stir together lukewarm tap water, yeast and olive oil. I used the rapid rise yeast, so I mix it in with the flours. Make sure the water is under 110 degrees. If you don’t have a thermometer to measure it, pour warm water into the measuring cup and let it sit for 20 minutes. If it’s too hot, the water will kill the yeast. Cooled water will just add to rising time. This recipe called for a little less than one cup of water. I found it works best at the halfway mark between 3/4 and 1 cup. Look at the glass measuring cup at eye level. I found the dough worked better with this amount of water. Pour the liquids into the flour mixture. I cupped my hand and just stirred it until it all came together. Knead it in the bowl for about 3 minutes, after it comes together. Let the mixture rest for 15 minutes. Set a timer!

Knead the rested dough for another 3 minutes, in the bowl. I read in the comments to let it sit on the counter for a half  hour at this point. The yeast starts to work its magic. After a half hour, you cut the dough into half if you’re making two 12″ pizzas. I use a cookie sheet, so I don’t divide my dough. I leave it in the bowl, covered with plastic wrap. I usually do this the night before I want to use the pizza dough. I put it in the fridge overnight. Take it out at least one hour before using it. To hurry up the rising process, I turn my oven on to 200 degrees, and place the covered glass bowl on the stove top. The heat comes up from the oven and helps the dough rise, faster. You can take it off and put it on, if the glass bowl feels too hot. If you have the time, you can let it rise on the counter, still covered, for a couple of hours.  I like to see the dough bubble. If you are using it the same day, let it rise at room temperature for up to 4 hours. The dough pictured below was just a little mound that barely covered the bottom of the bowl. Yeast is magic! It’s a great science experiment.

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I put a coating of olive oil on my pan. Sometimes I sprinkle cornmeal on the pan (cookie sheet) too. Make sure it’s only under the pizza or the cornmeal will burn. It’s optional. My mother uses oiled glass pie plates. Place the dough in the pan and gently stretch it. It’s elastic, but it doesn’t pull back as much as other doughs. Slowly stretch the dough to the edge of the pan. I like to start in the middle and stretch it outward. Once it’s where you would like it to be, put on your sauce, cheese, and other toppings, then bake. I like to bake it between 400-425 degrees for about 15-20 minutes. I like the edges a light brown. I slip a spatula under the pizza and look to see how golden the bottom of the crust is. It usually sets off the smoke detectors if it’s any higher. The oil is the culprit. The sounding smoke detectors are like a dinner bell in my house. The dough is crisp, light and delicious. Let me know if you like it too.

 

I’m saucy. Are you?

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The other night we grilled pizza for dinner on the Big Green Egg. We each put our favorite toppings on our pizzas. I love using fresh mozzarella on my pizza as well as caramelized onions. This pizza has some pepperoni.

I’ve never been a fan of store-bought pizza sauces. Growing up we used to sauté some onions in olive oil and then add paste and some seasonings. I’ve found a recipe that’s close to my childhood recipe but doesn’t require any cooking.

 

First you need to make a base. This base is actually called Garlic Bread Seasoning. You probably have most of the ingredients in your spice cabinet. If you make garlic bread, this is sprinkled over the bread before it is baked. You can make several batches of pizza sauce from this base.

 

2 tsp. Kosher salt

2 TBSP. garlic powder (not garlic salt)

2 tsp. dried oregano

2 tsp. dried basil

2 tsp. dried marjoram

2 tsp. dried parsley

¼ cup powdered Parmesan cheese (found near the tomato sauce in a plastic canister)

 

Mix all of these ingredients together in a small plastic container. It smells divine. I suggest storing this in the fridge because of the cheese.

You will use some of this base in the pizza sauce.

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Pizza Sauce

1 6 ounce can of tomato paste

6 ounces of water (use tomato paste can)

2 TBSP. Garlic Bread Seasoning

¾ tsp. onion powder

¼ tsp. red pepper flakes

 

Place tomato paste in a medium-sized bowl. Slowly add the water, stirring until combined. You can add more water to thin it out if you prefer. Add in the other ingredients and let stand until you are ready to use it. This sauce also freezes well. I sometimes like to make it without the cheese in the base. Just depends on my mood.

I usually make my pizzas on a cookie sheet when I cook them inside. This makes more than enough for one big pan of pizza which uses one pound of dough. It just depends on how saucy you like your pizza.