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Roberta's Dough

A simple two-flour pizza dough, made with 00 and all-purpose flour, that rests for hours and makes two 12-inch pizzas.

Makes Two 12-inch pizzas
pizzadoughitalianbaking
Illustration of Roberta's Dough
Illustration

Ingredients

  • 153 g 00 flour, 1 cup plus 1 tbsp
  • 153 g all-purpose flour, 1 cup plus 1 tbsp and 2 tsp
  • 8 g fine sea salt, 1 tsp
  • 2 g active dry yeast, 3/4 tsp
  • 4 g extra-virgin olive oil, 1 tsp
  • 200 g lukewarm tap water, a little less than 1 cup

Steps

1Make the dough

  1. Add 153 g 00 flour to a large mixing bowl.
  2. Add 153 g all-purpose flour.
  3. Add 8 g fine sea salt and stir to combine.
  4. Pour 200 g lukewarm tap water into a small mixing bowl.
  5. Stir in 2 g active dry yeast.
  6. Stir in 4 g extra-virgin olive oil.
  7. Pour the yeast mixture into the flour mixture.
  8. Knead with your hands until well combined, approximately 3 minutes.
  9. Let the mixture rest for 15 minutes.
  10. Knead the rested dough for 3 minutes.
  11. Cut the dough into 2 equal pieces.
  12. Shape each piece into a ball.

2Let the dough rise

  1. Place the dough balls on a heavily floured surface.
  2. Cover with a dampened cloth.
  3. Let rest and rise for 3 to 4 hours at room temperature, or for 8 to 24 hours in the refrigerator.

3Shape and bake

  1. Place each dough ball on a heavily floured surface.
  2. Use your fingers to stretch it.
  3. Use your hands to shape it into rounds or squares.
  4. Top the dough.
  5. Bake.