I’d like to think of myself as somewhat of a pizza connoisseur. Then again my feelings for pizza are very similar to my feelings about sex: even when it’s bad, it’s still pretty good. Right?
I’m really pushing Dylan to get on the “building a wood fired pizza oven in the backyard is a great idea and amazing for resale value” bandwagon. He hasn’t budged. Between my constant pestering, searching for the best pizza in every city I visit, and what feels like weekly pizza nights at home, I know my way around a pizza.
I’ve tried out pizza doughs in the past, and most of them have been fine, but not great. That was until I ran across this recipe on the New York Times website. Thank you to Roberta’s Pizza in Brooklyn for providing me with the greatest pizza dough I’ve made at home to date. I promise to prepare you forever.
This recipe only calls for a few ingredients, as most doughs usually do, but one you will probably have to buy for this is 00 flour from Italy. You can get it on Amazon. I got mine at Jimmy’s, an old school Italian deli/grocer in the city. I may have also purchased the mandatory cannoli, along with an espresso. yolo
I prep mine the night before I plan to have pizza. Weigh all the ingredients, mix, knead, portion, cover with plastic wrap, and store in the fridge. The overnight proofing in the fridge makes the dough soft and super easy to work with the next day. I’m talking ZERO resistance.
Definitely check out this video with Sam Sifton to learn the tricks to shaping the perfect round pie.
Homemade Pizza Dough
- 153 grams OO pizza flour
- 153 grams all-purpose flour
- 8 grams fine sea salt
- 4 grams active dry yeast
- 4 grams olive oil
- 200 grams warm tepid water
- In a large bowl, combine both flours and salt.
- In a small mixing bowl, stir together about 1 cup (200 grams) warm tap water (100-110 degrees), the yeast, and the olive oil. Pour it into flour mixture. Knead with your hands until just combined, approximately 2-3 minutes, then let the mixture rest for 15 minutes.
- Knead the rested dough for 3 minutes until smooth. Cut the dough into 2 equal pieces and shape each into a ball. Place on a lightly floured plate and cover in plastic wrap and let it rest for 24 to 48 hours in the refrigerator.
- To make pizza, remove the dough from the refrigerator 30-45 minutes before you plan to shape it. Once the dough is at room temperature place each dough ball on a floured surface and use your fingers to stretch it, then your hands to shape it into a 12 inch round. Top with your desired toppings and bake.