Homemade Pizza Dough
This is amazing. Very easy and very nice, thin crust. Roberta's pizza dough, as published in NYT many years back.
TOTAL TIME 20 minutes plus at least 3 hours' rising.
YIELD 1 batch makes 2-12" pizzas
Bread
Machine
1X 2X 3X 1X Ingredient
153g 306g 450g 200g All purpose flour
153g 306g 450g 200g “00” flour
200g 400g 600g 262g Water
2g (¾ tsp) 4g 6g 1 tsp Yeast
8g (1 tsp) 16g 24g 10g Salt
4g (1 tsp) 8g 12g 5g Oil
PREPARATION - BREAD MACHINE
- Add ingredients to the bread machine in the following order:
Water, Olive oil, Flours, Salt, and Yeast. - Use the dough setting. I try to use the regular dough setting which takes 2 hours, but if I'm running late or making multiple batches, use Quick Dough setting and let it rise in the fridge for better texture.
- 1 hour before baking, take the dough ball out and split into 2 pieces. Spread using fingers into a rough circle. Cover with a damp towel and let it rest for 20 minutes. Stretch the dough into a larger circle with hands or a rolling pin. Let rest for another 15 mins. Stretch again using a rolling pin into a larger circle, 12-14".
PREPARATION - MIXER
- 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 another 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.
NOTE Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
