{"id":"9f113379-4d76-45e2-84a9-08392e4f5fc4","url":"https://recipestripper.com/recipes/9f113379-4d76-45e2-84a9-08392e4f5fc4","source_url":"https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough","title":"Pizza Dough","description":"This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Sam Sifton","servings":2,"servings_text":"2 12-inch pizzas","prep_time":"PT5M","cook_time":"PT25M","total_time":"PT3H30M","ingredients":[{"text":"153 grams 00 flour (1 cup plus 1 tablespoon)","item":"00 flour","quantity":153,"unit":"g","preparation":"1 cup plus 1 tablespoon"},{"text":"153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)","item":"all-purpose flour","quantity":153,"unit":"g","preparation":"1 cup plus 1 tablespoon and 2 teaspoons"},{"text":"8 grams fine sea salt (1 teaspoon)","item":"fine sea salt","quantity":8,"unit":"g","metric_alternate":{"quantity":1,"unit":"tsp"}},{"text":"2 grams active dry yeast (¾ teaspoon)","item":"active dry yeast","quantity":2,"unit":"g","metric_alternate":{"quantity":0.75,"unit":"tsp"}},{"text":"4 grams extra-virgin olive oil (1 teaspoon)","item":"extra-virgin olive oil","quantity":4,"unit":"g","metric_alternate":{"quantity":1,"unit":"tsp"}}],"instructions":[{"number":1,"text":"In a large mixing bowl, combine flours and salt."},{"number":2,"text":"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."},{"number":3,"text":"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.)"},{"number":4,"text":"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."}],"date_published":"2026-10-29T23:42:15.109539+00:00","date_modified":"2026-10-29T23:42:15.109539+00:00"}