I tried a new pizza dough recipe this past weekend – mostly due to my lack of planning. I oftentimes start putting the dough together the night before to allow the yeast to essentially knead the dough with a long fermentation. However I forgot to do this so woke up on Sunday realizing I needed a quicker recipe. I have done my usual same-day bread recipe for pizza dough but was wondering if there was another option. After some google searching, I settled on a recipe that sounded fairly simple yet good. This recipe is adapted from Roberta’s (a well-known pizzeria in Brooklyn, NY). I didn’t have any 00 flour so just used AP flour for the entire recipe.
- 306 g AP flour
- 8 g fine sea salt
- 2 g active dry yeast
- 4 g olive oil
- 200 g warm tap water
I combined the flour and salt in a mixing bowl. In my measuring cup, I combined the warm water, olive oil and dry yeast. I allowed the yeast to bloom for a few minutes before mixing it with the flour/salt mixture. I kneaded/mixed the dough in the bowl for 3 minutes.
I then covered the bowl with a towel and let it sit for 15 minutes.
I proceeded to knead the dough again for 3 minutes within the bowl. I was a bit surprised how much the dough had formed up into a cohesive ball.
Earlier in the day I had made some pasta so had a large sheet of parchment paper on the counter that was floured.
So I just took the dough and placed it on the parchment paper, divided the dough in half, and formed two balls.
I let the dough rest under a towel (I used my water bottle sprayer to mist the top to maintain moisture) for about 3 hours. The dough continued to rise.
I preheated my oven to 545F. I took one ball of dough and on a well-floured countertop flattened the dough out into a pizza shape. I then topped it with marinara, mozzarella, mushrooms, zucchini.
About 1-2 minutes before the pizza was done, I removed it and topped it with some prosciutto.
The above recipe makes 2 good-sized pizzas. I did like this recipe because the dough seemed sturdier than ones I’ve made in the past. It was easy to create the pizza shape and didn’t rip/tear like some of the ones I’ve created. Overall I thought the taste was decent.