Robertas pizza dough recipe

This is my all-time favorite pizza dough.

Welcome to my blog. I love to entertain and cook meals that are involved enough to fulfill my love of cooking and baking, but will also allow me to spend time with my family and friends. The outside walls are cement and covered in graffiti and stickers, but when you enter a large and open space appears with a kitchen in the back and a brick oven in the front with usually two dudes making these individual sized but not too small pizzas topped with incredible toppings you would never think to add to a pizza. Their crust is scorched the good kind and bubbly, chewy and crisp in all the right places, and the slices melt in your mouth. I have to admit I have cheated and used this dough the same day, but if you want the best flavor, make this dough when you want to have the pizza the next day, because the flavor will improve if you let it rest in the fridge for days.

Robertas pizza dough recipe

I could write thousands of words about pizza. I would probably mention that Bon Appetit video series that pizza people like to talk about. To me, pizza should be playful, creative and really tough to mess up. It should be affordable and fast. If you spend an hour on Google or talking with that friend who makes pizza, you may feel intimidated by the process. The recipe makes two dough balls, enough for four people to have pizza or for two to have it two nights in a row. While this post is really about pizza dough , I do have a few words of advice for the rest of the process. No, you do not need special equipment to make pizza. There are two items that go a really long way. In the toppings department, just about anything goes! Start with a wet base red sauce , pesto, mascarpone and add stuff on top. Since this recipe is relatively thin crusted, make sure to not overload the toppings to avoid casualties during the oven transfer process. If you like browned cheesy spots, use a low-moisture mozzarella. For more detail, you might consider buying The Elements of Pizza by Ken Forkish, or at the very least watching those Bon Appetit pizza videos. You are a pizza person now after all.

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And we still tinker with it. A true Neapolitan pie is so waifish that you have to eat it with a fork and knife. We think eating with your hands beats eating with a fork. So while our pizza is relatively thin, the crust is sturdy and chewy. You have to work with dough a few times to get a feel for how the way you handle it affects the texture. By combining yeast with flour and water, you create a living thing.

Spread thinly on a baking sheet, it becomes the base of a delicious thin-crust pizza that embodies Italian cuisine and pleases palates all over the world. Creating the ultimate pizza dough masterpiece takes a touch of finesse and a dash of know-how. Use deliberate, light motions to promote the formation of gluten without going overboard in terms of exertion. A carefully worked dough results in a crust that is just the right amount of chewy and delicate, taking the experience of eating pizza to new culinary heights. Whether you go for the ageless charm of a classic tomato-based , the opulent creaminess of pesto, or the daring creativity of garlic-infused blends, the right sauce can take your pizza from delicious to spectacular. Try blending different flavors and textures to create pizzas that entice the senses and satisfy all palates. Regarded as the king of pizza cheeses , mozzarella needs to be a sacred ingredient in whatever pizza-making you do. Take care to use only the best and freshest mozzarella, and explore the magic of buffalo mozzarella to give your dish a true Neapolitan flavor. Allow it to blend in with the dough so that each delicious mouthful creates a symphony of aromas that entices the palate.

Robertas pizza dough recipe

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I tried olive oil on one and that helped. Finish baking as usual. Delve into the realm of flavors as you experiment with different pizza sauce variations and unleash your creativity with an array of toppings. If you're going any longer than 4 hours, put it in the fridge. Knead for 3 to 4 minutes until the dough is smooth and easily forms a ball. Tips: don't let the dough rise at room temp for longer than hours, it will become difficult to stretch and tough. If you don't use it right away, it can stay in the fridge for up to a week as long as you punch down and knead it once every day or two. Leave a comment. I use weight for everything — including the water grams. You have to work with dough a few times to get a feel for how the way you handle it affects the texture. Masterful Mozzarella: 4. Cover the dough tightly in plastic wrap.

As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Featured in: A Little Pizza Homework.

Mindful Kneading: 2. The book also has you use the broiler towards the end of cooking for some charring on the crust. I had my 16 year old son make this dough last night. Spread thinly on a baking sheet, it becomes the base of a delicious thin-crust pizza that embodies Italian cuisine and pleases palates all over the world. This works like a charm for me. When you are ready to use, remove the dough from the refrigerator at least 30 minutes before forming your pizza. This produces a thin, chewy crisp with lots of air bubbles-perfect for Neapolitan pizzas of all kinds. Save Log in or sign up to save this recipe. Some people worry I just had this thought while making the dough now.