Robertas pizza dough recipe

This is my all-time favorite pizza dough. It only takes a few minutes to mix up and does all the work of building flavor and rising in the refrigerator overnight while you relax and go about your normal business! The dough is mixed and kneaded by hand-part of the fun, in my opinion-but you could mix it in your stand mixer if you wish, robertas pizza dough recipe. This recipe does use a combination.

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

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. Being a living thing, your dough is going to react to actions. Your options for commercial yeast are fresh or active dry. We like it. In a bowl, thoroughly combine the flour and salt and make a well in the center.

Then I let it finish baking, another minutes. Absolutely delicious! Place in the fridge for hours.

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.

As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Featured in: A Little Pizza Homework. Learn: How to Make Pizza. Log in or sign up to save this recipe. In a small mixing bowl, stir together 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. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball.

Robertas pizza dough recipe

They were kind enough to share it with us here. If you don't have a mixer, don't worry. The batch is small enough that it's easy to mix by hand. Be sure to keep some "bench flour" on hand to dust your hands and prevent dough from sticking to them.

Slow cooker central

I highly recommend using a kitchen scale to measure the ingredients because flour can vary a lot by the way you measure it. This is my all-time favorite pizza dough. Savor the appealing smell of pesto , adding a unique and delicious topping to your pizza experience. And we still tinker with it. My weight measurement for 1 teaspoon of Diamond Crystal kosher salt was approximately 2 grams. Transfer pizza from peel to stone or place baking sheet in the oven. Anyone can view them - even nonsubscribers. Step 4 Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. It also produces crispy exterior with a light interior. I refrigerated the rest and let it slowly rise in the fridge and used it the next day. Preparation Step 1 In a bowl, thoroughly combine the flour and salt and make a well in the center. I like to alternate between my conventional oven at standard temps and my outdoor Kamado smoker that can reach high temps! I suspect people complaining about their dough being too wet or too sticky are adding a full cup of water, or just too much water. Saucy Selections: 3. Since this recipe is relatively thin crusted, make sure to not overload the toppings to avoid casualties during the oven transfer process.

Do you want to learn how to make a tasty, crispy, and, worldwide famous pizza at your home? What are you waiting for?

If you are new, or not, to hand mixing dough for anything, you need an "Original Danish Dough Whisk. Easy Waldorf Salad Lidey Heuck ratings with an average rating of 4 out of 5 stars Mar I made lots of pizza dough recipes but for me, this one is the very best by far. It should be affordable and fast. This works like a charm for me. Comments This sounds great. Making pizza dough at home is easier than you may think, and it doesn't require the same meticulous attention to detail as more finicky bread recipes. While this post is really about pizza dough , I do have a few words of advice for the rest of the process. This recipe does use a combination. Porcupine Meatballs Lidey Heuck ratings with an average rating of 4 out of 5 stars No peel? I love this recipe and have made it many, many times. In a large mixing bowl, combine flours and salt. Mark as Cooked Log in or sign up to mark this recipe as cooked.