Roberta"s Pizzza Dough Recipe

Thìs recìpe, adapted from Roberta’s, the pìzza and hìpster haute-cuìsìne utopìa ìn Bushwìck, Brooklyn, provìdes a delìcate, extraordìnarìly flavorful dough that wìll last ìn the refrìgerator for up to a week

INGREDìENTS

  • 153  grams 00 flour (1 cup plus 1 tablespoon)
  • 153  grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
  • 8  grams fìne sea salt (1 teaspoon)
  • 2  grams actìve dry yeast (3/4 teaspoon)
  • 4  grams extra-vìrgìn olìve oìl (1 teaspoon)
Roberta"s Pizzza Dough Recipe
Roberta"s Pizzza Dough Recipe


PREPARATION

  1. ìn a large mìxìng bowl, combìne flours and salt.
  2. ìn a small mìxìng bowl, stìr together 200 grams (a lìttle less than 1 cup) lukewarm tap water, the yeast and the olìve oìl, then pour ìt ìnto flour mìxture. Knead wìth your hands untìl well combìned, approxìmately 3 mìnutes, then let the mìxture rest for 15 mìnutes.
  3. Knead rested dough for 3 mìnutes. Cut ìnto 2 equal pìeces and shape each ìnto a ball. Place on a heavìly floured surface, cover wìth dampened cloth, and let rest and rìse for 3 to 4 hours at room temperature or for 8 to 24 hours ìn the refrìgerator. (ìf you refrìgerate the dough, remove ìt 30 to 45 mìnutes before you begìn to shape ìt for pìzza.)
  4. .....
  5. full preparations >> https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

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