ROBERTA’S PIZZA DOUGH RECIPE – NYT COOKING
Provided by: Sam Sifton
Total time: 20 minutes
Yield: Two 12-inch pizzas
|153 grams 00 flour (1 cup plus 1 tablespoon)|
|153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)|
|8 grams fine sea salt (1 teaspoon)|
|2 grams active dry yeast (3/4 teaspoon)|
|4 grams extra-virgin olive oil (1 teaspoon)|
- In a large mixing bowl, combine flours and salt.
- 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.
- 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.)
- 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.
@context http//schema.org, Calories 518, UnsaturatedFatContent 3 grams, CarbohydrateContent 104 grams, FatContent 4 grams, FiberContent 4 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 0 grams
AUTHENTIC NEAPOLITAN PIZZA RECIPE | MAKE THE PERFECT NEAPOLITAN …
Provided by: Tom Rothwell
Total time: 24 hours
Prep time: 20 minutes
Cook time: 2 minutes
|Flour – 640g|
|Water – 360g|
|Salt – 14g|
|Yeast – 0.3g|
|300g tin of plum tomatoes|
|Tomato puree (optional) – a tablespoon|
|Salt – sprinkling of table salt or sea salt|
|Pepper – freshly ground black pepper|
|Mozzarella – 2 x 125g bags of fresh Mozzarella balls|
|Parmesan – about 30g|
|Olive Oil – a few glugs|
|Basil – hand full of fresh leaves|
- Mix all the ingredients into a shaggy mass in a large bowl
- Cover the bowl with cling film
- Leave the dough to rest for around 1 hour
- Turn the dough out onto the counter and knead for around 5 minutes
- Place the dough back into the bowl and cover
- Leave the dough to prove for around 20 hours
- About 4 hours before you intend to cook the pizza, divide the dough into 4 equal parts
- Place each dough ball into a small bowl and cover
- Leave the dough balls to prove again for about 4 hours
- Blend a tin of quality plum tomatoes into a smooth sauce
- Cook the sauce until it reaches the desired thickness
- Add a tablespoon or 2 of tomato puree
- Season with salt and pepper to taste
- Ensure that you baking stone/tray is inside your oven
- Get your oven up to temperature
- Dust a dough ball with plenty of flour and remove from the container
- In the bowl, press down from the centre of the dough towards the edges
- Keep turning the dough as you work the air towards the edges
- Turn the dough over and repeat this process in the bowl
- Remove from the bowl and place on the counter
- Stretch the dough outwards
- Repeat this until you have a base which is about 9 to 10 inches in diameter
- Top the base with around 2 soup spoons of tomato sauce
- Spread about a handful of Mozzarella evenly across the pizza
- Slide the pizza onto a peel
- Load straight onto baking stone/tray
- Cook pizza
- Remove pizza from the oven and place on a chopping board
- Grate parmesan on top and add some torn basil. Finish with a drizzle of olive oil and a sprinkling of black pepper
- Let the pizza cool a little and tuck in!
Calories 600 calories, FatContent 20 grams fat
AUTHENTIC ITALIAN PIZZA DOUGH RECIPE STRAIGHT FROM NAPLES
Provided by: Nonna Box
Total time: 220 minutes
Prep time: 210 minutes
Cook time: 10 minutes
|1 kg flour 00|
|600 ml water|
|3 gr dried yeast|
|15 gr salt|
- To prepare the dough for the pizza, start pouring the flour in a large mixer bowl.
- In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.
- Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.
- Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.
- Add the salt and keep the mixer running until the salt is fully combined with the dough.
- When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.
- Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on.
- Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).
- Once the dough has risen, transfer it on a work surface.
- Divide it into 4 equal parts and shape them as balls using your hands. Once done, cover them with a clean cloth and let them stand for 30 minutes at room temperature, before using them to make your pizzas.
Calories 912 kcal, CarbohydrateContent 191 g, ProteinContent 26 g, FatContent 2 g, SodiumContent 1466 mg, FiberContent 6 g, ServingSize 1 serving