Roberta’s Pizza Dough

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Comment faire la pâte à pizza : L’Épicerie, « Épisode du mercredi 7 mai 2025 », https://ici.radio-canada.ca/tele/l-epicerie/site/episodes/1069439/pate-pizza-machine-espresso-grand-mere Excellent pour pétrir la pâte avant de la mettre avant de la faire reposer. Vito Iacopelli, « How to Make Perfect Pizza Dough - For the House⎮NEW 2021 », novembre 2020, https://www.youtube.com/watch?v=G-jPoROGHGE&ab_channel=VitoIacopelli. Excellent pour pétrir la pâte avant de la mettre dans le four. Commence à 15 minutes.