Roberta's Pizza Dough

Referencing a Roberta’s Pizzeria recipe from the New York Times.

Should make 2 medium pizzas. Scale it with BRDCLC.

1. In a large mixing bowl, combine flours and salt.
2. In a small mixing bowl, stir together water, yeast and olive oil.
3. Combine and knead with your hands until completely combined, approximately 3 minutes.
4. Let the mixture rest for 15 minutes.
5. Knead rested dough for 3 minutes.
6. Split into two equal pieces for large pizzas or three equal pieces for smaller pizzas. Shape each piece into a ball and place on a heavily floured surface.
7. Leave it to rest and rise:
   • If cooking today, cover with dampened cloth for 3 to 4 hours at room temperature.
   • If cooking tomorrow, cover with cling film for 8 to 24 hours in the refrigerator. Let sit at room temperature for minimum 30 minutes before making pizza.

Freeze Leftover Dough

1. Lightly coat each dough ball with olive oil or baking spray.
2. Slide the dough ball into a freezer bag and seal, squeezing out all the air.
3. Place in the freezer and freeze for up to 3 months.
4. When ready to use, put the ball of dough in its bag in the fridge to thaw overnight or for at least 12 hours.
5. Before making the pizza, bring the dough out on the countertop and let warm up for about 30 minutes before stretching out the pizza.