Previously I had used a Neapolitan traditional dough. It was sticky and hard to work with both stretching and getting in and out of the oven was difficult. I found Roberta’s pizza dough and loved how workable it was and it tasted great. Shaping the pizzas was really easy. I made a simple Margherita pizza sauce using Cento San Marzano Peeled Tomatoes, olive oil infused with garlic, onion and red bell pepper. Drained the tomatoes and removed most the seeds and stems. Mix together and set aside.
I started the pizza oven about an hour prior to cooking and the stone was reading 550-770 degrees once warmed up. The dough I split into two balls and let rise at room temperature for about 4 hours and covered with a wet towel. I sautéed onions, red bell peppers and Portabella Mushrooms. I used corn bread mix on the peel as I didn’t have corn meal. I don’t recommend doing this as it burned and actually caught fire. It did work well as it released the pizza off the peel. The pizzas cooked in under 2 minutes. I rotated the pizza multiple times to help cook more evenly.
Robert’s Pizza Dough
INGREDIENTS
- 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.
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