The recipe was made public by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheetlock based on Roberta’s Pizza Recipe Book, a pizza store in Bushwick, Brooklyn). Made from finely ground Italian Pizza Flour (“00” dough) considered to be okay for those with Gluten sensitivities.
Feel free to make green, white or red pizzas, and making time to vary depending on your equipment, kitchen and oven.
Enjoy!
Special Thanks to Sam Sifton
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)
Preparation
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (about 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.
Note
Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Adapted from “Roberta’s,” by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheetlock
Roberta’s Pizza is located in a former garage in the Bushwick neighborhood of Brooklyn