Adapted for food processor and upsized from Sam Sifton’s New York Times recipe for Roberta’s Pizza Dough. This dough needs to rise for 3 to 4 hours at room temperature, or 8 to 24 hours in the refrigerator. I am pretty easy to please when it comes to pizza dough, but this recipe clearly makes better pizza dough than my Quick Pizza recipe. You will be rewarded for using 00 flour and waiting for the long rise. The same goes for weighing the flour and water: do it and you will be happy with the result.
This recipe makes enough dough for two 14-inch pizzas, with crusts on the thin side.
230 grams 00 flour (available from Amazon)
230 grams all-purpose flour
12 grams fine sea salt (1 1/2 teaspoons)
300 grams lukewarm tap water
2 grams instant yeast (3/4 teaspoon)
6 grams extra-virgin olive oil (1 1/2 teaspoon)
In 14-cup food processor, pulse flours and salt for a few seconds.
Add the lukewarm tap water, the yeast, and the olive oil to the food processor. Process until the dough forms a ball, about 7-8 seconds. Turn out onto a heavily floured surface and let the dough rest for 15 minutes. Divide the dough into 2 equal pieces and shape each into a ball. Cover with dampened cloth for 3 to 4 hours at room temperature.
For a longer interval between making the dough and preparing the pizzas, wrap each ball in plastic wrap and put them into the refrigerator for 8 to 24 hours. Take the balls out of the refrigerator at least half an hour before you begin to shape the dough for pizzas. If you have a pizza stone, start preheating your oven now since the stone needs an hour to get up to oven temperature.
To make pizza, place a dough ball on a heavily floured surface and use your fingers to stretch it into a round. Place onto a very lightly oiled pizza pan.
Heat the oven to 475°F. Place one oven rack just above the bottom and the other rack in the middle of the oven.
Add toppings and bake. Put one pizza pan on each rack and switch them every 5 minutes. It will take about 20 minutes for the crust to become golden brown.
Possible toppings are limited only by your palate. Some favorites:
Sautéed red onions
Peppers, sweet and/or hot
Crumbled fried sausage
Chunks of pineapple
Fresh mozzarella, sliced 1/4″ thick
Dry mozzarella, grated