Roberta’s Pizza Dough Recipe

Recipe from Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine WheelockAdapted by Sam SiftonTotal Time20 minutes plus at least 3 hours' risingRating5(15,539)NotesRead community notesThis 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.Our Greatest Pizza Recipes —Sam SiftonFeatured in: A Little Pizza HomeworkLearn: How to Make Pizza or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recip...