TRI-PIZZA PERFETTO

​ROBERTA’S OF BROOKLYN PIZZA DOUGH
                                                Adapted from New York Times
 
Makes:  Two 12” pie crusts
 
1 cup plus 1 tablespoon Italian Pizza flour
1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour
1 teaspoon fine sea salt
¾ teaspoon active dry yeast
1 teaspoon extra-virgin olive oil
Extra flour for surface working
 

1. In a large mixing bowl, combine flours and salt.
2. 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.
3. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
4. 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.)
5. 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 (see below) and bake of 15 to 25 minutes, depending on the thickness of your dough crust.

 
NOTE:  You can freeze one of the dough balls for another time.
 
TRI-PIZZA TOPPINGS
 
Vegetarian Third:
⅓ cup of tomatillo salsa verde
½ cup of Fontina cheese, shredded
8 to 10 slices of zucchini
8 to 10 thick slices of tomato
10 to 12 halves of yellow cherry tomatoes
 
Alternative Third #1
⅓ cup tomato sauce
½ cup mozzarella, shredded
15 to 20 slices of pepperoni
¼ cup small basil leave, or large shredded leaves
 
Alternative Third #2
⅓ cup tomato sauce
½ cup Pecorino Romano
15 to 20 slices of sausage
¼ cup small basil leave, or large shredded leaves
 

1. Preheat oven to 375º.
2. With a paper towel, rub a tiny bit of olive oil onto the surface of your pizza pan.
3. Flatten and push out your dough out into a circle on a heavily-floured surface, working quickly.  Turning your crust occasionally while working it, until you have reached the desired thickness and size.  (See the two links above for a helpful demonstration of various techniques.)
4. Place the crust dough onto your pizza pan.
5. Arrange each third of the pie toppings on the crust.
6. Place the pan into the oven and bake for 15 to 25 minutes, depending on the size of your pan and the thickness of your crust.

 
NOTE: Whatever sauces you choose to use, be certain that it is thick and without a layer of loose liquid or moisture on top.  It will make the pie soggy.