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
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
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.
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