Roberta’s pizza dough

Clam pizza


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Roberta’s pizza dough
Homemade pizza can be a nightmare. Once you get the dough right, it’s idiot-proof. Try using a scale to measure the indigents, you’ll never be disappointed again. Roberta’s pizza dough on Happensatthebean.com
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Instructions
  1. Combine salt and flours in a medium bowl. Combine yeast, olive oil and warm water in a Bowl. Add water mixture to flour/salt and knead by hand or using a kitchen aid(dough hook). Let rest for 15 minutes, then knead for 3 minutes.
  2. Divide and not two equal sized ball. Place on a 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.)
  3. To make pizza, place each dough ball on a floured surface and use your fingers to stretch and form the shape. Top and bake.
  4. I crank my BGE up to 700F degrees and cook for 5 minutes or so.

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