January 20, 2017 - 6:28am
Roberta's Pizza Dough (NYT)
I like experimenting with different pizza dough recipes. Lately I've been enamored with the recipe from Roberta's (as published in NYT).
I found the Falco video accompanying the recipe to be very useful.
I like to add add a dollop of unfed sourdough to the liquids before mixing it into the dry ingredients. I freeze the dough balls right after dividing, and thaw them in the fridge overnight (24 hours) before making the pizzas - it improves the flavor.
I need to work on my shaping technique (ie making them larger), but dinner last night (accompanied by salad and wine) was great!
Share
pizza place! Adding the SD had to be a good addition for this recipe and the long retard also worth the wait. Thin and crispy, with no soggy folding possible, is what makes pizza great along with the best ingredients for toppings! Well Done Indeed!
I love pizza so much, especially this kind, I am spending my birthday in a couple of Chris Bianco's restaurants, Pane Bianco where he makes his own Italian breads and serves the best sandwiches for lunch..... and then having dinner at Pizzeria Bianco - the best pizza place in the USA and the only James Beard Award winner for a pizza chef ever! I'm having the Wise Guy for sure - his sausage is just killer.
Hope I can get to Roberta's one day as well! It looked fantastic. The owner of Roberta's is doing a series on the Vice Channel on the best pizza places in the USA .......he started with the 5 best in NYC. He has to get to Bianco's one day:-)
Happy baking.
Sounds like a delicious day!!!