Best 2 Robertas Pizza Dough With Store Bought Yeast Recipes

**Craft Authentic New York-Style Pizza at Home with Roberta's Pizza Dough Recipe Using Store-Bought Yeast**

Indulge in the delectable flavors of New York-style pizza in the comfort of your own kitchen with Roberta's Pizza Dough recipe. This comprehensive guide provides step-by-step instructions and valuable tips to achieve a perfect pizza crust, using store-bought yeast for convenience. The article offers three mouthwatering pizza recipes: the classic Margherita, the savory Mushroom and Sausage, and the tantalizing Clam and Bacon. Each recipe is carefully crafted to showcase the versatility of Roberta's pizza dough, allowing you to explore a range of flavors and indulge in a truly authentic New York-style pizza experience.

Here are our top 2 tried and tested recipes!

ROBERTA'S PIZZA DOUGH

Roberta's Pizza Dough image

Great pizza Dough by Sam Sifton of the New York Times cooking. We usually double this recipe and make 3 individual pizzas for 3 people.

Provided by ersmedstad

Categories European

Time 20m

Yield 2 12" Pizzas, 2 serving(s)

Number Of Ingredients 6

Ingredients

153 g of 00 flour (1 cup plus 1 tbspn)
153 g all-purpose flour (1 cup plus 1 tbspn and 2 tsp)
8 g fine sea salt (1 tsp)
2 g active dry yeast (3/4 tsp)
4 g extra-virgin olive oil (1 tsp)
220 g of luke warm water

Steps:

in a large mixing bowl combine the two types of flour and the salt.
In a small mixing bowl, stire together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil. Then, pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
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 - 4 hours at room temperature or for 8 - 24 hours in the refrigerator. If you refrigerate the dough, remove it 30-45 minutes before you begin to shape it for pizza.
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. Brush surface of each spread out pizza dough with olive oil, then top it with favorite toppings and bake. The olive oil helps keep the sauce from soaking into the dough and making it soggy.
I suggest arugala on top of the pizza when it comes out of the oven.
Cook at 450 deg F for 10-15 minutes or better yet, as hot as the oven will go for something less than that.

ROBERTA'S PIZZA DOUGH

Roberta's Pizza Dough image

This 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

Provided by Sam Sifton

Categories dinner, lunch, pizza and calzones, main course

Time 20m

Yield Two 12-inch pizzas

Number Of Ingredients 5

Ingredients

153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)

Steps:

In a large mixing bowl, combine flours and salt.
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. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
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.)
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 and bake.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 104 grams, Fat 4 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 0 grams

Tips:

Using a kitchen scale to measure your ingredients is the most accurate way to ensure consistent results.
If you don't have a kitchen scale, use measuring cups that have been leveled off with a knife.
Make sure the water is warm to the touch (about 110°F) before adding the yeast.
Let the dough rise in a warm place until it has doubled in size, about 1 hour.
If you're using fresh yeast, you'll need to activate it before adding it to the dough. To do this, dissolve the yeast in warm water with a little sugar and let it sit for 5-10 minutes, until it's foamy.
When shaping the dough, gently stretch and fold it, rather than kneading it. This will help to develop the gluten and create a light and airy crust.
Bake the pizza on a preheated pizza stone or baking sheet for a crispy crust.
Top the pizza with your favorite toppings and bake until the cheese is melted and bubbly.

Conclusion:

Roberta's Pizza Dough with Store-Bought Yeast is a delicious and versatile recipe that can be used to make a variety of pizzas. With a few simple ingredients and a little time, you can create a pizza that is sure to impress your family and friends. So next time you're craving pizza, give this recipe a try!