Pizza Dough - the latest - from NYT cooking

Roberta's Pizza Dough from NYT Cooking 

Make the day before you want to use it - makes TWO 12 inch crusts.  I make two double batches - 8 crusts - for a larger group at Kaela's. 

Need a kitchen scale

153 grams 00 flour (Italian pizza flour, get at Whole Foods)  

153 grams all purpose flour 

8 grams fine sea salt (1 tsp) 

2 grams active dry yeast (3/4 teaspoon) 

4 grams (1 tsp) olive oil (or a bit more) 

200 grams (about 1 C) water, lukewarm 

1.  Combine flours and salt in KitchenAid. 

2.  Combine the water, the olive oil and the yeast, and add to flour. 

3.  Knead three minutes, then let rest 15 minutes.  Knead again for 3 minutes.  Cut into two pieces, shape each piece into a ball.   Place balls onto heavily floured cookie sheet, dust with flour, cover with plastic wrap, and *refrigerate for 8-24 hours (or more).  Take out of fridge 30-45 minutes before starting to shape it for pizzas.  

*alternately just leave covered to rest at room temp for 3-4 hours, although we haven't tried that yet.  

Some helpful notes from readers of NYT Cooking: 

Cathy Onderick5 years ago

Forgot to mention that I do use a kitchen aid mixer with dough hook using the recommended kneading times suggested by recipe. Works out great every time.

Samantha5 years ago

This recipe is great! It instantly became my go-to for amazing pizza. After many batches and some experimentation I've found that 300g king Arthur bread flour, in place of the 2 types of flour, is quite acceptable if you can't find/don't have 00.

Joyce5 years ago

I preheat the oven to 550F for 45 minutes to an hour, with the pizza stone on the middle shelf. I make the pizza on top of a piece of parchment paper, then use a peel under the parchment to transfer the whole thing onto the stone in the oven. After about 5 minutes I lift the pizza slightly with the peel and carefully pull out the parchment so that the pizza is directly on the stone. Then I let it finish baking, another 5-10 minutes. You have to watch. Doesn't stick and crispy every time.

Joyce5 years ago

Yes, once it's cut into 2 pieces I sometimes take one piece and put it in an oiled ziplock bag and put that in the freezer. When needed, thaw in fridge overnight, then bring it up to room temp for a few hours before shaping into crust.