Serious Eats: Recipes

Easy At-Home Pizza Dough (from the Guys at Roberta's)

[Photograph: Adam Kuban]

This is the recipe for the dough I made at the Brooklyn Kitchen's at-home pizzamaking class with Anthony Falco and Angelo Womack. They were kind enough to share it with us here.

This recipe results in a 66% hydration dough and makes enough for two 12-inch pizzas. If you don't have a mixer, don't worry. The batch is small enough that it's easy to mix by hand.

Be sure to keep some "bench flour" on hand to dust your hands and prevent dough from sticking to them.

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