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Roberta’s Pizza Dough Recipe – NYT Cooking

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

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Kitchenpitstop
Kitchenpitstop is specialized in Kitchen Accessories Bakeware Cookware. We also have a passion for cooking and we love to share the best cooking recipes on our blog for you to discover!
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