Robertas Pizza Dough: Authentic Brooklyn Style High-Hydration Recipe

Instructions:

1. Hydrate and Activate: Pour the lukewarm water into the mixing bowl. Sprinkle the instant yeast over the water and let it stand for 5 minutes until slightly foamy or simply dissolved.
2. Combine Flour (Autolyse Prep): Add the flour to the water/yeast mixture. Mix on low speed (or with a wooden spoon) until the ingredients are just combined into a shaggy, rough mass.
3. Rest (Autolyse): Cover the bowl and let the mixture rest for 20 minutes. This allows the flour to fully absorb the water and start developing gluten before the salt is introduced.
4. Add Salt and Oil: Sprinkle the salt evenly over the dough. Add the olive oil, if using.
5. Knead: Knead the dough on medium-low speed for 8–10 minutes, or vigorously by hand for 15–20 minutes. The dough should eventually become smooth, elastic, and slightly tacky, pulling cleanly away from the sides of the bowl.
6. First Rise (Bulk Fermentation): Transfer the dough to a lightly oiled, large bowl or container. Cover tightly. Let it rest at cool room temperature (20–22°C) for 60 minutes.
7. Divide and Shape: Gently turn the dough out onto a lightly floured surface. Using a scale, divide the dough into four equal pieces (approximately 250g each).
8. Ball the Dough: Gently form each piece into a tight, smooth ball (using the surface tension method).
9. Cold Proof: Place the four dough balls into individual, lightly oiled, airtight containers. Refrigerate immediately for a minimum of 24 hours, and up to 72 hours, for maximum flavour development. This slow process is essential.
10. Warm Up: Two hours before you plan to bake, remove the dough balls from the refrigerator. Place them, still in their containers, on the kitchen counter to come to room temperature. This is crucial for elasticity.
11. Prep the Oven: Preheat your oven to its maximum temperature (ideally 260–290°C) with the pizza stone or steel placed inside for at least one hour.
12. Shape: Lightly flour a work surface. Gently press and stretch one dough ball into a round shape, about 12 inches in diameter, ensuring you push the air from the center towards the edges to form the crust. Do not use a rolling pin.
13. Dress and Bake: Transfer the shaped dough to a floured pizza peel. Quickly add your toppings (use a light hand—less is more). Slide the pizza onto the preheated stone/steel.
14. Check for Doneness: Bake for 5–8 minutes, rotating halfway through, until the crust is puffed, blistered, and deeply golden brown. Repeat with the remaining dough balls.