ROBERTA LOVE RECIPES

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.

Steps:

• In a bowl, combine the flours, yeast, and kosher salt, stirring to combine. In a measuring cup, combine the olive oil and warm water and stir to combine. Form a well in the center of the flour and pour the liquids into the center. Using your hands, begin incorporating the flour into the liquid mixture. Continue for about 3 minutes, until the ingredients are well combined but still sticky. Set the mixture aside and let it rest, uncovered, for 15 minutes.
• Flour your hands and a work surface.  Knead the mixture on the work surface, adding additional flour to your hands and the board when needed.  Knead for 3 to 4 minutes until the dough is smooth and easily forms a ball.  Divide the dough into two balls and place on a parchment-lined baking sheet.  Cover the dough tightly in plastic wrap.  Refrigerate for at least 24 hours and up to 48 hours before using.  When you are ready to use, remove the dough from the refrigerator at least 30 minutes before forming your pizza.