Roberta’s Pizza Dough Recipe | Recipe | Nyt cooking, Pizza recipes dough, Margherita pizza
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a pizza sitting on top of a white paper covered in cheese and spinach leaves
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Roberta’s Pizza Dough Recipe

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…
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