Roberta's Pizza Dough Recipe (& Baking Instructions!)

subheading: For the dough:

153 grams 00 flour, preferably Antimo Caputo

153 grams all-purpose flour, preferably King Arthur

8 grams Diamond Crystal Kosher Salt, if measuring by volume and using any other brand of kosher salt or sea salt, use 1 ½ teaspoons salt*

½ teaspoon instant yeast, or active dry yeast | see notes

1 teaspoon extra-virgin olive oil, plus more for greasing

202 grams lukewarm tap water

subheading: For baking:

Semolina Flour and 00 Flour, for dusting

6 tablespoons pizza sauce, such as my San Marzano Pizza Sauce

6 ounces fresh mozzarella, torn into bite-sized pieces

Extra-virgin olive oil, for drizzling

Basil leaves, for topping

Directions at homecookingcollective.com

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