It looks like Roberta's in Brooklyn (my wife's name is Roberta and she was born in Brooklyn
- go figure
) is publishing a cookbook to be released on October 29.
Here is a link to their website which notes the fact: http://www.robertaspizza.com
Here is a pdf extract: http://www.robertaspizza.com
If you go to Amazon, you can "Search Inside" although it is not yet shipping.
I was able to see their dough recipe which calls for 50/50 00/KAAP. Although it is obvious they are recommending this for the home baker with oven temperature up to 550, it is not clear (anyone know their flour, baking time, baking temperature?) if this is the mix they use in their restaurant. 66% hydration.
Their sourdough recipe calls for 18.6 starter as a % of total formula and a 1 to 2 day cold ferment (I know TXCraig1 does not recommend this idea!).
You can peruse a few of their pizza recipes using the Search Inside engine.
I am thinking of ordering the book but would like some reactions / recommendations for those familiar with their work. Although a NYer, it has been almost 40 years since we left town for the west - no first hand opportunity in sight right now.