This is a dough recipe that was in the local paper this AM. It is supposed to be from Roberto's in NY. I am thinking of trying it for use in the Blackstone. Any thoughts or comments?
Roberta’s Pizza Dough
Makes enough for two 12-inch pizzas.
Time: 20 minutes, plus at least 3 hours’ rising.
153 g “00” flour (1 C plus 1 TBS) (see note)
153 g all-purpose flour (1 C plus 1 TBS and 2 tsp)
8 g fine sea salt (1 tsp)
2 g active dry yeast (3⁄4 tsp)
4 g extra-virgin olive oil (1 tsp)
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 milliliters (about 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 a dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 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. Top and bake.
Note on flour: Finely milled Italian flour graded as “00” can be found online.
Note on weights: Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.