Five years ago, I made a sort-of attempt at the famed Brooklyn restaurant Roberta's pizza dough. As documented on this very blog, this fake attempt was declared as such because I didn't use the right flour, nor did I have a scale at the time to properly measure the ingredients. The result matched the lackluster effort – a hard-to-shape, sticky dough that produced a poorly shaped and blandly flavored pizza.
Realizing a few years later that I now possessed the required missing elements – proper flour and a scale, I finally re-attempted this dough (recipe courtesy of Serious Eats) a few weeks back.
And just to make sure I didn't mess it up the first re-attempt time, I tried it again a few days later using a room temperature rise instead of a fridge one. Unfortunately, both attempts resulted in a baked pie that just wasn't too my taste. Maybe I didn't bake the pies at the right temperature, but they were simultaneously very chewy and cracker-like as if both under and over-done. The slices took a few too many chews to swallow, and the flavor wasn't as developed as some of my other cold-rise pizza doughs.
Oh well. Back to the drawing board! But at least with a scale, this recipe was relatively easy to construct. Combine dough, rest, knead, rise, roll, and then bake!
As I mentioned above, I did one rise in the fridge (the above images) and then let the dough come to room temperature (pictured immediately above this text). The other rise (pictured immediately below) is from doing a single rise at room temperature on my kitchen counter top.
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