Sam Sifton - Roberta's Pizza Recipe
Has anyone tried the recipe for pizza dough, from Roberta's, in Sam Sifton's recent article in the NYT? I've been using a Bittman recipe from a few years ago, which is super simple as it's made in the food processor. The Sifton/ Roberta's recipe is more work. I don't doubt that it makes a superior dough but am wondering if the extra effort is worth it.
Yup, tried it. Nothing special. And the addition of the 00 flour added nothing to the taste of dough. I've been using Jeff Lehman's recipe and will continue to do so.
I use the Bittman recipe too and was also curious about SIfton's dough.
More broadly speaking, what should I expect 00 flour to do for me when it comes to pizza dough? I'm happy with my current results with regular, unbleached white flour (KA usually) or white whole wheat or a blend.