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.