Tartine's pizza dough
Pizza
Italian cuisine
Chad Robertson's Tartine Pizza dough recipe as published in NY Times Cooking. Makes 8 311g dough balls. Very good and easy to do. I find I get a nice blistery crust, good raise, and it holds up well to toppings. I use an Ooni 2 pizza oven which works well and will cook the pizza in a couple minutes, but I've included traditional oven times. Also of note, because the recipe makes 8 pizzas, I end up freezing the unused dough balls after they're risen/proofed enough. When I'm ready to use them I just put them in the refrigerator in the morning, and they're usually good to go by the evening. <br /> <br />Note, most baking recipes are by weight (i.e. 300g of flour instead of 1 cup). I think he wrote the recipe with these measurements for the magazine. I haven't done the weight conversions with each ingredient, but I did weigh the final dough mass and it weighed just shy of 2500g. <br /> <br />If you like it, I would recommend any of Chad Robertson's books.
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