Bob’s Red Mill Premium Italian-Style 00 Flour

Ingredients: Wheat Flour.

EVERYDAY PIZZA DOUGH 3/4 CUP WARM WATER (180 ML) 2-2 1/2 CUPS BOBS RED MILL “00” FLOUR, DIVIDED (256-320 G) 1 TSP ACTIVE DRY YEAST 1 1/2 TSP SALT COMBINE WATER AND YEAST A IN LARGE BOWL. ADD 2 A CUPS FLOUR AND SALT, THEN MIX UNTIL A SHAGGY DOUGH FORMS. TURN DOUGH OUT ONTO A FLOURED SURFACE. KNEAD UNTIL SMOOTH, ELASTIC AND SLIGHTLY TACKY, ABOUT 5 MINUTES. IF DOUGH IS TOO STICKY, KNEAD IN MORE FLOUR UNTIL SMOOTH, 1 TABLESPOON AT A TIME (UP TO 1/2 CUP ADDITIONAL FLOUR). PLACE DOUGH IN AN OILED BOWL AND TURN TO COAT. COVER AND LET RISE UNTIL DOUBLED IN SIZE, ABOUT 1 HOUR. DOUGH CAN BE USED IMMEDIATELY, OR REFRIGERATED FOR UP TO 3 DAYS. WHILE DOUGH RISES, PREHEAT OVEN TO 500 F. OIL TWO 10-INCH PIZZA PANS OR LINE TWO BAKING SHEETS WITH PARCHMENT PAPER. DIVIDE DOUGH AND FORM EACH PIECE INTO A DISK. PLACE DISKS ON PREPARED PANS OR BAKING SHEETS. WORKING FROM THE CENTER, GENTLY PRESS AND STRETCH DOUGH TO 1/4-INCH THICK. TOP WITH YOUR FAVORITE SAUCE AND TOPPINGS. BAKE FOR 8-10 MINUTES, OR UNTIL CRUST IS GOLDEN BROWN. REMOVE FROM OVEN AND COOL FOR 5 MINUTES BEFORE SLICING AND SERVING. MAKES THREE 12-INCH PIZZAS., PAPPARDELLE PASTA 3 CUPS BOBS RED MILL “00” FLOUR (400 G) 4 EGGS (200 G) WATER (AS NEEDED) SIFT FLOUR INTO A LARGE MIXING BOWL OR THE BOWL OF A STAND MIXER. ADD EGGS AND MIX DOUGH USING HANDS OR DOUGH HOOK ATTACHMENT. MIX UNTIL DOUGH COMES TOGETHER IN A BALL. IF NEEDED, ADD WATER 1 TABLESPOON AT A TIME. AVOID OVER-WETTING THE DOUGH. CONTINUE KNEADING THE DOUGH FOR ABOUT 5 MINUTES, UNTIL SMOOTH. WRAP BALL IN PLASTIC WRAP AND LET REST IN THE REFRIGERATOR FOR AT LEAST 1 HOUR, UP TO OVERNIGHT. ROLL PASTA DOUGH TO DESIRED THICKNESS, FLOURING AS NEEDED. CUT INTO 3/4-INCH STRIPS. TOSS CUT STRIPS IN FLOUR AND LAY OUT ON A SHEET PAN WHILE THE REST OF THE DOUGH IS ROLLED AND CUT. COOK PASTA IN BOILING SALTED WATER FOR 1-2 MINUTES, UNTIL DESIRED DONENESS IS REACHED, THEN DRAIN AND TOP WITH YOUR FAVORITE SAUCE. MAKES 4 SERVINGS.