Roberta’s Pizza Dough
Updated March 19, 2025
Christopher Testani for The New York Times. Simon Andrews.
- Total Time
- 30 minutes, plus at least 3 hours' rising
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (¾ teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
Nutritional analysis per serving
104 grams carbs; 518 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 324 milligrams sodium; 15 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, combine flours and salt.
- Step 2
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Step 3
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- Step 4
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Private Notes
Comments
I made lots of pizza dough recipes but for me, this one is the very best by far. I let it rise in refrigerator overnight and perhaps that is the secret. I usually double the recipe, use two and freeze two. When using a frozen dough, I thaw in fridge overnight and take out and leave on counter for a couple of hours and it tastes like just made. This dough is so easy to stretch by hand.....it is fantastic and tastes great. this is truly a keeper for me.
Forgot to mention that I do use a kitchen aid mixer with dough hook using the recommended kneading times suggested by recipe. Works out great every time.
This recipe is great! It instantly became my go-to for amazing pizza. After many batches and some experimentation I've found that 300g king Arthur bread flour, in place of the 2 types of flour, is quite acceptable if you can't find/don't have 00.
I’ve made so much pizza in my life, and I usually throw the dough together by eyeball. It’s always delicious. On occasion, I’ll experiment with a dough recipe. No longer. No more eyeballing or experimenting. This is the best dough I’ve ever used. Best pizzas. Let it sit in the fridge for 2.5 days.
I’ve been making this with beer (Peroni or Moretti, of course..) instead of water ever since my sister-in-law gave me a “ cooking with beer” cookbook - it really gives the crust a nice tang.
has anyone tried with cast iron skillet?
A cast-iron skillet is how I make all my pizzas using this recipe. I start on the stovetop, heating up the bottom while I add the toppings (medium heat for about six minutes) and finish in the oven under the broiler for about six minutes. I think it's fabulous this way. I use a 10-inch skillet and find that one serving (i.e. one ball) makes a slightly thick pizza -- which makes exact sense as it says it's for a 12-inch pizza -- but it's the size skillet I have and it's not bad at all.