Roberta’s Pizza Dough
Updated March 20, 2025
- 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
- 153grams 00 flour (1 cup plus 1 tablespoon)
- 153grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
- 8grams fine sea salt (1 teaspoon)
- 2grams active dry yeast (¾ teaspoon)
- 4grams extra-virgin olive oil (1 teaspoon)
Nutritional analysis per serving (2 servings)
518 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 104 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 15 grams protein; 324 milligrams sodium
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.
You know what happens when a damp cloth is put over sticky dough balls for 3 hrs? You end up peeling away half the dough and trying to decide how much of the dough now stuck to the now dry cloth you want to rescue. Couldn’t be bothered - if I try this recipe again it will only be with a piece of oiled parchment paper over the dough during rising
HELP!.....I've been making this dough for a couple of years and even though I follow the directions exactly, it is not elastic. and I finally thought......I live in the desert at 5000 feet above sea level. I NEED MORE MOISTURE and suggestions as how to achieve that!
I so wanted this to live up to its reputation & was hopeful based on comments here, but I gotta say, this was just fine. Used my own homemade sauce, so it wasn’t that. Used really good mozzarella, it wasn’t that. The dough was fine, crust was fine, the overall bake was fine, but it just didn’t blow me away as anticipated. I grew up in NY and while not a pizza snob, I do know NY has thee best pizza. Ok, Connecticut, yours is pretty excellent. Roberta’s, Bklyn: excellent too. Maybe it’s just me.