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.
A sticky mess. I wish I’d looked at the other comments first.
Found this recipe at random and thought it was easy enough. Crust is so good in an outdoor pizza oven OR baked in a conventional oven. What I noticed was that, if you let it ferment longer in the fridge (mine had been up to 4 days) - the flavors are even better! The only drawback is, when it gets cold, the crust is no longer good. But when fresh out of the oven or pizza oven, its amazing. I followed the recipe guidelines, and used a dough hook. too new at baking to deviate
Why is the amount of water you need to use not listed in the ingredients? I've never seen a recipe for any kind of yeast dough where crucial information about this important ingredient-WATER-is relegated to step 2 in the preparation. Certainly the temperature and amount of water to use is at least as important, if not more important, to the success of this dough than using some hard to find specialty pizza flour. With that kind of advice, I'll stick to my tried and true pizza dough!