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.
The flour /water ratio does not work. Should be closer to 2 cups of flour/1 cup water.
If you weigh it it will work.
I’ve recently taken up pizza making and keep trying different doughs. I’m from NYC area so I am really fussy about pizza. I have both an Ooni and a Baking Steel. Both work well. I’m still looking for a perfect dough. Roberta’s came out great. Very easy to work with. Medium-low hydration of 65%. I will definitely use this for non NYC friends. It’s a no brainer. Easy and comes out perfect but definitely not NYC style. It’s crunchy. Some would say it’s perfect but I am still looking for something with chewiness and crunch. The other recipe I’ve been using is 75% hydration. It’s can be hard to launch into the oven. And sometimes it’s a bit too floppy for my liking. Conclusion? I will try a 70% hydration!
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.