Roberta’s Pizza Dough has become a widely admired recipe among home cooks and pizza enthusiasts, thanks to its simplicity and exceptional results. Originally developed by the Brooklyn-based pizzeria Roberta’s, this dough delivers a light, airy crust with the perfect balance of chew and crisp. While many pizza doughs can feel intimidating due to technical terms or long fermentation times, this one is approachable, flexible, and suited for a home kitchen. Whether you use a pizza stone, steel, or a baking sheet, Roberta’s dough adapts well, making it ideal for anyone looking to recreate authentic, restaurant-quality pizza at home.
Ingredients and Preparation
Essential Ingredients
This dough recipe uses just six ingredients, most of which are pantry staples:
- 153 grams (1 cup plus 1 tablespoon) all-purpose flour
- 153 grams (1 cup plus 1 tablespoon) 00 flour
- 8 grams (2 teaspoons) fine sea salt
- 2 grams (½ teaspoon) active dry yeast
- 4 grams (1 teaspoon) extra-virgin olive oil
- 200 grams (¾ cup plus 1 tablespoon) warm water
Mixing the Dough
Begin by combining both flours and the salt in a large mixing bowl. In a separate bowl, stir the yeast into the warm water and let it sit for a minute to activate. Pour the yeast-water mixture and olive oil into the dry ingredients. Use your hands or a wooden spoon to mix until no dry flour remains. The dough will be sticky and shaggy at this stage.
Kneading and Rising
Turn the dough onto a lightly floured surface and knead it for about 3 to 4 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rest at room temperature for 30 minutes. After resting, divide the dough into two equal parts. Shape each piece into a ball, cover, and refrigerate for 8 to 24 hours. Allow the dough to return to room temperature for 30 to 45 minutes before using it.
Understanding the Flours
Why Use 00 Flour?
00 flour is finely milled and commonly used in traditional Italian pizza doughs. It creates a soft, pliable dough that yields a tender interior and a slightly crisp exterior. Mixing it with all-purpose flour balances tenderness with structure, ensuring the dough holds up well during baking without becoming tough.
Baking Methods and Tips
Using a Pizza Stone or Steel
To get the best texture from Roberta’s dough, bake it on a preheated pizza stone or steel. Preheat your oven at the highest setting (usually 500°F or 260°C) for at least 45 minutes before baking. This high heat simulates a wood-fired oven and produces the blistered, airy crust typical of Roberta’s pizzas.
Alternative Baking Methods
If you don’t have a pizza stone, use an inverted baking sheet. Make sure it’s preheated to help develop a crispy bottom crust. Bake the pizza for 6-9 minutes or until the crust is golden and the cheese is bubbling.
Shaping the Dough
Forming the Pizza Base
Handle the dough gently to preserve its air bubbles. Start by pressing down the center of the dough ball, working your way outward while leaving a 1-inch border. Lift and stretch the dough over your knuckles to form a 10 to 12-inch circle. Avoid using a rolling pin as it can flatten the dough and reduce airiness.
Adding Toppings
Once shaped, place the dough on parchment paper or a floured peel. Add your favorite toppings classic Margherita with tomato sauce, mozzarella, and basil is always a good starting point. Keep toppings minimal to prevent sogginess and allow the dough to shine.
Fermentation and Flavor
Why Cold Fermentation Works
Refrigerating the dough for up to 24 hours allows slow fermentation, which improves the flavor and texture. The yeast continues to work at a slow pace, breaking down starches and developing a rich, complex taste. This technique mimics the long-rise methods used in pizzerias and gives Roberta’s dough its signature depth.
Room Temperature vs. Refrigerated Rise
While a longer fermentation enhances flavor, a same-day rise can also yield good results. If time is limited, let the dough rise at room temperature for 3 to 4 hours until it doubles in size. The crust will be less nuanced but still delicious.
Serving and Storing
Best Way to Serve
Serve your pizza fresh out of the oven, ideally on a cutting board or pizza peel. Slice with a sharp knife or pizza cutter. Roberta’s dough creates a crisp yet chewy base that pairs well with simple or bold flavors alike.
Leftover Dough
If you only use one dough ball, wrap the other in plastic and refrigerate for up to 2 days or freeze for later use. When freezing, place the dough in an airtight bag. Thaw overnight in the refrigerator and let it rest at room temperature before shaping.
Customization Ideas
Flavored Crusts
- Add garlic powder or dried herbs like oregano or thyme to the dough for extra flavor.
- Brush the crust with olive oil and sprinkle with sesame seeds or coarse salt before baking.
Alternative Uses
- Turn the dough into calzones by folding it over your toppings and sealing the edges.
- Use it as a base for flatbreads or garlic knots by adjusting the shaping and toppings.
Why Roberta’s Dough Stands Out
Simplicity Meets Excellence
The brilliance of Roberta’s pizza dough lies in its balance of simplicity and quality. With only a few ingredients and a straightforward process, it delivers pizzeria-level results at home. It’s beginner-friendly but adaptable enough for advanced bakers to experiment with.
Versatility
This dough isn’t limited to pizza it can be used in various forms of bread and baked goods. Whether you’re hosting a pizza night or preparing homemade flatbreads, it’s a reliable and flavorful option.
Roberta’s Pizza Dough is more than just a recipe it’s an invitation to bring artisan-quality pizza into your home kitchen. With a perfect mix of technique, tradition, and flexibility, this dough delivers exceptional results every time. Whether you’re using a stone, steel, or simple baking tray, Roberta’s approach ensures a crisp, airy, and flavorful crust that rivals your favorite pizzeria. Once you’ve tried it, you’ll find yourself returning to it again and again because nothing beats the taste of a pizza made from scratch with a dough this good.