Description
This Roberta’s Pizza Dough recipe creates the perfect homemade base—chewy, crisp, and full of flavor. With just a few pantry staples and a little time, you’ll get restaurant-quality results every time. Ideal for busy weeknights or weekend pizza nights.
Ingredients
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153 g (1 cup) 00 flour
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153 g (1 cup) all-purpose flour
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8 g (1 tsp) fine sea salt
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2 g (¾ tsp) active dry yeast
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4 g (1 tsp) extra-virgin olive oil
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200 g (⅞ cup) warm water
Instructions
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Combine flours: In a bowl, mix the 00 and all-purpose flours.
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Activate yeast: Mix yeast into warm water and let sit until foamy.
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Mix dough: Add salt and olive oil to the flour, then slowly mix in the yeast water. Stir until a shaggy dough forms.
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Knead: Knead dough for 3–4 minutes. Let rest for 15 minutes, then knead again for 3 minutes.
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First rise: Transfer to a lightly oiled bowl, cover, and let rise at room temp for 3–4 hours.
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Cold ferment (optional): For deeper flavor, refrigerate in an airtight container for up to 7 days. Bring to room temperature before shaping.
Notes
Dough can be made ahead and refrigerated for up to a week.
Use all-purpose flour if you can’t find 00 flour.
For best rise, keep dough in a warm, draft-free spot.
The dough can be frozen for up to 3 months.
- Prep Time: 20 minutes (including kneading and mixing)
- Cook Time: 8–10 minutes (for baking the pizza once topped)
- Category: Dough
- Method: Hand-kneaded
- Cuisine: Italian-American