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.
Used plain old flour. Worked out well Oh, and I completely forgot the oil until after I had kneeded the dough, so sloshed it in and kneeded it in. Magic! It worked. Got a thin crisp at the edges pizza base. Oh, and I added a shake of dried garlic to the flour and a bit (1 teaspoon.) of sugar. Not good at following recipes. This one was forgiving.
i doubled the recipe, divided into pizza rounds and did a 24 hour refrigerator ferment then froze in lightly olive oil coated quart size bags. Thawed them for about 6 hours before using and the dough was lovely to stretch and work with. I've made it and used same day before but MUCH prefer the 24 hour refrigerator ferment.
I have been making "Roberta's Dough" from this recipe for about a year now. I triple it up to make 6 dough balls. I follow the room rise instructions and then form the dough balls, roll them in olive oil for a thin film. Then put in a tub with a lid and put in the fridge for 2 - 3 days to ferment a bit. Since I usually make one pizza at a time for the two of us, I freeze the others in a sandwich size bag. I can attest the results both frozen and non frozen, this dough never disappoints.