Roberta’s Pizza Dough Recipe (2024)

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 idea of 153 grams flour (1 cup plus 1 tablespoon and 2 teaspoons) of this and that is really silly when one considers that you can pick up 10-15 grams from your "heavily floured surface." Then you need more water. I guess newbies need guidance, but just stick to nice round numbers...pizza dough isn't rocket science, and this recipe really isn't anything special. Just enjoy the process....you'll be fine.

It has to be the Antico Molino tipo "00" flour--this is not only great tasting, nice textured dough but also the easiest I've ever worked with. After following Sifton's instructions for making pizza, I next divided the dough into smaller balls and tried Mark Bittman's idea of pan-frying the individual size pizza breads which I then topped and finished in a few minutes on a pizza stone in a 500 oven. The combination of the dough recipe and the pan-frying produced the best pizza I've ever made.

I preheat the oven to 550F for 45 minutes to an hour, with the pizza stone on the middle shelf. I make the pizza on top of a piece of parchment paper, then use a peel under the parchment to transfer the whole thing onto the stone in the oven. After about 5 minutes I lift the pizza slightly with the peel and carefully pull out the parchment so that the pizza is directly on the stone. Then I let it finish baking, another 5-10 minutes. You have to watch. Doesn't stick and crispy every time.

If you are new, or not, to hand mixing dough for anything, you need an "Original Danish Dough Whisk." At ten bucks or less, it changed my dough mixing life forever. I have no clue why it works so well, but you put everything into your mixing bowl, and stir/scrape with this tool. When mixed, dump the dough onto a board, knead till it feels right, and your done. Trust me; a stout wooden handle with a couple of goofy wire circles will be your mixing friend forever.

As with all recipes in the Times , my favorite part is reading the comments. I've learned so much about human nature and of course cooking. I own a pizza franchise and I love this recipe, make it at home frequently.

I had my 16 year old son make this dough last night. We used all all purpose flour. We let it rise in fridge overnight and tonight we cooked. Best pizza dough we have ever had. And yes we polished off both of them :) we didn't use a stone. We cooked them both in oiled pans at 500 degrees. So so good. Thank you.

I love making my pizza on the grill with a stone and had the sticking problem you describe. I solved this by first shaping my pizza crust on parchment paper. Using a pizza paddle, I transfer the dough-on-parchment to the very hot stone and close the lid. After a couple of minutes after the dough has baked a bit, I pull the parchment out from underneath. Finish baking as usual. This works like a charm for me.

This pizza dough will not let you down! Tips: don't let the dough rise at room temp for longer than 4-5 hours, it will become difficult to stretch and tough. If you're going any longer than 4 hours, put it in the fridge. Flour the surfaces you're working on with the 00 flour, or you'll add too much AP flour inadvertently. This dough does great for pizza on a baking stone in the oven at 500 or on the grill. Also a good base for focaccia.

I share your pain Pat. Earlier today I stumbled upon Sam's recipe for smothered pork chops, which sounded interesting. Then I discovered there's meat in it! So disappointed. Would definitely not recommended it to vegans.

I let half of the dough rise at room termperature and used it the same day. I refrigerated the rest and let it slowly rise in the fridge and used it the next day. Both pizzas were very good but the extra, slow fermenting time was definitely even better.

Yes, once it's cut into 2 pieces I sometimes take one piece and put it in an oiled ziplock bag and put that in the freezer. When needed, thaw in fridge overnight, then bring it up to room temp for a few hours before shaping into crust.

This is an important detail. I think you need to knead the dough by hand for longer than the three minutes. It's best to use a mixer. The problem is that if the dough isn't kneaded long enough, the gluten doesn't have time to form and then you get a pizza that is more brittle and less chewy and more difficult to work with when stretching it out.

Been using this recipe for years, and for me it is perfect. I use weight for everything —including the water (200 grams). I suspect people complaining about their dough being too wet or too sticky are adding a full cup of water, or just too much water. I just had this thought while making the dough now. I weighed 200 grams water in a measuring cup on my scale, and it was roughly halfway between 3/4 and 1 cup. Best to measure all ingredients (including water) by WEIGHT.

HELP!! The recipe calls for 2 grams of yeast or 3/4 of a tablespoon. But, according to Google, 2 grams of yeast is 2/5 or a tablespoon. I am new to cooking and baking and continue to struggle with weights and measures in recipes that conflict with each other. Thanks in advance.

Do you wrap the dough tightly if you put in fridge or put in bowl with wrapping on top of bowl?

Made with North Dakota mills bread flower in substitute of 00.

How long does it need to rise before freezing?

I’ve made this twice, rising it on a well floured breadboard. It dries out and sticks to the damp cloth. The second time I made it, it quit rising. I usually let my dough rise in an oiled bowl. It was a disaster.

9/10. So good and fairly easy! I took the advice from a few reviews and let my KA knead the dough instead of by hand (just being lazy) and I also used the parchment trick for the first 5 mins of baking. Will make again! If I make a bulk and freeze, should I freeze dough in the proofed ball or should I roll out into dough?

I use 00 flour for the entire batch. It allows for a bit more flexibility as it can absorb more water. It also produces crispy exterior with a light interior. I also take each dough ball and store it in a lightly oiled container (32oz ziplock container). If I’m doing pizza the next day, I’ll let the dough rise for 1-2 hours on the countertop before putting in the refrigerator to rest. It’s usually 12-16 hours before serving and the dough is perfect by then.

Use this

Excellent pizza dough, easy to make and like most yeast dough, very forgiving in terms of time. If you don't get to the first kneading for an hour, no matter. If you don't use it right away, it can stay in the fridge for up to a week as long as you punch down and knead it once every day or two. Can be used for Stromboli, "garbage bread", or calzones too.

This is an easy and foolproof recipe. I doubled it. Let it rise 7 hours - I bet overnight would be even better. It stretches so easily without tearing. Two tips: 1) make sure the cloth that covers each piece is really damp or they’ll form a crust. 2) The only thing I didn’t love was that the crust didn’t brown. I tried olive oil on one and that helped. 3) for me, the floured surfaces at the end were not needed. It wasn’t sticky, yet was perfectly stretchy. Did make during Vermont (dry) winter.

Absolutely delicious! Made this Dough for a party and all 12 pizzas were finished. The crust is slightly fluffy with a light crisp but not crunchy. Chewy but not too much. Definitely keeping this one for the future. Thanks

I love this recipe and have made it many, many times. I can't say I see a difference when I use all AP flour, so I've stopped using 00. If it rests longer than required, the dough becomes softer and easier to stretch, which may or may not be what some cooks want.

205 grams of 00 flour for crispier crust100 grams AP flour