Creating pizza at home can be both a rewarding and delicious experience, especially when you start with a dough recipe as well-known as Roberta’s. Originally from a famous Brooklyn pizzeria, Roberta’s pizza dough recipe has become a favorite among home cooks and food enthusiasts who crave that chewy, flavorful, Neapolitan-style crust. With just a few quality ingredients and some patience, you can replicate the magic of artisanal pizza in your own kitchen.
The Origin of Roberta’s Pizza Dough
Roberta’s Pizza in Brooklyn, New York, is famous for its wood-fired pizzas, thin yet chewy crust, and high-quality ingredients. What makes their dough special is its simplicity and fermentation method, which brings out complex flavors and a light texture. The Roberta’s pizza dough recipe became widely popular after it was published for home bakers and has since become a go-to base for pizza lovers looking to recreate restaurant-quality pies at home.
Essential Ingredients
This dough doesn’t require anything fancy just a few pantry staples. The key is to use high-quality flour and allow time for fermentation, which enhances both flavor and texture. Here’s what you’ll need:
- All-purpose flour
- 00 flour (or bread flour as an alternative)
- Warm water
- Sea salt
- Active dry yeast
The combination of all-purpose and 00 flour gives the dough its perfect balance chewy with a light bite. If you don’t have 00 flour, bread flour is a suitable substitute.
Roberta’s Pizza Dough Recipe
Ingredients:
- 153 grams (1 cup) all-purpose flour
- 153 grams (1 cup) 00 flour
- 8 grams (1 teaspoon) fine sea salt
- 2 grams (3/4 teaspoon) active dry yeast
- 200 grams (about 3/4 cup plus 1 tablespoon) warm water
Instructions:
1. Activate the Yeast
In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5 minutes until the mixture becomes slightly foamy. This indicates that the yeast is active and ready to work its magic.
2. Combine Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, 00 flour, and sea salt. Mix gently to distribute the salt evenly through the flour mixture.
3. Mix the Dough
Gradually pour the water and yeast mixture into the flour. Mix by hand or use a wooden spoon until the dough comes together. It may appear a little shaggy and sticky at first, but that’s perfectly normal. Once combined, knead the dough on a lightly floured surface for about 3 to 4 minutes until it becomes smoother.
4. Rest and Fold
Cover the dough with a clean, damp kitchen towel and let it rest for 15 minutes. After resting, knead the dough briefly again to strengthen the gluten structure. Then form it into a ball.
5. Bulk Fermentation
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a tight-fitting lid, and allow it to rise at room temperature for 3 to 4 hours. This slow rise builds flavor and helps the dough develop air pockets.
6. Cold Fermentation
After the initial rise, divide the dough into two equal portions. Shape each into a tight ball and place them in separate containers or wrap in plastic. Refrigerate the dough for 12 to 24 hours. This step is crucial cold fermentation adds depth of flavor and improves the final texture.
7. Bring to Room Temperature
Take the dough out of the fridge and let it sit at room temperature for about 1 hour before shaping. Cold dough is difficult to stretch, so this rest makes it more pliable and easier to work with.
8. Shape the Dough
On a lightly floured surface, gently stretch or roll each dough ball into a 10- to 12-inch circle. Use your fingertips and gravity to coax the dough outward avoid using a rolling pin, which can deflate the airy bubbles that formed during fermentation.
9. Add Toppings and Bake
Once your dough is shaped, it’s time to build your pizza. Add your favorite sauce, cheese, and toppings. Classic Margherita (tomato sauce, mozzarella, and basil) is a great place to start. For the best results, bake the pizza on a preheated pizza stone or steel in an oven that’s as hot as possible (ideally 500°F or higher).
Tips for Success
- Let the dough rest fully don’t rush the fermentation process.
- Use a pizza peel and parchment paper for easy transfer to the oven.
- Preheat your pizza stone or baking steel for at least 30 minutes.
- If using a conventional oven, bake on the lowest rack to get a crispy bottom.
- Experiment with toppings, but avoid overloading the pizza to maintain a crisp crust.
Why This Recipe Works
The beauty of Roberta’s pizza dough is its balance. It offers a soft, chewy bite with just enough crispness on the outside. The fermentation process enhances flavor, making even a simple cheese pizza taste gourmet. By combining all-purpose and 00 flour, the dough achieves a light texture without becoming too elastic or dense. It’s a versatile dough that works beautifully in home ovens and delivers consistent, satisfying results.
Serving Suggestions
Once your pizza is baked to golden perfection, let it cool for a minute or two before slicing. Serve it with a drizzle of olive oil or a sprinkle of chili flakes for extra flavor. Pair your homemade pizza with a fresh green salad, a glass of red wine, or sparkling water with lemon. Whether it’s a weeknight dinner or a weekend pizza night with friends, Roberta’s pizza dough will never disappoint.
Recreating Roberta’s pizza dough at home is not only achievable it’s also deeply satisfying. This recipe is ideal for beginners and experienced bakers alike, thanks to its clear process and flexible timing. With just a handful of ingredients and a little patience, you’ll unlock the secret to restaurant-quality pizza in your own kitchen. Enjoy the journey of kneading, rising, and baking it’s all part of the joy that makes homemade pizza so special.