Pizza Dough

Pizza Dough

2 12-inch pizzas
This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

Ingredients

  • 00 flour

    1 cup plus 1 tablespoon

    153 g
  • all-purpose flour

    1 cup plus 1 tablespoon and 2 teaspoons

    153 g
  • fine sea salt

    1 teaspoon

    8 g
  • active dry yeast

    3/4 teaspoon

    2 g
  • extra-virgin olive oil

    1 teaspoon

    4 g

Directions

  1. 1

    In a large mixing bowl, combine flours and salt.

  2. 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.

  3. 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.)

  4. 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.

Pizza Dough

Pizza Dough

5.0(17.4k)210 min2 12-inch pizzas518 cal

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About this Recipe

Dreaming of making authentic, restaurant-quality pizza right in your own kitchen? This incredible pizza dough recipe, adapted from the renowned Roberta's in Bushwick, Brooklyn, is your secret weapon for creating perfect homemade pies.

What sets this pizza dough apart is its delicate texture and extraordinarily rich flavor, achieved by a precise blend of finely ground Italian "00" flour and all-purpose flour. Paying close attention to ingredient weights, rather than volumes, ensures a consistently superior result that lasts beautifully in the refrigerator for up to a week.

When you pull this dough from the oven, you'll be met with a pizza crust that is both tender and wonderfully flavorful, serving as the ideal canvas for all your favorite toppings. The meticulous balance of flours yields a texture that's crisp on the outside with a satisfying chew within. While the total process involves a few hours, much of that is passive rise time, making it a perfect plan-ahead project for a leisurely weekend or a weeknight treat. This dough yields enough for two generous 12-inch pizzas, ensuring you have plenty for family and friends. It's also a fantastic kid-friendly project to get little hands involved in the magic of baking.

While designed for two 12-inch pizzas, you can easily scale down the recipe to make a single pie if you wish. For those who enjoy a richer crust, consider brushing the edges with a little more extra-virgin olive oil before baking. If you're new to working with "00" flour, you can still achieve a delicious result by using all all-purpose flour, though the delicate texture will be slightly different.

This versatile pizza dough is perfect for crafting classic dinner pizzas, creative calzones for lunch, or as a fun main course for any gathering. It pairs wonderfully with a simple green salad or your favorite antipasto platter.

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