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.

Love this dough! I believe I’ve commented before but it sure deserves another round of recognition. Wood fire pizza, grilled, baked, calzones, and it all turns out with that perfect pizzeria chew. You have to use 00 flour and recommend the overnight or longer rise in the fridge. I’m now waiting for my 15 minute timer and plan on trying it out for Detroit style pizza.

Like some others have mentioned, I had to add a fair amount of extra flour.

I really like this recipe and I’ve made it probably 15 times. My only issue is that the finished pie is consistently too thick and doughy. When stretching and shaping the dough I have tried time and again to stretch the dough so it’s very thin. All to no avail. I welcome any advice that anyone may have.

Used this recipe to make FABULOUS garlic knots. Shaped the dough into six knots after a 12h proof in the fridge, stuffed them with some minced garlic, baked at 350 for about 20 minutes, doused them in melted butter and gently sautéed garlic, and they were devoured in minutes

I followed this recipe twice and the only thing I got was a sticky mess. Video makes it look so easy, especially after resting for 15 minutes. I'm still not sure what the result is supposed to be after resting for 15 minutes. Ah well, there's always YouTube.

I don’t see the temperature, or the length of time in the oven. Maybe it’s there, but I can’t seem to find it.

I had to use a great deal more flour to get a dough that stormed a ball. I’m an experienced bread maker. I wonder what went wrong.

This is my ‘go to’ pizza dough. It’s delicious and even better the next day. My only issue with the instructions is ‘cover with a damp cloth’. Each time I tried that, the cloth stuck to the dough and it’s a mess! So much dough sticks to the cloth. I simply put a plastic container over the dough if I plan to use it same day. If I’m making it ahead, I dust the plastic container with flour and place the dough in and tightly cover.

This crust is thin and crisp. How does one achieve a flexible crust, like the one in the video? I'm thinking that it's the result of baking at the highest possible heat for the shortest amount of time. So, my 450 degree oven (500 is out of the question with this old appliance) for 10-12 minutes produced a delicious pizza but with a very stiff crust.

Easiest pizza dough to work with ever!! No springback; it presses like a dream.

I have a Chefman indoor pizza oven that goes up to 800 degrees F. What temperature/cooking time is recommended for this dough?

This is really a very normal recipe from baguettes or other breads. It work.Recipe is simply. Add good flour. Weigh it in. Add salt. Add yeast. Add seventy percent of the weight of the flour in water -- 300 gm of flour usually requires about 210 gm of water. This recipe uses a touch less. That works. Let rise for a couple hours, press it down. Put in fridge over night. Take out the next day. Let it warm up for a few hours. Make pizza crust. A standard and simple, and good recipe.

With this recipe I use one cup of fed, active sourdough starter instead of yeast. Usually 1/2 whole wheat starter and 1/2 unbleached white wheat starter. It works grear!

Made as is with the user suggestion of 300g of bread flour because that's what we had on hand, used KitchenAid for kneading. Refrigerated it for about 6 hours, brought to room temp for about an hour before using. Cooked in 480f oven on a pizza stone. Worked great, easy to do and work with, would do again when I don't have time to do sourdough.

I make this recipe nearly every week, I have shared it with my children and they also make it. It is yummy and easy! This is the BEST!