Roberta’s Pizza Dough Recipe (2024)

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Cathy Onderick

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 is fantastic and tastes great. this is truly a keeper for me.

Cathy Onderick

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.

Fred Rickson

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 dough isn't rocket science, and this recipe really isn't anything special. Just enjoy the'll be fine.

Celeste Resh

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.

Fred Rickson

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.

Ruth Ann

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.

Susan and Nick

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.


No peel? Cook it in an iron skillet instead - no need to transfer it, no need to form a rim of dough around the edge... pan pizza is easy, easier than non-pan, imo.

Cook it by eye, in the hottest oven possible, it's done when the cheese is how you like it.

Michael Edwards

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.


With all due respect to Fred Rickson, this IS a special recipe. Just simple ingredients but if you let it rest for 24 hours the flavor, crunch and chew are a pizza lover's dream. If you're not experienced with making your own pizza dough, this is the best out there. You'll find your way with water to flour ratios, depending on climate, and I do agree with Fred Rickson that you won't mess it up. This is a great recipe (and recipes always mean that they are ever changing to the cook's tastes).


With all due respect to Fred Rickson, this IS a special recipe. Just simple ingredients but if you let it rest for 24 hours the flavor, crunch and chew are a pizza lover's dream. If you're not experienced with making your own pizza dough, this is the best out there. You'll find your way with water to flour ratios, depending on climate, and I do agree with Fred Rickson that you won't mess it up. This is a great recipe (and recipes always mean that they are ever changing to the cook's tastes).


If you put the dough in the refrigerator, you must cover it with plastic wrap, otherwise a crust will form on the dough and it will be unusable. At least, that's what happened to me last night.


This is the go-to pizza dough recipe in our home with one modification—I use only Caputo Nuvola Super flour. We did a side-by-side comparison with one batch using the 2 types of flours as the recipe calls for and another batch using only the Caputo Nuvola Super flour. The latter had more crust rise & strength for the toppings on the thinner base. So, we didn’t see the need for 2 different types of flour. Turns out perfectly every time. For the baking, I use a well-heated baking steel.


I have made this pizza dough so many times I just about know it by heart. Such a flexible recipe. I love adding fresh chopped herbs, shredded parmesean or pizza seasoning from Trader Joe's into the dough to add more flavor. I always double it - you'll want extra!


In the oven cooking now. Dough looks beautiful, but can anyone advise on how you make this for a family? Was so disappointed to realize I have 2 very small pizzas. My teen could eat both easily! Double recipe to make 2 large pizzas for a family? Did I not stretch dough enough? Please help! Teens are eating me out of house & home!


I always double or triple the recipe so you can have tons extra. Nothing worse than realizing hours too late you don't have enough!


Came out good with airy crust in my home oven, but the dough did not brown. I am guessing this is because of the 00 flour?


What temp? How long ????


I've made this now for years and it is well worth paying attention the day before. I usually don't get a full 24 hours since I tend to make the dough after maybe 20. That means I try to remember to take it out an hour before I start making pizzas. One question: I wonder how this would work with subbing in some atta flour in place of the all purpose flour...maybe 30 grams or so?


Far too much water for the amount of flour. Be prepared to add a lot of flour so you don’t have a sticky dough mess. 150 grams of water will give you a tacky dough.


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.


Getting a kitchen scale is a huge advantage. They are not that expensive. Where I live it is dry and I use 210 g of water. Being able to be precise is what the scale lets me do.


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

ditch chicken

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

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Roberta’s Pizza Dough Recipe (2024)
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