Roberta's Pizza Dough Recipe (& Baking Instructions!)

If you're on the hunt for that perfect slice at home, look no further than this delicious Roberta's pizza dough recipe. For years, Roberta's Pizza in Brooklyn has drawn global acclaim, enticing pizza aficionados with its renowned pies. Having refined the original recipe through countless workshops, I'm thrilled to share my expert tips and tricks with you!

For how many times I've made this recipe, it's unconscionable that I've yet to share it with you all! It all started when I had my first slice of Roberta's Pizza while living in New York City several years ago.

Their wood-fired pizza, with a thin crust and slightly soft interior, reminded me of a cross between a classic Neapolitan pie and a NY-style slice. The toppings were simple but well-seasoned and high-quality; the fresh mozzarella and spicy pork sausage were made in-house. Immediately, I knew I had to try to make it at home.

🥘 Ingredient Notes

Flour: The recipe uses a mix of 00 flour and all-purpose flour. 00 flour is an Italian pizza flour with a fine texture. I recommend Antimo Caputo, which has a moderate protein content that will produce enough gluten for a sturdy, chewy crust.

For the AP flour, they specifically recommend King Arthur, likely because of its higher protein content. However, I've had success substituting 50% of the flour with a bread flour, too.

Yeast: I prefer instant yeast because it doesn't require any sort of activation prior to adding, but you can substitute active dry yeast in a 1:1 ratio. Just make sure to mix the yeast with the liquids (not the dry ingredients) to ensure it's properly activated.

Salt: Fine sea salt, kosher salt, and table salt all have different levels of salinity per volume, so if you're not using a scale, pay careful attention to the ingredient notes.

For a full list of ingredients and quantities, refer to the recipe card.

TIP: For best results, use a kitchen scale. They're super cheap and will produce the most accurate result. If you're interested in learning more about the science behind pizza making, I have a great guide to thin-crust pizza.

After stretching, top with pizza sauce (this San Marzano sauce is my personal favorite) and your favorite toppings.

🔪 How to Make Roberta's Pizza

Make the dough:

Step 1 - Mix the dry ingredients: In a large mixing bowl, combine flour, salt, and yeast (Image 1).

Step 2 - Form the well: Form a well in the center of the flour, and add the extra-virgin olive oil and lukewarm tap water (Image 2).

Step 3 - Mix: Slowly begin incorporating the wet ingredients into the flour mixture (Image 3).

Step 4 - Knead: Knead for about 3 minutes (Image 4), just until a shaggy, sticky mass forms. At this point, it does not need to be smooth by any means, but it should not have any dry spots (Image 5).

Step 5 - Autolyse: Cover with plastic wrap and let the mixture rest for 15 minutes. The autolyse period helps hydrate and kickstart the gluten process (Image 5).

Step 6 & 7 - Knead: On a heavily floured surface, knead the rested dough for 3 - 5 minutes until smooth and tacky (a little bit of stickiness is okay) (Images 6 & 7).

TIP: The dough will be quite sticky as you first begin kneading, but over time it should smooth out. You may need a bit more or less flour depending on the humidity of your kitchen.

Step 8 - Form into a large dough ball (Image 8).

Divide and chill:

Step 9 - Divide the dough: Divide into two equal pieces (Image 9).

Step 10 & 11 - Shape: Form each piece into a circular ball of dough. To do so, I like to grab the edges of the dough, bring the corners into the center, and pinch them together (kind of like a ball of mozzarella). Then, I place the dough on a clean work surface, seam side down, and cup it in my hands to shape into a ball (Images 10 & 11).

Step 12 - Chill: Grease a proofing container with a little olive oil, add the dough ball, and cover. Transfer to the fridge to proof for 24 - 48 hours (Image 12).

TIP: Make sure to oil the plastic wrap or lid of the container, too, so there's no stickage!

Stretch and bake:

Step 13 - Thaw: Remove from the fridge and proof to room temperature, about 45 minutes. This is also a good time to preheat your oven and stone/steel (Image 13).

Step 14 & 15 - Stretch: In a small mixing bowl, combine a 50/50 mixture of 00 flour and semolina flour. Making one pizza at a time, remove the dough from the container and dip in the flour. Transfer to a wooden cutting board (or pizza peel) and build the pizza.

Create a crust rim by gently using your index finger to press along the outer edge, approximately ⅔-inch from the border. After shaping the rim, exercise caution to avoid compressing the outer edges, as this contributes to the distinct raised crust during baking (Image 14).

Raise the dough and position your knuckles along the inner edge of the dough. Allow gravity to gently stretch the pizza as you rotate your knuckles in a circular motion until it achieves the desired size (Image 15).

Step 16 - Top: Flour the surface, once more, to prevent sticking. Top with your desired sauce and toppings (Image 16).

Step 17 - Bake: To launch, hold the peel parallel to your stone or steel and firmly slide the pizza onto it. There’s no need to rush it; you can do this slowly to get the hang of it. Immediately close the oven and bake at the highest oven temperature for 3 - 4 minutes until the bottom browns. Then, broil on the top rack for 1 - 2 minutes to finish the top.

Storage: Leftover dough can be stored in an airtight container for up to 48 hours; after that time, it can start to "over-ferment" so it may lose some structure.

Recipe FAQs