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Roberta's Pizza Dough

Full disclosure: this is not my recipe.

I came across this magical pizza dough last year when I was on a quest for a new go-to recipe. I LOVE making pizza - and eating pizza - and the recipes I had been using just weren't cutting it. I wanted something that would taste like those Neopolitan pies I had on the regular when I was in Italy. Oh, man. The pizza in Italy is unlike anything else and I've craved it every day since I was last there.

This recipe from Roberta's Pizza in Brooklyn had rave reviews the New York Times' website and I decided to give it try. One word: jackpot. So freakin' good. Brings me back to the Mediterranean every time. Never making another dough again.



Pizza Dough

Prep Time: 3 hours 30 minutes

Yields: Dough for 2 Pizzas


1 Cup + 1 Tbsp Tipo "00" Flour

1 Cup + 1 Tbsp + 2 tsp All-Purpose Flour

1 tsp Fine Seat Salt

3/4 tsp Active Dry Yeast

1 tsp Olive Oil

1 Cup Lukewarm Water


  1. Mix the lukewarm water, yeast, and olive oil in a small bowl. Set aside.

  2. In the bowl of stand mixer, mix the two flours and the salt. No stand mixer? No worries! Mix by hand in a large bowl.

  3. Pour the water and yeast mixture into the flour mixture. Mix until well incorporated (i.e. no more dry flour).

  4. Knead the dough for 3 minutes.

  5. Let rest for 15 minutes

  6. Knead for another 3 minutes.

  7. Divide the dough into two equal parts.

  8. Flour a cutting board or large dish and place dough balls on top, with room between them. They will expand! Cover the dough balls with a damp towel.

  9. Let rise for at least three hours at room temperature, or until doubled in size. It can also rise in the fridge for 8-24 hours.


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