Introduction: The Magic of Roberta’s Pizza Dough
If you’ve ever wandered through Brooklyn and caught that irresistible aroma of wood-fired pizza wafting through the streets, chances are you’ve stumbled upon Roberta’s, the legendary pizzeria that changed New York’s pizza game forever. Their dough — oh, that dough — is the soul of the pie. Light yet chewy, blistered with just the right char, and flavorful enough to stand alone with nothing more than a drizzle of olive oil.
The good news? You don’t have to fly to New York to taste it. You can bring that magic into your own kitchen with the Roberta’s pizza dough recipe. I’ve made this dough more times than I can count, tweaking and perfecting it in my home oven, and today, I’m sharing all my secrets with you.
Whether you’re new to pizza-making or a seasoned pizzaiolo, this recipe is one you’ll come back to again and again.
Ingredients & Measurements
Here’s everything you need to make authentic Roberta’s pizza dough at home. I recommend using a kitchen scale for precision — pizza dough is an art, and small differences matter.
| Ingredient | Measurement (Metric) | Measurement (Cups/Tbsp) |
|---|---|---|
| All-purpose flour | 153 g | 1 cup + 1 tbsp |
| 00 flour (Italian) | 153 g | 1 cup + 1 tbsp |
| Warm water (around 95°F) | 200 g | ¾ cup + 2 tbsp |
| Sea salt | 8 g | 1 ½ tsp |
| Dry active yeast | 2 g | ½ tsp |
| Olive oil | 4 g | 1 tsp |
This makes 2 pizzas (10–12 inch each). Double the recipe if you’re feeding a crowd!
Step-by-Step Instructions
Here’s my exact method for making Roberta’s-style pizza dough at home.
1. Mix the flours
Combine the all-purpose flour and 00 flour in a large mixing bowl. This blend gives you the perfect balance: strength from the AP flour and silkiness from the 00 flour.
2. Activate the yeast
In a small bowl, stir the yeast into warm water. Let it sit for about 2–3 minutes until it foams slightly. That’s when you know the yeast is alive and ready to do its magic.
3. Bring it all together
Pour the yeast-water mixture into the flour. Mix gently with your hands (yes, hands are best — get messy!) until the dough just comes together. Don’t worry if it looks shaggy at this stage.
4. Add salt and olive oil
Sprinkle in the sea salt and drizzle the olive oil. Knead the dough until it’s smooth and slightly tacky but not sticky. This usually takes about 3 minutes of kneading.
5. First rise (bulk fermentation)
Cover the bowl with plastic wrap or a damp towel. Let it rest at room temperature for 3–4 hours until doubled in size. The slow rise is key — it builds deep flavor in the dough.
6. Divide & ball
Once risen, transfer the dough to a floured surface. Divide it into two equal portions. Shape each into a tight ball by tucking the edges underneath.
7. Second rise (cold ferment)
Here’s the trick that makes Roberta’s dough legendary: place the dough balls in lightly oiled containers, cover, and let them rest in the fridge for 12–24 hours. The longer, the better. This slow fermentation develops complexity and makes the dough easier to stretch.
8. Ready to bake
When you’re ready to bake, remove the dough from the fridge about 30 minutes before to let it come to room temperature. Stretch gently into a round, add your favorite toppings, and bake at the hottest temperature your oven allows (ideally 500°F/260°C or higher) on a preheated pizza stone or steel.
Tips & Tricks for the Best Roberta’s Pizza Dough
- Use a pizza stone or steel. The hotter the surface, the more authentic your crust will be — crisp bottom, airy interior, and beautiful leopard spots.
- Don’t overload toppings. Roberta’s pies are known for their balance. A thin layer of sauce, fresh mozzarella, maybe a sprinkle of basil — less is more.
- Hydration matters. The 200 g of water in this recipe gives you around 66% hydration — perfect for home bakers. If you’re more advanced, you can push it higher for an even lighter crust.
- Cold fermentation is key. Don’t skip the overnight rest. It’s what takes this dough from good to unforgettable.
- Stretch, don’t roll. Use your hands to gently stretch the dough — never a rolling pin. Rolling crushes the air pockets you’ve worked so hard to create.
Why Roberta’s Pizza Dough is Special
What makes this dough different from any old pizza recipe? Three things:
- The flour blend – Mixing all-purpose and 00 flour gives just the right chew without being tough.
- The hydration – It’s wet enough for airy pockets, yet manageable for beginners.
- The fermentation – That overnight rest builds flavor that you simply can’t fake.
The result is a crust that’s soft, chewy, and airy on the inside, yet crisp and blistered on the outside. Exactly what pizza should be.
FAQ – Roberta’s Pizza Dough Recipe
Q1. Can I use only all-purpose flour?
Yes, but the texture will be slightly different. 00 flour makes the dough silkier and easier to stretch.
Q2. How long can I keep the dough in the fridge?
Up to 3 days. The flavor actually improves over time, but after 72 hours it may start to break down.
Q3. Can I freeze this dough?
Absolutely. After the first rise and shaping into balls, wrap tightly in plastic and freeze. Thaw in the fridge overnight before using.
Q4. What if I don’t have a pizza stone?
Use an inverted baking sheet. Preheat it with the oven, then slide your pizza onto it. You won’t get quite the same char, but it works.
Q5. Why is my dough sticky?
It’s supposed to be a little tacky. If it’s too sticky, lightly flour your hands and the work surface. Avoid adding too much flour — it will toughen the crust.
Final Thoughts: Bring Brooklyn Home
Making Roberta’s pizza dough recipe in your own kitchen is more than just cooking — it’s connecting with one of New York’s most iconic pizza traditions. The first time I pulled a pie out of my oven with that perfect golden crust and airy chew, I felt like I had unlocked a secret.
Pizza, at its heart, is simple. Flour, water, yeast, salt. But when treated with patience and love, those four ingredients transform into something extraordinary.
So roll up your sleeves, flour your counter, and let your home smell like a Brooklyn pizzeria tonight. Once you taste this crust, you’ll understand why Roberta’s is world-famous — and why this recipe will live in your kitchen forever.
See Also: Recipe Taco Bell Mexican Pizza – Homemade Version Better Than Takeout
