This is my all-time favorite pizza dough. It only takes a few minutes to mix up and does all the work of building flavor and rising in the refrigerator overnight while you relax and go about your normal business! Then it’s there for you whenever you’re ready for it.
The dough is mixed and kneaded by hand-part of the fun, in my opinion-but you could mix it in your stand mixer if you wish. I’ve just always made it by hand, so that’s how I still make it! This recipe does use a combination
Roberta’s is a beloved hipster pizza spot in Brooklyn that I have not had the pleasure of visiting, but I listen to a podcast that is part of the Roberta’s brand and the pizzas are regularly discussed and drooled over. This recipe comes from the Roberta’s cookbook, and is by far the simplest pizza dough recipe I’ve ever made. I once made 6 batches of this dough (by hand) for a pizza party we had to break in my new pizza oven. One item to note: this recipe relies heavily on weights; if you’re serious about upping your baking skills, I suggest purchasing a food scale. OXO has a great, relatively inexpensive food scale. You will need to plan to make this dough at least 24 hours ahead of when you want to use it as it needs time to proof and ferment. The dough is ready to use after 24 hours, but can be used up to 72 hours after making with great success. I wouldn’t go much past 72 hours because you’ll start to lose some of the puff and elasticity in the dough.
After you’ve made the dough, give it a try with any of these pizza recipes:
- Greens Pizza with Pistachio Pesto
- Pizza with Sausage and Truffle Cream
- Pizza with Chorizo, Jalapeños, Corn and Garlic Cream
- Margherita Pizza
- Smoky Sprouts Pizza
- Arugula Pizza with Speck
Can you tell pizza is my fave?! 
[tasty-recipe id=”35876″]
This sounds great. Can the dough handle high temperatures of 800-900 degrees for a short cook?
Yes! I cook it at about 600 degrees in my oven on a baking steel, and about 800 degrees in my outdoor pizza oven. It just needs about 90 seconds and a couple turns in the oven to help it cook evenly. It’s a great high-heat pizza dough.
Can’t wait to try it out! I like to alternate between my conventional oven at standard temps and my outdoor Kamado smoker that can reach high temps!
One last question. Why 2 grams of salt vs the 8 grams that Roberta’s recipe from the NY times calls for?
I used kosher salt where they used fine sea salt. My weight measurement for 1 teaspoon of Diamond Crystal kosher salt was approximately 2 grams. You could definitely increase if you like things a little saltier, but I’ve found it has plenty of flavor, especially with all the toppings! I usually finish my Neapolitan pizzas with a little extra olive oil and flaky sea salt, so it balances well.
Do you have a cups and teaspoons version? I’m not familiar with grams
Hello! They are in parentheses next to the gram measurements in the recipe; however, they are not as exact as the metric measurements, and the results may vary if you’re not weighing your ingredients. I highly recommend a kitchen scale if you enjoy baking, as you’ll get much more accurate measurements and consistent results. They are relatively affordable nowadays ?