Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click on any Amazon links on my website and make a purchase, I may receive a commission at no additional cost to you. It’s a great way to support my blog, so I can keep sharing delicious recipes with you!
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?! 
Roberta’s Neapolitan-Style Pizza Dough
- Yield: enough for two 12-inch pizzas
Description
A basic Neapolitan-style pizza dough is needed in everyone’s cooking repertoire! This produces a thin, chewy crisp with lots of air bubbles-perfect for Neapolitan pizzas of all kinds.
Ingredients
- 153 grams (approximately 1-1/4 cups) King Arthur all-purpose flour
- 153 grams (approximately 1-1/4 cups) 00 flour
- 2 grams (scant 1/2 teaspoon) instant yeast
- 2 grams (scant 1 teaspoon) kosher salt
- 4 grams (scant 1 teaspoon) extra-virgin olive oil
- 202 grams (scant 1 cup) lukewarm water
Instructions
In a bowl, combine the flours, yeast, and kosher salt, stirring to combine. In a measuring cup, combine the olive oil and warm water and stir to combine. Form a well in the center of the flour and pour the liquids into the center. Using your hands, begin incorporating the flour into the liquid mixture. Continue for about 3 minutes, until the ingredients are well combined but still sticky. Set the mixture aside and let it rest, uncovered, for 15 minutes.
Flour your hands and a work surface. Knead the mixture on the work surface, adding additional flour to your hands and the board when needed. Knead for 3 to 4 minutes until the dough is smooth and easily forms a ball. Divide the dough into two balls and place on a parchment-lined baking sheet. Cover the dough tightly in plastic wrap. Refrigerate for at least 24 hours and up to 48 hours before using. When you are ready to use, remove the dough from the refrigerator at least 30 minutes before forming your pizza.
Notes
Inspiration: Pizza Dough from Roberta’s Cookbook
- Category: Basics & Staples, Bread-y Things
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 ?