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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 1x
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