This cult-favorite pizza dough recipe from Roberta’s in Brooklyn creates a perfectly chewy, flavorful crust. It’s simple, requires just a few ingredients, and gives you an authentic Neapolitan-style pizza at home.
Ingredients
Directions
Mix Dry Ingredients:
In a large bowl, combine both flours and salt.
Activate Yeast:
In a small bowl, dissolve yeast in the lukewarm water. Let it sit for 2-3 minutes until slightly foamy.
Combine:
Pour the yeast mixture and olive oil into the flour. Stir until a shaggy dough forms.
Knead the Dough:
Knead on a lightly floured surface for 3–5 minutes until smooth and elastic.
First Rise:
Place the dough in a lightly oiled bowl. Cover with plastic wrap and let rise at room temperature for 3–4 hours.
Cold Ferment (Recommended):
Divide the dough into two balls. Place in two containers or bowls, cover, and refrigerate for 8–24 hours for better flavor.
Bring to Room Temp:
Remove from fridge and let dough come to room temperature 30–45 minutes before shaping.
Shape & Bake:
Preheat oven to 500°F (260°C) with a pizza stone or steel if available. Stretch dough into rounds, top with sauce and cheese.
Bake 7–10 minutes or until crust is golden and bubbly.
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