The Best! Roberta's Pizza Dough

Crisp, yet tender πŸ˜‹

Currently my go-to pizza dough recipe, this bad boy results in a silky smooth dough that's easy to work with and produces a crispy, yet tender crust that's packed with flavor.

I definitely recommend going with the longer, cold rise (you'll see what I mean below) as it gives the dough time to develop more flavor. Once you give this recipe a try, I guarantee you'll want to bookmark it for safe-keeping. 

The ingredients and amounts listed seem super specific (and they are), but don't cut corners here. Use a scale if you can. And don't skip out on the 00 flour! You may need to go to a speciality store to find it, but man, is it worth it.

This dough may be a bit wetter than what you're used to so is a little difficult to get going without it sticking to your hands, but keep adding a bit of flour as you knead and it'll all come together as planned πŸ‘Œ

How to Make Roberta's Pizza Dough

Makes 2 pizzas (or 4 minis)

INGREDIENTS

153 grams 00 flour (1 cup plus 1 tablespoon)

153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)

8 grams fine sea salt (1 teaspoon)

2 grams active dry yeast (3/4 teaspoon)

4 grams extra-virgin olive oil (1 teaspoon)

200 grams lukewarm water (1 cup)

extra flour

METHOD

1. Mix the lukewarm water, yeast, and olive oil in a small bowl. Set aside.

2. Mix the two flours and the salt in a larger bowl.

3. Pour the water and yeast mixture (from step 1) into the flour mixture and mix by hand (or with a wooden spoon) until well incorporated (i.e. no more dry flour).

4. Knead the dough for 3 minutes. Then let rest for 15 minutes.

5. Knead the dough for another 3 minutes. It should now feel like the texture of your earlobe. (Weird, I know, but accurate.)

6. Divide the dough into 2 equal portions. Shape into dough balls.

7. Heavily flour a dish for the rise. Place the dough balls in your dish with some room between them (because they'll grow) and cover with cling wrap or a damp tea towel.

8. Let the dough rise for 8-24 hours in the fridge (or until the dough has about doubled in size). If you can't wait that long, let it rise at room temperature for 3-4 hours. 

πŸ”₯Tips for Cooking Your Pizza 

Mini birthday pizzas cooked on a cast iron pan πŸ•πŸŽ‰

1. Pizza stones are cool, but cast irons pans are better. Pizza stones are the typical go-to for your cooking surface, but I actually prefer using a cast iron pan (something like this). Whatever you decide to use, it should be fully pre-heated in advance typically to 500F. Pre-heating the oven and pan is the first thing I do when cooking pizza. Bonus tip:  Want to really step it up? Try using a baking steel for your cooking surface.

 Preserving those precious air bubbles πŸ‘Œ

Preserving those precious air bubbles πŸ‘Œ

2. Rolling pins are badbadnotgood. When shaping your dough balls into pizzas, a lot of people reach for the rolling pin but this is a mistake! Our dough just spent 3-24 hours working hard to make nice little air bubbles and a rolling pin will do nothing but squish them. Instead, we're going to use the tips of our fingers. Starting in the center, gently press down so the dough pushes outwards. Work your way in a circle getting wider and wider with each rotation. You'll actually feel some of the air bubbles pop as you go, but that's ok because there's plenty more.

3. Hot electric coils are your friendIf using an electric oven, there's an extra trick or 2 we can use to match the high heats of commercial pizza ovens (they often get to 800+F, which can't be done in a normal home oven). The first is to use the top rack of your oven. This puts the pizza closer to the heat source (assuming your electric oven has a top burner). The second trick, which has worked wonders for me, is to wait until the oven needs to "pre-heat" again. What I mean by this is that when your oven needs to "kick on" again to keep the heat up at 500F, that's when you should put your pizza in the oven. I often crack open the oven door so it loses a little heat, triggering the electric coils to kick on.

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