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Robertas Pizza Dough Recipe

Roberta’s Pizza Dough Recipe

Roberta's Pizza Dough Recipe is a simple yet flavorful dough that produces a perfectly crispy and chewy pizza crust. With just a few basic ingredients and a little patience, you can create an authentic pizzeria-quality dough right in your own kitchen. Ideal for various pizza styles, this recipe offers flexibility and great results whether you're making a thin, crispy crust or a thicker, fluffier one.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams high-gluten flour or bread flour
  • 325 ml warm water 100°F/37°C
  • 2 teaspoons salt
  • 1/2 teaspoon active dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon honey or sugar optional, for activating yeast

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Stand mixer (optional)
  • Dough scraper (optional)
  • Pizza stone or baking sheet
  • Rolling pin (optional, for rolling dough)
  • Plastic wrap or damp cloth (for covering dough)

Method
 

  1. Activate the Yeast: In a small bowl, mix warm water, yeast, and honey (if using). Let it sit for 5-10 minutes until it becomes foamy.
  2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Slowly add the yeast mixture and olive oil, stirring until a sticky dough forms.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
  4. Let it Rise: Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp cloth. Let it rise at room temperature for 1.5–2 hours or until it doubles in size. For better flavor, refrigerate the dough overnight.
  5. Shape the Dough: Punch down the dough, divide it into portions, and roll or stretch it out to your desired thickness.
  6. Preheat the Oven: Preheat the oven to 500°F (260°C), and if using a pizza stone, let it heat for at least 30 minutes.
  7. Bake the Pizza: Transfer the shaped dough to a pizza stone or baking sheet. Add toppings and bake for 7-10 minutes or until the crust is golden and the cheese is bubbling.
    Robertas Pizza Dough Recipe

Notes

  • Flour Choice: Using high-gluten or bread flour will give you a chewier, more elastic dough. You can substitute all-purpose flour, but the texture may be slightly different.
  • Fermentation: For a more flavorful dough, refrigerate it overnight to allow for a slow rise.
  • Topping Suggestions: Keep toppings light to avoid soggy crust. Use your favorite ingredients like fresh mozzarella, tomatoes, basil, pepperoni, or vegetables.
  • Storage: If you have leftover dough, it can be stored in the fridge for up to 3 days or frozen for up to 3 months. Be sure to allow it to come to room temperature before shaping and baking.
  • Preheating: Make sure your oven is fully preheated to ensure a crisp crust. If using a pizza stone, let it heat for at least 30 minutes before baking the pizza.
  • Robertas Pizza Dough Recipe