Roberta’s Pizza Dough is the foundation of one of Brooklyn’s most iconic pizzerias. Known for its chewy texture, airy crust, and incredible flavor, this dough is perfect for recreating artisanal pizza in your own kitchen. Whether you’re a seasoned pizza maker or trying it for the first time, this recipe is simple, straightforward, and sure to impress.
Roberta’s Pizza Dough :
Dreaming of authentic, restaurant-quality pizza at home? Pizza Dough recipe is the answer. With just a few ingredients and a little patience, you can make a dough that’s versatile, easy to work with, and delivers a crust that’s crisp on the outside and soft on the inside. Get ready to elevate your pizza game!
History of the Recipe :
Pizza, located in Brooklyn, New York, is celebrated for its innovative yet authentic approach to pizza. Since opening in 2008, the pizzeria’s signature dough has become a staple for pizza enthusiasts worldwide. Known for its use of simple ingredients and a slow fermentation process, Roberta’s dough has redefined homemade pizza, making it accessible for cooks everywhere.
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Roberta’s Pizza Dough
Ingredients
- 500 grams (3 1/3 cups) all-purpose flour (plus extra for dusting)
- 16 grams (1 tablespoon) fine sea salt
- 2 grams (1/2 teaspoon) active dry yeast
- 350 grams (1 1/2 cups) lukewarm water
- 20 grams (1 1/2 tablespoons) olive oil (optional, for flavor and elasticity)
Instructions
- In a large mixing bowl, combine the flour, sea salt, and active dry yeast.
- Slowly add the lukewarm water while mixing with your hands or a wooden spoon until a sticky dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
- If desired, knead in the olive oil for extra flavor and elasticity.
- Divide the dough into 2-4 equal portions, depending on your desired pizza size.
- Place each portion into a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 8-24 hours.
- When ready to use, preheat your oven to its highest setting (ideally 500°F/260°C) and place a pizza stone or baking steel inside to heat.
- Roll out each dough portion on a floured surface to your desired thickness..
- Add your favorite toppings and bake on the preheated stone or steel for 7-10 minutes, or until the crust is golden and bubbly
Notes
- For best results, use a kitchen scale to measure the ingredients precisely.
- If you don’t have a pizza stone, use an inverted baking sheet.
Tips for Roberta’s Pizza Dough :
- Allow the dough to ferment longer for a more complex flavor.
- Dust the pizza peel with semolina or cornmeal to prevent sticking.
- Experiment with different flours, such as bread flour or 00 flour, for varied textures.
FAQS for Roberta’s Pizza Dough :
Q: Can I freeze Roberta’s Pizza Dough?
A: Yes, wrap individual dough portions tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before use.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute an equal amount of instant yeast without activating it in water first.
Q: What’s the ideal hydration level for this dough?
A: This recipe has a hydration level of 70%, which contributes to its chewy texture.
Conclusion :
Dough is a game-changer for homemade pizza lovers. With its simple ingredients and foolproof method, it delivers restaurant-quality results in the comfort of your own kitchen. Try it today and enjoy a slice of Brooklyn’s finest!