Roberta’s Pizza Dough
Roberta’s Pizza Dough is a simple, artisanal dough recipe that yields a chewy, flavorful crust perfect for homemade pizza.
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.