Roberta’s Pizza Dough Recipe – Neapolitan Style

This pizza dough recipe, adapted from Roberta’s Pizzeria in Brooklyn, makes a flavorful Neapolitan style pizza. The crust is crisp, chewy and full of flavor, it is so good you will want to make it over and over again.

For a make ahead meal you can keep the dough refrigerated overnight (or up to a week) which is convenient for having a quick meal latter in the week. This extra resting time allows the dough to ferment slowly, this adds even more flavor and helps to create a nice crispy crust.

On the day you make the pizza, take the dough out of the refrigerator ahead of time to bring it to room temperature.

Remove the plastic wrap and place it in a greased bowl, cover with clean kitchen towel and let rest in a warm place, about 30-60+ minutes, as cold dough is very hard to roll or shape. The time needed on the counter depends on room temperature and humidity.

Tips in making pizza:

If you don’t have or can’t find “00 flour” you can use bread flour in place of the two types of flour instead.

If resting the dough in the refrigerator, cover it in plastic wrap so that it doesn’t form an outside skin/crust.

Use just enough toppings to have something in each bite. Overcrowding the pizza with too many toppings adds additional moisture and this extra moisture could cause a soggy crust.

Use a pizza stone if you have one, it will give you the best crust. If you don’t have one try making pan pizza by using a cast iron skillet (or bake on a cookie sheet).

Try our other recipes:

Pepperoni Pizza Recipe

Roberta’s Pizza Dough

This pizza dough recipe, adapted from Roberta's pizzeria in Brooklyn, makes a flavorful Neapolitan style pizza. The crust is crisp, chewy and full of flavor, it is so good you will want to make it over and over again.

5 from 9 votes

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Prep Time 10 minutes mins

Course Bread

Cuisine American

Servings 4

Equipment

• Mixing Bowl
• food thermometer (optional) – I use one to make sure the water for the yeast is just right
• Rolling Pin

Ingredients

  

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• 2-1/2 cups 1 1/4 cup 00 flour plus 1 1/4 cup all-purpose flour Or you can use 2 1/2 cups of baking flour (306 grams)
• 1 scant teaspoons fine sea salt (8 grams)
• 1/2 scant teaspoon active dry yest (2 grams)
• 1 scant teaspoon good olive oil (4 grams)
• 1 cup minus 1 tablespoon lukewarm water (105-115 degrees F) (202 grams). Using the correct water temperature helps the yeast to ferment correctly

Instructions

 

• In a small bowl mix the yeast, olive oil and lukewarm water. Set aside for a few minutes. In the meantime…In a mixing bowl, mix together the remaining dry ingredients. (flour and salt)
• The make a well in the center then pour the wet mixture into the well and begin to mix it all together using your hands. This will take about 3 minutes or so, once it is well combines, then set aside for 15 minutes to rest. This gives the dough time for the flour to absorb more of the moisture.

Kneading the dough

• You will need to flour your hands and the surface on the counter where you are going to knead the dough by hand by folding the dough in half toward you and pressing down, rotate and continue doing this over until it comes together in a smooth mass this should take 3-5 minutes.
• Divide the dough into 2 portions, form into balls, wrap them in plastic wrap and refrigerated for at least overnight or up to 48 hours before using. This step is called proofing and it gives the dough time for the fermentation to happen. Giving the curst a chewy structure and flavor.
• Take the dough out of the refrigerator ahead of time. Remove from the plastic wrap and place in a greased bowl, cover with a clean kitchen towel, let rest in a warm place, about 30-60 minutes. Cold dough is very hard to roll out. Once ready punch dough down and roll out on a floured surface

Keyword Dough, homemade, pizzas

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