Roberta’s Pizza Dough

The Brooklyn pizzeria’s dough: half 00, half all-purpose, cold fermented for a day or two.

ArtisanCold ferment 24–48 hrsCompare with other doughs

Pizza size

12"

8"16"

Number of pizzas

110

Thickness

Yeast

Sticky is normal

Add flour sparingly while kneading. How much you need depends on your kitchen’s humidity.

Dough ball (each)

261

grams

Total flour

306

grams

Total water

202

grams

Hydration

2 pizzas · 12" · regular crust

Ingredient	Amount	Baker's %
00 flour Preferably Caputo	153g	50%
All-purpose flour Preferably King Arthur	153g	50%
Water Lukewarm tap water	202g	66%
Yeast Instant	1.5g	0.49%
Salt Diamond Crystal kosher	8g	2.6%
Olive oil Extra virgin	4.5g	1.5%

Instructions

01Whisk the flours, salt, and yeast; make a well and pour in the oil and water
02Mix and knead about 3 min, just until a shaggy, sticky dough forms with no dry spots
03Shape into a ball, cover, and rest 15 min
04Knead on a floured surface 3–5 min, until smooth and tacky
05Divide and shape into tight balls, seam side down
06Refrigerate in an oiled, covered container 24–48 hours
07Preheat a stone or steel in the bottom third of the oven at its highest setting for 45 min
08Let the balls warm up about 45 min, then stretch, top, and bake 3–4 min
09Finish 1–2 min under the broiler

Recipe from Roberta’s.

From Home Cooking Collective’s version of the Roberta’s recipe.
The yeast (½ tsp) and olive oil (1 tsp) are given by volume, converted at 3g per tsp of instant yeast and 4.5g per tsp of olive oil.

See the original at Roberta’s.