Pizza Dough Recipe • 5★

Recipe from Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock

Adapted by Sam Sifton

Updated March 19, 2025

Christopher Testani for The New York Times. Simon Andrews.

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. —Sam Sifton

Featured in: A Little Pizza Homework

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153 grams 00 flour (1 cup plus 1 tablespoon)

153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)

8 grams fine sea salt (1 teaspoon)

2 grams active dry yeast (¾ teaspoon)

4 grams extra-virgin olive oil (1 teaspoon)

Step 1In a large mixing bowl, combine flours and salt.

In a large mixing bowl, combine flours and salt.

Step 2In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Step 3Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

Step 4To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

I made lots of pizza dough recipes but for me, this one is the very best by far. I let it rise in refrigerator overnight and perhaps that is the secret. I usually double the recipe, use two and freeze two. When using a frozen dough, I thaw in fridge overnight and take out and leave on counter for a couple of hours and it tastes like just made. This dough is so easy to stretch by hand.....it is fantastic and tastes great.

this is truly a keeper for me.

Forgot to mention that I do use a kitchen aid mixer with dough hook using the recommended kneading times suggested by recipe. Works out great every time.

This recipe is great! It instantly became my go-to for amazing pizza. After many batches and some experimentation I've found that 300g king Arthur bread flour, in place of the 2 types of flour, is quite acceptable if you can't find/don't have 00.

has anyone tried with cast iron skillet?

A cast-iron skillet is how I make all my pizzas using this recipe. I start on the stovetop, heating up the bottom while I add the toppings (medium heat for about six minutes) and finish in the oven under the broiler for about six minutes. I think it's fabulous this way. I use a 10-inch skillet and find that one serving (i.e. one ball) makes a slightly thick pizza -- which makes exact sense as it says it's for a 12-inch pizza -- but it's the size skillet I have and it's not bad at all.

@Adam Rich I preheat stone 500° for an hr. Prep pizza on parchment dusted w/cornmeal. Into oven with parchment. Bake 4 mi...slip out parchment (easy cheezy!) and return for 6 mins. Pull out, add a layer of cheese and finish for 2 mins. After experimenting for two yrs this is my fool proof method for a crisp crust and gooey cheese topping.

Has anyone used a bread machine to make the dough on the dough cycle and if so any adjustments and did it work

Adapted from "Roberta's," by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock

Source: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough