Homemade Pizza Dough: Roberta’s Famous Recipe (No Pizza Stone Needed)
This is the famous Roberta’s pizza dough, made in a regular home kitchen with nothing more than a bowl, your hands, and a baking sheet. It uses just six simple ingredients, and one batch makes two pizza crusts. Mix it by hand, give it a 3-minute knead, and let it slow-rise in the fridge for at least 24 hours to build big, pizzeria-style flavor. Bake it hot at 500°F, finish it under the broiler, and you’ve got a Friday night pizza that tastes better than delivery for a fraction of the cost.
A Little Story First
I’ll be honest with you. I am not a pizza maker. I don’t have a special pizza oven. I don’t even have a pizza stone. And when my husband asked if I was going to toss the dough over my head, I told him I’m not fancy enough for that, and I’m pretty sure it wouldn’t have gone quite right if I tried.
But I kept hearing about Roberta’s pizza dough, and so many of you have asked me for a good pizza dough recipe. So I wanted to put it to the true test: can somebody who’s just cooking in her own kitchen, with her own pans, make this dough and have it turn out?
Here’s what got me thinking about it. When our kids were growing up, we could order a couple of pizzas (everybody got their favorite) and have them delivered to the house for less than twenty dollars. You just can’t do that anymore. A good homemade crust makes Friday night pizza night something you can do at home again, and honestly, it’s a lot of fun.
The dough came together so easily. The hardest part was the three minutes of kneading (my husband was timing me and cheering me on, which I appreciated, mostly). And when we finally took that first bite? That flavor was on point. It’s a good-tasting crust. I’ll tell you the one thing I’d change below, so your first pizza turns out even better than mine did.
Roberta’s Pizza Dough
Prep time: 20 minutes (plus 15 minutes rest)
Rise time: 24 hours in the fridge (or 3 to 5 hours on the counter)
Cook time: about 8 minutes per pizza
Yield: 2 pizza crusts
Ingredients
For the dough
- 1 cup + 1 tablespoon 00 pizza flour
- 1 cup + 1 tablespoon + 2 teaspoons all-purpose flour
- 1 teaspoon sea salt
- 1 cup lukewarm water
- 3/4 teaspoon active dry yeast
- 1 teaspoon olive oil
- Extra flour for kneading and dusting (about 1/2 cup, equal parts all-purpose and 00)
For one pizza
- 2 to 3 tablespoons pizza sauce
- 3 ounces mozzarella cheese, freshly grated
- A few strips of bell pepper
- A few thin slices of red onion
- Pepperoni
Instructions
- Activate the yeast. Pour 1 cup of lukewarm water into a measuring cup or small bowl. You want it just warm to the touch, not hot, or it can kill the yeast. Stir in the 3/4 teaspoon of active dry yeast and the 1 teaspoon of olive oil and set it aside for a few minutes while you measure everything else.
- Measure the 00 flour. Spoon the 00 pizza flour into a 1-cup measure and level it off, then add 1 more level tablespoon. Put it in a large mixing bowl. This flour is a very fine grade made specifically for pizza dough. It costs a little more than regular flour, but you only use about a cup per batch, so a bag goes a long way.
- Measure the all-purpose flour. Fluff up your all-purpose flour first so it isn’t packed down, then measure 1 cup, 1 tablespoon, and 2 teaspoons, leveling each one. Be precise here. The right flour-to-water ratio is what makes this dough work.
- Add the salt and mix. Add 1 teaspoon of sea salt and give the flours and salt a light mix to combine.
- Mix by hand. Pour the yeast water into the flour. The recipe says to mix it with your hands, so make sure they’re clean and go right in. At first it feels so watery you’ll think it isn’t going to work. Don’t worry about it. Keep mixing until everything feels well combined and it starts to look like pizza dough.
- Rest 15 minutes. Let the dough sit for 15 minutes before kneading.
- Knead for 3 minutes. Sprinkle a good bit of flour on a clean counter and turn the dough out. Flour your hands and knead for a full 3 minutes, adding flour to your hands and the counter as needed to keep it from sticking. Toward the end, go easy so you don’t add too much.
- Divide and shape. Pull the dough in half. Dust with a touch more flour and shape each half into a ball.
- Let it rise. Cover the dough balls with a clean, damp towel. For the quick option, leave them on the counter for 3 to 5 hours. For the best option, refrigerate for at least 24 hours (up to 3 to 4 days). The slow rise builds more flavor and gets the gluten to just the right level.
- Bake day: set up the oven. Take the dough out of the fridge and let it sit on the counter for about 45 minutes. Move one oven rack near the top (I use the second spot from the top) and one near the bottom (second spot from the bottom). Preheat to 500°F now so the oven is fully heated by the time the pizza goes in.
- Freeze the extra dough (optional). If you’re only making one pizza, mix about 1/2 cup of flour (half all-purpose, half 00). Dip a dough ball in it all around, shake off the excess, and seal it in a zip-top freezer bag.
- Stretch the dough. Dip the dough ball you’re using in the flour mixture and set it on a baking sheet. Working from the center out, stretch and press it to the size you want. This is meant to be a fairly thin crust. Push around the edges to make a slightly taller rim. If it sticks, flip it briefly and dust a little more flour underneath. Try to keep the thickness even all the way across.
- Top it. Spread 2 to 3 tablespoons of pizza sauce over the dough. Go light on everything; this crust is best when it isn’t weighed down. Sprinkle about 3 ounces of freshly grated mozzarella over the top, then add bell pepper, red onion, and pepperoni.
- Bake on the bottom rack. Bake on the bottom rack for 4 to 5 minutes to get the crust going. I did 4 minutes, and I’d go to 5 next time when baking on a pan.
- Finish on the top rack. Move the pizza to the top rack for about 2 1/2 minutes to finish the cheese and toppings.
- Broil. Switch the oven to broil for about 1 minute, watching closely. Pull it out when the edges feel firm and the cheese is melted and bubbly. Let it cool for a minute, slice, and enjoy.
Tips for the Best Homemade Pizza Crust
- Give the bottom an extra minute. My crust had great flavor and a touch of crispness, but there wasn’t a lot of color underneath. Baked on a baking sheet instead of a stone, it needed a little longer. Plan on 5 minutes on the bottom rack if you’re using a pan.
- Spread the dough evenly. Some of my slices were thin and some were a little thicker. Take your time stretching so the whole crust bakes evenly.
- Don’t skip the fridge rise if you can help it. The countertop rise works in a pinch, but the slow 24-hour rise is where the flavor comes from.
- Grate your own mozzarella. Freshly grated melts better than pre-shredded. An 8-ounce block is enough for both pizzas with a little to spare.
- Keep the toppings light. Too much sauce or too many toppings will weigh this thin crust down and keep it from crisping.
- Don’t have 00 flour? You can make this with all-purpose flour only. It will still give you a good homemade crust.
- Practice makes better. Mine wasn’t perfectly round, and that’s okay. Every pizza you make will be a little better than the last.
Frequently Asked Questions
What is Roberta’s pizza dough?
Roberta’s is a well-known pizzeria, and their pizza dough recipe is famous among home cooks for its flavor and simple ingredients. It uses a blend of 00 pizza flour and all-purpose flour, a small amount of yeast, and a slow rise for flavor.
What is 00 flour, and do I really need it?
00 flour is an extra-finely milled flour made for pizza and pasta. It gives the crust a tender, classic pizzeria texture. If you can’t find it, you can make this dough with all-purpose flour alone and still get a very good crust.
Can I make this pizza dough without a pizza stone?
Yes. That’s exactly how I made it, on a regular baking sheet. Just plan on baking it a minute or two longer on the bottom rack, since a pan doesn’t heat the crust as quickly as a stone or the bare oven rack.
How long does Roberta’s pizza dough need to rise?
At least 24 hours in the refrigerator is best, and it can go up to 3 to 4 days. If you’re short on time, cover it with a damp towel and let it rise on the counter for 3 to 5 hours instead.
Can I freeze pizza dough?
Yes. After the fridge rise, dip the dough ball in a little flour, shake off the excess, and seal it in a zip-top freezer bag. Thaw it in the refrigerator overnight, then let it sit on the counter about 45 minutes before stretching.
Why do you bake the pizza on two different oven racks?
The bottom rack is closer to the heat, so it gets the crust cooking first. Moving it to the top rack finishes the cheese and toppings, and a minute under the broiler gives everything a final bit of color.
What temperature should I bake homemade pizza at?
This crust bakes at 500°F. Preheat early so the oven is fully heated before the pizza goes in.
How do I keep the pizza dough from sticking?
Keep flour on your hands, your counter, and under the dough as you work. When stretching on a baking sheet, flip the dough briefly and dust the underside with a little more flour if it starts to stick.
How much sauce and cheese should I put on homemade pizza?
For this thin crust, about 2 to 3 tablespoons of sauce and 3 ounces of mozzarella per pizza is plenty. Keeping the toppings light helps the crust bake up crisp instead of soggy.
How many pizzas does this recipe make?
One batch makes two pizza crusts. Bake both for a family pizza night, or bake one and freeze the other for later.
Give This One a Try
I hope you’ll give this one a try. It was so much fun to make something a little different in my kitchen, and with that extra minute on the bottom rack, I really think your family will love it.
Looking for more Italian favorites? Try my Homemade Lasagna (with a couple of shortcuts that make putting it together so much easier) and my Homemade Pasta, Alfredo Sauce & Pecan-Crusted Chicken.
Thank you so much for joining me at Mary Katherine’s Table. And remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.
💌 From Your Kitchen to Ours
One of my favorite things about this channel is hearing from you. From time to time, we feature viewer-submitted recipes, the tried-and-true dishes you’ve cooked for years and love to share. If you have a favorite family recipe you think belongs at Mary Katherine’s Table, I’d love to see it. Your recipe may be featured in a future From Your Kitchen to Ours video!
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Roberta’s Pizza Dough
Equipment
- Large mixing bowl
- Baking sheet
- Clean kitchen towel
- Pizza Cutter
Ingredients
Dough
- 1 cup 00 pizza flour plus 1 tablespoon, spooned and leveled
- 1 cup all-purpose flour plus 1 tablespoon and 2 teaspoons, leveled
- 1 teaspoon sea salt
- 1 cup lukewarm water
- 3/4 teaspoon active dry yeast
- 1 teaspoon olive oil
- 1/2 cup flour for kneading and dusting equal parts all-purpose and 00
Toppings (per pizza)
- 2-3 tablespoons pizza sauce
- 3 oz. mozzarella cheese freshly grated
- bell pepper cut into strips
- red onion thinly sliced
- pepperoni
Instructions
Make the Dough
- Stir the active dry yeast and olive oil into 1 cup of lukewarm water (not hot). Set aside for a few minutes.
- Spoon and level 1 cup plus 1 tablespoon of 00 pizza flour into a large bowl.
- Fluff the all-purpose flour, then measure 1 cup plus 1 tablespoon plus 2 teaspoons, leveling each. Add to the bowl with the sea salt and mix lightly.
- Pour in the yeast water and mix with clean hands until well combined. It will seem watery at first; keep mixing until it looks like dough.
- Let the dough rest 15 minutes.
- Turn the dough out onto a well-floured surface and knead for 3 minutes, adding flour as needed to prevent sticking.
- Divide the dough in half and shape each piece into a ball.
Rise
- Cover the dough balls with a clean, damp towel. Refrigerate at least 24 hours (up to 3 to 4 days) for best flavor, or let rise on the counter 3 to 5 hours for the quick option.
Bake
- Remove the dough from the fridge and let it sit on the counter about 45 minutes.
- Position one oven rack near the top and one near the bottom. Preheat the oven to 500°F.
- To freeze a dough ball: dip it in flour (half all-purpose, half 00), shake off the excess, and seal in a zip-top freezer bag.
- Dip the dough you’re baking in flour and stretch it on a baking sheet from the center out into a thin, even crust. Press the edges up slightly to form a rim.
- Spread 2 to 3 tablespoons pizza sauce over the dough. Top with about 3 ounces mozzarella and your toppings. Keep toppings light.
- Bake on the bottom rack 4 to 5 minutes.
- Move to the top rack and bake about 2 1/2 minutes.
- Switch to broil for about 1 minute, watching closely. Remove when the crust feels firm and the cheese is bubbly. Cool briefly, slice, and serve.
Video
Notes
- Baking on a pan: If you’re using a baking sheet instead of a pizza stone or the bare oven rack, give it 5 minutes on the bottom rack (or a minute or two longer than listed) for a crispier, more golden bottom.
- Stretch evenly: Uneven spots bake unevenly. Take your time getting the crust the same thickness all the way across.
- No 00 flour? All-purpose flour alone will still make a good crust.
- Mozzarella: An 8-ounce block, freshly grated, covers both pizzas with a little to spare.
- Freezing: Thaw frozen dough in the refrigerator overnight, then rest on the counter about 45 minutes before stretching.
- Recipe adapted from the Roberta’s pizza dough recipe.
Where do you find Roberta’s pizza dough?
You can find it in New York, Los Angeles, and Nashville! Hope you enjoy making it yourself with this recipe! 🙂