Proven Roberta's Pizza Dough Recipe: Craft the Perfect Pizza

Do you want to learn how to make a tasty, crispy, and, worldwide famous pizza at your home? Here is the complete cooking guide to making great Roberta’s Italian pizza dough.

The old-fashioned and rich-flavored Roberta’s Italian pizza dough is as simple and quick as you think. If you are a pizza lover, you’ll want to try this Italian traditional favorite pizza dough. The ingredients used to make this crispy and full-of-taste Roberta’s pizza dough are easy to obtain. What are you waiting for? Start making this thin-crust Roberta’s pizza dough and enjoy its enriched flavor.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Roberta's Pizza Dough Recipe
• Comments

Ingredients

• Sea salt — 1 tsp.
• All-purpose flour — 1 ¾ cup
• Olive oil — 1 tsp.
• Wheat flour — 1 ¾ cup
• Active dry yeast — ¾ tsp.
• Extra flour — as needed
• Water — 1 cup

Instructions

1. Add the salt and flour to a bowl, and mix well. In another bowl, mix the wheat flour, oil, dry yeast, and hot water. Mix continuously to make a lump-free dough, and the yeast dissolves.

2. Add the yeast mixture to the salt and flour blend. Mix well. Set it aside for 15 min.

3. Rub the dough together for 3-4 min. Move it to a floured surface with extra flour and cut it into two. Shape the dough into a round shape.

4. Place them on the plates, cover them with parchment paper, and set aside for approximately 3 hours.

5. Turn on the oven to 500 F.

6. Make the pizza shape by stretching the chilled dough on the floured surface. Remove the dough and bake in the oven for 15 min.

7. Take it out and add your preferred toppings.

Substitutions

• Sea salt — Sea salt enhances the taste of the pizza crust better with its minerals. If you do not have sea salt, you can use normal table salt as well. The taste will not be much different.

•  All-purpose flour — All-purpose flour is usually used for baking purposes as it has the ability to enhance the elasticity of the dough. If you don't have it, you can use bread flour. It will, however, produce a crust that will be more chewy and denser.

• Olive oil — Olive oil is used in pizza dough to make it crispy, shiny and to create the gluten texture as well. If you don’t have olive oil, substitute it with margarine.

Variations

• Spicy pizza dough — If you are a lover of spicy cuisines, add a half teaspoon of crushed red pepper flakes over the dough.

•  Garlic and herbed pizza dough — If you are a vegetarian food lover, try this garlic and herbed pizza dough. All you need is to add two minced garlic and Italian herbs like thyme, oregano, and basil for a delicious and flavorful taste.

Equipment

• Oven

• 2 mixing bowls

• Wooden spatula

• Knife

• Parchment paper

• Plates

Storage

• You can store the pizza dough for days or months. Wrap the pizza dough in a bowl and transfer it to the fridge to store for 3-4 days. You can also freeze it for up to three months. Wrap and transfer the rounded balls of pizza dough to the freezer for later use.

Pro Tips

• Always use slightly warm water as it fastens the rise in dough. Never use too hot or too cold water.

• Always rub the dough well for almost 10 min., as it helps to make the dough flexible and adaptive.

• Use the required amount of flour. Using too much flour on the surface can make the dough sticky and hard, which will make the crust more solid.