Roberta's Pizza Dough Recipe
Don't settle for average pizza. Use Roberta's pizza dough recipe to craft a pizza that's as good as any you'd find in Italy.
Equipment
- Oven
- 2 Mixing bowls
- Wooden spatula
- Knife
- Parchment paper
- Plates
Ingredients
- 1 tsp. sea salt
- 1 ¾ cup all-purpose flour
- 1 tsp. olive oil
- 1 ¾ cup wheat flour
- ¾ tsp. active dry yeast
- Extra flour as needed
- 1 cup water
Instructions
- 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.
- Add the yeast mixture to the salt and flour blend. Mix well. Set it aside for 15 min.
- 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.
- Place them on the plates, cover them with parchment paper, and set aside for approximately 3 hours.
- Turn on the oven to 500 F.
- Make the pizza shape by stretching the chilled dough on the floured surface. Remove the dough and bake in the oven for 15 min.
- Take it out and add your preferred toppings.
Video
Notes
- 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.
Nutrition
Nutrition Facts
Roberta's Pizza Dough Recipe
Amount per Serving
Calories
172
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.1
g
Sodium
168
mg
7
%
Potassium
53
mg
2
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
5
g
10
%
Vitamin A
2
IU
0
%
Vitamin C
0.001
mg
0
%
Calcium
8
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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