This is my favorite pizza dough recipe. It takes only a few minutes to mix, then chills and ferments in the refrigerator overnight while you go about your day. The slow cold ferment builds flavor and gives the dough a great texture, so it’s ready whenever you want to bake.
I mix and knead this dough by hand — part of the enjoyment for me — but you can use a stand mixer if you prefer. The recipe uses precise weights, which gives consistent results; if you want to improve your baking, a food scale is worth having. Plan to make the dough at least 24 hours before you intend to bake: it’s ready at 24 hours and will keep well in the refrigerator up to about 72 hours without losing too much structure or rise.
Roberta’s, a well-known pizza spot in Brooklyn, inspired this recipe. I haven’t visited in person, but I follow their podcast and the pizzas always sound incredible. This dough comes from the Roberta’s cookbook and is one of the simplest, most reliable recipes I’ve used. I once made six batches by hand for a pizza party when I broke in my pizza oven — it scales easily if you need multiple pizzas.
After you make the dough, try it with any of these pizza ideas:
- Greens Pizza with Pistachio Pesto
- Pizza with Sausage and Truffle Cream
- Pizza with Chorizo, Jalapeños, Corn and Garlic Cream
- Margherita Pizza
- Smoky Sprouts Pizza
- Arugula Pizza with Speck
Can you tell pizza is my favorite? 
Roberta’s Neapolitan-Style Pizza Dough
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- Author: Amanda
Yield: enough for two 12-inch pizzas
Description
This basic Neapolitan-style dough is an essential recipe. It produces a thin, chewy crust with large airy bubbles — ideal for Neapolitan-style pizzas and other thin-crust variations.
Ingredients
Scale
- 153 grams (about 1 to 1 1/4 cups) King Arthur all-purpose flour
- 153 grams (about 1 to 1 1/4 cups) 00 flour
- 2 grams (scant 1/2 teaspoon) instant yeast
- 2 grams (scant 1 teaspoon) kosher salt
- 4 grams (scant 1 teaspoon) extra-virgin olive oil
- 202 grams (scant 1 cup) lukewarm water
Instructions
In a bowl, whisk together both flours, the yeast, and the kosher salt. In a separate measuring cup, mix the olive oil with the warm water. Make a well in the center of the flour and pour in the liquid. Using your hands, fold the flour into the liquid until combined; this takes about 3 minutes. The dough will be sticky. Let it rest uncovered for 15 minutes.
Lightly flour your hands and a work surface. Knead the dough for 3 to 4 minutes, adding a little flour to your hands and the board as needed, until the dough becomes smooth and forms a ball. Divide the dough into two equal balls and place them on a parchment-lined baking sheet. Tightly wrap the tray with plastic wrap and refrigerate for at least 24 hours and up to 72 hours. When ready to use, remove the dough from the refrigerator at least 30 minutes before shaping your pizzas so it comes closer to room temperature.
Notes
Inspiration: Pizza dough adapted from Roberta’s cookbook. Using a kitchen scale will help ensure consistent results. Cold fermentation develops flavor and improves texture — don’t rush the rest time.
- Category: Basics & Staples, Bread-y Things