Welcome to the world of homemade pizza, where the aroma of freshly baked dough fills your kitchen, and the satisfaction of creating something deliciously perfect is just a few steps away. Today, we’re diving into the renowned Roberta’s Pizza Dough recipe, a cornerstone of New York’s pizza scene and a favorite among home chefs and foodies alike.
Why Choose Roberta’s Pizza Dough Recipe
Roberta’s Pizza in Brooklyn has become synonymous with artisanal pizza, combining traditional techniques with a modern twist. Their dough recipe, known for its perfect chewy texture and flavorful crust, is surprisingly simple to recreate at home. It’s a fantastic starting point for anyone looking to master the art of pizza making.
Ingredients:
- 500g (about 4 cups) bread flour, plus more for dusting
- 16g (2 tsp) fine sea salt
- 1g (1/4 tsp) active dry yeast
- 350g (about 1 1/2 cups) lukewarm water
- 2g (1/2 tsp) sugar (optional, to activate the yeast)
How to Make Roberta’s Pizza Dough:
- Activate the Yeast: In a small bowl, dissolve the sugar in the lukewarm water. Sprinkle the yeast over the water and let it sit for about 5 minutes until it begins to foam.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
- Combine Wet and Dry Ingredients: Pour the yeast mixture into the flour mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour as you knead.
- First Rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until doubled in size, about 1 to 2 hours.
- Portion and Shape: Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 3 or 4 equal pieces (depending on your preferred size) and shape each piece into a ball. Cover with a damp cloth and let them rest for another 30 minutes to an hour.
- Stretch the Dough: Working with one ball of dough at a time, gently stretch or roll it out into a thin round, about 10 to 12 inches in diameter. Avoid rolling the edges too much, so you get a nice crust.
- Bake: Preheat your oven to its highest setting (ideally 500°F or 260°C or higher) with a pizza stone or inverted baking sheet inside. Top your pizza as desired, then transfer it to the preheated stone or baking sheet. Bake for about 5-10 minutes, until the crust is golden and the cheese is bubbly.
- Serve: Remove the pizza from the oven, let it cool for a few minutes, then slice and serve hot.
Tips for Perfect Pizza Dough Every Time
- Use a kitchen scale for precise measurements.
- Allow enough time for both rises.
- Preheat your oven to the highest temperature for a crispy crust.
Variations on the Classic Recipe
Experiment with whole wheat flour for a healthier option or add herbs to the dough for extra flavor.
How to Store and Freeze Pizza Dough
The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before use.
Pairing Your Pizza with the Perfect Drinks
A crisp white wine or a light beer complements the rich flavors of pizza perfectly.
Serving Suggestions and Toppings
From classic Margherita to adventurous combinations, the toppings you choose can transform your pizza into a culinary masterpiece.
FAQ
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour in place of bread flour, but the texture of the dough and the final crust will be slightly different. Bread flour has a higher protein content, around 12-14%, which contributes to a stronger gluten network and results in a chewier texture. All-purpose flour, with a protein content of about 10-12%, will yield a softer crust. If you’re looking for a crust closer to what you’d get at Roberta’s, stick with bread flour, but all-purpose flour is a perfectly acceptable substitute for home pizza making.
How important is the fermentation time?
The fermentation time is crucial for developing flavor and texture in the pizza dough. A longer fermentation period allows for more complex flavors to develop, as the yeast gradually ferments the sugars in the flour. This process also improves the texture of the dough, making it easier to shape and contributing to a lighter, airier crust. While a minimum of 1 to 2 hours rise time is necessary, letting the dough ferment in the refrigerator for 24 to 72 hours will significantly enhance the quality of your pizza.
Can I freeze the dough for later use?
Yes, pizza dough freezes very well. After the first rise and portioning the dough into balls, lightly coat each ball with flour and place them individually in freezer bags. You can freeze the dough for up to 3 months. To use, thaw the dough in the refrigerator overnight or at room temperature for a few hours. Once thawed, let the dough rest at room temperature for about 30 minutes to an hour before stretching it out and baking.
What toppings work best with this dough?
For a classic Margherita pizza, a simple topping of high-quality tomato sauce, fresh mozzarella cheese, a few basil leaves, and a drizzle of olive oil before baking is recommended. When it comes to choosing the best mozzarella for your pizza, Serious Eats provides a comprehensive guide on the best low-moisture mozzarella for pizzas. This guide highlights the importance of using low-moisture aged mozzarella for most pizza styles in the U.S., such as New York style, crispy Greek style, bar pies, New Haven pizza, and even Chicago deep dish pies. The article explains the differences between high-moisture, freshly made mozzarella and low-moisture aged mozzarella, and why the latter is preferred for its longer shelf life, better reliability, and flavor profile that complements a wide range of pizza styles.
How can I achieve a crispy crust in a home oven?
To achieve a crispy crust in a home oven, preheating your oven to its highest setting for at least 30 minutes before baking, with a pizza stone or an inverted baking sheet inside, is crucial. This high heat mimics the effect of a commercial pizza oven. Stretching the dough thinly and avoiding excessive toppings will also help the crust cook through and crisp up. For an extra crispy bottom, you can preheat a cast-iron skillet and bake the pizza in it for a few minutes on the stovetop before transferring it to the oven.
Conclusion
Making pizza at home can be a delightful and rewarding experience, especially with a tried and tested recipe like Roberta’s. It’s a perfect way to bring a taste of New York’s pizza scene into your kitchen. Remember, the best pizza comes from not just following a recipe but also putting a bit of yourself into it. Experiment, enjoy the process, and make it your own.