Roberta's Pizza Dough

Ingredients for servings

  • 153 g 00 flour see note

  • 153 g all-purpose flour see note

  • 8 g fine sea salt

  • 2 g active dry yeast

  • 4 g extra-virgin olive oil

  • 1 tsp honey or roasted sugar


  • In a large mixing bowl, combine flours and salt.

  • In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast, honey/sugar and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

  • Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours best results at 24+ hours in the refrigerator. (If you refrigerate the dough, remove it 1-2 hours before you begin to shape it for pizza.)

  • To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.


Using just 00 flour is perfectly fine. We’re using a combination of the two since the 00 flour has a lower amount of protein, starch, and gluten than the all-purpose flour so we’re just trying to add a bit more body to out pizza dough.

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