I tried a new pizza dough recipe this past weekend – mostly due to my lack of planning.  I oftentimes start putting the dough together the night before to allow the yeast to essentially knead the dough with a long fermentation.  However I forgot to do this so woke up on Sunday realizing I needed a quicker recipe.  I have done my usual same-day bread recipe for pizza dough but was wondering if there was another option.  After some google searching, I settled on a recipe that sounded fairly simple yet good.  This recipe is adapted from Roberta’s (a well-known pizzeria in Brooklyn, NY).  I didn’t have any 00 flour so just used AP flour for the entire recipe.


  • 306 g AP flour
  • 8 g fine sea salt
  • 2 g active dry yeast
  • 4 g olive oil
  • 200 g warm tap water

I combined the flour and salt in a mixing bowl.  In my measuring cup, I combined the warm water, olive oil and dry yeast.  I allowed the yeast to bloom for a few minutes before mixing it with the flour/salt mixture.  I kneaded/mixed the dough in the bowl for 3 minutes.


I then covered the bowl with a towel and let it sit for 15 minutes.


I proceeded to knead the dough again for 3 minutes within the bowl.  I was a bit surprised how much the dough had formed up into a cohesive ball.




Earlier in the day I had made some pasta so had a large sheet of parchment paper on the counter that was floured.

So I just took the dough and placed it on the parchment paper, divided the dough in half, and formed two balls.


I let the dough rest under a towel (I used my water bottle sprayer to mist the top to maintain moisture) for about 3 hours.   The dough continued to rise.

After 3 hours of rest

I preheated my oven to 545F.  I took one ball of dough and on a well-floured countertop flattened the dough out into a pizza shape.  I then topped it with marinara, mozzarella, mushrooms, zucchini.



About 1-2 minutes before the pizza was done, I removed it and topped it with some prosciutto.

Et voilà



The above recipe makes 2 good-sized pizzas.  I did like this recipe because the dough seemed sturdier than ones I’ve made in the past.  It was easy to create the pizza shape and didn’t rip/tear like some of the ones I’ve created.  Overall I thought the taste was decent.



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