Roberta's Pizza Dough

Quicker Rise, Soft crust


Originally from the NYT, makes enough for two pizzas.


  • 306 grams of flour (5050 00 and bread, or 100% AP)
  • 2 grams of active dry yeast
  • 4 grams olive oil
  • 8 grams of fine sea salt
  • 200 g of tap water


  1. Combine flour and salt in mixing bowl
  2. Combine water, oil, and yeast in mixing cup. Add to dry ingredients and knead until incorporated. Let rest 15 minutes.
  3. Knead dough about 3 minutes. Works well with a dough hook.
  4. Divide dough in half and shape into two balls. Cover with a damp kitchen towel.
  5. Let rise. 3 to 4 hours at room temperature, or 8 to 24 hours in the fridge.
  6. Shape, top, and cook.