Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

  • Pizza dough with sourdough starter (page 32)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Vegan
    • Ingredients: Italian 00 flour; sourdough starter; all-purpose flour
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Notes about this book

  • DKennedy on November 29, 2017

    Technique for roasting beets in salt is interesting. Note recipe for sweetbreads - make for mom. Cocktail with gin and lillet is calling my name.

Notes about Recipes in this book

  • Pizza dough with sourdough starter

    • TinyCitiKitchen on August 16, 2023

      I keep trying different pizza doughs and so far, this one is the best. I like the texture under my hands (I'd say it's my lack of skill -- and counter surface -- that prevent me getting it as thin as I'd like), and the flavor is excellent. I can even make a reasonable facsimile of my favorite Roberta's pizza, the Bee Sting -- though in my apartment, I can't get the delectable char of their wood-burning ovens.

  • Pizza dough with store-bought yeast

    • lean1 on April 28, 2020

      One of the best pizzas ever!

  • Baby Sinclair: cheddar, Parmigiano, kale, maitake, garlic, Calabrian chili

    • radishseed on February 10, 2026

      The recipe makes two pizza crusts, but the toppings seem to be just meant for one pizza. This isn't specified in the online recipe, but it was much better with the specified amount of toppings used on just one crust.

  • Banana hammock: garlic, Béchamel, mozzarella, Parmigiano, pork sausage, peperoncini, onion, cilantro

    • Apepin on April 18, 2022

      We made this in our outdoor pizza oven. It is delicious. It was best with minimal sausage. It's tempting to use too much.

  • Corn, 'nduja, purple basil

    • TrishaCP on September 04, 2017

      This is a delicious use of the ingredients. My 'nduja was a bit firm even after letting it come to room temperature, so I just mixed it in with the corn, which is how it appears in the picture anyway. (I sautéed my corn.) I would add that the scallions in the picture are also not called for in the recipe, nor the char to the corn. (I find it annoying when cookbook pics don't reflect the recipe as written.)

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Reviews about this book

  • Food52 by David Chang

    The 2014 Piglet Tournament of Cookbooks vs. The New Persian Kitchen by Louisa Shafia

    Full review

  • Food52 by Aran Goyoaga

    The 2014 Piglet Tournament of Cookbooks winner vs. Smoke & Pickles by Edward Lee

    Full review

  • Food52 by Tad Friend

    The 2014 Piglet Tournament of Cookbooks winner vs. The A.O.C. Cookbook by Suzanne Goin

    Full review

  • Food52 by Evan Hansen

    The 2014 Piglet Tournament of Cookbooks winner vs. The Art of Simple Food II, by Alice Waters

    Full review

  • Kitchn

    Who would enjoy this book? Fans of Roberta's, of course, but people who have never been and like to cook innovative, ingredient-driven recipes should take a look, too...

    Full review
  • ISBN 10 0770433723
  • ISBN 13 9780770433727
  • Published Oct 29 2013
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United States
  • Imprint Clarkson Potter

Publishers Text

The Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook.

When Roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s—chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.

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