Anthony Falco of Roberta’s in Bushwick, Brooklyn, teaches Sam Sifton how to make restaurant-style pizza dough at home.

Read the story here:

Subscribe on YouTube:

Watch more videos at:

—————————————————————

Want more from The New York Times?

Twitter:

Facebook:

Google+:

Whether it’s reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It’s all the news that’s fit to watch. On YouTube.

How to Make Pizza Dough at Home | The New York Times

29 COMMENTS

  1. Before putting the sauce and toppings on or after the final stretch, place the dough on the peel, then put the sauce and toppings on. It's much easier than trying to get the dough from the table onto the peel with everything on it already.

  2. Recipe

    153  grams 00 flour (1 cup plus 1 tablespoon)
    153  grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
    8  grams fine sea salt (1 teaspoon)
    2  grams active dry yeast (3/4 teaspoon)
    4  grams extra-virgin olive oil (1 teaspoon)

    Preparation

    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 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 in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes 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.

Comments are closed.