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

We're here to make basic pizza dough just like you get in great restaurants and I've gone to a great restaurant to get the recipe .

We've got Anthony Falco right here from Roberta's Pizzeria in Brooklyn .

We're going to make pizza dough a lot easier than you think .

We've got unbleached all purpose flour , salt and now you are adding double zero flour .

Yeah , this is the traditional flour of Italian pizza , Naples pizza .

We have water here , olive oil and then we put in some yeast and then we're just gonna mix by hand just gonna kind of use one hand to go around the bowl .

I wanna get all of the mix .

And what we're doing here is we're mixing to combine .

Now , mixing , to combine that basically means we wanna mix it just until it's come together as dough and then we wanna stop and then we're just gonna let it sit for a little while .

Yeah , we're gonna let it rest .

All right .

For how long , uh , you know , it depends on the temperature of your room , but I would say about 15 minutes .

It's almost there .

We just need to coax it a little further .

Along with some needing just until it becomes really silky smooth and then we're gonna separate it into the two pizzas that it's gonna make .

Then we're gonna just gently roll it into a ball .

So we're gonna put a little bit of our flour on the bottom of the plate .

So it doesn't stick , got it and then we're gonna cover it .

So this is gonna go in the fridge and then , uh , we're gonna let 24 hours go by 24 hours ago .

We got this going be very gentle when you take it out .

So you're gonna use a little flour around the outside and you can use a little spatula will do too if you don't have one of these and put it where you're gonna work it with a little bit of flour underneath it .

Now the top should be the top and the bottom should be the bottom .

So we want the bottom to be more flour than the top because that's what's gonna slide on .

So we're gonna put extra amount of flour on the bottom , use the tip of our fingers and we're going to form the crust .

So you can see , I'm just making the little border .

Pretty gentle , really gentle .

This is your baby spent 24 hours making it now is the time to be gentle .

So when you pick it up , gravity is gonna start working and it's gonna stretch out the pizza dough mostly for you and we're gonna just move it back and forth , moving it in a circular fashion , but also kind of rotating it a little bit , rotating it and moving it back and forth .

Now it's already grown a little bit .

We're trying to get to about 12 inches .

So now you can do that and if you really want to speed up the process , you can use your fists , kind of just like brothers .

We wanna apply just a little bit more extra flour on to it .

We're gonna flip it over .

Ok .

All right .

So now we just got to certify that it can move around , right .

We just want to make sure that there are no sticky points .

Bye .

This is a metal peel that we have .

What if I don't have a peel if you don't have a peel , you could just put it on a cutting board and slide it on to the stones from there .

In principle , it would have been done even faster in a wood oven .

A little bit faster in a wood oven .

Uh , at 1000 degrees .

Our pizza is cook at about 60 seconds .

Ok .

So you can do it at the restaurant in 60 seconds .

It takes us four minutes here .

Yeah , I mean , it's still pretty quick .

Can we eat this pizza ?

Yeah .

So the Victor's along the spoils , the cheese came off .

Beautiful .

Oh , ho .

Oh ho .

Really good .