Basic pizza dough, just like you get in great restaurants, is often hard to achieve at home. Good thing pizza guru Anthony Falco of Roberta’s swung by the New York Times test kitchen to teach Sam Sifton how to make Roberta’s-style dough at home.
The dough recipe is easier than you think. In terms of ingredients, all you need is:
- 00 flour (the traditional flour of Naples pizza, according to Falco)
- all-purpose flour
- fine sea salt
- active dry yeast
- extra-virgin olive oil
After mixing, kneading, and letting the dough rest, all that’s left is stretching the dough and topping with whatever toppings you like—classic mozzarella, tomatoes, and basil is never a bad idea. Watch the video above to learn Falco’s flawless kneading and stretching technique.
After just four minutes in the oven, you’ll have yourself Roberta’s at home.
Check out the full Roberta’s Pizza Dough recipe from the New York Times.
[via New York Times]