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

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

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You ever wonder how to make pizza dough? We show you how with this pizza dough recipe tutorial.

Read the story here: http://nyti.ms/1gIXeUF

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

  1. In the written article he explains that the double 0 grind is a flour type usually found in Europe & has to do with the way the gluten reacts in the dough for the right amount of stretch. I looked all over for it in our town & found it at an Italian specialty shop. Then two weeks later found that Walmart carries it..ha ha.

  2. Don't really get that "home made" feel when it's brought to you by The NY Times. haha. Ya, not what I was looking for.

  3. After living in New York for five years and searching and searching for the best ingredients I finally found THE BEST DOUGH recipe EVER!! Seriously???!!!! Because of the elasticity of the raw dough, it actually holds together and when I go to slide it into the oven on our cast iron plate.the transition is so smooth.. ( instead of rolling up into a ball of raw dough sauce and cheese mess. ) But hands down best taste and texture I’ve ever been able to achieve ! I absolutely love a Crunchy thin crust , but what I usually end up with is flavorless cardboard that crumbles yuck…. Thank you for this amazing recipe !

  4. whats the reasoning for only kneading the dough to combine? This contradicts other pizza dough videos ive seen. Since its an empty statement, can someone fill me in with some facts behind it?

  5. "We're going to let it rest in this bowl for 15 minutes… during which time, the bowl will magically clean itself and the dough will mysteriously knead itself into a gorgeous little ball."

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