How to Make Pizza Dough at Home | The New York Times
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- Опубліковано 9 лют 2025
- 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: nyti.ms/1gIXeUF
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How to Make Pizza Dough at Home | The New York Times
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Glad I saw the step where you dumped a random amount of everything into a bowl. That made it so easy to replicate.
First we take flour, then add pizza. Cook. wow its hot...so easy!
Many videos people talking about the pizza base but we can´t never see them doing it, suddenly the pizza is at the oven...
Here's the recipe:
Ingredients: 153 grams double zero 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)
Instructions:
Step 1: In a large mixing bowl, combine flours and salt.
Step 2: In a small mixing bowl, stir together 200 grams (about 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.
Step 3: 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.)
without those extra 6 grams of flour the pizza would explode.
Whats the temperature of the oven used in the video? I only have access to a 250 C oven.
How about water, yeast & all purpose flour
thanks😌😌😌🙋
Thanks I needed these measurements :)
Pizza dough recipe video with no measurements. Great job guys
I tried this last week, and all I can say is WOW.
We didn't have a digital scale so measuring the ingredients accurately was difficult, and things even got a little Mario brothers in that part of the process, but the end result was to die for.
Mamma mia, what a pizza pie.
I try many pizza dough recipe: masterclass, Ricardo, Tasty, others youtuber’s recipe…none was good like the resto pizza. But this one … mamamia this is the right one. I did it on my home standard oven (550F) and on a standard anti-adhesive pan. It’s a high humidity very soft and elastic. Gives me a perfect crust, soft inside and bubbly just as I like it. Thank you for this wonderful recipe.
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.
How hot should be the oven and how long should I cook it? Thanks!!!
@@FlyMilkaif your oven can get to 500°F-550°F about 4 minutes if it can only get to 500°F like my oven just add 1 minute so mine takes about 5-6 minutes depending on the toppings, some toppings should be precooked like pork or chicken and added to the pizza during the last few minutes of Total cook time
Do you make this with 1 cup of 00 flour and a cup of regular flour?
@@Monarch_girl
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)
How much water
"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."
Perfect observation. I wonder what have we missed there.
@@yapfamily3831 usually in cooking shows, the already prepare food for the next step. they said that in the video as well (it's just that one step wasn't clear). They just prepared another dough ball before hand. I kinda wished I saw how he cleaned it up and smoothened it.
@@ggundercover3681 I mean isn't that pretty obvious?
Sadly, there are many details missing in this video, or edited poorly. Not sure why the NY Times allows this. However, cooking shows are notorious for over-edits, which is anti-education, anti-consumer if you ask me.
First time seeing s cooking show?
“How to make pizza dough at home”
Step 1: specialized flour that you can’t get at home
00 flour is everywhere where I live
I live in a third world country and you can find 00 flour in any grocery store.
Kevin Mojica Hows Mexico?
@Chris Crook youtube comments are broken for some reason
i’d say how bout the volume of each ingredient
My wife and I were so ready to try this because we are starving right now and then he said “24 hours”. We screamed and have not stopped laughing since. We’ll absolutely do this one day thank you for sharing your process! (Picks up phone to call dominoes)
I've made this many times, you can get away with letting the dough rest on the counter for 3-4 hours.
Use 2 tsp ActiveDry yeast and follow the rest of the recipe as-is. Gently combine to make dough, rest for 15, knead for a few, cover and wait another 15-20, and you're good to make it and throw it in the oven. Oven set to 500 and *preheated* oven & pizza stone for at least 30 minutes. I mean let it sit at 500 for at least 30 before putting the pizza on. I let the dough rest on the range while the oven is heating to help coax the dough along. Structure was there and better than any dough I've made before, very surprised at how well it came out.
I've done this too many times, always comes out perfect. I add a tsp of honey if it's cold in my house, so it rises faster. I use a cast iron pan, and the results are incredible.
I’m new to baking but I will definitely have to try this! I never thought of my cast iron! Thank you!
Do you preheat your cast iron or room temp
@@HinaNaru65 I preheat it, and put on the closest possible to the top of my oven, where the electric grill is!
You can also preheat (empty) it on the stove before you put it on the oven with your pizza! I find that preheating in the stove actually makes a more leopard spotted bottom.
If my oven is way too hot and it's burning the cheese before the pizza is cooked all the way through, I put only the sauce and let it cook for 5 minutes before adding my cheese, so that the cheese is only melted and not browned!
@@en1909s9iah I have a gas stove, I’m interested to see how this works out! Maybe it will help the crust harden I’ll remember to put the cheese on after the rest cooks!
@@en1909s9iah thanks for this detailed response -- I am going to try this way :)
"Can we eat this pizza?"
"Hmmm no? It's actually inedible"
":|"
It’s the baby, now is the time to be gentle. Starts throwing the pizza dough around😂😂😂
2:40 "I just wanna make sure that there's no sticky points." HAHAHAHAHA more like "I just wanna touch it coz it looks so awesome."
This was the first thing we had to do for home economics when I was 11. Can't wait to use this recipe. It's been ages! 😆
he put the dough in 2 separate plates for 24 hrs and came out in a flat rack together...that's freakin magic
Rattata718 dip I just laughed so hard!
they made two others ahead of time...
@@JohnnyJohnson869 I'm surprised ppl don't realise that for filming shows they do this. I guess it's a bit more obvious in cooking shows on tv where the host says it. the video kinda implied it but still said it for the dough part
😂😂😂😂😂😂
"Now we're getting pretty Mario brothers" What...?
Right? They are plumbers.
Lmao he said that because they're italain 😂😂😂
Haha. I was going to mention that too. Every time I make pizza dough, I'll be thinking of that comment :D
Lil Yaretzy they used to be italians, but because of PC culture Nintendo had to erase that part (it was “offensive” I guess) now they’re just plumbers from Brooklyn.
Lmao, for some when I heard that I picture it coming outta Michael Scott's mouth
I hate how they dont show the steps clearly. If you are gonna teach us.. teach it properly instead of confusing. The scenes keep cutting to the next too fast.
Can someone who fully understands this video confirm these things?
After forming rough ball, leave 15 mins rest, then take out and knead until smooth? They did not show this part. It just went from rough ball to completely smooth.
When storing the doughballs, put on plate and plastic wrap and into fridge over night. How did the dough end up on the baking pan? Do we take the doughballs off the plate the next day then transfer onto a baking pan? Why not just remove the rested doughballs from the plates?
When baking, they were using a baking stone? Im pretty sure i see a baking stone in the back. Did they turn on the broiler? or just max temperature 500F bake? Probably use max temperature your oven can go with a baking stone in middle of oven.
I make neapolitan style pizza at home every week and can do it pretty well. Have been watching as much pizza videos as I can to improve my pizza making skills.
Read the title again
I know right, they didn't even measure anything
Anderson Liang for the plate to pan thing, it was done 24 hours earlier prior to the video hence it was proofed on another surface. It isn't that important actually
It's clear that the restaurant doesn't want to tell all their secrets...they want people to come to their restaurant, so the video ist more or less advertising for them -_-
i only can answer the third question they made the pizza a day b4 recording so that they dont waste to much time
"Ooo now we're gettin pretty.. Maario Brothers."
Lmao, wut?!
I love the Mayorio Brothas
mama luigi
what's better is the pause, just like this is why you don't leave me without a script _KAREN_ !
Mario Bros were plumbers so yeah I guess.
"... moving it in a circular fashion."
"But also kind of rotating it a little bit?"
slowclap
Then at 2:19
“…if you really wanna speed up the process you can use your fists.”
“Oooo now we’re getting pretty……… Mario Brothers”
Can we eat this pizza? My middle school teacher: I don't know. Can you?
If the producer of this video knew going into the shoot that this segment is called "How to Make Pizza Dough at Home," then they need to never be hired to produce or direct another segment again. Because there is was no "how" in here. But, if they were just told to show a Bushwick hipster making pizza, then the person who decided to call this segment "How to Make Pizza Dough at Home" needs to never be hired to title segments again. I learned more about the world in the two minutes I spent writing this than I learned about how to make a pizza dough.
Must say as a proffessional really good pizza. If you guys like more crusty dough I will give you few tips...
For 1 medium pizza you put 200g regular flour and 100g zero flour(keep it 2:1 if you want more pizzas)
add a finger or two of salt and same amount of regular sugar(essential for crusty) , add yeast and about a cup or two of warm/hot watter + few drops of olive oil(also for crusty). Mix it with your hands(in vertiacal rotation-around x asis... i cant explain it better). Dont make it too sticky, add a bit of regular flour if you need it so it isnt sticky.Make it look like on the video(circular). Cover the bowl with plastic bag so the air doesnt get in the bowl and let the dough rest for 20-30 mins.
The dough shoud be bigger. Slice it depending on how much pizzas you want(i put measures for one) and make them circular again. Then add a bit flour on then so you can roll them just like in video and make pizza
Thanks. I was wondering what ratio of regular flour to the 00 flour. My gut told me a 2:1 ratio and you just confirmed it 🤩
how do i put the pizza in oven
Thank you 😊
Sensational dough...I let it proof for 72hrs & it was absolutely the best crust I've ever made. Many many thanks
Thank you for the most vague instructions ever😂
2:25 Lol Mario wasn't even a pizza maker. He was a plumber.
yea
we getting pretty Mario Brother am i right lads
:D
this is our baby we've been making it for 24 hour
Ayyy lmao. 8D
It means they changed their minds about making the pizza and want to be plumbers instead.
thats racist
“Ooh... now we’re gettin pretty... mario bothers... okay”
Lol
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.
Anthony - "We're going to use gravity to make this pizza."
Me - "Where do i buy gravity?"
the same place you would go to buy a sense of humor.
@@The93ssfd reddit memes?
This is the most step by step video of how to make a pizza dough ... I’m so impress to eat this pizza that I ended up eating a sandwich.
INGREDIENTS
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)
Nannestad93 No water in the recipe?
Ignacio Cossini 250 grams warm water with yeast in it..
***** Olive oil makes it taste so much better. You've gotta have the olive oil
Beyonder555 who even measures liquids in grams?... can you translate to litres, cups, ml's, gallons? thnx
+GrowingDownUnder
Actually everyone serious measures water in grams. But to be helpful The Metric System is based on water 1 cubic centimetre H2O = 1gram. Mililitre and gram of water are exactly the same. 1 Litre of water = 1000g. If you have gotten the scales out whats the diff.
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 !
Where is the recipe?
@@zibaburrow2476 exactly
Some flour and yeast isn't a recipe
I made this dough this weekend and it was stupendous. I did leave the olive oil out of the dough to go with the authentic Neapolitan way of making it. It was so easy to work with and it was so so so good.
how much water you need that mix with yeast and olive oil
P
Stupendous...a little nerdy and I like it!
oxfords1 has always
@@danielandjannaandcherryand962 Did you use the specual flour?
This is the most New York Times way possible of teaching people how to make pizza dough
Oh boy! New York Slimes! My fav cooking media!
I just tried this recipe for the first time. It came out a gluey mess. I followed it precisely as instructed... 153 grams double zero 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), and 4 grams extra-virgin olive oil (1 teaspoon). What the heck did I do wrong?? I had to add an extra half cup of flour to get the dough to get to a reasonable consistency.
It could be: 1. You’re inexperienced with high hydration doughs, so it’s sticky to work with.
2. You added all the ingredients or water too fast or all at once which doesn’t give the flour enough time to absorb.
3. Maybe your flour is too weak? If you used 00 flour, then this shouldn’t be a problem. The hydration level is 65% which is what most flours can handle.
Anyways, you should check out Vito Iacopelli’s recipes he’s a real pro, I don’t trust NYTimes when it comes to pizza.
If you live in a humid environment it will change how much flour you need as well.
@kraftpunk6654 Makes sense, Vitos videos have too many cuts, he likes to hide the truth about how difficult it could be to make dough, then when you try and fail it makes you want to give up, he only wants himself to look good.
I've made this 20 or 30 times now, and it's spectacularly good (combined with Chef John's "secret" pizza sauce, here on YT). It took a little practice and some tweaking, though - the NYT recipe that one viewer posted has one major flaw in it. 8 grams of salt is NOT 1 teaspoon! Look it up, or measure it yourself. 1 teaspoon of salt is more like 5-6 grams (even less if it's kosher). I found that the extra 2-3 grams will make this dough almost inedible. I use a little less than a teaspoon and it tastes just right to me. The other thing is that the recipe says use 200 g of water, or about a cup. Well, a cup is 236 g so don't use a full cup! The dough will be too sticky. Other than that, I've followed the instructions to a T, and the results have been... utter pizza bliss.
can you tell me why my dough taste alcoholic? i let 24 h and was bad taste ..i hated
help me makegood pizza pls
I made my best Pizza yet with this Recipe. Thank you guys for sharing it.
The pizzas came out amazing to a point where I over heard my kid saying it to a friend after a month that dad's pizzas are probably one of her favorite foods to eat and she has a very refined palette not just another teenager.
What recipe? Maybe I'm blind & death, but I don't recall seeing or hearing any amounts or measurements? Lil help please😊
@@peted6272 Yield: 4 dough balls (8 ounces/225 grams each)
2
teaspoons/5 grams dry active yeast
4½
cups/625 grams all-purpose flour, plus extra for dusting
2
teaspoons/5 grams kosher salt
2
tablespoons/30 milliliters olive oil
@@ivanmoreno8527 u rock, ty for writing the recipe! 😃
@@ivanmoreno8527what's kosher salt? I see this in American recipes sometimes. Is it same as normal salt?
@@ivanmoreno8527 how much water does it need ?
Not the hero we deserve but the hero we need thank you from the bottom of my heart
at 00:50 the bowl was coverd in flour,after resting(00:57),the bowl was clean as a whistle!amazing!
“The top should be the top, and the bottom should be the bottom.”
Yes, the floor here is made of floor.
🤣
Me:let's watch this pizza video
My stomach :*starts ckwaking*
Me: aw naw
www.cheesypiez.com
"ooo now we're getting pretty...Mario brothers"
HAHA where did you find this guy NYT?
🤣🤣🤣🤣🤣
Uh, he used to do restaurant reviews for the NYT?
BB6 Eric same place they fine the writers
"now were getting.... Mario Bros" i LOLed at that part
Thanks for including measurements so we can make this at home.
"Oh it's hot! " you just pulled it out of the oven seconds ago
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)
Looks sooooo easy when you know what you're doing... great job
Me: Ok lets make a pizza!
Me: *looks at ingredients*
- VinTheWinner - use this video ua-cam.com/video/qoCvzWav828/v-deo.html its way easier and delicious
“Now we are getting really Mario brothers” 😭😭😭
Fantastic! A simple way of doing pizza dough and after it's ready it looks really delicious!
I have spent an ENORMOUS number of hours mastering homemade NY style pizza. This video has so much misinformation, I can't even begin to address it. Your first hint should be... NY Times.
everyone makes pizza differently. I worked in my uncles pizza shop some 34 years ago. A pie was 18" and cost $5 dollars. I so wish I was sneaky and took the recipy. We made the dough in bulk, in that huge mixer. All I remember was, it is flour, like a 50lbs bag, and you'd get all white dumping it in the tub. Salt, Sugar, yeast and water. No eggs, sorry, unless you are making a cake. You must roll the air bubble out of the dough too. This video had air bubbles in the dough, thats not good. Or rather, "Thatsa notta so gooda."
Maybe ask him(sorry if he has passed) or his wife his sons his daughters his brothers his sisters your parents to find that awesome recipe
+Ethen Rosas His sister is my mother. I know more than she does. I can only recall from memory what went into the pizza. Yo also dont remove dough from the frig and start making the pizza, it must sit out in a warm place for at least an hour. Dough will soften and then you can stretch it.
+TheLivingDeadOne aww that sucks 😕
So cool
What the hell does "now were getting pretty Mario Brothers" mean?
turtle79070 ignorant white people...
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LivinLikeLarry510 bhfcvvcvkvcjhvjb cnvxvvv xchbfffhfxxcvfccvvvvvgccccvhfcv
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Mario is Italian, Pizza is Italian....
You do realize Italians are white too, right? :D
Me: Oops, someone forgot the recipe.
NY Times: We provide stories without evidence.
How tf does katakuri do this in half a second😭😭😭
I made pizza dough with your recipe and it turned out GREAT! thank you so much. We totally fine without pizza places in quarantine! Thanh you! This recipe will follow me for the rest of my life haha
What recipe?
Im calling bs on the dough being perfectly kneaded after a 15 minute rest
It works. I do this everytime with bread and pizza dough. Rest it for about 15-20 mins for the gluten to develop.
@@gretamaze5365 the bowl does not clean itself, it seems like they changed the dough
@@mariag.hernandez2982 you actually have to mix it well and before resting it. So there shouldnt be flour left on the sides when resting
@@gretamaze5365 exactly 😑 before they letted the dough rise there was flour on the sides and after there wasnt: they clearly changed it
@@mariag.hernandez2982 prob for filming purposes. They had dough ready to go
This recipe is so crispy and tasty. Has anyone ever rolled this out and used it for deep dish/pan pizza? I’m assuming it’d be fine but I am curious.
Where do you find the actual recipe measurements? Behind the NYT paywall?
Somehow I can’t help thinking I might get arm hair in my pizza as I watch him stretch the dough. 🤣
Did anyone notice that "Neapolitan" was not mentioned in this video and the fact that this is small demonstration of how Roberta's make their pizza.
Listen closely to what he says "traditional FLOUR of Naples pizza" big difference.
This is similar to neapolitan but not true neapolitan pizza. True neapolitan pizza uses only 00 flour, san marzano tomatoes.
"now we're getting pretty.....Mario brothers." never cringed so hard in my life
3:27 "Can we eat this pizza?" No, you just made a pizza to look at it
Ok so i have every thing to make it thank you so much
im gettin hungry at 2am,searching for easy pizza making but not gonna make it tonight,see u pizza in the next 24 while im dying
With bread flour = sticky mess
With AP flour & 00 flour = not sticky mess
+Mac Tek Bread flour contains significantly more gluten than all-purpose flour being precisely why it's preferred for making breads. Pizza dough is bread, yes? The following solution to that typical "sticky dough" problem is one of the many essential secrets one needs to learn about making Pizza.
The dough won't be sticky if you apply a light dusting of flour to the dough balls (by briefly rolling them around in a dish containing flour) and spreading a very small amount across the working surface using the palm of your hand before pounding out, stretching and slapping the dough.
Keep repeating the dusting technique as needed until the stickiness is gone and the dough becomes nicely workable. Dusting just once or twice at most should be sufficient. Of greatest importance, a sticky dough produces a super-fluffy inside pizza crust once baked while a stiff dough will instead produce dry, coarse and thoroughly unpleasant results.
+Mike Adams You want to use "OO" flour for makin pizza. That is the best flour you can use. And that is what the best pizza restaurants use and the flour you want to use for making pizza at home. Half AP and half "OO". Works for ROberta's and it makes the best pizza dough. I buy Antimo Caputo "OO" imported from Italy, it is available on Amazon.
+Paul B
Nice meeting you Paul and thanks for sharing your tips! Yes, 00 flour is unquestionably the most preferred flour and pinnacle for making Pizza dough. Not only does it contain a high gluten content but it's also the most finely milled flour available.
The flour particles are several times smaller than AP flour. It's much like comparing confectioner's sugar to granulated sugar. A very profound difference!
Unfortunately 00 flour isn't readily available at most grocery stores in the US which is utterly ridiculous considering it's very widely sold commercially to all the Pizzerias.
My remedy's very similar to yours. I buy one pound bags of 100% gluten which last me nearly a full year. All you have to do is add 1 tablespoon per cup of AP flour. Surprisingly that small quantity's totally sufficient to produce a highly elastic stretchy Pizza dough.
I also always add 1 medium egg white (not whole egg) per cup of flour which further makes the dough impressively more elastic and workable. Of equal benefit, it also causes the outer crust to brown far more beautifully just as a brushed-on "egg wash" does Pastry dough.
+Paul B I noticed there is a blue bag 00(pizza) and a red bag 00 and the red is the one he uses in the video. Which one do you use? Which one should I get? Thx
eram64 I buy the red bag on Amazon and use it to make pizza and pasta. Two 2.2 lb bags are around $12. If you buy on Amazon becareful, the price fluctuates wildy on a daily basis from a low of $12 to around $19. I buy the red bag because it is available in smaller quantities than the blue bag. Either one is excellent, and both will make great pizza with no distinguishable difference as far as I can detect in the final baked product.. The Blue bag is pretty their product targeted to pizzeria's and is sold in larger quantities.. The red back is kinda a "00" All purpose if that makes sense. Red is for pizza, pasta, breads. The "00" refers to the grind. Antimo Caputo, they have a website with spec sheet on each flour. The stuff ain't cheap. Go with half AP and half "00" like the Roberta's recipe calls for. Follow that recipe. ALways best to let your dough rise overnight in the frig, as it adds flavor to the dough. Use San Marzano Tomatoes. Get a good baking stone. You're in business and will be making the best pizza possible. Always start with the best ingredients if you want the best results. And San Marzano tomatoes and aputo "00" will take you there. Good Luck.
"How to make pizza dough"
Done in 2 mimutes
... why didn't you give us the exact measurements....
0:13 "were gonna make pizza dough lot easier than you think"
other guy was like: "wtf...."
I took a couple cooking classes in Florence Italy. It takes ten minutes and you don’t need a bowl. It’s also been the best pizza I’ve had. The Italians don’t have a whole day to make pizza.
280zjammer do they use yeast in Italy. Can you tell us more?
A "how to make pizza" video with no quantities. Brilliant. Also, I really don't get why such a pro at pizza making would use all purpose flour instead of bread flour. The difference is actually quite significant.
The recipe is behind the NYT paywall, of course. And it calls for a mix of 00 flour and AP flour.
I liked the recipe but I had to use more flour because flour in Brazil is different. Thumbs up!
***** Sadly, you are right. I'm not brazilian and their flour sucks. They have just two types of flours and they have awful pizza flavors such as chicken hearts, chicken, corn...
Ignacio Cossini I have pizza everyday!
+Ignacio Cossini It depends on the humidity in the air. Humid places like Brazil, will require more flour. I doubt it has to do with the actual flour.
+professorM actually it does. There aren't many types of flour like other coutries. Actually, there is just one and is like an all-purpose flour because that's what really is. People use the same flour for everything so maybe that's the problem. Also, I live in the south, far away from the sea and this is a fairly dry city so probably humidity is not a factor either. I bought some flour from Uruguay, which is just 900km. away from here and where they also have several types of flours, and I could notice the difference!. Much better!!!
+Ignacio Cossini Hey Mister, if you think Brazil sucks, so are you doing there?!
Whoa went in the fridge on white plates and came out on a steel Plate, nice.
The transition from shaggy ball to smooth @00:56 was a manipulation of your eyes...there's zero chance it was that smooth after 15 minutes without shaping.
GREAT VIDEO... CLARITY SIMPLIFICATION. DOUGH MADE EASY
Thank you for sharing with us. I hope the NYT keeps posting recipes, because it's a source that I trust for recipes and information.
When they said “we going to make it like the Restaurants “ I was like yey! It will be like the restaurants but they didn’t even give us the Measuring for ingredients
Just buy a bag of premixed pizza dough. All you have to do is add water. Pizza dough is pretty simple, its flour and yeast, maybe some salt.
Where are the measurements where is the actual recipe?
1 cup plus 1 tbsp (153g) 00 flour and all purpose flour, 1 tsp fine sea salt, 3/4 tsp active dry yeast, 1 tsp extra virgin olive oil
Jeffrey Perry Thank you
Allison Perez.
Daria Dalton have to add yeast
Daria Dalton in his butt.
How do I get the actual recipe with measurements it looks fantastic
I like how people always take things right out of the oven, take a bite then go "oh hot!!!!" Lmao 😂
Yep, I love the measurements that you have provided us.
Use your head and watch the video before you upload it.
The flaw is very obvious.
Getting really Mario brothers wtf lmfao
Good video but you didn't put the measurements of each ingredient?
this recipe is tried and true. some of the best pizza ive ever made. 2-3 cold ferment is going to be your BEST friend here. i like to pair it with a red sauce on the sweeter side and low moisture moz. thank the heavens for this recipe because theres no other like it
"Oooh yeah n-now we're gettin' - getting Mario Brothers."
This was one of the most awkward collaborations I have ever seen.
If only everything you worked around with your hands grew 12 inches
This is the best reply EVER !!!!!!!!!!!!!!!!! I WISH I KNEW HOW , CAUSE, I ONLY GOT UP TO 9 LOL
maybe I can put some yeast on my money
+Silvio Stancu Obviously you're not a south paw but 9 is nothing to complain about. Consider yourself blessed.
You dirty girl, looks can be deceiving because you look so innocent. Now go and say 3 hail Mary's for purity.
Lol
But you gotta wait for 24 hours dough.....
Jaws Soledad make it day b4. Or leave it outside for 4 hours. In the fridge is 24h
What's up with that? 24 hours?
Jaws Soledad 😂😂😂😂😂😂😂😂
@@mmm4638 it had a joke in it actually. The "dough" At the end meant to replace though
@@always963 then he shouldn't have used 'but'
If you want an actual crispy crust use half AP and half cake flour at 50% hydration. I add 15% yellow corn meal for a bit of flavor and texture too. 2% salt, 1-2% yeast. Knead, let rise, form crust, put on peel coated with semolina or rice flour, top and bake directly on preheated 450° stone in bottom of oven till cheese topping and crust are browned.
Hete is 3 Easy steps how to make pizza
1.Grab your phone
2.call a nearest pizza
And 3. Order your favorite pizza and done😂
What receipe to make at home. All I see is someone making a pizza....
im 2% italian and im OFFENDED BY THE SUPER MARIO BROS COMMENT
Aldo Martinez I’m offended for you to be offended for him. 🤣 just being funny.
That first swap after 15 mins rest is bs. There's no way that shaggy "mix to combine" became a smooth formed ball of dough by sitting for 15 mins.
That's why it got swapped with another to continue the video. The rest takes many hours depending on the method.
Thank you 😊
the range of videos on this channel 👁👄👁
Where's the recipe???
0:19 "Double-zero flour"....not even 20 seconds in and already an ingredient I doubt I'll be able to find...
oooh, now we're gettin pretty... mahrio bruhthers
I have made my dough this night, tomorrow I will make my pizza
Brooklyn. The home of legends. right next to Queens, the home of another legend. A rapper...