How long does the dough need to rest before kneading?

Let the dough rest for about 15 minutes after mixing.

What should I do if I don't have a pizza peel?

You can use a cutting board to slide the pizza onto the baking surface instead of a pizza peel.

How many pizzas does this recipe make?

This recipe makes enough dough for 2 pizzas.

What type of flour is recommended for this pizza dough?

The recipe uses unbleached all-purpose flour and double zero flour.

How to Make Pizza Dough at Home

Name: How to Make Pizza Dough at Home
Total time: 24 h 15 min
Yield: 2 pizzas
Ingredients: 500 g unbleached all-purpose flour; 200 g double zero flour; 10 g salt; 325 ml water; 30 ml olive oil; 5 g yeast

TThe New York TimesYouTube24 hours 15 minutesserves 2 pizzas

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Original video by The New York Times on YouTube3:54

About this recipe

Making pizza dough at home can be surprisingly simple, and this recipe from Anthony Falco of Roberta's Pizzeria shows you how to achieve that classic restaurant-style crust. With just a few ingredients and a little patience, you can create delicious dough that will elevate your homemade pizzas.

This recipe combines unbleached all-purpose flour and double zero flour, which is the traditional flour used in Neapolitan pizza. The result is a dough that’s both easy to work with and yields a fantastic texture when baked.

Ingredient notes

500 g unbleached all-purpose flour
200 g double zero flour (traditional flour for Italian pizza)
10 g salt
325 ml water
30 ml olive oil
5 g yeast

Tips from The New York Times’s video

Mix the ingredients by hand until they just come together as a dough, then stop mixing to avoid overworking it.
Let the dough rest for about 15 minutes after mixing to allow the gluten to relax before kneading.
When forming the crust, be gentle and use your fingers to create a border, allowing gravity to help stretch the dough.
Make sure to use extra flour on the bottom of the dough to prevent sticking when you’re working with it.

Good to know

How long does the dough need to rest before kneading?: Let the dough rest for about 15 minutes after mixing.
What should I do if I don't have a pizza peel?: You can use a cutting board to slide the pizza onto the baking surface instead of a pizza peel.
How many pizzas does this recipe make?: This recipe makes enough dough for 2 pizzas.
What type of flour is recommended for this pizza dough?: The recipe uses unbleached all-purpose flour and double zero flour.

No life story here — the video and the recipe are the whole point. All credit to The New York Times: watch the original on YouTube.

The recipe

Serves 2 pizzasTime 24 hours 15 minutes

Ingredients

Steps

1
Combine unbleached all-purpose flour, double zero flour, salt, water, olive oil, and yeast in a bowl.
2
Mix by hand until the mixture comes together as dough, then stop mixing.
3
Let the dough rest for about 15 minutes.
4
Knead the dough until it becomes silky smooth.
5
Divide the dough into two equal portions and roll each into a ball.
6
Place a little flour on the bottom of a plate to prevent sticking, then place the dough ball on it and cover it.
7
Refrigerate the dough for 24 hours.
8
When ready to use, gently take the dough out of the fridge, using flour around the outside to prevent sticking.
9
Form the crust by using your fingers to create a gentle border.
10
Stretch the dough by moving it back and forth and rotating it until it reaches about 12 inches in diameter.
11
Ensure the dough can move freely on the surface, adding more flour if necessary.