Back in September I posted about a trip to visit my daughter in Brooklyn, and the extraordinary pizza place that she loves to go to, Roberta’s. Recently, the New York Times’s Sam Sifton wrote an article all about Roberta’s fabulous pizza titled “A Little Pizza Homework!!”
Whether you are a lover of thin crust or thick crust pizza, I urge you give this recipe a whirl. Even though we don’t have a fancy wood-fired oven, the Margherita pizza was out-of-this-world delicious. On a good night, Robertas makes 25oo pizzas, and it’s no wonder when Roberta’s pizza czar Anthony Falco, thinks of the dough as his “baby.”
Sam Sifton writes, “Watching Mr. Falco encourage a mound of dough to become a pizza is entrancing. He starts with his fingertips, spreading the dough out from its center, gently, on a well-floured surface.
“It’s a living thing,” he said of the dough. “It’s your baby. You don’t want to beat it up.” He pushed down gently around the pie’s perimeter, creating the edge. He picked up the dough and lightly passed it back and forth between his palms, rotating it each time, using gravity to help it stretch. The top remained the top. The bottom remained the bottom. At approximately 12 inches in diameter, Mr. Falco called it ready to go. He slid the round back and forth on the floured surface to make sure it didn’t stick. “That is certified for topping,” he said.”