Make Pizza From Scratch

Wednesday, 09 April 2014 | by Pat's Picks

New York Times National Editor Sam Sifton shares the secrets for making pizza from scratch that he says will rival some of the best pizza on the planet. One of the keys is the dough - and Sifton gives us the recipe for dough recipe used by Roberta’s of Bushwick, Brooklyn, which I visit often because it’s fantastic.  When it comes to topping your pie, Sifton says, don’t overdo it. Otherwise your pizza will end up soggy.

SOURCE: New York Times