Anthony Falco of Roberta’s, the Brooklyn restaurant that produces 2,500 pies a day, shows Sam Sifton of The New York Times how to make restaurant-style pizza dough at home.

The basics of pizza are simple. There is dough. There is topping. There is a hot oven. There is a surface in the oven on which you will cook the dough and the topping.

There is a tool to transfer the uncooked pizza from your countertop to the oven, and to pull the finished pie from the oven.

Homemade pizza starts with homemade dough: flour, water, yeast and salt. Put them in the hands of a master and you get something special.