Home Pizza Making New York-style pizza at home

Making New York-style pizza at home

2 min read
46
0
12



New York-style pizza at home

(Makes 4 12-inch pizzas)

For the dough:

1 teaspoon lively dry yeast
1 teaspoon sugar
¼ cup heat water

2 cups heat water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus extra as wanted

Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the remainder of the elements and blend with the dough hook till a easy ball comes collectively. It must be solely barely sticky; if it’s very sticky, add further flour. Divide dough into 4 equal components, roll every right into a easy ball and place in its personal, well-oiled bowl. Age within the fridge for at least 24 hours or as much as per week.

For the sauce:

1 28-ounce can complete San Marzano tomatoes
¼ cup olive oil
½ teaspoon sugar, or extra to style
1 teaspoon dried oregano
2 tablespoons tomato paste

Remove tomatoes from their canning liquid and discard the liquid. Squish or mix the tomatoes till easy. Add remaining elements and blend till easy. Makes sufficient for 4 pizzas.

For the cheese:

6 ounces whole-milk, low-moisture mozzarella per pizza
Grated parmesan for dusting

Assembly:

Place pizza stone on center rack and preheat oven on its most temperature for one hour. Use convection setting, if obtainable. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works greatest). Top with sauce, dusting of parmesan, after which the mozzarella. Bake for 5-6 minutes. Rest on cooling rack earlier than slicing.

source

Load More Related Articles
Load More By smartmal
Load More In Pizza

46 Comments

  1. Adam Ragusea

    May 3, 2019 at 8:17 pm

    Some updates since I made this video: 1) I have been going with a wetter dough lately. Wet doughs, counterintuitively, seem to get crispier. I figure that's because they're more pliable, which allows more steam to escape during cooking. If you want a precise recipe with weights, look elsewhere. I don't like getting out my scale unless I have to. I can judge hydration pretty well by feel, and I reckon you can too with a little practice. I still think 2 and 1/4 cups water + 5 cups flour is a good starting place. Add more flour until it reaches a stickiness that you can handle. The only downside to extra hydration is that the dough becomes sticker and harder to work with. Part of the reason I went with a pretty dry dough when making this video is that I was worried about the pizza sticking to the peel while I got all the shots I needed. 2) I have started not only taking my tomatoes out of their packing liquid, but also washing them off under running water in a sieve. It's crazy, but that really makes a difference in a raw tomato sauce like this. The packing liquid is just so bitter. And I've been experimenting with different tomato brands. With really good tomatoes, I don't need the tomato paste. I would rather not use paste. 3) Many commenters have mentioned some affordable home pizza ovens that intrigue me. I think I'm going to give the Uuni a try and report back. Ultimately, my pizza still lacks the very distinctive flavor you get from baking at a thousand degrees. 4) If you have thoughtful, constructive, evidence-based advice for how I could improve my recipe, please give it to me. But if you're going to tell me I'm doing it wrong simply because you've always done it another way without interrogating why, please keep it to yourself.

    Reply

  2. Chris M

    May 3, 2019 at 8:17 pm

    Why am I here watching this when; I'm hungry, and absolutely LOVE pizza!!

    Reply

  3. RayneStorm

    May 3, 2019 at 8:17 pm

    Kids doing the "happy dance" while eating. You KNOW you have nailed it!!! LOL

    Reply

  4. Genda Minoru

    May 3, 2019 at 8:17 pm

    Did you mean Parmesagn Reggiano, or Ramano Pecorino or both after the sauce?  My stone is too small and I will try exactly as you say on temp next time.  Never went 48 hours on dough before either.

    Reply

  5. 465Cherrylynn

    May 3, 2019 at 8:17 pm

    Do you think the results would differ a ton with a gluten free flour? Missing some good pizza but have been diagnosed with an allergy recently:(

    Reply

  6. Emma Brook

    May 3, 2019 at 8:17 pm

    Bon Appetite should’ve watched this

    Reply

  7. Tamagotchi

    May 3, 2019 at 8:17 pm

    Yhhmyyyyyyy Where is ketchup?

    Reply

  8. Pete Rice

    May 3, 2019 at 8:17 pm

    Great video man, I really enjoyed this.

    Reply

  9. Karl Heinrich Marx

    May 3, 2019 at 8:17 pm

    For the 15$ in NYC for THAT I can get two glorious pizzas of same type but those are truly glorious and truly made by Italians. This here, is a parody, a pathetic parody and should not be called pizza by any extent of imagination. Completely abhorred at this point.

    Reply

  10. LeukeGast

    May 3, 2019 at 8:17 pm

    Keep it up, this is a great YT channel!

    Reply

  11. How to Hack

    May 3, 2019 at 8:17 pm

    This is the 7th time i watch this video

    Reply

  12. ChaosOver

    May 3, 2019 at 8:17 pm

    Tomatoes will lose their aroma when getting cooled. They then tent to become a slightly sour and watery. Same goes for heat. If you cook the sauce, tomatoes will lose their "fresh" and fruity aroma. Best thing you can do is to put just a little bit of salt, thyme and oregano on your tomatoes and mix them a stick blender. Dont use oil or tomatoe paste. Sprinkle a bit of good olive oil on top of your pizza after baking to preserve the oils flavor. If olive oil gets too hot it becomes bitter. If you wanna have this slightly "burned" or "smokey" aroma just put a bit of granulated garlic into your sauce.

    Reply

  13. Jess Floyd

    May 3, 2019 at 8:17 pm

    I was taught when adding water for dough lukewarm is best, 74°

    Reply

  14. julian wilton

    May 3, 2019 at 8:17 pm

    Adding the salt that early kills the yeast

    Reply

  15. John Hardin

    May 3, 2019 at 8:17 pm

    Thanks a lot for the video! Trying this over the weekend. Greetings from Marietta!

    Reply

  16. OSS

    May 3, 2019 at 8:17 pm

    Freddy def approves… with a dance like that who needs a board with "perfect 10" on it

    Reply

  17. Peter Pimentel

    May 3, 2019 at 8:17 pm

    Thought the thumbnail was Minecraft lava

    Reply

  18. Kelvin Ireland

    May 3, 2019 at 8:17 pm

    6 mins in I just realized he's the pizza God

    Reply

  19. Kelvin Ireland

    May 3, 2019 at 8:17 pm

    He glugged the olive oil holy shit

    Reply

  20. Will Davis

    May 3, 2019 at 8:17 pm

    I work at mellow mushroom and the pie makers use corn meal to help the pizza slide with ease

    Reply

  21. Eraser

    May 3, 2019 at 8:17 pm

    pizza bread!!!

    Reply

  22. parseltonque -

    May 3, 2019 at 8:17 pm

    Can't wait to make, looks great!

    Reply

  23. Martin Strength

    May 3, 2019 at 8:17 pm

    Awesome pizza! I need to try that, I make 'em in the Traeger. pre-heat stone in oven first.

    Reply

  24. Smugface

    May 3, 2019 at 8:17 pm

    Lets talk about the fact that u put no garlic in the tomatoe sauce. But other than that i wil defenetly try this out you really planed this recepie really well and put a lot of thoughts into this.

    Reply

  25. hadi halimeh

    May 3, 2019 at 8:17 pm

    The dough is awesome
    The sauce can be imbroved more better than that
    Don't ever use canned tomato no matter how it taste it's not healthy at all
    Make your own fresh sause using fresh tomato, fresg barsly, onion, garlic, salt, black pepper, chicken stock, oregano, olive oil
    Ground your own spices never ever bring it from a store grounded unless if you trust the seller
    Make the cheese more smaller peaces and give the edges a little egg wash
    Mark the whole dough with fork before adding the sauce
    Brush the pizza after putting all ingredients with olive oil don't put to much because it will make the dough more crunchy
    Don't burn the dough and dont burn the cheese too much
    Make the oven a little bit cooler
    It should take 7 to 9 minutes in oven
    I apologize for the lengthy explanation. 😉

    Reply

  26. Luke Lee

    May 3, 2019 at 8:17 pm

    Dude i'm so ready to try that, but i just realized its a video… 🙁

    Reply

  27. Marcus M

    May 3, 2019 at 8:17 pm

    This is great, newer thought about having the edges untouched. My only suggestion is to have chili in the tomato sauce and let it sit for a day, the garlic and chili makes the so much richer and feel lighter with a cheese. It's not really NY Pizza anymore but it's the way I like it.

    Reply

  28. Depressed Luigi

    May 3, 2019 at 8:17 pm

    My recommend is full of cooking videos I'm not complaining

    Reply

  29. Bloom Onoda

    May 3, 2019 at 8:17 pm

    You are my fuckin hero

    Reply

  30. Zeeb Beeb

    May 3, 2019 at 8:17 pm

  31. Potatoe farm

    May 3, 2019 at 8:17 pm

    I am stealing this recipe. Thank you

    Reply

  32. Kpoo Keke

    May 3, 2019 at 8:17 pm

    This dude, He is a god, No intros, no Pre talk no nothing, straight to the point

    Reply

  33. Randy Baker

    May 3, 2019 at 8:17 pm

    do i need sauce ? Im runnin low on sauce

    Reply

  34. William Fricke

    May 3, 2019 at 8:17 pm

    L&B spumoni Gardens in Brooklyn uses Pecca romano on their pizzas. As a long time lover of their square, it is just a bit better. Im going to have to try this as I currently live in gas station cruddy pizza land. I do miss NYC pizza.

    Reply

  35. NANI VEE

    May 3, 2019 at 8:17 pm

    You need water from NYC i swear to you, it affects the flavor of the dough

    Reply

  36. niki123489

    May 3, 2019 at 8:17 pm

    when you say warm water how warm exactly?

    Reply

  37. TOMMASO MARIANI

    May 3, 2019 at 8:17 pm

    That's a normal PIZZA nothing special, it's thin and crispy, this american ve never seen a normal pizza

    Reply

  38. Gabriel Reinfalke

    May 3, 2019 at 8:17 pm

    A daddy who can bake such pizza and bread is the best daddy in the world!

    Reply

  39. Gavin Schuette

    May 3, 2019 at 8:17 pm

    damn looks good

    Reply

  40. Gerard O'Mahony

    May 3, 2019 at 8:17 pm

    How come when I go to his channel I can only see like 6 videos on it, anybody else getting this?

    Reply

  41. Colin Few

    May 3, 2019 at 8:17 pm

    You can't find moz but parmasean is readily available?

    Reply

  42. tobifzzle

    May 3, 2019 at 8:17 pm

    Can someome tell me all the ingredients in gramms, ml, etc..? Thanks from germany

    Reply

  43. Ninja

    May 3, 2019 at 8:17 pm

    ugh i want pizza now!!!!

    Reply

  44. Đaddy

    May 3, 2019 at 8:17 pm

    Any other way at all is better than anything youve ever done.

    Reply

  45. Stelios Posantzis

    May 3, 2019 at 8:17 pm

    There's only one problem with this: I can go through it in 2.6 seconds flat (and, yes, the crust too). Good thing you've included that pizza bread to plug my throat with otherwise I'd be left in a feeding frenzy state with no more pizza in sight!

    Reply

  46. achteachte yo

    May 3, 2019 at 8:17 pm

    Great video.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also

Vegetarian Pasta Recipe PinkGingerSnaps | easy pasta, | orzo pasta,

pasta dishes, pasta salad, italian pasta, pasta sauce, recipes for pasta, pasta carbonara,…