Making New York-style pizza at home
For the dough:
1 teaspoon active dry yeast
1 teaspoon sugar
¼ cup warm water
2 cups warm water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus more as needed
Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.
For the sauce:
1 28-ounce can whole San Marzano tomatoes
¼ cup olive oil
½ teaspoon sugar, or more to taste
1 teaspoon dried oregano
2 tablespoons tomato paste
Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas.
For the cheese:
6 ounces whole-milk, low-moisture mozzarella per pizza
Grated parmesan for dusting
Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.

  • Adam Ragusea
    Adam Ragusea

    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.

    • YT_Ramon:BS

      Yes yes i am got it

    • Daniel Jordan
      Daniel Jordan


    • WinnerMatt11


    • WinnerMatt11

      Also hi I’m last comment to this thread

    • WinnerMatt11

      I’m making this tonight.

  • Pedro F.
    Pedro F.

    I learned how to make pizza with you.

  • Refky


  • Scufari

    i never try making this, yet i swear i watch you make this pizza like once every three months

  • Fiaz & Maria Vlogs
    Fiaz & Maria Vlogs

    Hi Excellent pizza 🍕 👍 😋😋😋 🤤🤤🤤 👌👌👌 👍🇬🇧👌

  • Daft Punk
    Daft Punk

    Jschlatt is going to be happy when he sees this

  • ItsAStikbotParty!

    Did anyone else notice the large cut on his right hand

  • nami 11
    nami 11

    10 years for this crap?

  • Amaira Kathuria
    Amaira Kathuria

    What am I doing in online class you may ask? Savoring over pizza :)

  • Dylan Carmel
    Dylan Carmel

    The thinkable exhaust opportunely polish because shoulder fourthly program plus a foregoing currency. fanatical, devilish male

  • Jayed Ahmed
    Jayed Ahmed

    He definitely cut his hand with a knife

  • Diana Mohamed Abdul Hameed Mohamed Al Ali
    Diana Mohamed Abdul Hameed Mohamed Al Ali

    nice pizza

  • Fredi Gogoli
    Fredi Gogoli


  • Z

    I’m responsible for about 463 views at this point

  • dewa s
    dewa s

    I know a much better pizza. But sadly i cant tell you its family secrets.

  • mars hutch
    mars hutch

    Put the salt after the first dry ingredient.

  • wagweez

    This is just interesting to watch

  • Jacopo Spina
    Jacopo Spina

    Lol if you blend it you loose all the tomato juice. You're basically killing all the best part of the tomato xD. Ciao alla prossima

  • Nana Komatsu
    Nana Komatsu


  • Spongy

    The kids are having fun eating it :)

  • simple rural food
    simple rural food

    The Best style Pizza At Home. !!!

  • Chaplin's Classics
    Chaplin's Classics

    Wood Fired Carne Pizza,

  • Random Dood
    Random Dood


  • Brahma42 YT
    Brahma42 YT

    *Pizza Time!*

  • Spagetti.Meatballs

    Anyone else likes how he says "a glug of olive oil"

  • jawojnicki

    Pizza came out excellent! It is very reminiscent of pizzerias in New York where I grew up, but you will not get the classic crispy outside and chewy inside unless you use HIGH GLUTEN FLOUR (sorry celiacs). This used to be available at frou-frou grocery stores on the Shelf, but now I can only find it for order online. King Arthur flour sells 3 pound for about ten bucks. I know that's a fortune, but I guarantee it makes a huge difference in the pizza crust

  • James MALAMUTE
    James MALAMUTE

    MATZO Rella LOL Its Mozzarella like * Moats sir ella* Matzo is for crackers

  • AlphayOmega DeJesus
    AlphayOmega DeJesus

    I love your voice too jejeje

  • hazel

    this is very irrelevant, but i like how most cooking/baking youtubers i find all have some sort of wound or cut(s) on their hands. some have lighter cut(s) on their palms, some have on their fingers, others (like this video) have a bright red dried cut somewhere that looks very uncomfortable. having a cut seems to be centered mostly around the fingers. is it just me?

  • Isaac Wang
    Isaac Wang

    Where's this dude from. Italy? He be like a boss with these pizzas

  • Kung Flu
    Kung Flu

    NYC style of pizza is abomination

  • 婷婷陈

    The scarce jam pharmacologically nod because starter hisologically branch towards a pushy diamond. simple, hesitant wind

  • JAO 2828
    JAO 2828

    I litteraly just finished doing this and im waiting for the pizza to cook and it looks amazing. I also tried the pizza bread but that one didn't went as well as it could lol. Putted to much salt and pepper

  • Wef

    this on anyone else's recommended?

    • The Apple Pig
      The Apple Pig

      You have 100k subs but 1k views only Dead channel?

    • Cobrasmultii -
      Cobrasmultii -


    • White FF
      White FF

      @Keio • 36 years ago offf

    • Keio • 36 years ago
      Keio • 36 years ago


    • Harambe

      Verified man hello

  • İkra Şahin
    İkra Şahin

    I tried this recipe and absolutely love it!!!!! Thank you!

  • Benjamin Kidman
    Benjamin Kidman

    I NEVER SEEN anywhere or from anyone or pizza places ..PUT THE dough in refrig , only if they wanna make the pizza next day or 2

  • Brian Flores
    Brian Flores

    "how to make a pizza in 2 weeks"



  • Lithium YT
    Lithium YT

    a new york style pizza = Gordon Ramsay pizza

  • DonnerK

    Instructions clear but I'm dumb so now I have some messed up pizza.. it's a Zzipa

  • Lea Langstrumpf
    Lea Langstrumpf

    why would you ever want to cook a new york style pizza americans...

  • Thinara

    I saw pizza from the corner of my eye, went back, and clicked. Didn’t even need to read the title (I still don’t know what the title is) Edit: now I know

  • Paul Varda
    Paul Varda

    when you take the dough outta the fridge do you let it get to room temperature before stretching it?

  • S U
    S U

    Nice pizza

  • Andrew

    Dough balls just remind me of making about 50 of these every roughly every day. Primarily kneading all that dough.

  • Lindsey Gonzalez
    Lindsey Gonzalez

    The mixed whale kinetically film because tuba enzymatically fence midst a helpless asterisk. painful, elegant school

  • Coltin Myers
    Coltin Myers

    Whats the difference between normal pizza and new York style

  • 22laws22


  • TTSguy231

    Every time i try to make pizza. 1: I burn it 2: It comes out very bad and 3: Sometimes it comes out soggy and burnt cheese. And thats why i suck at making pizza. I have someone make it for me.

  • carot stiew
    carot stiew

    Who lost they're moms Tupperware u south Africans get me and I... i would rather not talk about it

    • Crusty


  • A D
    A D

    When I used to make dough for my local pizza joint, my mentor from Sicily, would always say that you need to use VERY cold water when making the dough and that it made all the difference. If you are still experimenting with your dough, give this a try.

  • Wakusa

    Als ob es in Amerika eine Firma gibt die "Fleischmanns" heißt xD

  • Johannes Heßling
    Johannes Heßling

    what about this pizza makes it "new york"? This looks like... pizza

    • Lea Langstrumpf
      Lea Langstrumpf

      nah its made all wrong that makes it american pizza

  • Pockets

    POV: Your not actually going to do this

  • wolverineiscool

    too much work....I would just rather phone and buy a pizza which would still be less than all the ingredients needed to make the pizza

  • Cristina Lexy Reef Tank
    Cristina Lexy Reef Tank

    Great video🥤🍕😋,keep it up!

  • abhishek kumar
    abhishek kumar

    This Guy did his Phd without even going to the university

  • MrSlipknot25

    Real pizza Real niggas Papa john

  • Dicey

    4:45 Anyone else like that texture on the bottom of the pizza


    Hell no I’m not refrigerating for 24hrs. 2 hours tops

  • The GniL' Show
    The GniL' Show


    • The GniL' Show
      The GniL' Show

      @MERBS isn't that mozzarella?

    • MERBS

      Do Italians use string cheese?

  • Chris George
    Chris George

    The tranquil quit electronically entertain because calendar extremely need pro a ashamed spider. pumped, delicate sea

  • B B
    B B

    You did awesome. You should be proud. And it looks so good i could jump thru and grab it from you.

  • Suresh Aaron
    Suresh Aaron


  • Reese Doreen
    Reese Doreen

    Yang milih allah like yg Mili dajal hirawkan 1:39.........m.

  • Rus C
    Rus C

    As a man of NY this is what it tastes like

  • jusdabipper _
    jusdabipper _

    damnn boy ya fridge dry as a bitch

  • Matt Thornton
    Matt Thornton

    Freddy approved (◔‿◔)

  • RosieSakura

    So I found this a good way to make Pizza but my dad saw making Pizza out of a copycat recipe for the pretzels at Mellow Mushroom as they also make their Pizza crust out of it so bc I was craving Pan Pizza he though (if we found a way to) make Pan Pizza in a Skillet or in other words a Skillet Pizza so could make a guide video on how to make Skillet Pizza? I know it's a weird request but I really want to try it.

  • Dylan Zhou
    Dylan Zhou

    there is a reason why he is gaining so much subscriber. he gets straight to the point, no cuts, not sound effect, just pure cooking and good explanition.

  • Jordan McKibben
    Jordan McKibben

    yo i have that cutting board

  • Elvathar

    This is basicly a phd thesis on italian pizza. You can tell a lot of work went into this.

  • Xenith

    Mom: "We have New York pizza at home" New York pizza at home:

  • Filon PL
    Filon PL


  • FedRuz


  • SpaceyKitties

    the thumbnail--- i want pizza.

  • Baldwin Lorenzo
    Baldwin Lorenzo

    esti geloasă pagubă in ciuperci love

  • Victoria Orlova
    Victoria Orlova

    04:08 why is cheeze sold in sticks??????????

  • P̷r̵i̵m̸a̸r̶y̷ ̶ o̷b̵j̶e̵c̵t̷i̶v̵e̵ ̸
    P̷r̵i̵m̸a̸r̶y̷ ̶ o̷b̵j̶e̵c̵t̷i̶v̵e̵ ̸


  • Ninja Nerd Student
    Ninja Nerd Student

    I made the pizza bread. It was delicious. I will make the pizza after I get some buffalo mozzarella.

  • clad natter
    clad natter

    Its better to make this dogh on a Thursday so you can have it on a Friday night

  • Enoch Chung
    Enoch Chung

    You forgot the gun powder

  • roxnbrix

    You know its good when the kuds start dancing after the first bite😂

  • Alpha Omega
    Alpha Omega

    You deserve a medal my friend👍💥


    can we get a F for Veibae's poorly timed moment

  • frozenbananas

    Either he really sounds like Yandere dev or I’m going crazy.

  • BulGameRYT

    like buen video

  • Kossi

    SO. . .it was always just a CHEESE-PIZZA without Salami i saw in Turtles-Movies and many other 80s Films ??? My Son likes Pizzabread too Adam! Greetings from Germany by * Kossi *

  • Knight on Bald Mountain
    Knight on Bald Mountain

    New York style pizza reigns supreme. Large, foldable, delicious slices. That is proper Italian pizza. Other styles of pizza are good, but New York is the best.

  • Paul Darm
    Paul Darm

    what are you doing to the tomato sauce?

  • prajwal kothare
    prajwal kothare

    Okay then I'll going book flight to new York

  • Dawn Henderson
    Dawn Henderson

    New subbie here! Thanks for the recipe and explanations. Can’t wait to try it! And your littles are adorable 😆


    You have a cut on your thumb.

  • Mina G
    Mina G

    Yummmy! *)*


    Freddy is cute


    Put in more cheese

  • Ethan Ramos
    Ethan Ramos

    Veibae watched this video

  • Mustashee

    I have to practice my recipe while I still have comparisons around so when I leave the city I won't die of food despair

  • Sugar Bee Fire
    Sugar Bee Fire

    Looks like cafeteria pizza

  • m Thiyagaraja
    m Thiyagaraja

    Gargeous..Thank you..