***RECIPE, MAKES FOUR 12-INCH PIZZAS***
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
Assembly:
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.
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
Assembly:
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.
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.
Yes yes i am got it
Bruh
Hopefully
Also hi I’m last comment to this thread
I’m making this tonight.
I learned how to make pizza with you.
ENAK MAS
i never try making this, yet i swear i watch you make this pizza like once every three months
Hi Excellent pizza 🍕 👍 😋😋😋 🤤🤤🤤 👌👌👌 👍🇬🇧👌
Jschlatt is going to be happy when he sees this
Did anyone else notice the large cut on his right hand
10 years for this crap?
What am I doing in online class you may ask? Savoring over pizza :)
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He definitely cut his hand with a knife
nice pizza
🐦🐦uzload.info/fun/eHdnjIfRpqp5nXE/video&feature=share&fbclid=IwAR1EKmV10x4SDGBNQQStm7pAJ7jZiHOTwvrBXGx2RvBZU1kY9Sn57lHo0i0🐦🐦🎼🎼🐦
I’m responsible for about 463 views at this point
I know a much better pizza. But sadly i cant tell you its family secrets.
Put the salt after the first dry ingredient.
This is just interesting to watch
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
.-.
The kids are having fun eating it :)
The Best style Pizza At Home. !!!
Wood Fired Carne Pizza, uzload.info/fun/g6mXmoaqmoelrps/video
Yum
*Pizza Time!*
Anyone else likes how he says "a glug of olive oil"
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
MATZO Rella LOL Its Mozzarella like * Moats sir ella* Matzo is for crackers
I love your voice too jejeje
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?
Where's this dude from. Italy? He be like a boss with these pizzas
NYC style of pizza is abomination
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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
this on anyone else's recommended?
You have 100k subs but 1k views only Dead channel?
Yes
@Keio • 36 years ago offf
yeah.
Verified man hello
I tried this recipe and absolutely love it!!!!! Thank you!
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
"how to make a pizza in 2 weeks"
👍👍👍👍👍
a new york style pizza = Gordon Ramsay pizza
Instructions clear but I'm dumb so now I have some messed up pizza.. it's a Zzipa
why would you ever want to cook a new york style pizza lol....you americans...
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
when you take the dough outta the fridge do you let it get to room temperature before stretching it?
Nice pizza
Dough balls just remind me of making about 50 of these every roughly every day. Primarily kneading all that dough.
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Whats the difference between normal pizza and new York style
Satisfying
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.
Who lost they're moms Tupperware u south Africans get me and I... i would rather not talk about it
MUDA MUDA MUDA MUDA MUDA MUDA MUDA MUDA MUDA
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.
Als ob es in Amerika eine Firma gibt die "Fleischmanns" heißt xD
what about this pizza makes it "new york"? This looks like... pizza
nah its made all wrong that makes it american pizza
POV: Your not actually going to do this
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
Great video🥤🍕😋,keep it up!
This Guy did his Phd without even going to the university
Real pizza Real niggas Papa john
4:45 Anyone else like that texture on the bottom of the pizza
Hell no I’m not refrigerating for 24hrs. 2 hours tops
NEW YORK style?????????? IT'S AN ITALIAN RECIPE AND INGREDIENTS !! WHY YOU CALL IT "NEW YORK STYLE"??????? ITS ITALIAN PIZZA NOT AMERICAN
@MERBS isn't that mozzarella?
Do Italians use string cheese?
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You did awesome. You should be proud. And it looks so good i could jump thru and grab it from you.
yum
Yang milih allah like yg Mili dajal hirawkan 1:39.........m.
As a man of NY this is what it tastes like
damnn boy ya fridge dry as a bitch
Freddy approved (◔‿◔)
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.
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.
yo i have that cutting board
This is basicly a phd thesis on italian pizza. You can tell a lot of work went into this.
Mom: "We have New York pizza at home" New York pizza at home:
MEASURMENTS. NOT. „CUPS”, „TABLESPOONS” PLEASE
ew
the thumbnail--- i want pizza.
esti geloasă pagubă in ciuperci love
04:08 why is cheeze sold in sticks??????????
0-0
I made the pizza bread. It was delicious. I will make the pizza after I get some buffalo mozzarella.
Its better to make this dogh on a Thursday so you can have it on a Friday night
You forgot the gun powder
You know its good when the kuds start dancing after the first bite😂
You deserve a medal my friend👍💥
can we get a F for Veibae's poorly timed moment
Either he really sounds like Yandere dev or I’m going crazy.
like buen video
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 *
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.
what are you doing to the tomato sauce?
Okay then I'll going book flight to new York
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.
Yummmy! *)*
Freddy is cute
Put in more cheese
Veibae watched this video
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
Looks like cafeteria pizza
Gargeous..Thank you..