Making New York-style pizza at home
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Date: 2019-08-15
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Comments and reviews: 10
Tom Maika
Ok, here is my results with this. It came out about 92% of your 100%. I made the dough and waited a week in the fridge I did not have olive oil at first, and after 1 week, I added it later to the dough balls. Sauce: I found the same plum tomatoes and crushed them and added the sugar and olive oil and canned tomato paste (3/4 of a can) and oregano. I retained the juice in the can for some tomato soup I like to make. with milk. Another story. I did not have a pizza stone, yet i have an 18 round metal tray which I dusted with bread flour and corn meal. albeit generously. I took my dough, which was somewhat wet, and stretched it out just fine onto the floured round metal pan. I added the sauce, and the parmesan cheese layer, and the mozzarella on top. I found a block of whole milk low moisture mozzarella just like you said to do. I am in central NJ BTW. so our local italian supplies are ample. I added some pepperoni from Dollar Tree on top which I think was a mistake and they made the slice taste bitter. Perpaps I will use a better brand another time. I want to crumble ground beef topping too and would like a recipe for a good ground beef topping. I placed the pizza on the metal tray in my 525-F oven for about 12 min. Upon taking it out, the center of the pizza was very wet, but it tightened up later. The outside was perfect and if I could post a pic here of the bottom of the pizza, I would say that it turned out like yours with the stone except for the fact that 4-6 in the center of the pie was soft and still kind of thin and wet. The overall taste of the pizza was very very good and yes, it does taste authentic. I think my sauce was a bit acidic, but having pizza in NYC, the taste was nearly identical to great NYC pizza. It smelled great and nothing like I have ever attempted to make before I will try to pick up a stone and will try to make my dough a little more on the dry side. I believe that aging the dough in the fridge for 1 week, made it taste fabulous. I have 3 more pizza balls to make now THANK YOU for all this good pizza making instructions. Now I know the errors of my ways in previous attempts Can't wait to make this for my family to enjoy I have young kids just like you.
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Ok, here is my results with this. It came out about 92% of your 100%. I made the dough and waited a week in the fridge I did not have olive oil at first, and after 1 week, I added it later to the dough balls. Sauce: I found the same plum tomatoes and crushed them and added the sugar and olive oil and canned tomato paste (3/4 of a can) and oregano. I retained the juice in the can for some tomato soup I like to make. with milk. Another story. I did not have a pizza stone, yet i have an 18 round metal tray which I dusted with bread flour and corn meal. albeit generously. I took my dough, which was somewhat wet, and stretched it out just fine onto the floured round metal pan. I added the sauce, and the parmesan cheese layer, and the mozzarella on top. I found a block of whole milk low moisture mozzarella just like you said to do. I am in central NJ BTW. so our local italian supplies are ample. I added some pepperoni from Dollar Tree on top which I think was a mistake and they made the slice taste bitter. Perpaps I will use a better brand another time. I want to crumble ground beef topping too and would like a recipe for a good ground beef topping. I placed the pizza on the metal tray in my 525-F oven for about 12 min. Upon taking it out, the center of the pizza was very wet, but it tightened up later. The outside was perfect and if I could post a pic here of the bottom of the pizza, I would say that it turned out like yours with the stone except for the fact that 4-6 in the center of the pie was soft and still kind of thin and wet. The overall taste of the pizza was very very good and yes, it does taste authentic. I think my sauce was a bit acidic, but having pizza in NYC, the taste was nearly identical to great NYC pizza. It smelled great and nothing like I have ever attempted to make before I will try to pick up a stone and will try to make my dough a little more on the dry side. I believe that aging the dough in the fridge for 1 week, made it taste fabulous. I have 3 more pizza balls to make now THANK YOU for all this good pizza making instructions. Now I know the errors of my ways in previous attempts Can't wait to make this for my family to enjoy I have young kids just like you.
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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.
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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.
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John Moons
Awesome video One thing that has worked well for me regarding the pizza sticking to the peel when trying to slide onto the stone - a large piece of parchment paper. I tear off a large section of parchment with the intent of leaving a couple of inches of parchment from where I suspect the edge of the crust will be. I lightly dust the parchment with some flour, then stretch the dough and assemble sauce and toppings. Once ready to bake, I slide the peel under the parchment and slide the parchment/pizza onto the stone. After just 90 seconds or so, the crust will have set enough that you can use the peel or a spatula to hold the edge of the crust while you yank the parchment out from under the crust and let the pizza continue baking on the stone sans paper. This technique totally eliminated all the drama I encountered trying to slide a pizza off a peel onto a stone. It is important to leave at least 2 of paper to grab from the edge of the crust, you don't want your fingers too close to the stone when you go to yank the paper out. Thanks again for the video, great stuff.
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Awesome video One thing that has worked well for me regarding the pizza sticking to the peel when trying to slide onto the stone - a large piece of parchment paper. I tear off a large section of parchment with the intent of leaving a couple of inches of parchment from where I suspect the edge of the crust will be. I lightly dust the parchment with some flour, then stretch the dough and assemble sauce and toppings. Once ready to bake, I slide the peel under the parchment and slide the parchment/pizza onto the stone. After just 90 seconds or so, the crust will have set enough that you can use the peel or a spatula to hold the edge of the crust while you yank the parchment out from under the crust and let the pizza continue baking on the stone sans paper. This technique totally eliminated all the drama I encountered trying to slide a pizza off a peel onto a stone. It is important to leave at least 2 of paper to grab from the edge of the crust, you don't want your fingers too close to the stone when you go to yank the paper out. Thanks again for the video, great stuff.
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Dizzle
I've tried your recipe several times and it's been fun to say the least. Only once have I been able to slide the pizza off the peel and onto the stone damn near perfectly. I was so proud of myself lol I've had some minor disasters as well because I didn't get the pizza off of the peel fast enough. When it's just a cheese pizza it's easier. but I like toppings, which means the pizza is on the peel a lot longer putting on the pepperoni, mushrooms, spinach, etc. Not only that, but the toppings make the pizza heavier and on a thin crust it can be challenging sliding it off the peel and without the toppings shifting to one side of the pizza. I don't overload the pizza with toppings, but it still can be a problem. I've got my dough and sauce in the fridge ready to go and I'm going to attempt this again tonight for dinner. I'm going to get the toppings on as fast as I can and get the pizza off the peel as quickly as possible lol Wish me luck
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I've tried your recipe several times and it's been fun to say the least. Only once have I been able to slide the pizza off the peel and onto the stone damn near perfectly. I was so proud of myself lol I've had some minor disasters as well because I didn't get the pizza off of the peel fast enough. When it's just a cheese pizza it's easier. but I like toppings, which means the pizza is on the peel a lot longer putting on the pepperoni, mushrooms, spinach, etc. Not only that, but the toppings make the pizza heavier and on a thin crust it can be challenging sliding it off the peel and without the toppings shifting to one side of the pizza. I don't overload the pizza with toppings, but it still can be a problem. I've got my dough and sauce in the fridge ready to go and I'm going to attempt this again tonight for dinner. I'm going to get the toppings on as fast as I can and get the pizza off the peel as quickly as possible lol Wish me luck
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bewiseopeneyes
I made this recipe a couple days ago. The dough didnt fully rise on day 1 so they were ready yesterday on day 2 and had the pizza last night. Its delicious, thank u for sharing. I dont have a pizza peel so my first attempt went horribly wrong but i nailed it on the 2nd attempt. No wasted food, i turned the failed attempt into a calzone I'll finish off the other 2 dough balls tonight and I'll make ur bread sticks this time. I used to work in a non chain new york style pizza restaurant. We made everything from scratch. I cut 2 blocks of cheese and a quarter block of skim cheese then shred it. Hand mixed sauce. Hand made dough. Freshly cut toppings. We honestly made the best pizza i ever had. We used real italian ingredients. I wish i could remember the exact cheese recipe to replicate it. It was like part skim and something else but this pizza came really close to that, so thank u
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I made this recipe a couple days ago. The dough didnt fully rise on day 1 so they were ready yesterday on day 2 and had the pizza last night. Its delicious, thank u for sharing. I dont have a pizza peel so my first attempt went horribly wrong but i nailed it on the 2nd attempt. No wasted food, i turned the failed attempt into a calzone I'll finish off the other 2 dough balls tonight and I'll make ur bread sticks this time. I used to work in a non chain new york style pizza restaurant. We made everything from scratch. I cut 2 blocks of cheese and a quarter block of skim cheese then shred it. Hand mixed sauce. Hand made dough. Freshly cut toppings. We honestly made the best pizza i ever had. We used real italian ingredients. I wish i could remember the exact cheese recipe to replicate it. It was like part skim and something else but this pizza came really close to that, so thank u
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Brendan McNally
I finally made this, and let me tell you. Its the best pizza Ive ever eaten hands down. My sister use to work at a NY pizzeria and she tried it not expecting much but was blown away. She even said that it tastes so good its like seeing an amazing looking food on a cartoon and imagining the taste of it Thanks so much for this recipe, so glad I had a pizza stone.
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I finally made this, and let me tell you. Its the best pizza Ive ever eaten hands down. My sister use to work at a NY pizzeria and she tried it not expecting much but was blown away. She even said that it tastes so good its like seeing an amazing looking food on a cartoon and imagining the taste of it Thanks so much for this recipe, so glad I had a pizza stone.
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SennBunn
Man. You saved my life I recently moved from New Jersey to Missouri and the pizza over here is. Not the best to say the least. I thought I hit rock bottom and my life was over, I started doing crack on the streets, cutting, crying myself to sleep due to my love being gone. But your video was the light at the end of the tunnel and I can function.
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Man. You saved my life I recently moved from New Jersey to Missouri and the pizza over here is. Not the best to say the least. I thought I hit rock bottom and my life was over, I started doing crack on the streets, cutting, crying myself to sleep due to my love being gone. But your video was the light at the end of the tunnel and I can function.
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Haroon Hasan
It works Great recipe However, when I try to make just 2 pizzas, halving everything in the recipe does not seem to work. Dough remains super dense, even if left for a week in the fridge. I've tried adding less flour but still pretty dense. What should I try changing the next time around?
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It works Great recipe However, when I try to make just 2 pizzas, halving everything in the recipe does not seem to work. Dough remains super dense, even if left for a week in the fridge. I've tried adding less flour but still pretty dense. What should I try changing the next time around?
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Matthew Hirt
Hey Adam My pizza stone is pretty clean but I've been having a problem with it lately smoking like crazy and turning black when I heat it in an oven at 550, so much so that it sets off the smoke alarms in my house. Is there something I'm missing with how I'm supposed to prepare these?
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Hey Adam My pizza stone is pretty clean but I've been having a problem with it lately smoking like crazy and turning black when I heat it in an oven at 550, so much so that it sets off the smoke alarms in my house. Is there something I'm missing with how I'm supposed to prepare these?
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Brent Lowry
Just finished our first batch of pizzas. Some of the best pizza I have ever had And the best part is once you are done making the dough you are basically: Guess we get to have pizza 4 times this week. Looking forward to adding a couple house toppings like spicy sausage or feta.
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Just finished our first batch of pizzas. Some of the best pizza I have ever had And the best part is once you are done making the dough you are basically: Guess we get to have pizza 4 times this week. Looking forward to adding a couple house toppings like spicy sausage or feta.
reply
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