How I Bake NY-Style Pizza Without a Pizza Oven
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- Опубліковано 20 тра 2024
- This is Episode 4 of my quest to recreate the ultimate New York pizza slice at home. You can watch the full series here:
• Making a REAL New York...
🍕 WANT TO MAKE BETTER PIZZA? CHECK OUT MY PIZZA DOUGH MASTERY WORKSHOP!
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🍕 MY FINAL NY STYLE PIZZA RECIPE
• How to Make a REAL New...
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🎥 Oven Calibration Video (works for some GE oven models): • Oven temperature adjus...
🔪 OTHER EQUIPMENT USED IN THIS VIDEO
King Arthur High-Gluten Flour: amzn.to/3SBr5rN
Original Baking Steel (more affordable alternative to Baking Steel Pro): bakingsteel.com/products/baki...
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📃 TABLE OF CONTENTS
0:00 - A quick way to achieve higher oven temperatures
0:50 - Another (even more important) factor to consider
2:44 - Learning to shape the dough properly
6:39 - Something still isn't right...
9:21 - Taking a new approach
10:46 - Putting the "best" methods head-to-head & choosing a winner
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Put your oven on clean for max temperature
I cant believe a man is this dedicate into studying for finding the best recipe for NYC pizza
While ignoring my comments where he can easily find Joe's Pizza recipe
@@AnteMicko Where?
@@AnteMickowatch his first video on New York pizza. He already saw the pizzamaking forum thread with the exact recipe. He said he wasn’t trying to make a Joe’s clone, but something like Joes, Scarrs, etc.
You can't take this ginger voodoo nonsense seriously.
@@vnxdragon what ginger voodoo
When you buy a slice from a NY pizza shop, they'll typically re-heat the slice for you. The re-heating makes the pizza bottom super crispy. If you're looking for that NY style crispiness, you'll need to let it cool, then re-heat. You can just do it in a pan for convenience.
I’ve been experimenting with a few different reheat methods as well but I hadn’t thought of the pan one. I’ll have to give that a try!
This sounds like an analogue for double fry for french fries?
This is 💯 true
@@CharlieAndersonCooking what I’ve been doing is taking the pizza out after normal cook time, allowing it to cool slightly, slicing, then throwing the individual slices back on the steel for a minute or two. Would love for you to give it a try and hear your thoughts!
@@CharlieAndersonCooking I reheat on a cast iron skillet. But I just love it extra crispy lol
I literally busted out laughing when you dropped that flour bag on the table! Pizza is looking great!
Me too 😂
Dedication Level Infinity!
Yep, me too
Same. Good comedic timing, great editing
Yep. I came down to the comments to say the same thing haha. We should've expected it after the pizza peel moment but nope, he really got me with that!
This pizza journey has become my favorite video series.
You basically capture what we (pizza lovers) have all been trying to achieve at home.
I agree
This series has been super informative, loving it
I’m glad to hear it!
yeah, started to watch him when this series started, love his way to explain thing easy to understand, and have realistic goal instead of telling you to buy expensive ingredients and fancy equipment
This guy never ceases to up the pizza game. I keep doing things he suggests and it just gets better and better.
As someone who's gotten pretty good at pan pizzas (Sicilian, Grandma, etc) but has aspired to making NYC pizza and has been too chicken to start, this series has to be one of my favorite things ever. I've enjoyed every second of it and it's really gotten me fired up to just go for it. First pie goes in the oven this weekend, thanks Charlie.
I'm glad to hear it!
Ha . " nyc" pizza
@@CharlieAndersonCooking Those unnecesary ingredients in Trump flour are vitamins.....
How did it go
@@Detriment44 It went incredibly well the first time, total disaster the second time (tried to stretch my dough out too thin and had a blowout during the bake lol), and then has been smooth sailing since then as I'm much more careful while stretching to avoid thin spots. I recently challenged myself to bake at least once a week to get practice and I'm already seeing great results in my confidence in stretching and forming the dough. I haven't had a failed launch yet, which feels great.
I don't understand why no one tries low density Fire bricks (designed for ovens, fireplaces, etc) available at Home Depot, Lowes and most other hardware type stores. These are 1 1/4" thick and retain heat long enough to completely cook a pie. Granted, you need 6 or more (at $4 ea.) bricks to cover a 16"x16" minimum area on your bottom rack and it will take 1 1/2hrs (literally) to bring the bricks up to 525Deg. but you'd have the perfect home pizza oven... Sometimes the simplest and cheapest solutions are the best... I hope you'll consider giving this a try.
I don’t see any other replies here yet, but the reason why this particular trick doesn’t quite work is not because they don’t retain heat and keep heat in an area, but they don’t transfer heat. You could likely see some marginal improvements in browning over a traditional aluminum pan, but you wouldn’t see the same benefits that you would see with a higher density stone like granite. These stones will cool down lots when a pizza is placed in them to cook which almost defeats the purpose.
Best pizza videos on UA-cam. The strategy, detail and delivery are great. These videos keep getting better. The subtle, deadpan humor adds to the entertainment and enjoyment to keep the viewer engaged while the content is educational.
I worked in a local pizza restaurant for 4 years long ago. I was in charge of the dough and stretching lol. I love the amount of effort you put into learning how to stretch the dough properly with all the videos because I struggled with the same thing haha! We used Semolina flour in our restaurant and I'm impressed you went with semola flour. I was never a fan of finer flours. Semolina allowed me to be a little bit more rougher with the dough because the large gritty nature of it would slide off of everything and I could "feel" when the dough was done being stretched.
Also "Bleached" in flour doesn't mean it was actually in contact with bleach to appear whiter. It means that the actual wheat kernel was separated from its different parts and the "bleached" flour is the endosperm which is lacking in most of the nutritional value but makes a more consistent product that is easy to use especially for dough. For example, wheat bread maintains all the parts of the kernel while white bread is only the "bleached" part.
I always use a mixture of regular semolina and semolina remacinata (which is a fine-ground semolina flour, but won't burn like regular wheat flour or cornmeal). I well-remember using that damp dish towel when first learning to throw a skin. It takes time to learn but (as I'm sure you already know), proper finger-docking is far more important to a well-made pie. I wish folks focused on that, but they always want to learn how to spin first. I always say "You can't walk until you first learn to crawl."
Hey man. Love yours videos. I’m hooked. But most importantly, I actually learned something INCREDIBLE from this one: proper dough shaping. Thank you so much. Your research, your confidence, your teaching style and your hard work are all paying off. Ur gonna change a lot of peoples lives as you continue to grow.
Yeah, The dough shaping is definitely more important than I initially thought haha. But thank you, I’m glad you found it helpful!
Love the way you present information. It's very easy to follow. Also love your mission in cooking the perfect NY pizza from home. It's clear you have put a lot of time and dedication into this and it clearly shows.
Man, I've been making Adam's pies ever since the pandemic started. I was pretty content with the results too and figured there was no more learning to be done on my part. Boy was I wrong. Your videos have helped improve upon his recipe. Can't thank ya enough!
Bro. Bravo. You've embodied, for me, what no other pizza chef on UA-cam has been able to. And it's what I've been doing at home for fun off and on since I was a kid. New sub. Love your perfect balance of wit and 🤓iness. Excited for the conclusion of the pizza series!
You don't have to buy specialty flours or massive amounts. You can buy just powdered gluten. It's typically called vital wheat gluten and you can mix it right into bread or APF to make high gluten flour.
If you can't find it in grocery stores, check vegan or vegetarian whole foods type places since gluten it used in making seitan, a vegan meat substitute.
This has me wondering what the highest possible level of gluten it's practical to make bread with.
@@InnuendoXP 100% gluten bread
I've used that and it gives good results.
I’ve tried adding gluten. My problem is that I end up with a dough that is not relaxed enough and I end up with a thick crust. I can never get my dough thin enough.
@@jeffreybeigie5244 did you age it in the fridge? After quickly mixing, I hydrate for 20 minutes, mix the full amount (8 minutes at speed 2 or 3 w/KitchenAid) then rest 20 minutes. Then I portion, shape and place into oiled covered bowls. The next day the dough will be ready and should be used within 3 days. I've never had issue with dough snapping back since using this method. I think I saw it on AMERICA'S Test Kitchen but the recipe is my own for making 3 330 gram dough balls at 65% hydration.
Love the dedication, humour and effort that went into this! Great job
This is the best instructional series I have ever seen on youtube. Taking notes and getting ready for my first try.
Love this series man, thanks for doing all this testing and putting your results out there!
Another alternative to a high glutton flour is to buy a bread flour and then add a small amount of Vital Wheat Glutton flour (which is pure glutton) to the bread flour. You only have to add a small amount of Vital Wheat Glutton. I buy my Glutton flour on Amazon but I'd imagine a good health food store should stock it. Enjoying your series.
Yes I have done that with bread baking. Makes a big difference. I wondered if it could be done for pizza dough too. Maybe Charlie Anderson will test it and let us know. I got the tip from Sunrise Flour where I buy Heritage flour.
@@me1747 I don't see why it wouldn't work. I was born and raised in NYC and lived there 39 years so my tastes in pizza tend to favor New York style. It works for me, however, what you like and consider NY pizza may differ from mine.
Learn English.
This is exactly what I came to post/inquire as well.
You add the vital wheat gluten to all-purpose flour to make 'bread flour'. This is to save money. Bread flour on its own has a high enough protein content, but is more expensive.
If you want more browning of your crust try adding malt extracts, it's used in the beer making process and will make the fermentation process produce more and different types of sugars. There are several different types, like diastatic and non-diastatic, syrups or powders, and they will yield a different type of result.
I really appreciate your sense of humor as well as your knowledge and skill. Thanks Charlie! Dave J
What an amazing episodes! Dude, thank you for making this. Charlie, I really appreciate, I know how hard to make that kinda of a content.
Great stuff!
I know one thing. If this dude ever opens a pizza shop. I will absolutely travel to eat there. At that point he has perfected the art. 🍻
100%
Subbed base of the solid NY style pizza playlist and ease of navigating and finding the next one/playlist. Thanks!
These aren't just EXCELLENT, They are very well made and edited. The best of its kind, must see for pizza enthusiasts.
Charlie this video is going to crush it! Seriously you covered so much in just one video and really show the passion you have. Subscribed!!
It's been a great series so far, I'm enjoying it a lot!
I appreciate you for doing this series. Can’t wait for the sauce episode!
A cheap and easy trick to get a better bottom crust on the pizza without a pizza stone for those that don’t want to buy one:
- put some oven parchment paper on the oven tray
- add some olive oil and spread it around with a paper towel
- put pizza on top and press it down a bit
I do this every time and get a crusty bottom even with storebought doughs or pizzas
Like a foccia
videos just keep getting better man!
One of the best food series on YT!
I ended up with two baking steels as well. I’ve found by putting both in the oven you can create a “tighter oven” which has helped for better crust color.
Tony Gemignani recommends 2 steels in his book The Pizza Bible. One on bottom rack and one 2nd from top. His book says to start on top rack take it out about halfway through bake, turn it 180 degrees and put on the bottom to finish. He says this manages the cheese melt and the crust browning cordination (he also recommends diastatic malt in home oven to help the browning). I definitely noticed the bottom is hotter and cook time has to be closely watched.
UA-cam just recommended me this video. I love the production value and your approach, keep up the good work!
Thanks for all the hard work and detail Charlie. I find this very interesting.
I started making one pizza a week at home less than a year ago. It's amazing how many of these videos reach the same or similar sources, ingredients, ideas, and conclusions. Keep up the great work. Can't wait to hear about sauce!
bravo👍
I’ve been following for a few weeks now and you’re definitely the fastest growing UA-cam channel out rn I’m definitely a fan keep going
Thank you for this video. I've been thinking about getting a baking steel, and which one to get too. Now I'm for sure getting the Pro👌🏼 Looking forward to making za at home.
Appreciate you sharing your research and experiences! Very cool stuff 👍
I really appreciate this series and what you're doing. As someone who basically only turns on the heating element, browns the bottom of the pizza, and then cooks it in the oven, this is a lot more impressive
This is one of the best pizza videos I've seen to date. Great job.
Charlie, loving the series! Wanted to mention that shooting straight onto a preheated flat aluminum cookie sheet placed right above the bottom oven heating element will give you a very very crispy crust. Would recommend for dabblers who don't want to invest in a stone or steel. The aluminum actually transfers heat even faster to the dough but with the caveat that it can't hold as much heat as steel or stone. However, the thinness of a cookie sheet works well because it is able to heat back up quickly from the closeness to the oven heating elements.
Fantastic series. So glad I found this channel.
Great work on these videos. Much appreciated.
You are a very determined guy, good for you and for us! Amazing!
I have made a lot of pizzas in an electric oven now with a pizza steel. I find I get the best results by using regular bake at max temp and putting the crust with only the sauce and olive oil in for about half the cook time (parbaking). Then I pull the pizza out and add toppings. This allows the crust to cook and look more like a real pizza oven without having the cheese squeeze all its grease out. In addition...to really simplify this I do all my baking on parchment paper (yes this darkens but will hold together). Parbaking plus parchment paper makes making multiple pizzas really easy and they come out perfect.
I also put my steel at the top and that helps avoid burning the bottom.
I really appreciate this series. I've been on a pizza journey in the home oven for some time as well. My goal is thin & crispy, but still with some air in it. Instead of contrast, I'd like a more even greyish brown color to the bottom. As it happens, so far I got the best results with the pizza steel at about 2/3rds up high in the oven, so second to top rack. I did have to put the cheese on a little later to prevent grease spilling out. I'm thinking about moving the steel down 1 rack, so that there's more browning. Then I can throw it on the top rack to finish and slide in a new one on the steel.
I’m really enjoying this series on NY pie. Like you, I love New York pizza. You’re a smart guy and very driven to get it right, which I like. I hope at the end, when you get it all mastered, you’ll show us how it’s done.
You did a great job on this video. Real perserverance. I'm ditching my pizza stone and ordered a 16x16 steel. Most places by me use screens and so do I.
I use the screen first for 2 min (no semolina needed to stink up my house when it burns) then remove it and finish the cook after. Perfect every time! I just can't get my dough even enough for stretching . Work in process. Thanks for the great videos!
Wow, great info. Learned a handful of useful things here. Appreciate your diligence.
Dude.. saving us so much time with these tests haha. I was about to buy a stone and put it close to the top of the oven haha. Good thing I keep watching your videos in full. Appreciate the time spent!
So much research done so that we don't have to go through that ourselves! Thanks for all your good work, Charlie!
These videos are SO GOOD. keep up the great work.
Cool video. I cook mine on a steel at 550* for two minutes and then place under the broiler for two minutes. Of course this requires a double oven but it stops the bottom from getting too charred and cooks the crust nicely. So glad to see you let the dough proof for 3 days. That made a big difference for me.
I clicked because I was curious as to how this was possible because I love making pizza at home. I didn’t know oven settings could be changed then suddenly you recalibrated your oven and I realized I have the exact same one. Was meant to be! Cheers, great vid
Super Peel! I bought one over 10 years ago and it's one thing I highly recommend. Way easier than regular pizza peel.
Best pizza content on UA-cam! Keep it up! I would love to see you tackle a Lucali style home pizza and dough at home!
That oven calibration tip is great, was able to crank mine up an extra 35F.
Dude, just discovered your channel and really enjoyed this video. Informative and funny. Always glad to add a new creator to my sub list. Looking forward to following your evolution!
Excellent series and really loving it. I suggest freezing the cheese before baking to delay the release of the "grease".
Very invested in this series can’t wait for you to make the perfect pizza definitely will have to try and replicate it
This is such a good video wow. I have been making pizza for over 3 years at home now and have come to a lot of the same conclusions. One thing I'd add for the home pizza cook is if you want your cheese less obliterated try parbaking for 2 minutes or so and then adding the cheese and toppings. It will allow you to get a darker crust without separating your cheese. Great job. I may finally make the jump to high gluten
A brilliant addition, thanks. Noticed the oven temp gradients long ago and I do try to use that to my advantage...even going to the top shelf and broil for a few seconds at the end can be nice. An available hack to reduce cheese separation can be to put the grated cheese in the freezer while doing the rest of your prep, not a miracle but when every little bit helps...
I'm off to Amazon to order High Gluten, didn't know it existed, been using Caputo and King Arthur 00 so it will be fun to try.
Hey man, stumbled on this video randomly and your on a great path. Don’t change a thing and I’ll see you back here in about a year with 500k subs
Using the right flour is important. Thanks for the tips.
Dang Charlie, you are kicking out some great presentations. Great stuff!
Im a huge pizza fan myself and I have to say this is one of the best pizza-cooking videos I've seen in a long time!
great, did a great job🍕
❤ this is an interesting recipe. Thank you for sharing! I never knew that New York style pizza tasted so good until I had a slice from a restaurant in Time Square. It’s a thin but not crusty and the cheese just melted in my mouth. Thank you for the recipe. I will make sure to try it.❤
This channel is going to hit it big
Great job!!! I'm a long time active home pizza maker and even I didn't know about the oven calibration trick.
I realize I'm late to the party on this one but for those of you like me who don't feel like dropping money on a pizza steel quite yet: I've had a lot of success with using the flat side of my cast iron griddle (the kind you would normally use on the stovetop for pancakes or whatever). I let the pizza dough ferment in a rectangular container so it's easy to stretch into the right size and shape, and as a result last night I had easily the best crust on my pizza that I'd ever achieved at home (even better than the pizza stone on my grill). Additionally it was great to use for a pan style pizza I made in a cake pan placed directly on the "steel" and really helped to transfer the heat into it very nicely. 10/10 would recommend, and maybe one day I'll jump on the pizza steel
One trick to minimize the oil slick cheese separation is to freeze your cheese after you’ve shredded it. The cold cheese takes longer to melt, allowing the crust a head start on baking before the cheese hits the temp required to force separation.
What a fantastic video, nicely done!!!
Praise the UA-cam algorithm. I’ve been looking for a video like this after moving to the Midwest. Thank you for creating this and keep it coming!
If you can try making Lucali style that would be great!
Also have you consider trying the recipes with a Breville Pizzalo? You won’t get the size of NY pizza, but you get the heat.
One small suggestion, please include the percentage if you want to use vital wheat gluten with bread flour.
I’ve been making bagels with vital wheat gluten and bread flour and it has done wonders.
Great info Charlie, thank you. Making pizza this weekend.
My journey is so similar to yours! Started about a year and a half ago with a shitty stone and zero knowledge. The best piece of info in this vid is the temp calibration for most ovens. Mine had the feature! Next bake should be the best ever. Thanks, dude!
Loving this series, and I’m looking forward to trying some of the dough recipes you came up with. But I still don’t think you’re getting the best bake. The steel gives off heat so quick, that I think you’ll always end up with more charring than caramelization. You say in a later video you’ll stick with 500°, and I think that’s the right choice.
I get good results from using two pizza stones in the same oven. I start the pie on a stone placed on an upper rack, and halfway through I finish it on a stone on a rack below. This lets the dough finish cooking without overcooking the cheese and toppings.
You could also get a custom piece of steel cut at Metal Supermarkets. I measured my oven and it has enough space for an 18x18 inch steel plate. I got one custom cut for about $70. The type of steel was A36 mild carbon steel.
Love the journey so far. Looking forward to the final recipe. You've also convinced me into buying a pizza steel. (Already have a stone.)
Once I stretch the dough to close to final diameter, I found it helps to let it rise again for about 30-40 minutes at room temp. Makes a lighter puffier crust IMO. Cheers!
Def earned a sub. This is more effort in pizza making than I've ever seen. Can people be pizza masters?
i've been slinging pies at home for years now, but still evolving the recipe. recently got a breadmaker from the thrift store for $6. um...i've made some amazing pies that stand alone. i dont compare them to anything. i go heavy on the sauce to compensate for lower temperatures. i make sure not to over salt the dough, and get the salt level just right on the tomatoes. the best pies i've made are from a perfect balance and u can taste the pure ingredients. the tomatoes pop a little more and the bread is perfect in consistency. i dont pay any attention to hydration level and all that, but i know i've made some amazing pies that stand alone. i always put olive oil on top of the cheese. if anything the best ones i've made are comparable to an italian restaurant most likely
I got an electric pizza oven instead of a steel. It was cheaper, reaches up to 750F, pre-heats in 10 mins and cooks within 5. I have to turn it down to do a NY style. Made much more sense for me as I use it almost daily. I got one that you can turn on/off top and bottom heating elements and that has fold up clips which can raise the lid and top element height. Gives me more options and control. Also has viewing window.
Try spreading cornmill on the pan and you will get a crunchier bottom. That's supposedly what a lot of pizza places do.
I'm really enjoying this series and I love the format that you present your content in. Especially the experimenting and recording of the results along the way. Also keeping into account the accessibility for this journey. I'm really invested into this journey and I can't wait to see how this finishes out
Also, do you ever get sick of eating so much pizza? What do you do with the leftovers or is pizza the only thing you're eating for the foreseeable future?
This needs to get more views. Really interesting.
What I do is I keep my steel at the bottom (at 550) and when nice and crisp turn on the broil on high, move my pizza to the top of the oven directly below the flame, l let the top of the crust crisp with the flame! The type of oven you have seems like you can turn the broil on high for the flame. Although that is more recommended for Neapolitan. It could burn the cheese on a NY style, but definitely test it out! I’ve gotten great results!
To get a great top, you just gotta do 2 steps in cooking. First, pizza steel on the lowest rack and highest temp until bottom is done, then turn on broiler and move the pizza to very highest rack and use broiler to finish.
At 12:15, when you say 525, is that with the increased temps of your oven and offset adjustment? About 600 degrees in this case?
Ever try the broiler-steel method? It's one I've had decent results with, after preheating the steel (on the top or second-highest rack) I blast it with the broiler on high for a bit, and drop it to medium/low when I put the pizza on.
I find that this cooks the bottom quickly whole charing and browning the top, but it can finicky
The re heat or double bake works amazing for pizza at home.
I won't be surprised if the next series is about you starting your own pizzeria
@A Z I see what you did there.
Charlie: “but I’m not gonna do that because the only way to do it is to start an actual pizza shop-“
Cut to:
Charlie: “So I started my own pizza shop.”
Nice work. Thank you.
Great series 👍 🍕
Another good option for flour is King Arthur Flour Sir Lancelot - it's only sold in 50lb bags but is a 14% flour. If your oven has a broil in the upper chamber that's also great for putting some last minute color on the top. I normally turn it on for the last 2 min of the bake.
FYI you can go to your local pizza shops and ask if they have any screens theyd be willing to let go. Some pizza shope have some heavily used ones which are heavily seasoned and better overall that theyll gladly give you for free. Pizza screens are cheap and common in all parts of the US so u technically dont need to buy one if u call around
Great video as usual, glad I found your channel!
Thank you, I’m glad you liked it!
Great video, Charlie! Very thorough! Where did you place your probe when you began testing? Thanks!