Tony Gemignani's New York-Style Pepperoni Pizza
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- Опубліковано 12 чер 2023
- World Pizza Champion Tony Gemignani teaches you how to make his favorite pizza from when he was a kid: New York-Style Pepperoni.
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Join Tony for class (online) and learn to make 3 world-class pizzas - plus a bonus calzone! - with 1 versatile universal pizza dough and a delicious homemade sauce.
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TAKE THE CLASS:
artisanbakingcenter.com/p/ton...
Even I'm from Italy, I'm not agree with people who say 'we have the best pizza, all the rest is nothing'.
I respect everybody because it's important to be smart and mind open if you want to improve yourself, in the kitchen just like in other aspects of your life.
I really like American pizza styles like this one or Chicago deep dish and I wanna learn more and prepare them by myself, but I hope to travel to USA and eat them in that amazing country.
Literally the best pizza maker that has ever lived in tge universe and people still have negative things about his pizza. People should be ashamed of themselfs if they say anything negitive about his pizza in this video
Overall it looks good. Pretty much accurate looking for a New York pizza .It could be a little more thinner but not necessary
Tony love your lesson in making great Pizza. I have followed you for years. I bought your awesome Pizza Bible Book and have read it five or six times. Your passion, your success, your Championship Trophies prove you are the GOAT of Pizza. I encourage everyone to buy Tony's book The Pizza Bible. If your serious about Pizza, this is one of the top Pizza books to have. Sending good wishes from Upstate New York...
The smoothness of Tony doing everything is really really impressive. I've been making 6-8 pizza almost weekly since Covid hit. And while my pizzas taste good, and they look good, me stretching and building them looks like Stevie Wonder making pizzas compared to Tony lol. Anb his book's absolutely legit. One of the best books I've bought.
This man is the truth.
Love this guy and his passion for pizza baking
Looks amazing! Thanks for sharing your techniques
So many great techniques
I use Tony's sauce ratio - 75% crushed tomato and 25% tomato paste - that ratio is a must to prevent slippage - thanks Tony! I use the pastene chunky kitchen ready crushed tomato and paste tomato paste - highly recommended!
Tony….You are the master!!
I discovered this recipe from his book after years of “searching” and experimenting.. it is now my GO TO dough! I can’t recommend it enough
Absolute legend! So many great tips in this recipe thank you for sharing!
Love Pizza Rock and Tony’s Slice House! Keep up the good work Tony!
godamn this is art !!!
It looks absolutely sublime! Bravissimo!
I came here after reading over the Pizza Bible. I ordered it thinking I would return it if it was lame or something I already knew. The book is great for beginners or advanced pizza aficionados. The book is definitely a keeper and a must if you are into making pizzas.
Making pizza is an art I love my job making pizza my passion and to create different pizzas .
Pizza school you learn as well different pizza styles
My favorite pizza is the Margarita to make
Mangia mangia tutto buona!!!
That’s a beautiful Viking oven!
Tonys is great pizza. Love the original location in SF
Stretching the dough inside the middle results in a hole. I have seen so many people not understanding why, but it's logical.
If so many people getting it wrong its not very logical isnt it?😅 Btw, why?
@@padddy48 No idea, maybe because we don't think in circles!? 🤣
Was always taught to slap dough to stretch never toss it, to many holes in the crust, and trust me if your the oven guy in a busy pizzeria, you’ll be screaming at the pizziolo or pizziola who’s stretching the dough improperly. My goodness nothing worse than a pie that splits in your oven, it’s a nightmare
Which is exactly why Tony shows how to stretch the pizza around the edges (after flattening out the middle) ;-)
NY will always be my favorite style of pizza (I live in the region). As a fan of the char flavor, I don't think this would suffer with a quick blast from the broiler while on the top shelf. Browning = flavor (cheese, peps, etc.). Keep it up, pizza master!
Great suggestion! So, start up top, move to bottom to finish crust, flip on broiler, back up to the top for another 1-2 mins? What do you think? It's a lot of work in a home oven haha, but worth it for great results!
Tony rules it
Beautiful mastery of the craft…
Wow!
Great job . I make my own pizza and pizza Sub/Hoagies . I'm not much of a baker though . You should have a video about making pizza dough .
We do! It's included in the class: artisanbakingcenter.com/p/tony-gemignani-pizza ;-)
Hey looks amazing what is the exact pepperoni that you used please
I was never a big pizza fan, I always liked it, but pizza was never in my top 5 of delicious food. I had pizza in my hometown Rotterdam Netherlands, and also in my favourite country Germany and even one time in Rome Italy. But then someday when I was on a nice holiday in NYC, then I tasted a real New York style slice.... Wow!...It was simply the best pizza I ever tasted. I am a big fan since. As being a real foody, I've done many attempts to copy it in my kitchen, always improving for better results. Tried them all, from Charly Anderson to the annoying accent of Vito. The dough recipe with semolina in it, from Vito is pretty good, actually. I became so passionate about the damned pie and working with the dough, I now follow an official pizzaiolo (pizza baker) course, beside my ordinary job. I was told there that Tony is really an amazing chef and that his book is one of the best about the subject. Furthermore, I want to order it today. Thanks Tony for your vids!
Yum…what’s the meaning with the two levels and switching from the top to the bottom?
Tony New York pizza is very different is this high gluten flour not caputo flour for brick oven correct.
I am pizziolo 35yrs old school teacher I had from Naples
Semolina gives the pizza a crispy bottom.
I learn something new every day in this business .
How can we get the dough recipe?
Looks great but it looks more like pizza in New Jersey
You killed it when you put the oil at the end
What is the reason for starting on the top steel, and then moving to the bottom?
i have a baking steel. my guess is maybe to get a better undercarriage on a newly fresh steel
Tony do use Biga as a starter in you dough I seen it often guys made it foe pizza dough is it nessary.
Tony is the king of kings in making pizza trust master pizziolo !!!
Can younsend the sauce recipe
What temp would you use in a wood fired pizza oven?
This dough is formulated for home ovens (500-550˚F), but you'd want to be between 800˚ and 900˚ F in a wood-fired oven.
Missed the magic incantation that created the dough balls.
Hey David. You can learn how to make the dough (as well as sauce, two other styles of pizza and a bonus fried calzone) in the full class, here: artisanbakingcenter.com/p/tony-gemignani-pizza -- Happy Pizza Making!
Tony, I bought your book but I have a question. other than Mozzarella cheese and I use Grande, what cheese is used on a NY Style Pizza? Do you sprinkle a little Romero, or is it Parmesan or something else after baking? I ask because I can't get the taste like I get with NY Style as far as the cheese is concerned.
If you're missing that salty taste use Pecorino Romano, I put it on right after I sauce it and then put the mozzarella over it.
Pecorino and dry oregano mixed!
@@MBailote gotta have that too
In the lesson, Tony finishes his with some grated Romano and dried oregano. Hope that gets you closer to the flavor you've been chasing!
Some in NY use a mix with provolone, grande has it in their east coast blend. Parm or pecorino as others mentioned are standard.
😘👌
Good to see I’m not the only one that went from a stone to steel…🎉
Certainly more expensive, but such better heat retention and transfer!
Looks great. I so wish the pepperoni was cooked more but I understand the oven limitations.
That pizza is barely cooked.
@mikeymutual5489 Agree to disagree. Check the video around 8:00 when he's showing off the bottom of the crust. It's about as good as it gets in a home oven. We do love @wpdjs626's suggestion though (in another comment) about flipping the broiler on (moving the pizza back to the top stone) and getting some extra char on the pepperoni :-)
@@artisanbakingcenter The whole top of the pizza needs to be done more, so that is a good suggestion. Or maybe bake at lower temperature so the top bakes enough when the bottom is done. The bottom of the pizza does look fine, I admit.
What hydration is that?
66% :-)
@@artisanbakingcenter thanks for sharing.
7:38 NOOOOOOOOOOOO THE PEPPERONI
Oh yeah! Nothing like a classic slice of NY-Style Pepp :-)
Editing my former praise with constructive criticism:
while the production quality is praise worthy - I just realized that this is essentially an advertisement for the cooking class. It's pretty steep for an online class.
The channel is set up to be well positioned to make money via viewership from youtube.... but when you're charging 100 dollars for a little less than an hour of content, that is frankly absurd.
You have HEAVY competition from passionate young and old chefs alike who are sharing their knowledge on cooking FOR FREE here on this platform You're advertising your very expensive classes on.
Question: why would I leave the platform im currently on and used to to spend 100 dollars on a class that has the same if not much less content than the platform I'm already on?
I just dont this is the proper medium for what your advertising- i can find DOZENS OF HOURS of pizza cooking videos from 100s of chefs on here for free - why would i go to your exclusive site to spend 100 dollars on a single hour's worth of classes/content? It just doesn't make sense.
He's luring people due to his name and chain of shops hoping that will smokescreen all the free YT instruction you mentioned.
You're right.
Sorry you both feel that way, but we can assure you this isn't the case. At artisanbakingcenter.com, we offer high-quality, education-focused classes for home bakers that feature professional baking instruction, online support and downloadable resources in a simple, distraction-free environment. We're all for whatever helps home bakers elevate their craft, whether it's sifting through the bnoise and discovering truly amazing content right here on UA-cam or via a paid class on our platform (or any other, for that matter). Cheers!
Maybe it should be obvious but why move to the bottom steel ? Is this because oven is set to Broil and moving it down prevents cheese from burning/separating ?
He explains this in the Pizza Bible book. This better simulates the way pizza cooks in a coal oven. The “unused “pizza peel is hotter and that would finish cooking the bottom evenly. The reasoning is that the steel where the pizza is cooking loses heat. They cook the pizza in the coal oven by rotating in same spot 80% or so of the baking time and the other 10% is transferred to another spot which is now hotter. It doesn’t matter which one you start with as long as you have two steels. Same concept as when grilling a steak and moving it to another spot on grill to get perfect grill marks and even cooking.
Hey @Val_Halla777 - he explains this more in the class, but @haunthunterify has the gist of it right; it's about heat management and finishing the bottom of the pizza properly. Since the heat source in a home oven (when set to bake, not broil) is at the bottom of the oven, it keeps the bottom steel or stone really hot. And, since the idea is to just finish the crust for the last few minutes of the bake, we suggest following Tony's method of top to bottom, vs. the other way around. Otherwise, you could end up with an over-baked crust and/or under-baked toppings. If you want to learn more from the master, you can sign up for his class here --> artisanbakingcenter.com/p/tony-gemignani-pizza
He’s is the Maestro of the pizza craft
Video missed the dough part (ingredients, grams, fermentation etc) otherwise good
This is just one lesson from the full online class that features dough formula, pizza sauce, three styles of pizza, professional tips, a bonus fried calzone and more. Check it out if you want to learn more! artisanbakingcenter.com/p/tony-gemignani-pizza
Tonys a good pizza guy but Joey Carlucci , now he is the best NY Pizza 🍕 maker
Legend 🙌
Looks like a great new york city style pizza. Seems like the pepperoni forgot to cup and char...or maybe im just used to buffalo style pizza.
Ah, the joys of trying to make restaurant-quality pizza in a home oven ;-)
@@artisanbakingcenter I can get my pepperoni to cup and char in a home oven ;-)
tomato paste is not used on NY NJ pizza at all on tomato pie there is paste world champion i gotta question that ...i made pizza in NJ for 30 yrs
The sauce Tony is using here is his "universal pizza sauce" which he paired with all three styles of pizza he teaches in the class (NY-Style, Sicilian & Thin-Crust). Definitely not "tomato paste", but also probably not what he would have made for the judges in a NY-Style Pizza competition setting ;-)
@@artisanbakingcenterhe recommends using stanislaus 7/11 and sapotio from stanislaus
NYC pizza doesn't use sauce that is as thick as paste. Come on.
Hey Mikey. Valid comment. We agree, NY-style sauce tends to be a bit thinner. The sauce Tony is using here is his "universal pizza sauce" which he paired with all three styles of pizza he teaches in the class (NY-Style, Sicilian & Thin-Crust). So, maybe not exactly what he would have made for the judges in a competition setting, but damn delicious either way ;-)
Also too many toppings, sides are look like Neapolitan ones, too high for me. Well, it is impossible to do NY pie with 12 inches, at least 16-18 inches then you get something similar, also home ovens are not quite capable. Tony is a gem anyways.
Seems like a LOT of sauce.
heh.......a California boy's take ona NY pizza. :/
Well that California boy is a World Pizza Champion
@@49erMinded ......that needs to stay in Cali. His pizzas are marginal at best. Just because you can spin an artificial pizza crust doesn't mean you can actually cook. It means he's found his niche, and was smart enough to capitalize on it.
Well, pizza tossing certainly isn't about making great tasting pizza (but it sure is fun to watch!). But we think Tony's extensive list of awards for the quality of his pizza speaks for itself :-)
ai grije sa nu te arz
500 degrees what?
it got burnt to crisp because you wouldn't specify units. wtf
No consumer oven can get even remotely close to 500 C.
Stop complaining for the sake of complaining.
ngl your dough was under cooked literately no crunch even with the help of semolina when you went for the cut and your mainly eating pepperoni not pizza but hey you may very well be experienced probably even more than me but this pizza was not it unfortunately sir smh 😢
Too complicated. 😂
I love this greaseball. So many tattoos, he probably thinks he's Tony from Goodfellas. Typical meatball.
That's not at all New York style. It's too thick and not big enough to be New York-style.
This is pizza? you need some lesson...Shoul i came there to show you how to make pizza?