Classic New York-Style White Pizza
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- Опубліковано 22 тра 2024
- New York-style White pizza ( a pizza with mozzarella and ricotta) is one of my favorite pizzas to eat and make! Today we'll make a standard white pizza and a spinach ricotta white pizza. To make this pizza we will use the steel and cold fermented pizza dough recipe from episode 1 of this NY-style pizza series.
WATCH EPISODE 1 FOR REGULAR PIE AND DOUGH RECIPE!
• How To Make Homemade N...
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GEAR USED IN THIS VIDEO (affiliate)
¼” x 16” x 16” Steel Plate - needs descale/prep: amzn.to/3t7D4kc
¼” x 14.5” x 16” Nerdchef Preseasoned Pizza Steel: amzn.to/3ctt2Dm
Heavy-Duty Wood Peel: amzn.to/3vbEGvc
Metal Peel: amzn.to/38yCXq4
Thermopro Temp Gun: amzn.to/3laTtBZ
OXO 4" Pizza Cutter: amzn.to/3bUJqN3
DETAILED PRINT RECIPE:
www.sipandfeast.com/best-roas...
NEW YORK WHITE PIZZA (15-16" pie)
INGREDIENTS
1 345g dough ball
~8-9 ounces mozzarella (50/50 whole milk/part-skim mozzarella)
~6-7 ounces ricotta
~1/2 teaspoon garlic powder
~3 TBSP Pecorino Romano
semolina flour - for dusting wood peel
all-purpose flour - for dough drop and forming pizza
SPINACH RICOTTA WHITE PIZZA
INGREDIENTS
1 345g dough ball
~7-8 ounces mozzarella (50/50 whole milk/part-skim mozzarella)
~6 ounces ricotta
~5 ounces garlic sauteed spinach
~1/2 teaspoon garlic powder
~3 TBSP Pecorino Romano
semolina flour - for dusting wood peel
all-purpose flour - for dough drop and forming pizza
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Watch episode 1 for the cold fermented dough and the steel prepping recipe: ua-cam.com/video/pCQl2e_qFS8/v-deo.html. If you don't want to season the steel there are plenty of fully prepared pizza steel options.
Galbani now has a double cream ricotta. And its devine... almost like a slightly grainy marscapone. Its highly recommended.
At 550 for an hour, your electric bill is going to be about 550 also! 🤣LOL I use one of those pizza pans with the little holes, and it works perfectly! The pizza never sticks, always brown and crunchy on the bottom, perfect texture. And as far as pre-heating, maybe 15 minutes! Much more fuel-efficient!
My first one didn't launch properly, but wow, what an awesome calzone !
I love the shout-out to Branchinelli's! The make amazing pizzas! Everything they do it delicious.
When they first opened, I was their pastry cook. I made a lot of cheesecakes there!
Which branchinellis Millerplace or Hauppauge ?
I'm from the Chicago area, and I sure enjoy you teaching me about New York style dishes.
Thank you!
Thanks very much! I like showing the food I grew up eating, plus I have a decent amount of knowledge of the subject.
Wow! Looks amazing. 👍
A White pie with Mozzarella, Spinach, Mushrooms & Black Olives is my favorite.
Oh Brilliant! I was just going to ask about a white pizza in your last video. My all time fave.
These are gorgeous! Your vids are so easy to watch-thank you 🌷
Thanks for liking them and giving feedback!
Oh my so happy we found your channel. Great recipes!!!! Thank you for sharing.👨🏻🍳
Thanks very much! Welcome to the channel!
I really like the way you walk folks through the process. I need to pick up some of your explanation techniques in my videos. Excellent video, as usual, and your pies look friggin killer.
Thank you, Merry Christmas. God Bless and stay safe.
aaah you're making me miss home. I moved away from Long Island so long ago. I still visit sometimes to see family but the PIZZA and the BAGELS and them BREAKFAST SANDWICHES. oh and I miss Knishes too. :D Thanks I really feel like I need to be making this very soon! You just got a new subscriber
I can say the same! But I make all of those things when I feel like having them! :)
Thank you for some great videos, learning a lot so keep them coming, please.
Thanks! Really appreciate you liking the videos and giving feedback!
Luv white pizza. I make one with red onions, kalamata olives, and anchovies.
Great instruction on how to stretch the dough. Good video!
Thank you! The first video in this series was probably a bit better on the stretching footage. I had filming help for that one. Thanks for telling me I did well with this one.
Great video I love making homemade pizzas and was looking for another recipe. Simple and looks great thanks!👍🏾
Thank you man!
We made the spinach version of this today. It was great. It was a little dry. We made it with homemade ricotta. Maybe that was the reason, but we sprinkled a little olive oil on top, and that did the trick. Delicious.
Holy cow that looks so delicious! I am going to start looking for ingredients then I will give it a try. Now matter how mine comes out I know I will be able to eat it but your pizzas looked so amazing. So perfect!
Great videos and overall this has become one of my fave channels. Keep up the great work
I very much appreciate it.
Thank you for your recipes👌🏻
SO good. I always have to take a nap after I eat a few slices of this pie.
THANK YOU for putting Long Island food on UA-cam. I was born and raised there and have since moved and love your channel for the connection it gives me back there! Could you consider some kaiser roll/hero recipes? I miss the bread most of all.
Also, keep the sandwich recipes coming. Something so satisfying about them!
Thanks man! Long Island is such a big place and I'm surprised there aren't more cooking channels. I'm sure I'm missing someone important lol. I will try the bread, but that's a hard one. I need more time to perfect it.
Another handy trick to get the dough in the oven is to form it on parchment paper and put the whole thing on the cooking surface, removing the paper after a few minutes. Great if your oven doesn't get too hot and you're doing a high moisture sticky dough that you don't want a lot of extra flour on.
Thank you from Switzerland.
Tried it.
It was awesome
👍👍👍
Thanks for the feedback. Glad you enjoyed it!
Really great video and your pizzas couldn't be more beautiful!
Fantastic video!
One suggestion. Get a pizza pan with holes in the bottom of it and it cooks the pizza just like a pizzeria and you only need to preheat the oven for 15 minutes and the pizza only takes about 12 minutes to cook. I make 2 times a week. Thanks for the recipe for the white pizza. Going to try it!
White pizzas are my fav man, these look absolutely delicious. Delectable.
thank you, great series
Thanks very much! Videos to come include calzone, chicken roll, and probably a couple more.
Looks fabulous! Thanks!
Thanks Marty!
Thanks for your tutorial I enjoy watching your video & the pizza looks delicious 👌😋👏
Thanks very much! Appreciate you watching and commenting!
Thank you for sharing your valuable knowledge on how to make pizza s...
YUM! Those are beautaiful!!! I make white pizza all the time as I don't always have some tomato pizza sauce around. I often just use fresh tomato slices marinated in olive oil and my home made pizza seasoning, cheese, and then topped with fresh basil. Love it!! I'm going to make this spinach one next time!!
Thank you! Sounds great with those tomato slices.
Looks amazing! I can't get Pollio Ricotta to save my life here! I was able to get it once, but the store discontinued it because people said it was too expensive! You get what you pay for! I add a little milk to the ricotta if it's too dry. True story! I was once asked if I wanted to be the Pollio Ricotta Girl for a billboard in Brooklyn! I turned it down thinking the guy was nuts, but he was speaking the truth! LOL Oh well, you win some you lose some! Thanks for these great pizza recipes!
Thanks! You should have taken him up on the offer. Maybe Polly-o for life haha. I feel like I need to do a homemade ricotta video, and then everyone can start from the same spot with the same ricotta. Appreciate you watching!
Polio for life! That would be awesome!!
Try and get Galbani Ricotta. It's just as good, if not better.
I’m so happy I found your page 🥺💜 my Italian cravings are no longer no more
Thanks very much!
Made the Spinach pizza today. It was my first white pizza ever. Really, Really good. 👍🍕
Great to hear!
Fantastic!
This is my kinda pizza. You make that look easy. I have to try this. My most fav, spinach, garlic and mushroom.
Thanks very much! I have a mushroom planned for this winter. That sounds great.
Amazing explanations.... thanks!
Thanks! Very much appreciate it!
Now my mouth is watering. So good...
Thanks so much!
There was a popular dish in napoli with sausage, and pizza. Also a quattro formaggi that seems similar. Dish looks good to be made without a stone oven.
Great video NYC
Love this ❤️❤️❤️
That spinach pie looks delicious, My Grandma made her white pizza with no cheese, just garlic oil, anchovies and thinly sliced onions.
The older I got I likes it more.
Thank you for these great videos. We live in the Central Valley of California, tomato heaven. We have great ingredients but you gotta have the techniques.
Thanks so much!
Why do I always watch these videos at 10pm? This looks great. Will try this soon...
White pie is the best for my digestion. Red sauce AKA Marinara tends to disagree with me. Spinach pie has all the flavors that I crave. Thanks for sharing.
Thanks! I normally have to make a few different varieties, but almost always add a white in the mix.
Good stuff brah. Watching from New Zealand
Thanks! Appreciate you watching and commenting!
I’ve been watching the channel for awhile now, your very knowledgeable and definitely make it easy to replicate your recipes. I’ve been making your pizza dough recipe and it’s spot on, definitely makes a good NY pie! It’s the first time watching this episode and almost fell out of my chair when you mad a reference about Branchinelli’s. Growing up on Long Island I would eat pizza at Carmela’s in the 70’s which became Branchinelli’s, I believe it was the original location next to Vets Bowl, they had great pizza and calzones! Keep up the good work. 🤙
Hey I didn't know they had a location over there. I was referencing the Hauppauge location (that's where I'm from). Thanks for liking the videos!
@@SipandFeast I moved from Commack to South Florida many years ago. I believe that location I’m referring to is now a place called Emilio’s! I’ll keep watching and cooking. 🤙
Im sure I am going to love this one
Thanks for watching Richard!
@@SipandFeast never miss your videos
Really appreciate that!
White pie with fried eggplant has always been my go to! I like to add a little olive oil & minced garlic as my base. Pizza looked awesome, subbed!
Thanks very much and welcome to the channel!
I just made the white pizza last night. I agree that next time I am going to use a little olive oil. I just heated up a piece for breakfast and also added salt and pepper which helped. I can't get poly-0 anymore, dang it. That was my very favorite.
Excellent!!! More!!
Thank you!
New subscriber from FNQ Cairns Australia 🇦🇺 I've just watched yr vid on making NY pizza. I'm hooked 🪝 ordering my steel cook plate from Amazon tomorrow and will start experimenting with different flours available in Australia until i get it right!!! Will only be using Aussie tomatoes 🍅 though 😉😁😁😅 and our local Vanella buffalo mozzarella 🧀 Also giving yr chook Vesuvius recipe a crack tonight, looks amazing 👌 So glad I found yr channel authentic but easy. Mel ✌️
Love your videos. Are you using your broiler or are you turning your oven to the highest temperature?
Amazing video, new subscriber!!
Thank you and welcome to the channel!
Nice!!
We used to Brush-On a little Milk or Half and Half or Cream on our White Pizzas.
I am gonna make these now
The best ricotta is market basket store brand😎. These pizzas look awesome 👌
Made it tonight.. added some crushed pepper and then some cooked hot italian sausage.. pretty prett6 good...
making this tomorrow
Best ever❤
Beautiful❤️
Just bought a steel from Amazon, need to work it like you did, still much cheaper. Hopefully it works out,. Non stick.
i love Branchinelli's stuffed meat slice! that place is great.
Yup that place has been going strong for many years.
White w/ spinach and anchovies is my favorite. I have pans for the grandma pie. And once I get my steel. My local pizza shop my never see me again. 😀
PS: they may hate you 😱😂😂😂
The anchovies sound great! Looking forward to hearing how you like the steel!
You are a great teacher!!!
Thanks very much!
Looking forward to the next video, and hope you compare the Bakedco vs American Metalcraft (new from Amazon during filming) launching peels! These ones look pretty awesome so I'm wondering which you prefer.
Hey so I prefer the Bakedco to be honest. This is primarily do to the tight space I have to launch. My oven is very closet to my island which means I have to launch almost from the side. If I was redoing my kitchen I would install a wall oven. It would make launching so much easier. If you got the room the American Metalcraft is far more substantial and closer to what pizzerias use. In fact that company sells equipment to a lot of pizza shops.
Relocated to Atlanta in 2017, thanks for being me 🏠
Glad to help!
Ricotta pizza is my favorite!!! How do u get it out of the oven?
Nice
Love the video and all of your content. You'll have to forgive me though, this is why I buy my pizza. My oven isn't gonna get hot enough and even if it did running it for an hour at as high a temp as possible and buying a steel slab is not something I want to do.
I can appreciate a good home made pizza but for now I'll stick to watching you make it and buy mine from my favorite pizza place. :P
Hey no problem at all. I think I've said it in other videos. Pizza is by far the hardest thing to make for a homecook because you really do need to invest in the practice of shaping dough, the tools, and imo a steel plate to make close to a good NY pizzeria. Anyway, thanks for liking the videos and enjoy the takeout!
What is better about your next baking steel?
White pizza is probably my favorite pizza (although that can depend on which day you ask me!). This one looks great and I'll be trying it. Have you ever considered making a video on making your own ricotta at home? I've made ricotta before and it's awfully good! Easy, too. I usually add a little heavy cream to mine, to try to replicate Galbani's extra-creamy style ricotta which I adore. Anyway...I love your videos! Just ordered myself a Lloyd grandma pizza pan because of you. :)
Hey I will hopefully do a video on ricotta soon. Hope you enjoy the Grandma pan!
White pizza is a breath of fresh air. One of the reasons why I kind of dislike Americanized Italian food is that it tends to be a little too one dimensional with tomato sauce on just about every popular dish.
I love it, when someone says, all supermarkets have it. I live in Thailand. Are there optoins?
New sub here. Love your channel.
Can a bit of olive oil with finely minced garlic or granulated garlic be used instead of water?
looks legit
Thank you!
I used to live in Corning New York. A pizzeria there had a fantastic ‘garlic white pizza’ - i’m wondering if you would do an episode on that or answer me how to do the garlic part?
You can use fresh garlic or powder. Most of the time I will use powder on a white pie. I do use a bunch of fresh garlic on my grandma pizza.
Do you have a version of your software white pizza recipe for a white pizza with clams Connecticut style?
Nice brother!
I love pizza man
Thanks! Pizza is my favorite type of video to make.
I know this video is a couple of years old, but I have a question question. Would I use this dough recipe to make the dough for a pizza di scarola??…
Excellent. I stumbled upon your pizza recipes very recently and easily yours is among the best in UA-cam. How do you calculate the amount of dough you need for the Sicilian or grandma pie? is there a way to calculate it for different pan sizes?
Thanks! If you watch the Sicilian episode: ua-cam.com/video/Y6th1z1QjvI/v-deo.html I use 850 grams for a 14 by 14 pan. You can size up or down easily with bakers percentages. Just google pizza dough calculator (they are all the same) and insert the percentages I left at the bottom of the written description and the size of your pan. For all my pizza episodes I've been including the written recipe, baker percentages, and notes in the written description. Within the next month I will have all these in a much better printable format on my website. Hope this helps.
That is the main reason i find yours useful and clear. No cups and tablespoons, Kudos for that. I use 850 grams for a 14 by 14 pan. // Exactly, that is what I am asking about. How you ended up with that number. There is a formula used for Roman pan pizzas i.e 0.6 to 0.8grams per square centimeter. so L and B of the pan in square cm* 0.6 would give the weight of the dough you need for the said pan. I am intrigued if there is something similar for sicilian of we just eyeball it/ figure it out by trial and error.
So to be honest anything around 750 on the low end all the way up to 1000 grams would be fine for a 14 by 14 Sicilian. Pizzerias use thickness factor and standardize their measurements and pre baking processes for speed and consistency. In fact most places probably use one standard dough ball and then when they get a Sicilian order they'll combine 2 or 3 dough balls and run it through a sheeter machine. You can ask them and most will tell you their process. This is the best calculator I have found: pizza-dough-calculator.herokuapp.com/calculator. With that one you can specify round or square and then fill in all the info.
You'll want to play around with the weights if say you want t a bigger round, or a thinner Sicilian, but with the calculator you should be good. When I mix dough nowadays I just mix up 2000 grams of dough, then ball what I need and use the leftovers for knots. It makes the process really easy.
@@SipandFeast That makes sense. Thank you :)
Awesome!! Would love to see a video on making homemade Italian wine at home. I have been researching it. Hard to find organic grapes.
Thanks! Wine making is a great topic. I am not too knowledgeable on the subject. One family member of ours used to make it every year, so I would probably have to ask a lot of questions. On the other hand, I could make the video, and tell people I'm learning as I go.
@@SipandFeast That would be awesome! Homemade Organic Wine is what I am looking into myself. Also, I made a grandmas today for my family. I am getting good ! Ha
@@SipandFeast and maybe while your doing a wine making video, you could film the relative and make it living history? Just a thought.
I wish I could. This person is 93 and can't do this anymore. If I started my channel 10 years ago I would have had a lot of great footage.
Stop by your local steel supplier and get a nice 1/2” piece of plate steel. You’ll have to de-scale the steel and ease the edges and season it yourself but the super thin retail steels are just sad. But most important the thicker steel require less temperature. I get perfect results and only have to go to about 425 instead of 500 or 550
How do you descale and season the cheaper steel? I can't afford the seasoned one. Thank you so much. Love your videos and can't wait to try some pizza
Hey I show the whole process in episode 1 of this series: ua-cam.com/video/pCQl2e_qFS8/v-deo.html. That covers everything but if you have more questions write a comment in that video. Thanks for watching and liking the videos!
Thank you, I just watched it. I am ordering the the steel now. Thank you so much!!!!
You got it! Enjoy!
Grazii.
Great video! What would the difference be between steel or stone?
Thanks! The steel conducts heat better straight into the pie. It will take about 10 minutes with a stone vs 6 for the steel. It won't have the leopard bottom either with a stone. Personally I think the difference is quite dramatic with taste and especially texture.
Where did you get that little burner?
Do you have a recipe you could share for a white pizza "white sauce"?
Can we use olive oil instead of water??
Definitely buy a pizza stone folks you'll be glad you did after the first pizza.
New game idea" Take a shot every time he says "launch it"
Can't wait for the Chicken Roll!
I was holding off until fall. I just need to edit it. Thanks for watching!
Is there a way for me to get the exact 16 inch pizza peel you are using from baked co? Do you have a link?
They no longer sell the big ones. To be honest, the one I use in this video isn't as good as the American Metalcraft ones that Amazon sells.
@@SipandFeast thank you!
I would drizzle some butter-honey sauce on top of the cheese pizza
Damn, all your pizzas look amazing!
Thanks! Really appreciate it!
Branchinelli’s on Long Island?
Why wouldn’t you do like a white sauce or Alfredo in place of tomato sauce to add some moisture ?😊
Been watching your channel for a little over a month now and I have to ask… How do you keep from getting fat from eating all that pasta?
On french bread?