The Perfect NY Style Pizza Recipe - Its Not The Water - Its This!
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- Опубліковано 19 жов 2024
- This has taken me many many weeks of trial and delicious error to perfect this recipe and here it is, the perfect NY Style slice!
Dough Recipe
High protein flour(100%): 490 g
Water (62.44%): 306 g
IDY (.346%): 1.7 g
Fine Sea Salt (2.04%): 10 g
Olive Oil (7.755%): 38 g
Total (174.165%): 845.7 g
Single Ball: 422.85 g
For the dough: Add flour, yeast and water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes.
Add salt and mix for another 2 minutes.
Add olive oil and mix for another 11 minutes.
Split dough into 2 equal portions.
Cover with plastic in 2 bowls greased with olive oil and put in fridge for 1 hour.
Form dough into a tight even balls. Place on a dough bowl or plate and cover with plastic wrap and return to fridge for 8 hours.
Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for a minimum of 11 hours, for maximum awesomeness, leave in fridge for 57 hours (total of 3 day). Bring to room temperature for 2 hours before using.
Sauce Recipe
14g sugar
29oz can Redpack puree’d tomatoes
1 tsp garlic
2g salt
3 tsp basil
2 tsp oregano
Mix all ingredients together in a bowl. Do not cook.
To Make the Pizza
Bake formed crust for 5 minutes at 500F (260C). Remove then add sauce, 4oz (113g) part skim low moisture mozzerela cheese, pepperoni and return to oven for 4-8 minutes until golden brown crust appears.
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The sauce is perfect. I would never order pizza chain pizza ever again when it's easy to make my own pizza.
Not following your recipe I made one 17 inches in diameter in a 17 inch cast iron skillet.
Used 50/50 four and semolina.
Came out fantastic.
Just found you. Excellent video!
I laughed pretty hard when I saw how you cut the pizza!
Gotta get that NY Slice
@@RawCutsCooking bigfoot approved
Work that dough!
The long fermentation time is the game changer. Make your dough on Tuesday night , refrigerate until Friday. Nothing like it. I think you would even love your results more with a pizza steel instead of a stone.
Yup, its next.
I'm new to your UA-cam channel. Love your vibe and info! I will try your recipe!!! Best regards from Mexico
Thank you! New videos are coming soon. Rebuilding the studio at the moment.
You are blowing up my friend 💥🍕
straight-up demonstration of his culinary talent; well presented in my sight. no need to go the reality show route.
My mind is blown
Not enough people par-bake their home oven pizzas. Well done, Scott!
Thank you!
Its cuz he's only cooking at 500. New york pizza is cooked around 650. If you're using a crappy home oven I'd give this a try but its still not gonna give you the same results but will be your best shot.
If you need a taste tester I'm here for you Bud! That pizza turned out perfect! Is that a price tag on the left side of your apron?? Doesn't matter....this rocks!
Oh yea. Its the tag! Its a thang! - ua-cam.com/video/Kbvl2g-Phzw/v-deo.html
@@RawCutsCooking HAHAHA!! Awesome Minnie Pearl Style!!
Let's see what you got Scott!!!
Nice, I’ve tried dozens and dozens of recipes on the NY pizza from UA-cam and I can wait to try this one. They are all slightly different and I’ve tweaked a few things myself but this one looks like the pizza I’m after. Thanks so much for posting!!
Im a film guy too....love the equipment list....I checked out your other channel.....nice.
From Guinea🇬🇳 love culture Africa❤
your passion is unmistakable. You cannot help but feel the shear joy you get from cooking.
You should try a pizza steel. They’re a lot heavier than pizza stones, and a bit pricey depending where you buy from.
But they transfer heat at an insane level. You would have to cook the dough with the sauce and cheese on at the same time though. The crust would get burnt if you used the cooking method like with the stone.
Yep, absolutely. I’m actually developing one. They are the king for sure. But that price is a hard pill for people to swallow which is why I was showing the stone. The steels are coming.
LOL, and I keep commenting with my other account. Sorry.
So your dough can be rock hard on the outside and raw inside. 👍
@@BlackJesus8463 That’s why you cook the crust first and then the toppings. It matters.
@@BlackJesus8463 I’ve never really had that problem.
Most professional New York pizza places have professional pizza deck ovens which use a thick slab of stone and the oven is heated to around 625 degrees Fahrenheit.
All of these pizza places stretch the dough, put the sauce and toppings on, then put the pizza in and it’s completely done in about 5-6 minutes.
Nothing about the crust feels or tastes raw.
A home oven can replicate this when you use a steel plate and heat the oven to 525-550 degrees Fahrenheit WITH convection setting on so that you’re getting heat on the top of the pizza as well. And the whole thing will be done in about 7 minutes.
Doesn’t taste raw at all.
Issues with the crust being too hard are multifactoral.
Nobody will get dark char marks on their crust in a home oven without using a pizza steel.
Have you used a pizza steel before? And has that been your experience with how the crust turns out?
I’m curious what your home pizza making cooking method is.
this video deserves to be in trending 👇🔥
I love seeing people knowing exactly what theyre doing
Thanks Scott. Gonna try your recipe soon and I will report back! I imagine if you are making a Sicilian pizza you would use both halves to make a whole Sicilian, Correct?
IF you were wanting to make a large, yes you would not split the dough. Or you couldl split it and make 2 smaller pizzas. Currently, I have been 1.5X the recipe, splitting and stretching to make a 17” pizza. It is incredible. Please report back with your results. I’m always interested in what people think of it.
Heh sorry, I forgot to change accounts. That was me below.
i like this show congrats on ur new channel i hope it blows up big!
Thank you!
he has great explanations and stories and I would LOVE to see more videos from him
Such a passionate and inspiring cook
I like this version of you and your cooking
Dammit. Now I want pizza.
You should have pizza!!!!!
@@RawCutsCooking hello
Awesome recipe very tasty to eat from a new friend in the Philippines you are going viral here today
Thanks for coming
Thanks, Scott, I'll try it!
That’s a perfect pizza. ❤️👍❤️👍❤️
Tenths of grams and blind baking? Nice. Plan on getting this together tomorrow for Friday!
Awesome! Let me know your results.
Rewatching this as I needed a refresher.
Gave it a go earlier today and everyone enjoyed it!
Bloody hell that looks delicious
Every video ive seen state that it is the water that makes the best dough.
Try it this way. You’ll see.
how did I not know all this. So helpful. Thanx Chef
Happy to help!
Nicely done Scott! You found the perfect formula!
very nice breakdown. thanks!
Love this man's recipes. Most are so easy to follow and results are outstanding
A labour of love. Awesome job man!
creative 💪💪
💟this blew my mind💟
Wonderful!!!! 💫🥀🌙
Looks great my friend!
Thank you! Cheers!
Nice Scott that looks delicious
Oh, it is.. It is.
good video
simple but delicious recipe as always
You did an amazing job will be making my own pizza. I have a question for you chef do pick and choose who’s reply’s to respond to it was a lot of unanswered questions??
You are literally god 😍
Really visually delicious recipes and great tips.
Much love r-wan and LIT video☺️
I missed the part where you took a bite and told us how it tastes.😂
Multi camera set up....one directorial note....stop looking for the camera. Let the operators worry about getting the B roll film. You, Mr. Talent, only look at your A cam. Pizza looks awesome!!!
Keep Up The Good Work
Superb 👌👌👌
Have you tried using a pizza screen instead of the stone? They're pretty nice.
Yes, I did not get as good of results. The crust did not crisp up as well.
@@ScottBalkum That's the same thing Brian Lagerstrom said when I asked him. 😂😂
Love it 🙏💎
I'm assuming the 4hour rest is to get the dough back to room temp? In which case the temp of your kitchen will dictate the room temp 'rest' period.
Yes?
Yes, the room temp is to get the yeast to a normal temp again to get it through the 3 day period. Its like shifting into 2nd gear.
Any reason for throwing the salt after the dough is starting to ball up.... Not disolve it into the water oil yeast mix? Interesting never seen that before... I'm gonna follow your recipe
We found when testing that that 2 minute delay allowed the yeast to better set into the dough. We got better results. I can’t explain it, yet.
You follow some of the best practices on those pizzas. This is my preference, but the sauce I use is a deeper red color (I don't remember the name) as in my experience it has just the right amount of acidic bite to it.
I do love the acidic bite as well. You get that with this sauce. I don’t know why its not as red, unless its just the tomatoes in that one puree that I like.
He's soo creative 😊
Nice, love this
Ooowee.... very pleasant💎
🆘 effortlessly wonderful!! ❤️
Babe this is a masterpiece...nice I'm 🤤
Ok, Mr Balkum...I will be an early adapter. Curious to see how you develop your channel. :)
nice👌👌👌👌👌👌
Strong video🌺
❤ your video was fantastic! I own the same mixer as you. Where did you get the dough hook?
Very exquisite💎💎💎
that looks so awesome
Best ever🔥
Uncle Scott! Could this be done in a carbon steel skillet?
It could, steel is a great alternative to a stone. In fact, some people prefer a pizza steel to a stone. It will just be difficult to remove the pizza crust. Don’t burn yourself!
Ayyyyeee 🌺🌺
Ty god 🙏🏿🙏🏿🙏🏿🙏🏿🙏🏿
What cameras are you using to shoot this?
RED Dragon-X, Sony A7IV and FX30.
Hi, Scott, I lost you with the oil 7% !! What's the reason for that amount? Thanks.
It really brings the dough together. Lots of people says it’s wrong until they try it and are shocked at how good it is.
There is a simple-most-common way to open a NY style dough
That dough looks a lot less than 62.4% hydration. Are these my numbers accurate?
62.44% exactly.
@@RawCutsCooking I have the same mixer. I go 65%, not much more, and my dough is considerably different.
@@TaylorBills it may be due to your home's humidity level. Put your flour in the refrigerator for a few days and then try your measured recipe again. Your flour absorbs moisture changing your hydration, You're probably closer to 70% if the dough is still super sticky. My 65% will stick to the bench and bowl if I don't let it autolyse for 20 minutes before machine kneading.
@@jstaffordii oh, I am very happy with my dough. I've made may iterations to get my formula just right for me. My observation is that his is too dry to be 62%.
My stomach is having a conversation with my palate
Whats that chain on your wall?
for my seamless paper backdrops that are overhead. I can’t find a place for the chains yet.
how long do i need to cook if i make it in the BBQ
Would depend on the temp of the bbq. With pizza you are wanting to cook on all sides so you would need to cover the bbq. But, at 500, time should be the same. At 400, you’d need to cool for about 7-8 minutes for the crust and then another 7-8 minutes for the toppings, covered.
I love this guy, but there is very little in this process which is done in an authentic pizzeria. We do not par cook crusts, top, then cook again. 3 day dough rise? Yeah, no. I like this for home though. Good stuff for home, not for dozens/hundreds of pizzas. I am going to try this for home. I dig it. I would suggest adding malt powder to the dough my friend
Oh yea, this would never work in a fast paced place. But man its good. Appreciate it!
@@ScottBalkum I am going to try this brother. I love the precision for a home. I was watching and I was thinking “Yeah, I can do that”. I would just and brewers malt or diastatic to the dough to enhance ( that’s just me though)
Did you try it yet?
Slightly easier mixing method (the way the Italians do it): start with the water, dissolve the salt. Add in about 1/4 to 1/3rd of the flour to make a slurry with a fork (slightly thick pancake batter consistency, try and get it as lump free as possible). At this point, add in the dry yeast and the oil. Add in the rest of the flour, but hold back a few good pinches to clean off your fork and hands. Then put it in the stand mixer and let it go for 15-17 minutes.
Thanks, this makes sense since my scrambled eggs are 5x better after I learned to dissolve the salt in them for 15 minutes before cooking.
Good vid but please please drop the back ground music
The water bs myth goes all the way back to Italy in the 1800’s . Ugh 😊 do yourself a favor try it one time you’ll be surprised at the results it’ll come out exactly the same way mix the sugar , salt ,water and yeast in the bowl first mix it up quickly then add your oil after that blends well less than two minutes stop the machine add your flour start off on the lowest speed mix for 10 minutes on med you nailed it using the oil cans and a three day method a little tip when you round out the dough you should put it in the oil can make sure you put it smooth side down proof once flip then press it out again then refrigerate for the three days
I’ll give it a go. There’s always room for improvement.
@@ScottBalkum You already know more than so-called professionals the method just makes it easier on the machine and easier on you & you can reduce your mix time
What sugar? @riccizech says to mix the “sugar”, salt, water and yeast in the bowl first and mix it up quickly. Then add your oil and after that blends together, add the flour. I don’t see any sugar in the dough ingredient list. Nor did I see any added when making the dough in the video.
💙♥️❤️💜🌹🥰
Have to keep reminding myself that voice isn't Seth Rogan
Are you sure?
I dont understand? if its just cheap no flavour olive oil, why not just use veg oil or any other type of neutral tasting oil?
You could. Olive Oil still has flavor even if its not extra virgin. Its just not as much. Olive oil is just a nice oil to use. EVOO is not intended to be cooled with. Its a flavor to be added.
You dont want popeyes arms? Could be 2 channels in 1
"don't get wheat and don't get bleached"? Your flour is wheat. But other than that, great looking pie.
To bad this isn't using cups, teaspoons/tablespoons as I do not have a scale in my kitchen.
Scales are extremely inexpensive and when it comes to dough ratios, weight is far more accurate than volume. Its time to upgrade to a scale. Its worth it.
What else needs to be said
What dos your hat say is that a pizza company?
Imagination Creation Films - my production company.
this guy is massy . LMAO.
I mean, yea… I’ve been testing pizza a while!
I can’t be the only prick from NY who turned this off :14 in because of his accent
What accent?
You might be :)
No flop. I like. But what about the undercarriage? Looks like a 7.5 at this point.
Did you see the leopard spotting? If you run the curst for 7 minutes instead of 5, you’ll get a really dark brown.
Feel like it has allot of oil
I understand. But, it is magical. Try it.
@@ScottBalkum but it looks good
@@ScottBalkum the highest I go 3.5 percent but I will try it see my results
This is not New York pizza it's soggy, and you can not fold it 🤷♂️
There’s pizza for the camera and there’s pizza for the eating. Bake for 7 minutes crust only and then top it and bake for 5, you can absolutely fold it. You can hold the entire pizza with 1 hand on the crust. Try it.
What the crap with grams. Use normal measurements
I hear you.. but grams are important when it comes to yeast. You need a very specific amount.
Grams are the Gold Standard for baking.
you really dont know what your doing
You sure? Looks and tastes just like NY style pizza. Everyone who has actually made or tried it agrees. Did you try it or are you just assuming?
Needs more sauce period. Very basic sauce reminiscent of my first 3 months making pizza. Cook times are inaccurate. Everything else seems pretty spot on