Love the Roccbox! I made 4 pizzas so far & the propane worked perfect. Bought it from a stove store for only $370 which had it as a demo model. Now all I need is a turning peel
Guys, getting low moisture mozz is almost impossible in Europe, but I found out that WASHING grated pizza cheese (which is basically US low moisture mozz) takes away the dusting and actually turns into a great cheese for NY Style Pizza. Give it a try!
i have to say Joe, YES this thing looks EXACTLY like a NY pizza as i remember them. and i wouldn't have had a clue about how to do it or how it was different from a Neapolitan. but i can see the difference now and know how to do it. thanks so much. LOVE these videos. good god, i'm, HUNGRY now for that pizza !!!!
Excellent! For New Orleans style, drop the pepperoni for beef, for spanish, use chorizo. For this dough, you can add some whole grain & whole meal flour. In the tomato saus, add some crushed whole bell pepper and for New Orleans style some stripes of sweet baby rays bbq saus on top. Chopped onions, sliced champignon, corn, red pepper and pineapple all goes well with this kind of pizza. To give it extra taste drizzle sea salt, some pineapple juice, sugar and basil on top 😋
As an east coast born American living in Europe I have to say this is the closest recipe I've seen for the kind of pizza I'm used to. So many people here think American style is thick and fluffy more like a Detroit pizza.
I really appreciate for your video! I am intend to open a pizza pub in my town and I spend 1 year to learn the professional neapolitan style pizza as my second job(includeing how to run a restaurent and be a pizza chef), however, I realized that type of pizza does not good for the most coustumers. Your recepie is that i have been looking for. Thank you a lot!
Grew up with New York pizza, something that’s really hard to find in the rest of the USA. This looks pretty good. I’m not sure about the whole wheat flour though. Pizzerias maybe had that as an option but basically for B&T Jersey girls who worked in Manhattan and put broccoli on their slices. I love my roccbox but usually make Neapolitan.
Looks good to me. I always place my pizza on a grate, so the crust doesn't get soggy, but's that just my preference. I grew up in Philly and we had a very similar style of pizza.
I use a pizza screen to make the pizza NY style on. I then slide it into my Roccbox and kill the flame completely. Move the pizza around for a few minutes. Then I remove from the screen and slide it directly on the stone with some flame for another minute or so.
sensational video, sensational pizza. Well done Joe. you are just brilliant. you have what it takes in every way to excel at this ! well done !! can you pls do more and more. im addicted. cant wait to get my roccbox and try these.
Ahhh I absolutely adore these pizza ovens! I take the family caravan camping around Norway a few times a year and Ive wanted one of these from day one to have when we stop at the various campsites... Unfortunately it'll have to remain a dream as I can't find anywere online that will ship a roccbox to Norway 😂
🌡️🌡️🌡️ I am a bit confused about the temps. In the video it says 350c and around 420 deck temp (is that the top of the stone?), but in the recipie it says 450c oven temperature??? 🙄
Looks good. Can it burn in the oven with that much olive oil in the dough? I've been told to watch how much oil you use in dough. Maybe that's for higher temp cooks?
Can you please confirm whether the correct measurement for fresh yeast is 1 gram? Another post suggests it should be much more than that. I notice that the Detroit style calls for 10 grams. Just trying to confirm. Thank you.
Yeah, normally I would do around 4.5 grams of IDY which would be about 13.5 grams of fresh yeast. Doesn’t make sense to me, but I made the dough today using their measurements and we’ll see how it goes.
So if I'm reading this recipe correct, its one gram of fresh yeast or .05 gram of ADY. Seems to be a very small amount of yeast. I'm gonna give it a try. Anybody have any advice ?
@@tomschaffer9702 Hey Tom, we would always recommend halving the weight when using dry yeast so if the recipe advises 1g fresh yeast, this would be 0.5g dry yeast. Thanks!
you have never been here have you? a slice pie is made 20" it is reheated when the slice is ordered unless it just came out the roni is thin sliced with a deli slicer that is why it cups up come and try then hit new haven for a white clam pie!
Kris.C Try eBay! I got mine from a wood stove store as an open box store demo model. I see the retail price has gone up from what it was a few months ago
"Let me teach you how to make a new york style pizza, first let's start with making 7-8 pizza doughs." WTF? Did we buy this for operating a pizza store or what? I just want to eat ONE PIZZA! I only want to make one pizza dough!
@@mudandmoss4132 HAHA, so true, I've watched like 20+ so-called "homemade" pizza tutorial videos, they all starting with making a bunch of pizza doughs, seriously? Are we a huge family with 20+ members or what? I want to eat a pizza once a while, not every F day.
it might be but you have to make amends. compromise. or fly to NYC if you like ! this cooker is sensational. just look at the videos online and determine for yourself. and then see the comments from ppl who have it. THEY LOVE IT !
@@rodhuy01 no doubt, I have the roccbox but have used it exclusively to make neapolitan pizza. I'll try ny style one day. Looks much easier than neapolitan which is harder to get just right!
@@amcdonal86VT ok cool! didnt realise you had a roccbox yet and was perhaps thinking you might not to get one b/c not large enough for NY pizza !! im loving these pizza videos myself. learning heaps. and loved this NY style pizza. the slightly diff flour formula, the 2 diff cheese cuts, etc. it looked exactly like i remember pepperoni NY pizzas looked like. and yep, its different to the Neapolitan margarita, which i love too. so simple in ingredients. cant wait to get mine. my mouth is watering as i writer ! pizza does that to you. especially good pizza on video !
Your New York pizza looks good with one exception. New York pizza does not require any toppings and in fact many native New Yorkers (born and raised like me) prefer their pizza plain, the dough, the sauce, the cheese and that’s it. The best pizza in the world doesn’t need to be doctored up with toppings because it’s already great. If you’re going to have pizza in Oregon or Alabama or Wyoming or Nebraska or some other Podunk backwater then you’ll need toppings but not in New York!
@@nickvine2183 My New York ancestry goes back to the revolutionary war for independence. You're just a new comer in this great city. I've also been having New York pizza since the 1950's so you obviously don't know as much about New York as you think you do. When you can beat my kind of deep New Yorkness you might compete with your narrow opinions but I don't think so. Consider yourself "corrected" by a true New Yorker. Go back to Podunk Town and stay out of The Big Apple because you obviously don't know how to have NY Pizza if you must have toppings.
Love the Roccbox! I made 4 pizzas so far & the propane worked perfect. Bought it from a stove store for only $370 which had it as a demo model. Now all I need is a turning peel
DeMarcus Shipman that’s a great deal! Turning peels on amazon range from $9-100
Guys, getting low moisture mozz is almost impossible in Europe, but I found out that WASHING grated pizza cheese (which is basically US low moisture mozz) takes away the dusting and actually turns into a great cheese for NY Style Pizza. Give it a try!
Morrisons also do it in slices without all the dusting on.
Sainsbury's do it, and LIDL have a grated mozzarella that's low moisture
I always wondered if I were to wash and dry pre-grated if that would work. Thanks!
this is underrated
Edit: nvm it was uploaded 2 mins ago
i have to say Joe, YES this thing looks EXACTLY like a NY pizza as i remember them. and i wouldn't have had a clue about how to do it or how it was different from a Neapolitan. but i can see the difference now and know how to do it. thanks so much. LOVE these videos. good god, i'm, HUNGRY now for that pizza !!!!
🤨4:20 bake time😜 we gotcha Joe
Thanks for the demonstration and the humor! Who knew that making pizza could be fun!
Excellent! For New Orleans style, drop the pepperoni for beef, for spanish, use chorizo. For this dough, you can add some whole grain & whole meal flour. In the tomato saus, add some crushed whole bell pepper and for New Orleans style some stripes of sweet baby rays bbq saus on top. Chopped onions, sliced champignon, corn, red pepper and pineapple all goes well with this kind of pizza. To give it extra taste drizzle sea salt, some pineapple juice, sugar and basil on top 😋
As an east coast born American living in Europe I have to say this is the closest recipe I've seen for the kind of pizza I'm used to. So many people here think American style is thick and fluffy more like a Detroit pizza.
I really appreciate for your video!
I am intend to open a pizza pub in my town and I spend 1 year to learn the professional neapolitan style pizza as my second job(includeing how to run a restaurent and be a pizza chef), however, I realized that type of pizza does not good for the most coustumers.
Your recepie is that i have been looking for.
Thank you a lot!
Grew up with New York pizza, something that’s really hard to find in the rest of the USA. This looks pretty good. I’m not sure about the whole wheat flour though. Pizzerias maybe had that as an option but basically for B&T Jersey girls who worked in Manhattan and put broccoli on their slices. I love my roccbox but usually make Neapolitan.
He reminds me of Tim Roth
Love the music, quality vibes
Yup...so on point
Excellent video, I've been afraid to do the legwork to optimize NY style to roccbox so this is amazing. Do a Roman style next!
Instead of mixing the flour types, could you use 100% bread flour or does the Roccbox run too hot for that?
The deck temp is easy to measure with an IR gun but how are you measuring the oven temp at 350? The probe is also measuring stone temp.
The jokes that Chef Joe tells at the beginning of the videos are the best part
I was literally showing my fiancee your Detroit style pizza recipe half hour before you uploaded this.
New Yorker here. Id much rather nice Iberico chorizo than the "roni" cups. Great video. Using my Roccbox this weekend!
Looks good to me. I always place my pizza on a grate, so the crust doesn't get soggy, but's that just my preference. I grew up in Philly and we had a very similar style of pizza.
Where did you buy your mozzarella cheese, tomatoes and chorizo in the Uk? Where is the best place to buy those good quality ingredients?
Tesco innit
I use a pizza screen to make the pizza NY style on. I then slide it into my Roccbox and kill the flame completely. Move the pizza around for a few minutes. Then I remove from the screen and slide it directly on the stone with some flame for another minute or so.
The FLOOR😂😂😂
New York-Style Pizza is my Favorite
sensational video, sensational pizza. Well done Joe. you are just brilliant. you have what it takes in every way to excel at this ! well done !!
can you pls do more and more. im addicted. cant wait to get my roccbox and try these.
how big do you think that pizza is? what is the size recommended for roccbox? is there a different temperature for ny style and Neapolitan?
Best one yet.. and they’ve all been great!❤️👍🏾
Ahhh I absolutely adore these pizza ovens! I take the family caravan camping around Norway a few times a year and Ive wanted one of these from day one to have when we stop at the various campsites...
Unfortunately it'll have to remain a dream as I can't find anywere online that will ship a roccbox to Norway 😂
I’ve the same problem... want a roccbox for home use and they do not send it to mexico.... 😢
🌡️🌡️🌡️ I am a bit confused about the temps. In the video it says 350c and around 420 deck temp (is that the top of the stone?), but in the recipie it says 450c oven temperature??? 🙄
Deck temp is the temperature of the floor 350c is the air temperature
Looks good. Can it burn in the oven with that much olive oil in the dough? I've been told to watch how much oil you use in dough. Maybe that's for higher temp cooks?
I am going to try that semolina/00 mixture with the pizzas tonight.
Awesome pizza and vid. I’ll be in your rap group Joe.
Have a look at this pizza oven: ua-cam.com/video/_JC6h_tII3w/v-deo.html
Love it!!😍
This guy is awesome!!
Can you please confirm whether the correct measurement for fresh yeast is 1 gram? Another post suggests it should be much more than that. I notice that the Detroit style calls for 10 grams. Just trying to confirm. Thank you.
Yeah, normally I would do around 4.5 grams of IDY which would be about 13.5 grams of fresh yeast. Doesn’t make sense to me, but I made the dough today using their measurements and we’ll see how it goes.
How did it go.?
Is dried yeast ok to use i can’t find fresh yeast in my super market...
I just found this channel the other day. This guy is really funny! And the pizzas look amazing
this guy is just great
This guy needs his own cooking channel !
Hi. At what point can you freeze the NY dough? I like to make loads of it for impromptu pizza days
I freeze mine after making individual balls.
I’ve been looking for whole meal flour, and I’m coming up short. Any ideas? Is it called something else in the US? Thanks! Great video!
could be called whole-wheat flour in the US
Great job
Thanks, I liked the ny style with tiny white looks has came from sliced mozzarella 😍
Excellent video. This guy is also pretty funny. Well done
I'm glad this was recommended to me! Liked and subscribed! 👍
I think the 1g measurement must be a typo for the yeast??? Especially for a cold fermented dough??
I can confirm that the yeast appears to have a typo. I made it with 10x the amount of yeast on my second attempt and it was fantastic.
Not bad coming from a 40 year old veteran in the NY pizza business
Can we use sourdough starter instead of yeast? If so, how much?
I am afraid to purchase any oven but Gozney and Ooni. You would think they all work the same? No
This guys cool
Excellent
your dough looks amazing to work with- but does anyone in NYC really use a three flour combo in NY?
What is the name of the other oven
Where can I get that small green oven?
Want to try this out but need to know what 1g fresh yeast = how much active dry yeast? Thx
it’s weird because it’s like miniscule. like less than 1/4 tsp
How much kg has your propan gas?
How long can the pizza dough sit in the fridge? Is it better to let sit in the fridge for 48 hours ?
would love to know @gozney!
What was the hydration?
Can you freeze that dough or will the oil go rancid
Hey Sean,
We use oil in our frozen dough recipe with success, so just recommend that you use within 1 month.
The Gozney Team
Thanks for the video-where can I purchase the chorizo from in the UK? Thanks again.
most supermarkets and butchers
Cool last name for a chef. Boiling.
So if I'm reading this recipe correct, its one gram of fresh yeast or .05 gram of ADY. Seems to be a very small amount of yeast. I'm gonna give it a try. Anybody have any advice ?
Curious if you had any luck with this recipe using ADY?
I can't get fresh yeast, can you tell me how much (in grams) of dry active yeast to use?
Hey! If using dried yeast instead of fresh, we recommend halving the weight recommended in the recipe. Thanks :)
@@gozney The recipe calls for 1g of fresh yeast, so 1g of dry yeast? I was told to at least double it. Please advise. thanks
@@tomschaffer9702 Hey Tom, we would always recommend halving the weight when using dry yeast so if the recipe advises 1g fresh yeast, this would be 0.5g dry yeast. Thanks!
@@gozney Great, thank you!
@@gozney what if using instant dry yeast?
God I want to win this so very badly. My mom and I have been making pizza for 20+ years.
Has anyone tried making this by hand? Without the use of the mixer
Geeeze! I wanna one pizza, not 20!
What is the cooks name
Recipe says fine salt, he says and seems to be using a coarse salt. which is it?
One finger wide crust goes round the outside, round the outside, round the outside ...
Miss Joe doing these .. hope he's well.
laciera?
NY Pizza has 0% OO flour.
I wonder if this guy has ever had NY pizza before ?
you have never been here have you? a slice pie is made 20" it is reheated when the slice is ordered unless it just came out the roni is thin sliced with a deli slicer that is why it cups up come and try then hit new haven for a white clam pie!
That’s a lot of salt for 1000 gr of flour
It's less than 2% salt in the dough (around 1.6%), fairly low and probably to compensate for the salty toppings
Where’d Joe go? I hope you guys didn’t fire him
This doode should be an internet star!
This recipe belongs on r/ididnthaveeggs
I need to get me one of those gozney but damn 800 for that?
Kris.C
I love mine but I did only pay $370US for it🤷🏾♂️
DeMarcus Shipman where can I find one around that price?
Kris.C
Try eBay! I got mine from a wood stove store as an open box store demo model. I see the retail price has gone up from what it was a few months ago
Proofing for 48-72 hours would be better
28g of salt? Holy sodium batman... 😳
Divided by 7 pizzas
I agree
it's less than 2% salt, fairly low for pizza dough
The NYC H2O is infact the secret for the pizza and, more importantly, the classic NY bagel. pH & phosphate & sulphate ratio. Google
Myth
Do not put olive oil on your marble countertop unless you want to stain and ruin it. Marble is very porous.
what oil do you recommend? :P
How can you tell that it’s marble?
Well by pizza should be made on a screen not on a stone
Why do I feel like you've never been to NY?
Flodgeshploff so what?
Yeast doesn't dissolve, it becomes suspended in the water.
What New York style pizza have you seen that has fucking pepperoni on it lmao
Why do you refer to the roccbox as “roccbox” like it’s some sort of pet? Bizarre
No
"Let me teach you how to make a new york style pizza, first let's start with making 7-8 pizza doughs." WTF? Did we buy this for operating a pizza store or what? I just want to eat ONE PIZZA! I only want to make one pizza dough!
When you taste it you'll realise why you need the other 7 doughs.
@@mudandmoss4132 HAHA, so true, I've watched like 20+ so-called "homemade" pizza tutorial videos, they all starting with making a bunch of pizza doughs, seriously? Are we a huge family with 20+ members or what? I want to eat a pizza once a while, not every F day.
@@ZOULUYANG Don't forget you can just freeze it and then you have pizza on demand ;)
@@ZOULUYANG you bought a 500-700 dollar pizza oven to make one pizza every once in a while? You're a moron.
Not true with the mozzarella
Who else nearly wee’d themselves when he said, “Don’t do this if you’re asleep. Cause...it’ll make you wee yourself”?
Too bad the Roccbox is too small for NY pizza!
it might be but you have to make amends. compromise. or fly to NYC if you like ! this cooker is sensational. just look at the videos online and determine for yourself. and then see the comments from ppl who have it. THEY LOVE IT !
@@rodhuy01 no doubt, I have the roccbox but have used it exclusively to make neapolitan pizza. I'll try ny style one day. Looks much easier than neapolitan which is harder to get just right!
@@amcdonal86VT ok cool! didnt realise you had a roccbox yet and was perhaps thinking you might not to get one b/c not large enough for NY pizza !! im loving these pizza videos myself. learning heaps. and loved this NY style pizza. the slightly diff flour formula, the 2 diff cheese cuts, etc. it looked exactly like i remember pepperoni NY pizzas looked like. and yep, its different to the Neapolitan margarita, which i love too. so simple in ingredients. cant wait to get mine. my mouth is watering as i writer ! pizza does that to you. especially good pizza on video !
You think New York pizza has a required size? Gtfo. It’s huge so they can sell slices for $7.
You think the size defines the ny pizza? The size is inconsequential. It’s about the taste and texture.
Your New York pizza looks good with one exception. New York pizza does not require any toppings and in fact many native New Yorkers (born and raised like me) prefer their pizza plain, the dough, the sauce, the cheese and that’s it. The best pizza in the world doesn’t need to be doctored up with toppings because it’s already great. If you’re going to have pizza in Oregon or Alabama or Wyoming or Nebraska or some other Podunk backwater then you’ll need toppings but not in New York!
I get what you're saying but... Pepperoni
Im more of a New Yorker than this guy and he's wrong
@@nickvine2183 My New York ancestry goes back to the revolutionary war for independence. You're just a new comer in this great city. I've also been having New York pizza since the 1950's so you obviously don't know as much about New York as you think you do. When you can beat my kind of deep New Yorkness you might compete with your narrow opinions but I don't think so. Consider yourself "corrected" by a true New Yorker. Go back to Podunk Town and stay out of The Big Apple because you obviously don't know how to have NY Pizza if you must have toppings.
How can you do this in your sleep (prick)
The only rule regarding NY style pizza is it has to be BIG
I bought my box knowing full well nothing newyorky would ever exit its mouth
well now you can have NY pizza, just a tad smaller ! lucky you
Rod H a tad?? an 18” pizza provides 2x more toppable area than a 12” thats just basic geometry baby
Someone make a tutorial with teaspoon, tablespoon, cups etc. I get lost with ml, grams etc
Get a scale and start measuring that way. You’ll never get consistent measurements any other way.
@@nickstanford5587 thanks, I started doing that.
Alright, next time please use equipment that doesn't cost you a kidney and part of the other.
I mean, this video is to advertise their kitchen equipment. It's not really a cooking video
theres no such thing as new york pizza
Left too long in oven. Nice try though.