I too, have watched a million "how to make NY style pizza at home" videos, and your product is the most impressive. Not only that, you used only kitchen ware that most people would have, no fancy high temp ovens or stand mixers. I will be trying your recipe out tomorrow. Great work sir!
Hey Kevin, I've made your recipe (dough and sauce) a total of 10 times now and it just keeps getting better! As a native Long Islander, with a NY-style pizzeria on every corner, you really nailed it. Thanks so much for posting your recipes and please keep them coming. Best... ps - I'm using the Breville Smart Oven Pro Air with a 13" pizza stone preheated to 510-515°F and bake for 6 minutes. Comes out perfect every time.
@@pizzachannel Any advice on how to freeze, thaw and use dough balls? You mention it in your video, but do not give any details. I do not have any experience freezing dough. Thanks in advance!
I made your NY Style Pizza today and it came out fantastic! Thanks for providing some great pizza tutorials--your recipes and techniques for dough, sauce, and peel usage were spot on and very helpful. I proofed the dough for the recommended two days and it turned out amazing--well worth the wait. I made two 16 oz dough balls, using both King Arthur Bread and 00 flours and the crust had a great taste and texture. I followed your recipes exactly, but instead of using my indoor oven, I used my Weber Outdoor Grill to cook the pizza. I preheated the stone and the grill at the highest setting, until temps reached about 500 degrees and then baked the pizza for 8 minutes. Next time I would bake it for 7 minutes as the crust was slightly more charred in some spots than I would have preferred, but this is a learning experience and I'm happy how things came out on my first attempt. I will definitely be making this pizza again real soon. Perhaps I will try a few of my own topping variations and also want to try baking it in the oven versus the grill. Thanks again--this recipe is a keeper! Update: I made the second pizza today and baked it in the Weber grill for 7 minutes instead of 8 with nice results (came out lightly charred in several spots, but not burnt). I actually thought the crust was better this time, after having been proofed for an extra day!
Awesome to hear and thanks for sharing John! Yes, a three-day dough is really good, but most people including me :), don't want to wait around that long.
Hello Kevin, thanks for these videos they have helped me tremendously in my pizza perfection endeavors. I tried it twice so far, once using bread flour and double zero 2:1 and next I tried it with Giusto's Vita-Grain Organic Ultimate Performer Unbleached Flour and double zero flour 2:1. I actually liked it better with the bread flour instead of the high gluten flour because it was more crispier whereas with the high gluten flour it seems to be crispy but also more chewier. The only difference is I used more olive oil during the proofing process with the bread flour dough ball. So I'm not sure if I need to use more olive oil or trying a different brand of gluten flour. I have an oven very similar to yours but I can only get the pizza stone heated to about 540F max, so I leave it in there for about 10 minutes (instead of 8 minutes) and there is never any charring. Could this might also be making it chewier? I'll keep experimenting with it but my next step might be to invest in one of those Oonis you've been using. In either case both methods resulted in a pizza that blows away any pizza I can find around here in Cow Town, Idaho including the gross corporate chains like dominos and pizza hut.
Hello, sounds like you are having a fun pizza journey! Been a few years since I made this video and have learned some things. To up the charring you can either up your sugar in the recipe from a teaspoon to a tablespoon, or add a tablespoon of malt. I also think I get better charring when I use an unbleached bread flour like King Arthur. I think higher hydration makes it lighter and more airy as well. I try to aim for about 68%.
Hi looks Very Good I try so many times cook pizza in the Oven at 550 F on Pizza Bricks Is always after 2 min my Mozzarella start melting and have to take out .it never made to 6-8 min . Do you have any Advice? Thank you
Hey Tony, thanks! If you are using pre-shredded cheese it has an anticaking agent on it that causes it to burn. So I'd suggest getting a block of cheese and shredding or slicing yourself or make sure your cheese is froma good italian deli and there is no anti-caking agent on it.
Great video. I really want to try a home made NY style pizza. Two questions for you. Is the 48 hour proofing absolutely crucial? (do you have any other dough recipes that might be able to be made and eaten the same day). Also your sauce, I have researched so many sauce recipes. Some cook the sauce, some do not like yours. Can you help me understand the logic behind not cooking the sauce. Thanks so much.
Thanks Paul! I find this dough is really at its best after two or three days. It's a higher hydration (more water) dough so it takes more time to get the complexity in it so its not just air and crunch, it has a solid structure to it too. But, it would be fine after 1 day. I would recommend lowering the water or raising the flour to use it the same day. This is a 68% hydration dough, I would shoot for 62-65% for less proofing time. Not cooking the sauce adds to the contrasts of pizza. It's the saltiness of cheese, the sweetness of somewhat raw tomatoes, and the pops of flavor garlic and basil. A cooked sauce blends together all the flavors as one which makes it great for pasta as there's so much sauce in pasta, but can make it maybe too subtle for pizza. But, a good marinara (cooked sauce) is good on pizza too, I just think (and most pizza makers agree) an uncooked sauce has more complexity to the pie.
Thanks for subscribing! Hopefully we can spread some pizza love to Honduras! Haven't heard of Romeo and Juliet pizza until you just mentioned it, I'll have to learn it.
@@pizzachannel I saw it on a TV show it looked really good it was made with cheese and had some type of guava jam or jelly it looked really interesting never heard of it before it's a Brazilian pizza special oh we do love pizza here in Honduras
Looks like the 2 most important differences between NY and Neapolitan is the bake time and temperature. 7-8 minutes at around 500 degrees vs. 60-90 seconds at 700 degrees or higher. That's why the NY holds together better and you can be standing on the sidewalk with a folded slice!
I get them from my Italian deli in Baltimore Trinacria. I forget the brand, I'll ask next time I stop by. You can get Hormel Rosa Granda and cut them yourself, those are good and have a nice cup to them.
@@pizzachannel How about the cheese? I know it's wmlm mozz but what specific brand because I've recently learned that most ny pizza joints use grande as their brand of choice.
Yeah, it's difficult. I used the leverage of the back of the oven pinning the pizza to get under the pizza. You can also use a spatula to get some lift onto the peel. I now have a 14" metal peel that does the trick.
@@pizzachannel Yeah, I'm probably going to have to do so as well, and use my measuring tape to measure out the diameter of my stone. I do still have trouble with launching the pizza onto the stone. Otherwise, my pizzas just keep improving.
@@NightSprinter Cool. It's definitely tough to get a pizza onto a stone that is only slighter bigger than the pizza. I just got an 18" by 18" stone for my oven, by using the Ooni Pro 16 replacement stones and putting them in my oven. Works awesome.
Great video. Question, do you recommend putting the stone on the bottom in an oven that has the heating elements on top? Looks like your oven has heating elements on the bottom.
That's a good question, I've never had an oven with the heating element on top, but I think you want the stone near the top, maybe second row down. But, if you have a laser thermometer that is meant for cooking, you can run a test, you want the stone coming in a bit hotter than your oven temperature. Or if near the top doesn't get the crisp on the bottom, try the bottom next.
Hi the pizza looks good! I was wonder what is the reason for using bread flour and 00 flour? Wouldn't that just be all purpose flour if you are mixing high gluten with low gluten, it would be somewhere in the middle?
Hey Brian, I ran some different tests, and thought this blend tastes the best. I find you get the strength of the high-gluten flour, but a little bit of the light and airiness of the 00. Both flours have a higher protein level than all purpose, especially the high-gluten flour. I've never been a fan of all purpose, just tastes chewy to me. Many NY style doughs use all high-gluten flour, which is good, I just like that extra touch of 00 a bit better.
OK I see that's interesting. I guess I don't understand the differences between different types of flour and how that affects the result. Care to make a video comparing different pizza flours and showing how the pizza crust turns out? I can't find any videos about that on youtube. Some people say bread flour is chewy so I'm not sure what that means. I don't understand what the 00 does.
Are you putting it at the bottom of your oven? Is it preheating for at least 45 minutes? I'd make sure you are doing those things first. A screen won't give you that true NY feel.
@@aidansmith5215 Cool, was the dough thawed to room temperature? If not, that could be one issue. Was this dough that's maybe been frozen and unfrozen and frozen and unfrozen? That can cause dough to take on too much moisture, or sometimes store dough is old and no longer has good life. But, if your dough didn't get an crisp on the bottom, it likely has to do with the stone not getting hot enough. It will get hot enough on the bottom rack.
Hey Kevin, love your video and trying to use it as a reference for a video for my own channel! Only problem I am having is that every time I attempt it I have my crust not getting crispy enough while the cheese tends to burn. Following all your instructions exactly, stone on bottom rack, on a preheated stone, 550 oven. Wondering if I am using the wrong cheese perhaps. Been using Polly-O Mozzarella, frozen then shredded. Even tried negating the parmesean but still getting burnt cheese. Also tried par-baking the crust but resulted in not the right texture. Wondering if you had any tips for me as to how to not get the cheese to burn. Appreciate it and love your videos!
Thanks for watching! Hmm. It could be the cheese, I'd recommend getting a block of mozzerella and shredding it yourself or just get slices from the deli counter, not sure about the Polly-0 brand in particular, I know they make string cheese. Also, is your dough at room temperature before going into the oven? That can cause the dough not to cook right or as fast. If your oven is a convection, I might take the temperature down a bit. That might cause the cheese to cook faster than the dough.
@@pizzachannel thanks so much for responding! I'm thinking maybe the dough wasn't brought to room temp enough. Will also experiment with a couple different brands of cheese to see if it yields different results. Appreciate it!
Dough is sticky and will really absorb the flour or cornmeal or semolina when stretching, so by the time your dough is stretched there will be none left on the peel and you will risk the pizza getting stuck. You really don't want fresh dough pizza on a peel for more than a few minutes. So most people either stretch the dough on a surface, and then quickly top it the peel, or prepare the whole thing on a well floured surface, and then scoop it up with a perforated metal peel, and then slide it onto the stone.
Great looking pizza. I also got a pizza rocker for my birthday. Thankfully it wasn’t from the wife or kids because that POS went right in the trash after one use 🤣
00 flour doesn't bake super well unless it's in a high heat oven with short cooking times. In a NY style it gets dry and cracker like pretty quickly. I use just a little bit for some smoother, lighter texture. Haven't tried mixing that with Semolina. I've seen some recipes mix a bread or all purpose flour with semolina. I do like some Semolina for dusting.
Your tutorial was helpful, however, I am having issues on making it to the pizza pie. As I continue to stretch it out, the middle of the pie tears leaving a hole, causing me to roll it back in a ball to start all over again. Note, I was stretching it with my fist and not fingers :)
Hey Pablo, it definitely takes some practice. Some things that can go wrong... if the dough is cold and not yet at room temperature it can be temperamental, harder to stretch and tear more easily. When starting the stretch, really use the flats of your fingers to give it a nice foundation and really try to stretch the outside more than the inside in a circular motion around the dough. If you stretch it on your fists, really be gentle and keep an eye on if any really thin spots are forming. Use plenty of flour. I learned a lot by just watching others. So definitely watch my stretching and any other videos you can find on youtube and figure out the method that works best for you.
that is really amazing info about the temperature of the dough. me, i like to keep it in the fridge and when im craving it i take it out, and make a pizza. the dough can be so elastic where it returns to its original shape and resists stretching. so many things about having great pizza involves planning and patience.
So ny style pizza takes longer to proof the dough And that’s the difference Wow Never knew I always wondered why other pizzas were so average And ny was so much better
Really all pizza doughs should proof for a day or two or three. A lot of recipes you'll see online or on UA-cam are catering to novices or people they think are in a rush. A key difference with NY and other styles is the olive oil in the dough, the relative thin crust, and the fact that it cooks for about 8 minutes directly on a stone.
I'll take any high-gluten I can get my hands on, but Pilsbury and All Trumps are both made by General Mills, so probably almost the same. I like the touch of the 00, but you're right, all high-gluten is the traditional way to do it.
This is actually a really helpful instructive video, but the music is so excruciatingly annoying it almost makes it unwatchable which is a shame because the final product and the techniques you walk through are great. Ps - pepperoni is already plural, no need to pluralise it further - "pepperonis".
I too, have watched a million "how to make NY style pizza at home" videos, and your product is the most impressive. Not only that, you used only kitchen ware that most people would have, no fancy high temp ovens or stand mixers. I will be trying your recipe out tomorrow. Great work sir!
Thank for the kind words Lee!
This looks soooo good I have watched a million videos and yours actually LOOKS like a new york pizza
Exactly. The crust got very close to looking like NY pizza. Even the crunch let's you know he did it right. At least the best he could.
Literally just said the same exact thing
Thanks, really appreciate it!
Excellent video. Thanks for keeping in mind the cooking ware of an average American family.
Thanks so much 🙌🏻
As a born and raised New Yorker I approve this video!!!
Sweet, thanks!
You nailed that. I’ll be doing this soon for my son. Thanks for sharing
Thanks! Good luck!
Hey Kevin, I've made your recipe (dough and sauce) a total of 10 times now and it just keeps getting better! As a native Long Islander, with a NY-style pizzeria on every corner, you really nailed it. Thanks so much for posting your recipes and please keep them coming. Best...
ps - I'm using the Breville Smart Oven Pro Air with a 13" pizza stone preheated to 510-515°F and bake for 6 minutes. Comes out perfect every time.
Wow, so nice to hear, thanks for sharing. You are welcome. Cool, sounds like an awesome oven!
@@pizzachannel Any advice on how to freeze, thaw and use dough balls? You mention it in your video, but do not give any details. I do not have any experience freezing dough. Thanks in advance!
Finally a real NY style pizza. Looks just like it!
Dude, excellent video! so many other videos on youtube don't even come close to looking as great as the pie you made. Can't wait to try it 😎
I'm absolutely drooling over here that looks so good
Thanks a lot 🙌🏻
I made your NY Style Pizza today and it came out fantastic! Thanks for providing some great pizza tutorials--your recipes and techniques for dough, sauce, and peel usage were spot on and very helpful. I proofed the dough for the recommended two days and it turned out amazing--well worth the wait. I made two 16 oz dough balls, using both King Arthur Bread and 00 flours and the crust had a great taste and texture. I followed your recipes exactly, but instead of using my indoor oven, I used my Weber Outdoor Grill to cook the pizza. I preheated the stone and the grill at the highest setting, until temps reached about 500 degrees and then baked the pizza for 8 minutes. Next time I would bake it for 7 minutes as the crust was slightly more charred in some spots than I would have preferred, but this is a learning experience and I'm happy how things came out on my first attempt. I will definitely be making this pizza again real soon. Perhaps I will try a few of my own topping variations and also want to try baking it in the oven versus the grill. Thanks again--this recipe is a keeper!
Update: I made the second pizza today and baked it in the Weber grill for 7 minutes instead of 8 with nice results (came out lightly charred in several spots, but not burnt). I actually thought the crust was better this time, after having been proofed for an extra day!
Awesome to hear and thanks for sharing John! Yes, a three-day dough is really good, but most people including me :), don't want to wait around that long.
Looks awesome - thanks for the video 👍
Thanks for watching! You are welcome.
That’s the most pizza-looking pizza I’ve ever seen 😋
Ha, dang right! Thanks
Made this last night stellar pizza thanks
That's awesome! No problem!
You did a fantastic job on that. Awesome looking pie. 👌
Thanks a lot William!
looks perfect
Thanks!
Great video! I made the crust and pizza sauce following your instructions and it was delicious!
Woohoo, great to hear!
You made it exactly how I like it...thanks
Looks awesome and delicious 😋
I love this
Thanks son!
Glad I found your channel, heading to the strip district this weekend to get all the ingredients.
Awesome, good luck!
I couldn't wait to subscribe to this channel! I'm puzzled why there's so little subscribers!
Thanks so much. Hopefully one day! I need to get more videos up!
Yum!
thanks nice video
Nice job man this looks great!
Thanks, appreciate it!
I Love New York Style Pizza
Thanks, looks great.
Great video! Thanks for this.
No problem, thanks for watching!
Ended up delicious!
glad to hear!
Do you have weights or bakers percentage for your dough
I love this video because there’s pepperoni pizza and my favorite pizza is pepperoni 🍕😮💨
You and me both buddy!
I'm hungry now 🤤🤤🤤
it came out delicious! followed the steps perfectly , lets say I want to make my pepperonis extra crispy how would I go by doing that?
Woohoo, nice! Try putting it under the broiler for the last minute or two.
Yes, sir!!!! 👍
Hello Kevin, thanks for these videos they have helped me tremendously in my pizza perfection endeavors. I tried it twice so far, once using bread flour and double zero 2:1 and next I tried it with Giusto's Vita-Grain Organic Ultimate Performer Unbleached Flour and double zero flour 2:1. I actually liked it better with the bread flour instead of the high gluten flour because it was more crispier whereas with the high gluten flour it seems to be crispy but also more chewier. The only difference is I used more olive oil during the proofing process with the bread flour dough ball. So I'm not sure if I need to use more olive oil or trying a different brand of gluten flour. I have an oven very similar to yours but I can only get the pizza stone heated to about 540F max, so I leave it in there for about 10 minutes (instead of 8 minutes) and there is never any charring. Could this might also be making it chewier? I'll keep experimenting with it but my next step might be to invest in one of those Oonis you've been using. In either case both methods resulted in a pizza that blows away any pizza I can find around here in Cow Town, Idaho including the gross corporate chains like dominos and pizza hut.
Hello, sounds like you are having a fun pizza journey! Been a few years since I made this video and have learned some things. To up the charring you can either up your sugar in the recipe from a teaspoon to a tablespoon, or add a tablespoon of malt. I also think I get better charring when I use an unbleached bread flour like King Arthur. I think higher hydration makes it lighter and more airy as well. I try to aim for about 68%.
I gotta say...great job! Looks like it came out of a ny pizzeria! 👍😊👍
Thanks!
Hi looks Very Good
I try so many times cook pizza in the Oven at 550 F on Pizza Bricks
Is always after 2 min my Mozzarella start melting and have to take out .it never made to 6-8 min .
Do you have any Advice?
Thank you
Hey Tony, thanks! If you are using pre-shredded cheese it has an anticaking agent on it that causes it to burn. So I'd suggest getting a block of cheese and shredding or slicing yourself or make sure your cheese is froma good italian deli and there is no anti-caking agent on it.
Great video. I really want to try a home made NY style pizza. Two questions for you. Is the 48 hour proofing absolutely crucial? (do you have any other dough recipes that might be able to be made and eaten the same day). Also your sauce, I have researched so many sauce recipes. Some cook the sauce, some do not like yours. Can you help me understand the logic behind not cooking the sauce. Thanks so much.
Thanks Paul! I find this dough is really at its best after two or three days. It's a higher hydration (more water) dough so it takes more time to get the complexity in it so its not just air and crunch, it has a solid structure to it too. But, it would be fine after 1 day. I would recommend lowering the water or raising the flour to use it the same day. This is a 68% hydration dough, I would shoot for 62-65% for less proofing time. Not cooking the sauce adds to the contrasts of pizza. It's the saltiness of cheese, the sweetness of somewhat raw tomatoes, and the pops of flavor garlic and basil. A cooked sauce blends together all the flavors as one which makes it great for pasta as there's so much sauce in pasta, but can make it maybe too subtle for pizza. But, a good marinara (cooked sauce) is good on pizza too, I just think (and most pizza makers agree) an uncooked sauce has more complexity to the pie.
That looks really good you got a new subscriber hello from Honduras do have a recipe for the Brazilian version of pizza the Romeo and Juliet pizza
Thanks for subscribing! Hopefully we can spread some pizza love to Honduras! Haven't heard of Romeo and Juliet pizza until you just mentioned it, I'll have to learn it.
@@pizzachannel I saw it on a TV show it looked really good it was made with cheese and had some type of guava jam or jelly it looked really interesting never heard of it before it's a Brazilian pizza special oh we do love pizza here in Honduras
This video was great! Loved the history intro. Also, this guys voice is really relaxing! He should be doing voiceover work for real
Ha, thanks! I’ve done a little bit of voice over work.
Looks like the 2 most important differences between NY and Neapolitan is the bake time and temperature. 7-8 minutes at around 500 degrees vs. 60-90 seconds at 700 degrees or higher. That's why the NY holds together better and you can be standing on the sidewalk with a folded slice!
YUM
Thanks!
Are you using active dry yeast or instant dry yeast?
Active, but not sure it makes a huge difference.
@@pizzachannel Okay, Thanks. Really like your channel. Wish you would do more.
@@WHITEVEND Thanks so much. I have many more videos planned. Hopefully I'll knock some more out soon.
What kind of pepperonis did you use? I've tried a couple different brands that didn't quite work out, but yours look perfect
I get them from my Italian deli in Baltimore Trinacria. I forget the brand, I'll ask next time I stop by. You can get Hormel Rosa Granda and cut them yourself, those are good and have a nice cup to them.
@@pizzachannel How about the cheese? I know it's wmlm mozz but what specific brand because I've recently learned that most ny pizza joints use grande as their brand of choice.
when you say one packet of yeast, how much is that measured to ?
2 1/4 teaspoons, .25 oz, 7 grams
How do you manage to get the cooked pizza onto the wood peel? I always need to use tongs to pull it on.
Yeah, it's difficult. I used the leverage of the back of the oven pinning the pizza to get under the pizza. You can also use a spatula to get some lift onto the peel. I now have a 14" metal peel that does the trick.
@@pizzachannel Yeah, I'm probably going to have to do so as well, and use my measuring tape to measure out the diameter of my stone. I do still have trouble with launching the pizza onto the stone. Otherwise, my pizzas just keep improving.
@@NightSprinter Cool. It's definitely tough to get a pizza onto a stone that is only slighter bigger than the pizza. I just got an 18" by 18" stone for my oven, by using the Ooni Pro 16 replacement stones and putting them in my oven. Works awesome.
Is the cheese low moisture whole milk or just whole milk?
Low moisture, whole milk I get, but I've also used just whole milk and that's good too. Maybe just use a bit less.
Pizza time
always!
Great video. Question, do you recommend putting the stone on the bottom in an oven that has the heating elements on top? Looks like your oven has heating elements on the bottom.
That's a good question, I've never had an oven with the heating element on top, but I think you want the stone near the top, maybe second row down. But, if you have a laser thermometer that is meant for cooking, you can run a test, you want the stone coming in a bit hotter than your oven temperature. Or if near the top doesn't get the crisp on the bottom, try the bottom next.
@@pizzachannel Thanks for the info. Will do. Really enjoyed your video. Nice work!
Make another one of these videos
Hi the pizza looks good! I was wonder what is the reason for using bread flour and 00 flour? Wouldn't that just be all purpose flour if you are mixing high gluten with low gluten, it would be somewhere in the middle?
Hey Brian, I ran some different tests, and thought this blend tastes the best. I find you get the strength of the high-gluten flour, but a little bit of the light and airiness of the 00. Both flours have a higher protein level than all purpose, especially the high-gluten flour. I've never been a fan of all purpose, just tastes chewy to me. Many NY style doughs use all high-gluten flour, which is good, I just like that extra touch of 00 a bit better.
OK I see that's interesting. I guess I don't understand the differences between different types of flour and how that affects the result. Care to make a video comparing different pizza flours and showing how the pizza crust turns out? I can't find any videos about that on youtube. Some people say bread flour is chewy so I'm not sure what that means. I don't understand what the 00 does.
Do you have a thick crust pizza dough recipe available? Something that is similar to maybe a Costco pizza
Hmm, good question. Let me toy around with that and see if I can mimic it.
I have a pizza stone that doesn't give good results. Would my pizza screen work better?
Are you putting it at the bottom of your oven? Is it preheating for at least 45 minutes? I'd make sure you are doing those things first. A screen won't give you that true NY feel.
@@pizzachannel I will try that tonight I was on an upper rack position and did preheat, the crust was soggy and disgusting.
@@aidansmith5215 Cool, was the dough thawed to room temperature? If not, that could be one issue. Was this dough that's maybe been frozen and unfrozen and frozen and unfrozen? That can cause dough to take on too much moisture, or sometimes store dough is old and no longer has good life. But, if your dough didn't get an crisp on the bottom, it likely has to do with the stone not getting hot enough. It will get hot enough on the bottom rack.
@pizza channel
How many ounces/grams was that dough for a 16” pie??
16oz or 453.592 grams.
So basically 1oz = 1 inch?
Would result be the same if you used only one type of flour, regular bread flour?
Not the exact same result, but it would work fine.
Hey Kevin, love your video and trying to use it as a reference for a video for my own channel! Only problem I am having is that every time I attempt it I have my crust not getting crispy enough while the cheese tends to burn. Following all your instructions exactly, stone on bottom rack, on a preheated stone, 550 oven. Wondering if I am using the wrong cheese perhaps. Been using Polly-O Mozzarella, frozen then shredded. Even tried negating the parmesean but still getting burnt cheese. Also tried par-baking the crust but resulted in not the right texture. Wondering if you had any tips for me as to how to not get the cheese to burn. Appreciate it and love your videos!
Thanks for watching! Hmm. It could be the cheese, I'd recommend getting a block of mozzerella and shredding it yourself or just get slices from the deli counter, not sure about the Polly-0 brand in particular, I know they make string cheese. Also, is your dough at room temperature before going into the oven? That can cause the dough not to cook right or as fast. If your oven is a convection, I might take the temperature down a bit. That might cause the cheese to cook faster than the dough.
@@pizzachannel thanks so much for responding! I'm thinking maybe the dough wasn't brought to room temp enough. Will also experiment with a couple different brands of cheese to see if it yields different results. Appreciate it!
@@ConsumingCinema sounds good. Room temperature dough is very important. Also, thawing it too fast from a freezer can create too much moisture.
@@pizzachannel awesome, thanks again for the tips!
why not stretching the dough right on the peel to start with instead of transferring from the work surface to the peel?
Dough is sticky and will really absorb the flour or cornmeal or semolina when stretching, so by the time your dough is stretched there will be none left on the peel and you will risk the pizza getting stuck. You really don't want fresh dough pizza on a peel for more than a few minutes. So most people either stretch the dough on a surface, and then quickly top it the peel, or prepare the whole thing on a well floured surface, and then scoop it up with a perforated metal peel, and then slide it onto the stone.
Kevin according to your recipe the hydration is 84.6%. Is that correct?
It's 355 grams of water, 150 grams of 00 flour, and 375 grams of high-gluten flour. It’s about 66% hydration.
@@pizzachannel Thank you. How many grams of yeast?
@@benj1811 a packet is 7 grams.
@@pizzachannel
Thanks
Great looking pizza. I also got a pizza rocker for my birthday. Thankfully it wasn’t from the wife or kids because that POS went right in the trash after one use 🤣
LOL! I have one that is useless, and the one in that video is okay. The good ones must be more than $15-$20 :)
How many pizza can you make with this recipe?
The dough recipe should come to about 32oz, so you can make two 16oz dough balls for this recipe. Or you could make four 10" pies with 8oz balls.
I use 00 pizza flour and semolina
00 flour doesn't bake super well unless it's in a high heat oven with short cooking times. In a NY style it gets dry and cracker like pretty quickly. I use just a little bit for some smoother, lighter texture. Haven't tried mixing that with Semolina. I've seen some recipes mix a bread or all purpose flour with semolina. I do like some Semolina for dusting.
Your tutorial was helpful, however, I am having issues on making it to the pizza pie. As I continue to stretch it out, the middle of the pie tears leaving a hole, causing me to roll it back in a ball to start all over again. Note, I was stretching it with my fist and not fingers :)
Hey Pablo, it definitely takes some practice. Some things that can go wrong... if the dough is cold and not yet at room temperature it can be temperamental, harder to stretch and tear more easily. When starting the stretch, really use the flats of your fingers to give it a nice foundation and really try to stretch the outside more than the inside in a circular motion around the dough. If you stretch it on your fists, really be gentle and keep an eye on if any really thin spots are forming. Use plenty of flour. I learned a lot by just watching others. So definitely watch my stretching and any other videos you can find on youtube and figure out the method that works best for you.
@@pizzachannel Thank you so much for the advice and response.
no problem.
that is really amazing info about the temperature of the dough. me, i like to keep it in the fridge and when im craving it i take it out, and make a pizza. the dough can be so elastic where it returns to its original shape and resists stretching. so many things about having great pizza involves planning and patience.
I really wish people would use the bakers’ percentages and use grams. A cup of flour can vary so much ..........
Tryna show my coworker an actual New York style pizza… Found it.
Woohoo!
You should seriously get a pizza steel
Just got one, like it so far. Will be dong a video soon!
So ny style pizza takes longer to proof the dough
And that’s the difference
Wow
Never knew
I always wondered why other pizzas were so average
And ny was so much better
Really all pizza doughs should proof for a day or two or three. A lot of recipes you'll see online or on UA-cam are catering to novices or people they think are in a rush. A key difference with NY and other styles is the olive oil in the dough, the relative thin crust, and the fact that it cooks for about 8 minutes directly on a stone.
I would have used General Mills All Trumps flour, no bread flour or 00 flour. Most NY pizzerias use All Trumps!
I'll take any high-gluten I can get my hands on, but Pilsbury and All Trumps are both made by General Mills, so probably almost the same. I like the touch of the 00, but you're right, all high-gluten is the traditional way to do it.
This is actually a really helpful instructive video, but the music is so excruciatingly annoying it almost makes it unwatchable which is a shame because the final product and the techniques you walk through are great. Ps - pepperoni is already plural, no need to pluralise it further - "pepperonis".
Would you like a million subscribers? Adopt metric!😂
There’s nothing special about NY style pizza
kinda