For those playing at home, here's the recipe as I watched the video: Ingredients for Dough • 250 ml water • 320 grams 00 flour • 90 grams semolina rimacinata (adds a little crunch) • 30 grams EVOO (I weighed this to be 10 grams per tablespoon, and in my trials, I'm not sure I could tell the difference without experimenting) • 1 tsp salt • 1 tsp dry yeast • 1 tsp honey Instructions 1. (If cooking the same day) Get your oven and stone up to 500° F, so kitchen oven can achieve this. At least one hour to get stone hot. 2. Mix water, oil, and yeast. Doesn't need to sit, just mix it well. 3. Add flour (Not semolina) and mix by hand into a consistent paste. 4. Add salt and mix. It should be very sticky. 5. Add honey and mix. This could be done with the water. 6. Add semolina and fold for like 15 minutes! If it's still sticky, add a little flour. 7. Once well mixed, make a ball, cover, and rest for 30 minutes. 8. Divide into 3 220 grams balls. Dust a sheet pan with flour, tuck the edges under, twist, tuck, nice ball. Rub with olive oil to prevent plastic cover from sticking. Cover for 3 to 5 hours, completely sealed. Once doubled (mine doubled on a summer day by 2 hours), use or refrigerate for 24 hours (to 5 days) for better flavor. Ingredients Sauce • San Marzano tomatoes, squish the juice out and put in mixing bowl. Roughly 6 or 7 tomatoes. (One 28 oz can worked for me) • Healthy pinch of salt (taste your tomato mixture first, different producers have a different profile in my experience). • Healthy pinch of sugar (same as with the salt, taste and adjust). • Tablespoon or two of EVOO Instructions 1. Add all ingredients to a bowl and mix by hand, crushing the tomatoes aggressively until mostly broken down. Don't need to spend a ton of time on this. (In my Bullet blender, 3 extremely short pulses was perfect. I like garlic so I added a smashed clove to the blend and gave it a day in the fridge, which was nice). Assembly • Shredded mozza • Tablespoon of dried oregano (unless you added it to the sauce) Use a very healthy amount of semolina and drop your dough ball on top. Cover the top surface with excess semolina. Press into a disk with one inch crust. Press, flip, press. If dough is dry enough, push semolina aside and continue shaping. You should end up with around 12 inch pie. The semolina in the dough makes it really strong so have at it. 2. Add dough to pizza screen or peal depending upon your setup (instructions below). Might need a little stretching to fit completely. 3. Add tomato sauce and spread. 4. Add a sh¡tload of mozza, not much sauce visible. Don't go entirely to the edge to avoid melting into the oven. 5. Sprinkle what looks to be tablespoon of dried oregano over the cheese. Pizza screen instructions No stone, drop this bad boy on the bottom rack. Watch for the cheese to bubble and remove. Pizza stone instructions Drop this bad boy on the stone, middle rack. Watch for the cheese to bubble, crust andcheese have nice color, and remove. (In my Ooni Koda 16, I preheated on full flame for 45 minutes, then drop the flame to low. Launched fairly close to flames and watched for preferred browning on the crust, rotated 180 degrees and repeated. This crust seems to handle heat better than 00 flour alone.)
Two thumbs up from a former pizza maker at 'At's A Pizza, in Burlington, Mt Vernon, and Sedro-Woolley Washington. I made 3 kinds of sauce, 3 kinds of dough balls. Regular, Garlicky, and a dessert dough. We had big double stacked gas ovens. I'm retired now at 85 and make pizza at home. Both on screens and stone. Viva La Pizza. The old man is still baking it !
This was my first video of Vito's. I did not want to invite anybody over because I was worried about how the pizza would turn out. I have never made a pizza before completely from scratch. Once I got the pizza out of the oven and I took my first bite, I was glad that I did not invite anybody. It was so good I did not want to share it with anyone. Thank you Vito for sharing your wisdom with us. I wish I had a shirt that advertised your name so I could wear it on motorcycle rides to advertise you here in Arizona. You have given me a passion for cooking pizzas for myself and for anyone who asks me to make them one. I always tell people about you Vito. If it was not for you, I would not be making pizzas for friends and clients. As long as they buy supplies, I make them A taste of New York!!
I worked for food services for 30 years, I worked in Italian restaurants to learn how to cook my favorite food, I made pizza for many years, I cooked on and off screen, love the video, and love Italian food! Thank you.
Thanks to your grandmother for passing down such a beautiful passion. You did amazing. There's nothing like a first. All the learning and watching and work and memories that go into it makes it a true labor of love... A gift to yourself because of a gift from another. Just beautiful. Enjoy. Thanks for sharing.
I only started making my own pizza dough a few months ago, and I've been absorbing info from so many sources. But Vito is the Pizza Whisperer. I've learned so much from these videos. You are the BEST.
I've been making Pizza at home every Friday night since covid hit. Watching your videos has turned me into the Pizza king at my home! My family couldn't be any happier!! Thank you Vito!!
I think that this is the most professional teaching of how to make a delicious pizza. I would go out and buy pizzas and then I start making some home with the shells from the supermarket but I wanna make it like this. This guy is simply the best! I’m glad he’s on UA-cam I enjoy these videos of his his pizza looks the best😊
My husband and I made this last night and it turned out amazingly delicious. Literally the smoothest, softest dough of any kind we've ever made! Thank you for the awesome recipe!
@@christinethompson4018 500°F. We pre-baked the crust for about 3 minutes, watching it closely till we saw just a little bit of light brown spots. Then pulled it out, put on sauce and toppings, and baked for about 5 more minutes, again watching closely till the cheese was melted and had just a little bit of brown spots on top. Also, it's very important to follow his advice and let the dough rest in the fridge overnight, it really does make a huge difference in flavor, the difference between good and AMAZING. And one more thing, if your crust turns out having big bubbles, with the next crust poke it with a toothpick all over.
This was the first time I tried making a pizza from scratch and wow! Much better than I thought it would turn out. The flavor of the sauce and cheese is very good, nailing the dough is probably the hardest part but it is better than most usual restaurants
My father and I tried this recipe over the past two days for our family. Let me tell you it was delicious! The semolina made a whole difference the texture was spectacular. Everyone loved it, even my sister who's pretty picky haha. Thank you so much Vito!!!
I have a feeling this was not your first NY style pizza. I have been making pizzas for thirty plus years. Your crust was perfect. What a "first " pizza!!
@@michaelpolete9894 he said home n business. But what you mean is. He said first time making a New York style pizza. That does not mean he hasn't cooked it before. And I am pretty sure he must have done 1 or trials while making this video.
@@-RockOn- As neapolitan pizza is way harder to make, i believe him when saying this was his first time New York Style. If you made >1000 neapolitan Pizzas in your Life you can make NY-Style in your sleep for sure.
Tried this recipe over the weekend. I've been using a Neapolitan style recipe that I love but wanted to try something a little different. The addition of the semolina adds a nice crunch and texture, not to mention depth of flavor. My new favorite recipe. Vito is the best!
I've tried since lockdown in March to make the perfect pizza. After months of experimenting and learning - I then tried what I know with your recipe. PERFECTION! Grazie!
This is such a great recipe. I made it over the last two days and have enough left over to freeze for next weekend. It tasted like restaurant pizza. Can't recommend highly enough. I didn't have the fine semolina flour so just blitzed some semolina in a food processor and the pizza still turned out great.
I am going to try this recipe since you said that you made it. Waiting for my pizza stone to come in the mail and going to use my weber charcoal grill to cook the pizza. Our friend did it and it was so good but they got their ingredients from a Italian store that is over a hour drive from us.
Thank you very much Vito. I followed your recipe and method exactly except I used my Kitchenaid mixer to mix and need the dough for 15 mins. Left the dough in the fridge for 24 hrs and made the pizza the next day. I was able to roll this dough out first with my hands and then the rilling pin to get it super thin like an ⅛ of an inch without the dough falling apart. I put the pizza on a metal perforated sheet and cooked it on my bbq at 600 deg and it came out perfect and the crust was crispy. My family loved it. This is now my go to pizza.
I can’t stop watching your videos Vito!!! Your enthusiasm is so contagious that I’ve made the last 4 pizzas we have eaten. Now I need to learn NY style! Thanks for all the knowledge you share, grazie! Ciao ciao Vito!
I’m making this NY style dough today for pizza tomorrow night. It will have about 30 hours in the fridge. Loved how the dough came together; really sticky at first but really nice and smooth after about 12 minutes of kneading. I’m very optimistic about the pizza!
I'm glad you showed the difference between the stone and screen. I've never made the dough before. But as soon as my pizza stone arrives I'm going to try it. My Italian grandparents will be proud. Thank you! 😊
It s bcz of these freaking turtles I couldn t stop eating pizza anymore till this day 41 years old and crazy of pizza and seriously stepping up my Pizza game with Vito!
To be honest Vito, after 56 years eating pizza from my mother’s kitchen, the Bronx pizza places and then Long Island, I never saw them cooked on a screen before. Only the floor of the oven or stones. But I will try your recipe for this bc I missed it years ago. ❤😊 I hope your wife and kids are well. Ciao!
I'm from New York, NJ area all my life, Some places make pizza with the screen, but it's not all that common. This is not what I call New York pizza. I'm sure it's delicious, but it's not the typical New York style pizza.
Thank you Vito! 40 years ago, I got to experience NY pizza - there is nothing like it in the world! Your dough recipe and methodologies are spot on! I now make my pizza in-house, and it always reminds me of NY! Thank you!
I made this today…well, actually I quadrupled the recipe as I was hosting pizza making day at our house with 12 family members. WOW! Is all I can say. So good. The crunch, the flavor. Everyone raved and asked for the dough recipe. Thank you!!
Thank you chef!! I'm attempting my first homemade pizza later today, I prepped everything last night. It will be my steels maiden voyage. Wish me luck,I seriously can't wait ❣❣❣
Having a pizza stone or fire bricks in a home oven really helps keep even temps, even if you're not cooking directly on it. I really need to try the screen method, much easier for those of us that don't have a pizza peel. Thanks!
I lived in Brooklyn New York for 40 + years, Never did I eat a pizza cooked on the screened pan , Pizza was always cooked in the pizza oven without a pan. The pizza looked delicious👍🏼
They do taste better without the screen, 500 degrees is going affect aluminum steel combined with the pizza, Detail details details.....pro pizzazerias shops do not use a screen
@@philyjack190 Working with a pizza peel is tricky. It's that big spatula-like tool that they use to slide the pizza into the oven. I've had many a pizzas stick to the peel over the years when attempting the slide. It makes a mess.
Bravo, magnificent! Yes, today I watched one of your videos, and I went out to buy the 00 Flour, and tried your recipe and it was the best I've ever made! However, I just felt that it could have been better, and guess what....I needed to develop the gluten better. So, tomorrow I will make another batch of dough, and follow this video completely. I made your sauce this morning by cooking the plum tomatoes and then peeling them, but now I will try the canned tomatoes to see what I like better. YOU, are amazing, and so fun to watch and listen to. Thank you for all the information that you've shared...I enjoyed the aroma in my home today....I guess, perhaps you could say it was being in New York. God bless you and your precious family....stay well and keep making videos...
Thanks for the great video and recipe. This one will turn out great. After doing the Napolitana I wanted to do NY pizza, its easier to do for friends at home. Keep up the good work 🇵🇹
Vito - Bellissima. That's the way to do it -- no cheddar, no BBQ chicken, and no pineapple! I wanna piece of that pie! I was here 2-3 years ago, and already left a 👍🏼, so I can't do it again, upstairs, but I'll leave it here -- 👍🏼👍🏼👍🏼 . Thank you and viva Italiano. God bless you all and keep you safe. 🇺🇲🧙🏼♂️💙
You’re the best Vito, i like that you do all type of pizza. And in every pizza you do you always give your personal touch. I am from Guatemala and i love your videos keep going maestro!
Been making pizzas for years playing around with different recipes, thought I had it nailed but your vids have completely changed how I do things. Doing things the neopolitan way now, simple and slow, not looking back so much better, thanks for all the help and keep up the great work!
Yes, but don't give up on NY style. When it's done right, it's incredible. This particular video is not a real NY style pizza. The crust is too thin, it's overcooked, etc.
I love this guys videos. I try to watch every one that comes out. He's very thorough with his instructions and being animated helps too. Keep up the good work dude!!!!!!
Gotta say I keep finding new videos to help me out. Been watching Vito for a couple years now. Been making average pies in my home oven but recently got the Ooni Volt 12. Great to see a pizza screen used in this video as that is what I use too. Thanks for the video as always Vito! You've given more ideas to build from. Though being from Boston, Id call this a Boston style. :-)
Loved this video!!!! i have been making home pizza for years and i learned a lot tonight watching you. i have always used the stone but will try the mesh rack for sure. I wish you would tell us measurements like teaspoons, cups, etc for us that were taught with grams etc. :) can't wait to try your method of dough recipe and baking... thank you!
Cup sizes vary depending where you are in the world. Between US and UK, there's a difference of about 30 grams. So work out the difference for this recipe and you' ll see its quite a bit.
Measurements with an accurate digital scale is the way to go. I have 3 sets of measuring cups and teaspons and tested them with my accurate .00 gr digital scale. Results: none of them weighed the same and some varied by as much as 1.3 grams.
commercial appliances built these days are like the consumer stuff. Built to break down so these guys can make money off proprietary maitenance. Im telling you, you gotta find the things built in the 90s or something. If they still work today, you can count on them for at lesat 10 more
Haha right to much perfume then it washed away and its shit piss puke and garbage....or the body oder yuck that place stinks hahaha .but super good food and drugs are easy to find ...i love to see what lady liberty has on under that dress muah
wow. now I also respect new york style as an art. you see the both pizzas came out totally different. the second one looked really sad but the screen one very beautiful.
Hi. I tested the recipe today. I almost cry. This is amazing. The best pizza I have ever tasted. Thank you so much for the best advice. If I ever travel to LA I will stop by your pizza restaurant and taste your pizza. Can't thank you enough. Best regards Thomas 😄
I made this last night for dinner, and wow. SO delicious and satisfying. Tasted pretty much just like what you'd get from a slice shop. I need practice getting the dough stretched out properly as it was my first time, but the flavours were great. Thanks, Vito!
I like this. I have a small electric oven I have used for years. I keep it in the garage. I like that you dont hassle with the peel but sometimes it's fun to impress your friends and family--ha. I was just comparing notes and your prep method assures me I've been on the right track. Thanks Caio!
Thanks Vito for inspiring me to make my first ever pizza! Your videos are fantastic I’m going to watch you a few more times and then have ago at the New York-Style Pizza! Cheers
Hiya Vito Wanted to tell you that I’m still making your New York-Style pizza recipe years later it tastes amazing! Myself and the family love our Vito pizza night thanks again much respect.
@@margaretburley3256 I launch at around 400C and then Tuen down to the lowest setting which is the bit between high and off on the Koda 12. The only bit of the recipe I change is to use a lot less yeast because I cold proof it for 48 hours and do around 3 hours at room temp so I only use 1 gram of instant dry yeast. 10 grams is far too much.
Tried your recipe, and it is PERFECT!!! Got three absolutely gorgeous and delicious pizzas out it! Will definitely make again!!! This the pizza dough I have been looking for, for a long time! Molto grazie!
@@taylorz9235 While you can use your dough after an hour or 2 of rising once its been kneaded, it will have more flavor, better texture and taste if you can then put the "risen" dough in the fridge to cold proof for at least 24 hours (up to 72). Then take the dough out 2 hours before you plan to use it and let it come back up to room temp and relax so to speak. Here's a good explanation I just copy/pasted for you: A few years ago very few people knew about this trick and most cookbooks provided recipes that treated pizza dough just like sandwich dough: mix, rise, shape, and bake. This made dough for pizza but, sadly, not for memorable pizza and, as our regular readers know, this site is all about shooting for great (i.e., memorable) pizza experiences. This little trick begs the questions, why make the dough so far ahead? Why does it make better pizza? If you haven’t asked these questions and are just taking my word for it, then I have failed you because another of our goals here is to explore how to cook, not just how to follow a recipe. What I mean is that ingredients have a certain functionality as well as having flavor, and the difference between a real cook and a recipe follower is that the former, after following recipes for awhile, develops an intuition about the functionality of ingredients so that you can cook without recipes because you know what the ingredient, or the technique, provides to the process. Sometimes, it just takes one piece of new information to trigger that aha moment in which everything becomes clear, as if for the first time. Making dough ahead of time is one of those pieces of information and I’m going to tell you why and, if you don’t already know what I’m about to say, this may change your baking ability forever: Flour consists of mostly starch, with some protein and a small amount of minerals and enzymes. Starch is, when push comes to shove, just sugar - that is, it consists of complex weaves of various sugar chains such as glucose, fructose, maltose, dextrose, and the like, that are so tightly woven together your tongue can’t access the sweetness, and bacteria and yeast can’t get to the sugars to ferment them. Fortunately, the amylase and diastase enzymes that also exist in the grain (and sometimes additional enzymes are added at the mill in the form of malted barley flour), act upon the starches and begin to break off some of the sugar chains, especially the glucose and maltose, and free them up for the micro-organisms to feed on, and also for our palates, and also for the oven to caramelize them when they bake. But it takes time for all of this to happen, at least 8 to 12 hours, so the refrigerator becomes our friend, slowing down the rate of fermentation so that the yeast (and, to a lesser extent, the bacteria) don’t digest all the newly available sugar threads but leave some behind for our tongues and for the oven. The colder the dough, the slower the rate of fermentation and also the enzyme activity. If we hit the balance point just right, by the time we bake the pizzas (and also breads, to which this technique can be applied, as I show in my book, “Artisan Breads Everyday“), we can produce the most beautiful golden crusts (caramelization of the sugars), and the sweetest, nuttiest tasting crusts due to the acidity created by the fermentation, and the deep roasting of the protein threads caused by the high heat, as well as the remaining sugar threads still remaining for our own pleasure. It’s all about hitting that balance and, fortunately, while it is science, it is not rocket science and most of the work is done for us by the use of refrigeration and letting the ingredients work it out for themselves. Source: www.fornobravo.com/pizzaquest/faq-2-why-do-we-make-the-dough-a-day-ahead/
Vito, I live near Cleveland, Ohio... you're an amazing person, man. I can FEEL the LOVE coming from you through the screen. I aspire to be like you. Largely because of YOU, I have started my own pizza company. I have never seen anyone who loves doing what you do more than you. Your passion for making the **perfect** pizza is not going unnoticed out here, believe me. "Soft.................. and CRAUN-chee." Love you, man. Thanks so much! ++++++++++++++++++++++++
delicious dough! i am so happy i found this video. moved from Ny (born and raised) to the south and was dying for a decent pizza. Now i can make my own... thank you!
Hi my Italian guy you’re the best because of you my wife loves me so much ! Could you make a video to show us how to make only 1 dough for the New York style pizza at home ? The same way you did for the napeolitan pizza ? Thank you so much keep teaching and entertaining us !
thank you! you are fantastic for giving us the wealth of knowledge to make these wonderful recipes! many blessings to you! Also i need one of those wooden vessels for mixing, do you sell them?
Alright I made it. The sauce was perfect loved it. But once again the 00 flour just doesn’t work for me. When I attempt to stretch it, it is a disaster. I somehow got it on the screen no way I could have gotten it to work on a peel. It was still good, but they were hideous to look at. And it seems the 00 never gets done. Going to try this again with the King Arthur Organic Bread Flour it is way more forgiving to this novice pizza maker.
I am in LOVE with pizza! I can't believe I just found your channel and your video is 2 years old. But that's okay, I am excited to see all your recipes. I have only started making my own dough recently. It's been ok but I was still searching for better recipes and now I've found your channel! I don't have a regular oven just a ninja food xl oven for now but I can make it work I think. I can't wait to try all your recipes and I'll start with this NY pizza (I was born and raised there :) so pizza is life to me) Thank you for this amazing channel!
Hi Vito , thanks for a great channel , our pizzas at now are better than the local pizza shops. Could you do a video on toppings , like what go on top of the cheese and what goes under ? Also , mince recipe for lasagne of beef mince pizza's. We call them Mexicana in OZ. Thanks again mate and keep the great shows rolling.
I'm no pro, but in the old days in Norway, we used to put the cheese on last. Do NOT do that, ever. The only stuff that go under the cheese is the tomato sauce, and possibly if you pre cooked anything, like minced meat. I've discovered that grated cheese is inferior to cheese cut into small cubes. Grated cheese can make sort of a lid too quickly, and if that happens, vapour cannot escape the base, making for a doughy experience. Last tips I have: If you use moist ingredients such as pineapple or sliced tomatoes, always squeeze the juice out before topping your pizza with such things. Also, less is more indeed. Everything should be sliced as thin as possible (mushrooms, peppers, ham, the works) and don't stack a ton of it. Leave some space for the dough to rise and cook.
Hey Vito! I Love your chanel and the work that you do :) just wanted to chime in about the measurements. I’m trying to recreate this dough as I write this. You said 1 teaspoon dry yeast or 10gr. 1 teaspoon is approx. 4gr. A tablespoon is around 20gr. So which is it? Also, I work with greasy yeast most of the time and still trying to wrap my head around the conversion from dry to fresh. Is this correct? Dry yeast * 3 = fresh yeast. All the best from Poland!
@@taylorz9235 I answered this the same question that you posted in the very top thread of this video. He left the dough out 3-4 hours, and THEN he put it in the fridge for 24 hours after. You didn’t pay attention to the video.
@@taylorz9235 He left the dough out for a few hours! You really just don’t know how to pay attention to a video, do you? Watch this video again between the timestamps of 9:00-9:45. You will see that you are _WRONG!_
@@anti-ethniccleansing465 lol exactly.... 3-4 hrs.. thank you for proving that i am right idiot... he says in other videos to sit out 1 hr or sometimes 30 minutes.
I can’t wait to make this! I love the cheese just like this- bubbly and a bit brown. Question: If I were to add toppings (like fennel sausage or pepperoni) how should I assemble it so the cheese still gets bubbly? Thank you for your video!
your should add fewer slices than you think you need. i would add at most 2 or 3 slices of pepperoni per slice of pizza, and make sure to add them very spaced out
I made this pretty much exactly as he showed us. My NY style pizza was absolutely the perfect size for home stone, JUST BARELY fit my 14" with tiny hangover. My wife's first comment was, "Hey honey, this has got a little crunchy to it." God bless you Vito. Doesn't matter if NY style is or is not sometimes crunchy. Vito wanted it crunchy and it was. Oh, btw, great flavor in the crust for only a 25 hr cold ferment. I've done them up to 5 days - this was still very very good!
For those playing at home, here's the recipe as I watched the video:
Ingredients for Dough
• 250 ml water
• 320 grams 00 flour
• 90 grams semolina rimacinata (adds a little crunch)
• 30 grams EVOO (I weighed this to be 10 grams per tablespoon, and in my trials, I'm not sure I could tell the difference without experimenting)
• 1 tsp salt
• 1 tsp dry yeast
• 1 tsp honey
Instructions
1. (If cooking the same day) Get your oven and stone up to 500° F, so kitchen oven can achieve this. At least one hour to get stone hot.
2. Mix water, oil, and yeast. Doesn't need to sit, just mix it well.
3. Add flour (Not semolina) and mix by hand into a consistent paste.
4. Add salt and mix. It should be very sticky.
5. Add honey and mix. This could be done with the water.
6. Add semolina and fold for like 15 minutes! If it's still sticky, add a little flour.
7. Once well mixed, make a ball, cover, and rest for 30 minutes.
8. Divide into 3 220 grams balls. Dust a sheet pan with flour, tuck the edges under, twist, tuck, nice ball. Rub with olive oil to prevent plastic cover from sticking. Cover for 3 to 5 hours, completely sealed. Once doubled (mine doubled on a summer day by 2 hours), use or refrigerate for 24 hours (to 5 days) for better flavor.
Ingredients Sauce
• San Marzano tomatoes, squish the juice out and put in mixing bowl. Roughly 6 or 7 tomatoes. (One 28 oz can worked for me)
• Healthy pinch of salt (taste your tomato mixture first, different producers have a different profile in my experience).
• Healthy pinch of sugar (same as with the salt, taste and adjust).
• Tablespoon or two of EVOO
Instructions
1. Add all ingredients to a bowl and mix by hand, crushing the tomatoes aggressively until mostly broken down. Don't need to spend a ton of time on this. (In my Bullet blender, 3 extremely short pulses was perfect. I like garlic so I added a smashed clove to the blend and gave it a day in the fridge, which was nice).
Assembly
• Shredded mozza
• Tablespoon of dried oregano (unless you added it to the sauce)
Use a very healthy amount of semolina and drop your dough ball on top. Cover the top surface with excess semolina. Press into a disk with one inch crust. Press, flip, press. If dough is dry enough, push semolina aside and continue shaping. You should end up with around 12 inch pie. The semolina in the dough makes it really strong so have at it.
2. Add dough to pizza screen or peal depending upon your setup (instructions below). Might need a little stretching to fit completely.
3. Add tomato sauce and spread.
4. Add a sh¡tload of mozza, not much sauce visible. Don't go entirely to the edge to avoid melting into the oven.
5. Sprinkle what looks to be tablespoon of dried oregano over the cheese.
Pizza screen instructions
No stone, drop this bad boy on the bottom rack. Watch for the cheese to bubble and remove.
Pizza stone instructions
Drop this bad boy on the stone, middle rack. Watch for the cheese to bubble, crust andcheese have nice color, and remove.
(In my Ooni Koda 16, I preheated on full flame for 45 minutes, then drop the flame to low. Launched fairly close to flames and watched for preferred browning on the crust, rotated 180 degrees and repeated. This crust seems to handle heat better than 00 flour alone.)
Omg thanks ❤️❤️
Thank you very much.
Here are sn extra 100 thumbs up! I can just copy this into my one note recipe collection thanks to you. You saved me so much time!
1 tsp, absolutely does not equal 10 grams so I’m not sure what to make of this. He messed up when he said it. Who knows what the actual recipe is
@@Payton77 Hmm, I'll omit the grams in my comment. Teaspoons seem more accurate.
Two thumbs up from a former pizza maker at 'At's A Pizza, in Burlington, Mt Vernon, and Sedro-Woolley Washington. I made 3 kinds of sauce, 3 kinds of dough balls. Regular, Garlicky, and a dessert dough. We had big double stacked gas ovens. I'm retired now at 85 and make pizza at home. Both on screens and stone. Viva La Pizza. The old man is still baking it !
I lived in Sedro-Woolley for like 2 years, an interesting small town for sure.
Awesome to read. 👍 😊
👍
Very nice😊
nice man!
This was my first video of Vito's. I did not want to invite anybody over because I was worried about how the pizza would turn out. I have never made a pizza before completely from scratch. Once I got the pizza out of the oven and I took my first bite, I was glad that I did not invite anybody. It was so good I did not want to share it with anyone. Thank you Vito for sharing your wisdom with us. I wish I had a shirt that advertised your name so I could wear it on motorcycle rides to advertise you here in Arizona. You have given me a passion for cooking pizzas for myself and for anyone who asks me to make them one. I always tell people about you Vito. If it was not for you, I would not be making pizzas for friends and clients. As long as they buy supplies, I make them A taste of New York!!
I worked for food services for 30 years, I worked in Italian restaurants to learn how to cook my favorite food, I made pizza for many years, I cooked on and off screen, love the video, and love Italian food! Thank you.
Thanks to your grandmother for passing down such a beautiful passion.
You did amazing.
There's nothing like a first. All the learning and watching and work and memories that go into it makes it a true labor of love...
A gift to yourself because of a gift from another. Just beautiful. Enjoy.
Thanks for sharing.
I only started making my own pizza dough a few months ago, and I've been absorbing info from so many sources. But Vito is the Pizza Whisperer. I've learned so much from these videos. You are the BEST.
Same here. I believe he is the real deal
how do you make sauce for pizza like la scala in commack, ny, any recipes? thanks
Can you share other good sources you find? UA-cam channel, blog etc.
@@emre.cakmak a real good person for a more homemade style is Adam Raguesea
@@daquavious8011 thanks for advice. I followed him.
I've been making Pizza at home every Friday night since covid hit.
Watching your videos has turned me into the Pizza king at my home! My family couldn't be any happier!! Thank you Vito!!
covid, what's that?
@@stowlicters8362 It's a type of bird, very friendly and smart
I think that this is the most professional teaching of how to make a delicious pizza. I would go out and buy pizzas and then I start making some home with the shells from the supermarket but I wanna make it like this. This guy is simply the best! I’m glad he’s on UA-cam I enjoy these videos of his his pizza looks the best😊
My husband and I made this last night and it turned out amazingly delicious. Literally the smoothest, softest dough of any kind we've ever made! Thank you for the awesome recipe!
Hi, what did you set your oven at and for how long?
@@christinethompson4018 500°F. We pre-baked the crust for about 3 minutes, watching it closely till we saw just a little bit of light brown spots. Then pulled it out, put on sauce and toppings, and baked for about 5 more minutes, again watching closely till the cheese was melted and had just a little bit of brown spots on top. Also, it's very important to follow his advice and let the dough rest in the fridge overnight, it really does make a huge difference in flavor, the difference between good and AMAZING. And one more thing, if your crust turns out having big bubbles, with the next crust poke it with a toothpick all over.
@@gingermclark Thank-you so much for answering!
I will follow your advice🙂
This was the first time I tried making a pizza from scratch and wow! Much better than I thought it would turn out. The flavor of the sauce and cheese is very good, nailing the dough is probably the hardest part but it is better than most usual restaurants
Same experience, getting the dough shaped right was my hardest challenge. The flavor is way better than most regular pizza places
How many grams of yeast did u use?
My father and I tried this recipe over the past two days for our family. Let me tell you it was delicious! The semolina made a whole difference the texture was spectacular. Everyone loved it, even my sister who's pretty picky haha. Thank you so much Vito!!!
Takk!
I have a feeling this was not your first NY style pizza. I have been making pizzas for thirty plus years. Your crust was perfect. What a "first " pizza!!
Guy knows how to make pizza. What can we say.
Actually he said that it was his first time making New York style pizza at home. Definitely not his first time making that pizza!
@@michaelpolete9894 he said home n business. But what you mean is. He said first time making a New York style pizza. That does not mean he hasn't cooked it before. And I am pretty sure he must have done 1 or trials while making this video.
@@-RockOn- As neapolitan pizza is way harder to make, i believe him when saying this was his first time New York Style. If you made >1000 neapolitan Pizzas in your Life you can make NY-Style in your sleep for sure.
@@Spontanika Yeah. That's exactly what I meant to say.
Tried this recipe over the weekend. I've been using a Neapolitan style recipe that I love but wanted to try something a little different. The addition of the semolina adds a nice crunch and texture, not to mention depth of flavor. My new favorite recipe. Vito is the best!
Went to his shop in LA provo was one of the best pizzas I've ever had. Super nice guy too love that place
I'll be sure to visit the next time I'm there.
It’s 5:44am and now I want to start cooking pizza. It looks beautiful, thank you for sharing!! Thank You for having this channel as well.
Wow. I've been making pizza my whole life. I rate that a 10/10 absolutely beautiful NY style pizza.
I've tried since lockdown in March to make the perfect pizza. After months of experimenting and learning - I then tried what I know with your recipe. PERFECTION! Grazie!
This is such a great recipe. I made it over the last two days and have enough left over to freeze for next weekend. It tasted like restaurant pizza. Can't recommend highly enough. I didn't have the fine semolina flour so just blitzed some semolina in a food processor and the pizza still turned out great.
I am going to try this recipe since you said that you made it. Waiting for my pizza stone to come in the mail and going to use my weber charcoal grill to cook the pizza. Our friend did it and it was so good but they got their ingredients from a Italian store that is over a hour drive from us.
Did you use a pizza box? What does that do vs. just mixing the ingredients in a glass bowl? Thank you!
@@sallyhu5028I just mixed mine in a wooden bowl and it was fine 👍
the remachinata semolina is just regular semolina flour that is mille several time to make it fine. So you , in fact, made it "remachinata"!
Thank you very much Vito. I followed your recipe and method exactly except I used my Kitchenaid mixer to mix and need the dough for 15 mins. Left the dough in the fridge for 24 hrs and made the pizza the next day. I was able to roll this dough out first with my hands and then the rilling pin to get it super thin like an ⅛ of an inch without the dough falling apart. I put the pizza on a metal perforated sheet and cooked it on my bbq at 600 deg and it came out perfect and the crust was crispy. My family loved it. This is now my go to pizza.
I can’t stop watching your videos Vito!!! Your enthusiasm is so contagious that I’ve made the last 4 pizzas we have eaten. Now I need to learn NY style! Thanks for all the knowledge you share, grazie! Ciao ciao Vito!
I’m making this NY style dough today for pizza tomorrow night. It will have about 30 hours in the fridge. Loved how the dough came together; really sticky at first but really nice and smooth after about 12 minutes of kneading. I’m very optimistic about the pizza!
I'm glad you showed the difference between the stone and screen. I've never made the dough before. But as soon as my pizza stone arrives I'm going to try it. My Italian grandparents will be proud. Thank you! 😊
My girl and i followed your steps and we can tell you this has been by far the best pizza we ever made. Supporting you all the way from Guyana 🇬🇾.
You have a very nice energy. I live in France, been to Italy several times, I love la dolce vita ways of Italians.
You put that pizza on that screen like a magician! You’re talents are awesome, Maestro!
im born and raised in nyc...THATS a good lookin pizza.
why keep dough out for 30 mins instead of 2 hrs like other pizza doughs? same with the others you say to keep out for 24 hrs or 3 days?
The length of time is about developing the sourdough flavors... I think he used cold dough because there was no bubbles. Also--salt kills yeast.
@@kidjeff4304 What planet do you live on?
@@taylorz9235 I think you missed the part that came later.
@Adrian G I would have to agree.
I thoroughly enjoy your enthusiasm... Made 2 tonight. So delicious! Thank you for this recipe
true, he's got great energy
This is the kinda pizza a ninja turtle would eat!
No, they allways ordered sumthin like "whipped cream and marsmallow stuffed pizza" @Ninja Pizzeria in the 90s animated series :DD
and fittingly they'd consume it at the bottom of a sewer
Fittingly they ordered dominoes for their pizza.... MAMA MIAAA.!!!
I am a ninja turtle
It s bcz of these freaking turtles I couldn t stop eating pizza anymore till this day 41 years old and crazy of pizza and seriously stepping up my Pizza game with Vito!
To be honest Vito, after 56 years eating pizza from my mother’s kitchen, the Bronx pizza places and then Long Island, I never saw them cooked on a screen before. Only the floor of the oven or stones. But I will try your recipe for this bc I missed it years ago. ❤😊 I hope your wife and kids are well. Ciao!
I'm from New York, NJ area all my life, Some places make pizza
with the screen, but it's not all that common. This is not what I call New York pizza. I'm sure it's delicious, but it's not the typical New York style pizza.
He's funny, talented and humble ..
Thanks for those recipes.
Love from Asia.!
Outstanding, I love Italian food and your style is amazing, thank you!!!
Such a breath of fresh air to see someone who presents so well cheers
Thank you Vito! 40 years ago, I got to experience NY pizza - there is nothing like it in the world! Your dough recipe and methodologies are spot on! I now make my pizza in-house, and it always reminds me of NY! Thank you!
Looks great! LOVE this channel...UA-cam don't you DARE allow it to be shut down or reduced.
I made this today…well, actually I quadrupled the recipe as I was hosting pizza making day at our house with 12 family members. WOW! Is all I can say. So good. The crunch, the flavor. Everyone raved and asked for the dough recipe. Thank you!!
Nothing better than homemade pizza. I used to make it all the time. I'd make a regular cheese pizza and a white pizza for variety 😋 🍕🍕🍕💖
Absolutely great I remember watching them do this in Ny
Hello from Russia, now your recipe is in my family. Thank you for such a masterpiece
See, he is smart and waits for the pizza to cool down. I always forget that step! Look amazing...2thumbs up!!
I am an Afghan and I love your cooking🥰🥰🇦🇫🇦🇫
"the goal here is, to make it, and remember the past" --perfetto
Thank you chef!! I'm attempting my first homemade pizza later today, I prepped everything last night. It will be my steels maiden voyage. Wish me luck,I seriously can't wait ❣❣❣
I have made this dough many times. It is a really fantastic dough and my family really loves it. Kudos my friend. Yiasou, Ciao!
Having a pizza stone or fire bricks in a home oven really helps keep even temps, even if you're not cooking directly on it. I really need to try the screen method, much easier for those of us that don't have a pizza peel. Thanks!
I lived in Brooklyn New York for 40 + years, Never did I eat a pizza cooked on the screened pan , Pizza was always cooked in the pizza oven without a pan. The pizza looked delicious👍🏼
They do taste better without the screen, 500 degrees is going affect aluminum steel combined with the pizza, Detail details details.....pro pizzazerias shops do not use a screen
The screen is training wheels for someone who can't toss the dough its a cheat like his stewed tomatoes for sauce.
@@philyjack190 Oh okay, good to know. 😊
@@philyjack190 Working with a pizza peel is tricky. It's that big spatula-like tool that they use to slide the pizza into the oven. I've had many a pizzas stick to the peel over the years when attempting the slide. It makes a mess.
Looks like you hired a camera person. Nice close ups and overhead shots. Looks very professional!
That’s what I did glad you noticed! And I was able to do this only thanks to all of your donations here in UA-cam
@@vitoiacopelli bravissimo
@@vitoiacopelli here, take my likes sir. Salute from Brazil
Ma che cazz
Yeah hired the ghost of Stanley Kubrick for this one
Bravo, magnificent! Yes, today I watched one of your videos, and I went out to buy the 00 Flour, and tried your recipe and it was the best I've ever made! However, I just felt that it could have been better, and guess what....I needed to develop the gluten better. So, tomorrow I will make another batch of dough, and follow this video completely. I made your sauce this morning by cooking the plum tomatoes and then peeling them, but now I will try the canned tomatoes to see what I like better. YOU, are amazing, and so fun to watch and listen to. Thank you for all the information that you've shared...I enjoyed the aroma in my home today....I guess, perhaps you could say it was being in New York. God bless you and your precious family....stay well and keep making videos...
what did you like better??
This guy knows his Pizza 👍🏽
I watched this while eating a Domino's pizza...threw it away at the end and cried a little 😂😂😂
I tried a Brooklyn style Domino's thinking it would be better than their other crusts maybe was a 3.7 some frozen pizzas can score that high.
Tttttt
Awww!! I've had great pizzas at Domino's, but you really have to request they make it a certain way and it's anything but cheap!
@@TheD2D21 not in the UK buddy...they are awful 😂
@@randyschwaggins I hear ya, I'm in Mexico and they truly are awful.
Thanks for the great video and recipe. This one will turn out great.
After doing the Napolitana I wanted to do NY pizza, its easier to do for friends at home.
Keep up the good work 🇵🇹
Vito - Bellissima. That's the way to do it -- no cheddar, no BBQ chicken, and no pineapple!
I wanna piece of that pie!
I was here 2-3 years ago, and already left a 👍🏼, so I can't do it again, upstairs, but I'll leave it here -- 👍🏼👍🏼👍🏼 . Thank you and viva Italiano. God bless you all and keep you safe. 🇺🇲🧙🏼♂️💙
You’re the best Vito, i like that you do all type of pizza. And in every pizza you do you always give your personal touch. I am from Guatemala and i love your videos keep going maestro!
Been making pizzas for years playing around with different recipes, thought I had it nailed but your vids have completely changed how I do things. Doing things the neopolitan way now, simple and slow, not looking back so much better, thanks for all the help and keep up the great work!
Yes, but don't give up on NY style. When it's done right, it's incredible. This particular video is not a real NY style pizza. The crust is too thin, it's overcooked, etc.
@@tsicby Cheers Johnny, I enjoy mixing things up anyway up so will give it a few trys, all pizza is good pizza at the end of the day.
I love this guys videos. I try to watch every one that comes out. He's very thorough with his instructions and being animated helps too. Keep up the good work dude!!!!!!
Gotta say I keep finding new videos to help me out. Been watching Vito for a couple years now. Been making average pies in my home oven but recently got the Ooni Volt 12. Great to see a pizza screen used in this video as that is what I use too. Thanks for the video as always Vito! You've given more ideas to build from. Though being from Boston, Id call this a Boston style. :-)
Loved this video!!!! i have been making home pizza for years and i learned a lot tonight watching you. i have always used the stone but will try the mesh rack for sure. I wish you would tell us measurements like teaspoons, cups, etc for us that were taught with grams etc. :) can't wait to try your method of dough recipe and baking... thank you!
Cup sizes vary depending where you are in the world. Between US and UK, there's a difference of about 30 grams. So work out the difference for this recipe and you' ll see its quite a bit.
Measurements with an accurate digital scale is the way to go. I have 3 sets of measuring cups and teaspons and tested them with my accurate .00 gr digital scale. Results: none of them weighed the same and some varied by as much as 1.3 grams.
We just got the double stack version of that oven at work. Lots of issues already... good looking pizza.
commercial appliances built these days are like the consumer stuff. Built to break down so these guys can make money off proprietary maitenance. Im telling you, you gotta find the things built in the 90s or something. If they still work today, you can count on them for at lesat 10 more
Hes the 1st person ever that I've ever heard get happily excited at the sight of New York smells
Haha right to much perfume then it washed away and its shit piss puke and garbage....or the body oder yuck that place stinks hahaha
.but super good food and drugs are easy to find ...i love to see what lady liberty has on under that dress muah
@@mshizen7381 U can thank Big Bird Deblasio for destroying NYC
wow. now I also respect new york style as an art. you see the both pizzas came out totally different. the second one looked really sad but the screen one very beautiful.
Hi. I tested the recipe today. I almost cry. This is amazing. The best pizza I have ever tasted. Thank you so much for the best advice.
If I ever travel to LA I will stop by your pizza restaurant and taste your pizza. Can't thank you enough. Best regards Thomas 😄
IKR? Me too!! Love it!!
I made this last night for dinner, and wow. SO delicious and satisfying. Tasted pretty much just like what you'd get from a slice shop. I need practice getting the dough stretched out properly as it was my first time, but the flavours were great. Thanks, Vito!
I have opened my own pizzaeria in Kazakhstan after watching your videos! Gracio for everything!
I like this. I have a small electric oven I have used for years. I keep it in the garage. I like that you dont hassle with the peel but sometimes it's fun to impress your friends and family--ha. I was just comparing notes and your prep method assures me I've been on the right track. Thanks Caio!
Thanks Vito for inspiring me to make my first ever pizza! Your videos are fantastic I’m going to watch you a few more times and then have ago at the New York-Style Pizza! Cheers
👏
Hiya Vito
Wanted to tell you that I’m still making your
New York-Style pizza recipe years later it tastes amazing!
Myself and the family love our Vito pizza night thanks again much respect.
I tried this one on my Ooni tonight and it was lovely. Thanks Vito! 👌🏻
What temp on the OONI?
@@margaretburley3256 I launch at around 400C and then Tuen down to the lowest setting which is the bit between high and off on the Koda 12. The only bit of the recipe I change is to use a lot less yeast because I cold proof it for 48 hours and do around 3 hours at room temp so I only use 1 gram of instant dry yeast. 10 grams is far too much.
@@Robster6480 Thanks!
"If you think it's good, leave a thumbs up!"
"If you think it's bad, leave a thumbs up!"
You are the man Vito! I'm glad I found your channel!
Either wise, it's a gonna be prefect!
Vito! This is the pizza dough recipe I have been searching for my whole life- thank you!!!
Tried your recipe, and it is PERFECT!!! Got three absolutely gorgeous and delicious pizzas out it! Will definitely make again!!! This the pizza dough I have been looking for, for a long time! Molto grazie!
I can’t see this man and not smile
God Is In The Details just like you can’t stop laughing when you watch RISITAS
Fantastic guy, I like his energy. Looks very nice pizza, love NY style thin pizza. Thank you 👍🤩🤓
why keep dough out for 30 mins instead of 2 hrs like other pizza doughs? same with the others you say to keep out for 24 hrs or 3 days?
@@taylorz9235 While you can use your dough after an hour or 2 of rising once its been kneaded, it will have more flavor, better texture and taste if you can then put the "risen" dough in the fridge to cold proof for at least 24 hours (up to 72). Then take the dough out 2 hours before you plan to use it and let it come back up to room temp and relax so to speak.
Here's a good explanation I just copy/pasted for you:
A few years ago very few people knew about this trick and most cookbooks provided recipes that treated pizza dough just like sandwich dough: mix, rise, shape, and bake. This made dough for pizza but, sadly, not for memorable pizza and, as our regular readers know, this site is all about shooting for great (i.e., memorable) pizza experiences.
This little trick begs the questions, why make the dough so far ahead? Why does it make better pizza? If you haven’t asked these questions and are just taking my word for it, then I have failed you because another of our goals here is to explore how to cook, not just how to follow a recipe. What I mean is that ingredients have a certain functionality as well as having flavor, and the difference between a real cook and a recipe follower is that the former, after following recipes for awhile, develops an intuition about the functionality of ingredients so that you can cook without recipes because you know what the ingredient, or the technique, provides to the process. Sometimes, it just takes one piece of new information to trigger that aha moment in which everything becomes clear, as if for the first time. Making dough ahead of time is one of those pieces of information and I’m going to tell you why and, if you don’t already know what I’m about to say, this may change your baking ability forever:
Flour consists of mostly starch, with some protein and a small amount of minerals and enzymes. Starch is, when push comes to shove, just sugar - that is, it consists of complex weaves of various sugar chains such as glucose, fructose, maltose, dextrose, and the like, that are so tightly woven together your tongue can’t access the sweetness, and bacteria and yeast can’t get to the sugars to ferment them. Fortunately, the amylase and diastase enzymes that also exist in the grain (and sometimes additional enzymes are added at the mill in the form of malted barley flour), act upon the starches and begin to break off some of the sugar chains, especially the glucose and maltose, and free them up for the micro-organisms to feed on, and also for our palates, and also for the oven to caramelize them when they bake. But it takes time for all of this to happen, at least 8 to 12 hours, so the refrigerator becomes our friend, slowing down the rate of fermentation so that the yeast (and, to a lesser extent, the bacteria) don’t digest all the newly available sugar threads but leave some behind for our tongues and for the oven. The colder the dough, the slower the rate of fermentation and also the enzyme activity. If we hit the balance point just right, by the time we bake the pizzas (and also breads, to which this technique can be applied, as I show in my book, “Artisan Breads Everyday“), we can produce the most beautiful golden crusts (caramelization of the sugars), and the sweetest, nuttiest tasting crusts due to the acidity created by the fermentation, and the deep roasting of the protein threads caused by the high heat, as well as the remaining sugar threads still remaining for our own pleasure. It’s all about hitting that balance and, fortunately, while it is science, it is not rocket science and most of the work is done for us by the use of refrigeration and letting the ingredients work it out for themselves.
Source: www.fornobravo.com/pizzaquest/faq-2-why-do-we-make-the-dough-a-day-ahead/
Amazing. He is the king of every pizza style. I would like to see him try and recreate the classic microwave style pizza next
Vito, I live near Cleveland, Ohio... you're an amazing person, man. I can FEEL the LOVE coming from you through the screen. I aspire to be like you. Largely because of YOU, I have started my own pizza company. I have never seen anyone who loves doing what you do more than you. Your passion for making the **perfect** pizza is not going unnoticed out here, believe me. "Soft.................. and CRAUN-chee." Love you, man. Thanks so much! ++++++++++++++++++++++++
Your pizza sucks.
Feel the same about Vito,All the best with your business btw!
OMG Excellent recipe!!!.. I made it today and it was delicious!!! 😍😍😍🍕🍕🍕🍕💣💣💣
Made my crust today...I'll make the pies tomorrow.
delicious dough! i am so happy i found this video. moved from Ny (born and raised) to the south and was dying for a decent pizza. Now i can make my own... thank you!
Vito, you are a very gifted and talented chef🍕😄🙌💕!!!
Hi my Italian guy you’re the best because of you my wife loves me so much ! Could you make a video to show us how to make only 1 dough for the New York style pizza at home ? The same way you did for the napeolitan pizza ? Thank you so much keep teaching and entertaining us !
I made it for the first time ever what you think? Leave a comment 👇
I have question, i know you are a pizza channel but a lassanga grand mother style would be amazing!
Going to try it this weekend. Thanks Vito. What happens if you put the screened pizza on top of the stone?
thank you! you are fantastic for giving us the wealth of knowledge to make these wonderful recipes! many blessings to you!
Also i need one of those wooden vessels for mixing, do you sell them?
Alright I made it. The sauce was perfect loved it. But once again the 00 flour just doesn’t work for me. When I attempt to stretch it, it is a disaster. I somehow got it on the screen no way I could have gotten it to work on a peel. It was still good, but they were hideous to look at. And it seems the 00 never gets done. Going to try this again with the King Arthur Organic Bread Flour it is way more forgiving to this novice pizza maker.
Thomas DeJacimo thanks I’ll try it.
Thank you very much , for this great recipe!
Many greetings from Regensburg, Germany
I love this guy, he puts so much energy on it! makes me feel am in GTA IV... Hey Nico, lets eat some Pizza!
Nico wasn’t Italian but I get it lol
And after pizza, a couple of rounds of bowling lol
Omg, how i miss new York style pizza! Been living in Chicago 27 years.
I am in LOVE with pizza! I can't believe I just found your channel and your video is 2 years old. But that's okay, I am excited to see all your recipes. I have only started making my own dough recently. It's been ok but I was still searching for better recipes and now I've found your channel! I don't have a regular oven just a ninja food xl oven for now but I can make it work I think. I can't wait to try all your recipes and I'll start with this NY pizza (I was born and raised there :) so pizza is life to me) Thank you for this amazing channel!
Thank you for a wonderful recipe. I bought my first screen today!
The dedication ,the hard work you put in is amazing love your channel
Hi Vito , thanks for a great channel , our pizzas at now are better than the local pizza shops. Could you do a video on toppings , like what go on top of the cheese and what goes under ? Also , mince recipe for lasagne of beef mince pizza's. We call them Mexicana in OZ. Thanks again mate and keep the great shows rolling.
I'm no pro, but in the old days in Norway, we used to put the cheese on last. Do NOT do that, ever. The only stuff that go under the cheese is the tomato sauce, and possibly if you pre cooked anything, like minced meat. I've discovered that grated cheese is inferior to cheese cut into small cubes. Grated cheese can make sort of a lid too quickly, and if that happens, vapour cannot escape the base, making for a doughy experience. Last tips I have: If you use moist ingredients such as pineapple or sliced tomatoes, always squeeze the juice out before topping your pizza with such things. Also, less is more indeed. Everything should be sliced as thin as possible (mushrooms, peppers, ham, the works) and don't stack a ton of it. Leave some space for the dough to rise and cook.
@@asbjrnfossmo1589 Thank you for your advice , I will use it on our next pizza night and appreciate your response !👍
Hey Vito! I Love your chanel and the work that you do :) just wanted to chime in about the measurements. I’m trying to recreate this dough as I write this. You said 1 teaspoon dry yeast or 10gr. 1 teaspoon is approx. 4gr. A tablespoon is around 20gr. So which is it? Also, I work with greasy yeast most of the time and still trying to wrap my head around the conversion from dry to fresh. Is this correct? Dry yeast * 3 = fresh yeast. All the best from Poland!
I've tried many recipes - his poolish and technique the very best w/ out undo effort
I know exactly what I'm doing this weekend.
Looks
FABTASTICO!
why keep dough out for 30 mins instead of 2 hrs like other pizza doughs? same with the others you say to keep out for 24 hrs or 3 days?
@@taylorz9235
I answered this the same question that you posted in the very top thread of this video. He left the dough out 3-4 hours, and THEN he put it in the fridge for 24 hours after. You didn’t pay attention to the video.
@@anti-ethniccleansing465 what? everybody leaves the dough out for few hrs then puts it in fridge
@@taylorz9235
He left the dough out for a few hours! You really just don’t know how to pay attention to a video, do you? Watch this video again between the timestamps of 9:00-9:45. You will see that you are _WRONG!_
@@anti-ethniccleansing465 lol exactly.... 3-4 hrs.. thank you for proving that i am right idiot... he says in other videos to sit out 1 hr or sometimes 30 minutes.
i have watched this at least 8 times during lockdown
Just passed you brah.
So, have you made a pizza yet?
I can’t wait to make this! I love the cheese just like this- bubbly and a bit brown. Question: If I were to add toppings (like fennel sausage or pepperoni) how should I assemble it so the cheese still gets bubbly? Thank you for your video!
your should add fewer slices than you think you need. i would add at most 2 or 3 slices of pepperoni per slice of pizza, and make sure to add them very spaced out
This recipe is perfect! You have to use exactly what he says. Thank you Vito for sharing!
Awesome job Vito, I've really been enjoying this pizza. I use a stone on my outside grill, works fantastic.
Great video! love your energy, i've been trying to achieve this kind of pizza, good thing I found this video, you got a new subscriber!
I'm gonna try this when I have time..looks delicious! Csnt wait! Pizza my favorite!! Thank you very much!!🙂
Pizza is delicious ...I have made it ....and this is the best recepie I have ever tried...so
proud of mysrlf and so thankfull to you
I made this pretty much exactly as he showed us. My NY style pizza was absolutely the perfect size for home stone, JUST BARELY fit my 14" with tiny hangover. My wife's first comment was, "Hey honey, this has got a little crunchy to it." God bless you Vito. Doesn't matter if NY style is or is not sometimes crunchy. Vito wanted it crunchy and it was. Oh, btw, great flavor in the crust for only a 25 hr cold ferment. I've done them up to 5 days - this was still very very good!
I'm not hungry but you still make my mouth water and now I want pizza.
Love your energy, passion and of course your pizza
Getting ready to make this pizza for tomorrow in my home oven with a screen. Thanks for great instructions.
I AM SOOOOO HOMESICK FOR NYC PIZZA!!!! You are my hero right now!!! 🥺😍🤤