I just bought the ingredients and made the sauce and dough for the original recipe, I'm not joking like 15 minutes ago I put it in the fridge. Could you have uploaded this an hour ago? lol
@@aragusea I know the recipe you posted will turn out fine since it's still a great pizza recipe, but... new pizza. Also, You said here you used a piece of cardboard in college, what other products could I use? Like a cookie sheet? I don't have a pizza peel since I have never made pizza at home before
I've had this video saved since I was still in college and living with my parents. I never got a chance to make it. Now that I'm living in my own place, I gotta say, this was what I was most excited for. My friends were pleasantly surprised, and I am so thankful for this video. Thank you for a great evening of homemade pizza!
Used to order a dominos every week, this inspired me to make my own pizza and saved me $500 a year. Also helped me lose 20 pounds. Can’t thank you enough Adam :)
Can’t believe this video only got uploaded 3 years ago, feels like I’ve been following this recipe for much longer. I don’t know how many people I’ve sent this video to but everyone who’s followed this recipe had nothing but amazing things to say with how the dough turns out beyond delicious EVERY TIME so thank you Adam :). Making a batch for my family as I’m writing this ❤️
I live on a military base overseas where the only pizza we get is frozen or a gross bowling alley type pizza from the base restaurant. I ordered a pizza steel and followed your recipe and it is a new favorite, which is often requested, by our friends here on island! So glad I found this recipe!!
@@jonathanfields4ever yes but if youtube can't support itself through one ad to keep severs up then how will the creator make money if noone can watch video to get ads?
General Chris Gaming I mean... no one outside Google really knows how profitable UA-cam actually is, but it was estimated to have made $25B in revenue in 2018. I get what you’re saying, but it feels a bit boot-licky to me. If you’re fine with the extra ads, that’s great. I am not.
@@jonathanfields4ever yes and yiur right but remember youtube must of blown up 2019 due to place like indea finally having a service provider offering internet at a affordable price. Which mean over a billion more people got internet. That's pretty huge and now imagine all the new youtube who might of blown up on that area bec they got internet
Personally I like that he does experiments (like the various cheeses, the stone vs steel, and the age of the pizza bread) and he justifies/explains the purpose behind every choice. I feel like I'm learning as opposed to just following a script.
I dunno he kinda seems too bitchmade and acts like the people using his recipes can’t do anything too hard or messy. It’s a bit annoying. Mild inconvenience doesn’t really matter that much, bro
@joshuastefanick4806 to be fair he did say you can use a higher protein flour, he just used something readily available at a store. What flour are you personally using? I've been using bread flour with this recipe for months, and whilst it's good. It's not quite pizzeria quality I definitely am at the point of wanting too experiment with some diff flours.
So I stumbled upon this and just wanted to say 'thank you'... We live out in the country and no one delivers here. I've tried pizza dough from the store, from a can, and frozen. They all suck... I tried this recipe, and it is now our family 'pizza night'. Thank you for sharing this, the crust is excellent!
a tip from an italian: you can use fresh mozzarella after it has been drained overnight in a colander and it's the same as low moisture mozzarella but maybe with a bit more flavour
Just a little reminder... make sure your oven is cleaned before baking pizza on high temperatures. I failed to clean old residues and the high temperatures caused horrible smoke. I couldn't even bake the pizza before the smoke started which was about 15 mins of preheating the stone. We had to order pizza!!! LoL I was so upset because we were ready for homemade instead of restaurant pizza. I've definitely learned my lesson. I hope this tip helps anyone before the same mistake is made.
thank you for passing on the knowledge and saving some poor souls from running into that situation! I know I would be devastated if I've been anticipating homemade pizza the whole week just to end up settling for store bought
I worked at a Pizza place in college many, many moons ago. The owner always made the dough when we weren’t there. A ex-heroin addict that worked there showed me how to do everything else (gotta love the food service industry 😂). I’ve tried so many times to make pizza but the dough was never right. You just upped my game! This was the missing piece. You have my utmost thanks! My son just said my pizza was the best he’s ever had! Thanks so much!
@Tonysopranoyafinook Why are you shaming someone for being an ex fast food worker? We can't all be trust fund babies. How do you define virtue signalling, and why does this qualify? It seems perfectly normal to casually mention your children. It seems like you're putting a lot of negativity out in the world. Do you need someone to talk to?
Hey Adam, I don't know if you'll see this, but I wanted to say thank you. I finally followed your recipe today. Honestly, my eyes swelled up as I was tossing the dough and it all started coming together with the sauce, cheese, pepperoni, and corn meal. And then it cooked so beautifully on the steel plate. I haven’t felt proud of myself for accomplishing something new in my life for a while and this was a personal win for me. Thank you for sharing this amazing recipe. You made a difference in my life today! 2m
Amazing man! You are an example to many. I you feel overwhelmed, make yourself a damn good pizza and reward yourself for that accomplishment, and making something extraordinary. These small things really do build up confidence. Cheers to you, friend!
I usually found that most of the recipes I find on the internet don't give any of the reasons of why do you add something, and what I love the most about your videos is that all of the ingredients that you are adding you explain the why's, and that makes so much easier to fine tune if you are searching for a slightly different flavor/texture. So much thank you for all your videos.
It's so much better for any use of low moisture Mozzarella! (Tip: use it in burritos/quesadillas instead of "Mexican blend" and enjoy that savory, melty, stretchy goodness).
Just wanted to jump on this video to say that this is BY FAR the best pizza crust I have ever made. I did my own sauce (similar), and made a meat pizza and a margherita pizza with fresh basil, tomato and wet mozz. The crust shines with the margherita due to only using olive oil, salt and pepper as the base. Thank you for sharing this recipe with the world!
kkkkkkk i want pizza, hopefully my grandma have yeast in her pantry :( i came to help her go to the kinesiologist 3 days before they announced quarantine and now i got stuck in a different city with all flights cancelled :(
@@abelbanko5619 if you still need help, I’d suggest using the 5 cups of BREAD FLOUR then add the rest of the ingredients and add flour so it stays workable and sit there and work the dough for 10-15 min it’s hard work but eventually it should come together.
@@frostywolf8670 I've used 5 to even 6 cups of bread flour, in a stand mixer, and it just never comes together. Its just too much hydration, 88% is too high for a workable dough. Maybe "adding flour until it comes together" means adding another 250 grams
@@abelbanko5619 definitely. Even at home oven temps you don’t really want to go above about 70% hydration for this style because you’ll lose the chew and crisp in the crust
"It is no more, it has expired, it has ceased to be!" >compliments UK on our roast potatoes >tries to convert to metric system >gives UK-available alternatives to US-specific ingredients >starts quoting classic Monty Python sketches What's your address so I can send you your honorary teapot and pack of crumpets?
Adam Ragusea: "I refuse to use a stand mixer in my videos because they're expensive and I don't want people to think they need something expensive to make good food." Joshua Weissman: "Alright guys this recipe is insanely easy. So first take out your fermentation station..."
I love Adam foregoing his high end kitchen tools (stand mixer/food processor) in recent videos. It honestly makes me angry and bitter seeing Joshua Weissman/Binging With Babish/Tasty pull out their super expensive tools and gadgets and say "Anyone can make this recipe :P" (except if you don't got money)
@@DylanBelievesInTheNet fax, I used to be bummed because I don't have a 300 dollar stand mixer, it certainly helps, but I like Adam. I think he's the best for home cooking. He'll always show the easy route, minimize dishes too. He shows to not believe everything
@@DylanBelievesInTheNet In his pizza dough basics video, Babish gives a few accessible kneading alternatives to stand mixer ua-cam.com/video/n1O3uHPCOLA/v-deo.html&ab_channel=BabishCulinaryUniverse
@buriedxinblack I'll forgive Andrew here because often times he's doing for fun and spectacle. If you want your practical stuff, that's what Basics with Babish.
Hi Adam, thanks for this great recipe. I am from Northern Ireland and it's hard to find decent tinned tomatoes. I added a couple of squeezes of MUTTI Double Concentrate Tomato Puree and half a spoonful extra of sugar for the tomato topping. Before I added that, the tomatoes tasted okay but after I added Mutti Puree, it really lifted it and gave a real depth to the tomato taste. Brilliant pizza recipe. Thanks again.
Holy hell I have just realized that original New York Style Pizza at home was one year ago And since I'm drinking today (I've just passed very, very important exam at college) I'll make sure to raise one for you, Adam. Off to a next year of great videos!
1:26 This yeast is no more! He has ceased to be! He’s expired and gone to meet his maker! He’s a stiff! Bereft of life, he rests in peace! If you hadn't dropped him into the water he’d be pushing up the daisies! His metabolic processes are now history! He’s kicked the bucket, he’s shuffled off his mortal coil, run down the curtain and joined the bleedin' choir invisible!! THIS IS AN EX-YEAST!!
For anybody that only has fresh mozzarella available: you can shred the ball into very tiny pieces and then put them onto a towel and squeeze all of the moisture out of the mozzarella (and then I leave it to dry for an hour or two on the towel, that’s optional tho). That way the pieces of mozzarella are dry and you can distribute them evenly over the entire pizza, I used this method when making this kind of pizza. It works just as well as the low moisture mozzarella!
@@s1l3nt45 maybe add neutral vinegar or something to the sauce to compensate? It probably doesn't particularly matter where that sharpness comes from since it's all going into your mouth at the same time, unless you're one of those monsters who picks the cheese off.
I’ve been using your recipe for about 3 months now and I’ve finally got my technique farther than I thought I’d ever get. Still have a ways to go but I’m loving the home pizza making journey. My biggest underestimate that I have made so far is the importance of the shaping, once I got that down I was able to get the final pizza shape the way I wanted it. I use a stone and am able to get a crisp, brown crust. I’ll get a steel one day when the prices come down
My goodness. Just tried this at home. Tasted just like a pizza near my house. I always paid 20$ for a large pizza delivered. I guess I just can cook this myself for like what, 3$+little labor for a pizza.
@@GOATaro_ you are wrong. One man has out pizza'd the hut. If I knew his name, looks or any way to prove to you he exists than I would tell you. But alas, they (P̷̢̰̠̼̰̫̥̽̐͗͛̍̀̕͜.H̶̡̯̫̝̣͎̤̗̖̤͎͙̙̓͆̌̀̍̑̾̊̾͋̈́͝.) didn't want for him to ever exist, so they erased him. If you respond to me then don't expect a reply back. I know my fate from posting this comment, but the truth must spread. Tell everyone you know that the hut has been out pizza'd, for you are my only voice in my inevitable doom. I hope you carry my message with you everywhere you go. Now go, go on and spread the word! Tell everyone you know! Don't let my disappearance be in vein!
i’ve made this dough recipe like 3 times now, once by hand and the other 2 times i used a stand mixer. Mr. Ragusea i have so much respect for you not using a stand mixer in your videos, i was able to easily make this dough without a stand mixer but holy moly did it save me some time.
Not always and not necessarily. In general terms and speaking of a regular pizza, 100% hydration would be too much, but 40% as you propose is really low, and equally bad (or worse). As a contribution, I will tell you that I frequently make breads with more than a 100% hydration (more water than flour in the dough) and they are really good, but not the simplest and not all flours can handle it.
This has to be the best pizza making video on UA-cam! You are descriptive and thorough, easy to follow and straight to the point. Only recommendation is, if you don't like using cornmeal on the bottom surface of your dough, try using Wondra brand sauce and gravy flour. It's what I always used when making pizza in my little variety store. It's just firm and dry enough to keep dough from sticking, yet it's not gritty.
Hey Adam, I work for a pizzeria in the Hudson County area of New Jersey, just across the bay from Staten Island. A friendly tip, if your sauce comes out chunky from the oil, just splash some water in with it the sauce and mix well. The water will evaporate out of the sauce when cooking, even in a conventional oven, I've even tried with mine at home. Your canned sauce of choice was spot on! We use the same at my job. Personally, I love tomato paste in addition to the sauce, it really makes a blend between the fresh and pre-cooked and it's much more rich than the slight cooked texture of the tomato sauce. If you're ever in the area, stop by Bayonne, we have a variety of different pizzerias in our 3-mile town. Plenty of public transportation from there to Manhattan and I assure you there's more food than just pizza here that'd be worth your while. You've made an excellent breakdown of the NY style pizza, keep up the research! You've become a true paesano.
Have not made this yet, but there are so many tips in this video that may solve a lot of my issues with pizza. (Specifically, the kneading of the dough til it does not rip) Will update when I have made it, very excited.
Hi Adam! I don't have a stand mixer and while I haven't felt overly pressured to get one, I really appreciate the nod towards the standard bowl route. Just letting you know your thoughtfulness impacted someone!
Pizza is actually better to knead in a bowl, especially if you're working with a dough with high hydration. I have a mixer, but prefer to do pizza dough by hand. High hydration dough pizza recipes usually just tend to stick to the bottom of the bowl when using the dough hook, and you have to stop the mixer and scrape it down often. Lower hydration dough recipes are really nice and easy in the mixer though (like 55%-65% hydration), but I prefer the taste and texture of high hydration pizza doughs.
I've made the first base today. I was a bit nervous as I included quite a bit of extra flour. It came out really well and I'm really pleased. I'm very grateful to you for this. I'm making pizza on Saturday as my day off of weight watchers. Today I did de-germed garlic, chopped cherry tomatoes and a tablespoon of olive oil. It was really lovely
This recipe drove me nuts making it, I had to add tons of flour since it was a sticky mess. Need to try the revised measurements in the description. First pie I made from this recipe was mediocre but I let the rest of the dough balls sit in the fridge for a few days and hot damn, just made my best pie ever. This dough is really good
He starts at 88% hydration which is great if you're making pizza pancake batter. You're 300 G would bring it to around 58 to 60 which is what I use. My pizza comes out pretty close to Growing Up over Benny's Pizzeria in Brooklyn back when I was a yoot.
as a part Italian, how could I possibly EVER thank you enough? you just saved me at leasttt 10,000 in takeout annually, A New York style pizza at home when you live in a Hick town?! ... just... God bless your soul and thankyou for making life make sense again 🇮🇹😂👌🏼 you're a saint
Yeah but you need first to let your dough rise, and in order to do that you shall not put much salt Pls don't r/whoosh me if I didn't get the joke, I have a family
One tip for people that Adam didn't really mention....When you put the pizza skin on the peel, work _fast._ and make 100% sure that it will move and shimmy BEFORE you attempt to slide it onto the steel/stone. For those that don't do this, you'll no doubt encounter the home pizza making "rite of passage" and christen your oven with cheese and dough all over the place lol.
Oh gosh I have frustrating memories of this! The moment you start putting the sauce on the dough you need to work really fast! To add on to this, you do not want to make your pizza as big as your pizza holder. By leaving sufficient space around the edges of your pizza you're ensuring the pizza somehow doesnt wrap around the edges of your holder thus making it even harder for it to slide off the holder onto the stone
I just did the dough and its tougher than I expected to knead. It took my arm. I hope to god that a baking sheet upside down works. It’s was a fun experience. And it took like an hour or 90 minutes. And I haven’t even started on the sauce! Oh boy. Replying tomorrow or something to see how it goes Edit: like 25 minutes late done with the sauce I did it, omg its so good. The first one was not as good as the second one. Highly recommend Thanks Adam
👨🍳 If you don't like kneading, just let the yeast work its magic for 18 hours. Google no-knead pizza dough. You should also try the recipe for 2-ingredient pizza dough (self-raising flour & Greek yogurt) cooked in a fry pan.
When this popped up in my recommended I thought to myself I swear I saw this video before. I was wrong this updated version is a bit more clear and Adam came up with a few other great strategies to make the process a lot simpler.
Before someone tries it, the measurements are completely wrong in grams and you'll just get soup. I reckon about 380mls of water instead of the 600 might work but I haven't tried it
I haven’t watched a lot of cooking videos, but this was an amazingly great cooking video for normal people! I especially appreciate all the detailed explanations of _why_ you do things in a particular way, why you use a particular ingredient and the amounts, and what happens when you do it differently. That makes it a LOT easier to understand if and when I should deviate slightly from this recipe & method to get it more to my preferences! Perfect video, imho!
**PLEASE READ BEFORE TRYING TO MAKE THIS!** In his video Adam says kneading took him about 10 minutes. It took me a full hour. Please do not use 2.5cups of water if you are trying to use around 5 cups of flour! Start with around 1 cup of water, then I would add a little more water as you go if you want the dough to be wet. The reason I say this is because it took me weeks to get bread flour at the store right now. Following his proportions I ended up kneading for so long, getting confused, watching his video again, adding more flour, watching his dough again, and adding more and more flour. I have added possibly 2 more whole cups of flour and it is still sticks to my hands and the bowl, and looks nothing like his. I eventually gave up, divided it and will see how it goes tomorrow making my first pizza. TLDR; Start with around 1 cup of water, then add a little as you go if you are tight on flour.
@@G1ennbeckismyher0 It turned out okay, after adding a lot more flour like I mentioned. I made the pizza and ate it yesterday. The only other thing I would change is that he recommends about 7oz of cheese for one pizza. I spread the crust out as thin as possible and this was still a lot of cheese where it made the middle of the pizza soggy. Other than the portions being different in my experience, great recipe! Adam knows the means to make a great pizza. Just make sure you take it little by little and experiment for yourself.
I made a test batch of pizzas that went extremely well, despite me not kneading quite enough and forgetting the parmesan completely (not to mention that I used pre-shredded cheese that I washed with water). Family said it was the best pizzas they ever had. They were very vocal about their love of the crust.
@@AnyBodyWannaPeanut it's not something that many people do. When they pre-shred the cheese, they add something to the outside to prevent the individual bits from clumping. I think it's like, some kind of starch or something. I just washed it off. It's not common whatsoever, but it kinda makes sense
Adam, I think you won’t even read this but I still want to share my experience with this recipe I made some pizzas today for the second time (the first time I tested it by myself, just to see if I could handle it) and it was AMAZING Just to make it clear, I had never cooked almost anything in my whole life (besides like grilled cheese or whatever) So, it was not only an amazing experience for me to be cooking something for my family, but it was also incredible seeing them tasting and enjoying it a lot So, thanks for the effort put in the video and for sharing the recipe and encouraging people to start cooking, even if it is a simple, but delicious, thing like a homemade pizza Thanks a lot and amazing job! Never stop!
Thank you adam. Used this recipe here in New Zealand while we are locked down. The whole family is saying it’s resturant quality. Thank you so much!! This is great!
I've been making Adam's recipe for over a year now and I will say that when I get it right they are legit the best pizzas I've ever had. When I first started making it I would add a lot of flour, like another cup cause I hated it sticking to my hands but recently I gave the wetter version a go and it makes all the difference, the inside of the finished dough comes out much more moist, soft and chewy as it does not allow for all the moisture to evaporate while it's cooking. It's a lot harder to work with but it's well worth it. I also use the ready to use pizza sauce you buy in glass jars, I have tried with the canned and I feel that the difference is just so minimal I can't even tell. They are both mass produced tomatoes after all so no big surprise honestly, the important thing is to season it well, with lots of oregano, basil, parsley, and garlic and onion or whatever you make like honestly. Roasting some fresh tomatoes and then blending them does make a big difference but it's just too much work and I can't be bothered most the time. Also, provolone romano cheese takes it even a step higher.
I can't ever seem to get the dough workable using only 5 cups of flour with that level of water. I even got a mixer hoping to help, but it doesn't ever get to the point of the video. Is there like a certain length of time I have to mix it for to get it to torn out decent?
@@corey2232 I do all by hand, first I use a wooden spoon till it's a little more workable, but 5 cups is truly not enough, he says in the video to do that and then "add more flour by feel as we knead." Also, I use bread flour, I once tried with regular all purpose and it does not come out the same (it's more prone to tearing when you stretch it). You basically do the 5 cups and then add in small increments 1-2 tbsp at a time, usually it will need another 4 tbsp which is 1/4 cup.
Hi, Adam! I'm from Buenos Aires, Argentina and been doing home made pizza since I was very young.... here we have a huge italian influence but pizza is an strange case, argentinian first pizza bakers were spanish (?!) so, they used to make them very tall. With a cooked sauce and a lot a lot cheese... And that's our way to do pizza. But since the 50's pizza places brought this style that it's quite similar to NY pizza. Well, I' ve enjoyed a lot your video. Very usefull advices. Thank you and keep cooking
Cuando era chico no me gustaba la "pizza a la piedra" y ahora todas las que encuentro (en el interior al menos) son la pizza común, que vos decís. Después de haber probado más recientemente este tipo de pizza casi que odio la normal de acá, no puedo esperar a que aparezca una pizzería que sirva pizza a la piedra por donde vivo.
I used this recipe last night and it was excellent! Thinnest crust I've succeeded in making so far. Used the same dough from last night to make pan pizza this morning using your updated pan pizza method and it was also excellent! Definitely agree on the raw sauce idea. The tomatoes were so nice and bright.
@@tired247 oooh, Superheroes? No thanks, hahaha. Last night I saw Madame, The Sun Is Also A Star and Share. There were no adults in spandex but they were emotionally stirring.
I really appreciate your holding back on the stand mixer. I kinda wish thought like that was a bit more common. Though I am also happy we finally got one with our stimmy, it's definitely not an understatement how much easier it makes things, especially if you have RSI problems already.
@@realdi-s-co3515 I mean, is a meme really dead if there's at least 1 person still using it? Edit: fixed people to person because my second braincell kicked in.
I refer back to this video everything I make pizza at home and as my pizza skills grow. My family, frie is and I LOVE this style. Excellent recipe and directions. I recently upgraded from a stone to a steel (next will be a pizza oven). Great video.
I made this pizza for the first time tonight. I followed every single detail you instructed and it came out absolutely perfect! The best homemade, or even take out pizza I’ve ever had! Thanks!
I tried a garlic pizza and it was incredible with this crust. Brush a good amount of olive oil on top of the pie, add in a bunch of minced garlic. Cook that for 4minutes and take it out. Add on chilled mozz and throw it back in till finished
For those without a peel and for even less mess: Assemble your pizza simply on 'Reusable (non stick) baking paper/parchment' . You don't need to dust anything with flour - just lift the parchment by the corners to transfer it to the oven. The oil used in the small bowls around the dough should be enough on it's own instead. I tried this video for the first time but using the baking parchment mentioned and couldn't believe I had made pizza - no mess! Usually I make on the work top, with no bowl, and use a peel (which I dont have due to the lockdown) and there was not a speck of flour to be cleaned from the counter or inside the oven at all! :) This recipe gave my best crusts ever! Thanks Adam :)
Made this pizza today the exact way you demostrated, and it turned out delicious 😋. First time making pizza from scratch. I'm a Chicago girl but this New York style pizza was the best. THANK YOU FOR MAKING THIS VIDEO!!!
Heya, Adam. Discovered your channel last week, and I really appreciate what your're doing. Every time a recipe calls for a food processor, it bums me out. I needed to hear you on this one! Your "you do you," your cooking-for-regular-poor-people-kitchens, your emphasis on sustainability, your science-based approach . . . . I am glad UA-cam affords you to do this full time, because you're making the world a little better.
I tried this recipe, I love it. I thought there was something wrong with my dough but I just wasn’t using the correct pan. This pizza is so good. Thank you for the recipe.
Hey guys I made this and it went pretty well I wanna tell you my experience! 1. I just wanted to make 2 pizzas and made dough with 2/3 cup of water and 2 cups of bread flour, 1 teaspoon of salt, and sugar, 1/2 teaspoon of yeast, and about a half a tablespoon of olive oil. The dough looked amazing for me 2. if you plan on making these pizzas relatively soon, I wouldn't put them straight into the fridge. I did that overnight and the next morning they didn't rise at all. I had to take it out of the fridge and let rise for 8 hours at room temp for it to be ready. 3. I could only find low-moister, part-skim mozzarella cheese and what I noticed is that you probably don't want to keep this too cold. When baking the pizza, everything was done except I wish the cheese melted a bit more. So if your working with part-skim, don't worry about putting it in the fridge 4. I found that mixing olive oil with some garlic powder in a bowl, and then brushing it along the edges of the dough made for a very tasty crust. 5. if your dough ends up being thin like how it's supposed to, make sure you don't go over 7 minutes in the oven or else it'll be kind of hard/too crispy happy baking!
These are the proportions that I have been using for years to make dough two pizzas: 1 packet of yeast; 1 cup of water (hot but not scalding hot); one tablespoon of sugar; 1/4 cup of olive oil; 1 teaspoon of salt; and 3 1/4 cups of flour. Dissolve the sugar in the warm water, and add the yeast. Stir for one minute, then let sit for another four minutes. Mix the yeast mixture and the olive oil. Mix the salt and three cups of the flour. Stir the yeast/olive oil mixture into the flour, blend together and then knead . Add the additional 1/4 cup of flour, if needed. Knead until the dough is springy and smooth, then let the dough rise in an oiled bowl (loosely covered) at room temperature for 3-4 hours.
I FINALLY MADE HOMEADE PIZZAAAAAAA!!!! I used just normal flour, and only let it rise for about 1 hour, and then put it in the fridge for 30 minutes, and then took it out and let it rise for another 30 minutes. I think I might have made the crust too thick, and so it was a bit doughy, but I really liked it like that so thank you so much! I will definitely use this in the future!!!!! thank you!!!!!!
Cornmeal is the first thing I mentally check at places outside of New York that claim to do NY-style. You nailed it about pizza being a "street food" in New York. Cheap, ubiquitous and ingrained in the fabric of New York's busy, walkable commute culture, pizza is something different in New York (especially Manhattan) than anywhere else. A couple slices on two paper plates half overlapping, eat the slices folded while you're walking down the avenue, jaywalking the streets as you go. Ex-New Yorkers are forever puzzled at how bad pizza is elsewhere and why pedestrians wait patiently at red pedestrian lights even if no cars are coming.
I've only know one pizza parlor that uses corn meal TWO BOOTS everyplace my whole life growing up living in NY never had corn meal and its noticeable if used
I've been making pizza for years and not until now that i figured out that hotter doesn't always mean browner in the 10-12 minute time frame for the whole pizza. The key I found out after doing some quick research is to par bake the pizza crust for 4 minutes especially with home ovens. 500 to 550 is fine for the toppings but the crust has to be 4 minutes ahead of the toppings in order for it to brown to what you would expect good pizza crust to look like. Stick with the recipe here but i recommend par baking the crust before putting the toppings on.
sounds like your oven position is too high. try moving your steel/stone down a level or two. it changes the relative cooking time between each. lower==crust cooks faster, top cooks slower.
I have been making homemade pizza for about a year now but I never felt like my crust was beating pizza delivery quality until THIS RECIPE!! The details in the video are so helpful and this is the perfect crust recipe. A few tips for other beginners like myself: 1. I use less water than the recipe in description calls for because I have a hard time balancing the flour to water ratio when I'm kneading, so I use 1.5 cups of water and go from there 2. Let the dough sit in the fridge for a couple days, it will be much easier to stretch the dough into a perfect crust shape and will not constantly shrink when you're stretching 3. Stretch the dough on top of wax paper to make for easier trip from counter to the oven. I plan to eventually stick the pizza right on the stone but my skills aren't to that level quite yet 😊
As the representative of Queens NY, I’ve met with manhattan, Brooklyn, Staten Island and The Bronx, we deem this passable.
I, too, deem this passable, as a former resident of queens
Oh good because it’s my life goal to have me some NY style pizza 🥰
WestsideKaz make this but you really SHOULD come to NYC for the authentic experience
Yeah. Okay, bro. -Long Island
i was lookin for someshit like this to see if i was finna watch the video🤣🤣
I’m 12 and just learning how to cook... I have made this recipe 4 times for my family and they have loved it!! Thank
oh ok
Awesome!
Keep it up 👍🏽
Same dude! I'm 13 and my family loves that I can cook.
lol same
I just bought the ingredients and made the sauce and dough for the original recipe, I'm not joking like 15 minutes ago I put it in the fridge. Could you have uploaded this an hour ago? lol
to make things even worse, it was supposed to go up 90 minutes ago, but I messed up the scheduling.
@@aragusea I know the recipe you posted will turn out fine since it's still a great pizza recipe, but... new pizza. Also, You said here you used a piece of cardboard in college, what other products could I use? Like a cookie sheet? I don't have a pizza peel since I have never made pizza at home before
@@BigGeak you can use a baking sheet, it works fine for me
Stan English yeah, I usually use a flat baking sheet
lmao, same happened to me. this can't be real ^^
This guy addresses the counterargument to everything he’s doing
Bi
And I love him for it
Counterargument: No, he doesn't.
Joan Rivera bisexual?
He used to a college professor so I mean
I've had this video saved since I was still in college and living with my parents. I never got a chance to make it. Now that I'm living in my own place, I gotta say, this was what I was most excited for. My friends were pleasantly surprised, and I am so thankful for this video. Thank you for a great evening of homemade pizza!
no mention of the taste?
Used to order a dominos every week, this inspired me to make my own pizza and saved me $500 a year. Also helped me lose 20 pounds. Can’t thank you enough Adam :)
how did the weight lose?? did u make less pizza so less eating or just the ingredients
@@mayureshpatilindia7594 because you dont put synthetic stuff in your homemade pizza
@@mayureshpatilindia7594 no excess sugar. Domino's dough has sugar as hell. This recipe here doesn't. The yeast consumes almost all sugar in the dough
I approve. Been losing weight since 7 days with my pizza diet based on this recipe.
@@peterzingler6221 yep, large dominos has 1800 calories this recipe probably doesn’t have many more than 800-900 or so
“I don’t want people to get the impression that you need something so expensive to make good food” what a hero
he’s like the opposite of babish
@@no-ot2ov
Nah more like the opposite of Joshua Weissman.
Mr Weissmann is the one who cooked at michelin star rated restaurants.
The rest is mostly hometaught.
@@giantpinkcat don’t use papa’s name in vein!😡
@@josephporter287 vain
Can’t believe this video only got uploaded 3 years ago, feels like I’ve been following this recipe for much longer. I don’t know how many people I’ve sent this video to but everyone who’s followed this recipe had nothing but amazing things to say with how the dough turns out beyond delicious EVERY TIME so thank you Adam :). Making a batch for my family as I’m writing this ❤️
I live on a military base overseas where the only pizza we get is frozen or a gross bowling alley type pizza from the base restaurant. I ordered a pizza steel and followed your recipe and it is a new favorite, which is often requested, by our friends here on island! So glad I found this recipe!!
That's amazing! Glad you got a way to get good pizza
Where you stationed at hoss?
@7Andrew bro acting like being in the military and living on base some crazy thing😭
Wow XYZedd in this video
thank u for ur cervix
UA-cam is getting a little too comfortable with these double ads.
Double ads are to help content creator make more and besides i got 3 ads in a row lmao
General Chris Gaming I’d be willing to bet a significant sum that the increase in double ads has not resulted in an increase in creator money.
@@jonathanfields4ever yes but if youtube can't support itself through one ad to keep severs up then how will the creator make money if noone can watch video to get ads?
General Chris Gaming I mean... no one outside Google really knows how profitable UA-cam actually is, but it was estimated to have made $25B in revenue in 2018. I get what you’re saying, but it feels a bit boot-licky to me. If you’re fine with the extra ads, that’s great. I am not.
@@jonathanfields4ever yes and yiur right but remember youtube must of blown up 2019 due to place like indea finally having a service provider offering internet at a affordable price. Which mean over a billion more people got internet. That's pretty huge and now imagine all the new youtube who might of blown up on that area bec they got internet
I like his style. He is just enjoying himself cooking
100th like
112nd like
Personally I like that he does experiments (like the various cheeses, the stone vs steel, and the age of the pizza bread) and he justifies/explains the purpose behind every choice. I feel like I'm learning as opposed to just following a script.
I dunno he kinda seems too bitchmade and acts like the people using his recipes can’t do anything too hard or messy. It’s a bit annoying.
Mild inconvenience doesn’t really matter that much, bro
Massive Dohoonkabhankoloos i mean we are not pro chefs he’s tryna make it easier for us so we don’t make a mess i think that’s the point
As a pizza chef, I find it fascinating how informative Adam is in comparison to seasoned pizza chef maestros.
As a pizza chef you should know he is using the wrong flour
@joshuastefanick4806 to be fair he did say you can use a higher protein flour, he just used something readily available at a store. What flour are you personally using? I've been using bread flour with this recipe for months, and whilst it's good. It's not quite pizzeria quality I definitely am at the point of wanting too experiment with some diff flours.
@@codys14 5 STAGIONI Pizza Napoletana Flour.
@@joshuastefanick4806 thanks bud, happy holidays!
He's not pretentious like those chefs are.
So I stumbled upon this and just wanted to say 'thank you'... We live out in the country and no one delivers here. I've tried pizza dough from the store, from a can, and frozen. They all suck... I tried this recipe, and it is now our family 'pizza night'. Thank you for sharing this, the crust is excellent!
Love this. This is what I love about this channel
thats really wholesome :)
You guys should make a little buffet of mini different pizzas (like cheddar+broccoli,pepperoni and sausage)
mm peanut butter extra cheesy pepperoni pretzel cheese sauce pizza tasty
How much beyond the 600g of flour do you add while kneading?
a tip from an italian: you can use fresh mozzarella after it has been drained overnight in a colander and it's the same as low moisture mozzarella but maybe with a bit more flavour
Do you need to cover it up in the fridge overnight?
@@taylorfnparsons I don't think so because the goal is to make the mozzarella dryer, less moisture.
@@taylorfnparsons no nerd but you can try, the moisture will indeed lower in the fridge as well
@@LDTube-pz9fq Lol why'd you call me a nerd
@@taylorfnparsons weird T9 behaviour ;-) "not needed" was the sentence
Just a little reminder... make sure your oven is cleaned before baking pizza on high temperatures. I failed to clean old residues and the high temperatures caused horrible smoke. I couldn't even bake the pizza before the smoke started which was about 15 mins of preheating the stone. We had to order pizza!!! LoL I was so upset because we were ready for homemade instead of restaurant pizza. I've definitely learned my lesson. I hope this tip helps anyone before the same mistake is made.
Just make pizzas all the time; your oven will be self-cleaning!
Thanks
thank you for passing on the knowledge and saving some poor souls from running into that situation! I know I would be devastated if I've been anticipating homemade pizza the whole week just to end up settling for store bought
Great tip.
Thank you for this I’m attempting to make a homemade pizza today (update:) made the pizza it was great and my family also liked it
I worked at a Pizza place in college many, many moons ago. The owner always made the dough when we weren’t there. A ex-heroin addict that worked there showed me how to do everything else (gotta love the food service industry 😂). I’ve tried so many times to make pizza but the dough was never right. You just upped my game! This was the missing piece. You have my utmost thanks! My son just said my pizza was the best he’s ever had! Thanks so much!
@Tonysopranoyafinook if you went missing nobody would look for you
@Tonysopranoyafinook Why are you shaming someone for being an ex fast food worker? We can't all be trust fund babies. How do you define virtue signalling, and why does this qualify? It seems perfectly normal to casually mention your children.
It seems like you're putting a lot of negativity out in the world. Do you need someone to talk to?
Go Dad!🙌
Hyped for the third part of the trilogy
Don’t you mean the infinitology?
I just hope the prequels don't suck.
Rumours has it it’s the most anticipated trilogy coming even surpassing the dark knight
I heard the third part of the NY style pizza series will be in VR.
coming in 2021
1:20 I've never heard anyone give such a moving eulogy about *yeasts* before
he gave a bigger eulogy to the yeast than he did when he busted his pizza stone
It's a Monty Python parrot sketch reference
I am the yeast maker
@@Scrimdosh your kid did great service
The yeast ceased
Hey Adam, I don't know if you'll see this, but I wanted to say thank you. I finally followed your recipe today.
Honestly, my eyes swelled up as I was tossing the dough and it all started coming together with the sauce, cheese, pepperoni, and corn meal. And then it cooked so beautifully on the steel plate. I haven’t felt proud of myself for accomplishing something new in my life for a while and this was a personal win for me. Thank you for sharing this amazing recipe. You made a difference in my life today!
2m
It is certainly a great accomplising feeling when the pizza comes out of the oven thats for sure! I love the sweetness the sugar gives the sauce
Big dubs.
Amazing man! You are an example to many. I you feel overwhelmed, make yourself a damn good pizza and reward yourself for that accomplishment, and making something extraordinary. These small things really do build up confidence. Cheers to you, friend!
This is so wholesome
Bro that is so sweet❤
I usually found that most of the recipes I find on the internet don't give any of the reasons of why do you add something, and what I love the most about your videos is that all of the ingredients that you are adding you explain the why's, and that makes so much easier to fine tune if you are searching for a slightly different flavor/texture. So much thank you for all your videos.
R. I. P. Fleischmann's Active Dry Yeast
2019-2020
YEEST
This is ex-yeast!
Funfact: Fleischmann is German and means Meatman
@@Nosgoroth no its not! It's only sleeping!
r/unexpectedmonthypython
I just switched to the Whole milk, low moisture mozzarella and it tastes soooo much better for all dough related dishes!
It's so much better for any use of low moisture Mozzarella! (Tip: use it in burritos/quesadillas instead of "Mexican blend" and enjoy that savory, melty, stretchy goodness).
pog
If only I could find any around here...
Its not like you made the pizza or anything
What it was before, please? Normal mozzarella?
See you guys in the future when he makes a *v3.0* 👍
yep 1 year from now ill be watching his video v3.0
And amends the flour/water ratio lol
See ya
It won't be long now, people!
Just wanted to jump on this video to say that this is BY FAR the best pizza crust I have ever made.
I did my own sauce (similar), and made a meat pizza and a margherita pizza with fresh basil, tomato and wet mozz. The crust shines with the margherita due to only using olive oil, salt and pepper as the base.
Thank you for sharing this recipe with the world!
"This flour is in every grocery store" - not anymore.
Holy fuck you have an amazing name
@@chrisjp3443 its sad this comment will probably fly under the radar
kkkkkkk i want pizza, hopefully my grandma have yeast in her pantry :(
i came to help her go to the kinesiologist 3 days before they announced quarantine and now i got stuck in a different city with all flights cancelled :(
@Adolf Hitler tell biggie and pac I said hi
Nice one
Ok but have you made pizza bread for your son?
logically yes
Eh? You must mean garlic knots.
Je te connais vu que Potatoz fait juste te tacler dans ses videos XD
He did
@@digitalboomer stupid ass. Watch is last video on this instead of trying to be Einstein
Bloody detailed . Can differently tell this person has gone through many attempts at this. Thanks for doing the ground work for the rest of us
Differently tell???
Ramagusta Artha Laksmana he probably meant definitely
Definitely*
This dough is just unreal. Definitely one of the most delicious crusts I've ever had on a home made pizza. Thanks Adam!
Do you use the weight measurement? I can't get it to work, at 88% hydration it's just not coming together for me
@@abelbanko5619 if you still need help, I’d suggest using the 5 cups of BREAD FLOUR then add the rest of the ingredients and add flour so it stays workable and sit there and work the dough for 10-15 min it’s hard work but eventually it should come together.
@@frostywolf8670 I've used 5 to even 6 cups of bread flour, in a stand mixer, and it just never comes together. Its just too much hydration, 88% is too high for a workable dough. Maybe "adding flour until it comes together" means adding another 250 grams
@@abelbanko5619 have you added oil? Maybe try adding a little bit after you put your flour in
@@abelbanko5619 definitely. Even at home oven temps you don’t really want to go above about 70% hydration for this style because you’ll lose the chew and crisp in the crust
who else is here in anticipation of the third part
what
I can’t wait for the sequel of the sequel
Hope the trequel will be just as good as the first 2
Complete the trilogy
@@j-bonemcswiggans4597 kinda
"This yeast is dead. It has expired and gone to meet its maker" LOL. Just imagining that yeast showing up at Fleischmann's door.
I love the Monty Python skit this comment is based on.
@@daveland3183 It's gone to join the choir invisible....this is EX YEAST!
@@MarkBoese - nah, it’s restin’!
It's sad that it doesn't exyeast anymore.
@@baba9609 Well done
"It is no more, it has expired, it has ceased to be!"
>compliments UK on our roast potatoes
>tries to convert to metric system
>gives UK-available alternatives to US-specific ingredients
>starts quoting classic Monty Python sketches
What's your address so I can send you your honorary teapot and pack of crumpets?
I loved the Dead Parrot reference haha
For a Country using stones and ounces and shit like This, refering to the metric System is weird
The cultural invasion is going well, my droogs.
ah i see you're a man of /ck/ as well
Monty Python is bad though
Thank you for this. Your suggestions are brilliant. Just kneading the dough in a wide brimmed bowl is so helpful. Thank you.
THIS SHOULD BE A YEARLY THING.
While I'd like that, he would probably hit a wall. Maybe find another thing that can be endlessly perfected
@@lauridscm1 great point
I'm certainly not committing to it, but I think it could potentially be a yearly thing for a while, like Jared Dines' annual djent videos.
@@aragusea Glad to see you like Music channels too
I wonder how high the version numbers on different vids will go.
Adam Ragusea: "I refuse to use a stand mixer in my videos because they're expensive and I don't want people to think they need something expensive to make good food."
Joshua Weissman: "Alright guys this recipe is insanely easy. So first take out your fermentation station..."
I love Adam foregoing his high end kitchen tools (stand mixer/food processor) in recent videos. It honestly makes me angry and bitter seeing Joshua Weissman/Binging With Babish/Tasty pull out their super expensive tools and gadgets and say "Anyone can make this recipe :P" (except if you don't got money)
@@DylanBelievesInTheNet yeah, but tbf, babish isn't like teaching, except his basics video.
@@DylanBelievesInTheNet fax, I used to be bummed because I don't have a 300 dollar stand mixer, it certainly helps, but I like Adam. I think he's the best for home cooking. He'll always show the easy route, minimize dishes too. He shows to not believe everything
@@DylanBelievesInTheNet In his pizza dough basics video, Babish gives a few accessible kneading alternatives to stand mixer ua-cam.com/video/n1O3uHPCOLA/v-deo.html&ab_channel=BabishCulinaryUniverse
@buriedxinblack I'll forgive Andrew here because often times he's doing for fun and spectacle. If you want your practical stuff, that's what Basics with Babish.
“Dad can we have pizza tonight”
“Yeah okay, just wait a week”
Son: "I hate you dad"
@@arthuredington6171 Dad : "Don't hate me son, hate science"
@@1farin Son: I hate you science
@@arthuredington6171 Science : dont hate me kid hate Maths
@@mustafaburney6862 Son: Fuck you math
Hi Adam, thanks for this great recipe. I am from Northern Ireland and it's hard to find decent tinned tomatoes. I added a couple of squeezes of MUTTI Double Concentrate Tomato Puree and half a spoonful extra of sugar for the tomato topping. Before I added that, the tomatoes tasted okay but after I added Mutti Puree, it really lifted it and gave a real depth to the tomato taste. Brilliant pizza recipe. Thanks again.
The very first video that introduced me to this channel gets a sequel, *very nice.*
Mine was the setting my self in fire and eating the steak raw
Holy hell
I have just realized that original New York Style Pizza at home was one year ago
And since I'm drinking today (I've just passed very, very important exam at college)
I'll make sure to raise one for you, Adam.
Off to a next year of great videos!
1:26
This yeast is no more! He has ceased to be! He’s expired and gone to meet his maker! He’s a stiff! Bereft of life, he rests in peace! If you hadn't dropped him into the water he’d be pushing up the daisies! His metabolic processes are now history! He’s kicked the bucket, he’s shuffled off his mortal coil, run down the curtain and joined the bleedin' choir invisible!! THIS IS AN EX-YEAST!!
Izzy lmao.....show urself the door.
I was looking for that comment, nice monte Pyton refference
@@ivargunnarsson7921 monte pyton?
Ladies and gentlemen we have a poet!
...Well, I’d better replace it, then.
For anybody that only has fresh mozzarella available: you can shred the ball into very tiny pieces and then put them onto a towel and squeeze all of the moisture out of the mozzarella (and then I leave it to dry for an hour or two on the towel, that’s optional tho).
That way the pieces of mozzarella are dry and you can distribute them evenly over the entire pizza, I used this method when making this kind of pizza. It works just as well as the low moisture mozzarella!
The manufacturers don't squeeze the moisture physically. They do it chemically. Just letting you know
@@thedoctorofstupidity if it works, it works
@@Pigmedog nah, they add enzymes that make the flavor more acidic and sharper, it's not gonna be the same.
@@s1l3nt45 my point was moreso that regardless of differences in production no need to knock it if its fine for them
@@s1l3nt45 maybe add neutral vinegar or something to the sauce to compensate? It probably doesn't particularly matter where that sharpness comes from since it's all going into your mouth at the same time, unless you're one of those monsters who picks the cheese off.
I’ve been using your recipe for about 3 months now and I’ve finally got my technique farther than I thought I’d ever get. Still have a ways to go but I’m loving the home pizza making journey. My biggest underestimate that I have made so far is the importance of the shaping, once I got that down I was able to get the final pizza shape the way I wanted it. I use a stone and am able to get a crisp, brown crust. I’ll get a steel one day when the prices come down
Me: "Sees title"
-"I've seen this before"
*SEES V2.0*
**IMPOSSIBLE**
IMPOSSIBRU
@@jam2303 😂😂😂😂😂😂😂😂😂😂
@@meevil24 imposibel
John_Psix21 I was your 1k like worship me
@@rob7963 than you bröther
My goodness. Just tried this at home. Tasted just like a pizza near my house. I always paid 20$ for a large pizza delivered. I guess I just can cook this myself for like what, 3$+little labor for a pizza.
The question, will you do it again ?
20$?? That's like the double price of what I have to pay for a large pizza from an italian... You got tricked mate
Barack Old Llama the thing is whether i know how to make pizza. I probably will make many pizza.
HeXa Krak delivery+tip is. It just almosy doubles the price
Sounds damn good. I'll try this recipe someday too. :D
This man really out here tryna out-pizza the hut.
I believe that this man HAS out-pizza’d the hut
But a LOT of places have when the Hut changed their recipe.
*Impossible*
Jk Adam has indeed out pizza-d the but
@@GOATaro_ you are wrong. One man has out pizza'd the hut. If I knew his name, looks or any way to prove to you he exists than I would tell you. But alas, they (P̷̢̰̠̼̰̫̥̽̐͗͛̍̀̕͜.H̶̡̯̫̝̣͎̤̗̖̤͎͙̙̓͆̌̀̍̑̾̊̾͋̈́͝.) didn't want for him to ever exist, so they erased him. If you respond to me then don't expect a reply back. I know my fate from posting this comment, but the truth must spread. Tell everyone you know that the hut has been out pizza'd, for you are my only voice in my inevitable doom. I hope you carry my message with you everywhere you go. Now go, go on and spread the word! Tell everyone you know! Don't let my disappearance be in vein!
Mm yes josh did.
Been using this dough recipe for 4 years now, it's been perfect every time, thanks for this recipe adam
i’ve made this dough recipe like 3 times now, once by hand and the other 2 times i used a stand mixer. Mr. Ragusea i have so much respect for you not using a stand mixer in your videos, i was able to easily make this dough without a stand mixer but holy moly did it save me some time.
For all europeans: 600ml Water on 600g Flour is wrong. It becomes a Pancake batter then. I think on 600g of flour 240ml of Water is optimum.
You mean for the rest of the world
That is definitely wrong. That would be 100% hydration. I have done some 80% and that is like a nightmare to work with...
Not always and not necessarily. In general terms and speaking of a regular pizza, 100% hydration would be too much, but 40% as you propose is really low, and equally bad (or worse).
As a contribution, I will tell you that I frequently make breads with more than a 100% hydration (more water than flour in the dough) and they are really good, but not the simplest and not all flours can handle it.
For literally anyone that is not American
I tried the recipe today and I literally got somebody to go to a store to get me more flour 😂
Movie critics: sequels are never good
Adam: hold my mozz
Edit: you guys dont have to comment good sequels it was a joke
Hold my wine *
Ever heard of shrek2 ?
@@TheBoeingE This is the only correct response.
terminator 2?
Literally any good sequel?
This has to be the best pizza making video on UA-cam! You are descriptive and thorough, easy to follow and straight to the point. Only recommendation is, if you don't like using cornmeal on the bottom surface of your dough, try using Wondra brand sauce and gravy flour. It's what I always used when making pizza in my little variety store. It's just firm and dry enough to keep dough from sticking, yet it's not gritty.
After watching several videos, it's very apparent that this guy understands his responsibility as an influencer and educator. So nice to see!
Indeed boi, indeed
Hey Adam, I work for a pizzeria in the Hudson County area of New Jersey, just across the bay from Staten Island. A friendly tip, if your sauce comes out chunky from the oil, just splash some water in with it the sauce and mix well. The water will evaporate out of the sauce when cooking, even in a conventional oven, I've even tried with mine at home. Your canned sauce of choice was spot on! We use the same at my job. Personally, I love tomato paste in addition to the sauce, it really makes a blend between the fresh and pre-cooked and it's much more rich than the slight cooked texture of the tomato sauce. If you're ever in the area, stop by Bayonne, we have a variety of different pizzerias in our 3-mile town. Plenty of public transportation from there to Manhattan and I assure you there's more food than just pizza here that'd be worth your while. You've made an excellent breakdown of the NY style pizza, keep up the research! You've become a true paesano.
Any subs for the sauce yoy recommended? I cannot find it in my area
"Oil the balls"
GOOD SOLDIERS FOLLOW ORDERS
no,
ＮＯ
NO!
DONT DO IT, YOU HAVE A WIFE AND KIDS!
Don't do itt
Please nooooooooo!!!
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
Have not made this yet, but there are so many tips in this video that may solve a lot of my issues with pizza. (Specifically, the kneading of the dough til it does not rip) Will update when I have made it, very excited.
Let me know how it goes enjoy!
Hi Adam! I don't have a stand mixer and while I haven't felt overly pressured to get one, I really appreciate the nod towards the standard bowl route. Just letting you know your thoughtfulness impacted someone!
Just buy it ahahah
Pizza is actually better to knead in a bowl, especially if you're working with a dough with high hydration. I have a mixer, but prefer to do pizza dough by hand. High hydration dough pizza recipes usually just tend to stick to the bottom of the bowl when using the dough hook, and you have to stop the mixer and scrape it down often. Lower hydration dough recipes are really nice and easy in the mixer though (like 55%-65% hydration), but I prefer the taste and texture of high hydration pizza doughs.
“Man, I sure wish I have a bowl that big.”
Adam: “I will never cook using a bowl on the internet ever again.”
Lmaooo
“Man, I sure wish I had a table that big”
Adam: “I will never cook using a table on the internet again”
😂😂😂
It pissed me off when he stopped using the mixer. Idk about you guys, but seeing a stand mixer do anything, it's satisfying to watch
@@landontimmons9412 IKR! Most satisfying shit ever, especially since what I have at home DIES with anything heavy. 😭🤣
I've made the first base today. I was a bit nervous as I included quite a bit of extra flour. It came out really well and I'm really pleased. I'm very grateful to you for this. I'm making pizza on Saturday as my day off of weight watchers. Today I did de-germed garlic, chopped cherry tomatoes and a tablespoon of olive oil. It was really lovely
This recipe drove me nuts making it, I had to add tons of flour since it was a sticky mess. Need to try the revised measurements in the description. First pie I made from this recipe was mediocre but I let the rest of the dough balls sit in the fridge for a few days and hot damn, just made my best pie ever. This dough is really good
How much did u add? I’m upwards of 6-6.5 cups 😂
Me too, I had to add almost 300g more flour it was driving me crazy
@@AlbertStone92 ended up adding like 18 dl or sum, when it was supposed to be like 14 or 12
He starts at 88% hydration which is great if you're making pizza pancake batter. You're 300 G would bring it to around 58 to 60 which is what I use. My pizza comes out pretty close to Growing Up over Benny's Pizzeria in Brooklyn back when I was a yoot.
as a part Italian, how could I possibly EVER thank you enough? you just saved me at leasttt 10,000 in takeout annually, A New York style pizza at home when you live in a Hick town?! ... just... God bless your soul and thankyou for making life make sense again 🇮🇹😂👌🏼 you're a saint
he's italian lol
@@luladrgn9155 american with italian heritage
“Hick” 🙄
@@Beaneabean Your problem? An eye roll just makes you look like a bitch.
"a lot of salt and time will kill the yeast"
Aren't they getting roasted alive anyway?
We need to torture them first for maximum flavour.
Yeah but you need first to let your dough rise, and in order to do that you shall not put much salt
Pls don't r/whoosh me if I didn't get the joke, I have a family
Paolo Pio Campagnuolo /r woooosh
BrandOfInferno nOO
@@eridnus1740 He had a family you bastard.
“It’s just gonna go bluguhh into the container”
b l u g u h h
*bluguhh*
He kinda did a Joshua Weissman there
4:06
*B L U G U H H*
One tip for people that Adam didn't really mention....When you put the pizza skin on the peel, work _fast._ and make 100% sure that it will move and shimmy BEFORE you attempt to slide it onto the steel/stone. For those that don't do this, you'll no doubt encounter the home pizza making "rite of passage" and christen your oven with cheese and dough all over the place lol.
As I did with my first pizza. Truth here!!!!!!!!!
Oh gosh I have frustrating memories of this! The moment you start putting the sauce on the dough you need to work really fast! To add on to this, you do not want to make your pizza as big as your pizza holder. By leaving sufficient space around the edges of your pizza you're ensuring the pizza somehow doesnt wrap around the edges of your holder thus making it even harder for it to slide off the holder onto the stone
I remember that he mentioned that in his previous pizza video
I just did the dough and its tougher than I expected to knead. It took my arm. I hope to god that a baking sheet upside down works. It’s was a fun experience. And it took like an hour or 90 minutes. And I haven’t even started on the sauce! Oh boy. Replying tomorrow or something to see how it goes
Edit: like 25 minutes late done with the sauce
I did it, omg its so good. The first one was not as good as the second one. Highly recommend
Thanks Adam
Nice.
Same here! The second one was better, the first one wasn't as good
👨🍳 If you don't like kneading, just let the yeast work its magic for 18 hours. Google no-knead pizza dough. You should also try the recipe for 2-ingredient pizza dough (self-raising flour & Greek yogurt) cooked in a fry pan.
Did you use 1tsp or 1tbsp of yeast?
@@ether408 teaspoon tablespoon is a mistake xD
You: "electricity is absurdly cheap if you are an American"
Me: Cries in spanish
Yo me siento mal precalentando el horno solo media hora T.T
tal cual... Al final sale casi más barato llamar al telepi
I like Mexico but that electric grid sucks balls
Cabal! Yo pensé lo mismo gastar gas o luz x una hora. No way Jose
Aritx Abad Lopez fax i’m an afro puerto rican and when people ask if i speak Mexican i want to murder them
When this popped up in my recommended I thought to myself I swear I saw this video before. I was wrong this updated version is a bit more clear and Adam came up with a few other great strategies to make the process a lot simpler.
I love how you deconstruct everything you're doing and why, its genuinely helpful!
Before someone tries it, the measurements are completely wrong in grams and you'll just get soup. I reckon about 380mls of water instead of the 600 might work but I haven't tried it
You are right. Never, 100% of hydration.
No... 2.5 cups is about 600ml
my go to is 500 grams flour and 325 grams water so i think you're about right.
You're right! Did it too
just did soup got to the comments too late
I haven’t watched a lot of cooking videos, but this was an amazingly great cooking video for normal people! I especially appreciate all the detailed explanations of _why_ you do things in a particular way, why you use a particular ingredient and the amounts, and what happens when you do it differently. That makes it a LOT easier to understand if and when I should deviate slightly from this recipe & method to get it more to my preferences! Perfect video, imho!
**PLEASE READ BEFORE TRYING TO MAKE THIS!**
In his video Adam says kneading took him about 10 minutes. It took me a full hour.
Please do not use 2.5cups of water if you are trying to use around 5 cups of flour! Start with around 1 cup of water, then I would add a little more water as you go if you want the dough to be wet.
The reason I say this is because it took me weeks to get bread flour at the store right now. Following his proportions I ended up kneading for so long, getting confused, watching his video again, adding more flour, watching his dough again, and adding more and more flour.
I have added possibly 2 more whole cups of flour and it is still sticks to my hands and the bowl, and looks nothing like his. I eventually gave up, divided it and will see how it goes tomorrow making my first pizza.
TLDR; Start with around 1 cup of water, then add a little as you go if you are tight on flour.
How did it turn out?
@@G1ennbeckismyher0 It turned out okay, after adding a lot more flour like I mentioned. I made the pizza and ate it yesterday. The only other thing I would change is that he recommends about 7oz of cheese for one pizza. I spread the crust out as thin as possible and this was still a lot of cheese where it made the middle of the pizza soggy.
Other than the portions being different in my experience, great recipe! Adam knows the means to make a great pizza. Just make sure you take it little by little and experiment for yourself.
Thank you so much! Thank god I read this, I’m going to try using regular flour and hope it works.
@@zahra-gb2ui I've used regular flour and it works just fine. It just might not brown as much.
Use 1.75 cups water to start
The recipe I go back to every now and then to make everyone happy
Adam: " Electricity is absurdly cheap in the usa"
Me: " cries in german electricity Bill "
You want to try a UK one! Never mind....things will get inexplicably worse for us next year :( #proeurope
*Cries in Steuern sind scheiße*
Southeastern777 A ‘United Europe’ was also the legacy of Rome, arguably a much better master than Hitler ever was. You want to ignore that as well?
Well, that escalated quickly here.
@Southeastern777 woah lmao calm your tits Kyle
My son just made this and this is the best pizza dough I have ever tasted in my life. Its crispy, chewy and the flavor is amazing!
Claudia Baker glad you like it!!
I made a test batch of pizzas that went extremely well, despite me not kneading quite enough and forgetting the parmesan completely (not to mention that I used pre-shredded cheese that I washed with water). Family said it was the best pizzas they ever had. They were very vocal about their love of the crust.
Pre-shredded cheese that you washed with water?? huh? why? I've never heard of washing cheese before....
@@AnyBodyWannaPeanut it's not something that many people do. When they pre-shred the cheese, they add something to the outside to prevent the individual bits from clumping. I think it's like, some kind of starch or something. I just washed it off. It's not common whatsoever, but it kinda makes sense
Adam, I think you won’t even read this but I still want to share my experience with this recipe
I made some pizzas today for the second time (the first time I tested it by myself, just to see if I could handle it) and it was AMAZING
Just to make it clear, I had never cooked almost anything in my whole life (besides like grilled cheese or whatever)
So, it was not only an amazing experience for me to be cooking something for my family, but it was also incredible seeing them tasting and enjoying it a lot
So, thanks for the effort put in the video and for sharing the recipe and encouraging people to start cooking, even if it is a simple, but delicious, thing like a homemade pizza
Thanks a lot and amazing job!
Never stop!
The video says a teaspoon of yeast, written says tablespoon. I have a monstrosity growing in my kitchen. I fear for the children.
Yeah its definitely a TSP
I did the same thing.. did you end up using the dough?
bro
@@leahhenriquez7152 What the heck! I've done this a few times and use a tablespoon of yeast! Should I use a teaspoon?!
@@imhere5906 I have no idea, I ended up using all the dough 😂 and it was perfectly fine. Next time I'll use a tsp and see what the difference is ..
Thank you adam. Used this recipe here in New Zealand while we are locked down. The whole family is saying it’s resturant quality. Thank you so much!! This is great!
Legend says Adam Ragusea is still helping the crust brown at home oven temperatures.
I've been making Adam's recipe for over a year now and I will say that when I get it right they are legit the best pizzas I've ever had. When I first started making it I would add a lot of flour, like another cup cause I hated it sticking to my hands but recently I gave the wetter version a go and it makes all the difference, the inside of the finished dough comes out much more moist, soft and chewy as it does not allow for all the moisture to evaporate while it's cooking. It's a lot harder to work with but it's well worth it. I also use the ready to use pizza sauce you buy in glass jars, I have tried with the canned and I feel that the difference is just so minimal I can't even tell. They are both mass produced tomatoes after all so no big surprise honestly, the important thing is to season it well, with lots of oregano, basil, parsley, and garlic and onion or whatever you make like honestly. Roasting some fresh tomatoes and then blending them does make a big difference but it's just too much work and I can't be bothered most the time. Also, provolone romano cheese takes it even a step higher.
I can't ever seem to get the dough workable using only 5 cups of flour with that level of water. I even got a mixer hoping to help, but it doesn't ever get to the point of the video. Is there like a certain length of time I have to mix it for to get it to torn out decent?
@@corey2232 I do all by hand, first I use a wooden spoon till it's a little more workable, but 5 cups is truly not enough, he says in the video to do that and then "add more flour by feel as we knead." Also, I use bread flour, I once tried with regular all purpose and it does not come out the same (it's more prone to tearing when you stretch it). You basically do the 5 cups and then add in small increments 1-2 tbsp at a time, usually it will need another 4 tbsp which is 1/4 cup.
4:07 “it’s just gonna kinda go *BLUGHA*”
Man had an orgasm mid video
@@daivakundeliene1406 are u mental?
@@daivakundeliene1406 😂😂😂
it does tho
@@daivakundeliene1406 🗿
Hi, Adam! I'm from Buenos Aires, Argentina and been doing home made pizza since I was very young.... here we have a huge italian influence but pizza is an strange case, argentinian first pizza bakers were spanish (?!) so, they used to make them very tall. With a cooked sauce and a lot a lot cheese... And that's our way to do pizza. But since the 50's pizza places brought this style that it's quite similar to NY pizza.
Well, I' ve enjoyed a lot your video. Very usefull advices. Thank you and keep cooking
Cuando era chico no me gustaba la "pizza a la piedra" y ahora todas las que encuentro (en el interior al menos) son la pizza común, que vos decís. Después de haber probado más recientemente este tipo de pizza casi que odio la normal de acá, no puedo esperar a que aparezca una pizzería que sirva pizza a la piedra por donde vivo.
the last time i was this early adam still seasoned his steak
I beat my steak.
I used this recipe last night and it was excellent! Thinnest crust I've succeeded in making so far. Used the same dough from last night to make pan pizza this morning using your updated pan pizza method and it was also excellent! Definitely agree on the raw sauce idea. The tomatoes were so nice and bright.
Everyone: "Endgame was the best sequel in the world."
Me, an intellectual:
What's Endgame?
@@josephsvennson5694 Avengers: Endgame. It's a Marvel movie
@@tired247 oooh, Superheroes? No thanks, hahaha. Last night I saw Madame, The Sun Is Also A Star and Share. There were no adults in spandex but they were emotionally stirring.
@@josephsvennson5694 I don't like Marvel but I bet its better than whatever you're watching.
@@RealSupaHotFireVEVO ummm...okay...
I really appreciate your holding back on the stand mixer. I kinda wish thought like that was a bit more common. Though I am also happy we finally got one with our stimmy, it's definitely not an understatement how much easier it makes things, especially if you have RSI problems already.
Adam realized he forgot to add white wine to the first version 😂
Dead meme but still funny
@@realdi-s-co3515 I mean, is a meme really dead if there's at least 1 person still using it?
Edit: fixed people to person because my second braincell kicked in.
@Om Patel Ok chill out chad mcthundercock
Ghiaccio ok boomer
I refer back to this video everything I make pizza at home and as my pizza skills grow. My family, frie is and I LOVE this style. Excellent recipe and directions. I recently upgraded from a stone to a steel (next will be a pizza oven). Great video.
Adam's son:"Hey dad! Can I have some pizza?"
Adam: "Sure son, it'll be ready in a week."
Adam's son: "???"
False. Adam always has pizza dough ready in the fridge
@@aliidris657 hahahaaha
thx i laugh out loud 😂
That's what my family considers normal.
Marl Kalone joke aside, if someone ask you suddenly to make a good pizza, you would need to take at least 3 days.
I made this pizza for the first time tonight. I followed every single detail you instructed and it came out absolutely perfect! The best homemade, or even take out pizza I’ve ever had! Thanks!
For yall in the comments the dough is amazing! I adapted it by adding some seasoning to the dough like Parsley, Garlic Powder, and Oregano.
I also add cheddar cheese powder
I tried a garlic pizza and it was incredible with this crust. Brush a good amount of olive oil on top of the pie, add in a bunch of minced garlic. Cook that for 4minutes and take it out. Add on chilled mozz and throw it back in till finished
Without a doubt. I tried this recipe, and it's so GOOD!
Great video! In Europe, we heat the steel for much less than an hour because electricity is absurdly expensive here.
For those without a peel and for even less mess:
Assemble your pizza simply on 'Reusable (non stick) baking paper/parchment' .
You don't need to dust anything with flour - just lift the parchment by the corners to transfer it to the oven.
The oil used in the small bowls around the dough should be enough on it's own instead.
I tried this video for the first time but using the baking parchment mentioned and couldn't believe I had made pizza - no mess! Usually I make on the work top, with no bowl, and use a peel (which I dont have due to the lockdown) and there was not a speck of flour to be cleaned from the counter or inside the oven at all! :)
This recipe gave my best crusts ever! Thanks Adam :)
Steffen Frost did you also turn on the oven from the top or only the bottom?
Made this pizza today the exact way you demostrated, and it turned out delicious 😋. First time making pizza from scratch. I'm a Chicago girl but this New York style pizza was the best. THANK YOU FOR MAKING THIS VIDEO!!!
nice
Heya, Adam. Discovered your channel last week, and I really appreciate what your're doing. Every time a recipe calls for a food processor, it bums me out. I needed to hear you on this one! Your "you do you," your cooking-for-regular-poor-people-kitchens, your emphasis on sustainability, your science-based approach . . . . I am glad UA-cam affords you to do this full time, because you're making the world a little better.
I tried this recipe, I love it. I thought there was something wrong with my dough but I just wasn’t using the correct pan. This pizza is so good. Thank you for the recipe.
Hey guys I made this and it went pretty well I wanna tell you my experience!
1. I just wanted to make 2 pizzas and made dough with 2/3 cup of water and 2 cups of bread flour, 1 teaspoon of salt, and sugar, 1/2 teaspoon of yeast, and about a half a tablespoon of olive oil. The dough looked amazing for me
2. if you plan on making these pizzas relatively soon, I wouldn't put them straight into the fridge. I did that overnight and the next morning they didn't rise at all. I had to take it out of the fridge and let rise for 8 hours at room temp for it to be ready.
3. I could only find low-moister, part-skim mozzarella cheese and what I noticed is that you probably don't want to keep this too cold. When baking the pizza, everything was done except I wish the cheese melted a bit more. So if your working with part-skim, don't worry about putting it in the fridge
4. I found that mixing olive oil with some garlic powder in a bowl, and then brushing it along the edges of the dough made for a very tasty crust.
5. if your dough ends up being thin like how it's supposed to, make sure you don't go over 7 minutes in the oven or else it'll be kind of hard/too crispy
happy baking!
So to make the pizza flexible like on the video(11:17-11:29) it is important not to cook it to long or else it will be crispy and drier correct?
@@Gleeleeglee yup
i used the recipe you suggested, and the dough came out great, thanks!
These are the proportions that I have been using for years to make dough two pizzas: 1 packet of yeast; 1 cup of water (hot but not scalding hot); one tablespoon of sugar; 1/4 cup of olive oil; 1 teaspoon of salt; and 3 1/4 cups of flour. Dissolve the sugar in the warm water, and add the yeast. Stir for one minute, then let sit for another four minutes. Mix the yeast mixture and the olive oil. Mix the salt and three cups of the flour. Stir the yeast/olive oil mixture into the flour, blend together and then knead . Add the additional 1/4 cup of flour, if needed. Knead until the dough is springy and smooth, then let the dough rise in an oiled bowl (loosely covered) at room temperature for 3-4 hours.
gryffon505 do you use bread flour or all purpose?
Made this tonight. I’m no stranger to making pizza - I make it a couple times a week - but this was easily one of the best I’ve ever made. Thanks.
I FINALLY MADE HOMEADE PIZZAAAAAAA!!!! I used just normal flour, and only let it rise for about 1 hour, and then put it in the fridge for 30 minutes, and then took it out and let it rise for another 30 minutes. I think I might have made the crust too thick, and so it was a bit doughy, but I really liked it like that so thank you so much! I will definitely use this in the future!!!!! thank you!!!!!!
Cornmeal is the first thing I mentally check at places outside of New York that claim to do NY-style.
You nailed it about pizza being a "street food" in New York. Cheap, ubiquitous and ingrained in the fabric of New York's busy, walkable commute culture, pizza is something different in New York (especially Manhattan) than anywhere else. A couple slices on two paper plates half overlapping, eat the slices folded while you're walking down the avenue, jaywalking the streets as you go.
Ex-New Yorkers are forever puzzled at how bad pizza is elsewhere and why pedestrians wait patiently at red pedestrian lights even if no cars are coming.
I've only know one pizza parlor that uses corn meal TWO BOOTS everyplace my whole life growing up living in NY never had corn meal and its noticeable if used
everything you said is SPOT ON
Here in New York, "Don't Walk" is a polite suggestion, not a command.
Drinking game: take a shot every time adam says “these days”
No
Died of alcohol poisoning.
Jess glyne these days
4:07 is my new favourite sound ever.
I've been making pizza for years and not until now that i figured out that hotter doesn't always mean browner in the 10-12 minute time frame for the whole pizza. The key I found out after doing some quick research is to par bake the pizza crust for 4 minutes especially with home ovens. 500 to 550 is fine for the toppings but the crust has to be 4 minutes ahead of the toppings in order for it to brown to what you would expect good pizza crust to look like. Stick with the recipe here but i recommend par baking the crust before putting the toppings on.
sounds like your oven position is too high. try moving your steel/stone down a level or two. it changes the relative cooking time between each. lower==crust cooks faster, top cooks slower.
I have been making homemade pizza for about a year now but I never felt like my crust was beating pizza delivery quality until THIS RECIPE!! The details in the video are so helpful and this is the perfect crust recipe.
A few tips for other beginners like myself:
1. I use less water than the recipe in description calls for because I have a hard time balancing the flour to water ratio when I'm kneading, so I use 1.5 cups of water and go from there
2. Let the dough sit in the fridge for a couple days, it will be much easier to stretch the dough into a perfect crust shape and will not constantly shrink when you're stretching
3. Stretch the dough on top of wax paper to make for easier trip from counter to the oven. I plan to eventually stick the pizza right on the stone but my skills aren't to that level quite yet
😊