Real New York Style Pizza at Home
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- Опубліковано 31 бер 2022
- This is as close to homemade New York Pizza as you’ll get without being there.
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Full Recipe: www.joshuaweissman.com/post/r... - Навчання та стиль
I’ve been on a pizza-making craze lately looking through all of your older videos about it and I guess I’m gonna have to make one more
Do watch Bon Appetit's Making Perfect videos where they experiment from scratch every single component of a pizza to get the best recipe. Very interesting and detailed, though none of them are pizza makers
You should check out Brian Lagerstrom.
This is very similar to the serious eats recipe too, so it's worth checking out on their website. I think Kenji might also have a video on UA-cam.
Do you have a playlist of it. Pizza related stuff
Name seems appropriate.
For those wondering about baker's percentages:
65% hydration
1.5% yeast
2% salt
2.5% sugar
Josh also doesn't mention it, but you can keep the dough in the fridge for 3 days (even up to 5 or so) before dividing into individual balls. This further improves the dough, and is generally recommended, with three days being the sweet spot.
@@jdavis37378 bruh, who asked
@@jdavis37378 Yeahbut... they get pizza!
who cares about percentages.... seriously. nobody cares because that is not what matters. the ONLY thing that matters is the weights.
@@jdavis37378 Even if true, completely irrelevant
@@orion7741 Because baker's percentages allow you to easily scale the recipe up or down as needed.
Just made this at home. There are lessons to be learned, and peel-handling skills to pick up. But this was definitely the tastiest pizza I've ever made at home, ever, and I'm grateful for the lesson that got me here.
Give me a slide I'm hungry from watching this😭
I'm considering making this. How many pizzas does the recipe make?
@@samichpower Makes 6
@@richards2072 Good lord that's a lot of pizza
@@samichpower You can easily scale it down though so there's no need to make 6 if you don't want that many!
The recipe, for people who need the text version of it.
*Dough prep*
Start with 950 grams of flour
Add:
- 19 grams of salt
- 25 grams of sugar
and whisk until combined
Get 617 grams of warm water (95 °F | 35 °C) and
Add to it 14 grams of instant yeast
Whisk until dissolved
Add the yeast juice to the flour mix
Mix until you get a relativly smooth ball
Get another bowl and jenerously grease it with olive oil
Then put the ball into the bowl, and cover it with a plastic
wrap and let it rise in the fridge overnight
Next day, plop the ball out down onto
a light floured work surface and
divide it into pieces weighing ~300 grams
Rool each of the pieces into a light ball
Place into a lightly floured proofing box or rimmed
baking sheet leaving room between each ball.
Cover it with a lid or plastic wrap.
Leave it for 2-3 hours at room temp, or till doubled in size.
*Tomato sauce*
Get a saucepan and put
- 24 grams (2 tablespoons) of virgin olive oil
- Four cloves of garlic thinly sliced
- 3.5 tablespoons, or 50 grams of unsalted butter
Precut one yellow onions, skin and cut it in half
Cook, stiring occasionally, until garlic begins to toast
to a nice golden brown. Then add:
- 1 teaspon and 2 grams of crushed red pepper flakes and swirl for 20 seconds
- 20 ounce can (567 grams) of crushed tomatoes
- +About a cup or 200 ml of water, swirled around in that can. Stir all of that together.
- 1 tablespoon, or 13 grams of sugar
- 1 teaspoon and a gram of dried thyme
- 1.5 teaspoon or 2 grams of dryed oregano
Season it slightily with salt
And add the onions
Bring it all up to simmer and cook it down, stiring ocasionally for *20 minutes*
Remove the soggy onion
Adjust the salt levels
Let it cool completely
*Making the pizza*
For Home oven, set it to Max Temp for at least *1 hour* prior to baking.
For a special pizza oven, set it to 650 °F | 343 °C
Take one of your dough rounds, generously flour it.
Begin punching out a very thin perimeter in the dough.
Drape the dough over your hands.
Shimmer it around the entire perimeter
of the dough lightly stretching it as you go
until you get a pizza around 10 to 12 inches (25 to 30 cm) wide.
Lay it back down.
Place a few tablespoons of your cooled sauce in the center.
Spread it around in a circular motion, leave a little bit of a border.
Top it with a generous (to your heart's desire) amount of grated
low moisture mozzarella (you'll need 1.5 pound or 680 grams)
*Fresh grate your mozzarella!*
*Baking*
Pop the pizza in your oven.
For Home oven, 6 - 8 minutes.
For a special pizza oven, 2 - 4 minutes.
Be sure to rotate the pizza 180° halfway of it's
cooking proccess so it cooks evenly
It's done! Enjoy your meal!
You legend! Ive scrubbed this video 4 times making this dough. Will be way easier now
there is a recipie in description XD
@@kubistonek BRUHHH 😭😭😭
You're an angel for this, thank you!
Josh id love a video about things u can keep on your fridge/freezer ready to go (kinda like all the amazing sauces u make and basically anything , ingredients or elements , u can prepare ahead and just have them there ready to use whenever u feel like it )
This is such a great idea!!
check out Mike G
good idea
Yes! This idea!
Pizza and red pasta sauce freezes really well
Seriously, as a person who worked at a professional kitchen, I deeply recommend this guy's channel. The explanation of the 'why' you do a technique is very helpful and entertaining 👌
I've tried 3 other pizza dough recipes and this is the best one by far in my opinion. It has a nice crunch, able to support a good amount of toppings. I did a pepperoni, chicken and basil pesto with heirloom tomatoes and it was fire. My oven only goes up to 550 F and I honestly forgot to do the second rise after the overnight in the fridge rise. I took a sheet tray and turned it upside down and put it in the oven while it preheated. Assembled my pizza and put the pizza on a piece of foil the same length. Baked it in the oven for 7 minutes and it was perfect.
I’m fortunate enough to have a dad who built a wood fired pizza oven in my back yard and has perfect his homemade recipe.
Definitely a great time making pizza
Generally speaking, NY pizza uses uncooked sauce - just throwing it out there. Adam Ragusea's NY pizza 2.0 video is still the gold standard for making NY pizza at home that actually tastes like what I grew up with in NY.
Yeah, Adam's is my go to. Super easy to make. Sauce is super easy. The only hard part is finding low moisture whole milk mozz. Where I live, everything is either low moisture part skim, or high moisture whole.
It's hard to generalize about NYC area, generally speaking. Every time I think I've cornered the standard recipe for sauce, dough, cheese or toppings, the damn thing squirms away like a handful of live anchovies. One thing is for sure, no pineapples... except maybe now, in some remote corner, down a dark street... I'll bet they top with pineapples.
@@KGillis Do you have a Trader Joe's by any chance?
IIRC Adam weirdly refuses to use precise measurements in his pizza dough recipe. I don't know why he is so weird about using a goddamn scale. Anyone watching nerdy UA-cam cooking videos has a scale.
It’s cooked for 20 minutes. That is very little for any tomato sauce
Can confirm that I am from NY and not offended by your take on a classic, looks tasty even. It only hurt a little bit when you called out my cheese pronunciation.
One suggestion, and one note. A lot of NY pizzarias don't pre-cook their pizza sauce, since you're cooking it already on the pizza and most the time its blanched in-can to begin with. If your sauce wasn't hitting the flavor notes you were looking for, that might be why (I don't personally think its the water, but you can try a higher alkalinity water if you want to see if that works?) As for the note, low moisture WHOLE fat cheese. Lots of people will probably by skim from the super market not realizing, and be sad when they eat it. Need that whole milk flavor, or your cheese will be a sad boi. I'm sure you used the right cheese in your video, but you only mentioned the low moisture, not low-moisture-whole-milk, so thought I might make that note for anyone wanting to make this at home themselves.
Love the content, cant wait to see more :D
Yes none of that part skim crap.
I agree, I found a recipe online that wasn't cooked and I love the flavor. I haven't ever been to NY nor had their pizza so don't know how it tastes, but I love that sweetness of the no cook recipe and use it a lot. Glad to hear that's how it is done in NY for this.
Fellow New Yorker here. All of this ☝🏾
your comment has some much energy i hope you have an amaze-tomium day fren
@@EdibleFuture Aw, why thank you
Joshua you really are our papa, It's a blessing for wanna be chefs like me to have such a great teacher as you.
I'm starting a new little cafe and tried your recipe and before even taking the first bite I knew that I'll be serving the best pizza in town. Thank you, lots of love from India.
Just wanna say I’ve always considered myself a decent kitchen commander, but JW always inspires me to do more, do better, and do it myself. My little feasting minions are beyond grateful for all the recipes we’ve tried just because a vid popped up on the tube. Thanks Josh.
keep tubin' dude!
New Yorkers aren’t freaking out over the pizza, we are laughing because you started in the middle of time square and said you “landed 20 mins before.”😜
Yeah I was like “fat chance.” He wouldn’t even be off the plane in 20 min.
lmaooo
Yeah that got me too, I went to NY like 6 months ago and (admittedly we flew international) it took over 3 hours to clear security and immigration just to get out of the airport. The journey from JFK took about 45 minutes and we were at the Gallivant on West 48th
He could have flown on a private jet into TEB. That’s a 20ish min drive.
@@MuzixMakerTakes you 20 mins to take the airtrain to get to the rockway beach. And then like nearly an hour if you wanna go midtown
As a New Yorker who’s made a good pizza and had some good pizza from “the city” New York style is variable just like any home cooking. So your New York style is just as much ours.
Watch adam Ragusea’s NY style pizza video for a better recipe. Josh did many things wrong that I pointed out in the comment I left on here
@@lovesgibson saw his first which brought me here :)
MrUnfriendlyToast coming in with a very non-stereotypical NYC answer, so kind! And I am just messing around, please don't kill me😄
@@lovesgibson Wow, what a self-centered comment.
yea many shouldn't get all crazed with the "x style" of pizza to i know places got rep for good pizza but screw that just make the thing i say.
that deep dish slaps hella hard ngl.
By far the best complete NY Style pizza video on UA-cam. Ive tried so many others and this one is at the top. Just picked up Joshua’s cookbook and it’s amazing. Keep it up Joshua, very inspiring
Check ou Charlie Andersons NY pizza video. Its way more comprehensive
@@CinCee- Thanks, I've watched his as well! I've combined several recipes to make my own and his was one of them!
Made this pizza for my family and I gotta say this sauce is SO GOOD.
It's Friday and I was just thinking that I should make a homemade pizza today. I love NY style pizza so this is perfect!
Hmmm
@ It's a fucking comment section.
@ Nah you’re actually weird. Every time I see you (mostly in basketball channels) you’re saying stuff like this
Without a proper oven forget it
"Oregano if your from the UK" I FEEL SEEEEEEN
Seen through
RATIOO
Lmao same but he uploaded this whilst I was cooking pizza 🍕 lol
Germans do it as well😂 (even tho the pronunciation of the vocals is more similar to the actual Italian pronunciation)
OR if you are from da y-east (like me)
Made this myself today. Absolutely bonkers and delicious. Would definitely recommend, even if the complexity of it makes it only a one-time thing.
Welp, i made this pizza 3 times, and tomorrow will be my 4th.. i love it.. easy and tasty! I lived in NYC so long ago and i loved that pizza so i needed it.. Thank you Josh!
Definitely fresh grate the cheese! 90% of these "fancy"do it yourself suggestions don't make much of a difference to me (maybe my palette just isn't refined), but fresh grating the cheese makes an immediate and clearly noticeable difference
Pre shredded cheese has a protein added to keep from clumping together. Freshly shredded = proper melts goodness.
Exactly this. Also freeze your cheese for 15 mins before adding to pizza so it doesn't melt too fast. You want crust and cheese melt to be around the same point...
The Eater episode on Scarr's Pizza is truly amazing: I highly suggest you to watch it since it really made me love more his pizzas!
He really is awesome. Paulie Gee, too. That city has some amazing chefs.
Glad he took the time to run and grab a couple of slices for reference. Really want to try this recipe out.
This first time I made a pizza, I tried half the recipe first, this unexpected was very tasty, the steps taught were very detailed and easy. In the future it will definitely make it again.
I'm loving the style of you going out and filming a bit ❤
That’s what I’m saying!
Thanks for the recipe man! Im only 12 and my family loves that i can cook! i met you at the sf book tour and i told you that i had made your other pizza recipes, and you told me to fry any left over dough. i will most definitely do that. im so excited, my pizza is rising in the fridge right now!
so how is your pizza doing
well it was a mess. i forgot to flour the dough and it stuck, making more of a deformed dough than a pizza. it also burned
@@nonygart1010 keep trying! It's lovely you're so young already attempting this I'm nearly 30 and have never made a successful homemade pizza so you're doing better than me lol
@nony Gart Keep your head up because I'm 50 and have only tried a pillsbury pizza and that was a disaster! To be fair, that was when I was about your age as well. I'm watching alot of videos to get familiar with cooking and try new things. Never stop learning and mistakes will happen! Peace
@@nonygart1010 atleast ur honest
I am loving your channel.
I was a cook when i was younger, earnt all my certificates and worked in a nice kitchen during my apprenticeship. Over the years i lost interest and no longer work in a kitchen. Your videos made me realize i never lost my passion. So far i have made your Lasagna, Italian pizza, NY cheesecake and a few others. All of them were fantastic. I woke up at 6am this morning just to make this pizza for my family tonight and i loved every second of it.
Thank you Josh.
so true
I made this recipe today for my family and they love it! They say its the best home made pizza ever
Just made it, it’s delicious!
I am genuinely excited to try all of this! I have to say that I laughed outloud at 7:00, “but the main focus is the sauce, the cheese and of course, the crust.” HA! The main focus! Well done and thank you.
THANK YOU!! for this video.. i've loved pizza since a kid hands down my most favorite food on this planet.. i want to start praticing this recipe and maybe one day open up my own pizza shop..
Thank you very much for your recipe, which tastes delicious 🌸
Well, I am Italian. My dad had a restaurant in which he made pizza. If there is an American version of pizza that I give my stamp of approval to is NY pizza , no question. to me it's Italian pizza with a twist and I always look froward to many slices when I am down there :D Love you r Vids and Book Josh. :)
My god..an actual sensible Italian on the internet
NIce to see this opinion :D
@@yuvalgabay1023 That's because he's not italian. Otherwise he'd know that there's no such thing as pizza in America, NY or anywhere else. Whatever you eat in American, including NY nonsense, is simply not pizza. It's against DOP and therefore should never be called pizza. It's actually a scam to do so but we allow them to do it. Sugar to begin with is one of the things that prevent "NY pizza" to actually be...pizza. You can't sell something without fish and call it sushi, it's actually illegal, and it should be the same for pizza. To be fair, even in Italy there's places that sell pizza that isn't actually pizza but of course those places are not the majority, whereas in the U.S. it's 99% of places.
It's the FURTHEST thing from real pizza. The only decent non italian pizza that actually doesn't disrespect pizza and its tradition completely is made in Japan(it's usually very small and insanely expensive) but even there it varies a lot in terms of quality and you can only find it in a few restaurants. You can eat "pizza" in NY all you want and you can like it as much as you want of course. But it is factually not pizza, you're eating something else and you're lying to people about it.
io spero di andarla a provare un giorno!
@@Romafood Purtroppo il ristorante non c'e piu per motivi personali. 😅
That’s true about the sugar in the sauce
josh how dare you not respond to this pizza legend
All right! I’m proud of you Josh. You actually made New York pizza. Congratulations! It’s a good thing I told him about Making it a couple years ago.
Love it 🤤
I've been experimenting with pizza recipes for some time now and none of them seemed to really taste the way I wanted so now that I've watched this video I'm gonna give it another go because I KNOW your pizza must slap
Please update after you make it 🙏🏽
@@peachyquinn7592 Will do, I'll try next week!
@@daezyagbakoba6694 Looking forward to the update!
The trick is use hi gluten flour and for water use bottled water. It will make a world
Of a difference
@@RedwanHuda Oooh I will keep this in mind. Thanks for the tip!
Pizza is so contagious! I really want one after watching all the procedure Joshua carefully made:)
The cutting scene is killing me!XD
cringe alert
Heyy Yukaちゃん！
ビデオが大好きです❤️✌️
I agree pizza is definitely contagious lol
@@spacepiratevampire875 😐
I just made this. Best pizza I’ve ever had and yes, I’ve been to NY. Only change I made was using a poolish and cold proofing for 36 hours. Also used a pizza screen with the stone on the shelf above it.
well done Josh, this reminded me about those slices I had during my experience in the Big Apple
When I lived in NYC, I noticed that some pizza shops had great sauce and some had great crust. Some had neither, but a few had both. Often they were no-name corner shops. Not to disparage the big-name shops, but a no-name shop was almost always more convenient.
Yes so true!
This comment.
For anyone who doesn’t have a dough box, or any pizza newbies, I use 50oz (~6 cup) clear acrylic/plastic round containers with lids that I bought from the dollar store to put my dough balls in. They work really well and I like the fact that I’m able to squeeze them into my fridge wherever I have space if I want to do a longer proof/ferment to improve flavor. I can also take out how ever many I want at a time to avoid over-proofing my dough. You can probably find slightly smaller ones that would work, but I like the flexibility of having ones that are larger than I need. And I definitely prefer clear, round containers since you can see how the dough is proofing and maintains the roundness so the dough easier to shape.
Always great Josh.
Thx
Spectacular sauce! Perfect amount of spice! Spot on!
Dough freezes really well which is great to have pizza’s on hand anytime
I’m from New York and just as I was thinking “that pizza isnt thin enough”, Josh goes “ik that New Yorkers are gonna complain how this pizza isnt thin enough” LOL
That and the charred edges. Makes it look more Neopolitan than NY
The Algorithm is ahead of you
THIS
im wolkin 'ere
@@khharkivsky I wonder how many will understand the reference.....
Most helpful you helped hone my pizza skills. Can’t wait to use my mom sauce for a little extra tomato paste for structure for pizza sauce.
Can’t wait to try making my own dough for the cooking group. We have here.
Bless you just moved to oregon a few months ago and been missing the New York pizza I had anytime I made the trips up to the city or li
"The biggest differences between this and Neopolitan are the sauce, the cheese and the crust." So like, the whole pizza?
was thinking the same thing xD
congrats, you got the joke
Two things that need to be said about New York Pizza: Ray's Pizza and $1 A Slice Pizza. I'm not a NYC resident but I've been there several times, and these two were on every street corner. $1 a slice was just that -- cheap and big, often not very great. Its biggest selling point was that it was cheap and the slices were big. Ray's Pizza is the NYC equivalent of Crown Fried Chicken or Kennedy Fried Chicken. No one knows who "Ray" is, but there are a whole bunch of Ray's Pizza places all over NYC.
I live in NYC, and $1 slice has a special place in my heart. It's our Taco Bell dollar menu when you stumble home from the bar: not good, but exactly what you need and can afford in the moment.
@@jmcateer0 yes i think dollar slices r rlly good
Some of those $1 slices beat a lot of the better stuff in a lot of other cities.
Ray's pizza doesn't really exist anymore. When it did it was a pretty standard version of the classic NYC slice - never great but never bad, but always better than Two Bros. Two Bros is def a grade BELOW Ray's.
Only made the dough. So so tasty. Crust is crispy and chewy. I didn't think I could achieve this at home but when you combine a low and slow rise and the hot oven, you get deliciousness.
Only things I'd say: I was disappointed the dough was not stretchy after the overnight rise. I had to knead each ball (5 mins) before the second rise (still couldn't get it to window pane stage but after the second rise it was much softer and 'stretchier').
I only got my first pizza to slide onto my hot black tray in the oven - resulted in a kinda crispy bottom.
Other two times I just put the cool tray in the oven and the bottom cooked just fine - not incredibly crispy but still fully cooked and brown.
You wouldn't miss it if you only use cool trays , it didn't make much of a difference - the hot oven does the work.
I havent made this recipe yet but i was wondering did you let it rise overnight on the counter or in the fridge...when I put my dough in the fridge i let it rest on the counter for at least 2 hours before i try to make a pizza.
Amei o vídeo , muito bom !
Love this so much. New York pizza is amazing.
Are we going to get other styles of pizzas in future videos? Detroit style? Deep dish? Etc?
He has all those videos already.
Italians and New Yorkers: **fighting over which is a proper pizza**
meanwhile me living in a place where the best pizza is Dominos: "PIZZA IS PIZZA!!"
...for anyone wondering where i live; i live 11000km under Josh's feet
Ola fellow Aussie if I'm reading the map right. Gotta say I was so disappointed with the last dominos I had, just too bland. Used to like that sort of thing but I guess too many of my taste buds have died since then. These days it's a frozen Dr Oetker's Ristorante pizza mostly just as a base, with lots of topping and strong grated cheddar and parmesan on top.
@@SheyD78 umm i'm an Indian. And that frozen pizza you described seems like the janky pizzas the Pizza Hut serves here
@@karthvaderkerman6524 Apologies for that, my geography is as bad as my taste in pizzas apparently.
Greetings from central Mexico.
That is great pizza and I'm glad that I know how a real pizza is made.
Somehow, I feel like using sesame oil with lard like Japanese chefs.
I can’t wait to try this pizza ❤ ur recipes!
Heads up! If you're doing this recipe and you make your sauce on day 1 while the dough is rising in your fridge, which I suggest because when sauce sits overnight as well, it also tastes better from the flavors sitting together and getting to know each other, store it in a *glass* container. Using Tupperware can possibly give it a slight slight soapy smell or even flavor. Also avoids Tupperware orange-ation. Cheers!
Hey josh! I just moved to nyc and im currently working on a awesome pizza place called peperinos.
I don’t know much about nyc style pizza although im learning a lot. In peperinos we don’t use sugar for the sauce or dough. Also the sauce isn’t pre heated (witch i thought was odd) be the results are amazing.
Sauce: 4 cans os plum tomatoes (mixer)
1 can of tomato paste
Garlic (diced)
Oregano
Basil
Black pepper
Prepare to get financially fukt
your vids are just by far the best
Thanks dude❤
1min and 10 comments already.... shows that everybody loves NYC pizza 💙😄
I think I agree with the sugar. It's a light sweetness, but it complements the crust better. And with how thin it is, when you're taking a huge bite you're not overwhelmed with tomato's natural sourness.
I feel like the tomato sauce sweetness is the biggest cultural divide between the Italian and American pizzas. Much bigger than any difference among crusts (of which there is plenty of diversity on both sides of the ocean)
Josh I tried this pizza dough recipe love it. Perfect. The dough just needs a tiny bit more salt. But it’s slightly chewy, crispy at fist and it’s foldable like a ny pizza.
Very helpful. thank you channel
Pizza looks good! Vikram, I do not drink coffee either. Glad to hear there is another good uncaffeinated soul out there!
Street food made at home is another level of pleasure🤤 that melted cheese is so satisfying, I often binge-watch cheesy foods reels or TikToks😍
Ikr!
no one cares about tik tok
@@vicdarockstar nigga is yo ass talking to me?
Adorei o vídeo ❤
Adorei o vídeo!
joshuas videos are just so entertaining, i dont know why but he´s very different from others food creators which makes him stick out. Thats one of the reasons i love watching his videos
edit:
omg thanks for the likes i never thought id have this many likes
2 reasons
1- he has a gen z personality
2- he has on of the most underrated editors
Maybe because there are fart sounds in his videos?
@@UnknownGamer-uz5iz Nah his humour is definitely millenial
Totally agree with this. Papa is very entertaining
@@fionamarcotte2810 he was born in 96 so he’s right on the line between millennial and Z
"We're back in the kitchen... have we ever left? Who knows."
I'm pretty sure this is an MiB moment and he just has all of New York in his pantry.
No not freaking out lol looks exactly like what I left behind so I will be trying this. Thanks 💖
7:12 *Vikram with you in Team Tea*
When an American says something is too sweet, you know that's a sweet sauce
That’s not untrue
Yalls really are amazing.
You made me buy an Ooni oven...I'd love to see some dishes specifically for the Ooni that are not pizza (Like bread, fish/meat, veggies, sweet dishes maybe? )
Bro let’s make it together
vito hello you watch this guy to
ciao
Why? You are a professional. This kid makes pizza like a 5 year old. His pizza is a joke!
One thing I wanted to throw in there to play with; when I have sourdough starter to discard on a day I am making pizza, I will include this in the dough for the crust. Not going to make it more like NY, but adds some of that awesome sourdough flavor. Thank you for the steps around making the crust, very helpful!
Surprised no one else said anything about using a starter. Especially sourdough. Delicious.
Gunna be honest the editing is on point!! The intro is perfect. Loving the the content to!! 💛
First of all, Josh, I LOVE your videos! Always a treat when you post something new. Homemade pizza is something I struggled with for YEARS. I finally (through a lot of trial and error) figured out the perfect NY pizza at home. Your crust looks amazing but I did find that adding a splash of olive oil adds a little extra crisp and helps with the nice “leopard spots” on the bottom of the crust. I also stopped cooking my pizza sauce. Since the canned tomatoes are already cooked, I found that not cooking it gave it a more fresh tomato flavor. And definitely shred your own cheese! 100%! I use whole milk low moisture instead of the part skim. Just has a better finish to it. Who wants part skim anyway? It’s a pizza, not a frikkin salad. Go for full fat!
Thanks for your fantastic recipes, definitely going to try this one , Made the raisin cane chicken tenders and they were delicious 😋 end their “secret sauce “ and it was soo good my daughter said,the recipe is a keepers thanks a lot keep up the good work ,you make me laugh all the time love that 😂🤣☺️
That is not NY pizza. NY pizza is thin. They stretch it out to make you think you are getting more. But it is the same pizza.
Adorei o vídeo
You taught me how to cook, I’m so grateful to you.
So which one of his many recipes have you tried ? And what is your favourite ones?
You should come try Montreal style pizza (places like Woodland pizza etc..)
How do you define montreal style?
I gotta try this. I really love the fresh neapolitan sauce, but sometimes it's nice to try other things.
Just made a delicious pizza
oh man so delcious
Yeeees now THIS is what we have been waiting for.
Yeeeees now THIS is a ratio
It's essentially the same as the serious eats NY pizza recipe, so hardly groundbreaking
@@ceebad8985 What the heck? 😂😂😂
This is one new yorker that isnt freaking out lot. Great job as always Josh also I personally believe the NY water thing is a myth because I have had solid pizza outside of NY (albeit not as good)
Eu amo pizza! Minha comida favorita, e essa de NY parece uma delícia!
Let’s goooo! I love you spin on it, and it makes me excited to cook it myself!
Love the homemade pizza you made!
You watched 3 minutes after this video came out and the full video is 9 minutes 🤨
@@SicariusYT Sorry late reply, the homemade pizza was shown at the start of the video and also the thumbnail.
I used grams for the first time in my life. I didn't get the same results, but I am still so happy with my pizza. Thank you for this video!
You’re so talented man I’m so glad I found you
New York water is known for having higher amounts of iron. A lot of bagel shops have New York water shipped to them for that purpose. You should know this Josh!!
New Yorker here. Not freaking out. U did good Josh. I'll have to try scars never heard of them. I think the only thing you missed was the layer of oil that tends to cover our slices lol 😆
He did a lot of things WRONG. I pointed most of them out. Watch adam Ragusea’s NY style pizza video for a better recipe
@@lovesgibson who cares
@@MannyParadisee Pizza makers. People who want accurate recipes…
What if you were looking up a blueberry muffin recipe video and the person put mashed up blackberries in the mix? Sure, it may still taste good, but it’s not the recipe they claimed it would be in the video.
You can’t make a video about how to make a particular dish then not even make it the right way. Should I make a Chinese chicken cashew video but use beef instead of chicken and peanuts instead of cashews? Nope, it’s not the same dish.
New York slice style is not what he made, yet he pretended like that’s what the video was about.
i'm disappointed i came here for the new yorkers raging... i'm from chicago and based off strictly appearance i would say this pizza was a travesty. it looks like a pizza hut pizza. not thin or crispy. it looked like it had too much sauce the cheese was sliding off. i would say it's a good pub style pizza, but even as a chicagoan i wouldn't attach new york to this pizza. but he said it himself, it's only an attempt and the real experience is much different. if he hadn't done that at the end i'd say he's crazy but it's all in good spirit. life is always better with pizza, whichever way you may find a slice of it ⚡️
@@lovesgibson terrible example because that’s an entirely different fruit. It’s more like if an authentic southern peach cobbler called for freshly peeled peaches and you put canned peaches instead. Oh No! Who cares. If the person watching can’t tell how authentic it is purely from viewing then it did not matter to that viewer anyway. Go cry somewhere else
I was born and raised in NY Josh. And I gotta say, you have OUTDONE yourself. It is PERFECT.
That looks amazing 🤤🤤
I’ll eat pizza from any city or state. Love it.
ive lived in new york all my life and this looks pretty much just like the real deal. the only difference is that your crust looks lowkey way better
Jamaica Queens here and I can also confirm that this is pretty legit pizza. It just looked _right_ , I can't really argue with how Josh made it.
check out upside pizza for amazing nyc pizza crust
No one is gonna appreciate the editor in the intro? 0:07
This is Amazing 🤩
@Joshua Weissman Hello there. Liked your video. Worked at Pizza Hut when their version came out so I appreciate this make from home recipe...because I've been feeling quite nostalgic for this pizza. Glad to see the organic way to make it. Some of your final steps resemble our formula so it was nice to see. Chilling the dough is such a crucial step for that chewy texture and was the only dough we ever did *not* proof. May try making it this week. Thanks for the time.
@Joshua Weissman So recently another ex-PH worker informed me on YT that Pizza Hut will release the BNY again starting 2/1! Wondering how close to the recipe it'll taste as it did in 1999.