Making New York-style pizza at home
Вставка
- Опубліковано 6 гру 2018
- **RECIPE, MAKES FOUR 12-INCH PIZZAS**
For the dough:
1 teaspoon active dry yeast
1 teaspoon sugar
¼ cup warm water
2 cups warm water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus more as needed
Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.
For the sauce:
1 28-ounce can whole San Marzano tomatoes
¼ cup olive oil
½ teaspoon sugar, or more to taste
1 teaspoon dried oregano
2 tablespoons tomato paste
Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas.
For the cheese:
6 ounces whole-milk, low-moisture mozzarella per pizza
Grated parmesan for dusting
Assembly:
Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.
Some updates since I made this video: 1) I have been going with a wetter dough lately. Wet doughs, counterintuitively, seem to get crispier. I figure that's because they're more pliable, which allows more steam to escape during cooking. If you want a precise recipe with weights, look elsewhere. I don't like getting out my scale unless I have to. I can judge hydration pretty well by feel, and I reckon you can too with a little practice. I still think 2 and 1/4 cups water + 5 cups flour is a good starting place. Add more flour until it reaches a stickiness that you can handle. The only downside to extra hydration is that the dough becomes sticker and harder to work with. Part of the reason I went with a pretty dry dough when making this video is that I was worried about the pizza sticking to the peel while I got all the shots I needed. 2) I have started not only taking my tomatoes out of their packing liquid, but also washing them off under running water in a sieve. It's crazy, but that really makes a difference in a raw tomato sauce like this. The packing liquid is just so bitter. And I've been experimenting with different tomato brands. With really good tomatoes, I don't need the tomato paste. I would rather not use paste. 3) Many commenters have mentioned some affordable home pizza ovens that intrigue me. I think I'm going to give the Uuni a try and report back. Ultimately, my pizza still lacks the very distinctive flavor you get from baking at a thousand degrees. 4) If you have thoughtful, constructive, evidence-based advice for how I could improve my recipe, please give it to me. But if you're going to tell me I'm doing it wrong simply because you've always done it another way without interrogating why, please keep it to yourself.
Maybe you'll have better luck with the steel, but I tried cooking in my Weber with a stone several times, several different ways, and it was always a bust. The bottom comes out amazing, but the top doesn't get nearly hot enough, even with the lid on. You see this in all of the Weber pizza videos on UA-cam - the cheese is never brown. There is one after-market product for grilling pizza on a Weber that has a stainless steel plate suspended over the cooking surface, and that seems to get the top hot enough.
@@aragusea good to know. I'll probably skip it then but I'm glad I learned about whole milk string cheese!!
@@aragusea As you know fermentation and hydration have a big impact on color and text, etc., so I won't get into any of that. Besides I use my sour dough rather than commercial yeast a lot. So just in terms of techniques and tricks I have found success with for browning in a home oven, here are two:
1) I always use a steel, but as you have likely observed, it frequently outpaces the oven's ambient temp. One trick is to put your steel close but not too close to your broiler (if you have a top broiler). Then you can start in convection and finish with the broiler, or if your oven is hot enough and your dough cooks evenly you can do the whole pizza under the broiler. That has worked well when I am working in a 48 hour, high hydration naturally leavened dough.
2) A much less fussy and way to do it and more reliable with my ny style dough that uses commercial yeast is to use both the steel and the stone at once. Put the steel on the bottom rack, and one rack higher put your stone. Start your pizza on the steel, and then around halfway check on its bottom crust. It'll probably be taking on good color and dark spots but not be done yet, but the top will need more time than needed to finish the bottom. Then pull the pizza and transfer to your stone on the top to finish up. Bottom will have that little extra from the steel but the top will manage to finish cooking. I find it pretty hard to burn the bottom of a pizza on a stone so this has yet to fail me.
Feel free to reply if you want to keep talking pizza, I find that there as many great pizzas out there as there are ways to make them. I have never tried doing pizza in a weber with a steel though but I suspect that it will always conduct its heat far to quickly for the rest to cook. This is probably why hardcore pizza ovens stick with tiles and stone. There is these: www.kettlepizza.com/kettle-ovens/charcoal-grill-inserts/ but I haven't heard much about them since they came out so I can't attest to the quality.
god this looks amazing i'm 100 % gonna try
Mark Iacono likes to cook/simmer his tomatoes for four hours and make one of his family sauces. I think that is a worthwhile endeavor considering the source.
it’s traditional to come back to this video every once and awhile
Ben dover
Ice swallow come
ikr
stolen ass comment
Yes
How to make new york style pizza
1: live in new york
2: make pizza
THIS DESERVES MORE LIKES
@@jigglypuff2499 ye
Done and done
You don't need to live in New York to make good pizza. Please take my recipe directly from Italy to make one delicious at home: ua-cam.com/video/z4a5VN_usgM/v-deo.html. Enjoy your meal! 😊
@@jigglypuff2499 no it doesnt it has 69 must stay 69
Adam - I've been working on pizza dough for probably 40 years...it's as good as you'd find in any restaurant. Your technique is one of the better ones I've seen on YT, well done my friend. I humbly submit you don't really need to add so much oil to your proofing containers; that amount of oil will make the dough too "short"; if you roll the dough balls in flour after shaping & put them in your proofing bowls that have been schmeared with only a very thin layer of oil (on a paper towel), you'll have no problems releasing.
yeah this is one of the best ive seen on youtube aswell
You are so polite and I love it
Recipe for British people:
2 x 12 inch pizzas
Dough:
1/2 teaspoon of active dry yeast
1/2 teaspoon of sugar
30ml warm water
250ml warm water
1/2 tablespoon of sugar
1/2 tablespoon of salt
30ml olive oil
375g bread flour
Sauce:
1/2 can of plumb tomatoes
30ml olive oil
1/4 teaspoon sugar
1 tablespoon tomato puree
1/2 teaspoon dried oregano
Cheese:
340g of grated mozzarella (like you get in Tesco)
Grated parmesan for dusting (or parmigiano reggiano)
Hope this helps!
P.s if the dough is too wet, just keep adding the flour until you get the consistency shown in the video
I’m watching this in bed
Starving
Same😭
Same
Aidiano Yaboi same
Same
I always wish that I had a power of taking a picture of food and turn it real
6:35 That's why I flavor my dishwasher and not the pizza
Legend
@@skarr0w765 fax
Facts:
Faqs
😂
its wholesome to see how you kid is with you and how you let them explore a little bit, touching the dough and playing around. Puts a smile on my face. Thanks for that, that was an awesome bonus to the end.
Pro tip: put your broiler on high for about 10-15 minutes before turning the oven on to temp. This will pump the stone full of heat quickly, which will help bring the oven up to temp even faster. No need to waste an hour preheating the oven.
Heating or cooling a stone to quickly can crack it so be careful if you do this
@@GreatGwiaz True but only if there's a great temp differential. If you took the stone out of the fridge and put in an oven you'll get cracks. I've been broiling mine for years and not a single crack yet.
Additionally, there's no need to buy an expensive stone. For years I used the dish that comes with a clay pot for plants. Get the unglazed kind and if you turn it over you have a nice round pizza stone. I find that kitchen gadgets tend to be overpriced.
@@sabatino1977 I admire you
@@Andrew94533, thank you.
@@sabatino1977 I have a 17 inch cast iron that I put upside down in the oven. It gets even hotter than a pizza stone when you heat it for an hour. I'm gonna use your broiler tip this weekend, I don't think there'll be a chance of cracking with a cast iron.
You know he is serious about his pizzas when he used a measuring tape
Lmaooo
😂😂😂
(ノ_．)ノ ~┻━┻
this comment should be higher
Deffinately
This man does not joke around with his pizza.
Well its already joked around with him for 10 years, so
If you're gonna do pizza you gotta do it right.
Or his white wine
@@hamburgerdog25 I don't get it...?
I'm Italian this is completely wrong
One of the best culinary content creators on this platform, well done on the pizzas!
Nice pfp
I love how serious he is about pizza. No jokes. Really love it.
*dad when's dinner?*
Adam : in 2 days
Hahaha
@@markrafaello5191 can't tell if that's a fake laugh or a genuine laugh
@@markrafaello5191 alr
idk ahahahaha
HA HA HA HA HA
I live in NY.. worked at a few pizza joints where all I did was make the pizzas, stromboli, etc. This recipe is nearly exact to how we do it, right down to grated cheese under mozzarella. Only one thing I suggest; a little basil along with the oregano. And yes i can toss the dough like a boss lol
I think there was basil in the San Marzano tomatoe cans
I always was told its in the WATER!!!
@@Repunza I bet you watch Billions on Showtime.
No garlic in the sauce?
what are the best pizza places in NY ?
I love the way you go into such detail in your videos, yet they never become boring. I'm definitely going to give this one a shot.
I come back to this every once in a while. Cant explain why
In the future, your kids are gonna realize that 12.5 million people have seen them as a kid dancing to some pizza bread
LMAOO
Sit down, Freddy's gonna get dates off this shit
@@MikeSugarbaker lmaoooooo
@Justin Nowaczynski actually like 7.5 million at least lol
Underrated comment
This man followed his dream, and his dream was pizza....i respect that
*american national anthem plays*
@@beqbowi7503 I have gone to New York pizza in Boston 🙂
Yep. My dream was pizza too, i ordered one 10 minutes ago. Now im waiting.
Yep. My dream was pizza too, i ordered one 10 minutes ago. Now im waiting.
9 minutes left
I loved your video. I also enjoyed the fact that you incorporated your children and shared the Pizza bread recipe with us too. God Bless you and your family.
I tried this and It is so good. This is the first time I’ve made pizza and my family loved it. Thanks a lot!
A youtuber who gets straight to the point? I'm ...I'm shocked
I know right? And no stupid gimmicky music or weird editing.
siri H ever heard of daily dose of internet?
@@playboi_akol8304 you mean f***Jerry of youtube ?
+no clickbait. Only channel with brave wilderness
@@playboi_akol8304 hate him
i love how blunt and clear you are with these videos. you dont waste time and give instructions very well. great job i love these
Yep and no cruddy obnoxious music either
Common sense
sauce plz
@@ariat3381 which is not that common
@@leomahon9693 *Unique sense
You can tell how difficult and accurate this needs to be, by the precise tone the video starts and proceeds with
Really really amazing video
Pizza is my favorite
I have learned Neapolitan now I want learn NY style pizza
💯👍👍👍💗
Loved the bonus clip at the end
The kid is a champ👌
Adam, my wife used your recipe and I am never going to buy pizza again!!!! It was incredible. Thank you, Sir.
I feel bad for your wife bro everytime u gonna eat pizza its gonna be a pain in the ass to make
Dr Chopstick she loves to cook and bake! She is amazing!!!!!
@@bumfart8921 dont assume everyone is as lazy as you
@@KSH172 I mean.... its 4 pizzas worth of ingredients every time you make it and it takes 48 hours and a godly amount of power to heat an oven to 550°F for over an hour.
@@bumfart8921 pita to make? are u serious lol?
You know its gonna taste good when the kid starts dancing
Spittin straight facts
Vibing
No, kids eating shit and they love it
Hailrake As a kid who will eat about anything, (even the white stuff in my belly button, it tastes bad) i can confirm
Random Roblox Player i am concerned.
This video keep being recommended to me over and over again, and the magic is i just keep watching it everytime its recommended to me..
No matter how many times i watch this video, i will never bored of this even though i dont make pizza at home
Watched this, but I didn't make the pizza, I simply admired the process.
Noice
You should try it but add more sauce cheese and toppings.
Me too 👀, I usually do only sweets and cakes. Check them out.
I am a legend now for replying to you early.
Y r u here😭
so i just made this today. followed every step to a T, aged the dough and sauce a few days, the stone, the parmesan, even used low moisture string cheese ... it BLEW ME AWAY how amazing it tasted. adam u have literally changed my life. thank u good sir.
>> literally changed my life
How did it change your life? (also, you don't need the word "literally" 😏😜)
@@redcardinalist lol
@@redcardinalist i
This is the way to taste true NY pizza without having to go to NY.
@@redcardinalist so you're that kinda person
BTW... thank you so much for all your work and all the videos, I love the way you explain why you make anything in a certain way, your channel is the most informative down to the point I have ever discovered... Thanks again and again...
This far, the best explanation on pizza works I have ever seen (and I have seen some). Well done!
this has to be the most passionate food tutorial ever.
like he was born to make this tutorial
ua-cam.com/video/1-SJGQ2HLp8/v-deo.html
Look up that :D
Ma name Jeff
good discription
ua-cam.com/video/BwFubS8jASU/v-deo.html
@@mahirmahir7097 my name a edp455
I'll leave my dough in the fridge for 6 years so it gets the best flavor
Marvellous idea! I heard leaving it in there for a decade makes it taste heavenly!
@@ouinova i am much obliged for the information you gave me now I'll leave my dough for a decade so it tastes heavenly
I've inherited dough from my grandparents that i'm still waiting to cook..
@@keelo-byte keep that dough well preserved then bake it when the world will end
@@keelo-byte Yes, keep it refrigerated until the sun is about to explode and we've fully colonized a planet 1000 light years away.
I go to his place in Edmonton called Tony's Pizza, they've been around for decades serving New York style pizza. The chef taught me how tossing the pizza in the air has a purpose. It dries the outside of the dough and creates a shell, adding a crispy layer on the outside and keeping it moist on the inside. It is amazing stuff!!
It only looks and sounds easy because this guy went through so much trial and error to bring us to this amazing recipe, thank you!!!!!🍕🍕🍕
You know it tastes good when a kid does a little jig after eating it.
That's how my mum rates her cooking and I'm 20. A jig's a jig. 🤷🏻♂️🍕
@Harry Betteridge
I know...lol. I remember dancing like that when I was a kid eating something I liked.
Man, to be a kid again!
Yep, because kids never do that for no reason, and you, certainly, couldn't set such a thing up to convince idiots.
@Malcolm Drake
wut?
@@malcolmdrake6137 are you drunk sir?
The way your son dances in the end is the same dance I do when the pizza delivery driver rings my doorbell.
Leo Lopez thats a heavy spongebob mood my guy lol
I also dance like that when im getting arrested
Grilled Cheese I’m 14 and this is so deep 😌✊🏽
@@saitamabutwithhair413 no wonder its so deep you guys think when billie eilish breathes that deep
Leo Lopez and Then stops seeing the price
I honestly think this is one of the best and most convincing pizza recipes I have ever seen. Bravo! I am going try it out. I don’t have a dough machine and never heard of high protein flour. I don’t know much about cooking and no where close to your cooking skill level.
Yesssss! I don't know how I hadn't found you on youtube before now, but now I have and I'm subscribed. Thanks!
This man has went through countless trial and error to make the perfect pizza. The whole country thanks you for the nyc flavor.
10 years of work for me to watch this and do absolutely nothing with the information
Now all he has to get is some NYC water, it makes a difference
Even his right hand got cut in the process.
I’m too lazy to put chicken nuggets in the microwave. This man spent years trying to make the perfect pizza. I applaud him
has gone*
I really shouldn't be watching this at 2:15 am while starving.
same time same thought next day
Same
fuck me too m8
It’s 2:15 rn wtf who are you!!!!!
3:15am I can’t sleep even now 😭😭
One of the greatest UA-cam videos of all time
Thank you for this!!! I've been looking for a recipe for NY pizzas! I used to live in NJ and we ate them all the time. Since I've moved to MS, there isn't a single pizza place that can hold a candle to NY pizzas!!! I have to get the pizza stone and a few other things, but I will definitely be making this. I must have been Italian in a former life because I LOVE, LOVE, LOVE pizza!!!
Finally a cooking channel that doesn’t have 4 of the same bowls.
Check out version 2. 😊
Y is that an issue bru
@@Johnny-ts5hh it’s relatable
😂😂
*cough* Tasty *cough*
Ah yes, the internationally recognized unit of volume: *the glug*
🤣🤣🤣🤣
Glug - we all know that measurement 😄👌
Americans man 🤣🤣
Americans man 🤣🤣
Cups, or teaspoon are stupid too. there are different sizes of those you know.
just like comfort foods, this is my comfort video. always come back
I have seen this video about 145 times, and it still looks amazing
This looks harder than just getting a job at a pizza place, making one pizza, and then quitting and keeping that pizza
or you can just buy a pizza from a local pizzeria
@@ini_tials That wouldn't illustrate my point, obviously ordering any pizza is easier than making it.
Before we get to this pizza dough, check out today’s sponsors...
the hardest part ist probably stretching the dough into a pizza shape. everything else is easy af
@OZ vines uncensored One rip? Sure, easy enough to fix. Two or more rips? You didn't knead your dough long enough, you overproofed it, or both.
New Yorkers: He's too dangerous to be kept alive.
It’s not the New York way, he must live!
Oh I'm too weak
UNLIMITED POWAHHHHH
Wow_GamingLul What have I DONE?
Glen Murray You’re fulfilling you’re destiny Anakin
Just made this pizza using the recipe, 3 day dough in the fridge, it is delicious...Thanks again for sharing!
Looks great. I have been making a New York style pizza dough for many years now. It is very similar to yours, but I make it and put in in the fridge in the morning and then it is ready to use for dinner. I get 3- 14 inch pizza's out of it and I freeze the other two dough balls. I bake mine at 450 for 17 minutes, and it turns out great. I might have to try your tip with the parmesan dusting. I love this pizza crust so much that I rarely order out for pizza anymore.
Only the bravest of bravest people watch this while fasting in Ramadan
Mussarat Shaheen 😔✌🏼
😿🤙🏽
👉👉
Mussarat Shaheen sabrr
I can relate
I wish every cooking video was like this. I love the person who is talking and I felt close enough to him to watch his children at the end. Simple and straight forward.
there is something wrong with the left phalange
Oh friends.
Check Binging with Babish.
Ferza I love him too but this was different
@@xDrunkMarshall What's a phalange? I've never heard of that until now.
Damn, I didn't really want to make a New York-style pizza, but I knew I'd understand the whole process by watching one of Adam Ragusea's videos, and he didn't disappoint. Now I really do want to get a baking stone for my oven.
this is the most efficient transfer of information one human can make to another. a straight line, with all the extra bits a person will screw up if they have to make a sensible guess, and nothing else. right to the front door. this is how it's done by professionals in all industry but we get it as a cute pizza making clip on youtube. how lucky are we tonight
The way the boy dance after pizza bread is how pizza makes me feel.
Garlic bread
@@sapphire5948 pizza bread
@@sapphire5948 pizza bread
@@sapphire5948 pizza bread
@@sapphire5948 pizza bread
Me: "I've got some exams tomorrow, I'll just watch a few more UA-cam videos then I'll head off to bed"
Me at 3AM: *_Making New York-style pizza at home_*
This was me last night
@@JK-bg3wx how did the exam go?
Pizza> Exams. Always!
@@COOLMCDEN Pretty well actually. Thanks for asking
HotDog 640 This was so me in December.
This was my first video I saw of yours when you had ~100k subscribers. Amazing to see how quickly you blew up after this, great work!
I made this today (the original recipe in the vid). It was good! Far better than my previous pizza attempts. I did follow the advice in one of your different pizza vids and bought a pizza steel instead of a stone. My biggest problem is I need to get much better at getting the pizza off the peel; my final product was shaped like a kidney bean. Still good though! In addition to cheese I topped mine with ham and spinach. Future experiments will be with different types of not-spinach (Malabar, Egyptian, longevity, etc.) that I can grow in my zone 9B garden.
Thank you for this video. I love pizza but have never been able to get it right. I was very happy with tonight's dinner! Thanks!!!
**Fun fact: You didn't search for this, but you liked it so much that you saved the recipe**
H o w d I d y o u k n o w t h a t
I literally searched “How to make New York Pizza”
How tf did u guess exactly what I did
sorry but I searched for it because I was bored and wanted to find out how to make New York pizza.
@Tastor 😂
*This guy doesn’t joke around when it comes to his pizzas*
Italians: *sup bitch*
@@gabrywater8716 😂😂
Check out this video & you will definitely thank me later :
ua-cam.com/video/H0pe9EF7shA/v-deo.html
Copied comment
@@dragonslayer2812 no it isnt bruh
as a new yorker, i give this a reluctant thumbs up
Aw! Your son is so precious!! My brothers and I do those flappy movements, too! Thanks for the recipe! We’ve never gotten to go to New York! 😊
NYC Pizza bosses: "Don't worry he'll never find out our secret ingred-"
Adam: *Pulls out string cheese*
🤣🤣
🤣🤣
If you find the owner of this youtube account floating face down in the river you know why
Alidwee it’s their water I’m from nyc and my mom says it’s that and I’ve also lived in fl befroe
@@chill_redditstories
I don't live in the US, where's lf? What do they put in the water?!
Damn he talks like he just found a solution for cancer
Well
Thats it
He's got it down to a science.
Some people take pride in what they do, big and small. Some don’t.
Well not everybody spent 10 years to make a pizza
He found a solution to something far more important
This is a phenomenal home style recipe. I got my taste perfect result with slightly thinner crust, finer bits of mozz (I got to grate mine), tossing the mozz with a touch of olive oil and dried oregano, and going ultra light on the tomato sauce. I also sprayed a bit of water on the bottom of the oven. Still unsure if the steam makes a difference to the crust or not, my oven is very temperamental.
My wife and I recently got a kitchen aid mixer and we cannot stop making different types of pizza. Best kitchen appliance we have ever used.
8:27 you know your food is good when your son karate-chops the air and then dances
Fr
Indeed
Facts
The highest accolade.
I just love this comment
Who else is in quarantine here? Loved the video tho
I'm very much bored
Quarantine sucks bro
@@yggdrasil9692 I'm getting nuts
Lol
Meee
Meee
@@nghtmregaming3844 we can't even go out for pizzaaa🥺
This is my favourite video, i like the logic behind every statement in this video 💪🏻👍 good work mate
One of my favorite cooking channels
Thanks for a concise video with no rambling and repetition.
@Klint Beastwood who the fuck hurt you soy boy?
A thousand times yes
I love the direct-ness too
And no annoying backgound music.
@@fenrirgg Yes, thank you for saying that. I can't stand annoying background music too.
Fun? : yep
Learned something? : yep
Category? : *music*
Hotel? : Trivago
@@m.m8089 someone gets it
I love music like this, pizzas my favourite beat
@@m.m8089 haha bro your joke is very funny, i might laugh!
@@helloimjerry1580 hahahaha me too Man! This is so fun hahaha
A.R. Thanks so much for your tutorial; I followed the instructions to a tee, and attained wonderful results! Great taste and great fun. Buon appetito dude.
I'm probably the only one, but I think it is so cool how dough rises like that! Thank you awesome ancestors in discovering yeast! ^^
When he brought out the pizza stone I knew that I was never going to make this
I was already sceptic before but that made it clear 😂😂
U don't need it just use a metal pan
@@James-cb7nb : No .. it's not the same
@@GamerWien he has another video where he says it works fine and from experience it's fine. You still get browning
@@James-cb7nb : but but .. it's not the original way.. the real pizza feeling
I absolutely love how determined this person was to find out how to EXACTLY make it like New York Pizza.
He was quarantined :P
@@HDReMaster **for the past 10 years*
@@jivvr When will Trump save us!?!?
@@HDReMaster 😅🤣😂
Except the string cheese lol
Man, I see this video so much on my home screen, even though I watched it already. Every time I see it, I want pizze, this just looks too good. Curse you, Adam. And also bless you for this recipe.
I always come back and binge these videos from Adam, he's so interesting for some reason
I click on this like I'm going to eat the damn pizza im stupid hunrgy
MrSuperrajab well I’m munching on a McDonald’s rn
@@zainasif3485 damn! Are the people inside ok?
no no wow 🤣🤣🤣. U know I was actually having a bad day until u said that. U truly made me laugh. But no I ate them all
no no is that a reference to that movie with colored creatures inside the lil girls head ? Or Norbit XD
Yeah :"v
8:27 The "Thanks Dad, I love it as always, and I appreciate you" dance
Don't forget to get this Olive Oil into your hair. It is very good for hair...
@@jonasbohm846 what does that have to do with loving and appreciating your fathers food
@@denaatuss literally nothing.
Yare yare
NYEHEHE Daze
Greatest recipe ever! Thank your for a video dude! I wanna cook NY pizza one day so much.
Your son is so precious Adam. I hope my kid turns out like him when I finally have one.
That's a miracle when youtuber gets straight to the point in seconds.
And no stupid trance music....lol
@Courtney oh for fuck's sake.
Max Fujiwara it helps that he’s a journalism professor
Right, gets to IT. ..
Hello Adam, I’m a 60-year-old woman born and raised in Brooklyn and now live in California for the last year , Having said that it is hard to get a good slice Of pizza here...so I try all different types of pizza recipes ,yours by far is the best hands down !!! Ok don’t let it go to your head ( just kidding) just wanted you to know you did a great job and you blessed so many over here in California. keep up the good work so grateful for you keep sharing your great recipes 😉
Maria Anderson what high school you went to?
if you end up visiting or are near San Diego I'd recommend trying a place called Milo's Pizza Its just east of San Diego in a place called La mesa. From one former New Yorker to another. *I have no affiliation with Milo's* www.yelp.com/biz/milos-pizza-and-subs-san-diego
Lol where In California do you live? Both NorCal, SoCal, and the Bay have incredible pizza (can’t say much for the Central Valley)
I lived in Sf for a year and really enjoyed Pizza My Heart but its definitely not as good as NY style
Maria Anderson also about the water you use. Won’t be the same without NY water! Native new yorker and now live in south east.
It's good to have a quality assurance tester with no filter. I'm sure your son is not shy about giving food feedback :) Seems that he fully approved of this batch!
I love the yummy food dance at the end. So cute!🥰
DISCLAIMER:
Only watch this video if you've eaten a good amount of food beforehand
Oops
shit
damnit
Shit
i did, still hungry.
dont believe me?
200 pounds gain
The amount of effort you put into perfecting this pizza is legendary
SOOOOOOOOOOOOOOOOOO, Unhealthy
Sugar!?: Major contributor to inflammation in the body, and heart disease, major problem for links to dementia, depression...of course diabetes...IGF1 increased hugelyDough!: This is like the cake diet, no nutritional value-HUGE links to increasing diabetesCheese: High saturated fat and reacts in body to raise IGF1 ( huge links to cancer-evidenced based Journals last 20 years), cancer and heart attack problems with cheese
Olive Oil: a stripped down food, Olives good, oils bad, has a fast reaction in the body and not healthy for you......this is a diet that is designed to kill: Give to Al-Queda
Yeah but it tastes great, so who cares.
@@onefoot7 what the absolute fuck is wrong with you
@@onefoot7 That was like barely any sugar
onefoot7 you must be fun at parties 😑
bro emoted when he ate that pizza bread
this was really good. great job my guy. definitely learned from these tips. The boys look happy!! haha
after watching this , i decide to just order the pizza.
Did you also decide to fix your grammar?
Who needs that
@@Godsecution I'm sorry but what is wrong with my grammar? If you find it annoying then know that English isn't my first language.
@@Godsecution is that like, gonna kill you?
@@Godsecution Nothing is wrong with their grammar.
It’s not complete if there isn’t a rat to drag a slice around the floor
🤣🤣
LMAOOOO
Woah woah woah we want the taste not the authenticity.
the amount of times ive seen this in person and it always amuses me like the first time
when i worked in NYC i saw rats and mice walking around and sit down and munch on some good old nyc pizza.
the pizza they seemed to like was the one baked in coal ovens (which I cannot stomach).
The secret to pizza baking is hot as heck ovens and pizza stone
Preheat that stone to max oven 450-500F and do it for like 30 mins, then get the pizza in and shut the door and leave it alone for a few mins...
then open and move the pizza as needed and keep the door closed.
wood burning ovens still make the best pizza.
Thanks for making this video. Just got a pizza stone and looking forward to using it.
Typed in home cooked pizza and your video popped up first and honestly I’m blown away by your skills here
You deserve all the hits, for not pulling off a huuuuuge blabla show...straight and simple!
oof
oof
oof
Oof
oof
You've nailed it ....I went to an italian pizzeria and begged them to tell me what I was doing wrong
They told me about the refrigerator dough rising, you totally nailed this
love making pizza love Robert Johnson 👍
@@smokelife6315 cool, king of the guitar
I love watching your videos I don't really bake anymore but your voice is so soothing