Best New York style Pizza⎮Signature Pizza Dough by Joe's
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- Опубліковано 14 тра 2024
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FULL PIZZA DOUGH RECIPE : 14L WATER, 10 OZ SUGAR, 17 OZ SALT, 3.5 OZ FRESH YEAST (if u use dry yeast use 2 oz ) 50 pounds Flour.
This is according to my self the best new York pizza in all California. Joe's Pizza is a small chain of pizzeria based only in California, in los Angeles with 6 pizzeria total, they are not related to Ny joes locations
In this video we show you all the step to remake this perfect ny style pizza at home please share and like this video for support.
If you want to make 8/10 pizzas here is the breack down of the recipe
1.400ml of water
5 pounds flour
1.7 oz salt
1 oz sugar
0.3 oz yeast
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How we should call a “PIZZA”
Pizza or Pie ?
What’s your opinion on this
What is that question ? PIZZA for sure !!!
It's only a pie if you're talking about the WHOLE pizza, just the slices are pizza
Only Pizza! :D
Always Pizza
Ah-Beets.
This recipe is perfect for those quiet nights at home when you want to make 80-100 pizzas.
😆
Haha
Make it for the whole neighbourhood
Lol!... true
i feel bad for the people who havent seen that video
For those that are wondering: 61.7% hydration, 1.25% sugar, 2.12% salt, 0.44% fresh yeast
Also doughballs are 0.06 oz per square inch.
And general Mills all trumps flour 😊
@@losingitrush I went back and slowed down the video. Looks like it's specifically "All Trumps Enriched Malted Spring Wheat Flour, 50 Pound"
Thank you!.
Thanks. You did the homework for me. Appreciate.
For anyone who wants to make this at home for less than 100 people reasonable quantities are:
500g Flour
10g Salt
3g Fresh Yeast (or 1g of dried yeast)
6g sugar
308ml water
THANK YOU.. about how many pizzas does this make?
@@Crystal_loves_carbs I'd guess three 12 inch(ish) pizzas.
@@Crystal_loves_carbs The total gram weight is 827 gr divided by two makes 2 pizzas weighing 413.5 gr each - so those pizzas can be in the 14-15" size depending on how thick or thin you like them.
Bread flour right??
High gluten flour, or bread flour with 2.4% vital wheat gluten added@@jzpat
BEAUTIFUL JOE! Wonderful I know that showing your recipe meant so much for you thank you!
Thanks vito for showing such a great pizza video, I'll try it soon... love the way joe work... very inspiring 👏
Art of pizza again ! Pizza is more than just a regular meal ! Thanks Vito !
Thank you Vito for bringing us this content. In south Jersey pie and pizza are interchangeable when talking about pizzeria pizza not domino’s or frozen pizza.
My message is for you Mr Joe ! I'm sure that sharing a recipe must be very hard and it's kind of like
giving half your heart to someone but let me tell you how much I appreciate you sharing your knowledge .
I'm a half Italian from Quebec and appreciate your gesture and even though I don't have a restaurant oven , I will do
everything I can to honor your tricks and tips here at home so thank you from the bottom of my heart and thanks to Vito
for introducing this wonderful man to us !
The recipe is such a small part. It's ALL about the ingredients, managing fermentation and dough handling.
@@richspizzapartybro what does mean baking, making and never faking ?
Been going here for years and it really is the best pizza I’ve had
I will never say “Crunchy” the same way again because of this guy!
crownchy
Me too. Also I only say SUWauce now.
SOUFT AND CROUWNCHY
"Souft-ugh" "crounchy"
hes very annoying
lol
This looks fantastic and thank you to Joe for showing us his tricks. I wish my local places would watch his video and learn too! hah
Awesome video! I have been waiting for a new video on NY style pizza! Thank's Vito! Also, here's an idea for a video you might find interesting. Best way to rehear, leftover pizza. In my opinion, some of your most enjoyable videos are the ones where you do experiments to test different things.
Geez I’d say Joe is being very patient during this process.. this video made me a bit nervous. UA-camr stepped on some toes trying to make video sooo engaging. Joe you are a good man, thank you for your patience. I will seek out a visit to your pizzarelle when in LA! 👊🏽
Yup. Vito bringing some borderline disrespectful manic energy in this video
Yeah, I wanted to hear more from Joe himself but Vito kept talking over him. If you want a guest to show you how they make their pizza, let them.
I’m from NYC. Pizza looks legit bro. Even the interior of the pizzeria is 👌
Joes Pizza is top notch! I ate at their DTLA location shortly before COVID, and I LOVED IT!
vito man you deserve all the good things can't wait to see you hit the first mil,keep it postive and cool 😎
Wow Vito this is an amazing video! 🥰
Well done, can you share the breakdown of quantity needed to make 4 pizzas using Dry yeast?
Thanks in Advance !! 🤩
Thanks so much for this behind the scenes tour of a NY pizza style place! I'm always up for learning new styles and methods. And while I'm obsessed with soft and crunchy poolish neopolitan, there is a bit of nostalgia that I get when I think of the local NY pizza joint. I think I'll try this (with a few small tweaks) in my gozney this weekend.
Thx to Joe for showing his business. Greetings from Germany...
I grew up with NY style pizza in the Northeast. Thank you for making this video.
Thank youuuu
I used to manage a pizza restaurant (NY style pizza). The way the dough is being made in this video is EXACTLY how we did it. Fifty pounds of flour at a time. We weighed the water in a five gallon bucket, we added the salt and yeast to the water and then dumped the flour on top and ran the floor standing mixer until we had one giant ball just as this video showed. We would then cut, weigh and ball the dough (we had two sizes of pies). We then put the freshly made dough balls into large stack-able dough boxes (16 balls or so per box) and put it in the walk-in cooler. The dough was used the next day. We would come in in the morning and at about one hour before making pies we would pull the estimated amount of dough balls needed (to make it through our first rush of the day) and allow them to warm up before pounding out the pie shells. Interestingly we didn't use any sugar in our dough recipe that is the only difference I see here and I'm not sure it is really necessary.
Nice! What about the numbers for making 2 pies? No way on earth could I finish 26 pies unless you gave me a 26 weeks or so plus not sure about buying a mega large mixer (no room to put it)....those large slices remind me of the time I was rather fortunate to visit Naples It....they would use super long scissors to cut you a wedge 😋
It is well known that New York also has water with a high mineral content. When I make pizza dough and bread dough at home, I add some extra minerals to the water, and I don't use our tap water. It does make a difference in the final dough product with increased chewiness. It is critical to start with good water before anything else.
Can you share the temperature in those coolers. I suspect it may not be as cold as some regular refrigerators. My fridge at the top is about 36-37F for my 72 hrs pizza dough, and it takes more than 15 -20 minutes to warm up to rm temperature or even 62-65 F. He mentioned adding oil later but never. Did your place add oil at any time. If so, what was the percentage.Thanks for the post!
@@AlexZander688 myth. Water is one of many factors….
Nice! I'm wondering how long the dough can be stored in the fridge? And how long can you keep it in room temperature after you get it out of the fridge? Thanks
Vito you are the Pizza man! I learned pizza from you during C19 and I haven’t stopped making every weekend since. I think you should Merch “Soft and Crunchy”. I want one if you do.
Amazing 🤩
I love love love NY style pizza 🥰🥰🥰. Alway I’m the search of the best one wherever I live!
You are just the best pizza channel in all of UA-cam. Love ur videos
That’s legit NY dough, unlike the thing you misrepresented in an earlier video. Rock on!
I like the way Joe eats the last bit of the slice.. folding it back onto the crust lol.
Nice Indeed! thanks for your comment i missed it at first
Thank you from Adelaide South Australia Joe. What a culinary artist.
Beautiful pizza. Fresh and real New York pizza
thankyou vito i told you to make new york pizza i am from new york and bring memo
From an Italian from campania which love Napolitan and Contemporary pizza i can honestly say that Joe’s Pizza is really good and tasty pizza
And for the “conservative” italian which they will tell: no is not the original pizza etc
You don’t know what you are missing out
Simplicity with beautiful ingredients! 💚❤
Love that Vito embraces all pizza.
What did he add to the sauce? Saw some green pieces in the sauce so i'm assuming basil and EVOO, right?
"When the moon hits your eye like a big pizza pie, that’s amore" - apparently both Pizza and Pie are not only acceptable, but can be conjoined in music
My husband just made this dough for pizza later, he said he likes it so far!
Love your channel and seeing new ways to make pizza.
The real story is that this guy (who's name is Giuseppe) was married to the daughter of the real Joe's Pizza (the famous one in NYC), and when the marriage ended badly, he stole the "Joe's Pizza" name, look (near identical font/logo), recipe, and brought it to LA. There were lawsuits, but due to distance and other "law" technicalities there were no repercussions. Notice how he got VERY uncomfortable at the end of video when Vito asked if he was associated with the NYC Joe's.
Guiseppe is actually Italian for Joseph.
@@JunesTarotJourney That doesn't have any bearing on the facts I stated. Slimy move by him.
@@justaguy4917 From my point of view the man just used his own name, probably a good choice when he left New York and didn't locate in an Italian neighborhood but wound up with 7 restaurants all over Los Angeles. I suspect that most people who go to his restaurants have never heard of Joe's pizza in N.Y. I'm a native New Yorker, relocated to west coast in the late 70's and I wasn't aware of the N.Y. Joe's pizza until I read about it very recently. So I'd rather think the best of someone unless I can prove their intent. Thanks for you input.
@@JunesTarotJourney It's been well documented. I tried posting a link for you, but I think youtube hides those posts. Google joe's pizza nyc vs joe's la. Lawsuits etc... Support who you want, but the guy is a slimeball.
I was gonna say, from what I’ve learned online, this is identical to the Joe’s recipe lol… kind of shitty to not make his own recipe… but I guess the intention is to have people confuse it with the NYC Joe’s to get more business.
Pizza and pie are two different things. Love it Vito.
I agree I’ve lived in NY for 5 years and it’s my favorite.
This is a great video. I like to make every style of pizza so I don't get bored. I was surprised his oven was only 550°. It must be the 60% hydration that helps to stretch so thin and lower oven temp.
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS
61.7% Hydration
@@tama3442 Take your self righteous religious rhetoric to an appropriate forum. Some of the most sinful people I have met are 'hypocritical self righteous zealots. They don't practice what they self righteously preach.
@@Lettuce-and-Tomatoes yeah I’d assume 550 is more common now. I think joes in New York used to do 600-625, but then they would have to put a pizza screen under the pizza while in the oven after a couple minutes so the bottom wouldn’t burn. I think people are greatly overestimating how hot the ovens of these popular places are because they’ve heard things like the ovens are 700-800 degrees lol.
@@tama3442 I'll stick with being an atheist. Life just makes so much more sense that way. Let me know once Jesus stops letting all those incent children die for no reason then I might take a look. Love you and praise reason!
I love that there is a fair amount of that delicious looking sauce on the pie. The sauce is key. Awesome video!!!
Nice contrast of personalities lol. Vito excited and talkative while Joe is low key and taciturn. Great looking pizza.
What secret ingredient did Joe put with the salt and sugar to add to the sauce? Msg?
IT'S LIKE WATCHING A HALF-AMATEUR AND HIS MASTER.
I wouldn't call Joe a semi-amateur.
@@janeygenraam7923 He is the master. But Vito - the talking duck - is the s-a.
the master in american junk. But not in the original Neapolitan pizza
That's art
Lived my whole life in NJ and missed the pizza until I found Bronx Pizza in San Diego. I'm definitely gonna try this place next!
I love new york pizzas simply the best
مرحبا هل يمكن خبزا بفرن منزل بدون حجر بيتزا ?
No fresh yeast is not the key. It’s exactly the same strain of yeast as dry yeast. SAME
THING!!! The yeast doesn’t know what form you store it in. Use instant yeast. It lasts longer and is far more convenient.
Right on, Frankie!
that is scientifically true, but a lot of pizza makers learn the traditions of pizza making from someone else who doesn't really know the science. Neither was is wrong, but I definitely prefer active dry yeast and it works just as well, you just need to adjust your amounts depending on what kind of yeast you are using.
Soft and crunchy. 🤌🏼😂
I am soooo hungry right now... looks amazing, thank you fellas. I've got my poolish in the fridge right now, can't wait to get home and make my dough for tomorrow's pizza extravaganza. Using my BertellO. love it... thanks for the videos Vito.
I would need a nerve pill after being around this guy for 30 minutes.
7:57 "a little bit of olive oil here" as you see the container of Crisco come onto the screen
That’s funny. I think Joe may have been a bit embarrassed using Crisco!
It looks like that is what he was brushing on the inside of the metal proofing bowls he was using.. He may also be adding it to the dough, or just using olive oil for the dough. I'll probably try a version with 1% olive oil. He also said his bake is at 550F.
@@JunesTarotJourney it looked so pasty in the bowl, I imagine he was using it in there.
Tank you Vito for introducing me to joe's pizza (NY style pizza) and you are amazing with your charismatic language. Forza Vito ti aspetto a Taranto
That looks wonderful! I’ll be trying it next
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS
Loved the video; but have a question. In the beginning you asked him about adding oil during mixing the flour; and he said "we'll add that later". Did he add a drizzle of oil on top of the pie before baking or did he forget the oil or what? I use the All Trumps flour too, so I can wait to try it. I grew up eating N.Y. Pizza in Brooklyn at Felix's restaurant in Park Slope and want so much to make some N.Y. Style pizza for myself. Thanks as always for an entertaining and informative video. PS: Those looked like beautiful tomatoes! I'll have to see if they're available in smaller sizes! In Brooklyn we'd only say, let's go get a pie! 💕💕😊😊👍👍😊😊💕💕
Alta Cucina tomatoes (by Stanislaus) are not available in consumer cans. Bianco Di Napoli are a good substitute. Alternately you can get 28 oz can generic store brand crushed tomatoes (Wal Mart, Kroger or Smart & Final brand, etc. Code on the can is 5TPCG OL or 5TGPK OL). They are fresh pack California tomatoes and they’re better than you think.
I get it at Amazon $14 a can
@@jonasaras Thanks for the suggestion. I already checked and found out that Alta Cucina pomodori a pera. only comes in those huge cans. Usually, I believe, when it says pomodori, it means the tomatoes are packed in puree, which is why his sauce comes out nice and thick just from being run through the food mill. I think the Walmart and other stores sells the imported Certified San Marzanos Pomodori.
@@JunesTarotJourney Alta Cucina tomatoes are whole California tomatoes packed in tomato juice. Although I do have some excellent San Marzano tomatoes on hand, many brands have been disappointing. Mutti whole peeled are truly excellent and easy to find at Ralphs/Kroger, and they’re not too pricy
Important, he is using all trumps 14% protein flour. This is the key for a perfect NY pie
I love your vibes bro !!!❤
I tried Joe's in LA. It's definitely the best pizza I've had in Southern California.
What about the olive oil? Does it go into the sauce or on the pizza when it comes out of the oven?
They usually drizzle it on before it goes in the oven
Willing to sub to anyone who breaks down the dough recipe for those of us not trying to make 150 pizzas at one time lol
It’s easy my friend
1.400ml of water
5 pounds flour
1.7 oz salt
1 oz sugar
0.3 oz yeast
@@vitoiacopelli Thank you!
Which ingredients don’t scale up/down proportionally?
Vito I already follow you! This channel has helped so much is my home made pizzas thank you so much! Your enthusiasm and love for pizza goes unmatched.
@@nelsonapollolee You could probably use a lot less yeast. Thats all though. Pizza dough scales linearly.
Dude, I really enjoy your pizza video's. You inspired me to work on the 'perfect' pizza dough for my new pizza oven. I'm originally from NY and currently live in in VA. I am visiting family in Los Angeles. My first stop was to visit Joe's Pizza (Mid City) and it was everything I expected. Thanks for turning me onto this restaurant.
Great show! I'll definitely visit next time I'm in LA
I love how he's so strict about putting the salt and sugar on separate sides of the bowl, then chucks the yeast all over all of it and immediately pours in the water. What the hell difference does he think it makes? I don't get that at all.
this to me also just looks like a recipe from an old cooking book. imo it isnt really professional. just dumping everything in the dough machine. idk
@@AliErfurt No, I think it’s fine. Proportions definitely line up with what it should be. I just think that dogmatic nonsense about putting things in a certain place is pointless.
It’s like when baseball players do a weird dance before batting up
@Ali Ali You’ve got to be kidding me. He would’ve already had them prepared before they ever went into the water. How would he not know?
@@dirkdiggler9482 Habit and consistency. He had everything prepared for cameras, but I can assure you that when you do so many batches every single day some mistakes might occur. And in dough making these mistakes are costly and can't go back from them- especially with such a big batch
There's no way Joe didn't hold back a few secrets. You can see it in his face and body language a few times when Vito asks a question.
Can't blame him for that. I would do exactly the same thing.
There aren’t a lot of secrets in pizza. I think he didn’t want you to know he was using crisco instead of butter
@@tvviewer4500 trust me there are. It is the little things that make a big difference. Details matter when it comes to making pizza
@@manueldesouza1325 what did he hold back?
@@tvviewer4500
could be milk powder and dough improver
Hummm yum yum ,,,, New york style pizza,,, looks soo yummy… fully watched..regards!
You are so humble .
He keeps his style really simple, no parmesian cheese sprinkle before adding the shredded mozzarella, then no olive oil... it's not dripping wet like New York...
His pattern so simple compared to Vito's New York style made pizza. I need that olive oil on top :) But I like that his 7 hour dough is thin not thick. Lighter the better easier to digest. But dough overnight in the fridge.. like Vito says 16 hours .... do taste better.
Did he even add semolina flour?
LOL .... poor Joe didn't know what hit him, he looked totally bemused.
You should see the expressions of Joe in NY when Conan O' Brian visited lol.
I used to eat at Joe’s pizza at least twice a week when I was living there. Love it! Bravo joe e bravo Vito! The location in Santa Monica
Thank you vito and joe ....joes really good by the way....going to need drive tru soon
Now we need the recipe to make 1 or a couple pizzas, not 150 :D
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS
@@tama3442 This is a pizza video. If we wanted bible verses, we can Google them ourselves.
@@tama3442 hahaha what
Break it into bakers % then you can scale it to your needs
Heres a good recipe for 4 200 gram dough balls: make 4 10-12" pizzas: 500 grams flour , 325ml water, 11.25g salt, 5.6g sugar, 2.25 tsp olive oil, 3g active dry yeast.
You seem to annoy Joe a bit but that pizza looks 🔥🔥🔥
I also thought Joe was a little annoyed with Vito.
his name ain't Joe!
@@zzrgio I wonder why Vito called him "Joe"? Hmmmmm..........
@@mikewinanz428 Guiseppe is actually Italian for Joseph.
I am dedicating this night for watching your videos from first to the last sec Master !
Joe's Pizza in NY is the best! Williamsburgh, Brooklyn. Incredible.
Not the same guy or business.
Flour 100 - All Trumps High Gluten, Unbleached, Unbromated Flour P.N. 50143
Water 61.7 - Room temp
Sugar 1.25
Salt 2.13
Yeast 0.44 - Fresh
Wait: yeast and salt at the same time? Isn’t that rule #1 NOT to add yeast and salt at the same time?
It doesn’t really matter that much as long as you’re not adding way too much salt. Check out the Chainbaker, he busts a couple of myths like that one.
It doesn't matter unless you let it sit in salt for a long time.... It makes no difference on a batch like this. If you make a slow-rise (minimum yeast...) it might slow it down but won't kill it.
Okay, answered by @Flo Gehring already... Pretty much. As a dough - this is cheap and easy mall pizza.
To be honest is a mistake but with that amount of yeast is ok I guess
An Italian Nana from my hometown always said: it’s three damn ingredients. Get them right! 😃
Joes pizza is truly the best
dam the way Joe rolled the dough into balls and flattening the pizza is crazy
Yeast in salty water directly ? You told us not to do that 😂
I know, I was surprised too
To be honest I did but this is not my process
What an annoying guy.
Looks perfect! ❤🍕 😘🤌
Beautiful thank you 🙏
Vito you are the best !
Yummy!! How I miss NYC pizza!!!!
Vito you are so humble, God bless you and your family!
6 locations in LA = fail
Respect to Joe Vitale for bringing Joes Pizza from NYC to California!
Finally, a pizza without plenty of oil on top. Finally. Grazie joe's.
Vito, loved the pizza and the video. I would love to see you do a video using his recipe in your electric oven; and maybe do another version with 1-2% olive oil. I've been using All Trumps, non bromated and it's an excellent flour, similar to the King Arthur Sir Lancelot which I loved but is no longer being sold in small amounts. Thanks again for all the great videos. Congratulations on your new baby boy! 💕💕😊😊💕💕
Why did you choose non bromated?
Bromated flours are not allowed in California and some if not all European countries because of it's cancer risk.
Thank you so much
we need taste a vision! looks delicious!
Pizza for the meal and pie for dessert!
Ey Vito, could you make an example of a new haven style pizza ? Or just a review ? Would be cool thanks :)
I love this channel!
Vito...I purchased a Waring MEDIUM-DUTY SINGLE-DECK PIZZA OVEN
WPO100 for ny NY style pizza. 110 volts, gets to 600 degrees F. Really high quality commercial....reasonable price. Comes with a nice stone. Best results I've ever gotten.....with your NY style dough recipe!!!!!!
Joe tis a great humble man i like him so much.... I will smash the like for him
Nice video 👍.
A little question, I made your dough (recipe on the video « fermentation process ») and after cooking, the corniccione becomes rubbery. What can be the problem please ?
You are inspiring my work, thank you for this 😊.
Wow best chef ever 💖💖💖
Beautiful ro see the Guatamelan slapping dough back there. Native American have a long history with making breads of different kinds also.
Elinize yüreğinize sağlık Süper 💯
Vito, you’re the man!!
Can i use natural levain for new york pizza style (just changing the dry yeast for the levain)? Or Do i need to increase water and use less flour because of the levain?
Why not, it’s still a raising agent...just subtract the flour + water present in your starter from the recipe