I tend to find better results directly on the steel. I’ve found (for my oven at least) that doing closer to 500F allows the dough to firm up and get crispier (longer cook time), but at the same time help prevent with cheese splitting which tends to happen on high high temps. I’ve even preheated at 550 for the steel, but I’ll actually cook the pizza around 500. Each oven is different for sure. If I’ve learned anything, trial and error is your friend. Awesome vid and nice production!
Thanks! Doing it on the steel does produce great results, but I started using a screen more often for a couple of reasons. It enables me to make bigger pizzas which I think is key for NY style, and it also eliminates the risk factor when launching. If I’m doing a smaller Neapolitan style I’ll still launch directly onto the steel though.
Hi James. Did you know that the chippy's used to deep fry a pizza before the invention of the Pizza Crunch ? It was like fried bread with a pizza topping.
Robert O'Neil Well in Naples they've been doing it for decades, it's called montanara pizza. It's not a big one but rather a rotisserie style, so only about 6 inches big, and it's not for slicing, you just eat it as it comes, 1 pizza per person. Of course they can also be made the size of a normal pizza, or about 10 inches.
Ok, made this recipe with a small modification. I made a poolish on Wednesday. 100g/100g water/flour and 5g yeast. Left it on the counter for an hour then in the fridge for 48hrs. I made your dough recipe on Thursday as is but subtracted the water/four by 50g each because I added the 100g of the poolish in. Also subbed EVOO for the oil. Made a pizza today. It was the best pizza I've had in a long time. I don't think my oven gets very hot so I have 2 steels and a double wall oven. I put togther the crust, sauce, and a sprinkle of parmesan on a peel and placed it in the bottom oven for 2-3 minutes. Pulled it out, topped with cheese/pepperoni, put into the top oven until cheese started getting that fried look. Was the best pizza I've ever made. Anyone looking for a sauce recipe, here you go: Butter (1-1.5 tbsp) Mined garlic (2 tsp) 28oz crushed tomatoes (I prefer Cento) Salt Honey Oregano 1tbsp Olive oil Melt butter in pan, saute garlic. Golden, not brown. Pour in tomatoes. Bring to slow simmer. Salt to taste. It shouldn't taste salty, but just have a little "umami" to it. Add honey to taste. I like about 1 tbsp or a bit more. Add in the oil 1tsp oregano flakes Simmer and stir until when you drag a rubber/silicone spatula through to part it, it slowly goes back together. You'll taste that New York flavor. Cheese: 1.5:1 ratio of whole milk mozz to part skim mozz.
Put simply, 00 flour is better for baking pizza at higher temps (like the 900 degrees needed for neapolitan pizza), and you'd likely have a hard time getting it to brown in a home oven. "Regular" flour tends to have added enzymes which assist with browning even at home oven temps
How should I call someone who thinks that all other videos are “rubbish” and people who don’t use screens are “silly”. Someone who thinks sugar gives chewiness and adds a lot of it in a long fermentation process, who uses AP flour and believes that we believe that his 56% hydration dough falls and stretches like a 70% dough. I think I should call this video “rubbish” and the owner “silly”.
"someone who thinks that all other videos are “rubbish”" it was meant light-heartedly, however the most viewed video on NY pizza literally uses CHEESTRINGS as the cheese, and looks like it was shot on an autopsy table. If you think that is legit then good for you, enjoy. "and people who don’t use screens are “silly”" I didn't say people who don't use screens are silly, I said people who say using screens is cheating are silly. And they are. "Someone who thinks sugar gives chewiness and adds a lot of it in a long fermentation process" yes, this level of sugar works for an overnight ferment and is still fine after several days, like I said. I'm sorry that upsets you. "uses AP flour" Yes, as mentioned in another comment here, the AP flour is over 13% protein and is therefore stronger than many bread flours. What kind of flour should I have used, oh wise one? "believes that we believe that his 56% hydration dough falls and stretches like a 70% dough" "Effective hydration" is the combination of water AND oil, because while oil doesn't "hydrate" in the same sense, it is a liquid and provides a wetting effect on the flour. The effective hydration of this dough is therefore 64%. I don't really give two shits what you believe or don't believe, but the recipe stated above is the exact recipe in the video. Thanks for watching! ❤❤❤❤
I see you're fairly new to YT content creating. Welcome! Very informative and straight-forward. I'm just extremely shocked you used canola oil instead of olive oil and all-purpose flour instead of bread flour. Please, keep these videos coming!
I actually meant to put a note in about protein content of flour. Here in Canada, AP flour is quite strong; the one I used is 13.3% protein. This is actually higher than King Arthur bread flour (12.7%), so it really depends on what’s available in your area. Thanks for watching!
Great video but could you specify if you added all the ingredients to the water at once or after the yeast bloomed? I did mine as you did but it looks like a blurry mess with a layer of oil on top
dude. New Jersey water is fucking legendary. NYC water comes from NJ and its primo. Thats why all the bread and pizza made in North Jersey and NYC are fucking primo
You can get better color on the bottom if after 3-4 minutes on the screen you take it off and put it directly on the metal. For those who say “why use the screen at all” launching the pizza on that metal in a home stove is a bitch. You have zero room for error.
I guarantee you you are not making New York pizza, or, in fact, any kind of pizza if you are using all purpose flour. You don't know what you're talking about. Do your homework.
Typically this type of dough is mixed in industrial mixers for quite a while, so I wouldn't worry about overmixing. If you're using a stand mixer then 10 mins will be enough, if you're doing it by hand then knead until the dough has developed enough gluten and stretches without ripping.
Looks like you nailed it. I hope to someday as well. Nothing quite like a NY slice. My favorite NY pizza place of all time used to cook sausage links in the oven and shred them super fine with some type of shredder. They'd throw this super finely sliced/shredded sausage cold on a slice and heat it up and it was nirvana.
As a lifelong New Yorker I can confirm New York has a lot of good pizza... it has a lot of trash pizza too though. The real secret is that NYC pizza isnt as good as the pizza in Westchester or Long Island.
I live in New England but grew up in New York in Brooklyn knowing real New York style pizza. That looks amazing! I just started trying to make my own New York Pizza A few months ago, and have experimented with different ratios with some fairly good success. Thank you for in the comment mentioning that you should be at a medium speed on your mixer. I just found out the other day why my hand mixed turned out really good and my mixer dough was horrible. I kept it on setting one the whole time. Live and learn. Good video thank you and cheers! Happy Christmas!
Just to reiterate: AP flour in Canada has a higher gluten content than AP flour in the US (mine is above 13% whereas KA all purpose is 11.7%) so your “high gluten” flour is my AP flour. And if you think NY pizzerias are using olive oil then bless you dear child.
Nice job on the video and the pie. I like the advice on using screens. I load direct to my stone but may need to pick up a screen and give it a go. I never put sugar in my dough, but the long fermentation in the fridge does make the best dough. Thanks for the video.
i would guess that either the hydration level is too low, or it could be your oven isn't hot enough. If the oven isn't hot enough you need to bake it for longer which would result in the crust drying out
Hi James. Made my first NY style pizza using your recipe and technique. Turned out fantastic! Need to work on my dough stretching skills as my pizza was decidedly more oval than round😮. But the taste was great. Used my own San Marzano cooked sauce and 50/50 moz and Dublin cheddar cheese mix. Thanks !
You could reduce the amount of sugar and you'd still get good results, but if you left it out entirely you're veering into the realm of neapolitan pizza which is a completely different process.
I am a Native New Yorker who is very biased about NY pizza. I believe that Brooklyn, NY, where I am from, is where the best pizza is. I have tried many recipes for many years and have found what I believe is the closest thing to it, sans that oven taste you can't replicate. I must say, your recipe looks nearly identical to mine, including the technique. Great job. If you opened a pizzeria in Scotland, you'd be a great success.
Thanks! I think it’ll be hard to find outside North America, and if you do find it, it’ll probably cost a fortune. I would get something like Mutti Polpa (from googling looks like it’s available in UK supermarkets), and just add a bit of salt, sugar, garlic powder, olive oil, and oregano to taste. Should get you pretty close
It’s true that a lot of pizzerias use All Trumps flour which does have 14.2% protein, but it’s not essential. I used a flour with 13.3% protein. Factors such as hydration, fermentation and mixing time also play a part in the final product, it’s not a case of high gluten flour = great pizza.
totally wrong what your saying. theres no set rule on this, thats just most common in new york and not to forget they use bromated flour with 14% protein, which is something totally different, also a flour with that much protein is very easy overmixed.
you use only 2.2% of salt, id up that to about 2.5% or even 3% for a richer flavor. yes it takes longer to proof but the salt holds the dough together better and gives strength to the gluten for a chewier crust.
no it doesnt give strength to gluten :D believing old fairytales there. 3% is way too much for nyc pizza, theres exactly zero noticeable difference in dough strenght from going 2.2% to 3%, this is maybe a thing if left out completly, please stop spreading nonsense where people might end up ruining their pizza by oversalting.
@@haKe110 yes salt does strengthen the gluten, its a known fact amongst bakers, pizzaiolos etc. you can even google it. what are you talking about? 3% in the pizza dough doesnt make for an oversalted dough. yes true for a ny pizza dough, 3% is a bit much maybe like 2.5% but 2.2% is too low, still with my experience even for ny style my pizzas dont come out too salty unless you add a crap ton of cheese. (ofc if youre using pepperoni 3% is a tad much)
@@crysto.x as I said above, there will be no difference in dough strength from 2% to 3%. this only plays part if you DONT add any salt, its a yes or no thing. recomending to up the salt to increase dough stregth is absolute nonsense, especially if this isnt even an issue, have you seen how much sugar and oil he adds to weaken his dough? this makes your comment even more nonsensical, people in the comments here have a general missunderstanding of what each ingredient does in the dough or whats the actual porpuse of it, 3% is simply too much for nyc pizza, this a typical neapolitan salt level which has much more moisture in the final pizza than ny style pizza, I think the issue with your pizza is fermenting not properly or not to the right degree or not long enough thats why your pizza is lacking flavour and you think you need to add more salt.
@@haKe110 if you think increasing salt level doesnt make your gluten stronger you clearly dont know what youre talking about… “3% is simply too much for nyc pizza” i already told you that youre right to some degree so why are you bringing it up again? buddy, i have worked in the industry long enough to already have general understanding of dough fermentation, the more salt you add the more you need to ferment it for, so if hes going for 3 days in the fridge he should up the salt level and slightly decrease the amount of yeast that he uses. a dough that rested for so long will have a weakened gluten, thus needs more salt.
@@Coyyyle any alternative to the sauce for those of us in a tiny village in Kazakhstan? I order just about any brand of those fancy Italian cylindrical tomatoes I can find online ( the canned ones which come peeled in tomato sauce) and blend them up real good with a couple cloves garlic and a dash chilli flakes. But it doesn't entirely replicate the new york style sauce.
@@Pmon200I think what you’re doing is the way to go. Before I found the canned sauce I would use something like Mutti Polpa and just try to tweak the sweetness/acidity balance
water plays a huge part in ny style pizza, specifically it’s hardness. in florida, bakers have to travel all the way to new york once a month to collect water or filter it themselves
I’ve heard of places doing that but I personally think it’s bogus. Lots of cities have comparably hard water so there’s no logical explanation as to why NYC would be unique in that sense. If there’s a difference at all, I really don’t think it’s huge, and I haven’t seen any evidence otherwise (except anecdotal).
@@Coyyyle First off, great video. You nailed the NY Pizza. The water thing is actually valid. Even trace minerals in the water will greatly impact taste and to some degree texture. NYC water is highly protected from the sources in the Croton, Catskill and Delaware aqueducts. It obviously doesn't mean you can't make a good NY pizza outside of NY. Just aim to use a good filtered soft water
@@Coyyyle The NY pizza place I was a regular at in Tampa used to have a truck delivered once a month with probably 100 gallons of water from New York. I helped the guys carry a bunch of them to the upstairs storage area once. This was over 10 years ago so I don't recall what the label said, but it did say it came from New York. This place had outstanding pizza. Eddie and Sams in downtown Tampa if you ever go there. I don't know if the water made a difference or not, but I guess they seemed to think so.
I heard Mark the Owner of Lucali say he believes it has more to due with the humidity...not sure what he meant but his Brooklyn Lucali is a step above the Miami Lucali. Miami has decent Pizza but you have to really look for it while almost any place in New York, Connecticut, New Jersey will have amazing Pizza. I actually fornd bottled water Labeled New York Water, so i will use that. Great Video!
Naw. First, yer pizza's floppin' all over the joint. Second, a pizza crunch is glorious. Third, you know Scotland has good pizza pizza. Get tae, Jimmy!
This is another thing that people say a lot when it comes to bread-making that just isn’t true. Or at least, it isn’t that simple. Jeffrey Hamelman, who literally wrote a book called “Bread”, did a side by side comparison making baguettes, one where he sprinkled salt directly onto the yeast, and one where he kept them separate. He then let them sit for 22 hours. After baking, the two baguettes were indistinguishable. In fact, there is even research to suggest that “salt-stressing” the yeast can result in BETTER bread. Source: pubmed.ncbi.nlm.nih.gov/20492129 In short, it’s a bit of an old wives tale.
@@Coyyyle wrong , salt kills yeast and should NEVER be added together . It’s just plain fact . The salt needs to be added after the flour and yeast have mixed and protected for awhile. ANY PROFESSIONAL MAESTRO WILL ADVISE ON THIS FOR BEST RESULTS.
@@KeithMalikovawell I just gave you two sources that dispute what you’re saying, are you going to back up your argument or just use caps lock to make your point? Also just because someone is a “professional maestro” pizza maker doesn’t mean they know jack shit about science.
@@Coyyyle is right, "salt killing yeast" supposedly under all circumstances, without exception, is not true. Here's another source to back that up. Enzo Coccia an Italian master pizzaiolo co-authored the book "The Neapolitan Pizza: A Scientific Guide About the Artisanal Process" focusing on the science behind pizza. Watch him prepare his dough, starts with water and what does he add next? Salt inmediately followed by the yeast! ua-cam.com/video/iBngGRjk4_E/v-deo.html
it makes zero and I mean absolutely zero difference if they get in direct contact for short period of time, the only nono is adding oil to the water, that should be added later but even then it makes almost no difference for such a long time the dough is fermented.
so where to start. screens are absolutely a handymans tool and only used by anyone who is either too lazy or unskilled to properly launch a pie off a peel, ovenspring is a thing btw and that will be totally compromised by using a screen. you also dont know what each ingredient does in the dough, oil and sugar are both tenderizers, which do the exact opposite of making your dough chewy, they make you dough softer/tender and less crispy. sugar is also used to give the dough more color at low temperatures. lower hydration doesnt make your pizza more crispy, rather higher hydration will as it makes for better ovenspring and thinner cellwall structure. longer baking times at lower tempertaures will make your pizza crispy. you get a lot things wrong in your video.
Screens are great idgaf if it makes me unskilled or lazy. Lol I’m making pizza at home, I’m not jerking myself off over my ability to launch a pizza in my own kitchen. Where’s your source on “screens kill oven spring”? Because that’s definitely bullshit Low hydration = cracker like pizza (I.e tavern style). Oil balances that out and yes, tenderizes it, which results in what you see in the video. People like you need to actually make a pizza and stop worrying about the “rules”. The “rules” don’t exist in isolation, context is important.
@@Coyyyle Screens slow down heat transfer, hence they reduce oven spring, you might have it mixed up a bit that great pizza places use them, your right but not for the reasons you think, they launch directly on the stone and screen them later to prevent the bottom from burning if they run a hot oven. Quicker heattransfer = faster water evaporation = more oven spring. Screens slow that down, makes sense? I make pizza, I made a hell of a lot pizza, all Kind of styles, there are "no rules" I agree, pizza is very subjective and its all about personal preference but science are facts, oil does what it does, sugar does what it does in dough as well as water and you have fundamental mistakes in your approach.
I'm very impressed with both the recipe and the quality of this video! Keep at it bro!
Thanks, appreciate it :)
I tend to find better results directly on the steel. I’ve found (for my oven at least) that doing closer to 500F allows the dough to firm up and get crispier (longer cook time), but at the same time help prevent with cheese splitting which tends to happen on high high temps. I’ve even preheated at 550 for the steel, but I’ll actually cook the pizza around 500. Each oven is different for sure. If I’ve learned anything, trial and error is your friend. Awesome vid and nice production!
Thanks! Doing it on the steel does produce great results, but I started using a screen more often for a couple of reasons. It enables me to make bigger pizzas which I think is key for NY style, and it also eliminates the risk factor when launching. If I’m doing a smaller Neapolitan style I’ll still launch directly onto the steel though.
Hi James. Did you know that the chippy's used to deep fry a pizza before the invention of the Pizza Crunch ? It was like fried bread with a pizza topping.
Never heard of that, but I don't see how it could be bad!
Robert O'Neil
Well in Naples they've been doing it for decades, it's called montanara pizza.
It's not a big one but rather a rotisserie style, so only about 6 inches big, and it's not for slicing, you just eat it as it comes, 1 pizza per person. Of course they can also be made the size of a normal pizza, or about 10 inches.
Ok, made this recipe with a small modification. I made a poolish on Wednesday. 100g/100g water/flour and 5g yeast. Left it on the counter for an hour then in the fridge for 48hrs.
I made your dough recipe on Thursday as is but subtracted the water/four by 50g each because I added the 100g of the poolish in. Also subbed EVOO for the oil.
Made a pizza today. It was the best pizza I've had in a long time. I don't think my oven gets very hot so I have 2 steels and a double wall oven.
I put togther the crust, sauce, and a sprinkle of parmesan on a peel and placed it in the bottom oven for 2-3 minutes. Pulled it out, topped with cheese/pepperoni, put into the top oven until cheese started getting that fried look.
Was the best pizza I've ever made.
Anyone looking for a sauce recipe, here you go:
Butter (1-1.5 tbsp)
Mined garlic (2 tsp)
28oz crushed tomatoes (I prefer Cento)
Salt
Honey
Oregano
1tbsp Olive oil
Melt butter in pan, saute garlic. Golden, not brown.
Pour in tomatoes.
Bring to slow simmer.
Salt to taste. It shouldn't taste salty, but just have a little "umami" to it.
Add honey to taste. I like about 1 tbsp or a bit more.
Add in the oil
1tsp oregano flakes
Simmer and stir until when you drag a rubber/silicone spatula through to part it, it slowly goes back together.
You'll taste that New York flavor.
Cheese:
1.5:1 ratio of whole milk mozz to part skim mozz.
Excellent job, dude. Subbed.
Thanks!
Pizza looks great, where did you buy the cheese havnt seen it where I am in the uk
Just look for anything called “pizza mozzarella”, I used to get it from Tesco when I lived in the UK. Just don’t get the pre-shredded stuff!
Do you oil up the pizza screen? I had an incident once where I didn't oil it and the pizza was completely stuck to the screen. It sucked
Never oiled a screen before, pizzas usually slide right off with no effort
@@Coyyyle Maybe it's because I run my pizza oven around 650 Degrees. Not sure
You get a like for a solid crust and a minus for WAY TOO MUCH PEPPERONI
Gotta ask Dave Portnoy for a pizza review now.
Everybody knows the rules!
To hell with that bug-eyed, shit chin hack
*Adam ragusea has joined the chat*
Wait, not Tipo 00 flour? How come?
Put simply, 00 flour is better for baking pizza at higher temps (like the 900 degrees needed for neapolitan pizza), and you'd likely have a hard time getting it to brown in a home oven. "Regular" flour tends to have added enzymes which assist with browning even at home oven temps
How should I call someone who thinks that all other videos are “rubbish” and people who don’t use screens are “silly”. Someone who thinks sugar gives chewiness and adds a lot of it in a long fermentation process, who uses AP flour and believes that we believe that his 56% hydration dough falls and stretches like a 70% dough. I think I should call this video “rubbish” and the owner “silly”.
"someone who thinks that all other videos are “rubbish”"
it was meant light-heartedly, however the most viewed video on NY pizza literally uses CHEESTRINGS as the cheese, and looks like it was shot on an autopsy table. If you think that is legit then good for you, enjoy.
"and people who don’t use screens are “silly”"
I didn't say people who don't use screens are silly, I said people who say using screens is cheating are silly. And they are.
"Someone who thinks sugar gives chewiness and adds a lot of it in a long fermentation process"
yes, this level of sugar works for an overnight ferment and is still fine after several days, like I said. I'm sorry that upsets you.
"uses AP flour"
Yes, as mentioned in another comment here, the AP flour is over 13% protein and is therefore stronger than many bread flours. What kind of flour should I have used, oh wise one?
"believes that we believe that his 56% hydration dough falls and stretches like a 70% dough"
"Effective hydration" is the combination of water AND oil, because while oil doesn't "hydrate" in the same sense, it is a liquid and provides a wetting effect on the flour. The effective hydration of this dough is therefore 64%. I don't really give two shits what you believe or don't believe, but the recipe stated above is the exact recipe in the video.
Thanks for watching! ❤❤❤❤
"a little bit stingy" should apply to the pepperoni also. Don't choke-out the dough/sauce/cheese on your pie.
I see you're fairly new to YT content creating. Welcome! Very informative and straight-forward. I'm just extremely shocked you used canola oil instead of olive oil and all-purpose flour instead of bread flour. Please, keep these videos coming!
I actually meant to put a note in about protein content of flour. Here in Canada, AP flour is quite strong; the one I used is 13.3% protein. This is actually higher than King Arthur bread flour (12.7%), so it really depends on what’s available in your area. Thanks for watching!
Shocked too !
Great video but could you specify if you added all the ingredients to the water at once or after the yeast bloomed? I did mine as you did but it looks like a blurry mess with a layer of oil on top
@@geraci89 with instant yeast there’s no need to wait for the yeast to bloom, I add all the ingredients together, give it a whisk, then add the flour
I honestly expected to see 50k subscribers, at least, on this channel based on the quality of the video! Fantastic work! :D
Thanks so much!
dude. New Jersey water is fucking legendary. NYC water comes from NJ and its primo. Thats why all the bread and pizza made in North Jersey and NYC are fucking primo
Sounds like good shit
@@Coyyyle it really is surprisingly. There is a water kit sold now to mimic the process
@@TheBenghaziRabbit that seems excessive but I’m intrigued ngl
You can get better color on the bottom if after 3-4 minutes on the screen you take it off and put it directly on the metal. For those who say “why use the screen at all” launching the pizza on that metal in a home stove is a bitch. You have zero room for error.
This looks good. Q: the oil percentage is nothing like other recipes I’ve seen for ny pizza. What is the reason for that?
Never happened upon just a month channel before 😀... That statement at start bringing expectations to sky high.. good luck 👍
I guarantee you you are not making New York pizza, or, in fact, any kind of pizza if you are using all purpose flour. You don't know what you're talking about. Do your homework.
Thanks for your insight “user17474393;‘fi”
Wow! This looks amazing, definitely going to give this a try!
GREAT VIDEO BROOO you deserve way more than jsut 300 subs !! :D
Also what happens if one follows your recipe but over kneads the dough?
Typically this type of dough is mixed in industrial mixers for quite a while, so I wouldn't worry about overmixing. If you're using a stand mixer then 10 mins will be enough, if you're doing it by hand then knead until the dough has developed enough gluten and stretches without ripping.
Yo great quality
Looks like you nailed it. I hope to someday as well. Nothing quite like a NY slice. My favorite NY pizza place of all time used to cook sausage links in the oven and shred them super fine with some type of shredder. They'd throw this super finely sliced/shredded sausage cold on a slice and heat it up and it was nirvana.
As a lifelong New Yorker I can confirm New York has a lot of good pizza... it has a lot of trash pizza too though. The real secret is that NYC pizza isnt as good as the pizza in Westchester or Long Island.
I live in New England but grew up in New York in Brooklyn knowing real New York style pizza. That looks amazing! I just started trying to make my own New York Pizza A few months ago, and have experimented with different ratios with some fairly good success. Thank you for in the comment mentioning that you should be at a medium speed on your mixer. I just found out the other day why my hand mixed turned out really good and my mixer dough was horrible. I kept it on setting one the whole time. Live and learn. Good video thank you and cheers! Happy Christmas!
Lost me at All purpose flour and canola oil.
Just to reiterate: AP flour in Canada has a higher gluten content than AP flour in the US (mine is above 13% whereas KA all purpose is 11.7%) so your “high gluten” flour is my AP flour.
And if you think NY pizzerias are using olive oil then bless you dear child.
Great point about the pizza screens. Plenty of New York pizzerias use them
keep going king
Wow very delicious
Thanks for showing us the sauce ingredients, so that we can try to recreate it if We can't find Full Red.
Could I also use Bread Flour or even High Gluten Flour or 00 Flour?
Yes, aim for a protein content of 13-14%
great video. you have a nice style and the quality of the videography/production is also admirable for a relatively new channel
Work of the highest order.
Use pizza steel or stone. Bake for a couple min, then broil the rest of the way
Nice job on the video and the pie. I like the advice on using screens. I load direct to my stone but may need to pick up a screen and give it a go. I never put sugar in my dough, but the long fermentation in the fridge does make the best dough. Thanks for the video.
Good video, looking forward to more.
I make New York Style pizza all the time at the house and yours definitely passes the eye test
My pizza always turns out a bit too crispy and, once cooked, wont fold without breaking. Any tips?
i would guess that either the hydration level is too low, or it could be your oven isn't hot enough. If the oven isn't hot enough you need to bake it for longer which would result in the crust drying out
simple fix, add oil.
You can also increase the oil and or decrease the sugar. Oil will increase the chewiness and sugar will increase the crispness and browning.
Hi James. Made my first NY style pizza using your recipe and technique. Turned out fantastic! Need to work on my dough stretching skills as my pizza was decidedly more oval than round😮. But the taste was great. Used my own San Marzano cooked sauce and 50/50 moz and Dublin cheddar cheese mix. Thanks !
Glad to hear it my friend. The roundness does come with practice, or try using a screen as a guide
Would be dope if you sold this as a frozen pizza. 🍕🍅 🧀
well done👍
Great video! What would the pizza be like if you left out the sugar?
You could reduce the amount of sugar and you'd still get good results, but if you left it out entirely you're veering into the realm of neapolitan pizza which is a completely different process.
@@Coyyyle very helpful thanks!
I am a Native New Yorker who is very biased about NY pizza. I believe that Brooklyn, NY, where I am from, is where the best pizza is. I have tried many recipes for many years and have found what I believe is the closest thing to it, sans that oven taste you can't replicate. I must say, your recipe looks nearly identical to mine, including the technique. Great job. If you opened a pizzeria in Scotland, you'd be a great success.
Thank you!
probably the only video ive seen do NY pizza justice from home
🔥🔥🔥🔥🍕🔥🔥🔥🔥
I'm here before you blow-up to 1.2mil subs.
A man from Scotland making a NY style pizza with Canadian ingredients -- fuckin eh.
What a time to be alive
You would have to sssume the screen impedes the heat transfer from the pizza steel and FYI it's too floppy.
It doesn’t need heat from the steel, as you can see the underside is perfectly browned. And no, it isn’t
Hey! Great video mate. Out of curiosity wheres been a good place to buy/order the sauce and cheese in Scotland?
Thanks! I think it’ll be hard to find outside North America, and if you do find it, it’ll probably cost a fortune. I would get something like Mutti Polpa (from googling looks like it’s available in UK supermarkets), and just add a bit of salt, sugar, garlic powder, olive oil, and oregano to taste. Should get you pretty close
Bellissima 👍👍
Definitely the most accurate NY style pizza video I've seen. I love that fully prepared sauce. What's pizzaletto like?
Thanks! It’s good, very similar to the full red. On a pizza there’s not much discernible difference
nice video man, keep it up
NEW YORK > napuli
Yup... I'd eat that
Store brought bread flour is around 11.5 to 12.6 protein you need a flour with 14.2% protein. If you like it ok. there are pizzas that are better.
It’s true that a lot of pizzerias use All Trumps flour which does have 14.2% protein, but it’s not essential. I used a flour with 13.3% protein. Factors such as hydration, fermentation and mixing time also play a part in the final product, it’s not a case of high gluten flour = great pizza.
totally wrong what your saying. theres no set rule on this, thats just most common in new york and not to forget they use bromated flour with 14% protein, which is something totally different, also a flour with that much protein is very easy overmixed.
Is that whole milk low moisture mozzarella?
Yep
Where would you find the cheese you mentioned in the UK ?
Something like this should work fine: www.tesco.com/groceries/en-GB/products/255087569
Is it ok to substitute olive oil for canola oil?
Yep definitely
Temp. of the oven?
I did 550f, which is as high as mine goes
@@Coyyyle TY ill try this recipe.
you use only 2.2% of salt, id up that to about 2.5% or even 3% for a richer flavor. yes it takes longer to proof but the salt holds the dough together better and gives strength to the gluten for a chewier crust.
also imo you shouldve used like half as much yeast as you used so your dough doesnt overproof if youre proofing it for 2 3 days or so
no it doesnt give strength to gluten :D believing old fairytales there. 3% is way too much for nyc pizza, theres exactly zero noticeable difference in dough strenght from going 2.2% to 3%, this is maybe a thing if left out completly, please stop spreading nonsense where people might end up ruining their pizza by oversalting.
@@haKe110 yes salt does strengthen the gluten, its a known fact amongst bakers, pizzaiolos etc. you can even google it. what are you talking about? 3% in the pizza dough doesnt make for an oversalted dough. yes true for a ny pizza dough, 3% is a bit much maybe like 2.5% but 2.2% is too low, still with my experience even for ny style my pizzas dont come out too salty unless you add a crap ton of cheese. (ofc if youre using pepperoni 3% is a tad much)
@@crysto.x as I said above, there will be no difference in dough strength from 2% to 3%. this only plays part if you DONT add any salt, its a yes or no thing. recomending to up the salt to increase dough stregth is absolute nonsense, especially if this isnt even an issue, have you seen how much sugar and oil he adds to weaken his dough? this makes your comment even more nonsensical, people in the comments here have a general missunderstanding of what each ingredient does in the dough or whats the actual porpuse of it, 3% is simply too much for nyc pizza, this a typical neapolitan salt level which has much more moisture in the final pizza than ny style pizza, I think the issue with your pizza is fermenting not properly or not to the right degree or not long enough thats why your pizza is lacking flavour and you think you need to add more salt.
@@haKe110 if you think increasing salt level doesnt make your gluten stronger you clearly dont know what youre talking about… “3% is simply too much for nyc pizza” i already told you that youre right to some degree so why are you bringing it up again? buddy, i have worked in the industry long enough to already have general understanding of dough fermentation, the more salt you add the more you need to ferment it for, so if hes going for 3 days in the fridge he should up the salt level and slightly decrease the amount of yeast that he uses. a dough that rested for so long will have a weakened gluten, thus needs more salt.
Great job!!!
Where do you buy the sauce?
I get it from a restaurant supplier, unfortunately it’s impossible to find in retail stores where I am. If you’re in the US you might have more luck
@@Coyyyle any alternative to the sauce for those of us in a tiny village in Kazakhstan? I order just about any brand of those fancy Italian cylindrical tomatoes I can find online ( the canned ones which come peeled in tomato sauce) and blend them up real good with a couple cloves garlic and a dash chilli flakes. But it doesn't entirely replicate the new york style sauce.
@@Pmon200I think what you’re doing is the way to go. Before I found the canned sauce I would use something like Mutti Polpa and just try to tweak the sweetness/acidity balance
This video is useless unless you can get the full-red sauce which nobody outside the US or UK can get!
Canola oil is bonkers... olive oil man, come on...
water plays a huge part in ny style pizza, specifically it’s hardness. in florida, bakers have to travel all the way to new york once a month to collect water or filter it themselves
I’ve heard of places doing that but I personally think it’s bogus. Lots of cities have comparably hard water so there’s no logical explanation as to why NYC would be unique in that sense. If there’s a difference at all, I really don’t think it’s huge, and I haven’t seen any evidence otherwise (except anecdotal).
@@Coyyyle First off, great video. You nailed the NY Pizza. The water thing is actually valid. Even trace minerals in the water will greatly impact taste and to some degree texture. NYC water is highly protected from the sources in the Croton, Catskill and Delaware aqueducts. It obviously doesn't mean you can't make a good NY pizza outside of NY. Just aim to use a good filtered soft water
@@Coyyyle The NY pizza place I was a regular at in Tampa used to have a truck delivered once a month with probably 100 gallons of water from New York. I helped the guys carry a bunch of them to the upstairs storage area once. This was over 10 years ago so I don't recall what the label said, but it did say it came from New York. This place had outstanding pizza. Eddie and Sams in downtown Tampa if you ever go there. I don't know if the water made a difference or not, but I guess they seemed to think so.
I heard Mark the Owner of Lucali say he believes it has more to due with the humidity...not sure what he meant but his Brooklyn Lucali is a step above the Miami Lucali. Miami has decent Pizza but you have to really look for it while almost any place in New York, Connecticut, New Jersey will have amazing Pizza. I actually fornd bottled water Labeled New York Water, so i will use that. Great Video!
Naw. First, yer pizza's floppin' all over the joint. Second, a pizza crunch is glorious. Third, you know Scotland has good pizza pizza. Get tae, Jimmy!
What? No random cockroaches on the pizza? That's not New York style then! 😄
Pizza Napoli from Napoli is the best period .
Idk man there’s a guy in the comments who said New York > Napoli, you should fight him
We have Dominos Pizza here , I can order a cheese pizza on brooklyn crust, delicous and delivered in about 20 minutes for less than $10 USD.
You can make a better pizza than dominos, mike. I believe in you
@@Coyyyle I used to make the Chef Boyd Ardee pizza back when they came in the box, I always made a mess.
Adding salt to yeast is a BIG NO NO .
This is another thing that people say a lot when it comes to bread-making that just isn’t true. Or at least, it isn’t that simple.
Jeffrey Hamelman, who literally wrote a book called “Bread”, did a side by side comparison making baguettes, one where he sprinkled salt directly onto the yeast, and one where he kept them separate. He then let them sit for 22 hours. After baking, the two baguettes were indistinguishable. In fact, there is even research to suggest that “salt-stressing” the yeast can result in BETTER bread. Source: pubmed.ncbi.nlm.nih.gov/20492129
In short, it’s a bit of an old wives tale.
@@Coyyyle wrong , salt kills yeast and should NEVER be added together . It’s just plain fact . The salt needs to be added after the flour and yeast have mixed and protected for awhile. ANY PROFESSIONAL MAESTRO WILL ADVISE ON THIS FOR BEST RESULTS.
@@KeithMalikovawell I just gave you two sources that dispute what you’re saying, are you going to back up your argument or just use caps lock to make your point? Also just because someone is a “professional maestro” pizza maker doesn’t mean they know jack shit about science.
@@Coyyyle is right, "salt killing yeast" supposedly under all circumstances, without exception, is not true. Here's another source to back that up. Enzo Coccia an Italian master pizzaiolo co-authored the book "The Neapolitan Pizza: A Scientific Guide About the Artisanal Process" focusing on the science behind pizza. Watch him prepare his dough, starts with water and what does he add next? Salt inmediately followed by the yeast! ua-cam.com/video/iBngGRjk4_E/v-deo.html
it makes zero and I mean absolutely zero difference if they get in direct contact for short period of time, the only nono is adding oil to the water, that should be added later but even then it makes almost no difference for such a long time the dough is fermented.
so where to start. screens are absolutely a handymans tool and only used by anyone who is either too lazy or unskilled to properly launch a pie off a peel, ovenspring is a thing btw and that will be totally compromised by using a screen.
you also dont know what each ingredient does in the dough, oil and sugar are both tenderizers, which do the exact opposite of making your dough chewy, they make you dough softer/tender and less crispy.
sugar is also used to give the dough more color at low temperatures.
lower hydration doesnt make your pizza more crispy, rather higher hydration will as it makes for better ovenspring and thinner cellwall structure.
longer baking times at lower tempertaures will make your pizza crispy.
you get a lot things wrong in your video.
Screens are great idgaf if it makes me unskilled or lazy. Lol I’m making pizza at home, I’m not jerking myself off over my ability to launch a pizza in my own kitchen. Where’s your source on “screens kill oven spring”? Because that’s definitely bullshit
Low hydration = cracker like pizza (I.e tavern style). Oil balances that out and yes, tenderizes it, which results in what you see in the video. People like you need to actually make a pizza and stop worrying about the “rules”. The “rules” don’t exist in isolation, context is important.
@@Coyyyle Screens slow down heat transfer, hence they reduce oven spring, you might have it mixed up a bit that great pizza places use them, your right but not for the reasons you think, they launch directly on the stone and screen them later to prevent the bottom from burning if they run a hot oven. Quicker heattransfer = faster water evaporation = more oven spring.
Screens slow that down, makes sense?
I make pizza, I made a hell of a lot pizza, all Kind of styles, there are "no rules" I agree, pizza is very subjective and its all about personal preference but science are facts, oil does what it does, sugar does what it does in dough as well as water and you have fundamental mistakes in your approach.
@@Coyyyle also, are you making cracker style tavern pizza or new york style pizza?
Best pizza in the world is made a little Caesar’s
Couldn’t agree more
War-er ?
Technically it’s wa-er
@@Coyyyle 😁😄