I’ll give you one tip that I do when letting the dough rise. Instead of using plastic wrap I use a shower cap. Works perfect and they are reusable and cheap and fit perfectly around every bowl I’ve ever used them on.
Throwing and spinning is easy, catching is the hard part! We usually end up with more dough on the floor than what ends up in the oven. But I have a lot of fun with my girls creating and working the dough...
Like your Texas accent. Born and raised in NJ moved to Texas 45 years ago. I grew up on NY style Pizza haven’t had one to match since moving here, will try this recipe this week.
I’m a truck driver and last night driving up 75 to Detroit I saw a restaurant called Brooklyn Brothers Pizza. And that caught my eye to watch this video. I’m going to give your recipe a try when I get home. Thank you.
Brooklyn Brothers direct to you from... Texas! Made my day 😉 Pizza bread is most often best if kept simple. This does and it's right on the money! Thank you!
110 degrees is what i found the best temp for the yeast to bloom. add the sugar with the water and get it to 110 then ad the yeast and cover for about 10 minutes.
I love your videos and your Brooklyn accents. I am from long island and owned delis my whole adult life so I am into food and cooking. I moved to Fredericksburg Tx 17 years ago.
I’ve been using this dough recipe for all my pizzas I made 3…16 inch thin crust with this recipe New York style pizza thank you so much I really appreciate this recipe
i am seriously dough challenged and have tried 8 different dough recipes and have spent an insane amount of money buying the exact ingredients and equipment only to have extreme failures , now going to try this recipe , it's one thing having a brown thumb in the garden but nothing more frustrating than a brown thumb in pizza dough !
Love this recipe. Just made this dough. It is beautiful! Gonna make pizza from leftover charcuterie meats from the Thanksgiving party. Highly recommend this dough recipe.
So glad the measurements(in grams) were added. I'm not a pro baker by any stretch of the imagination but I at least do know dry ingredients are not measured in Pyrex, they are meant for liquid measuring only. Thank you for the recipe, I do enjoy watching all the great recipes you guys share with us..
Actually, the conversion to grams is different for different substances... This is more accurate. In grams as follows: Flour 750g Water 475g Salt 11g Sugar 8.4g Yeast 7g
@@cowguye1 I use some of your techniques with great success. I made the following (beneficial to how I like my pizza) changes. 750g flour, 500g water (66% hydration) 2 tsp yeast, 2 tsp sugar, 2 tsp salt. Mix for 10-15 min (until all sticking to dough hook). Remove hook and cover with plastic wrap for 2 hours. I make 3 14" pizzas with this so I make 3 dough balls (they weigh 405-420g each after rising). Then oil the balls and put in tupperware container to rise for another 2 hours. Then it's pizza making time. This allows for same day use of dough if you plan for the 4 hour rising time.
Can I freeze this dough and if so, at what stage would I do that? We are making this tomorrow for the first time and we are so excited … thanks so much for sharing all your great recipes.
@@BrooklynBrothersCookingLOL. that's so true because last Friday we ended up making Chicago style pizza... But i still love my NY style. I can eat that all day long!
Prepping that dough into doughballs looks very good. I want to let you know that because I didn’t want to sound too critical at the beginning. The door looks really good as your prep balls.
Great video. I have 2 question. 1. Why no olive oil into the dough mixture? (I saw u coated the outside) 2. Should you punch down the dough before tranfering into the refrigerator? (or it doesnt matter?) Thanks
Also use bread flower has a higher gluten level like what Ny Pizzerias use if they know better. Ive been in pizza since 12 yrs old from the Bronx, Queens and Long Island
@@Aunt_Bee4738 nah they use a flour with a high protein content but most all purpose are too low and bread flower has a higher % of protein which = better gluten and a more stretchy pizza
I'm from the Bronx and I make my own knots for the fam because they just don't do it right where I am now. I use bread flour in my pizza/ garlic knot dough. I like my knots and crust to fight back a little.
My pizza came out delicious!!!!! The dough was a dream to work with! I hardly needed any flour to roll it out. This pizza is huge! I used the screen and a pizza steel, but I'm thinking I'll remove the steel since the outer portion didn't brown enough on the bottom. And, I will not make it as big next time. I wish I could show you a picture. My family was thrilled. Thank you for this recipe!
I watch this video a couple of and I did everything that you done except 1 change. I mixed it in my bread machine, as soon as it quit mixing unplugged it from the wall and I let it rest the 15 minutes just like you and then I followed the rest of your recipe I've done this before in the bread machine in this recipe works really well with that if you only use it for mixing the dough. And I've never had a bad pizza with your recipe
Never cared much for homemade pizza because every crust recipe bombed out. I bought a mixer just like the one in your video, made your recipe and we will likely not order out any more. Thank you, awesome pizza.
Use Caputo OO flour, not all purpose or bread flour. High gluten content for chewy crust. Don't add salt to water/yeast it'll kill yeast, put in flour. I don't add oil to dough, coat it when rising. Just need to let rise in oven, light on, couple of hours, can do twice, but only fridge it after at least first rise otherwise it might not rise at all.
Yeah I do the same homemade is the best way. I never order pizza it take me like 45 to 65 minutes but it's worthy. Otherwise I'd be endup in emergency room with highblood pressure. No more salty pizza or sour sauce.
The last 4 pizzas I made using other pizza recipes on UA-cam and they did not turn out great. After using this recipe I’m going to stick to this. The dough looks beautiful.
I didn't realize you needed to let your yeast water activate for 5 minutes. Thanks! PS Caputo makes a blue label 00 flour just for pizza. It is good as well.
@@BrooklynBrothersCooking Okay, so it's Neapolitan style pizza. Wow, I love learning new things about pizza. I have been trying to perfect my pizza for 20 years. My wife, ( from New Jersey) says I am getting there. By the way, have you tried Molinari & Sons pepperoni? They are in San Francisco and I am 3 hours away in Monterey. I order it from the factory, it's called the "V2" Fantastic stuff!!!
well done video, thank you. Ask any baker and they will tell you that they will just throw everything into the mixer and go from there. I do it all the time with perfect results. Try it sometime.
I just looked at some of your great videos. You are a chef my friend. I don't know where to begin on all the great Italian dishes you have shared. I can tell you one thing I am so grateful for your talent, your experience in cooking, and sharing your families passed down recipes. God bless you for doing so. We can all now have a decent meal... Big thumbs up.
I've made tons of homeaide pizzas. Everybody loves my dough. Simular to your receipt. But I will try your receipt. I never worry about water temp. Just warm water from tap. I never proof the dough overnight in refrigerator. I can never stretch my dough I just roll it out. I'm always looking for new ways to make pizza dough. In fact my daughter called me just today asking what I was doing and I told her, learning a new way to make pizza dough. And I quote You are not changing you dough, I love you dough. All my grandkids love my pizza. And pizza sticks. We'll see.
yes I made the dough placed half in the freezer. Turned out structually sound and good. Only problem I had was after cooking it became to thick. Next time I will make it paper thin see how that works. @@VulneroSepelio
I've watched so many videos here on UA-cam saying that you simply can't make good pizza dough without using 00 flour, but this video sure seems to put that contention to rest.
I typically make it right from the refrigerator. But if you do not have any experience stretching, I recommend waiting until the dough is room temperature. This will make it easier to stretch.
Ok .. I followed,to the,T.. Looks great .. Did the oil coat and put in airtight bowl .. 25 min .goes in frig till tomorrow .. I'm now gonna make,your pizza sauce . for tomorrow as well .. Thanx xxx xxx
You guys are AWESOME!! Im from the Bronx. I made your chicken marsala last night. BUT you CANNOT make NY style dough without NY water. Kudos for using the bottled water though.
Hi I watch you guys all the time just want to know 6 cups of flour? And 1 packet of yeast?? For some reason I thought it was 3 cups of flour but you put in 6 cups? And you only use one package of yeast right? Thank you!!
@@BrooklynBrothersCookinghow thick will the dough rise on the Grandma pie ? I’m not really looking for a Sicilian size, a little thinner then that. Thanks !
In the video, you put a drizzle of EVOO down the side of the bowl to keep the dough from sticking. In the recipe, it says add the flour and EVOO at the same time. Could you please clarify?
I always add at least 2 T of olive oil to my dough batter. I'll give this a try just to see if I like it better. I do love a slow cold rise in the fridge. :o)
Do you have a white sauce recipe? Or Clams Casino pizza recipe?? Also, when cooking toppings is the recipe the same? Looking to do bacon, sausage Do you precook it?????
Yes it’s the same. Need to precook the bacon. Here’s a link to Our Clams Casino Pizza Bianco Recipe - The Perfect Pairing! ua-cam.com/video/BCd_2ilzcXY/v-deo.html
I avoid the bottled water due to micro plastics. I distill my water now. I do make my own recipes for dough but trying yours the caption caught my attention. Plus i had a calzone in vermon single serving and was wow. So would like to test a calzone with your dough recipe.
It's not quite the same as 2 50lb sacks of flour, 2 gallons of water, 3 quarts of oil,....... 😳 I'm working on a pizza over for the kitchen. To many bugs to make an outside brick oven.
I read where it’s more accurate to give the weight of the flower versus saying 6 cups of flour because flower as you know can be compacted. So can you share with us the proper weight equivalent of 6 cups of flour? There’s a way to do that.
![How to Make Sicilian Pizza at Home [NYC Best Sicilian Pizza] at Legendary Angelo's Pizzeria](http://i.ytimg.com/vi/NhWS7hemPGg/mqdefault.jpg)
I’ll give you one tip that I do when letting the dough rise. Instead of using plastic wrap I use a shower cap. Works perfect and they are reusable and cheap and fit perfectly around every bowl I’ve ever used them on.
Great idea! Very sustainable!
Brilliant idea!!
A rye bread plastic bag fits very snugly around the bowl I use to ferment the dough ball. It looks like a clear(ish) chef's hat over the bowl.
Just check it for hair first.
Oh thats good. Would you think a diaprr or a pair of plastic underpants would be usable in a pinch?
Dude! I've been cooking for 35 years and this is the best pizza dough I've ever made .. I was even able to throw and spin it ... Perfection
Great to hear! Thanks for the great feedback!
Throwing and spinning is easy, catching is the hard part! We usually end up with more dough on the floor than what ends up in the oven. But I have a lot of fun with my girls creating and working the dough...
@@2Fast4Mellow lol! Kids love making pizza
Very good my friend, no BS straight to the point, great video.
@@chrisbond6823 thanks Chris
Like your Texas accent. Born and raised in NJ moved to Texas 45 years ago. I grew up on NY style Pizza haven’t had one to match since moving here, will try this recipe this week.
Very cool!
How did it go? With the recipe ?
Thank you for asking, it worked out very well.
Thanks for receipe. This dough will see light in Dražen Petrović homeland - Croatia. Greeetings from Zagreb!
Thanks awesome!
@@BrooklynBrothersCooking Countdown started!
RIP drazen 😢
This is the best recipe I found online. I use a little more water. About 1/2 cup more.
O ya? Mines all hard. Was straining my mixer
Thanks 👍. Wish I would have read this earlier 😂. LAL
making the dough is easy, preparing/stretching the dough and actually making the pizza is the hard part
Pizza peel is still beating me. Saw one that has a cloth that wraps around it, so you can rotate pizza off.
Waiting for the dough to rise is the hardest
I never thought dough balls could look so beautiful!
Out of all the dough recipes I’ve tried yours works the best for pizza 👍🏼
Great to hear!
I’m a truck driver and last night driving up 75 to Detroit I saw a restaurant called Brooklyn Brothers Pizza. And that caught my eye to watch this video. I’m going to give your recipe a try when I get home. Thank you.
Welcome to our family! Be safe out there!
I am surprised you didn’t thoroughly mix the olive oil in. I’m going to try this recipe. Thank you.😘
great for pizza but also .. great for a loaf of homemade bread too !
Brooklyn Brothers direct to you from... Texas! Made my day 😉 Pizza bread is most often best if kept simple. This does and it's right on the money! Thank you!
I’m on the hunt for great dough. I think I just found it.
110 degrees is what i found the best temp for the yeast to bloom. add the sugar with the water and get it to 110 then ad the yeast and cover for about 10 minutes.
Wow! That's looks perfect
I love your videos and your Brooklyn accents. I am from long island and owned delis my whole adult life
so I am into food and cooking. I moved to Fredericksburg Tx 17 years ago.
Thanks Russell! It’s been awhile since I’ve been to Fredericksburg. I stayed at a B&B called 4 Seasons.
I’ve been using this dough recipe for all my pizzas I made 3…16 inch thin crust with this recipe New York style pizza thank you so much I really appreciate this recipe
Hi Ralph! Glad you are enjoying the recipe! We appreciate the feedback.
Is the 1/4 packet of yeast is it into fluid ounces
i am seriously dough challenged and have tried 8 different dough recipes and have spent an insane amount of money buying the exact ingredients and equipment only to have extreme failures , now going to try this recipe , it's one thing having a brown thumb in the garden but nothing more frustrating than a brown thumb in pizza dough !
You can do it!
Bread dough works the same
Love this recipe. Just made this dough. It is beautiful! Gonna make pizza from leftover charcuterie meats from the Thanksgiving party. Highly recommend this dough recipe.
Wonderful! Happy Thanksgiving!
Baker's percentages:
Flour - 100
Water - 65.7
Salt - 1.67
Sugar - 1.1
Yeast - 0.9
Recipe amounts in grams:
Flour - 720g
Water - 473g
Salt - 12g
Sugar - 8g
Yeast 7g
Was just gonna ask this question. Thank u for the info
So glad the measurements(in grams) were added. I'm not a pro baker by any stretch of the imagination but I at least do know dry ingredients are not measured in Pyrex, they are meant for liquid measuring only. Thank you for the recipe, I do enjoy watching all the great recipes you guys share with us..
Actually, the conversion to grams is different for different substances... This is more accurate.
In grams as follows:
Flour 750g
Water 475g
Salt 11g
Sugar 8.4g
Yeast 7g
@@johncleesattel4761 16 oz. water is 453.6g. The flour I use is 130gm. cup. 780 total= 63% hydration.
@@cowguye1 I use some of your techniques with great success. I made the following (beneficial to how I like my pizza) changes. 750g flour, 500g water (66% hydration) 2 tsp yeast, 2 tsp sugar, 2 tsp salt. Mix for 10-15 min (until all sticking to dough hook). Remove hook and cover with plastic wrap for 2 hours. I make 3 14" pizzas with this so I make 3 dough balls (they weigh 405-420g each after rising). Then oil the balls and put in tupperware container to rise for another 2 hours. Then it's pizza making time. This allows for same day use of dough if you plan for the 4 hour rising time.
Been using this recipes ever since you posted the video/recipe. Thank you for being a classic staple in our home. You guys are awesome!!!
Great to hear! Appreciate your feedback!
Can I freeze this dough and if so, at what stage would I do that?
We are making this tomorrow for the first time and we are so excited … thanks so much for sharing all your great recipes.
Hi Sabrina! Yes, you can freeze the dough. Once you roll it into a ball, you freeze it.
@@BrooklynBrothersCooking thank you so much ❤️
We Mae it and it was an amazing 🤩
Your awesome. Love the video. Sometimes i add clarified butter to make a biscuit like crust, my kids love it
Thanks! Bet that would be great for a Chicago style pizza.
@@BrooklynBrothersCookingLOL. that's so true because last Friday we ended up making Chicago style pizza... But i still love my NY style. I can eat that all day long!
what time and temp do you recommend for pizza made with this dough? I'm working with a home oven and a pizza steel.
550 for 8-10 minutes
@@BrooklynBrothersCooking thanks! will try this week.
I cook pizza at 550. The higher the better for pizza.
I got the same mixer, 4 cups of flower gives you some nice warm aromas from the electric motor lol.
👍
Made the dough! It is the easiest and best dough ever! Everyone loved it! All your recipes are easy to follow. Thank you
Great to hear! Appreciate the feedback!
Prepping that dough into doughballs looks very good. I want to let you know that because I didn’t want to sound too critical at the beginning. The door looks really good as your prep balls.
I've tried quite a few different pizza dough recipes on yt, but hands down this is the best .
Love the way you say the correct pronunciation for ricotta and mozzarella. i'm from jersey and it grates me to hear people say thise word incorrectly.
😊❤️
Nicely done!
Thank you! Cheers!
@@BrooklynBrothersCooking BTW - I am showing my wife with the instructions that next time we will follow your recipe to the letter.
Great video. I have 2 question. 1. Why no olive oil into the dough mixture? (I saw u coated the outside) 2. Should you punch down the dough before tranfering into the refrigerator? (or it doesnt matter?) Thanks
This was one of my early videos. Place oil during the mixing of the liquid and then before you pull the dough out.
No need to push down dough . once you roll it into a ball. That’s good to go into the refrigerator
Also use bread flower has a higher gluten level like what Ny Pizzerias use if they know better. Ive been in pizza since 12 yrs old from the Bronx, Queens and Long Island
So they use bread flour in those places ?
@@Aunt_Bee4738 nah they use a flour with a high protein content but most all purpose are too low and bread flower has a higher % of protein which = better gluten and a more stretchy pizza
They use high gluten flour.
I'm from the Bronx and I make my own knots for the fam because they just don't do it right where I am now. I use bread flour in my pizza/ garlic knot dough. I like my knots and crust to fight back a little.
@@BigdaddyschnooksNope, they use Caputo 00 flour.
My pizza came out delicious!!!!! The dough was a dream to work with! I hardly needed any flour to roll it out. This pizza is huge! I used the screen and a pizza steel, but I'm thinking I'll remove the steel since the outer portion didn't brown enough on the bottom. And, I will not make it as big next time. I wish I could show you a picture. My family was thrilled. Thank you for this recipe!
Hi Lisa! We are glad you enjoyed it. Yes, please send a picture next time. Thank you for letting us know!
@@BrooklynBrothersCooking I can't post a picture here :( Are you on Facebook? I can post it there.
Here's the link to our FB page. facebook.com/profile.php?id=100069573942203&sk=friends_likes¬if_id=1679689499226570¬if_t=fan_profile_v2&ref=notif
@@BrooklynBrothersCooking Okay I posted it on your page. Today I'll make the 2nd dough.
I watch this video a couple of and I did everything that you done except 1 change. I mixed it in my bread machine, as soon as it quit mixing unplugged it from the wall and I let it rest the 15 minutes just like you and then I followed the rest of your recipe I've done this before in the bread machine in this recipe works really well with that if you only use it for mixing the dough. And I've never had a bad pizza with your recipe
Sounds great! Thanks for letting us know!
What bread machine do you have?
Just finished a family dinner that no one complained about! Thank you for making this video!
That’s great! Thanks for letting us know!
Never cared much for homemade pizza because every crust recipe bombed out. I bought a mixer just like the one in your video, made your recipe and we will likely not order out any more. Thank you, awesome pizza.
Thanks for letting us know! Glad you enjoyed it! Have a great weekend!
Use Caputo OO flour, not all purpose or bread flour. High gluten content for chewy crust. Don't add salt to water/yeast it'll kill yeast, put in flour. I don't add oil to dough, coat it when rising. Just need to let rise in oven, light on, couple of hours, can do twice, but only fridge it after at least first rise otherwise it might not rise at all.
Yeah I do the same homemade is the best way. I never order pizza it take me like 45 to 65 minutes but it's worthy. Otherwise I'd be endup in emergency room with highblood pressure. No more salty pizza or sour sauce.
The last 4 pizzas I made using other pizza recipes on UA-cam and they did not turn out great. After using this recipe I’m going to stick to this. The dough looks beautiful.
Great to hear!
yum. thanks for sharing
Our pleasure 😊
I didn't realize you needed to let your yeast water activate for 5 minutes. Thanks! PS Caputo makes a blue label 00 flour just for pizza. It is good as well.
We like to use 00 for Neapolitan style pizza. It has a soft texture. A high gluten flour for NY style pizza
@@BrooklynBrothersCooking Okay, so it's Neapolitan style pizza. Wow, I love learning new things about pizza. I have been trying to perfect my pizza for 20 years. My wife, ( from New Jersey) says I am getting there. By the way, have you tried Molinari & Sons pepperoni? They are in San Francisco and I am 3 hours away in Monterey. I order it from the factory, it's called the "V2" Fantastic stuff!!!
well done video, thank you. Ask any baker and they will tell you that they will just throw everything into the mixer and go from there. I do it all the time with perfect results. Try it sometime.
Will try
Thank you.. I will try this soon...
Most welcome 😊
I just looked at some of your great videos. You are a chef my friend. I don't know where to begin on all the great Italian dishes you have shared. I can tell you one thing I am so grateful for your talent, your experience in cooking, and sharing your families passed down recipes. God bless you for doing so. We can all now have a decent meal... Big thumbs up.
Wow, thank you! ❤️
Thank you for an amazing video and so well explained. Can't wait to make it!
You are so welcome!
I like your style. I am making this dough right now. I will report back in a bit.
This recipe is the bomb! Great video.
So good I just shared this recipe with another person!
Great teacher! Thank you
You're very welcome!
Sweet , cant wait to do this...the store bought doe isnt cutting it anymore
Ten thousand thumbs up. Thanks for your hard work!
Thank you too!
Awesome recipe, thank you 🙏🏻 followed everything you said, no issues at all, dough was beautiful !
That’s great! Glad you enjoyed it!
Thank you BK brothers I enjoyed the video
And for those of us that live in NY use tap water. It’s the NY water that makes the dough so good 🤤 excellent recipe!
Yes, NY does have the best tap water. Love it!
Actually it's the Bromated Flour that's only available in NY, but I'll keep the secret😉
Bagels
@@2AChef-n-BBQ Pass it on: Potassium bromate is an unnecessary and potentially harmful food additive, and should be avoided
@@2AChef-n-BBQ I'm at the store right now & I don't see bromated flour ....will bread flour work ?
I've made tons of homeaide pizzas. Everybody loves my dough. Simular to your receipt. But I will try your receipt. I never worry about water temp. Just warm water from tap. I never proof the dough overnight in refrigerator. I can never stretch my dough I just roll it out. I'm always looking for new ways to make pizza dough. In fact my daughter called me just today asking what I was doing and I told her, learning a new way to make pizza dough. And I quote You are not changing you dough, I love you dough. All my grandkids love my pizza. And pizza sticks. We'll see.
Appreciate you sharing your story! Hope you enjoy!
Didya make it? Thoughts?
yes I made the dough placed half in the freezer. Turned out structually sound and good. Only problem I had was after cooking it became to thick. Next time I will make it paper thin see how that works. @@VulneroSepelio
Awesome recipe!
Glad you liked it!
Love your method, I will give your recipe a big try!!!! Thank you Sir!!!!
Hope you enjoy 😊
Making this dough tonight. Friday night pizza to follow. Thank you!
Hope you enjoy!
Enjoyed it immensely! Following your recipe was simple and it came out exactly as you had shown. Thanks again!!@@BrooklynBrothersCooking
Thank goodness for Kitchen Aid mixers. This is one of the best investments a home cook can make.
Absolutely 👍
I've watched so many videos here on UA-cam saying that you simply can't make good pizza dough without using 00 flour, but this video sure seems to put that contention to rest.
I'm going to make this recipe then make your fried calzone. Thank you.
Great! Let us know how it turns out.
Thank you! Looking forward to making this lovely dough. Baking makes me happy, especially with a great recipe.
What i like about knowing how to make a good pizza dough is not spending 40 to 50 bucks for delivery when my kids want to have a pizza night.. 😊👍
Amen!
So easy to recreate thanks a ton !!!!
My pleasure 😊
Great video. Thank you! I can't wait to try out my new pizza stone and your dough recipe on my new grill.
Enjoy!
Does the dough stretch cold from the refrigerator?
👍
I tried to make this dough today. I'm thinking it failed because of the yeast. What brand do you suggest?
I like Fleshmans
How long will this dough keep in the fridge? A couple days?
2 days max
At what point can you freeze it for future use?
After you roll it into a doe ball, freeze it immediately.
Can this dough be put in the freezer?
Yes, but freeze it once you form the ball.
Does the dough need to come to room temperature before making the pizza?
I typically make it right from the refrigerator. But if you do not have any experience stretching, I recommend waiting until the dough is room temperature. This will make it easier to stretch.
Does altitude affect this dough?
I believe so. I was never in that situation.
If i want to freeze some... when in that proceas should i do it? Thank you
As soon as you roll the Dell into a ball, go ahead and freeze it. Do not let it rise.
@@BrooklynBrothersCooking ok thank you very much! Second time doing your dough! The best i tried and i tried alot!
Ok .. I followed,to the,T.. Looks great .. Did the oil coat and put in airtight bowl .. 25 min .goes in frig till tomorrow .. I'm now gonna make,your pizza sauce . for tomorrow as well .. Thanx xxx xxx
That’s fantastic Robert!
Great video! Born and raised in Brooklyn. You got another subscriber here
Welcome aboard!
You guys are AWESOME!! Im from the Bronx. I made your chicken marsala last night.
BUT you CANNOT make NY style dough without NY water.
Kudos for using the bottled water though.
Thanks Michael! NY has the best water. You can drink it right out of the faucet!
Can I use King Arthur Bread Flour? Love your channel. Thank You
Thanks! Yes, their bread flour well.
Thank you love your recipes, much better than the restaurants here in Central Florida. Thank You🙏💕
Our pleasure!
I have a question.
|Does these dough freeze well?
Yes, but you need to freeze it as soon as you roll it into a ball.
Greetings Papa P. I love your channel and your recipes are fantastic. I am originally from Brooklyn and its like I am watching a family member...haha
Thanks so much! Appreciate you!
NY pizza also has semolina flour in it. That is a must
🫤
Thanks for doing this. Great job!!!
Our pleasure! Thanks!
Does temperature effect how much water is needed ? i followed the instructions and my dough ended up dry and tough
Sometimes for whatever reason, you need to adjust by adding water or more flour.
Nice
Trying this tonight 😬🤞 hope I get er right
Good luck!
Thank you for watching
Hi I watch you guys all the time just want to know 6 cups of flour? And 1 packet of yeast?? For some reason I thought it was 3 cups of flour but you put in 6 cups? And you only use one package of yeast right? Thank you!!
Apricate you watching! Here's the link to the recipe on our website. www.brooklynbrotherscooking.com/pizza/ny-style-pizza-dough?c=pizza
We are going live this Sunday, May 19 at noon central time!
Is it one packet of yeast 1/4 oz or 3/4 oz as stated in the video.
@@markretersdorf7189 it 3/4 of one packet of yeast.
Do I have to use a mixer?
No
Can a large batch of this dough be made ahead of time & frozen?
Yes, but roll it into a ball before freezing
Thank you. Just made my first batch! I have one in the oven right now! 😂
great job
Thanks 😊
Is this the dough recipe for the grandma pie on a baking sheet ?
Hi John, yes it is.
@@BrooklynBrothersCookinghow thick will the dough rise on the Grandma pie ? I’m not really looking for a Sicilian size, a little thinner then that. Thanks !
Right below the rim of the sheet pan
@@BrooklynBrothersCooking Thank you !!
In the video, you put a drizzle of EVOO down the side of the bowl to keep the dough from sticking. In the recipe, it says add the flour and EVOO at the same time. Could you please clarify?
Add the oil in the mixture and at the end to help remove the dough from the bowl
I always add at least 2 T of olive oil to my dough batter. I'll give this a try just to see if I like it better. I do love a slow cold rise in the fridge. :o)
Can we keep this dough outside n can we make pizza after few hours?
For the best results, it must ferment in the refrigerator for 24 hours For using
Does it make a difference if you're in the Mountains when you make this recipe or what kind of flour you use ? My dough was not sticky
🤔 never made dough in the mountains. High gluten flour is best for NY style pizza. My favorite is All-Trumps but King Arthur works also.
Thank you l went to Best Buy and got a new mixer they replaced it. I'll put just a little more water 🙏
Do you have a white sauce recipe? Or Clams Casino pizza recipe?? Also, when cooking toppings is the recipe the same? Looking to do bacon, sausage Do you precook it?????
Yes it’s the same. Need to precook the bacon. Here’s a link to Our Clams Casino Pizza Bianco Recipe - The Perfect Pairing!
ua-cam.com/video/BCd_2ilzcXY/v-deo.html
@@BrooklynBrothersCooking Thank You!!🙂🙂
I avoid the bottled water due to micro plastics. I distill my water now. I do make my own recipes for dough but trying yours the caption caught my attention. Plus i had a calzone in vermon single serving and was wow. So would like to test a calzone with your dough recipe.
It works well. Thanks for watching!
I just wanna try your recipe.i have a little store of pizza just buying my dough..i wanna do dough prefectly like yours..
That’s awesome!
Hey Papa P, how long will this dough stay good for in the fridge?
No more than 2 days because it will over rise.
Thanks for sharing!!
You bet
Looks incredible 🥰🙏💕
Thank you 😋
Nice!
Thanks!
I've made hundreds and hundreds of batches of dough when I work in a pizza place but still watched the video lol.
It’s definitely a labor of love
It's not quite the same as 2 50lb sacks of flour, 2 gallons of water, 3 quarts of oil,....... 😳
I'm working on a pizza over for the kitchen. To many bugs to make an outside brick oven.
@@robertsmith2956 We didn't put a lot of oil so the crust tended to be dry. Not my recipe.
Perfect recipe 😋 Thank you!!
Our pleasure 😊
I read where it’s more accurate to give the weight of the flower versus saying 6 cups of flour because flower as you know can be compacted. So can you share with us the proper weight equivalent of 6 cups of flour? There’s a way to do that.
👍