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.
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.
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
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!
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.
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.
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.
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.
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 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 !
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.
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.
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 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
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
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.
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.
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.
@@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!
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.
Great dough recipe. I've tried hundreds. Best hand tossed ever. Had jarred sauce to use up but next time I'm trying yours. Will be my go to dough recipe. Thanks much for sharing. You really do know how to make the dough!!!!
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'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.
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
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.
Hey guys, thank you for the quality content you provide. Quick question, at what step in this process would be best to freeze the dough to preserve quality if that's possible?
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
Papa P... I watched your video and I was skeptical. I'm a former NY'er (Upstate - Albany) and my luck with any kind of pizza or bread dough has been non-existent. As I live in Utah now, at 4500 feet above sea level... I also had concerns that your recipe was made at sea level. (humidity and other variables aside). I followed your recipe TO THE TEE....and so far... (I"m in the resting stage before putting it into the fridge).... has been magnificent. I did have to add a bit of water to my dough (used a KitchenAid) as it seemed a little dry. That ended up being a good decision. News at 11 Papa P... my first venture with this dough (don't kill me) is to make a Detroit style pizza in a 9/11 baking pan. Don't knock it till you try it! :) Wish me luck!
Dasani bottled water is "Kind of close" to New York Water with the PH level. You should heat it to 110F and add the yeast. Bread flour is better than all-purpose for this. I never use sugar in the dough.
@Odell Beckham Jr. Nice dough for fried calzone-roll it out thin, add pizza sauce,shredded mozz, and chopped pepperoni ❤ Great for your Crockpot Go Electric lunch box.
Empty Nester’s Question: Our kids are gone and it’s just me and the husband, we can only eat 1 pizza. So, can we freeze the remaining dough? Or would it be better to cut the recipe in half?
Thank you chefs for all of the great recipes. The wife made this dough and we made pizza and loved it. I do have a question, can you store extra crust in the fridge in a Tupperware container with lid and if so how many days? Thanks 🙂
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.
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
Idc what anyone says. Ive tried so many recipes on youtube and by far this is my favorite. I just replace 1/2 tspn of that sugar and add 1 whole tspn of honey.
I just made the dough, looks like yours!! Yippee! lol I'm use to using a scale so this was a little different for me, but it seems to have worked out. I am waiting for it to rise a little, and then I will make the balls. Why do you use a pan to rest them in and not a bowl? I'll copy you guys, just wondering since it takes up a lot of room in the frig. Oh, I mixed the salt in the flour to be on the safe side and it seems to be okay. Can't wait to make pizza tomorrow! Thanks!
That’s great! Depending on size bolt, we have available, we do use them sometimes. Yes a pandas take up a lot of space in the refrigerator. Let us know how it turns out.
@@BrooklynBrothersCooking I certainly will. The dough has really grown already in the frig. They are huge! lol I hope that is not an indication I did something wrong. I used 1 pkt of yeast and 6 cups of flour.
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!!
Have learned a lot from watching your videos. But I have a couple questions. I don’t have a stand mixer (Kitchen Aid). Can one use a large food processor…if so how long would you suggest? I imagine the dough would be done a lot quicker than the 15-20min?
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?
Love the recipe. One issue is the yeast amount. 1 packet of yeast, I believe is 1/4 oz not 3/4 oz lol. I did 3/4 oz and noticed it was too much. I think it’s a typo. Let me know?
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.
![Make NY Style Pizza at Home like A Pro [Easy Pizza Recipe]](/img/n.gif)
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!
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.
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!
Out of all the dough recipes I’ve tried yours works the best for pizza 👍🏼
Great to hear!
I am surprised you didn’t thoroughly mix the olive oil in. I’m going to try this recipe. Thank you.😘
Thanks for receipe. This dough will see light in Dražen Petrović homeland - Croatia. Greeetings from Zagreb!
Thanks awesome!
@@BrooklynBrothersCooking Countdown started!
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
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!
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.
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.
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.
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!
I've tried quite a few different pizza dough recipes on yt, but hands down this is the best .
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.
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.
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!
great for pizza but also .. great for a loaf of homemade bread too !
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 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
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.
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.
Awesome recipe, thank you 🙏🏻 followed everything you said, no issues at all, dough was beautiful !
That’s great! Glad you enjoyed it!
Just finished a family dinner that no one complained about! Thank you for making this video!
That’s great! Thanks for letting us know!
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! Looking forward to making this lovely dough. Baking makes me happy, especially with a great 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
Sounds great! Thanks for letting us know!
What bread machine do you have?
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
Wow! That's looks perfect
I’m on the hunt for great dough. I think I just found it.
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 🤩
Thank you for an amazing video and so well explained. Can't wait to make it!
You are so welcome!
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.
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!
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!
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 ?
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!
I got the same mixer, 4 cups of flower gives you some nice warm aromas from the electric motor lol.
👍
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! ❤️
Great video! Born and raised in Brooklyn. You got another subscriber here
Welcome aboard!
Great video. Thank you! I can't wait to try out my new pizza stone and your dough recipe on my new grill.
Enjoy!
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!
Sweet , cant wait to do this...the store bought doe isnt cutting it anymore
I love this recipe. I've used both bread flour and all purpose and both turned out amazing tasting. 😊
Thanks Michelle! We are glad you enjoyed it.
Great dough recipe. I've tried hundreds. Best hand tossed ever. Had jarred sauce to use up but next time I'm trying yours. Will be my go to dough recipe. Thanks much for sharing. You really do know how to make the dough!!!!
Glad to hear it! We appreciate the feedback!
Have you made this one ? ua-cam.com/video/vKppwbiqNK4/v-deo.htmlsi=OPAVk3XouWk9ByXO
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.
😊❤️
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.
Love your method, I will give your recipe a big try!!!! Thank you Sir!!!!
Hope you enjoy 😊
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.
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 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!
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.
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!
Thank goodness for Kitchen Aid mixers. This is one of the best investments a home cook can make.
Absolutely 👍
Great teacher! Thank you
You're very welcome!
So easy to recreate thanks a ton !!!!
My pleasure 😊
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!
I'm going to make this recipe then make your fried calzone. Thank you.
Great! Let us know how it turns out.
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!
Thank you.. I will try this soon...
Most welcome 😊
Ten thousand thumbs up. Thanks for your hard work!
Thank you too!
Thank you BK brothers I enjoyed the video
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
Thanks for doing this. Great job!!!
Our pleasure! Thanks!
Hey guys, thank you for the quality content you provide. Quick question, at what step in this process would be best to freeze the dough to preserve quality if that's possible?
Our pleasure! As soon as you roll the dough ball, go ahead and freeze it right away.
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
NY pizza also has semolina flour in it. That is a must
🫤
Awesome recipe!
Glad you liked it!
Papa P... I watched your video and I was skeptical. I'm a former NY'er (Upstate - Albany) and my luck with any kind of pizza or bread dough has been non-existent. As I live in Utah now, at 4500 feet above sea level... I also had concerns that your recipe was made at sea level. (humidity and other variables aside). I followed your recipe TO THE TEE....and so far... (I"m in the resting stage before putting it into the fridge).... has been magnificent. I did have to add a bit of water to my dough (used a KitchenAid) as it seemed a little dry. That ended up being a good decision. News at 11 Papa P... my first venture with this dough (don't kill me) is to make a Detroit style pizza in a 9/11 baking pan. Don't knock it till you try it! :) Wish me luck!
Good to hear! Love Detroit style as well. Let us know how it turns out.
Will Do! BTW... do you use your same recipe for a Detroit style dough or do you change it up in any way?
It’s the same type of dough 😊
Thank you!
Dasani bottled water is "Kind of close" to New York Water with the PH level. You should heat it to 110F and add the yeast. Bread flour is better than all-purpose for this. I never use sugar in the dough.
Dasani is pretty bad quality based off of the many test people have done on the water
Dasani might be good for dough but to acidic for drinking consumption
@Odell Beckham Jr. Nice dough for fried calzone-roll it out thin, add pizza sauce,shredded mozz, and chopped pepperoni ❤ Great for your Crockpot Go Electric lunch box.
Empty Nester’s Question: Our kids are gone and it’s just me and the husband, we can only eat 1 pizza. So, can we freeze the remaining dough? Or would it be better to cut the recipe in half?
Best to cut the recipe in half 😊
That’s awesome! Thanks!
❤Very Nice Dough Bro❤ Thank you for sharing. Peace.
Thank you!
Trying this tonight 😬🤞 hope I get er right
Good luck!
Thank you for watching
I tried to make this dough today. I'm thinking it failed because of the yeast. What brand do you suggest?
I like Fleshmans
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!
Thank you chefs for all of the great recipes. The wife made this dough and we made pizza and loved it. I do have a question, can you store extra crust in the fridge in a Tupperware container with lid and if so how many days? Thanks 🙂
Thanks! Yes, you can. Just need to freeze it as soon as you roll it into a ball.
Thank you so much
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.
👍
Looks incredible 🥰🙏💕
Thank you 😋
Perfect recipe 😋 Thank you!!
Our pleasure 😊
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!!🙂🙂
Idc what anyone says. Ive tried so many recipes on youtube and by far this is my favorite. I just replace 1/2 tspn of that sugar and add 1 whole tspn of honey.
How it is. 👍
Thanks for sharing!!
You bet
Correct me if Im wrong, but that looks like a 2 cup measuring cup you had your flour in, so you only added 3 cups flour.
It’s been a while, but I believe it was a 4 cup measuring cup.
you're right. Sorry. I was watching on my phone the first time. On my computer I see it IS 4 cup.
yum. thanks for sharing
Our pleasure 😊
Thank you very much. I enjoy your videos.
Glad you like them!
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.
I just made the dough, looks like yours!! Yippee! lol I'm use to using a scale so this was a little different for me, but it seems to have worked out. I am waiting for it to rise a little, and then I will make the balls. Why do you use a pan to rest them in and not a bowl? I'll copy you guys, just wondering since it takes up a lot of room in the frig. Oh, I mixed the salt in the flour to be on the safe side and it seems to be okay. Can't wait to make pizza tomorrow! Thanks!
That’s great! Depending on size bolt, we have available, we do use them sometimes. Yes a pandas take up a lot of space in the refrigerator. Let us know how it turns out.
@@BrooklynBrothersCooking I certainly will. The dough has really grown already in the frig. They are huge! lol I hope that is not an indication I did something wrong. I used 1 pkt of yeast and 6 cups of flour.
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.
Love this recipe.
Thanks Michelle!
Have learned a lot from watching your videos. But I have a couple questions.
I don’t have a stand mixer (Kitchen Aid). Can one use a large food processor…if so how long would you suggest? I imagine the dough would be done a lot quicker than the 15-20min?
Not sure. I have never used a food processor to make though. If I don’t have a dome mixer, I typically mix it with my hands.
Hi! When you take them out of the fridge, the next day, do you still have to knead some more or just stretch them to fit the cooking sheet? Thank you!
No need to roll again. It's ready to go!
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
Bread dough works fine after first proof ,oil dough you want to freeze in small bags , lasts 3 months. Do it all the time
How long will this dough keep in the fridge? A couple days?
2 days max
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 🙏
Love the recipe. One issue is the yeast amount. 1 packet of yeast, I believe is 1/4 oz not 3/4 oz lol. I did 3/4 oz and noticed it was too much. I think it’s a typo. Let me know?
Correct 1/4 is 1 packet. I should have said 1/4. Thanks for catching that!
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.
great job
Thanks 😊