Notes for future me: 2 16" pies 500g flour, AP 12.5g salt 2g instant yeast 5g sugar 20g vegetable shortening / olive oil 300g warm water (~90•F) 1. All in mixing bowl 2. Mix w/ hook on 3ish? till just comes together. ~2min @6:38 3. W/ hand, use dough to clean up side of bowl 4. Sit for ~15min (uncovered) 5. Optionally? give some little folds to get feel 6. Mix again on 3 til smooth ball and pulls off hook cleanly. Also pulled off bowl cleanly ~"few" min @8:51 7. Hand knead into nice ball, remember to slap. @10:30 8. Bulk ferment in covered bowl w/ little oil spread around. ~2h room temp 9. Split in half, shape into balls, 2nd rise ~2hr @11:00
This is a good, well-explained step-by-step video on how to properly make pizza dough. You explain not only how but also the reason behind every step you do that will end up with a perfect pizza dough. Thank you for sharing with us. Best Regards.
I used to write copy for an online cookery school. And of course it's a different format - but the clarity and efficiency that you just covered gluten structure and what affects it is really wonderful. I love your videos. And anyone who's looking to learn more about cooking is promptly sent to your channel.
Thanks for this recipe, I haven't tried making a New York style pizza before, but I will now. For what it's worth, your UA-cam channel is my go to source for great recipes.
Kenji- you inspired me to become the cook I am today. The knowledge you share with us is truly invaluable, has led me on leaps and bounds and has completely changed my outlook on cooking. Thank you!
I have been making a NY style dough for a few months (recipe is extremely similar to yours), but it had a bit too much "chew," although it was crispy. Thank you for explaining what "fat" (oil or shortening) does, as my recipe omitted olive oil. I'm proofing it now, and I can already see a difference! Can't wait to try it out! Thank you, sir!
I tried this, but I let it rest in the refrigerator for 3 days. It tasted great and is the easiest dough I've ever worked with. I've had some doughs weep out water by day 3, but this dough didn't have that problem. I let it rest for 4 hours after pulling it from the refrigerator (though it was relatively cold, on a hot day it would probably be ready in 2-3 hours) and it stretched easily. Its pretty ridiculous how easy it is to stretch, I got it thin enough for light to shine through it in some parts but it never tore on me, unlike many doughs I've worked with. It baked up great too, with a fairly puffy crust. Super happy with this one and will definitely use it in the future.
Ohhhhh Kenj. Thank you, friend. I smear olive oil on the dough before sauce, and wondered if I was wrong. Then I saw a fabulous Italian elder do it on tv and thought, "YES!" And kisses to sweet good old doggo Jamon xox
loved the trick of piling baking stones on the top part of the oven for a more consistent heat. Gonna try that next time with my cast iron skillets hehe
Thanks to your guidance my home pies have continued to improve. I followed this recipe (subbed olive oil for shortening) and did an overnight proof for 3 pies which were perfect 12ish inch pizzas for my steel. Perfectly crispy foldable slices with nice color that were so satisfying to make with my family. Thanks Kenji!!!
Heck yeah! I'm not really much of a home cook, but I do pride myself on my pizza-making, and I'm super excited to have yet another lesson from a master available here on UA-cam for me to learn from!
lol I did this recipe shortly after buying your wok book, and my boyfriend asked me if this was a recipe from the wok book. I briefly thought about bulk fermenting in the wok as a joke. Great pizza btw tho!
Here in Minneapolis we've been getting by with only two genuine NY slice spots for decades (Andrea Pizza and Slice of New York) until 2020 when Slice Brothers hit the scene and blew up. They're a bit less traditional but the endlessly large, thin and melt-in-your mouth crust just satisfies a niche we'd been sorely missing. Give em a try next time you swing through. Cheers.
You saved me! I've been wanting to make a chicken roll w/broccoli rabe, garlic,& provolone, but its too many things to make in one day. So, I made the br. rabe in advance and if I don't use it by tom it will spoil. I haven't made dough in forever and forgot how long the preferment stage was, & how important it is. The rabe would not have made it. But now I have hope. Thank you!
Thanks for this recipe, Kenji, mostly because the stand mixer you use is the one I have (which is rather large compared to the hinge kitchenaids). I feel like any time I do a dough recipe in my mixer, either the visuals of the video aren't clear and don't help me judge my dough, or the recipe amounts are too low for the size of the mixer but doubling would usually feel like too much. Result is usually either a wet, loose dough or a dense, dry dough, even when weighing my ingredients. The camera on the bowl is exactly the kind of thing no other video I've seen has shown, much appreciated
Every supermarket deli counter I've been to has had whole-milk-low-moisture mozzarella, usually Boar's Head. It's just the default mozzarella for sandwich slices and works just fine. I just cut it into strips and treat it like extra long shreds. Plus you can ask for exactly the amount you want; I've generally found ~7-8oz per pie to be reasonable, at least for the ~14-16" pies that I can fit on my steel, like the size in this video. I'll sometimes use a bit less than the full 8oz but I prefer to buy a little extra just in case.
Seeing that Kenji is using semolina when shaping the dough is actually so critical to a tasty crust. Semolina doesn't burn on the outside of a crust like flour does.
I use broil Hi setting with a pizza steel on middle rack. Run broiler until it turns off, usually quicker than running 500 degrees. Put in pizza and leave oven open for just long enough for broiler to kick back on. Close oven. Makes perfect pizza every time.
I followed these steps, except used bread flour. My kids said that this recipe must be followed moving forward as they were the best pizza pies I’ve made to date. Thank you for the easy to follow instructions.
Just made this today. I can’t believe what a great dough it made for less than a day of preparation. Easily going to be my new go-to. I also love that I can put my kitchen stand mixer to more work.
Thank you so much for explaining all the science and technical details as you go. I've been cooking and baking for a decade+, but I learned things in this video that I never knew before. Also I really appreciate the inclusion of "nonbinary pals", that made me smile. :)
Thank you, Kenji, for the great explanation of each step. I don't have a kitchen scale or a stand mixer or any of your other equipment. I have an old round pizza sheet and a plastic bowl. My pizzas turn out OK using cup and teaspoon measurements. I only make one at a time, and I think they will be better if I follow your steps more closely. However! We peasants cannot take the chance of making a batch of glue because the yeast is too old or is otherwise no good. It is essential that you make sure your yeast works by proofing it in a small bowl with warm water, a teaspoon of sugar and a pinch of flour.
Great vid and instructions! I made dough/pizza based on your vid today. It was awesome but I was being gluttonous, I added too many toppings... I liked to never got it off the board! Parchment to the rescue, the rest was easy after removing the paper with peel I received for Christmas. Thx!
I’m definitely going to try this recipe when I feel like eating same day pizza! Looks great! Another option for “cheesing” the pie is to go the Pepe’s route and throw whole milk mozz slices on rather than grating the cheese from the deli! 🍕🤗
Great recipe, have already recommended to three close friends that are pizza making compatriots. Love that it comes together in a day and certainly very tasty. Easy to stretch and work with. That being said, if you make a lot of pizza at home, two things I bet you’ll notice: 1. the AP flour and overall lack of gluten development (relatively short knead and no cold proofing) make for a noticeably less chewy crust. The two times I’ve made it, the texture ends up like the much better older brother of a chain-style pizza crust (please Kenji don’t take offense). Hardly any chew. Which is fine, as long as you know what you’re getting into. 2. If you truly make it in one day as shown (and I did), you’ll also notice a lack of flavor depth in the dough. None of that 3-day sourdough-like yeasty goodness that you get in like a cold proof Neapolitan dough. Kenji mentions a cold proof as a possible alternative, and I intend to try that with this recipe in the future. However, despite those “warnings”, this is 100% going in my quiver of dough options. Great recipe and video.
The best NY pizza places don’t really have much chew to their crust and certainly no sourdough tang. Neapolitan and NY pizza is also almost always made with a same-day dough (or at most overnight) and definitely with no sourdough flavor to it. You may like something different but those are not flaws, they’re features of the NY style.
@@JKenjiLopezAlt First of all, very much want to reiterate that I love this recipe and tried hard to make sure my comment didn't come across as identifying "flaws", but rather noting differences from other dough recipes I've used. I guess I failed in that effort? Secondly, I probably should not have used the word sourdough - I didn't really mean the sourdough "tang" as much as just a more developed yeast flavor. The dough is notably less yeasty than others I've tried which, again, is 100% OK by me. And I've never been struck by the lack of chew in my own taste tests of NY-style pizza, but I'll take your word and experience on it over mine. Either way, my main point is that I love this dough recipe, and I just thought it worth noting for other viewers what they could expect from it. I do remain confused a bit by your statement that most Neapolitan doughs are "overnight at most." I don't dispute that on NY style, although worth noting that your other NY-style dough recipe on SE says 1-5 days of cold proofing. But definitely every Neapolitan dough recipe I've ever tried, including two of the most famous - yours from Serious Eats and Marc Vetri's from Mastering Pizza - call for multi-day cold proofing. Maybe you could explain that more? Would be interested to learn, maybe I'm missing some terminology or something.
Go to Napoli and ask them how long they age their dough for. Or just look up VPN Neapolitan dough recipes. None of them age their dough. It’s just not part of the style. VPN official recipe calls for minimum 8 hour and maximum 24 hour rest. Your pizza can’t be certified as a true Neapolitan pizza if it’s outside of those ranges. Home recipes (including my very old one) sometimes call for it because it‘a easier to stretch an aged dough and aged doughs darken better, which helps compensate for an oven that doesn’t get to 900F. I’m glad you like my recipes. I just found your comment to be muddying the waters a bit as to what NY and Neapolitan pizza styles actually are. Neither are aged/fermented very long and both are notable for their tender/crisp texture and general lack of bready chew. It’s fine to like more fermented flavor or more chew of course, but those things are fundamentally at odds with those traditional styles.
For anyone that might be really short on time at the end of the day, you can usually get some pretty good pizza dough premade at the supermarket. Just make sure you feel it first, if you want a pizza this style you're gonna want one that feels very fresh and "loose," and then it just comes down to stretching it nicely. The dough will be better if you make it yourself, but you can get 95% of the way there just by picking out a good one at the supermarket. When I was younger I worked in a pizza shop and I used to eat it fresh every day, then a few years ago I turned to making it at home once a week or so with premade doughs, now I'm at that lazy point where the majority of the time I just buy those premade flatbreads at Aldi and throw something together in 10 minutes. Eating a pizza you cooked yourself is always satisfying, whether you decide to use any of the "shortcuts" I mentioned may change it slightly but I promise you won't be disappointed making something delicious for your family. Thanks for the video Kenji, brought me back in time
Since covid, restaurant depot has been open to the public and is a great source for whole milk mozzarella (sold in 5 pound blocks). If you don't have the room to freeze, Walmart also sells a great value whole milk.
I really appreciate that you’re against gatekeeping nor are you pretentious about food. The older I get, the more I can’t stand “it can’t be real xxxx unless you xxxxx”. It’s food. If you like doing it a certain way, go for it. Oh, and one thing that changed my life was when I got neapolitan style pizza from a food truck of all places. Best I’ve ever had. They put freshly cracked black pepper on top and it just elevated the entire thing.
This is now my go to recipe at home for New York style pizza. Previously, I'd been using Adam Ragusea's New York-style pizza at home, v. 2 recipe (11+M views on UA-cam) but this recipe works much better for me. Something is off with Adam's recipe - with 600g of flour it made 6 dough balls; this recipe makes only 2 dough balls with 500g flour. I've tried this recipe with regular all-purpose flour and 00 flour. Had better results with all-purpose - crust puffed up better with more air. Cantilever (under-carriage) was great with both flours. BTW, this is my home pizza cooking setup: - GE Profile gas convection oven as high as it will go, 550F roast convection - 1/2" baking stone from Broil King on middle rack (I'll invest in Baking Steel once ceramic stone breaks, which it will; I've been through several over the years.) - Cast iron griddle and skillet on top rack to deflect heat down, like Kenji showed in his oven - I use a ~13x15" peel (I think it's bamboo, not maple) with cornmeal to assemble and launch the pizza - Metal pizza peel for retrieving Thanks Kenji! I love these at home, POV videos with little edits or effects. I know you are probably friends with all the big UA-cam cooking shows - Babish, Adam, Joshua Weissman, etc. - but your videos are the best; the depth of knowledge you bring and reality of a "regular" home kitchen set these videos apart.
I learnt this recently that oil if put before kneading makes things crispy and oil put after initial kneading makes dough softer. As always an amazing video! Thanks Kenji, you’ve helped me in my cooking journey!
Preheat the pizza steel under the broiler. It heats the surface higher than just on the highest oven setting. This allows me to get a cooked pizza in 4-5 minutes. Depending on the broiler and distance to the stone, you may need to turn off the broiler 2 or 3 minutes after the pizza goes in to bet the top and bottom cooked to the same doneness.
Small note re: your comment around 2:25: Keeping dough in the fridge for a few days doesn't really help yeast process the flour; it retards the yeast in order to give bacteria more time to produce lactic acid. Yeast is more affected by temperature than bacteria are. If you wanted to maximize or accelerate the effect of yeast, you'd warm the dough, not cool it.
As a food science major in my college years, love your commentary and explanations. Thanks for your posts. Ordered some Japanese spices from your udon recipe. Never cooked udon before - fingers crossed 🙄
Late to the video, but seeing the McGyver set up inside your oven, I have a suggestion about pizza stones. Go to a local granite countertop company and ask about the sink cut-outs that are considered a byproduct. I scored a black granite one, about 1½" thick, that lives on the bottom rack of my oven, in exchange for a case of beer. They polished the rough edges, too. I had to 'burn off' the stone's applied coating with all the windows open to start. Now I crank up the oven as high as it will go for at least an hour, and the pizza results are fantastic! Now I'm wondering if a second piece of granite on the top rack would give even better results. These stones work terrific on the BBQ, too. Thank you for your wonderful recipes, and also your non-binary pals call-outs.😊
OH MY GOD, THANK YOU KENJI, I've been using a few of your dough recipes from serioues eats for the past few years now and they'd always be so shaggy (in the stand mixer or the food processor) and I'd could never figure out what I was doing wrong - apparently I missed the part where I should rest it after forming the ball before that kneading. I know what I'm making this week!
Skills! That's some fine dough handling, Kenji, sir. Your videos are sometimes, as here, mesmerizing. And, always, educational. I am a bit addicted to this channel. Love what you do and how you do it!
Excellent video, as always. I really miss your sweet tester, Shaboo at the end of your videos. I’m relatively new to your videos, so if she has passed, I’m sorry for your loss.
Brother I came up working in Uno's and Dui's pizza in ChiRaq but I got to tell you this is would be the orignal Pizza. This would feed a man working in the factories of NY
Great demonstration, man you can really open up a pizza well. My only suggestion is that one shouldn't use pre-graded cheese in that they put ingredients in there to prevent clumping which might interfere with the taste.
Very excited to try this. One note @14:50 you say that a baking steel has higher heat conductivity and capacity. Steel as a material should have significantly higher heat conductivity than stones but a lower heat capacity. I think steel generally works better for people because it transfers heat into food placed on it and back into the oven space (after the oven cools when the door is opened) much more quickly than stones.
I should have clarified: lower specific heat capacity but higher volumetric heat capacity because it’s so dense. A half inch steel will hold far more heat energy than a half inch stone because of its density!
Kenji, as always, appreciate the knowledge gained from your videos 👍 Can you share your recommendations for a brand of baking steel? Cracked my stone a want to upgrade to a steel .TIA🤗
Thanks! I don’t mind little accidents like that as long as they don’t reveal personal info. I actually prefer if it doesn’t get mentioned in the comments though because that definitely draws more eyes to it.
This is a perfection down to the spendy olive oil and extra parm after baked. Made me get my hungover meat sack out of bed at 4:15am to reheat some whole wheat Detroit meatloaf and mushroom
I make mine mostly like this but I find it easier to stretch out my dough and place it on a parchment sheet from king arthur flour. Slide that on the steel and when I turn the pizza I remove the parchment. I can usually get 3 uses before needing a new one
Protip, get a 30cm cast iron crepe pan. You can preheat it on the stove, pop the pizza on it and cook the bottom a bit and then move the whole thing to oven in broiler mode. Nearly store quality pizza in 2-3mins tops.
A note for folks... how much yeast you use will determine how long you can ferment/rise before the dough will suffer from over/under proofing. If you use a little more yeast, you will want to pull it out sooner; and a little less yeast if you want a bit more time. With experience you can determine the amount of yeast you'll need for the time you need it to be ready.
Hey Kenji, you mention that you need to use intent yeast. Do you have any experience that points to active dry yeast not working as well in this context? It seems like there is a lot of misinformation on the Internet about having to proof and whatnot active dry yeast. Most of the differences seem pretty minimal for normal people.
I think most people "activate" dry yeast, cause they're not sure if it's still alive, at least I do that most of the time, had a few situations where I didn't do it and had to add different yeast after I noticed that my dough wasn't rising
@@reumi2810 that makes sense. Though it seems like in the case of checking for life signs that's something that could happen to instant or active dry yeast.
I have had regular success fiding WMLM mozz at Trader Joes actually, in multiple very different geographic locations! Great recipe as always. Definitely going to give this a spin.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Notes for future me:
2 16" pies
500g flour, AP
12.5g salt
2g instant yeast
5g sugar
20g vegetable shortening / olive oil
300g warm water (~90•F)
1. All in mixing bowl
2. Mix w/ hook on 3ish? till just comes together. ~2min @6:38
3. W/ hand, use dough to clean up side of bowl
4. Sit for ~15min (uncovered)
5. Optionally? give some little folds to get feel
6. Mix again on 3 til smooth ball and pulls off hook cleanly. Also pulled off bowl cleanly ~"few" min @8:51
7. Hand knead into nice ball, remember to slap. @10:30
8. Bulk ferment in covered bowl w/ little oil spread around. ~2h room temp
9. Split in half, shape into balls, 2nd rise ~2hr @11:00
Future you is gonna have a nice dinner
Doing God's work
@@garzel6852 Likewise soon, too. Got my mixer and plucking up courage.
You’re my hero! I wish he would have just put it in the description lol
I regularly make the cast iron pizza recipe you wrote for serious eats, so excited for this one.
My go to, perfect for pizza night
Cast iron pizza sounds hard on the teeth.
@@tylerjbellows fluoride wash until you're ready to eat with the big boys
This is a good, well-explained step-by-step video on how to properly make pizza dough. You explain not only how but also the reason behind every step you do that will end up with a perfect pizza dough. Thank you for sharing with us. Best Regards.
His book is just as good.
I used to write copy for an online cookery school. And of course it's a different format - but the clarity and efficiency that you just covered gluten structure and what affects it is really wonderful. I love your videos. And anyone who's looking to learn more about cooking is promptly sent to your channel.
Love your videos..the homey quality plus the skill demonstration is top notch.
Thanks for this recipe, I haven't tried making a New York style pizza before, but I will now. For what it's worth, your UA-cam channel is my go to source for great recipes.
Kenji- you inspired me to become the cook I am today. The knowledge you share with us is truly invaluable, has led me on leaps and bounds and has completely changed my outlook on cooking. Thank you!
Kenji’s stoke factor for this one was off the charts, loved it
I have been making a NY style dough for a few months (recipe is extremely similar to yours), but it had a bit too much "chew," although it was crispy. Thank you for explaining what "fat" (oil or shortening) does, as my recipe omitted olive oil. I'm proofing it now, and I can already see a difference! Can't wait to try it out! Thank you, sir!
I use small diameter string cheese rolled into the edge of my pizza to make “stuffed crust”😊, works great
I tried this, but I let it rest in the refrigerator for 3 days. It tasted great and is the easiest dough I've ever worked with. I've had some doughs weep out water by day 3, but this dough didn't have that problem. I let it rest for 4 hours after pulling it from the refrigerator (though it was relatively cold, on a hot day it would probably be ready in 2-3 hours) and it stretched easily. Its pretty ridiculous how easy it is to stretch, I got it thin enough for light to shine through it in some parts but it never tore on me, unlike many doughs I've worked with. It baked up great too, with a fairly puffy crust. Super happy with this one and will definitely use it in the future.
My family has enjoyed the recipe from Every Night is Pizza Night. Thanks for this great step by step!
I made the dough yesterday and let it sit in the fridge for 24 hours. It came out amazing! I’ll definitely use this recipe again!
So happy for this one!!thank you Kenji for upping my pizza game across the board
Ohhhhh Kenj. Thank you, friend. I smear olive oil on the dough before sauce, and wondered if I was wrong. Then I saw a fabulous Italian elder do it on tv and thought, "YES!"
And kisses to sweet good old doggo Jamon xox
loved the trick of piling baking stones on the top part of the oven for a more consistent heat. Gonna try that next time with my cast iron skillets hehe
Followed this recipe to make pizza for dinner last night, then used the second dough ball to make pizza for lunch today. We're in pizza heaven.
Your New York-style recipe has been my go-to for a couple months now. Excited to try this
Thanks to your guidance my home pies have continued to improve. I followed this recipe (subbed olive oil for shortening) and did an overnight proof for 3 pies which were perfect 12ish inch pizzas for my steel. Perfectly crispy foldable slices with nice color that were so satisfying to make with my family. Thanks Kenji!!!
Heck yeah! I'm not really much of a home cook, but I do pride myself on my pizza-making, and I'm super excited to have yet another lesson from a master available here on UA-cam for me to learn from!
lol I did this recipe shortly after buying your wok book, and my boyfriend asked me if this was a recipe from the wok book. I briefly thought about bulk fermenting in the wok as a joke. Great pizza btw tho!
I used lard in this recipe and it came out perfect and tasted incredible.
Here in Minneapolis we've been getting by with only two genuine NY slice spots for decades (Andrea Pizza and Slice of New York) until 2020 when Slice Brothers hit the scene and blew up. They're a bit less traditional but the endlessly large, thin and melt-in-your mouth crust just satisfies a niche we'd been sorely missing. Give em a try next time you swing through. Cheers.
You saved me! I've been wanting to make a chicken roll w/broccoli rabe, garlic,& provolone, but its too many things to make in one day. So, I made the br. rabe in advance and if I don't use it by tom it will spoil. I haven't made dough in forever and forgot how long the preferment stage was, & how important it is. The rabe would not have made it. But now I have hope. Thank you!
Thanks for this recipe, Kenji, mostly because the stand mixer you use is the one I have (which is rather large compared to the hinge kitchenaids). I feel like any time I do a dough recipe in my mixer, either the visuals of the video aren't clear and don't help me judge my dough, or the recipe amounts are too low for the size of the mixer but doubling would usually feel like too much. Result is usually either a wet, loose dough or a dense, dry dough, even when weighing my ingredients. The camera on the bowl is exactly the kind of thing no other video I've seen has shown, much appreciated
Every supermarket deli counter I've been to has had whole-milk-low-moisture mozzarella, usually Boar's Head. It's just the default mozzarella for sandwich slices and works just fine. I just cut it into strips and treat it like extra long shreds.
Plus you can ask for exactly the amount you want; I've generally found ~7-8oz per pie to be reasonable, at least for the ~14-16" pies that I can fit on my steel, like the size in this video. I'll sometimes use a bit less than the full 8oz but I prefer to buy a little extra just in case.
Seeing that Kenji is using semolina when shaping the dough is actually so critical to a tasty crust. Semolina doesn't burn on the outside of a crust like flour does.
I use broil Hi setting with a pizza steel on middle rack. Run broiler until it turns off, usually quicker than running 500 degrees. Put in pizza and leave oven open for just long enough for broiler to kick back on. Close oven. Makes perfect pizza every time.
I followed these steps, except used bread flour. My kids said that this recipe must be followed moving forward as they were the best pizza pies I’ve made to date. Thank you for the easy to follow instructions.
I like to use fine farina (cream of wheat) on the bottom because it's cheaper and easier to find where I am, and has a flavor different than cornmeal.
I cannot praise you enough. you are my biggest culinary inspiration hands down.
Just made this today. I can’t believe what a great dough it made for less than a day of preparation. Easily going to be my new go-to. I also love that I can put my kitchen stand mixer to more work.
hell yeah new kenji always makes my day
Your obsession with pizza is inspiring! Thank you for normalizing pizza obsession! ❤
I love the doggie ending. So cute ❤
what a sweetheart. Takin his time, just bein loved.
Finally tried this recipe. Never buying pizza for parties again. Incredibly good!
I REALLY enjoyed watching this and will try this. Now, turn your oven-cleaner on! 😂
Thank you so much for explaining all the science and technical details as you go. I've been cooking and baking for a decade+, but I learned things in this video that I never knew before. Also I really appreciate the inclusion of "nonbinary pals", that made me smile. :)
Thank you, Kenji, for the great explanation of each step. I don't have a kitchen scale or a stand mixer or any of your other equipment. I have an old round pizza sheet and a plastic bowl. My pizzas turn out OK using cup and teaspoon measurements. I only make one at a time, and I think they will be better if I follow your steps more closely. However! We peasants cannot take the chance of making a batch of glue because the yeast is too old or is otherwise no good. It is essential that you make sure your yeast works by proofing it in a small bowl with warm water, a teaspoon of sugar and a pinch of flour.
Loved this pizza, I just finished eating 4 slices. I am so happy to have a same day crust that is better than the 2-3 day crust I have been making.
What recipe for 2-3 days cause 2-3 is normally always better in flavor
Great vid and instructions! I made dough/pizza based on your vid today. It was awesome but I was being gluttonous, I added too many toppings... I liked to never got it off the board! Parchment to the rescue, the rest was easy after removing the paper with peel I received for Christmas. Thx!
Loved watching you make this !!!!
Love that the last 2 minutes of the video is basically ASMR 😂 thanks for another awesome video Kenji!
I’m definitely going to try this recipe when I feel like eating same day pizza! Looks great! Another option for “cheesing” the pie is to go the Pepe’s route and throw whole milk mozz slices on rather than grating the cheese from the deli! 🍕🤗
These little details are sprinkled in again and again, like a story about the incident in the supermarket happen an hour ago... Fantastic! 🍕
Great recipe, have already recommended to three close friends that are pizza making compatriots.
Love that it comes together in a day and certainly very tasty. Easy to stretch and work with.
That being said, if you make a lot of pizza at home, two things I bet you’ll notice: 1. the AP flour and overall lack of gluten development (relatively short knead and no cold proofing) make for a noticeably less chewy crust. The two times I’ve made it, the texture ends up like the much better older brother of a chain-style pizza crust (please Kenji don’t take offense). Hardly any chew. Which is fine, as long as you know what you’re getting into.
2. If you truly make it in one day as shown (and I did), you’ll also notice a lack of flavor depth in the dough. None of that 3-day sourdough-like yeasty goodness that you get in like a cold proof Neapolitan dough. Kenji mentions a cold proof as a possible alternative, and I intend to try that with this recipe in the future.
However, despite those “warnings”, this is 100% going in my quiver of dough options. Great recipe and video.
The best NY pizza places don’t really have much chew to their crust and certainly no sourdough tang. Neapolitan and NY pizza is also almost always made with a same-day dough (or at most overnight) and definitely with no sourdough flavor to it. You may like something different but those are not flaws, they’re features of the NY style.
@@JKenjiLopezAlt First of all, very much want to reiterate that I love this recipe and tried hard to make sure my comment didn't come across as identifying "flaws", but rather noting differences from other dough recipes I've used. I guess I failed in that effort?
Secondly, I probably should not have used the word sourdough - I didn't really mean the sourdough "tang" as much as just a more developed yeast flavor. The dough is notably less yeasty than others I've tried which, again, is 100% OK by me. And I've never been struck by the lack of chew in my own taste tests of NY-style pizza, but I'll take your word and experience on it over mine.
Either way, my main point is that I love this dough recipe, and I just thought it worth noting for other viewers what they could expect from it.
I do remain confused a bit by your statement that most Neapolitan doughs are "overnight at most." I don't dispute that on NY style, although worth noting that your other NY-style dough recipe on SE says 1-5 days of cold proofing. But definitely every Neapolitan dough recipe I've ever tried, including two of the most famous - yours from Serious Eats and Marc Vetri's from Mastering Pizza - call for multi-day cold proofing. Maybe you could explain that more? Would be interested to learn, maybe I'm missing some terminology or something.
Go to Napoli and ask them how long they age their dough for. Or just look up VPN Neapolitan dough recipes. None of them age their dough. It’s just not part of the style. VPN official recipe calls for minimum 8 hour and maximum 24 hour rest. Your pizza can’t be certified as a true Neapolitan pizza if it’s outside of those ranges.
Home recipes (including my very old one) sometimes call for it because it‘a easier to stretch an aged dough and aged doughs darken better, which helps compensate for an oven that doesn’t get to 900F.
I’m glad you like my recipes. I just found your comment to be muddying the waters a bit as to what NY and Neapolitan pizza styles actually are. Neither are aged/fermented very long and both are notable for their tender/crisp texture and general lack of bready chew. It’s fine to like more fermented flavor or more chew of course, but those things are fundamentally at odds with those traditional styles.
@@JKenjiLopezAlt thanks for the lesson and clarification!
For anyone that might be really short on time at the end of the day, you can usually get some pretty good pizza dough premade at the supermarket. Just make sure you feel it first, if you want a pizza this style you're gonna want one that feels very fresh and "loose," and then it just comes down to stretching it nicely. The dough will be better if you make it yourself, but you can get 95% of the way there just by picking out a good one at the supermarket. When I was younger I worked in a pizza shop and I used to eat it fresh every day, then a few years ago I turned to making it at home once a week or so with premade doughs, now I'm at that lazy point where the majority of the time I just buy those premade flatbreads at Aldi and throw something together in 10 minutes. Eating a pizza you cooked yourself is always satisfying, whether you decide to use any of the "shortcuts" I mentioned may change it slightly but I promise you won't be disappointed making something delicious for your family. Thanks for the video Kenji, brought me back in time
Since covid, restaurant depot has been open to the public and is a great source for whole milk mozzarella (sold in 5 pound blocks). If you don't have the room to freeze, Walmart also sells a great value whole milk.
I really appreciate that you’re against gatekeeping nor are you pretentious about food. The older I get, the more I can’t stand “it can’t be real xxxx unless you xxxxx”. It’s food. If you like doing it a certain way, go for it. Oh, and one thing that changed my life was when I got neapolitan style pizza from a food truck of all places. Best I’ve ever had. They put freshly cracked black pepper on top and it just elevated the entire thing.
This is now my go to recipe at home for New York style pizza. Previously, I'd been using Adam Ragusea's New York-style pizza at home, v. 2 recipe (11+M views on UA-cam) but this recipe works much better for me. Something is off with Adam's recipe - with 600g of flour it made 6 dough balls; this recipe makes only 2 dough balls with 500g flour.
I've tried this recipe with regular all-purpose flour and 00 flour. Had better results with all-purpose - crust puffed up better with more air. Cantilever (under-carriage) was great with both flours.
BTW, this is my home pizza cooking setup:
- GE Profile gas convection oven as high as it will go, 550F roast convection
- 1/2" baking stone from Broil King on middle rack (I'll invest in Baking Steel once ceramic stone breaks, which it will; I've been through several over the years.)
- Cast iron griddle and skillet on top rack to deflect heat down, like Kenji showed in his oven
- I use a ~13x15" peel (I think it's bamboo, not maple) with cornmeal to assemble and launch the pizza
- Metal pizza peel for retrieving
Thanks Kenji! I love these at home, POV videos with little edits or effects. I know you are probably friends with all the big UA-cam cooking shows - Babish, Adam, Joshua Weissman, etc. - but your videos are the best; the depth of knowledge you bring and reality of a "regular" home kitchen set these videos apart.
I am super into deep dish pizza videos and I would love to see you do a homecooked video of a deep dish for me to emulate
I learnt this recently that oil if put before kneading makes things crispy and oil put after initial kneading makes dough softer.
As always an amazing video! Thanks Kenji, you’ve helped me in my cooking journey!
Preheat the pizza steel under the broiler. It heats the surface higher than just on the highest oven setting. This allows me to get a cooked pizza in 4-5 minutes. Depending on the broiler and distance to the stone, you may need to turn off the broiler 2 or 3 minutes after the pizza goes in to bet the top and bottom cooked to the same doneness.
Small note re: your comment around 2:25: Keeping dough in the fridge for a few days doesn't really help yeast process the flour; it retards the yeast in order to give bacteria more time to produce lactic acid. Yeast is more affected by temperature than bacteria are. If you wanted to maximize or accelerate the effect of yeast, you'd warm the dough, not cool it.
i just made pizza in class yesterday! and i’m getting an oven finally on saturday, can’t wait to make this
u did it on a pizza steel?
@@sanchirkh6019 I go to a culinary school so we have pizza ovens, but pizza steels are better than stones because they won’t crack
@@dAfoodie101 i don't have pizza stone or a steel maybe i could do it on a inverted baking sheet tray ?
@@sanchirkh6019 probably! hope it goes well 👍
As a food science major in my college years, love your commentary and explanations. Thanks for your posts. Ordered some Japanese spices from your udon recipe. Never cooked udon before - fingers crossed 🙄
Thank you Kenji! I always want to know the "Why?" behind everything. You always provide this and more!
Lard pizza dough is now on my list for the week.
Late to the video, but seeing the McGyver set up inside your oven, I have a suggestion about pizza stones.
Go to a local granite countertop company and ask about the sink cut-outs that are considered a byproduct. I scored a black granite one, about 1½" thick, that lives on the bottom rack of my oven, in exchange for a case of beer. They polished the rough edges, too. I had to 'burn off' the stone's applied coating with all the windows open to start.
Now I crank up the oven as high as it will go for at least an hour, and the pizza results are fantastic! Now I'm wondering if a second piece of granite on the top rack would give even better results. These stones work terrific on the BBQ, too.
Thank you for your wonderful recipes, and also your non-binary pals call-outs.😊
Just tried this, not bad for same day dough. I'll have to try some with overnight fermentation
OH MY GOD, THANK YOU KENJI, I've been using a few of your dough recipes from serioues eats for the past few years now and they'd always be so shaggy (in the stand mixer or the food processor) and I'd could never figure out what I was doing wrong - apparently I missed the part where I should rest it after forming the ball before that kneading. I know what I'm making this week!
I’ve watched a video on UA-cam on how to knead shaggy (wet) dough using the slap technique.
Skills! That's some fine dough handling, Kenji, sir. Your videos are sometimes, as here, mesmerizing. And, always, educational. I am a bit addicted to this channel. Love what you do and how you do it!
Love that you almost stepped on Thomas the Tank Engine at the end of the video. My kids have all outgrown Thomas and I miss him.
That pizza looks like a piece of art to me. Subscribing to your channel now... you really deserve it.
hands down, no contest, you are the best cooking channel for learning
Excellent video, as always. I really miss your sweet tester, Shaboo at the end of your videos. I’m relatively new to your videos, so if she has passed, I’m sorry for your loss.
She passed away last year unfortunately. Jamon is also very old for his breed though still mostly healthy. Dogs never live long enough. :(
@@JKenjiLopezAlt oh I am so sorry to hear about Shaboo. You are right, our fur babies never live long enough. Thank you so much for your reply.
Brother I came up working in Uno's and Dui's pizza in ChiRaq but I got to tell you this is would be the orignal Pizza. This would feed a man working in the factories of NY
I love this channel. The education, tips, and knowledge from experience Kenji shares are worth gold alone. Thank you!!
Kenji laying down some pizza science! Thanks so much, Im inspired :)
Great demonstration, man you can really open up a pizza well. My only suggestion is that one shouldn't use pre-graded cheese in that they put ingredients in there to prevent clumping which might interfere with the taste.
Very excited to try this. One note @14:50 you say that a baking steel has higher heat conductivity and capacity. Steel as a material should have significantly higher heat conductivity than stones but a lower heat capacity. I think steel generally works better for people because it transfers heat into food placed on it and back into the oven space (after the oven cools when the door is opened) much more quickly than stones.
I should have clarified: lower specific heat capacity but higher volumetric heat capacity because it’s so dense. A half inch steel will hold far more heat energy than a half inch stone because of its density!
Kenji, as always, appreciate the knowledge gained from your videos 👍 Can you share your recommendations for a brand of baking steel? Cracked my stone a want to upgrade to a steel .TIA🤗
Baking Steel is the brand that invented the baking steel and I’d recommend them!
That is a BEAUTIFUL pizza!
Can confirm whole milk low moisture string cheese works very well for pizza
I use this string cheese for Kenji's pan pizza recipe too and can also vouch that it works great!
what does whole milk mean ? how do i i know if it's whole milk if isn't written on the label
Always great to see your videos, have def made my cooking a lot better
That credenza is gorgeous
Thank you we just found it!!
Really hard to find low moisture mozz down in Mexico, so I use Queso Oaxaca, always turns out perfect!
Big smile came across my face when the pizza came out of the oven. Masterpiece!
Where did you get the proofing containers?
JKLA, you have made my recent culinary adventures so, so much better. Thank you for being real, sincere, and very helpful. GOAT 😊
Excellent video, very informative. Thanks
can't wait to try this tonight, and i don't have to worry about "every oven being different" because you and i have the same one!
Looking forward to making this. Thanks!
Hey Kenji, that's a delicious looking pizza.
This comment was edited for propriety.
Yeah, I noticed as well, hope he sees one of the comments (does commenting help visibility? I don't know)
Yup, I think he'd like to know
Thanks! I don’t mind little accidents like that as long as they don’t reveal personal info. I actually prefer if it doesn’t get mentioned in the comments though because that definitely draws more eyes to it.
@@JKenjiLopezAlt gotcha. I really thought about the Streisand effect of posting about it, but here we are now anyway.
You can always delete your comment.
Just 2 days after i got myself a big Portion of dry Mozzarella NYC style Pizza at home. Perfect timing
Great vid, Kenji. Thanks for this one.
*YES!* POLLY-O STILL IS AROUND!!!!!!
yes kenji looks banging mate
I dont do Yoga or Meditation I watch Kenji do his thing
26:37 - Perfection
This is a perfection down to the spendy olive oil and extra parm after baked. Made me get my hungover meat sack out of bed at 4:15am to reheat some whole wheat Detroit meatloaf and mushroom
Do you let the second half proof before freezing? Or how do you freeze? We are only two people. so one pie is plenty for us.
"worse case scenario, buy some string cheese and cut it up" hell yeahhh shoutout to the goooose
I make mine mostly like this but I find it easier to stretch out my dough and place it on a parchment sheet from king arthur flour. Slide that on the steel and when I turn the pizza I remove the parchment. I can usually get 3 uses before needing a new one
The gasp at 1:49 when he adds a little too much yeast is sending me
These videos have serious Bob Ross Joy of Painting vibes
Protip, get a 30cm cast iron crepe pan. You can preheat it on the stove, pop the pizza on it and cook the bottom a bit and then move the whole thing to oven in broiler mode. Nearly store quality pizza in 2-3mins tops.
A note for folks... how much yeast you use will determine how long you can ferment/rise before the dough will suffer from over/under proofing. If you use a little more yeast, you will want to pull it out sooner; and a little less yeast if you want a bit more time. With experience you can determine the amount of yeast you'll need for the time you need it to be ready.
Hey Kenji, you mention that you need to use intent yeast. Do you have any experience that points to active dry yeast not working as well in this context? It seems like there is a lot of misinformation on the Internet about having to proof and whatnot active dry yeast. Most of the differences seem pretty minimal for normal people.
I think most people "activate" dry yeast, cause they're not sure if it's still alive, at least I do that most of the time, had a few situations where I didn't do it and had to add different yeast after I noticed that my dough wasn't rising
@@reumi2810 that makes sense. Though it seems like in the case of checking for life signs that's something that could happen to instant or active dry yeast.
I think he used instant yeast because it is a same day dough so it may develop more quickly? In my opinions active dry should work just as fine :)
Making this dough recipe right now 👏🏽
I have had regular success fiding WMLM mozz at Trader Joes actually, in multiple very different geographic locations! Great recipe as always. Definitely going to give this a spin.