How I Bake NY-Style Pizza Without a Pizza Oven
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- Опубликовано: 10 июн 2024
- This is Episode 4 of my quest to recreate the ultimate New York pizza slice at home. You can watch the full series here:
• Making a REAL New York...
🍕 Transform Your Pizza Skills in Just 3 Minutes a Week (Free Resource)
charlieandersoncooking.ck.pag...
🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time!
charlie-s-site-1fe4.thinkific...
🍕 My Final NY-Style Pizza Recipe
• How to Make a REAL New...
🍕 Equipment Used in This Video
Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): bakingsteel.com/products/baki...
Wooden Pizza Peel (mine is 16"x18"x26") : amzn.to/3BgNpkj
King Arthur High-Gluten Flour: amzn.to/3SBr5rN
Original Baking Steel (more affordable alternative to Baking Steel Pro): bakingsteel.com/products/baki...
Pizza Stone (Not as effective as Baking Steel, but significantly cheaper): amzn.to/3eBgizi
16" Pizza Screen (the size I used in this video): amzn.to/3LYLo0m
14" Pizza Screen: amzn.to/3dZlsFr
Cake Pans: amzn.to/3fvB5ov
Biodegradable Dough Covers: challengerbreadware.com/produ...
Dough Whisk: amzn.to/3QR6dMy
Cooling Rack: amzn.to/3PEb2aR
🎥 Oven Calibration Video (works for some GE oven models): • Oven temperature adjus...
Pizzamaking.com Thread About Joe's Pizza: www.pizzamaking.com/forum/ind...
📃 TABLE OF CONTENTS
0:00 - A quick way to achieve higher oven temperatures
0:50 - Another (even more important) factor to consider
2:44 - Learning to shape the dough properly
6:39 - Something still isn't right...
9:21 - Taking a new approach
10:46 - Putting the "best" methods head-to-head & choosing a winner
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Thanks for watching! To catch up on previous episodes of the series, click here!
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To see the next episode, click here!
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Put your oven on clean for max temperature
When you buy a slice from a NY pizza shop, they'll typically re-heat the slice for you. The re-heating makes the pizza bottom super crispy. If you're looking for that NY style crispiness, you'll need to let it cool, then re-heat. You can just do it in a pan for convenience.
I’ve been experimenting with a few different reheat methods as well but I hadn’t thought of the pan one. I’ll have to give that a try!
This sounds like an analogue for double fry for french fries?
This is 💯 true
@@CharlieAndersonCooking what I’ve been doing is taking the pizza out after normal cook time, allowing it to cool slightly, slicing, then throwing the individual slices back on the steel for a minute or two. Would love for you to give it a try and hear your thoughts!
@@CharlieAndersonCooking I reheat on a cast iron skillet. But I just love it extra crispy lol
I cant believe a man is this dedicate into studying for finding the best recipe for NYC pizza
While ignoring my comments where he can easily find Joe's Pizza recipe
@@AnteMicko Where?
@@AnteMickowatch his first video on New York pizza. He already saw the pizzamaking forum thread with the exact recipe. He said he wasn’t trying to make a Joe’s clone, but something like Joes, Scarrs, etc.
You can't take this ginger voodoo nonsense seriously.
@@vnxdragon what ginger voodoo
This pizza journey has become my favorite video series.
You basically capture what we (pizza lovers) have all been trying to achieve at home.
I agree
I literally busted out laughing when you dropped that flour bag on the table! Pizza is looking great!
Me too 😂
Dedication Level Infinity!
Yep, me too
Same. Good comedic timing, great editing
Yep. I came down to the comments to say the same thing haha. We should've expected it after the pizza peel moment but nope, he really got me with that!
As someone who's gotten pretty good at pan pizzas (Sicilian, Grandma, etc) but has aspired to making NYC pizza and has been too chicken to start, this series has to be one of my favorite things ever. I've enjoyed every second of it and it's really gotten me fired up to just go for it. First pie goes in the oven this weekend, thanks Charlie.
I'm glad to hear it!
Ha . " nyc" pizza
@@CharlieAndersonCooking Those unnecesary ingredients in Trump flour are vitamins.....
How did it go
@@Detriment44 It went incredibly well the first time, total disaster the second time (tried to stretch my dough out too thin and had a blowout during the bake lol), and then has been smooth sailing since then as I'm much more careful while stretching to avoid thin spots. I recently challenged myself to bake at least once a week to get practice and I'm already seeing great results in my confidence in stretching and forming the dough. I haven't had a failed launch yet, which feels great.
This series has been super informative, loving it
I’m glad to hear it!
yeah, started to watch him when this series started, love his way to explain thing easy to understand, and have realistic goal instead of telling you to buy expensive ingredients and fancy equipment
This guy never ceases to up the pizza game. I keep doing things he suggests and it just gets better and better.
Hey man. Love yours videos. I’m hooked. But most importantly, I actually learned something INCREDIBLE from this one: proper dough shaping. Thank you so much. Your research, your confidence, your teaching style and your hard work are all paying off. Ur gonna change a lot of peoples lives as you continue to grow.
Yeah, The dough shaping is definitely more important than I initially thought haha. But thank you, I’m glad you found it helpful!
I worked in a local pizza restaurant for 4 years long ago. I was in charge of the dough and stretching lol. I love the amount of effort you put into learning how to stretch the dough properly with all the videos because I struggled with the same thing haha! We used Semolina flour in our restaurant and I'm impressed you went with semola flour. I was never a fan of finer flours. Semolina allowed me to be a little bit more rougher with the dough because the large gritty nature of it would slide off of everything and I could "feel" when the dough was done being stretched.
Also "Bleached" in flour doesn't mean it was actually in contact with bleach to appear whiter. It means that the actual wheat kernel was separated from its different parts and the "bleached" flour is the endosperm which is lacking in most of the nutritional value but makes a more consistent product that is easy to use especially for dough. For example, wheat bread maintains all the parts of the kernel while white bread is only the "bleached" part.
I always use a mixture of regular semolina and semolina remacinata (which is a fine-ground semolina flour, but won't burn like regular wheat flour or cornmeal). I well-remember using that damp dish towel when first learning to throw a skin. It takes time to learn but (as I'm sure you already know), proper finger-docking is far more important to a well-made pie. I wish folks focused on that, but they always want to learn how to spin first. I always say "You can't walk until you first learn to crawl."
Best pizza videos on RUclips. The strategy, detail and delivery are great. These videos keep getting better. The subtle, deadpan humor adds to the entertainment and enjoyment to keep the viewer engaged while the content is educational.
You don't have to buy specialty flours or massive amounts. You can buy just powdered gluten. It's typically called vital wheat gluten and you can mix it right into bread or APF to make high gluten flour.
If you can't find it in grocery stores, check vegan or vegetarian whole foods type places since gluten it used in making seitan, a vegan meat substitute.
This has me wondering what the highest possible level of gluten it's practical to make bread with.
@@InnuendoXP 100% gluten bread
I've used that and it gives good results.
I’ve tried adding gluten. My problem is that I end up with a dough that is not relaxed enough and I end up with a thick crust. I can never get my dough thin enough.
@@jeffreybeigie5244 did you age it in the fridge? After quickly mixing, I hydrate for 20 minutes, mix the full amount (8 minutes at speed 2 or 3 w/KitchenAid) then rest 20 minutes. Then I portion, shape and place into oiled covered bowls. The next day the dough will be ready and should be used within 3 days. I've never had issue with dough snapping back since using this method. I think I saw it on AMERICA'S Test Kitchen but the recipe is my own for making 3 330 gram dough balls at 65% hydration.
Man, I've been making Adam's pies ever since the pandemic started. I was pretty content with the results too and figured there was no more learning to be done on my part. Boy was I wrong. Your videos have helped improve upon his recipe. Can't thank ya enough!
A cheap and easy trick to get a better bottom crust on the pizza without a pizza stone for those that don’t want to buy one:
- put some oven parchment paper on the oven tray
- add some olive oil and spread it around with a paper towel
- put pizza on top and press it down a bit
I do this every time and get a crusty bottom even with storebought doughs or pizzas
Like a foccia
I know one thing. If this dude ever opens a pizza shop. I will absolutely travel to eat there. At that point he has perfected the art. 🍻
100%
Another alternative to a high glutton flour is to buy a bread flour and then add a small amount of Vital Wheat Glutton flour (which is pure glutton) to the bread flour. You only have to add a small amount of Vital Wheat Glutton. I buy my Glutton flour on Amazon but I'd imagine a good health food store should stock it. Enjoying your series.
Yes I have done that with bread baking. Makes a big difference. I wondered if it could be done for pizza dough too. Maybe Charlie Anderson will test it and let us know. I got the tip from Sunrise Flour where I buy Heritage flour.
@@me1747 I don't see why it wouldn't work. I was born and raised in NYC and lived there 39 years so my tastes in pizza tend to favor New York style. It works for me, however, what you like and consider NY pizza may differ from mine.
Learn English.
This is exactly what I came to post/inquire as well.
You add the vital wheat gluten to all-purpose flour to make 'bread flour'. This is to save money. Bread flour on its own has a high enough protein content, but is more expensive.
Love the way you present information. It's very easy to follow. Also love your mission in cooking the perfect NY pizza from home. It's clear you have put a lot of time and dedication into this and it clearly shows.
I don't understand why no one tries low density Fire bricks (designed for ovens, fireplaces, etc) available at Home Depot, Lowes and most other hardware type stores. These are 1 1/4" thick and retain heat long enough to completely cook a pie. Granted, you need 6 or more (at $4 ea.) bricks to cover a 16"x16" minimum area on your bottom rack and it will take 1 1/2hrs (literally) to bring the bricks up to 525Deg. but you'd have the perfect home pizza oven... Sometimes the simplest and cheapest solutions are the best... I hope you'll consider giving this a try.
I don’t see any other replies here yet, but the reason why this particular trick doesn’t quite work is not because they don’t retain heat and keep heat in an area, but they don’t transfer heat. You could likely see some marginal improvements in browning over a traditional aluminum pan, but you wouldn’t see the same benefits that you would see with a higher density stone like granite. These stones will cool down lots when a pizza is placed in them to cook which almost defeats the purpose.
I started making one pizza a week at home less than a year ago. It's amazing how many of these videos reach the same or similar sources, ingredients, ideas, and conclusions. Keep up the great work. Can't wait to hear about sauce!
bravo👍
Bro. Bravo. You've embodied, for me, what no other pizza chef on RUclips has been able to. And it's what I've been doing at home for fun off and on since I was a kid. New sub. Love your perfect balance of wit and 🤓iness. Excited for the conclusion of the pizza series!
Love the dedication, humour and effort that went into this! Great job
This is the best instructional series I have ever seen on youtube. Taking notes and getting ready for my first try.
If you want more browning of your crust try adding malt extracts, it's used in the beer making process and will make the fermentation process produce more and different types of sugars. There are several different types, like diastatic and non-diastatic, syrups or powders, and they will yield a different type of result.
Charlie this video is going to crush it! Seriously you covered so much in just one video and really show the passion you have. Subscribed!!
What an amazing episodes! Dude, thank you for making this. Charlie, I really appreciate, I know how hard to make that kinda of a content.
Great stuff!
Love this series man, thanks for doing all this testing and putting your results out there!
I’ve been following for a few weeks now and you’re definitely the fastest growing RUclips channel out rn I’m definitely a fan keep going
It's been a great series so far, I'm enjoying it a lot!
One of the best food series on YT!
Tony Gemignani recommends 2 steels in his book The Pizza Bible. One on bottom rack and one 2nd from top. His book says to start on top rack take it out about halfway through bake, turn it 180 degrees and put on the bottom to finish. He says this manages the cheese melt and the crust browning cordination (he also recommends diastatic malt in home oven to help the browning). I definitely noticed the bottom is hotter and cook time has to be closely watched.
I won't be surprised if the next series is about you starting your own pizzeria
@A Z I see what you did there.
Charlie: “but I’m not gonna do that because the only way to do it is to start an actual pizza shop-“
Cut to:
Charlie: “So I started my own pizza shop.”
videos just keep getting better man!
This channel is going to hit it big
I appreciate you for doing this series. Can’t wait for the sauce episode!
These aren't just EXCELLENT, They are very well made and edited. The best of its kind, must see for pizza enthusiasts.
This is one of the best pizza videos I've seen to date. Great job.
I really appreciate your sense of humor as well as your knowledge and skill. Thanks Charlie! Dave J
Wow, great info. Learned a handful of useful things here. Appreciate your diligence.
I really appreciate this series and what you're doing. As someone who basically only turns on the heating element, browns the bottom of the pizza, and then cooks it in the oven, this is a lot more impressive
Try spreading cornmill on the pan and you will get a crunchier bottom. That's supposedly what a lot of pizza places do.
Thanks for all the hard work and detail Charlie. I find this very interesting.
RUclips just recommended me this video. I love the production value and your approach, keep up the good work!
Subbed base of the solid NY style pizza playlist and ease of navigating and finding the next one/playlist. Thanks!
Fantastic series. So glad I found this channel.
Great work on these videos. Much appreciated.
Hey man, stumbled on this video randomly and your on a great path. Don’t change a thing and I’ll see you back here in about a year with 500k subs
4:00 I laughed, thx.
EDIT: 7:25 Lmaoooo, dude I just subbed, I had no idea you'd be this entertaining. Glad I gave this channel a chance
Next series: “The Grandma Slice” aka “The Square”.
Do. It. Charlie. 🙌 🤞🏾
At 12:15, when you say 525, is that with the increased temps of your oven and offset adjustment? About 600 degrees in this case?
I ended up with two baking steels as well. I’ve found by putting both in the oven you can create a “tighter oven” which has helped for better crust color.
I clicked because I was curious as to how this was possible because I love making pizza at home. I didn’t know oven settings could be changed then suddenly you recalibrated your oven and I realized I have the exact same one. Was meant to be! Cheers, great vid
Im a huge pizza fan myself and I have to say this is one of the best pizza-cooking videos I've seen in a long time!
great, did a great job🍕
You are a very determined guy, good for you and for us! Amazing!
Dude, just discovered your channel and really enjoyed this video. Informative and funny. Always glad to add a new creator to my sub list. Looking forward to following your evolution!
I’m really enjoying this series on NY pie. Like you, I love New York pizza. You’re a smart guy and very driven to get it right, which I like. I hope at the end, when you get it all mastered, you’ll show us how it’s done.
Great info Charlie, thank you. Making pizza this weekend.
That oven calibration tip is great, was able to crank mine up an extra 35F.
What a fantastic video, nicely done!!!
These videos are SO GOOD. keep up the great work.
Best pizza content on RUclips! Keep it up! I would love to see you tackle a Lucali style home pizza and dough at home!
Dang Charlie, you are kicking out some great presentations. Great stuff!
Thank you for this video. I've been thinking about getting a baking steel, and which one to get too. Now I'm for sure getting the Pro👌🏼 Looking forward to making za at home.
So much research done so that we don't have to go through that ourselves! Thanks for all your good work, Charlie!
Dude.. saving us so much time with these tests haha. I was about to buy a stone and put it close to the top of the oven haha. Good thing I keep watching your videos in full. Appreciate the time spent!
FYI you can go to your local pizza shops and ask if they have any screens theyd be willing to let go. Some pizza shope have some heavily used ones which are heavily seasoned and better overall that theyll gladly give you for free. Pizza screens are cheap and common in all parts of the US so u technically dont need to buy one if u call around
Very invested in this series can’t wait for you to make the perfect pizza definitely will have to try and replicate it
Appreciate you sharing your research and experiences! Very cool stuff 👍
Def earned a sub. This is more effort in pizza making than I've ever seen. Can people be pizza masters?
I knew the flour gag was coming but I laughed so hard when it happened. Nice job. Just perfect.
If you don't have a pizza steel you can use an upside down cast iron pan to make little pizzas; it works great.
Super Peel! I bought one over 10 years ago and it's one thing I highly recommend. Way easier than regular pizza peel.
This needs to get more views. Really interesting.
Charlie, loving the series! Wanted to mention that shooting straight onto a preheated flat aluminum cookie sheet placed right above the bottom oven heating element will give you a very very crispy crust. Would recommend for dabblers who don't want to invest in a stone or steel. The aluminum actually transfers heat even faster to the dough but with the caveat that it can't hold as much heat as steel or stone. However, the thinness of a cookie sheet works well because it is able to heat back up quickly from the closeness to the oven heating elements.
You did a great job on this video. Real perserverance. I'm ditching my pizza stone and ordered a 16x16 steel. Most places by me use screens and so do I.
"Hey look they have something new called the Baking Steel Pro" lol Now I'm sold!
Said I was gonna stop subbing so many food channels, but this content is too good. Hope you you can make a living out this, this some good work.
Great job!!! I'm a long time active home pizza maker and even I didn't know about the oven calibration trick.
I really appreciate this series. I've been on a pizza journey in the home oven for some time as well. My goal is thin & crispy, but still with some air in it. Instead of contrast, I'd like a more even greyish brown color to the bottom. As it happens, so far I got the best results with the pizza steel at about 2/3rds up high in the oven, so second to top rack. I did have to put the cheese on a little later to prevent grease spilling out. I'm thinking about moving the steel down 1 rack, so that there's more browning. Then I can throw it on the top rack to finish and slide in a new one on the steel.
I'm really enjoying this series and I love the format that you present your content in. Especially the experimenting and recording of the results along the way. Also keeping into account the accessibility for this journey. I'm really invested into this journey and I can't wait to see how this finishes out
Also, do you ever get sick of eating so much pizza? What do you do with the leftovers or is pizza the only thing you're eating for the foreseeable future?
I realize I'm late to the party on this one but for those of you like me who don't feel like dropping money on a pizza steel quite yet: I've had a lot of success with using the flat side of my cast iron griddle (the kind you would normally use on the stovetop for pancakes or whatever). I let the pizza dough ferment in a rectangular container so it's easy to stretch into the right size and shape, and as a result last night I had easily the best crust on my pizza that I'd ever achieved at home (even better than the pizza stone on my grill). Additionally it was great to use for a pan style pizza I made in a cake pan placed directly on the "steel" and really helped to transfer the heat into it very nicely. 10/10 would recommend, and maybe one day I'll jump on the pizza steel
Excellent series and really loving it. I suggest freezing the cheese before baking to delay the release of the "grease".
Using the right flour is important. Thanks for the tips.
Great series 👍 🍕
Great video as usual, glad I found your channel!
Thank you, I’m glad you liked it!
I haven't had pizza in years but I'm transfixed by this series :)
Love the journey so far. Looking forward to the final recipe. You've also convinced me into buying a pizza steel. (Already have a stone.)
Great video, Charlie! Very thorough! Where did you place your probe when you began testing? Thanks!
To get a great top, you just gotta do 2 steps in cooking. First, pizza steel on the lowest rack and highest temp until bottom is done, then turn on broiler and move the pizza to very highest rack and use broiler to finish.
I use the screen first for 2 min (no semolina needed to stink up my house when it burns) then remove it and finish the cook after. Perfect every time! I just can't get my dough even enough for stretching . Work in process. Thanks for the great videos!
Nice work. Thank you.
Hats off to your research and experimental approach.. It was really really different from lots of copy pasted recipie videos !!! Superawesome
❤ this is an interesting recipe. Thank you for sharing! I never knew that New York style pizza tasted so good until I had a slice from a restaurant in Time Square. It’s a thin but not crusty and the cheese just melted in my mouth. Thank you for the recipe. I will make sure to try it.❤
What I do is I keep my steel at the bottom (at 550) and when nice and crisp turn on the broil on high, move my pizza to the top of the oven directly below the flame, l let the top of the crust crisp with the flame! The type of oven you have seems like you can turn the broil on high for the flame. Although that is more recommended for Neapolitan. It could burn the cheese on a NY style, but definitely test it out! I’ve gotten great results!
I have made a lot of pizzas in an electric oven now with a pizza steel. I find I get the best results by using regular bake at max temp and putting the crust with only the sauce and olive oil in for about half the cook time (parbaking). Then I pull the pizza out and add toppings. This allows the crust to cook and look more like a real pizza oven without having the cheese squeeze all its grease out. In addition...to really simplify this I do all my baking on parchment paper (yes this darkens but will hold together). Parbaking plus parchment paper makes making multiple pizzas really easy and they come out perfect.
I also put my steel at the top and that helps avoid burning the bottom.
My journey is so similar to yours! Started about a year and a half ago with a shitty stone and zero knowledge. The best piece of info in this vid is the temp calibration for most ovens. Mine had the feature! Next bake should be the best ever. Thanks, dude!
One trick to minimize the oil slick cheese separation is to freeze your cheese after you’ve shredded it. The cold cheese takes longer to melt, allowing the crust a head start on baking before the cheese hits the temp required to force separation.
You're the new up and coming big time food RUclipsr! Your video quality already matches that of channels that have 10 times the followers you do. You're informative and humorous.. I gave you a follow because I liked this video, but I really just want to watch you grow!
My best result using pizza steel is placing the pizza steel in the upper half of the oven, but instead of heating the oven using convential bake heating, use the broil or the top grill instead. The grill will heat the pizza steel to ensure it being hot to give a nice bottom crust and the direct heat from the topp grill to give a perfect top finish and crust.
Throwing the 50lb bag of flour on the counter……. BOSS !!! 😂😂 I’m enjoying this series! Thank you…
I love your science !! Very interesting !