Just so it's clear - the footage and pizza from the test with Stephen is from Fini pizza in Brooklyn. The first footage was a short clip from Joe's Pizza in Manhattan, not Brooklyn. The location labels are wrong. Just wanted to clear that up!
I worked in a pizza joint during my college years, and learned that the best time to add the pepper flakes is right after you sauce the dough. Why? If you add them after the pie is cooked, you feel the burn on your lips, which I don't like. But, if you add them on top of the sauce, then the cheese, and whatever other toppings you like, that heat is felt in your mouth, which is what I like.
Holy crap. I've been spot-on, but where I've gone wrong is overmixing the dough! I usually do Mutti whole peeled tomatoes and immersion blend them to about the same consistency you did, add a few pinches of sugar, salt, red pepper flakes, and fresh basil. It almost seems that Neapolitan pizzas are NYC pizzas with the exception they use 00 flour which I do as well. So I'm going to go back and run some good old King Arthur 12.7 pct. bread flour. The one thing I don't do is add any parm cheeses to mine pre/post bake, but I do usually put on a garlic oil BEFORE baking so I'll be trying it post cook. I have a wood fired (not gas) pizza oven and I really try to produce pizzas that are perfect. Constant learning curve, but it's fun. This was a really great video for those of us that are pizza obsessed!
MY BOI ADAM COOKIN UP TE NEW YORK SLICES Loved the collab with Stephen! The research and then the little sweet additions you added on top to your recipe were really nice! You also didn't make it intimidating or anything which... well, pizza making can become pretty hardcore! GREAT VID ADAM GO ADAM
@@AdamWitt Just made it, approximately! I don't own a pizza steel which probably would have made half the difference, and I didn't stretch the dough enough so it got too thick on some parts, approaching sicilian. But the flavors were all really nice, I liked the garlic forward sauce! That's the first not-pan-pizza I've made and it was really fun to make!
Pizza & BBQ have so much in common. Each style/region has their fans and will love to debate which is superior. However if it tastes good, then that’s all that matters.
After all the analysis, Ive decided I'd rather have Chicago style pizza. The bread with sourdough (I use discard) is a nice touch, but I dont want thin sauce. And I like lots of cheese.
My dream is to bring a little bit of Brooklyn style pizza to the people of Medellin Colombia. Finding good pizza here is getting easier but not easy. Thanks for the video.
The crust on a NY pizza is half the size and the pizza as a whole is bigger, but you can’t get much bigger than about 16” in a home oven. By stretching it out more you can get the size and the thin, crispy crust. For more leoparding on the bottom, heat the steel for at least an hour before cooking at the oven’s highest temp. You can cook it in about 6 minutes on the steel on the bottom rack. As a native New Yorker, I associate oregano with ersatz “pizza flavor” and like to avoid it at all costs. Just a personal preference, but if you’re gonna spend nearly $5/can on Bianco DiNaplo tomatoes which are sweet on their own all you need is Diamond Crystal to wake them up.
I started making New York style pizza when I was only five. Fifty years have gone by, so I’ve gotten more than a little arrogant about the pie I make. All of that being said, it was really good to see you come up with a recipe that, while it’s not exactly the way I do it, respects the ways that have made great New York style pizza what it is. Well done, young man!
obviously they will all do a different method but I think they use pizza screens on very thin NY pizza. Start on the stone for a short time and then put it on a screen to stop the base burning too much.
I'm making this now...first batch of dough was way too wet, couldn't really knead or form a ball. Added a bit of flour we'll see what it looks like tomorrow. Per the recipe 280g of water or 1 cup 1 tbsp. 1 cup 1 tbsp is 255g. Made a second batch w 255g water, seems much better.
I didn’t see or maybe I’m missing it but what is the ingredients needed for the polish I’m gonna try this recipe and I don’t want to mess it up thank you and this dough looks 🔥
Couple tips for you and others. You overcrowded your proofing box for that size dough balls really should have only been max five balls 4 even better. How you remove the balls from that tray is so hugely important for pizza making especially for other kinds of pizza like Neapolitan but even for NY. You want to try to keep them as undisturbed as possible it makes the stretching and texture better and easier. Flour your scraper and use it to go under all sides of the dough ball and edges. Then in a smooth motion go under and flip it into your semolina or flour mixture 2. When making Pizza always and I mean ALWAYS keep the top the top. From kneading to ferment to shaping the top being the top will yield you much better results because of the way the Gluten forms and the shape it takes as the dough expands and the gluten gets built might seem unimportant but it actually has a meaningful difference in your results. Both of these are incredibly important especially if you are going thru all the effort of a poolish, and autolyse, and a long cold ferment. All those add texture and flavor so don’t ruin it by your shaping. Also practice makes perfect.
Loved the video and Zaza's clip. Question your recipe link shows the poolish but doesn't make it clear to me if the poolish is in addition to the flour and water and yeast show, o is the poolish amount deducted from the flour and water?? If the poolish is separate, what is the recipe for it - i.e how much yeast, is fermentation time and process? Thanks so much! Life is good!
The final pizza looked a little thick despite your getting a great stretch on the dough. However, your pizza looked way better than those from the NY slice shop. The slices you got did not look like traditional NY slices. Love your videos.
Hey Guy's thanks for the vids 👍 the only thing I'd like to add other then my own two cents is RAW HONEY should not be warmed in a microwave...... they will only destroy the goodness ! 😮
Thanks so much for this recipe and explanation....so helpful for a novice like me. Can you please share the brand of flour you use? I know the Napoli flour and NY styles are different so I would love to know what brand has been tested by you....many thanks R
Nice video production, I enjoyed it and am learning about home pizza making as well. I want to caution everyone: all cans are coated with plastic inside - all aluminum cans, all steel cans. Most have BPA, some recently do not, but regardless of BPA content, they all have a plastic lining in them to prevent corrosion of the metal from the contents. So don't be fooled by the can - as far as the contents is concerned, its a plastic container. So never use a metal utensil to scrape out the contents of a can if your are going to be eating the contents. No metal spoons, no metal forks, no metal butter knives and especially, never use a mixer in a can that can scrape or scratch the plastic lining. The cancer connection to using metal utensils to get all of the contents out of a can is proven. Use a plastic utensil very lightly or else a silicone spatula. Your 50 to 90 year old self will thank your earlier self for not giving you cancer from it.
No no no 😫. You should NEVER purée whole tomatoes. The blades cut through the seeds which gives your sauce bitterness and a slight vegetal (not in a good way) taste. Always use a food mill! I used to purée and I noticed a huge difference when I switched to milling.
@@AdamWitt You don't need a mill for that, do it with your hands. It's both cheap and satisfying. Just make sure to remove the green, somewhat, hard part at the top of each tomato (don't know the english word for it)
Hey Adam I really liked your video but honestly the instructions for the dough ingredients but left too much to the imagination. How much yeast in the poolish? And how much yeast goes in with the rest of the dough recipe later??
How does he avoid Botulism with that garlic oil sitting out at room temp? For those of you that don’t know, when you remove oxygen by submerging that garlic in oil you create a food posing mess…
Too thin a crust. Pizzarias in NYC started to use thin crust in the late 70's in order to use less dough and hold down their costs. Everyone called them cheap pizzas. And 16" is also a cheap pizza. They run 16-18" in diameter. Again, the "cheap pizza" shops cut down the size, because that really cuts down their cost.
Ok so ny style pizza sauce has no garlic. All it is is salt pepper sugar and oregano.. That's it. Cheese if whole milk low moisture mozzarella cheese. And ny style is a thin crust. One the cheese and sauce is what makes the pizza. Adding that oil is just a waste, not a ny stle pizza. There a guy that took 3 years to finally get it right.
Subscribed your thoughts on pineapple and ham pizza my favorite type of pizza. On a side note try brushing duck fat on the edges instead game changing.
looks good, but not a new york style. too fancy, too thick. charlie’s guide is significantly closer, and i think his double autolyse helps a ton. a kitchen oven simply does not have the power necessary to cook a thick pizza to get the results you want, either
Says sauce needs to be bare bones then proceeds to add 5 ingredients to it. Bro saw Charlie’s video series and half assed a video to get in on the trend.
"We're gonna elevate New York style pizza" NO NO NONONO NYC pizza is a sacred thing and should not be "elevated" under any circumstances. It's like those jackholes who make gourmet ramen. Just stop it.
Three months wasn't long enough. Those pies are under stretched. They're too thick. A proper NY style pizza is SUPER thin. These are neo-Neapolitan. They're not true NY style. When I make NY style, I'm using a 230 gram dough ball for a 14" pizza. Half as much dough as he's using. This is typical. Some dude goes to NY to do "research" and then gets close, but as they say, "no cigar."
It looks pretty good, I think you make a good point about the neo neoplitan, The crust is thicker than a NY slice, but the flavoured garlic rosemary butter/oil is a good idea for that. Maybe for the purpose of the video he could have cut a big ole' slice to sell the idea (I Don't bother if I make ny style pizza at home, but for the video could have been an idea) I think there's a lot of good stuff in this video, good information a lot of stuff is right, bet the pizza tastes great. But I'd definitely say this is more his take on the NY style pizza, and certainly better than some slices you can get in NY, But maybe not quite what people think of From say Joe's or Scarrs or insert favourite place. But if the taste is on point, that's a big plus. So credit where credit is due.
Totally agree, but I will add that it is very difficult to make a proper NYC slice/pie with a pie under 16", and it's very difficult to bake a 16" pie in a home oven with a baking stone. Most people outside of NY overthink it, overcomplicate it, and generally miss the mark ✌️
Lot wrong here. No mention of time and temp. Terrible resting practices. And zero technical skill. If anybody cares. Do not do any resting At room temp. bulk resting Dough does not rest evenly temperature wise. Autolyse is very acceptable. But time and temperature must be considered If using ADY. Go salt then 37 degree water on top. Then flour then yeast. Don’t shock yeast in cold water. Then mix and get that dough in the fridge as soon as possible. So you dont over proof the dough, you want to slowly cold ferment the dough. That is where bready flavor is built. Use preferment if only fermenting for 24 hours. But if going longer 48 hours or longer it’s not needed. This recipe will get the job done I guess but will never rival a real deal shop that pumps out 100’s of pies a day
Fresh garlic does NOT belong in a NY pizza sauce. Add a little bit of garlic powder if you want a garlic element in it (which is not necessary in the first place). Only add a touch of oil to the sauce - you added twice as much as is necessary. Lastly, DO NOT mess with the crust by adding oil or any other crap on it. That is NOT done in NYC. You don't need to be copying Domino's.
I agree. But breaking the rules a little bit and slightly pushing the limits is probably ok. Some of my favorite places in New York do break the rules a little bit
@@Nn-uh2kb Read it again. I agree that a little oil is fine (to help work the dough). But using too much will make the crust too crispy and you will lose the softness in the finished crust. But I mostly objected to adding oil to the top of it as a gimmick.
*So called "NY Style" is not NY pizza....it's an imitation.* NY Pizaa Non-Negotiables: 1) Must use King Arthur high flour. 2) Must use NYC tap water. 3) Must be made by Italian hands. 4) Must use high quality Moz cheese. *The grease....it's all about the flavor & quantity of the grease when folded.* 5) Must have a minimum 3 day ferment, maximum 7 in fridge. 6) Crust must have medium chew, crack at fold, and be airy with internal web structure. *The sound MUST be there to go with the taste.* 7) Caramelized leoparding is a must. Not white...and not burnt. 8) Must have the proper flop when folded. *Can not fall apart, but also can not be crispy stiff. This indicates proper ratios of ingredients, fermentation, and cooking time.* 9) Italian tomatos. *If it's an unknown tomato to NY Italians, then it's not a NY pizza.* 10) Real extra virgin olive oil is a MUST. *No Chinese, African, or Turkish fakes!*
Why are Americans especially midwesterners OBSESSED with drowning everything ( pasta pizza, hell I think even Gelato) in parmesan!! Italians do use parmesan that much, nor New Yorkers because it overtakes the flavor of everything else! Chill with the Parm!
including a significant home-made ingredient (poolish) without details on how to prepare it seriously undermines this recipe. should have details on how to make it, here or in another vid. if a viewer can't make a recipe as shown, it fails as a recipe
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Just so it's clear - the footage and pizza from the test with Stephen is from Fini pizza in Brooklyn. The first footage was a short clip from Joe's Pizza in Manhattan, not Brooklyn. The location labels are wrong. Just wanted to clear that up!
Nobody gave you one of the real secrets of NY Pizza.
DIASTATIC MALT
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
I worked in a pizza joint during my college years, and learned that the best time to add the pepper flakes is right after you sauce the dough. Why? If you add them after the pie is cooked, you feel the burn on your lips, which I don't like. But, if you add them on top of the sauce, then the cheese, and whatever other toppings you like, that heat is felt in your mouth, which is what I like.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
I recommend mashing whole tomatoes by hand so you don't break the seeds. Blending the seeds will impart a more bitter flavor to the tomato sauce.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
@@Sammy-34079 Sorry about the dead palate. :(
Wishing you all the success in thw world man... You deserve so many more views! Keep up the good work!
Ty homie.
Holy crap. I've been spot-on, but where I've gone wrong is overmixing the dough! I usually do Mutti whole peeled tomatoes and immersion blend them to about the same consistency you did, add a few pinches of sugar, salt, red pepper flakes, and fresh basil. It almost seems that Neapolitan pizzas are NYC pizzas with the exception they use 00 flour which I do as well. So I'm going to go back and run some good old King Arthur 12.7 pct. bread flour. The one thing I don't do is add any parm cheeses to mine pre/post bake, but I do usually put on a garlic oil BEFORE baking so I'll be trying it post cook. I have a wood fired (not gas) pizza oven and I really try to produce pizzas that are perfect. Constant learning curve, but it's fun. This was a really great video for those of us that are pizza obsessed!
yeah dude that one small tip is game changing. Good luck! Glad you liked the vid.
@@AdamWitt My brother, what do you suppose the weight is on that 16" pie? In grams of course!
MY BOI ADAM COOKIN UP TE NEW YORK SLICES
Loved the collab with Stephen! The research and then the little sweet additions you added on top to your recipe were really nice! You also didn't make it intimidating or anything which... well, pizza making can become pretty hardcore!
GREAT VID ADAM GO ADAM
Thank you! So glad you dig it. Lmk if you give this one a go. With a couple pieces of gear, it's easy work.
@@AdamWitt Just made it, approximately! I don't own a pizza steel which probably would have made half the difference, and I didn't stretch the dough enough so it got too thick on some parts, approaching sicilian.
But the flavors were all really nice, I liked the garlic forward sauce! That's the first not-pan-pizza I've made and it was really fun to make!
I recently discovered that Ezzo pepperoni is available in reasonable quantities to the home cook from Pennsylvania Macaroni Co. 😊
Yes, expensive but worth it IMO. In a pinch Margherita, Boars Head or Dietz&Watson pep works well too.
ooo, good to know.
Pizza & BBQ have so much in common. Each style/region has their fans and will love to debate which is superior. However if it tastes good, then that’s all that matters.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
I just found your channel and I already love it.. Great job keep it going
Watching this hungry at 2:30 am has me drooling 🤤
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
The fact that you have your own pizza box!!! I love it! 🥰 This was an amazing video as always! Thank you, Adam! & Happy New Year!! 🎆✨
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Love this video Adam. Even though I know I'll never try to make pizza dough, watching you do it was great. 😀
Thanks Christy c:
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
8 minutes in and I realize that I forgot that we started out in Adam's kitchen with an objective.
I have to admit, the rosemary brush.......right on point. Its got the love.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
just open a pizza place already adam! you know you want to! 😂
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
The green tea and avocado smoothie turned out exactly as would be expected.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
It took me 6 months to watch everyone youtuber's videos on pizzza to make the ultimate pizza recipe... xD
(kidding, it's been years)
After all the analysis, Ive decided I'd rather have Chicago style pizza. The bread with sourdough (I use discard) is a nice touch, but I dont want thin sauce. And I like lots of cheese.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
My dream is to bring a little bit of Brooklyn style pizza to the people of Medellin Colombia. Finding good pizza here is getting easier but not easy. Thanks for the video.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
The crust on a NY pizza is half the size and the pizza as a whole is bigger, but you can’t get much bigger than about 16” in a home oven. By stretching it out more you can get the size and the thin, crispy crust.
For more leoparding on the bottom, heat the steel for at least an hour before cooking at the oven’s highest temp. You can cook it in about 6 minutes on the steel on the bottom rack.
As a native New Yorker, I associate oregano with ersatz “pizza flavor” and like to avoid it at all costs. Just a personal preference, but if you’re gonna spend nearly $5/can on Bianco DiNaplo tomatoes which are sweet on their own all you need is Diamond Crystal to wake them up.
New subscriber from Valparaiso!!! Nice work man
welcome m8
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
I started making New York style pizza when I was only five. Fifty years have gone by, so I’ve gotten more than a little arrogant about the pie I make.
All of that being said, it was really good to see you come up with a recipe that, while it’s not exactly the way I do it, respects the ways that have made great New York style pizza what it is.
Well done, young man!
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
obviously they will all do a different method but I think they use pizza screens on very thin NY pizza.
Start on the stone for a short time and then put it on a screen to stop the base burning too much.
“ more of dat good herb” 🇯🇲😂😂😂
can't get enough.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
That looks great. I grew up in jersey worked in my. I live in Hawaii and miss that ny
Pie
Yeah but ironically one of the top 5 pizza pie's I sell are Hawaiian!
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
I've been following Stephen for a few years and didn't know his name was Stephen 😄
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
hell yeah my 2 favorite youtubers
Stephen is the man.
and thanks! Lol.
I'm making this now...first batch of dough was way too wet, couldn't really knead or form a ball. Added a bit of flour we'll see what it looks like tomorrow. Per the recipe 280g of water or 1 cup 1 tbsp. 1 cup 1 tbsp is 255g. Made a second batch w 255g water, seems much better.
Oustanding content Adam!!!
I really need to find a New Haven pizza in SoCal. I haven’t ever been to CT but I’ve heard New Haven pizza is delicious
I am a New Yorker living in Ct. Everyone raves over New Haven pizza but for me N.Y. pizza tops Ct.
I didn’t see or maybe I’m missing it but what is the ingredients needed for the polish I’m gonna try this recipe and I don’t want to mess it up thank you and this dough looks 🔥
Yeah it's not in the recipe either. How much yeast is needed for the poolish
Check the full recipe link in the description. There's a note explaining it.
@@ArjyBarjy1 for a 5 lbs just a pinch if you are feeding, Don't over think it.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
stevens channel is GOAT status... yours to just so you now
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Try out New Haven, CT pizza sometime. Best kept secret on the East Coast.
Nice video. I also just noticed in your “pro tip” at 7:42 how you hold your book 😂
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Rosemary garlic, nice
Couple tips for you and others.
You overcrowded your proofing box for that size dough balls really should have only been max five balls 4 even better. How you remove the balls from that tray is so hugely important for pizza making especially for other kinds of pizza like Neapolitan but even for NY. You want to try to keep them as undisturbed as possible it makes the stretching and texture better and easier. Flour your scraper and use it to go under all sides of the dough ball and edges. Then in a smooth motion go under and flip it into your semolina or flour mixture
2. When making Pizza always and I mean ALWAYS keep the top the top. From kneading to ferment to shaping the top being the top will yield you much better results because of the way the Gluten forms and the shape it takes as the dough expands and the gluten gets built might seem unimportant but it actually has a meaningful difference in your results.
Both of these are incredibly important especially if you are going thru all the effort of a poolish, and autolyse, and a long cold ferment. All those add texture and flavor so don’t ruin it by your shaping.
Also practice makes perfect.
Appreciate the tip 🫡.
Bianco DiNapoli has never advertised as san marzano tomatoes. They are organic California tomatoes.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Try to make that epic oxtail pizza Slice
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
@@Sammy-34079 I’m more of a Detroit style guy
Great video - subscribed
Thanks mate. Welcome
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Loved the video and Zaza's clip. Question your recipe link shows the poolish but doesn't make it clear to me if the poolish is in addition to the flour and water and yeast show, o is the poolish amount deducted from the flour and water?? If the poolish is separate, what is the recipe for it - i.e how much yeast, is fermentation time and process? Thanks so much! Life is good!
GREAT video.
ty mate
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Without fresh basil, you got nothin. :(
That's one of the herbs I was thinking was missing from the sauce! Just a little fresh Julianne basil.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
The final pizza looked a little thick despite your getting a great stretch on the dough. However, your pizza looked way better than those from the NY slice shop. The slices you got did not look like traditional NY slices. Love your videos.
If you don't have polish add extra 1/4 yeast?
Hey Guy's thanks for the vids 👍 the only thing I'd like to add other then my own two cents is RAW HONEY should not be warmed in a microwave...... they will only destroy the goodness ! 😮
huh? thanks didn't realize. But I will take any tips I can gleen here.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Thanks so much for this recipe and explanation....so helpful for a novice like me. Can you please share the brand of flour you use? I know the Napoli flour and NY styles are different so I would love to know what brand has been tested by you....many thanks R
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Sir Lancelot flour wow!
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Adam, where can I buy that pizza shirt? I look at your website can’t fine it
It was an Etsy buy a couple years back. I'm sure if you look up "Chicago Pizza Shirt" you'll find something.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Say yes to chew
Nice video production, I enjoyed it and am learning about home pizza making as well. I want to caution everyone: all cans are coated with plastic inside - all aluminum cans, all steel cans. Most have BPA, some recently do not, but regardless of BPA content, they all have a plastic lining in them to prevent corrosion of the metal from the contents. So don't be fooled by the can - as far as the contents is concerned, its a plastic container. So never use a metal utensil to scrape out the contents of a can if your are going to be eating the contents. No metal spoons, no metal forks, no metal butter knives and especially, never use a mixer in a can that can scrape or scratch the plastic lining. The cancer connection to using metal utensils to get all of the contents out of a can is proven. Use a plastic utensil very lightly or else a silicone spatula. Your 50 to 90 year old self will thank your earlier self for not giving you cancer from it.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
16" = small
18" = large
20" = slice pie
No no no 😫. You should NEVER purée whole tomatoes. The blades cut through the seeds which gives your sauce bitterness and a slight vegetal (not in a good way) taste. Always use a food mill! I used to purée and I noticed a huge difference when I switched to milling.
Yes, I cringed seeing him blend whole tomatoes.
I'll have to give it a go. I'll get a food mill one day. They're just soooo large and take up a ton of space.
I hear the meat grinder does the trick.
@@AdamWitt You don't need a mill for that, do it with your hands. It's both cheap and satisfying. Just make sure to remove the green, somewhat, hard part at the top of each tomato (don't know the english word for it)
❤❤
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
a 16 inch is a medium size, most ny style pizza is 18" or 20"
!!! That's awesome! I thought 16 was large. You are saying it is the small!
Have you done beach pizza? Tripolis or Christy's?? Tripolis is the og
huh? Wazat? No realy.... Waz Beach pizza?
fruit?
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
See Charlie Anderson for proper research and recipe without tik tok humor or jump cuts.
Have you tried St. Louis style pizza? That's an odd one that might be worth exploring. It's almost more like nachos, in a sense.
what? really? Have to look into it.
i hate new st louis pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Hey Adam I really liked your video but honestly the instructions for the dough ingredients but left too much to the imagination. How much yeast in the poolish? And how much yeast goes in with the rest of the dough recipe later??
🍕
🤣😚💀
😍😍👍👍💖💖
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Hi, No sugar to make the yeast bloom ???
you can throw the sugar into the flower!
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
@@BuckSkull i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
How does he avoid Botulism with that garlic oil sitting out at room temp? For those of you that don’t know, when you remove oxygen by submerging that garlic in oil you create a food posing mess…
Dave Portnoy: “6.9”
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
TIL Adam tickles viewer's butts. xD
I don't like pepperoni and that was food porn 😂 that looked incredible. Starving now for it, but live in ETX.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Can't tell if they said "come to the source" or "come to the sauce". NYC amirite?
😆
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Too thin a crust. Pizzarias in NYC started to use thin crust in the late 70's in order to use less dough and hold down their costs. Everyone called them cheap pizzas.
And 16" is also a cheap pizza. They run 16-18" in diameter. Again, the "cheap pizza" shops cut down the size, because that really cuts down their cost.
Ok so ny style pizza sauce has no garlic. All it is is salt pepper sugar and oregano.. That's it. Cheese if whole milk low moisture mozzarella cheese. And ny style is a thin crust. One the cheese and sauce is what makes the pizza. Adding that oil is just a waste, not a ny stle pizza. There a guy that took 3 years to finally get it right.
Subscribed your thoughts on pineapple and ham pizza my favorite type of pizza.
On a side note try brushing duck fat on the edges instead game changing.
wowwww, that sounds like a fun variation.
Where’s the recipe at? Did I miss it??
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
EARLY!!!!
PHILLY! Thanks for holding the camera and running crowd control xD
Hey Phil miss ya bud
FRANKIE!!! Miss you too bud! I plan to visit at some point in 2024!@@franklingraham3908
I prefer Italian pizza myself but I wouldn’t say no to New York style. I’m not into pepperoni though. Overtakes everything for me.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Smart using pepperoni - it can cover up a lot of sins.
LOL. Can we get this quote on a shirt??
Oh wait, this was a pizza video? I don’t remember anything before gettin my butt tickled. 😬
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Bet you can't make a good Detroit style
ruclips.net/video/V7XAq6Zqpuc/видео.html&ab_channel=OmnivorousAdam
I think you need 3 more. I can tell by lookin at the crust, that ain't no New York style pizza.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
@@Sammy-34079 🤣🤣🤣
looks good, but not a new york style. too fancy, too thick. charlie’s guide is significantly closer, and i think his double autolyse helps a ton.
a kitchen oven simply does not have the power necessary to cook a thick pizza to get the results you want, either
Says sauce needs to be bare bones then proceeds to add 5 ingredients to it. Bro saw Charlie’s video series and half assed a video to get in on the trend.
Ground tomato seeds don't taste good, they don't taste particularly bad, but not great.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Dude I love your channel but your website is AWFUL (just like most other recipe websites). Unbelievably cluttered with ads and it's slow as hell
Autolyse is when you incorporate ONLY flour and water and let it rest after coming together. Autolyse time can vary greatly depending on your target.
Dose this step keep the Hobart from getting overworked?
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Calm it
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
"We're gonna elevate New York style pizza" NO NO NONONO NYC pizza is a sacred thing and should not be "elevated" under any circumstances. It's like those jackholes who make gourmet ramen. Just stop it.
No no no
calling it pies is just a no no...
wow, 6 seconds ago
Three months wasn't long enough. Those pies are under stretched. They're too thick. A proper NY style pizza is SUPER thin. These are neo-Neapolitan. They're not true NY style.
When I make NY style, I'm using a 230 gram dough ball for a 14" pizza. Half as much dough as he's using.
This is typical. Some dude goes to NY to do "research" and then gets close, but as they say, "no cigar."
It looks pretty good, I think you make a good point about the neo neoplitan,
The crust is thicker than a NY slice, but the flavoured garlic rosemary butter/oil is a good idea for that.
Maybe for the purpose of the video he could have cut a big ole' slice to sell the idea
(I Don't bother if I make ny style pizza at home, but for the video could have been an idea)
I think there's a lot of good stuff in this video, good information a lot of stuff is right, bet the pizza tastes great.
But I'd definitely say this is more his take on the NY style pizza, and certainly better than some slices you can get in NY, But maybe not quite what people think of
From say Joe's or Scarrs or insert favourite place.
But if the taste is on point, that's a big plus.
So credit where credit is due.
If you're using 230g then you're using more than this guy.
Take a look and listen to what he says at 8:40.
Totally agree, but I will add that it is very difficult to make a proper NYC slice/pie with a pie under 16", and it's very difficult to bake a 16" pie in a home oven with a baking stone.
Most people outside of NY overthink it, overcomplicate it, and generally miss the mark ✌️
hello!Can you write your own pizza recipe?
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Lot wrong here. No mention of time and temp. Terrible resting practices. And zero technical skill.
If anybody cares. Do not do any resting At room temp. bulk resting Dough does not rest evenly temperature wise. Autolyse is very acceptable. But time and temperature must be considered
If using ADY. Go salt then 37 degree water on top. Then flour then yeast. Don’t shock yeast in cold water. Then mix and get that dough in the fridge as soon as possible. So you dont over proof the dough, you want to slowly cold ferment the dough. That is where bready flavor is built.
Use preferment if only fermenting for 24 hours. But if going longer 48 hours or longer it’s not needed.
This recipe will get the job done I guess but will never rival a real deal shop that pumps out 100’s of pies a day
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
Fresh garlic does NOT belong in a NY pizza sauce. Add a little bit of garlic powder if you want a garlic element in it (which is not necessary in the first place). Only add a touch of oil to the sauce - you added twice as much as is necessary. Lastly, DO NOT mess with the crust by adding oil or any other crap on it. That is NOT done in NYC. You don't need to be copying Domino's.
I agree. But breaking the rules a little bit and slightly pushing the limits is probably ok. Some of my favorite places in New York do break the rules a little bit
TONS of pizzerias in NYC use oil in the dough. Most, even. What are you talking about?
@@Nn-uh2kb Read it again. I agree that a little oil is fine (to help work the dough). But using too much will make the crust too crispy and you will lose the softness in the finished crust. But I mostly objected to adding oil to the top of it as a gimmick.
@mikeymutual5489 Ah gotcha. Thought you were referring to oil in the dough, rather than oil on the finished crust. I agree with your points
Hilarious! brushing crust is f-ing fabulous! Y'all don't have to but your loss.
*So called "NY Style" is not NY pizza....it's an imitation.*
NY Pizaa Non-Negotiables:
1) Must use King Arthur high flour.
2) Must use NYC tap water.
3) Must be made by Italian hands.
4) Must use high quality Moz cheese. *The grease....it's all about the flavor & quantity of the grease when folded.*
5) Must have a minimum 3 day ferment, maximum 7 in fridge.
6) Crust must have medium chew, crack at fold, and be airy with internal web structure. *The sound MUST be there to go with the taste.*
7) Caramelized leoparding is a must. Not white...and not burnt.
8) Must have the proper flop when folded. *Can not fall apart, but also can not be crispy stiff. This indicates proper ratios of ingredients, fermentation, and cooking time.*
9) Italian tomatos. *If it's an unknown tomato to NY Italians, then it's not a NY pizza.*
10) Real extra virgin olive oil is a MUST. *No Chinese, African, or Turkish fakes!*
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
@@Sammy-34079
*I doubt you have even had real NY Pizza.* But I understand today's "ny pizza" _is_ trash. I call it "UN pizza".
Why are Americans especially midwesterners OBSESSED with drowning everything ( pasta pizza, hell I think even Gelato) in parmesan!! Italians do use parmesan that much, nor New Yorkers because it overtakes the flavor of everything else! Chill with the Parm!
Chicago sauce is not precooked. Such clowns in NY.
including a significant home-made ingredient (poolish) without details on how to prepare it seriously undermines this recipe.
should have details on how to make it, here or in another vid. if a viewer can't make a recipe as shown, it fails as a recipe
Straight up.. equal parts water flour and a pinch of yeast and sugar. for 5 lbs.
i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.
@@Sammy-34079 Ha ha! You are trolling! Its just pizza. deep dish is savory and all but just too heavy on the system.