Kenji's Cooking Show | How to Make New York Pizza
HTML-код
- Опубликовано: 11 май 2020
- I wanted to test the capacity of the Ooni Koda 16 by baking a 16-inch New York-style pizza.
Here's my full recipe: slice.seriouseats.com/2010/10...
I only loosely followed that specific recipe, which is designed for a home oven with a baking stone or steel and thus uses a dough with a little more oil and a higher hydration level.
It ended up at around 15 inches rather than
The ingredients I used for this pizza below (baker's % in parentheses).
Note: Dough enhancer and dough improver are the same thing. I use King Arthur brand: shop.kingarthurflour.com/item...
360g all-purpose flour (bread would work better)
3-4g oil (1%)
3g dough enhancer (1%)
240ml warm water (60%)
7g salt (2%)
3-4g instant yeast (1%)
Combine the flour and oil in a food processor (or stand mixer). Combine water, salt, and yeast in a bowl or cup and stir until the yeast is dissolved. Pour the liquid into the flour mixture and process until it comes into a ball. Let the ball ride around the blade for 30 seconds after if comes into a ball, then shut it off and transfer to a bowl. Cover and let it rise at room temp for a couple hours (or overnight in the fridge).
Ball the dough with lightly floured hands. Put it on a well-floured wooden board and cover it with an inverted bowl. Let relax for 2 more hours. at least 30-45 minutes before baking, preheat the oven. If baking in a home oven, preheat a stone or steel set on a rack as hot as your oven will go.
Stretch the dough (feel free to use a rolling pin if you are not comfortable stretching by hand), top as desired (I used pureed San Marzano tomatoes, grated low-moisture full-fat mozzarella cheese, basil, and olive oil). Bake until it's as done as you like it. 
Хобби
I followed this recipe and the result was the best crust I've made in 32 years of baking pizzas at home.
Did u use the conditioner ?
@@elhambromell1179 no, i only use shampoo and mine turns out fine
@@ashtonoates4798 lol
@@elhambromell1179
Hair gel helps with a better dough
please let me know did you use the exact 360gr and 60% hydration or not?
Will gardening with Kenji ever be a thing?
@@Yakushii its all dependant upon where u live !
Yes please
@@Yakushii Chef John over on Food Wishes has a video on this if you want to get started now! Though getting the herbs might be a little difficult right now...
@@Yakushii If you want to know how to kill one, hit me up!
This is not possible since he is a goat.
When Kenji pulled out the chair to sit down and eat, I wanted nothing more than to pull out the chair next to him and taste that pizza.
*Eat the whole pizza
I would be just fine without the pizza. He would be a really nice company in this lonely times.
@@ofsabir gay
@@arafchowdhury4771 if at all he's what's so wrong you pathetic shit
You can make one just as good at home using your oven!
As an italian, i love your pizza. It’s definitely much better than many pizzas i’ve eated in my country. Really proud to see that there are still people having this respect for the food. Thank you!
"We'll go with 360 grams"
*spoons some flour out
Scale: 359 grams
*Kenji drops some flour in
Scale: 361 grams
always
Great pizza, which I think has become America s favorites go to fast meal. The varies are as diverse as our country and at any American meeting you see the pile. Of empty box's on the table. Some body ate them.
That scale goes by 2 grams intervals and alway shows odd numbers
@@peppenapoli96 if that's a joke, i don't understand why it's supposed to be funny. if it's serious, it's extremely easily disproven
@@johnfletcher9410 ???
"We're gonna go 360g just to make it easy."
>361g
Even though you didn't say it, I could mentally hear you say "Screw it."
The tell was the way his spoon stopped moving.
"...Eh."
Does It matter that much
@@crixus6755 yes.
It doesn't.
Victor Jones explain if you would be so kind.
My man... I have been making pizza at home with my wife for the last 5 years. Haven't ordered out once. This was the finest pizza dough we've made. Our relationship is built on a strong foundation of pizza (and we aren't even fat), and you, sir, have just given us a gift .
"because I don't have..." Every pandemic cook every day =D
a recepie in ML and grams ? have i died and gone to heaven ?
thats baking for ya
No just Europe
hint: it's all just grams. 1 mL of water=1 gram of water. It sounds like you, too, are a man of culture and already cook in grams. But if you don't... do.
@@justgame5508 No, just THE WHOLE FUCKING WORLD except US.
Bryant Burkhart actually it’s 1ml cubed
Something about your videos are so calming. Maybe because your not trying to be a performer and are perfectly ok with silence. Idk but really enjoy watching you cook
He doesn't cut out the in-between bits which actually really helps for following his videos because what you see is what you get
Your cooking videos are informative and relaxing, and you seem like a kind person
Absolutely gorgeous!! Livin’ the dream, Kenji, livin’ the dream!!
Wow, I've made pizza for years and this is a superb 4 hour pizza dough - the dough improver really does help. I made it exactly like this but with 10% fine semolina and only 62% hydration - that's my limit for handling dough. My word though, the food processor does a fantastic job of kneading a small batch in under a minute. I'm now experimenting with the food processor for cold proof dough where you don't want the dough temp to get high.
This has changed how I do it for the better.
Thanks Kenji - your other vids have also given me a lot moire confidence in eyeballing things and not getting massively hung up on the minutiae of weights and amounts, it's making me a better cook.
👍
I appreciated this video more than I can say. I have been agonizing over buying a food processor and couldn’t decide if or which to buy... so today my breville sous chef arrived and I feel so good about this decision. Pizza on Saturday! Thank you so much.
Kenji that Sous Chef Food Processor cant even make pancetta - you should get another one
galatasarayca brilliant marketing idea: we’ll call it Erik
Simple pizza, totally from scratch. Love it!
Hello Kenji. Thanks for all the videos and motivation!
Ever since screwing up that first pizza video, Kenji has been on a pizza tear trying to show us he knows what hes doin' lmao
Haha, I’ve been writing and/or baking pizza professionally for almost two decades now.
J. Kenji López-Alt
>writing pizza
🤔
@@JKenjiLopezAlt I've been eating pizza for that long too!
@@zebrom7994 he wrote a book for his daughter (or kids the age of his daughter) about pizza
cesar verhoeven
joke
Your head
“Unround” he says... such a master
So no one is going to talk about how he perfectly eyed out and scooped 7 grams of salt first try
When you do something that much, it becomes second nature
Just used this dough recipe using bread flour, minus the dough conditioner and it turned out fabulous!
After seeing that this was the same day as the watermelon feta salad, I want Kenji to make a playlist of all his videos in chronological order instead of release order
Yep I’ve found my favorite cooking channel on RUclips. White wine and pizza in the afternoon? This man knows how to enjoy life.
Whenever I think of making pizza, I think of you! Been a big fan since your CI days. Thanks for these videos, Kenji. I love seeing you in your real environment and not trying to impress anyone. Your food is real, that's the way I like to cook. I'll be bummed when you have to go back to work.
Looks amazing< My S.O. and I live in a nice apartment in SF on Twin Peaks. Great View, but I'd love to have a backyard to cook pizza in... pout.
Honestly, After many failed attempts with other recipes I can say that this is the best pizza recipe on youtube. It doesn't get easier than this. For those using a home oven like me, make sure to pre-heat it at the highest temperature, this is very important. Broil your pizza for 2-5 minutes when your pie is cooked. I do have one question: how do you scale this recipe for different sizes ?
Square the diameter and divide by 256. Multiply that by the ingredient amounts for a 16” pie.
For quick reference:
8”: 0.250
10”: 0.391
12”: 0.563
14” 0.766
16”: 1.000 (obviously)
So, a 14” pizza is actually almost 1/4 smaller than a 16” pizza.
@@tempesttube You're the real mvp.
I dig your style Kenji...thanks for sharing your talents!
Thank you for this! You are a blessing to this world!
Subbed. I like these vids because they’re natural. None of the prepped dishes with ready-measured ingredients in, or the right assemblage of cookware all lined up. This here looks like how most of us do cooking: rummaging in cupboards with your free hand or measuring out stuff on the scales and never managing to get it dead on as the scales jump around or grabbing nearby cutlery to stir something. They’re real life. Gotta try this recipe - can’t quite get my pizzas right.
After seeing so many edited videos I’m kinda shocked (in a good way) at how real this video is.
I made a New York style pizza 3 months ago of this recipe it was great!
Finally, someone uses proper metric units. Thank you
You rock man! Thank you for taking the time to show us how to make awesome food at home. I really appreciate it.
Trying to learn how to make my own cast iron pizza at home
You know what? Even though you don’t see Kenji’s face that much. But his face is like, you know, Spring..like a lovely blossom..it makes you calm and peaceful..we’re blessed to have him
11:30 the Roomba eagerly awaits any dropped cheese, oh I'm sorry that's a dog 😁
Really appreciate you still uploading and all man. Goat
This is just what I needed. 🍕 There is a reason you are my food idol.
This was very good. Used buckwheat cause it's all that was in the house. Toppings crazy but it was delicious. Thanks kenji, I've cooked quite a few of your dishes and they're always excellent. Especially the keema meter. That was outstanding with minced thighs.
I love how your pup is just staring out you like "Yoh. Where my scraps at?"
This was awesome. The food processor idea is solid. Going to have to try that.
Hey, thats actually the best and most usefull thing that corona and the YT recommendations brought to me.
I love this POV stuff keep em coming! :)
I feel like I learn so much from your videos Kenji! Would love even more details about the ingredients you use! Like what type of cheese, salt, olive oil, etc.
Thanks for creating this video! I am going to try out this recipe on Saturday for our pizza night!
LOVING this series! Your "late night" pov videos were great, those now are fantastic!
But wait he said 60 % hydration , for 360 grams of flour that would by 360 * 0.6 = 216 grams of water .
This. With the 250ml he added, Kenji has around 70% hydration in the dough even though he said that 60-65% is what you want
He addresses it at like 3.50 or something. You can add a bit flour while you knead and it will be perfect
I clicked on this video thinking it was going to be a normal pizza tutorial... but NOPE manz ended up making a top tier delicious looking pizza. And to top it all off he really sprinkled the FRESHEST of basil on his pizza like damn, what a flex
I just made this pizza and the result was so unbelievably delicious that now I'm too excited to sleep. Seriously: make this pizza!
Wow, that looks amazing. Well done Kenji.
hey kenji i know you probably won’t see this content but just know i really like and support your videos! keep it up, you’re actually really helpful for when i cook.
When he makes that "eeehhmmmm" sound after taking the first bite of whatever he has created... That is when I am most jealous.
It happens to be 18:58 on this video.
Awesome video bro! Keep up the good work! Loved the video and the pizza looks yummy!
Hey Kenji, thanks so much for your videos. Really so great to see chefs cooking at home. Any tips on how to keep your outdoor cooking areas/surfaces clean and ready to go all the time?
That scale was having a heart attack when you were mixing on top of it!
My thoughts exactly! That’s a sin lol, the scale was screaming “Danger Will Robinson! Danger!!
Sous Chef Food Processor? Any relations to Erik? Who is the superior Sous Chef?
Erik obvi, I don't see that processor making panchetta anytime soon
Brian Harris ahh yes, but also: an easy-to-weigh bowl does not a Sous Chef Erik make
It’s got nothing on Sou Scheferik
You Always have me eager to learn more things about cooking!!! Keep it up 👍🏻
Lovely, thanks. I really like your no nonsense style
That pizza looks amazing. It’s incredible that I can make that at home.
It reads more like a regular Italian pizza, a very good one that you can get in a pizzeria, then a NY pizza to me.
We do use low moisture mozzarella but it’s obtained by drying the mozzarella off and sometimes use straight passata (instead of crushed tomatoes).
The doughy, super high hydration, smaller pizza is just made in Naples and Naples style pizzerie really.
Napoli style pizze is made all over the world now.
Unless I'm missing something, 240/360 = 67% hydration, no?
Yep
3:43
66.66666%
thank you, my days of store bought dough and gummy pizza are gone. I follow your recipe to the tee minus the enhancer and get amazing results. Funny thing is my wife purchased a digital tare scale a while back and i dug out a vintage food processor and all its parts that was hibernating in the house since the 90's. With those 2 things i can whip up a nice ball in no time with no mess.
I've heard much of you, Kenji Lopez Alt. We are thankful for your work.
Once pandemic season is over, I’m having a backyard pizza party with a new Ooni Koda
yaaaaaaaaaaaaaaa .. and everyone is invited !!
Drop the address! I'll bring flour, yeast, and some toppings!
*ooni has entered the chat.
#ad
AARON why wait for the pandemic to be over
could you show us your garden one day? :) also, would you make pizza with sourdough or is it not worth the time? love your vids!
Awesome video... pizza looked great. Going to have to invest in one of these Ooni Koda's - been using a pizza stone in my bbq for now but that looks to be so much better.
just beautiful!
This is like the pizza where I am from in Buffalo, NY. Our pizza in this area is thicker then the "traditional" NYC slice. We like our pizza to have a thicker more puffy dough like yours here chef. It's not deep dish and its not thin NYC style but somewhere in the middle. We eat one or two slices and it goes better with the sauce from our wings, which we just call wings and not "Buffalo" wings (because we are IN Buffalo! haha). So glad to see you do one like this! Also just a tip, what I personally like to do is blend up some basil with a bit of olive oil in the food processor, add a bit of pepper (crushed red if you like spice) and a bit of salt and then drizzle it evenly on the pie like you did the olive oil. This avoids the "basil bite" and adds basil to every bite. Cheers chef!
You've been doing a lot of pizza lately, very cool to see different styles. I liked the neapolitan the most, although I only had an oven with a pizza stone, it turned out very nice.
Keep going, it's great to have a more "casual" approach to cooking videos!
You can make home oven just fine. I do it every week. You just need to jump through a few hoops, like pre baking the dough a little bit, moving rack to the top of the oven and stuff like that. It comes out really nicely, very similar to the best pro pizzas out there.
@@viniciusdesouzamaia Yeah I usually heat up the stone for ~1h and then crank up the heat and move it to the top, works like a charm but still a wood burning or at least gas burning oven would be my dream :-D
@Eric Fornaro Thanks for the tip!
As look would have it, I bought a cast iron pan yesterday, so I'll definitely try that out.
I only have an electric oven, since gas powered stoves are not that common here but sounds like I'll have pizza tomorrow! :-D
I’ve had the best results with your recipe versus four or five other ones. Crust came out with a nice chew and lots of air pockets and a very unique taste versus hand kneading! I just need that super expensive pizza maker
Chicago here! Probably one of the best pizza videos I’ve seen recently
👍🏻👍🏻🔥
I think you got it backwards. Instant yeast can be added directly , but active dry it's better to add it to the warm water so you can activate it and see there it's good.
You are right
I’m Italian and I kinda feel at home, way different than the weirdly customised version most Americans tend to make.
It’s just spot on. Only thing is: what’s the dough enhancer? Never heard of it before!
Congrats, man, you nailed it!
A thing of beauty
i come back here every few months to rewatch this video and feel some happiness
"I don't do ads"
KENJI SEASONED HIS PIZZA PEEL, NOT HIS PIZZA
Vinegar leg is on the (☞ﾟ∀ﾟ)☞
Wrong channel, dude. 😂
Now I want white wine.
Adam Ragusea vibes
Nice and simple like a true New York pizza
Just the sound of the metal scraping against the buttom of that pizza is amazing
Isn't 60% of 360gm, 216gm?
sree bhargavi moganti I was confused as well! He would have been right if he was using 400g flour though.
He is using what is known as bakers percentage. In this system the flour is always 100%, and the percentage amounts for every other ingredient is expressed as additions to the original 100% (the flour). If you start with 100g flour. a 60% hydration dough would have 100g flour and 60g liquid, so 160g total (before other additions, like salt and yeast). The percent hydration is not expressed as a proportion of the final dough, but as a ratio of liquid to flour. I hope I explained it correctly, and in a clear enough manner.
en.wikipedia.org/wiki/Baker_percentage
fordhouse8b And according to the formula on that Wiki page it should be 216.
@@leethul Yeah my bad, I mixed up your question with other people being confused about baker percentages.
When do we get the backyard tour?
I want one of those pizza ovens so bad.
It's so worth it. I got one for Christmas and we have a list of pizzas we've made to prove to my dad that it will be worth it. We figured at least 15 bucks a pie (if we ate out). Only need to make 40 pizzas for it to pay itself off lol
Excellent. My Italian friend slinging pizza through highschool in NY always pre bakes for 1 minute then sauce, cheese etc. To complete bake. Good job dude, pizza looks wonderful.
Shabu- "It's about time!"
One bite everybody knows the rules
Haha different show 😄
Amazing
Favorite recipe
"We're going with grams" - thank god!
“I don’t do ads.”
Kenji, bless your soul
That pie looks fantastic
The pizza looks soooooooooooo good
Can you maybe show us your herb garden in an episode ? I would be really interested.
Ko
250g of water is 69% of 360g flour, not 60%...
MrCurry nice
nice
nice
nice
nice
looks amazing
What’s to talk about? The dude’s got skills.
Hey Kenji, I would like to ask you what type of bench scraper do you use? Also great videos, thanks for posting! Love the content!
Morion i think it’s just the OXO one, picked one up myself a week ago and I’ll never go back!
@@hawkeyegough8586 thanks man!
How is your Koda Stone so clean, all my failed launches have basically turned mine black lmao
Can you change that or is it stuck?
Thanks Kenji!
AMAZING
Kenji; casually sticks hand in pizza oven
Me; yelling at toaster oven for burning me
You have your yeasts mixed up. Instant is mixed directly into dough. Active Dry needs to rehydrate
I made this, it’s amazing
This channel is legendary