The ovens Dom used cooked much hotter than your oven and I bet that high mineral content Brooklyn water makes a difference. I miss Dom, such a sweet, hard working guy.
Here is a quote from Scott Wiener, and I trust him when it comes to pizza: ”As the pizzeria (Di Fara) reached peak popularity in the early 2000s the mix was low moisture mozzarella (Polly-O brand, sliced on a box grater directly onto the pizza) + fresh mozzarella di bufala. They used to add grated cheese (Grana Padano) post bake. Today they use the same Polly-O low moisture mozzarella, but instead of slicing they rip it into clumps and place them around the pie. They switched from Grana Padano to grated parmesan a few years back and add that pre-bake.”
You forgot the buffala mozzarella… and the parm goes in after the pizza comes out of the oven. I used to live on the 3rd floor of diffara’s building 😉 looks great nevertheless.
Now try your hand with a classic Neapolitan margherita. Tough without a high temp oven but it's doable putting it in with just the sauce then adding cheese when the dough is half way done. Though the pizza in this video was basically a NY margherita
In my Instagram you can see me making some Neapolitan margherita (ruota di carro). I try recreate pizza in the style of famous Da Michele pizzeria: instagram.com/reel/CdptrdpFC1b/?
Nice video. I like the crushed tomato/passata approach. I've been doing that occasionally for a while, and I've never seen anybody else do it. I was confused when you portioned out the flour because it looked like you just scooped it up and didn't weigh it. Did I miss something?
Thanks Dirk! That is one of my favourite ways too to make the sauce. There is a scale under the container, and if you watch closely around @1.53 you'll see I tare the scale.
You should've let pizza balls rise a bit more. I guess in home over pizza will be a bit on a dry side but it's alright. Your oven seems to cook bottom more. Thanks for sharing the recipe.
You don't really need to proof your dough over night etc. to make great NY style pizza. And if I did my research right, the dough at Di Fara´s is made the same day as it's used.
Please tell me the dough he used as stated in your video is the true recipe, That is the most important aspect of this pizza, how did you find out? or is this what you think he used?
To get the right texture: pizza flour has more gluten in it than AP flour and it strengthens the dough and ads some brittle chewiness to the finished product. Also it makes the dough easier to work with.
@@peacefulpizzaiolo Can you tell us more about the other flour that you use plz ! Also, have you thought to use sourdough and ferment the dough in the fridge for couple of days?
@@3ashooorable Basically it is bread flour - nothing fancy. I have used sourdough many times which needs longer proofing time, but the idea of this video is to copy Di Fara's style. Please see link to my IG account where I make Sourdough Pizza Dough: instagram.com/reel/CeEFBHllnil/?
...enjoyed the video... undercarriage beautiful, could use either small amt of sugar or non-diastatic malt for browning. Top too white! ...just a suggestion 🍕
For this video I used this Accadi mozzarella which is great cheese for pizza: horecapascarella.it/prodotto/mozzarella-senza-lattosio-accadi-400g-granarolo/
If your not using the right ingredients then it's not going to be the same. You definitely didn't use the right tomatoes dops from mutti. And venti sauce then you need the best olive oil in the world like you do your tomatoes. Fresh basil. Did you add the pepper to the sauce? Not difara by any means but stillshould be a good pie.
![ATEEZ(에이티즈) - [GOLDEN HOUR : Part.2] Preview](http://i.ytimg.com/vi/X4PfgRPBUVo/mqdefault.jpg)
This video was so perfect, why have you only done one video??? I've watched it multiple times. You got something here... run with it!
Thanks man! 🙏
Thank you for sharing. Great pizza, Great wine, and Great video...
The ovens Dom used cooked much hotter than your oven and I bet that high mineral content Brooklyn water makes a difference. I miss Dom, such a sweet, hard working guy.
I just made this recipe. Simply amazing. I will make this pizza every Saturday. Thanks for sharing.
Thank you very very much!
Awesome!
You are a Master Pizzaiolo
Thank you very much🙏
I like your wonderful cooking👍 Well done👍It's great👍 big thumbs up👍Thanks for sharing💚💚Let's keep in touch💚💚💚
Thank you very very much!🍕🤌
The real secret here, was the second slap.
Great video, no talking.
Thank you.
Amazing job. Looks identical to the real deal. I just liked and subscribed. Looking forward to more pizza vids.
Beautiful job, I’m sure Dom would be proud!
Thanks man!🙏
excellent
Thanks man!
Wonderful video, I live in Orlando from Brooklyn and the pizza came out perfect, thank you so much🙏🥰
Thank you very much🙏
Looks good. Pretty sure Dom used grated fior di latte, then pulled bits of buffalo mozzarella as well as pecorino
Here is a quote from Scott Wiener, and I trust him when it comes to pizza: ”As the pizzeria (Di Fara) reached peak popularity in the early 2000s the mix was low moisture mozzarella (Polly-O brand, sliced on a box grater directly onto the pizza) + fresh mozzarella di bufala. They used to add grated cheese (Grana Padano) post bake. Today they use the same Polly-O low moisture mozzarella, but instead of slicing they rip it into clumps and place them around the pie. They switched from Grana Padano to grated parmesan a few years back and add that pre-bake.”
Looks cold out
Well you have a new sub here from Quebec ! Love Passion !
Thanks!🙏
@@peacefulpizzaiolo Very welcome !
Have you been to Johnny‘s in Mount Vernon very good pizza .Di Fara is simply the best.
Not (yet).
Love Johnnys Mt Vernon!!
Excellent job. Looks exactly like the real deal.
Thanks! I’m also pretty pleased with the result🍕🤌
Sweet pupp
Spin the pie with a large barbecue fork you won’t need to take it out of the oven. Good looking pie my friend.🍕
I was trying my best to mimic the way Dom used to spin pizza. I have a turning peel that I use normally but didn't want to use it on this video :)
@@peacefulpizzaiolo got ya 🍕
I made your pie last night check out my Instagram
@@anthonycelano165 Please let me know your IG account and I will👌
@@peacefulpizzaiolo Type in my name you will find me.
You forgot the buffala mozzarella… and the parm goes in after the pizza comes out of the oven. I used to live on the 3rd floor of diffara’s building 😉 looks great nevertheless.
You should have more than a million view !! Good job bro, Chapeau 🎩
Chapeau🎩
Does anyone know the name of swinging jazz song playing in the background? It’s fabulous!
Now try your hand with a classic Neapolitan margherita. Tough without a high temp oven but it's doable putting it in with just the sauce then adding cheese when the dough is half way done. Though the pizza in this video was basically a NY margherita
In my Instagram you can see me making some Neapolitan margherita (ruota di carro). I try recreate pizza in the style of famous Da Michele pizzeria: instagram.com/reel/CdptrdpFC1b/?
Hey man did you work there or how did you get this recipe, it's like dead on?????
Thanks man! I wish I had worked with Dom but I never got the chance.
Could you try making lucalis pizza next? And also difaras square pizza?
Lucali is on my list and I will make a video about their super-famous pizza in autumn🍕
++++
Nice video. I like the crushed tomato/passata approach. I've been doing that occasionally for a while, and I've never seen anybody else do it. I was confused when you portioned out the flour because it looked like you just scooped it up and didn't weigh it. Did I miss something?
Thanks Dirk! That is one of my favourite ways too to make the sauce. There is a scale under the container, and if you watch closely around @1.53 you'll see I tare the scale.
What kind of pizza oven is that (brand name)? Where can I buy one?
Royal Catering pizza oven🍕 I got mine from Expondo a few years ago.
Would I be able to do this via a traditional oven? The max temp goes to 500.
It should be okay. Maybe add some more water to the dough so it won’t get too hard and brake the roof of your mouth👍
You should've let pizza balls rise a bit more. I guess in home over pizza will be a bit on a dry side but it's alright.
Your oven seems to cook bottom more.
Thanks for sharing the recipe.
How is it that you only proof the dough for four hours? Every pizza video I’ve seen has at least a 24 hour period.
That said, your results look great.
You don't really need to proof your dough over night etc. to make great NY style pizza. And if I did my research right, the dough at Di Fara´s is made the same day as it's used.
Please tell me the dough he used as stated in your video is the true recipe, That is the most important aspect of this pizza, how did you find out? or is this what you think he used?
That looks spot on and amazing. My brother is a much better cook than me. I'm gonna send him this.
Thank you very very much😎👌
Dude that crust has got to cook some more. When you take it out, brush the edges with olive oil and put it back in.
How many days have you kept this dough?
If you keep it in fridge it stays good two days👍
I knew this was gonna go downhill fast when it started with chilling Caberet Sauvignon
What is the name of your pizza oven?
Royal Catering.
What type of pizza oven is that?
Royal Catering pizza oven🍕
Seems like a very low hydration pizza. 58%? Seems most NE style pizzas are min 60% up to 70%. Why so low?
Pizza looks great!
What is the reason behind blending of two flours?
To get the right texture: pizza flour has more gluten in it than AP flour and it strengthens the dough and ads some brittle chewiness to the finished product. Also it makes the dough easier to work with.
Does Di Fara use Fresh mozzarella or Di Buffala ?.
These days they use Polly-O low moisture mozzarella.
5g of yeast is not equal to a tsp. It is 1.6 tsp. Significant difference sir.
What oven is that?
Royal Catering pizza oven.
I have the same one. It’s very descent to start practicing making pizzas. Good choice.
@@3ashooorable At it’s price point I think it’s great pizza oven for home to make NY style pizza👌
Flour mix should be %75 Caputo %25 high protein high gluten flour
What's your source? I'm sure my source is pretty solid but I guess you never know.
@@peacefulpizzaiolo Can you tell us more about the other flour that you use plz ! Also, have you thought to use sourdough and ferment the dough in the fridge for couple of days?
@@3ashooorable Basically it is bread flour - nothing fancy. I have used sourdough many times which needs longer proofing time, but the idea of this video is to copy Di Fara's style. Please see link to my IG account where I make Sourdough Pizza Dough: instagram.com/reel/CeEFBHllnil/?
...enjoyed the video... undercarriage beautiful, could use either small amt of sugar or non-diastatic malt for browning. Top too white! ...just a suggestion 🍕
Use whole milk low moisture
Not the part skim crap.
For this video I used this Accadi mozzarella which is great cheese for pizza: horecapascarella.it/prodotto/mozzarella-senza-lattosio-accadi-400g-granarolo/
If your not using the right ingredients then it's not going to be the same. You definitely didn't use the right tomatoes dops from mutti. And venti sauce then you need the best olive oil in the world like you do your tomatoes. Fresh basil. Did you add the pepper to the sauce? Not difara by any means but stillshould be a good pie.
Do you really think they knead all dough by HAND.
I also dont think they make the dough the same day they make pies for the public.
I know they don’t make dough by hand. They use Hobart mixer.
What's with the dog.
Head chef/baker🐶
Sorry but this guy has obviously never been to difaras
I bet it was the shirt that gave me up🤭
Wasted 18min of my life
Can’t beleave there’s no garlic in that sauce
As far as I know there isn't garlic in the real deal.