How To Make New York Style Pizza at Home
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- Опубликовано: 11 сен 2024
- Today we made NY Style pizza dough and pizza in our home oven. Follow our super easy pizza dough recipe and then we crushed a New York Style Pizza on our Baking Steel. This pizza was 16 inches of awesomeness.
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New York Style Pizza Dough Ingredients
500 grams bread flour
325 grams water
16 grams salt
25 grams oil
25 grams honey or other sweetner
2 grams yeast
Love that it is captioned, thanks!
I used your 72 hr pizza dough using a caputo 00 1000g + 100g bread flour with good results. Easy to open and it’s stretchable. My son says best pizza he has tasted and he thinks I can make in in an instant and when I told him it is a 72 hour dough he said - “that is why it taste so good!”
So thank you very much for such generosity sharing your knowledge. BTW the pizza was baked in a WFO!
Can’t wait to try this new recipe!
Love it and your son has good taste.. Can't wait to hear your experience with the new recipe...
andris
I bet Andris can do a mean Christopher Walken. Your pizza game is on point!
oh yes...and I love the baking steel. Certainly beats the stone I used to have.
same, thank you.'
Most NY Pizzerias use High Gluten flour i.e. All Trumps, Power flour etc. But there are a couple of high gluten flours that are also 00 i.e. Caputo Americana
@22:00 IMO, definitely go for a malted flour, not 00 in a home oven. Almost every flour found in a supermarket will list "malted barley flour" or "enzymes" on the side of the package. Those are malted flours.
You can use a 00 flour in a home oven, but they're much harder to brown when baked in an indoor oven. Most ovens in the US's maximum temperature is 550F/288C. So 00 won't brown that well, like it can in an outdoor wood oven.
Also some organic flours don't contain malted barley flour or enzymes, so watch for that too. Not saying they're bad, they're good. But some aren't malted.
Not bad man 👌 I will release a new video about New York style pizza next week 👌
thanks man. can't wait...
😊 amazing
All that, and you're not even going to cut it open and show us the crumb structure??
Absolutely love this channel. I have learned a lot and always have dough ready to go in my fridge. Question: what is the hydration of this recipe? 65%, or 70% if including the oil? Great stuff!!
Thank you and love to hear that. I don't include the oil in the hydration. WIth that said, the hydration is 65%.....
Happy days...
andris
I’ve got a baking steel arriving tomorrow and I can’t wait to make a pizza. My LG elec oven does a terrible job cooking the bottoms of pizzas. I’m hoping the steel helps. I have a pizza stone and it’s an improvement but but it stinks up the house when it heats up. Hopefully the steel is better. I’ve had good results with Bobby Flay’s dough recipe.
You will love it. Just be sure to give it a one hour preheat and it will be a game changer for you. We also include a killer recipe. Can't wait to hear your thoughts..
@@AndrisLagsdinYT after cooking one pizza on the steel how long do I need to wait to cook another?
Update: I got the delivery today at about 12:30 pm and got started preheating it. I knew the steel was going to be 22 pounds but I didn’t quite know how heavy it was until I got it, the thing is freaking heavy! Gotta be so careful not to break a toe dropping it, lol.
I made two pizzas and they turned out amazingly good. Best pizzas I’ve probably ever made, very nice crisp crust, perfect! My kids and wife also really loved it. Another great thing is the steel didn’t stink like my baking stone does so another win! I am not sure how long I waited between pizzas, maybe 10 minutes, about as long it took me to take out the first pizza, cut it up, have a slice and then make another one. It seemed to cook the second just as well.
With my pizza stone it seemed like after I cooked the first one if I made a second one too fast it didn’t cook as well, I think the heat definitely held better on the steel. Great investment!
I may have missed it in the video but why do you preheat at 500 and not 550 is it so the broiler has a chance to work longer before the thermostat knocks it off ? Thanks. I have a Ooni and the baking steel totally blows my mind at what is achievable in a home oven.
i love to use the broiler. If i preheat too hot 550 the broiler takes to long to kick in. By reducing the temp, my broiler kicks in much faster.
@@AndrisLagsdinYTThat's a great tip.
Another way to do this indirectly, I noticed, is let the oven preheat to the point it-and this only works with electric oven with top/bottom heating elements-cycles off naturally. Then I find you can put the broiler on.
Not a universal rule, ovens can work differently, but it works for me.
"Be generous with the sauce.... and remember, less is more!" lol
It’s a feel thing.😂😂😂
Some help please. Love the dough. Last time after being out fot 5 hrs it was too pliable and was harder to let gravity stretch. Too loose. Can we shorten time before baking and let remain in fridge after making dough balls to make it easier to use the gravity stretch method?
yes, you can reduce that time.....there are other variables, but reducing the final proof is ok...
Can I freeze the dough as it would be too much for me for 1 night? If so when is best to freeze? After time in the fridge?
Great question. It's best to freeze after a 2 day bulk ferment. Then ball it up and freeze.
@@AndrisLagsdinYT great thanks for getting back.
Hello Andres, do you mind sharing the brand name of your french door double oven? And I am addicted to your videos. Love your attitude too. Friday night is Pizza night and I get to make it for my kids and their families. My son said that my pizza dough is the best he has ever had...Of course I didn't tell him that it was your recipe lol.
thank you. Monogram appliances. They are amazing...
Really enjoy all your videos, Andris! I'm fermenting a batch of 72-hour dough at this very moment.
In your pizza making videos, when you're checking your pizzas after 2 minutes and you're rotating the pizzas around inside the oven, I often see you just pick the edge of the pizza up with your fingers and move it around. And, when you're done baking the pizza and have placed it onto the counter, I often see you pick the entire pizza up with your fingers and show the viewers the underside of the pizza.
I have to ask you....are your fingers lined with asbestos?! ;) When I take the pizzas out of the oven, they are way too hot for me to touch with my hands.
Maybe I'm just a wuss. lol :)
Ha! Yes, fingers are numb to heat , almost. Thankfully i can still feel pain. So i'm pretty careful. Haven't lost all sensitivity . :)
so cheesy, looks verey delicious.......
Yea I’m going with the butcher paper transfer method onto the steel. My first pizza turned into a Stromboli 😂😂😂😂
Can you only buy your baking steels from your website? I don't see them on amazon. Thanks. Love your videos.
Thank you. We are a small business and do our own marketing and have our own website. Having our own site also allows us to stay in touch with our customers and share recipe ideas and techniques for everyone.
We just love making videos and sharing recipe ideas with all our customers...
Thank you,
andris
WOW
Would you ever do a video on autolyse?
Yes, great question. Autolyse is happening when we bulk ferment our dough at room temp for 24 hours.....Does that help?
Great content !
Thank you...
What temp was the oven at before and after switching to the Broiler? Thanks!
I preheat at 475 F for about an hour.
Could you substitute sourdough for the yeast?
absolutely. Add 20 percent starter in and remove 50 grams water, 50 grams flour...make sense?
Question, on the first rise after kneading. When you’re about to put it in the fridge, should the dough smell alcohol-y?? It’s hot in where I live. How long should I leave the dough to rise?
If it's hot where you live, especially humid, take the dough out to room temp for a much shorter time. Like
Where can one obtain those containers you guys use for fermenting the dough? Thanks!
Found them! ;-)
Andris, how many g of water?
Hi Dwight. 325 grams of water.. or 65% hydration
Thanks a bunch, making now for Saturday!
Love the ingredients on a piece of cardboard box! BTW, I use Caputo "0" flour. www.mulinocaputo.it/en/flour/la-linea-cucina/nuvola-1
My notes. We only reuse at our office. No reason to have paper....:)
How do you like the Caputo flour for NY Style?
Andris
@@AndrisLagsdinYT Wrong brand, I've been using Granoro #0 pizze, and I love it. It really needs a few days in the fridge, but the best pizza I've made, just perfect feel, easy to work with, cooks perfect etc. Check out your FB group, I posted a picture there.
www.granoro.it/en/d/45/152/327/farina-0-per-pizze-1kg
Looks neopolitian
It was a slow 6 or 7 minute bake...and we added some oil into the dough..
Yeah doesn’t look like the traditional New York style pizza. Looks more like a Rustic style. The crust is too inconsistent in thickness. Might need to work on stretching your dough out more uniformly. Also would be nice to see what the bottom looks like to see if the baking steel cooks a nice crunchy bottom.
@@Iridium1O it's New York style Neapolitan, which is the original New York style
@@Iridium1Opersonally I think the inconsistency of the dough is what makes it so great in my opinion. Those are the air bubbles in the pizza which give it that look and great taste.
It's more akin to early New York style not New York slice shop stuff from today.
making pizza with a black shirt on, that's my guy! clearly, he only cares about the pizza.
Anybody feel like they got “bait and switched” off the thumbnail photo??
what would you like to see instead? Bar pizza ?
That is not a New York style pizza. Crust does NOT look that way normally! It’s not even 16”! 🤦 Work on it!
It's not New York slice shop pizza. But a lot of great New York pizza predates all that and his pie is more akin to the modern stuff. And it somewhat throws back to what the original stuff used to be: fresh mozzarella, basil, and well done.
''Be generous. And remember less is more'' , I know what your saying but its riddled with oxymoron's