MAR ZAN O!! not Maranzo! That feeling you get when you realized you have not just pronounced a word wrong, but actually said a different word entirely. Thanks to the commenters pointing this out. Additionally I would like to express that this video became more of a question than an answer regarding the Water Pizza Gate Keeping debate. One that I am enthused to dive deeper into! (watch the last chapter to see what i mean ) starts at 21:30. Further, I recommend you get yourself a copy of Tony Gemingnani's stellar book "The Pizza Bible", It was probably the largest inspiration I had for this video . Link in Description.
Saw a video on YT ...they went on about how ny has the perfect ph levels and how some restaurants actually have "NY WATER" delivered to there shop...saw this video years ago pretty sure you can't find it anymore with so many videos being made it ends up getting lost at the bottom of the pile
Actually they are mostly a rip off . Go and see where grow actual those tomatoes. It’s a very small property in Italy so having them in America is wrong from the start .
Yea Reghan I agree. This slice looks hella legit. We got a dope pizza shop on Fordham in the Bronx now called "The PIzza Squad" you should come thru one day. Theres also a pizza bus in front the homies be blowin it down in there so I dont go in there. The pizza is good but the spot itself looks fly af, real cute
Just finished making my first pizza using your recipe and this is the best pizza I've ever made. The crust is DELICIOUS! The texture, the bite, the chew are all what I've been trying to make for over a year now. The sauce is perfect. Thank you.
Given the quality of the video I thought you had 272K subscribers, I had to do a double take when I saw 272, you will grow fast, I bet...that way of cutting a normal round pizza in such a way as to make a slice that looks like it came from a giant pizza is genius!
Thank you so much, comments like these really validate the course I'm talking. I spent a couple years learning the video craft before I pressed record, and I still have a long way to go. Appreciate your words
I'm sitting here eating a pizza I made using your recipe. This is without a doubt the way I'll be making pizza for who knows how long. Thank you for your hard work and research, this is miles better than any pizza I've made before.
I am a professional chef, having done some time years ago in the pizza industry, casinos and hotels, THANK YOU for such a GREAT and informative masterpiece!
Thank you chef! I too started as a pizza chef. I worked in a little Italian place in a back alley in North Manchester. I actually got fired as a young waiter because "I wore brown boots to work" , butt I think it was because I always looked like a young, miserable, Mr bean when I was on the floor haha, so the chef, Domenico, gave me a shot in the kitchen. Thank you for your kind words my friend
Antonio, this is one of the best if not THE best videos on NY style pizza, or pizza in general. Please don't stop pumping out content because I know you WILL blow up immensely and make a lot of money here on RUclips! Love your little skits too, man. You were made for this!
Thank you my friend! You can bet I'll keep doing it, I love doing it, that's the main thing. I really appreciate your comment, it's very encouraging. I might even print it out and put it on the wall. 😁
Thank you Chef! I’ve been making Neapolitan style pizzas for several years, still learning. I enjoyed your video and decided to give your dough recipe a try. I made a fourteen in pie. The dough I found to be strong and very easy to work with. The pizza baked in my wood fired oven 650 degrees cooked in three minutes. The chew of your crust was perfect! The crust delicious, soft and crunchy. It was a great NY pie. The best NY pie I’ve ever eaten. I am a lifelong New Yorker. My hat is off to you! Thank you so much! By the way, I love baking bread too!
This is gold for a home cook which craves and respects the craft. From daily home issues to improve business. Thank you, sir. Greetings from México! Fan of your work
I've watched way too many videos on how to make a proper pizza at home and I've got to say this one is by far the best. Very well explained and the final product is spot on. Thank you for posting.
Just tried your recipe my friend....WOW!!! without a doubt the BEST pizza I have ever made!!! The crust is just as you said, Airy, crispy, chewy. I have tried SO many recipes with poolish and what not, but this is incredible!! Great sauce too!! and the tip on grating your own cheese off the block, what a difference!!! You've UP'D my pizza game incredibly, Thank You So Much!! Your friend, Jeff
You are a pizza wizard, I've been trying to duplicate NY pizza ever since i moved 2800 miles from NY, I grew up and lived with NY pizza for 50 years. I've tried so many RUclips recipies with little success. This video is the closest and it is worth every bite. The only thing i changed was 00 flour, another key is your use of Diatastic Malt, but the biggest reason for your success is measuring in weight instead of volume. Thanks brother for making me a pizza Rockstar!
Can't stress enough how important weighing ingredients is in anything you bake, it's all about the ratios. Glad it turned out well for you! I've got some new pizza videos dropping in the new Year I think you'll like
I used to work in a pizza restaurant making classic Neapolitan style pizzas. What’s crazy is that you look almost identical to my boss and your recipe is very similar too! Definitely authentic and definitely deserves a like and sub!
Bang on my friend! My wife is a Manhattan native. I have visited her home many times and tried dozens of pizza joints. You got it...right down to the spec. Congrats!!!
great video. i'm from nyc so i'm valid. this is the first video that broke the ceiling for me regarding hand kneading my pizza dough, you've done what no other guy on here has done. automatically the best instructional video on pizza, hands down. one thing i wanna say, is that i think because "nyc pizza" is as you said, ubiquitous online, people may think what they hear about online is available every 3 blocks. that's not the case. while i do think nyc IS the home of the best pizza, it's really only 10-15 spots putting it out, out of literally hundreds, perhaps thousands of joints. and none of the really great pizza spots i've been to have put out what is known as "nyc pizza"... the best spots in nyc, imo, do it "neapolitan," "sicilian," "detroit style," etc. but it's like you said. it's really the heart and soul of the city that goes into it, and it's easier to say that it's the water.
This comment is gold, and really appreciated. I'm over the moon it came from a New Yorker evidently well versed in pizza craft. Honestly I think I was trying to recreate your first example of pizza (the ones who aren't at the top of the pizza game in the city), but I'd love your recommendations on the places really pushing the pizza envelope, regardless of style; for when I visit. You saying "it's the heart and soul of a city that goes into it, and it's easier to say it's the water" really confirms I'm onto something in my conclusion. Thank you
That video was absolutely amazing, and I'm glad the algorithm suggested it! Super informative while incredibly entertaining at the same time! You've got yourself a new subscriber, sir!
This is shockingly-high quality content that you don’t always see anymore on RUclips. Especially considering your channel size, this is the kind of stuff you’d see from creators with hundreds of thousands of subscribes. Just subscribed myself, looking forward to the future videos
Just got an ooni pizza oven for Christmas. I’m on a mission to perfect Neapolitan, New Haven, NYC and thin and crispy pizza. I love cooking, I’ll let you know how it goes
Rollon, just had to drop you this line. I'm an old school Italian originally from N.Y. (now living in Florida) who's been in search for the perfect homemade pizza recipe. You my friend, have nailed it, bang on. With the addition of the malt and gluten and using the poolish method, I've been creating the best pizza I've ever made. I even went and bought those "cheeky" little containers. With regards to your sauce recipe: I can remember being in heated conversations w/some of my goombahs arguing weather or not pizza sauce should have oregano in it. It's an age old issue people have been arguing about forever. My choice is no oregano only because I don't want it tasting like spaghetti sauce. May seem silly but, oh well. Can't thank you enough for a great video. Thanks a million mate. P.S. Love the tutu. (Just kidding)
Loved your video, thank you for taking the time to present your method in great detail..! Here are a few comments: 1. You CAN use a stand mixer to make great pizza dough!! in my opinion, you overloaded your stand mixer. I'm 74 and get tired if I knead dough, so I do use a typical stand mixer with the dough hook and it comes out fine. BUT, I only make enough dough for 3 220g balls. If you are going to make 5 or 6 balls of dough, a home kitchen stand mixer will not have a large enough bowl and the motor may burn out. 2. I use filtered water and the taste of the dough is great. When I make pizza for guests I always get compliments on the dough. 3. I use Crushed Tomatoes not Whole Tomatoes, but the bottom line is that you need to get good quality tomatoes. When you look at the ingredients on the label, the first ingredient MUST be "Tomatoes". If the first ingredient is "Tomato Puree" or "Tomato Paste" put it back and select a better quality can. 4. I was born in NYC and lived there for the first 27 years of my life. NY Pizza is GREAT, no question. I have also had pizza in Naples, Italy, and it is also GREAT. At this point in my life, I prefer Neopolitan style, but your recipe looks like the real deal for NYC. 5. For those who have trouble with the pizza sticking to the peel, just use a sheet of parchment paper. The pizza bottom will brown just as well through the parchment paper.
1. I now own a Bosch mixer, it ONLY does larger batches. I actually think kneading by hand before you buy a mixer is still essential. 2. Agree 3. Agree 4. I like all pizzas 5. Good tip!
Thank you, Brother. The New Yorker in me thanks you from the bottom of my heart. My home pizza game has tripled in quality after using these techniques. 👍👍
Great video. I like the longer format with a deeper dive into the what's/why's. The timestamps are great for people who just want the How To content. I look forward to more videos. Subbed!
Very thorough with it all. I’ve seen lots of “New York” style pizza videos. It does take time to make the dough correctly. Not 1 hour New York pizza dough. The only issue is most people don’t want to take the time to do it like that. Busy schedule’s, life ect. I loved it though and if I was going to make a pizza I would definitely do it the way you showed it. Thank you and God Bless my friend.
I will try quicker doughs just for videos, but I'll never go back to them. Slow fermentation dough is the only pizza I don't dip the crust in something. Thanks for your comment!
This is a very entertaining and informative video. I rarely watch entire videos this long but this was very nice. I will scroll through your channel to see if you have a video like this on Neapolitan style pizza. If you haven't done that already, I hope you'll do that in the future :)
Like someone else said, I'm stunned at the quality you have in the video for starting so new. Subscribed and I'll be coming back to your stuff regularly for the kitchen nights!
Just made the first out of six balls. 24 hours after making the final balls. I didn't have the malt powder, but substituted with malt syrup leftover from bagels (you should do that next BTW) Unreal. The best pizza I've ever made. Delish. And it's only going to get better in the next two days. After watching and attempting countless pizza dough recipes, this one has worked the very best. Great stuff!
I mixed it in with the yeast with about half the recommended sugar since it's another form of sugar. Within 5 minutes, it looked like a poured a pint of Guinness. 😊
The size of that pizza slice in the pic for this video is exactly the size of my dream slice. I can't wait to make this this one day in my kitchen then cutting out my dream into reality 🤤
This is unbelievably good content! Entertaining, very well researched, shot well and had very good pacing! Loved the honesty and detail, really looking forward for the rest of the videos of the series as well as the future of this channel! Well done!!
If you struggle to get your oven hot enough, you can utilize BOTH a pizza stone & a pizza steel. I put the stone on the top rack & the steel a couple spots down. That really helps to trap that heat & radiates it better on both the top & bottom
Very good one. one very important comment: leaving poolish for 18 hours at room temperature in Atlanta at this time of year is fine, in hotter places, the poolish will be good to go into the refrigirator after 1 hour at room temperature. bear in mind, about "room temperature" - it is dependent in your where you live, season and time of day
Thanks! Indeed, I actually have air conditioning so I leave it out all year round, it didn't occur to me that there's many situations where people don't have this luxury I appreciate the feedback. I will mention this when I do a master dough video, and amend my instructions in the description
Wow what a great video! So much work and knowledge being shared. Love how you came back with the disclaimers but man that slice looks legit. I'll be trying this out this weekend!
Thank you so much for this recipe and information about flours. There are a lot of pizza videos in youtube but they never tell malt powder and high gluten flour.
I've just returned from NY and this video is just what I'm looking for to recreate that NY pizza dough, I will master the patience needed to create that authentic crust! :)
This video is amazing. I'm not super far into baking yet(still working on cooking), but I can't wait for when I have the proper tools to try this out myself. Hope your channel blows up, super high quality stuff you got here.
Alright finally got to make this! The patience paid off. Turned out perfect! Thank you for this detailed and informative video😁. And yeah I am watching this space I can't wait to see what you will do next!
@@rollonfood Aha no I did not. I've never been to the big apple so I don't really care for the whole New York pizza slice experience. What I can tell you is that I am on my third pie and I can't begin to express how delicious and crispy the crust is. This is my new go to pizza dough! I have two more left sitting in the freezer now and I can't wait to see how it turns put when I try and bake it.
Liked your pizza slicer. Thanks for explaining in detail and had been wondering and in this tutorial you did answer all my points that others could not.. Thank you once more…
Fantastic piece of content! Keep up the good work. This channel will absolutely grow if you're putting this sort of love and work into it. I've watched a million food RUclips videos and made a ton of pizza professional and recreationally. This is high quality stuff
Thank you! I do indeed love doing these videos, and still have a long way to go and lots more to learn, appreciate the words, especially from people who watch a lot of similar content. I'll be honest, I gone out of my way to avoid food videos on the platform, because I didn't want to copy anyone, so it's really encouraging to see people appreciate what I've done.
Holy Moly I can't wait to try your recipe! I'm originally from NJ but boy am I missing great pizza!!!!! I have hope now that I can achieve it. THANK YOU!
Love your pizza videos and from them I have learned the most and you have improved my pizzas hugely, more so than ANY other video I've been learning from. Thanks! That's why I subscribed and will follow your other recipes as well. Myself coming from a repressive communist country where opinions are forbidden, in the good ole USA I can call anything whatever I want to call it. Tomatas, potatas, NY Pizza, pizza from Mars, whatever. In fact, tomorrow I will make a small thin crust pizza and scream out it's a NY Pizza. 😄
Very nice job. As A New Yorker, I can say with confidence what you made is better than a lot of places here. While NYC is home to a lot of amazing pizza places, many regular mom and pop shops aren't as good as they used to be. I'm sure you are going to go to all the top places when you come here. If you can, go to Johnny's pizza in Mt. Vernon, NY...there is Johnny's, then everyone else!
As a native new yorker from the boogie down bronx I sincerely thank you! I moved to Utah 2 years ago and this is one of the things I miss most. The pizza in utah is a disgrace.
I really enjoyed your video. I live just over the George Washington Bridge, in Tony Soprano Land, glorious New Jersey. Enormous numbers of New York Italians migrated from New York to New Jersey which means that as in New York, New Jersey has THE most amazing pizza.
When my bagel-making buddy Steve moved from Detroit to my Miami, he naturally started re-creating the flavors and textures that he was raised with. He worked at a place named "New York Bagel," although it wasn't located anywhere near New York. He bought special flour. He tried everything. He always avoided saying what became obvious--our water sucks. There was a bagel shop and deli that opened in Boca Raton that re-created Brooklyn water chemically. He didn't taste the difference. Our tap water comes from a limestone aquifer, it comes out of your faucets heavily treated and chlorinated. THEN he bought a case of Deer Park water in 12 oz bottles with a pretty label. VOILÁ! Perfect bagels for the first time in nine years of trying! I'm certain that when baking pizza, it's as dependent on water quality as bagels.
I don't disagree at all that having water with a certain composition is ideal. Ideally moderately hard and a ph of about 7 are literally the only two properties you need from a technical standpoint. And free if chemicals and contaminants for taste and safety. But you absolutely don't need new York water in particular too make good pizza, nor one that tastes like pizzas from said city. That's the only point I tried to make.
Same!! I REALLY want modernist bread next. Jury out on modernist pizza as i hear it's a little dated, but I do want for the coffee table. Check out my video on home made cheese slices, I used the recipe from MC.
At 6:50, I can't agree with you more. I ALWAYS call BS on people claiming to make "restaurant quality" pizza in 1 or 2 hours. Or even less than 12. I almost gave up on making a good dough till I learned about cold fermentation. Very well put together video. Absolutely everything you need to know to make a totally legit pie.
Yeah, there's a reason delivery places pizzas are notorious for encouraging you to dip the crust in sauce, or stuffing it with cheese. Properly fermented pizza you can just eat the crust and say wow.
Looks good but trying to find malt n gluten without ordering online cause I'm impatient n want to do now did polish last evening. Looking forward to tryibg this recipe. Any substitutes for malt n gluten by chance
Been using this….bro. Yes. Good stuff. Favorite part is the system of making dough so there’s basically always a dough less than 3 hours away from getting used.
Same I've finally been able to make this and im so happy with how they've turned out. The only thing I would change is the sauce, something is just a bit off with mine. Im thinking its the tomatoes I used. I used cento san marzano tomatoes but i'm gonna try making a new sauce with flora foods tomatoes
Yes!! That's actually the best part right. People complain about the time it takes to make the first batch, but after that you literally have pizza whenever you want it. Thanks for the comment!!
Awesome video with more info that probably every other pizza video I've ever watched. Since you are in Atlanta, if you have not tried "Vintage Pizza" in Chamblee, you might want to.
I will check it out! I have some ideas of making an "Atlanta style pizza" also. On my list is a trip to Savannah to try Vittoria also. Glad you like the. 🙂 video my friend
Great video and great filmography, sound and lighting and editing. Ive been watching a lot of your videos. Good stuff. Excellent. I'm a pizza aficionado home chef myself. Thank you for sharing your knowledge. Cheers Mate 👍
I have had personal experience with the water demon, and your conclusions are spot on! I went on a mission to bring home water from another less famous place with equally good pizza and bread, and it didn’t matter. Great job!
I grew up in NEW York, and have eaten many a pizza in my lifetime. One of the key ingredients is Grande Cheese Company, east coast blend mozzarella. Of course the tomatoes and the seasoning as well. When you visit NY go to Amore Pizza in Flushing Queens, old school pizza.
I used to be brainwashed on the New York water "it's in the water" not so. It is all the ingredients together. Bagel dough in New York is made similar to pizza dough. Do you hear people saying it is the water in bagels that make the difference? NO! I did not say earlier great video!
Hello from Denver, Colorado. To say that I love food is quite an understatement. Food snob, foodie, food lover, food follower, food, food and yes, more food! I have watched many videos on pizza making, dough making, sauce making and this video is quite simply my favorite. Just sayin... Having said that, I will follow this recipe and directions and share the end product with someone I love. Food is a labor of love. I appreciate the opinions and tips in the video (Rollon Food is hilarious and serious at the same time).
I made this dough and it’s the best. Tried a pizza with dough balls that were in the fridge for 1 and 2 days and so far I say 2 days in the fridge minimum for bubbly fermented dough. Will try 3 days tomorrow. The only problem is eating pizza 3 days in a row. Hopefully I can stay slim 😅
@@ChadLower these types of comments are the best. I think you can stay slim. When dough is properly fermented, it has a different impact on metabolism than say, delivery/store bought. Not saying it becomes diet food, but it's definitely not junk anymore. Plan it turned out good!!
@@rollonfood thanks! I don’t feel sick or get a stomach ache after eating this pizza like I do when I eat fast food pizza so I take that as a good sign. I like knowing what I put in the pizza and knowing there aren’t any strange chemicals or dyes etc. I didn’t have any malt so I didn’t use that this time. I assume it adds to the flavor. Have you found the best time for fermenting the dough balls in the refrigerator?
MAR ZAN O!! not Maranzo! That feeling you get when you realized you have not just pronounced a word wrong, but actually said a different word entirely. Thanks to the commenters pointing this out. Additionally I would like to express that this video became more of a question than an answer regarding the Water Pizza Gate Keeping debate. One that I am enthused to dive deeper into! (watch the last chapter to see what i mean ) starts at 21:30. Further, I recommend you get yourself a copy of Tony Gemingnani's stellar book "The Pizza Bible", It was probably the largest inspiration I had for this video . Link in Description.
Saw a video on YT ...they went on about how ny has the perfect ph levels and how some restaurants actually have "NY WATER" delivered to there shop...saw this video years ago pretty sure you can't find it anymore with so many videos being made it ends up getting lost at the bottom of the pile
Really great video, man. I'll sub to that! I appreciate you correcting yourself here.
Actually they are mostly a rip off . Go and see where grow actual those tomatoes. It’s a very small property in Italy so having them in America is wrong from the start .
@@ParallelRentals1987 thank you Mr parallel rentals 1987🙂
@@Thepizzabroz do you mean rip off as in too expensive?
As a New Yorker who spends way too much time eating pizza and watching pizza content online..... this video is a 10/10. that slice looks legit.
Thank you! New yorkers opinions count double. 😁
Yea Reghan I agree. This slice looks hella legit. We got a dope pizza shop on Fordham in the Bronx now called "The PIzza Squad" you should come thru one day. Theres also a pizza bus in front the homies be blowin it down in there so I dont go in there. The pizza is good but the spot itself looks fly af, real cute
Personally an 8/10 for me you need that crispy bottom!
@@Trashweebx it felt crispy when I ate it, but I'll experiment with even crisper for the next one. 🙂
@Rollon Food to be fair I can only seeing lol I'll take your word either way it looks fire 🔥
Just finished making my first pizza using your recipe and this is the best pizza I've ever made. The crust is DELICIOUS! The texture, the bite, the chew are all what I've been trying to make for over a year now. The sauce is perfect. Thank you.
Comments like these really make my day above any other type. Knowing it worked for someone. 🙂
Given the quality of the video I thought you had 272K subscribers, I had to do a double take when I saw 272, you will grow fast, I bet...that way of cutting a normal round pizza in such a way as to make a slice that looks like it came from a giant pizza is genius!
Thank you so much, comments like these really validate the course I'm talking. I spent a couple years learning the video craft before I pressed record, and I still have a long way to go. Appreciate your words
Yep, gonna go up fast
Agreed. And since this video is now up to 14k views, I'd say he is well on his way toward getting those subs. I just subscribed.
I echo this. You are thoroughly entertaining and the video info/quality is great.
and here we are, now 4 days and 1.5k subscribers later
I'm sitting here eating a pizza I made using your recipe. This is without a doubt the way I'll be making pizza for who knows how long. Thank you for your hard work and research, this is miles better than any pizza I've made before.
Thanks! Glad you like it, and thanks so much for the super thanks my friend!
Love how the cat comes in to check what's up when you open a can of tomatoes at 10:34
They're always looking for treats. 🙂
I am a professional chef, having done some time years ago in the pizza industry, casinos and hotels, THANK YOU for such a GREAT and informative masterpiece!
Thank you chef! I too started as a pizza chef. I worked in a little Italian place in a back alley in North Manchester. I actually got fired as a young waiter because "I wore brown boots to work" , butt I think it was because I always looked like a young, miserable, Mr bean when I was on the floor haha, so the chef, Domenico, gave me a shot in the kitchen. Thank you for your kind words my friend
Right on Brother thank you very much we love you and your hard work is so special to me and my Brother's at work thanks see ya next time 🎉🎉😊😮😂
Before it even starts it looks absolutely perfect.
Thanks!
Also as a New Yorker I eat pizza 7 days a week no exaggeration and I make pizza 3 days a week and this recipe looks on point! Thank you
Thank you!!
Your welcome!!
Antonio, this is one of the best if not THE best videos on NY style pizza, or pizza in general. Please don't stop pumping out content because I know you WILL blow up immensely and make a lot of money here on RUclips! Love your little skits too, man. You were made for this!
Thank you my friend! You can bet I'll keep doing it, I love doing it, that's the main thing. I really appreciate your comment, it's very encouraging. I might even print it out and put it on the wall. 😁
That cat showed up instantly after you opened that can of tomatoes! Great techniques!
Thanks!!
Thank you Chef! I’ve been making Neapolitan style pizzas for several years, still learning. I enjoyed your video and decided to give your dough recipe a try. I made a fourteen in pie. The dough I found to be strong and very easy to work with. The pizza baked in my wood fired oven 650 degrees cooked in three minutes.
The chew of your crust was perfect! The crust delicious, soft and crunchy. It was a great NY pie. The best NY pie I’ve ever eaten. I am a lifelong New Yorker. My hat is off to you! Thank you so much! By the way, I love baking bread too!
That's music to my ears!
This is gold for a home cook which craves and respects the craft. From daily home issues to improve business. Thank you, sir. Greetings from México! Fan of your work
Comments like these really keep me positive! Thank you. 🙂
Hard not to eat pizza every day when you perfect it at home. So damn good.
Totally agree! 😀
I've watched way too many videos on how to make a proper pizza at home and I've got to say this one is by far the best. Very well explained and the final product is spot on. Thank you for posting.
@@windellmcspindell3652 you're welcome, glad you stumbled on it
Tried the dough recipe! The pie turned out excellent. I cut the recipe down to a serving of one. Highly recommend giving this one a try.
These comments are the best, I love it when people successfully try it out!
What brand of mozzarella do you use thanks.
Just tried your recipe my friend....WOW!!! without a doubt the BEST pizza I have ever made!!! The crust is just as you said, Airy, crispy, chewy. I have tried SO many recipes with poolish and what not, but this is incredible!! Great sauce too!! and the tip on grating your own cheese off the block, what a difference!!! You've UP'D my pizza game incredibly, Thank You So Much!!
Your friend,
Jeff
These are the best comments. People who try the recipe and love it. 🙂 Glad you found it.
You are a pizza wizard, I've been trying to duplicate NY pizza ever since i moved 2800 miles from NY, I grew up and lived with NY pizza for 50 years. I've tried so many RUclips recipies with little success. This video is the closest and it is worth every bite. The only thing i changed was 00 flour, another key is your use of Diatastic Malt, but the biggest reason for your success is measuring in weight instead of volume. Thanks brother for making me a pizza Rockstar!
Can't stress enough how important weighing ingredients is in anything you bake, it's all about the ratios. Glad it turned out well for you! I've got some new pizza videos dropping in the new Year I think you'll like
Happy New Year btw I'm using your dough for two pizzas and some garlic knots for a new years dinner.. Thanks again from the north west.
@@phishertube happy new year to you too!!
If you used 00 flour, I assume you didn't add the extra gluten?
Had this guy as a waiter today at dinner, Amazing Waiter, An even more Amazing Chef, instant subscribe can’t wait for more videos.
Thank you my friend! 🙂
I’ve watched a lot of pizza tutorials. This is by far the best. Thanks so much for the info and time
You're welcome, thank you for watching it. 🙂
Bro just casually cutting the pizza with a sword omg haha where did you get that? 20:12 I love this video!!
I used to work in a pizza restaurant making classic Neapolitan style pizzas. What’s crazy is that you look almost identical to my boss and your recipe is very similar too! Definitely authentic and definitely deserves a like and sub!
Thanks!
He’s the bosses brother
What’s the best mozzarella to use ?
Bang on my friend! My wife is a Manhattan native. I have visited her home many times and tried dozens of pizza joints. You got it...right down to the spec. Congrats!!!
Thank you sir!
great video. i'm from nyc so i'm valid. this is the first video that broke the ceiling for me regarding hand kneading my pizza dough, you've done what no other guy on here has done. automatically the best instructional video on pizza, hands down. one thing i wanna say, is that i think because "nyc pizza" is as you said, ubiquitous online, people may think what they hear about online is available every 3 blocks. that's not the case. while i do think nyc IS the home of the best pizza, it's really only 10-15 spots putting it out, out of literally hundreds, perhaps thousands of joints. and none of the really great pizza spots i've been to have put out what is known as "nyc pizza"... the best spots in nyc, imo, do it "neapolitan," "sicilian," "detroit style," etc. but it's like you said. it's really the heart and soul of the city that goes into it, and it's easier to say that it's the water.
This comment is gold, and really appreciated. I'm over the moon it came from a New Yorker evidently well versed in pizza craft. Honestly I think I was trying to recreate your first example of pizza (the ones who aren't at the top of the pizza game in the city), but I'd love your recommendations on the places really pushing the pizza envelope, regardless of style; for when I visit. You saying "it's the heart and soul of a city that goes into it, and it's easier to say it's the water" really confirms I'm onto something in my conclusion. Thank you
That video was absolutely amazing, and I'm glad the algorithm suggested it! Super informative while incredibly entertaining at the same time! You've got yourself a new subscriber, sir!
Thanks, yeah the algorithm really gave this video a good chance
This is shockingly-high quality content that you don’t always see anymore on RUclips. Especially considering your channel size, this is the kind of stuff you’d see from creators with hundreds of thousands of subscribes. Just subscribed myself, looking forward to the future videos
cutting one slice out of the whole pizza is amazing. Love it.
😄
Love the slicing technique! Only having one slice! Genius!
It changes your perception of it totally. 🙂
Just got an ooni pizza oven for Christmas. I’m on a mission to perfect Neapolitan, New Haven, NYC and thin and crispy pizza. I love cooking, I’ll let you know how it goes
Cool! Lmk.
Rollon, just had to drop you this line. I'm an old school Italian originally from N.Y. (now living in Florida) who's been in search for the perfect homemade pizza recipe. You my friend, have nailed it, bang on. With the addition of the malt and gluten and using the poolish method, I've been creating the best pizza I've ever made. I even went and bought those "cheeky" little containers. With regards to your sauce recipe: I can remember being in heated conversations w/some of my goombahs arguing weather or not pizza sauce should have oregano in it. It's an age old issue people have been arguing about forever. My choice is no oregano only because I don't want it tasting like spaghetti sauce. May seem silly but, oh well. Can't thank you enough for a great video. Thanks a million mate. P.S. Love the tutu. (Just kidding)
Nice one my friend. That's music to my ears!
Spaghetti sauce doesn't have oregano, pizza sauce does!
Well, from Siderno in Calabria I hate to disagree with you, ma tu piace oregano nel tua sauce ma non me. Salute.
Loved your video, thank you for taking the time to present your method in great detail..! Here are a few comments:
1. You CAN use a stand mixer to make great pizza dough!! in my opinion, you overloaded your stand mixer. I'm 74 and get tired if I knead dough, so I do use a typical stand mixer with the dough hook and it comes out fine. BUT, I only make enough dough for 3 220g balls. If you are going to make 5 or 6 balls of dough, a home kitchen stand mixer will not have a large enough bowl and the motor may burn out.
2. I use filtered water and the taste of the dough is great. When I make pizza for guests I always get compliments on the dough.
3. I use Crushed Tomatoes not Whole Tomatoes, but the bottom line is that you need to get good quality tomatoes. When you look at the ingredients on the label, the first ingredient MUST be "Tomatoes". If the first ingredient is "Tomato Puree" or "Tomato Paste" put it back and select a better quality can.
4. I was born in NYC and lived there for the first 27 years of my life. NY Pizza is GREAT, no question. I have also had pizza in Naples, Italy, and it is also GREAT. At this point in my life, I prefer Neopolitan style, but your recipe looks like the real deal for NYC.
5. For those who have trouble with the pizza sticking to the peel, just use a sheet of parchment paper. The pizza bottom will brown just as well through the parchment paper.
1. I now own a Bosch mixer, it ONLY does larger batches. I actually think kneading by hand before you buy a mixer is still essential.
2. Agree
3. Agree
4. I like all pizzas
5. Good tip!
What a great and entertaining video. Thank you for the beautiful cooking lesson!
You're welcome! 🙂
Oh man man as new yorker growing up in queens and eating pizza is making me hungry and could eat a pie in this moment 🤤🤤🤤🤤🤤
My daughter and I have been learning to make “high level” pizza for a few months now. This is our recipe! Thanks for the video❤
I love it!
Thank you, Brother. The New Yorker in me thanks you from the bottom of my heart. My home pizza game has tripled in quality after using these techniques. 👍👍
That's great to hear! Nothing quite beats the feeling of knowing you can have quality pizza whenever you feel like it.
Great video. I like the longer format with a deeper dive into the what's/why's. The timestamps are great for people who just want the How To content.
I look forward to more videos.
Subbed!
Thank you, I was a wee bit worried about publishing such a long video at this early stage in my RUclips journey, glad your appreciated it my friend.
Very thorough with it all. I’ve seen lots of “New York” style pizza videos. It does take time to make the dough correctly. Not 1 hour New York pizza dough. The only issue is most people don’t want to take the time to do it like that. Busy schedule’s, life ect. I loved it though and if I was going to make a pizza I would definitely do it the way you showed it. Thank you and God Bless my friend.
I will try quicker doughs just for videos, but I'll never go back to them. Slow fermentation dough is the only pizza I don't dip the crust in something. Thanks for your comment!
This is a very entertaining and informative video. I rarely watch entire videos this long but this was very nice. I will scroll through your channel to see if you have a video like this on Neapolitan style pizza. If you haven't done that already, I hope you'll do that in the future :)
Oh you can bet on it 😁 glad you like the video my friend
Like someone else said, I'm stunned at the quality you have in the video for starting so new. Subscribed and I'll be coming back to your stuff regularly for the kitchen nights!
Welcome Kevin, thank you!
@@rollonfood Thanks for the welcome! If you can please give more pizza videos!
@@kevins1142 I have many pizza videos incoming. It's by far my favorite food. 🙂
Your right about your conclusion there is a memory in your surroundings. It's not only the ingredients but the rhythm you get into for consistency
Just made the first out of six balls. 24 hours after making the final balls. I didn't have the malt powder, but substituted with malt syrup leftover from bagels (you should do that next BTW)
Unreal. The best pizza I've ever made. Delish. And it's only going to get better in the next two days.
After watching and attempting countless pizza dough recipes, this one has worked the very best.
Great stuff!
I use the diastatic malt powder but have been wanting to try the syrup for years. May I ask which brand you use?
@@rbiv5 Of course. It's Eden. Organic "traditional Barley Malt Syrup"
It worked. I'm pleased. Might use a few grams more next time.
I mixed it in with the yeast with about half the recommended sugar since it's another form of sugar. Within 5 minutes, it looked like a poured a pint of Guinness. 😊
I'll definitely try it, especially on a pizza that uses bacon
Ok, call me crazy, but how random is this?
This has GOT to be you. Check out around 1:55. Hahahahaha. ruclips.net/video/D1QtEC5oBX4/видео.html
The size of that pizza slice in the pic for this video is exactly the size of my dream slice. I can't wait to make this this one day in my kitchen then cutting out my dream into reality 🤤
Do it!!
This is unbelievably good content! Entertaining, very well researched, shot well and had very good pacing! Loved the honesty and detail, really looking forward for the rest of the videos of the series as well as the future of this channel! Well done!!
Thank you so much. I have A LOT planned. 🙂
If you struggle to get your oven hot enough, you can utilize BOTH a pizza stone & a pizza steel. I put the stone on the top rack & the steel a couple spots down. That really helps to trap that heat & radiates it better on both the top & bottom
Good tip! I actually use two steels for that though
Those were some beautiful pies! Awesome job.
Very good one. one very important comment: leaving poolish for 18 hours at room temperature in Atlanta at this time of year is fine, in hotter places, the poolish will be good to go into the refrigirator after 1 hour at room temperature. bear in mind, about "room temperature" - it is dependent in your where you live, season and time of day
Thanks! Indeed, I actually have air conditioning so I leave it out all year round, it didn't occur to me that there's many situations where people don't have this luxury I appreciate the feedback. I will mention this when I do a master dough video, and amend my instructions in the description
Wow what a great video! So much work and knowledge being shared. Love how you came back with the disclaimers but man that slice looks legit. I'll be trying this out this weekend!
Thank you so much for this recipe and information about flours. There are a lot of pizza videos in youtube but they never tell malt powder and high gluten flour.
I've just returned from NY and this video is just what I'm looking for to recreate that NY pizza dough, I will master the patience needed to create that authentic crust! :)
Let me know how it goes?
I’m English and live in New York, that slice looks perfect
Sting? Dat u bruv?
@@rollonfood wish I had his money!
I don’t even eat pizza but I watched this whole thing…good stuff my guy 👊🏽
Thanks m8
How do you ONLY have 3.8k subs!?!?!? This is such a professionally done video! I can't wait to see where you go!
This video is amazing. I'm not super far into baking yet(still working on cooking), but I can't wait for when I have the proper tools to try this out myself. Hope your channel blows up, super high quality stuff you got here.
Thank you! 🤞 How it blows up too. Also, lmk how your progress goes
I have just learned so much from this video. Yes, proper pizza is most definitely a labor of love. Thank you!
Thank you!
That was quite a twist. Thanks for all of the effort you invested to make this content. I'm looking forward to your travels and final tests. Cheers!
Instantly subscribed at 9:27 😂😂👌👌 Great video!! Keep it up 🙂
Thank you my friend! 🙂
Whenever I visit my family in Connecticut or New York, we always go out for pizza. Yours looks amazing.
Thanks!
Alright finally got to make this! The patience paid off. Turned out perfect! Thank you for this detailed and informative video😁.
And yeah I am watching this space I can't wait to see what you will do next!
Did you make a giant slice?
@@rollonfood Aha no I did not. I've never been to the big apple so I don't really care for the whole New York pizza slice experience. What I can tell you is that I am on my third pie and I can't begin to express how delicious and crispy the crust is. This is my new go to pizza dough! I have two more left sitting in the freezer now and I can't wait to see how it turns put when I try and bake it.
I need the spot with all the links and recipe can’t find it again
Liked your pizza slicer. Thanks for explaining in detail and had been wondering and in this tutorial you did answer all my points that others could not.. Thank you once more…
You're welcome!!
Fantastic piece of content! Keep up the good work. This channel will absolutely grow if you're putting this sort of love and work into it. I've watched a million food RUclips videos and made a ton of pizza professional and recreationally. This is high quality stuff
Thank you! I do indeed love doing these videos, and still have a long way to go and lots more to learn, appreciate the words, especially from people who watch a lot of similar content. I'll be honest, I gone out of my way to avoid food videos on the platform, because I didn't want to copy anyone, so it's really encouraging to see people appreciate what I've done.
Holy Moly I can't wait to try your recipe! I'm originally from NJ but boy am I missing great pizza!!!!! I have hope now that I can achieve it. THANK YOU!
Good luck!!
Love your pizza videos and from them I have learned the most and you have improved my pizzas hugely, more so than ANY other video I've been learning from. Thanks! That's why I subscribed and will follow your other recipes as well.
Myself coming from a repressive communist country where opinions are forbidden, in the good ole USA I can call anything whatever I want to call it. Tomatas, potatas, NY Pizza, pizza from Mars, whatever. In fact, tomorrow I will make a small thin crust pizza and scream out it's a NY Pizza. 😄
Hey thanks very much! I'll be back making more videos very soon!
Great educational video, you did a lot of research Kudos!! Waiting for the next episode, Naples and New York
Thank you!
Very nice job. As A New Yorker, I can say with confidence what you made is better than a lot of places here. While NYC is home to a lot of amazing pizza places, many regular mom and pop shops aren't as good as they used to be. I'm sure you are going to go to all the top places when you come here. If you can, go to Johnny's pizza in Mt. Vernon, NY...there is Johnny's, then everyone else!
Thanks my friend, my list of places to try in NY grows by the day!
Loved this video and boy do I want to eat that pizza right now, can't wait for the rest of the NY story, you should be on TV!!!
its just 1 slice, it fits my diet
Exactly. Could have 2 on chat day amirite
As a New yorker who has been to New York City once that pizza looks nice
fugged abowd it
Possibly the best ny pizza video on RUclips. Great job!
Thank you very much!
Looks legit coming from a former new yorker, cant wait to try. thanks for sharing.
Made this dough and pizza, the best I've ever Made! And I've made lots!!!!!!! Thank you!!
Bellisimo!! That's music to my ears. Glad you liked it. Going to stay pumping more recipes out soon
As a native new yorker from the boogie down bronx I sincerely thank you! I moved to Utah 2 years ago and this is one of the things I miss most. The pizza in utah is a disgrace.
Great video, not just because you have pizza in it, but because it has some really great info throughout.
Thank you ogre sir!
I really enjoyed your video. I live just over the George Washington Bridge, in Tony Soprano Land, glorious New Jersey. Enormous numbers of New York Italians migrated from New York to New Jersey which means that as in New York, New Jersey has THE most amazing pizza.
In that case I'll give NJ a visit too! I also got told by a couple people from CT about new Haven pizza. Thanks for the info!
When my bagel-making buddy Steve moved from Detroit to my Miami, he naturally started re-creating the flavors and textures that he was raised with. He worked at a place named "New York Bagel," although it wasn't located anywhere near New York. He bought special flour. He tried everything. He always avoided saying what became obvious--our water sucks. There was a bagel shop and deli that opened in Boca Raton that re-created Brooklyn water chemically. He didn't taste the difference. Our tap water comes from a limestone aquifer, it comes out of your faucets heavily treated and chlorinated. THEN he bought a case of Deer Park water in 12 oz bottles with a pretty label. VOILÁ! Perfect bagels for the first time in nine years of trying! I'm certain that when baking pizza, it's as dependent on water quality as bagels.
I don't disagree at all that having water with a certain composition is ideal. Ideally moderately hard and a ph of about 7 are literally the only two properties you need from a technical standpoint. And free if chemicals and contaminants for taste and safety. But you absolutely don't need new York water in particular too make good pizza, nor one that tastes like pizzas from said city. That's the only point I tried to make.
the cut is goddamn genius. Never thought of that. I only want big slice because it tastes so much better.
Brilliant video. Can’t wait to follow up with the next parts.
Just made this was super tasty!! Won’t be ordering pizza again will always have dough ready to go! Well done.
I saw evidence as well!
I have just discovered this channel and I already love your style mate!
Happy people are finding it!!
The big slice look just like the one you get in Penn Station. YUM!
Penn station here I come baby
All pizzas are good, but yours is beautiful. And thanks for the tip on the pizza steel
Thank you, appreciate the words of encouragement! Glad you found out about the steel 🙂
I'm a native NY'r and home pizziola. hysterical perspective! Thanks!!!
Thanks, NY pizzioli opinions count double!
I subbed immediately when I saw the Modernist Cuisine on the counter. I consider anyone with that book on their shelf as a fellow traveler!
Same!! I REALLY want modernist bread next. Jury out on modernist pizza as i hear it's a little dated, but I do want for the coffee table. Check out my video on home made cheese slices, I used the recipe from MC.
At 6:50, I can't agree with you more. I ALWAYS call BS on people claiming to make "restaurant quality" pizza in 1 or 2 hours. Or even less than 12. I almost gave up on making a good dough till I learned about cold fermentation. Very well put together video. Absolutely everything you need to know to make a totally legit pie.
Yeah, there's a reason delivery places pizzas are notorious for encouraging you to dip the crust in sauce, or stuffing it with cheese. Properly fermented pizza you can just eat the crust and say wow.
Looks good but trying to find malt n gluten without ordering online cause I'm impatient n want to do now did polish last evening. Looking forward to tryibg this recipe. Any substitutes for malt n gluten by chance
Try a little more sugar. Longer cooking times might help. As for the gluten, you either need a high gluten flour or bread flour
Been using this….bro. Yes. Good stuff.
Favorite part is the system of making dough so there’s basically always a dough less than 3 hours away from getting used.
Same I've finally been able to make this and im so happy with how they've turned out. The only thing I would change is the sauce, something is just a bit off with mine. Im thinking its the tomatoes I used. I used cento san marzano tomatoes but i'm gonna try making a new sauce with flora foods tomatoes
Yes!! That's actually the best part right. People complain about the time it takes to make the first batch, but after that you literally have pizza whenever you want it. Thanks for the comment!!
Been making my own pies for many years but never could achieve that NY taste. I can’t wait to try this!
Let me know how it goes!
Man that looks good. Look forward to the 2 upcoming videos.
Awesome video with more info that probably every other pizza video I've ever watched. Since you are in Atlanta, if you have not tried "Vintage Pizza" in Chamblee, you might want to.
I will check it out! I have some ideas of making an "Atlanta style pizza" also. On my list is a trip to Savannah to try Vittoria also. Glad you like the. 🙂 video my friend
Finally.
Beautifuly put together 👌🤝.
10/10 to every step and to the coolest presentation . 🔥👍
Thank you very much! 🙂
Great video and great filmography, sound and lighting and editing. Ive been watching a lot of your videos. Good stuff. Excellent. I'm a pizza aficionado home chef myself. Thank you for sharing your knowledge. Cheers Mate 👍
Thanks, comments like these make my day! I'm trying to upload a bit more regularly so stay tuned.
I have had personal experience with the water demon, and your conclusions are spot on! I went on a mission to bring home water from another less famous place with equally good pizza and bread, and it didn’t matter. Great job!
Yeah, I still plan on going up there and bringing some back and doing some experiments though
Decent recipe, looking forward to making it in my wood oven when I get it made
Lmk how it goes!
that looks just like a slice id get around the corner, good job
Thanks!
I grew up in NEW York, and have eaten many a pizza in my lifetime. One of the key ingredients is Grande Cheese Company, east coast blend mozzarella. Of course the tomatoes and the seasoning as well. When you visit NY go to Amore Pizza in Flushing Queens, old school pizza.
Excellent, I'll check both out. Might need a second suitcase for cheese and water 😂
I used to be brainwashed on the New York water "it's in the water" not so. It is all the ingredients together.
Bagel dough in New York is made similar to pizza dough. Do you hear people saying it is the water in bagels that make the difference? NO!
I did not say earlier great video!
Damn 5k subs? I see others saying you had 300 when this was posted.
You will grow. Good shit.
This video did well. 🤞 Hopefully I'll release a few decent videos this year. Thanks!
Hello from Denver, Colorado. To say that I love food is quite an understatement. Food snob, foodie, food lover, food follower, food, food and yes, more food! I have watched many videos on pizza making, dough making, sauce making and this video is quite simply my favorite. Just sayin... Having said that, I will follow this recipe and directions and share the end product with someone I love. Food is a labor of love. I appreciate the opinions and tips in the video (Rollon Food is hilarious and serious at the same time).
Hey thanks! These are the types of comments that I appreciate the most. Do let me know how it goes. 🙂
I made this dough and it’s the best. Tried a pizza with dough balls that were in the fridge for 1 and 2 days and so far I say 2 days in the fridge minimum for bubbly fermented dough. Will try 3 days tomorrow. The only problem is eating pizza 3 days in a row. Hopefully I can stay slim 😅
@@ChadLower these types of comments are the best. I think you can stay slim. When dough is properly fermented, it has a different impact on metabolism than say, delivery/store bought. Not saying it becomes diet food, but it's definitely not junk anymore. Plan it turned out good!!
@@rollonfood thanks! I don’t feel sick or get a stomach ache after eating this pizza like I do when I eat fast food pizza so I take that as a good sign. I like knowing what I put in the pizza and knowing there aren’t any strange chemicals or dyes etc. I didn’t have any malt so I didn’t use that this time. I assume it adds to the flavor. Have you found the best time for fermenting the dough balls in the refrigerator?
Thank you for this video. Will try your recipe out soon. Very well made and informative video
Thank you! Lmk how you do
Great video! Thoroughly enjoyed watching all the way thru! The pizza looked delicious!
Thanks!