How To Make a New York Style Cheese Pizza at Home
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- Опубликовано: 11 сен 2024
- Baking Steel creator Andris Lagsdin and Fresh Chef Craig show you how to make authentic New York style pizza on the NEW Baking Steel Pro. We cover how we make the pizza dough, to our secret ingredient in our pizza sauce to the pizza launch. Everything you need to know to make a NY Style cheese pizza at home is covered. We have your back. Enjoy...
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I don't recommend cutting the pie on the peel. Get a cutting board. Take care of your peel. It's very important for the raw pie to slide off easily.
Hoho, that crunch! Love it
The best part :)
I just purchased this and cant wait to use it! Btw, in the video it says to cook it at 500F, but in the video at 7:46, oven clearly shows 550F. Just wanted to point that out. Might be that some ovens only go up to 500F.
Good observation. We push the oven to 550 at times, but tend to burn at that temp. 500 is a good number to work with.
@@AndrisLagsdinYT Thanks for the response Andris. I just cooked my first pizza on it 2 days ago using your 72 hour cold dough recipe and it came out really good. The only minor issues I ran into was when I put the pizza in the oven the first time, I think I might have let too much heat out as the oven temp dropped from 500 down to about 435 (I didnt want to screw up the launch so I perhaps took a little too much time). Second was, there was that orange pool of grease in the middle of the pizza, which Ive heard to mitigate that you should refrigerate the cheese if you shred it before hand. But other than that, it came out great. I think maybe 525F might be the sweet spot to get the desired results. On a sidenote, for chicago/detroit style pizzas, is there any concerns about burning or overcooking the bottom when using the bakingsteel?
A lot of great tips in this video, especially the info about avoiding the “unintentional calzone”.
Thanks Playa.....Glad you enjoyed them....
Andris is the man! Love my Baking Steel and these videos
Thank you :)
You guys are pizza freaks 😁I feel at home 😁
Love it. Same :)
Always a pleasure to look at your videos 🤤
Beautiful pizza 👍
Thank you Franco. One of our favorites
Great looking pizza! Are you using convection cooking in that oven? 500 or 550 recommenced temp! I have the same pizza steel and it works great!
Thank you...I love it around 500 F...
In the video he says he’s using 500 degrees, but you can see the digital readout is set at 550.
Beautiful !!! Sincerely it incredible!!!! May be yesterday the room temperature or the dough wasn't that ready like this one from today,but it just incredible as homemade New York style pizza ....woooow !!!!! I wish I can make like this one at home here where I live in Algeria ! ...please can you tell me how many days this pizza dough fermented ? And what kind of flour you did use ? ( 00 or T 45 ....T55 .......and gluten % ) Thank so much for sharing this beautiful pizza even if you forget to share some of it ...Lol ...Karim from Algeria
Excellent. Thank you. This was a 3 day dough. We find its best on days 2-5...
andris
BakingSTEEL thank you so much for taking time to answer me dear sir ....god bless you ....Karim
@@karimtebbakh2432Assalam alaikum Karim. I think he is using this dough recipe from his RUclips channel: ruclips.net/video/a_JGETcq0QQ/видео.html
At 8:11 slow it down and see if that looks like fingers getting ready to yell "CUT"..
Love from Uk 🇬🇧❤️💯👌🏽
You too. Thank you.
Love the videos. Gonna try this fontina
Thank you. Just love it in combination with a whole milk low moisture mozzarella. That's mouthful to say. no pun intended. :). Keep us posted and reach out if we can help..
I always go back to this video, my goal is to achieve that same bubbly dough. I folloe your dough recipe to a "T", but haven't been able to get that bubbly texture. I brought 2 of your steel rectangular sheets. It almost looks like you're using a circular steel sheet, or maybe my eyes are playing tricks on me.
We made this on our Baking Steel Pro. It's a little bit bigger 16 Round. As far as teh bubbles, let that dough rest at room temperature for a few hours before you stretch it out.
andris
The bubbles are because his dough is over fermented. That's why he's having to use so much flour to prevent it from sticking despite being only 65% hydration. Pizza dough from say papa johns or dominoes is similarly over fermented, but they dock it to prevent big bubbles like this.
Merci pour cette excellente vidéo
thank you
Looks amazing!!!
thank you
looks great so you put your steel on top? I have mine on bottom but it always burns. Going to try the middle then top and see thanks!
Yes, i like the top rack. Especially if i am using the broiler, which is common in my kitchen...
Stupenda!!!! Mangia che ti fa bene!!! Are two steels necessary?
Definitey not. But great for high volume...If making several pizzas per session it's great...
Can you use ‘00’ flour on the 72 hour ferment or does it have to be bread flour? Thank you in advance
absolutely. give it a whirl and report back..
New sub here from Quebec , is this your 72 hour dough recipe ?
Pretty much yes..
@@AndrisLagsdinYT Well I just hate a pizza with your dough recipe and I'm in shock !
Man what a beautiful tasty dough this is !
I've been struggling for long now trying dough recipes and your's is on another level and I thank you for this !
would there not be more heat in the steel if it were preheated on a lower rack? afterall, the broiler is not being used right.?
thats a good observation. could be, but not needed for the longer bake for this one...
Was there sugar and oil in the dough to get such a nice colour ?
adds a nice flavor and the oil helps soften the chew or texture....
Love pizza!
that is delicious
looks like you cut up your peel at the end there
I always cut on my peel. I have sliced hundreds of pizzas on my peels and they are still beautiful.....
I use the 50/50 semolina and flour to launch, but it burns on the steel. Instead of that nice smell of pizza in my kitchen, it smells like burnt hair, lol. What am I doing wrong?
Probably using too much. Try a little less.
@@AndrisLagsdinYT Will do. Thanks.
So, my home oven has options for convection & non-convection...which is best?
I like to use the convection if it's availalble...
I would like to know what kind of flour are tou using
I mostly use Central Milling High Mountain High gluten Organic flour.
You know what pizza has the power to bring world peace. Why don't you sell your pizza steel in Ireland. I need one.
Coming real soon. We are setting up a shop in the UK and will be able to ship directly to you....
Stay tuned and can't wait. Reach out to me toward the end of March if you want more details...andris@bakingsteel.com
andris
I can never get this kind of color with my steel, i dont know what im doing wrong. If i let in the oven longer the cheese will be over done
Are you using the broiler? Try freezing your cheese for 15 minutes before topping your pizza. IT helps slow down the cooking process a bit...
Also, are you giving your Steel a good preheat? And be mindful of the amount of toppings on your pizza. More times than not, people go too heavy on top.
Andris
BakingSTEEL do you do 4 min regular baking, turn a little bit, open the broil for another three minutes? Thank you!
@@AndrisLagsdinYT just saw this, yes i preheat for an hour and I freeze the cheese. I may be going heave on the cheese though, ill try using less.
@@lottylei9432 ill try that, usually i preheat for an hour and theen i bake for around 8 mins or so depending on how it looks.
I always thought you had a cook it on the lowest rack
that will work, i love the top rack which points the broiler into play.
so this was a straight bake at 500-550 and no broiler?
yes, exactly. about 5-7 minutes..
@@AndrisLagsdinYT i know everyones oven is different, but it's awesome to play around with broiling vs straight bake etc. but ive found more consistent results with straight bake. such a fun test.
How come you use steel instead of stainless steel to fabricate your pizza stone? Isn't rust going to be an issue?
Stainless Steel is softer and does not work so well with pizza...Not nearly as good as a Baking Steel..
Looks great! Is this the 72 hr dough?
Yes....
This recipe is just awesome on so many levels...
andris
@@AndrisLagsdinYT I agree, first time i used KA blue bread flour. this next time I'm using Caputo blue pizza flour. Have you tried needing this dough like traditional ?
Where is the recipe for the dough in the pizza sauce
that's our 72 hour pizza dough. The sauce is no cook crushed tomatoes and sea salt.
I prefer the basil finely chopped
nice idea.
Nice video.my pizza sides not getting brown at 290c and 7 minuets baking.
are you using a Baking Steel? How long are you preheating your oven?
Where can I buy that wooden peel??
We have a beautiful cherry wood Peel. It's gorgeous and strong..
Is that the 1/2" or the 1/4" steel.
Besides weight, the thicker steels will rebound a bit faster in between pizzas. I personally use the 1/4 inch Steel inside my ovens.
We made this on the Baking Steel Pro...Which is a 3/8 Baking Steel.
My homeoven only does like 270 degree celsius
That sound be perfect. Plenty of heat.
270C = 518F. I think that works.
where can I get those plastic containers for dough and sauce?
You can find Glad brand or Ziplock at most markets. Look for the 2 cup versions with twist off tops....Those are great and reusable..
Andris
I dress my dough on the bench first. Then put on the peel and launch. That's the pizzaiolo way...
Thats fancy...
I Like to 3 or 4 min bake, then broil the rest
It was 550 F, Not 500... Please verify.
it was 500 F
What's the dough recipe?
Our mastering pizza dough recipe...linked on our page here...
@@AndrisLagsdinYT thx!
Hey...Where's my slice?
Come visit sometime. We have extra.
How the fuck u make thw dough
Follow our 72 hour dough recipe. It rocks.
Ball berings
all about ball bearings.. :)
The guy on the right is making me nervous lol
lol....you should see him when he juggles a chef knife...
It's all ball bearings nowadays.
love it. Totally right.
It’s all very high-quality parchment paper for me. I make mine directly on top of the parchment paper, which sits on top of my peel. 2-3 minutes into the cook, just lift up the pizza w/the peel and pull out the paper. No more stressful launchings w/half the cheese and sauce on the bottom of the oven. Just be sure to use top-drawer parchment paper or you’ll have a burned, disintegrated paper mess on your hands.
@@leighlogan9648 what brand do you recommend?
Leigh Logan yup
Fletch? Is that you?
That's a Neopolitan not a New York style. Jfyi :)
it's a New York hybrid. With the Baking Steel it was just awesome..
One large Neo with fontina please
Dude, that's not Neapolitan... No one in Naples would ever call that a Neapolitan.. They would riot if you called it that.. Definitely closer to NY style
Pretty but no cigar. More Neapolitan
👎🏻🤮