The recipe, for people who need the text version of it. *Dough prep* Start with 950 grams of flour Add: - 19 grams of salt - 25 grams of sugar and whisk until combined Get 617 grams of warm water (95 °F | 35 °C) and Add to it 14 grams of instant yeast Whisk until dissolved Add the yeast juice to the flour mix Mix until you get a relativly smooth ball Get another bowl and jenerously grease it with olive oil Then put the ball into the bowl, and cover it with a plastic wrap and let it rise in the fridge overnight Next day, plop the ball out down onto a light floured work surface and divide it into pieces weighing ~300 grams Rool each of the pieces into a light ball Place into a lightly floured proofing box or rimmed baking sheet leaving room between each ball. Cover it with a lid or plastic wrap. Leave it for 2-3 hours at room temp, or till doubled in size. *Tomato sauce* Get a saucepan and put - 24 grams (2 tablespoons) of virgin olive oil - Four cloves of garlic thinly sliced - 3.5 tablespoons, or 50 grams of unsalted butter Precut one yellow onions, skin and cut it in half Cook, stiring occasionally, until garlic begins to toast to a nice golden brown. Then add: - 1 teaspon and 2 grams of crushed red pepper flakes and swirl for 20 seconds - 20 ounce can (567 grams) of crushed tomatoes - +About a cup or 200 ml of water, swirled around in that can. Stir all of that together. - 1 tablespoon, or 13 grams of sugar - 1 teaspoon and a gram of dried thyme - 1.5 teaspoon or 2 grams of dryed oregano Season it slightily with salt And add the onions Bring it all up to simmer and cook it down, stiring ocasionally for *20 minutes* Remove the soggy onion Adjust the salt levels Let it cool completely *Making the pizza* For Home oven, set it to Max Temp for at least *1 hour* prior to baking. For a special pizza oven, set it to 650 °F | 343 °C Take one of your dough rounds, generously flour it. Begin punching out a very thin perimeter in the dough. Drape the dough over your hands. Shimmer it around the entire perimeter of the dough lightly stretching it as you go until you get a pizza around 10 to 12 inches (25 to 30 cm) wide. Lay it back down. Place a few tablespoons of your cooled sauce in the center. Spread it around in a circular motion, leave a little bit of a border. Top it with a generous (to your heart's desire) amount of grated low moisture mozzarella (you'll need 1.5 pound or 680 grams) *Fresh grate your mozzarella!* *Baking* Pop the pizza in your oven. For Home oven, 6 - 8 minutes. For a special pizza oven, 2 - 4 minutes. Be sure to rotate the pizza 180° halfway of it's cooking proccess so it cooks evenly It's done! Enjoy your meal!
For those wondering about baker's percentages: 65% hydration 1.5% yeast 2% salt 2.5% sugar Josh also doesn't mention it, but you can keep the dough in the fridge for 3 days (even up to 5 or so) before dividing into individual balls. This further improves the dough, and is generally recommended, with three days being the sweet spot.
Just made this at home. There are lessons to be learned, and peel-handling skills to pick up. But this was definitely the tastiest pizza I've ever made at home, ever, and I'm grateful for the lesson that got me here.
Do watch Bon Appetit's Making Perfect videos where they experiment from scratch every single component of a pizza to get the best recipe. Very interesting and detailed, though none of them are pizza makers
Seriously, as a person who worked at a professional kitchen, I deeply recommend this guy's channel. The explanation of the 'why' you do a technique is very helpful and entertaining 👌
I’m fortunate enough to have a dad who built a wood fired pizza oven in my back yard and has perfect his homemade recipe. Definitely a great time making pizza
Josh id love a video about things u can keep on your fridge/freezer ready to go (kinda like all the amazing sauces u make and basically anything , ingredients or elements , u can prepare ahead and just have them there ready to use whenever u feel like it )
I've tried 3 other pizza dough recipes and this is the best one by far in my opinion. It has a nice crunch, able to support a good amount of toppings. I did a pepperoni, chicken and basil pesto with heirloom tomatoes and it was fire. My oven only goes up to 550 F and I honestly forgot to do the second rise after the overnight in the fridge rise. I took a sheet tray and turned it upside down and put it in the oven while it preheated. Assembled my pizza and put the pizza on a piece of foil the same length. Baked it in the oven for 7 minutes and it was perfect.
Still making this pizza dough and crust to this day, however foil is not the answer. Use parchment paper. Getting the pizza off of that has been a breeze this past year lol
@@jbaby007 I have no idea how you',re using a conventional oven and your cheese isn't splitting, but maybe thats the advantage of using mozzarella. If you're using a flavourful cheese that adds to the taste my recommendation would be to pre-bake it if you don't have a pizza oven
Just wanna say I’ve always considered myself a decent kitchen commander, but JW always inspires me to do more, do better, and do it myself. My little feasting minions are beyond grateful for all the recipes we’ve tried just because a vid popped up on the tube. Thanks Josh.
Generally speaking, NY pizza uses uncooked sauce - just throwing it out there. Adam Ragusea's NY pizza 2.0 video is still the gold standard for making NY pizza at home that actually tastes like what I grew up with in NY.
Yeah, Adam's is my go to. Super easy to make. Sauce is super easy. The only hard part is finding low moisture whole milk mozz. Where I live, everything is either low moisture part skim, or high moisture whole.
It's hard to generalize about NYC area, generally speaking. Every time I think I've cornered the standard recipe for sauce, dough, cheese or toppings, the damn thing squirms away like a handful of live anchovies. One thing is for sure, no pineapples... except maybe now, in some remote corner, down a dark street... I'll bet they top with pineapples.
IIRC Adam weirdly refuses to use precise measurements in his pizza dough recipe. I don't know why he is so weird about using a goddamn scale. Anyone watching nerdy RUclips cooking videos has a scale.
Definitely fresh grate the cheese! 90% of these "fancy"do it yourself suggestions don't make much of a difference to me (maybe my palette just isn't refined), but fresh grating the cheese makes an immediate and clearly noticeable difference
Exactly this. Also freeze your cheese for 15 mins before adding to pizza so it doesn't melt too fast. You want crust and cheese melt to be around the same point...
New Yorkers aren’t freaking out over the pizza, we are laughing because you started in the middle of time square and said you “landed 20 mins before.”😜
Yeah that got me too, I went to NY like 6 months ago and (admittedly we flew international) it took over 3 hours to clear security and immigration just to get out of the airport. The journey from JFK took about 45 minutes and we were at the Gallivant on West 48th
By far the best complete NY Style pizza video on RUclips. Ive tried so many others and this one is at the top. Just picked up Joshua’s cookbook and it’s amazing. Keep it up Joshua, very inspiring
As a New Yorker who’s made a good pizza and had some good pizza from “the city” New York style is variable just like any home cooking. So your New York style is just as much ours.
yea many shouldn't get all crazed with the "x style" of pizza to i know places got rep for good pizza but screw that just make the thing i say. that deep dish slaps hella hard ngl.
Thanks for the recipe man! Im only 12 and my family loves that i can cook! i met you at the sf book tour and i told you that i had made your other pizza recipes, and you told me to fry any left over dough. i will most definitely do that. im so excited, my pizza is rising in the fridge right now!
@@nonygart1010 keep trying! It's lovely you're so young already attempting this I'm nearly 30 and have never made a successful homemade pizza so you're doing better than me lol
@nony Gart Keep your head up because I'm 50 and have only tried a pillsbury pizza and that was a disaster! To be fair, that was when I was about your age as well. I'm watching alot of videos to get familiar with cooking and try new things. Never stop learning and mistakes will happen! Peace
I am loving your channel. I was a cook when i was younger, earnt all my certificates and worked in a nice kitchen during my apprenticeship. Over the years i lost interest and no longer work in a kitchen. Your videos made me realize i never lost my passion. So far i have made your Lasagna, Italian pizza, NY cheesecake and a few others. All of them were fantastic. I woke up at 6am this morning just to make this pizza for my family tonight and i loved every second of it. Thank you Josh.
Can confirm that I am from NY and not offended by your take on a classic, looks tasty even. It only hurt a little bit when you called out my cheese pronunciation. One suggestion, and one note. A lot of NY pizzarias don't pre-cook their pizza sauce, since you're cooking it already on the pizza and most the time its blanched in-can to begin with. If your sauce wasn't hitting the flavor notes you were looking for, that might be why (I don't personally think its the water, but you can try a higher alkalinity water if you want to see if that works?) As for the note, low moisture WHOLE fat cheese. Lots of people will probably by skim from the super market not realizing, and be sad when they eat it. Need that whole milk flavor, or your cheese will be a sad boi. I'm sure you used the right cheese in your video, but you only mentioned the low moisture, not low-moisture-whole-milk, so thought I might make that note for anyone wanting to make this at home themselves. Love the content, cant wait to see more :D
I agree, I found a recipe online that wasn't cooked and I love the flavor. I haven't ever been to NY nor had their pizza so don't know how it tastes, but I love that sweetness of the no cook recipe and use it a lot. Glad to hear that's how it is done in NY for this.
Joshua you really are our papa, It's a blessing for wanna be chefs like me to have such a great teacher as you. I'm starting a new little cafe and tried your recipe and before even taking the first bite I knew that I'll be serving the best pizza in town. Thank you, lots of love from India.
Only made the dough. So so tasty. Crust is crispy and chewy. I didn't think I could achieve this at home but when you combine a low and slow rise and the hot oven, you get deliciousness. Only things I'd say: I was disappointed the dough was not stretchy after the overnight rise. I had to knead each ball (5 mins) before the second rise (still couldn't get it to window pane stage but after the second rise it was much softer and 'stretchier'). I only got my first pizza to slide onto my hot black tray in the oven - resulted in a kinda crispy bottom. Other two times I just put the cool tray in the oven and the bottom cooked just fine - not incredibly crispy but still fully cooked and brown. You wouldn't miss it if you only use cool trays , it didn't make much of a difference - the hot oven does the work.
I havent made this recipe yet but i was wondering did you let it rise overnight on the counter or in the fridge...when I put my dough in the fridge i let it rest on the counter for at least 2 hours before i try to make a pizza.
Heads up! If you're doing this recipe and you make your sauce on day 1 while the dough is rising in your fridge, which I suggest because when sauce sits overnight as well, it also tastes better from the flavors sitting together and getting to know each other, store it in a *glass* container. Using Tupperware can possibly give it a slight slight soapy smell or even flavor. Also avoids Tupperware orange-ation. Cheers!
Well, I am Italian. My dad had a restaurant in which he made pizza. If there is an American version of pizza that I give my stamp of approval to is NY pizza , no question. to me it's Italian pizza with a twist and I always look froward to many slices when I am down there :D Love you r Vids and Book Josh. :)
@@yuvalgabay1023 That's because he's not italian. Otherwise he'd know that there's no such thing as pizza in America, NY or anywhere else. Whatever you eat in American, including NY nonsense, is simply not pizza. It's against DOP and therefore should never be called pizza. It's actually a scam to do so but we allow them to do it. Sugar to begin with is one of the things that prevent "NY pizza" to actually be...pizza. You can't sell something without fish and call it sushi, it's actually illegal, and it should be the same for pizza. To be fair, even in Italy there's places that sell pizza that isn't actually pizza but of course those places are not the majority, whereas in the U.S. it's 99% of places. It's the FURTHEST thing from real pizza. The only decent non italian pizza that actually doesn't disrespect pizza and its tradition completely is made in Japan(it's usually very small and insanely expensive) but even there it varies a lot in terms of quality and you can only find it in a few restaurants. You can eat "pizza" in NY all you want and you can like it as much as you want of course. But it is factually not pizza, you're eating something else and you're lying to people about it.
I’m from New York and just as I was thinking “that pizza isnt thin enough”, Josh goes “ik that New Yorkers are gonna complain how this pizza isnt thin enough” LOL
I made this recipe last week... and it was a huge success! The flavor was really, really nice, but my favorite part was how easy it was to stretch into a nice circle. Froze half the dough after the room temp rise and made a calzone and some bread sticks last night. The dough was still nice to work with, even if it tore a bit more easily. This is my go to pizza dough for now!
Italians and New Yorkers: **fighting over which is a proper pizza** meanwhile me living in a place where the best pizza is Dominos: "PIZZA IS PIZZA!!" ...for anyone wondering where i live; i live 11000km under Josh's feet
Ola fellow Aussie if I'm reading the map right. Gotta say I was so disappointed with the last dominos I had, just too bland. Used to like that sort of thing but I guess too many of my taste buds have died since then. These days it's a frozen Dr Oetker's Ristorante pizza mostly just as a base, with lots of topping and strong grated cheddar and parmesan on top.
I've been experimenting with pizza recipes for some time now and none of them seemed to really taste the way I wanted so now that I've watched this video I'm gonna give it another go because I KNOW your pizza must slap
When I lived in NYC, I noticed that some pizza shops had great sauce and some had great crust. Some had neither, but a few had both. Often they were no-name corner shops. Not to disparage the big-name shops, but a no-name shop was almost always more convenient.
Two things that need to be said about New York Pizza: Ray's Pizza and $1 A Slice Pizza. I'm not a NYC resident but I've been there several times, and these two were on every street corner. $1 a slice was just that -- cheap and big, often not very great. Its biggest selling point was that it was cheap and the slices were big. Ray's Pizza is the NYC equivalent of Crown Fried Chicken or Kennedy Fried Chicken. No one knows who "Ray" is, but there are a whole bunch of Ray's Pizza places all over NYC.
I live in NYC, and $1 slice has a special place in my heart. It's our Taco Bell dollar menu when you stumble home from the bar: not good, but exactly what you need and can afford in the moment.
Ray's pizza doesn't really exist anymore. When it did it was a pretty standard version of the classic NYC slice - never great but never bad, but always better than Two Bros. Two Bros is def a grade BELOW Ray's.
For anyone who doesn’t have a dough box, or any pizza newbies, I use 50oz (~6 cup) clear acrylic/plastic round containers with lids that I bought from the dollar store to put my dough balls in. They work really well and I like the fact that I’m able to squeeze them into my fridge wherever I have space if I want to do a longer proof/ferment to improve flavor. I can also take out how ever many I want at a time to avoid over-proofing my dough. You can probably find slightly smaller ones that would work, but I like the flexibility of having ones that are larger than I need. And I definitely prefer clear, round containers since you can see how the dough is proofing and maintains the roundness so the dough easier to shape.
Hey josh! I just moved to nyc and im currently working on a awesome pizza place called peperinos. I don’t know much about nyc style pizza although im learning a lot. In peperinos we don’t use sugar for the sauce or dough. Also the sauce isn’t pre heated (witch i thought was odd) be the results are amazing. Sauce: 4 cans os plum tomatoes (mixer) 1 can of tomato paste Garlic (diced) Oregano Basil Black pepper
I am genuinely excited to try all of this! I have to say that I laughed outloud at 7:00, “but the main focus is the sauce, the cheese and of course, the crust.” HA! The main focus! Well done and thank you.
Welp, i made this pizza 3 times, and tomorrow will be my 4th.. i love it.. easy and tasty! I lived in NYC so long ago and i loved that pizza so i needed it.. Thank you Josh!
I think I agree with the sugar. It's a light sweetness, but it complements the crust better. And with how thin it is, when you're taking a huge bite you're not overwhelmed with tomato's natural sourness.
I feel like the tomato sauce sweetness is the biggest cultural divide between the Italian and American pizzas. Much bigger than any difference among crusts (of which there is plenty of diversity on both sides of the ocean)
This first time I made a pizza, I tried half the recipe first, this unexpected was very tasty, the steps taught were very detailed and easy. In the future it will definitely make it again.
Josh, is there a specific reason for AP flour vs bread flour? I've always found the bread flour with its slightly higher gluten content gives the more NY style "bite" to the crust. I'm just interested to hear your thoughts. Thanks.
I won’t claim to know for sure, but I think American flour tends to be much higher in protein than flours elsewhere. (I’m in Canada, not sure about you.) So I’ve heard that our bread flours are closer to an American AP. Others can correct me if I’m wrong, but I always use strong flour in my New York pizzas.
It probably creates a denser crumb because of the lower protein/gluten content. 00 and bread flour are good for making light and airy breads for a neapolitan style pizza, NY pizza dough needs to be a little more dense to create structure to make it thin and crispy.
If you want to blow your mind, try 00 tipo flour. You get the perfect pizzeria bite even at home. It can be expensive at the grocery store (comparatively with regular flour) but if you try it and like it, you can find it in bulk at most restaurant stores for much cheaper (seeing as most pizzerias use it)
@@BradGoodspeed Canadian law requires Canadian flour to have a 13% protein. The US doesn't have rules that dictate a specific protein content so their all purpose flour can be as low as 10%. In the US bread flour usually has a higher protein content, where in Canada it's the same flour but has Amylase added to make the bread softer.
Just made this, Follow his directions exactly and you won't be disappointed. You can skip the 24hr rise and just do an hours long rise (double or more your dough), then portion out and rise again. The sauce is delicious!
New York water is known for having higher amounts of iron. A lot of bagel shops have New York water shipped to them for that purpose. You should know this Josh!!
New Yorker here. Not freaking out. U did good Josh. I'll have to try scars never heard of them. I think the only thing you missed was the layer of oil that tends to cover our slices lol 😆
@@MannyParadisee Pizza makers. People who want accurate recipes… What if you were looking up a blueberry muffin recipe video and the person put mashed up blackberries in the mix? Sure, it may still taste good, but it’s not the recipe they claimed it would be in the video. You can’t make a video about how to make a particular dish then not even make it the right way. Should I make a Chinese chicken cashew video but use beef instead of chicken and peanuts instead of cashews? Nope, it’s not the same dish. New York slice style is not what he made, yet he pretended like that’s what the video was about.
i'm disappointed i came here for the new yorkers raging... i'm from chicago and based off strictly appearance i would say this pizza was a travesty. it looks like a pizza hut pizza. not thin or crispy. it looked like it had too much sauce the cheese was sliding off. i would say it's a good pub style pizza, but even as a chicagoan i wouldn't attach new york to this pizza. but he said it himself, it's only an attempt and the real experience is much different. if he hadn't done that at the end i'd say he's crazy but it's all in good spirit. life is always better with pizza, whichever way you may find a slice of it ⚡️
@@lovesgibson terrible example because that’s an entirely different fruit. It’s more like if an authentic southern peach cobbler called for freshly peeled peaches and you put canned peaches instead. Oh No! Who cares. If the person watching can’t tell how authentic it is purely from viewing then it did not matter to that viewer anyway. Go cry somewhere else
Josh I tried this pizza dough recipe love it. Perfect. The dough just needs a tiny bit more salt. But it’s slightly chewy, crispy at fist and it’s foldable like a ny pizza.
As a born and bred New Yorker, I am upset I didn't run into Josh being that scar's isn't too far from my house... UGH! Aside from that... my fav pizza is thin or thick... doesn't matter long as the dough is good, the sauce is good and the cheese is blistered and greasy... it's gonna be delicious. The worst pizza I ever had was in Florida... then again it's Florida so yeah lol this pizza tho... I approve. Proud of you, Josh!
Pro tip, keep the grated cheese in the fridge up until the minute before it goes into the oven. The colder the cheese is before you start cooking the longer you can cook the crust before the fat in the cheese starts separating and you get that oil-I-ness
Greetings from central Mexico. That is great pizza and I'm glad that I know how a real pizza is made. Somehow, I feel like using sesame oil with lard like Japanese chefs.
Most helpful you helped hone my pizza skills. Can’t wait to use my mom sauce for a little extra tomato paste for structure for pizza sauce. Can’t wait to try making my own dough for the cooking group. We have here.
Something I'll never get over is when he uses that power house of an electric burner while having a gorgeous gas range behind him. I know it's for the right camera angle but it always makes me giggle
You made me buy an Ooni oven...I'd love to see some dishes specifically for the Ooni that are not pizza (Like bread, fish/meat, veggies, sweet dishes maybe? )
As a new yorker, it looks good to me. Could have stretched out dough a tad more. But really what I noticed matters is the ingredients, which you nailed, and the dough consistency. But yeah, water seems to make a difference, which kinda makes sense.
No toppings. This is how you know it's a serious video. The best part of NY pizza is how the cheese gets all toasty and delicious. Toppings block that from happening.
great video! There's a guy in Omaha who owns a pizza place, makes NY style pizza. He went to NYC, got some water and took it back to Omaha, had it analyzed in a lab and then put omaha water through something, idk what, to re-create the ph level of NYC water. Crazy, but true!
@@kl-tj4nx "Noli's is another one. Noli's owner, Joel Marsh he travels to New York frequently and he loves New York-style pizza so much that he actually flew up there and got some of their water. There's that classic New York phrase that New York pizza is so much better because of the special water. He got some of that water, brought it back here, had it analyzed, and then had a machine built so he could recreate that water with the same PH levels here in Omaha. And that's what makes Noli's dough now. So I think, I mean you can just tell there's a lot of dedication and a lot of care that goes into him crafting those pizzas," Hoppen said.
I just made this. Best pizza I’ve ever had and yes, I’ve been to NY. Only change I made was using a poolish and cold proofing for 36 hours. Also used a pizza screen with the stone on the shelf above it.
This is one new yorker that isnt freaking out lot. Great job as always Josh also I personally believe the NY water thing is a myth because I have had solid pizza outside of NY (albeit not as good)
I'm a NYer born and raised but Retired Army as well. I have had Pizza all over the world. I would totally eat that pizza. Nothing wrong with it. and Yes NY water is a thing. There is a Bakery in Rockland County that has the water imported from the city.
Great video! The pizza is probably a bit on the floppy side judging by the thickness and amount of cheese. You can mitigate this by pushing your dough thicker in the center and thinner the closer it gets to the crust, and by using less cheese. You really don't need too much cheese, just a thin layer. You can be a bit more generous with the cheese the further from the center you go. Overall though it looks good :)
@@telanis9 I've made pizza professionally in NY for the last 8 years. Everyone has a preference - and to each their own - but real NY style is not SUPPOSED to be floppy, it just comes out that way often for reasons I've already stated. Floppy NY style pizza is a sign of an inexperienced pizzaiolo.
The best. I have tried many different recipes for pizza crust and this one is superb. My family is 100% Italian and this pizza reminded me of the ones my grandma made. I was once a New Yorker and I know what good pizza is. Here in rural Texas there is no such thing - only commercial American brands, so I have to make my own. This dough made perfect pizzas and delicious calzones. Next week I am going to make Grandma's spinach pockets using this dough. I can hardly wait. 😃⭐⭐⭐⭐⭐
"Sweet sauce" is a complaint I have about 90% of pizza places/italian restaraunts. In my opinion, as an Italian-American with absolutely 0 culinary training, the best Italian restaurants/pizzerias have a more subtle sauce and your low to mid-tier places always have a sweet sauce. My guess is that many of those low to mid tier places use bulk suppliers that make a generic, sweeter sauce. Good homemade sauces are usually on the subtle side and not too sweet if at all, and I think that's why your higher end/better restaurants and pizzerias don't have sweet sauce - they actually made it themselves with decent ingredients.
Sweet sauce isn't an indication of cheap ingredients, its the result of adding sugar or tomato paste to the sauce. Sweetness is a flavor that people generally like. This is what makes Chicago style so unique and good.
I work at restaurant that serves pizza and prides itself on quality and tomato paste is one of the main ingredients in the sauce, the sweeter New York style sauce is balanced out by a sourdough crust.
@Joshua Weissman Hello there. Liked your video. Worked at Pizza Hut when their version came out so I appreciate this make from home recipe...because I've been feeling quite nostalgic for this pizza. Glad to see the organic way to make it. Some of your final steps resemble our formula so it was nice to see. Chilling the dough is such a crucial step for that chewy texture and was the only dough we ever did *not* proof. May try making it this week. Thanks for the time.
@Joshua Weissman So recently another ex-PH worker informed me on YT that Pizza Hut will release the BNY again starting 2/1! Wondering how close to the recipe it'll taste as it did in 1999.
So is there a “00” flour embargo imposed on NYC pizzeria? Or did they start their culinary careers making English muffins and moved to pizza with way too much AP on the shelves?
Usually they'd use a high gluten flour like Gold Medal All Trumps. High gluten flour isn't something you'll find in most grocery stores in the US though. He just went with AP because it's more accessible.
The recipe, for people who need the text version of it.
*Dough prep*
Start with 950 grams of flour
Add:
- 19 grams of salt
- 25 grams of sugar
and whisk until combined
Get 617 grams of warm water (95 °F | 35 °C) and
Add to it 14 grams of instant yeast
Whisk until dissolved
Add the yeast juice to the flour mix
Mix until you get a relativly smooth ball
Get another bowl and jenerously grease it with olive oil
Then put the ball into the bowl, and cover it with a plastic
wrap and let it rise in the fridge overnight
Next day, plop the ball out down onto
a light floured work surface and
divide it into pieces weighing ~300 grams
Rool each of the pieces into a light ball
Place into a lightly floured proofing box or rimmed
baking sheet leaving room between each ball.
Cover it with a lid or plastic wrap.
Leave it for 2-3 hours at room temp, or till doubled in size.
*Tomato sauce*
Get a saucepan and put
- 24 grams (2 tablespoons) of virgin olive oil
- Four cloves of garlic thinly sliced
- 3.5 tablespoons, or 50 grams of unsalted butter
Precut one yellow onions, skin and cut it in half
Cook, stiring occasionally, until garlic begins to toast
to a nice golden brown. Then add:
- 1 teaspon and 2 grams of crushed red pepper flakes and swirl for 20 seconds
- 20 ounce can (567 grams) of crushed tomatoes
- +About a cup or 200 ml of water, swirled around in that can. Stir all of that together.
- 1 tablespoon, or 13 grams of sugar
- 1 teaspoon and a gram of dried thyme
- 1.5 teaspoon or 2 grams of dryed oregano
Season it slightily with salt
And add the onions
Bring it all up to simmer and cook it down, stiring ocasionally for *20 minutes*
Remove the soggy onion
Adjust the salt levels
Let it cool completely
*Making the pizza*
For Home oven, set it to Max Temp for at least *1 hour* prior to baking.
For a special pizza oven, set it to 650 °F | 343 °C
Take one of your dough rounds, generously flour it.
Begin punching out a very thin perimeter in the dough.
Drape the dough over your hands.
Shimmer it around the entire perimeter
of the dough lightly stretching it as you go
until you get a pizza around 10 to 12 inches (25 to 30 cm) wide.
Lay it back down.
Place a few tablespoons of your cooled sauce in the center.
Spread it around in a circular motion, leave a little bit of a border.
Top it with a generous (to your heart's desire) amount of grated
low moisture mozzarella (you'll need 1.5 pound or 680 grams)
*Fresh grate your mozzarella!*
*Baking*
Pop the pizza in your oven.
For Home oven, 6 - 8 minutes.
For a special pizza oven, 2 - 4 minutes.
Be sure to rotate the pizza 180° halfway of it's
cooking proccess so it cooks evenly
It's done! Enjoy your meal!
You legend! Ive scrubbed this video 4 times making this dough. Will be way easier now
there is a recipie in description XD
@@kubistonek BRUHHH 😭😭😭
You're an angel for this, thank you!
I LITR LOVE YOU FOR THIS TYSM
For those wondering about baker's percentages:
65% hydration
1.5% yeast
2% salt
2.5% sugar
Josh also doesn't mention it, but you can keep the dough in the fridge for 3 days (even up to 5 or so) before dividing into individual balls. This further improves the dough, and is generally recommended, with three days being the sweet spot.
@@jdavis37378 bruh, who asked
@@jdavis37378 Yeahbut... they get pizza!
who cares about percentages.... seriously. nobody cares because that is not what matters. the ONLY thing that matters is the weights.
@@jdavis37378 Even if true, completely irrelevant
@@orion7741 Because baker's percentages allow you to easily scale the recipe up or down as needed.
Just made this at home. There are lessons to be learned, and peel-handling skills to pick up. But this was definitely the tastiest pizza I've ever made at home, ever, and I'm grateful for the lesson that got me here.
Give me a slide I'm hungry from watching this😭
I'm considering making this. How many pizzas does the recipe make?
@@samichpower Makes 6
@@richards2072 Good lord that's a lot of pizza
@@samichpower You can easily scale it down though so there's no need to make 6 if you don't want that many!
I’ve been on a pizza-making craze lately looking through all of your older videos about it and I guess I’m gonna have to make one more
Do watch Bon Appetit's Making Perfect videos where they experiment from scratch every single component of a pizza to get the best recipe. Very interesting and detailed, though none of them are pizza makers
You should check out Brian Lagerstrom.
This is very similar to the serious eats recipe too, so it's worth checking out on their website. I think Kenji might also have a video on RUclips.
Do you have a playlist of it. Pizza related stuff
Name seems appropriate.
Seriously, as a person who worked at a professional kitchen, I deeply recommend this guy's channel. The explanation of the 'why' you do a technique is very helpful and entertaining 👌
I’m fortunate enough to have a dad who built a wood fired pizza oven in my back yard and has perfect his homemade recipe.
Definitely a great time making pizza
Josh id love a video about things u can keep on your fridge/freezer ready to go (kinda like all the amazing sauces u make and basically anything , ingredients or elements , u can prepare ahead and just have them there ready to use whenever u feel like it )
This is such a great idea!!
check out Mike G
good idea
Yes! This idea!
Pizza and red pasta sauce freezes really well
I've tried 3 other pizza dough recipes and this is the best one by far in my opinion. It has a nice crunch, able to support a good amount of toppings. I did a pepperoni, chicken and basil pesto with heirloom tomatoes and it was fire. My oven only goes up to 550 F and I honestly forgot to do the second rise after the overnight in the fridge rise. I took a sheet tray and turned it upside down and put it in the oven while it preheated. Assembled my pizza and put the pizza on a piece of foil the same length. Baked it in the oven for 7 minutes and it was perfect.
Still making this pizza dough and crust to this day, however foil is not the answer. Use parchment paper. Getting the pizza off of that has been a breeze this past year lol
@@jbaby007 I have no idea how you',re using a conventional oven and your cheese isn't splitting, but maybe thats the advantage of using mozzarella. If you're using a flavourful cheese that adds to the taste my recommendation would be to pre-bake it if you don't have a pizza oven
Just wanna say I’ve always considered myself a decent kitchen commander, but JW always inspires me to do more, do better, and do it myself. My little feasting minions are beyond grateful for all the recipes we’ve tried just because a vid popped up on the tube. Thanks Josh.
keep tubin' dude!
Generally speaking, NY pizza uses uncooked sauce - just throwing it out there. Adam Ragusea's NY pizza 2.0 video is still the gold standard for making NY pizza at home that actually tastes like what I grew up with in NY.
Yeah, Adam's is my go to. Super easy to make. Sauce is super easy. The only hard part is finding low moisture whole milk mozz. Where I live, everything is either low moisture part skim, or high moisture whole.
It's hard to generalize about NYC area, generally speaking. Every time I think I've cornered the standard recipe for sauce, dough, cheese or toppings, the damn thing squirms away like a handful of live anchovies. One thing is for sure, no pineapples... except maybe now, in some remote corner, down a dark street... I'll bet they top with pineapples.
@@KGillis Do you have a Trader Joe's by any chance?
IIRC Adam weirdly refuses to use precise measurements in his pizza dough recipe. I don't know why he is so weird about using a goddamn scale. Anyone watching nerdy RUclips cooking videos has a scale.
It’s cooked for 20 minutes. That is very little for any tomato sauce
Definitely fresh grate the cheese! 90% of these "fancy"do it yourself suggestions don't make much of a difference to me (maybe my palette just isn't refined), but fresh grating the cheese makes an immediate and clearly noticeable difference
Pre shredded cheese has a protein added to keep from clumping together. Freshly shredded = proper melts goodness.
Exactly this. Also freeze your cheese for 15 mins before adding to pizza so it doesn't melt too fast. You want crust and cheese melt to be around the same point...
That’s true about the sugar in the sauce
josh how dare you not respond to this pizza legend
New Yorkers aren’t freaking out over the pizza, we are laughing because you started in the middle of time square and said you “landed 20 mins before.”😜
Yeah I was like “fat chance.” He wouldn’t even be off the plane in 20 min.
lmaooo
Yeah that got me too, I went to NY like 6 months ago and (admittedly we flew international) it took over 3 hours to clear security and immigration just to get out of the airport. The journey from JFK took about 45 minutes and we were at the Gallivant on West 48th
He could have flown on a private jet into TEB. That’s a 20ish min drive.
@@MuzixMakerTakes you 20 mins to take the airtrain to get to the rockway beach. And then like nearly an hour if you wanna go midtown
It's Friday and I was just thinking that I should make a homemade pizza today. I love NY style pizza so this is perfect!
Hmmm
@@Justin_Waters It's a fucking comment section.
@@Justin_Waters Nah you’re actually weird. Every time I see you (mostly in basketball channels) you’re saying stuff like this
Without a proper oven forget it
By far the best complete NY Style pizza video on RUclips. Ive tried so many others and this one is at the top. Just picked up Joshua’s cookbook and it’s amazing. Keep it up Joshua, very inspiring
Check ou Charlie Andersons NY pizza video. Its way more comprehensive
@@CinCee- Thanks, I've watched his as well! I've combined several recipes to make my own and his was one of them!
As a New Yorker who’s made a good pizza and had some good pizza from “the city” New York style is variable just like any home cooking. So your New York style is just as much ours.
Watch adam Ragusea’s NY style pizza video for a better recipe. Josh did many things wrong that I pointed out in the comment I left on here
@@lovesgibson saw his first which brought me here :)
MrUnfriendlyToast coming in with a very non-stereotypical NYC answer, so kind! And I am just messing around, please don't kill me😄
@@lovesgibson Wow, what a self-centered comment.
yea many shouldn't get all crazed with the "x style" of pizza to i know places got rep for good pizza but screw that just make the thing i say.
that deep dish slaps hella hard ngl.
Thanks for the recipe man! Im only 12 and my family loves that i can cook! i met you at the sf book tour and i told you that i had made your other pizza recipes, and you told me to fry any left over dough. i will most definitely do that. im so excited, my pizza is rising in the fridge right now!
so how is your pizza doing
well it was a mess. i forgot to flour the dough and it stuck, making more of a deformed dough than a pizza. it also burned
@@nonygart1010 keep trying! It's lovely you're so young already attempting this I'm nearly 30 and have never made a successful homemade pizza so you're doing better than me lol
@nony Gart Keep your head up because I'm 50 and have only tried a pillsbury pizza and that was a disaster! To be fair, that was when I was about your age as well. I'm watching alot of videos to get familiar with cooking and try new things. Never stop learning and mistakes will happen! Peace
@@nonygart1010 atleast ur honest
I am loving your channel.
I was a cook when i was younger, earnt all my certificates and worked in a nice kitchen during my apprenticeship. Over the years i lost interest and no longer work in a kitchen. Your videos made me realize i never lost my passion. So far i have made your Lasagna, Italian pizza, NY cheesecake and a few others. All of them were fantastic. I woke up at 6am this morning just to make this pizza for my family tonight and i loved every second of it.
Thank you Josh.
so true
Can confirm that I am from NY and not offended by your take on a classic, looks tasty even. It only hurt a little bit when you called out my cheese pronunciation.
One suggestion, and one note. A lot of NY pizzarias don't pre-cook their pizza sauce, since you're cooking it already on the pizza and most the time its blanched in-can to begin with. If your sauce wasn't hitting the flavor notes you were looking for, that might be why (I don't personally think its the water, but you can try a higher alkalinity water if you want to see if that works?) As for the note, low moisture WHOLE fat cheese. Lots of people will probably by skim from the super market not realizing, and be sad when they eat it. Need that whole milk flavor, or your cheese will be a sad boi. I'm sure you used the right cheese in your video, but you only mentioned the low moisture, not low-moisture-whole-milk, so thought I might make that note for anyone wanting to make this at home themselves.
Love the content, cant wait to see more :D
Yes none of that part skim crap.
I agree, I found a recipe online that wasn't cooked and I love the flavor. I haven't ever been to NY nor had their pizza so don't know how it tastes, but I love that sweetness of the no cook recipe and use it a lot. Glad to hear that's how it is done in NY for this.
Fellow New Yorker here. All of this ☝🏾
your comment has some much energy i hope you have an amaze-tomium day fren
@@EdibleFuture Aw, why thank you
Joshua you really are our papa, It's a blessing for wanna be chefs like me to have such a great teacher as you.
I'm starting a new little cafe and tried your recipe and before even taking the first bite I knew that I'll be serving the best pizza in town. Thank you, lots of love from India.
Made this pizza for my family and I gotta say this sauce is SO GOOD.
"Oregano if your from the UK" I FEEL SEEEEEEN
Seen through
RATIOO
Lmao same but he uploaded this whilst I was cooking pizza 🍕 lol
Germans do it as well😂 (even tho the pronunciation of the vocals is more similar to the actual Italian pronunciation)
OR if you are from da y-east (like me)
I'm loving the style of you going out and filming a bit ❤
That’s what I’m saying!
Only made the dough. So so tasty. Crust is crispy and chewy. I didn't think I could achieve this at home but when you combine a low and slow rise and the hot oven, you get deliciousness.
Only things I'd say: I was disappointed the dough was not stretchy after the overnight rise. I had to knead each ball (5 mins) before the second rise (still couldn't get it to window pane stage but after the second rise it was much softer and 'stretchier').
I only got my first pizza to slide onto my hot black tray in the oven - resulted in a kinda crispy bottom.
Other two times I just put the cool tray in the oven and the bottom cooked just fine - not incredibly crispy but still fully cooked and brown.
You wouldn't miss it if you only use cool trays , it didn't make much of a difference - the hot oven does the work.
I havent made this recipe yet but i was wondering did you let it rise overnight on the counter or in the fridge...when I put my dough in the fridge i let it rest on the counter for at least 2 hours before i try to make a pizza.
The Eater episode on Scarr's Pizza is truly amazing: I highly suggest you to watch it since it really made me love more his pizzas!
He really is awesome. Paulie Gee, too. That city has some amazing chefs.
"The biggest differences between this and Neopolitan are the sauce, the cheese and the crust." So like, the whole pizza?
was thinking the same thing xD
congrats, you got the joke
Heads up! If you're doing this recipe and you make your sauce on day 1 while the dough is rising in your fridge, which I suggest because when sauce sits overnight as well, it also tastes better from the flavors sitting together and getting to know each other, store it in a *glass* container. Using Tupperware can possibly give it a slight slight soapy smell or even flavor. Also avoids Tupperware orange-ation. Cheers!
Well, I am Italian. My dad had a restaurant in which he made pizza. If there is an American version of pizza that I give my stamp of approval to is NY pizza , no question. to me it's Italian pizza with a twist and I always look froward to many slices when I am down there :D Love you r Vids and Book Josh. :)
My god..an actual sensible Italian on the internet
NIce to see this opinion :D
@@yuvalgabay1023 That's because he's not italian. Otherwise he'd know that there's no such thing as pizza in America, NY or anywhere else. Whatever you eat in American, including NY nonsense, is simply not pizza. It's against DOP and therefore should never be called pizza. It's actually a scam to do so but we allow them to do it. Sugar to begin with is one of the things that prevent "NY pizza" to actually be...pizza. You can't sell something without fish and call it sushi, it's actually illegal, and it should be the same for pizza. To be fair, even in Italy there's places that sell pizza that isn't actually pizza but of course those places are not the majority, whereas in the U.S. it's 99% of places.
It's the FURTHEST thing from real pizza. The only decent non italian pizza that actually doesn't disrespect pizza and its tradition completely is made in Japan(it's usually very small and insanely expensive) but even there it varies a lot in terms of quality and you can only find it in a few restaurants. You can eat "pizza" in NY all you want and you can like it as much as you want of course. But it is factually not pizza, you're eating something else and you're lying to people about it.
io spero di andarla a provare un giorno!
@@Romafood Purtroppo il ristorante non c'e piu per motivi personali. 😅
I’m from New York and just as I was thinking “that pizza isnt thin enough”, Josh goes “ik that New Yorkers are gonna complain how this pizza isnt thin enough” LOL
That and the charred edges. Makes it look more Neopolitan than NY
The Algorithm is ahead of you
THIS
im wolkin 'ere
@@khharkivsky I wonder how many will understand the reference.....
I made this recipe last week... and it was a huge success! The flavor was really, really nice, but my favorite part was how easy it was to stretch into a nice circle.
Froze half the dough after the room temp rise and made a calzone and some bread sticks last night. The dough was still nice to work with, even if it tore a bit more easily.
This is my go to pizza dough for now!
Italians and New Yorkers: **fighting over which is a proper pizza**
meanwhile me living in a place where the best pizza is Dominos: "PIZZA IS PIZZA!!"
...for anyone wondering where i live; i live 11000km under Josh's feet
Ola fellow Aussie if I'm reading the map right. Gotta say I was so disappointed with the last dominos I had, just too bland. Used to like that sort of thing but I guess too many of my taste buds have died since then. These days it's a frozen Dr Oetker's Ristorante pizza mostly just as a base, with lots of topping and strong grated cheddar and parmesan on top.
@@SheyD78 umm i'm an Indian. And that frozen pizza you described seems like the janky pizzas the Pizza Hut serves here
@@karthvaderkerman6524 Apologies for that, my geography is as bad as my taste in pizzas apparently.
I've been experimenting with pizza recipes for some time now and none of them seemed to really taste the way I wanted so now that I've watched this video I'm gonna give it another go because I KNOW your pizza must slap
Please update after you make it 🙏🏽
@@peachyquinn7592 Will do, I'll try next week!
@@daezyagbakoba6694 Looking forward to the update!
The trick is use hi gluten flour and for water use bottled water. It will make a world
Of a difference
@@RedwanHuda Oooh I will keep this in mind. Thanks for the tip!
Glad he took the time to run and grab a couple of slices for reference. Really want to try this recipe out.
Pizza is so contagious! I really want one after watching all the procedure Joshua carefully made:)
The cutting scene is killing me!XD
cringe alert
Heyy Yukaちゃん！
ビデオが大好きです❤️✌️
I agree pizza is definitely contagious lol
@@spacepiratevampire875 😐
When I lived in NYC, I noticed that some pizza shops had great sauce and some had great crust. Some had neither, but a few had both. Often they were no-name corner shops. Not to disparage the big-name shops, but a no-name shop was almost always more convenient.
Yes so true!
This comment.
I was born and raised in NY Josh. And I gotta say, you have OUTDONE yourself. It is PERFECT.
Two things that need to be said about New York Pizza: Ray's Pizza and $1 A Slice Pizza. I'm not a NYC resident but I've been there several times, and these two were on every street corner. $1 a slice was just that -- cheap and big, often not very great. Its biggest selling point was that it was cheap and the slices were big. Ray's Pizza is the NYC equivalent of Crown Fried Chicken or Kennedy Fried Chicken. No one knows who "Ray" is, but there are a whole bunch of Ray's Pizza places all over NYC.
I live in NYC, and $1 slice has a special place in my heart. It's our Taco Bell dollar menu when you stumble home from the bar: not good, but exactly what you need and can afford in the moment.
@@jmcateer0 yes i think dollar slices r rlly good
Some of those $1 slices beat a lot of the better stuff in a lot of other cities.
Ray's pizza doesn't really exist anymore. When it did it was a pretty standard version of the classic NYC slice - never great but never bad, but always better than Two Bros. Two Bros is def a grade BELOW Ray's.
For anyone who doesn’t have a dough box, or any pizza newbies, I use 50oz (~6 cup) clear acrylic/plastic round containers with lids that I bought from the dollar store to put my dough balls in. They work really well and I like the fact that I’m able to squeeze them into my fridge wherever I have space if I want to do a longer proof/ferment to improve flavor. I can also take out how ever many I want at a time to avoid over-proofing my dough. You can probably find slightly smaller ones that would work, but I like the flexibility of having ones that are larger than I need. And I definitely prefer clear, round containers since you can see how the dough is proofing and maintains the roundness so the dough easier to shape.
I’ve tried so many different recipes. Pizza, bread, pasta, what ever it is. This dudes recipes are the best ! Good job Josh ! 😎👍 and thanks.
"We're back in the kitchen... have we ever left? Who knows."
I'm pretty sure this is an MiB moment and he just has all of New York in his pantry.
Hey josh! I just moved to nyc and im currently working on a awesome pizza place called peperinos.
I don’t know much about nyc style pizza although im learning a lot. In peperinos we don’t use sugar for the sauce or dough. Also the sauce isn’t pre heated (witch i thought was odd) be the results are amazing.
Sauce: 4 cans os plum tomatoes (mixer)
1 can of tomato paste
Garlic (diced)
Oregano
Basil
Black pepper
Prepare to get financially fukt
Josh... you do NOT know how many times I've watched this. please stop me.
Just made it, it’s delicious!
I am genuinely excited to try all of this! I have to say that I laughed outloud at 7:00, “but the main focus is the sauce, the cheese and of course, the crust.” HA! The main focus! Well done and thank you.
Welp, i made this pizza 3 times, and tomorrow will be my 4th.. i love it.. easy and tasty! I lived in NYC so long ago and i loved that pizza so i needed it.. Thank you Josh!
I think I agree with the sugar. It's a light sweetness, but it complements the crust better. And with how thin it is, when you're taking a huge bite you're not overwhelmed with tomato's natural sourness.
I feel like the tomato sauce sweetness is the biggest cultural divide between the Italian and American pizzas. Much bigger than any difference among crusts (of which there is plenty of diversity on both sides of the ocean)
When an American says something is too sweet, you know that's a sweet sauce
That’s not untrue
Made this myself today. Absolutely bonkers and delicious. Would definitely recommend, even if the complexity of it makes it only a one-time thing.
Love this so much. New York pizza is amazing.
Are we going to get other styles of pizzas in future videos? Detroit style? Deep dish? Etc?
He has all those videos already.
1min and 10 comments already.... shows that everybody loves NYC pizza 💙😄
This first time I made a pizza, I tried half the recipe first, this unexpected was very tasty, the steps taught were very detailed and easy. In the future it will definitely make it again.
7:12 *Vikram with you in Team Tea*
Josh, is there a specific reason for AP flour vs bread flour? I've always found the bread flour with its slightly higher gluten content gives the more NY style "bite" to the crust. I'm just interested to hear your thoughts. Thanks.
I won’t claim to know for sure, but I think American flour tends to be much higher in protein than flours elsewhere. (I’m in Canada, not sure about you.) So I’ve heard that our bread flours are closer to an American AP. Others can correct me if I’m wrong, but I always use strong flour in my New York pizzas.
@@BradGoodspeed My experience is the same; some US AP flour can be 11/12% protein which is well into bread flour territory for most of the world.
It probably creates a denser crumb because of the lower protein/gluten content. 00 and bread flour are good for making light and airy breads for a neapolitan style pizza, NY pizza dough needs to be a little more dense to create structure to make it thin and crispy.
If you want to blow your mind, try 00 tipo flour. You get the perfect pizzeria bite even at home. It can be expensive at the grocery store (comparatively with regular flour) but if you try it and like it, you can find it in bulk at most restaurant stores for much cheaper (seeing as most pizzerias use it)
@@BradGoodspeed Canadian law requires Canadian flour to have a 13% protein. The US doesn't have rules that dictate a specific protein content so their all purpose flour can be as low as 10%. In the US bread flour usually has a higher protein content, where in Canada it's the same flour but has Amylase added to make the bread softer.
Just made this, Follow his directions exactly and you won't be disappointed. You can skip the 24hr rise and just do an hours long rise (double or more your dough), then portion out and rise again. The sauce is delicious!
Bro let’s make it together
vito hello you watch this guy to
ciao
Why? You are a professional. This kid makes pizza like a 5 year old. His pizza is a joke!
Yeeees now THIS is what we have been waiting for.
Yeeeees now THIS is a ratio
It's essentially the same as the serious eats NY pizza recipe, so hardly groundbreaking
@@ceebad8985 What the heck? 😂😂😂
I made this recipe today for my family and they love it! They say its the best home made pizza ever
You taught me how to cook, I’m so grateful to you.
So which one of his many recipes have you tried ? And what is your favourite ones?
New York water is known for having higher amounts of iron. A lot of bagel shops have New York water shipped to them for that purpose. You should know this Josh!!
Coming from a Brit who lives in the West Midlands he nailed the English accent 4:14
Nah he didn’t mate
Love it 🤤
New Yorker here. Not freaking out. U did good Josh. I'll have to try scars never heard of them. I think the only thing you missed was the layer of oil that tends to cover our slices lol 😆
He did a lot of things WRONG. I pointed most of them out. Watch adam Ragusea’s NY style pizza video for a better recipe
@@lovesgibson who cares
@@MannyParadisee Pizza makers. People who want accurate recipes…
What if you were looking up a blueberry muffin recipe video and the person put mashed up blackberries in the mix? Sure, it may still taste good, but it’s not the recipe they claimed it would be in the video.
You can’t make a video about how to make a particular dish then not even make it the right way. Should I make a Chinese chicken cashew video but use beef instead of chicken and peanuts instead of cashews? Nope, it’s not the same dish.
New York slice style is not what he made, yet he pretended like that’s what the video was about.
i'm disappointed i came here for the new yorkers raging... i'm from chicago and based off strictly appearance i would say this pizza was a travesty. it looks like a pizza hut pizza. not thin or crispy. it looked like it had too much sauce the cheese was sliding off. i would say it's a good pub style pizza, but even as a chicagoan i wouldn't attach new york to this pizza. but he said it himself, it's only an attempt and the real experience is much different. if he hadn't done that at the end i'd say he's crazy but it's all in good spirit. life is always better with pizza, whichever way you may find a slice of it ⚡️
@@lovesgibson terrible example because that’s an entirely different fruit. It’s more like if an authentic southern peach cobbler called for freshly peeled peaches and you put canned peaches instead. Oh No! Who cares. If the person watching can’t tell how authentic it is purely from viewing then it did not matter to that viewer anyway. Go cry somewhere else
Josh I tried this pizza dough recipe love it. Perfect. The dough just needs a tiny bit more salt. But it’s slightly chewy, crispy at fist and it’s foldable like a ny pizza.
As a born and bred New Yorker, I am upset I didn't run into Josh being that scar's isn't too far from my house... UGH! Aside from that... my fav pizza is thin or thick... doesn't matter long as the dough is good, the sauce is good and the cheese is blistered and greasy... it's gonna be delicious. The worst pizza I ever had was in Florida... then again it's Florida so yeah lol this pizza tho... I approve. Proud of you, Josh!
Pro tip, keep the grated cheese in the fridge up until the minute before it goes into the oven. The colder the cheese is before you start cooking the longer you can cook the crust before the fat in the cheese starts separating and you get that oil-I-ness
All right! I’m proud of you Josh. You actually made New York pizza. Congratulations! It’s a good thing I told him about Making it a couple years ago.
Street food made at home is another level of pleasure🤤 that melted cheese is so satisfying, I often binge-watch cheesy foods reels or TikToks😍
Ikr!
no one cares about tik tok
@@vicdarockstar nigga is yo ass talking to me?
People be posting April Fools vids, but we can trust Papa to give us that real, juicy content 👌
Greetings from central Mexico.
That is great pizza and I'm glad that I know how a real pizza is made.
Somehow, I feel like using sesame oil with lard like Japanese chefs.
"We landed like 20 minutes ago" - he says from Time Square 😂
ive lived in new york all my life and this looks pretty much just like the real deal. the only difference is that your crust looks lowkey way better
Jamaica Queens here and I can also confirm that this is pretty legit pizza. It just looked _right_ , I can't really argue with how Josh made it.
check out upside pizza for amazing nyc pizza crust
Most helpful you helped hone my pizza skills. Can’t wait to use my mom sauce for a little extra tomato paste for structure for pizza sauce.
Can’t wait to try making my own dough for the cooking group. We have here.
I guess the next "But Better" videos will be on Pizza Restaurants.
I hope papa Joshua doesn't disappoint me.
Impossible to make a NY pizza better at home without their ovens
Also they have their own recipes for sauce and own suppliers for cheese
Something I'll never get over is when he uses that power house of an electric burner while having a gorgeous gas range behind him. I know it's for the right camera angle but it always makes me giggle
It's actually an induction burner, which is the most energy-efficient type of burner.
I used grams for the first time in my life. I didn't get the same results, but I am still so happy with my pizza. Thank you for this video!
You made me buy an Ooni oven...I'd love to see some dishes specifically for the Ooni that are not pizza (Like bread, fish/meat, veggies, sweet dishes maybe? )
All right, Josh, let's see what you got. I haven't met a NY style pizza I've liked yet.
Bless you just moved to oregon a few months ago and been missing the New York pizza I had anytime I made the trips up to the city or li
Love the homemade pizza you made!
You watched 3 minutes after this video came out and the full video is 9 minutes 🤨
@@Tomago9387 Sorry late reply, the homemade pizza was shown at the start of the video and also the thumbnail.
As a new yorker, it looks good to me. Could have stretched out dough a tad more. But really what I noticed matters is the ingredients, which you nailed, and the dough consistency. But yeah, water seems to make a difference, which kinda makes sense.
1:00 The scream.. welcome to New York 😂😂😂
No toppings. This is how you know it's a serious video. The best part of NY pizza is how the cheese gets all toasty and delicious. Toppings block that from happening.
great video! There's a guy in Omaha who owns a pizza place, makes NY style pizza. He went to NYC, got some water and took it back to Omaha, had it analyzed in a lab and then put omaha water through something, idk what, to re-create the ph level of NYC water. Crazy, but true!
What’s it called? I lived there for 3 years!
@@kl-tj4nx Noli's in Blackstone district. 👍
@@kl-tj4nx "Noli's is another one. Noli's owner, Joel Marsh he travels to New York frequently and he loves New York-style pizza so much that he actually flew up there and got some of their water. There's that classic New York phrase that New York pizza is so much better because of the special water. He got some of that water, brought it back here, had it analyzed, and then had a machine built so he could recreate that water with the same PH levels here in Omaha. And that's what makes Noli's dough now. So I think, I mean you can just tell there's a lot of dedication and a lot of care that goes into him crafting those pizzas," Hoppen said.
pH could effect the yeast action.
I just made this. Best pizza I’ve ever had and yes, I’ve been to NY. Only change I made was using a poolish and cold proofing for 36 hours. Also used a pizza screen with the stone on the shelf above it.
You should come try Montreal style pizza (places like Woodland pizza etc..)
How do you define montreal style?
This is one new yorker that isnt freaking out lot. Great job as always Josh also I personally believe the NY water thing is a myth because I have had solid pizza outside of NY (albeit not as good)
I'm a NYer born and raised but Retired Army as well. I have had Pizza all over the world. I would totally eat that pizza. Nothing wrong with it. and Yes NY water is a thing. There is a Bakery in Rockland County that has the water imported from the city.
Great video! The pizza is probably a bit on the floppy side judging by the thickness and amount of cheese. You can mitigate this by pushing your dough thicker in the center and thinner the closer it gets to the crust, and by using less cheese. You really don't need too much cheese, just a thin layer. You can be a bit more generous with the cheese the further from the center you go. Overall though it looks good :)
@@telanis9 I've made pizza professionally in NY for the last 8 years. Everyone has a preference - and to each their own - but real NY style is not SUPPOSED to be floppy, it just comes out that way often for reasons I've already stated. Floppy NY style pizza is a sign of an inexperienced pizzaiolo.
making this for saturday 😎
what happens saturday
@@scrumbo_2096 you had to be there
@@rubenn5579 ah shit man I missed out
2bros is a god send when you’re hammered leaving josies at 3am
Or just go to New York City!
Ok buy my whole family tickets and Airbnb me an apartment and I'll go.
When I tell you I ran over here for this 👏🏻 you should do a but better against papa johns new “ New York “ style pizza I’ve had it and it’s so sad 😂
your vids are just by far the best
wow..... hes really going all out for us
No one is gonna appreciate the editor in the intro? 0:07
The best. I have tried many different recipes for pizza crust and this one is superb. My family is 100% Italian and this pizza reminded me of the ones my grandma made. I was once a New Yorker and I know what good pizza is. Here in rural Texas there is no such thing - only commercial American brands, so I have to make my own. This dough made perfect pizzas and delicious calzones. Next week I am going to make Grandma's spinach pockets using this dough. I can hardly wait. 😃⭐⭐⭐⭐⭐
I’ve never watched a food related video said said “that’s hot”.
"Sweet sauce" is a complaint I have about 90% of pizza places/italian restaraunts. In my opinion, as an Italian-American with absolutely 0 culinary training, the best Italian restaurants/pizzerias have a more subtle sauce and your low to mid-tier places always have a sweet sauce. My guess is that many of those low to mid tier places use bulk suppliers that make a generic, sweeter sauce.
Good homemade sauces are usually on the subtle side and not too sweet if at all, and I think that's why your higher end/better restaurants and pizzerias don't have sweet sauce - they actually made it themselves with decent ingredients.
Sweet sauce isn't an indication of cheap ingredients, its the result of adding sugar or tomato paste to the sauce. Sweetness is a flavor that people generally like. This is what makes Chicago style so unique and good.
I work at restaurant that serves pizza and prides itself on quality and tomato paste is one of the main ingredients in the sauce, the sweeter New York style sauce is balanced out by a sourdough crust.
@Joshua Weissman Hello there. Liked your video. Worked at Pizza Hut when their version came out so I appreciate this make from home recipe...because I've been feeling quite nostalgic for this pizza. Glad to see the organic way to make it. Some of your final steps resemble our formula so it was nice to see. Chilling the dough is such a crucial step for that chewy texture and was the only dough we ever did *not* proof. May try making it this week. Thanks for the time.
@Joshua Weissman So recently another ex-PH worker informed me on YT that Pizza Hut will release the BNY again starting 2/1! Wondering how close to the recipe it'll taste as it did in 1999.
So is there a “00” flour embargo imposed on NYC pizzeria? Or did they start their culinary careers making English muffins and moved to pizza with way too much AP on the shelves?
Usually they'd use a high gluten flour like Gold Medal All Trumps. High gluten flour isn't something you'll find in most grocery stores in the US though. He just went with AP because it's more accessible.