For anyone who wants to make this at home for less than 100 people reasonable quantities are: 500g Flour 10g Salt 3g Fresh Yeast (or 1g of dried yeast) 6g sugar 308ml water
@@Crystal_loves_carbs The total gram weight is 827 gr divided by two makes 2 pizzas weighing 413.5 gr each - so those pizzas can be in the 14-15" size depending on how thick or thin you like them.
My message is for you Mr Joe ! I'm sure that sharing a recipe must be very hard and it's kind of like giving half your heart to someone but let me tell you how much I appreciate you sharing your knowledge . I'm a half Italian from Quebec and appreciate your gesture and even though I don't have a restaurant oven , I will do everything I can to honor your tricks and tips here at home so thank you from the bottom of my heart and thanks to Vito for introducing this wonderful man to us !
I used to manage a pizza restaurant (NY style pizza). The way the dough is being made in this video is EXACTLY how we did it. Fifty pounds of flour at a time. We weighed the water in a five gallon bucket, we added the salt and yeast to the water and then dumped the flour on top and ran the floor standing mixer until we had one giant ball just as this video showed. We would then cut, weigh and ball the dough (we had two sizes of pies). We then put the freshly made dough balls into large stack-able dough boxes (16 balls or so per box) and put it in the walk-in cooler. The dough was used the next day. We would come in in the morning and at about one hour before making pies we would pull the estimated amount of dough balls needed (to make it through our first rush of the day) and allow them to warm up before pounding out the pie shells. Interestingly we didn't use any sugar in our dough recipe that is the only difference I see here and I'm not sure it is really necessary.
Nice! What about the numbers for making 2 pies? No way on earth could I finish 26 pies unless you gave me a 26 weeks or so plus not sure about buying a mega large mixer (no room to put it)....those large slices remind me of the time I was rather fortunate to visit Naples It....they would use super long scissors to cut you a wedge 😋
It is well known that New York also has water with a high mineral content. When I make pizza dough and bread dough at home, I add some extra minerals to the water, and I don't use our tap water. It does make a difference in the final dough product with increased chewiness. It is critical to start with good water before anything else.
Can you share the temperature in those coolers. I suspect it may not be as cold as some regular refrigerators. My fridge at the top is about 36-37F for my 72 hrs pizza dough, and it takes more than 15 -20 minutes to warm up to rm temperature or even 62-65 F. He mentioned adding oil later but never. Did your place add oil at any time. If so, what was the percentage.Thanks for the post!
Nice! I'm wondering how long the dough can be stored in the fridge? And how long can you keep it in room temperature after you get it out of the fridge? Thanks
Geez I’d say Joe is being very patient during this process.. this video made me a bit nervous. RUclipsr stepped on some toes trying to make video sooo engaging. Joe you are a good man, thank you for your patience. I will seek out a visit to your pizzarelle when in LA! 👊🏽
The real story is that this guy (who's name is Giuseppe) was married to the daughter of the real Joe's Pizza (the famous one in NYC), and when the marriage ended badly, he stole the "Joe's Pizza" name, look (near identical font/logo), recipe, and brought it to LA. There were lawsuits, but due to distance and other "law" technicalities there were no repercussions. Notice how he got VERY uncomfortable at the end of video when Vito asked if he was associated with the NYC Joe's.
@@justaguy4917 From my point of view the man just used his own name, probably a good choice when he left New York and didn't locate in an Italian neighborhood but wound up with 7 restaurants all over Los Angeles. I suspect that most people who go to his restaurants have never heard of Joe's pizza in N.Y. I'm a native New Yorker, relocated to west coast in the late 70's and I wasn't aware of the N.Y. Joe's pizza until I read about it very recently. So I'd rather think the best of someone unless I can prove their intent. Thanks for you input.
@@JunesTarotJourney It's been well documented. I tried posting a link for you, but I think youtube hides those posts. Google joe's pizza nyc vs joe's la. Lawsuits etc... Support who you want, but the guy is a slimeball.
I was gonna say, from what I’ve learned online, this is identical to the Joe’s recipe lol… kind of shitty to not make his own recipe… but I guess the intention is to have people confuse it with the NYC Joe’s to get more business.
Vito. This is one of the most informative videos on how they make dough and pizza sauce in a business environment. Also thx goes to Joe for allowing the camera's to go behind the scenes to show the inner working of pizza making.
Thank you Vito for bringing us this content. In south Jersey pie and pizza are interchangeable when talking about pizzeria pizza not domino’s or frozen pizza.
From an Italian from campania which love Napolitan and Contemporary pizza i can honestly say that Joe’s Pizza is really good and tasty pizza And for the “conservative” italian which they will tell: no is not the original pizza etc You don’t know what you are missing out
"When the moon hits your eye like a big pizza pie, that’s amore" - apparently both Pizza and Pie are not only acceptable, but can be conjoined in music
Vito you are the Pizza man! I learned pizza from you during C19 and I haven’t stopped making every weekend since. I think you should Merch “Soft and Crunchy”. I want one if you do.
When making the sauce Vito mentions olive oil and Joe says olive oil "after" but what did that mean ? at no time was olive oil used also was the sauce cooked or simmered ? thanks
The sauce was uncooked, just run through a food mill with salt and sugar added. He said in the video that oil would be used later. He could have added some to the sauce, or to the dough for the last minute of mixing or could have sprinkled some on top of the sauce. But the pizza when done didn't seem to look that it had olive added on top of it. It would be nice if Vito could help us with this.
This is a great video. I like to make every style of pizza so I don't get bored. I was surprised his oven was only 550°. It must be the 60% hydration that helps to stretch so thin and lower oven temp.
*What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS
@@tama3442 Take your self righteous religious rhetoric to an appropriate forum. Some of the most sinful people I have met are 'hypocritical self righteous zealots. They don't practice what they self righteously preach.
@@Lettuce-and-Tomatoes yeah I’d assume 550 is more common now. I think joes in New York used to do 600-625, but then they would have to put a pizza screen under the pizza while in the oven after a couple minutes so the bottom wouldn’t burn. I think people are greatly overestimating how hot the ovens of these popular places are because they’ve heard things like the ovens are 700-800 degrees lol.
@@tama3442 I'll stick with being an atheist. Life just makes so much more sense that way. Let me know once Jesus stops letting all those incent children die for no reason then I might take a look. Love you and praise reason!
Wow Vito this is an amazing video! 🥰 Well done, can you share the breakdown of quantity needed to make 4 pizzas using Dry yeast? Thanks in Advance !! 🤩
Dude, I really enjoy your pizza video's. You inspired me to work on the 'perfect' pizza dough for my new pizza oven. I'm originally from NY and currently live in in VA. I am visiting family in Los Angeles. My first stop was to visit Joe's Pizza (Mid City) and it was everything I expected. Thanks for turning me onto this restaurant.
Avolio's pizza at west Covina California is also one of the best pizza I've had. It's an Italian restaurant. Next time I go to California I'll give Joe's Pizza a try.
It looks like that is what he was brushing on the inside of the metal proofing bowls he was using.. He may also be adding it to the dough, or just using olive oil for the dough. I'll probably try a version with 1% olive oil. He also said his bake is at 550F.
I love how he's so strict about putting the salt and sugar on separate sides of the bowl, then chucks the yeast all over all of it and immediately pours in the water. What the hell difference does he think it makes? I don't get that at all.
@@AliErfurt No, I think it’s fine. Proportions definitely line up with what it should be. I just think that dogmatic nonsense about putting things in a certain place is pointless.
@@dirkdiggler9482 Habit and consistency. He had everything prepared for cameras, but I can assure you that when you do so many batches every single day some mistakes might occur. And in dough making these mistakes are costly and can't go back from them- especially with such a big batch
Thanks so much for this behind the scenes tour of a NY pizza style place! I'm always up for learning new styles and methods. And while I'm obsessed with soft and crunchy poolish neopolitan, there is a bit of nostalgia that I get when I think of the local NY pizza joint. I think I'll try this (with a few small tweaks) in my gozney this weekend.
Loved the video; but have a question. In the beginning you asked him about adding oil during mixing the flour; and he said "we'll add that later". Did he add a drizzle of oil on top of the pie before baking or did he forget the oil or what? I use the All Trumps flour too, so I can wait to try it. I grew up eating N.Y. Pizza in Brooklyn at Felix's restaurant in Park Slope and want so much to make some N.Y. Style pizza for myself. Thanks as always for an entertaining and informative video. PS: Those looked like beautiful tomatoes! I'll have to see if they're available in smaller sizes! In Brooklyn we'd only say, let's go get a pie! 💕💕😊😊👍👍😊😊💕💕
Alta Cucina tomatoes (by Stanislaus) are not available in consumer cans. Bianco Di Napoli are a good substitute. Alternately you can get 28 oz can generic store brand crushed tomatoes (Wal Mart, Kroger or Smart & Final brand, etc. Code on the can is 5TPCG OL or 5TGPK OL). They are fresh pack California tomatoes and they’re better than you think.
@@jonasaras Thanks for the suggestion. I already checked and found out that Alta Cucina pomodori a pera. only comes in those huge cans. Usually, I believe, when it says pomodori, it means the tomatoes are packed in puree, which is why his sauce comes out nice and thick just from being run through the food mill. I think the Walmart and other stores sells the imported Certified San Marzanos Pomodori.
@@JunesTarotJourney Alta Cucina tomatoes are whole California tomatoes packed in tomato juice. Although I do have some excellent San Marzano tomatoes on hand, many brands have been disappointing. Mutti whole peeled are truly excellent and easy to find at Ralphs/Kroger, and they’re not too pricy
@vitoiacopelli when he oiled the pan at 7:52 minutes you showed a can of Crisco. You mentioned he used Olive Oil but you showed the can of Cricso. Was it actually Crisco? If so please let us know because that makes a big difference.
He keeps his style really simple, no parmesian cheese sprinkle before adding the shredded mozzarella, then no olive oil... it's not dripping wet like New York... His pattern so simple compared to Vito's New York style made pizza. I need that olive oil on top :) But I like that his 7 hour dough is thin not thick. Lighter the better easier to digest. But dough overnight in the fridge.. like Vito says 16 hours .... do taste better. Did he even add semolina flour?
*What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS
Vito I already follow you! This channel has helped so much is my home made pizzas thank you so much! Your enthusiasm and love for pizza goes unmatched.
No fresh yeast is not the key. It’s exactly the same strain of yeast as dry yeast. SAME THING!!! The yeast doesn’t know what form you store it in. Use instant yeast. It lasts longer and is far more convenient.
that is scientifically true, but a lot of pizza makers learn the traditions of pizza making from someone else who doesn't really know the science. Neither was is wrong, but I definitely prefer active dry yeast and it works just as well, you just need to adjust your amounts depending on what kind of yeast you are using.
Any tips on stopping the dough being so springy. Trying to push it out to make my.pizza but just keeps springing back. More so after freezing and using another day. Also tearing in.middle
It doesn't matter unless you let it sit in salt for a long time.... It makes no difference on a batch like this. If you make a slow-rise (minimum yeast...) it might slow it down but won't kill it.
1) Tomato sauce is Alta Cucina pomodori a pera which contains plum tomatoes (not San Marzano) and basil with salt. He adds additional sugar and salt to the sauce. 2) The flour used is General Mills All trumps enriched flour which is unbromated and unbleached. This has a high gluten content of 14%. High gluten is typical for new york style pizza, it makes the dough tougher without having to complicate the fermentation process 3) The fermentation process is quick and simple: 2 hours room temperature, 7 hours refrigerated, the amount of sugar used and the amount of time in room temperature speeds up the fermentation process. If I was making it homemade, I would wait longer because we have to luxury to wait instead of compromising taste/quality. 4) Cooked at 550F for 7-8 minutes 5) Not sure why he uses crisco but replace that poison with extra virgin olive oil. It probably has something to do with EVO being more expensive? 6) I personally would opt for better dough, General Mills is a questionable company. Possibly GMO wheat with tons of herbicides and pesticides. But I understand at a mass industrial scale you don't have the option to buy good flour, especially in bulk quantities, that would significantly drive up the price. 7) Last, I appreciate the moderate amounts of tomato sauce and cheese.
I believe All Trumps is from Gold Medal and is a really good flour.... the tomato sauce he mentions olive oil , later but doesn't show it or the process because usually pizza sauce is not cooked so I'm not sure what he meant there... He also did not mention the cheese being used... my fav is Grande mozz but not sure what he is using...
Awesome video! I have been waiting for a new video on NY style pizza! Thank's Vito! Also, here's an idea for a video you might find interesting. Best way to rehear, leftover pizza. In my opinion, some of your most enjoyable videos are the ones where you do experiments to test different things.
Vito...I purchased a Waring MEDIUM-DUTY SINGLE-DECK PIZZA OVEN WPO100 for ny NY style pizza. 110 volts, gets to 600 degrees F. Really high quality commercial....reasonable price. Comes with a nice stone. Best results I've ever gotten.....with your NY style dough recipe!!!!!!
Vito, you’re the man!! Can i use natural levain for new york pizza style (just changing the dry yeast for the levain)? Or Do i need to increase water and use less flour because of the levain?
Need to make sure to fold dough well and leave sealed at the bottom. Don’t want to leave any weak spots when stretching. Also use spoon when test taste. It’s all about perfection.
It was General Mills All Trumps probably unbroated since bromated flour is not available, I believe, in California. All Trumps is a high protein flour, higher protein than bread flour. You can also use King Arthur's Sir Lancelot which is great and also high protein, but King Arthur no longer sells smaller bags, so you'd had to buy 50 lbs of it or maybe find some re-packaged smaller amounts on You Tube.
How we should call a “PIZZA”
Pizza or Pie ?
What’s your opinion on this
What is that question ? PIZZA for sure !!!
It's only a pie if you're talking about the WHOLE pizza, just the slices are pizza
Only Pizza! :D
Always Pizza
Ah-Beets.
This recipe is perfect for those quiet nights at home when you want to make 80-100 pizzas.
😆
Haha
Make it for the whole neighbourhood
Lol!... true
i feel bad for the people who havent seen that video
For those that are wondering: 61.7% hydration, 1.25% sugar, 2.12% salt, 0.44% fresh yeast
Also doughballs are 0.06 oz per square inch.
And general Mills all trumps flour 😊
@@losingitrush I went back and slowed down the video. Looks like it's specifically "All Trumps Enriched Malted Spring Wheat Flour, 50 Pound"
Thank you!.
Thanks. You did the homework for me. Appreciate.
For anyone who wants to make this at home for less than 100 people reasonable quantities are:
500g Flour
10g Salt
3g Fresh Yeast (or 1g of dried yeast)
6g sugar
308ml water
THANK YOU.. about how many pizzas does this make?
@@Crystal_loves_carbs I'd guess three 12 inch(ish) pizzas.
@@Crystal_loves_carbs The total gram weight is 827 gr divided by two makes 2 pizzas weighing 413.5 gr each - so those pizzas can be in the 14-15" size depending on how thick or thin you like them.
Bread flour right??
High gluten flour, or bread flour with 2.4% vital wheat gluten added@@jzpat
My message is for you Mr Joe ! I'm sure that sharing a recipe must be very hard and it's kind of like
giving half your heart to someone but let me tell you how much I appreciate you sharing your knowledge .
I'm a half Italian from Quebec and appreciate your gesture and even though I don't have a restaurant oven , I will do
everything I can to honor your tricks and tips here at home so thank you from the bottom of my heart and thanks to Vito
for introducing this wonderful man to us !
The recipe is such a small part. It's ALL about the ingredients, managing fermentation and dough handling.
@@richspizzapartybro what does mean baking, making and never faking ?
I used to manage a pizza restaurant (NY style pizza). The way the dough is being made in this video is EXACTLY how we did it. Fifty pounds of flour at a time. We weighed the water in a five gallon bucket, we added the salt and yeast to the water and then dumped the flour on top and ran the floor standing mixer until we had one giant ball just as this video showed. We would then cut, weigh and ball the dough (we had two sizes of pies). We then put the freshly made dough balls into large stack-able dough boxes (16 balls or so per box) and put it in the walk-in cooler. The dough was used the next day. We would come in in the morning and at about one hour before making pies we would pull the estimated amount of dough balls needed (to make it through our first rush of the day) and allow them to warm up before pounding out the pie shells. Interestingly we didn't use any sugar in our dough recipe that is the only difference I see here and I'm not sure it is really necessary.
Nice! What about the numbers for making 2 pies? No way on earth could I finish 26 pies unless you gave me a 26 weeks or so plus not sure about buying a mega large mixer (no room to put it)....those large slices remind me of the time I was rather fortunate to visit Naples It....they would use super long scissors to cut you a wedge 😋
It is well known that New York also has water with a high mineral content. When I make pizza dough and bread dough at home, I add some extra minerals to the water, and I don't use our tap water. It does make a difference in the final dough product with increased chewiness. It is critical to start with good water before anything else.
Can you share the temperature in those coolers. I suspect it may not be as cold as some regular refrigerators. My fridge at the top is about 36-37F for my 72 hrs pizza dough, and it takes more than 15 -20 minutes to warm up to rm temperature or even 62-65 F. He mentioned adding oil later but never. Did your place add oil at any time. If so, what was the percentage.Thanks for the post!
@@AlexZander688 myth. Water is one of many factors….
Nice! I'm wondering how long the dough can be stored in the fridge? And how long can you keep it in room temperature after you get it out of the fridge? Thanks
I will never say “Crunchy” the same way again because of this guy!
crownchy
Me too. Also I only say SUWauce now.
SOUFT AND CROUWNCHY
"Souft-ugh" "crounchy"
hes very annoying
lol
Geez I’d say Joe is being very patient during this process.. this video made me a bit nervous. RUclipsr stepped on some toes trying to make video sooo engaging. Joe you are a good man, thank you for your patience. I will seek out a visit to your pizzarelle when in LA! 👊🏽
Yup. Vito bringing some borderline disrespectful manic energy in this video
Yeah, I wanted to hear more from Joe himself but Vito kept talking over him. If you want a guest to show you how they make their pizza, let them.
😆 thought I was the only one that noticed that
The real story is that this guy (who's name is Giuseppe) was married to the daughter of the real Joe's Pizza (the famous one in NYC), and when the marriage ended badly, he stole the "Joe's Pizza" name, look (near identical font/logo), recipe, and brought it to LA. There were lawsuits, but due to distance and other "law" technicalities there were no repercussions. Notice how he got VERY uncomfortable at the end of video when Vito asked if he was associated with the NYC Joe's.
Guiseppe is actually Italian for Joseph.
@@JunesTarotJourney That doesn't have any bearing on the facts I stated. Slimy move by him.
@@justaguy4917 From my point of view the man just used his own name, probably a good choice when he left New York and didn't locate in an Italian neighborhood but wound up with 7 restaurants all over Los Angeles. I suspect that most people who go to his restaurants have never heard of Joe's pizza in N.Y. I'm a native New Yorker, relocated to west coast in the late 70's and I wasn't aware of the N.Y. Joe's pizza until I read about it very recently. So I'd rather think the best of someone unless I can prove their intent. Thanks for you input.
@@JunesTarotJourney It's been well documented. I tried posting a link for you, but I think youtube hides those posts. Google joe's pizza nyc vs joe's la. Lawsuits etc... Support who you want, but the guy is a slimeball.
I was gonna say, from what I’ve learned online, this is identical to the Joe’s recipe lol… kind of shitty to not make his own recipe… but I guess the intention is to have people confuse it with the NYC Joe’s to get more business.
Vito. This is one of the most informative videos on how they make dough and pizza sauce in a business environment. Also thx goes to Joe for allowing the camera's to go behind the scenes to show the inner working of pizza making.
Thank you Vito for bringing us this content. In south Jersey pie and pizza are interchangeable when talking about pizzeria pizza not domino’s or frozen pizza.
BEAUTIFUL JOE! Wonderful I know that showing your recipe meant so much for you thank you!
What did he add to the sauce? Saw some green pieces in the sauce so i'm assuming basil and EVOO, right?
Nice contrast of personalities lol. Vito excited and talkative while Joe is low key and taciturn. Great looking pizza.
Been going here for years and it really is the best pizza I’ve had
Art of pizza again ! Pizza is more than just a regular meal ! Thanks Vito !
From an Italian from campania which love Napolitan and Contemporary pizza i can honestly say that Joe’s Pizza is really good and tasty pizza
And for the “conservative” italian which they will tell: no is not the original pizza etc
You don’t know what you are missing out
Lived my whole life in NJ and missed the pizza until I found Bronx Pizza in San Diego. I'm definitely gonna try this place next!
What secret ingredient did Joe put with the salt and sugar to add to the sauce? Msg?
Joe's Pizza in NY is the best! Williamsburgh, Brooklyn. Incredible.
Not the same guy or business.
"When the moon hits your eye like a big pizza pie, that’s amore" - apparently both Pizza and Pie are not only acceptable, but can be conjoined in music
Thx to Joe for showing his business. Greetings from Germany...
Thanks vito for showing such a great pizza video, I'll try it soon... love the way joe work... very inspiring 👏
Its amazing. How he opens the pizza dough is great. Congratulations from brasil. That is the best pizza.
I love that there is a fair amount of that delicious looking sauce on the pie. The sauce is key. Awesome video!!!
i hate new york pizza i rather watch videos of Chicago deep dish
while eating little caesars cuz New york pizza is stright up TRASH.
I’m from NYC. Pizza looks legit bro. Even the interior of the pizzeria is 👌
Joes Pizza is top notch! I ate at their DTLA location shortly before COVID, and I LOVED IT!
Vito you are the Pizza man! I learned pizza from you during C19 and I haven’t stopped making every weekend since. I think you should Merch “Soft and Crunchy”. I want one if you do.
Amazing 🤩
When making the sauce Vito mentions olive oil and Joe says olive oil "after" but what did that mean ? at no time was olive oil used also was the sauce cooked or simmered ? thanks
The sauce was uncooked, just run through a food mill with salt and sugar added. He said in the video that oil would be used later. He could have added some to the sauce, or to the dough for the last minute of mixing or could have sprinkled some on top of the sauce. But the pizza when done didn't seem to look that it had olive added on top of it. It would be nice if Vito could help us with this.
What about the olive oil? Does it go into the sauce or on the pizza when it comes out of the oven?
They usually drizzle it on before it goes in the oven
I grew up with NY style pizza in the Northeast. Thank you for making this video.
Thank youuuu
مرحبا هل يمكن خبزا بفرن منزل بدون حجر بيتزا ?
I tried Joe's in LA. It's definitely the best pizza I've had in Southern California.
There's no way Joe didn't hold back a few secrets. You can see it in his face and body language a few times when Vito asks a question.
Can't blame him for that. I would do exactly the same thing.
There aren’t a lot of secrets in pizza. I think he didn’t want you to know he was using crisco instead of butter
@@tvviewer4500 trust me there are. It is the little things that make a big difference. Details matter when it comes to making pizza
@@manueldesouza1325 what did he hold back?
@@tvviewer4500
could be milk powder and dough improver
Thank you from Adelaide South Australia Joe. What a culinary artist.
This is a great video. I like to make every style of pizza so I don't get bored. I was surprised his oven was only 550°. It must be the 60% hydration that helps to stretch so thin and lower oven temp.
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS
61.7% Hydration
@@tama3442 Take your self righteous religious rhetoric to an appropriate forum. Some of the most sinful people I have met are 'hypocritical self righteous zealots. They don't practice what they self righteously preach.
@@Lettuce-and-Tomatoes yeah I’d assume 550 is more common now. I think joes in New York used to do 600-625, but then they would have to put a pizza screen under the pizza while in the oven after a couple minutes so the bottom wouldn’t burn. I think people are greatly overestimating how hot the ovens of these popular places are because they’ve heard things like the ovens are 700-800 degrees lol.
@@tama3442 I'll stick with being an atheist. Life just makes so much more sense that way. Let me know once Jesus stops letting all those incent children die for no reason then I might take a look. Love you and praise reason!
I love love love NY style pizza 🥰🥰🥰. Alway I’m the search of the best one wherever I live!
Wow Vito this is an amazing video! 🥰
Well done, can you share the breakdown of quantity needed to make 4 pizzas using Dry yeast?
Thanks in Advance !! 🤩
Dude, I really enjoy your pizza video's. You inspired me to work on the 'perfect' pizza dough for my new pizza oven. I'm originally from NY and currently live in in VA. I am visiting family in Los Angeles. My first stop was to visit Joe's Pizza (Mid City) and it was everything I expected. Thanks for turning me onto this restaurant.
i hate new york pizza i rather watch videos of Chicago deep dish
while eating little caesars cuz New york pizza is stright up TRASH.
thankyou vito i told you to make new york pizza i am from new york and bring memo
Finally, a pizza without plenty of oil on top. Finally. Grazie joe's.
IT'S LIKE WATCHING A HALF-AMATEUR AND HIS MASTER.
I wouldn't call Joe a semi-amateur.
@@janeygenraam7923 He is the master. But Vito - the talking duck - is the s-a.
the master in american junk. But not in the original Neapolitan pizza
That's art
Avolio's pizza at west Covina California is also one of the best pizza I've had. It's an Italian restaurant. Next time I go to California I'll give Joe's Pizza a try.
I would need a nerve pill after being around this guy for 30 minutes.
I used to eat at Joe’s pizza at least twice a week when I was living there. Love it! Bravo joe e bravo Vito! The location in Santa Monica
i hate new york pizza i rather watch videos of Chicago deep dish
while eating little caesars cuz New york pizza is stright up TRASH.
I like the way Joe eats the last bit of the slice.. folding it back onto the crust lol.
Nice Indeed! thanks for your comment i missed it at first
You are just the best pizza channel in all of RUclips. Love ur videos
7:57 "a little bit of olive oil here" as you see the container of Crisco come onto the screen
That’s funny. I think Joe may have been a bit embarrassed using Crisco!
It looks like that is what he was brushing on the inside of the metal proofing bowls he was using.. He may also be adding it to the dough, or just using olive oil for the dough. I'll probably try a version with 1% olive oil. He also said his bake is at 550F.
@@JunesTarotJourney it looked so pasty in the bowl, I imagine he was using it in there.
Respect to Joe Vitale for bringing Joes Pizza from NYC to California!
i hate new york pizza i rather watch videos of Chicago deep dish
while eating little caesars cuz New york pizza is stright up TRASH.
Little Ceasers is trash come on you can’t be serious lol
Vito’s going a 180mph and Old Joe is rolling in the slow lane at a solid 55mph 😂 you can tell he wanted to tell him to slow down a few times! 😂
I love how he's so strict about putting the salt and sugar on separate sides of the bowl, then chucks the yeast all over all of it and immediately pours in the water. What the hell difference does he think it makes? I don't get that at all.
this to me also just looks like a recipe from an old cooking book. imo it isnt really professional. just dumping everything in the dough machine. idk
@@AliErfurt No, I think it’s fine. Proportions definitely line up with what it should be. I just think that dogmatic nonsense about putting things in a certain place is pointless.
It’s like when baseball players do a weird dance before batting up
@Ali Ali You’ve got to be kidding me. He would’ve already had them prepared before they ever went into the water. How would he not know?
@@dirkdiggler9482 Habit and consistency. He had everything prepared for cameras, but I can assure you that when you do so many batches every single day some mistakes might occur. And in dough making these mistakes are costly and can't go back from them- especially with such a big batch
Hey Vito for the 5lb dough recipe is it .3 oz of fresh or instant yeast?
Important, he is using all trumps 14% protein flour. This is the key for a perfect NY pie
Hi every one i plan to star my own ny pizzeria down here in chile what is the tecnical name for those matalic tins where he ferments the dough
Thanks so much for this behind the scenes tour of a NY pizza style place! I'm always up for learning new styles and methods. And while I'm obsessed with soft and crunchy poolish neopolitan, there is a bit of nostalgia that I get when I think of the local NY pizza joint. I think I'll try this (with a few small tweaks) in my gozney this weekend.
I love new york pizzas simply the best
Loved the video; but have a question. In the beginning you asked him about adding oil during mixing the flour; and he said "we'll add that later". Did he add a drizzle of oil on top of the pie before baking or did he forget the oil or what? I use the All Trumps flour too, so I can wait to try it. I grew up eating N.Y. Pizza in Brooklyn at Felix's restaurant in Park Slope and want so much to make some N.Y. Style pizza for myself. Thanks as always for an entertaining and informative video. PS: Those looked like beautiful tomatoes! I'll have to see if they're available in smaller sizes! In Brooklyn we'd only say, let's go get a pie! 💕💕😊😊👍👍😊😊💕💕
Alta Cucina tomatoes (by Stanislaus) are not available in consumer cans. Bianco Di Napoli are a good substitute. Alternately you can get 28 oz can generic store brand crushed tomatoes (Wal Mart, Kroger or Smart & Final brand, etc. Code on the can is 5TPCG OL or 5TGPK OL). They are fresh pack California tomatoes and they’re better than you think.
I get it at Amazon $14 a can
@@jonasaras Thanks for the suggestion. I already checked and found out that Alta Cucina pomodori a pera. only comes in those huge cans. Usually, I believe, when it says pomodori, it means the tomatoes are packed in puree, which is why his sauce comes out nice and thick just from being run through the food mill. I think the Walmart and other stores sells the imported Certified San Marzanos Pomodori.
@@JunesTarotJourney Alta Cucina tomatoes are whole California tomatoes packed in tomato juice. Although I do have some excellent San Marzano tomatoes on hand, many brands have been disappointing. Mutti whole peeled are truly excellent and easy to find at Ralphs/Kroger, and they’re not too pricy
Can you let the dough rest in the fridge longer than 7-8 hours? Maybe like 24 hrs?
i think yes
That’s legit NY dough, unlike the thing you misrepresented in an earlier video. Rock on!
@vitoiacopelli when he oiled the pan at 7:52 minutes you showed a can of Crisco. You mentioned he used Olive Oil but you showed the can of Cricso. Was it actually Crisco? If so please let us know because that makes a big difference.
He keeps his style really simple, no parmesian cheese sprinkle before adding the shredded mozzarella, then no olive oil... it's not dripping wet like New York...
His pattern so simple compared to Vito's New York style made pizza. I need that olive oil on top :) But I like that his 7 hour dough is thin not thick. Lighter the better easier to digest. But dough overnight in the fridge.. like Vito says 16 hours .... do taste better.
Did he even add semolina flour?
Great video, just I would like to know what kind of flour did you use. Thanks Joe.
i hate new york pizza i rather watch videos of Chicago deep dish
while eating little caesars cuz New york pizza is stright up TRASH.
LOL .... poor Joe didn't know what hit him, he looked totally bemused.
You should see the expressions of Joe in NY when Conan O' Brian visited lol.
I am dedicating this night for watching your videos from first to the last sec Master !
i hate new york pizza i rather watch videos of Chicago deep dish
while eating little caesars cuz New york pizza is stright up TRASH.
Flour 100 - All Trumps High Gluten, Unbleached, Unbromated Flour P.N. 50143
Water 61.7 - Room temp
Sugar 1.25
Salt 2.13
Yeast 0.44 - Fresh
Can we use this dough receipe for any other type of pizz????
Now we need the recipe to make 1 or a couple pizzas, not 150 :D
*What is the Gospel?*
The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ.
Ephesians 2:8-9
For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast.
Romans 10:9
9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.
JESUS CHRIST can come anytime!
REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS
@@tama3442 This is a pizza video. If we wanted bible verses, we can Google them ourselves.
@@tama3442 hahaha what
Break it into bakers % then you can scale it to your needs
Heres a good recipe for 4 200 gram dough balls: make 4 10-12" pizzas: 500 grams flour , 325ml water, 11.25g salt, 5.6g sugar, 2.25 tsp olive oil, 3g active dry yeast.
Thank you very much Brother I can't thank you enough all of your Family from Alaska 🎉🎉🎉🎉😂😂😂😂
You seem to annoy Joe a bit but that pizza looks 🔥🔥🔥
I also thought Joe was a little annoyed with Vito.
his name ain't Joe!
@@zzrgio I wonder why Vito called him "Joe"? Hmmmmm..........
@@mikewinanz428 Guiseppe is actually Italian for Joseph.
dam the way Joe rolled the dough into balls and flattening the pizza is crazy
Willing to sub to anyone who breaks down the dough recipe for those of us not trying to make 150 pizzas at one time lol
It’s easy my friend
1.400ml of water
5 pounds flour
1.7 oz salt
1 oz sugar
0.3 oz yeast
@@vitoiacopelli Thank you!
Which ingredients don’t scale up/down proportionally?
Vito I already follow you! This channel has helped so much is my home made pizzas thank you so much! Your enthusiasm and love for pizza goes unmatched.
@@nelsonapollolee You could probably use a lot less yeast. Thats all though. Pizza dough scales linearly.
Does anybody know what the specific name is for the bowls he places the dough balls in to rise? Thank you!
Stackable proofing dough pan.
No fresh yeast is not the key. It’s exactly the same strain of yeast as dry yeast. SAME
THING!!! The yeast doesn’t know what form you store it in. Use instant yeast. It lasts longer and is far more convenient.
Right on, Frankie!
that is scientifically true, but a lot of pizza makers learn the traditions of pizza making from someone else who doesn't really know the science. Neither was is wrong, but I definitely prefer active dry yeast and it works just as well, you just need to adjust your amounts depending on what kind of yeast you are using.
Any tips on stopping the dough being so springy. Trying to push it out to make my.pizza but just keeps springing back. More so after freezing and using another day. Also tearing in.middle
Let your dough rest for at least 2 hours before you stretch it.
If it tears easily maybe gluten is not enough developed, after kneading you have to fold and fold the dough, make pause, then fold and fold again
Yeast in salty water directly ? You told us not to do that 😂
I know, I was surprised too
To be honest I did but this is not my process
I´am very interested in those pizza metal proofing pans. Do anyone know what size they are?
Wait: yeast and salt at the same time? Isn’t that rule #1 NOT to add yeast and salt at the same time?
It doesn’t really matter that much as long as you’re not adding way too much salt. Check out the Chainbaker, he busts a couple of myths like that one.
It doesn't matter unless you let it sit in salt for a long time.... It makes no difference on a batch like this. If you make a slow-rise (minimum yeast...) it might slow it down but won't kill it.
Okay, answered by @Flo Gehring already... Pretty much. As a dough - this is cheap and easy mall pizza.
To be honest is a mistake but with that amount of yeast is ok I guess
An Italian Nana from my hometown always said: it’s three damn ingredients. Get them right! 😃
Joe tis a great humble man i like him so much.... I will smash the like for him
i hate new york pizza i rather watch videos of Chicago deep dish
while eating little caesars cuz New york pizza is stright up TRASH.
What an annoying guy.
Couldn’t agree more. Joe’s is the best NY pizza in LA
Beautiful pizza. Fresh and real New York pizza
1) Tomato sauce is Alta Cucina pomodori a pera which contains plum tomatoes (not San Marzano) and basil with salt. He adds additional sugar and salt to the sauce.
2) The flour used is General Mills All trumps enriched flour which is unbromated and unbleached. This has a high gluten content of 14%. High gluten is typical for new york style pizza, it makes the dough tougher without having to complicate the fermentation process
3) The fermentation process is quick and simple: 2 hours room temperature, 7 hours refrigerated, the amount of sugar used and the amount of time in room temperature speeds up the fermentation process. If I was making it homemade, I would wait longer because we have to luxury to wait instead of compromising taste/quality.
4) Cooked at 550F for 7-8 minutes
5) Not sure why he uses crisco but replace that poison with extra virgin olive oil. It probably has something to do with EVO being more expensive?
6) I personally would opt for better dough, General Mills is a questionable company. Possibly GMO wheat with tons of herbicides and pesticides. But I understand at a mass industrial scale you don't have the option to buy good flour, especially in bulk quantities, that would significantly drive up the price.
7) Last, I appreciate the moderate amounts of tomato sauce and cheese.
I believe All Trumps is from Gold Medal and is a really good flour.... the tomato sauce he mentions olive oil , later but doesn't show it or the process because usually pizza sauce is not cooked so I'm not sure what he meant there... He also did not mention the cheese being used... my fav is Grande mozz but not sure what he is using...
i hate new york pizza i rather watch videos of Chicago deep dish
while eating little caesars cuz New york pizza is stright up TRASH.
the best pizza channel
NY/NJ pizza is the best pizza... Hands down
i hate new york pizza i rather watch videos of Chicago deep dish
while eating little caesars cuz New york pizza is stright up TRASH.
Yummy!! How I miss NYC pizza!!!!
In the 8-10 pizze recipe, what kind of yeast is the .3 oz yeast, dry or fresh?
I agree I’ve lived in NY for 5 years and it’s my favorite.
Awesome video! I have been waiting for a new video on NY style pizza! Thank's Vito! Also, here's an idea for a video you might find interesting. Best way to rehear, leftover pizza. In my opinion, some of your most enjoyable videos are the ones where you do experiments to test different things.
Vito...I purchased a Waring MEDIUM-DUTY SINGLE-DECK PIZZA OVEN
WPO100 for ny NY style pizza. 110 volts, gets to 600 degrees F. Really high quality commercial....reasonable price. Comes with a nice stone. Best results I've ever gotten.....with your NY style dough recipe!!!!!!
Simplicity with beautiful ingredients! 💚❤
I have a question. For a true NY style Joe's what spices would you use and the amounts? Any differences from other regions?
I have experience in the field of pizza and my dream is to work in the USA 🥺
This looks fantastic and thank you to Joe for showing us his tricks. I wish my local places would watch his video and learn too! hah
Vito, you’re the man!!
Can i use natural levain for new york pizza style (just changing the dry yeast for the levain)? Or Do i need to increase water and use less flour because of the levain?
Why not, it’s still a raising agent...just subtract the flour + water present in your starter from the recipe
No flop!
Perfection!
hello vito, how are you doing? What size are the bun tins?
What did Vito say at 12:10?
Need to make sure to fold dough well and leave sealed at the bottom. Don’t want to leave any weak spots when stretching. Also use spoon when test taste. It’s all about perfection.
Vito can you make a video for making New York style pizza at home using poolish? I have no access to fresh yeast
Nice. And how do we measure these percentages with common cooking tools when not in science class.
Vito what brand was the flour ??? Awesome Ny pizza video ! Exactly how it’s done
The brand was all trumps flour 50143. Very common for ny style.
It was General Mills All Trumps probably unbroated since bromated flour is not available, I believe, in California. All Trumps is a high protein flour, higher protein than bread flour. You can also use King Arthur's Sir Lancelot which is great and also high protein, but King Arthur no longer sells smaller bags, so you'd had to buy 50 lbs of it or maybe find some re-packaged smaller amounts on You Tube.