This recipe worked for me. Doubled it for 4 pizza. Cooked it in the Gozney ARC XL. Turned out perfect. Then I did a did the recipe again but added a tablespoon of sugar to the flour for the yeast to eat on and it gave the crust a little more caramelization when it cooks in the Gozney. Thanks, this was my first time. Just got the Gozney.
Very similar recipe that I've been using for years, except yours is 1/2 portion. I got mine from Roberta's Pizza Dough Recipe - NYT Cooking. It's a good compromise dough; meaning that it works well in both a home oven and high temp pizza oven, like the Ooni Koda 16. I have a poolish sitting on the counter from last night. I will be incorporating that and making dough this morning for pizza tonight.
I'm currently developing a online recipe management tool for youtube, looking for people who love cooking to do a 10mins talk, Please rely me for gift cards！
Great video. I’ve been making home pies for about 20 years and never understood the point of gradually adding the water. I do a 3 minute knead with all the water, sourdough starter, and flour, then an hour autolyze before adding salt. Another 10 minute knead then proof and the doughs always turn out beautifully. Do you think gradually adding the water will improve the final doughs?
Jon it looks great and I loved everything you did until I saw the temperature of the oven...way too hot for a NY Style. I would have loved you see you launch it with the stone and ambient temp at 650 that way you get the crispy bottom. Still curious if a Gozney can accomplish that. It still looks great and I would pay money for that pizza.
you absolutely cannot call yourself the pizza guy and then bake a NY pie at 900 degrees. and the dough is basically a neapolitan dough. a lot of good resources out there, please do your research.
@@emslaveso you a pizza god or something? Stop gate keeping shit cook how you want. Ny style or neo style. Just enjoying the video or click off you toxic keeper
dough looks great! to do ny pizza in my ooni i crank up the heat so the stone is at least 650, turn off the flame at launch and let it cook for about 5 min. then crank up the flame again and let it cook another min or so. That will give you the crispier crust all these new yorkers are bustin your balls about.
The dough and pie look great but calling it a NY pizza dough is a bit of a misnomer and could be misleading for those looking for a true NY dough. A true NY dough uses high-gluten flour not "00" flour. KA Sir Lancelot, Kyrol, and All Trumps are some relatively easily available examples of high-gluten flours. For those commenting that it's a large Neapolitan dough, it's not really a Neapolitan dough either. Neapolitan dough is 100 percent "00" and definitely doesn't have oil in it. This dough is really a hybrid and a darn good looking one at that! As someone mentioned, the cooking temp for a NY dough is high but since he's using "00", the high temp is beneficial for this particular dough. Regarding the reply from TPGJ about thicker crust, "thick crust is good but also can be really heavy on the stomach", the yeast ratio (0.6%) might be a little high. A faster fermentation can affect digestibility and dough development and may be causing the "heavy" feeling. For a more detailed explanation, search Vincenzo's Plate for his video about Neapolitan dough with Johnny de Francesco and/or other references regarding pizza dough digestibility. Try reducing the amount of yeast you are using and see if that helps. All in all, it's a great looking pie but it's not a true NY pizza dough.
Hey John, The dough comes out amazing! If I double the amount will that make 3 full size pies or is that not how things work? See below: 153 to 306 Grams of 00 Flour 153 to 306 Grams of All Purpose Flour (Or Bread Flour) 200 to 400 ml of Water 8 to 16Grams of Salt 4 to 8Grams of Oil 2 to 4 Grams of Active Dry Yeast Thanks!
I love all the pizza experts on here telling you what you did wrong or how to change what you did. There’s so many factors that go into how your pizza comes out w your particular set up and your particular dough recipe. It looks like you’ve got it dialed in pretty good. Looks delicious. Would definitely want to try! 🔥
Thanks for the great detailed video. I tried this, and let the dough set in the fridge for 3 days....brought it out and pressed it and rolled it in my hands....When I cooked it, the bottom of the pizza rose more that I thought it would. Ended up with a half inch base, not that thin crispy base I was looking for....Any suggestions? How thin should I start with on the raw dough? Appreciate your help....R
Jon, do you find a difference between using instant yeast and active dry yeast? I have had some trouble, on occasion, trusting the active dry yeast, as it for some reason, did not activate. Is instant dry yeast any different in flavor and is it a fool proof way to insure the dough will rise? Thanks!
Does the oil help tye crisping and browning in a regular oven?….all though I think it opens with him cooking in a Rocket oven. I am fascinated with dough, whether it’s bread, pizza dough and how it reacts to different ovens and climates.
Try a swirl of olive oil just before it goes in the oven and get some near the edge. That has been a game changer for me. Got me a fancy cruet to make it easier. Also I would go 70%. Lighter and crispier. And I'd double the cheese too. And if anyone said it wasn't a true New Yorker, I would tell them where to go in true New York style :o)
@@ThePizzaGuyJon Ok, it just looks that way on video when you lift up the pizza it has good looking burn to it, then a tad raw/chewy on the none burned parts.
@@ThePizzaGuyJon I think those midget outdoor ovens need the dome a little higher. The top cooks a bit too fast. The bottom needs a little more time. JMO. Still great looking pizza on top! Not your fault! Pro Tip: protect the pizza from the dome flame while baking the last minute or two = perfect pie.
What a GREAT pizza video! I LOVE to cook, and one day I really want to try to make my own pizza at home. The part I can see myself screwing up on is the dough: kneading it, and then stretching it out.
Ger yourself a mixer or a bread maker. Take your time don't skip any steps and you'll be fine, it's worth making your own dough, I will never buy pizza again it changed my life😅
Looks awesome as usual!! 😎👍🏻👍🏻🍕🍕🍕🍕 I can’t remember if you’ve done one or not but, you should do a Chicago bar style pizza, (cut in squares of course) We’re not all about the deep dish lol! That’s for tourists.😂😂
I really like mixing the double 0 flour with an a bread flour . This looks great but did you say low and slow? That’s more of a Chicago thing not NY . Love that oven where can I get one .
Actually he used a bit too much yeast if he cold proofed it 48hrs. His yeast of 2 grams per 396 flour is is .65%. At a fridge temp of 40F this would only need 24 hrs per common fermentation schedule. He could have cut his yeast by more than half for 48hr cold proof. His pizza came out great, don't get me wrong. But it could have been better.
Yes, this is not a NYS pizza. I use bread flour. But it took me a very long time to perfect the dough task like NY Pizza. I make 18-inch pizza at home. I'm my oven.
I like Nys at home. but its difficult to replicate that oven spring that brick and coal ovens get even at the low temps they use. Ive tried a steel right up at at the top shelf near the broiler but the temp gets a little high for a True NY. Be interested to hear your method
I followed this to the letter. Put it in the fridge. 48hours later just a cold hard piece of dough so far. Does it rise when its coming up to room temp after 48hours?
@@ThePizzaGuyJon Hi thanks for your response. As I mentioned I followed exactly. 153/153 00/ all purpose. Yeast was just bought. How cold was your water. I don’t recall you mentioning it.
I agree this is not a NY style pizza, but it looks like a really good pizza dough in general. I think it looks delicious! I appreciate that you showed how to make a pizza dough that a novice like myself could do. Thank you!
Hey Jon. Great looking pie. I miss my NY pizza. Grew up on Long Island and LOVE my NY pizza. I'm in Utah now and there's no good pizza here except for a guy that has a Neopolitan pizza pop up. I like your pie because it like a hybrid NY/Neo in a way. Folds perfectly also. I'll have to give it a shot. How are you liking the Gozney? I bought one last year and after about 7 cooks I was unable to light the gas side. Read that it is a common issue with the gas not feeding. Have you had any issues? Just curious. Great video .. keep them coming. P.S. Try a burratta pizza.... its tasty!!! I also make infused basil oil for finishing! Have a great day!
Yeah you are right on the NY/Neo. I love my oven, no issues so far (knock on wood.) dang sorry that happened to yours, did you contact gozney for a replacement? Definitely will try a burratta pizza.
Hi Jon, Looks awesome as always..... I have a question on ovens. What are your thoughts be between the Ooni Koda 16 and the Gozney dome when cooking on gas, given the cost difference? They both look like they perform very well.
Thank you. So I would say that both ovens cook differently on gas. Reason being is that the Koda take a shorter time to heat up but doesn't stay as hot so I feel that I run through more gas. But with the Dome it can almost be the same with the gas but stays hotter longer and has a bigger flame output.
Look at that flop! Its a grease fest. My stomachs boutta be damn near bubbling after this one. Its a pretty pie, but i just doesnt do it for me. Way too sweet and all and all a solid 6.2/10.
dry salt into the dough? melt that into the water also when you cut, don't start on the outside pushing in.... start in the middle and cut thru the crust to the outside
Looks good. I wouldn’t call that ny style. That’s more Neapolitan than ny style. Should be crisp all the way to the center and yours is Neapolitan soft.
No way I'm spending that much time on a pizza. I've tried it and it's a waste of time. I use a pizza dough mix, add flour and instant yeast a little salt and sugar, half that amount water and comes out perfect. Only need to rise 45 minutes. New York style. If you know what I'm talking about.
A good pizza dough rests a long time. NY Style or not. I dont understand what you have to do, the dough rests by itself all you really have to do, is just wait...
Sorry guy, A for effort but the bottom is too charred and it is too floppy. Turn down the temp of the oven just a bit and forget the 00 for NY style and you will nail it.
This recipe worked for me. Doubled it for 4 pizza. Cooked it in the Gozney ARC XL. Turned out perfect. Then I did a did the recipe again but added a tablespoon of sugar to the flour for the yeast to eat on and it gave the crust a little more caramelization when it cooks in the Gozney. Thanks, this was my first time. Just got the Gozney.
Great recipe. Pizza oven makes a big difference. Saving alot and getting better product.
That’s some good looking pizza, thank you.
Thank you.
Very similar recipe that I've been using for years, except yours is 1/2 portion. I got mine from Roberta's Pizza Dough Recipe - NYT Cooking. It's a good compromise dough; meaning that it works well in both a home oven and high temp pizza oven, like the Ooni Koda 16.
I have a poolish sitting on the counter from last night. I will be incorporating that and making dough this morning for pizza tonight.
I'm currently developing a online recipe management tool for youtube, looking for people who love cooking to do a 10mins talk, Please rely me for gift cards！
Will give this recipe a try looks great
Great video. I’ve been making home pies for about 20 years and never understood the point of gradually adding the water. I do a 3 minute knead with all the water, sourdough starter, and flour, then an hour autolyze before adding salt. Another 10 minute knead then proof and the doughs always turn out beautifully. Do you think gradually adding the water will improve the final doughs?
yes
soft and crownchy!
Haha
The Vito way!! Soft and Craunchy!!
Jon it looks great and I loved everything you did until I saw the temperature of the oven...way too hot for a NY Style. I would have loved you see you launch it with the stone and ambient temp at 650 that way you get the crispy bottom. Still curious if a Gozney can accomplish that. It still looks great and I would pay money for that pizza.
you absolutely cannot call yourself the pizza guy and then bake a NY pie at 900 degrees. and the dough is basically a neapolitan dough. a lot of good resources out there, please do your research.
@@emslaveso you a pizza god or something? Stop gate keeping shit cook how you want. Ny style or neo style. Just enjoying the video or click off you toxic keeper
@@emslave Ye, its more Neopolitan than NY imo. but it still has some NY attributes. A fantastic looking pie nethertheless.
Gozney Arc XL owner you can have it at 400 or 900 all depends on how high the flame and how long you heat it
As a New Yorker that has had coal fired oven pizza it is possible to cook at 900 very fast
dough looks great! to do ny pizza in my ooni i crank up the heat so the stone is at least 650, turn off the flame at launch and let it cook for about 5 min. then crank up the flame again and let it cook another min or so. That will give you the crispier crust all these new yorkers are bustin your balls about.
That is a gorgeous dough you made. I could wear it like a veil. Nice demo.
Pizza dress, sounds like a good idea.
but then everyone would call you pizza face and thats not nice
The dough and pie look great but calling it a NY pizza dough is a bit of a misnomer and could be misleading for those looking for a true NY dough. A true NY dough uses high-gluten flour not "00" flour. KA Sir Lancelot, Kyrol, and All Trumps are some relatively easily available examples of high-gluten flours. For those commenting that it's a large Neapolitan dough, it's not really a Neapolitan dough either. Neapolitan dough is 100 percent "00" and definitely doesn't have oil in it. This dough is really a hybrid and a darn good looking one at that! As someone mentioned, the cooking temp for a NY dough is high but since he's using "00", the high temp is beneficial for this particular dough. Regarding the reply from TPGJ about thicker crust, "thick crust is good but also can be really heavy on the stomach", the yeast ratio (0.6%) might be a little high. A faster fermentation can affect digestibility and dough development and may be causing the "heavy" feeling. For a more detailed explanation, search Vincenzo's Plate for his video about Neapolitan dough with Johnny de Francesco and/or other references regarding pizza dough digestibility. Try reducing the amount of yeast you are using and see if that helps. All in all, it's a great looking pie but it's not a true NY pizza dough.
How much protein in percentage do I need ? 13 % ? Is a rate w300-320.
That’s a long ass comment. Really???
@@jmoore4211 😂 looks like he copied that comment from google 😂
Can i replace with Caputo Manitoba
Yeah this looks more Neo than NY
Thank you for explaining why so little yeast is used. My NY pizza doesn't rise much at all, and was worried something was off.
Hey John, The dough comes out amazing! If I double the amount will that make 3 full size pies or is that not how things work? See below:
153 to 306 Grams of 00 Flour
153 to 306 Grams of All Purpose Flour (Or Bread Flour)
200 to 400 ml of Water
8 to 16Grams of Salt
4 to 8Grams of Oil
2 to 4 Grams of Active Dry Yeast
Thanks!
Nice video. Making dough with pure sugar Coca Cola provides a very flavorful crust also.
Link the video.
I love all the pizza experts on here telling you what you did wrong or how to change what you did. There’s so many factors that go into how your pizza comes out w your particular set up and your particular dough recipe. It looks like you’ve got it dialed in pretty good. Looks delicious. Would definitely want to try! 🔥
Thank you.
yeah and they are right, that aint new york.
This isn't NY style pizza. Us New Yorker can say so.
right........ have to use all trumps high gluten bread flour. I.m a NY'er too.@@6jdhd
Who cares. I’m in NJ and this pizza looks great!
Hey nice job. I like my crust a little thicker. 300g makes a good 12" pie. Turned out nice. I can almost taste it from here. LOL Thanks for sharing
Thank you, thick crust is good but also can be really heavy on the stomach.
Thanks for the great detailed video. I tried this, and let the dough set in the fridge for 3 days....brought it out and pressed it and rolled it in my hands....When I cooked it, the bottom of the pizza rose more that I thought it would. Ended up with a half inch base, not that thin crispy base I was looking for....Any suggestions? How thin should I start with on the raw dough? Appreciate your help....R
Never had pizza before but I would love to make ones myself so I could really taste it
do it. its fun!
I use King Arthur bread flour and get excellent results in my home oven and in the Ooni outdoor oven.
Looks like a good tasting pizza! I need to get a little whisk like that, looks handy!
You can use wooden spoon also....Don't need fancy gadgets.
Jon, do you find a difference between using instant yeast and active dry yeast? I have had some trouble, on occasion, trusting the active dry yeast, as it for some reason, did not activate. Is instant dry yeast any different in flavor and is it a fool proof way to insure the dough will rise? Thanks!
Jon that Pizza looks fantastic.
Thank you.
Does the oil help tye crisping and browning in a regular oven?….all though I think it opens with him cooking in a Rocket oven. I am fascinated with dough, whether it’s bread, pizza dough and how it reacts to different ovens and climates.
Try a swirl of olive oil just before it goes in the oven and get some near the edge. That has been a game changer for me. Got me a fancy cruet to make it easier. Also I would go 70%. Lighter and crispier. And I'd double the cheese too. And if anyone said it wasn't a true New Yorker, I would tell them where to go in true New York style :o)
Looks great, but I know for a fact the pizza dough it not all they way cooked on the bottom. It's just a tad raw. Just needs another 30 seconds.
Cooked all the way through.
@@ThePizzaGuyJon Ok, it just looks that way on video when you lift up the pizza it has good looking burn to it, then a tad raw/chewy on the none burned parts.
@@ThePizzaGuyJon I think those midget outdoor ovens need the dome a little higher. The top cooks a bit too fast. The bottom needs a little more time. JMO. Still great looking pizza on top! Not your fault! Pro Tip: protect the pizza from the dome flame while baking the last minute or two = perfect pie.
@@theylivetruth As a pizza chef for 33 years. I agree. Oven it too hot on top. Under crust needs a little more time.
@@CovidCarl Thanks. It confirms what I stated was the 100% truth. Hopefully Jon takes our pro tips to heart
Looks amazing my friend
You're so precise about everything, why not have the temperature on the oven?
What a GREAT pizza video! I LOVE to cook, and one day I really want to try to make my own pizza at home.
The part I can see myself screwing up on is the dough: kneading it, and then stretching it out.
Ger yourself a mixer or a bread maker. Take your time don't skip any steps and you'll be fine, it's worth making your own dough, I will never buy pizza again it changed my life😅
@@farmeronthedell Alright, I'll try that. Appreciate it, man! 👍🏾
Just do it!
Looks awesome as usual!!
😎👍🏻👍🏻🍕🍕🍕🍕
I can’t remember if you’ve done one or not but, you should do a Chicago bar style pizza, (cut in squares of course)
We’re not all about the deep dish lol!
That’s for tourists.😂😂
Thank you. Good idea, i'll for sure look into it.
Great video on 14 inch new york pizza.
Just wondering why u didn't use sugar or honey to feed the yeast ?
By the way I just subscribed.
Gorgeous looking pizza!!
Thank you.
I really like mixing the double 0 flour with an a bread flour . This looks great but did you say low and slow? That’s more of a Chicago thing not NY . Love that oven where can I get one .
looks awesome. thank you
That looks really good! 👍
Thank you.
Actually he used a bit too much yeast if he cold proofed it 48hrs. His yeast of 2 grams per 396 flour is is .65%. At a fridge temp of 40F this would only need 24 hrs per common fermentation schedule. He could have cut his yeast by more than half for 48hr cold proof. His pizza came out great, don't get me wrong. But it could have been better.
do u have a recipe to make it better what do you suggest
Yes, this is not a NYS pizza. I use bread flour. But it took me a very long time to perfect the dough task like NY Pizza. I make 18-inch pizza at home. I'm my oven.
Do you only use bread flour
@@shawnkay5462 yes
I like Nys at home. but its difficult to replicate that oven spring that brick and coal ovens get even at the low temps they use. Ive tried a steel right up at at the top shelf near the broiler but the temp gets a little high for a True NY. Be interested to hear your method
At 5:10 mark you said add some of the oil and then added another 4 grams of oil later on from the bottle?
What do you think that deck temp was when it first went in? 750? With that cover it would shock me if it was higher?
Also, do you happen to have a conversion for the weight to cups and teaspoons?
I don’t sorry. You won’t get consistent results if you weigh in cups and teaspoons. The best investment is a scale.
Would like to see a prince street style slice.
Were there flames coming out of the bottom left of the oven? Is this normal? Great looking pizza will try it in my Ooni Koda 16. Thanks
No normal, it’s because it was windy. Thank you. Hope it works out for you.
looks great!
Thank you.
Looks clean and delicious bro!
Subbed!
Thank you.
I followed this to the letter. Put it in the fridge. 48hours later just a cold hard piece of dough so far. Does it rise when its coming up to room temp after 48hours?
Interesting, what kind of flour did you use? You may want to check your yeast, it may be bad.
@@ThePizzaGuyJon
Hi thanks for your response. As I mentioned I followed exactly. 153/153 00/ all purpose. Yeast was just bought. How cold was your water. I don’t recall you mentioning it.
Looks great
Is that a 24 oz or 34 oz round dough puff container?
I would love to purchase the tool you used to mix the ingredients in the bowl. Where can I buy one?
It’s called a danish dough whisk. Depends where you are located you can probably find it on Amazon.
How do you think that oven will hold up in the winter snow etc?
I’m hoping it will be okay. It will make for an epic snow pizza making video.
I like your style bro
Does it taste as good as it looks😊
Oh it was so good.
Where did you purchase the metal instrument you used to turn the pizza?
From GI metal directly.
Jon, Have you ever had NY Pizza from NYC?
Better than any pizza i ever made
I agree this is not a NY style pizza, but it looks like a really good pizza dough in general.
I think it looks delicious!
I appreciate that you showed how to make a pizza dough that a novice like myself could do.
Thank you!
Hey Jon. Great looking pie. I miss my NY pizza. Grew up on Long Island and LOVE my NY pizza. I'm in Utah now and there's no good pizza here except for a guy that has a Neopolitan pizza pop up. I like your pie because it like a hybrid NY/Neo in a way. Folds perfectly also. I'll have to give it a shot. How are you liking the Gozney? I bought one last year and after about 7 cooks I was unable to light the gas side. Read that it is a common issue with the gas not feeding. Have you had any issues? Just curious. Great video .. keep them coming. P.S. Try a burratta pizza.... its tasty!!! I also make infused basil oil for finishing! Have a great day!
Yeah you are right on the NY/Neo. I love my oven, no issues so far (knock on wood.) dang sorry that happened to yours, did you contact gozney for a replacement? Definitely will try a burratta pizza.
Get yourself some cardboard discs from GFS, makes cutting easy.
Hi Jon,
Looks awesome as always..... I have a question on ovens. What are your thoughts be between the Ooni Koda 16 and the Gozney dome when cooking on gas, given the cost difference? They both look like they perform very well.
Thank you. So I would say that both ovens cook differently on gas. Reason being is that the Koda take a shorter time to heat up but doesn't stay as hot so I feel that I run through more gas. But with the Dome it can almost be the same with the gas but stays hotter longer and has a bigger flame output.
@@ThePizzaGuyJon Thank you for the info.
Yum!!!!!🤗👍💖💋
What is the name of that tool you used to hand mix the flour?
It’s called a dough Dutch whisk I believe.
thanks!@@ThePizzaGuyJon
@@ThePizzaGuyJon Learned a lot from this vid.
if i wanted 4 pies, can i just double all the ingredients?
Yes go ahead and double it. Leave the yeast the same.
You should call out for Parmigiano reggiano, not domestic or pre-grated.
Yummmmmmmmmmmmmm 😊
Thank you.
Do you deliver in 30 minutes or it's free?
I deliver in 5 mins.
I think I should get the equipment for the pizza
Me podrian dar las cantidades por favor 😊
can i use 0 and 00 flour ?
Absolutely.
Why didn’t you dissolve the salt in the water?
Sometimes I do and sometimes I do. Just depends on how I’m feeling.
How did you get a 16 inch pizza from 300 grams of dough!?
All in the way it’s stretched.
@@ThePizzaGuyJon Thats crazy man i do 450g to 500g for my 16 inch pizzas, With Basically the same dough recipe.
if i made a piza i would put black pepper + tumeric + olive oil + avacado oil + garlic in the tomato sauce
Sounds like an interesting sauce.
So Cal...pun.
One bite only, everybody knows the rules!
7.6 is my score visually! 👍🏻
I’ll take that.
@@ThePizzaGuyJon I’m sure it tasted even better
Look at that flop! Its a grease fest. My stomachs boutta be damn near bubbling after this one. Its a pretty pie, but i just doesnt do it for me. Way too sweet and all and all a solid 6.2/10.
I just want a decent pizza, which can''t be gotton in the hick town where I live 😢
00 flour makes pizza the opposite of crispy. Its for neopolitan pizza. Same with these high hydrations. Pizza looks good though but crispy its not.
I don't really understand the difference between this and a Neapolitan pizza except it's a little larger
You are absolutely right. Definitely a bigger neapolitan pizza.
Pizza looks so simple but it makes me dummy succesfully...
I can actually tell you know what you are doing !!!
It’s Roberta’s pizza recipe.
That has no resemblance to a NY style pizza whatsoever, but it looks great.
Thanks.
Sebe rico me gusta
dry salt into the dough? melt that into the water
also when you cut, don't start on the outside pushing in.... start in the middle and cut thru the crust to the outside
Thank you.
Is it possible that u email me the ingredients for the pizza
Man... those 2 inches of bare pizza on the back end really bugged me lol.
1:43 the recipe
Pizaiolo (or any chef's) vanity license plate:
GO AHEAD ..😊
did i miss the recipe??
check the description of the video.
Looks nice but more like a Neapolitan pizza
Grande Mozzarella cheese in the United States is THE best pizza cheese available.
Grande is pretty good.
NY style is more like 60-61% and the cook time is too short. NY style is cooked at 550 for 8 mins. Good looking pizza though.
That pizza looks f***ing delicious ! I don't care what they wanna call it!👍👍
Thank you. I appreciate you.
That’s neapolitan pizza though, 00 is what Italians use New Yorkers use heavy breast flour.
It doesn't look like NYC puzza though.
Looks good. I wouldn’t call that ny style. That’s more Neapolitan than ny style. Should be crisp all the way to the center and yours is Neapolitan soft.
I respect it.
What hell is grams. Next recupe
No way I'm spending that much time on a pizza. I've tried it and it's a waste of time. I use a pizza dough mix, add flour and instant yeast a little salt and sugar, half that amount water and comes out perfect. Only need to rise 45 minutes. New York style. If you know what I'm talking about.
A good pizza dough rests a long time. NY Style or not. I dont understand what you have to do, the dough rests by itself all you really have to do, is just wait...
looks neapolitan, not that it's a bad thing
a little sketch- for when and how you added that salt and hardly mixed it in really
Pretty confident that it dissolves. Not everything will be shown on camera.
This is more Neapolitan than NY Style pizza.
65% hydration? Bro youre in Neapolitan soggy territory
Sorry guy, A for effort but the bottom is too charred and it is too floppy. Turn down the temp of the oven just a bit and forget the 00 for NY style and you will nail it.
"this is just a round bowl"...