Making New York-style pizza at home

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  • Published: 07 December 2018
  • New York-style pizza at home

    (Makes four 12-inch pizzas)

    For the dough:

    1 teaspoon active dry yeast
    1 teaspoon sugar
    ¼ cup warm water

    2 cups warm water
    1 tablespoon sugar
    1 tablespoon salt
    ¼ cup olive oil
    5 cups bread flour, plus more as needed

    Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.

    For the sauce:

    1 28-ounce can whole San Marzano tomatoes
    ¼ cup olive oil
    ½ teaspoon sugar, or more to taste
    1 teaspoon dried oregano
    2 tablespoons tomato paste

    Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas.

    For the cheese:

    6 ounces whole-milk, low-moisture mozzarella per pizza
    Grated parmesan for dusting

    Assembly:

    Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.
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Comments • 12 208

  • Adam Ragusea
    Adam Ragusea   7 months back

    Some updates since I made this video: 1) I have been going with a wetter dough lately. Wet doughs, counterintuitively, seem to get crispier. I figure that's because they're more pliable, which allows more steam to escape during cooking. If you want a precise recipe with weights, look elsewhere. I don't like getting out my scale unless I have to. I can judge hydration pretty well by feel, and I reckon you can too with a little practice. I still think 2 and 1/4 cups water + 5 cups flour is a good starting place. Add more flour until it reaches a stickiness that you can handle. The only downside to extra hydration is that the dough becomes sticker and harder to work with. Part of the reason I went with a pretty dry dough when making this video is that I was worried about the pizza sticking to the peel while I got all the shots I needed. 2) I have started not only taking my tomatoes out of their packing liquid, but also washing them off under running water in a sieve. It's crazy, but that really makes a difference in a raw tomato sauce like this. The packing liquid is just so bitter. And I've been experimenting with different tomato brands. With really good tomatoes, I don't need the tomato paste. I would rather not use paste. 3) Many commenters have mentioned some affordable home pizza ovens that intrigue me. I think I'm going to give the Uuni a try and report back. Ultimately, my pizza still lacks the very distinctive flavor you get from baking at a thousand degrees. 4) If you have thoughtful, constructive, evidence-based advice for how I could improve my recipe, please give it to me. But if you're going to tell me I'm doing it wrong simply because you've always done it another way without interrogating why, please keep it to yourself.

    • Miguel S
      Miguel S  1 days back

      Ron Swanson

    • WITAN Studios
      WITAN Studios  2 days back

      ​@ou kid That is inherently false. According to Kenji's recipe (https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html) the measurements are not the same as what Adam has suggested.


      Adam's Measurements for Dough:
      1 teaspoon of yeast
      1 1/4 tablespoon of sugar
      2 1/4 cup of warm water
      1/4 olive oil (AT MOST)
      5 cups bread flour


      Kenji's Measurements for Dough:
      22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
      1 1/2 tablespoons sugar
      .35 ounces kosher salt (about 3 teaspoons)
      2 teaspoons instant yeast
      3 tablespoons extra-virgin olive oil (0.187 cups)
      15 ounces lukewarm water (1.875 cups)


      This information is directly extracted from Adam's video and Kenji's recipe with the same link that you have used to attempt to falsify Adam's originality, thus you can't argue that I faked this information. You can obviously tell that the measurements are similar, but not exactly the same. Try to check your evidence before you give out bold statements.


      New York pizza can't be considered Neopolitan pizza because they're not the same thing, that's why they have different names. I don't care if New York pizza turns into Neopolitan at 900F. You can tell from Adam's video that his oven doesn't go anywhere near as close to 900F. Your point is irrelevant because it is about Neopolitan pizza. Also to add the fact that New York pizza is WAY thinner than Neopolitan pizza. New York pizza crust is iconic for it's crispy, thin and not chewy texture.


      It's not just the dough stretching that is different, the cheese placements are different as well. Neopolitan pizza tends to come with globs of mozzarella however New York pizza has cheese that covers the whole slice except for the edges.


      I didn't even need to address your point about how New York pizza can be considered as Neopolitan pizza but I still schooled you. That's like saying Cacio e Pepe is the same as Carbonara. They're pastas and they're similar in some aspects but the execution is different. You could seriously offend pasta-purists by saying something like what I just used as an example.


      You still haven't given me any proof on why using cups as a measurement is bad. This just shows that you are stating claims that you can't justify yourself because you don't have any articles, quotes or any other form of evidence in which can help to support your opinion. Just from the fact that you didn't address that point, it shows that you are ignorant and are simple-minded.


      Including how you tried to convince me that New York pizza can be considered as Neopolitan pizza has worsened my expectations of you being a person who is knowledgeable about pizzas.

    • ou kid
      ou kid  2 days back

      @WITAN Studios The measurements of his and kenjis are exactly the same. It's not a coincidence, also it can be considered neopiltan if its cooked at a tempreature above 900F otherwise the texture won't be soft and chewy enough to be considered Neapolitan.

    • Connor Powers
      Connor Powers  2 days back

      because chemistry

    • WITAN Studios
      WITAN Studios  5 days back

      ​@ou kid I've been reading this thread for half an hour or so and I don't really have much experience in cooking but I tend to watch a lot of videos. I'm certain that Adam's recipe for pizza isn't stolen, he has made many points throughout the recipe that tend to be thought through personal experimentation (for example: the packing liquid in the tomatoes). While his recipe may be similar to Kenji's, it doesn't necessarily mean that he stole it. Recipes are formed through shared knowledge, it wouldn't be surprising that there would similarities. Making baseless accusations just because it is similar is a little stupid.


      Your earliest comment about the effects of different temperatures on pizza was really well thought out, so I'm not going to argue anything about it because I don't have any knowledge behind that.


      I believe that the browning depends on environmental factors (what appliances are used, how well circulated the heat travels in the oven, stone/steel, whether the oven has a convection setting). From your comment, you state that the dough browns well enough without it, this means that sugar DOES help it to brown. If the person following this recipe doesn't have the same conditions in your cooking environment, they might need that sugar to help with browning. I don't see any harm in putting sugar if that is the case.


      Referring to the other comments you have made, you seem to complain about him using a 'dough machine'. That's a stand mixer, it's a very common tool used in an everyday home kitchen so there really isn't anything to complain about him using it in this recipe. Adam mentioned this in one of his responses to your comments. A stand mixer is not just for bread, it's for many other things as well. We appreciate your thoughtfulness for caring about the people who don't have stand mixers but there is no need for you to bash Adam about it. If the person doesn't have a stand mixer, that doesn't stop them from using this recipe. Don't underestimate people who don't have stand mixers, I'm certain there are a couple of people that are capable of adapting the recipe to their own conditions. You complained about how having a stand mixer gets rid of all the hard work. Is that a bad thing? I certainly don't think so. That's all up to the person and their values. Don't lump your values with other people.


      You're saying that Adam thinks he's 'too good' to use a scale. He's not saying that you shouldn't, he just doesn't use it because he believes in his own skills and that it is also a hassle. You see, he's not pushing his values and opinions onto other people like a selfish person *cough* *cough*.


      "No right minded cook actually uses cups for flour", what do you hope in achieving by saying something so ridiculous? Using cups as a measurement is a standardized method for making bread and pizza dough. What's the difference in using grams and cups? They're both forms of measurements of WEIGHT, this means that they can be converted. Sure it's a hassle, but it's not the end of the world (especially with Google, everything can be done so easily).


      I like how you advise people to use the no-knead method while showing pictures of the results but there is something wrong about it. The pictures that you show aren't New York style pizzas. They look more like a Neopolitan pizza, that's not what people came to this video for. Give the people what they want. I'm not dissing you about your pizza, it looks great! I would eat that in a heartbeat.


      I'm not experienced with cooking so I can't compete against you in terms of cooking knowledge. However, from a general point of view, your comments haven't really been following through the rules of this thread. You have been saying what he does is wrong without any explanation. To justify your point, you need HARD facts. Facts with scientific proof. That's the only way to convince Adam, a perfectly logical person. He's not being a bastard, you're just being ignorant.



      Feel free to reply to me with more hate but if you don't address any of the points that I have mentioned, that just shows that you don't receive feedback and criticism well.

  • Jelena
    Jelena  3 hours back

    this is the first time I've seen what a ny style pizza looks like and I'm underwhelmed, that much work just for some tomatoes and cheese on bread?

    • pqikwe
      pqikwe  5 hours back

      jesus loves u

      • Shuffle Them Truffles Babey

        Fucking cups
        Why do Americans use cups

        • Redscape
          Redscape  16 hours back

          A glug should be an official measurement

          • depressedhamburger
            depressedhamburger  20 hours back

            How do you make Detroit style pizza at home?

            • MasterMind
              MasterMind  23 hours back

              I've been making pizza for quite a while myself that pizza looks absolutely amazing really really good job you're almost like a perfectionist nothing wrong with that😁😎

              • JH
                JH  1 days back

                Wow, great video. Starts immediately; no bad music, no mugging in the camera, no foolishness. Just step 1, step 2, etc. Very well done and the pie looks fantastic. You make great videos, thanks. I can't wait to try this.

                • Ghost Ashley
                  Ghost Ashley  1 days back

                  4:28 It's traditional in italian pizza, in other words, original pizza

                  • Viktor Engkvist
                    Viktor Engkvist  1 days back

                    Stretching the pizza was easier said than done for me

                    • Biscuit
                      Biscuit  1 days back

                      Hi

                      • Joel Mackenzie
                        Joel Mackenzie  1 days back

                        Me at 1 am watching a pizza be made

                        • SheriB Simz
                          SheriB Simz  1 days back

                          I can't wait to try this! Thank you!

                          • old channel (watch my latest video)

                            GAH HIS SON IS SO CUTE!

                            • BLADE Curtis
                              BLADE Curtis  1 days back

                              Yo I fell asleep watching this and had a dream about me and Michael jackson making pizza while my friend from the Bronx was talking about Mario bros So I recommend this video before you go to sleep if you wanna have a pretty cool dream

                              • Totally Original Bleach

                                I think I’ve figured out Adam’s favourite dish :

                                Ingredients-
                                - White Wine
                                - Olive Oil
                                - Literally every seasoning in the universe

                                Recipe :

                                1: Pour 8 cups of white wine into a bowl
                                2: Get a glug of olive oil into the wine
                                3: Mix thoroughly
                                4: Pour the rest of the wine and oil
                                5: Preheat the oven to your maximum temperature and turn on your convection setting
                                6: Literally just pour the mixture into the oven
                                7: Leave it in there until a bit of colour develops of the crust of the mixture
                                8: Pull it out just before you think it’s gonna burn
                                9: Drink it scorching hot
                                10: Season your mouth with salt, pepper, oregano, thyme, paprika, cayenne, tears, spit, dandruff, garlic powder, ashes, cocaine, ground up unicorn horn, roasted chilli flakes, solidified balsamic vinegar, and diced angel wings, as well as anything else in the kitchen including appliances and living things and just a smidge more of olive oil
                                11: Eat, mm *chef’s kiss”

                                • Finnic
                                  Finnic  2 days back

                                  Pizza bread! The good stuff.

                                  • STRONK_ MaN
                                    STRONK_ MaN  2 days back

                                    The first video of his I’ve sense. Definitely wasn’t the last one

                                    • Vasting
                                      Vasting  2 days back

                                      i love how this pisses off the italians
                                      its better in ny anyways

                                      • Vasting
                                        Vasting  3 hours back

                                        you mean the big mac in italy or the US cause it's popular everywhere :)

                                      • Marco De Grandis
                                        Marco De Grandis  3 hours back

                                        Gi back to eat your big mac

                                    • Smokes McGee
                                      Smokes McGee  3 days back

                                      I fell asleep whilst watching this video and woke up thinking all that mozzarella on the pizza was garlic

                                      • stan smith
                                        stan smith  3 days back

                                        Why not use 00 flour like the pros and not bread flour?

                                        • Ashley Animates
                                          Ashley Animates  3 days back

                                          I’m from New York and I know what it looks like good jod

                                          • Amp Blaster
                                            Amp Blaster  3 days back

                                            Looks terrible. Guys, you can’t do this without live yeast cultures, and an oven that gets to at least 600 degrees Fahrenheit. I’ve worked in NY wood and brick oven pizza places for years and own my own food truck. Also, never mix salt directly with yeast. Add the salt later in the mixing process.

                                            • Mr McCrum
                                              Mr McCrum  3 days back

                                              And I’m sat here as a Brit wondering what have if these ingredients are

                                              • idot
                                                idot  2 days back

                                                How the fuck do you not know what flour, yeast, sugar, salt, cheese, oil, tomatoes, or oregano are?

                                            • Khush Narula
                                              Khush Narula  3 days back

                                              Spends $100 for a $10 pizza 👌🏻 nice going

                                              • Khush Narula
                                                Khush Narula  2 days back

                                                @Vinegar Legate all the ingredients used are atleast 50 -70 usd in India, plus it takes 3 days to make 1. I would rather buy the same pizza for 10 usd here

                                              • Vinegar Legate
                                                Vinegar Legate  2 days back

                                                bro what

                                            • Johnny Pimpinz
                                              Johnny Pimpinz  4 days back

                                              Ayy Brodie you remind me of Alton brown. 😎

                                              • Michael Bell
                                                Michael Bell  4 days back

                                                Wow you really explained everything really well. Thank you

                                                • Block
                                                  Block  4 days back

                                                  As a fellow New Yorker, I approve

                                                  • CV
                                                    CV  4 days back

                                                    This is how every youtube cooking video should be. Simple, fast, to the point, descriptive, no-nonsense, humble, and drama free.

                                                    • Ogeenock
                                                      Ogeenock  4 days back

                                                      7:36 Just panicked cause i thought i heard an enderman.

                                                      • Christian Latona
                                                        Christian Latona  4 days back

                                                        in Italy is normal to use a rolling pin instead of hand stretching, and a good mozzarella is important to make a great pizza, but the San Marzano is a good tomato

                                                        • Yousef Dwaba
                                                          Yousef Dwaba  4 days back

                                                          Adam but I heard that going heavy on the sauce make the pizza soggy

                                                          • C. Cabana
                                                            C. Cabana  5 days back

                                                            8:06 I can hear the dough screaming

                                                            • TheRichie213
                                                              TheRichie213  5 days back

                                                              Too much work! I'll stick to making tacos.

                                                              • That Other Boi
                                                                That Other Boi  5 days back

                                                                6:35 that's why I flavor the dishwasher detergent, not the dishwasher.

                                                                • Marcos Pacheli
                                                                  Marcos Pacheli  5 days back

                                                                  dude, nice video, but... you don't cook the sauce? ...sorry to ask, but... why?

                                                                  • Just Some Random Tree With Internet Access

                                                                    I'm a tree. what do you expect? @Kyori Nicks

                                                                    • MANA🎶
                                                                      MANA🎶  5 days back

                                                                      Im from south america i just wanna go to new york for snow and pizza

                                                                      • Penguinlover 2k19
                                                                        Penguinlover 2k19  5 days back

                                                                        Wheres the wine?

                                                                        • Judesmile
                                                                          Judesmile  5 days back

                                                                          Why "New-York style" ? Exept for the cheese (because you could be kill in Italy for that), everything is italian so...

                                                                        • BASTEL.
                                                                          BASTEL.  6 days back

                                                                          Una peggio porcata non potevi farla

                                                                          • Insta
                                                                            Insta  6 days back

                                                                            I know a better way, save yourself some time and effort and just fly first class to new york on a private jet.

                                                                            • Sean
                                                                              Sean  6 days back

                                                                              When you live in ny so you can just order it.

                                                                              • Builder Ezra
                                                                                Builder Ezra  6 days back

                                                                                Yeah I think I’ll just go to dominos this looks like it takes to long

                                                                                • Steve Job
                                                                                  Steve Job  6 days back

                                                                                  Puttana la madonna non è difficile o mozzarella o bufala cazzo ci metti il galbanino

                                                                                  • Alixsus96
                                                                                    Alixsus96  6 days back

                                                                                    WoW.

                                                                                    • Ferrons -04
                                                                                      Ferrons -04  1 weeks back

                                                                                      i hate you this is not pizza is shit

                                                                                      • FRANC 3366
                                                                                        FRANC 3366  1 weeks back

                                                                                        Per fare sta pizza sei un cazzo di mostro