Making New York-Style Pizza at Home like a Pro

oh that's the smell of new

york

wow let's get it out we basically created the gluten in this dough i like to keep it in small pieces welcome to the best

pizza

channel hello everyone chuck sigera today i'm going to show you how to make one second one second I'm leaving I'm going to America the new

york

style

pizza

how is the weather there in new york well yes yes because today I'm going to make the new york

style

pizza the weather the weather doesn't change anything my friend, okay, bye, bye guys today I'm going to show you how to make a New York style sunscreen possibly voila yes and we also need the screen because the perfect New York style New Year's look is with a nice screen. to make the perfect new york style pizza by master video capelli of course i put my touch on this new york style chakwan ready guys let's get serious now we have to make the dough so i'll show you how to make everything from scratch. of the dough tomato sauce the cheese everything so let's go ahead and see what we need to make this fantastic recipe I'm going to make it very simple okay, you need 250 milligrams of water at room temperature the good water 320 grams of flour zero zero 90 grams of semolina ri machinata 30 grams of extra virgin olive oil a teaspoon of salt or 12 grams of salt 1 teaspoon of dry yeast or 10 grams of dry yeast so let's start this recipe let's put the water all the liquid first the olive oil and now the yeast we are going to mix it melt it a little we melt all the dry yeast inside and now we are going to move on with the flour we put all the flour we mix everything perfectly when everything is mixed we go ahead and we are going to put the salt now we mix the salt perfectly and now we go let's put 10 grams of honey here we go the sugar will give it a nice color the sugar will give a nice color to the dough you can also add that with the water or whatever you want as perfect now at this point let's go ahead and curdle all the machinata semolina semolina machinata so it's a very fine semolina so at this point we're going to go ahead and make the dough so when it's all integrated we can go ahead and start the dough on the counter so let's take a spatula, take everything out ready, set, now We're going to make the mixture, so let's go ahead and mix it until everything is well combined and it has to be nice and smooth.

We're going to mix everything for about 15 minutes until the flour is incorporated, it's very simple, try to break it up and basically we have to create the gluten in this dough, we add the semolina because the semolina will make the pizza a little bit crispier. because the New York style is crispy this crispy, tin crust I know very well because my grandmother comes, they immigrated to Chicago in the '50s and they opened their first pizzeria in Chicago and they were

making

a New York style pizza and it became very successful guys, it feels sticky, take some flour and just pour it like this on top of the dough because we want the dough to be nice and soft, if you do this in the dough machine of course it's a lot easier.

What I do now at this point we're going to let the dough rest for about 30 minutes, just grab the bowl, grab the bowl or the box that you were

making

the pizza in and then cover like that, done, 30 minutes and Of course, guys. , we are using an electric oven, of course, this is a little more professional, but it is guaranteed to be the same as what you have at

home

because it will be the same temperature because the goal here and if in the pizzeria, the New York style should be cooked at a lower temperature, making it perfect for your

home

oven or an electric oven.

You must set the oven to the maximum temperature. Place the stone inside. Look, I put the stone in and set the oven to the maximum temperature, this oven goes up to 482 fahrenheit, that's the maximum. I don't understand this, so this is common when it goes too far, but okay, we're going to cook the pizza at 500, let's say 500 fahrenheit. With the stone inside at the maximum temperature, the guys put the pizza stone in the oven for at least an hour before this way it heats up and we can cook the pizza even if we are going to cook it on the screen, but I will show you two different.

I'm going to make one right on the stone and one New York style with a nice display like they do in pizzerias, so let's go ahead and look at the dough, okay guys, here we go, 30 minutes is best. buy and now we are ready to make the New York style balls, you should have about 220 grams of dough balls, so we need to make the balls. I'll show you that we're going to scale everything like this, okay, 220 one. They usually make about three three balls of dough with this recipe perfect yes we have three balls of dough.

We need a baking sheet like this and then we put some flour on the bottom of the baking sheet like this, don't worry. Now we are going to make the balls, you make the balls like this, there you and I always go, you need to close it, close the door, balls like this, perfect, now I am going to cut and close because the objective is us. We need to incorporate what we're going to do as a balloon, so I don't want to, so remember we're going to close it like this, then you can put it on the counter and do this and voila, we have the dough balls. ready we have to put it away from each other and then what I like to do here a little bit of olive oil on top so the transparent film doesn't touch it doesn't stick of course if you are at home or at the pizzeria and you have space you can also put a little olive oil in the cup and then you can place the dough balls like this and always cover but I like to do it more like this because this way my my touch I have to do it in an original way so now let's take the plastic wrap that we need to close it very well, go ahead and close it and that's it, guys, we closed the door box and now, very important at this point, we let it rest. three to five hours at room temperature pay attention because this will rise quickly you know we put 10 grams of this but if you are going to use it right away the result of this pizza is going to be a little heavier after three four hours, of course, if you're going to wear it, it's going to be a little bit heavier or it's not going to have the fragrance that it's supposed to be and then the more hours it is, the more fragrance it will become so what I suggest is after three four hours. let the dough fold in on the sides go ahead and put it in the refrigerator for uh I want one more day and of course what I did I already made the dough yesterday this way we save time of course I made four because one is for my friend in new york mimo I'm going to call him I'm going to call him later I'm going to say my friend I'm doing the New York style in Los Angeles I'll send it to you to New York and this So you can judge what my New York style is like , as you can see, this one is fermented well, that's why I like to use it the next day because it's more fragrant and then in the refrigerator, what happened?

It grows very, very slowly, so have time and stuff. Time will pass and fermentation will begin, because you can see the black spots that come from fermentation and that will make the pizza much more fragrant and lighter. for your day it's very digestible like that so if you use it after four hours you can but the detection will be different so you choose if you want to use it in four hours you use it if not just do this now let's go ahead and let's do it The pizza is here, I will leave it for three hours at room temperature and then I will keep it in the refrigerator, okay guys, of course, before making the pizzas we need to have all the ingredients ready, so let's prepare with the ingredients because for a New style York, tomato sauce is a very important key, so let's go ahead and prepare the tomato sauce and the other ingredients.

Well, here we have a plain tomato can, but these are healthy summer style. They're actually from California. We need to get just the plum toy, squeeze a little bit, we want to get all the water out of the tomato because New York style, the tomato sauce is very thick, so we're going to get the water out of the tomato like this, okay. We need to put just a pinch of salt, a little bit, then we put a pinch of sugar, sugar is very important, it will make the sauce nice and sweet, and now a little bit of extra virgin olive oil that will give it.

Give a nice flavor to your tomato sauce, so now we're going to go ahead and break up the tomato sauce like this in your hands. If you have a blender, go ahead and you can blend it too, but I like to keep the bit. of the tomatoes that were going to give it a nice flavor and I repeat this is New York style but in my own way I put my own fantastic touch here we go the tomato sauce is ready and of course we are not going to use fresh mozzarella but we are going to use a little bit of perfect grated American mozzarella cheese and of course a pinch of oregano for the pizza and that's it guys I can't wait, I made the ingredients and now we are ready to make the new york style pizza wow, I am I will feel happy in New York, I I will feel like when my grandmother was making pizza for me.

Oh wow, I still remember one year. The goal here today is to do it and remember the past. Let's go ahead and make this pizza. let's go ahead and stretch of course I still have the semolina here or the flour well if you don't have semolina to stretch you have to use the flour but I always recommend using the semolina so now let's put it on the counter put a little flour on top and I'll go to show two ways to cook it directly on the stone or with the pizza rack so now let's put it on the flower and just press now press everything and that's it Look, it's nice and soft and smooth, but of course it's much more stronger than apolitan style pizza so now we're going to go ahead and press with our hands just play around a little bit you know place and press place and place and then you can continue like that of course you're going to stretch from here and not from the center of this pizza, perfect just a little bit more a couple of times, if you want to just play, go ahead and play, so now that we have the same side, side that we want to do in this case we're going to do a nice and perfect new york style pizza we take the dough and then we're going to measure it's a little bit small so we're going to make one a little bit bigger like this, gently, now we have to place it a little bit on the cro on the screen and what my grandmother used making at the pizzeria is extra, although I was scanning, I was cutting the side, so you don't have to be precise like a perfect pizza circle if you have a little extra dough on the outside, just go ahead and cut the outside so simple and now that we are this way, it is much easier for you to make the pizza, so even if you are not a professional, it is not necessary, you can still make the perfect pizza, done, now let's move on with the ingredients, let's put the tomato sauce on top, look how thick the tomato sauce is and that's perfect for our pizza, so we want to go all the way to the edge to make this pizza.

Hey guys, try this at home because it's the best and also if you are at the pizzeria, go ahead and voila, we have a good amount of tomato sauce. Did you see the slice of tomatoes, that makes the pizza nice and tasty, hello, so don't rush when you make this pizza because it is made on the screen now we put the fresh tomato that we are going to put. Sorry, I get confused because I always do Italian style. but this is a big challenge and believe me this is my first time making new york style pizza at home or in business so this is a big challenge for me too.

Come on, we're going to put a good amount of cheese and I'm going to get to the crust just like that and at the end of this video I want to see your comment below. What do you think? If you think it's good, leave a thumbs up. If you think it's bad, leave a thumbs up. otherwise it will be perfect because who doesn't like pizza makers, who doesn't like pizza, I have never, ever met someone who doesn't like pizza, done, so now let's put a pinch of oregano cool, actually, this is. dry oregano, let's take it in our hands and that's it.

I think we're done with this pizza. Personally, I don't like to put the olive oil on it right now because this cheese is already a little fat and that's it. We have the New York style pizza. Let's go ahead in the oven and see. how it comes out right guys, and the nice thing about the screen is that you don't need to have a stone, so if you don't have a stone, go ahead and do this, open the oven right away. and place the pizza here on the bottom rack ready, let's close it right away and now we're going to cook it until the mozzarella starts to bubble, let's wait, it's cooking very well.

I can see the mozzarella starting to bubble, that means the pizza is nice and ready to take out, I'm excited guys, that's the smell of New York, let's take it out great, close this, wow, nice and crispy, let's take it out a look at the bottom, very well done, the pizza comes out excellent, I'm going to take Out of here I don't have the New York style plate and that's it, the pizza wow, come on wow, this is the crouch wow, I'm going to make a perfect slice at New York style and here the perfect slice wow, look, oh my goodness. this smell reminds me a lot of my grandmother's pizzeria in chicago wow nona maria's pizza look how it holds up it's also very nice thin cross this is the best moment my mouth is watering wow amazing let me look at the cross really very good look the fragrance of the dough, it is not chewy, it is crispy and very fragrant, amazing, let's make it cookno screen, I see and I leave a thumbs up for this beauty, give it a thumbs up, come on.

Let's go ahead and make the pizza but it's without the screen so a little more professional press laterally with your finger turn it over this dough is very strong because the semolina made it strong the flour the flour uh the mixture that we made with the oil and the sugar that It makes the dough very strong, okay, now I'll give you a couple of New York style margaritas without the screen tomato sauce, we'll go to the cross like this, perfect, ready and now let's put it. extra cheese on top, but you don't want to put the cheese too much on the edge, otherwise it will melt and we'll make a mess on top of the stone, so try to make it as one. finger one or two finger uh away from the edge the cheese ready extra now we're going to put a little oregano we're going to do it exactly the same as the other one and now I want to go to the oven and see how it turns out this one will come out, take it now, let's make it a little bit bigger because it's a New York style pizza, it's probably a medium medium side, okay, now before we put it in the oven, let's check it a little bit for stickiness, so now we can go in. the oven we are going to put it on the bottom, move forward gently and place it on the pizzas in the oven, at home, let's cook until the cheese is bubbling a little, guys, the mozzarella is bubbling, I see the color is nice and crispy then the pizza the meat is ready so let's take it out and that's it guys the pizza is ready yes it's ready nice and crispy let's see the bottom it cooks very evenly let's see the difference between the other one on the screen let's see it's a little bit different couple because this it was cooked with the screen so it has little black spots and this one is still amazing guys this is exactly a New York style leave a thumbs up if you think I did a good job yeah my first time.

Have we ever made a New York style pizza, let's cut a little bit, voila, amazing, let's see how the pizza holds up, it holds up great, great and now let's cool it down a little bit. Okay, now the pizza cools a little and we're ready to go. Go ahead and try this amazing pizza, take a look, it sold very well, that's what they do in New York, they hold it straight to see if the cheese falls off, of course it doesn't fall off because it's not fresh mozzarella, but now It is perfect for cooking. I think I did a very good job.

I don't think I know it's cold now, although I can taste it much better now. Very good, yes, I definitely prefer the one that is cooked directly on the bricks without the screen, but usually in New York. put the screen on the pizza that's what I see thank you very much this pizza is amazing guys and don't forget it so don't forget it viva pizza leave a thumbs up subscribe see you next time wow