New York-style pizza at home, v2.0

This

pizza

recipe is sponsored by audible. Start listening with a 30-day free trial using my link in the description. This is an update to a video I posted a year ago about how I try to make New York

style

pizza

in my

home

kitchen. I'm going to show you how my technique has evolved over the last year and also try to explain things a little better than maybe I did the first time, including what this

style

of pizza actually is. Start with the dough. Yes, I usually make my pizza dough in a stand mixer, but I will never cook with a stand mixer on the internet again because I don't want people to get the impression that they need something that expensive to make a good meal.

Not all you need is a bowl, ideally a large one. bowl with a wide base these days I start by putting all my water in about two and a half cups of warm water and then a little bit of sugar a tablespoon some people might say that's a lot I don't think that makes the dough taste sweet yeah However, helping the crust to brown in

home

oven temperatures, which will be lower than professional oven temperatures, that is our main challenge here: a teaspoon of active dry yeast, mix it up and let it sit for five minutes to giving the yeast a chance to rehydrate and eat some of the sugar that's there and be fruitful and multiply, this is called blooming and there's no need for the dough to rise regardless of the reason people do this is to check if your yeast is still alive and guess what was dead. don't look at any changes, I've been working with this jar of yeast since my first pizza video a year ago and this yeast no longer exists, it ceased to exist, it expired and went to meet its creator, so let's try this again with fresh yeast , wait. a few minutes and then here's my favorite part.

I'm not speeding up this footage, this is real time, I love it. Okay, now I'm speeding it up. I'm going to put a little bit of olive oil in, maybe it's two tablespoons or something that some professionals don't use oil on. your dough again, I think it helps the crust brown in a home oven and then add a tablespoon of salt. Some people say that will kill the yeast. That is a myth, as you will clearly see, certainly with enough salt and enough time it will kill the dough. yeast, but now this will not be flour.

I use bread flour which has a higher protein content than all-purpose flour. You can use it all-purpose, it just won't be as chewy and springy. There are higher protein flours you can buy online, but this is found in every American grocery store. I start with five cups by volume, sure that's not an accurate way to measure flour, but this is just a starting point. I'll add more flour as we need it, I usually just bring that. along with a spatula or something, then stick my hand in there and knead. You can take it out and knead on the table, of course, but with a nice wide bowl like this you can keep the mess completely contained in the bowl.

I'm just picking it up. together and then pushing it down with my body weight behind my palm when it gets so sticky that I can't really work with it, I'll sprinkle a little more flour as little as possible, although I really prefer wetter doughs. days they bake lighter and crispier, the only downside is that they are sticky and hard to work with, so I'm adding minimal flour to make it workable. The test for doneness is to see if you can roll out a piece of it very thin without it breaking and it's not ready yet, by the way some professionals would say that if you are going to use oil in your dough you should add it at this stage Instead of at the beginning, they say you should let the flour hydrate.

First, before introducing the fat, the problem is that it is difficult to knead oil into a dough that has already become soft and elastic like this, especially when you are kneading by hand. I've done it both ways and I think the texture of the finished product is virtually indistinguishable. I just don't think it makes much of a difference on such a lean mass. Alright. I have kneaded this for 10 minutes and now I can stretch it thin without it breaking. This is enough dough for four home ovens. pizzas, so I have four containers here big enough for the dough balls to double in size.

I'm pouring a little bit of olive oil into each one and then you could use a scale to divide this into four equal balls or you could do what I usually do. These days which involves breaking the ball in half and then weighing each ball to determine the weight, if one feels heavier, transfer some dough to the other ball, one of them goes back to the bowl and then we do Same thing with this one, break it in half, weigh the balls. for the weight then it's time to shape them into a reasonably smooth and round shape, the shape doesn't really matter as much with a wetter dough like this because it will just go into the bowl no matter what we do, so what I like to do is use the ball like a brush to grease the inside of the bowls in the process, the balls become good and covered in oil.

A very efficient system. The oil helps prevent the balls from drying out, which is especially important if you're going to store them in the refrigerator for up to a week like I do, it also helps you remove them from the containers later and the thick layer of oil on the Surface again helps the crust brown at home oven temperature because the oil is a very effective thermal interface. cover them and then you can leave them on the table for a couple of hours and then bake them or what I do is throw them straight in the refrigerator, some people leave them at room temperature for a while before refrigerating them, I think that hardly does anything. difference and this way you can throw them away and forget about them.

I make my dough when I'm not hungry and then after at least 24 hours of cold, they are ready and I can bake one super easy and quick whenever I want. They are already portioned, although I think they basically get better as they age in the refrigerator for up to a week. I have a full video on that linked in the description. Okay, it's time to bake, you need a hot surface to bake on and I've recently done that. I changed from a stone to a steel. I have a video that systematically compares the two. It's also linked in the description.

Steel is simply more thermally conductive. It would be too thermally conductive for a thousand degree wood oven, but for a home oven it is perfect. I recently started placing it in the second highest position on the grid. I think it's best to brown the top, but every oven is different. You want your oven to be as hot as possible, although for me that's 550 degrees Fahrenheit on the convection broil setting and I'll do that. preheat my steel for a full hour, I could do less, but this gives me a noticeably more golden and crispy crust and electricity is absurdly cheap here in the US.

Okay, now for the cheese, one of the things that makes this style of pizza different from, say, Neapolitan pizza, is the low-moisture mozzarella. If you use fresh mozzarella, you can only use a little, otherwise your pizza will be soggy, which is why Neapolitan pizza only has cheese stains. New York pizza has a solid layer, part skim, low-moisture pizza is very easy to find, but the whole milk version tastes much better and is much harder to find. I used to be able to mold it into sticks. Galbani string cheese. It was tricky to unwrap, but it was a good cheese.

Now they only have the part with skin in my stores. so I'm struggling to find a replacement. There's this low-moisture whole milk cheese from Walmart. It's not a great cheese, but it's the right style. I will say be careful with this palio cheese that a lot of people like for pizza, but this cheese. They retail is not what I would call a true low moisture cheese, it is basically a medium moisture cheese. Look how much softer the palio is compared to this cheese from Walmart. Look how soft it is when I try it. Not only is there true low-moisture cheese. the left is noticeably drier and is also spicier, which is key.

Polio is a good low-moisture whole milk cheese for pizza, but only in these large seven-and-a-half-pound commercial-use loaves, this is a different cheese than you'll find in the supermarket. Honestly if you live in a bigger city you'll probably have a lot more good options than I do, this cheese from Walmart is what I have today, it weighs a pound, I usually make about seven. ounces on my pizzas, so this is a little more than I need for two pizzas and then most importantly, I'm going to put it back in the refrigerator after grating it. I have discovered that at least in my oven I do keep the cheese cold. it's less likely to overheat and squeeze out a layer of orange-colored fat before it has a chance to brown in the oven.

Okay, now sauce. The New York style pizza I'm talking about here is a street food. Its cheap. It is usually made with canned sauce products. one popular among New York joints is all red, which only comes in ten cans for commercial use, it has almost seven pounds of sauce, this here is by far the closest thing to that I can find in grocery stores from USA, ready to cook. Very good crushed tomatoes, they are very strong, I don't have to supplement them with tomato paste, I add a pinch of sugar, a little dried oregano and a lot of olive oil.

I love fresh oil in pizza sauce, but yeah, there's enough for like four or five homemade pizzas in a 28-ounce can. I just mixed up enough sauce for one pizza. The key is not to cook this sauce before it goes on the pizza. Canned foods are already cooked. Some canning requires heat if you cook the sauce longer, you'll likely lose the shine that's key to this style. You end up with a flavor that reminds me more of lasagna than pizza. Here is my pizza peel. You need something big and flat to move the sauce around. pizza on steel I used to make it with a sheet of cardboard in college, you need a granular material to keep it from sticking and I've gone back to using corn flour.

I know I said I don't like gritty, but I don't know, in my opinion it's traditional and for some reason I just like it, even though I don't really like it. Now what I do is put a plate there and then put some flour on the plate. I take out the dough directly. in the refrigerator I do not heat it before working with it this is a very wet dough and the cold helps keep it stiff and manageable I take it out while deflating it as little as possible and then I cover it with flour that I did not use To do this step, but again , wet dough has to keep it from sticking and yes, I know how to throw pizzas in the air.

I still prefer to do the gravity stretching method. I just go around the edge forming the thick ledge while letting the rest. The dough falls and stretches naturally, this is much cleaner than throwing it in the air. I think it gives you a little more control and no it doesn't give you a perfect circle like centrifugal force does, but guess what, I don't want a perfect circle I want an oblong shape, a characteristic of New York style pizza is which is wide enough that you can get foldable portions and is basically as thin as you can get in a home oven.

I can bake a wider, thinner pizza if I let it. have the shape of an oval sauce and continue smoothing it with the back of a spoon. I generally feel that if I put a little less sauce than my instinct, it will taste perfect. You have to remember how fine it is. this is for flavor, I think it's key to sprinkle a little grated parmesan under the mott layer. Some New York style places do this, some don't, I think it adds a lot and you can still put more on top later if you want. motts, I find that if I start by sprinkling it around the edge first and then work my way up, that gives me the most even distribution again, if it doesn't seem like enough then it ends up being perfect very quickly before this dough. it bonds to the wood, take it into the kiln and move it around a little bit just to make sure it's going to come loose and then move it over the steel.

A piece this thin in such a hot oven cooks very quickly for six or seven minutes, it's a game of Cheesy Chicken. I want to wait until it has as much color as possible, but just before it starts to overheat and squeeze out the grease, instead of removing the pizza with the peel on, I usually grab it with tongs and pull it out. on a cooling rack, the main reason I do this is so I can prepare the next pizza on the peel while it bakes, but I also think it's a little cleaner and I definitely like to leave the pizza on the rack to keep the Cortex. crispy when cooled a little solid enough to cut cleanly I honestly don't think pizza cutters are good household tools because when you use them on a small home cutting board like this they are likely to fall off the edge . and damage your table for a pizza of this size, a good chef's knife is a perfectly adequate tool and is safer, giving youmore control.

Now look how brown the background is, you can even see some leopard spots in there, like they went into the wood. brick ovens I have never achieved that with a pizza stone in a home oven only with a steel that is really tasty, it is the flavor I grew up with and if you make the dough ahead of time it is now a pretty easy weeknight family meal, Yes after all you have pizza in mind. May I suggest you go to audible and listen to sashir zameda's comedy special pizza mind which you can do for free.

At first she said: I want you to bring home a God-fearing man and then years passed. and I didn't bring anyone home and she's like, I want you to bring home a man, no, it's not about making pizza, she uses pizza as a metaphor, but I love her anyway and I love how Audible allows me to make fun or productive time. To make up for lost time, like when I have to do the dishes after a session, whether it's comedy specials or books, Audible has the largest selection of audio entertainment in the world, including Audible Originals, which are stories created exclusively for audio, whether you're driving or going to the gym.

This time of year, as I'm audible.keep you entertained, informed and inspired anytime you don't know how to read, you can listen with the audible app on any device start listening with a 30 day trial of audible choose one audiobook and two absolutely free audible originals visit audible.com slash adam rogucia or text adam or guccia at 500 500 and get pizza. Will my pizza process continue to evolve? I'll let you know in a year.