Perfect New York Style Pizza at Home (#1 BEST METHOD)

Since we started this channel there has been one

pizza

that people have asked us to make and that is New York

style

pizza

, so today we will teach you how to make an authentic New York

style

pizza in your own

home

. We will know if it is authentic if we have never tried an authentic New York pizza. Well, the only way to know for sure is if we go to New York City and try it ourselves. Wait, foreigner, foreigner, foreigner. Now we really know how to do it. This pizza sure does and now we will teach you how to make it at

home

.

Let's talk about the flour we will use for a pizza. Most New York style pizzas are made with high gluten flour, but what I found is that it is very difficult to find high gluten flour in supermarkets; In fact, if you find high gluten flour many times, it comes in these big 50 pound bags that are impractical for most people to use at home, so we have designed our recipes to use low gluten flour. gluten content and still get fantastic results, so I tried using bread flour in some of our recipes and found that it had a pretty good crust, but it was a little too chewy for my taste, so Believe it or not, the

best

one I found It's actually all-purpose flour.

This is King Arthur's all-purpose flour and has a protein content of 11.7 percent, which is actually quite high for an all-purpose flour. the flours are about nine to ten percent so it's like a heavy duty all purpose flour and I found that it works really well for making pizza style. Okay, let's go ahead and mix this dough first, let's get started. Our flour weighs around 704 grams and remember that it is important to weigh these ingredients, so to make the pizza correctly you need to have a large scale and a small scale, both are inexpensive and we will leave you links in the description and where you can get them. now we're going to go ahead and add our salt and our sugar and finally our dry yeast and you can see it's just a small amount we only used about half a gram of yeast for this dough now we're just going to beat this all together now we're going to move on. go ahead and pour our water more water and finally our oil.

Now we're going to move our bowl right into our mixer now we're going to get started. on a low setting, we're going to let the mixer run for about a minute and what I'm looking for is where it is right now, which is where the edges of the bowl look clean and there's no debris in the bowl, so at this point most of our dough is stuck to the paddle so we're just going to remove the paddle and push all of our dough into the bowl just like that and then I'll use one hand. and I'm just going to gather the dough on top of itself kneading it a little weird like this and now we're going to let it rest covered for about 15 minutes to half an hour okay now our dough has been resting here for about 15 minutes and that gives it a chance to so that the water will actually absorb into the flour so now we're going to switch to our spiral dough hook and we're going to mix it for about 15 more minutes when it makes this dough just spin instead of mixing properly and if that's the case , what you want to do is just turn up the speed of the mixer a little bit and what that does is increase the friction between the bowl and the dough and that allows that hook to grab it better and once it starts mixing properly again you can go back turn it down to slow speed and continue well our dough has been mixing for about 20 minutes and you can see it's starting to get a little bit softer and that's exactly how we want it so now we're going to remove all the dough from the hook and remove the hook and now I'm just going to take one hand and just bend it a little bit. on itself, you don't really need it too much, you just give it a nice fold like this and now we're just going to cover this with plastic wrap and let it sit for two to six hours at least. room temperature, if you are enjoying this video so far, do us a favor and take a second to click the Like button and the Subscribe button which tells YouTube that you enjoy our content and will help spread the channel to other people to those who like pizza. thank you, okay, here is our dumpling.

It's been at room temperature for about four and a half hours, so we're going to take it out of the bowl and then divide it into three balls of dough because this recipe makes enough for three pizzas, okay, we've gotten almost all of the dough out of the bowl, yeah There's a little less left, no big deal, I can already tell that this dough will handle very well, so we're going to put it in a sort of rectangular shape and then we're going to try to divide it into about three approximately equal portions. Well, what we are going to do is put them in three balls of oxidized dough and then we are going to weigh them.

All together and we get 1143 grams doing a little quick math 11 043 divided by three is three eighty one so each of our balls of dough should weigh approximately 381 grams so with our three balls of dough that are all about the same size each of these can make a pizza that will be between 14 and 15 inches in size. Before we turn them into balls of dough, we want to make sure we have the container ready in which we are going to place them. I like to use these. The metal containers are nice and wide and also round in shape.

If you don't have something like this, you can use it like a cheap plastic container, but just make sure it's big enough so the dumpling can fully expand and it helps too. If it's round because we're trying to make a round pizza then we want to start with a round piece of dough so to each of our containers we want to add a little bit of olive oil and now we're just going to take our dough balls and form them into a ball. with them as I like to do it. There are a lot of different ways I like to pick my fingers up like this and stick them in and squish them, stick them in and squish them, stick them in and squish them, and you can see what that does. it's making the skin on top tighter we don't want it to be too tight but we want it to be kind of tight so I'm going to do two more tuck squish tuck and squish and now what I'm going to do is I'm going to roll the dough ball in the palm of my hand like this and that will tighten the skin a little more and also help seal the bottom, so now we have a pretty good dough. ball here at the bottom there's probably going to be a little bit of a seam here so we just close it and fold it like this and that's our dough ball so we're going to put it on the top first down move it and then with the bottom down and then one thing I like to do with these round molds is just do it like this and that rounds it a little bit more so you're ready to do the same thing with this one. place the crush roll in your palm check the seams pinch them if there are any at the bottom there's number two the last one and there we are so now they're going to go in the refrigerator for 72 hours.

I know it seems like a long time, but I discovered that one of the most important ingredients in New York style pizza is actually thyme. It just takes time for this dough to develop and develop the type of texture we want. You can't do it in one day, so we're going to 72 hours go by and then we're going to check our tomato sauce. We're going to use these strained tomatoes from Italy. When it comes to the sauce for our New York style pizza, I like a sauce that isn't cooked if you cook a tomato. sauce that begins to take on characteristics that make it more suitable for a pasta dish, loses some of its brightness and some of its flavor.

The other thing that is important to me when it comes to New York style pizza sauce is not adding oil. I think that if you add too much oil to the sauce, the pizza becomes greasy and gets an excessive amount of fat that we don't want and the pizza sauce itself should not be too thick, so the sauce should be relatively thin. and just drain your spoon or your ladle and the reason I like that instead of a chunky sauce is because this thin sauce boils very well and that gives us the kind of melted cheese that we look for on New York style pizza, OK?

I like to keep my New York sauce super simple, so we'll just put in our strained tomatoes and then add about a tablespoon of oregano, about a half teaspoon of freeze dried basil, this is the kind I like. to use and then some finely chopped garlic, that's two cloves, once all those ingredients are mixed together, we'll add salt after everything is mixed, we'll taste it and if it tastes a little bitter, we can always add a couple. pinches of sugar, let's give it a little flavor. I'm putting the Italian herbs in there and then a little bit of finishing with the red peppers.

It doesn't taste bitter at all. I think it's

perfect

. Now it's time to get our cheese. ready, I like to use whole milk mozzarella cheese for this and the way we shred the cheese is very important, you want to get a cheese grater with very thick blades so that your cheese pizzas turn out very thick. You'll have a link in the description where you can buy it on Amazon, so just by looking at this cheese you can see that it almost looks like a thick pasta noodle and that's exactly the type of cheese that we want to melt really well. our pizza and finally here is our dough at 72 hours and we are ready to make pizza so this dough fermented for about 72 hours in the refrigerator and then I took it out and let it sit on the counter for about three hours to let it set. came back.

Now it's closer to room temperature, so making New York pizza dough is one of the most difficult doughs to make because you have to have some specialized equipment, one thing you have to have is a pizza peel to get the dough in and out. pizza. oven easily some people use a wooden one for both. I like to use a wooden one to go into the oven and then I'll use something metal like this to move the pizza around in the oven and also to take it out, we don't do that. we use a rolling pin we don't put it in a pan we have to stretch the dough with our hands and that takes some practice the first few times I made it my dough looked sideways and wasn't uniform and you can If you've never done this before, wait have some pizzas that just don't look very good with thyme, but you will get better so the first thing we need to do is flour our work surface very well, so this is just regular flour and we want to use a generous amount now to take out the dough of the mold, we just want to turn it over and let gravity do its work.

I'm going to let it sit like this for a while. because if we try to put our hand in there and take it out, we are going to ruin the shape of the dough, so there is our dough, notice that it has a nice round shape and that is how we want to keep it, so we are going to take a little bit of flour and put it on top and now we are going to start taking out the dough with the long part of our fingers, we are not going to sink the yolks at this point, you can see how good it looks. the dough is rolled out one thing to remember is that there is a bottom of the dough and there is a top of the dough, this will be the bottom of our dough because this is what the bottom of the pan is, so we're going to keep that .

Keep in mind that while we're making this pizza, one thing we want to do is make sure that any of these little places that have oil on them are covered with a little bit of flour so that it doesn't stick, now we're going to move on. and turn it over and we'll do the same thing on this side, we'll start removing the excess flour now I'm going to go around the edges like this, I'm making a little bit of a border or a little lip. once it has been rolled out to about this level we will lift it up and shake it back and forth in our hands, that will give the dough more elasticity and also remove some of this excess flour.

Now that we've done that, I'm going to do the knuckle stretch where we just go to the edges of the dough and stretch it like this when we're about the right size. We are going to take the dough and we are going to put it on our palette and on the palette I am using a little rice flour so that the pizza does not stick. Rice flour is better than all purpose flour because it doesn't leave a lot of residue and it's a really slippery, beautiful dough right on the paddle and then we just make sure it's round, we're ready to make our pizza, we're going to start by putting approximately four ounces of sauce. and we're going to leave a margin of dough of about half an inch around the edges, now we're going to add some grated Romano cheese which gives it an extra dimension of flavor and finally we're going to add about seven ounces of grated cheese. mozzarella with whole milk now in the oven turn this pizza about a quarter turn because the pizza was a little too big for the steel that was in the oven and it was kind of hanging off the front so I just turned it that way The whole pizza can cook well, so we've had this on the bottom of the oven for about five minutes and the bottom is starting to look pretty good, so to finish this off, what we're going to do is we're going to move this to the top of the oven and we're going to use the broil setting.

ItWe'll do it for about a minute. Okay, here we go. This looks like an authentic New York style pizza. it's a slice and let's see if we have a nice crisp, let's take a look at the bottom of this, we want to see a little bit of char when I lift the slice up, it falls off a little bit and then if I fold it over, it'll stay on top. that's how I like my pizza, so now we know we can make a pizza that's pretty good and a lot like the kind of pizza we used to eat in New York City, but what I want to do now is see if I can top it.

I went up a level and did even better. One thing I noticed when I was in New York City was how humid it was when I walked through Central Park, I felt like I was in Asana and where I live is much drier and I just started to wonder if the humidity could have any effect on the bread dough. Bakers have long used humidity in their ovens to try to increase oven spring and improve the quality of their dough, so I decided to go ahead and give it a try. with pizza to my surprise it works amazing it really helps with the spring of the oven it helps with the coloring of the dough and it also helps prevent the cheese from drying out too soon I'm going to show you the

method

I use to increase the humidity inside the oven we're going to see if we can make this pizza even better so this is the same dough from the same batch that we started with and we're going to make this part of the pizza identical to how we did it before so the key thing we're going to do differently with this pizza is we're going to add moisture to our oven and the way we're going to do that is we're going to have some ice in a metal container in the oven and that's going to vaporize and provide a lot of moisture, it's going to change the quality of the baking we get.

This is a deep dish pizza pan. You could do something like that. You could even use a loaf pan. You just need something that is metal. and that is oven safe in my case I like to use a small cast iron skillet that I have just because with the handle it is easier for me to put it in and take it out so we are going to add the ice right now and then we are going to put our pizza on the foreigner to the top shelf and we're going to put it on the grill so you can see how the cheese is bubbling and the sauce underneath is melting.

Take a look at the bottom. really good I wish you could smell this right now it smells amazing okay let's take a slice of this and see what it looks like so all these little micro blisters and those bubbles that's what we're looking for this is nice and crunchy and for a home. oven, this is the

best

Char, you will get it, let's go ahead and try it. We can see if I do this, it stays straight like we wanted, but it would fall off a little bit if I do that. Leave it and we'll give it a try.

The first thing I noticed is the butteriness of the whole milk mozzarella and it's offset by the flavor of the tomato sauce and it's all topped off with the sourdough flavor of the crust. Overall, it's a really good pizza. Thanks for watching our New York style video today. We hope you enjoyed it and if you do, you try this recipe, let us know until the next time you go out for pizza.