This NY Pizza Recipe Took 3 Months To Get Right

When you think of pizza, I guarantee the image that pops into your brain is that of a thin, greasy, cheesy New York slice. SO, I decided that if I was going to do this pizza justice, I had to travel to the source: Brooklyn, baby. I met up with Stephen Cusato from ​⁠@NOTANOTHERCOOKINGSHOW to get the full scoop on what makes NYC Pizza the staple that it is. THEN, we head over to Zaza’s a Chicago-based spot making pies that’ll put most New York slice shops to shame. Finally, I fuse together everything I’ve learned to bring you: the ULTIMATE at-home New York Style Pizza Recipe. Let’s get cooking 🤘🏼 Adam

Full Recipe: https://www.omnivorousadam.com/allrecipes/z68a5tgnm8njf6j-hfxcw-gz2p4-b3geg-k3bmn-36ywb-hnn2w-cmjp7-msb9w-jega5-wyfy4-gclx9
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TIMESTAMPS…
Intro (0:00)
What Makes A Slice Of NY Pizza (0:16)
NY Pizza 101 @ Zaza’s (2:24)
NY Pizza Dough Recipe (8:40)
NY Pizza Sauce Recipe (9:28)
The Secret To Perfect Crust (12:21)
NY Pizza Dough pt. 2 (13:40)
Building The Pie (15:47)
Baking The Pie (21:38)
Round 2 (23:00)
Taste Test + Final Thoughts (23:49)
Outro (24:55)
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#Pizza #PizzaRecipe #Cooking #Recipe #Food #NewYork #NYC #AtHome #FromScratch #Chicago #OmnivorousAdam

You know we make a lot of pizza videos here on this channel and I’ve known for a while now that at some point I need to make a New York City style pizza video there’s a lot on the line here and I really want to do right by the city of

New York that’s why a couple weeks ago I traveled to New York and linked up with a buddy of mine to show us the ways finding a solid slice shop in Brooklyn is like finding sand at a beach right it’s easy to do there are a ton of

Amazing shops and I’m sure everybody’s got their favorite but Steven my buddy the food freak insisted that we check this spot out it’s called feni in Brooklyn specifically Williamsburg all right quite on the set New York City fil YouTube videos you Pizza New York City Pizza we had

To come to the source this man is a New York native he knows a thing or two about pizza what are you looking for when you’re get a New York style P I like a pie that is not too chewy chewy a lot of New York guys battle with you I’m

A pepperoni guy so I want really good pepperoni and then a creamy cheese with a crust like if you feel it’s like spongy when you bite into it there’s like a Tender Crisp you can hold it up but it also has some flop action too right it’s got chew and gluten but you

Don’t battle with pepperoni doesn’t pull off when you eat it I think they’re using fresh mozzarella looks like it which is not traditional in New York pie I like how it’s actually Brown too I feel like sometimes they’re not that brown on the outside like New York pies

Are a lot of times very pale this is it I like that this is a new age consider new age New York pie beautiful like you said not as greasy as I’m used to I feel like I’m taking shots of Grease sometimes but I mean come on

You still get that I’m a big fan of Clean Eating come on that’s New York line I think I know what needs to be done thanks Stevie okay so according to Steven A New York style slice must be cheesy it’s got to be tender but still crusty it

Shouldn’t fight at you too much when you chew it off you know you shouldn’t have to completely rip it off and lastly use high quality ingredients so we now know what defines a solid Slice of New York now we got to learn how to make it and

For that I linked up with my favorite shop doing amazing New York pies here in Chicago I know I know New York style pizza in Chicago might sound off-putting but trust me once you see this pizza you’ll know what I mean now zazaz might be new to the game at only a

Few years old but it hasn’t taken them long to climb to the upper echelon of pizza here in a city known for its Pizza these guys do something super unique and simple to their pizzas that take them from good to Smashing and it’s a little

Trick that you can use at home all right so we’re here at Zaza’s Pizza with Brett neic owner and operator this young Pizza Master is going to show us a thing or two about New York style pizza in Chicago I’m going to do what I can I’m

Going to show you guys what I know Pizza is dough Sauce Cheese toppings I think we should start with the dough right yeah absolutely this is pretty man right now we’re working with about 68% hydration dough uh we’re using High gluten King Arthur flour currently um

We’re doing a very short mix time as well so you’re not chewing for too long when you’re eating the pizza as well that’s one of our biggest goals to not over mix it would you say New York style is kind of known to have that chew not

Know NE that you you’re trying to go in for the middle ground I would definitely say we’re going for the middle ground I would say that most traditional New York places are going to go lower hydration actually than us I think the newer places that are elevating New York style

Pizza are going a little bit higher hydration um but yes most New York Pizza are going to find that chew and the reason for that is because most places will use high gluten flour bread flour um so that’s going to produce a little bit more of a chew because of the higher

Protein percentage in the flour itself got you got you yeah our goal is to have a pizza after it comes out of the oven that has some chew some crisp and some foldability I think that’s one of the characteristics of a New York slice you

Should be able to fold it um you might get a few cracks on the bottom but it shouldn’t be so stiff that you can’t do that going to cut this up right here get underneath it we’re going to dump it right into our flow here make sure both

Sides are thoroughly coated don’t be afraid to use too much because it’s going to come off the dough anyway after we’re done shaping it so what I’m going to do here is I’m just going to start to work it around in a circle and I’m going

To kind of press some of the air into the crust New York slice you know you got to have a handle and then once we feel good about our initial shape and it starts to open up a little bit just from the pressing here we’re going to go

Ahead and open it up even more by stretching it and tossing it so we’re just going to toss it between our hands here just do small increments of uh you know kind of opening up the dough until so we’re getting close to that 16 in what we’re going for here it’s a large

Pie baby yes sir so is the Row for show it really opens up your dough a lot you know people think it’s just for show but it’ll speed up the process of your dough opening up and it’ll do it very evenly as well because it’s spinning the whole

Time makes sense yeah it’s some cical Force absolutely that makes perfect sense smart guy we got our dough all pressed out ready to go on the peel tell me about the sauce what’s good when it comes to New York sauce I wouldn’t say that there’s a one- siiz fits-all recipe

But when we talk about New York sauce versus let’s say like a Chicago sauce very rarely do you see New York sauce cooked in Chicago you’re going to get more of a cooked sauce with and garlic and a lot of spices and flavor it’s going to be thicker and harder when a

New York sauce is a little bit lighter and fresher tell me about the cheese I see a couple kinds here sure so what we have here is a East Coast blend uh so it’s not necessarily full fat or full skim it’s right there in the middle so

It’s 50/50 yeah it’s 50/50 blend and when I make pizza at home I actually like to go full fat cuz it has a lot more flavor but people complain about the grease but if the grease isn’t dripping down your arm is it even New York style I mean no it really isn’t

There should be at least a little bit and and you’ll see when the when the slice comes out of the oven especially because we’re using a wetter sauce you’ll see a little bit of that orange Hue on top so a little bit of grease in my opinion is okay dough Sauce Cheese we

Got to talk pep let talk pep what do we got so right now we’re using EO pepperoni check it out guys wait these are these are EO you can see they use a lot of spices a lot of garlic full of flavor and uh what they are they cup up

Really nicely in the oven and they actually get like nice and crispy on the edges and the the goal for us is get like a little bit charred on the edges as well if you guys have seen my Detroit style pizza video we actually used these exact same pepperonis in it

Unfortunately you can only get these if you’re a restaurant R from a purveyor I’m pretty sure they don’t sell them to the public however there are a handful of really great Brands out there that do that Char cup grease cup thing that we that we love that pizza makers are

Looking for pretty sure at the store you can find horel they do a really good job they do I just use some horel and it take a couple tests and it did really well too but we’ll talk about that later man should we build one yeah let’s do it

Cool going to go right here in the center we’re just going to do nice little rotation here try to get it even we also don’t want too much of the sauce in the dead center of the pizza or else it kind of contributes to that flop all

Right so we’re going to go ahead and grab a handful of our cheese here just going to do a little bit of Rage all over the pie rage so we’re looking for also again even distribution same thing with the sauce we don’t want too much in

One spot we want it to Brown and melt evenly we also don’t want to do too much so New York style is known for being pretty uh lenient when it comes to the top got have discretion right we ready to launch yeah dude assist yeah let’s do

It man so we’re going in we’re going to make sure it’s not sticking to our peel give it a little shake and then we’re just going to come right off just like that oo boom pretty she’s ready to go so we’re looking at about 8 to 9 Minute

Bake and then we’ll be good to go all right so we’re looking good here’re looking at a nice even brown bake cheese nightly melted I said nightly melted just put music over there dude look at this I mean like that is a thing of beauty the dopest stained glass window you’ll ever come Across so we’re going to go ahead and put some of our Rosemary garlic oil on the crust and as you can see it kind of brightens up the look of the dough as well and we’re going to just hit it with a little bit of salt as well just to

Kind of enunciate that flavor of the Rosemary garlic oil so yeah what we also like to do is we transfer onto a tray that has a screen as well so the pizza can breathe a little bit underneath um and that allows it to cool um and also remain crisp on the bottom as Well cheers brother just the tip uh-huh M good good mhm nice and thin crispy but also foldable that’s what we’re going for and that’s proper fermentation right There you want to look like you just murdered a family of pizzas man mhm get in there thank you dude that was that was gas appreciate it thanks thank you so much man now the recipe that we’re about to make is a culmination of basically the past 3

Months of work from firsthand field notes to tips from my New York buddies and advice from a badass Pizzeria it’s all here it’s all what we’re about to do right now so let’s start with the dough this recipe is going to make enough dough for two 12 to 13in New York style

Pizzas I’m adding a touch of poolish to the dough to encourage some Tangy flavor from natural fermentation but this dough mostly gets its juice from Good Old instant yeast the flour we’re using is a high gluten bread flour which is going to give us that classic chew but also that

Stretchability that’s expected in this style of pizza mix everything just until it comes together then cover the dough and let it rest for 25 minutes this process is called the auto lease and it’s going to encourage gluten development by hydrating the dough jump start fermentation and make the dough

Easier to work with which is pretty nice when you’re doing this by hand while that’s resting we can go ahead and start on the next step New York style sauce all right so New York style sauce is simple it should be Bare Bones it should really be all

About the Tomato so with that in mind we have a few ingredients here today because there are so few ingredients in the sauce it’s very important that you use high quality Tomatoes um I’m using San Marzano Tomatoes here I’ve also been told these aren’t San Marzano tomatoes so I would

Just say San Marzano style Tomatoes but also use whatever tomatoes are you know best for you everybody’s grocery store is a little different everybody has Reg stuff in their store that they might not have elsewhere so you know just use your Noggin all right two types of tomatoes

We got here we have our crushed tomatoes that’s going to supply our texture and then we have our well to be honest I thought these were going to be puree Tomatoes but they’re whole so we need to puree them ourselves but when you mix the puree with the crush you’re going to

Get a nice semi- chunky Vibe it’s real nice chunkers you can see not quite a puree but also not whole straight up whole tomatoes with pure around them so I’m just going to um puree those just for a second cuz I bought the wrong can oh

Yeah look at that from whole mater Tom miter puree if you want all the measurements they’ll be in the recipe but what you got to remember is I like a 3/4 to one4 ratio of puree to chunk Nation so I’m going to go in with a full thing of puree here

That’s three parts we’ll call this one part you just mix that around and now before you know it you have a semi smooth puree which you know kind of goes against everything that puree stands for but it’s exactly what we want like I said New York City pizza sauce simple

Easy Bare Bones no cook which means it’s going to take you all but I don’t know literally less than 2 minutes to make all right next up couple cloves of garlic just some fresh pressed garlic Uno for this amount of sauce I like to do two cloves of garlic but you

Don’t want to overdo the garlic remember everything about the sauce is subtle it should be fresh bright zingy subtle a little bit of olive oil and then our seasoning which consists of a tiny pinch of oregano dried oregano it’s really easy to overdo this stuff remember you

Can always put more in your pizza after the fact and a kiss of black pepper and then of course some kosa salt to really you know Season it got to season your food let me just mix it all around and you can do this up to you know a day

Two days in advance and really let these flavors kind of sit and meld that’s definitely best practice or you can be like me and just make it and use it that’s totally fine Too okay we got a bit of an extracurricular here I picked this up from watching Brett over at zazaz we’re basically creating a flavorful oil to rub on our pizza crust after the fact to sort of of I don’t know bread stickify the whole thing it’s kind of like adding

Value to your pizza right you eat the pizza you’re done with the crust I mean nothing wrong with eating just a regular plain piece of crust but you rub some of this oil on it and your life will change and zazas they they basically just use

Olive oil but I think I’m going to try something a little different here so I’m going to go 50/50 olive oil and clarified butter or ghee because I mean I don’t know I just it’s really nice it’s going to sort of like round everything out and make it a little more

Addicting that goes in there along with just some minced garlic it’s about four cloves after all this is garlic oil this is just minced Rosemary then we’re going to do some BP and of course we season our food so a little bit of salt and oh

My God it’s our garlic oil I figured you know I got brushes in the crib but why not brush it with more of that good herb can I say that I don’t think I can say that that good herb don’t something a little special here here just tied some Rosemary together to

Make a wonderful little herbaceous paint brush for our garlic oil if this isn’t going on Pizza it’s going on my body by now our dough has rested for 25 minutes and is ready to work go ahead and sprinkle your kosher salt and olive oil over the dough then work it into the

Dough in the mixing bowl once everything seems homogeneous turn it out onto your work surface and begin kneading that little touch of olive oil actually kind of keeps the dough from sticking completely so I don’t feel like there’s a need to dust my work surface but you

Totally can if you want remember what they told us at zazaz do not over need the dough here or it could become overly chewy and tough it’s important that the dough have some chew but just like Steven said we don’t want the crust to fight against our jaw right it should be Tender

Crisp knead the dough just until it passes the window test it doesn’t have to be silky smooth most of that gluten formation is going to happen during the Long Cold bulk fermentation process in the fridge as the dough continues to hydrate what is important is making a

Nice tight little dough ball and you’re going to achieve that by trapping the dough sort of in a cage if you will made by your hands then using surface tension on the table to make a smooth tight little dough ball you can use a little flower to help the dough along but don’t

Use too much or you’re going to have trouble forming these into balls and tight dough balls are important for pizza because they create a uniform sort of well-developed gluten structure which can lead to even rising and a consistent texture in the finished crust so yeah do that

Like that smooth as side seal at the bottom okay balls are shaped they are ready to be tucked into bed I’m just going to cover them up now pop them at room temperature let them hang out for about 2 hours until they almost like double ins size and you can use them

Right away if you want that classic fermented second wve New York slice you’re going to pop these in the fridge for 1 to 3 days now luckily for us I went ahead and made a bunch of dough ahead of time I made this 3 days ago then I took it

Out of the fridge I don’t know like maybe an hour hour and a half ago kind of just let it come to room temperature blow up a bit and uh you can just like smell that fermentation on these things right when you open the

Tray and yes I made six um in case I mess up couple things we got to talk about before we get into the pizza making let’s talk about the station the setup when you’re making pizza it kind of happens really fast once you get that

Sauce on the pizza on the peel you got to move quickly so it’s important to have your knes ready to go all right so here we got our two types of cheeses both mozzarellas this is a low moisture low fat and this is a low moisture high

Fat hom milk mozzarella moving along the line here we got our semolina flour not to be confused with allpurpose flour it’s just a coarser flour and it’s essentially just going to kind of help um coat the surface of our peel in our workstation to kind of act as ball

Bearings to make sure our dough can kind of roll over things and it doesn’t stick to the counter of course we got our nice fresh New York sauce we got a crust Lube with little Rosemary brush got some pepperonis nice little pepperonis here we’ll talk about that later and our

Finishing cheeses Pano regano peino Romano cow’s milk sheep’s milk launching peel here nice big old wooden peel where we’re going to make our pizza roughly a similar size to this but it’s good to have a nice big one you can get these online Restaurant Depot store anything

Like that and then over this way the oven setup which we’ll talk about Frank don’t show them my dirty ass oven top no no on the mid lower tier we have a pizza steel it’s just a huge hunk of Steel that charges with heat and it’s going to

Give our pizza a wonderful like crust on the bottom that classic leoparding and I also have this pizza stone I actually at first started with this pizza stone and then after doing research and experimenting and testing and talking to friends learned that the steel is actually better for pizza I like it more

But nothing wrong with a good old nothing wrong with a good old stone okay I’ll provide links below all right finally it is ttb time to build time to build all right cool we must make sure that our surface and our peel is properly dusted don’t want too much on

There don’t want things to burn and here a nice light coat of Salina oh yeah look at that gas attack dude Jesus Christ get this thing out of here could have been a lot cleaner that could have been a lot cleaner pop those air bubbles I like to degas everything a

Little bit of suol over the top okay so now this is the motion here we’re going to use the pads of our fingers to work the dough into a kind of like a new yorky shape just just check me out here I’m going to come up then I’m going to come around up

And then around and we’re creating that what we’re doing here is we’re creating that crust you can see we’re pushing the crust to the edge coming back around rotating pushing across the edge coming back around and creating that classic Rim that we all know in love with New

York style that you know you hold you need need a handle we need handles on this pizza so it’s important so you can flip it around do the same thing just kind of make sure it’s nice and uh relatively even once you get to this

Stage here you you can do a couple of different things hold on I’m sweating people talk about the throw right the throw to show or whatever you can totally do that an easier way to make sure that you kind of can get a super even stretch I like to just kind of walk

The dough around the rim we’re walking the dough stretching moving stretching moving stretching moving other tip it doesn’t have to be stretched out all the way until it’s on the peel cuz once you get it on the peel it’ll be weighed down a little bit and you can actually go

Ahead and uh continue to stretch it out my God whenever there’s like semolina back here you could literally kind of Glide did I Glide can you see that check it out ready it’s so cool so at this stage we’re stretched out we’re on the peel we’re going to

Sauce and build but right when that sauce goes on the pizza it’s thin here right New York style thin like that you’re working against the clock if you take too long things could stick to your peel it gets all messy you know you’re trying to launch it in the oven it

Doesn’t work no bueno now you can’t really talk about New York style pizza without talking about pet for me I don’t know maybe it was like the Teenage Mutant Ninja Turtles or something growing up but when I think of New York style pizza I think of those big cartoon like

Pepperonis all over the pizza for me personally I love these precut completely industrial Char in Cut pepperonis because they literally form little as you’ll see that trap the grease just like it zazaz and I don’t know I just really like that I like the look I like the crispiness I like the

Taste so that’s what we’re using all right so got our sauce here this Ladle is about I don’t know maybe 3 oz so I’m going to go for like a 4 oz pour making sure that we come right to the edge but we got to leave a little

Space for that classic handle and we also want to make sure that there’s not a lot of sauce in the Middle where the dough is thinnest now for the cheese 50/50 blend LF fat for that sort of stretchy cartoony texture and some of that full fat for that creaminess in that flavor

Kind of something that I learn picked up at zazaz I like his approach some people are very meticulous about how they order the pepperonis so I’m going to drop a bunch of pepperonis on and just not really caring too much about the overlapping because they’ll cup and Char right onto each

Other all right fantastic little Pano regano and that’s that now what I was talking about stretching earlier if you want to make your pizza a little bigger now is your chance with ingredients on it to continue to kind of stretch it and open it up all right give it a test pray

For me there you go we’re wiggling let’s launcher all right so the launch I’m aiming at the end of the oven here once that hits I’m pulling back and that’ll bake it 500° for 12 minutes we’ll check it at 10 but 12 Minutes m shut Up and if you want to go Classic Slice shop might as well right little pinch of red chili flake and a little kiss of oregano just a little kiss when this comes out of the oven you want to pop it on a wire rack otherwise you could risk

The uh the whole like bottom kind of sogging out and stuff you want this thing to stay hot and crispy and beautiful speaking of the bottom that to me looks like proper leoparding you can see right here the dough is a little thin so right mistakes

Will be made that’s why you make a lot of dough crank these out have fun with it each one will get better than the next speaking of which let’s try to make a better one than this we spent 3 months on it this is a nice looking pizza don’t

Get me wrong but you know I think we could do a little Better Pretty All right there she blows that is a pretty little piece of pizza if you don’t mind me saying got some nice leoparding on the background have some beautiful air little little bubbles here which is a sign of proper for ation the crust ratio looks good nice curled

Little shot glasses of uh New York list terrain this is a beautiful situation where you got that that nice puffy fermented open crumb handle and it comes through to give you just the right amount of flop flop check mhm mhm that looks fantastic MH plain and simple I’m not sure there’s much else to say here that’s for you New York that was a good that was a good Smackdown that was me being nice and saying I did it we did it I did that for you even if you’re not

Making New York style this bread stick trick is primo give it a try and that’s it man it’s just a clean basic pie let’s save this for later wow couple months of work and it’s over just like that pretty crazy uh anyways if you liked the video be sure to like it if

You’re new to the channel subscribe to the channel if you’re not new to the channel what is good welcome back I tickle your butt can’t do that I can’t do that best way to support us is over on patreon for literally $5 a month exclusive recipes exclusive giveaways all that fun stuff

Come say what up in the Discord regardless the Discord is of course free we’re just hanging out in there talking about recipes life your favorite color yeah if you have a favorite style of pizza that I have not covered yet on this channel go ahead and comment that

Below my goal is to tackle every single Pizza on this planet so yeah and that’s pretty much all I got for you so until next time Ciao