RECIPE NEW YORK STYLE PIZZA
*Pizza Dough:
3 Cups – Flour
1 Tbsp Yeast
1 Tbsp Sugar
1/2 Tbsp Salt
1.5 Cup Water
Mixes for About 20 Minutes.
Affter 20 Minutes, Wrap This up and Put in warm Place for 40 Minutes
*Tomato sauce:
1 Tbsp Oil
28 Ounces Tomato Sauce
156 ml Tomato Paste
1 Tbsp Dry Basil
1 Tsp Dry Oregano
1 Tbsp Salt
*Topping on Top:
Pizza Dough
Tomato Sauce
Mozzarella cheese
Fresh Mozzarella Cheese
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Get hip on this I’ll show you who said that you need a piece of stone to get a nice back Russ nobody say anything all right tyre you got right who said I’ll show you guys I’m try flip you guys over who said who said all around my G my G this
Is dark enough crust for you how many fails a hundred and one fails already and I got a bunch of heat and look at my crust look at his back crust now alright anybody that data Quan Tran last night on the new york-style pizza will apologize tonight you guys got me steaming alright
This right here guys gonna be the best this is legit the best I’m holding out the big guns right now guys you see this gunner here I’m pulling the big guns right now I’m gonna show you guys how to cook the best New York style pizza ever
At home without a what does that call piece of stone no piece of stone here guys don’t blink hey also guys if you guys want to learn this recipe I’m not gonna put any more recipes on top of these screens here no more you guys got plot pen and paper
Right now guys pull on pen and paper right now and don’t buy pizza dough you wouldn’t prove three cups of plain white flour going in right into your mixer you gotta need a mixer for this if you need had this or you need to have Meehan if
You need this at the head it’s gonna take a while all right you’ve got me steaming last night guys you guys got me steaming last night k to this one tablespoon yeast okay you guys are a pen and pencil pen and pen pen a pencil you
Guys got it I said tablespoon sugar do this half tablespoon salt no this I’m gonna be your pizza guy after this episode right you know the vibes sorry I apologize slow steamed right now hey we gonna stir this guys I just kind of think about it like people who complain do they only
Eat out one pizza stall in New York everybody has their twist their take on New York sake say if you guys go to New York and you tell me New York Pizza all tastes the same what’s the point of going to New York and trying to be tired
I just buy it frozen and online guys come on everybody has their twister take their story behind their dough their sauce their cheese’s all right sausages to me and everything all right do this though one tablespoon oil push this up this is my bag and recipe my Vietnamese baguette
Recipe right here so if you guys want to make baguettes too you guys can use this recipe for Vietnamese baguettes as well I’ll show you guys later okay we’re gonna put this on the mix New York got me Steven I got some cold water here which I’m just gonna dump in slowly
While mixing slowly as well hey I know the vibes okay yesterday I googled or not Google by YouTube you are not YouTube YouTube New York slang just do just to save to you guys today alright I want to be a new New Yorker right there’s gonna be a nice
New York style peace out okay [Applause] you guys got a pen pencil one and a half cup of water slowly at inkay [Applause] once you got that going we’re gonna mix this for about 20 minutes all right any New Yorkers out there that was after me last night about my crust
Y’all gon apologize today geez some of you guys are complaining about my cheese too like we don’t use any cheese that’s artists right all right then I then you got some mozzarella cheese from Sabbath Oh best cheese out there or best mozzarella cheese outfit it’s gonna
Shred this I got you New York I gotcha you know what that’s why I kind of like about New York you know there’s straight forwards there blunt and they’ll tell you you’re ugly when you’re ugly you’re ugly they’re straightforward that’s what I like that’s not like you know maybe I’ll
Visit New York Monday guys all right taste the New York style pizza pie I’ll guarantee you this I bet a hundred percent I bet hundred percent guys I bet a dollar forty five that every restaurant every establishment that makes New York style pizza taste different okay I know
Some of you guys or the majority of you guys that are complaining about this ate in New York style pizza I don’t care I’m telling you right now how many New York style pizza have you tried like how many restaurants have you been to there’s one
Person out there big shout out his name or her name big shout to bride New York he or she said good job by the way there’s no such thing as authentic I could take you to Brooklyn to Queens – si – Bronx – mahan they will all taste
Different with their own style and that’s absolutely right guys this is what food is all about guys not having the same style as anybody you know you know that phrase best food ever or best thing ever best thing I read ate that phrase wouldn’t be even existing if
Everybody had the same style recipe you know I’m saying you know what saying you know the buys my guys you guys are straight no no not all New Yorkers okay the ones that are just complaining every single time you know I got you okay hands wash it’s great some cheese my G
All right mozzarella shredded all I’m gonna do now get some fresh mozzarella because I like the different contrast or taste and texture in these two mozzarella here okay fresh mozzarella does have a different taste more creamy more milky then this mozzarella here so that’s why I like
Using both of it and we’re just doing all cheese day I you know the lives I’m getting you saying it guys like natural now you know the vibes you know the vibe twenty minutes in we ready so get you on that dough there if you don’t look like this
It ain’t right stab it on the side just a bit like so we’re gonna take some old spray will spray all the ramps all around not on top you’re gonna take this cover this up you’re gonna put this in a nice warm area for 40 minutes all right there we go Ivan’s preheated
At 465 let’s roll some dough those nice improved cornmeal right sack right in the middle okay spread it out a bit nice pull it out let’s roll this out so I’m gonna do flattening of it I’m not gonna use my roller you guys want air pockets I then I’ll give you some air
Pockets I thought I’ve been ready to comment this high get air pockets it just fingering your dough stretch finger stretch finger stretch finger no pizza oh no what does that call no pizza store over here next our sauce so last night I made some sauce I got some extra sauce if you guys
Want to know the recipe for the sauce you guys gonna watch my last pizza recipe so this is nice and cold already guys which what you want I’m gonna go almost right to the edge there I’ve seen in the comments right now oh my god Kuan Yew mixing the sauce
With a spatula ah man I did that some points out for that right gotta find something you hate on my G my god I got you right to the edge as well fresh mozzarella cheese on it too take this bad boy over here ovens preheated at 465 bottom second
Rack toss it in 12 to 15 minutes keep an eye on it all right don’t mind the white cheese’s added a little more cheese I shouldn’t have done it add a little more white cheese on the side just because I was laughing on it I
Don’t the duck boy it’s all for me but there’s crust guys who said in the comments that you need they quote know they they quoted somebody but they said you need a pizza stone to get the right texture at the bottom I’m gonna show you guys I’m gonna prove you wrong
All right one size for this please hear that you guys Rock right here here you guys come after Quan trap somebody in the comment told me I have to wait for this to cool down before I eat into it and I want to say okay thank
You but get hip on this I’ll show you who said that you need a piece of stone to get a nice back press nobody say anything all right ty you got right who said I’ll show you guys let’s try flip you guys over who said Wow give me a second missing
Who said who said let’s do this my G my god how’s your bad cross now huh houses back crust now do you need a piece of stone to get this beautiful back cross I showed you guys see the fold do you guys like the fold it’s pretty hot guys the foal you guys
See the foal both sides it’s nice and cool down hey I’ll buy this quick top it’s got it nice super pumped for this this is a New York style pizza I promise you I better but get an apology after this super pumped for this my god hmm
What can I say look at that crust right there yes yeah I’ll let you zoom in on that you guys see that you see that backrest you know I’m not gonna say anything right my god [Laughter] I’ll show you wonder you guys were complaining about air pockets yes it is
You see the air pocket yeah I see the air pocket in this crust here huh you see that or am i trippin that’s right there it’s there hmm it’s a beautiful air pocket right there my friend my Jeep my god I’ll show you this way how dare you how
Dare you um you got your pocket not bad pocketed I’m tell you this I’m gonna pizza guy now all right mmm what listen to this yeah see that that’s a lot of air pockets yeah that’s a quality dough pizza dough right there there’s no right here it’s my view
Tamizh baguette go on a pizza I’ll show you guys a Vietnamese baguette after that after I got a policy from all the doubters out there in New York my god either you apologize into the comm set or follow me on it’s cram here and pologize personally I’m waiting is this
Crush darker it is not darker guys if you guys are not getting the dark across like this leave it on for about 3 more minutes I’ll say it because every oven there is a little different right so just check it in 15 minutes in so it’s 15 minutes and just check the bomb
There’s not dark as you want go three more minutes you’ll get it so white cheese around this press yet added later on I thought like overlapping some teeth all around my G my G this is dark enough crust for you thumbnail alright one more slice I’m gonna show you guys the
Credentials of a New York style cut I’m not even from New York guys I watched a lot of people eating pizza I’m just doing my twist my take on it and look at this how many fails 101 fails already and I got a bunch of heat and look at my
Crush look at his back crust now this the fitness my G the bubbles yeah I see the bubbles is edible either that’s a bubble those beautiful bubbles the fold nice by this time suppose my Jeep my god this is a perfect pizza right here you see that bubbles hmm
Never doubt contract ever again all right what’s our jokes I’m fine guys but I’m gonna say this was very fun to recreate um fail many times and feel like it’s only gonna get better after this guy’s this recipe right here guys try to home your guys not enjoy it for sure
I want to say it’s a piece of New York at your house that’s it hope you guys enjoyed don’t forget to subscribe yeah peace up
24 Comments
I'm your pizza guy now!
I doubt they use cornmeal on the crust in NYC. Been and lived there not long ago. Unless somethings changed. Still looks bomb Quang.
Your nasty bro no one want to see your food close your mouth when talking!!
What kind of yeast do I buy?
yummmm dude
I'm so glad I found your channel 🥰
@10:00 what's that smooth jazz playing in the background?.. be real, you have a lady over don't you?
Out of allll the YouTubers I have seen, Quan Tran makes the best Pizza, Friee chicken and moreee. Like he is chef Ramsey 2.0. No
Jesus, my dog eats quieter than you
Ok i guess its fine for beginner pizza
Close your mouth to chew… good pizza though.
Sorry, I have been doing the second from the bottom rack thing for decades, it’s no secret. I keep a rack on the bottom for cooking the bottom and I keep one on the very top and put it on low broil for 1- 1/2 minutes to do the top, no longer or it with burn up and smoke out your house. Never use the “high broil setting”. If I have pepperoni on mine, I use the top rack, put it on low broil and just watch the pepperoni, it will curl upwards like little cups and then the rims of the pepperoni start to get singed or blackened, that’s when you take it out.
Can you try dunkin doughnuts
What size pizza screen are you using?
I don't understand how you cooked the pizza. It looks like it was not going to fit in your oven and then you stopped filming right before the door hit the pizza.
You did not show us the pizza in the oven cooking. For all we know you could have done it on a grill outside. And pretended to do it in an oven.
I mean no disrespect but that's what happens when you edit the video a certain way. It almost look like you were hiding something.
chew with your mouth closed man, what are you, a cow ?
Oh, common, dude! Chew with your mouth closed, for gods sake! Hearing every chew you make is disgusting.
Half the video is him shoving food into the camera. Take a bite, shove food in camera, take about, shove food in camera (and brag). Can't watch this crap. Hoping he takes the criticism so his videos aren't obnoxious as hell!
crispy, but no char flavor
Just made it! I've always thought if you don't have a pizza oven, you need to turn the heat all the way up! But without a pizza stone, you can't get a good crust at that temperature, because the cheese browns before you can get a good crust. But by lowering the temperature, you can get a good crust before the cheese browns.
There is no rules when making a pizza as an Italian there are no rules to making these they were peasant food back in the day and still gets treated as such you can add any edible thing to this pizza and we wouldn't care. There is no based rules as fish was an original item on the pizza with cooked tomatoes we don't care as long as you don't stuff your crusts that is the one rule with a pizza
Quang, you are the man! New Yorker here, serious amateur pizza aficionado. Been making homemade pizza for years; first on a pan, then on a stone and then using a pizza screen but never really got the results I was looking for until I watched your video last night. Used store bought dough and followed your exact method and I have to say the pizza was best I ever made. Perfect brown crust AND perfect cheese melt. No flop, no raw spots, no evaporated sauce and no more preheating the oven to 525 for HOUR! Oven temp, rack position and 12-15 minutes is absolutely perfect. I will never vary from your method and am anxious to try your dough recipe. Thanks for the great instructional video! Anyone wants my pizza stone?😊
This is a great method and works every time…even with store bought dough! The secret is stretching the dough with Yellow Cornmeal, using the screen etc., etc.!
We GET IT! Your crust is good! Relax already! 😒