I GOT SCHOOLED BY NEW YORK-PIZZA GUY AT HOME 100%

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My father used to put all together everything. You can see the bubbles forming on the the crust here. And I’m going to flip it over. Pop. Boom. That’s a New York style pizza. The bottom looks fantastic. And now it’s time to start this video. Tell me if I didn’t thought about you. Come here. Come here, please. I present you to you a guy from New York. A pizza. How can I describe you? You make New York style. New York style pizza. Home pizzolo. Home pizzo. Home pizza. Home New York style pizzolo which is different because we shot re recently shot a video about uh New York style at home. We did. Yeah, we did at home. So you are here because I was so surprised how perfectly you cook the New York style pizza at home. Oh, thank you. For the I asked you one question. That’s right. And cook it for 5 and 1/2 minutes takes. And you didn’t do a double cook. So it was so simple. Now, it was so simple how you made it that today I decide to show these guys how to make the best New York style pizza at home according to you. All right, let’s do it. You can ready? Yeah. I see a few just a few different It’s just a couple of ingredients to do. Super simple. You don’t even need any equipment. I was ready already to make the pizza with the with the mixer. Well, today we’re going to make it. Not everyone has a mixer at home, so we’re just going to make it by hand. A couple of simple ingredients. Same ingredient from New York for a New York pizza at home. Get ready. Sit down. Watch until the end and smash a like and subscribe if they like the recipe. We have 1 kg or 1,000 g of bread flour, 600 g of cold water, 30 g of olive oil, 20 g of salt. Now, the yeast, I know that USA, we are in Italy, it’s hard to find a dry yeast. Yeah, typically I use an active dry yeast, but here today we’re going to use some fresh yeast. Well, for this batch, I would do one/4 teaspoon of active dry yeast. Yeah. Which is roughly a gram. So here in this case, you need just a quarter of dry of a fresh yeast. Yeah. So that’s all we need. So, okay, do your magic here and show the New York style pizza dough. First, we’ll start off with the 600 g. I have separated the 1,000 g into 600 and 400. So, 600 g to match the 600 g of water will make 100% hydration. So, we add 600 g of flour, 1/4 teaspoon of active dry yeast, and in this case, a chunk of fresh yeast, which I’ve actually never used before. I’ve never even touched fresh yeast before. It’s the same thing. It’s just more weak. So, if I use like one teaspoon of active, use a quarter of of this. So, basically, this is 25 g. Uh, it’s about uh So, we use more fresh yeast then. So, then I just incorporate the yeast into the flour. I just give it a little mix. And then we add our 600 g of cold water. This is the first stage of of incorporation. It’s just easier to get everything mixed evenly when it’s when it’s a little runnier like this. So this is a same day dough. Yeah. Basically, um it started as for years I used this as a same day dough recipe. And I would let it uh ferment room temperature for about 6 hours before I ball and then I would let it rest and proof for another like hour and a half. So now that our our yeast is incorporated into this batter, it’s protected from the salt. You don’t want the salt to touch it directly. So now we can add our salt. This is Everybody say not everybody. Some people say that salt kills this. Does it actually? I mean that’s what I’ve seen. You need to know that. No, it doesn’t kill this. No. Well, I’m learning now, too. My father used to put all together everything all just in one big thing and go for it. Yeah. So nothing happened all these years. It’s just something to that the people want to say. I’ve been so protective of my yeast for all these years. It turns out you’re not using mother yeast. So it only matters with my it might kill it. Okay. Well, now I’m adding my salt. Just lightly incorporate it. And now I can add the rest of my flour. The rest 400 g of flour. So now we have a total of 1,000 g of flour, 600 g of water. So it’s a 60% hydration dough. I like to do 60% hydration for my New York style pizzas specifically. And before it gets too mixed, now I’m going to add my oil, incorporate the rest of it. We say everything makes grams. People wants to know cups, spoon. It’s uh it’s easier to measure by metrics, but I mean, if you wanted to I have standard measurements we could uh we could put in the caption, but like I usually would put it on the video. If I if I did um two cups of water, I would do like four cups of flour. I will put the same recipe that we say in grams, but I’m going to write it down in uh standard measurements. Yes. How long we going to mix it for? I actually don’t mix very long. I just get it until it’s uh incorporated. Okay. I don’t I don’t even um need I don’t even need when I make my dough. So, there’s still some some chunkiness and unevenness to it. So, I just kind of poke it out to smooth it a little bit until everything incorporates a little bit better. If you do have a mixer at home, this can it’ll come out silky smooth. But if you don’t, so it’s a little bit more difficult to make it by hands. So if you do have a mixer at home, uh the ingredients will incorporate smoother, faster, but you can um effectively get like a similar texture mixing by hand if you let it cold ferment for longer. So, like while my my dough is like ready to go the next day, if I use the mixer, if I let it cold ferment in the fridge for like a week, it’ll have a more similar texture quality, the and the gluten structure has more time to develop. So, once all the ingredients are somewhat smoothly incorporated, you know, it’s a little bumpy. It’s not like perfectly silky smooth, but once I’m not seeing like big chunks of flour, it’s it’s ready to have a rest period. So, now that I’m done mixing, now all we do is put the lid on and we set it to rest six hours. For six hours at room temperature. So, now our dough has rested for 6 hours. You can see it’s grown quite a bit. Nice. I’m going to flour my surface really quick before I start. Just lightly drop it out of the container. And I I don’t flour the uh the container, the container surface. Press, press, press. Take off all the air to the crust. And then I’m going to fold it over it again. You’re actually taking all out. I never do this. And then I do the same thing. I turn it. Essentially, I’m just turning it this way. And then And then I’m going to flip it over again. Fantastic. And then I’m going to do it one more time. And I turn it. And then flip it over. And then I just How do you going to make the balls now? Now we’re going to use a dough scraper just to cut the balls. get up a little flour just so it has What’s the weight of the ball? 10 oz. Yeah, for for these 12in pizzas, we’re going to make a 250 to 280 gram dough ball. So, first I’ll cut it and then I’ll cut each half into three. Oh, I just want to see how you make the ball. So, we have our six even portions. I’m going to use the the fled outside as the skin and the sticky part’s going to remain inside. So, I’m just going to sort of a cup or a bowl a bowl shape and then fold it over so the sticky part stays on the inside like a hot dog bun. And then I’m going to take the two pointed ends and I’m going to stick them together, too. And then I’m going to go around in a circle and pinch it closed. Beautiful. And then I put the pinch side down on the storage surface. Now we close. Boom. Boom. Boom. Voila. How long we going to let it ferment? Now, now we just let these dough balls proof for about 90 minutes and we’re ready to stretch. Fantastic. Can’t wait. Let’s get ready with the old ingredients. Yeah, let’s do it. Okay, the dough is ready. You know the dough is ready. Let’s check it out. Woo! Lovely. Nice. How do we know that the dough is ready? You can uh press your dough ball with your finger and if it grows back Uh-huh. that means it’s ready to go. Before I make the pizza, I want to see they want to see how you make the sauce. So, this is just the the I open up the can. This is just canned. This is canned crushed tomatoes. This is uh pretty much ready to go. All I do is I add a little bit of seasoning. Most most importantly, a little bit of salt. I I sometimes use a little bit of brown sugar. Okay, I’m leaving. Bye. After this, sugar on the sauce. And then I’ll spice it up with a little bit of chili flakes sometimes, but Oh, but we don’t have it. Not today. We don’t have it. And then it’s ready to go. You can do us do this with uh canned crushed tomatoes or you can buy the whole peeled and just crush them by hand or sometimes I’ll use like a potato masher. And you can do that if you like it a little bit chunkier. Then uh we’re going to use fresh mozzarella today. I don’t think low moisture mozzarella cheese is too popular here. Right. No, I I’ll use anyway. I like to use the Yeah, I it’s all scams. They can use scams. Scamosa is like provolent. Then we got some uh Parmesano Reano grated. And then a little bit of uh olive oil. You can do a little olive oil. And then basil, too. I put a little basil under the cheese. Show how. Take it out the dough from the box. A little bit of flour on top. And then I just scoop the flour underneath to help separate it from the surface. Show me the bottom. The fermentation. Nice. Then you put it right here. Right. Yeah. Right into a big bowl of flour. All right. So then we’re just going to flip it in the flour a couple times. Get it nice and coated. Wow. That rice flour has like a very specific texture. It’s kind of chalky. So I’m not going to start forming my crust yet. I’m just going to poke through the whole thing like it’s a fkacatcha. And then flip it over and do the same thing on the other side. And then I’m going to press the air starting from the center out to the crust. And you can see the bubbles forming on the the crust here. And I’m going to flip it over. I start from halfway again. And I’m going to push this air to the crust on this side. And then I’m going to poke out the center a little bit. I can feel it’s uh getting a little sticky, so I’m going to add a little bit more flour. So, the smooth side of the dough ball is going to be my bottom. You can do either um on the top or the bottom. I just like to use the the smooth side on the bottom because it’s easier to get off the peel. And then I stretch just before I can see through it. I don’t want it to be too thin. You use gravity. Yes, exactly. I’m doing the steering wheel method. And on a longer bake, on a New York style, the dough will dry out because it’s a longer bake. So, you want it to be a little bit thicker. And then when you do like a Sicilian style, something even thicker, you bake for even longer. So, that’s good. And we have about 12 in. And this is a nice little 12-in New York style pizza dough. So, I’m just going to add the tomatoes. Mhm. I like to use extra sauce. I’m going to check the oven, okay? because I set it up at the max temperature for about 1 hour because we had the steel. And then um I’m checking if it sticks. Then I’ll just do like a Parmesan cheese. A little swirl of Parmesan. Yeah. Now I’ll add some basil for color and flavor. I like to use a decent amount like a little extra cheese. I usually just go right in the center. And then I just spread everything out. Maybe it’s too much because this fresh mozzarella. Yeah, fresh mozzarella’s got a higher uh hydration than a low moisture cheese. And I don’t want it to get too soupy. So I’m going to thin it out a little bit. Okay, perfect. peel. We go in the oven. Okay. Going to make it 12 in. Okay. Then I’m going to follow you. Use a tiny little bit of olive oil on the crust. You don’t want to coat it, but just have a little bit on there. Sometimes I get some nice blistering from that top glass. Boom. Now we cook it for I’m going to say 7 minutes. We’ll give it a check around like 3 or 4. See how it’s looking, friend? The pizza is ready. Oo. Let’s check it out. Let’s check it out. Oh my god. How long was that? 7 minutes at 550° F. Fantastic. Show. Show me the pizza here. Oh, that’s what I’m talking about. That’s a New York style pizza. The bottom looks fantastic. Ooh. Soft and crouchy. Wow. Made at home. Sh again. bottom. That’s what I’m talking about. That’s a pizza. Wow. Top class. Okay, my friend. It’s time to cut the pizza and taste. Whoa, whoa, whoa, whoa. Come here. Hear the the crunch. Still soft and crunch. Grab a slice and let’s show us how it looks like. It holds it really well, huh? Full of air. I have to say this is a good New York style pizza. Delicious. Wow. You want to ask something to my subscribers? Yeah, my page. It’s pizza of art. P O P P P P P P P P P P P P P P P P P P P P P I Z Z O F A R T. This is on Instagram. Also YouTube. On YouTube. Also on YouTube. If you have any question, comment below. If you have something to say to this guy, comment below. I’ll see you the next week with a new video. Thank you.