Home Baking the Perfect 18 Inch Artisanal New York Pizza 🍕
A Biga Dough + Malted Barley Flour Experiment 🔬
In this video, I start by preparing a biga-based dough, experimenting with a new ingredient: malted barley flour. This flour adds natural enzymes that boost fermentation, deepen flavor, and help achieve that beautiful golden crust and rich aroma — perfect for baking in homestyle ovens.
Then I take a trip down to South Philadelphia to source some top-quality ingredients for this massive pie. The pepperoni I found down there? Next level — seriously worth the hunt.
Back in the kitchen, I layer the perfect mix of cheeses and sauce and fire it up in my home oven at 525°F for that authentic New York pizzeria feel.
And make sure to watch until the end — I take a bite and give my honest review of how this artisanal NYC pizza turned out.
Recipe:
18-Inch NYC Pizza 🔥
(550g dough)
Biga:
0.5g active dry yeast
150g water
145g bread flour
5g malted barley flour
160g 00 flour
– Ferment the biga for 10 hours at room temperature.
Dough:
40g water
30g sourdough
15g olive oil
8g salt
– Mix the dough until it reaches 75F. Preshape the dough and allow it to rest at room temperature for 30 minutes.
– Final shape the dough nice and tight with a dusting of flour. Place the dough into the fridge and cold ferment overnight for around 12-24 hours.
Pizza Toppings:
200g low-moisture mozzarella
150g whole milk fresh mozzarella
125g pepperoni
30g pecorino romano
380g sauce
Bake:
Preheat the oven at 525°F
Bake on the bottom rack for 7 minutes with sauce only
Add rest of ingredients; bake for another 4 minutes
Switch to broil; And keep baking for 1 more minute
Then 2 minutes to finish under broiler
Place the pizza directly on the stone if needed for a charred bottom
🎥 Chapters:
0:00 Intro
0:24 Making the biga
1:14 Making the dough
2:44 South Philly ingredient run
3:58 Prepping the ingredients
5:21 Stretching the dough
6:08 Building the pizza
6:51 Pizza Freshly Baked
8:12 The first bite + review
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36 Comments
you moved to philly??
우아 싸다.. 야채가.. 부럽네요! 그리고 이탈리아 식재료 슈퍼마켓 부럽네요.. 우리나라는 오프라인 매장이 없어서 🥲
It must be chillier than Miami 😅 Your kitchen looks bigger and more elegant with more light support 😊
How does it feel going back home?
that malt barely browns the crust nice & evenly
Great recipe! Love that you include the shopping part 😊 Greetings from coastal Croatia 🎉
Lol, your interaction make me miss Staten Island
Love the pizza but the thumbnail is misleading. The pizza is resting on a baking screen from Target in the thumbnail, but in the video, you actually bake on a baking steel and an entirely different screen.
I am also unsure as to why you used the baking screen as a cutting board. The cut marks with cause it to rust very quickly after washing it.
Excellent as always.
Why the par bake?
Also to anyone reading this “Tony g 00 blend” flour from central milling works well for this style of pizza so you don’t have to buy multiple flours. 🤙
Will definitely try this one! Is the Sourdough Starter necessary? If not, do you need to replace it with a little more yeast?
I just dislike gratinated cheese
Can you bake it in your neapolital oven? (Lower temperature of course) i have the effeuno p134h
Have you tried vital wheat gluten in a New York pie? I’ve been experimenting with it for awhile and really enjoy the unique chew it gives the dough also crust stays softer longer as it cools down.
I’ve been using 90-95% 00 and 5-10% vital wheat gluten and 75% hydration water+ oil. 24 hr RT 48 hour cold fermentation.
Thanks for making great content your videos have turbo charged my understanding of making pizza and given me the confidence to experiment on my own recipes.
I have a spiral mixer too, it’s the best.your new apartment is nice, welcome home. You are changing my pizza game.
Really creative recipe. Mostly biga
Your NY Style pizza videos are single handedly inspiring me to bake one for the first time at home. Great video as always
Amazing, thank you for sharing this recipe!
Since I like follow all steps, can you give short rundown how make that starter please? You have videos on that? If no starter what changes are needed in recepie? Would really appreciate it, thanks.
Very good example of very professional and very delicious New York styles pizza thank you 🙏🏻
Nice! I’m a home brewer so have plenty of malted barley. Can make the flour in seconds in Magic Bullett!
Chef, curious to know why you screened it? Also, it looked delicious!!!!
Great video as usual!!
Welcome home to Philly!
Please do a pizza on the perforated pizza pan you cut it on. I think it will really help the channel to cook a great pizza without a heavy baking steel. Call it a ghetto pizza and it could blow up your channel. Most people don't have a baking steel
2:05 lol last time i did that it got stuck with the hook 😂
Great video Julian! Please tell us about your relocation.
Hi Julian! Great recipe to try at home. Quick question: did you see any benefits using Biga? Wondering if it would make any difference without it. Do you taste the sourdough acidity? Thanks
@3:15 wtf is that sign lol
Malted barley flour experiment went well
I’ve got the same mixer it’s great for home use. absolute beast. but my question….
How come you use such a little. it looks like it’s really just spinning on the hook? you not getting the break bar doing it’s job cause the volume?
Looks great and welcome to Philly! I use your 3 hour pizza dough recipe for Neopolitan pizzas all the time and everyone loves it. I even have my daughter making them for her and her friends in her college apartment!
Looks delicious bro. Bring back the bonne maman lid ❤ iykyk
That crunch!!! 🤤 it looks great!
Just wondering if you have ever tried Tony Gemignani’s blend from Central Milling? It’s a 15% and a w-390-400. This mulino also carry’s a “00” re enforced 13.8% w-340-360strong flour among other selections. I like bulk fermenting 48-96 hours. In Your videos from last year and beyond, you were blending lots flours for recipes for your pizza napolitana’s videos. (I watch every one, lol) I really like to see you try with some of this flower with long fermentation. My pizza is still don’t come out as good as yours look but I’m getting there slowly. Looking forward to your next creation!
🔥🔥🔥🔥🔥
Day 2 of the Sourdough starter looking forward to trying another amazing recipe by the best on YouTube in my opinion. Honestly not tried one of your recipes that didn’t turn out great. It’s up my game for sure along with all the techniques you give us. Appreciate you and thanks
Great video @julian_sisofo, How long did you let it rest after you took it from the fridge?
Could you put the Biga in the fridge instead of RT so it's easier to work around my schedule? Also have you used Petra flours? It's what I am currently using here in the UK
Thanks