New York-style pizza at home, v2.0
11,453,407
Published 2020-02-13
It's still possible to make NY-style pizza at home, though my technique has changed of late. For reference, here's my first pizza video, from a year ago: • Making New York-style pizza at home
My video about how dough changes as it ages in the fridge: • Pizza Bread (and the magic of old dough)
My video about pizza stones vs. pizza steels: • Why Pizza Steels Beat Pizza Stones (Y...
**RECIPE, MAKES FOUR PIZZAS**
(NOTE: Quantities here are slightly updated from those shown in the video)
For the dough
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough
cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting
For the sauce
1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready')
2-4 tbsp (30-60 ml) olive oil
1 tsp (4g) sugar
2 tsp (a fraction of a gram, I don't know) dried oregano
For the cheese
24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza)
grated parmesan for dusting (maybe 10 g per pizza?)
Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)
Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)
When you want to bake, put a pizza stone or pizza steel into your oven (mine works best on a high rack position but every oven is different) and preheat to your highest possible temperature, ideally convection, for a full hour.
For the sauce, simply mix together the ingredients.
Liberally dust a pizza peel with cornmeal (or something similar). Take the cold dough out of the fridge and dust it in flour. Stretch to the widest size and shape that will fit on your peel and stone/steel. Top with just enough sauce to lightly coat the surface. Dust the sauce layer with parmesan, then cover with the mozzarella. Transfer the pizza to the stone/steel and bake until the crust is well-browned and the cheese has browned a bit (but, ideally, has not started oozing out an orange grease layer), 6-7 minutes.
All Comments (21)
-
As the representative of Queens NY, I’ve met with manhattan, Brooklyn, Staten Island and The Bronx, we deem this passable.
-
“I don’t want people to get the impression that you need something so expensive to make good food” what a hero
-
This guy addresses the counterargument to everything he’s doing
-
As a pizza chef, I find it fascinating how informative Adam is in comparison to seasoned pizza chef maestros.
-
I've had this video saved since I was still in college and living with my parents. I never got a chance to make it. Now that I'm living in my own place, I gotta say, this was what I was most excited for. My friends were pleasantly surprised, and I am so thankful for this video. Thank you for a great evening of homemade pizza!
-
I just bought the ingredients and made the sauce and dough for the original recipe, I'm not joking like 15 minutes ago I put it in the fridge. Could you have uploaded this an hour ago? lol
-
I’m 12 and just learning how to cook... I have made this recipe 4 times for my family and they have loved it!! Thank
-
Can’t believe this video only got uploaded 3 years ago, feels like I’ve been following this recipe for much longer. I don’t know how many people I’ve sent this video to but everyone who’s followed this recipe had nothing but amazing things to say with how the dough turns out beyond delicious EVERY TIME so thank you Adam :). Making a batch for my family as I’m writing this ❤️
-
i’ve made this dough recipe like 3 times now, once by hand and the other 2 times i used a stand mixer. Mr. Ragusea i have so much respect for you not using a stand mixer in your videos, i was able to easily make this dough without a stand mixer but holy moly did it save me some time.
-
"This flour is in every grocery store" - not anymore.
-
I like his style. He is just enjoying himself cooking
-
This dough is just unreal. Definitely one of the most delicious crusts I've ever had on a home made pizza. Thanks Adam!
-
Thank you for this. Your suggestions are brilliant. Just kneading the dough in a wide brimmed bowl is so helpful. Thank you.
-
who else is here in anticipation of the third part
-
I live on a military base overseas where the only pizza we get is frozen or a gross bowling alley type pizza from the base restaurant. I ordered a pizza steel and followed your recipe and it is a new favorite, which is often requested, by our friends here on island! So glad I found this recipe!!
-
I usually found that most of the recipes I find on the internet don't give any of the reasons of why do you add something, and what I love the most about your videos is that all of the ingredients that you are adding you explain the why's, and that makes so much easier to fine tune if you are searching for a slightly different flavor/texture. So much thank you for all your videos.
-
This has to be the best pizza making video on YouTube! You are descriptive and thorough, easy to follow and straight to the point. Only recommendation is, if you don't like using cornmeal on the bottom surface of your dough, try using Wondra brand sauce and gravy flour. It's what I always used when making pizza in my little variety store. It's just firm and dry enough to keep dough from sticking, yet it's not gritty.
-
Used to order a dominos every week, this inspired me to make my own pizza and saved me $500 a year. Also helped me lose 20 pounds. Can’t thank you enough Adam :)
-
I worked at a Pizza place in college many, many moons ago. The owner always made the dough when we weren’t there. A ex-heroin addict that worked there showed me how to do everything else (gotta love the food service industry 😂). I’ve tried so many times to make pizza but the dough was never right. You just upped my game! This was the missing piece. You have my utmost thanks! My son just said my pizza was the best he’s ever had! Thanks so much!
-
Hi Adam, thanks for this great recipe. I am from Northern Ireland and it's hard to find decent tinned tomatoes. I added a couple of squeezes of MUTTI Double Concentrate Tomato Puree and half a spoonful extra of sugar for the tomato topping. Before I added that, the tomatoes tasted okay but after I added Mutti Puree, it really lifted it and gave a real depth to the tomato taste. Brilliant pizza recipe. Thanks again.
