Making New York-style pizza at home

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  • Published on Dec 7, 2018
  • New York-style pizza at home
    (Makes four 12-inch pizzas)
    For the dough:
    1 teaspoon active dry yeast
    1 teaspoon sugar
    ¼ cup warm water
    2 cups warm water
    1 tablespoon sugar
    1 tablespoon salt
    ¼ cup olive oil
    5 cups bread flour, plus more as needed
    Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.
    For the sauce:
    1 28-ounce can whole San Marzano tomatoes
    ¼ cup olive oil
    ½ teaspoon sugar, or more to taste
    1 teaspoon dried oregano
    2 tablespoons tomato paste
    Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas.
    For the cheese:
    6 ounces whole-milk, low-moisture mozzarella per pizza
    Grated parmesan for dusting
    Assembly:
    Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.
  • MusicMusic

Comments • 6 390

  • Adam Ragusea
    Adam Ragusea  Month ago +3511

    Some updates since I made this video: 1) I have been going with a wetter dough lately. Wet doughs, counterintuitively, seem to get crispier. I figure that's because they're more pliable, which allows more steam to escape during cooking. If you want a precise recipe with weights, look elsewhere. I don't like getting out my scale unless I have to. I can judge hydration pretty well by feel, and I reckon you can too with a little practice. I still think 2 and 1/4 cups water + 5 cups flour is a good starting place. Add more flour until it reaches a stickiness that you can handle. The only downside to extra hydration is that the dough becomes sticker and harder to work with. Part of the reason I went with a pretty dry dough when making this video is that I was worried about the pizza sticking to the peel while I got all the shots I needed. 2) I have started not only taking my tomatoes out of their packing liquid, but also washing them off under running water in a sieve. It's crazy, but that really makes a difference in a raw tomato sauce like this. The packing liquid is just so bitter. And I've been experimenting with different tomato brands. With really good tomatoes, I don't need the tomato paste. I would rather not use paste. 3) Many commenters have mentioned some affordable home pizza ovens that intrigue me. I think I'm going to give the Uuni a try and report back. Ultimately, my pizza still lacks the very distinctive flavor you get from baking at a thousand degrees. 4) If you have thoughtful, constructive, evidence-based advice for how I could improve my recipe, please give it to me. But if you're going to tell me I'm doing it wrong simply because you've always done it another way without interrogating why, please keep it to yourself.

    • Sean Harte
      Sean Harte Day ago

      For the sauce I find that brown sugar instead of white sugar goes really nice with tomatoes I think it’s something to do with the molasses in the brown sugar

    • Findoherty0697
      Findoherty0697 Day ago

      Do a new video

    • Elik Anoa'i
      Elik Anoa'i 3 days ago

      Try getting tap water from NYC or NJ... Allow the dough at least 12 hours of rising time

    • Icy Uranus
      Icy Uranus 5 days ago

      pretty sure you got it good. some restaraunts make a good pie in as little as 450-550 degrees. it seems that your dough lacked an egg and have seen restaurants that use equal tomato puree to tomato paste along with the salt sugar and oregano. you can add basil to the sauce too but your method seems pretty top notch. stretching the dough with the fingers seems to work fine but try flouring the top of your wrists and working the edge. the cheese should be shredded but cutting isn't that much different and don't suppose it would mess with tast, it just cooks a little different. melt some butter then add oregano and garlic salt and brush it on the edge of the crust when it is done. there are guys who will ship tap water from nyc to try and get their pizza to taste the same as it used to but you could also be at a different elevation or just don't have a stone seasoned with decades of nonstop pies to give the best authenticity. your pizza is probably great and you are holding your local pizzeria on a pedestal. the best way to get it the way you like it is to get a job washing dishes at your favorite spot and make friends with the pizza guy. he'll teach you how to make the dough and sauce so you can do the prep work for him. you'll be able to see the exact brands and recipes they use and could have it mastered in months instead of years.

    • Eboni Dickson
      Eboni Dickson 5 days ago

      This is a serious quest, I can see that arriving at the pizza nirvana is your goal my friend, and to that I can only give you respect.

  • uhjl
    uhjl Day ago

    So cute. Thank you for this! I need a better pizza stone then will try

  • pipomaggi
    pipomaggi Day ago

    i haven't made pizza in a while. last time i had a lot of fun, even tho it is a lot of work. i think your video just made me decide to give it another go.

    also your kids are adorable and you clearly make 'em really happy with your cooking. that's good parenting

  • Gabry
    Gabry Day ago

    Mi aspettavo qualcosa di bruttissimo.
    Ma alla fine la pizza sembra buona...ottimo lavoro amico!

  • General Forrest
    General Forrest Day ago

    Leave out the rats (your kids) at the end.

  • tjnaples
    tjnaples Day ago +1

    I lived in NYC for a few years, the water makes it taste the best. I have no doubt that with this technique and NYC water you’re as close as you can get without a real brick oven.
    Thanks for sharing!

  • C Rivera
    C Rivera Day ago

    Excellent.

  • Jeff Peterson
    Jeff Peterson Day ago

    Rocket hot all day.

  • Peter Onu
    Peter Onu Day ago

    hehe sooo easy, looks very good sir :)))) last pizza bread is very good too :D anything else in pizza is on yours fantasy :) salami jalapenos etc.

  • Kitty Jay
    Kitty Jay Day ago

    I know your secret! You're Black Pigeon Speaks!

  • Fabian Schmitz
    Fabian Schmitz Day ago

    You are crazy dude

  • KristoforK3104 Kong

    NYC pizza is the same shit for me probably cause I eat it almost all the time

  • OrionsAnvil
    OrionsAnvil Day ago

    I've been missing the stone. Does this make the "chewy" style of crust, or what they call a "Brooklyn Style Pizza"? Not sure if there is a difference.

  • IFnaYouBaum
    IFnaYouBaum Day ago

    amazing video

  • David Williams
    David Williams Day ago

    I mix a little cayenne in with the pizza sauce just to give it a little more bite. But I will certainly be buying a pizza stone to give that a try, normally I just use baking parchment and have had pretty good luck with even cooking.

  • Anon Ymous
    Anon Ymous Day ago

    The fact that you're using a regular household kitchen oven automatically disqualifies this as New York-style pizza. It looks like a pretty convincing replica, though. It's like the fake designer handbag of pizzas.

  • WalnutTime
    WalnutTime Day ago +3

    Hey Adam. Could I use the tomato sauce recipe from your crispy chicken parm on this pizza? I really like the flavor of cooked tomatoes

  • satoshiketchump
    satoshiketchump Day ago

    All the steps you've shown are actually doable except one. I have a pretty compact fridge that's always full. No place to store more than 1 bowl of pizza dough, let alone 4 bowls for 2 days.

  • Cameren Drake
    Cameren Drake Day ago

    bullcrap pizza now.

  • satoshiketchump
    satoshiketchump Day ago

    Subscribed.

  • SpartaGr
    SpartaGr Day ago

    best pizza is greek and italy amerika pizza sucks

  • Amazing One
    Amazing One Day ago

    Got a dominos ad before this video XD

  • Dandelion
    Dandelion Day ago

    I am sure going to make them since when i order them they are always black we even had to call them twice and those two times they gave us again 2 black pizzas.

  • Tamago Nigiri
    Tamago Nigiri Day ago

    *just c o o k.*

  • MrPotatoes97
    MrPotatoes97 Day ago

    also bro, the background noise that whrrrrrr asmr background noise from 3:45 to 4:04 are like amazing. You gotta do one video of complete silence with just that background whrrrrrr and I'll use that as my lulluby to sleep because on god bro that is so relaxing I'm trying to fall asleep

  • MrPotatoes97
    MrPotatoes97 Day ago

    dude this fucking pizza looks raw, on god bro, that looks so amazing, raw as in good. Like, jesus I'm starving, good. Keep these longer videos, please, I neeeeeeeeed this 3am therapy from work

  • Wowcaldinex
    Wowcaldinex Day ago

    you can get a great pizza crust using a cast iron to cook in

  • zengara11
    zengara11 2 days ago

    The future will honour people like you

  • XDNEVO
    XDNEVO 2 days ago

    I like the way u get right to the vid

  • tobuscus fan
    tobuscus fan 2 days ago

    Only way you’re gonna get the same tasting pizza as nyc is if you use their water. Their water is some of the purest in the world that’s why all their bread is so fluffy and fresh

  • LESBIAN PRIDE
    LESBIAN PRIDE 2 days ago

    What if you don’t have that kind of pan thing I only have a regular pizza pan thing

    • Adam Ragusea
      Adam Ragusea  2 days ago

      I didn't use a pan. What thing are you referring to?

  • Stole This
    Stole This 2 days ago

    I'm from New York and this is very New York

  • Ralph Clark
    Ralph Clark 2 days ago

    A very credible presentation

  • nathanieldayspring00

    Lol you burned the fuck out of your right hand. I know the pain. Be careful using the oven.

  • Cesar Cappellozza
    Cesar Cappellozza 2 days ago

    Making pizza at home? Sure, why not. That will be easy!*makes own dough, takes 48 hours*makes own sauce*has a pizza stone*has a big thing to pull the pizza outThe only *at home* here is having a pizzeria at home

  • Ragluvvulgar
    Ragluvvulgar 2 days ago

    I LOOOOVE.AND ITS SO SIMPLE

  • NothingToPointOut24
    NothingToPointOut24 2 days ago

    Must have NY water...can use toilet water as a substitute.

  • Daniel Vences
    Daniel Vences 2 days ago

    Buen trabajo!

  • ElRugged1
    ElRugged1 2 days ago

    He did the awesome food dance

  • megapet777
    megapet777 2 days ago

    wow! looks good

  • Shannon G
    Shannon G 2 days ago

    This is art

  • Tanner HULLINGER
    Tanner HULLINGER 2 days ago

    Nah, deep dish

  • Open borders for Israel

    I can't believe people buy canned tomatoes instead of just buying them fresh

  • ThePrattLP
    ThePrattLP 2 days ago

    You got a small oven bro!

  • pretty dimples
    pretty dimples 2 days ago

    Wow! So yummy pizza! Thanks for sharing your recipe 😊😊 hoping for your visiting my channel too😊

  • Petrox
    Petrox 2 days ago

    i know for sure it is an American pizza as soon as he put sugar into the dough.

  • San Ansa
    San Ansa 2 days ago

    I like it just like this, except a little less cheese. You can really taste the sauce and crust better if you don't overpower it with the cheese.

  • ShrillChilli
    ShrillChilli 2 days ago

    Have you ever tried making pizza in a cast iron skillet? I don't have a stone, and the skillet makes a perfect size pizza for me. Heat it in the oven just like the stone (although maybe not necessary with a full hour) and you get that awesome browned bottom. I even tried cooking the pizza a little bit on the stovetop first to brown the dough and then put it in the oven. Works either way.

  • Orbital_nomad
    Orbital_nomad 2 days ago

    Ok that great and all I'mma let you finish but um, Chicago pizza is the best pizza of all time (passes the mic back) 🤷🏿‍♂️

  • mwint1982
    mwint1982 2 days ago

    I do my first rise on the counter, double in size, then punch down and rise 2nd in the fridge two days. Let the dough come to room temp before baking.

  • Luke Robinson
    Luke Robinson 2 days ago

    Adam Ragusea the issue with fermentation is the fridge because in the fridge it’s too cold, yeast like 80-90 degrees so you need to keep your doughs out at room temp so that it can do its thing. Also when you make your crust start in the middle and push the air too the edge so you can maximize the air that you have achieved in the dough

    • Adam Ragusea
      Adam Ragusea  2 days ago

      That is manifestly untrue. Yeast are fully capable of fermenting a dough at refrigerator temperatures. If they weren't, then my dough would not triple in size. Fermenting in the cold merely slows the process down, which results in a finer bubble structure that I prefer and, I think, better flavor. I also find it more convenient.

  • Will Castillo
    Will Castillo 2 days ago

    Horrible recipes. Absolutely nothing authentic or New York about this.

  • Fede Nogueras
    Fede Nogueras 2 days ago

    What brand and model is that oven??

  • Nine Ball
    Nine Ball 3 days ago

    Yummy, yummy, yummy!!!!

  • Weight Loss Dietitian

    It's my favorite video

  • M.L 123
    M.L 123 3 days ago

    Made this dough yesterday. I made 2, I only let it rise for a couple of hours. And made one today. And let me tell you, letting it rise for over 24 hours makes a world of difference. I will never pay for chain pizza ever again! Thanks for the video!

  • Sundirre
    Sundirre 3 days ago

    Where im from true pizza must be baked in wooden fired oven, dont know how you call them in english. And it's fucking delicious

  • Joseph Haynes
    Joseph Haynes 3 days ago

    This video is hilarious 😂

  • Joseph Haynes
    Joseph Haynes 3 days ago

    Looks like pizza you used to get at the drive in movies 🤮

  • scaccu
    scaccu 3 days ago

    ma che porcheria...

  • Luna
    Luna 3 days ago

    Tasty: The best homemade pizza you’ll ever eat
    Adam Ragusea: Hold my beer

  • 1SaG
    1SaG 3 days ago

    Looks awesome. I guess I should really get me one of those pizza-stones ...

  • Meme God
    Meme God 3 days ago

    Its pizza time

  • Matt Faulkner
    Matt Faulkner 3 days ago

    “Pizza bread? Pizza...bread?! Am I hearin’ ya right? PIZZA BREAD!? No thank you, I’ve got a steak and kidney pie here. That’ll do.”

  • srxhypah
    srxhypah 3 days ago

    I have no knowledge og pizzas, but man that video was great and the pizza seeme delicious.

  • XRavenHunt
    XRavenHunt 3 days ago

    The dough and the sauce is in the fridge right now. Gonna wait til tomorrow and put it in the oven. Wish me luck.

  • Gérard Lelouch
    Gérard Lelouch 3 days ago +1

    My god why am i watching a cokking video from an american dude? It's like watching an african teaching snowboarding...

    Dude none of your ingredient are fresh... I mean OMG how can you call that "thing" a pizza? can't you get fresh tomatoes? fresh cheese? Don't you know anything fresh in the USA?

  • Dad
    Dad 3 days ago +2

    I desire pizza more than anything rn

  • George Tempest
    George Tempest 3 days ago

    Something I MUSt try, I recently started a relationship with an Italian-American lady from New Jersey, she is visiting me in England soon and I need to impress her. And I can call myself lucky, in England you get solid, Danish Mozarella, an absolute dream for pizza makers!

  • Ali
    Ali 3 days ago

    You must have worked in a Pizza store in NYC. One doesn't become a crackerjack just like that.

  • Jon Sharp
    Jon Sharp 3 days ago

    I had a friend from my neighborhood make a pizza just like this. Nearly everything is the same--the dough, letting it rise for two days, the sauce... The only thing that, in my mind, is different about this is with the dough. When you add water, get it to about 40 degrees. Just let it set in ice for a bit. I think it really makes a difference.

  • Drew Rycerz
    Drew Rycerz 3 days ago

    Hate to say it, the dough was the problem. Still looks great brother. Not easy to make pizza at home.

  • GreyMelon
    GreyMelon 3 days ago

    Just buy the damn pizza

  • Lulu Moon
    Lulu Moon 3 days ago +12

    *_Okay, TheXvid. I've watched it_*

    • satoshiketchump
      satoshiketchump Day ago

      Hahahaha same 😂
      But real shit tho, this video was actually good

  • peter hennig
    peter hennig 3 days ago

    It worked out great...thx pal

  • Ben L
    Ben L 3 days ago

    looks incredible!

  • nick poverman
    nick poverman 3 days ago

    You are suppose to take the Basel out of the tomatoes first. That was a major mistake.

  • Bercik87
    Bercik87 3 days ago +1

    24h in fridge? but i'm hungry now!

  • TomRiddleMeThisSpock

    I sincerely enjoy your voice.

  • john doe
    john doe 3 days ago

    This guy talks just like the guy off of Goodfellas when he was making Spaghetti

  • Nuha K
    Nuha K 3 days ago

    شكلها يجنن ماشاء الله شكرا

  • Glint Knot
    Glint Knot 3 days ago

    Food brings peace to my soul.

  • MoZz
    MoZz 3 days ago

    looks so good

  • Marinko Oluić
    Marinko Oluić 3 days ago

    Right to the point. Clear and simple. No cringe music. Quality content. Congrats.

  • Robert Pryor
    Robert Pryor 3 days ago

    It's not a New York Pizza in less it feels obligated to tell you it's from New York

    • Robert Pryor
      Robert Pryor 3 days ago

      That be good with some pineapple and barbecue chicken on it

  • مطبخ ايمى الجندى

    روعه بالتوفيق نورتك 🌹🔔 نورينى واحلى لايك

  • Elik Anoa'i
    Elik Anoa'i 3 days ago +1

    Nah!!! No Way that's NY/NJ style... I've made hundreds of pizzas in my life. I'm from Jersey.

  • o shit waddup
    o shit waddup 4 days ago

    Why not use actual tomatos?

  • JAOquer
    JAOquer 4 days ago

    That pizza does look great!

  • J S
    J S 4 days ago

    Yeah boi

  • 7upub
    7upub 4 days ago

    Just a heads up: Popular cooking channel Tasty pretty much stole your recipe. submit a copy right claim please.

  • Tim Travasos
    Tim Travasos 4 days ago

    No, let the dough rise at room temperature.

  • Jeffaldoo
    Jeffaldoo 4 days ago +1

    Hi I’m just hanging in there and going shopping tomorrow and then I will get it done tomorrow I gotta was the day you got snap your name out of the house you want me you can do that I wanna is a way better than I wanna have you been looking at the things I do and you know how much you love you so you’re telling me you don’t know where you are but I gotta is your life and you want me you want it I love ya you have Facebook you have no idea how you doing what’s your plan and how much I love y’all to you do that I mean I wanna do you want to me and I don’t have to do that I’m just wondering how you are and I wanna is your way you like your life I want for your birthday to you I wanna was your birthday I love y’all and you want me you know how much I wanna is your life you gotta I wanna is your birthday and you have to be to the chat and you have a nice day I wanna was a nice nice birthday party I wanna was a nice nice birthday and I have to do a little boy stuff so I’m gonna is your life and you have to put yourself to the rest you have to be to the earth

  • Code Alex
    Code Alex 4 days ago

    Provolone son

  • Cronnie_ Lol
    Cronnie_ Lol 4 days ago

    I haven’t eaten in 2 days
    Why am I watching this

  • IneptOrange
    IneptOrange 4 days ago

    The most expensive and least efficient way to make pizza, but it tastes damn good.

  • DotCircles
    DotCircles 4 days ago +1

    You sound like Ted from himym. Nice recipe!

  • Dirty Neck Entertainment

    How to make a pizza in a week. This Video☝

  • Thomas W
    Thomas W 4 days ago

    that pizza looks amazing

  • honeydewbunson
    honeydewbunson 4 days ago +1

    Roll that shit out and hit it with the checkerboard roller. Rookie mistakes abound but good dough recipe