Can You Make NY-Style Pizza with All Purpose Flour at Home?

[@playingwithpizza]

🎯 Key Takeaways for quick navigation: 00:01 🍕 Making New York-style pizza with all-purpose flour - Experimenting with using all-purpose flour for New York-style pizza - Mixing water, yeast, sugar, salt, oil, and all-purpose flour to create the dough - Kneading, stretching, and folding the dough to develop gluten structure - Dividing the dough and allowing it to ferment, one portion at room temperature and the other in the fridge for cold fermentation 04:11 🌡️ Dough fermentation and portioning - Degassing the fermented dough and measuring its weight - Dividing the dough into two portions, one for immediate use and the other for cold fermentation in the fridge for 24 hours - Shaping the dough portions into tight balls and allowing them to proof 05:23 🤚 Dough stretching and pizza preparation - Using various stretching techniques, including gravity stretching and hand stretching, to shape the dough - Applying pizza sauce, grated cheese (as per Adam Ragusea's method), oregano, deli slices of cheese, and toppings (pepperoni, bacon) - Baking the pizza on a preheated pizza steel and stone for optimal crust crispiness 07:35 🍽️ Final result and tasting - Slicing the baked pizza and showcasing the New York-style crust - Tasting and evaluating the pizza, concluding that it is a good New York-style pizza - Thanking viewers for watching and encouraging them to subscribe for more content. Made with HARPA AI

[@marcjtdc]

5:13 your stretching is awesome....but I can see what you mean nothing wrong with getting better!!! I'j=m trying to improve but not at your level.

[@iheart3dprinting951]

Looks really good. Id buy a slice.

[@playingwithpizza]

Thanks for your kind words!

[@BJJandBS]

I do the same with 60% hydration since i live in a very humid area and its some of the best pizza anyone around here ever eats. I stretch it thinner and cold ferment for a couple days.

[@playingwithpizza]

Stretching dough has always been an issue with me. Occident Flour by Ardent Mills has been a game-changer for me.

[@TheTrifeone]

@@playingwithpizzado you use the bleached or unbleached version?

[@jmiller3579]

Either your wife is lucky she’s married a man who has mastered NY pizza with ordinary ingredients OR your the lucky one who gets to share them with her 😊

[@anthonycelano165]

I❤pizza.

[@playingwithpizza]

Paesan, you've come to the right place!

[@Hondalove73]

Too much yeast

[@playingwithpizza]

Yeah, I was shooting a video today for a stuffed crust Sicilian pizza, and I commented how I am using less yeast these days. I appreciate you saying something. I want to keep getting better.

[@rickie-nyc5339]

It was a very nice pizza. However not even close to NY style. Sorry.

[@playingwithpizza]

Thanks for saying something. What could I have done differently? Thanks again for commenting.

[@rickie-nyc5339]

@@playingwithpizza I feel is was way to think.

[@playingwithpizza]

@@rickie-nyc5339 That's one of my biggest hurdles: Stretching. I will keep on working to get it right. Thanks.

[@veerudolph1966]

@@playingwithpizza let your dough come to room temperature at least an 1 or 2 when you take it out the fridge, then it will stretch easier and also let it rest for about 10 min at time when it becomes hard to streetcars again ,…the gluten will relax. As longs as it taste good. Enjoy 😊

[@playingwithpizza]

@@veerudolph1966 Thank you!