How to make New York Pizza

00:00 Intro
00:18 Ingredients
00:34 Tools
01:04 The dough recipe
01:38 Mixing the ingredients
02:06 The first kneading
03:26 The second kneading
04:56 Cold fermenting
05:18 Making dough balls
06:27 Your oven
07:41 Topping your pizza
08:42 The result
The Pizza Steel
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New York Pizza
The New York pizza was created by immigrants from southern Italy who came to the United States around 1900. Many of these immigrants settled in Manhattan, New York. This area in New York still has a neighbourhood known as Little Italy, which offers a wide variety of mouth-watering foods.
The New York pizza was made in a completely different way than the Neapolitan pizza. This is simply because it was impossible to produce the pizza in its traditional form. In those days, New York kitchens were not equipped for baking a Neapolitan pizza at the high heat it requires. However, the Italian immigrants figured a new way to make their much-loved pizzas, and that's how the New York pizza was born.
What is a New York pizza?
As mentioned before, the Neapolitan pizza differs from the New York pizza. The New York “pie”, as New Yorkers like to call it, is baked at a much lower temperature, which gives its distinct chewy crust. When the immigrants started baking pizzas in New York, there were no wood-burning ovens that could withstand high temperatures. Instead, they used large bread ovens, which have a lower temperature. Because of the large size of these bread ovens, they were able to make larger pizzas. This greater size of the pizza is also what led the pizzerias to offer pizza by the slice. This contrasts with the Neapolitan pizza, which is usually made for just one person. You can recognise the New York pizza by its thin crust and a wide range of different toppings.
How to make New York style pizza
Now that we have some insight into the origin of the New York pizza, let’s move into the recipe. As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250°C (482°F) - 300°C (572°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time.
Get your custom dough recipe here: www.pizzadoughcalculator.com/?...
Ingredients
100% high gluten flour
62 % water
2 % salt
0,25% instant dry yeast
1 % sugar
3 % extra virgin olive oil
Hand kneading
Start by pouring all the water into a bowl. Add the salt sugar and the yeast and stir to dissolve then add the flour a little by little to your bowl and as soon as all the flour has been absorbed into the dough and there are no dry bits left, you can add the oil. The dough will still be a bit rough after kneading.let the dough rests for one hour, then use the fold and slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo.
Cold fermenting & proofing
Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake
If you want to stick to how restaurants make their pizzas, you’ll make dough balls before cold fermenting them.
This is how:
Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7°C (39 to 45°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favorite toppings and bake the pizza at a temperature of 250°C (482°F) to 300°C (572°F).
Credits
Camera & Colour grading: Loes Korten
Editing & Sound Design: Francesca Giunta
Music: Cas van Son & Rowan Hendrix
Concept, Script & Research: Pieter Städler
Caption & Research: Safia Abali
Research: Mr. Moltisanti

[@matthewmessner1105]

This deserves an Oscar

[@Shotbyha]

All of his videos do

[@Romafood]

😄👏

[@astumout]

Saw this comment as I'm watching the ads lol very excited now. Don't let me down matthew

[@goldencalf5144]

Outstanding. Clear, concise and just the right amount of background info to know why each step is important.

[@BlackLight180]

This guy deserves more viewers. Cheers from Italy.

[@wisenheimer9997]

I've been making my own pizza for a few years now... this video is spot on... the biggest difference I ever noticed was letting my dough rest for two days... I used to do it one day for years and it was good... but one time I let the dough rest in the fridge for two days and the crust was noticeably better... My home oven I preheat my stone at max temp 500F for one hour and the pizza is done to my liking in 6-7 minutes... and pizza is the best food ever to freeze... bake frozen slices at 350F for 12-15 minutes for perfect pizza anytime...

[@edwardguzman77]

You pre cook then freeze the slices correct?

[@wisenheimer9997]

Yes... freeze the leftovers@@edwardguzman77

[@oldworldorder9424]

I used a poolish once to see if it could help with an AP flour crust. The flavor was improved. I want to try a 100 percent biga pizza, long cold ferment and an autolyse style.

[@ThunderTaker1215]

This is the only video that makes pizza dough less intimidating. Thank you ❤

[@rumin8470]

Best pizza video I've seen. I like that you give the reasons behind what you do.

[@ozgurferhat6285]

Great series! I followed instructions step by step and had a perfect pizza at first try. Thanks.

[@davec9254]

Absolute game changer recipe thank you! Cooked tonight with baking steel in home oven, AMAZING! Used strong bread floor & your pizza calculator - fantastic!!

[@Mart16g]

I’ve watched loads and loads of videos about making perfect pizza, for the first time the science is described in easy to understand language. Can’t wait to try now. Cheers

[@vickyb9900]

I have made pizza in my oven on my pizza stone and turns out great. But I wanted to level it up and I bought a pizza steel so for the last three days I have been binge watching different KZbinrs pizza videos. And let me tell you they’re all contradict one another! I just about gave up and then I saw one of your videos, on how to make Neapolitan pizza. I have been sitting here this morning watching your pizza videos! I even watched your lunch fish video, which was awesome by the way! You are my new go to person when I’m looking for recipes! The videos are clear and concise! You explain why you’re doing things or why you’re not doing things! You’re entertaining! And I’ve learned a lot from your videos!

[@Justbleed434]

Two videos! Great to have you back.

[@danhayden4254]

You have convinced me to change how I measure now. Ordered a food scale to start measuring in weight. Thank you

[@inanechaieb8578]

I tried your recipe, it was perfection 🙌 and thank you 🙏. You are truly the best.

[@tsatsostsatsou8662]

Thank you very much (from Greece) . Amazing recipe for pizza on an electric oven with the right equipment. The flavor is excellent. I use cast iron and after 6-7 minutes the pizza is ready . No need to put too many yeast (as most people do) and the oil is the magic ingredient. Finally time matters a lot.

[@hardbein]

Amazing! Made pizza with this dough yesterday. Sooo good!!

[@Dkman01]

I missed you so much man! Good to see ya back!

[@ItsNightmar3]

HE's BACK! HELL YEA

[@The-Dough-Show]

Awesome video! I have been using Peter Reinhart’s NY-Style recipe, and so far, I love the pizza it produces. However, I learned some great tips in this video that I think will level-up my pizza game. Particularly, adding the oil last. Thanks for sharing!

[@mehmetaltunakar2713]

I haven't whatched such an amazing video on youtube before!

[@gnikmi]

the best explanation of NYC pizza and how to video. Thank you

[@rocky48ish]

Excellent video, I've seen all "the best" then I saw this, and they are completely irrelevant. And I love the calculator, I'm making 15 pizzas this weekend, and it was perfect timing. Thank you.

[@kkokemaki8593]

good explanation to be clear for the european as well

[@GOD999MODE]

Amazing video, explanation, and recipe.

[@iakivpekarskyi1631]

Man, that is so awesome!!! thank you!!

[@foodsworthyoursalt5538]

Bravo! Great instructional video 🤗

[@simonageorgieva7512]

damn ... your videos are smooth and chill... its relaxing and pleasure to watch! A lot of good advices THANK U so much!

[@Bartek-sj8bz]

best pizza movie ever. Greetings from Poland

[@hfranke07]

AWESOME!!! I love the double bake better. Keeping the tomato sauce even more tasty..... this is great.

[@deanwild7641]

Such a good video 🙌🙌🙌 wish this guy had more content

[@enduro_sztambuch]

Love your videos, you should do it more often!

[@tga0373]

That was the smoothest 'flexible things' spin I've ever seen

[@denisbartol6629]

He is amazing really...no mistake here

[@5guilty]

I love your videos. You make learning fun.

[@HydroSnips]

This needs preserving for all humankind in one of those seed vaults they’ve built in a mountain in Svalbard. It’s a priceless, sustainable, resource.

[@emShis]

Beautifull and clear video 😍😍

[@MessudNYC]

I enjoy watching your videos, it has been helpful so much for me. I have one question to ask. Does dough need to double in size in the period of 1 hour fermentation? Thank you.

[@plantstastegood6566]

Pizza God right here 🙌

[@spiderbirdiespiderbidie1807]

Brilliant. Thanks a bunch.

[@sheldonvideos]

Great presentation.

[@jenniferl8967]

Why did I laugh so hard at the “strengthening the gluten” part 😂

[@daniellerichardson6233]

Best video ever.

[@davidfuller581]

This is pretty good, and definitely about where I'd be doing hydration if hand kneading. Most NYC style places are no higher than 60% hydration and use a super-high gluten flour like General Mills All Trumps or King Arthur Sir Lancelot, but they're doing their dough with big Hobart spiral stand mixers.

[@Shroomunati]

I do a small sprinkle of yeast like 0.2% and also 8% starter then ideally 7 days in the fridge. When you use 0.5%-1% yeast you taste the yeastiness, . too much starter of course will make it sour but keeping it under 10% is a nice balance.

[@mayankshah7005]

Finnally 🔥

[@frankleonardis-sj1mu]

High just curious what the bread flour does vs using a 00 pizza flour? Will that work? Would you do anything different using this flour?

[@flazjsg]

Terrific video!

[@mstrasser]

awesome video. anything you recommend changing if you use tipo 00 flour vs bread or 0? thanks!

[@tctc100fl]

This is excellent

[@alanboetticher3537]

The flour finger slap is fkn hilarious!!!! Great video!!

[@SaviourV]

Just cheese and tomato sauce? I almost expected it to have more toppings. But a basic recipe DOES work wonders if done right. Thanks for teaching us how to do it right. 😊

[@Val_Halla777]

Great and informative video. Much Appreciated ..Was a little confusing when after the 1-3 days in fridge…you said to make the individual balls and then wait 2-4hours and then said to wait 2-4 hours again. I also think I’m nuts..and must have ‘Misophonia’..because those pizza eating/mouth sounds while you talked @9:13 sent spikes into my soul. ;)

[@garhop1980]

Can you freeze Pizza dough balls after, 3 day of proofing/fermenting, NY Style or Neapolitan ? what's the best approach ?. Great videos I'm a fan 👍🏼 😋

[@sufarSTARcmc]

Hi! Thank you for all the wisdom you share. I use your calculator everytime I make pizza❤. I have one problem though. I use 00 flower and when i finish kneading the dough surface is not neat but lumpy no matter yow much i knead. Is this a hydration cause? I use 62%.

[@tomshalev3225]

Awesome video! Great explanations of each step. I do have a question regarding the cooking part - don’t you think the cheese can get a bit burnt after 12 minutes of max heat? Do you recommend giving it a half-bake only with spice, and then add the cheese?

[@Mallchad]

If you look at his "How to Make a Neopolitan Pizza" video. yes. "Double bake". Also check your cheese for anti-caking agents, it makes it burn early and messes with the gooeyness. I managed to pre-melt cheese with anti-caking successfully but it was really hard to put it on the pizza after (mozzerella)

[@jovansvirkov1917]

Just a question: After strenghtening the Gluten, should the dough stay 1 hour on room Temperature, or should i put him directly in the fridge?

[@CabrioDriving]

I'll give you a priceless tip - Forget the annoyance of sticky pizza dough. Use a brown baking paper to bake your pizza. It won't burn even on a stone when the stone is under 300'C (the stone ideally should be 260-270'C). Making pizza is too short time for the baking paper to burn. Cut the paper to the shape of your pizza shovel. Leave a few centimeters "handle" in paper and put some flour on that paper. Then extend the dough ball quickly (so it won't stick to the paper). Add pizza sauce and transfer dough with pizza sauce to the oven like here. Make sure not to leave your pizza unattended. Observe how it cooks for 2-3 minutes. Take it from the oven with a shovel and add the rest of ingrediends just like here. Then, back to the oven.

[@cyclingvideosandmore]

Yeah I agree great video. I’ve made pizza many times and tried this recipe and technique. However after cold fermentation time my dough was extremely dense right out of the fridge. When attempting to make my dough balls the dough was very stiff. Waiting now 2 - 4 hours until room temp is reached but I’m really concerned this recipe isn’t going to work.

[@mohamedabbas4546]

Thank you for all your excellent videos. Would adding 10-15% of the flour as semolina flour and 2-5% cornmeal to give it a crunchy texture would be a good idea?

[@jamesbuckley972]

Use semolina flour when you are stretching out your pizza

[@emanuelmagalhaes8825]

Hello, excellent videos and recipes, congratulations. I would like to ask a question if possible: when I make the recipe by kneading manually it is perfect. But when I make it in my Kitchen Aid mixer the dough is sticky. The recipe is the same. Could you tell me if there is something wrong? Should I change any ingredients or time? Thank you very much.

[@metalliholic]

Besides mozzarella cheese, what was the other cheese used on that pizza?

[@codyleehanson]

Are the dough balls rested at room temp or fridge? If not cold fermenting do I have to just let it rest at room temp each time?

[@MaverickHaarlem]

Super! Dankjewel voor de duidelijke uitleg. Wel een vraagje. Kan je de ballen ook maken voor de stap koud fermenteren? Zodat je het per pizza in een bakje in de koekast kan plaatsen ipv al het deeg bij elkaar? Bedankt!!

[@1985Cohen]

is it ok to put baking paper on the pizza steel?

[@CISTAC23]

Claire De Lune at the end made this video really awesome for me... Yummy 🤤🤤🤤🤤

[@roberttoney3929]

What was the other kind of cheese on that pizza it looks great

[@jbolourian9835]

@stadlermade 👏🏻 Could you do a quick a video on beer infused pizza dough 😅

[@edwardguzman77]

What is the second cheese he uses? It looks amazing.

[@zeljkokolovic1000]

Should salt be separated from water and yeast and sugar?

[@brozejn]

I have to ask, is there a misconception about the salt killing or slowing the yeast? I heard that you should mix some of the flower before adding the salt, so it doesn't attack the yeast..? Can someone confirm or deny this?

[@mckinlymarleyferraren7695]

Hello sir..did you add the poolish on the dough?it is OK not to make poolish?

[@michaelrider6131]

What kind of cheese do you use on your New York Pizza's??

[@stefanb.5704]

Aftermaking dough balls. Should they rest in the fridge and after that rest in the room for warming up?

[@cocoa8535]

Is it recommended to proof pizza for more than 72 hours in a very cold temp?

[@elyselapalme7040]

I will go crazy, I made like 100 pizzas and I NEVER got cheese that beautiful….. And I buy the best low moisture mozzarella in my province! (I’m from canada) I will never understand haha. Great video btw! :)

[@oro5z]

Get Wisconsin USA cheese.

[@siferuk]

So do you leave it for 1 hour, do stretches then another 1 hour, then into the fridge to cold ferment? great vids btw, cheers.

[@edwardguzman77]

I was confused with this at first too, but yes, I'm pretty certain it's 2 hours total. 1 hour rest, 2nd kneading, then another hour rest before moving to the fridge. I did it without the second rest the first time I made dough and it has been better ever since I Rested a second time before fridge every time since.

[@rexxarGG]

Does it make a difference if I use a machine to strenghten the gluten after the 1 hour rest?

[@rexxarGG]

and how long should the gluten be strengthend?

[@staytight6340]

Boston style pizza is my favorite

[@oro5z]

What? Boston?

[@julianokuzhicov]

Hello Chef I tried your pizza recipe but were is the semolina Why dont have it in the dough. Or in the calculater. Thanks for great recipe and tip

[@BearskinBoyz3]

I just substitute about 20% of the flour for semolina. Hope this helps.

[@julianokuzhicov]

@@BearskinBoyz3 thanks

[@sarwatmubeen3542]

Which flour ( brand name) should use for dough?

[@ernestsseglins5705]

Hey, which flour do you use in this video?

[@patrickorourke41]

Watching this on National Pizza Day 2023!!

[@Nightjar726]

No diastatic malt needed for a low temp oven?

[@CosmicRemix3000]

It’s cool, it’s hot like a frozen sun. It’s the NY Pizza

[@marksmith534]

They key thing here that's not covered in the cold ferment video is giving the pizza time out of the fridge before cold fermenting. Without that it remains as flat as a pancake.

[@anthonycelano165]

What flour do you recommend ?

[@robslayz7953]

You didn't mention the two different cheeses on that pizza. Anyway, half and half low moisture mozzarella and whole milk mozzarella is the best from what I understand.

[@kataysmith9581]

What kind of flour? Bread ? AP? or High Gluten?

[@namanhhoang48]

Can I use baking stone instead of steel?

[@Famo59]

Bon Appetite 🍕🍕🍷🍷

[@user-pr6rt2vv9b]

Verygood

[@romskiempire]

Can you recommend which low moisture mozzarella to buy in Germany?

[@DieDummenAssies]

you cna buy normal mozarella. and either in the mornign or the night before you cut it up, and put it on kitchen roll or a sift in the fridge

[@bartbayens]

Waar heb je de mozzarella aangeschaft? Deze is lastig te vinden in Nederland.

[@rosardiofontana3895]

Hi awesome video!! But I was always under the impression you can’t add yeast and salt together ? Obviously I’m wrong lol

[@adamthompson8140]

No, you’re absolutely not wrong. That was one of the few mistakes he made in this video. Salt and yeast are not friends and should be kept separated for as long as possible. Also, use water between 90 and 100 degrees F. Add your yeast, sugar, and water together and set it aside for 10 mins. This is a great way to make sure your yeast isn’t dead. If you add salt to that process, you’ll never know. It also doesn’t matter when you add the oil. Personally I add it in the beginning. The flour will absorb the oil no matter when the oil is added, so that’s kind of moot. I’ve never experienced or heard of oil inhibiting gluten development at any stage of dough making/fermenting.

[@gershhayes796]

Lol. I love urban legends and this is a good one. Check out Tom Lehmann or any other serious pizza chef and you will see. Many Pizza parlors use what's called a straight mix. Meaning you add everything (except the oil) right at the start. Turn on the mixer and add the oil when the dough looks shaggy. Did I mention that I love urban legends?

[@oro5z]

Just in case..., I disolve yeast, sugar and some flour in the water and wait a few minutes to see if the yeast is ready, then I add the salt as it's buffered by the small amount of flour. Maybe I'm paranoid (but it doesn't mean I'm wrong 😀).

[@minhfarm8836]

Chúa ơi !!! Nhìn thèm quá....🤤

[@lanbui4793]

❤❤❤❤

[@GrandMasterHacker]

Stretching the dough is the most difficult part of this process, take time and try not to manipulate it at all other than flattening and stretching, if you mess up and it starts shrinking let it rest for 20-30min then try again ❤️

[@MaM44341]

Hi, I'm glad you're making videos that explain what processes are happening and why. I've always dreamed of making a pizza with a crispy and airy crust at home. But after watching your videos, two doubts arise in my head: 1. in the "How to cold ferment your pizza dough" movie, after kneading the dough, you immediately put it in the fridge. Here you first leave it at room temperature for 1 hour. So which approach is better? 2. In this video, you form balls after taking the pizza dough out of the fridge, while in the description of this video, you say that you need to form them before putting them in the fridge. Doesn't it matter when you form balls?

[@maxgrooten3239]

Great questions. @1: I once heard that fermentation should always be from cool to warm. So once you've started fermenting on room temperature, you can't go back to cold fermenting. Maybe Pieter @stadlermade can explain this one a bit.

[@seamonlark9282]

No expert here but for the second question - I think it's just a practical matter. Making balls before the fridge requires more space to prevent them sticking together inside the fridge when they gain a bit of volume. This is great when working in a pizzeria, but could be a problem at home.

[@gershhayes796]

I have been making ny pizza for some years and about 6 min at 600 is what we use. I have definitely never seen 12 minutes..but maybe that's the other ny pizza, great dough though.

[@garhop1980]

Home oven only get to 450-500° max,hence longer times

[@simonageorgieva7512]

Can I use Type "00"?

[@codyleehanson]

Made this dough and pizza today and overall, super impressed and so we’re my guests. However, not perfect. What I learned: -make sure your stone is preheated very well. First pizza stuck to stone but was saved. -I did not cold ferment. I did initial rest for one hour then straight to shaping dough balls. Then rested at room temp for 3-4 hours. Was very acceptable for first time. -I didn’t have a peel and so getting pizza into oven was tricky (and got a very minor little burn) -I wasn’t sure how to shape the pizza well before saucing so I could have learned that part a bit more prior. -I preheated the over to 450. Then put broil on high (I don’t have a fan). First one got a little too dark before the dough was done. -I preheated to make max oven heat (450) Then I set broil to high but put the pizza in mid oven. This allowed for a 10 min cook time but the bottom wasn’t quite browned but no soggy bottom Overall, very happy with first attempt. With some tweaks it’ll be much better