Is this the secret to New York style pizza at home? NY PIZZA RECIPE

All pizza lovers should know how to make New York style pizza at home, especially for those of us who don't live in or near New York. In this video, I'm breaking down my recipe and showing you how to make NY style dough and sauce, cook it real hot, and create the ultimate New York Style cheeze pizza of your dreams.
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📸INSTAGRAM: / brian_lagerstrom
FOR THIS RECIPE YOU'LL NEED:
(Recipe below makes two 12" pizzas)
POOLISH:
50g water
pinch yeast
50g ap flour
1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours.
DOUGH (with Poolish):
180g warm water
All of the poolish
5g yeast
10g olive oil
315 ap flour
8 salt
10g sugar
1. Into a container add warm water, all of the ripe poolish, oil, and 5g yeast and stir to combine. Set aside. 2. Into the bowl of a food processor add flour, salt, and sugar. Slowly stream in wet ingredients. Spin until well combined + 15 seconds. 3. Flip out onto cutting board and give it 30-40 rolls with the palm of your hand for about 60 seconds as shown in video. 4. Tuck into a ball and put in oiled bowl then wrap with plastic and allow to ferment at room temp for 45 mins. 5. Flip out onto surface and divide into two 300g balls and shape into round balls with seam at the bottom. Be sure to close the seams well. 6. Put the dough balls onto an oiled sheet tray, cover with plastic, and put in fridge to proof for about 24 hours.
If you're making the dough WITHOUT poolish, use the recipe above, but omit the poolish and instead use 50g more flour & 50g more water to the amounts in the recipe above.
SAUCE:
28ox can whole san marzano tomatoes
2 cloves garlic, whole, smashed
15g olive oil
15g butter
1g chile flake
1g dried oregano
3 g salt
5 g sugar
1. Preheat medium saute pan over medium heat. 2. Using immersion blender (or standard blender), blitz can of tomatoes until almost smooth. There should be some texture left to the tomatoes. 3. Peel and smash 2 whole cloves of garlic. 4. To the preheated pan, add olive oil and butter then smashed garlic. Let gently sizzle for about 3 minutes. Be sure to not burn garlic. 5. Add tomatoes and bring to a simmer. 6. Add chile flake and oregano. 7. Cook down sauce to concentrate and reduce by about half (about 25-30min). 8. Once reduced, remove garlic cloves and add salt and sugar to season. 9. Scoop into a bowl and refrigerate.
TOPPINGS:
200g part skim mozzarella
200g full fat mozzarella
6TBSP fresh mozzarella
pinch of salt to finish pizza before baking
Grate part skim and full fat mozzarella on the large holes of a box grater.
TO ASSEMBLE AND BAKE ONE PIZZA:
1. Allow dough balls to come to room temperature. 2. Preheat oven with pizza stone on the lowest rack of the oven to 550 degrees f/287c (or about as high as your oven temp will go). 3. Flour top of a dough ball and flip onto a floured surface. 4. See video for shaping method. 5. Once dough is shaped into about a 10" round, carefully flip onto the front of a floured pizza peel and 6. spread 200g of pizza sauce onto dough leaving about 1/2" of exposed dough around the edge. 7. Add mozz blend (175-200g total). Shimmy dough on peel to be sure it's not stuck, then 8. carefully stretch pizza to increase the size to about a 12". 9. Add about 3tbsp of fresh mozzarella 10. and a pinch of salt. 11. Load onto well-preheated pizza stone using pizza peel. Let bake for about 6min at 550 degrees.
*MY GEAR*
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HAND BLENDER: amzn.to/36ycPf2
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
STAINLESS BENCH SCRAPER: amzn.to/3jfZkUL
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
BOX GRATER: amzn.to/3drHAUd
PIZZA PEEL: amzn.to/3je2Grn (got mine years ago, but this is what I'll buy for home oven baking when i upgrade)
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#newyorkstylepizza #newyorkpizza #nypizza #howtomakepizza #homemadepizza
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[@suzilahlah]

Brian?!?!? BRIAN?!!?!?!? I made this. I have NEVER.... EVER... eaten anything MORE DELICIOUS in my whole life! Thank you. I have no words. I actually wiped a salty tear when I ate this. The pizza in Australia is delicious but nothing like this. Also, I did a bianco with pulled lamb, Middle Eastern spices, sumac and labne topping. I saw God! You should try it.

[@Mary-zr1vi]

I know this is an older post, but I'm a Yank, who lived in NSW. I didn't really eat pizza while there, because the pepperoni was more like salami, plus the crusts lacked...a lot. American pepperoni is spicy, with a hint of anise. I'm so glad you got a chance to taste a bit of New York style pizza. Cheers, mate!🇦🇺🇺🇲👍

[@MichaelAlthauser]

I keep watching and commenting on your vids even though I don't bake, and I just want to say thank you for your "schtick" being a fairly mellow and low-key explanatory tone with easy to follow instructions, without being too over-the-top or weird voices or anything else relatively gimmicky. Keep up the amazing work, looking forward to seeing your channel grow in leaps and bounds!

[@BrianLagerstrom]

Thanks man! Really appreciate the feedback. Trying not to be annoying over here.

[@elenas3060]

This was the best tasting pizza I have ever made! Thank you Brian for teaching me how to bake! This is pure art and you deserve millions of subscribers!

[@freedomofnow]

You had me at pizza. Also metric system. But mostly pizza. And the voice. But pizza. Plus very relaxing to listen to. And pizza.

[@BrianLagerstrom]

Glad you enjoyed! pizza is dope

[@fr0st23]

So, I've been trying various recipes for homemade pizza since the pandemic started. I've tried Babish, Weissman, etc, with limited success. I made yours tonight, and let me tell you, it was amazing. I'm giving your tacos a try next, but if they are half as good as this pizza, they will be great.

[@BrianLagerstrom]

Oh wow thats awesome. My goal is to show people everything, or nearly everything they need to recreate something great. Thanks for sharing.

[@paulandbenny]

Yes! His recipes are so dependable. Not knocking others but I don't put much stock in most recipes found online . These are legit.

[@angelleong3055]

Wonder what is AP flour?

[@paulandbenny]

@@angelleong3055 All purpose flour... Instead of cake or bread flour.

[@angelleong3055]

Thank you very much 😘

[@Randilynn66]

I just made cooks illustrated thin crust pizza dough. Very similar recipe. I kept the dough in the fridge for 3 days. It was freaking amazing.

[@thomasholik8453]

I’m an amateur cook. I watch many of the other KZbin videos from chefs. I enjoy yours the most. No BS. Just pure info without all the gimmickry!

[@leoz6338]

Made this today. It was the best home pizza experience I have ever had. Thank you for your great efforts.

[@donm6940]

I’m a big fan of your pizza series. Your NY style pizza dough is in my pizza dough routine now. I modified it a little to include some semolina flour and sometimes whole wheat as well as to use my sourdough starter instead of a refrigerator cold ferment rise. I mix it in a big glass bowl by hand with a strong silicone spatula and let it rise overnight. It’s great. I also love the full-fat cheese + shredded part-skim mozzarella combo you do and now use it on pretty much all my American style pizzas. I tend to do a blend more like your St. Louis style cheese blend, something closer to 2 parts part-skim shredded mozzarella 1 part full-fat shreddable cheese and 1 part hard aged grated cheese. I often do cheddar for the shreddable full-fat cheese and Romano or similar for the hard cheese. For my American style pizza sauce, I started doing a combo of tomato paste, water, crushed tomatoes, olive oil, a little sugar, salt, garlic powder, dried oregano and dried Italian herb blend. It really reminds me of American style pizza I grew up with.

[@ahallock]

This looks really good. One of the best home versions of NY pizza I've seen on KZbin.

[@BrianLagerstrom]

Thanks man! I worked pretty hard to get something repeatable and authentic.

[@jeremyhale303]

I have to hand it to you. I've been making homemade pies for the past 4-5 years now. I've used countless youtuber's recipes, recipes from seriouseats/allrecipes/etc., but I've never been seriously happy with the result. I used your recipe today and made the best pizza I have yet. Thank you!

[@tvweather860]

Another winner Brian! Best pizza recipe I've made and I've tried a lot of recipes from some well respected pizza chefs.

[@IbbIxMonster]

I've spent the last few months remaking this recipe in many variations and have come to the conclusion that the way you've presented it is absolutely the best combination. Pretty much every aspect you touched on is crucial to getting a good result.

[@BrianLagerstrom]

Thats awesome to hear!!! I put alot of work into recipe development so that means alot.

[@ericthedude9457]

@@BrianLagerstrom No 00 flour?

[@SaltyMikan]

@@ericthedude9457 No, new york style pizza is not neapolitan pizza

[@ericthedude9457]

@@SaltyMikan From what I understand thin, ny, neopolitan all do better with 00. Bread for thicker crusts

[@danloomis]

Dude, you just restored massive faith in my pizza-peel pizza making skills. After a LOT of failures over the years I was relegated to premade crust purgatory. There was no hope. But after following your guidance I just hit the ball out of the park. My 6 kids and I THANK YOU. Great channel, keep it up.

[@BrianLagerstrom]

Thanks for giving it a try!!

[@TheBeefTrain]

Man, I just found this channel and it. is. AWESOME. There are a lot of great cooking channels but this dude is a PRO and I love his style and explanations. Great presentation. Subscribed!

[@MMansfield1984]

Dude! I've been trying to make this pizza for years! You finally made it happen. Absolute legend!

[@ifrahahmad8115]

literally binge watching all of Brian's videos! totally in love with this channel! much love from Malaysia! xx

[@BrianLagerstrom]

Thanks for watching! cheers to Malaysia

[@caboose413]

Hey Brian, your NY pizza recipe is the first pizza recipe that I've made where everybody in my family enjoyed it. Usually my sister, who complains about everything, enjoyed it as well! This was probably the best tasting pizza I've ever made! Thank you for your recipe.

[@BrianLagerstrom]

Glad to hear it! Thanks for trying! Ill be doing a revamp of this one soon with a few small improvements!

[@618033988749]

@@BrianLagerstrom Was the revamp plan scrapped? I'd be interested in any improvements that you've found!

[@crystalfourton4325]

I love to watch you cook!! I have ALWAYS had AMAZING results with all your recipes!!

[@onepotonepanoneknifeonepla7954]

Glad you and I both tuck our towels in our aprons. Cooked sauce is a no from me in restaurants as well but that's mostly due to evaporation and temp of the pizza ovens I've used. Home ovens just don't work the same way thermodynamically so cooking it actually makes sense! Great video homey

[@NastyaLee28]

Спасибо! Я сделала все строго по рецепту, все получилось и это было замечательно! Лучшая пицца! И что приятно - сделана своими руками! Вы - лучший учитель))). 🍕👍

[@jayweb702]

I can tell by the way the finished cheese looks that this is a really great pizza! Reminds me of some of the best pizzas I've ever had.

[@BrianLagerstrom]

I had a really good time doing the recipe development for this one. Thanks for watching

[@sicilianjoe]

BTW, Love your channel and cooking. Thanks for all you do, @Brian!

[@johnbleichert8322]

This is a great, simple pie recipe. The poolish really kicks it up a notch. Thanks!

[@Chefneilde]

Great videos, your a solid instructor, thanks for sharing your knowledge.

[@BrianLagerstrom]

I appreciate that! Thanks very much for watching.

[@richards2072]

I passed up your channel the first time it popped up on my KZbin feed. Didn't think I needed to watch yet another video on making pizza though I'd been making pizzas for a few years now but wasn't really satisfied. It came up again so I decided what the heck, I'll watch it. Really glad I did. Some really interesting recipes and tips and the tomato sauce for the New York pizza is delicious! Looking forward to trying all your recipes. Thanks very much.

[@BrianLagerstrom]

Thanks for deciding to click! Appreciate it

[@christopherscali5589]

Best recipe hands down!!! I am so happy

[@taylordykstra7692]

thank you thank you for this recipe! New york style is my favorite, and this dough is amazing! this will be my go to home-made pizza dough recipe!

[@lukamccall9836]

This is a great recipe and video man, been looking for a good 'new york' style recipe and this is definitely it , good job 👍

[@BrianLagerstrom]

Thanks a lot for watching and the comment. Let me know how it goes! Cheers

[@patrickc8510]

I’ve binge watched most of your pizza recipes recently. I just wanted to say THANK YOU for pointing out the fact that the deli section is the best place to find whole milk mozzarella. I was convinced my local Mariano’s ONLY stocked part skim.

[@LetsGetitBoah]

I was glad for this too, I kept having trouble finding it. It's essential for this style pizza IMO

[@xxxblkxxx1368]

I'm on a B-roll this weekend: chocolate chip cookies, both this pizza as well as the Chicago Pub Style Thin Crust, and in the fridge, the Cinnamon Rolls for tomorrow. I love this recipe (as does my dog)! Crispy, chewy, yet folds just like the NYC pizza I've had! Thank you, Brian! Printed and in my cookbook binders (decades of favorites)!!!

[@MyFantastiqueWorld]

Ok, I came across this video two days ago and just HAD to try it. I just finished eating this thiiiiing and let me tell you, it was the best homade pizza i ever made! Thank you Brian!!!!

[@bcask61]

“One large cheese for delivery please” “Sure, give us three days.”

[@BrianLagerstrom]

haha.

[@aron137]

Even Subway preps their bread the night before and that's the worst bread out there

[@danielruder8778]

Ah, I get it, it's a pony express joke. Cheers to you!

[@jond2720]

This is a necessary prep period for us commonfolk who live outside of NY pizza territory

[@keithfevola8553]

All NYC pizzerias doe cold fermentation for days. This is one of the reasons its so much better than other places. This is what a lot of other regions of the US don't get and why the pizza doesn't taste as good.

[@aganjbakhsh1]

I tried ur recipe and came out fantastic. Thanks chef

[@BrianLagerstrom]

Thanks ANDY!

[@debbiekorfmacher9031]

I baked up this pizza last night and OMG it was soooo incredibly good!! I'll never be able to get take out pizza again! Your Detroit pizza is super amazingly delicious too! I need to make all of the pizzas in this series! I've made several of your other recipes and they've all been super yummy! I like how precise your measurements and techniques are. Plus you're fun to watch on KZbin. My boyfriend and I can never agree on what to watch, but we both really enjoy your channel!

[@seand8030]

Love this recipe, it changed my pizza game!

[@Noskunk4me]

Nice job! The only thing for me is salting the pie. Instead, I’d hit it with a nice sprinkling of Locatelli. That will provide the salt and added flavor. For those not familiar with the brand, it’s Pecorino Romano cheese. Being in NJ, Locatelli is more than just traditional! NY style pizza rocks!

[@davidflinn7516]

turned out fantastic! thanks I've been searching for a great recipe

[@BrianLagerstrom]

Oh thats great! thanks for sharing that.

[@rickedeckard2006]

you are the answer to life's food questions. Thanks!

[@KarlGeiger0]

Works as advertised. Great taste, great crunch, great recipe. Thank you, sir!

[@BrianLagerstrom]

Thanks for giving it a try Karl! Stoked it worked out for you

[@MM-og7yj]

Hi Chef wow!, I truly have to commend you for taking the time for replying. To be honest I didn't you would considering this video 4mths ago. TRULY THANK YOU xx

[@BrianLagerstrom]

Thanks for watching. I try to hit all the comments I can. I am super grateful anyone would take the time to watch let alone comment. Cheers!

[@Sara-rv7ds]

That looks like my dream pizza! I only eat cheese pizza and this is pure perfection!! Thank you Brian for another great recipe and btw...you crack me up! 😂. You’re so adorable!

[@BrianLagerstrom]

Thanks so much for watching. This is a cheese pizza tribute for sure .

[@evdorsey]

Love your presentation style, cadence, and information!

[@roymoshe6380]

Best NYC pizza recipe around. Tried many but this one tops em all. Sauce was so good, I even had it on spaghetti. Made a pie every night since Sunday, it's that good. Love your channel! Thanks so much.

[@BrianLagerstrom]

Dude thats awesome, so glad you are using it. I havent made since the vid. I ate about 10 of them that week and needed a break. I think its time to revisit.

[@kwheat723]

Poolish already made, making this Saturday, can't wait.

[@BrianLagerstrom]

That’s awesome. Let me know how it goes! Show off a finished shot over on insta.

[@BrianLagerstrom]

And thanks for watching btw.

[@bosilokal7608]

thank you youtube for recommending this vid 👌🏽

[@BrianLagerstrom]

I also want to thank youtube for recommending to you, thanks for watching

[@bosilokal7608]

@@BrianLagerstrom my pleasure sir 👌🏽

[@donbarnett3488]

Brian, awesome step by step! Will give it a try and hope it turns out as great as yours! Thank you!

[@Mattdylan101]

First off. Great crust and dough making skills. Personally, when I make a New York style pizza, I go for the thinnest crust possible. I did try your dough techniques at my restaurant though and the customers loved it. Just wanted to thank you on that!

[@dgroat1]

Great video as always Brian. Really enjoy your style and the simplicity of things. I made these pizzas today. I had an issue with transferring my first one to the oven (wouldn’t come off my board) and so it ended up like a hugely rustic looking calzone. The second one I approached differently and constructed it on my hot pizza tray. Came out amazing though and the taste was fantastic. I added some Italian style “sawsage” from the Chicago pizza pie recipe. By the way the calzone tasted fantastic too.

[@BrianLagerstrom]

Thank for watching! Getting pizzas of a peel requires some practice. Lean hard on that semolina dood! Thanks for trying, you will nail it next time.

[@tuggers1000]

love they way your videos are filmed, everything is super easy to see and follow.. good work bro.

[@BrianLagerstrom]

Thanks Darren.

[@tuggers1000]

@@BrianLagerstrom your 1st recipe I followed was the Chicago style deep dish. Fantastic man 👌🏻🔥

[@lobow1287]

Starting my very 1st poolish today so this NY style pizza can be served Friday evening. 🙏🏼 💜 ur style. Thx for keeping it PG. not everybody wants to hear dirty jokes or foul language when learning how to make a recipe.

[@saladin_r]

You are my go to for all bread recipes

[@willphelps6715]

My wife, an Italian from S.I. N.Y., adds a little parmesan cheese before the Mozzarella. It has a little saltiness to it, so no need for extra salt. I may try this sauce recipe, though, when she's not around. Don't want to insult the Mrs.

[@jhardeman4]

Before this video was released, I had been experimenting with pizza occasionally. While they came out edible, they were very disappointing. It just wasn't the pizza I had in mind. When Brian released this video, I started it almost the same day. Since then, I've made this recipe many times and I can say I've fully achieved the pizza I wanted. Thin but not stiff, like an NYC slice. The thing I look forward to now is getting a proper pizza cooker. edit: sometimes I leave the formed dough balls in the fridge for 48hrs. Even more fermentation and deliciousness.

[@effinericsloan]

trying this recipie this weekend... i've been making pizzas at my house when covid hit still can't find that right recipie i love.. something felt different about the dough when i was rolling it in a ball. felt softer.

[@jimmys4385]

I was almost about to give up on making a nyc thin crust pizza at home, but your method finally gave me a good pizza. Wasn’t perfect (my oven kinda sucks), but I’ll keep using your recipe and hopefully I’ll get better and better.

[@SouthRiverStudios]

Lovely once again. One tip. If you are having trouble or scared of the pull and slap method to stretch the dough, practice on a folded t-shirt. This was how I was taught in the 90s. That way you won't ruin the real thing.

[@BrianLagerstrom]

Thanks for the tip

[@PCGGC]

Cold water for the dough, rise til warm helps too. I've seen lots of people add hot water to their ingredients and the crust just isn't as good that way

[@ViniCavin]

You deserve waaay more subscribers, man! Your videos are amazing! Cheers from Brazil 🇧🇷

[@Chefjourney111]

Can’t w8 to try your recipes my guy I’m so excited 😆 🙏🏿🙌🏾🇧🇧

[@rnc_mellow]

As someone born and raised in NY, this looks good. I'm gonna have to give it a try. BTW, my soul ached when you dropped the crust... I literally yelled. Lol

[@raggededge82]

haha same here. What is he doing??

[@kaylavs4828]

I'm new to your videos! I hope you keep them up they are awesome!

[@BrianLagerstrom]

Thanks so much for watching, and for the nice comment! Very glad you dig them!

[@nikip9161]

This looks great!! That color on the underside of the crust, thumbs up!! :)

[@harryw991]

Absolutely fabulous !

[@ianmoore4539]

You had me at salting the pizza before it hits the heat. Pro moves 👏🏼

[@BrianLagerstrom]

Thanks man. game recognize game.

[@Bradimus1]

The key to great pizza - time and hard work. I'm not sure I'd get into this whole process, but the results look good.

[@BrianLagerstrom]

It does practice and dedication to get a good pie. For an easier recipe check my thin crust. Thats the pizza I make most of the time.

[@melchizedekful]

pizza is one of the most simple food it does not need hard work at all... this is way too complicated. unnecessarily.

[@Bidens_Diaper]

Also low moisture mozzarella

[@redrobotmonkey]

Time and hard work is the key to making something great? You should get that platitude tattooed on your wrist real small like an instagram model!!!

[@NathanEMilos]

It's worth it. This pizza is amazing.

[@flightmech65]

I made this recipe tonight, it was my first time making pizza and they came out amazing. No more take out pizza for this guy.

[@thomaschillemi4464]

Perfect dough! Thank you!

[@tinalouisewilson]

I’ve watched all of your pizza vids-they’re so great! Thanks so much for doing the research and creating these recipes and all the fabulous video production too. Have you seen Joe Beddia’s book “Pizza Camp”? He has a shop in Philadelphia. I found his book to be very inspiring. His base dough and sauce and instructions on how to get a good strong bake with bubbles and burnt bits are right on. His tomato pie recipe is pretty good too.

[@BrianLagerstrom]

Thanks so much for watching. I love that book. It’s really inspiring for sure. It’s funny because the pizzeria I worked at developed its own style that happened to be super similar to Joe’s without realizing it, then the “best pizza in America” article came out and we were like, oh people are going to think we ripped him haha. Much respect to Beddia though, he’s one of the best. I hope to eat his work one day! Thanks for watching

[@goattactics]

Got my pizza game down pretty good, shaping though is still a struggle, good demo here. For the cheese I like a 90/10 Mozz/Parm blend

[@BrianLagerstrom]

Keep working on that stretching! It took me a lot of tries!

[@FlorianSchatter]

We are doing this pizza today. Thanks for the recipe

[@Jbiglin]

Wow! I have to try this! So glad I stumbled upon your vid. New sub.

[@GFreeze1]

My boy bri just gettin in there with the three kinds of moz like a savage

[@BrianLagerstrom]

Stone cold with the triad of mozz.

[@charlesdimino6524]

Yep!You nailed it👍

[@anjelaye18]

I tried your recipe today, really good and it’s exactly what I was looking for in the pizza dough

[@BrianLagerstrom]

Thanks for trying it

[@MM-og7yj]

God Bless you xx

[@brendanh6316]

I just made this tonight. Sooooooooo good. Thank you for the great recipe. Definitely a keeper. And after you do the first one the shaping is super easy. The tip about stretching the final 20% after you put the toppings is genius. I will try your neopolitan next. Oh btw I bought your recommended pizza peel from the link and it rocks.

[@BrianLagerstrom]

Thanks for giving it a try!

[@Michael._The_Storyteller]

been watching the channel for some time, this video made me subscribe, good work

[@czeeb84]

Bri you’re mah hero bro!

[@12hunter100]

This looks good!

[@aaronnowak5632]

I've never thought to add butter to my sauce, but thats a genius move. And the blend of cheeses is spot on!

[@BrianLagerstrom]

Thanks Aaron!

[@cwukmir]

I lived in Cali for 19yrs, Jersey for 6, and Brooklyn and Bronx for 5. I live in Cali again and shook my head in sadness that ill never get nj/ny pizza ever again. but THIS, the poolish is something I've never heard of and the trick about fresh mozz on top made my fam want my chz pizza over their 'supreme' pizza. ill show off this pizza recipe to my extended fam. Now I'm buying a pizza peel and will use it 2-3x a month. thanks bri. I'm subscribed.

[@BennytheMenace]

nice simple dough, good work mate, similiar to what i used to have as a recipe when workin as a pizza maker

[@BrianLagerstrom]

Thanks man!

[@longshot789]

I don't cook my sauce, but I do mix my herbs in and let it sit for a couple hours (for the length of my rise because I'm lazy and do it all in 2 hours). This gets me the cooked flavor but the raw texture.

[@chase9172]

I died a little at the end when he threw the crust away after all that work. Other than that, great video!

[@ElJefe-zu4ee]

We needed to hear the sound of biting into the slice, then a crust bite, that’s pizza review 101. Great vid, loved the care and detail you took with the process.

[@BrianLagerstrom]

Thanks for watching.

[@theo5119]

DUDEEE! you are AMAZING.

[@shaneharvey4782]

"This is going to make your house smell like the basement level slice shop of your dreams" 100% True! Right after I added the seasoning to the sauce, my 18 year old son instantly appeared in the kitchen boldly stating "that smells ah-maz-ing!!" Making these tonight (day 3). Question - would the bake time just be a minute or so less using a pizza (~700 F) oven? I have a pizza stone to use in the oven like you did in your video, but the pizzas I've made in the pizza oven have been perfect so naturally, I want to try it on this.

[@BrianLagerstrom]

I would just keep an eye on it. 700 is hotter than average for NY style.AP flour has barley malt in it and that makes dough color faster at high temps.

[@shaneharvey4782]

@@BrianLagerstrom 550 F in the oven worked much better than the pizza oven. Another amazing pizza - thank you! Love your content!

[@Bigheadedwon]

@@shaneharvey4782 Depending where you live, Krogers and a few other stores have organic AP flour which usually isn't malted or enriched. It costs a quite a bit more, but would be awesome for this recipe in a 700f pizza oven. I know 4 minutes at 700 wouldn't be a traditional NY, but it would make a great pizza. I always go for unmalted AP now, it works killer in my Gozney Roccbox and Ooni Koda even all the way at 950f

[@johndough4422]

I had no clue Jamie Kennedy got into cooking after his acting career died. Great PIzza, Bri. I'll be baking this in the upcoming week.

[@danielruder8778]

You misspelled John F Kennedy

[@pollepuzzle2626]

So simple, and so delicious. Nice recipe🤟

[@BrianLagerstrom]

Thanks so much!!!!

[@jellydog81]

Been making lots of pizza during lockdown and this video has taken it to the next level. Thank you (from uk) 😊

[@BrianLagerstrom]

Thanks for watching!

[@renatovelarde422]

This looks great, I gotta try the poolish trick. Too much sauce for NY style though. Still a really tasty looking home pizza that’s close.

[@brozbro]

Couldn't find full fat mozzarella one time, so I switched to Monterrey Jack. Turned out really good.

[@BrianLagerstrom]

Pro Move!

[@michaelgoldman1185]

This has become my go to pizza recipe, I subbed bread flour last time and it came out even better.

[@BrianLagerstrom]

That’s good to hear glad it worked out for you

[@gailmrutland6508]

*Glad I found this vid, doing homemade Pizza on Sunday, with a serious change to my existing recipe for sure!*

[@BrianLagerstrom]

Good luck!

[@TheBeefTrain]

I tried this recipe and it was really the closest I could get to a good NY style slice shop since moving to the middle of nowhere. Delicious. I just have one question-- I didn't get great browning on my crust, thoughts on where I went wrong? I kept the oven temp down at 500 since I'm experimenting with a new oven, could it be as simple as needing to crank it up to the full 500F next time? Would appreciate your feedback, B dog.

[@ramencurry6672]

You probably need a good thick pizza steel plate and let it be hot for an hour before the bake

[@itsdarparp]

my heart hurt a little when you tossed that piece out at the end :(

[@BrianLagerstrom]

I ate 5 pizzas that day filming. Should not have shown people that I didnt finish the slice.

[@danielruder8778]

Dumpster dive it, then

[@teklife]

@@BrianLagerstrom edit it out

[@nocjef]

Ooof. The disrespect. I guess it wasn’t good if you threw away the best part.

[@peterconrad861]

There's lots of partial slices laying on the ground for the rats to get in NYC, so he's clearly just making it that much more authentic. Haha

[@Liquidgrin]

Brian, I too am a chef in the real world. Your content is concise, to the point and user friendly. Keep doing what you do!

[@BrianLagerstrom]

Thanks man! So happy you found the channel.

[@user-dw2wg1rf1v]

The best recipe ever. Thank you so much

[@BrianLagerstrom]

Glad you tried it!

[@airlar4857]

Something magical happens to a NY style pizza when you hit the 16" mark that's simply inexplicable...

[@greham]

Nice profile pic.

[@BrianLagerstrom]

this is youtube gold right here

[@greham]

@@BrianLagerstrom We all usually gather around bacon videos. We made an exception for that beauty of a pizza.