Make a Great New York-Style Pizza with Occident All-Purpose Flour | So Easy to Stretch the Dough

Welcome to the Playing With Pizza KZbin Channel!
Looking to make a delicious New York-style pizza right in the comfort of your own kitchen? Look no further! In this video, we will show you how to create a mouthwatering pizza using Occident All-Purpose Flour.
Our easy-to-follow recipe will guide you through every step, from mixing the dough to stretching it perfectly. You'll learn the secrets to achieving that authentic New York-style crust - thin, yet chewy, with just the right amount of crispiness.
We'll also provide you with tips and tricks along the way, ensuring that your pizza turns out absolutely amazing. Whether you're a seasoned chef or a beginner, our step-by-step instructions and clear demonstrations make this recipe accessible to all levels of cooking expertise.
Join us as we take you on a culinary journey, exploring the art of pizza-making. From choosing the finest ingredients to achieving the perfect balance of flavors, our channel is dedicated to helping you create memorable pizza experiences for yourself, your family, and your friends.
So, what are you waiting for? Subscribe to our channel and hit that notification bell to never miss an episode. Get ready to elevate your pizza-making skills and impress everyone with your homemade New York-style pizza. Let's play with pizza together!
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[@playingwithpizza]

🎯 Key Takeaways for quick navigation: 00:00 🍕 Introduction to making New York-style pizza with occident flour - Introduction to using occident flour for New York-style pizza dough - Explanation of the protein content of occident flour and its similarity to bread flour - Mention of the desire to experiment with pizza recipes and doughs 01:41 🌾 Differences between high-gluten flour and all-purpose flour - Discussion on the higher gluten and protein content in high-gluten flours like bread flour - Mention of all trumps flour as an example of high-gluten flour - Explanation that all-purpose flour, like occident flour, has less gluten and protein, leading to different stretching properties 03:10 🥣 Mixing and kneading the dough - Adding water, salt, and yeast to the occident flour to create the dough - Use of blender or stand mixer to mix and knead the dough for approximately 10 minutes - Mention of adjusting the dough consistency as needed during mixing 05:28 🕒 Resting the dough - Placing the dough in a covered container to rest on the bench for a couple of hours - Mention of using a damp cloth to prevent the dough from drying out - Preparation for portioning out the dough after it has rested 08:08 🍡 Dividing and fermenting the dough - Dividing the dough into portions and sealing them - Leaving one portion on the bench for further fermentation and placing the remaining portions in a container for fermenting in the fridge - Mention of fermenting the dough in the fridge for overnight or up to three days 11:10 🔥 Stretching out the dough and preparing toppings - Stretching the dough to the desired size for New York-style pizza - Use of homemade pizza sauce made from super heavy tomato puree - Choice of cheese, either sliced provolone or sliced mozzarella 13:10 🍕 Baking the pizza - Preheating the oven to 500°F (150°C) for approximately an hour - Placing the stretched out dough with toppings in the preheated oven for around 6-7 minutes - Optional use of a pizza screen for larger pizzas and a peel for smaller ones 14:08 🍽️ Slicing and tasting the pizza - Slicing the freshly baked pizza with a knife or pizza cutter - Assessment of the crust, cheese, and sauce flavors and textures - Conclusion that the occident all-purpose flour worked well for easy stretching of the dough 16:56 🌾 Final thoughts on occident all-purpose flour for pizza - Positive review of the occident all-purpose flour for making New York-style pizza dough - Consideration of using the flour as a go-to option in the future - Mention of the enjoyment and satisfaction of making pizza with occident flour Made with HARPA AI

[@jpexoticpets146]

So nice to see a real kitchen! Also nice to see a real person cooking. You did make kneading the dough look easy though, ha ha. I was struggling with that step. My arms were like noodles the last time. Thank you for the video.

[@rbiv5]

Bobby, that is the best looking pizza you have made on this channel to date.

[@playingwithpizza]

Thank you! That Occident Flour is so much easier to work with. It stretches so much better.

[@user1304ZZ]

Hey Bobby, you did a good job opening that dough ball, the pie looks great. Keep up the good work buddy it gets easier.

[@playingwithpizza]

Thank you! I didn't like the "look" the broiler gave the edge of the cheese. I am really liking the Occident flour. I think I have also determined 60% hydration is good for my New York-style pizzas. I have also been playing with a 50-50 mix of Occident and high-gluten flours, which is good, too.

[@playingwithpizza]

Longtime viewers of the channel know one of my biggest issues is opening and stretching a dough ball. I have discovered I can do a good job at stretching when I use Occident Flour or a 50-50 mix of Occident and a flour like All Trumps. Let me know if you have tried Occident Flour and what your experience is.

[@onepizzaau]

What do you think makes a new york style a new york style?

[@playingwithpizza]

New York-style pizza, to me, is characterized by a thin crust that is crispy and chewy. Sometimes the pizza "sauce" is cooked, and sometimes the tomatoes are uncooked. And, they feature mozzarella cheese.