Make New York Style Pizza At Home. Do You Need New York Water To Make it?

In this video, I'm breaking down my dough recipe showing you tips and tricks for a browner crust, how to make the best sauce & how to make amazing NY style pizza in a home oven. I also go in depth to try and answer the question : "Do you need new york tap water to truly make authentic NY style pizza?" well, do you? @JKenjiLopezAlt
0:00 intro
1:12 essentials for making pizza at home
3:16 How To Make Pizza Dough
9:59 Tips to Making The Best Pizza Sauce
12:10 Do You Need NYC Water to Make NY Style Pizzas?
17:40 How To Make a Pizza
21:28 Final Conclusion On The Whole Debate
By far the biggest inspiration for this video was my copy of Tony Gemignani' book the pizza bible. I regard him as one of the best pizzaioli in the world, and highly recommend you pick of a copy of
his book especially if you are starting out.
www.amazon.com/Pizza-Bible-Neapolitan-Deep-Dish-Wood-Fired/dp/1607746050/ref=sr_1_1?crid=2D8FGEND0IDBN&keywords=the+pizza+bible&qid=1668099110&sprefix=the+pizza+%2Caps%2C85&sr=8-1
highly recommend all of Dalstrong's products, but here's a link to the pizza cutter i use in the video : dalstrong.com/products/dalstrong-orbit-razor-pizza-wheel
I would suggest going through them directly as it is cheaper than amazon at the moment (no idea why it went up in price , but is like 15 dollars more than when i purchased mine
Recipe:
I suggest you get a nice thermometer and digital scales and use the metric system, but if you insist on using imperial : www.metric-conversions.org/conversion-calculators.htm
Day1
Make a Poolish: .25g Active dry yeast (recommend Red Star)
94g Cold tap water
94g All purpose flour
Dissolve the yeast in the water, whisk for 30 seconds. Combine with flour, mix fully, cover and leave at room temp for minimum 18 hours.
Day 2.
900 g All purpose flour (I like king arthurs)
4.5 g Active dry yeast
140g/ml warm water (80-90 degrees F)
25 g Gluten
40 g Diatastic Malt (this helps with browning)
30g Sugar
10g Olive oil
20g salt
420g Filtered or bottled filtered Ice cold water
The poolish from 18 hours ago should be 180 g
Before you start make sure your starter has been in the fridge for 30 minutes, and make sure you refrigerate after 18 hours.
whisk yeast into a warm water set aside
Mix dry ingredients,, add ice water to dry ingredients, mix for couple minutes. Now whisk sugar into yeast mix until dissolved, add to dough with poolish, mix together until you get what resembles a dough.
Now add the salt and oil and mix for 3 more minutes, it should be looking more dough like. Turn out onto floured surface and knead for a good 5-7 minutes. Check the dough’s elasticity by performing the window pane test. Pull a small chunk apart until you can see light through it, if you cant , knead more, when it passes : rest dough, covered at room temp for 20 minute. After that make into dough balls.
Either use containers or a floured tray, refrigerate for a further 24 hours. You can leave the rest in the fridge for another day, but if your freezing any of them, do so after that initial 24 hours.
Use low moisture mozzarella and grate it yourself.
make sure your doughballs whether frozen or fresh that day have been sitting out until they are room temp (about 50 degrees) takes about 2 hours from fridge to counter, about 4/6 for frozen, i just get frozen doughballs out the night before i plan on using one, if I forget, or i do not think about it I just use the quick thaw method as described in the video.
Make pizza by stretching out the dough into a disc shape, making sure not to touch the outer circumference too much, add enough sauce on top to just cover in a thing layer (*you can always warm up a little sauce later to dip it in while you are working out how much to apply. MAKE SURE YOUR SAUCE IS NOT COLD. If you forgot to get sauce out of the fridge, or you are using tomatoes that were chilled for any reason , a quick 20 to 30 seconds in the microwave can speed up the process.
transfer to your steel that has been warmed in your oven on max for 45 minutes to an hour.
once in the oven , do not peek for at least 5 minutes, leave the door shut. cooking times will vary wildly from one kitchen to the next, one steel to the next and your oven , but a rule of thumb is : if the pizza has started to brown a little bit and the leaving process looks good, pull it out to oil the crust, and put back in until the entire crust looks lovely and golden.
300g cup San maranzo tomatoes
15g tomato paste
10g olive oil
10g sugar
5g Salt
Dried oregano to taste
Blitz all the above together. I like to throw a cheeky garlic clove in mine from time to time.
The Dough Containers:
www.amazon.com/dp/B09QXDPZK8?psc=1&ref=ppx_yo2ov_dt_b_product_details
My steel : www.nerdchef.co/nerdchef-speed-steel-pro

[@rollonfood]

MAR ZAN O!! not Maranzo! That feeling you get when you realized you have not just pronounced a word wrong, but actually said a different word entirely. Thanks to the commenters pointing this out. Additionally I would like to express that this video became more of a question than an answer regarding the Water Pizza Gate Keeping debate. One that I am enthused to dive deeper into! (watch the last chapter to see what i mean ) starts at 21:30. Further, I recommend you get yourself a copy of Tony Gemingnani's stellar book "The Pizza Bible", It was probably the largest inspiration I had for this video . Link in Description.

[@razorramoneljefe5956]

Saw a video on YT ...they went on about how ny has the perfect ph levels and how some restaurants actually have "NY WATER" delivered to there shop...saw this video years ago pretty sure you can't find it anymore with so many videos being made it ends up getting lost at the bottom of the pile

[@ParallelRentals1987]

Really great video, man. I'll sub to that! I appreciate you correcting yourself here.

[@adventuresofmowgli]

Actually they are mostly a rip off . Go and see where grow actual those tomatoes. It’s a very small property in Italy so having them in America is wrong from the start .

[@rollonfood]

@@ParallelRentals1987 thank you Mr parallel rentals 1987🙂

[@rollonfood]

@@adventuresofmowgli do you mean rip off as in too expensive?

[@envii_2]

As a New Yorker who spends way too much time eating pizza and watching pizza content online..... this video is a 10/10. that slice looks legit.

[@rollonfood]

Thank you! New yorkers opinions count double. 😁

[@blackleague212]

Yea Reghan I agree. This slice looks hella legit. We got a dope pizza shop on Fordham in the Bronx now called "The PIzza Squad" you should come thru one day. Theres also a pizza bus in front the homies be blowin it down in there so I dont go in there. The pizza is good but the spot itself looks fly af, real cute

[@superccmw]

Personally an 8/10 for me you need that crispy bottom!

[@rollonfood]

@@superccmw it felt crispy when I ate it, but I'll experiment with even crisper for the next one. 🙂

[@superccmw]

@Rollon Food to be fair I can only seeing lol I'll take your word either way it looks fire 🔥

[@randomsurfer3963]

Given the quality of the video I thought you had 272K subscribers, I had to do a double take when I saw 272, you will grow fast, I bet...that way of cutting a normal round pizza in such a way as to make a slice that looks like it came from a giant pizza is genius!

[@rollonfood]

Thank you so much, comments like these really validate the course I'm talking. I spent a couple years learning the video craft before I pressed record, and I still have a long way to go. Appreciate your words

[@lovesgibson]

Yep, gonna go up fast

[@ReneRosa]

Agreed. And since this video is now up to 14k views, I'd say he is well on his way toward getting those subs. I just subscribed.

[@PacedFast]

I echo this. You are thoroughly entertaining and the video info/quality is great.

[@ReneRosa]

and here we are, now 4 days and 1.5k subscribers later

[@DrGaryGreen]

Just finished making my first pizza using your recipe and this is the best pizza I've ever made. The crust is DELICIOUS! The texture, the bite, the chew are all what I've been trying to make for over a year now. The sauce is perfect. Thank you.

[@rollonfood]

Comments like these really make my day above any other type. Knowing it worked for someone. 🙂

[@johnsiuta5336]

I am a professional chef, having done some time years ago in the pizza industry, casinos and hotels, THANK YOU for such a GREAT and informative masterpiece!

[@rollonfood]

Thank you chef! I too started as a pizza chef. I worked in a little Italian place in a back alley in North Manchester. I actually got fired as a young waiter because "I wore brown boots to work" , butt I think it was because I always looked like a young, miserable, Mr bean when I was on the floor haha, so the chef, Domenico, gave me a shot in the kitchen. Thank you for your kind words my friend

[@yaboooky5417]

I'm sitting here eating a pizza I made using your recipe. This is without a doubt the way I'll be making pizza for who knows how long. Thank you for your hard work and research, this is miles better than any pizza I've made before.

[@rollonfood]

Thanks! Glad you like it, and thanks so much for the super thanks my friend!

[@axelax1]

Love how the cat comes in to check what's up when you open a can of tomatoes at 10:34

[@rollonfood]

They're always looking for treats. 🙂

[@raddastronaut]

Before it even starts it looks absolutely perfect.

[@rollonfood]

Thanks!

[@Crazi12980]

This is shockingly-high quality content that you don’t always see anymore on KZbin. Especially considering your channel size, this is the kind of stuff you’d see from creators with hundreds of thousands of subscribes. Just subscribed myself, looking forward to the future videos

[@sakaridis]

That video was absolutely amazing, and I'm glad the algorithm suggested it! Super informative while incredibly entertaining at the same time! You've got yourself a new subscriber, sir!

[@rollonfood]

Thanks, yeah the algorithm really gave this video a good chance

[@yiannis_p]

This is unbelievably good content! Entertaining, very well researched, shot well and had very good pacing! Loved the honesty and detail, really looking forward for the rest of the videos of the series as well as the future of this channel! Well done!!

[@rollonfood]

Thank you so much. I have A LOT planned. 🙂

[@losingitrush]

Antonio, this is one of the best if not THE best videos on NY style pizza, or pizza in general. Please don't stop pumping out content because I know you WILL blow up immensely and make a lot of money here on KZbin! Love your little skits too, man. You were made for this!

[@rollonfood]

Thank you my friend! You can bet I'll keep doing it, I love doing it, that's the main thing. I really appreciate your comment, it's very encouraging. I might even print it out and put it on the wall. 😁

[@Cookeg04]

Wow what a great video! So much work and knowledge being shared. Love how you came back with the disclaimers but man that slice looks legit. I'll be trying this out this weekend!

[@tomrorick3949]

Also as a New Yorker I eat pizza 7 days a week no exaggeration and I make pizza 3 days a week and this recipe looks on point! Thank you

[@rollonfood]

Thank you!!

[@tomrorick3949]

Your welcome!!

[@nomagogo]

My daughter and I have been learning to make “high level” pizza for a few months now. This is our recipe! Thanks for the video❤

[@rollonfood]

I love it!

[@jso2332]

That was quite a twist. Thanks for all of the effort you invested to make this content. I'm looking forward to your travels and final tests. Cheers!

[@edaxomnium]

This is gold for a home cook which craves and respects the craft. From daily home issues to improve business. Thank you, sir. Greetings from México! Fan of your work

[@rollonfood]

Comments like these really keep me positive! Thank you. 🙂

[@ypod13]

Thank you Chef! I’ve been making Neapolitan style pizzas for several years, still learning. I enjoyed your video and decided to give your dough recipe a try. I made a fourteen in pie. The dough I found to be strong and very easy to work with. The pizza baked in my wood fired oven 650 degrees cooked in three minutes. The chew of your crust was perfect! The crust delicious, soft and crunchy. It was a great NY pie. The best NY pie I’ve ever eaten. I am a lifelong New Yorker. My hat is off to you! Thank you so much! By the way, I love baking bread too!

[@rollonfood]

That's music to my ears!

[@dinky7749]

I’ve watched a lot of pizza tutorials. This is by far the best. Thanks so much for the info and time

[@rollonfood]

You're welcome, thank you for watching it. 🙂

[@vincentebaez2574]

Thank you, Brother. The New Yorker in me thanks you from the bottom of my heart. My home pizza game has tripled in quality after using these techniques. 👍👍

[@rollonfood]

That's great to hear! Nothing quite beats the feeling of knowing you can have quality pizza whenever you feel like it.

[@kevins1142]

Like someone else said, I'm stunned at the quality you have in the video for starting so new. Subscribed and I'll be coming back to your stuff regularly for the kitchen nights!

[@rollonfood]

Welcome Kevin, thank you!

[@kevins1142]

@@rollonfood Thanks for the welcome! If you can please give more pizza videos!

[@rollonfood]

@@kevins1142 I have many pizza videos incoming. It's by far my favorite food. 🙂

[@dhank2242]

Great video. I like the longer format with a deeper dive into the what's/why's. The timestamps are great for people who just want the How To content. I look forward to more videos. Subbed!

[@rollonfood]

Thank you, I was a wee bit worried about publishing such a long video at this early stage in my KZbin journey, glad your appreciated it my friend.

[@LunarPrism34]

This video is amazing. I'm not super far into baking yet(still working on cooking), but I can't wait for when I have the proper tools to try this out myself. Hope your channel blows up, super high quality stuff you got here.

[@rollonfood]

Thank you! 🤞 How it blows up too. Also, lmk how your progress goes

[@lauras773]

I have just learned so much from this video. Yes, proper pizza is most definitely a labor of love. Thank you!

[@rollonfood]

Thank you!

[@deemoore6293]

Loved this video and boy do I want to eat that pizza right now, can't wait for the rest of the NY story, you should be on TV!!!

[@rothmans1016]

I used to work in a pizza restaurant making classic Neapolitan style pizzas. What’s crazy is that you look almost identical to my boss and your recipe is very similar too! Definitely authentic and definitely deserves a like and sub!

[@rollonfood]

Thanks!

[@flashfive23]

He’s the bosses brother

[@anthonycelano165]

What’s the best mozzarella to use ?

[@jeffreywatson8119]

Just tried your recipe my friend....WOW!!! without a doubt the BEST pizza I have ever made!!! The crust is just as you said, Airy, crispy, chewy. I have tried SO many recipes with poolish and what not, but this is incredible!! Great sauce too!! and the tip on grating your own cheese off the block, what a difference!!! You've UP'D my pizza game incredibly, Thank You So Much!! Your friend, Jeff

[@rollonfood]

These are the best comments. People who try the recipe and love it. 🙂 Glad you found it.

[@mattnewberry8810]

How do you ONLY have 3.8k subs!?!?!? This is such a professionally done video! I can't wait to see where you go!

[@joshuairons9484]

I watch a lot of food videos online and you have a new way of presenting that is really calming. I'm looking forward to seeing more videos of yours in the future. Btw be consistent and I could see you blowing up. You're a natural.

[@rollonfood]

Thank you so much. I'll be honest, for a good twenty videos there I felt like my presenting might have been a bit too calm for KZbin with all the high energy and fast speaking KZbinrs 🙂 I'm happy to hear it's acceptable, I really hope I can be consistent, so if you see me dropping the ball, please be frank.

[@appleb305]

This is a very entertaining and informative video. I rarely watch entire videos this long but this was very nice. I will scroll through your channel to see if you have a video like this on Neapolitan style pizza. If you haven't done that already, I hope you'll do that in the future :)

[@rollonfood]

Oh you can bet on it 😁 glad you like the video my friend

[@satchelwilliams6241]

Had this guy as a waiter today at dinner, Amazing Waiter, An even more Amazing Chef, instant subscribe can’t wait for more videos.

[@rollonfood]

Thank you my friend! 🙂

[@supahshane7577]

Great video! You will definitely see more success with this type of quality. Amazing job.

[@Okidus]

cutting one slice out of the whole pizza is amazing. Love it.

[@rollonfood]

😄

[@walid5591]

Alright finally got to make this! The patience paid off. Turned out perfect! Thank you for this detailed and informative video😁. And yeah I am watching this space I can't wait to see what you will do next!

[@rollonfood]

Did you make a giant slice?

[@walid5591]

@@rollonfood Aha no I did not. I've never been to the big apple so I don't really care for the whole New York pizza slice experience. What I can tell you is that I am on my third pie and I can't begin to express how delicious and crispy the crust is. This is my new go to pizza dough! I have two more left sitting in the freezer now and I can't wait to see how it turns put when I try and bake it.

[@ileencuccaro]

I need the spot with all the links and recipe can’t find it again

[@dabnessofp]

Fantastic piece of content! Keep up the good work. This channel will absolutely grow if you're putting this sort of love and work into it. I've watched a million food KZbin videos and made a ton of pizza professional and recreationally. This is high quality stuff

[@rollonfood]

Thank you! I do indeed love doing these videos, and still have a long way to go and lots more to learn, appreciate the words, especially from people who watch a lot of similar content. I'll be honest, I gone out of my way to avoid food videos on the platform, because I didn't want to copy anyone, so it's really encouraging to see people appreciate what I've done.

[@omnidrums]

10/10, comprehensive and entertaining. Can't wait to try this

[@jerrycurls88]

Looks legit coming from a former new yorker, cant wait to try. thanks for sharing.

[@jkuntz667]

Tried the dough recipe! The pie turned out excellent. I cut the recipe down to a serving of one. Highly recommend giving this one a try.

[@rollonfood]

These comments are the best, I love it when people successfully try it out!

[@anthonycelano165]

What brand of mozzarella do you use thanks.

[@denniskirschbaum9109]

Love the slicing technique! Only having one slice! Genius!

[@rollonfood]

It changes your perception of it totally. 🙂

[@LateLee51]

Bro!! This video just made my day. Very informative and extremely detailed and also keeping light & funny as the “Pizza Fairy 🍕”. 10/10 My Dude🤟🏾🤟🏾I’m Subscribed

[@rollonfood]

Makes me happy to see comments like this, thank you. It looks like viewers are divided over the pizza ballerina, but I think there's way more yays than nays. 😁

[@DSwecker]

This is epic stuff dude, great job!

[@VonSolo5]

What a great and entertaining video. Thank you for the beautiful cooking lesson!

[@rollonfood]

You're welcome! 🙂

[@jaysmith6836]

I've just returned from NY and this video is just what I'm looking for to recreate that NY pizza dough, I will master the patience needed to create that authentic crust! :)

[@rollonfood]

Let me know how it goes?

[@surfminion]

How in the hell am I just finding out about this channel! I make pizza with steel in oven or Ooni. This was a great vid. edit - dude whoa, not even 1k subscribers and this type of vid quality, this channel is going to exploded if you keep this up.

[@peppertoni]

Great video quality and presentation style. Keep up the good work. Will be checking out more of your videos, good luck on your YT journey. Recently learned how to make a pan pizza that can come together in a hour and a half which has been a great tool in my kitchen tool belt. Really excited to learn this recipe. Great job making it approachable.

[@rollonfood]

Much appreciated!

[@evileonupe]

I don’t even eat pizza but I watched this whole thing…good stuff my guy 👊🏽

[@rollonfood]

Thanks m8

[@samrichards8251]

Hard not to eat pizza every day when you perfect it at home. So damn good.

[@rollonfood]

Totally agree! 😀

[@sunderdaswani7388]

Liked your pizza slicer. Thanks for explaining in detail and had been wondering and in this tutorial you did answer all my points that others could not.. Thank you once more…

[@rollonfood]

You're welcome!!

[@FrazierMtnCheese]

Thank you for a very informative video! This is one of the best NY pizza videos out there. Thanks again 🙂

[@rollonfood]

Comments like these make all the work I put into these things worth it , honestly, thank you!

[@phishertube]

You are a pizza wizard, I've been trying to duplicate NY pizza ever since i moved 2800 miles from NY, I grew up and lived with NY pizza for 50 years. I've tried so many KZbin recipies with little success. This video is the closest and it is worth every bite. The only thing i changed was 00 flour, another key is your use of Diatastic Malt, but the biggest reason for your success is measuring in weight instead of volume. Thanks brother for making me a pizza Rockstar!

[@rollonfood]

Can't stress enough how important weighing ingredients is in anything you bake, it's all about the ratios. Glad it turned out well for you! I've got some new pizza videos dropping in the new Year I think you'll like

[@phishertube]

Happy New Year btw I'm using your dough for two pizzas and some garlic knots for a new years dinner.. Thanks again from the north west.

[@rollonfood]

@@phishertube happy new year to you too!!

[@jtpompeii]

If you used 00 flour, I assume you didn't add the extra gluten?

[@williamfotiou7577]

Those were some beautiful pies! Awesome job.

[@CoffeeAdventureTraveler]

Great educational video, you did a lot of research Kudos!! Waiting for the next episode, Naples and New York

[@rollonfood]

Thank you!

[@Greylan1]

Brilliant video. Can’t wait to follow up with the next parts.

[@SasserReturns]

great video. i'm from nyc so i'm valid. this is the first video that broke the ceiling for me regarding hand kneading my pizza dough, you've done what no other guy on here has done. automatically the best instructional video on pizza, hands down. one thing i wanna say, is that i think because "nyc pizza" is as you said, ubiquitous online, people may think what they hear about online is available every 3 blocks. that's not the case. while i do think nyc IS the home of the best pizza, it's really only 10-15 spots putting it out, out of literally hundreds, perhaps thousands of joints. and none of the really great pizza spots i've been to have put out what is known as "nyc pizza"... the best spots in nyc, imo, do it "neapolitan," "sicilian," "detroit style," etc. but it's like you said. it's really the heart and soul of the city that goes into it, and it's easier to say that it's the water.

[@rollonfood]

This comment is gold, and really appreciated. I'm over the moon it came from a New Yorker evidently well versed in pizza craft. Honestly I think I was trying to recreate your first example of pizza (the ones who aren't at the top of the pizza game in the city), but I'd love your recommendations on the places really pushing the pizza envelope, regardless of style; for when I visit. You saying "it's the heart and soul of a city that goes into it, and it's easier to say it's the water" really confirms I'm onto something in my conclusion. Thank you

[@BhajanpreetSinghKohli]

Instantly subscribed at 9:27 😂😂👌👌 Great video!! Keep it up 🙂

[@rollonfood]

Thank you my friend! 🙂

[@peekaloves9048]

Holy Moly I can't wait to try your recipe! I'm originally from NJ but boy am I missing great pizza!!!!! I have hope now that I can achieve it. THANK YOU!

[@rollonfood]

Good luck!!

[@andrewpipitone1572]

Your right about your conclusion there is a memory in your surroundings. It's not only the ingredients but the rhythm you get into for consistency

[@RobMyself]

Just made the first out of six balls. 24 hours after making the final balls. I didn't have the malt powder, but substituted with malt syrup leftover from bagels (you should do that next BTW) Unreal. The best pizza I've ever made. Delish. And it's only going to get better in the next two days. After watching and attempting countless pizza dough recipes, this one has worked the very best. Great stuff!

[@rbiv5]

I use the diastatic malt powder but have been wanting to try the syrup for years. May I ask which brand you use?

[@RobMyself]

@@rbiv5 Of course. It's Eden. Organic "traditional Barley Malt Syrup" It worked. I'm pleased. Might use a few grams more next time.

[@RobMyself]

I mixed it in with the yeast with about half the recommended sugar since it's another form of sugar. Within 5 minutes, it looked like a poured a pint of Guinness. 😊

[@rollonfood]

I'll definitely try it, especially on a pizza that uses bacon

[@RobMyself]

Ok, call me crazy, but how random is this? This has GOT to be you. Check out around 1:55. Hahahahaha. kzbin.info/www/bejne/emK0pXh5atR1jpY

[@ChefDaveKrul]

Watched this Video from Beginning to End without a skip because of the dedication to ingredient's and technique. From the look of things you've made a better pizza than NY chefs claiming to make pizza at home. I used to live in New York and I agree that the atmosphere makes the pizza. You've easily earned another subscriber , and everyone should follow your page , thanks for your hard work. These videos aren't easy to do and take loads of time , so genuinely appreciate your advice and will be trying your recipe. If you set up a patreon , id deff donate. Cheers !

[@rollonfood]

From one chef (used to be) to another, I appreciate your kind words, thank you. I'm trying to figure out how I can add value to a possible Patreon, but as you rightly pointed out, the video making consumes a lot of my time. Especially this one

[@ChefDaveKrul]

@@rollonfood Keep on Trekking Chef ! Takes time but i think you editing and story telling is very likeable, think you'll inspire loads. Really tough to get an editing pattern down, which i think youre a natural at! and yeah i have nothing but kind words to say, im off to watch all your videos!

[@rollonfood]

@@ChefDaveKrul thanks again! I just noticed you have your own videos, I'll check them out later (when my latest edit is not a big jumbled mess haha- you probably already know the feeling)

[@ChefDaveKrul]

@@rollonfood I know exactly what you mean , ive taken a break to organise some equipment and get inspired . my videos arent nowhere near your quality . would appreciate some tips and if you have an equipment list that would be great! any advice really ! seems like youre using 10 cameras , couldnt imagine all that editing , fair play.

[@rollonfood]

Have you got discord? It would be easier to talk it than type it, but if you just want a list I'll type it out

[@grizzlychawify]

Very well done , keep making these great videos. I look forward to your follow-up videos!

[@rollonfood]

Thank you very much!

[@Fibonacci84]

Rollon, just had to drop you this line. I'm an old school Italian originally from N.Y. (now living in Florida) who's been in search for the perfect homemade pizza recipe. You my friend, have nailed it, bang on. With the addition of the malt and gluten and using the poolish method, I've been creating the best pizza I've ever made. I even went and bought those "cheeky" little containers. With regards to your sauce recipe: I can remember being in heated conversations w/some of my goombahs arguing weather or not pizza sauce should have oregano in it. It's an age old issue people have been arguing about forever. My choice is no oregano only because I don't want it tasting like spaghetti sauce. May seem silly but, oh well. Can't thank you enough for a great video. Thanks a million mate. P.S. Love the tutu. (Just kidding)

[@rollonfood]

Nice one my friend. That's music to my ears!

[@lee9604]

Spaghetti sauce doesn't have oregano, pizza sauce does!

[@Fibonacci84]

Well, from Siderno in Calabria I hate to disagree with you, ma tu piace oregano nel tua sauce ma non me. Salute.

[@Bigdaddyschnooks]

Oregano in spaghetti sauce??? I live in the boroughs never had pasta sauce with oregano in it. Pizza yes. Never even heard of putting oregano in sauce.

[@oro5z]

Love your pizza videos and from them I have learned the most and you have improved my pizzas hugely, more so than ANY other video I've been learning from. Thanks! That's why I subscribed and will follow your other recipes as well. Myself coming from a repressive communist country where opinions are forbidden, in the good ole USA I can call anything whatever I want to call it. Tomatas, potatas, NY Pizza, pizza from Mars, whatever. In fact, tomorrow I will make a small thin crust pizza and scream out it's a NY Pizza. 😄

[@rollonfood]

Hey thanks very much! I'll be back making more videos very soon!

[@notta3d]

Man that looks good. Look forward to the 2 upcoming videos.

[@ogreskitchen8474]

Great video, not just because you have pizza in it, but because it has some really great info throughout.

[@rollonfood]

Thank you ogre sir!

[@rbiv5]

Very nice job. As A New Yorker, I can say with confidence what you made is better than a lot of places here. While NYC is home to a lot of amazing pizza places, many regular mom and pop shops aren't as good as they used to be. I'm sure you are going to go to all the top places when you come here. If you can, go to Johnny's pizza in Mt. Vernon, NY...there is Johnny's, then everyone else!

[@rollonfood]

Thanks my friend, my list of places to try in NY grows by the day!

[@marcgosselin4780]

its just 1 slice, it fits my diet

[@rollonfood]

Exactly. Could have 2 on chat day amirite

[@adamdrummond443]

Possibly the best ny pizza video on KZbin. Great job!

[@rollonfood]

Thank you very much!

[@jasonday7155]

I just stumbled across this channel and as professional chef I just have to say this channel rocks! Dude your really funny and have good teaching skills

[@rollonfood]

Thank you chef! Opinions from fellow chefs (I used to be one) have a much heavier weight. Happy you like the content

[@kingmatt54]

Really glad I came upon this video. I've been making NY style for a couple months that my family seems to love, but there's been something a little off. This video had some very interesting tips and modifications that I'm anxious to check out. I even picked up the containers and the steel you use. Thanks again. Love the video.

[@rollonfood]

That's music to my ears. Interested too see how it went?

[@bryangolf6084]

Very thorough with it all. I’ve seen lots of “New York” style pizza videos. It does take time to make the dough correctly. Not 1 hour New York pizza dough. The only issue is most people don’t want to take the time to do it like that. Busy schedule’s, life ect. I loved it though and if I was going to make a pizza I would definitely do it the way you showed it. Thank you and God Bless my friend.

[@rollonfood]

I will try quicker doughs just for videos, but I'll never go back to them. Slow fermentation dough is the only pizza I don't dip the crust in something. Thanks for your comment!

[@jimmybiangco7272]

Bang on my friend! My wife is a Manhattan native. I have visited her home many times and tried dozens of pizza joints. You got it...right down to the spec. Congrats!!!

[@rollonfood]

Thank you sir!

[@inayetciftdogan8069]

Thank you so much for this recipe and information about flours. There are a lot of pizza videos in youtube but they never tell malt powder and high gluten flour.

[@GOD999MODE]

Quality is insane on this video. Excellent recipe and instructions 👌

[@rollonfood]

Thanks!

[@Starorb85]

Finally. Beautifuly put together 👌🤝. 10/10 to every step and to the coolest presentation . 🔥👍

[@rollonfood]

Thank you very much! 🙂

[@TeamClutch21]

Dang bro you’re mad underrated you deserve more subscribers fr

[@orenov]

A philosopher and cook! Great video. I got my own process of making great pizza and i won't change it, but I Loved the video. Much more than just how to make pizza.

[@rollonfood]

Thank you!

[@tallgeese8752]

I've seen a handful of videos about making pizza at home but this is the one that made me actually decide to try it. I gotta get my hands on a steel and a peel first, but if it comes out anywhere near as good as the one in this video looks it'll be worth it.

[@rollonfood]

Excited for you. When I was an actual pizza chef, I had a dedicated pizza oven, used fresh yeast, had a massive commercial mixer. I was actually really nervous about getting it close in a home oven. Soon as I ate the first pizza I was over the moon. I hope you have the same experience. 🙂

[@tallgeese8752]

@@rollonfood Thank you! I really enjoyed the video, excited to see what you put out in the future.

[@sladanveljkovic8222]

dude you are amazing, love your videos. you remind me of me when i cook in the kitchen,

[@rush_void4210]

Absolutely amazing video. I thought this was a professional channel with maybe a million subs. Great job and keep it up!

[@rollonfood]

Thank you very much!

[@limmel3588]

Great video! Thoroughly enjoyed watching all the way thru! The pizza looked delicious!

[@rollonfood]

Thanks!

[@adamfink8958]

Awesome video - great information with logical sources backing you up, complimented with your fun personality! I loved how you tied it all together at the end and I was definitely fooled as to how you got such a big slice. I like that idea of not feeling bad for eating a whole pizza, and I definitely could eat the whole thing if it looked as good as yours. Thanks for sharing your passion with us! Subscribed (:

[@rollonfood]

Welcome! Thanks for the kind words

[@AKtreeTV]

Thank you for this video. Will try your recipe out soon. Very well made and informative video

[@rollonfood]

Thank you! Lmk how you do

[@rizzo9197]

Great video, you cover many key elements, but I especially liked your explanation of shaping and tossing the dough as this is my biggest weakness when it comes to making pizza ; ).

[@rollonfood]

You can practice tossing pizzas in the air using a dish towel. 😁

[@CHERNO997]

I have just discovered this channel and I already love your style mate!

[@rollonfood]

Happy people are finding it!!

[@davidg1612]

That looked sooooooo good! Fantastic job!

[@yourfriendmimi]

Been making my own pies for many years but never could achieve that NY taste. I can’t wait to try this!

[@rollonfood]

Let me know how it goes!

[@theiaraine]

Whenever I visit my family in Connecticut or New York, we always go out for pizza. Yours looks amazing.

[@rollonfood]

Thanks!

[@freddstid]

You have just gained a new follow. Loved the video all the way including the funny bits

[@rollonfood]

Welcome!

[@randomutubr222]

Awesome video man. Keep it up, this channel will for sure grow. The algorithm gods will favor you.

[@rollonfood]

Thanks!

[@timbrokkoli7386]

Amazing video - Just made the dough following all your steps , now it just needs to get to room temperature while I’m making the sauce and grating the cheese - really excited for the pizza Greetings from Germany 🙌

[@rollonfood]

Let me know how she tastes!

[@timbrokkoli7386]

@@rollonfood molto bene 🤌 The mozzarella I used was a little to moist though but I’ve got 3 dough-balls in the freezer so plenty of room for cheese experiments

[@rollonfood]

Less is more with the cheese!

[@49erMinded]

Just subscribed. I'm a home taught "pizza chef" and I love watching these videos. I like your production value and your content in general. Just subscribed.

[@rollonfood]

Welcome! I have quite a few pizza video ideas on the horizon, so keep an eye out. 🙂

[@49erMinded]

@@rollonfood I'll be watching

[@j.i.a.j8750]

Oh man man as new yorker growing up in queens and eating pizza is making me hungry and could eat a pie in this moment 🤤🤤🤤🤤🤤

[@rickyramos4880]

The size of that pizza slice in the pic for this video is exactly the size of my dream slice. I can't wait to make this this one day in my kitchen then cutting out my dream into reality 🤤

[@rollonfood]

Do it!!

[@r0nxc0re]

that looks just like a slice id get around the corner, good job

[@rollonfood]

Thanks!

[@JohnnyRamRod]

Damn that's one of the best looking nyc slices I've seen in a long time and I frickin live here

[@rollonfood]

Thanks for the vote!

[@NUETRALTENTHOTEL]

Amazing video, cannot wait to try this recipe. Subscribed 💯

[@rollonfood]

Welcome!

[@damneddude8299]

Subscribed!! I wish you all the best in your journey! The video quality did not seem like you had only 5k subs, don't doubt your future success! Peace.

[@rollonfood]

Thanks I appreciate the words!

[@kripto808]

Damn man, I also thought that you had minimum 500k subs +, AND WHEN I SAW THAT YOU HAVE 819 I was like whaaaa... Keep up the good work, amazing video and now you're my fav food creator

[@rollonfood]

Thank you kripto! Very kind of you to say.

[@fvlse_]

Damn 5k subs? I see others saying you had 300 when this was posted. You will grow. Good shit.

[@rollonfood]

This video did well. 🤞 Hopefully I'll release a few decent videos this year. Thanks!

[@SamAndAdamsFishroom]

Subscribed! Your videography, content and high video quality made me think you had several hundred thousand subscribers already!! Great video!

[@rollonfood]

Thank you! I really appreciate that. It's always nice to see comments like this, and I promise it'll get better as I grow!