New York Pizza Dough 2 0 Recipe: Do These Small Changes Really Make a Difference?

I made a couple of changes to my New York Pizza Dough, which is why I call it New York Pizza Dough 2.0. The changes are adding the water first, followed by the yeast, malted barley syrup, and flour. After the dough comes together, I let it rest for 20 to 30 minutes. After the rest, I add the salt and mix it in. Then, the oil is added last and mixed in. You can use a stand mixer, I opted not to for this video. I made these changes to the process after watching a video with the Dough Doctor.
#newyorkpizza #newyorkpizza #newyorkpizzadough #newyorkpizzadoughrecipe #pizzadough #pizzadoughrecipe
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[@playingwithpizza]

🎯 Key Takeaways for quick navigation: 00:02 🍕 Basic dough preparation - Mixing water, yeast, and malted barley syrup/sugar - Adding bread flour and combining to form a shaggy dough - Kneading the dough and performing an autolyse (letting the dough rest without salt) 01:28 🌬️ Kneading and adding salt and oil - Kneading the dough to develop gluten and shape it into a rough ball - Adding salt and working it into the dough - Adding oil to the dough and incorporating it until the dough comes together 03:08 🔥 Dough rising and shaping - Allowing the dough to rise for 4 hours in a lightly oiled bowl - Dividing the dough into two portions, one for a 16-inch pizza and another for a 12-inch pizza - Shaping the dough into circles and stretching it out using gravity and knuckle stretch 04:28 🍕 Final pizza preparation and baking - Dusting the dough with flour and stretching it out onto a pizza screen - Adding sauce, oregano, and cheese to the pizzas - Baking the pizzas at 550 degrees Fahrenheit for 5 to 6 minutes 05:45 🍽️ Final result and conclusion - Showcasing the finished 16-inch pizza - Encouraging viewers to enjoy the pizza - Thanking viewers for watching. Made with HARPA AI

[@lil1andMe]

Looks Delish... Thanks for sharing this recipe! Giving this one a try, when time permits.

[@playingwithpizza]

Thanks for the kind words.

[@doohanthomas]

Looks good!!! Might give a try this Friday!

[@playingwithpizza]

Let me know if you do. It's easier in a stand mixer.

[@dfertefwergwergrfgwr]

Great job!

[@playingwithpizza]

Thanks so much. I'm just a regular guy trying to make the best pizza possible at home. I am always tweaking methods and recipes. If you ever have any pointers for me, please let me know.

[@jonkirkwood469]

I'm Jon Kirkwood and I approve this message. Though I think he says "John Kirkwood."

[@playingwithpizza]

@JohnKirkwoodProFoodHomemade has a great channel. Have you watched any of his videos?

[@rbiv5]

I have used diastatic malt powder to my flour for years. Reason being is that I use predominately unmalted flour so in the home oven it helps it brown. I am intrigued with the syrup. I have seen it used with foccacia in Italy. Did you notice any unique background flavors?

[@playingwithpizza]

So, I know they use the malted barley syrup for bagels, and I was concerned about it adding some kind of flavor to the pizza dough. However, I really have not noticed any dramatic difference than when I use granulated sugar. I am going to try using honey at some point.

[@Rob_430]

I’m also of Italian Descent and a home bread baker. I watched my Grandmother measure and mix flour etc. it was by eye and feel. I started baking no knead breads 14 years ago, and I went into sourdough also. I did measure by volume but gave in and now use a scale just for flour and water. I’d like to see your recipes in grams, but I guess it won’t happen……lol. I’m trying your all purpose dough and will convert to grams as I hate lbs and ozs. From my experience, in various bread groups, internal etc. most recipes are in metric, or grams……FYI.

[@playingwithpizza]

Thanks for saying something. Will try to get those metric measurements in the descriptions moving forward.

[@whollybraille7043]

My oven won't go that high, reliably. I'm gonna try this in a skillet on the stove, then put it under the broiler briefly for the top. I'll let you know how it goes. Looks great. Thanks.

[@playingwithpizza]

Please let me know. The wonderful thing about pizza is that there are so many ways to make it. Good luck!

[@jamesreid5950]

sweet!

[@mfar3016]

Can this dough be prepared ahead of time & frozen in formed balls for later use?

[@playingwithpizza]

Yes! Some people will form the dough balls and wait until they rise fully and freeze them. I like making the dough, letting it rise a couple of hours, then portion and form the balls. I place them on a sheet pan and throw them in the freezer. When the dough freezes, I put them in zippered plastic bags. I pull them out about 4 to 5 hours before I want to use them. I will work on a video showing how I do it. Thanks for watching and reaching out!

[@playingwithpizza]

If you try this dough, let me know what you think.

[@doohanthomas]

I absolutely will! If you think it's easier in the stand mixer, I'll probably give that a go

[@sarawebb915]

i love it! Made it several times and never disappointed.

[@staytight6340]

Sliced mozzarella? Or provolone mix?

[@playingwithpizza]

I like using sliced mozzarella, however, a provolone blend will be good, too.

[@myshinobi1987]

Autolyse is technically just mixing water and flour without yeast or sugars. Its purpose is to esure the foour is fully hydrated.

[@playingwithpizza]

Thanks for sharing.

[@bostonpizza6280]

Personally i like the idea of autolyse, but i feel adding the salt after the kneading process makes it difficult to make sure the salt hits all the dough, i have done it like this and ended up with saltier areas of dough then others, although i make pizza dough on a larger scale for the week usually so maybe if i tried this with a single serve batch it would be easy to get that salt all around the dough

[@playingwithpizza]

That's a good point. I grew up in Revere, Mass., eating Bianchi's pizza.

[@geodes4762]

Grew up in Everett and liked Regina’s and Santarpio’s pizza

[@robaxelsson530]

No matter how good the recipe .. you need more than a few hours to make a great pizza dough.. A poolish, Bigga .. ATLEAST a overnight ferment .. cold if possible..

[@playingwithpizza]

Rarely do a direct dough anymore.

[@Stanbott]

Strong bread flour isn't the same thing as regular bread flour. That's supposed to have a higher protein level. Also it looked like you were using red star yeast. I would have used SAF gold

[@playingwithpizza]

I actually use SAF-Instant. I buy a pound at a time and fill up that little jar. The jar goes in the fridge, and the SAF goes in the freezer. I thought the "strong bread flour" was a UK thing because I never heard it used in the states. Thanks for saying something, and always feel free to share tips and pointers with me. I love learning.

[@Stanbott]

Here in the US you can use professional flowers that are specifically for pizza. Sometimes called bread flour. Bread flowers are high protein flour. I think that you could get around the problem with the salt if you actually just made a poolish first, which is what the Italian guy does on his Napoli's pizza channel. Because then the yeast is already bloomed so salt would kind of go in last with the rest of your flower. Then there's the opposite which is double o flower. And that gives you super fluffy dough. All that other guy's channel. He made it using a poolish but also had a very high hydration like 70%

[@playingwithpizza]

@@Stanbott I have used All Trumps Flour and Bouncer Flour, both high-protein, high-gluten flours. I just picked up a similar product from Gordon Food Service, Primo Flour. Can't wait to see how it compares. So far, I like Bouncer a little better than All Trumps.

[@petegalindez9961]

Vegetable oil? Really??? Come on man….

[@playingwithpizza]

I'm not a big fan of olive oil. My mom used to buy it in those gallon cans when we were kids. So, I just use whatever oil I have on hand.

[@tomthalon8956]

Never make a food video without showing the food in different angles, and show you eating and reviewing it. Especially, pizza.

[@playingwithpizza]

Thanks. I've done it a couple of times. Appreciate the feedback.

[@haKe110]

you dont know what your doing

[@playingwithpizza]

What should I have done differently? Would love to see your videos so I can improve. Thanks.

[@haKe110]

@@playingwithpizza how about bakers percentage and actually measuring things with a scale, not just throwing stuff together.

[@playingwithpizza]

@@haKe110 That is a good idea. I have thought about it, and the reason I have not done so is because I thought about something Mario Batali once said: French cooking is the cooking of scientists, and Italian cooking is the cooking of nonnies. My great-grandmother came to the United States from the Campagnia region of Italy. I cannot remember her, my grandmother, or my mother ever using a recipe. The only time I saw my mother using a recipe when she was baking Italian cookies. I tried to get my mother to teach me how to make Sunday gravy and meatballs, and she would never give me measurements. So, as I thought about my recipes, they reflect my heritage, which is why I don't care if I am exact or not. But, you do raise an excellent suggestion, and I appreciate that. Thank you! I will have to seriously consider it.

[@haKe110]

@@playingwithpizza but baking is science, accuracy is key if you wanna make the same pizza twice, because unless you treat dough and baking as science you will never get consistent, and you need to have a scientific approach to dough, how elese can you improve something you dont even understand or what affects what and how. toppings are italian cooking, go by feel, ill give you that, but baking and making dough is hard science and prescie work and thats the only way to imporve and get consistent results. lets say you made the best pizza you ever made and you have no notes and exact data to how much of which ingredient and what the process was like, how you gonna recreate it? you guessed it, probably never.

[@playingwithpizza]

@@haKe110 You are right. What can I say? I am my mother's son. Thanks, again, for reaching. You have convinced me to add baking percentages.

[@richnibbler7731]

Alls u need for pizza dough is water salt yeast and flour. Added together at same time and mixed. The key is to let it rise properly or else it will be like cardboard

[@playingwithpizza]

I go back and forth between whether or not to use sugar and oil. I'm working today with a 60% hydration dough with a little oil and malted barley syrup. I made the dough in a food processor. I keep playing around with different flours and different hydration levels. Appreciate you saying something. I'm always trying to learn more and do better. Feel free to offer advice anytime!

[@richnibbler7731]

@@playingwithpizza been in the pizza business since 85. That’s all we use. No need for anything else. Just make sure it raises correctly

[@richnibbler7731]

@@playingwithpizza and I’m talking New Haven area pizza - so it’s legit!

[@playingwithpizza]

@@richnibbler7731 Congratulations! Opening the dough and stretching are my greatest weaknesses. Any advice?

[@playingwithpizza]

@@richnibbler7731 Did you see my videos about Frank Pepe's, including my tour? What an experience.