Perfect New York Style Pizza at Home (#1 BEST METHOD)

[@PerfectPizzaatHome]

What pizzas should we make next?

[@sdbisalive1995]

Hamburger, Onion, Sausage, Pepperoni, with sliced tomatoes sprinkled with basil and a touch of mozzarella on each tomato slice.

[@PerfectPizzaatHome]

Delicious!

[@dpelpal]

Duplicate Berkeley Cheeseboard!

[@PizzaHomie]

I'd love to see how you make a tavern style to contrast the NY style. Also curious to see how you would do a parbaked crusts. Seems like parbaked might be the way to go to feed a crowd.

[@mikeybeeee07]

Just a Mighty Meaty from Mellow Mushroom? I'd love to see you recreate their crust! Mellow is a pizza chain in the Atlanta area and beyond.

[@stevetomuta4954]

I love this channel. So wholesome to see a Dad and his sons hanging out, making pizza, and having fun!

[@PerfectPizzaatHome]

Thanks for watching!

[@신토불이-z5d]

I like pizza a lot .I love New York style pizza. I often order domino pizza at home.I want you to make your perfect dominos style pizza Merry Christmahanukwanzaakah!

[@PerfectPizzaatHome]

Good suggestion! Thanks for watching!

[@spockjones1521]

Yep, King Arthur AP is the best for NY crust. I've done a lot of research and a *lot* of pizza making over the years and I have to say this channel is the Truth. You really are using the best methods for different versions of pizza I've seen so far, and will save the lucky people who find you a lot of time and energy. Wish you luck!!

[@PerfectPizzaatHome]

Thanks so much! Glad you enjoyed!

[@knightsofneeech]

Your photo editing was really fun. I loved seeing your trip Thanks for a great video!

[@goattactics]

Hope you keep this channel going, love all your videos

[@scaifetodd]

Some of the best real world pizza info Ive seen. Please keep them coming!

[@sherifelgendi8068]

Best videos for pizza making

[@AChavez-p5k]

Very interesting

[@KevinGenus]

I live just outside NYC. To me, the second pizza looks like NYC, the first is closer to many of the places in NJ. The real secret to NYC pizza is the pH balance of the tap water in NYC, it's 7.2. Distilled water will get you a pH of 7.0, then you can add a very small amount of baking soda.

[@PerfectPizzaatHome]

Ahh! Thanks for watching!

[@Patrick-rf3zu]

How much baking soda do you add?

[@pdb2k154]

Y’all are the best….. don’t understand how you don’t have 100s of thousand of subscribers yet…. These are the best

[@PerfectPizzaatHome]

Thanks so much! That is so kind of you!

[@PinBoy626]

I gotta try these looks really darn good! I’m glad your guys decided to make it. Next you should make bowling alley style pizza it’s the greasiest but it’s good

[@PerfectPizzaatHome]

Sounds good! Thanks for watching!

[@Dazbot80]

Awesome guys! G'day from Australia again. So good to see another video from you. Can't wait to try this... ***A Domino's style pizza would be so good***

[@PerfectPizzaatHome]

Let us know how it turned out! Thanks for the suggestion!

[@Payton77]

This is incredible. I can’t wait to try this dough recipe, I’ve struggled to find one I thought fit the bill but that crunch was incredible!! Bravo Sir.

[@PerfectPizzaatHome]

Glad you enjoyed! Thanks for watching!

[@chango677]

Have my dough proofing now - thank you for these recipes, I'm in Chicago now but grew up in NY and know Joe's pizza well on Carmine St. Used to go there on my lunch hour in the 80's. I've made the Lou's, tweaked a little to our liking and tell you what. Went to Lou's last week and your recipe if better. Had all the neighbors over for a pizza buffet. They loved it. UPDATE; I just tried the recipe and a couple of suggestions. The 58% hydration resulted in a "crispier" crust more toward a thin crust. Usually, I keep the hydration between 61-65%, a bit more airy and chewy. also using a 5-10% whole wheat flour adds some nice flavor. That's the great thing about any pizza dough, same ingredients for the most part, millions of combinations to suit individual tastes. 😀😀😀

[@PerfectPizzaatHome]

Absolutely, thanks for watching!

[@bloozedaddy]

Excellent final result. Kudos

[@PerfectPizzaatHome]

Thanks for watching!

[@PizzaHomie]

Incredible looking pizza! I've recently started using a spray bottle with water to steam my oven. Game changer!

[@PerfectPizzaatHome]

That’s a great idea!

[@kristoferkrus]

I just found this channel and I love it already! You have made so many different styles of pizzas and they all look super good. A few more pizza styles that you could try: * Neapolitan (the original New York pizza; fluffy edges, very soft crust, almost soupy and a somewhat soggy) * Lucali (legendary Brooklyn pizzeria, somewhat nontraditional pizzas for New York, with pizza doughs rolled out with a wine bottle) * California (like a New York pizza or thin crust pizza, but with wild toppings) * Greek/Canadian (crisp and fluffy pan baked with Greek salad ingredients as topping) * Roman (crackery thin crust that stays flat when you pick up the pizza piece and that is similar to that of St. Louis pizza or Chicago tavern style pizza) * Pizzolo or Pizzòlu (Sicilian pizza with two crusts on top of each other and the toppings sandwiched in between, but all recipes I've found have been in Italian) I haven't tried any of these but I would be interested to know how they turn out if you make them!

[@PerfectPizzaatHome]

Great suggestions! Thanks so much for watching!

[@katinathomas9735]

Another great video!👏🏾👏🏾 I love the pan Pizza Hut style and make it all the time!! Now I'll try this one and let you guys know how it comes out. 👩🏾‍🍳

[@PerfectPizzaatHome]

Thanks for watching!

[@frmacst108]

Awesome job. Charlie Anderson has a great video on how you can play around with your oven settings and steel to get it hotter and provide a darker cook on the bottom. There’s also some tricks to match Joe’s cooking style to keep the crust crispier longer

[@PerfectPizzaatHome]

Awesome! We’ll be sure to check it out! Thanks for watching!

[@Dipsydoodled]

"Down Home Informative"... Awesome video.

[@PerfectPizzaatHome]

Thanks so much for watching!

[@wayne00k]

One thing I've been doing for a few years now is keeping a stash of Vital Wheat Gluten in the pantry. Depending on the style of pizza crust, or bread/rolls I'm baking, the VWG can be added to boost the protein % of the dough by adding to the flour as needed. Often, for a single pie or loaf only a scant few grams is needed. VWG can be found in most every health food market and I'm pretty sure Bob's Red Mill has this in a 1/2 pound size - carried in nearly every big chain market. Cheers

[@PerfectPizzaatHome]

Awesome! Thanks for watching!

[@rbiv5]

You did a great job.

[@PerfectPizzaatHome]

Thanks for watching!

[@jerrythepainter27]

Just found your channel! I love it!!! Keep it up!!!

[@PerfectPizzaatHome]

Thank you so much!

[@RobbisTV]

You got my subscription! Cheers from Canada eh! YEEWWW!!!! :D \m/

[@PerfectPizzaatHome]

Thanks so much!

[@RobbisTV]

@@PerfectPizzaatHome Keep up the good work, and keep the goods coming! Now I’m hungry 😆👊

[@guyeshel9316]

Beautiful Pizza

[@andreastullgren7595]

Keep at it! Love your channel. If you run out of new styles you can always put out videos with your favourite toppings :D

[@PerfectPizzaatHome]

Absolutely! Thanks for watching!

[@PinBoy626]

you should make the Italian style pizza

[@PerfectPizzaatHome]

Thanks for the suggestion! Thanks for watching!

[@beaucaseyd.c.7411]

Hey! I love your channel! I’m wondering if you’ve been able to craft the top secret recipe for a round table pizza on the West Coast? It seems like there are many dedicated to trying to copy it but very few to not have succeeded. I bet you could though!

[@PerfectPizzaatHome]

Good suggestion! We’ll see what we can do! Thanks for watching!

[@rickstanfield1966]

I love this channel ❤❤

[@sdbisalive1995]

I have been making homemade pizza for a while now which a lot of my friend's love. However, I have not been able to get that crusty finished dough. Can't wait to try this on my next pizza... and thank you for the recipe. Should go good with my NY Style Cheesecake! :)

[@PerfectPizzaatHome]

That sounds amazing! Let us know how it turns out’

[@alexisc4922]

Pizza steel is a game changer

[@GregSzarama]

Wow, a Kitchen Aid mixer. Possible to make a video sometime down the line for the average family who can't afford one of these? This recipe looks great.

[@PerfectPizzaatHome]

Absolutely! We have a video on the Lou Malnatis style pizza that doesn’t use a mixer! All you need is a bowl and a spoon. Thanks for watching!

[@thomascasabona2167]

looked amazing. maybe add a brush of olive oil to the outer rim crust before it goes in the oven....kudos to you on the research and thorough tribute

[@PerfectPizzaatHome]

Good idea! Thanks for watching!

[@mikeybeeee07]

Brilliant, lads! I'm not sure if this is a fair ask but I love Mellow Mushroom pizza in Atlanta. Their crust is so great. Can you recreate it?

[@PerfectPizzaatHome]

Thanks for the suggestion!

[@CANADIANPIZZALOVER]

Fantastic site, fantastic pizza . Instead of leaving the dough out for a few hours before balling, would it be okay to put dough in the fridge then ball 😮the next day before going back in fridge? Thank you Michael Canadian Pizza Lover

[@PerfectPizzaatHome]

That should work great! thanks for watching!

[@ziggybongwater7915]

great new york slice! love your chicago pie its my go to, im really into sicilian at the moment though but this pie is definitely going on my to do list \m/

[@PerfectPizzaatHome]

Amazing! Glad you enjoyed, thanks for watching!

[@googanbbq]

Awesome video!!! Keep up the great work. I need to step up my pizza game

[@PerfectPizzaatHome]

You got it! Thanks for watching!

[@Jezeppi1]

Good job Humm 😊

[@PerfectPizzaatHome]

Thanks for watching!

[@AmandaTexas]

I've watched all your pizza videos, and love them. It looks like you are having so much fun! If you ever run out of pizza styles to make, check out Argentine pizza. It's soooo good, but not that many in the USA know about it. It would be a fun, but long trip to check it out first hand, but if you like cheese, check out fugazzeta! I look forward to more of your pizza videos!

[@PerfectPizzaatHome]

Thanks so much for watching!

[@magic_powers]

Looks good. What was the oven temperature?

[@PerfectPizzaatHome]

The oven was set for 500 F (the oven's max) and then it was calibrated up to 535 F. (Oven manual explains how to do this.) I would go 550 F if my oven went that high. Thanks for watching!

[@FrazierMtnCheese]

Clam pizza with white sauce 😋

[@PerfectPizzaatHome]

Good suggestion!

[@katinathomas9735]

I plan to try this recipe this week! How could you use half the recipe? Should you just use half the ingredients? How long can you leave the dough in the fridge after the 3rd day? Thanks in advance!

[@seankingultimatespideyfan8427]

Looks Amazing although I will still choose Bread Flour over All Purpose Flour for New York Style Pizza any day

[@PerfectPizzaatHome]

Both work amazing if you have access to it!

[@richspizzaparty]

50/50 works very well.

[@anthonycelano165]

Great video just wondering why you don’t use a low moisture mozzarella

[@PerfectPizzaatHome]

We’ve used that for other pizzas in the past!

[@FLEEMANATOR]

Did you use a pizza steel in the oven instead of a stone? Where is that in your affiliate links? Also, what did you cook your pizza at and how long did you prebake the steel?

[@andrewgotlost]

As a home pizza enthusiast I can tell you that you must use a stone or steel, but you will get slightly better results from a steel. Also, temp will always be whatever your ovens max is. Most go up to 550. You want to set your oven to max temp for one hour before tossing your pizza inside. Time is literally "however long it takes." Usually 7-9 minutes. Ovens will vary, so just watch it through the window. The outer crust typically darkens at the same rate as the bottom. Try to get at least a little char in spots.

[@FLEEMANATOR]

@@andrewgotlost thank you sir! Steel it is!

[@CANADIANPIZZALOVER]

Thanks for putting out wonderful videos. Would you consider your New York pizza dough a master dough? How many ounces of dough would I need for a 12x16 grandma pie. Have you thought about making a high hydration dough? Thank-you Michael Canadian pizza Lover

[@PerfectPizzaatHome]

Hello! I would consider this New York pizza dough to be very versatile. It can be used for quite a variety of styles with a lot of different toppings. We have another video on Grandma pies and one on the Detroit style of pizza -- both have a fairly high hydration. If you wanted to use this dough for a 12 x 16 grandma pie, you should use about 605 g or 21.3 ounces of dough for each pizza. Good luck and thanks for watching!

Looks delicious! 😀

[@PerfectPizzaatHome]

Thanks for watching!

[@timr8971]

Try Quad Cities style next.

[@PerfectPizzaatHome]

Good suggestion!

[@cjeccher8128]

wow such a small amount of yeast, I looked at a lot to NY style recipes and almost all call for 0.5 % instant yeast but looks like it works

[@PerfectPizzaatHome]

Yep definitely works! Thanks for watching!

[@cjeccher8128]

@@PerfectPizzaatHome on you ingredients for yeast you list 0.49 grams and I believe you meant 4.9 grams

[@cjeccher8128]

and lastly (I promise) on the video you do say 1/2 gram of yeast but maybe you mean 1/2 package ? because I can't even measure 0.5 grams on my scale plus it looks like you are adding a lot more than 0.5 grams even though you say that ;)

[@richspizzaparty]

Most recipes online call for way too much yeast in order to idiot proof the dough when .2% is all you need. I know folks who use even less.

[@cjeccher8128]

@@richspizzaparty I agree but his recipe calls for 0.49 grams of yeast per 704 grams of flour which would be 0.07 percent !! I personally use .4 % dry active yeast for NY style.

[@randyreynolds107]

Aw, I really wanted to see you toss the dough up in the air like I see in the movies! Still a great video though!

[@PerfectPizzaatHome]

Haha thanks for watching!

[@wayne00k]

Hi - just a quick note: you're ingredients list contains sugar. But, your instructions page, paragraph 1, does not, but should. Cheers

[@johnf6687]

Just can’t get it right it’s the oven must be 600” min; 00” or bread flour is good

[@fishindoc6025]

Do you have some gluten free recipes?

[@kennybrooks1452]

How much salt sugar n oil ?

[@PerfectPizzaatHome]

In the description!

[@johnylitalo4163]

Can you make Sbarros pizza, Uno's pizza, Domino's Pizza, Little Caesars Pizza and Papa John's Pizza and Chuck E Cheese's pizza?

[@acf894]

That's great and all that but if you wanted really good pizza you should have taken a ride up 95 to the New Haven area, then you could have the best pizza in America.

[@PerfectPizzaatHome]

Thanks for the suggestion!

[@oro5z]

the old battle NY vs. New Haven! Next time I'm up that way will try for sure. Any suggestions for the best place for New Haven pizza??

[@mts982]

why no vids in 10 months?

[@oro5z]

yeah, we need more videos. Hope all is well with you and your family.

[@andreadisanferdinand9041]

What kind of oil?

[@karlachirinos4170]

😊

[@edwinrivera1177]

It looks good but don’t know if it taste good your son didn’t take a bite of the pizza at the end of the video lol…

[@PerfectPizzaatHome]

Hahah you’re the first person to notice!! We had filmed it a few times and he was full so he didn’t eat it that time lol Thanks for watching, I promise it tastes good!

[@vickieh362]

What is ur recipe?

[@PerfectPizzaatHome]

In the video description!

[@switchflowz8199]

Teach us how to make Chuck E. Cheese pizza

[@niagara6015]

I love making homemade pizza dough but I am not willing to knead dough for 20 minutes. I'd rather use a recipe with a shorted kneading time.

[@louisleoncini1033]

Using AP flour, is not NYC STYLE.USE ALL TRUMPS 14.2% BY General Mills. 95% of pizza shops in NYC USE IT .

[@oro5z]

it's hard to find, though, except online and in quite large bags not feasible for home pizza making.

[@louisleoncini1033]

@@oro5z I use 50lbs every 5mo's but i bake a lot of bread too. get friendly with a pizza store owner and see if they will sell you a bag or at least 10llbs. GOOD APIZZA making.

[@haKe110]

underfermented dough

[@mitchg5809]

Your oldest son looks like he grew a foot

[@PerfectPizzaatHome]

You're right!! -- must be all the pizza! :O)

[@mikedtubey]

Great video! I look forward when i have the time to looking at your other videos of other style pizzas you've made. I'm a home pizziolla in NY, however i went Vegan in 2019. im trying to recreate the perfect pizza's at home but with vegan cheese. a pizzaria chain in Long Island New York that's been around since 1965, has perfected vegan pizza imho, it tastes just like the best ny pizzas i remember before I went vegan. Its about a 1hr 15min drive from my house, so I only go there when I do business out east and can make it part of the trip. have you ever measured the temperature in your oven with a pointer style thermometer at the steel as well as top rack when you put the pizza on top rack? just curious on temps your hitting. i guess you can take a trip with the son to new haven, CT. next and master the APIzza at home. en.wikipedia.org/wiki/New_Haven-style_pizza www.google.com/search?tbs=lf:1,lf_ui:9&tbm=lcl&sxsrf=ALiCzsaN-bV958r489sCRLfnNUSpo810_A:1672766713318&q=connecticut+apizza&rflfq=1&num=10&sa=X&ved=2ahUKEwj90vTN9av8AhWHD1kFHVGTCDgQjGp6BAgeEAE&biw=1920&bih=937&dpr=1#rlfi=hd:;si:;mv:[[41.594338199999996,-72.4658141],[41.023288,-73.60180319999999]];tbs:lrf:!1m4!1u3!2m2!3m1!1e1!1m4!1u2!2m2!2m1!1e1!1m4!1u1!2m2!1m1!1e1!1m4!1u1!2m2!1m1!1e2!1m4!1u22!2m2!21m1!1e1!2m1!1e2!2m1!1e1!2m1!1e3!3sIAE,lf:1,lf_ui:9

[@PerfectPizzaatHome]

Thanks for watching!