This NY Pizza Recipe Took 3 Months To Get Right

When you think of pizza, I guarantee the image that pops into your brain is that of a thin, greasy, cheesy New York slice. SO, I decided that if I was going to do this pizza justice, I had to travel to the source: Brooklyn, baby. I met up with Stephen Cusato from ​⁠@NOTANOTHERCOOKINGSHOW to get the full scoop on what makes NYC Pizza the staple that it is. THEN, we head over to Zaza's a Chicago-based spot making pies that'll put most New York slice shops to shame. Finally, I fuse together everything I've learned to bring you: the ULTIMATE at-home New York Style Pizza Recipe. Let's get cooking 🤘🏼 Adam
Full Recipe: www.adamwitt.co/allrecipes/z6...
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TIMESTAMPS…
Intro (0:00)
What Makes A Slice Of NY Pizza (0:16)
NY Pizza 101 @ Zaza's (2:24)
NY Pizza Dough Recipe (8:40)
NY Pizza Sauce Recipe (9:28)
The Secret To Perfect Crust (12:21)
NY Pizza Dough pt. 2 (13:40)
Building The Pie (15:47)
Baking The Pie (21:38)
Round 2 (23:00)
Taste Test + Final Thoughts (23:49)
Outro (24:55)
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#Pizza #PizzaRecipe #Cooking #Recipe #Food #NewYork #NYC #AtHome #FromScratch #Chicago #AdamWitt

[@AdamWitt]

Just so it's clear - the footage and pizza from the test with Stephen is from Fini pizza in Brooklyn. The first footage was a short clip from Joe's Pizza in Manhattan, not Brooklyn. The location labels are wrong. Just wanted to clear that up!

[@theboringchannel2027]

Nobody gave you one of the real secrets of NY Pizza. DIASTATIC MALT

[@michaelsuede]

I recommend mashing whole tomatoes by hand so you don't break the seeds. Blending the seeds will impart a more bitter flavor to the tomato sauce.

[@BuckSkull]

I have to admit, the rosemary brush.......right on point. Its got the love.

[@hadmatter9240]

I worked in a pizza joint during my college years, and learned that the best time to add the pepper flakes is right after you sauce the dough. Why? If you add them after the pie is cooked, you feel the burn on your lips, which I don't like. But, if you add them on top of the sauce, then the cheese, and whatever other toppings you like, that heat is felt in your mouth, which is what I like.

[@InTheEmbers]

I started making New York style pizza when I was only five. Fifty years have gone by, so I’ve gotten more than a little arrogant about the pie I make. All of that being said, it was really good to see you come up with a recipe that, while it’s not exactly the way I do it, respects the ways that have made great New York style pizza what it is. Well done, young man!

[@TheGlamorousLifeofNae]

The fact that you have your own pizza box!!! I love it! 🥰 This was an amazing video as always! Thank you, Adam! & Happy New Year!! 🎆✨

[@Rohan-0402]

Wishing you all the success in thw world man... You deserve so many more views! Keep up the good work!

[@AdamWitt]

Ty homie.

[@jaybarr8098]

My dream is to bring a little bit of Brooklyn style pizza to the people of Medellin Colombia. Finding good pizza here is getting easier but not easy. Thanks for the video.

[@Lettuce-and-Tomatoes]

I recently discovered that Ezzo pepperoni is available in reasonable quantities to the home cook from Pennsylvania Macaroni Co. 😊

[@jamesstein5087]

Yes, expensive but worth it IMO. In a pinch Margherita, Boars Head or Dietz&Watson pep works well too.

[@AdamWitt]

ooo, good to know.

[@christypeterson817]

Love this video Adam. Even though I know I'll never try to make pizza dough, watching you do it was great. 😀

[@AdamWitt]

Thanks Christy c:

[@VinegarAndSaltedFries]

Couple tips for you and others. You overcrowded your proofing box for that size dough balls really should have only been max five balls 4 even better. How you remove the balls from that tray is so hugely important for pizza making especially for other kinds of pizza like Neapolitan but even for NY. You want to try to keep them as undisturbed as possible it makes the stretching and texture better and easier. Flour your scraper and use it to go under all sides of the dough ball and edges. Then in a smooth motion go under and flip it into your semolina or flour mixture 2. When making Pizza always and I mean ALWAYS keep the top the top. From kneading to ferment to shaping the top being the top will yield you much better results because of the way the Gluten forms and the shape it takes as the dough expands and the gluten gets built might seem unimportant but it actually has a meaningful difference in your results. Both of these are incredibly important especially if you are going thru all the effort of a poolish, and autolyse, and a long cold ferment. All those add texture and flavor so don’t ruin it by your shaping. Also practice makes perfect.

[@AdamWitt]

Appreciate the tip 🫡.

[@The_Original_Big_Daddy]

Holy crap. I've been spot-on, but where I've gone wrong is overmixing the dough! I usually do Mutti whole peeled tomatoes and immersion blend them to about the same consistency you did, add a few pinches of sugar, salt, red pepper flakes, and fresh basil. It almost seems that Neapolitan pizzas are NYC pizzas with the exception they use 00 flour which I do as well. So I'm going to go back and run some good old King Arthur 12.7 pct. bread flour. The one thing I don't do is add any parm cheeses to mine pre/post bake, but I do usually put on a garlic oil BEFORE baking so I'll be trying it post cook. I have a wood fired (not gas) pizza oven and I really try to produce pizzas that are perfect. Constant learning curve, but it's fun. This was a really great video for those of us that are pizza obsessed!

[@AdamWitt]

yeah dude that one small tip is game changing. Good luck! Glad you liked the vid.

[@The_Original_Big_Daddy]

@@AdamWitt My brother, what do you suppose the weight is on that 16" pie? In grams of course!

[@killercaos123]

Watching this hungry at 2:30 am has me drooling 🤤

[@g1234538]

MY BOI ADAM COOKIN UP TE NEW YORK SLICES Loved the collab with Stephen! The research and then the little sweet additions you added on top to your recipe were really nice! You also didn't make it intimidating or anything which... well, pizza making can become pretty hardcore! GREAT VID ADAM GO ADAM

[@AdamWitt]

Thank you! So glad you dig it. Lmk if you give this one a go. With a couple pieces of gear, it's easy work.

[@g1234538]

@@AdamWitt Just made it, approximately! I don't own a pizza steel which probably would have made half the difference, and I didn't stretch the dough enough so it got too thick on some parts, approaching sicilian. But the flavors were all really nice, I liked the garlic forward sauce! That's the first not-pan-pizza I've made and it was really fun to make!

[@andyhawaii2819]

That looks great. I grew up in jersey worked in my. I live in Hawaii and miss that ny Pie

[@BuckSkull]

Yeah but ironically one of the top 5 pizza pie's I sell are Hawaiian!

[@fireman305]

Pizza & BBQ have so much in common. Each style/region has their fans and will love to debate which is superior. However if it tastes good, then that’s all that matters.

[@delynndehardt1859]

After all the analysis, Ive decided I'd rather have Chicago style pizza. The bread with sourdough (I use discard) is a nice touch, but I dont want thin sauce. And I like lots of cheese.

[@rich6244]

Thanks so much for this recipe and explanation....so helpful for a novice like me. Can you please share the brand of flour you use? I know the Napoli flour and NY styles are different so I would love to know what brand has been tested by you....many thanks R

[@ericpetersen2540]

GREAT video.

[@AdamWitt]

ty mate

[@toddveden5302]

New subscriber from Valparaiso!!! Nice work man

[@AdamWitt]

welcome m8

[@ThePizzaGuyJon]

Bianco DiNapoli has never advertised as san marzano tomatoes. They are organic California tomatoes.

[@ParisTNT]

Nice video. I also just noticed in your “pro tip” at 7:42 how you hold your book 😂

[@chriscahill854]

I didn’t see or maybe I’m missing it but what is the ingredients needed for the polish I’m gonna try this recipe and I don’t want to mess it up thank you and this dough looks 🔥

[@ArjyBarjy1]

Yeah it's not in the recipe either. How much yeast is needed for the poolish

[@pedroazevedo6105]

Check the full recipe link in the description. There's a note explaining it.

[@BuckSkull]

@@ArjyBarjy1 for a 5 lbs just a pinch if you are feeding, Don't over think it.

[@shmooblydong4414]

just open a pizza place already adam! you know you want to! 😂

[@nicolaibrowinkel3473]

Great video - subscribed

[@AdamWitt]

Thanks mate. Welcome

[@WarChortle]

It took me 6 months to watch everyone youtuber's videos on pizzza to make the ultimate pizza recipe... xD (kidding, it's been years)

[@thepawnhits]

The crust on a NY pizza is half the size and the pizza as a whole is bigger, but you can’t get much bigger than about 16” in a home oven. By stretching it out more you can get the size and the thin, crispy crust. For more leoparding on the bottom, heat the steel for at least an hour before cooking at the oven’s highest temp. You can cook it in about 6 minutes on the steel on the bottom rack. As a native New Yorker, I associate oregano with ersatz “pizza flavor” and like to avoid it at all costs. Just a personal preference, but if you’re gonna spend nearly $5/can on Bianco DiNaplo tomatoes which are sweet on their own all you need is Diamond Crystal to wake them up.

[@user-vk7bn8bg4c]

The green tea and avocado smoothie turned out exactly as would be expected.

[@IzzyEatz]

Try to make that epic oxtail pizza Slice

[@savionbullock704]

“ more of dat good herb” 🇯🇲😂😂😂

[@AdamWitt]

can't get enough.

[@deniseheins2133]

I've been following Stephen for a few years and didn't know his name was Stephen 😄

[@anthonystarkey2759]

hell yeah my 2 favorite youtubers

[@AdamWitt]

Stephen is the man.

[@AdamWitt]

and thanks! Lol.

[@BuddhaJesusSoul]

Sir Lancelot flour wow!

[@loakster40th]

Adam, where can I buy that pizza shirt? I look at your website can’t fine it

[@AdamWitt]

It was an Etsy buy a couple years back. I'm sure if you look up "Chicago Pizza Shirt" you'll find something.

[@jaycaler346]

Hey Guy's thanks for the vids 👍 the only thing I'd like to add other then my own two cents is RAW HONEY should not be warmed in a microwave...... they will only destroy the goodness ! 😮

[@BuckSkull]

huh? thanks didn't realize. But I will take any tips I can gleen here.

[@robinhoodlum7180]

stevens channel is GOAT status... yours to just so you now

[@ereisz]

❤❤

[@thehapagirl92]

I really need to find a New Haven pizza in SoCal. I haven’t ever been to CT but I’ve heard New Haven pizza is delicious

[@kataysmith9581]

I am a New Yorker living in Ct. Everyone raves over New Haven pizza but for me N.Y. pizza tops Ct.

[@ningunners]

Hi, No sugar to make the yeast bloom ???

[@BuckSkull]

you can throw the sugar into the flower!

[@sundancer442]

Without fresh basil, you got nothin. :(

[@BuckSkull]

That's one of the herbs I was thinking was missing from the sauce! Just a little fresh Julianne basil.

[@Home.Barissta]

Where’s the recipe at? Did I miss it??

[@rufioswitch2132]

Dave Portnoy: “6.9”

[@jdufresne08]

Have you done beach pizza? Tripolis or Christy's?? Tripolis is the og

[@BuckSkull]

huh? Wazat? No realy.... Waz Beach pizza? fruit?

[@endlessdreamkitchen]

😍😍👍👍💖💖

[@mhermarckarakouzian8899]

No no no 😫. You should NEVER purée whole tomatoes. The blades cut through the seeds which gives your sauce bitterness and a slight vegetal (not in a good way) taste. Always use a food mill! I used to purée and I noticed a huge difference when I switched to milling.

[@jamesstein5087]

Yes, I cringed seeing him blend whole tomatoes.

[@AdamWitt]

I'll have to give it a go. I'll get a food mill one day. They're just soooo large and take up a ton of space.

[@BuckSkull]

I hear the meat grinder does the trick.

[@risingtide_official]

Autolyse is when you incorporate ONLY flour and water and let it rest after coming together. Autolyse time can vary greatly depending on your target.

[@BuckSkull]

Dose this step keep the Hobart from getting overworked?

[@timothyfavorite1875]

Have you tried St. Louis style pizza? That's an odd one that might be worth exploring. It's almost more like nachos, in a sense.

[@BuckSkull]

what? really? Have to look into it.

[@RAG3C4T]

I don't like pepperoni and that was food porn 😂 that looked incredible. Starving now for it, but live in ETX.

[@kellycarroll6829]

🍕

[@BuckSkull]

🤣😚💀

[@ImRmd2]

Oh wait, this was a pizza video? I don’t remember anything before gettin my butt tickled. 😬

[@Anonyhouse]

Can't tell if they said "come to the source" or "come to the sauce". NYC amirite?

[@BuckSkull]

😆

[@dbcooper.]

Bet you can't make a good Detroit style

[@AdamWitt]

kzbin.info/www/bejne/jGi7cqRsj9ajq8U&ab_channel=OmnivorousAdam

[@Angelicwings1]

I prefer Italian pizza myself but I wouldn’t say no to New York style. I’m not into pepperoni though. Overtakes everything for me.

[@d.mat.zero6525]

a 16 inch is a medium size, most ny style pizza is 18" or 20"

[@BuckSkull]

!!! That's awesome! I thought 16 was large. You are saying it is the small!

[@wesleycox5519]

Ground tomato seeds don't taste good, they don't taste particularly bad, but not great.

[@WarChortle]

TIL Adam tickles viewer's butts. xD

[@robbiedaniels2164]

Smart using pepperoni - it can cover up a lot of sins.

[@AdamWitt]

LOL. Can we get this quote on a shirt??

[@lostboy8084]

Subscribed your thoughts on pineapple and ham pizza my favorite type of pizza. On a side note try brushing duck fat on the edges instead game changing.

[@AdamWitt]

wowwww, that sounds like a fun variation.

[@markkriston9962]

Calm it

[@thomasg4324]

*So called "NY Style" is not NY pizza....it's an imitation.* NY Pizaa Non-Negotiables: 1) Must use King Arthur high flour. 2) Must use NYC tap water. 3) Must be made by Italian hands. 4) Must use high quality Moz cheese. *The grease....it's all about the flavor & quantity of the grease when folded.* 5) Must have a minimum 3 day ferment, maximum 7 in fridge. 6) Crust must have medium chew, crack at fold, and be airy with internal web structure. *The sound MUST be there to go with the taste.* 7) Caramelized leoparding is a must. Not white...and not burnt. 8) Must have the proper flop when folded. *Can not fall apart, but also can not be crispy stiff. This indicates proper ratios of ingredients, fermentation, and cooking time.* 9) Italian tomatos. *If it's an unknown tomato to NY Italians, then it's not a NY pizza.* 10) Real extra virgin olive oil is a MUST. *No Chinese, African, or Turkish fakes!*

[@MinionAtTheGate]

Nice video production, I enjoyed it and am learning about home pizza making as well. I want to caution everyone: all cans are coated with plastic inside - all aluminum cans, all steel cans. Most have BPA, some recently do not, but regardless of BPA content, they all have a plastic lining in them to prevent corrosion of the metal from the contents. So don't be fooled by the can - as far as the contents is concerned, its a plastic container. So never use a metal utensil to scrape out the contents of a can if your are going to be eating the contents. No metal spoons, no metal forks, no metal butter knives and especially, never use a mixer in a can that can scrape or scratch the plastic lining. The cancer connection to using metal utensils to get all of the contents out of a can is proven. Use a plastic utensil very lightly or else a silicone spatula. Your 50 to 90 year old self will thank your earlier self for not giving you cancer from it.

[@paulcody1426]

Lot wrong here. No mention of time and temp. Terrible resting practices. And zero technical skill. If anybody cares. Do not do any resting At room temp. bulk resting Dough does not rest evenly temperature wise. Autolyse is very acceptable. But time and temperature must be considered If using ADY. Go salt then 37 degree water on top. Then flour then yeast. Don’t shock yeast in cold water. Then mix and get that dough in the fridge as soon as possible. So you dont over proof the dough, you want to slowly cold ferment the dough. That is where bready flavor is built. Use preferment if only fermenting for 24 hours. But if going longer 48 hours or longer it’s not needed. This recipe will get the job done I guess but will never rival a real deal shop that pumps out 100’s of pies a day

[@glojahmaia]

wow, 6 seconds ago

[@PhilipLemoine]

EARLY!!!!

[@AdamWitt]

PHILLY! Thanks for holding the camera and running crowd control xD

[@franklingraham3908]

Hey Phil miss ya bud

[@PhilipLemoine]

FRANKIE!!! Miss you too bud! I plan to visit at some point in 2024!@@franklingraham3908

[@snoissea]

Three months wasn't long enough. Those pies are under stretched. They're too thick. A proper NY style pizza is SUPER thin. These are neo-Neapolitan. They're not true NY style. When I make NY style, I'm using a 230 gram dough ball for a 14" pizza. Half as much dough as he's using. This is typical. Some dude goes to NY to do "research" and then gets close, but as they say, "no cigar."

[@neutronstarpilot4393]

It looks pretty good, I think you make a good point about the neo neoplitan, The crust is thicker than a NY slice, but the flavoured garlic rosemary butter/oil is a good idea for that. Maybe for the purpose of the video he could have cut a big ole' slice to sell the idea (I Don't bother if I make ny style pizza at home, but for the video could have been an idea) I think there's a lot of good stuff in this video, good information a lot of stuff is right, bet the pizza tastes great. But I'd definitely say this is more his take on the NY style pizza, and certainly better than some slices you can get in NY, But maybe not quite what people think of From say Joe's or Scarrs or insert favourite place. But if the taste is on point, that's a big plus. So credit where credit is due.

[@GaryTaylor-kl5sy]

If you're using 230g then you're using more than this guy. Take a look and listen to what he says at 8:40.

[@MrChristopherMolloy]

Totally agree, but I will add that it is very difficult to make a proper NYC slice/pie with a pie under 16", and it's very difficult to bake a 16" pie in a home oven with a baking stone. Most people outside of NY overthink it, overcomplicate it, and generally miss the mark ✌️

[@timtim3070]

hello!Can you write your own pizza recipe?

[@tullymahin]

I think you need 3 more. I can tell by lookin at the crust, that ain't no New York style pizza.

[@armuk]

including a significant home-made ingredient (poolish) without details on how to prepare it seriously undermines this recipe. should have details on how to make it, here or in another vid. if a viewer can't make a recipe as shown, it fails as a recipe

[@BuckSkull]

Straight up.. equal parts water flour and a pinch of yeast and sugar. for 5 lbs.

[@mikeymutual5489]

Fresh garlic does NOT belong in a NY pizza sauce. Add a little bit of garlic powder if you want a garlic element in it (which is not necessary in the first place). Only add a touch of oil to the sauce - you added twice as much as is necessary. Lastly, DO NOT mess with the crust by adding oil or any other crap on it. That is NOT done in NYC. You don't need to be copying Domino's.

[@ramencurry6672]

I agree. But breaking the rules a little bit and slightly pushing the limits is probably ok. Some of my favorite places in New York do break the rules a little bit

[@Nn-uh2kb]

TONS of pizzerias in NYC use oil in the dough. Most, even. What are you talking about?

[@mikeymutual5489]

@@Nn-uh2kb Read it again. I agree that a little oil is fine (to help work the dough). But using too much will make the crust too crispy and you will lose the softness in the finished crust. But I mostly objected to adding oil to the top of it as a gimmick.

[@Nn-uh2kb]

@mikeymutual5489 Ah gotcha. Thought you were referring to oil in the dough, rather than oil on the finished crust. I agree with your points

[@BuckSkull]

Hilarious! brushing crust is f-ing fabulous! Y'all don't have to but your loss.