Needs more sauce period. Very basic sauce reminiscent of my first 3 months making pizza. Cook times are inaccurate. Everything else seems pretty spot on
Looks good, but I am not a fan of par-baked pizza dough. It cooks and seals the top. Part of a great NY pizza is when the bottom cooks and the layer of sauce absorbs into the dough. Par-Baking just makes it too Bobili for me.
I love this guy, but there is very little in this process which is done in an authentic pizzeria. We do not par cook crusts, top, then cook again. 3 day dough rise? Yeah, no. I like this for home though. Good stuff for home, not for dozens/hundreds of pizzas. I am going to try this for home. I dig it. I would suggest adding malt powder to the dough my friend
@@ScottBalkum I am going to try this brother. I love the precision for a home. I was watching and I was thinking “Yeah, I can do that”. I would just and brewers malt or diastatic to the dough to enhance ( that’s just me though)
Thanks Scott. Gonna try your recipe soon and I will report back! I imagine if you are making a Sicilian pizza you would use both halves to make a whole Sicilian, Correct?
IF you were wanting to make a large, yes you would not split the dough. Or you couldl split it and make 2 smaller pizzas. Currently, I have been 1.5X the recipe, splitting and stretching to make a 17” pizza. It is incredible. Please report back with your results. I’m always interested in what people think of it.
Scales are extremely inexpensive and when it comes to dough ratios, weight is far more accurate than volume. Its time to upgrade to a scale. Its worth it.
Multi camera set up....one directorial note....stop looking for the camera. Let the operators worry about getting the B roll film. You, Mr. Talent, only look at your A cam. Pizza looks awesome!!!
Nice, I’ve tried dozens and dozens of recipes on the NY pizza from RU-vid and I can wait to try this one. They are all slightly different and I’ve tweaked a few things myself but this one looks like the pizza I’m after. Thanks so much for posting!!
Its cuz he's only cooking at 500. New york pizza is cooked around 650. If you're using a crappy home oven I'd give this a try but its still not gonna give you the same results but will be your best shot.
Any reason for throwing the salt after the dough is starting to ball up.... Not disolve it into the water oil yeast mix? Interesting never seen that before... I'm gonna follow your recipe
You follow some of the best practices on those pizzas. This is my preference, but the sauce I use is a deeper red color (I don't remember the name) as in my experience it has just the right amount of acidic bite to it.
I do love the acidic bite as well. You get that with this sauce. I don’t know why its not as red, unless its just the tomatoes in that one puree that I like.
@@TaylorBills it may be due to your home's humidity level. Put your flour in the refrigerator for a few days and then try your measured recipe again. Your flour absorbs moisture changing your hydration, You're probably closer to 70% if the dough is still super sticky. My 65% will stick to the bench and bowl if I don't let it autolyse for 20 minutes before machine kneading.
@@jstaffordii oh, I am very happy with my dough. I've made may iterations to get my formula just right for me. My observation is that his is too dry to be 62%.
No offense but NYC is offensive to me and so many others. They can do anything they like, but their pizza more resembles pizza coming out of the human body, not going in. No one in NYC thinks about anything. They mostly don't know how to speak English, and they also hate you. They want to kill you. NYC despises you. I of course return that sentiment.
Slightly easier mixing method (the way the Italians do it): start with the water, dissolve the salt. Add in about 1/4 to 1/3rd of the flour to make a slurry with a fork (slightly thick pancake batter consistency, try and get it as lump free as possible). At this point, add in the dry yeast and the oil. Add in the rest of the flour, but hold back a few good pinches to clean off your fork and hands. Then put it in the stand mixer and let it go for 15-17 minutes.
The water bs myth goes all the way back to Italy in the 1800’s . Ugh 😊 do yourself a favor try it one time you’ll be surprised at the results it’ll come out exactly the same way mix the sugar , salt ,water and yeast in the bowl first mix it up quickly then add your oil after that blends well less than two minutes stop the machine add your flour start off on the lowest speed mix for 10 minutes on med you nailed it using the oil cans and a three day method a little tip when you round out the dough you should put it in the oil can make sure you put it smooth side down proof once flip then press it out again then refrigerate for the three days
@@ScottBalkum You already know more than so-called professionals the method just makes it easier on the machine and easier on you & you can reduce your mix time
What sugar? @riccizech says to mix the “sugar”, salt, water and yeast in the bowl first and mix it up quickly. Then add your oil and after that blends together, add the flour. I don’t see any sugar in the dough ingredient list. Nor did I see any added when making the dough in the video.
The long fermentation time is the game changer. Make your dough on Tuesday night , refrigerate until Friday. Nothing like it. I think you would even love your results more with a pizza steel instead of a stone.
There’s pizza for the camera and there’s pizza for the eating. Bake for 7 minutes crust only and then top it and bake for 5, you can absolutely fold it. You can hold the entire pizza with 1 hand on the crust. Try it.
You should try a pizza steel. They’re a lot heavier than pizza stones, and a bit pricey depending where you buy from. But they transfer heat at an insane level. You would have to cook the dough with the sauce and cheese on at the same time though. The crust would get burnt if you used the cooking method like with the stone.
Yep, absolutely. I’m actually developing one. They are the king for sure. But that price is a hard pill for people to swallow which is why I was showing the stone. The steels are coming.
@@BlackJesus8463 I’ve never really had that problem. Most professional New York pizza places have professional pizza deck ovens which use a thick slab of stone and the oven is heated to around 625 degrees Fahrenheit. All of these pizza places stretch the dough, put the sauce and toppings on, then put the pizza in and it’s completely done in about 5-6 minutes. Nothing about the crust feels or tastes raw. A home oven can replicate this when you use a steel plate and heat the oven to 525-550 degrees Fahrenheit WITH convection setting on so that you’re getting heat on the top of the pizza as well. And the whole thing will be done in about 7 minutes. Doesn’t taste raw at all. Issues with the crust being too hard are multifactoral. Nobody will get dark char marks on their crust in a home oven without using a pizza steel. Have you used a pizza steel before? And has that been your experience with how the crust turns out? I’m curious what your home pizza making cooking method is.
