How to make Authentic NYC Pizza at Home (Step-by-step instructions) 

I’m always looking for ideas for new videos, let me know if you have any questions or want to see any particular experiment. Thanks.

@@Fellow_chucker i’ve actually done two in-depth videos on tomatoes, if you’re interested.

@@toasted7135 no, I haven’t. But thanks for the idea, I’ll put it on my list of things to work on in the future.

@@PizzaBro212 also think you should try other pizza ideas as well like greek pizza

@@Sportscardoasis no, Grimaldi’s and John’s of Bleecker Street are on my list. I will hit them up on my next trip for sure . Any other recommendations?

@@waltzb7548 thanks for the comment. I live in Phoenix, a low humidity environment, so I don’t have any direct personal experience with that. But I would assume the high humidity (and probably higher temperatures inside of your place) would make the dough a little more sticky. What hydration percentage you using? I would experiment by dropping it maybe 2% and see if that does the trick.

@@PizzaBro212 Hi! Thanks for getting back to me so quickly. For NY style I use 60% for hydration. Just did a NY mushroom, onion, peperoni a little while ago and it came as close as possible to Benny's pizzeria growing up in Brooklyn. I'll try dropping hydration since it's pretty humid here courtesy of Block Island Sound and the North Atlantic. Might be why we all have arthritis. Ready to try that now, but my wife has asked me to stop making pizza all the time. Once you start to experiment, it becomes the Holy Grail. All the best.

@@waltzb7548 yeah I understand that… sounds good, let me know how your experiment goes.

@@ThewholeTruth-cr2jn no I haven’t. Every American brand I’ve tried recently fell short of even the worst Italian brands. Years ago, Trader Joe’s used to have a good American canned tomato. But they discontinued that probably 10 or 12 years ago. What brand are you thinking of?

@@PizzaBro212 Have you tried Tomato magic?

80% of your pizza cook is your oven. Every oven is different. Maybe the bottom is the best with your oven, maybe not. You have to test it out. I worked at a pizzeria and home cooks have it all wrong when they try to emulate pro results. Professionals have superior equipment, fermentation techniques and product. Be happy if you can come close...that's the win.

@@rbiv5 Well I tried my first pizza recently and the crust didn't come out very good before the cheese melted.

​@@Djvids-k6bI find in a home oven, the best method is the "upside down" pizza. Cheese first then sauce. Prevents the cheese from browning too soon and allows for a more even bake. I also favor whole milk low moisture or a mix with part skim. The fact that home ovens don't simultaneously cook with top and bottom heat is problematic. Using the broiler to finish the top is an option.

@@rbiv5 Maybe but, My thing is going to be this. Maybe the outsides less doughy. I think home oven will cook a thin crust well.

www.amazon.com/Taylor-Precision-Products-High-Precision-Portioning/dp/B07F6HR4KZ/ref=sr_1_23?dib=eyJ2IjoiMSJ9.MrIeaBrJRmar9a8INKHuuLxcAg9LXiycOYgvNctJXcSEgvkLzWP0zeCqCnK_ZYk-spDZQHEe5pr-KcIzNYHzbkCIuYgwq9cZbRjOrjTbj7e47few3_Iv9ShCQ11-Zmjap2gORuD5yRgEXstL1kU9Unpn5gm5kLZ7q3WnBvW_sZ5jIa0JB5O_ceUuoGvdyAH7dvfmkIEbj5lM9nGBgUzKhJ4ycw1sJsAaOe6lFzZb2f5yGTIJcTCd-l6Ko9nu9h5BuZs5ULxF-WIQYLGyfuO0POr5bamrUYFrGogkG2hPG4o.wHH_1Mmb6PkqvNEhBSoH4iEwPQZVwoIbBsy_LOoemuk&dib_tag=se&keywords=taylor%2Bfood%2Bscale&qid=1722995484&sr=8-23&th=1

www.amazon.com/Taylor-Digital-Kitchen-Scales-Waterproof/dp/B083GCMQ47/ref=sr_1_10?dib=eyJ2IjoiMSJ9.MrIeaBrJRmar9a8INKHuuLxcAg9LXiycOYgvNctJXcSEgvkLzWP0zeCqCnK_ZYk-spDZQHEe5pr-KcIzNYHzbkCIuYgwq9cZbRjOrjTbj7e47few3_Iv9ShCQ11-Zmjap2gORuD5yRgEXstL1kU9Unpn5gm5kLZ7q3WnBvW_sZ5jIa0JB5O_ceUuoGvdyAH7dvfmkIEbj5lM9nGBgUzKhJ4ycw1sJsAaOe6lFzZb2f5yGTIJcTCd-l6Ko9nu9h5BuZs5ULxF-WIQYLGyfuO0POr5bamrUYFrGogkG2hPG4o.wHH_1Mmb6PkqvNEhBSoH4iEwPQZVwoIbBsy_LOoemuk&dib_tag=se&keywords=taylor%2Bfood%2Bscale&qid=1722995484&sr=8-10&th=1

These are the two I have, although I'm sure any scales will work as long as you have a "high-precision" scale in addition to a "precision" scale.

Thank you, sir!

Hey, thanks for following. To answer your question, I'd have to say that the 50-50 mix with Tipo 00 Flour is my favorite as of 7/23/24. However, I'm editing a new video right now that should be uploaded in the next 24 hours that I like even better. I know I've been all over the place, but what I'm doing is testing most every theory and technique out there, in attempt to discover (and show the viewers) what the best is. I have a few more techniques to try for the crust, and after I try all of them, I'll do a video where I compare all of my favorites in a side-by-side experiment. In reality, I think what's going to happen is I'll have a few categories---the best for same-day crust, the best for next-day crust, best for 3-4 day fermentation, best if you have 00 flour, etc. Thanks again.

Will be looking for your new video in the next day or so definitely appreciate all your time spent on this endeavor, one other question I have a pizza steel which takes tremendous amount time to heat up , am wondering about your cast iron pan how long does it take you to heat it up in your oven approximately?And where did you get that cast iron pan from what I can see most have indentations in them with a lip all the way around and are not flat all the way across like yours .Thanks for your reply back

@@DonavanAja I have a Lodge brand cast iron pizza pan. I got it at Walmart for about $40. It heats up real fast--is usually maxed out by the time the oven preheats, or sometimes I have to wait another 5 minutes. The downside with cast iron is that it transfers the heat to the crust really fast, and requires 6-7 minutes to load back up to max temp after I take the pie out of the oven. I tried using the stone in my Ooni oven in my home oven, and it took a lot longer to heat up (like, almost twice as long), but retained heat better. If you're only doing one or two or three pies, the cast iron is a great way to go.