How to Make Pizza Dough at Home | The New York Times 

without those extra 6 grams of flour the pizza would explode.

Whats the temperature of the oven used in the video? I only have access to a 250 C oven.

How about water, yeast & all purpose flour

thanks😌😌😌🙋

Thanks I needed these measurements :)

How hot should be the oven and how long should I cook it? Thanks!!!

​​@@FlyMilkaif your oven can get to 500°F-550°F about 4 minutes if it can only get to 500°F like my oven just add 1 minute so mine takes about 5-6 minutes depending on the toppings, some toppings should be precooked like pork or chicken and added to the pizza during the last few minutes of Total cook time

Do you make this with 1 cup of 00 flour and a cup of regular flour?

​@@Monarch_girl 153 grams 00 flour (1 cup plus 1 tablespoon) 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons) 8 grams fine sea salt (1 teaspoon) 2 grams active dry yeast (3/4 teaspoon) 4 grams extra-virgin olive oil (1 teaspoon)

How much water

Perfect observation. I wonder what have we missed there.

@@yapfamily3831 usually in cooking shows, the already prepare food for the next step. they said that in the video as well (it's just that one step wasn't clear). They just prepared another dough ball before hand. I kinda wished I saw how he cleaned it up and smoothened it.

@@ggundercover3681 I mean isn't that pretty obvious?

Sadly, there are many details missing in this video, or edited poorly. Not sure why the NY Times allows this. However, cooking shows are notorious for over-edits, which is anti-education, anti-consumer if you ask me.

First time seeing s cooking show?

I’m new to baking but I will definitely have to try this! I never thought of my cast iron! Thank you!

Do you preheat your cast iron or room temp

@@HinaNaru65 I preheat it, and put on the closest possible to the top of my oven, where the electric grill is! You can also preheat (empty) it on the stove before you put it on the oven with your pizza! I find that preheating in the stove actually makes a more leopard spotted bottom. If my oven is way too hot and it's burning the cheese before the pizza is cooked all the way through, I put only the sauce and let it cook for 5 minutes before adding my cheese, so that the cheese is only melted and not browned!

@@en1909s9iah I have a gas stove, I’m interested to see how this works out! Maybe it will help the crust harden I’ll remember to put the cheese on after the rest cooks!

@@en1909s9iah thanks for this detailed response -- I am going to try this way :)

00 flour is everywhere where I live

I live in a third world country and you can find 00 flour in any grocery store.

Kevin Mojica Hows Mexico?

@Chris Crook youtube comments are broken for some reason

i’d say how bout the volume of each ingredient

Read the title again

I know right, they didn't even measure anything

Anderson Liang for the plate to pan thing, it was done 24 hours earlier prior to the video hence it was proofed on another surface. It isn't that important actually

It's clear that the restaurant doesn't want to tell all their secrets...they want people to come to their restaurant, so the video ist more or less advertising for them -_-

i only can answer the third question they made the pizza a day b4 recording so that they dont waste to much time

:D

this is our baby we've been making it for 24 hour

Ayyy lmao. 8D

It means they changed their minds about making the pizza and want to be plumbers instead.

thats racist

Then at 2:19 “…if you really wanna speed up the process you can use your fists.” “Oooo now we’re getting pretty……… Mario Brothers”

Thanks. I was wondering what ratio of regular flour to the 00 flour. My gut told me a 2:1 ratio and you just confirmed it 🤩

how do i put the pizza in oven

Thank you 😊

Right? They are plumbers.

Lmao he said that because they're italain 😂😂😂

Haha. I was going to mention that too. Every time I make pizza dough, I'll be thinking of that comment :D

Lil Yaretzy they used to be italians, but because of PC culture Nintendo had to erase that part (it was “offensive” I guess) now they’re just plumbers from Brooklyn.

Lmao, for some when I heard that I picture it coming outta Michael Scott's mouth

I have spent an ENORMOUS number of hours mastering homemade NY style pizza. This video has so much misinformation, I can't even begin to address it. Your first hint should be... NY Times.

yea

neatest easiest way slide on stone 3 mins remove paper use peel to remove BAM

I've made this many times, you can get away with letting the dough rest on the counter for 3-4 hours.

Use 2 tsp ActiveDry yeast and follow the rest of the recipe as-is. Gently combine to make dough, rest for 15, knead for a few, cover and wait another 15-20, and you're good to make it and throw it in the oven. Oven set to 500 and *preheated* oven & pizza stone for at least 30 minutes. I mean let it sit at 500 for at least 30 before putting the pizza on. I let the dough rest on the range while the oven is heating to help coax the dough along. Structure was there and better than any dough I've made before, very surprised at how well it came out.

Rattata718 dip I just laughed so hard!

they made two others ahead of time...

@@JohnnyJohnson869 I'm surprised ppl don't realise that for filming shows they do this. I guess it's a bit more obvious in cooking shows on tv where the host says it. the video kinda implied it but still said it for the dough part

😂😂😂😂😂😂

I love the Mayorio Brothas

mama luigi

what's better is the pause, just like this is why you don't leave me without a script _KAREN_ !

Mario Bros were plumbers so yeah I guess.

Nannestad93 No water in the recipe?

Ignacio Cossini 250 grams warm water with yeast in it..

***** Olive oil makes it taste so much better. You've gotta have the olive oil

Beyonder555 who even measures liquids in grams?... can you translate to litres, cups, ml's, gallons? thnx

+GrowingDownUnder Actually everyone serious measures water in grams. But to be helpful The Metric System is based on water 1 cubic centimetre H2O = 1gram. Mililitre and gram of water are exactly the same. 1 Litre of water = 1000g. If you have gotten the scales out whats the diff.

What recipe?

What recipe? Maybe I'm blind & death, but I don't recall seeing or hearing any amounts or measurements? Lil help please😊

@@peted6272 Yield: 4 dough balls (8 ounces/225 grams each) 2 teaspoons/5 grams dry active yeast 4½ cups/625 grams all-purpose flour, plus extra for dusting 2 teaspoons/5 grams kosher salt 2 tablespoons/30 milliliters olive oil

@@ivanmoreno8527 u rock, ty for writing the recipe! 😃

​@@ivanmoreno8527what's kosher salt? I see this in American recipes sometimes. Is it same as normal salt?

​@@ivanmoreno8527 how much water does it need ?

can you tell me why my dough taste alcoholic? i let 24 h and was bad taste ..i hated

help me makegood pizza pls

Where is the recipe?

@@zibaburrow2476 exactly Some flour and yeast isn't a recipe

how much water you need that mix with yeast and olive oil

P

Stupendous...a little nerdy and I like it!

oxfords1 has always

@@danielandjannaandcherryand962 Did you use the specual flour?

It could be: 1. You’re inexperienced with high hydration doughs, so it’s sticky to work with. 2. You added all the ingredients or water too fast or all at once which doesn’t give the flour enough time to absorb. 3. Maybe your flour is too weak? If you used 00 flour, then this shouldn’t be a problem. The hydration level is 65% which is what most flours can handle. Anyways, you should check out Vito Iacopelli’s recipes he’s a real pro, I don’t trust NYTimes when it comes to pizza.

If you live in a humid environment it will change how much flour you need as well.

​@kraftpunk6654 Makes sense, Vitos videos have too many cuts, he likes to hide the truth about how difficult it could be to make dough, then when you try and fail it makes you want to give up, he only wants himself to look good.

Listen closely to what he says "traditional FLOUR of Naples pizza" big difference.

This is similar to neapolitan but not true neapolitan pizza. True neapolitan pizza uses only 00 flour, san marzano tomatoes.

It works. I do this everytime with bread and pizza dough. Rest it for about 15-20 mins for the gluten to develop.

@@gretamaze5365 the bowl does not clean itself, it seems like they changed the dough

@@mariag.hernandez2982 you actually have to mix it well and before resting it. So there shouldnt be flour left on the sides when resting

@@gretamaze5365 exactly 😑 before they letted the dough rise there was flour on the sides and after there wasnt: they clearly changed it

@@mariag.hernandez2982 prob for filming purposes. They had dough ready to go

🤣🤣🤣🤣🤣

Uh, he used to do restaurant reviews for the NYT?

BB6 Eric same place they fine the writers

🤣

the same place you would go to buy a sense of humor.

@@The93ssfd reddit memes?

turtle79070 ignorant white people...

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Mario is Italian, Pizza is Italian....

You do realize Italians are white too, right? :D

No, don't go _according to this recipe_ ...it's better if you just make it up as you go. Derp

Maybe ask him(sorry if he has passed) or his wife his sons his daughters his brothers his sisters your parents to find that awesome recipe

+Ethen Rosas His sister is my mother. I know more than she does. I can only recall from memory what went into the pizza. Yo also dont remove dough from the frig and start making the pizza, it must sit out in a warm place for at least an hour. Dough will soften and then you can stretch it.

+TheLivingDeadOne aww that sucks 😕

So cool

www.cheesypiez.com

+Mac Tek Bread flour contains significantly more gluten than all-purpose flour being precisely why it's preferred for making breads. Pizza dough is bread, yes? The following solution to that typical "sticky dough" problem is one of the many essential secrets one needs to learn about making Pizza. The dough won't be sticky if you apply a light dusting of flour to the dough balls (by briefly rolling them around in a dish containing flour) and spreading a very small amount across the working surface using the palm of your hand before pounding out, stretching and slapping the dough. Keep repeating the dusting technique as needed until the stickiness is gone and the dough becomes nicely workable. Dusting just once or twice at most should be sufficient. Of greatest importance, a sticky dough produces a super-fluffy inside pizza crust once baked while a stiff dough will instead produce dry, coarse and thoroughly unpleasant results.

+Mike Adams You want to use "OO" flour for makin pizza. That is the best flour you can use. And that is what the best pizza restaurants use and the flour you want to use for making pizza at home. Half AP and half "OO". Works for ROberta's and it makes the best pizza dough. I buy Antimo Caputo "OO" imported from Italy, it is available on Amazon.

+Paul B Nice meeting you Paul and thanks for sharing your tips! Yes, 00 flour is unquestionably the most preferred flour and pinnacle for making Pizza dough. Not only does it contain a high gluten content but it's also the most finely milled flour available. The flour particles are several times smaller than AP flour. It's much like comparing confectioner's sugar to granulated sugar. A very profound difference! Unfortunately 00 flour isn't readily available at most grocery stores in the US which is utterly ridiculous considering it's very widely sold commercially to all the Pizzerias. My remedy's very similar to yours. I buy one pound bags of 100% gluten which last me nearly a full year. All you have to do is add 1 tablespoon per cup of AP flour. Surprisingly that small quantity's totally sufficient to produce a highly elastic stretchy Pizza dough. I also always add 1 medium egg white (not whole egg) per cup of flour which further makes the dough impressively more elastic and workable. Of equal benefit, it also causes the outer crust to brown far more beautifully just as a brushed-on "egg wash" does Pastry dough.

+Paul B I noticed there is a blue bag 00(pizza) and a red bag 00 and the red is the one he uses in the video. Which one do you use? Which one should I get? Thx

eram64 I buy the red bag on Amazon and use it to make pizza and pasta. Two 2.2 lb bags are around $12. If you buy on Amazon becareful, the price fluctuates wildy on a daily basis from a low of $12 to around $19. I buy the red bag because it is available in smaller quantities than the blue bag. Either one is excellent, and both will make great pizza with no distinguishable difference as far as I can detect in the final baked product.. The Blue bag is pretty their product targeted to pizzeria's and is sold in larger quantities.. The red back is kinda a "00" All purpose if that makes sense. Red is for pizza, pasta, breads. The "00" refers to the grind. Antimo Caputo, they have a website with spec sheet on each flour. The stuff ain't cheap. Go with half AP and half "00" like the Roberta's recipe calls for. Follow that recipe. ALways best to let your dough rise overnight in the frig, as it adds flavor to the dough. Use San Marzano Tomatoes. Get a good baking stone. You're in business and will be making the best pizza possible. Always start with the best ingredients if you want the best results. And San Marzano tomatoes and aputo "00" will take you there. Good Luck.

What really upset me was the "to the victors belong the spoils" comment. Like dude, you just watched a dude make pizza, not conquer Rome.

@@AmateurContendr 1a

I realize it's kinda off topic but does anyone know of a good site to watch new tv shows online ?

@Julio Roy try flixzone. Just google for it :)

@@AmateurContendr LOL! That comment really upset you? Really? How silly. At least Sam Sifton knows a bit about Rome's history. Only an ignorant fool would laugh or scoff at someone's intelligence.

😂 I agree

check the website bro

***** Sadly, you are right. I'm not brazilian and their flour sucks. They have just two types of flours and they have awful pizza flavors such as chicken hearts, chicken, corn...

Ignacio Cossini I have pizza everyday!

+Ignacio Cossini It depends on the humidity in the air. Humid places like Brazil, will require more flour. I doubt it has to do with the actual flour.

+professorM actually it does. There aren't many types of flour like other coutries. Actually, there is just one and is like an all-purpose flour because that's what really is. People use the same flour for everything so maybe that's the problem. Also, I live in the south, far away from the sea and this is a fairly dry city so probably humidity is not a factor either. I bought some flour from Uruguay, which is just 900km. away from here and where they also have several types of flours, and I could notice the difference!. Much better!!!

+Ignacio Cossini Hey Mister, if you think Brazil sucks, so are you doing there?!

The recipe is behind the NYT paywall, of course. And it calls for a mix of 00 flour and AP flour.