Hi Papa P. The only pizza I've ever made was a Chef Boyrde Pizza from the box. Well today I made my first Papa P Pizza. I made the dough yesterday and today I made the sauce and baked my first real pizza topped with cheese and black olives. The pizza was absolutely delicious. I'm trying more of your recipes. Thank you.......
Thank you Papa P. Thank you Brooklyn Brothers Cooking. I have made extraordinary pizza at the comfort of my home thanks to you. I don't comment for anyone, and I had to let you know that my family and I enjoyed this recipe. Keep doing what you guys are doing. I will try to spread your passion, knowledge, and positivity. Thank you so much!
I just discovered your channel after looking through 100 of the best pizza dough recipes, I can sigh of relief now that I finally found the best one I was looking for. Thank you
Wow! We always did Friday as pizza night, since I was a kid. Now as a mom, Friday is still pizza night. I've never met anyone else who has Fridays as Pizza nights!
I made your New York style pizza today. It smells and tastes exactly like the real deal. I couldn't be more pleased. Thank you for answering the question so quickly that I had about making it yesterday. You guys are the best!
Ok so I made your pizza recipe this evening and it the first time I've ever made a pizza I'm very very happy with the way it came out and taste thank you very much I've shared this recipe with my family and friends 😋 😊
Geepers, youuuu sure make that look easy, when I know it takes years of experience !! Amaaaaazing! So happy I found this video. Thank you for creating it. All the best from the east coast of Canada! 🇨🇦👍🇨🇦
Big thumbs up dear your making delicious tempting piza looking so yummy thanks for sharing full watching dear I'm join you dear please stay connected dear all the best dear 😋😋👌🏼
Wow I just made it today and it came out 👍 perfect. It was a bit thicker then yours as my pizza pan is smaller so I did it a few more minutes. Also when I made the dough I did not have mixer so did it by hand and not even that long and it came out great. Best recipe ever. Thank you so much. 🙏🙏
I grew up on pizza in the bronx and now I live in rural Appalachia. Thank you for this I followed your instructions and after finishing the meal I had to come and comment this pizza was amazing. You guys are awesome thank you so much.
Well I just made the Pizza dough just like you said and maybe could have added a little more water but it seems OK and now it's rising in the fridge. We tried yesterday needing the dough by hand, what a mess so I like it in the mixer. My Italian wife is a great cook but never tried making our own pizza dough. Tomorrow I make the pizza. The only thing different is we will put a little parmesan cheese on it also. Your recipe makes a like of dough so I guess we will have to invite friends. I think you should write a book. By the way I do think the New York water helps make the pizza better.
Hi John, Thanks for letting us know! You can always freeze the dough once you roll it. It goes into the freezer immediately. And when you’re ready to use it, you let it thaw and rise. Parmesan is always good to add as well.
That is one beautiful pizza. After my initial success watching your dough video, I couldn't figure out what was wrong with the next batch. After the 23rd viewing of your dough video, I realized for some reason I'd stopped putting in a proper amount of oil into the bowl when putting it in the refrigerator. I Salvaged the rest of the dough balls by reshaping a bit and oiling up and bingo, it behaved beautifully for stretching as well as cooking. Really appreciate you guys! Bon appetito.
LOVE THIS! I make Neapolitan in a countertop electric oven I got, using fresh mozzarella, but we miss the wonderful New York style we had growing up in Jersey. Slim pickings here in Indiana; will try your recipe this week!
Watching you make that pizza is like watching an artist paint a masterpiece!! I am in awe how you made a perfect round so effortlessly. Practice does really make perfect. I struggle but manage even with my arthritic hands, lol
HI Guys, I have been trying to make NY style pizza sauce and I am a little confused. I look at a lot of recipes, some say cook the sauce like you do and some say don't. Also I don't see you guys adding oregano to the sauce. Can you help me with this issue. I know I can add what I want but it seems to me very time I was in NY eating pizza it had Oregano so why don't you guys add it to your sauce? Thanks for your answer.
Hi John! Great question. Best time to air dried oregano is sprinkling it on the sauce after spreading it on the pizza. Oregano is very dominating, so I’d like to add it separately.
Wonderful video. When you made the sicilian or the grandma you started panning the Dough cold. But with the new york style, is it the same cold dough or should I wait till room temp..? I find cold dough hard to stretch to a round.. Thanks Michael
Hi Michael-thank you! Yes, I typically use the same cold though out about the refrigerator for the New York style pizza. But, you can let the dough rest to room temperature before stretching it out as well.
Thank you for all the great content! It reminds me of the food in my home town. Your recipe for dough is 6 cups flour to 2 cups water. When I made it, the dough was very dry and would not form a ball in the mixer. I had to add quite a bit of additional water. Do you find that you have to do the same? It would be awesome if you weighed the ingredients once. I know its against the Italian cooking style to measure, but I think a lot of people would find it helpful.
I made this pizza yesterday with the dough i made the day before with your recipe. The first pizza was no good. It stuck to the pizza screen and the dough was too thick. Didn’t taste good. The second one was great. Here’s what I think made the difference. On the first one I used half the dough in the recipe for a 16 inch pizza screen, I think the dough was still cold, and I didn’t spray the pizza screen with cooking spray. The pizza stick to the pizza screen and it tore apart when I tried to remove the slices. On the second one I used 3/4 of the leftover dough, so that’s a little less than half of what the recipe makes, and it had been sitting out for longer. Spreayed the pizza screen with olive oil spray. I also made sure not to push too hard on the screen when I spread the sauce on the second one. The second pizza was as good or better than my fav local NY style pizza place.
Sorry you had a rough start! Pizza recipes are really difficult if you’re not familiar with making them. Takes practice. Glad it worked out at the end 😊
@@BrooklynBrothersCooking I think I'm gonna make a bunch of "sauce" and go from there. I'd might make some dough and maybe do a pie n maybe some bolis. The meatballs, the Sunday gravy n the lasagna episodes are my favorite. I like all the videos honestly. It's all crops n chicken houses where I live. I don't have a chance at food like this.
The only thing I had a problem with was I couldn't get my dough to stretch out I guess what I figured is to take the dough out of the fridge and let it sit out for a bit
I have another question, lol I made this dough again the other day and I put it in the fridge and it really grew very large. I re-shaped it and made a ball again and it was fine the next day. Is this what you do if the dough rises too much in the fridge?
I live in the Daytona Beach area of Florida and there must be at lease 50 pizza joints here selling New York Pizza and everyone is awful. Being from Chicago where it's hard to find a bad pizza maybe I'm spoiled. Looks like homemade is the only way to go here.
HI, I made your pizza dough the first time and it was good. The second time it didn't turn out so good as it had too much water and we kept adding flower but it didn't look right so I dumped it. Can you give me a recipe for making two 14 inch pizza's. I know your recipe says you can made 3 12inch but I wanted to only make two 14".
Dough looked great but I thought my pizza screen was gonna be too small. So I cut my dough. Big mistake. Pizza couldn’t form a great circle shape after that. But I’m on the right track to success
Would you also add some sprinkled pecorino cheese mixed with a little dried oregano under the mozzarella guys? My first job as a teen was making pizza in a local Italian restaurant and they always included it, though the pizza was thick-crust, Sicilian-style.
That shouldn’t matter. Just need the check the bottom of the pizza after 5 minutes. If it’s already brown underneath, move the pie to the middle rack of the oven.
Extra shit while it’s cold. But, if you don’t have experience stretching the Dow, I recommend getting the dough to room temperature. I will make it easier to stretch.
It's all good! Thank you so much for the reply! I used your recipe for the pizza dough and made it last night, but couldn't get the dough to stretch out enough, so they were small. lol
Also papa p….. the 12 inch was decent. My question also is how to make it floppy? The pizza tasted great but the bottom dough seems to be too stiff and we are looking for that floppy slice. We are almost there though!
Just gave this a try and it turned out terrible. Had trouble stretching out the dough, it kept wanting to tear, and it was nowhere near as thin as you stretched it in this video. The finished "crust" wasn't very crusty, more like a very heavy or dense bread like texture, and didn't brown very much. Not sure what i did wrong? 🤦 I'll just have to keep trying.🤷 I know it's a long shot to diagnose anything over the Internet with little information, just wondering if you have any guess where I may have gone wrong?
I’m sorry to hear it didn’t work out. I began making pizza at 13 and would make 80-100 pies a day so I’ve had plenty of practice. Try taking the dough out of the fridge for about 90 -120 minutes before stretching. The dough will soften making it easier to stretch.
![Make NY Style Pizza at Home like A Pro [Easy Pizza Recipe]](/img/logo.svg){kind=logo}
