The Best New York Pizza Dough Recipe for Pizza Oven or Home Oven

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Here it is, the best New York Pizza dough recipe for your pizza oven or home oven. When I say this is the best New York Pizza Dough Recipe, I'm not exaggerating. I've worked for years perfecting this recipe, and I know you will not be disappointed if you make this. This New York Pizza Dough Recipe gives you the best texture and flavour of any recipe I've tried, and is about the best New York Pizza I've had.
Use this along with your quality toppings and you will be in heaven! The best thing about this recipe is that it is pretty simple and reasonable quick to make. It's ready overnight to wow your friends and family! In this video I'll demonstrate how to make it in your Ooni or Gozney oven, as well as a classic 18 inch New York pizza in your home oven!
FULL RECIPE
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ALL PURPOSE PIZZA SAUCE RECIPE
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Опубликовано:

23 июл 2024

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Комментарии : 63

@angieblaesner7453 Год назад

Absolutely loved your Biga & Poolish videos! Thanx for the excellent information!!! I’m diving in to your recipes today 🤞🏻

@the_kitchn 2 года назад

Excellent ! nice & the best recipe 👌🏻 , liked this 👍

@EatTheWorldXX 2 года назад

Thank you

@rustyrobinson8027 Год назад

Thanks

@petegalindez9961 2 года назад

OMG! As a NYer, I will now crown you the best NY pizza dough recipe guy..amazing! First time cooking on a screen in the oven. Nice, crispy, and chewy! THANK YOU! Just in time for company this weekend!!

@EatTheWorldXX 2 года назад

Wow Pete! Thanks for the compliment! I think it’s pretty awesome and I’m glad you do too! Enjoy!! I hope your guests love it too!

@EatTheWorldXX 2 года назад

Feel free to share!

@petegalindez9961 2 года назад

@@EatTheWorldXX I need to get the unhopped brewing malt for my next batch…nothing in my local stores.

@EatTheWorldXX 2 года назад

@@petegalindez9961 you can probably order something off Amazon. It’s not always called Unhopped malt. Just liquid malt.

@petegalindez9961 2 года назад

@@EatTheWorldXX YES! Found it…in a 3.3lb container! Guess I’ll just make lots of pizzas! Another question; at what point would you freeze the dough if you’re not making 8 pizzas at once? Before or after they sit out for 3 hours and rise?

@Madgitty2 2 года назад

Trying it now

@EatTheWorldXX 2 года назад

Let me know how it goes!

@Gonethinkin 2 года назад

You’re making me hungry!

@EatTheWorldXX 2 года назад

That recipe is totally worth doing! I mean they all are, but that one is exceptional!

@dennisfeldman56 7 месяцев назад

Looks good - what would you change or modify for a high temp pizza oven? Most will advocate leave out sugar and malts as they aren’t required for high temps and browning.

@EatTheWorldXX 7 месяцев назад

I would recommend using another recipe designed for high temperature. Or…. Use your oven but turn the temperature down. Easy peezy. In this case I like the malt for flavour.

@GS-py9yw 5 месяцев назад

Hi so you are using 5 gr active yeast so 10 grams of fresh yeast ? Thank you

@asda5303 2 года назад

Made pizza in my oven tonight kept the stone around 650f .Dough was excellent and no tearing, i didnt have malt .Only thing i found was my crust came out thicker than i wanted so I think next time im going to use the roller for the edges. But other then my crust is was excellent and simple

@EatTheWorldXX 2 года назад

Fantastic! So glad to hear!! It’s one of my favs!

@Patrick-rf3zu Год назад

I'm going to do an event, and I'm going to be making 300 Pizza pies about 18 in large. How much of that brewer's yeast can I put in my pizza dough?

@mattcoletta4743 Год назад

One more question on the NYS pizza dough regarding the malt... Might I be able to substitute diastatic malt powder for the syrup? I realize it may not be exactly the same but curious of the amount I should use. I do have syrup but has been in storage with my brewing supplies and I'm unsure of its shelf life.

@kidz919 8 месяцев назад

You might be able to use it because I saw another recipe by another pizza RU-vidr and he used that specifically. I would probably just go by that measurement that they used. I think it's by RU-vidr Vito I forgot his last name

@pelhamcarss-rv6fj Год назад

Can you tell me what yeast you are using? Dried or fresh?

@eds464 Год назад

Everyone says not to use 00 flour unless it's for neopolitan. Curious as to why you use it?

@mattcoletta4743 Год назад

Is it acceptable to use a spiral mixer. My Kichenaid stand mixer strains a lot.

@EatTheWorldXX Год назад

Absolutely!

@ellious1984 2 месяца назад

What kind of flour did you use?

@Randel1966 Год назад

Just made your NY dough and it’s bulk fermenting in refrigerator as I type this. I didn’t have any brewers malt, so I used a bit of molasses (5g), honey (10g) and Diastatic malt powder(2.5g). This is for a half batch of your dough. 🤞🏻

@EatTheWorldXX Год назад

Let me know how it goes!!!

@Randel1966 Год назад

@@EatTheWorldXX it was pretty good. First pizza was a bit tough. Still tasty. Probably from lower longer cook. Second pizza at 750 temp was way better. Will try it with malt extract. If I can’t find rye malt do you recommend another?

@petegalindez9961 2 года назад

If the dough tears and doesn’t pass the window pane test is the dough overworked or not worked enough?

@EatTheWorldXX 2 года назад

Hey Pete. Not worked enough, keep going!

@Bssbrosofficial 2 года назад

Getting a ooni tomorrow, gonna try this! I will update how it goes

@EatTheWorldXX 2 года назад

Fantastic! This is a pretty easy dough. Maybe check out my basics video too!

@Bssbrosofficial 2 года назад

@@EatTheWorldXX it got delayed :( got it today and letting dough rise, I will update how it goes

@Bssbrosofficial 2 года назад

@@EatTheWorldXX this went awesome! Thank u for sharing this recipe

@asda5303 2 года назад

what do u mean to rehydrate the yeast ? is it just simply putting it in the water and activating it ?

@EatTheWorldXX 2 года назад

Correct! A lot of people just put it in dry, but you get a better and quicker result rehydrating it in water.

@asda5303 2 года назад

@@EatTheWorldXX I have a Thor HPO01SS wood over , you say to cook it a lower temps what temp do u suggest . thanks

@EatTheWorldXX 2 года назад

@@asda5303 I'm unfamiliar with that oven, but why not try around 600-700°F (315-370°C). Go the lower end first and see how it goes. :) let me know how it turns out!!

@asda5303 2 года назад

@@EatTheWorldXX great i will let u know .

@EatTheWorldXX 2 года назад

@@asda5303 awesome! I love this recipe! I hope it's good!

@asda5303 2 года назад

If following the recipe, how many 12 inch pizza will the make and how many 18 inch.

@EatTheWorldXX 2 года назад

It depends how thick you want your pizza. One 18 inch pizza is 700-850 grams? I have a chart for pizza weights / thickness for all pizza sizes in my Patreon account.

@asda5303 2 года назад

Where do i find that site?

@EatTheWorldXX 2 года назад

@@asda5303 hey they’re, it’s here, it’s part of my subscription benefits. www.patreon.com/EAT_THE_WORLD

@michaelharrington656 Год назад

The malt you use is unavailable what other malt would you recommend

@EatTheWorldXX Год назад

Any unhopped malt would be great! :)

@cliff185026 Год назад

Diastatic malt

@rosardiofontana3895 Год назад

Is diastatic malt ok to use ??

@EatTheWorldXX Год назад

You can. It would not be the same as liquid malt. It would be a different recipe

@rosardiofontana3895 Год назад

@@EatTheWorldXX hey cheers for the reply, awesome video by the way.

@EatTheWorldXX Год назад

@@rosardiofontana3895 thank you so much!!

@rosardiofontana3895 Год назад

@@EatTheWorldXX can I ask you what ratios you use for the ingredients you add ? And dough hydration ?

@EatTheWorldXX Год назад

@@rosardiofontana3895 hey there, the link to my website with the full recipe is in the description of the video :)

@petegalindez9961 2 года назад

A couple of questions: 1. I did step 1 and combined the flour and water. HOWEVER, I had to run out for an emergency and left it covered on my counter for 4 hours! Is it ruined? 2. Why don’t I ever see pizza makers/bakers that aren’t using eggs in a recipe taste the dough? Is there something else in the dough that shouldn’t be eaten raw? Flour?

@EatTheWorldXX 2 года назад

Nope that’s all good. Don’t worry. Well I don’t think you need to taste the dough if you follow ratios in a recipe. It’s already kind of pre tasted lol. Trust the process. I find raw dough unpleasant to taste. That’s all.