Real New York Style Pizza at Home

If we're going to make New York pizza , we're going to do this , right .

So we just landed like 20 minutes ago .

We're on the street probably in the most hated area by all New Yorkers .

But we had to come here to visit Joe's one of the most iconic New York pizza shops .

And I'm gonna go there with my friend Cam Vier .

I have your slice young man .

This is smart .

This is a good idea .

Wouldn't it be awful if you just fell through this ?

Yeah , that's honestly my worst fear Joe's pizza , one of the places that started it all .

And I have one of my very good friends , Cameron with me .

He's chef it up in New York .

Now .

This isn't about Neapolitan pizza .

This is about New York pizza .

Look at this .

Never ever eat a New York slice of pizza like this .

You'll get the beaten out of you .

You have to fold it .

It's a little difficult to eat , to be Frank with the classic New York screaming anger .

This is gonna go , well , it's got the chew , it's got the crisp that you want .

But what I noticed about this is the sauce is actually pretty sweet .

If you did sauce like this in Italy , they would pick you up by your coat and throw you into the air and blast you with a Canon of sauce .

But in New York for some reason , it's ok .

I like it .

Long story short .

First stop .

Big .

W the crust is I conically itself onto the next , next stop .

We're at two bros pizzas visually .

This one isn't as exciting to me .

The other one was bigger and it seemed cheesier .

That's a classic .

This is like Chucky cheese pizza .

You don't want another bite after that .

There's certain aspects I like better , but generally I don't like it better than the last one .

So you have it right here .

Cam said he does not like it .

The crust is not crisp .

It's a lot thicker like cakey .

The sauce is really sweet .

Like ketchup .

Story short , I'm getting an idea of what New York pizza is .

I'll put it in my brain .

We have one more spot to go to after this .

We're at scars so far .

This is like the best looking one .

I heard they're milling some of their own flour and yet they're keeping the price similar , if not the same as Joe's Joe's Bell .

Oh , man , of course , this guy's gonna pull over right here .

This is the one , this is what I needed .

I do want to note , we did get one slice of Sicilian not related to this .

I just really wanted it .

So try to ignore that .

But this pizza out of all the three that we've tried miles , miles above the rest .

This is the marker .

I've had a lot of New York pizza .

This is actually one of the best slices .

I have had Scar's pizza .

You're doing it right .

Thank you for that .

Let's go back , see if we can do this .

We're back in the kitchen .

No .

Have we ever left ?

Who knows ?

Here's the J W summary .

Number one , Joe's not bad .

A traditional New York pizza .

Nothing wrong there .

Number 22 brothers .

It's cheap pizza .

Not my favorite person in the third scars , which is now one of my favorites .

Very , very good .

So we have all the knowledge .

It's encapsulated .

Let's put that together and make the closest New York pizza that we can at home .

So with all that being said , let's make this , shall we ?

This pizza is shockingly easy .

So let's get to it .

First thing , the dough , the heart and soul to your pizza .

If you think that it's not important , then you need to go to like a psychiatrist .

It's easy to a large bowl .

Add 950 g of all purpose flour .

Oh , Josh , you're using grams again .

Yep .

This is pizza .

It's too important to be anything but accurate .

You want a perfect dough each time with no mistake .

Use grams to that .

Add 19 g of fine sea salt and 25 g of granulated sugar .

Yes , we're using sugar in the dough .

Public apology to the Italians watching this .

But please understand this is New York , not Italian pizza .

Give it a whisk until combined .

Then separately find yourself 617 g of lukewarm water .

Around 95 F , ideally , water from New York , you can get it shipped out but do so at your own risk because you don't know where that water comes from .

Now .

Whisk and 14 g of instant yeast till dissolved .

Add all of your yeast juice to your flour mix and mixed by hand until you get a rough dough , it'll be a little stick but do your best to need that bad boy for about four minutes or until you get a relatively smooth boil generously grease , large bowl with olive oil , shape your dough into a bowl , pop it into your bowl cover with grease , plastic wrap and rise in the fridge overnight .

This is a crucial step to develop that nice pizza crust flavor and color from there .

Gently punch down your little man respectfully plop onto a lightly floured work surface and divide it into pieces .

Weighing about 300 g .

Each roll each of those pieces into a light bowl place into a lightly floured proofing box or a rimmed vegan sheet leaving room in between each to account for , you know , spread cover that with a lid or grease , plastic wrap and let it proof for 2 to 3 hours at room temp or till doubled in size .

Now , while that's proofing you gonna spin around in circles , tip your toe .

No , we're making tomato sauce again .

This is very against the J W grain for tomato sauce .

But hear me out in medium sauce pot , add two tablespoons or 24 g of extra virgin olive oil .

Four cloves of garlic , thinly sliced 3.5 tablespoons or 49 g of unsalted butter .

Let that melt boole cook string occasionally until the garlic begins to toast to a nice light golden brown .

Then add one teaspoon or two g of crushed red pepper flakes , saute for 20 seconds .

Then add a 28 can of crushed San Marzano tomatoes plus about a cup or 240 mL of water swirled around in that can , you know , getting all that loosened up , stir that together , add one tablespoon or 13 g of granulated sugar .

Then add one teaspoon or one g of dried thyme and 1.5 teaspoons or two g of dried oregano or oregano .

If you're from UK , sorry , I had to call it out season .

It tastes lightly with salt and finally add one yellow onion skinned and cut in half , leaving the root attached .

You know , you take the root off , it's going to fall apart in there .

All right .

Is that what you want ?

Bring it up to a simmer and cook that down , stirring occasionally for 20 minutes , then just remove the soggy onion that's kindly relinquished its flavor into the sauce .

Adjust your salt levels as needed .

Let that cool completely .

And that is your sauce that smells a little like a New York pizza shop .

All in one little spot .

Right .

So , baking a pizza , we've had this talk before .

You can either use a home oven with a baking steer or pizza stone inside which will be preheated to the maximum temperature oven ghost .

All right , not , oh , I'm gonna do 375 .

No , the maximum your oven goes for at least one hour prior to baking or , you know , you could use an actual pizza oven .

Go figure if you're using a pizza oven , you want that around 650 degrees Fahrenheit , which is just a little lower than Neapolitan .

And for a very specific reason , right .

Big time .

Take one of your dough rounds generously flour with all purpose and begin punching out a very thin perimeter in the dough , drip the dough over your hands or fists in this case , you know , beat it up a little bit and shipping it around the entire perimeter of the dough .

Lightly stretching it as you go until you get a pizza round about 10 to 12 inches wide .

Lay it back down place a few tablespoons of your cooled sauce in the center , spread it around in a circular motion once it spread edge to edge , leave it a little bit of a border .

That's the crust .

If that's not evident , topped with a generous amount and by generous to your heart's desire of grated low moisture mozzarella or mozzarella .

Depending on you live in grand total .

For all these pizzas you'll eat about £1.5 or 680 g of that mozzarella and please fresh rate your mozzarella .

I'm tired of saying it no pre graded stuff .

Ok .

Once the pie hits your eye , pop it in your oven or pizza oven , if you're fancy and for that home oven , expect to bake time about 6 to 8 minutes or if you're in a pizza oven , it'll be about 2 to 4 minutes .

Instead , be sure to rotate the pizza 180 degrees halfway through its cooking process .

So it cooks evenly .

Then once it's done , you should pull out a bubbling round beauty , lightly puffed around the crust burnished in random spots .

And that classic New York cheese grease laying right atop the center so beautifully glistening , you could practically see yourself like it's a mirror of your own mistakes about to be made .

Now repeat what the rest of your pies and yes , this makes a lot so feel free to refrigerate the dough balls for up to two days if you don't want to make all of them in one go .

But more importantly , let's cut this beauty up and taste .

To see how close we truly got .

We got pizza New York style .

It's not terribly different from the Neapolitan .

It's just a lower temperature , longer period of time .

But the main focus is the sauce , the cheese and of course the and also it does , in fact , fold kind of smells like coffee .

What's wrong with that ?

Vikram Bikram doesn't drink coffee .

Roast them in the comments .

Let's go .

I'll just eat this pizza .

We get a little sense of New York .

Now .

Hang on paz .

I already know the New Yorkers are watching this .

I know what you're saying .

That's not a New York pizza .

Josh .

Oh , it's not thin enough or this is merely an example .

Ok .

I think to me , flavor wise , the profile that I'm getting from this pizza reminds me so much of that New York slice that we had .

But if you really want New York pizza and you want it to be as best as possible , go to New York .

But if you don't have time , this is where you go .

Ok , New Yorkers are , are freaking out right now .

It's fine .

You wanna know what else has luxurious cheese poles that make your eyes and mouth water be roll or guys .

And that is it New York pizza ?

Is this an exact duplication ?

No , it's not a , you don't have the New York water , which I have yet to figure out whether or not that's a reality if you need to have New York water .

I know that there's gonna be people in the , you have to have the New York water .

Good Lord .

I don't know , but it is a close second if you don't have time to fly all the way to New York and have the good stuff .

But when you are in New York , you know where to go .

So , with all that being said , if you enjoy this video or you learn something , leave a like , subscribe and I will see you next time and I like pizza .