Let’s see how Joshua Weissman makes his Real New York Style Pizza at home!
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39 Comments
Pizzaiolos let me know what you think of the pizza!
Here in BC, there’s a place called Hot Oven Pizza, and if I could magically send you a fresh slice, I think you might be impressed, or at least intrigued. They don’t put sugar in the dough; rather the crust is glazed with a touch of honey. It’s by far the best pizza I’ve ever had.
For a Neapolitan pizza, the sauce should be just tomato sauce straight from the can. For NY Style Pizza, it should be seasoned and cooked and you can add herbs depending on your taste. I don't like that Josh uses AP flour here and not bread flour. Bread flour is generally considered superior for pizza (to my knowledge).
Made pizza for year all hand made and gotta say my fav is the Detroit style. Also seeing butter in the title imma guess he’s doing the butter onion sauce let’s see. Also the dough is the most important part of pizza making. Better be using a starter!
I’m disappointed he didn’t use a starter. Better dough flavor!
Not a pro, just trying to enjoy some things in life. Most people I know lika biga but for some reason I prefer poolish dough. If I'm lucky I can find tomatoes with lots of flavor. If so I make my own sauce. I always prepare the pizza, dough and sauce, the day before while cooking dinner. Oh, I really dislike sugar. Also a bit akward when your owen max out at 250C.
I ran a Sicilian restaurant for 9 years. The owner was from Long Island. His father was from Rome, and his mom was from Messina so our recipe was a culmination of ideas from Italy, Sicily, and New York. We did not use sugar in the mix and only used fresh yeast, and we added a splash of oil into the mix before the flour went in. The sauce was never, ever cooked. Canned San Marzano tomatoes chopped tomatoes in sauce, salt, pepper, oregano and just a hint of basil. We cooked in a large Blodget stone double oven set at 600 degrees preheated at least 90 minutes ahead of service time. The oven would hold 6 18" pizzas with space in between each on each deck.
We grated and blended our own mozzarella 60/40 part skim to whole. More whole it would get greasy, more skim, it would dry out easy. Slapped and flattened the dough by hand the thickness we wanted, never by rolling pin and were to busy to "throw" the dough. It is an absolute wonder that I did not leave that place weighing 400 pounds.
For what it's worth, I worked in pizzerias for a decade, and the only place I ever worked that didn't put sugar in the dough was a Neapolitan style place.
if you want the best NY pizza, the first step is to jump on a train and leave NYC. you go north about 70-90 minutes. Get off the train and go to the nearest pizza place. the pizza is 10000000000 times better than anything you get in nyc. doesn’t even matter where you go. just go like 70-90 minutes north of nyc and anything you get is perfect.
Detroit style pizza is superior carbon steel automotive parts pants the superior vessel for cooking pizza
When making doughs I like to give my yeast sugar, then some flour and a touch of honey, and mix that to the remaining flour
Whole peeled tomatoes crushed with your hand, not cooked. Cooking the sauce removes the natural sweetness and makes more acidic. So if you cook the sauce I would add a bit of sugar. If uncooked no sugar. Definitely blend if you like a smoother sauce. I like mine just hand crushed for more of a rustic vibe lol
I think if you have a grill(gass or coal) at home its at least a much better option to use the grill then the oven with a pizza stone inside, gives you a much closer reuslt to the pizza oven used in this video! 🙂 PS. Just make sure you buy a pizzastone for grilling that can take the heat, the one for an oven can break in a grill.
I own a pizza joint in the Philippines, we do not cook our sauce, it's redundant. We do 2x fermentation with our dough and yes we add sugar (brown sugar). We're by far the best pizza in our region.
Scarr's
I've had New York pizza in NYC, but it was a long time ago. But in my old college town of Ann Arbor, there was a place called New York Pizza Depot (NYPD), run by some guys from NYC, had those same giant slices just like this, that you basically had to fold to get in your mouth. I loved their 4-cheese Blanco, and their one with baked ziti pasta on it. I do tend to like thicker types, though, Chicago-style and Detroit-style (pretty similar to Sicilian) are both great, in my book. Even French bread style can be great, if you get the right bread.
New York style is absolutely my favorite. This makes me so hungry… damn!
"New York scream of anger" 😂😂😂😂
I don't have big preferences for pizza, but I have a soft spot for proper Detroit Style Deep Dish pizza (being from the region). Something about caramelized Wisconsin brick cheese on the crust is just so good.
NY style pizza ovens are in range of 500-550 F. Th is guy could not resist making a semi Neapolitan at higher temperature and…..thicker crust. But….never turn down a good pizza!!!!
Italian style thin(ish) crust, unsweetened tomato sauce, much spice from fresh chilli, chorizo etc. The dough-buckets of sloppy swill they make in Chicago is not pizza. And needless to say, pineapple is utterly verboten! The only purpose of sugar in pizza is to feed the yeast a little.
go to john stewarts deep dish rant , priceless!!
Raw Red Pack crushed tomatoes blended with a touch of sugar and basil. Low moisture mozzarella (string). After that…top with whatever you like. Chicago pizza is a casserole…
Something I can't stress enough is how important good tomatoes are, and how key using San Marzano tomatoes are. Once you taste the difference and haven't tasted it before, you must.
I have a Ooni oven and there are many other options out there, they are great and I have perfected pizza to be comparable to the ones I had in Rome and Venice. The amount of research, time and experience needed to make a good pizza is very underrated. One of the toughest skills to perfect.
Interesting that Josh used Cento San Marzano-style (Cento aren't real SM tomatoes, btw) CRUSHED tomatoes instead of getting whole, peeled tomatoes and crushing them himself. Isn't it a cardinal sin to buy cans of crushed tomatoes (pretty sure real SM tomatoes aren't sold crushed anyway)? Regardless, I'll have to try making a pizza now 🙂
In December of 2021 I stood on a sidewalk in Brooklyn and consumed some of the best pizza I've ever tasted: Di Fara Pizza.
I grew up in East Islip Long Island. I moved away. How I miss Renzo's pizzeria. As a kid Sicilian pizza was my favorite (big square), but I love traditional NY pizza by the slice. Maybe I didn't taste the sugar so much then, but I can't stand sugary sauce now.
Honestly, Joshua's pizza looks way better than those cheap looking 'NY style' pizzas. I lived for two years in NY and never had any Pizza worth remembering. New Yorkers boast about their pies not because of the flavor but just because it's made there, the place they love. If you're going to NY as a tourist, don't go out of your way to try, not worth it.
I'm watching this after my mother said to my decision to have pizza while watching the NY fireworks, 'I'll make the base from scratch!'
I am expecting disaster
The old kitchen wisdom holds true: the fewer ingredients the more their quality matters and the more important the technique.
French Omelette is just eggs and butter, and that's why it's one of the most difficult dishes to nail.
You only have two ingredients so it's all up to their quality and your technique to make it just right and you can't make it without proper equipment.
Same goes for New York style pizza. It's bread dough with tomato sauce and cheese, so to make it something truly great takes a lot of skill and good ingredients.
And as far as the water goes, there definitely is something in that New York water that makes the pizza taste different. I can't pinpoint what it is exactly, but if you concentrate you can tell.
Lucali is the best pizza in NY, by a mile. Also Brian Lagerstrom is a much better channel to check out for quality pizza at home.
I rather sit down to eat pizza too and enjoy. I’m here catching up.
I have never been yet to have pizza in New York City anyways. I like a place in Buffalo name slips my mind. Have you ever watched are they really dough on YouTube. I like to go toMarc Lacono’s pizza place in New York City and check out what the hype is there
I grew up in New Jersey, so my recommendation is for New Jersey pizza–which is basically NY style pizza (there, I said it). The best place has to be The Sawmill in Seaside Heights.
aussie pizza the best 😀
thick but not too thick or thin crust just right 😀
the Bronx or near Mcdougle st in Manhattan
2 Bros Pizza is considered to be the cheapest pizza slice like a dollar or two, depending on if you want a drink or a pizza with toppings. It's the type of pizza for when you really hungry and only have a couple of bills on you and you don't want to spend too much because you want to save it for the subway ride.
This sauce originates from Naples ,“
( Pomodoro) is a tomato-based sauce made from a combination of fresh tomatoes, garlic, olive oil,n0 Onion, no oregano, no basil, no parsley, no sugar.
Argentina Pizza is the best pizza i ever had. check guerrin fugazzeta rellena