An Italian Chef Makes New York Pizza – Here is His Secret

👨‍🍳🍕🎉 An Italian Chef Makes New York Pizza – Here is His Secret
Join Chef Marco, an Italian pizza master with 20+ years of NYC experience, as he reveals the authentic secrets to making perfect New York-style pizza at home! Discover why cold water dough fermentation, uncooked sauce, and proper stretching techniques are key to achieving that iconic crispy-yet-foldable crust.
🍕 WHAT YOU’LL LEARN:

The complete authentic NY pizza dough recipe with 24-hour cold fermentation
How to make traditional uncooked pizza sauce with San Marzano tomatoes
Professional hand-stretching techniques (no rolling pin!)
The cheese secret most home cooks get wrong
How to recreate pizzeria-quality results in a home oven

⏰ TIMESTAMPS:
0:00 Intro: The Water Myth
0:42 What Makes NY Pizza Different
1:15 Ingredients Breakdown
1:48 Dough Preparation & Fermentation
2:35 Simple Authentic Sauce
3:05 Professional Dough Stretching
3:42 Assembly & Toppings
4:10 Home Baking Secrets
4:38 Slicing & Folding
5:00 Final Tips & Conclusion
🍕 FASCINATING PIZZA FACTS:

America’s first pizzeria opened in 1905 in Manhattan (license cost: just $200!)
NYC has 2,000+ pizzerias selling 250,000 slices daily
Learn why New Yorkers fold their pizza (it’s not just for convenience!)

👨‍🍳 No fancy equipment needed – just simple ingredients and proven techniques passed down through generations of pizza makers!
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