Great New York pizza can be made in a home oven — here’s how I finally got it right.The Made In End of Season Sale is offering 25% off cookware sets and 15% off individual items for a limited time. Use my link and get some of the best deals of the year – https://madein.cc/0825-brian
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New York Style Pizza in a Home Oven
Dough (makes 4 × 385g balls)
∙575g (2 1/2c) water, 68°F (20C)
∙10g (2.5t) instant yeast
∙25g (2T) olive oil
∙450g (3 1/2c) AP flour
∙450g (3 1/4c) bread flour
∙20g (1T + 1t) salt
∙25g (2T) granulated sugar
Sauce (for ~4 pizzas)
∙800g (1 × 28oz can) crushed tomatoes (bianco di napoli if you can find it)
∙8g (1 1/2t) salt
∙15g (4t) sugar
Cheese (per 2 pizzas)
∙225g (2 1/2c, grated) part-skim mozzarella
∙225g (2 1/2c, grated) whole-milk mozzarella
To Finish
∙Semolina flour (for peel)
∙Pinch of flaky salt per pizza
1. Dough:
▪ In bowl, stir yest into water. Add oil salt, sugar, and flours and stir until no dry bits remain.
▪Knead lightly with a squeezing motion 2 min. Continue kneading with your hand/palm for another minute and shape into a rough ball. (Dough temp should be 76F/25C).
▪Rest 20 min covered.
▪ Perform stretch and fold as shown in video. Round and tuck dough into a ball. Cover and rest again for 20 minutes.
▪Perform final stretch and fold. Rest once more for 15 minutes.
▪Divide into 4 × 385g pieces. Shape each piece by pulling sides into the middle, then rolling on the seam to shape into a ball as shown in video
▪Place on parchment lined, oiled tray. Cover and refrigerate 24 hrs.
2. Sauce:
Stir tomatoes with salt + sugar. Blend half til smooth, recombine.
3. Cheese:
Grate both cheeses
4. Shape pizzas:
▪Remove dough from fridge 45–60 min before baking.
▪Preheat oven 45 min with stone/steel on lowest rack to hottest temp (ideally 550°F/287°C) + second steel 8–10″ above.
▪Place dough ball on floured work surface, bottom side facing up. Flour dough, press and stretch into ~12″ (34cm) round as shown in video.
▪Place on semolina floured peel.
5. Assemble & bake (per pizza):
▪Spread ~200g/5oz (3/4c) sauce, leaving 1/2″ rim.
▪Top with 175–200g mozz blend.
▪Stretch pizza out to edges of the peel.
▪Add pinch of flaky salt. Shimmy peel to check for sticking.
▪Launch onto bottom steel. Bake ~3 min, rotate 180, then 2–3 min more until browned, bubbly, slightly charred.
▪Cut into slices then re-heat individual slices on the bottom pizza steel for 90sec-2mins just before eating.
CHAPTERS:
0:00 Mixing and prepping the dough
8:18 Prepping the oven
10:53 Sauce and cheese
13:24 Shaping and assembling
17:04 Baking
18:15 Finishing touch – don’t skip this step!
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3
#newyorkpizza #nycpizza #pizza
42 Comments
Don't skip the last step in this process you guys. It takes this slice to the next level!
Check out the Stainless Collection and Made In’s other cookware by using my link https://madein.cc/0825-brian
I use a pizza stone on top with a steel on the bottom. Works pretty well for me and is somewhat more versatile than two steels.
Walmart sells two-pound blocks of full fat low moisture mozzarella in the cheese section if anyone's having trouble finding any. #NotSponsored
When I saw the title, I thought you were doing a video about how to modify an oven to use the self cleaning feature to cook pizzas, a la Avidan Ross.
Love these breakdown videos Bri. Knowing the why of a technique helps people understand it better. Keep them coming. That slice looked amazing btw.
I like this style but I also like the other 😂😂 variety is the spice of life
As a professional pizza maker who also makes pizza at home, here are my tips: 1) Instead of mixing AP flour with the bread flour, go for some "00" instead. It will lighten up the texture of the dough even more, and make it easier to stretch. Yes, I know, "00" flour is not traditional for NY style pizza dough, but once you try it, you'll never go back. 2) Do an autolyze on your dough for 20 minutes. It will make a huge difference in the way the dough handles, especially if you're incorporating some "00" flour. This technique makes the dough balls a dream to stretch. 3) It's not necessary to heat up the steel(s) in the oven. If you want to save time, start up the oven and place the steel(s) directly on a burner on full blast. In the time it takes the oven to come up to full temp (which is usually around 20 minutes, unless your oven is old and struggling), the steel(s) will be heated up even more than they would be if you had heated them in the oven, in less time. The only drawback with this technique is that you've got to handle super hot baking steel(s), which might be a deal breaker for some. Not me. 4) Don't incorporate all your ingredients at once. Add the salt after you've kneaded the dough for a couple of minutes, and the oil after you've kneaded it at least halfway. This order of operations, especially when using an autolyze phase, helps align the gluten network better. You want some gluten development to start happening before either salt or oil are added. I could probably go on a bit more, but I don't want to sound too preachy. I hope this helps someone bake better pizza.
2:15 look at his hand, still kinda messy and covered with dough, but then it's washed and clean by next shot, I think newbie bakers are deceived by this, and often add too much flour to avoid being messy, you should highlight the state of your hands when you are done kneading, not hide it
We hate the new format, but we love you. ❤
Your're pizza's are amazing Brian, I've been making your deepdish just how you make it for about a year, but I use a 3/8" canadian made pizza steel, nice and thick, also a pommedoro 12" deepdish pan. The hand made sausage with toasted fennel is killer in it, i omit half the salt. I believe i altered the dough %s to fit the pan and estimated the butter increase. (also i use a couple of your sauce recipes quite regularly, I've altered your east coast bar pie as an east coast canadian and its fantastic after 3 days of fermentation in the fridge)
In a home oven you can trick your temp sensor in the oven by opening up the door for a couple seconds to flood a little cool air, this will prompt both elements to kick in to heat it back up more continuously, it takes some trial and error depending on the oven.
Love it Bri!!!
Does anyone know if you could use this recipe with a dedicated pizza oven? I'm thinking maybe you don't put sugar in the dough?
Love when Bri fires off a pizza video. They are ELITE recipes every time 🤟🏻
Thank you for this recipe that I can actually do. Too many food Youtubers think I'm going to purchase some dedicated pizza oven. I'm closer to poor than rich, but not buying every new gadget that is pitched to me is one reason why I'm able to manage my finances.
I like the style of video. It feels more relaxed and personal than your usual zippier presentation. I agree with some others who suggested that you seemed a little tired, but that is separate from this different style. I do have a question about technique. I have one steel and one stone. I don't want to buy another steel. My thought would be to use the steel on the bottom and the stone above. Would you agree or suggest the opposite? Thanks for all you do. You are by far the best YT chef and I look forward to all you videos. (Hubby is a bit jealous of you! LOL)
That upper heat source trick is legit! I don't have a second steel, so I used an upside down sheet pan; massive upgrade in how the top baked m/
You could also just put a cast iron skillet on the top rack and it would perform the same function.
Hey Bry, You have done so much with Pizza, What about STUFFED CRUST?
Just a tip, you can get decent electric pizza ovens that get up to 800 degrees for around the same price as those two pizza steels. Not that using those is a bad idea, just a different approach.
Of course I cannot get enough pizza content from you! Cannot wait to try this when I get back home in a couple of weeks. Or hell maybe I will try it while I’m on vacation?
I did prefer this style of video, as it seemed much more conversational and you sound so less stressed, like life really made a wonderful turn in the past year. Kudos to you, Brian and thank you so much for all of your amazing content.
Your recipe uses instant yeast, what is the conversion factor for using active yeast? Thx
Can you use a cast iron pan instead of a second pizza steel to save some money?
Excellent job, Brian. The new format is fine, no strong opinion. Loved your focus on quality: grate your own cheese, it's better. Make your own dough, it's better.
I'm afraid I'm kinda limited in how long I can stand and prep in the kitchen. Any ideas on how long to mix and kneed with the Kitchen Aid?
You have to fold the slice of NY Style Pizza 🍕!!!
8:00 at domino’s we bake everything at 450°F and it turns out great
I love this channel for overly complicated recipes that you know are always going to be the best of the best. Overly complicated maybe? But I could make a mid pizza or a pizza that will make me ascend into the afterlife. Most recipe testing I have ever seen a channel do and you can see that he puts so much effort into explanation in a way we can understand and passion for this channel.
Me likely 🙂 …more personable.. plus your so cute!
I have a pretty similar technique when going for that perfect NY pizza! My only difference is where I don’t do any of these steps and just order pizza so I don’t wait 24 hours 😂
Love it
Great video, Brian, as always. Would you please consider adding prep and cook times to your recipes, particularly the written recipes on your web site? It's one thing I think you're lacking that would be really helpful.
Awesome
If you're going to use imperial measurements, stick to them, stay consistent.
NY pizza is highly highly overrated and in general it sux
Not giving the dry yeast time to activate in warm water?
@5:27 Instead of semolina use corn meal under dough.
so for an absolute basic cheese pizza at hom you are saying I need two sheet rack covers,an immersion blender, 2 pizza steels, 2 pizza peels, fancy mozz, fancy flake salt, a digital scale, a digital thermometer, fancy flour, an oven that goes up to a temp that pretty much no other ovens do and on and on and on
I had been wondering why my cheese had been breaking in the oven. I think the two steels will solve my problem. Good catch!! Thanks for this.
Great video and super delicious looking pizza! When I had pizza in Times Square it seemed to also have small amount of oregano mixed in the sauce. Mmmm
What about substituting the top steel with a cast iron or steel flat top? These are common things that people might already have. So we don't have to buy 2 pizza steels?
You never mention, if the dough is too hot or too cold, what could be done to heat it up or cool it down? Or just throw it out and start again, and hope for a good temp on the next batch?
Just a matter of time until he's trying every brand of ranch dressing