In this video, I'm breaking down my dough recipe showing you tips and tricks for a browner crust, how to make the best sauce & how to make amazing NY style pizza in a home oven. I also go in depth to try and answer the question : "Do you need new york tap water to truly make authentic NY style pizza?" well, do you? @JKenjiLopezAlt

0:00 intro
1:12 essentials for making pizza at home
3:16 How To Make Pizza Dough
9:59 Tips to Making The Best Pizza Sauce
12:10 Do You Need NYC Water to Make NY Style Pizzas?
17:40 How To Make a Pizza
21:28 Final Conclusion On The Whole Debate

By far the biggest inspiration for this video was my copy of Tony Gemignani' book the pizza bible. I regard him as one of the best pizzaioli in the world, and highly recommend you pick of a copy of
his book especially if you are starting out.

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highly recommend all of Dalstrong's products, but here's a link to the pizza cutter i use in the video : [ Ссылка ]
I would suggest going through them directly as it is cheaper than amazon at the moment (no idea why it went up in price , but is like 15 dollars more than when i purchased mine
Recipe:

I suggest you get a nice thermometer and digital scales and use the metric system, but if you insist on using imperial : [ Ссылка ]


Day1
Make a Poolish: .25g Active dry yeast (recommend Red Star)
94g Cold tap water
94g All purpose flour
Dissolve the yeast in the water, whisk for 30 seconds. Combine with flour, mix fully, cover and leave at room temp for minimum 18 hours.

Day 2.
900 g All purpose flour (I like king arthurs)
4.5 g Active dry yeast
140g/ml warm water (80-90 degrees F)
25 g Gluten
40 g Diatastic Malt (this helps with browning)
30g Sugar
10g Olive oil
20g salt
420g Filtered or bottled filtered Ice cold water
The poolish from 18 hours ago should be 180 g

Before you start make sure your starter has been in the fridge for 30 minutes, and make sure you refrigerate after 18 hours.
whisk yeast into a warm water set aside
Mix dry ingredients,, add ice water to dry ingredients, mix for couple minutes. Now whisk sugar into yeast mix until dissolved, add to dough with poolish, mix together until you get what resembles a dough.
Now add the salt and oil and mix for 3 more minutes, it should be looking more dough like. Turn out onto floured surface and knead for a good 5-7 minutes. Check the dough’s elasticity by performing the window pane test. Pull a small chunk apart until you can see light through it, if you cant , knead more, when it passes : rest dough, covered at room temp for 20 minute. After that make into dough balls.

Either use containers or a floured tray, refrigerate for a further 24 hours. You can leave the rest in the fridge for another day, but if your freezing any of them, do so after that initial 24 hours.

Use low moisture mozzarella and grate it yourself.

make sure your doughballs whether frozen or fresh that day have been sitting out until they are room temp (about 50 degrees) takes about 2 hours from fridge to counter, about 4/6 for frozen, i just get frozen doughballs out the night before i plan on using one, if I forget, or i do not think about it I just use the quick thaw method as described in the video.

Make pizza by stretching out the dough into a disc shape, making sure not to touch the outer circumference too much, add enough sauce on top to just cover in a thing layer (*you can always warm up a little sauce later to dip it in while you are working out how much to apply. MAKE SURE YOUR SAUCE IS NOT COLD. If you forgot to get sauce out of the fridge, or you are using tomatoes that were chilled for any reason , a quick 20 to 30 seconds in the microwave can speed up the process.

transfer to your steel that has been warmed in your oven on max for 45 minutes to an hour.

once in the oven , do not peek for at least 5 minutes, leave the door shut. cooking times will vary wildly from one kitchen to the next, one steel to the next and your oven , but a rule of thumb is : if the pizza has started to brown a little bit and the leaving process looks good, pull it out to oil the crust, and put back in until the entire crust looks lovely and golden.

300g cup San maranzo tomatoes
15g tomato paste
10g olive oil
10g sugar
5g Salt
Dried oregano to taste

Blitz all the above together. I like to throw a cheeky garlic clove in mine from time to time.

The Dough Containers:
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My steel : [ Ссылка ]

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