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I'm assuming the 4hour rest is to get the dough back to room temp? In which case the temp of your kitchen will dictate the room temp 'rest' period. Yes?

Good vid but please please drop the back ground music

Every video ive seen state that it is the water that makes the best dough.

There is a simple-most-common way to open a NY style dough

Have to keep reminding myself that voice isn't Seth Rogan

❤ your video was fantastic! I own the same mixer as you. Where did you get the dough hook?

What the crap with grams. Use normal measurements

that looks so awesome

Needs more sauce period. Very basic sauce reminiscent of my first 3 months making pizza. Cook times are inaccurate. Everything else seems pretty spot on

the Crafsman got taste

you really dont know what your doing

Looks good, but I am not a fan of par-baked pizza dough. It cooks and seals the top. Part of a great NY pizza is when the bottom cooks and the layer of sauce absorbs into the dough. Par-Baking just makes it too Bobili for me.

I love this guy, but there is very little in this process which is done in an authentic pizzeria. We do not par cook crusts, top, then cook again. 3 day dough rise? Yeah, no. I like this for home though. Good stuff for home, not for dozens/hundreds of pizzas. I am going to try this for home. I dig it. I would suggest adding malt powder to the dough my friend

Hi, Scott, I lost you with the oil 7% !! What's the reason for that amount? Thanks.

The sauce is perfect. I would never order pizza chain pizza ever again when it's easy to make my own pizza.

Thanks Scott. Gonna try your recipe soon and I will report back! I imagine if you are making a Sicilian pizza you would use both halves to make a whole Sicilian, Correct?

Feel like it has allot of oil

"don't get wheat and don't get bleached"? Your flour is wheat. But other than that, great looking pie.

I'm new to your TH-cam channel. Love your vibe and info! I will try your recipe!!! Best regards from Mexico

Gonna try this, this weekend! Looks great!

Rewatching this as I needed a refresher. Gave it a go earlier today and everyone enjoyed it!

Nicely done Scott! You found the perfect formula!

To bad this isn't using cups, teaspoons/tablespoons as I do not have a scale in my kitchen.

Multi camera set up....one directorial note....stop looking for the camera. Let the operators worry about getting the B roll film. You, Mr. Talent, only look at your A cam. Pizza looks awesome!!!

Im a film guy too....love the equipment list....I checked out your other channel.....nice.

Ok, Mr Balkum...I will be an early adapter. Curious to see how you develop your channel. :)

Nice, I’ve tried dozens and dozens of recipes on the NY pizza from TH-cam and I can wait to try this one. They are all slightly different and I’ve tweaked a few things myself but this one looks like the pizza I’m after. Thanks so much for posting!!

Not enough people par-bake their home oven pizzas. Well done, Scott!

Any reason for throwing the salt after the dough is starting to ball up.... Not disolve it into the water oil yeast mix? Interesting never seen that before... I'm gonna follow your recipe

You follow some of the best practices on those pizzas. This is my preference, but the sauce I use is a deeper red color (I don't remember the name) as in my experience it has just the right amount of acidic bite to it.

Let's see what you got Scott!!!

You are blowing up my friend 💥🍕

Tenths of grams and blind baking? Nice. Plan on getting this together tomorrow for Friday!

I can’t be the only prick from NY who turned this off :14 in because of his accent

this guy is massy . LMAO.

Just find this cooking show and I Love It

That’s a perfect pizza. ❤️👍❤️👍❤️

Thanks, Scott, I'll try it!

That dough looks a lot less than 62.4% hydration. Are these my numbers accurate?

Just found you. Excellent video!

good video

Not following your recipe I made one 17 inches in diameter in a 17 inch cast iron skillet. Used 50/50 four and semolina. Came out fantastic.

I like the tray idea for melting the cheese. I have the same lodge cast iron platform...it's great.

No offense but NYC is offensive to me and so many others. They can do anything they like, but their pizza more resembles pizza coming out of the human body, not going in. No one in NYC thinks about anything. They mostly don't know how to speak English, and they also hate you. They want to kill you. NYC despises you. I of course return that sentiment.

Slightly easier mixing method (the way the Italians do it): start with the water, dissolve the salt. Add in about 1/4 to 1/3rd of the flour to make a slurry with a fork (slightly thick pancake batter consistency, try and get it as lump free as possible). At this point, add in the dry yeast and the oil. Add in the rest of the flour, but hold back a few good pinches to clean off your fork and hands. Then put it in the stand mixer and let it go for 15-17 minutes.

The water bs myth goes all the way back to Italy in the 1800’s . Ugh 😊 do yourself a favor try it one time you’ll be surprised at the results it’ll come out exactly the same way mix the sugar , salt ,water and yeast in the bowl first mix it up quickly then add your oil after that blends well less than two minutes stop the machine add your flour start off on the lowest speed mix for 10 minutes on med you nailed it using the oil cans and a three day method a little tip when you round out the dough you should put it in the oil can make sure you put it smooth side down proof once flip then press it out again then refrigerate for the three days

Have you tried using a pizza screen instead of the stone? They're pretty nice.

No flop. I like. But what about the undercarriage? Looks like a 7.5 at this point.

The long fermentation time is the game changer. Make your dough on Tuesday night , refrigerate until Friday. Nothing like it. I think you would even love your results more with a pizza steel instead of a stone.

Looks great my friend!