📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
I tried this and my pizza is PERFECT!! I've never done prefermentation because it sounds complicated. But it is simple and gives absolutely better flavors. I'm genuinely thankful for your video and I'd love to try more recipes!! PS; I'm Korean so please excuse my grammar. I just wanted to thank you..😅
I made did pizza tonight and it wowed everyone! I didn’t use the poolish though. I used my sourdough discard instead. It goes perfectly! It’s crisp outside, soft and tender inside and full of flavour! Love it!
This dough is at least as good as the best I have made, and twice as easy. Yields pizza balls which are VERY easy to shape, with minimal resistance and no tearing at all. Pizza is soft and chewy, with bubbles in the rim, firm enough even when baked on thinner sheet, and can take lots of sauce and cheese. Best of all is that it does not require many hours preparation and multiple rises and folds. Basically just by the time the oven is heated, you can stretch and bake. Best home oven dough and my go to from now on.
My favourite pizza so far is 70% hydration with 50% semolina and 50% bread flour. The semolina gives it the most amazing crust. Will definitely be making that recipe with a pre-ferment
I generally keep my semolina in the 20-25% range. I haven’t been brave enough to go that high with it. A preferment and long cold rise does make for a great crust. I will have to try 50% semolina next week.
I’ve just started experimenting with semolina, are you using fine or coarse? i’ve recently done detroit style and lined the detroit pan with butter and dusted with coarse semolina. gave such a nice crust. i’ve also used it in the dough but also haven’t been brave enough to go above 20% but will definitely try.
I love your channel! Your direction is excellent and the results have been very good. I've leared a lot from you. My Nonna would probably not approve of buttered pizza dough, but I love butter pizza crust. Could I replace the olive oil with soft butter for this recipe? Also, at what point should I freeze the dough? Lou Malnati's in Chicago makes the best!
I've been trying to make a stuffed crust pizza. It's still a working progress. My crust comes out very hard - inedible. Maybe I'm baking it too long? I'd like to see how you'd make one when you have time. Thanks
@@ChainBaker Another question I have about making pizza is: how much dough do I need? My pizza stone is 12" wide, so I'm limited to a 12" pizza pie. I did some research. One suggestion was for every inch, plan for one ounce. So for a 12" pizza it seems I'll need 12 ounces of dough(?) What are your thoughts on this and would you mind talking about this in your video on stuffed crust pizzas? Thank you.
That sounds about right. To be honest I had never considered it. I usually stick to around 250g - 300g and I think my pizza paddle may be 12'', so it's kind of the same.
I have never made such a pizza. And I think there are far better options than those two out there. Go to the search bar and type in 'chainbaker pizza' it will come up with all my pizza recipes. Perhaps you can pick one of them and give it a try. I have slow fermented ones and quicker ones too 👍
I love all kinds of pizza. Give me a piece of dough with some sauce and cheese and the rest could be anything! Grandma style is tested and proven 👵 we have to work with what is available and make do 😉
@@ChainBaker Yeah, i don't have a pizza stone ( and most of the options available in my country are pretty low-quality ), so I'm just using a bit of olive oil on the pan before I put it in the oven and the result is pretty crispy. Can't wait to give your recipe a try soon.
Delicious looking pizza! IMO a true New York style would have a higher fat cheese, and a more consistent crust, free of flour. Your voiceover got some things right that in the actual video I think you missed... You mention a little olive oil after the pre-forming but I didn't see you put it on. That would help the crust. And then when you're stretching the pie you said in the voiceover not to go all the way to the edge, but I think you did crush the edge too much. And then there was a little too much flour once it was going into the oven, which combined with not enough oil on the dough ball made for a too-pale crust. The dough might be slightly under-kneaded if you need so much flour. That final crust shot though looks incredible, so you nailed it on parts of the pie, there's just a little finessing needed to get that all the way round the circle. Lastly, I think if you can't get full-fat mozzarella you need to add a little olive oil over the cheese otherwise it browns too much and gets a little tough as this one seems to!. Sorry if this comes across as preachy! I've just been watching a lot of New York Style pizza videos and I'm trying to work out what's critical to get it just right, and you got really close so I just wanted to use the opportunity to try to think through what I think the last couple steps are to get it perfect! Great video, and excellent work.
Hi Erik. Thanks for the constructive comment. I do appreciate it. You are right about what I said vs what I did. And I do that sometimes when I realize a mistake has been made so that other people would not do the same. And since I sometimes don't have time to re shoot a video that is the next best thing. You have added some great tips right here and I will certainly try them out next time around. And I like how meticulous your pizza analysis is :) Cheers for the input!
Good call on the cheese. I left a comment before seeing yours. NY pizza is made with low moisture whole mile cheese (not skim). This is why if you go to NY the pizza with have a layer of oil on the cheese. Its the fat that renders out of the cheese with the high heat. Other than that this recipe looked good. I grew up on Long Island. Pizza every where by the slice.
Sorry to say, man, but this is not an NY style pizza. I’ve been to NY, and this is not it. Where are the pools of grease?! 😂 C’mon man, yours is too good. Do your research! 😂😉👍🏻
This is gonna sound super random, but considering how hard I've been trying to build my channel, I know it might be of value for you to hear. I imagine you wonder what makes people click off your video and you analyze your statistics a lot. So I figured it might answer some questions for you to know that I clicked on this video with intent to make pizza, and when you said "remember, it's a 3 day process," I realized it wasn't going to be ready in time for dinner, so I'm clicking off to watch another of your videos to see if there's a shorter one. I'll have to come back to this one later. But if you happen to see a drop off at the 45 second mark, you know why. Not an issue with your video! Hahaha. I just subscribed though, so maybe that'll help counteract the lowered average watch duration :P Thanks for the videos!
Regarding the amount of sauce, I have found if you put on too much and too much cheese, you get a cheese-slide when you eat it. The cheese can't stick so it all comes off with the first bite, which sucks. The options are: not too much sauce (I use 7 oz for a large 16" Pizza) and plenty of cheese, or lots of sauce and just a sprinkling of cheese, kinda like what you get on a frozen pizza. I prefer the former.
From my own experience as a beginner, it seems that the best path forward is... 1) Focus on making thin crackers with whatever cheap flouer and whatever tap water we can get the soonest. I practised on a toaster oven with a variety of temperatures, but I suggest now to just to set it to broil/grill and whatever time we prefer to get the crunchiness we prefer. I estimated amounts of water, flour, and salt. I mixed with a spoon and divided and shaped with that same spoon. The quality is low, but satisfying, and stress free. 2) Add in delays for hydration in future bakes. 3) Add in yeast in future bakes. 4) Add in skills learned from those 14 videos of your's. 5) Add in pizza ingredients.
im glad i found your channel! I never like stuff because i use my likes as a catalog of older videos id watch again. But i just added this one! Hope you take off my friend.
So appropriate. NY style pizza, not, how to make pizza. Mine, following your recipe came out great, couldn't taste the crust as much because of the red pepper flakes. Thanks for the video.
When I bake bread (doing 2 to 10 loafes depeding on what i feel like) i know the oven is getting warm, so during the warming of it, i do some cookies (such a waste letting an empty oven get hot :) ) the when it is hot, why not do dinner as well. And one of the favs here is pizza. I just do little more dough and use that so the pizza is always based on the kinds of bread its gonna be, but always nice. Now as home bakers we dont get te proper heat for a fast baking pizza, so lets work around that shall we? Just make a pizza, with nice toppings and all. But here is the kicker, pull it out 2 minutes before its done and then add mozarella en finnish it, youll get nice melted stringy nog gummy cheese. If you have a bunch of real nice slices of mozarella, some fast cooked and cooled spinach totally covered by a slice o mozarella, or a dab of (homemade) pesto, is very very nice. never add the mozarella from the start, there are better cheeses for that. Second tip, i use sesame seeds for making the pizza not stick, gives a real nice taste and addition, all guests en friends are surprised by them and really love it. so in this vid around 8.45 no flour but sesame seeds used third tip, blitz old bread (always freeze stale bread, there are so many uses for it!) in blender with basic cheese and some nicer parmesan, when its all tiny crumbs, add olive oil till its all soaked, cover the pizza for a cheezy crust that is so nice, though its no longer a NY/Napolitana style, its actually better, since you can add toppings under the cheezy crumb layer that are protected during baking, the sky is the limit here. I use a square baking tray and just do one half with the toppings my son likea most (ansjovis salami ham) and a quarter with all vegetarian stuff like bell peppers, and i eat the sections between those two parts and get the best of both :D
I made this a month or 2 ago and the first one the dough kept wanting to retract into itself straight from the fridge. The second one was left on the counter for a couple of hours and didn't retract. I'm making this again after I finish my comment. I'm going to let them sit on the counter to warm up a bit and hope they don't retract. But other than that these turned out great
@@ChainBakerthanks! I cold fermented for about 36 hr but didn’t reduce the yeast since my fridge runs a little cooler and it turned out great. You are the only person on youtube I trust for bread!!
Hey nice vid. Did you leave the dough out of the fridge before shaping? Dough is usually super stiff after removing it from the fridge, I usually let it sit at room temp for around 1-2h, but not sure if that is the right thing to do.
I like to use a pizza screen. I seem to get that NYC style crust with more consistent results. I’ve had my peel get some sauce on it and then not slide of correctly. It’s a huge pain.
please dont cut that with a knife. ill send you a pizza cutter, i have like 4 of them. also your videos are the best, ive learned more here than anywhere else and the videos aren't 30 min long. thank you for teaching !
My favorite pizza is Fillippis in Escondido California. Lots of mass (a medium weighs about three pounds), imported cheese, the sauce tastes like fresh tomatoes and if you get pepperoni, they put on a ton, but it's not too salty. I think they import almost everything, but they charge for it! I think a medium cheese (12") is like $25 US. I have been trying to duplicate theirs with little luck especially since I don't live down there anymore. This looks awesome!
Hello :) Actually can I extend cold proof up to 48 hours? My plans have changed so I don't have time for pizza tomorrow ^^". Or should I simply freeze the dough for last 24 hours I need?
Everything looks good but being an ex-New Yorker and an ex-pizza maker while in college, the cheese that is used in New York is low moisture whole milk (full fat) cheese. It maybe hard to find though. That is what makes the infamous layer of oil on New York pizzas which is nothing but the fat rendered from the cheese. Makes a world of difference in taste. Do not use fresh mozzarella or you will have a pool of water on your pizza. This looks like a good recipe. I like the fact that you didn't add flour while kneading. Back in the day I would mix it in a Hobart mixer and when it was done it wasn't sticky anymore. No more flour added. Also, at home I use 00 flour. It should have enough gluten to stretch.
Hahaha, I just made a joke about the oil (grease) in an earlier comment. I didn’t realise it was intentional. 😂😣 And I’ll have to respectfully disagree with your thoughts on fresh mozzarella. If you drain and dry your mozza before use, you’ll never have this problem. I also tear the mozzarella (if it’s proper buffalo it should end up in nice delicate strands) rather than cutting it as opening the natural lines in the curd will release more of the water. But you’re right, a 52% water content needs some doctoring. I love the texture, so for me it’s worth the effort. Each to their own. Respect for anyone who’s worked frontline pizza station. 🤜🏻 🤛🏻
Awesome video. I tried getting the recipe but its a dead link. Only one question what is the hydration of this pizza? If you can get that link to work that will be great. Thank you :)
@@ChainBaker My friend you are a great person. Thank you so much for all the help. I now understand what I was doing wrong. I started to use dry active yeast and it needs more time to get started. I never had these issues before with instant yeast. I got this book call the Pizza Bible and the guy is a master pizza maker. He uses that weird bakers percentage that I mentioned in another post. He does low active dry yeast and 48 hour fermentation. I will follow your methods as they are much easier to understand then these master pizza guys that make amazing pizza but are not the greatest in explaining what's in their head. Or maybe its to advanced for me to understand. Making generic pizza is cool and all but when i started playing with higher hydrations it was awesome. then this long fermentation is a pain because not all 00 flour can handle it. I like to use the Propane oven Roccbox. Bread flour is okay but it tends to burn fast in high heat where as the Italian 00 loves that high heat. I will experiment more with what I learned from you. A million thank you!!! I will let you know how the next batch goes! Cheers m8
Air fryer pizza sounds interesting 😄 I have never used one of those things so can't imagine how it would work. I guess the best option would be a deep dish pizza 🤔
Many sites show it working successfully, but I think I actually needed to make it *less* full and with a thinner crust. I think I’ll quit experimenting and go back to the oven! It’s too sad to ruin a pizza.
After stretching dough, use a pan to cook the bottom first for like 3-4 mins, or till u brown the bottom, then add ur ingredients/move to air fryer after. not perfect, but it gets the job done.
I made this except there's no preferment. Just 3 days proof for the first dough at least. My pizza got stuck to the peel so had to put the peel in the oen as well (i can detach the handle). Wasn't as crispy. Thankfully I have a second dough still feementing in the fridge. Will use cornmeal next time since I bought some for your english muffin recipe😊
I'm a huge fan of... Chicago style I think? Thick, soft crust to hold lots of toppings :D but I Def wanna try making this! I've been so addicted to your videos
Chain baker, your videos are great, thank you for the great quality of your work, however, as a native New Yorker, pizza lover, private chef and hobby baker and pizza lover, your pie looks a little overcooked, the cheese is not usually burnt like that, and the crust is often/usually more browned and crisped, and the cornicione/crust edge should also be a little bigger. I'm sure the taste is fine as the rest of the recipe seems pretty good, although there's variance amongst new york pizza joints; and the other thing is, it's really hard to get pizza right in home ovens, so overall it's not bad, but appearance wise it's a bit off and resembles more the cheap frozen supermarket pizzas. Anyway, I hope I'm not coming off too harsh, I don't mean it that way. Perhaps you can do an improved new york style pizza follow up video in the future 😊🤤😉
I was wondering do use any % with olive oil in your pizza recipe I watched your NY Style pizza which used 30g of olive oil and your 100% Bigga pizza recipe but this one used 20g of olive oil, do you always use olive oil in pizza if yes what percentage are u using or how do you determine how much oil to use. I am making my pizza in homeoven so I guess I need a little bit of olive oil.
I just add it depending on how I feel 😅 anything from 5%-10% is good in my book. If the hydration is higher, then use less oil and if it's lower, you can use more. It's up to your preference really.
Do we need to get the pizza dough to room temperature after refrigerating it for a day? I didn't do that because the video didn't mention it, and my pizza failed. I checked some videos and they stress on getting the dough to room temperature. I'm still not sure if my pizza failed because of temperature or other reasons and I wanted to confirm with you. thanks so much for the amazing channel, I learnt a lot.
I did not let it come up to room temperature. It was easy enough to stretch right from the fridge. You can try letting it warm up, but it may as well be another issue you had there.
Thank you for sharing this recipe. I used 00 flour for the preferment and dough. Wow, amazing flavor from the poolish and the dough was so easy to handle and shape. Your rye breads are also great, but I'm still experimenting as I have whole meal rye. Cheers!
I love your videos and channel! But I always have a question about preferment; I'm from Brazil, and where I live it’s 30-35°C all year. So should I let it ferment for less time, or keep the preferment in the fridge?
Thanks :) My crappy oven only has a heating element on the top so I rely on bottom heat from the baking stone which I actually don't use any longer as it's not too effective either. I switched to a baking steel and now the crust is better 👍 you can try baking at a higher temperature too, but a good hot solid base is the most important part. If you can then use both top and bottom heat at once.
Thanks for the thorough reply. I tried using top heat for part of the bake and it was better, I need to experiment with the timing a little bit to get it perfect. Discovered you recently and look forward to each new video.
The higher the heat the better it is for the pizza. I would suggest cranking the oven up to the max with both top and bottom heat. The shorter the baking time the better the pizza will be. You want the crust to be crispy on the outside and still moist on the inside. A quick hot bake will do that. Of course every oven is different so I can not guarantee anything. But I think starting with max settings and then working your way down if need be would be the best tactic 😉
Thanks for that! My oven only has bake and broil settings independently. I preheat my steel on bake at 550 F for an hour to get it as hot as possible. I also find that the 6 to 7 minute bake overcooks the cheese and gets oily so I have been adding the cheese about half way through. Due to the bake time I also use a 70% hydration to keep the crumb moist.
So I read in another comment that I should reduce water by 10-15% if using all purpose flour. I just have a couple of questions. Do I need to reduce the water of the preferment by that amount too? Isn't it necessary to reduce oil as well?
It was definitely because of the all purpose flour. Don't worry about the preferment portion. Just reduce the main dough and it should work just fine. The oil should not cause an issue. There's not that much of it anyway.
12 hours isn't a very good time for me to wait as I would normally start making dough in the afternoon. Is there an alternative way I could make the poolish? E.G. less than 12 hours then put in fridge until the next day?
@@ChainBaker Just yesterday I did a pizza. Got thee big air bubbles while baking. And I used a roller, but my dough is a bit firmer than yours, at least judging by the way you handle it in the video. But I agree with the statement that it can push out too much gas.
My fav pizza is tomato sauce i make myself, artichoke hearts, spinach, red roasted peppers, mushrooms, not too much vegan cheez i cant wait to try this dough, my dough was great just too bready (too much like bread and not pizza dough), i didnt know to ferment the dough, now i do, ty ty ty from Canada
We make quite a bit of pizza at home and this looks pretty much in line with what we do for NY style. For the dough, I replace about 20% of the bread flour with fine semolina flour but none in the poolish. . After the sauce we use some fresh grated parmesan. For cheese, we use whole milk mozzarella that we grate ourselves, The pretreated stuff has a coating to keep it from clumping together which affects how it melts. Sometimes we add a bit of mild provolone too. A little squirt of olive oil on top before baking is nice too if you like the NY greasy style.
Going to have some New York style pizza tomorrow. Made the pizza sauce and the Poolish today. The sauce, is simple and superb. I can't keep up with you, but I'm trying. The 100% hydration whole wheat ciabatta like flat bread was a hit with friends and family.
Thank you so much for a quick response. I actually have quite a few granite slabs that the previous owners left in the garden. Definitely going to try one in the oven.
Hey Charlie hope you're doing great! I just wanted to throw an idea that I'd really like to see. A pizza dough with whole wheat and/or oat flour! Cu around😊
Hi there, Thanks for the very informative video. I just have one question... Why does my dough not keep it's shape after shaping it to place the toppings? It "shrinks"... Please I need your assistance and thanks again for the informative videos.
To avoid that you can stretch it, let it rest for a couple of minutes and stretch it a bit more. Then it should stay in shape. It pulls back because of tension, so letting it rest will fix that.
Would you recommend the Tang Zhong method for pizza dough using bread flour? By the way, when I make my pizza dough, I OVER HYDRATE my flour and let it rise. Then I add enough flour after it has fermented to the desired consistency. Then I let it rise for an hour or so. ➡️ Do you think my method is good, or do you think it’s missing something?
I don't think there would be any benefit when it comes to pizza dough since it is eaten right away. Your method sounds like a preferment which is a perfectly fine way of making dough. You could use even less yeast and let it rise over night to intensify the flavour even more. And then proceed adding the rest of the flour and finishing fermentation.
For the cheese, use low-moisture mozzarella. Lots of flavor and much less grease. If you can't find it, cheese sticks tend to be low-moisture mozzarella.
@@ChainBaker wow, quick response! This will be my first time trying your bread. A man schooled me on biga, years ago, but I don't remember the details and can't decipher the notes.
Check out the Cold Fermentation playlist for some ideas. I've stopped using pre-ferments altogether because I think cold fermentation is more efficient and it develops more flavour too.
Just put it in the fridge. I ve tried many pizza dough recipes so far with this one the dough feels perfect. Smooth and soft. My only question how i an store it for later use.
Thanks man, I've been making pizza and dough since quarantine. I'm Mexican, my dream would be to take my knowledge out there and do every thing home grown. We have ranches out there so I'm ready to look into growing my own wheat to spelt for flour, growing my own tomatoes, making my own mozzarella from the cattle we heard out there. I feel like everyone loves pizza, but if you have a passion and love for the esthetic then people can taste that. Hopefully my dream will come true. There is pizza out there but I feel like I can elevate it if I believe in it. I love everything about pizza and the dough process.
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
I tried this and my pizza is PERFECT!! I've never done prefermentation because it sounds complicated. But it is simple and gives absolutely better flavors. I'm genuinely thankful for your video and I'd love to try more recipes!! PS; I'm Korean so please excuse my grammar. I just wanted to thank you..😅
That is awesome! I'm so glad you enjoyed it ;)
I made did pizza tonight and it wowed everyone! I didn’t use the poolish though. I used my sourdough discard instead. It goes perfectly! It’s crisp outside, soft and tender inside and full of flavour! Love it!
Tried it today. Excellent results and tasty
I really love all of your videos 😁👍 my favourite pizza is neapoltanian style, dough made with poolish and next day autolysis... Ready in the evening 👍
10:06 my heart stops every time at these kind of moments.
😅
Still love the thin crusts such as "Domino's".😊
This dough is at least as good as the best I have made, and twice as easy.
Yields pizza balls which are VERY easy to shape, with minimal resistance and no tearing at all.
Pizza is soft and chewy, with bubbles in the rim, firm enough even when baked on thinner sheet, and can take lots of sauce and cheese.
Best of all is that it does not require many hours preparation and multiple rises and folds. Basically just by the time the oven is heated, you can stretch and bake.
Best home oven dough and my go to from now on.
Thanks!
Thank you 😊
@@ChainBaker you are welcome 😊
My favourite pizza so far is 70% hydration with 50% semolina and 50% bread flour. The semolina gives it the most amazing crust. Will definitely be making that recipe with a pre-ferment
I must try a semolina dough someday. Will put it on my future projects list :) 👍
I generally keep my semolina in the 20-25% range. I haven’t been brave enough to go that high with it. A preferment and long cold rise does make for a great crust. I will have to try 50% semolina next week.
I’ve just started experimenting with semolina, are you using fine or coarse? i’ve recently done detroit style and lined the detroit pan with butter and dusted with coarse semolina. gave such a nice crust. i’ve also used it in the dough but also haven’t been brave enough to go above 20% but will definitely try.
Love it...
Lovely video
Thank you 🙏
I love your channel! Your direction is excellent and the results have been very good. I've leared a lot from you. My Nonna would probably not approve of buttered pizza dough, but I love butter pizza crust. Could I replace the olive oil with soft butter for this recipe? Also, at what point should I freeze the dough? Lou Malnati's in Chicago makes the best!
I guess that should work just fine! :) Here is my freezing guide - th-cam.com/video/NlIuDpQmEVU/w-d-xo.html
I've been trying to make a stuffed crust pizza. It's still a working progress. My crust comes out very hard - inedible. Maybe I'm baking it too long? I'd like to see how you'd make one when you have time. Thanks
Try baking at a higher temperature and for less time. I'll add a stuff crust pizza to my projects list!
@@ChainBaker Another question I have about making pizza is: how much dough do I need? My pizza stone is 12" wide, so I'm limited to a 12" pizza pie. I did some research. One suggestion was for every inch, plan for one ounce. So for a 12" pizza it seems I'll need 12 ounces of dough(?) What are your thoughts on this and would you mind talking about this in your video on stuffed crust pizzas? Thank you.
That sounds about right. To be honest I had never considered it. I usually stick to around 250g - 300g and I think my pizza paddle may be 12'', so it's kind of the same.
Chef plz i need your help ..in my pizzeria i want try pizza as like Domino's and pizza hut ..Can u need me ?
I have never made such a pizza. And I think there are far better options than those two out there. Go to the search bar and type in 'chainbaker pizza' it will come up with all my pizza recipes. Perhaps you can pick one of them and give it a try. I have slow fermented ones and quicker ones too 👍
@@ChainBaker thank u a lot chef ♥️🙏
I'll try this recipe today with
100g flour + 100g water poolish prefermentation
140g all purpose white flour
60g durum flour
90g cold water
The rest of the ingredients are the same.
Can i use 00 flour in this recipe? thanks
Apologies, i found the answer in the comments.
really nice! I usually like the classic margherita, but i'm using the grandma-style sheet tray
I love all kinds of pizza. Give me a piece of dough with some sauce and cheese and the rest could be anything! Grandma style is tested and proven 👵 we have to work with what is available and make do 😉
@@ChainBaker Yeah, i don't have a pizza stone ( and most of the options available in my country are pretty low-quality ), so I'm just using a bit of olive oil on the pan before I put it in the oven and the result is pretty crispy. Can't wait to give your recipe a try soon.
Why still after mixing with remain flour my dough not firm like yours, its like to many water
Perhaps your flour is weaker. Try using less water perhaps.
Can i use all purpose floor? Thanks
Lower the amount of water by 10%-15% and it should work just fine.
@@ChainBaker thanks a lot. Truly my favorite channel
🙏
Delicious looking pizza! IMO a true New York style would have a higher fat cheese, and a more consistent crust, free of flour. Your voiceover got some things right that in the actual video I think you missed...
You mention a little olive oil after the pre-forming but I didn't see you put it on. That would help the crust. And then when you're stretching the pie you said in the voiceover not to go all the way to the edge, but I think you did crush the edge too much. And then there was a little too much flour once it was going into the oven, which combined with not enough oil on the dough ball made for a too-pale crust. The dough might be slightly under-kneaded if you need so much flour. That final crust shot though looks incredible, so you nailed it on parts of the pie, there's just a little finessing needed to get that all the way round the circle.
Lastly, I think if you can't get full-fat mozzarella you need to add a little olive oil over the cheese otherwise it browns too much and gets a little tough as this one seems to!.
Sorry if this comes across as preachy! I've just been watching a lot of New York Style pizza videos and I'm trying to work out what's critical to get it just right, and you got really close so I just wanted to use the opportunity to try to think through what I think the last couple steps are to get it perfect! Great video, and excellent work.
Hi Erik. Thanks for the constructive comment. I do appreciate it. You are right about what I said vs what I did. And I do that sometimes when I realize a mistake has been made so that other people would not do the same. And since I sometimes don't have time to re shoot a video that is the next best thing.
You have added some great tips right here and I will certainly try them out next time around. And I like how meticulous your pizza analysis is :) Cheers for the input!
Good call on the cheese. I left a comment before seeing yours. NY pizza is made with low moisture whole mile cheese (not skim). This is why if you go to NY the pizza with have a layer of oil on the cheese. Its the fat that renders out of the cheese with the high heat. Other than that this recipe looked good. I grew up on Long Island. Pizza every where by the slice.
Sorry to say, man, but this is not an NY style pizza. I’ve been to NY, and this is not it. Where are the pools of grease?! 😂 C’mon man, yours is too good. Do your research! 😂😉👍🏻
The reason u don’t have many views is because u make us click a link for the ingredients. One of the reasons…..
I like all my recipes to be in one place that being my website so it is what it is. I'll get there slowly but surely anyway. Cheers!
I did this dough yesterday and the pies turned out AMAZING! Low effort, just the way I like! Thanks for the recipe and the great step-by-step process!
Awesome! I'm so glad you enjoyed it 😊
This is gonna sound super random, but considering how hard I've been trying to build my channel, I know it might be of value for you to hear. I imagine you wonder what makes people click off your video and you analyze your statistics a lot. So I figured it might answer some questions for you to know that I clicked on this video with intent to make pizza, and when you said "remember, it's a 3 day process," I realized it wasn't going to be ready in time for dinner, so I'm clicking off to watch another of your videos to see if there's a shorter one. I'll have to come back to this one later. But if you happen to see a drop off at the 45 second mark, you know why. Not an issue with your video! Hahaha. I just subscribed though, so maybe that'll help counteract the lowered average watch duration :P Thanks for the videos!
Well... I bought a pizza stone, so now I have to make this...
Not a bad way to christen a new piece of baking equipment :) let me know how it goes!
I've just recently tried NY pizza and I fell in love with it. It's my favorite by far. Might have to try this recipe out. Thanks!
I ❤NY Pizza
Regarding the amount of sauce, I have found if you put on too much and too much cheese, you get a cheese-slide when you eat it. The cheese can't stick so it all comes off with the first bite, which sucks. The options are: not too much sauce (I use 7 oz for a large 16" Pizza) and plenty of cheese, or lots of sauce and just a sprinkling of cheese, kinda like what you get on a frozen pizza. I prefer the former.
From my own experience as a beginner, it seems that the best path forward is...
1) Focus on making thin crackers with whatever cheap flouer and whatever tap water we can get the soonest. I practised on a toaster oven with a variety of temperatures, but I suggest now to just to set it to broil/grill and whatever time we prefer to get the crunchiness we prefer. I estimated amounts of water, flour, and salt. I mixed with a spoon and divided and shaped with that same spoon. The quality is low, but satisfying, and stress free.
2) Add in delays for hydration in future bakes.
3) Add in yeast in future bakes.
4) Add in skills learned from those 14 videos of your's.
5) Add in pizza ingredients.
im glad i found your channel! I never like stuff because i use my likes as a catalog of older videos id watch again. But i just added this one! Hope you take off my friend.
Thank you so much Dylan!
So appropriate. NY style pizza, not, how to make pizza. Mine, following your recipe came out great, couldn't taste the crust as much because of the red pepper flakes. Thanks for the video.
Oh yes! I'm going to even try making a calzone!
When I bake bread (doing 2 to 10 loafes depeding on what i feel like) i know the oven is getting warm, so during the warming of it, i do some cookies (such a waste letting an empty oven get hot :) ) the when it is hot, why not do dinner as well. And one of the favs here is pizza. I just do little more dough and use that so the pizza is always based on the kinds of bread its gonna be, but always nice.
Now as home bakers we dont get te proper heat for a fast baking pizza, so lets work around that shall we? Just make a pizza, with nice toppings and all. But here is the kicker, pull it out 2 minutes before its done and then add mozarella en finnish it, youll get nice melted stringy nog gummy cheese.
If you have a bunch of real nice slices of mozarella, some fast cooked and cooled spinach totally covered by a slice o mozarella, or a dab of (homemade) pesto, is very very nice. never add the mozarella from the start, there are better cheeses for that.
Second tip, i use sesame seeds for making the pizza not stick, gives a real nice taste and addition, all guests en friends are surprised by them and really love it. so in this vid around 8.45 no flour but sesame seeds used
third tip, blitz old bread (always freeze stale bread, there are so many uses for it!) in blender with basic cheese and some nicer parmesan, when its all tiny crumbs, add olive oil till its all soaked, cover the pizza for a cheezy crust that is so nice, though its no longer a NY/Napolitana style, its actually better, since you can add toppings under the cheezy crumb layer that are protected during baking, the sky is the limit here.
I use a square baking tray and just do one half with the toppings my son likea most (ansjovis salami ham) and a quarter with all vegetarian stuff like bell peppers, and i eat the sections between those two parts and get the best of both :D
Awesome tips right here! Thank you so much! :)
Great comment! Poaching many a tip. Thaaaank you! 👍🏻
I made this a month or 2 ago and the first one the dough kept wanting to retract into itself straight from the fridge. The second one was left on the counter for a couple of hours and didn't retract. I'm making this again after I finish my comment. I'm going to let them sit on the counter to warm up a bit and hope they don't retract. But other than that these turned out great
Is it ok to cold ferment longer than 24 hr? Like 36-48 hr?
Sure. Just lower the amount of yeast a bit.
@@ChainBakerthanks! I cold fermented for about 36 hr but didn’t reduce the yeast since my fridge runs a little cooler and it turned out great. You are the only person on youtube I trust for bread!!
@kurtttttttt ✌️😎
Hey nice vid. Did you leave the dough out of the fridge before shaping? Dough is usually super stiff after removing it from the fridge, I usually let it sit at room temp for around 1-2h, but not sure if that is the right thing to do.
I left it out for 20 - 30 minutes and it was quite stretchy by then. Other doughs may need longer.
I like to use a pizza screen. I seem to get that NYC style crust with more consistent results. I’ve had my peel get some sauce on it and then not slide of correctly. It’s a huge pain.
please dont cut that with a knife. ill send you a pizza cutter, i have like 4 of them. also your videos are the best, ive learned more here than anywhere else and the videos aren't 30 min long.
thank you for teaching !
My favorite pizza is Fillippis in Escondido California. Lots of mass (a medium weighs about three pounds), imported cheese, the sauce tastes like fresh tomatoes and if you get pepperoni, they put on a ton, but it's not too salty. I think they import almost everything, but they charge for it! I think a medium cheese (12") is like $25 US. I have been trying to duplicate theirs with little luck especially since I don't live down there anymore. This looks awesome!
😱 3 days! I never plan that far ahead. Looks goooooood. Needs pineapple 👌
I often let my dough coldferment for one week. But ne preferment, though.
Hello :)
Actually can I extend cold proof up to 48 hours? My plans have changed so I don't have time for pizza tomorrow ^^". Or should I simply freeze the dough for last 24 hours I need?
You sure can. It should be ok :)
You can cold proof for at least a week. no problem :)
Everything looks good but being an ex-New Yorker and an ex-pizza maker while in college, the cheese that is used in New York is low moisture whole milk (full fat) cheese. It maybe hard to find though. That is what makes the infamous layer of oil on New York pizzas which is nothing but the fat rendered from the cheese. Makes a world of difference in taste. Do not use fresh mozzarella or you will have a pool of water on your pizza. This looks like a good recipe. I like the fact that you didn't add flour while kneading. Back in the day I would mix it in a Hobart mixer and when it was done it wasn't sticky anymore. No more flour added.
Also, at home I use 00 flour. It should have enough gluten to stretch.
Hahaha, I just made a joke about the oil (grease) in an earlier comment. I didn’t realise it was intentional. 😂😣
And I’ll have to respectfully disagree with your thoughts on fresh mozzarella. If you drain and dry your mozza before use, you’ll never have this problem. I also tear the mozzarella (if it’s proper buffalo it should end up in nice delicate strands) rather than cutting it as opening the natural lines in the curd will release more of the water. But you’re right, a 52% water content needs some doctoring. I love the texture, so for me it’s worth the effort. Each to their own. Respect for anyone who’s worked frontline pizza station. 🤜🏻 🤛🏻
Awesome video. I tried getting the recipe but its a dead link. Only one question what is the hydration of this pizza? If you can get that link to work that will be great. Thank you :)
Cheers! I fixed it now :)
@@ChainBaker My friend you are a great person. Thank you so much for all the help. I now understand what I was doing wrong. I started to use dry active yeast and it needs more time to get started. I never had these issues before with instant yeast. I got this book call the Pizza Bible and the guy is a master pizza maker. He uses that weird bakers percentage that I mentioned in another post. He does low active dry yeast and 48 hour fermentation. I will follow your methods as they are much easier to understand then these master pizza guys that make amazing pizza but are not the greatest in explaining what's in their head. Or maybe its to advanced for me to understand. Making generic pizza is cool and all but when i started playing with higher hydrations it was awesome. then this long fermentation is a pain because not all 00 flour can handle it. I like to use the Propane oven Roccbox. Bread flour is okay but it tends to burn fast in high heat where as the Italian 00 loves that high heat. I will experiment more with what I learned from you. A million thank you!!!
I will let you know how the next batch goes! Cheers m8
Ha! I was just trying to air fry a pizza. Not a good idea, at least in my air fryer. I’ll pay attention to what you’re doing! 🥴
Air fryer pizza sounds interesting 😄 I have never used one of those things so can't imagine how it would work. I guess the best option would be a deep dish pizza 🤔
Many sites show it working successfully, but I think I actually needed to make it *less* full and with a thinner crust. I think I’ll quit experimenting and go back to the oven! It’s too sad to ruin a pizza.
Yeah I imagine it could not be done better with anything but a regular oven. It needs that intense heat 🔥
After stretching dough, use a pan to cook the bottom first for like 3-4 mins, or till u brown the bottom, then add ur ingredients/move to air fryer after. not perfect, but it gets the job done.
@@fuzzylogicable Thank you! Very helpful.
My fave is Neapolitan Pizza!! But I do love some good NY pizza
I made this except there's no preferment. Just 3 days proof for the first dough at least. My pizza got stuck to the peel so had to put the peel in the oen as well (i can detach the handle). Wasn't as crispy. Thankfully I have a second dough still feementing in the fridge. Will use cornmeal next time since I bought some for your english muffin recipe😊
That is a nifty feature to have on your pizza paddle 😃 Good luck with the next one! 😎
Please given the weight measurements of all material aslo in all videos
It's all on my website.
I'm a huge fan of... Chicago style I think? Thick, soft crust to hold lots of toppings :D but I Def wanna try making this! I've been so addicted to your videos
It's on my list of future bakes :) I got this thick crust pizza for now - th-cam.com/video/LCzXtowxXR0/w-d-xo.html 😉
Chain baker, your videos are great, thank you for the great quality of your work, however, as a native New Yorker, pizza lover, private chef and hobby baker and pizza lover, your pie looks a little overcooked, the cheese is not usually burnt like that, and the crust is often/usually more browned and crisped, and the cornicione/crust edge should also be a little bigger.
I'm sure the taste is fine as the rest of the recipe seems pretty good, although there's variance amongst new york pizza joints; and the other thing is, it's really hard to get pizza right in home ovens, so overall it's not bad, but appearance wise it's a bit off and resembles more the cheap frozen supermarket pizzas.
Anyway, I hope I'm not coming off too harsh, I don't mean it that way. Perhaps you can do an improved new york style pizza follow up video in the future 😊🤤😉
I appreciate constructive criticism especially from people who know what they're talking about. Cheers 😎
I was wondering do use any % with olive oil in your pizza recipe I watched your NY Style pizza which used 30g of olive oil and your 100% Bigga pizza recipe but this one used 20g of olive oil, do you always use olive oil in pizza if yes what percentage are u using or how do you determine how much oil to use. I am making my pizza in homeoven so I guess I need a little bit of olive oil.
I just add it depending on how I feel 😅 anything from 5%-10% is good in my book. If the hydration is higher, then use less oil and if it's lower, you can use more. It's up to your preference really.
Do we need to get the pizza dough to room temperature after refrigerating it for a day? I didn't do that because the video didn't mention it, and my pizza failed. I checked some videos and they stress on getting the dough to room temperature. I'm still not sure if my pizza failed because of temperature or other reasons and I wanted to confirm with you. thanks so much for the amazing channel, I learnt a lot.
I did not let it come up to room temperature. It was easy enough to stretch right from the fridge. You can try letting it warm up, but it may as well be another issue you had there.
Looks good. I love pepperoni with 3 cheeses pizza but I used an Italian sourdough. I will try Hawaiian this weekend. Thank you for the great video.
Sounds great! :) Thank you!
@@ChainBaker you’re welcome. I always follow your recipe ❤️
It looks gorgeous! What kind of cheese did you use on your pizza? If it is some special cheese from US then I don't know if I can find it in Sweden😔
It's low moisture mozzarella. Nothing too special 😉
Thank you for sharing this recipe. I used 00 flour for the preferment and dough. Wow, amazing flavor from the poolish and the dough was so easy to handle and shape. Your rye breads are also great, but I'm still experimenting as I have whole meal rye. Cheers!
I'm so glad you enjoyed it! Cheers :)
The question is can you add pastry flour to your regular flour and have a fluffier pizza.? A % of pastry flour.
I guess. But the simplest way to make a fluffier pizza is by making it thicker.
Perfectly done!
I love your videos and channel! But I always have a question about preferment; I'm from Brazil, and where I live it’s 30-35°C all year. So should I let it ferment for less time, or keep the preferment in the fridge?
You can use cold water, less yeast. Or let it ferment at room temperature for a couple hours and then refrigerate it until needed.
@@ChainBaker Thank you! I started baking at home a while ago, but your channel has helped me learn more and take it to the next level ☺️
thank you
Did you bake with bottom heat only? Your pizza looked great, I have trouble getting the crust to brown in the home oven
Thanks :) My crappy oven only has a heating element on the top so I rely on bottom heat from the baking stone which I actually don't use any longer as it's not too effective either. I switched to a baking steel and now the crust is better 👍 you can try baking at a higher temperature too, but a good hot solid base is the most important part. If you can then use both top and bottom heat at once.
Thanks for the thorough reply. I tried using top heat for part of the bake and it was better, I need to experiment with the timing a little bit to get it perfect. Discovered you recently and look forward to each new video.
The higher the heat the better it is for the pizza. I would suggest cranking the oven up to the max with both top and bottom heat. The shorter the baking time the better the pizza will be. You want the crust to be crispy on the outside and still moist on the inside. A quick hot bake will do that. Of course every oven is different so I can not guarantee anything. But I think starting with max settings and then working your way down if need be would be the best tactic 😉
Thanks for that! My oven only has bake and broil settings independently. I preheat my steel on bake at 550 F for an hour to get it as hot as possible. I also find that the 6 to 7 minute bake overcooks the cheese and gets oily so I have been adding the cheese about half way through. Due to the bake time I also use a 70% hydration to keep the crumb moist.
You could try experimenting with different cheese perhaps.
It's here!
my dough was beyond sticky after mixing all the ingredients together. Could it be because I used all purpose flour?
So I read in another comment that I should reduce water by 10-15% if using all purpose flour. I just have a couple of questions. Do I need to reduce the water of the preferment by that amount too? Isn't it necessary to reduce oil as well?
It was definitely because of the all purpose flour. Don't worry about the preferment portion. Just reduce the main dough and it should work just fine. The oil should not cause an issue. There's not that much of it anyway.
12 hours isn't a very good time for me to wait as I would normally start making dough in the afternoon. Is there an alternative way I could make the poolish? E.G. less than 12 hours then put in fridge until the next day?
You can definitely refrigerate it. Leave it out for a few hours and then pop it in the fridge until you are ready
@ChainBaker thanks for quick reply, I'll give it a try for my next pizza attempt
I make the dough a bit differently and use a roller to flatten the pizza. Baking at 300°C in a baking tray.
Roller is ok, but it tends to push out too much gas in my opinion.
@@ChainBaker Just yesterday I did a pizza. Got thee big air bubbles while baking. And I used a roller, but my dough is a bit firmer than yours, at least judging by the way you handle it in the video. But I agree with the statement that it can push out too much gas.
My fav pizza is tomato sauce i make myself, artichoke hearts, spinach, red roasted peppers, mushrooms, not too much vegan cheez
i cant wait to try this dough, my dough was great just too bready (too much like bread and not pizza dough), i didnt know to ferment the dough, now i do, ty ty ty from Canada
Some of us love burnt bubbles. I make pizza dough at 75% hydration & ferment in the fridge for 24-48 hours. Fantastic. I enjoyed your video.
We make quite a bit of pizza at home and this looks pretty much in line with what we do for NY style. For the dough, I replace about 20% of the bread flour with fine semolina flour but none in the poolish. . After the sauce we use some fresh grated parmesan. For cheese, we use whole milk mozzarella that we grate ourselves, The pretreated stuff has a coating to keep it from clumping together which affects how it melts. Sometimes we add a bit of mild provolone too. A little squirt of olive oil on top before baking is nice too if you like the NY greasy style.
How about pasta dough.
I'm not much of a pasta eater.
Going to have some New York style pizza tomorrow. Made the pizza sauce and the Poolish today. The sauce, is simple and superb.
I can't keep up with you, but I'm trying. The 100% hydration whole wheat ciabatta like flat bread was a hit with friends and family.
What do you use for a pizza stone? I would definitely like to try that in my oven.
My stone is a piece of junk. Here is a video about baking surfaces - th-cam.com/video/yIFy30PHfzM/w-d-xo.html
Thank you so much for a quick response.
I actually have quite a few granite slabs that the previous owners left in the garden.
Definitely going to try one in the oven.
Hey Charlie hope you're doing great!
I just wanted to throw an idea that I'd really like to see. A pizza dough with whole wheat and/or oat flour!
Cu around😊
I really like your recipe! It makes me feel hungry.
Pizza Margherita con la mozzarella di buffalo crudo
Hi there,
Thanks for the very informative video.
I just have one question... Why does my dough not keep it's shape after shaping it to place the toppings? It "shrinks"... Please I need your assistance and thanks again for the informative videos.
To avoid that you can stretch it, let it rest for a couple of minutes and stretch it a bit more. Then it should stay in shape. It pulls back because of tension, so letting it rest will fix that.
Would you recommend the Tang Zhong method for pizza dough using bread flour?
By the way, when I make my pizza dough, I OVER HYDRATE my flour and let it rise. Then I add enough flour after it has fermented to the desired consistency. Then I let it rise for an hour or so. ➡️ Do you think my method is good, or do you think it’s missing something?
I don't think there would be any benefit when it comes to pizza dough since it is eaten right away.
Your method sounds like a preferment which is a perfectly fine way of making dough. You could use even less yeast and let it rise over night to intensify the flavour even more. And then proceed adding the rest of the flour and finishing fermentation.
For the cheese, use low-moisture mozzarella. Lots of flavor and much less grease. If you can't find it, cheese sticks tend to be low-moisture mozzarella.
The cheese stick tip is awesome! Cheers 😁
Do you proof the poolish in the refrigerator?
Room temperature.
@@ChainBaker wow, quick response! This will be my first time trying your bread. A man schooled me on biga, years ago, but I don't remember the details and can't decipher the notes.
@@ChainBaker and, thank you.
Check out the Cold Fermentation playlist for some ideas. I've stopped using pre-ferments altogether because I think cold fermentation is more efficient and it develops more flavour too.
@@ChainBaker great info, thanks, I'll check it out.
hello ChainBaker, wouldnt be better if you add the olive oil while proofing?
Ty for the amazing content =)
It is a small amount so it's totally safe to add from the get-go :)
YUM. ❤
Just put it in the fridge. I ve tried many pizza dough recipes so far with this one the dough feels perfect. Smooth and soft. My only question how i an store it for later use.
You could freeze the dough balls. I explain the process in my latest video 👍
@@ChainBaker thanks ans sorry 😉 i just found the channel and went through videos about the basics first .. i have a lot of catching up to do
No need to be sorry 😉 the pizza freezing video only came out an hour ago 😁
Thanks man, I've been making pizza and dough since quarantine. I'm Mexican, my dream would be to take my knowledge out there and do every thing home grown. We have ranches out there so I'm ready to look into growing my own wheat to spelt for flour, growing my own tomatoes, making my own mozzarella from the cattle we heard out there. I feel like everyone loves pizza, but if you have a passion and love for the esthetic then people can taste that. Hopefully my dream will come true. There is pizza out there but I feel like I can elevate it if I believe in it. I love everything about pizza and the dough process.
Wow that is a great idea! You would definitely taste and see the passion in that :) I wish you all the success with your plan! 👏
@@ChainBaker hell yea appreciate it brother. Oh yeah also thank for the Cubano bread recipe, hands down top 3 sandwiches.
@@ChainBaker also anther thank you for your videos you have extensive knowledge, and your insight is super helpful and easy going.
🙏