Some updates since I made this video: 1) I have been going with a wetter dough lately. Wet doughs, counterintuitively, seem to get crispier. I figure that's because they're more pliable, which allows more steam to escape during cooking. If you want a precise recipe with weights, look elsewhere. I don't like getting out my scale unless I have to. I can judge hydration pretty well by feel, and I reckon you can too with a little practice. I still think 2 and 1/4 cups water + 5 cups flour is a good starting place. Add more flour until it reaches a stickiness that you can handle. The only downside to extra hydration is that the dough becomes sticker and harder to work with. Part of the reason I went with a pretty dry dough when making this video is that I was worried about the pizza sticking to the peel while I got all the shots I needed. 2) I have started not only taking my tomatoes out of their packing liquid, but also washing them off under running water in a sieve. It's crazy, but that really makes a difference in a raw tomato sauce like this. The packing liquid is just so bitter. And I've been experimenting with different tomato brands. With really good tomatoes, I don't need the tomato paste. I would rather not use paste. 3) Many commenters have mentioned some affordable home pizza ovens that intrigue me. I think I'm going to give the Uuni a try and report back. Ultimately, my pizza still lacks the very distinctive flavor you get from baking at a thousand degrees. 4) If you have thoughtful, constructive, evidence-based advice for how I could improve my recipe, please give it to me. But if you're going to tell me I'm doing it wrong simply because you've always done it another way without interrogating why, please keep it to yourself.
Maybe you'll have better luck with the steel, but I tried cooking in my Weber with a stone several times, several different ways, and it was always a bust. The bottom comes out amazing, but the top doesn't get nearly hot enough, even with the lid on. You see this in all of the Weber pizza videos on TH-cam - the cheese is never brown. There is one after-market product for grilling pizza on a Weber that has a stainless steel plate suspended over the cooking surface, and that seems to get the top hot enough.
@@aragusea As you know fermentation and hydration have a big impact on color and text, etc., so I won't get into any of that. Besides I use my sour dough rather than commercial yeast a lot. So just in terms of techniques and tricks I have found success with for browning in a home oven, here are two: 1) I always use a steel, but as you have likely observed, it frequently outpaces the oven's ambient temp. One trick is to put your steel close but not too close to your broiler (if you have a top broiler). Then you can start in convection and finish with the broiler, or if your oven is hot enough and your dough cooks evenly you can do the whole pizza under the broiler. That has worked well when I am working in a 48 hour, high hydration naturally leavened dough. 2) A much less fussy and way to do it and more reliable with my ny style dough that uses commercial yeast is to use both the steel and the stone at once. Put the steel on the bottom rack, and one rack higher put your stone. Start your pizza on the steel, and then around halfway check on its bottom crust. It'll probably be taking on good color and dark spots but not be done yet, but the top will need more time than needed to finish the bottom. Then pull the pizza and transfer to your stone on the top to finish up. Bottom will have that little extra from the steel but the top will manage to finish cooking. I find it pretty hard to burn the bottom of a pizza on a stone so this has yet to fail me. Feel free to reply if you want to keep talking pizza, I find that there as many great pizzas out there as there are ways to make them. I have never tried doing pizza in a weber with a steel though but I suspect that it will always conduct its heat far to quickly for the rest to cook. This is probably why hardcore pizza ovens stick with tiles and stone. There is these: www.kettlepizza.com/kettle-ovens/charcoal-grill-inserts/ but I haven't heard much about them since they came out so I can't attest to the quality.
Mark Iacono likes to cook/simmer his tomatoes for four hours and make one of his family sauces. I think that is a worthwhile endeavor considering the source.
I live in NY.. worked at a few pizza joints where all I did was make the pizzas, stromboli, etc. This recipe is nearly exact to how we do it, right down to grated cheese under mozzarella. Only one thing I suggest; a little basil along with the oregano. And yes i can toss the dough like a boss lol
so i just made this today. followed every step to a T, aged the dough and sauce a few days, the stone, the parmesan, even used low moisture string cheese ... it BLEW ME AWAY how amazing it tasted. adam u have literally changed my life. thank u good sir.
Adam - I've been working on pizza dough for probably 40 years...it's as good as you'd find in any restaurant. Your technique is one of the better ones I've seen on YT, well done my friend. I humbly submit you don't really need to add so much oil to your proofing containers; that amount of oil will make the dough too "short"; if you roll the dough balls in flour after shaping & put them in your proofing bowls that have been schmeared with only a very thin layer of oil (on a paper towel), you'll have no problems releasing.
I wish every cooking video was like this. I love the person who is talking and I felt close enough to him to watch his children at the end. Simple and straight forward.
its wholesome to see how you kid is with you and how you let them explore a little bit, touching the dough and playing around. Puts a smile on my face. Thanks for that, that was an awesome bonus to the end.
@@KSH172 I mean.... its 4 pizzas worth of ingredients every time you make it and it takes 48 hours and a godly amount of power to heat an oven to 550°F for over an hour.
You don't need to live in New York to make good pizza. Please take my recipe directly from Italy to make one delicious at home: th-cam.com/video/z4a5VN_usgM/w-d-xo.html. Enjoy your meal! 😊
SOOOOOOOOOOOOOOOOOO, Unhealthy Sugar!?: Major contributor to inflammation in the body, and heart disease, major problem for links to dementia, depression...of course diabetes...IGF1 increased hugelyDough!: This is like the cake diet, no nutritional value-HUGE links to increasing diabetesCheese: High saturated fat and reacts in body to raise IGF1 ( huge links to cancer-evidenced based Journals last 20 years), cancer and heart attack problems with cheese Olive Oil: a stripped down food, Olives good, oils bad, has a fast reaction in the body and not healthy for you......this is a diet that is designed to kill: Give to Al-Queda
Recipe for British people: 2 x 12 inch pizzas Dough: 1/2 teaspoon of active dry yeast 1/2 teaspoon of sugar 30ml warm water 250ml warm water 1/2 tablespoon of sugar 1/2 tablespoon of salt 30ml olive oil 375g bread flour Sauce: 1/2 can of plum tomatoes 30ml olive oil 1/4 teaspoon sugar 1 tablespoon tomato puree 1/2 teaspoon dried oregano Cheese: 340g of grated mozzarella (like you get in Tesco) Grated parmesan for dusting (or parmigiano reggiano) Hope this helps! P.s if the dough is too wet, just keep adding the flour until you get the consistency shown in the video
Hi Adam, since you uploaded this recipe, I don't know how many times I made this pizza... my friends and family became obsessed with this pizza dough. thanks a lot. now everyone calls me good pizza chef hehe
I make a lot of pizzas. In home ovens and in professional quality wood fired ovens. These instructions are perfect if you are trying to get decent, even delicious, home cooked pizza. It is obvious you did a lot of experimentation and worked out the kinks. Great tutorial.
I go to his place in Edmonton called Tony's Pizza, they've been around for decades serving New York style pizza. The chef taught me how tossing the pizza in the air has a purpose. It dries the outside of the dough and creates a shell, adding a crispy layer on the outside and keeping it moist on the inside. It is amazing stuff!!
I loved your video. I also enjoyed the fact that you incorporated your children and shared the Pizza bread recipe with us too. God Bless you and your family.
Hello Adam, I’m a 60-year-old woman born and raised in Brooklyn and now live in California for the last year , Having said that it is hard to get a good slice Of pizza here...so I try all different types of pizza recipes ,yours by far is the best hands down !!! Ok don’t let it go to your head ( just kidding) just wanted you to know you did a great job and you blessed so many over here in California. keep up the good work so grateful for you keep sharing your great recipes 😉
if you end up visiting or are near San Diego I'd recommend trying a place called Milo's Pizza Its just east of San Diego in a place called La mesa. From one former New Yorker to another. *I have no affiliation with Milo's* www.yelp.com/biz/milos-pizza-and-subs-san-diego
You've nailed it ....I went to an italian pizzeria and begged them to tell me what I was doing wrong They told me about the refrigerator dough rising, you totally nailed this
I honestly think this is one of the best and most convincing pizza recipes I have ever seen. Bravo! I am going try it out. I don’t have a dough machine and never heard of high protein flour. I don’t know much about cooking and no where close to your cooking skill level.
Wow..this brings back memories. As a child, I grew up in Little Italy in the Bronx, and our neighbor across the hall would make "pizza bread" for her family Friday nights. My Mom, for what ever reason, didn't want to bake it, so...I would arrive (coincidentally), showing up at their door. At six I coveted the stuff. I remember it was crispy, and my mouth would tingle from the pepper. My mom finally caught on (or the neighbor told my Mom) and I was forbidden to bother them at supper time. Thank you Adam, for the sweet memory... and I now make it for my family on Friday nights ever since then. Mangia!
Really really amazing video Pizza is my favorite I have learned Neapolitan now I want learn NY style pizza 💯👍👍👍💗 Loved the bonus clip at the end The kid is a champ👌
Me: "I've got some exams tomorrow, I'll just watch a few more TH-cam videos then I'll head off to bed" Me at 3AM: *_Making New York-style pizza at home_*
I aged my dough in the fridge for an entire year and now it has learned to speak EDIT: It left to buy cigarettes 2 days ago and hasn't come back yet. :(
Congratulations, you are the first person who cooked a pizza in a different way (from naples’ style) and not been fulled of comments from italians angry for your way to make pizza
BTW... thank you so much for all your work and all the videos, I love the way you explain why you make anything in a certain way, your channel is the most informative down to the point I have ever discovered... Thanks again and again...
when i worked in NYC i saw rats and mice walking around and sit down and munch on some good old nyc pizza. the pizza they seemed to like was the one baked in coal ovens (which I cannot stomach). The secret to pizza baking is hot as heck ovens and pizza stone Preheat that stone to max oven 450-500F and do it for like 30 mins, then get the pizza in and shut the door and leave it alone for a few mins... then open and move the pizza as needed and keep the door closed. wood burning ovens still make the best pizza.
Mate, I want to thank you for making my life better: I tried your recipe last week and it was ok. I tried it again today and blimey, I am proud of the creation I am eating at this very moment! Will be cooking pizza more often now :D You are a hero!
I made this today (the original recipe in the vid). It was good! Far better than my previous pizza attempts. I did follow the advice in one of your different pizza vids and bought a pizza steel instead of a stone. My biggest problem is I need to get much better at getting the pizza off the peel; my final product was shaped like a kidney bean. Still good though! In addition to cheese I topped mine with ham and spinach. Future experiments will be with different types of not-spinach (Malabar, Egyptian, longevity, etc.) that I can grow in my zone 9B garden. Thank you for this video. I love pizza but have never been able to get it right. I was very happy with tonight's dinner! Thanks!!!
I'm italian and I give this video (considering it's home-made and not from a pizzeria) 5 stars. It just looks amazing even for italian standards. Mi viene fame solo a guardarla! Just a tip: in Italy low-moisture mozzarella is obtained by straining in a colander the mozzarella overnight or more, often the pizzeria buys it in bulk for the suppliers but you can use any kind of fresh mozzarella and just strain it to make it low-moisture. That way you can use even higher quality taste mozzarella compared to the sticks.
@@furlan1743 a me sembra bellissima, parliamo di una pizza nel forno di casa cristo, mica pizzeria... avete idee della merda che gli italiani fanno a casa loro quando provano a fare la pizza nel forno di casa? Dischi che sembrano fette biscottate con la mozzarella bruciacchiata e secca?! Questa ha tutti i crismi di una pizza con controcoglioni considerando che è fatta nel forno di casa. Ci tengo a precisare che metà degli italiani messi di fronte tra una pizza napoletana con il cornicione, le fette di mozzarella, il sugo bello fluido e una stile romano/barese più sottile, mozzarella uniformemente tritata, sugo ristretto preferisce la seconda. Sono gusto. Io amo la napoletana ma ci sono a volte che ho proprio voglia di una non-napoletana.
@@pietrovivaldi9492 ne ho mangiate, tra centro e sud pizze biscottate fatte nei forni di casa e infatti senza grill e refrattaria non puoi fare molto qui invece abbiamo un impasto idratato, maturato perfettamente , steso bene, condito bene e cotto al meglio che esista nelle possibilità di una cucina casalinga. Mi chiedo cosa cribbio vi aspettate più di cosi da un forno di casa
Antonio Di Meglio just curious: does the tomatoes’ acidity cause the pizza to taste less good? Im the kind of guy who likes acidity to balance oily or salty foods
@@fanqkc I think it comes down to two things, the first is the sauce you're using (some have more acidity than others, so if the acidity is too strong putting a pinch of sugar is not a bad idea) and personal preference. I personally do not use sugar in my tomato sauce (be it for pizza or pasta) but A LOT of Italians do it
@@Liasos88 No, Definitely the excitement of something enjoyable Let me elaborate, we just got a new Mixer and I was super excited because of how cool it looked and well.. later that day we had to get a new glass cabinet.
things i like about this video: -the dark background, which brings out the colors and shape of the cuttingboard, pizza, utensils etc -Adam's voice which is deeper than his voice in newer videos. At first i thought this video was made by a man in his late 20's or something like that and with the dark background it made it more misterious, which is werid, but i like the vibe -that its straight to the point, just about pizza, no ads, no off topic subjects -the shots -the silence and that subtle kind of echo
@@Burpingtogheter what? they were talking about adam's video on other things to do with cold-fermented pizza dough. his kids call a loaf of it "pizza bread".
Damn, I didn't really want to make a New York-style pizza, but I knew I'd understand the whole process by watching one of Adam Ragusea's videos, and he didn't disappoint. Now I really do want to get a baking stone for my oven.
I saw this comment when it was at only a couple likes, and liked it since I didn't think many people cared for the Spiderman pizza theme. Now, it's over 300. I've found my people
Thank you for this!!! I've been looking for a recipe for NY pizzas! I used to live in NJ and we ate them all the time. Since I've moved to MS, there isn't a single pizza place that can hold a candle to NY pizzas!!! I have to get the pizza stone and a few other things, but I will definitely be making this. I must have been Italian in a former life because I LOVE, LOVE, LOVE pizza!!!
It is pretty close to be honest. Leave out all the sugar, put real mozzarella and voilà, neapolitan pizza. But I would definitely eat new york style too.
@@nana.2511 You are the assholes over reacting, and even if English isn't his first language, there is such a thing as Google. I really don't give a rat's ass whose fucking feelings I hurt.
@illogicalrelish Get off your fucking high horse, you triggered little bitch. Do you really think you nagging at me like a fucking kindergarten teacher is going to make me edit or remove anything? You have absolutely no persuasive power over me. Why don't you go cry some more you little pussy.
Some updates since I made this video: 1) I have been going with a wetter dough lately. Wet doughs, counterintuitively, seem to get crispier. I figure that's because they're more pliable, which allows more steam to escape during cooking. If you want a precise recipe with weights, look elsewhere. I don't like getting out my scale unless I have to. I can judge hydration pretty well by feel, and I reckon you can too with a little practice. I still think 2 and 1/4 cups water + 5 cups flour is a good starting place. Add more flour until it reaches a stickiness that you can handle. The only downside to extra hydration is that the dough becomes sticker and harder to work with. Part of the reason I went with a pretty dry dough when making this video is that I was worried about the pizza sticking to the peel while I got all the shots I needed. 2) I have started not only taking my tomatoes out of their packing liquid, but also washing them off under running water in a sieve. It's crazy, but that really makes a difference in a raw tomato sauce like this. The packing liquid is just so bitter. And I've been experimenting with different tomato brands. With really good tomatoes, I don't need the tomato paste. I would rather not use paste. 3) Many commenters have mentioned some affordable home pizza ovens that intrigue me. I think I'm going to give the Uuni a try and report back. Ultimately, my pizza still lacks the very distinctive flavor you get from baking at a thousand degrees. 4) If you have thoughtful, constructive, evidence-based advice for how I could improve my recipe, please give it to me. But if you're going to tell me I'm doing it wrong simply because you've always done it another way without interrogating why, please keep it to yourself.
Maybe you'll have better luck with the steel, but I tried cooking in my Weber with a stone several times, several different ways, and it was always a bust. The bottom comes out amazing, but the top doesn't get nearly hot enough, even with the lid on. You see this in all of the Weber pizza videos on TH-cam - the cheese is never brown. There is one after-market product for grilling pizza on a Weber that has a stainless steel plate suspended over the cooking surface, and that seems to get the top hot enough.
@@aragusea good to know. I'll probably skip it then but I'm glad I learned about whole milk string cheese!!
@@aragusea As you know fermentation and hydration have a big impact on color and text, etc., so I won't get into any of that. Besides I use my sour dough rather than commercial yeast a lot. So just in terms of techniques and tricks I have found success with for browning in a home oven, here are two:
1) I always use a steel, but as you have likely observed, it frequently outpaces the oven's ambient temp. One trick is to put your steel close but not too close to your broiler (if you have a top broiler). Then you can start in convection and finish with the broiler, or if your oven is hot enough and your dough cooks evenly you can do the whole pizza under the broiler. That has worked well when I am working in a 48 hour, high hydration naturally leavened dough.
2) A much less fussy and way to do it and more reliable with my ny style dough that uses commercial yeast is to use both the steel and the stone at once. Put the steel on the bottom rack, and one rack higher put your stone. Start your pizza on the steel, and then around halfway check on its bottom crust. It'll probably be taking on good color and dark spots but not be done yet, but the top will need more time than needed to finish the bottom. Then pull the pizza and transfer to your stone on the top to finish up. Bottom will have that little extra from the steel but the top will manage to finish cooking. I find it pretty hard to burn the bottom of a pizza on a stone so this has yet to fail me.
Feel free to reply if you want to keep talking pizza, I find that there as many great pizzas out there as there are ways to make them. I have never tried doing pizza in a weber with a steel though but I suspect that it will always conduct its heat far to quickly for the rest to cook. This is probably why hardcore pizza ovens stick with tiles and stone. There is these: www.kettlepizza.com/kettle-ovens/charcoal-grill-inserts/ but I haven't heard much about them since they came out so I can't attest to the quality.
god this looks amazing i'm 100 % gonna try
Mark Iacono likes to cook/simmer his tomatoes for four hours and make one of his family sauces. I think that is a worthwhile endeavor considering the source.
i love how blunt and clear you are with these videos. you dont waste time and give instructions very well. great job i love these
Yep and no cruddy obnoxious music either
Common sense
sauce plz
@@ariat3381 which is not that common
@@leomahon9693 *Unique sense
I live in NY.. worked at a few pizza joints where all I did was make the pizzas, stromboli, etc. This recipe is nearly exact to how we do it, right down to grated cheese under mozzarella. Only one thing I suggest; a little basil along with the oregano. And yes i can toss the dough like a boss lol
I think there was basil in the San Marzano tomatoe cans
I always was told its in the WATER!!!
@@Repunza I bet you watch Billions on Showtime.
No garlic in the sauce?
what are the best pizza places in NY ?
so i just made this today. followed every step to a T, aged the dough and sauce a few days, the stone, the parmesan, even used low moisture string cheese ... it BLEW ME AWAY how amazing it tasted. adam u have literally changed my life. thank u good sir.
>> literally changed my life
How did it change your life? (also, you don't need the word "literally" 😏😜)
@@redcardinalist lol
@@redcardinalist i
This is the way to taste true NY pizza without having to go to NY.
@@redcardinalist so you're that kinda person
Adam - I've been working on pizza dough for probably 40 years...it's as good as you'd find in any restaurant. Your technique is one of the better ones I've seen on YT, well done my friend. I humbly submit you don't really need to add so much oil to your proofing containers; that amount of oil will make the dough too "short"; if you roll the dough balls in flour after shaping & put them in your proofing bowls that have been schmeared with only a very thin layer of oil (on a paper towel), you'll have no problems releasing.
yeah this is one of the best ive seen on youtube aswell
You are so polite and I love it
it’s traditional to come back to this video every once and awhile
Ben dover
Ice swallow come
ikr
Yes
yes, but I watch his vegetable soup video at least once every week
I wish every cooking video was like this. I love the person who is talking and I felt close enough to him to watch his children at the end. Simple and straight forward.
there is something wrong with the left phalange
Oh friends.
Check Binging with Babish.
Ferza I love him too but this was different
@@xDrunkMarshall What's a phalange? I've never heard of that until now.
A youtuber who gets straight to the point? I'm ...I'm shocked
I know right? And no stupid gimmicky music or weird editing.
siri H ever heard of daily dose of internet?
@@playboi_akol8304 you mean f***Jerry of youtube ?
+no clickbait. Only channel with brave wilderness
@@playboi_akol8304 hate him
its wholesome to see how you kid is with you and how you let them explore a little bit, touching the dough and playing around. Puts a smile on my face. Thanks for that, that was an awesome bonus to the end.
Watched this, but I didn't make the pizza, I simply admired the process.
Noice
You should try it but add more sauce cheese and toppings.
Me too 👀, I usually do only sweets and cakes. Check them out.
I am a legend now for replying to you early.
Y r u here😭
This man does not joke around with his pizza.
Well its already joked around with him for 10 years, so
If you're gonna do pizza you gotta do it right.
Or his white wine
@@hamburgerdog25 I don't get it...?
I'm Italian this is completely wrong
Adam, my wife used your recipe and I am never going to buy pizza again!!!! It was incredible. Thank you, Sir.
I feel bad for your wife bro everytime u gonna eat pizza its gonna be a pain in the ass to make
Dr Chopstick she loves to cook and bake! She is amazing!!!!!
@@wt89123 dont assume everyone is as lazy as you
@@KSH172 I mean.... its 4 pizzas worth of ingredients every time you make it and it takes 48 hours and a godly amount of power to heat an oven to 550°F for over an hour.
@@wt89123 pita to make? are u serious lol?
One of the best culinary content creators on this platform, well done on the pizzas!
Nice pfp
this has to be the most passionate food tutorial ever.
like he was born to make this tutorial
th-cam.com/video/1-SJGQ2HLp8/w-d-xo.html
Look up that :D
Ma name Jeff
good discription
th-cam.com/video/BwFubS8jASU/w-d-xo.html
@@mahirmahir7097 my name a edp455
I’m watching this in bed
Starving
Same😭
Same
Aidiano Yaboi same
Same
I always wish that I had a power of taking a picture of food and turn it real
This man followed his dream, and his dream was pizza....i respect that
*american national anthem plays*
@@beqbowi7503 I have gone to New York pizza in Boston 🙂
Yep. My dream was pizza too, i ordered one 10 minutes ago. Now im waiting.
Yep. My dream was pizza too, i ordered one 10 minutes ago. Now im waiting.
9 minutes left
I love how serious he is about pizza. No jokes. Really love it.
6:35 That's why I flavor my dishwasher and not the pizza
Legend
@@skarr0w765 fax
Facts:
Faqs
😂
*dad when's dinner?*
Adam : in 2 days
Hahaha
@@markrafaello5191 can't tell if that's a fake laugh or a genuine laugh
@@markrafaello5191 alr
idk ahahahaha
HA HA HA HA HA
You know he is serious about his pizzas when he used a measuring tape
Lmaooo
😂😂😂
(ノ_．)ノ ~┻━┻
this comment should be higher
Deffinately
One of the greatest TH-cam videos of all time
How to make new york style pizza
1: live in new york
2: make pizza
THIS DESERVES MORE LIKES
@@jigglypuff2499 ye
Done and done
You don't need to live in New York to make good pizza. Please take my recipe directly from Italy to make one delicious at home: th-cam.com/video/z4a5VN_usgM/w-d-xo.html. Enjoy your meal! 😊
@@jigglypuff2499 no it doesnt it has 69 must stay 69
You deserve all the hits, for not pulling off a huuuuuge blabla show...straight and simple!
oof
oof
oof
Oof
oof
Thanks for a concise video with no rambling and repetition.
@Klint Beastwood who the fuck hurt you soy boy?
A thousand times yes
I love the direct-ness too
And no annoying backgound music.
@@fenrirgg Yes, thank you for saying that. I can't stand annoying background music too.
I come back to this every once in a while. Cant explain why
You know it tastes good when a kid does a little jig after eating it.
That's how my mum rates her cooking and I'm 20. A jig's a jig. 🤷🏻♂️🍕
@Harry Betteridge
I know...lol. I remember dancing like that when I was a kid eating something I liked.
Man, to be a kid again!
Yep, because kids never do that for no reason, and you, certainly, couldn't set such a thing up to convince idiots.
@Malcolm Drake
wut?
@@malcolmdrake6137 are you drunk sir?
The way your son dances in the end is the same dance I do when the pizza delivery driver rings my doorbell.
Leo Lopez thats a heavy spongebob mood my guy lol
I also dance like that when im getting arrested
Grilled Cheese I’m 14 and this is so deep 😌✊🏽
@@saitamabutwithhair413 no wonder its so deep you guys think when billie eilish breathes that deep
Leo Lopez and Then stops seeing the price
The amount of effort you put into perfecting this pizza is legendary
SOOOOOOOOOOOOOOOOOO, Unhealthy
Sugar!?: Major contributor to inflammation in the body, and heart disease, major problem for links to dementia, depression...of course diabetes...IGF1 increased hugelyDough!: This is like the cake diet, no nutritional value-HUGE links to increasing diabetesCheese: High saturated fat and reacts in body to raise IGF1 ( huge links to cancer-evidenced based Journals last 20 years), cancer and heart attack problems with cheese
Olive Oil: a stripped down food, Olives good, oils bad, has a fast reaction in the body and not healthy for you......this is a diet that is designed to kill: Give to Al-Queda
Yeah but it tastes great, so who cares.
@@onefoot7 what the absolute fuck is wrong with you
@@onefoot7 That was like barely any sugar
onefoot7 you must be fun at parties 😑
Recipe for British people:
2 x 12 inch pizzas
Dough:
1/2 teaspoon of active dry yeast
1/2 teaspoon of sugar
30ml warm water
250ml warm water
1/2 tablespoon of sugar
1/2 tablespoon of salt
30ml olive oil
375g bread flour
Sauce:
1/2 can of plum tomatoes
30ml olive oil
1/4 teaspoon sugar
1 tablespoon tomato puree
1/2 teaspoon dried oregano
Cheese:
340g of grated mozzarella (like you get in Tesco)
Grated parmesan for dusting (or parmigiano reggiano)
Hope this helps!
P.s if the dough is too wet, just keep adding the flour until you get the consistency shown in the video
Truly a hero.
Also not just brits but europeans in general
@@radialmachinery9947 thanks! Haha
@@radialmachinery9947 and pretty much anyone else on earth
@@kutkind-zt1zx Imperial units are 🤢🤢
In the future, your kids are gonna realize that 12.5 million people have seen them as a kid dancing to some pizza bread
LMAOO
Sit down, Freddy's gonna get dates off this shit
@@MikeFilemaker lmaoooooo
@Justin Nowaczynski actually like 7.5 million at least lol
Underrated comment
I'll leave my dough in the fridge for 6 years so it gets the best flavor
Marvellous idea! I heard leaving it in there for a decade makes it taste heavenly!
@@ouinova i am much obliged for the information you gave me now I'll leave my dough for a decade so it tastes heavenly
I've inherited dough from my grandparents that i'm still waiting to cook..
@@keelo-byte keep that dough well preserved then bake it when the world will end
@@keelo-byte Yes, keep it refrigerated until the sun is about to explode and we've fully colonized a planet 1000 light years away.
The way the boy dance after pizza bread is how pizza makes me feel.
Garlic bread
@@sapphire5948 pizza bread
@@sapphire5948 pizza bread
@@sapphire5948 pizza bread
@@sapphire5948 pizza bread
Hi Adam, since you uploaded this recipe, I don't know how many times I made this pizza... my friends and family became obsessed with this pizza dough. thanks a lot. now everyone calls me good pizza chef hehe
I make a lot of pizzas. In home ovens and in professional quality wood fired ovens. These instructions are perfect if you are trying to get decent, even delicious, home cooked pizza. It is obvious you did a lot of experimentation and worked out the kinks. Great tutorial.
524 likes and no comment - here you go.
@@BlackBelle-z1u shut ⬆
Finally a cooking channel that doesn’t have 4 of the same bowls.
Check out version 2. 😊
Y is that an issue bru
@@Johnny_1090 it’s relatable
😂😂
*cough* Tasty *cough*
This man has went through countless trial and error to make the perfect pizza. The whole country thanks you for the nyc flavor.
10 years of work for me to watch this and do absolutely nothing with the information
Now all he has to get is some NYC water, it makes a difference
Even his right hand got cut in the process.
I’m too lazy to put chicken nuggets in the microwave. This man spent years trying to make the perfect pizza. I applaud him
has gone*
I go to his place in Edmonton called Tony's Pizza, they've been around for decades serving New York style pizza. The chef taught me how tossing the pizza in the air has a purpose. It dries the outside of the dough and creates a shell, adding a crispy layer on the outside and keeping it moist on the inside. It is amazing stuff!!
You know its gonna taste good when the kid starts dancing
Spittin straight facts
Vibing
No, kids eating shit and they love it
Hailrake As a kid who will eat about anything, (even the white stuff in my belly button, it tastes bad) i can confirm
Random Roblox Player i am concerned.
I absolutely love how determined this person was to find out how to EXACTLY make it like New York Pizza.
He was quarantined :P
@@HDReMaster **for the past 10 years*
@@jivvr When will Trump save us!?!?
@@HDReMaster 😅🤣😂
Except the string cheese lol
That extra bonus at the end with the kid was wholesome and good Joy
the way he danced tho
@@alooqualufgh too fresh
So god damn wholesome that I almost died.
Facebook dad of the year award goes to you!
His voice when talking to the boy sounds so robotic.
I loved your video. I also enjoyed the fact that you incorporated your children and shared the Pizza bread recipe with us too. God Bless you and your family.
I really shouldn't be watching this at 2:15 am while starving.
same time same thought next day
Same
fuck me too m8
It’s 2:15 rn wtf who are you!!!!!
3:15am I can’t sleep even now 😭😭
This looks harder than just getting a job at a pizza place, making one pizza, and then quitting and keeping that pizza
or you can just buy a pizza from a local pizzeria
@@ini_tials That wouldn't illustrate my point, obviously ordering any pizza is easier than making it.
Before we get to this pizza dough, check out today’s sponsors...
the hardest part ist probably stretching the dough into a pizza shape. everything else is easy af
@OZ vines uncensored One rip? Sure, easy enough to fix. Two or more rips? You didn't knead your dough long enough, you overproofed it, or both.
Hello Adam, I’m a 60-year-old woman born and raised in Brooklyn and now live in California for the last year , Having said that it is hard to get a good slice Of pizza here...so I try all different types of pizza recipes ,yours by far is the best hands down !!! Ok don’t let it go to your head ( just kidding) just wanted you to know you did a great job and you blessed so many over here in California. keep up the good work so grateful for you keep sharing your great recipes 😉
Maria Anderson what high school you went to?
if you end up visiting or are near San Diego I'd recommend trying a place called Milo's Pizza Its just east of San Diego in a place called La mesa. From one former New Yorker to another. *I have no affiliation with Milo's* www.yelp.com/biz/milos-pizza-and-subs-san-diego
Lol where In California do you live? Both NorCal, SoCal, and the Bay have incredible pizza (can’t say much for the Central Valley)
I lived in Sf for a year and really enjoyed Pizza My Heart but its definitely not as good as NY style
Maria Anderson also about the water you use. Won’t be the same without NY water! Native new yorker and now live in south east.
I tried this and It is so good. This is the first time I’ve made pizza and my family loved it. Thanks a lot!
You've nailed it ....I went to an italian pizzeria and begged them to tell me what I was doing wrong
They told me about the refrigerator dough rising, you totally nailed this
love making pizza love Robert Johnson 👍
@@smokelife6315 cool, king of the guitar
NYC Pizza bosses: "Don't worry he'll never find out our secret ingred-"
Adam: *Pulls out string cheese*
🤣🤣
🤣🤣
If you find the owner of this youtube account floating face down in the river you know why
Alidwee it’s their water I’m from nyc and my mom says it’s that and I’ve also lived in fl befroe
@@TravissBr
I don't live in the US, where's lf? What do they put in the water?!
*This guy doesn’t joke around when it comes to his pizzas*
Italians: *sup bitch*
@@gabrywater8716 😂😂
Check out this video & you will definitely thank me later :
th-cam.com/video/H0pe9EF7shA/w-d-xo.html
Copied comment
@@dragonslayer2812 no it isnt bruh
I love the way you go into such detail in your videos, yet they never become boring. I'm definitely going to give this one a shot.
A cooking channel who is straight to the point and doesnt use obnoxious music and intense editing?
I have found a worthy channel of my subscription!
That's a miracle when youtuber gets straight to the point in seconds.
And no stupid trance music....lol
@Courtney oh for fuck's sake.
Max Fujiwara it helps that he’s a journalism professor
Right, gets to IT. ..
New Yorkers: He's too dangerous to be kept alive.
It’s not the New York way, he must live!
Oh I'm too weak
UNLIMITED POWAHHHHH
Wow_GamingLul What have I DONE?
Glen Murray You’re fulfilling you’re destiny Anakin
I honestly think this is one of the best and most convincing pizza recipes I have ever seen. Bravo! I am going try it out. I don’t have a dough machine and never heard of high protein flour. I don’t know much about cooking and no where close to your cooking skill level.
His voice is so... soothing... i wouldn mind hearing that before sleep every day
Facts
Marry him then
Bogdan s wow u a funny guy such talent are u a Comedian
Then he screams NO!!!
Bogdan s you’re like 7 years old
Who else is in quarantine here? Loved the video tho
I'm very much bored
Quarantine sucks bro
@@yggdrasil9692 I'm getting nuts
Lol
Meee
Meee
@@nghtmregaming3844 we can't even go out for pizzaaa🥺
DISCLAIMER:
Only watch this video if you've eaten a good amount of food beforehand
Oops
shit
damnit
Shit
i did, still hungry.
dont believe me?
200 pounds gain
as a new yorker, i give this a reluctant thumbs up
This guy has us feeling like he's letting us in on something we shouldn't know.
Edit: thanks for all the likes
Sonwabise Faleni pizza masters: he knows too much
Assassination intensifies
New Yorkers be like: He's too dangerous to be left alive!
It's a little intense.
Daniel's Vlogs that’s not the Jedi way, he must live
Wow..this brings back memories. As a child, I grew up in Little Italy in the Bronx, and our neighbor across the hall would make "pizza bread" for her family Friday nights. My Mom, for what ever reason, didn't want to bake it, so...I would arrive (coincidentally), showing up at their door. At six I coveted the stuff. I remember it was crispy, and my mouth would tingle from the pepper. My mom finally caught on (or the neighbor told my Mom) and I was forbidden to bother them at supper time. Thank you Adam, for the sweet memory... and I now make it for my family on Friday nights ever since then. Mangia!
awww
Hey॰a, you'll॰a spoil you're॰a appetite! Leave॰a the pizza bread a॰lone. Don't॰a stuff॰a you face!
@@lewddewdero No, unlike you. she taught me to respect others. Judging from your site you're either twelve or 40 living in your Mom's basement.
@@luxaeterna31 dang mans snapped back real hard
@@luxaeterna31 who? cares?
4am and this is where the youtube rabbit hole takes me. I am very satisfied. Thank you
Stinky Boi 4:51 and this popped up on my recommendations, didn’t disappoint
Really really amazing video
Pizza is my favorite
I have learned Neapolitan now I want learn NY style pizza
💯👍👍👍💗
Loved the bonus clip at the end
The kid is a champ👌
8:27 The "Thanks Dad, I love it as always, and I appreciate you" dance
Don't forget to get this Olive Oil into your hair. It is very good for hair...
@@jonasbohm846 what does that have to do with loving and appreciating your fathers food
@@denaatuss literally nothing.
Yare yare
NYEHEHE Daze
Me: "I've got some exams tomorrow, I'll just watch a few more TH-cam videos then I'll head off to bed"
Me at 3AM: *_Making New York-style pizza at home_*
This was me last night
@@JK-bg3wx how did the exam go?
Pizza> Exams. Always!
@@COOLMCDEN Pretty well actually. Thanks for asking
HotDog 640 This was so me in December.
I’m responsible for about 463 views at this point
How did you come up with the exact number. Were you keeping track of it?
Me too bud..me too
1000 for me
Lmao 😂😂😂
Only 463? The thing is I dunno why I watch this over and over again
I can't construct any criticism of your method or your outcome. And I admire your dedication. That was one fine looking pizza.
Fun? : yep
Learned something? : yep
Category? : *music*
Hotel? : Trivago
@@m.m8089 someone gets it
I love music like this, pizzas my favourite beat
@@m.m8089 haha bro your joke is very funny, i might laugh!
@@helloimjerry1580 hahahaha me too Man! This is so fun hahaha
Ah yes, the internationally recognized unit of volume: *the glug*
🤣🤣🤣🤣
Glug - we all know that measurement 😄👌
Americans man 🤣🤣
Americans man 🤣🤣
Cups, or teaspoon are stupid too. there are different sizes of those you know.
Damn he talks like he just found a solution for cancer
Well
Thats it
He's got it down to a science.
Some people take pride in what they do, big and small. Some don’t.
Well not everybody spent 10 years to make a pizza
He found a solution to something far more important
It only looks and sounds easy because this guy went through so much trial and error to bring us to this amazing recipe, thank you!!!!!🍕🍕🍕
8:27 you know your food is good when your son karate-chops the air and then dances
Fr
Indeed
Facts
The highest accolade.
I just love this comment
He sounds like a scholar who has mastered the entire knowledge of pizza making.
I aged my dough in the fridge for an entire year and now it has learned to speak
EDIT: It left to buy cigarettes 2 days ago and hasn't come back yet. :(
i aged mine for a decade and its glowing. help
😅🤣😂
Does it speak italiano?
Go a couple more years and One day it won't be there the next morning
Does it have an New York accent?
This video keep being recommended to me over and over again, and the magic is i just keep watching it everytime its recommended to me..
Only the bravest of bravest people watch this while fasting in Ramadan
Mussarat Shaheen 😔✌🏼
😿🤙🏽
👉👉
Mussarat Shaheen sabrr
I can relate
Congratulations, you are the first person who cooked a pizza in a different way (from naples’ style) and not been fulled of comments from italians angry for your way to make pizza
I'm an Italian and I love both Napoli's and New York's styles of pizza! They're both so different and good in different ways!
Because he correctly calls it New York style Pizza :p
That is why we don't se the purists here.
another italian guy here, the problem with these kind of pizzas is not the taste itself, but the digestibility of the dough
“ you *stUpid* Americans wIth yOur *shitty* pizza!”
@@viktoribus Wow. You must have the world's most delicate stomach. Sucks to be you.
Adam: Honey I’m making pizza New York style eh
Wife: Great when will it be ready
Adam: 3 days......
RB_Curry 101 you could just order New York style pizza
MeBigEdgy r/woooooooooosh
@@koopatime3389 he/she got the joke...
Crims0n Koopa This ain’t reddit.
@@koopatime3389 r/ihavereddit
BTW... thank you so much for all your work and all the videos, I love the way you explain why you make anything in a certain way, your channel is the most informative down to the point I have ever discovered... Thanks again and again...
It’s not complete if there isn’t a rat to drag a slice around the floor
🤣🤣
LMAOOOO
Woah woah woah we want the taste not the authenticity.
the amount of times ive seen this in person and it always amuses me like the first time
when i worked in NYC i saw rats and mice walking around and sit down and munch on some good old nyc pizza.
the pizza they seemed to like was the one baked in coal ovens (which I cannot stomach).
The secret to pizza baking is hot as heck ovens and pizza stone
Preheat that stone to max oven 450-500F and do it for like 30 mins, then get the pizza in and shut the door and leave it alone for a few mins...
then open and move the pizza as needed and keep the door closed.
wood burning ovens still make the best pizza.
Mate, I want to thank you for making my life better:
I tried your recipe last week and it was ok. I tried it again today and blimey, I am proud of the creation I am eating at this very moment!
Will be cooking pizza more often now :D
You are a hero!
**Fun fact: You didn't search for this, but you liked it so much that you saved the recipe**
H o w d I d y o u k n o w t h a t
I literally searched “How to make New York Pizza”
How tf did u guess exactly what I did
sorry but I searched for it because I was bored and wanted to find out how to make New York pizza.
@Tastor 😂
I made this today (the original recipe in the vid). It was good! Far better than my previous pizza attempts. I did follow the advice in one of your different pizza vids and bought a pizza steel instead of a stone. My biggest problem is I need to get much better at getting the pizza off the peel; my final product was shaped like a kidney bean. Still good though! In addition to cheese I topped mine with ham and spinach. Future experiments will be with different types of not-spinach (Malabar, Egyptian, longevity, etc.) that I can grow in my zone 9B garden.
Thank you for this video. I love pizza but have never been able to get it right. I was very happy with tonight's dinner! Thanks!!!
I'm italian and I give this video (considering it's home-made and not from a pizzeria) 5 stars. It just looks amazing even for italian standards. Mi viene fame solo a guardarla!
Just a tip: in Italy low-moisture mozzarella is obtained by straining in a colander the mozzarella overnight or more, often the pizzeria buys it in bulk for the suppliers but you can use any kind of fresh mozzarella and just strain it to make it low-moisture. That way you can use even higher quality taste mozzarella compared to the sticks.
I miss italy
LD.Tube a me sembra n po la brutta copia de quella romana, una specie di pizza del kebabbaro.
@@furlan1743 infatti io a NYC ci sono andato, e faceva schifo...
@@furlan1743 a me sembra bellissima, parliamo di una pizza nel forno di casa cristo, mica pizzeria... avete idee della merda che gli italiani fanno a casa loro quando provano a fare la pizza nel forno di casa? Dischi che sembrano fette biscottate con la mozzarella bruciacchiata e secca?! Questa ha tutti i crismi di una pizza con controcoglioni considerando che è fatta nel forno di casa. Ci tengo a precisare che metà degli italiani messi di fronte tra una pizza napoletana con il cornicione, le fette di mozzarella, il sugo bello fluido e una stile romano/barese più sottile, mozzarella uniformemente tritata, sugo ristretto preferisce la seconda. Sono gusto. Io amo la napoletana ma ci sono a volte che ho proprio voglia di una non-napoletana.
@@pietrovivaldi9492 ne ho mangiate, tra centro e sud pizze biscottate fatte nei forni di casa e infatti senza grill e refrattaria non puoi fare molto qui invece abbiamo un impasto idratato, maturato perfettamente , steso bene, condito bene e cotto al meglio che esista nelle possibilità di una cucina casalinga. Mi chiedo cosa cribbio vi aspettate più di cosi da un forno di casa
When he brought out the pizza stone I knew that I was never going to make this
I was already sceptic before but that made it clear 😂😂
U don't need it just use a metal pan
@@James-cb7nb : No .. it's not the same
@@GamerWien he has another video where he says it works fine and from experience it's fine. You still get browning
@@James-cb7nb : but but .. it's not the original way.. the real pizza feeling
Finally someone who cares about the quality of ingredients, the process, and to take the time it is necessary for each phase.
Cheers from Italy
Sugar in pizza? Twice??
do you use goats in italia to make pizza i hope not
@@lorincborbaszoltan we also add sugar to the pizza sauce to counter the acidity of the tomatoes, although it's just a pinch
Antonio Di Meglio just curious: does the tomatoes’ acidity cause the pizza to taste less good? Im the kind of guy who likes acidity to balance oily or salty foods
@@fanqkc I think it comes down to two things, the first is the sauce you're using (some have more acidity than others, so if the acidity is too strong putting a pinch of sugar is not a bad idea) and personal preference. I personally do not use sugar in my tomato sauce (be it for pizza or pasta) but A LOT of Italians do it
This was my first video I saw of yours when you had ~100k subscribers. Amazing to see how quickly you blew up after this, great work!
Oh wow. This mans really done the 10 year work for us. Respect
Edit: why do i have so many likes?
Pizza has been tainted with heavy metals by the globalists
I don’t get it
@@Turnpost2552 life is meaningless
@@Turnpost2552 lmao what drugs are you on?
I dont want Frank Castle to be depressed considering the wife and kids.
Did he say he spent 10 yrs on discovering the perfect NY pizza
yea lmao
69 nice
NY pizza.....and perfect....should never be in the same sentence.
ObiJuan Kenobi its funny how your profile pic says “im not crazy” when you just said NY pizza isnt perfect
@@jmacisgoated2984 Paper thin pizza crust is not perfect. And never will be.
8:24 you know a child enjoys something if they literally start dancing
edit: Adam have uploaded another pizza video
Can agree but it gets a little crazy when you start dancing and then jumping
I jumped into my glass cabinet and broke it
Or it's because the food is too hot 😉
@@Liasos88 No, Definitely the excitement of something enjoyable
Let me elaborate, we just got a new Mixer and I was super excited because of how cool it looked and well.. later that day we had to get a new glass cabinet.
I do the same haha
Crip Chef that was the joke man
Yesssss! I don't know how I hadn't found you on youtube before now, but now I have and I'm subscribed. Thanks!
Sick another comment that you won't understand.
I am NOTHING you’re not the only one
This shit's better than most things on cable
it is under the category of music
Same here
Same/
things i like about this video:
-the dark background, which brings out the colors and shape of the cuttingboard, pizza, utensils etc
-Adam's voice which is deeper than his voice in newer videos. At first i thought this video was made by a man in his late 20's or something like that and with the dark background it made it more misterious, which is werid, but i like the vibe
-that its straight to the point, just about pizza, no ads, no off topic subjects
-the shots
-the silence and that subtle kind of echo
Cough Cough *Pizza Bread* Cough Cough
Oh yea thats false pizza bread isn't a thing, that is a type of bread that they sometimes give you at restaurants
It’s not complete if there isn’t a rat to drag a slice around the floor
@@Burpingtogheter
what? they were talking about adam's video on other things to do with cold-fermented pizza dough. his kids call a loaf of it "pizza bread".
Its called reverb, not an echo. But I get what you mean, it gives the video a certain kinda vibe I can't put my finger on
Didn't fill the video with garbage filler to stretch it past 10mins?...
RESPECT MAN
Damn, I didn't really want to make a New York-style pizza, but I knew I'd understand the whole process by watching one of Adam Ragusea's videos, and he didn't disappoint. Now I really do want to get a baking stone for my oven.
You need to open your own Pizza place...you have a passion for this.
That pizza bread would be a hit too
This is probably my all-time favourite video on TH-cam.
*_peter parker wants to know your location_*
I t s p i z z a t i m e
th-cam.com/video/czTksCF6X8Y/w-d-xo.html
I saw this comment when it was at only a couple likes, and liked it since I didn't think many people cared for the Spiderman pizza theme. Now, it's over 300. I've found my people
@@mahaa.6363 welcome home my dude
Ninja turtles too
Thank you for this!!! I've been looking for a recipe for NY pizzas! I used to live in NJ and we ate them all the time. Since I've moved to MS, there isn't a single pizza place that can hold a candle to NY pizzas!!! I have to get the pizza stone and a few other things, but I will definitely be making this. I must have been Italian in a former life because I LOVE, LOVE, LOVE pizza!!!
How is it that I'm Italian and I don't feel the urge to critic anything in the video? Well done, looks great, loved how you explained everything
It is pretty close to be honest. Leave out all the sugar, put real mozzarella and voilà, neapolitan pizza. But I would definitely eat new york style too.
Soqquadro, It's spelled "critique", dumb ass.
CynicalGreg McRoyerson English isn't everyone's first language...calm the fuck down. They even stated they were italian....
@@nana.2511 You are the assholes over reacting, and even if English isn't his first language, there is such a thing as Google. I really don't give a rat's ass whose fucking feelings I hurt.
@illogicalrelish Get off your fucking high horse, you triggered little bitch. Do you really think you nagging at me like a fucking kindergarten teacher is going to make me edit or remove anything? You have absolutely no persuasive power over me. Why don't you go cry some more you little pussy.
Alternative title : Making Fredy happy.
LOL
FNAF DED
People who said Fnaf is ded are the people who didnt watch the video its his son's name bruh...
@@鬣 you didn't even watch the whole video,fredy or Freddy is his son
@@sayonara5204 You didn't watch the whole video did you?fredy is his son dude
the secret to New York pizza: food that's been lying around for days.
Faxxx
the secret to New York pizza: food that's been lying around for days.
@@RenjaiSeran
i spent too long trying to find what was different about your comment
@@bonniejunk what’s the difference??? i can’t find it lol
@@leahk-bx9pz
there isn't one👊😔