How To Make Homemade New York Pizza
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- เผยแพร่เมื่อ 11 มี.ค. 2021
- Today we're making authentic New York pizza (the pizza you'll find all around the NYC metro) in an old home oven. Using a pizza steel is a game changer! First I'll show you how to clean and season a cheap piece of 1/4" steel. Then we'll make New York cold fermented dough balls, and finally, cook pizzas on our steel in 6 minutes! This is episode 1 of the NY pizza series.
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FULL PRINT RECIPE
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BAKERS %
64% hydration
.4% yeast
2% salt
3.4% oil
1.2% sugar
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I think pizza-making videos are better for instruction than print recipes. But, I've had many of you message me regarding why the pizza recipes aren't on my site. It's finally posted and it's very long and hopefully comprehensive. Over the coming weeks, I'll post at least 5 more like the Grandma and Sicilian. The link is in the description for the recipe and the other gear you might need for making it.
I thought about what they use for a long time I think its Panko or cornmeal
Little Vincent’s is the best but I will try this at home since I don’t live near Little Vincent’s anymore.
Yo. As a machinist; that works in the marijuana industry...I'm dubious about that "steel"
...is it food grade, and would you like it done in SS? By that I mean stainless?
I’ve worked in pizzerias on the West Coast and the East, California style pizza, New Jersey and New York. I would make New York hands-down above the rest. Thank you.
Omg rhis is fabulous. Also I watched several other of your videos Awesome indeed! I grew up wirh ok yhe Galloping Gormet pn TV A drunk haha and Juliia Child. I could never understand her always sounded like she had food in her mouth. Lisen you shoukd be on The Food Neteork I mean it. Guy that man who hosts dinners drive ins and dives. Is disgusting. Please make some calls to the food network. You deserve to be on there
I can’t say how much I appreciate someone thinking about what the vast majority of people have or don’t have in their kitchen.
Thanks very much!
*if you're american
This is very true.
Funny story, though. I live in western Missouri, about an hour south of Kansas City. He says the recipe is done with King Arthur flour because the more common bread flour in his area, All Trumps, might not be available outside that area. So I went to buy flour last week to get my pizza dough started. The local Walmart (only grocery store in town, unfortunately) had King Arthur bread flour but wanted $15 for a five-pound bag. So I went to our little Mennonite-run bulk-food store to see what they had. I figured it would be King Arthur, but cheaper because they buy in bulk and divide it out. But what they had was All Trumps! (And they charged about a third of what Walmart gets for King Arthur.)
My first batch of dough is ready and I'm going to make pizza tonight.
Me too..
The DIY on the pizza steel is priceless. Thanks!
Thanks for liking the video!
Best DIY for a pizza steel that I’ve yet come across, and I’ve read up and viewed many as of late as I consider purchasing one.
it’s crazy that the one linked is $130! vs like $35 for the DIY one. Sometimes you just gotta put in the work. Appreciate you.
@@kdub175 I went with DIY steel 14”x18”x1/4” (includes rounded corners and cutout handle) and did the work. No regrets. I may use it today for the first time. Also bought a pizza spatula. Needed.
@@eyeofbass yeah I would like to get the .5” one but the .375” would probably be good too. #BakingSteel has a 20”x15” but only .25”…..but that’s like $160 lmao so I’ll definitely try to get the proper steel myself and try this method.
The accent was enough of an indicator that this guy can make some good pizza.
I love this guy's videos super relaxing and informative... I appreciate the effort he put in to this vid
Thanks so much!
Hands down the best dough recipe I've ever tried, and it freezes beautifully too. Pizza steel is definitely a game changer- I stuck mine on my gas grill to make pizza outdoors over the summer. Do another pizza series!! 🙂
CHICAGO DEEP DISH lou malatis gindonas pizza better then nyc gabrage pizza
As a Scottish person that has no intention to ever try and make pizza, thank you for the great video xD. Love the editing, love the vibes, love the recipe good stuff :D
As a Scottish person who does I haven't even watched the video yet
@Cody Come on and give it a try!🍕
The first time I made pizza at home, I realized it is better than restaurants. It's the fresh dough and pizza steel.
This guy is legit. Very humble, but also very very skilled. The New York accent makes the Italian-American thing seem very authentic 😎. Keep up the great work!
@Phillip Banes no, Italian-AMERICAN
@Phillip Banes ah I see. Fair enough.
I've been working on my home pizza for a while now and I use exactly the same techniques as shown here. The pizza steel makes a huge difference in cooking time - fast cooking time leads to great crust flavor. In my oven without the steel a pizza takes 12 minutes. With the steel it's 5 minutes. Excellent video.
Thanks! The steel has been the single biggest game changer in my pizza making.
@@SipandFeast have you ever tried using vodka and water
I ended up buying a piece of steel like this a few months ago after 3 of my pizza stones cracked in half. Its much better for crisping the crust
8⁸
Pizza steel > pizza stone?
I've only ever tried using a stone.
I like how you explain everything in detail. I’m a very detailed oriented person. It’s like being in class! I’m enjoying your cooking classes.
I set up my dough, with toppings, in a carbon steel paella pan, preheat my everyday oven to 450-500, set the pan on a burner @ medium to give the bottom crust a head start; it then goes in the oven to finish the toppings. Works like a charm, in a pretty ordinary oven.
Thank you so much. I tried other NY style at home pizza recipes and this blows them away. I just did a test pizza tonight for super bow and it blew my kids minds that it tasted to as close to a NY slice. Def better than 99% of the pizza places near me, I live in NC. And your grandma pie I made last week and that went amazing. Trying all your recipes. Again your a saint!
Loved it. I started making my own pizza years ago when I ordered and it was so BAD!!!!!! I spent my hard earned money for bad pizza. So I started making it. It was a game changer. I probably will not do the steel board but will buy for my brother who will definitely do the entire process and a huge pizza lover. Thank you! Birthday taken care of.
Try the Nerdchef pizza steel I've heard great things about it. It makes a huge difference vs using a cookie sheet
This is the best pizza crust I’ve ever found! I use a pizza steel at 550 f and it comes out every time just like the best pizzeria! I can’t tell you how many years and recipes I’ve tried. So glad I found this. Thank you.
I bought the same steel as you have Jim. Got it about 2 weeks ago. The cleaning and seasoning was a breeze, if I can do it anybody can do it. I followed Brian Lagerstrom's "Neapolitan-ish" pizza recipe/technique. The result was outstanding. If anyone is on the fence about upgrading from a stone I would highly recommend it. BTW we have an electric oven from the 70's. I couldn't be happier with the steel. Thanks so much for the vid, gonna do your recipe next.
My steel is in the oven getting it’s 3rd round of seasoning. Thank you for this video. I gave up on good pizza at home. I’m looking forward to getting into it again this weekend.
I hope you enjoy your new steel and all the pizza making you'll do with it.
This is by far one of the top 5 or 3 cooking channels on the tube. Great, great stuff.
You're totally awesome for doing this video and for the manner and heart with which you've done it. I have never made a pizza from scratch, and am now spending a lot of time overseas - I decided it was high time I learn and - voila - there you were -- exactly the instructions I wanted and needed. Thank you very much!
This dough recipe is spot on! I've been messing with recipes for too long and this one really makes the mark, thanks Sip!
Thanks very much!
Just discovered your channel and am so excited to try your various dishes. These are the types of cooking channels I appreciate most- experienced home cooks who cook often, learning through years of experience and trial and error.. serving food for their family to enjoy. Love watching relatable and passionate cooks, like you, who share in the experience and joy that food can give us
Best New York pizza video I’ve seen, most other people aren’t really familiar with making New York pizza but they want to make a video on it anyway, not you
My insane pizza method that works but only requires one peel is as follows: make first pizza on parchment over the top of the peel. Cook for 5 minutes then pull the parchment with tongs and let it go two more minutes to crisp up a bit. Use tongs to rotate pizza at same time. I start to assemble the second pizza on parchment on the peel while the first one is cooking. After 7 minutes total I pull the pizza out with tongs onto a plate to rest for a minute, then put the second pizza in. I use the peel as a cutting board and cut the first pizza and put it back on a plate. Then I pull the parchment on the second pizza, rotate it. I serve the second pizza on the peel and cut it after it's rested a few minutes. It's a lot of faff as my British husband would say, but we really only have space in the kitchen for one peel. I used to struggle mightily to get pizza to come off the peel (possibly because our peel is old and scratched up) but the parchment just makes it easier. Not authentic but I get a beautiful speckled crispy bottom so who cares? Also no corn meal or semolina flavor, which some folks like, but I'm not really a fan of it...
I've spent the last two years trying to perfect NY pizza at home. Yours looks very, very good! I think you nailed it. Thanks!
Excellent video. I was born and raised in Brooklyn, NY, (Italian-American family) and am now in the Midwest. There is one ingredient that you can't buy: New York water. There really is something about the New York water that makes New York pizza New York pizza. Buon Appetito!!
Thank you so much!! After years of studying pizza making at home the missing link was the STEEL!! Family loved it better than anything purchased take out. Light fluffy crust.
In the quest for making NY Pizza from my youth and now living on an island off the cost of Canada, this recipe checks all the boxes, esp. crappy oven. Thanks for taking the time to do this. As for the 57 people who didn't like this video, deep dish freaks. (which ain't pizza!!)
Lol thank you!
I tried making your Braciole and your Sunday Sauce with the Pork Tenderloin. I had never had Braciole before and I was amazed at how delicious it was. And the sauce was the best I have ever made. Thank you for taking the time to make your videos.
That's great to hear. Really glad you enjoyed it.
Man! You are a natural teacher!! Obviously you’ve cooked for many years, probably in a number of great Italian trattorias/restaurants. Your style encourages the viewer to feel able--no condescending! I absolutely love to watch you in action. Many thanks; just keep it rolling; we’ll all be watching. Bravo, bravissimo!
Hey thanks. I am not a trained chef but I appreciate the compliments!
Awesome! Coming from a former NYC/Long Islander I absolutely love your recipes.
I absolutely love this channel! Your instruction and demeanor are fantastic. I like grabbing a beer and just sitting back and binge watch your videos!! No doubt this time next, this channel will be a million subscriber channel and still climb! Please keep the videos flowing, amazing!!!
Thanks so much! Cheers!
Great show brother great all around.
I make whole wheat dough, Love it. Also try this once. I use semolina instead of flour when forming the pizza. Gives the dough a nice extra crunch. Now for the fun part I place my dough on a expanded steel rack, build the pizza and throw it in the SMOKER at 425 for about 20 mins. My pizzas are 18 to 20 inches round.
The channel I never knew I needed. The husband will be happy. Thank you!
Watched tons of NY pizza videos. This seems to be the best yet. Can’t wait to try this. Thanks for making things for the common person!
Thanks so much, hope you enjoy.
You are inspiring I love your videos and while I'm going to make my pizza tonight pretty much the way I always do I watched your video and am going to make some changes. I always bake my crust first and then put my toppings on to continue baking as it helps me get a crispy crust. I think getting the pizza steel will help. My pizza is always a work in progress. BTW I made the Creamy Garlic Mushroom pasta it was amazing. Keep up the good work.
Thanks for showing the bottom of the finished pizza. So many people go through the whole process and never the bottom. THANKS
Excellent simple recipe. Love your pizza series and appreciate the simplicity of recipe and using same dough for NY style , grandma and Sicilian. Agree with your Lloyd pan’s choice too. ! Best to you and look forward to your new videos
I’m gonna say that this technique is time consuming but if you get the tools prepared a head of time and then a few days later make your dough the next round you make will workout. I spent time in New York and the Pies was the best I ever had, a lot of preparation but I’m sure it’s worth the time great presentation 👍🏾🙏🏾
Thank you man! I love making a bunch of dough for the week and fattening everybody up with a bunch of pizza. Then we take a break for a month or two lol.
I don’t know about New York pizza but for Neapolitan style, I use a preheated cast iron skillet. I make a base, throw a pinch of semolina on the pan and throw the base on and top it with the crushed tomatoes, mozzarella, basil and olive oil and then put it straight under a preheated broiler. The edges start to bubble while on the burner. The broiler cooks the tomatoes, melts the mozzarella and gives the crust perfect leopard spots. It’s cooks super quick (like a pizza should) and gives a proper crispy base. It’s worked every time so far.
I’ll have to try this method out. Thanks!
You're preheating the skillet on top of the stove and building the pizza on the burner before the broiler? Or are you building the pizza then placing on the burner?
@@MrArtVein Preheating the skillet on the stove, throwing the base onto the hot skillet and adding the tomatoes, mozzarella and basil quickly and transferring to the broiler when the crust has bubbled up.
I love all of your videos and recipes, but you my friend, have hit it out of the park with this NY pizza video. Thank you so much and I can't wait to order my steel and try making my own NY pizza.
extremely informative, thanks for sharing. for the newbies reading - don't scoff at the peel tips, get both. so much less headache.
Thanks for the great instructions. I've never had any luck making a good pizza at home, but I'm willing to give it another try now.
Thanks very much!
I've been making pizzas in my landlord special Hotpoint oven for a year or so now so I can confirm it should work in any oven. A couple tricks I've come up with is 1. Making sure the sauce is room temp. 2. Putting the grated cheese in the freezer 3. If you struggle to get a the crust crisp without over baking it (that cheese is too brown in the video for my taste) it try 61-62% hydration. *Slightly* less oil and more sugar can help too. Get that dough as thin as you can! And above all else, experiment with your sauce and cheese amounts it can make a big difference.
Nah G, the brownish black cheese is where it’s at… every Italian knows this.
Jim. Your pizza dough recipe is the best I’ve ever had. I enjoy cooking fantastic pizza for my family and the recipe is spot on! The pizza steel is amazing. Thanks for all of your videos, I’m a much better cook thanks to your inspiring recipes.
As someone who grew up on long island (bethpage/farmingdale area) but have lived in california for 15 years now your videos make me very nostalgic for good ol' LI. The accent, the italian food, ect, brings me back! Love your videos, please keep making them. Maybe I'll actually try a recipe one day haha. Very good production on your vids too I must say, the music and atmosphere is just very relaxing.
I lived in Farmingdale for 8 years so know the area well. I'm glad I am bringing you back to Long Island. Wondering if you get questions about your accent in California? I lived in Minnesota for 3 years and could stop a room after only a few words lol.
Great job! Bet you were exhausted after that performance! So many parts and pieces to think about. Pizza looks delicious! Thanks!
Thanks very much! It took more time to film it, but now all subsequent episodes will just reference the steel from this episode. The good thing is those who don't want to DIY it can buy the pre-seasoned pizza steel already.
At 7:30 get the plastic ones if you can.
My Grandma's collection of Country Crock tubs: "My time has come!"
Those tubs would be perfect for dough balls. The plastic containers are way better than aluminum ones.
My wife from Jalisco calls the margarine tubs “Mexican Tupperware” and as a kid I had many large bowls of Captain Crunch out of the ones my mom saved!
Very practical, and right on about the flax oil polymerizing. Canola should work too.
I grew up in Philadelphia area but moved away long ago; still miss the classics and you are helping me to be able to rediscover them. Thank you and love your accent / voice. :)
I'm glad the videos are bringing you back.
You did a great job on this video, and very much appreciated. That King Arthur flower not many places carry anymore, and it's the best flour I've ever used. I'm not the best at making pizza, but it's something you learn over time. I still have more room for improvement..:)
Good job on the video, and thanks again..:)
Thank you! Any bread flour should be pretty good for this recipe.
George, King Arthur has a website that you can order from. Hope that helps!
I made my own pizza steel the same way you did except for I used 1/2" steel . It works soooooo good !
1/2" steel is no doubt better! I'll probably make a 1/2" at some point, but I do love the fact that I can leave this one on the oven rack the whole time.
1/2"? Must take two hours to fully preheat then.
@@toeey14 It takes about 45 minutes to an hour
Thanks bud!! Im from NY moved to Beaumont TX cause of the military, i was missing NY pizza for a long time. This video helped fill that void. Thank you!!
There's a lot of great details here like forming, cheese (types, how much) as well as the obvious. Thanks for posting.
Just found your channel the other day . Now I’m binge watching all your shows ! This is incredible !!!!! My only question …. Why steel over a pizza stone ?
Thanks and welcome to the channel. The steel gives a faster cook which creates a better charred bottom and softer interior.
This is pretty much exactly what I’ve come up with to make pizza in a “crappy” oven, though I make sourdough dough. A couple of tips-
Put the steel as close to the broiler element at the top as you can (and still have room to slide it off the peel). And heat the steel with the broiler.
You can add some Diastatic malt powder to improve rise and browning.
Work fast once the dough is on the peel for loading. The longer it sits there, the more it will stick.
If the pizza is sticking to the peel when you jiggle it just before going into the oven this works-
Lift up a little corner of the pizza to create a hole. Blow into the hole to lift the dough off the sticky part and get it in the oven.
Great tips!
My broiler is down below (drawer style) and I am doing just fine @ 550f middle shelf. Heated for and hour and mine cook in about 8 minutes to my liking.
I just bought the malt for bagel making! I might try it in a batch of pizza dough now! Thanks!
That blow trick is genius. Great video and great comment. Pizza came out amazing, nice airy crispy crust.
@@JB-xl2jc You get pretty creative after sliding a pizza’s worth of toppings onto a hot steel/stone. Especially after the second time it happens.
@@marmotsongs Oh, man. I've been there. Things got... Sloppy. Haha.
Great video. Special thanks for the details, comprehensiveness and consideration to what most people can find.
This is a Great Pizza Insruction Video!!! Thank You So Much for sharing your knowledge with us all!!! I've been making homemade pizza since ive been 16 years old. I am now 51. Back in those days no one really cared about home made pizza. But I never stopped loving making it home made. Ciao Bello...🙏🙏🙏
As a transplanted NYer living in Texas, THANK YOU! You allowed me to make the best pizza I’ve had since moving here! I love your channel and have made a number of the dishes you’ve posted and I’m really enjoying them! Keep em coming! I truly appreciate your explanations, advice, and budgetary recommendations.
Thanks very much! I appreciate the feedback.
@@SipandFeast no, no, thank you! Thanks to you, last night, I enjoyed the best pizza and garlic knots I’ve had since moving to Texas. And I also loved being introduced to chili pepper paste. Great stuff.
Mouth watering, Sunday dinner is set. Thank you for this video drop appreciate the time editing and filming. Also I liked the tutorial with the steel.....
Thank you! It did take me more time than usual to film it. I know there are many videos on using the steel but not many on how to prep raw steel. Well at least I don't think so.
Really appreciate you putting up these informative videos! Well done!
Thanks very much! I'm glad you like them.
Followed everything to a T, and the results were some incredibly delicious pies! Thank you for another amazing video!
This looks so phenomenal!! My favorite has always been thin-crust pizza, and I rarely, if ever, eat any thick-crust pizza. It’s really nice seeing you do this with an entry-level (lol) oven. I have a question about the steel you’re using. My husband has a charcoal smoker/grill, and we were wanting to make our own ‘griddle’ to use on it. Would this thickness of steel work? Would we season it the same way? The reason for doing our own would be to get a custom size. Thanks
Thanks so much! I'm trying to make all the pizza for every taste lol. You can absolutely use this plate on the grill. Most of the already made grill plates are thinner than the 1/4" steel I used, so you would be completely set with it. You can season it exactly the same way or you could even use canola oil. Since I have two plates now, I'll probably dedicate one for outdoor use as well.
@@SipandFeast Ok. That’s great! Thanks for the tips.
I use mine on my bbq to make smash burgers. I only use it for pizza if it’s super cold out like below -15c otherwise I use my pizza oven.
>how to make NY pizza in a crappy oven
"oh cool, sounds like it's for me, i don't have any fancy equipment"
>step 1: you'll need a hunk of steel and a wheelbarrow
wat
Or you can just buy the prefinished one lol.
Used this dough recipe with Stanislaus Tomato Magic crushed tomatoes. You absolutely nailed it! I've been trying to make a worthwhile New York style pizza since leaving the state years ago. This is the first time where I feel like I pulled it off. Awesome recipe.
Glad you enjoyed it and great call on using Tomato Magic. When you open a can of that you just smell NY pizza!
Yes thank you!! Have been wanting to try a NY pie for the LONGEST! I am definitely going to invest to do this regularly
Just did my first attempt at this with a pizza stone and no pizza peel, it was laughable moving the pizza around but damn it came out so good! I’ve tried pizza before but your instructions are so rock solid I couldn’t believe how easy it was to get a super thin NY style pizza! So glad I found your channel you Rock brother!
Really glad you enjoyed it and thanks for the feedback.
You can use parchment paper remove it after the pizza sets up a little in the oven.
In addition to a fantastic pizza recipe, I like that you consider ingredient availability nationally, and kitchen equipment availability rather assuming everyone has a mixer. Keep up the delicious recipes.
Thanks! I see so many pizza videos using a mixer, so wanted to make the whole series without one. Appreciate you watching and thanks for the comment!
@@SipandFeast In my case I appreciated the alternate instructions for the mixer. I broke my arm a couple years ago, badly enough that I had to have a partial shoulder replacement, and I don't think I could knead dough by hand these days. I used to do it, but my almost-30-year-old KitchenAid does it for me now. (I can't really even cut fat into flour for pie crust anymore, but use the food processor for that step, then mix liquids in by hand.)
Wow !!! I absolutely love your over-the-top dedication to the details and doing it right. It borders on obsessive and crazy…. But oh so appealing to so many of us that have zero interest in mediocrity. Thanks for being you and doing your thing and trusting that we’re out there… we’ll find you and that we actually care. BRAVO !!!
I love making pizza. Thank you for the helpful tips. I don't know if I am going to get the steel plate, but i have been using cast iron lately. And, the results have been pretty good
Another awesome video!! Thank you!!
Yeah that looks incredible
nice job guy! thank you for doing this!
Great video! 👍🏼. Galbani low moisture whole milk mozzarella is my go to for making NY pizza. It’s probably the driest whole milk mozz I’ve found and can be easily found in any grocery store. Shreds nicely, and the shreds don’t stick together in clumps when you’re trying to spread over the pizza.
Pro tip- Drop the shreds in the freezer till you’re ready to spread over the pie for a nice even melt in oven without worrying about cheese browning too much 👌🏼
You are an incredible teacher my friend, love your videos and recipes. Your family is also amazing. Thank you so much 🙏🥰💕
Yum! I love learning all these new things with your videos.
Thank you! Appreciate you watching!
Awesome stuff! Learned a ton, thank you.
Thanks Brian! Glad you enjoyed it!
Excellent video, very good stretching skills, lots of useful tips and new ideas for me. Thanks, pizza looked great.
I've been making home pizza for over 40 years and still learning. You are the first pizzaiolo to mention wooden vs mental peal/peel not sure on the spelling. Thanks great video
This is by far the BEST homemade NY pizza video on TH-cam, I finally understand how to stretch the dough with my knuckles!! You the goat!!!
Learned a lot in this one. Thank you.
Thank you man! Appreciate you watching!
Thank you, Merry Christmas. God Bless and stay safe.
Great looking pizza!!! Love the simplicity 👍👍👍
JIM!! THANK YOU THANK YOU THANK YOU!! I made this tonight and it was DELICIOUS! I have finally mastered thin crust. I am so grateful and will post a picture on your Facebook page.
So happy you enjoyed it!
we used to say you 'bang out " the dough on the peel, then you 'throw ' the pie into the oven. but that was in new haven , ct. awesome video. thank you!!!
An apizz. Yep, love them, too! I always get mine with mozzarella.
Great Job guys
Superbly explained and produced - kudos!
Thanks so much!
Nicely done!!
Looks so good
This guy is a AMAZING,Professional.his va videos, are instructions for everything. Beside been a GREAT COOK . Love he have this program
The best video I have seen thus far. Appreciate it. The ratio's are on point to North End of Boston recipes and appreciate it!
Thanks very much!
I'm a DIY pizza maker. Your pizza looked delicious. I used to make my dough using the same method that you did. Recently, I have switched over to my food processor. It does an excellent job of a making a nice soft dough ball in a very short amound of time. It's best to used cold water so the dough ball doesn't get over heated.
Yours is the first NY Pizza a video I've seen that doesn't recommend whole milk mozzarella. I don't think it get too wet as long as it is low moisture cheese.
Great video about a very common topic. I liked the metal plate prep portion by the way! Thanks.
Okay I just saw the finished pie. Awesome!
Glad you liked it!
Love this recipe, I was having a problem using the whole milk Polly O mozzarella wet top but took your advice and used 50 percent part skim mozzarella with the whole milk mozzarella and the pizza came out perfect no wet top. Love you channel 🙏💕
Excellent narration and instructions. Brooklyn pizza is the only thing I miss from ny
Looks Fantastic, nice job
this was so impressive! bravo
The best pizza video ever. Definitely. Thank you soooo much.
I very much appreciate it!
I used the dry corn bread batter as the bottom of the dough coating and it works great.
Worked in the business for some years and Grande is phenomenal. Also, Stanislaus tomato products are excellent too.
Can't wait to try your pizza recipe...just received a steel and pacing to try it out :-). Love your channel! Question: would your pizza dough freeze well, and if so, at what stage would you recommend freezing?