Same Day New York Pizza Recipe | Kenji's Cooking Show
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- เผยแพร่เมื่อ 9 พ.ค. 2024
- Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com
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0:00 - Intro/Measuring ingredients
5:00 - Initial mixing and rest
7:09 - Second mixing
9:00 - Shaping for bulk fermentation
11:13 - Shaping dough balls
14:20 - Preheating the oven and steel arrangement
15:53 - Shaping a pizza
19:30 - Topping the pizza
22:30 - Final shaping
23:00 - Into the oven
26:35 - Retrieving and finishing the pizza
27:45 - Slicing and tasting
This dough recipe is designed to be easy to handle and deliver tasty results all within a day. If you let the dough rest in the fridge overnight or up to three days, it'll taste and bake even better. (Do not let it go much longer than that or it will be too loose to stretch easily).
Here's a different version of a New York pizza dough with a higher hydration that delivers a taller cornicione and crust that's a little lighter (but is harder to handle): • Kenji's Cooking Show |...
Here's a no-knead pan pizza recipe: • Food Lab Basics: POV F...
Here's a recipe for Chicago-style thin crust pizza: • How to Make Real Chica... - แนวปฏิบัติและการใช้ชีวิต
![Wolfram Physics Project: Working Session Wednesday, May 6, 2020 [Finding Black Hole Structures]](http://i.ytimg.com/vi/qdVSOLL1mls/mqdefault.jpg)
Notes for future me:
2 16" pies
500g flour, AP
12.5g salt
2g instant yeast
5g sugar
20g vegetable shortening / olive oil
300g warm water (~90•F)
1. All in mixing bowl
2. Mix w/ hook on 3ish? till just comes together. ~2min @6:38
3. W/ hand, use dough to clean up side of bowl
4. Sit for ~15min (uncovered)
5. Optionally? give some little folds to get feel
6. Mix again on 3 til smooth ball and pulls off hook cleanly. Also pulled off bowl cleanly ~"few" min @8:51
7. Hand knead into nice ball, remember to slap. @10:30
8. Bulk ferment in covered bowl w/ little oil spread around. ~2h room temp
When you were getting out the shortening before you said what it was, I was SUPER excited to learn how cream cheese is the secret to the most amazing pizza crust. 😆
It is the secret of some really good pie crust!
Check out the MilkStreet crust in their first issue,pretty sure it’s freely available(it also uses a tangzhong which is really its secret)
Facts, I was like fuckkkkkk I have everything to make pizza except some cream cheese😭
I literally LOL when I read this! 😄
Cream cheese makes a heck of a pie crust!
LOL… me too! Haha
I regularly make the cast iron pizza recipe you wrote for serious eats, so excited for this one.
My go to, perfect for pizza night
Cast iron pizza sounds hard on the teeth.
@@tylerjbellows fluoride wash until you're ready to eat with the big boys
This is a good, well-explained step-by-step video on how to properly make pizza dough. You explain not only how but also the reason behind every step you do that will end up with a perfect pizza dough. Thank you for sharing with us. Best Regards.
His book is just as good.
Your New York-style recipe has been my go-to for a couple months now. Excited to try this
So happy for this one!!thank you Kenji for upping my pizza game across the board
Heck yeah! I'm not really much of a home cook, but I do pride myself on my pizza-making, and I'm super excited to have yet another lesson from a master available here on TH-cam for me to learn from!
JKLA, you have made my recent culinary adventures so, so much better. Thank you for being real, sincere, and very helpful. GOAT 😊
Always great to see your videos, have def made my cooking a lot better
I used to write copy for an online cookery school. And of course it's a different format - but the clarity and efficiency that you just covered gluten structure and what affects it is really wonderful. I love your videos. And anyone who's looking to learn more about cooking is promptly sent to your channel.
My family has enjoyed the recipe from Every Night is Pizza Night. Thanks for this great step by step!
These little details are sprinkled in again and again, like a story about the incident in the supermarket happen an hour ago... Fantastic! 🍕
Kenji’s stoke factor for this one was off the charts, loved it
hell yeah new kenji always makes my day
Big smile came across my face when the pizza came out of the oven. Masterpiece!
Ohhhhh Kenj. Thank you, friend. I smear olive oil on the dough before sauce, and wondered if I was wrong. Then I saw a fabulous Italian elder do it on tv and thought, "YES!"
And kisses to sweet good old doggo Jamon xox
Loved watching you make this !!!!
Great vid, Kenji. Thanks for this one.
keep on blathering kenji, we love it
Looking forward to making this. Thanks!
Thanks to your guidance my home pies have continued to improve. I followed this recipe (subbed olive oil for shortening) and did an overnight proof for 3 pies which were perfect 12ish inch pizzas for my steel. Perfectly crispy foldable slices with nice color that were so satisfying to make with my family. Thanks Kenji!!!
Love your videos..the homey quality plus the skill demonstration is top notch.
Thank you Kenji! I always want to know the "Why?" behind everything. You always provide this and more!
I followed these steps, except used bread flour. My kids said that this recipe must be followed moving forward as they were the best pizza pies I’ve made to date. Thank you for the easy to follow instructions.
Thanks for this recipe, I haven't tried making a New York style pizza before, but I will now. For what it's worth, your TH-cam channel is my go to source for great recipes.
I use small diameter string cheese rolled into the edge of my pizza to make “stuffed crust”😊, works great
Kenji laying down some pizza science! Thanks so much, Im inspired :)
Making this dough recipe right now 👏🏽
Your obsession with pizza is inspiring! Thank you for normalizing pizza obsession! ❤
can't wait to try this tonight, and i don't have to worry about "every oven being different" because you and i have the same one!
As a food science major in my college years, love your commentary and explanations. Thanks for your posts. Ordered some Japanese spices from your udon recipe. Never cooked udon before - fingers crossed 🙄
Finally tried this recipe. Never buying pizza for parties again. Incredibly good!
loved the trick of piling baking stones on the top part of the oven for a more consistent heat. Gonna try that next time with my cast iron skillets hehe
Kenji- you inspired me to become the cook I am today. The knowledge you share with us is truly invaluable, has led me on leaps and bounds and has completely changed my outlook on cooking. Thank you!
Thanks for this recipe, Kenji, mostly because the stand mixer you use is the one I have (which is rather large compared to the hinge kitchenaids). I feel like any time I do a dough recipe in my mixer, either the visuals of the video aren't clear and don't help me judge my dough, or the recipe amounts are too low for the size of the mixer but doubling would usually feel like too much. Result is usually either a wet, loose dough or a dense, dry dough, even when weighing my ingredients. The camera on the bowl is exactly the kind of thing no other video I've seen has shown, much appreciated
Love that the last 2 minutes of the video is basically ASMR 😂 thanks for another awesome video Kenji!
OH MY GOD, THANK YOU KENJI, I've been using a few of your dough recipes from serioues eats for the past few years now and they'd always be so shaggy (in the stand mixer or the food processor) and I'd could never figure out what I was doing wrong - apparently I missed the part where I should rest it after forming the ball before that kneading. I know what I'm making this week!
I’ve watched a video on TH-cam on how to knead shaggy (wet) dough using the slap technique.
So much pizza and dough-making knowledge in this video, thanks Kenji! Whole milk low-moisture mozzarella is the only type of mozzarella I typically buy, it's so good. In the supermarket, I'll go for the Galbani brand over BelGioioso, or if I'm at Trader Joe's, their own brand of whole milk low-moisture mozzarella is great too.
Since covid, restaurant depot has been open to the public and is a great source for whole milk mozzarella (sold in 5 pound blocks). If you don't have the room to freeze, Walmart also sells a great value whole milk.
I made the dough yesterday and let it sit in the fridge for 24 hours. It came out amazing! I’ll definitely use this recipe again!
Followed this recipe to make pizza for dinner last night, then used the second dough ball to make pizza for lunch today. We're in pizza heaven.
I love the doggie ending. So cute ❤
what a sweetheart. Takin his time, just bein loved.
Thank you. Been making pizza since the cooks illustrated days with s processor and ice cubes, but not until this recipie from the instagram of a few weeks ago did rhe ny crust come out great with so little effort.
I used lard in this recipe and it came out perfect and tasted incredible.
Thanks for doing this🙏so good
Just 2 days after i got myself a big Portion of dry Mozzarella NYC style Pizza at home. Perfect timing
I’m definitely going to try this recipe when I feel like eating same day pizza! Looks great! Another option for “cheesing” the pie is to go the Pepe’s route and throw whole milk mozz slices on rather than grating the cheese from the deli! 🍕🤗
Amazing! I like your recipe,
Every supermarket deli counter I've been to has had whole-milk-low-moisture mozzarella, usually Boar's Head. It's just the default mozzarella for sandwich slices and works just fine. I just cut it into strips and treat it like extra long shreds.
Plus you can ask for exactly the amount you want; I've generally found ~7-8oz per pie to be reasonable, at least for the ~14-16" pies that I can fit on my steel, like the size in this video. I'll sometimes use a bit less than the full 8oz but I prefer to buy a little extra just in case.
I can't remember the last time I had the thought "I hope he'll explain how to do this if you don't have his equipment (or a special ingredient)" that you didn't at least mention a tip for it, if not go into detail or even demonstrate. Thanks for the great vids!
Loved this pizza, I just finished eating 4 slices. I am so happy to have a same day crust that is better than the 2-3 day crust I have been making.
What recipe for 2-3 days cause 2-3 is normally always better in flavor
I made this today and it was fantastic!
Great video! This year I have gravitated to Oaxaca cheese for pizza cheese, its low moisture and full fat, and I was able to find my same brand in both Texas and the PNW
Lard pizza dough is now on my list for the week.
Great vid and instructions! I made dough/pizza based on your vid today. It was awesome but I was being gluttonous, I added too many toppings... I liked to never got it off the board! Parchment to the rescue, the rest was easy after removing the paper with peel I received for Christmas. Thx!
Love this
i just made pizza in class yesterday! and i’m getting an oven finally on saturday, can’t wait to make this
u did it on a pizza steel?
@@sanchirkh6019 I go to a culinary school so we have pizza ovens, but pizza steels are better than stones because they won’t crack
@@dAfoodie101 i don't have pizza stone or a steel maybe i could do it on a inverted baking sheet tray ?
@@sanchirkh6019 probably! hope it goes well 👍
yes kenji looks banging mate
Preheat the pizza steel under the broiler. It heats the surface higher than just on the highest oven setting. This allows me to get a cooked pizza in 4-5 minutes. Depending on the broiler and distance to the stone, you may need to turn off the broiler 2 or 3 minutes after the pizza goes in to bet the top and bottom cooked to the same doneness.
Here in Minneapolis we've been getting by with only two genuine NY slice spots for decades (Andrea Pizza and Slice of New York) until 2020 when Slice Brothers hit the scene and blew up. They're a bit less traditional but the endlessly large, thin and melt-in-your mouth crust just satisfies a niche we'd been sorely missing. Give em a try next time you swing through. Cheers.
I have had regular success fiding WMLM mozz at Trader Joes actually, in multiple very different geographic locations! Great recipe as always. Definitely going to give this a spin.
I cannot praise you enough. you are my biggest culinary inspiration hands down.
Skills! That's some fine dough handling, Kenji, sir. Your videos are sometimes, as here, mesmerizing. And, always, educational. I am a bit addicted to this channel. Love what you do and how you do it!
Protip, get a 30cm cast iron crepe pan. You can preheat it on the stove, pop the pizza on it and cook the bottom a bit and then move the whole thing to oven in broiler mode. Nearly store quality pizza in 2-3mins tops.
When the closed caption said [APPLAUSE] when he took the pizza out the oven, I felt that.
Looks great as always! Which dough containers are those? They look more like what I have been trying to find compared to my other metal ones.
I use broil Hi setting with a pizza steel on middle rack. Run broiler until it turns off, usually quicker than running 500 degrees. Put in pizza and leave oven open for just long enough for broiler to kick back on. Close oven. Makes perfect pizza every time.
That pizza looks like a piece of art to me. Subscribing to your channel now... you really deserve it.
I am super into deep dish pizza videos and I would love to see you do a homecooked video of a deep dish for me to emulate
Good recipe 😋
What was the mozzarella that you used which you said wasn't the best again? I'm struggling to find low moisture & whole milk around me. I finally found some today from Bellacibo.
Jamon is such a discerning fella. Must inspect first!
Weird, been talking about NY pizza a lot lately lol, thanks chef!
I love this channel. The education, tips, and knowledge from experience Kenji shares are worth gold alone. Thank you!!
This is a perfection down to the spendy olive oil and extra parm after baked. Made me get my hungover meat sack out of bed at 4:15am to reheat some whole wheat Detroit meatloaf and mushroom
Hey Kenji, that's a delicious looking pizza.
This comment was edited for propriety.
Yeah, I noticed as well, hope he sees one of the comments (does commenting help visibility? I don't know)
Yup, I think he'd like to know
Thanks! I don’t mind little accidents like that as long as they don’t reveal personal info. I actually prefer if it doesn’t get mentioned in the comments though because that definitely draws more eyes to it.
@@JKenjiLopezAlt gotcha. I really thought about the Streisand effect of posting about it, but here we are now anyway.
You can always delete your comment.
I like to use fine farina (cream of wheat) on the bottom because it's cheaper and easier to find where I am, and has a flavor different than cornmeal.
I REALLY enjoyed watching this and will try this. Now, turn your oven-cleaner on! 😂
hands down, no contest, you are the best cooking channel for learning
I tried this, but I let it rest in the refrigerator for 3 days. It tasted great and is the easiest dough I've ever worked with. I've had some doughs weep out water by day 3, but this dough didn't have that problem. I let it rest for 4 hours after pulling it from the refrigerator (though it was relatively cold, on a hot day it would probably be ready in 2-3 hours) and it stretched easily. Its pretty ridiculous how easy it is to stretch, I got it thin enough for light to shine through it in some parts but it never tore on me, unlike many doughs I've worked with. It baked up great too, with a fairly puffy crust. Super happy with this one and will definitely use it in the future.
Just tried this, not bad for same day dough. I'll have to try some with overnight fermentation
I learnt this recently that oil if put before kneading makes things crispy and oil put after initial kneading makes dough softer.
As always an amazing video! Thanks Kenji, you’ve helped me in my cooking journey!
Been looking for good stackable proofing pans. Have a link to where you sourced yours? Thanks in advance
Seeing that Kenji is using semolina when shaping the dough is actually so critical to a tasty crust. Semolina doesn't burn on the outside of a crust like flour does.
Hey @JKenjiLopezAlt. what is that scale you are using to measure the dry ingredients?
Thank you, Kenji, for the great explanation of each step. I don't have a kitchen scale or a stand mixer or any of your other equipment. I have an old round pizza sheet and a plastic bowl. My pizzas turn out OK using cup and teaspoon measurements. I only make one at a time, and I think they will be better if I follow your steps more closely. However! We peasants cannot take the chance of making a batch of glue because the yeast is too old or is otherwise no good. It is essential that you make sure your yeast works by proofing it in a small bowl with warm water, a teaspoon of sugar and a pinch of flour.
Thanks can't wait to try this one!
Btw have you seen Charlie Anderson's video series on NY pizza? He's new but reminded me a bit of some of your projects with (obsessive?) experimentation
Just made this today. I can’t believe what a great dough it made for less than a day of preparation. Easily going to be my new go-to. I also love that I can put my kitchen stand mixer to more work.
For anyone that might be really short on time at the end of the day, you can usually get some pretty good pizza dough premade at the supermarket. Just make sure you feel it first, if you want a pizza this style you're gonna want one that feels very fresh and "loose," and then it just comes down to stretching it nicely. The dough will be better if you make it yourself, but you can get 95% of the way there just by picking out a good one at the supermarket. When I was younger I worked in a pizza shop and I used to eat it fresh every day, then a few years ago I turned to making it at home once a week or so with premade doughs, now I'm at that lazy point where the majority of the time I just buy those premade flatbreads at Aldi and throw something together in 10 minutes. Eating a pizza you cooked yourself is always satisfying, whether you decide to use any of the "shortcuts" I mentioned may change it slightly but I promise you won't be disappointed making something delicious for your family. Thanks for the video Kenji, brought me back in time
I make mine mostly like this but I find it easier to stretch out my dough and place it on a parchment sheet from king arthur flour. Slide that on the steel and when I turn the pizza I remove the parchment. I can usually get 3 uses before needing a new one
Hi Kenji, always a big fan of all your work. Is the only reason for shaping to see how much it has risen and starting round?
Starting round and forming a “skin” around it so it stretches smoothly and evenly.
What aftermarket bowl is that?? Im looking to get a new one for my KitchenAid and I like the shape of yours
lol I did this recipe shortly after buying your wok book, and my boyfriend asked me if this was a recipe from the wok book. I briefly thought about bulk fermenting in the wok as a joke. Great pizza btw tho!
Kenji what’s the best way to store that Parmesan wedge that you are using there?
Hey Kenji, Big fan! Question about pizza making, Can i make this on a Electric Oven?
i remember in another video or maybe on the seriouseats recipe, you mention that the dough tastes best coming out of the food processor. does this taste similar to that older recipe?
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Thanks, Kenji! (I haven't heard that pronunciation of 'oregano' since I watched 'The Young Ones,' many years ago.)
Can confirm whole milk low moisture string cheese works very well for pizza
I use this string cheese for Kenji's pan pizza recipe too and can also vouch that it works great!
what does whole milk mean ? how do i i know if it's whole milk if isn't written on the label
how do you decide yo use your indoor oven vs your outdoor pizza oven?
26:37 - Perfection