Making New York-Style Pizza at Home like a Pro

Uh this is the taste of New York Wow let's go get it Basically it's making the gluten on this dough I like to keep it small Welcome to the best pizza channel Hello everyone Chuck turn around Today I'll show you how to do Just a moment just a moment Hey Mimmo how are you I'm filming a video right now Sorry sorry one moment I speak Italian I speak English Mimmo I need to speak English because we are in the room We are doing Today I will make New York-style pizza What is the weather like there in New York Good Yes yes because today I'm making New York-style pizza The weather The weather doesn't change anything friend Okay goodbye Guys today I'll show you how to make New York-style pizza Pass me the back there you go Yes And we also need a good back Because the New York style the perfect New York style is with a nice back We are making the perfect New York-style pizza by Maestro Vittorio Coppelli Of course I 've added my own touch to this Chuck turn around In the New York style Here it is Okay guys let's get serious Now we need to make the pasta I'll show you how to do everything from scratch From the pasta the tomato sauce the cheese everything Let's see what we need to do to make this fantastic recipe I'll make it really simple Okay you need 250 milligrams of space -temperature water The good water 320 grams of 00 flour 90 grams of semolina 30 grams of extra virgin olive oil 1 tablespoon of salt 12 grams of salt 1 tablespoon of dry yeast 10 grams of dry yeast Let's start the recipe We add the water All the liquid first Olive oil And now the dry yeast We mix it together Let's mix a bit We mix all the dry yeast in Now we add the flour We put all the flour in Mix everything together Perfect When everything is mixed we add the salt We mix the salt Perfect Now let's add 10 grams of sugar Here it is The sugar will give a nice color to the dough You can add it with the water or however you prefer Perfect Now we add the finely ground semolina Finely ground semolina means that it is very fine Let's make the pasta When everything is combined we can put the pasta into the container Take a spatula Remove everything Perfect Now let's make the mixture Mix everything until everything is incorporated and becomes smooth We mix everything for about 15 minutes until the flour is incorporated It's very simple Let's try to break it We need to create the gluten in this pasta We add semolina because semolina makes the pizza a bit crunchier because it's crunchy in the New York style It's crispy and raw I know it very well because my mother They moved to Chicago in the 1950s and had opened their first pizzeria in Chicago and were making New York-style pizza They truly became successors If the dough is sticky add a little flour and dust the dough with it Because we want the pasta to beautiful and soft If you do it by car it's much easier Now at this point Let the pasta cook for about 30 minutes Take the tray or the box you use for making pizza and cover it So there it is 30 minutes And of course guys we're using an electric oven It 's a bit more professional I guarantee it's the same thing you have at home because the temperature will be the same Because the goal here is If you are at a pizzeria the New York style should be cooked at a low temperature so it' s perfect for your home oven An electric oven You need to set the oven to maximum temperature Put the tray inside I put the tray inside and set the oven to maximum temperature In this oven the temperature goes up to 482°F It's the maximum temperature I don't understand this huge oven goes up to 482°F That's okay We'll cook the pizza at 500°F With the tray inside at maximum temperature guys Set the tray in the oven at least an hour in advance In this way it cools down We can cook the pizza even if we cook it on our back But I will show you two variations One directly on the back And one in a New York style with a nice back like how it's done in the pizza place Let's go check the cooking Okay guys we'ready Thirty minutes have passed and now we are ready to make the bubbles The New York style It should have about 220 grams of cooking bubbles Therefore we need to make the bubbles I will show you We peel them like this Okay 220 Usually about 3 cooking bubbles are added to this recipe Perfect yes We have 3 cooking bubbles We need a baking sheet Like this Then we put some flour At the bottom of the pan like this Don't worry Now we'll make the bubbles Do it like this Here Of course you have to close them Close the cooking bubbles So Perfect Now I cut them and close them because the goal is that we want to incorporate making like a balloon This Then remember that we have to close it like this You can put it on the table and do it like this There it is We have the cooking bubbles ready We need to put them away from another And then what I like to do here A little olive oil on top like this In this way the tray is not touched it doesn't stick Obviously | If you are at home or at a pizza place where you have space you can also put a bit of olive oil on the tray And then you can put the cooking bubbles on it and cover it again But I like to do it more like this because this is my touch I have to do it in an original way So now let' s take the tray We need to close it very well Close it and there it is Guys close the cooking bubbles and now very important At this point let it rest for three to five hours at room temperature Take care because this will go quickly You know Let's add 10 grams of olive oil but if you use it right away the result of this pizza will be a bit heavier After three or four hours obviously if you use it it will be a bit heavier or not fragrant as it should be Then The longer the hours the more fragrant it will become Therefore what I suggest to you is that after three or four hours of cooking If it's double one side take it and put it in the refrigerator for a day more And of course what I did I've already The cooking was done yesterday In this way we saved timeObviously I did four because one is for my friend In New York Mimmo I'll call him I'll call him later I'll call him and tell him friend I'm doing New York style in Los Angeles I send it to New York and in this way you can judge how it is my New York style So as you can see This is well- fermented that's why I like to use it the day after because it's more fragrant and then in the refrigerator what happens Then It rises a lot a lot slowly in order to have time In this time the yeast will pass and become active and will start the fermentation because you can see Black spots that appear whenfermentation starts Therefore this will make the pizza much much more fragrant And even lighter for your digestibilitybecause it is very digestible like this So if you use it after 4 hours you can But the texture will be different So choose whether you want to use it in 4 hours use it If not do this Now Let's go prepare the pizza This I 'll leave at room temperature for 3 hours and then I'll put it in the refrigerator Okay guys obviously Before making the pizza we need to have all the ingredients ready So let' s prepare the ingredients because for The New York Style the tomato sauce is a key very important So let's prepare and the other ingredients Okay We have only a simple tomato stalk But these are of the San Marzano style These are actually from California We need to take just the tomato stalk and push a bit We need to remove all the water from the tomato because for New York Style the tomato sauce is very thick Then we need to remove the water from the tomato like this Okay so we need to add just a pinch of salt Just a little Then we add a pinch of sugar Sugar is very important and will make the tomato sauce Beautiful and sweet Now a bit of extra virgin olive oil that will give a nice flavor to the tomato sauce So now andremo to break the tomato sauce so In the hands If you have a mixer go ahead and you can also mix but I like to keep a small piece of the tomato that will give A delicious taste I say again this is New York Style but my way I add my own flavor Fantastic Here the tomato sauce It's ready Of course we won't be using fresh mozzarella but we'll be using American cheese Mozzarella Perfect And of course a pinch of oregano for the pizza And there it is guys I can't wait I have prepared the ingredients and now we are ready to make New York Style pizza Wow I would feel like I'm in New York I would feel like when my mother She used to make pizza for me Wow I still remember our goal Today it 's to make it and remember the past Come on Let's make this pizza Okay let's go and spread it Obviously I still have the semolina here or the flour Well if you don 't have semolina To spread you need to use flour but always I advise you to use semolina So now let's put it on the table Let's put some flour here ta and I'll show you two ways to cook it directly on the table With the pizza dough on its back So now let's put it in the flour and open now Openeverything You see it's beautifulsoft and smooth but obviously much stronger than a Neapolitan pizza So now Let's go open it with our hands Just play a bit You know support and then you can go like that Obviously you will push from here and not from the center this pizza Perfect Just a bit more A couple of times If you want to play around go and play around So now we have the same part The part we want to do In this case we will make a pizza beautiful and perfect in New York style We take the dough and then we will mix it It's a bit small so we' ll make it a bit bigger like that Slowly Now we have to put it a bit in the screen And my mom was working at a pizza place where the extra pasta was cutting the side So you don't have to be preciselike a perfect Pizza is circulating If you have an extra crust on the outside go and cut the outside Then simply and now in this way it is very easy for you Make pizza Even if you are not professionals you can still make the perfect pizza There it is Now let's move on to the ingredients Put the tomato sauce on top Do you see how thick the tomato sauce is And this is perfect for our pizza So we want to go all the way outside to make this pizza Here it is Buy this one for home because it' s the best And even if you are at a pizza place go and order it There you go We have a good quantity Tomato sauce Do you see the piece of tomato This is what makes the pizza beautiful and tasty Here it is Then you don't have pressure when making this pizza because it's made on the screen Now we put the fresh tomato Excuse me I am confused because I always do it in an Italian style but this is very difficult Believe me this is my first time making pizza In New York style at home or in the store So this is very difficult for me too Here let 's put a good amount of cheese We go all the way to the crust like this And at the end of this video I want to see your comment on what you think If you think it's good like it If you think it's bad Otherwise it will be perfect Why don't the kids like pizza Who doesn 't like pizza I've never met anyone who doesn't like pizza So now Let's add a pinch of fresh oregano Actually this is dried oregano There it is I think we are ready with this pizza Personally I don't like putting olive oil right now because it's already This cheese is a bit too fatty And there it is We have New York -style pizza Let's go to the oven and see How it will become Okay guys and the good thing about the back is that you don't need a back So if you don't have a back go and do this Open the oven immediately put the pizza here below Under the raccoon Et voilà We close immediately and now we will bake As long as the mozzarella is melting Wait Wow cooking well I can see that the mozzarella is starting to bubble which means the pizza is good and ready to come out I'm excited guys Wow this is the taste of New York Wow let's go out Fantastic Let's close this Wow beautiful and crispy Let's go see the bottom Well done The pizza comes excellent Let's take it off from here I don't have a New York-style back and that 's the pizza Let's go Wow listen to the cross I 'm doing a nice back the New York style Who is that He's looking back Wow look Oh my God this taste really reminds me of my grandmother's pizza in Chicago Wow Grandma Maria's pizza Look how it unfolds It is really beautiful Crispy This is the best My tip is water Wow that's great Let's see the cross It's really good Taste the flavor of the cross It's not soft it' s crunchy and really tasty It' sfantastic Let's go make that which cooks without a back Let' s see And like this beauty Like it Let's go ahead and make the pizza but this time without the back So a bit more professional Press with your finger you understand That the dough is very strong because the semolina is very strong The flour the mix we made with the oil and the sugar makes the dough That's really strong Now let 's do a New York style Parmigianawithout the back The sauce Let's go all the way for the cross right here Perfect Here it is Now let's put some cheese on top But you shouldn't put too much cheese inside otherwise it will melt and we'll have a mess on the stone So try pushing it a little bit away from the inside of the cheese Voilà Let's add some oregano and do the same with the other And now we are excited to put it in the oven and see how it turns out Let's take it Now let's make it a bit bigger because a New York-style pizza is probably a half a step up Okay so now Before putting it in the oven let's do a quick check It's not stuck so now we can put it in the oven Let's place the stone at the bottom e kindly put it in the oven Cook until the cheese becomes a bit hot Guys the mozzarella is bubbly I see that the color is nice and crispy which means the pizza is ready Then we take it off Here you go guys the pizza is ready Yes it' s ready nice and crispy Let's see the bottom It cooks very well Let's see the difference from the others on the screen Stars It's a bit different because this one was cooked on the screen so it has some small black spots And this one is still amazing guys This is exactly a New York-style pizza Like this if you think I did a good job Yes it's my first time To make a New York-style pizza Let's cut a bit There it is Fantastica Let's see how the pizza is turning It's turning really well extremely and now let's let it cool down a bit Okay now The pizza has cooled down a bit and we'ready to try this fantastic pizza Look it really stretches well That's what they do in New York they keep it tight to see if the cheese fails Obviously it doesn't fail because it's not fresh mozzarella The time is perfect it's cooked I think I did a good job I think I don't know Now that it's cold I can really taste it better It's really good now Yes definitely I prefer that one cooked directly on the stones without the back But usually in New York They are putting their back into the pizza that's what I see Thank you very much This pizza is fantastic Guys don't forge Do not forget to like subscribe and see you next time