Hellow guys, Welcome to my website, and you are watching Is this the secret to New York style pizza at home? NY PIZZA RECIPE. and this vIdeo is uploaded by Brian Lagerstrom at 2020-11-19T09:00:14-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Is this the secret to New York style pizza at home? NY PIZZA RECIPE |
| Video Uploader | Video From Brian Lagerstrom |
| Upload Date | This Video Uploaded At 19-11-2020 17:00:14 |
| Video Discription | All pizza lovers should know how to make New York style pizza at home, especially for those of us who don't live in or near New York. In this video, I'm breaking down my recipe and showing you how to make NY style dough and sauce, cook it real hot, and create the ultimate New York Style cheeze pizza of your dreams. Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/Brian_Lagerstrom FOR THIS RECIPE YOU'LL NEED: (Recipe below makes two 12" pizzas) POOLISH: 50g water pinch yeast 50g ap flour 1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours. DOUGH (with Poolish): 180g warm water All of the poolish 5g yeast 10g olive oil 315 ap flour 8 salt 10g sugar 1. Into a container add warm water, all of the ripe poolish, oil, and 5g yeast and stir to combine. Set aside. 2. Into the bowl of a food processor add flour, salt, and sugar. Slowly stream in wet ingredients. Spin until well combined + 15 seconds. 3. Flip out onto cutting board and give it 30-40 rolls with the palm of your hand for about 60 seconds as shown in video. 4. Tuck into a ball and put in oiled bowl then wrap with plastic and allow to ferment at room temp for 45 mins. 5. Flip out onto surface and divide into two 300g balls and shape into round balls with seam at the bottom. Be sure to close the seams well. 6. Put the dough balls onto an oiled sheet tray, cover with plastic, and put in fridge to proof for about 24 hours. If you're making the dough WITHOUT poolish, use the recipe above, but omit the poolish and instead use 50g more flour & 50g more water to the amounts in the recipe above. SAUCE: 28ox can whole san marzano tomatoes 2 cloves garlic, whole, smashed 15g olive oil 15g butter 1g chile flake 1g dried oregano 3 g salt 5 g sugar 1. Preheat medium saute pan over medium heat. 2. Using immersion blender (or standard blender), blitz can of tomatoes until almost smooth. There should be some texture left to the tomatoes. 3. Peel and smash 2 whole cloves of garlic. 4. To the preheated pan, add olive oil and butter then smashed garlic. Let gently sizzle for about 3 minutes. Be sure to not burn garlic. 5. Add tomatoes and bring to a simmer. 6. Add chile flake and oregano. 7. Cook down sauce to concentrate and reduce by about half (about 25-30min). 8. Once reduced, remove garlic cloves and add salt and sugar to season. 9. Scoop into a bowl and refrigerate. TOPPINGS: 200g part skim mozzarella 200g full fat mozzarella 6TBSP fresh mozzarella pinch of salt to finish pizza before baking Grate part skim and full fat mozzarella on the large holes of a box grater. TO ASSEMBLE AND BAKE ONE PIZZA: 1. Allow dough balls to come to room temperature. 2. Preheat oven with pizza stone on the lowest rack of the oven to 550 degrees f/287c (or about as high as your oven temp will go). 3. Flour top of a dough ball and flip onto a floured surface. 4. See video for shaping method. 5. Once dough is shaped into about a 10" round, carefully flip onto the front of a floured pizza peel and 6. spread 200g of pizza sauce onto dough leaving about 1/2" of exposed dough around the edge. 7. Add mozz blend (175-200g total). Shimmy dough on peel to be sure it's not stuck, then 8. carefully stretch pizza to increase the size to about a 12". 9. Add about 3tbsp of fresh mozzarella 10. and a pinch of salt. 11. Load onto well-preheated pizza stone using pizza peel. Let bake for about 6min at 550 degrees. **MY GEAR** ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HAND BLENDER: https://amzn.to/36ycPf2 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx BOX GRATER: https://amzn.to/3drHAUd PIZZA PEEL: https://amzn.to/3je2Grn (got mine years ago, but this is what I'll buy for home oven baking when i upgrade) **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! #newyorkstylepizza #newyorkpizza #nypizza #howtomakepizza #homemadepizza || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– |
| Category | Howto & Style |
| Tags | make new york style pizza | new york style pizza | pizza | baking | new york style | nyc style pizza | ny style pizza | pizza dough | how to make pizza | homemade pizza | pizza recipe | how to make new york style pizza | new york pizza | pizza dough recipe | nyc pizza | how to | pizza at home | new york-style pizza | how to make pizza dough | homemade pizza recipe | new york pizza recipe | new york | food | brian lagerstrom | weeds and sardines | adam ragusea pizza | binging with babish |
