Kenji's Cooking Show | How to Make New York Pizza

hey everyone its Kenji today we're gonna make a big New York style pizza so 16 inches which is the capacity of the Muny Pro sorry una coda that I have the Unicode of 16 so we're gonna start with flour this is just all-purpose flour because no one really use bread flour but I am out of bread flour right now so all purpose flour we're gonna go with we're going in grams hmm unit grams okay so we're gonna go with 350 grams bread flour that's our all-purpose flour to 23 as you know what we'll do it 360 just to make the Mac a little easier all right 360 grams and then we're gonna go at 60% 60% hydration here so that's 200 plus 40 240 grams of water alright and we're gonna go to into 40 grams of water that's 240 milliliters of water and so we're making a same-day dough here which means that we're going to add our yeast directly to our warm water on 240 milliliters warmish water [Music] alright that's 250 so we'll go 250 and then we'll hand our yeast to it and then we'll pour it into the scale to exercise I'm gonna warm this up in the microwave actually because I don't want to see that letting water run and yeast and I'm sorry salt we're gonna go a two and a half percent so that is about 7 grams perfect that was 7 grams and 1% of oil so 3 and a half grams say three or four three to four grams we'll say go all right nice one nice tepid tepid water that's what we're looking for tepid um where do I put that yeast here it is all right we got active dry yeast active dry no instant yeast active dry you can add directly instant you normally want to mix first but it honestly either way you can mix it into the liquid to get it warmed up and get it going we're gonna add about 1% yeast here as well okay they're just a little bit of a stir so yeast I mean it's a fungus and so the way yeast is a process it's alive but is it's dehydrated so it needs to rehydrate in order to become activated in order to start digesting which is what it does it digests carbohydrates and produces carbon dioxide and alcohol among other things so it needs to be hydrated before we can start working so when you when I do it when I do an overnight dough like a dough that's gonna be fermented a long time I just mix the yeast directly in with my dry ingredients but if I'm doing a same-day quick dough like this I like to mix it with my water so that it gets hydrated faster and can get going all right now the last thing I shouldn't measure that there's a little so we're probably a little bit over 60% hydration but that's fine 60 to 65% hydration is what you want I'm so the last thing we're gonna add some of this dough enhancer you can buy this I think this is King Arthur don't answer I got it on online all it does is it helps the it helps with the faster formation of gluten so it makes your dough like a little bit more stretchable a little bit faster I did 2% dough enhancer there there you go oh this is the this is not a not a paid thing not an ADD I don't I don't do ads but this Breville sous chef food processor I really like it because older other food processors like the Kitchen Aid or the Cuisinart ones you can't weigh the bowl so this one you can weigh the bowl and because it doesn't have the the spindle it fits in like a blender whereas other food processors have a thing that sticks up through the center so you kind of have to like align the blade and twist it around like that so it's very difficult with other food processors to weigh things in the bowl and then transfer it directly to the device whereas with this sous chef it is much easier to do that which I really like if you're familiar with food processors you don't know what I'm talking about right so we're gonna start it what we're looking to do is let this kind of come together into a dough and once it is in it once it is in dough form we're gonna let it go for another 30 seconds or so so this came together at about 15 to 20 states came together 20 seconds we're gonna let it run until it comes to 50 seconds I find that the food processor is by far if you're trying to make a same-day dough by far is the best way to make a same-day dough better than a stand mixer so the food processor you can use a dough blade you can use the regular cutting blade it doesn't really matter it'll much more quickly form gluten and knead the dough than a stand mixer will which it's good for two reasons first of all for a same-day dough it makes it stretchable faster it also makes it so that there's less oxidation when you want to do it in a stand mixer a lot of the more exposure that the dough has to oxygen the worse the flavor becomes so the basically the faster you do it and then the more the more confined the space that you do that you need in the better the flavor of the dough so there we go that dough isn't it nice and stretchy already I should flour my hands but we're just gonna we're gonna get a large stick then place it right on top all right so now we're just gonna let that sit for a couple hours and then we'll shape it let it do its final rise and it'll be ready to bake so I will be back to you in two hours all right so that's what it looks like now the only thing I did was I changed this lid you might notice is it a little I swear I didn't touch the dough at all so it's risen quite a bit I'm just going to pull it over and I'm going to do is I'm going to quickly shape it here very very lightly dusted we don't want it to don't want to put too much dust on too much flour in it because we do actually want to be able to gather it up into a ball like this and if you put too much flour on it it won't stick to itself and then you won't be able to ball it all right then we put it on a dry part of the board mix it around like this and that is our our ball of pizza dough so now nicely floured board and cover like that and the next time we come back we'll be ready to bake it and that will be in two hours all right so there's a big ball of dough I don't normally make pizzas this big so as of last time I messed up pizza no promises on how this guy's going to come out I'm feeling pretty confident about this dough this is the dough I've made many times and this time I'm making it stop this rocking around a little this time I'm making it more similar to how I actually normally make it so I'm pretty confident it's gonna work out nice and flexible that dough conditioner really helps so we get some nice window painting going on so when I do it I kind of you know grasp the outside let gravity do most of the work try and keep your hands nice and wide set so no like sharp points so you don't accidentally tear a holter a hole through the thinner parts cause it will start to get quite thin all right so this is a 16 inch peel I think that's about an 18 inch pie or 16 inch pie right very unwound but it's okay this is why that's why I don't work in a New York pizzeria you can guess tiniest hole there all right feeling pretty confident about this one all right I'm going to you kind of heavily dust this up a little salt down there to make it whole this is we're basically gonna test the test the capacity of the Uni here see if we can really bake at 16 inches it's been preheating for about 30 minutes now so when I do might when I use my unique Kota i preheat it on high heat no matter what Pete's I'm gonna make so that the stone is nice and hot and then I drop the heat down to whatever I need for the specific style for a New York style pizza like this I'll probably drop it down to kind of medium because I wanted to cook you know bake for about 4 minutes or so as opposed to the 90 seconds that a Neapolitan pizza would take it's about right number salt olive oil alright now let's just really stretch this guy out make sure that he's at full 16 inches all right that is 16 inches [Applause] track a little bit on lunch all right so I guess I got down to about 15 inches I'm launching it [Music] a little bit more it's something pretty good [Music] [Music] [Music] this is not a New York style sauce by the way this is just a just straight-up San marzanos created a little salt that's it the bill is looking pretty good I think it's all looking pretty good not quite so to go a little bit darker like my like my New York pizzas relatively well done look at that underbelly nice so with a Neapolitan pie you look for those little spots like those really dark spots and like sort of a mixture between black and white with high contrast where the New York style dough near southeast it's more of a even brown with black spots and he said such that's what I look for oh yeah that's looking great to me how much time have we been in it for three minutes 48 seconds we are just about there [Music] tiny bit more color over here yeah let's get the one more one more little bit of doumitt tiny bit just get a little bit more color on that upper crust and I'd say we're done how long is that five minutes five minute become this one beautiful oops I did not play her landing zone [Music] hmm watermelon feta salad New York Pizza I think this is a pretty swell dinner let's do a little extra olive oil look at that hmm there's some good-looking pizza hmm that's on great pizza alright shabu as for you come here sit sit come here sit good girl alright I'm gonna call my family before I eat all this myself and I'll see you later let's say so fifteen and a half inch by five minute big Unni Kota sixteen I think I probably could have got into 16 inches if I had shovel get it off the goddess appeal a little bit with a little bit more precision in care but I didn't so there you

Channel: J. Kenji López-Alt

Views: 725,797

Rating: 4.8980436 out of 5

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Id: 8qU7nRd9fiU

Length: 19min 30sec (1170 seconds)

Published: Tue May 12 2020