MAKING NEW YORK STYLE PIZZA AT HOME | in the Ooni Koda 16

it's a rainy sunday but that's not going to stop me from showing you how i make my style of a new york pizza crust i'm shooting for a dough that's chewy crispy along the outside but still foldable without that crust breaking should be kind of thin on the center of the pizza and then taper off and get a little thicker toward the edge let's see if i can knock that out so for this style of pizza dough i'm going to start with some strong bread flour we're going to add this to my trusty mixer all right come on there we go next i'm going to use some finely ground semolina this is going to add some a little bit of texture to the dough give it a little bit more chewiness now we're going to add some sugar there we go beautiful of course we got to add salt there we go the humidity is making the salt stick all right here we go for the last dry ingredient we're going to grab about a quarter teaspoon of yeast i'm going to use instant yeast for this dough but you could use active dry yeast as well use you know you could bloom that before you you add it or you could just go straight in all right now we're going to add some water okay and then finally a little bit extra virgin olive oil nice now dough hook now if you don't have a mixer you can use a food processor too uh very easily in fact i've seen a few people do that on some other youtube videos seems to do a pretty good job but i'm using a stand mixer i'm just going to go on uh setting three we're gonna mix this for about five minutes until the dough completely comes together then i'm gonna turn it out onto the dough board form it into a ball and we'll proof it all right you're probably wondering why i put sugar and oil in the dough uh the sugar is going to help brown the dough around the crust rather when the the pizza is cooking and the oil is going to make the dough a little bit more tender and easier to work with it's also gonna provide some additional flavor grab my dough scraper here never make pizza without one turn that out go now i'm just gonna form this into a ball just by kind of turning the dough around on the counter this see how it forms a nice nice ball you can also take the dough scraper and just give it a little push like that that helps tighten up the dough ball and now i'm just going to go right into a lightly greased mixing bowl okay so then we're going to cover it up we're gonna let this dough rest at room temperature for about two to three hours until it is doubled in size there all right let's take a look she got a little aggressive so this is uh this is clearly over doubled in size but that's fine it's fine we can we're going to knock it down anyways this is about uh three hours at room temp so trusty dough scraper makes it easy to take the dough out of the bowl there we go now this dough here is going to give you two 14 to 15 inch pizzas which is perfect for the unicode 16. now i'm just going to take the dough and kind of tuck it underneath of itself to form little balls finish it by working the dough in a circular motion on the board see perfect scoot that one over and then i'll work this one and if the dough seems too sticky it's just sticking to your fingers a little too much just grab a little bit of bread flour like that and that'll help out perfect again finishing the dough on on the board on the bench just kind of working it in a circular motion see how i'm doing this and at the same time i'm kind of just like tucking the dough underneath of itself there we go perfect okay and now i have these containers that are lightly oiled dough's going to go in the container and what we're going to do now is we're going to cold ferment the dough i'm going to put this dough in your refrigerator let it go about 48 hours two days so you're going to want to plan in advance when you want to make pizza give yourself yourself at least two days to uh to make dough and let it cold ferment properly hey guys i got the unicode 16. it's fired up and ready to go i've got most of my ingredients covered there's one last thing we need to do and that's shred the cheese i always buy my cheese in block form and i shred it myself because all of that pre-shredded stuff is covered with like potato starch preservatives causes it to brown way too fast burn in some situations it's just not a good product always buy your cheese and block form and shred it so i've got low moisture full fat mozzarella and a little bit of provolone here just for some bite i'll shred that and then we'll build a pizza all right i've got my box grater and i'm just going to grate some cheese here using the large die i'm just going to grab a little bit of that provolone same deal use a large die that's good you get a bowl here [Music] here dough scraper always helps there we go cool now we can make a pizza all right the absolute first thing you got to do is uh dust your bench with some flour i'm using a blend of bread flour and uh semolina just a little change of paste here then just going to dump one of your dough balls on the bench maybe a little bit of flour on top just so it's not so sticky and you're gonna start from the center and you're gonna push out to form your crust now since this is a new york style pizza you don't need a giant crust okay you need you can you can go in a little tighter here and maybe half an inch is all you need on the crust okay we're just working ourselves all the way around pushing out from the center to form the outer crust okay and if it starts to stick a little bit then you've got a dough scraper that you can use to free it up and go back down with some more flour just like that this time we're going to flip it over and i'm going to do the same thing i'm starting from the center i'm pushing out now pick the dough up use the knuckles on your hands and just stretch see how much i can pull on it it's not tearing the dough at all that's pretty cool so our goal here is about oh what did i say 14 15 inches that's about as wide as my peel is i believe the coda can handle up to a 16 inch pizza look at that window pane effect look at this [Laughter] all right so this dough it is a little smaller than the end result that i'm shooting for but when i make this pizza and i pull it up onto the peel it'll be the right size you'll see all right now we're going to add some sauce to our dough now this is a cooked pizza sauce and i've made a separate video on how to prepare it i've left a link in the upper right hand side of this video check it out i've also left the measurements and the ingredients and all that in the video description below so we're going to start with cheese okay just a plain cheese pizza you want to run your sauce oh about an inch from the edge i think that's fair new york style pizza doesn't have a ton of sauce on it perfect whoop a little over there cheese we're gonna do about four ounces of that uh whole milk mats and about an ounce of the uh of the provolone that's kind of what it comes out to here and i'm just eyeballing this but it's about five ounces total that's what i like you can add a little more if you want to or not put on as much oh and a good tip with the cheese is um make sure your cheese is really really cold if it's room temp it's just gonna melt and potentially overcook fast when you're baking this pie so i typically put my cheese in the fridge or hold it maybe even in the freezer a little bit just to get it nice and chilled so it doesn't melt too fast alright so let's just flour the board a little bit just so that that pizza doesn't stick on it you don't want too much because you don't want to transfer the flour into the oven you're going to get a little bit in there but and then just carefully pull the pizza up on to the peel and you're just gonna have to reshape it a little bit if you're super confident you can just build the pizza right on the peel but mine typically tend to stick if i do that let me explain it to you what i had to do here is turn the heat down on the oven pretty low in order to cook this pie nyc style okay so i turned the heat way up on the preheat to get that stone around 700 750 degrees fahrenheit when i launched the pizza i turned it way down that way the stone's hot enough to cook the bottom of the pie but the flame isn't too hot around the edges so that it burns the crust as the pizza's cooking there we go now it's not a perfect circle but they did a pretty good job let's look underneath yeah crust looks nicely cooked the edges yeah this is a little softer on this side overall though a good pizza all right i've got one down i'm gonna make another pizza with some toppings on it now i'm gonna do some bacon and broccoli that's a family favorite so a little bit of raw broccoli a little bit of pre-cooked bacon on the pizza with the same cheese in the same sauce then i'll taste both pizzas side by side all right now this dough has a little bit of whole wheat flour in it it was a test dough be nice to compare this to what i just cooked hope you guys don't mind and enjoy it there that looks pretty good all right let's see got some sauce going down looks good all right same cheese blend about five ounces still all right now we're gonna go in with that cooked bacon this is just a basic cured smoked bacon that i cooked off in a pan and chopped up nothing complicated about it whatsoever we got broccoli now i cut this small enough that i didn't feel like i had to cook it beforehand so it's not pre-cooked as raw and it should give the pizza a little bit of crunch which you know that's nice little change of texture let's try that she's going in the oven there we go all right second pizza not the same as the first nonetheless it still looks delicious i'd say this is definitely much more toward traditional style new york pizza but we're going to taste both and they're both going to be freaking delicious so let me cut into them so new york slice is uh is one that is pretty big and with this 14 inch pie we'll cut them into fours okay ooh this one's hot so i'll taste the cheese pizza first some air in the crust that's nice a little bit of crunchiness on the outside but i can still fold the pizza it's a little thicker than i would like but still foldable let's taste it definitely got a chew factor absolutely that bread flour and the semolina it's got a lot of great flavor yeah i mean that's pretty good new york style slice right there at least i think so second pizza oh my god this is chewier this is a better taper to it it's thinner in the center and tapers to a little thicker of a crust on the outside it's got a little sag to it that's cool i can still fold it and it's crunchy on the outside like that this is a good looking pizza man i'm excited to dig into it it's freaking delicious right for sure it's got a good chew factor the crust underneath fantastic cooked very well uh very happy with this pizza it's delicious [Music] um anyways there you have it folks my take on a new york style slice if you haven't subscribed to my channel already please consider doing so give me a thumbs up if you like the video you can always check out the video description for measurements and weights and all that good stuff and i'll catch you next time

Channel: Kitchen & Craft

Views: 168,501

Rating: 4.9110274 out of 5

Keywords: making new york style pizza, making new york style pizza at home, making new york style pizza at home like a pro, making new york style pizza dough, new york-style pizza, how to make new york style pizza, new york pizza, new york pizza dough recipe, new york pizza recipe, pizza, pizza at home, pizza dough recipe, pizza dough stretching, pizza recipe, best pizza dough, homemade pizza recipe, how to make pizza, nyc pizza, ooni koda pizza oven, ooni pizza oven, ooni koda 16

Id: smF801XVE3I

Length: 14min 11sec (851 seconds)

Published: Sun Oct 18 2020