New York-style pizza at home, v2.0

***RECIPE, MAKES FOUR PIZZAS***

(NOTE: Quantities here are slightly updated from those shown in the video)

For the dough
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough
cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting

For the sauce
1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready')
2-4 tbsp (30-60 ml) olive oil
1 tsp (4g) sugar
2 tsp (a fraction of a gram, I don't know) dried oregano

For the cheese
24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza)
grated parmesan for dusting (maybe 10 g per pizza?)

Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)

Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)

When you want to bake, put a pizza stone or pizza steel into your oven (mine works best on a high rack position but every oven is different) and preheat to your highest possible temperature, ideally convection, for a full hour.

For the sauce, simply mix together the ingredients.

Liberally dust a pizza peel with cornmeal (or something similar). Take the cold dough out of the fridge and dust it in flour. Stretch to the widest size and shape that will fit on your peel and stone/steel. Top with just enough sauce to lightly coat the surface. Dust the sauce layer with parmesan, then cover with the mozzarella. Transfer the pizza to the stone/steel and bake until the crust is well-browned and the cheese has browned a bit (but, ideally, has not started oozing out an orange grease layer), 6-7 minutes.

[HollieSavesBees]

As the representative of Queens NY, I’ve met with manhattan, Brooklyn, Staten Island and The Bronx, we deem this passable.

[BigGeak]

I just bought the ingredients and made the sauce and dough for the original recipe, I'm not joking like 15 minutes ago I put it in the fridge. Could you have uploaded this an hour ago? lol

[johndavidlofgren]

I’m 12 and just learning how to cook... I have made this recipe 4 times for my family and they have loved it!! Thank

[janinehank]

I live on a military base overseas where the only pizza we get is frozen or a gross bowling alley type pizza from the base restaurant. I ordered a pizza steel and followed your recipe and it is a new favorite, which is often requested, by our friends here on island! So glad I found this recipe!!

[MiguelPerez-nbib]

I've had this video saved since I was still in college and living with my parents. I never got a chance to make it. Now that I'm living in my own place, I gotta say, this was what I was most excited for. My friends were pleasantly surprised, and I am so thankful for this video. Thank you for a great evening of homemade pizza!

[joncolumbino]

This guy addresses the counterargument to everything he’s doing

[linguine]

“I don’t want people to get the impression that you need something so expensive to make good food” what a hero

[TheRealSamPreece]

As a pizza chef, I find it fascinating how informative Adam is in comparison to seasoned pizza chef maestros.

[halphillips]

Used to order a dominos every week, this inspired me to make my own pizza and saved me $500 a year. Also helped me lose 20 pounds. Can’t thank you enough Adam :)

[danaanderson]

So I stumbled upon this and just wanted to say 'thank you'... We live out in the country and no one delivers here. I've tried pizza dough from the store, from a can, and frozen. They all suck... I tried this recipe, and it is now our family 'pizza night'. Thank you for sharing this, the crust is excellent!

[sydneybristow]

Just a little reminder... make sure your oven is cleaned before baking pizza on high temperatures. I failed to clean old residues and the high temperatures caused horrible smoke. I couldn't even bake the pizza before the smoke started which was about 15 mins of preheating the stone. We had to order pizza!!! LoL I was so upset because we were ready for homemade instead of restaurant pizza. I've definitely learned my lesson. I hope this tip helps anyone before the same mistake is made.

[manalahmedgamal]

Can’t believe this video only got uploaded 3 years ago, feels like I’ve been following this recipe for much longer. I don’t know how many people I’ve sent this video to but everyone who’s followed this recipe had nothing but amazing things to say with how the dough turns out beyond delicious EVERY TIME so thank you Adam :). Making a batch for my family as I’m writing this ❤️

[haris.saputra.]

I like his style. He is just enjoying himself cooking

[LDTube-pzfq]

a tip from an italian: you can use fresh mozzarella after it has been drained overnight in a colander and it's the same as low moisture mozzarella but maybe with a bit more flavour

[MM-vvxl]

1:20 I've never heard anyone give such a moving eulogy about *yeasts* before

[tidusrodriguez]

This dough is just unreal. Definitely one of the most delicious crusts I've ever had on a home made pizza. Thanks Adam!

[Androssity]

Hey Adam, I don't know if you'll see this, but I wanted to say thank you. I finally followed your recipe today.
Honestly, my eyes swelled up as I was tossing the dough and it all started coming together with the sauce, cheese, pepperoni, and corn meal. And then it cooked so beautifully on the steel plate. I haven’t felt proud of myself for accomplishing something new in my life for a while and this was a personal win for me. Thank you for sharing this amazing recipe. You made a difference in my life today!
2m

[supercheekykiwi]

Bloody detailed . Can differently tell this person has gone through many attempts at this. Thanks for doing the ground work for the rest of us

[jcbvortex]

I just switched to the Whole milk, low moisture mozzarella and it tastes soooo much better for all dough related dishes!

[miketastic]

I worked at a Pizza place in college many, many moons ago. The owner always made the dough when we weren’t there. A ex-heroin addict that worked there showed me how to do everything else (gotta love the food service industry 😂). I’ve tried so many times to make pizza but the dough was never right. You just upped my game! This was the missing piece. You have my utmost thanks! My son just said my pizza was the best he’s ever had! Thanks so much!