Why I dropped Neapolitan for New York Pizza

00:00 - Intro
00:50 - Dough
05:18 - Sauce
07:10 - Cheese
08:31 - Building Pizza
10:38 - Cooking in Pizza Oven
12:43 - Cooking Pizza in Home Oven
14:07 - New York Vs. Neapolitan

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Music Credits:

Video Credits
Creator, Host - Mike G
Editor - Cooper Makohon
Motion Graphics - Raphael Oliveira

[Pinko_Band]

Love that Mike gave Charlie a shout out! Been following that guys pizza adventures for a while now

[jnaperski]

Did you ever try the freezing method for your tomatoes? You freeze as they come out of the garden, and when you take out of the freezer to use, the skin peels right off and releases a lot of excess water due to the cell walls breaking during freezing. give a little squeeze over the sink to get rid of may of those seeds (or save for next years garden) and there you go....So if you have a large chest freezer, keep them in there until you're ready to use.

[GIJoe]

To clarify, the hydration level for authentic Neapolitan pizza dough, as per the AVPN (Associazione Verace Pizza Napoletana) guidelines, is typically around 60%. It can vary slightly, usually between 55.6% and 62.5%, for traditional wood-fired pizza. So, there’s some misinformation here. Additionally, while water is crucial for making dough, the primary reason pizza puffs up is the gas produced during fermentation.

[Naturebyjaz]

I absolutely love your videos, most of them have inspired me to get back in the kitchen and cook more for my kids instead of ordering take out

[PicSta]

Everything you say about the sauce is correct, although I would change the method after you have blanched them into hot water and gave it a quick bath in ice-cold water. After peeling the skin off, I would use a food mill, and break down the tomatoes. This way you get rid of the seeds gently and only the pulp is remaining. This way the sauce is less sour/bitter and doesn't require a long cooking, as cooking a tomato sauce for pizza often tends to taste like pasta sauce, rather than a fresh tomato sauce cooked while the pizza is cooking.

[jillsarcasmo]

I'm not even halfway done yet but I just want to thank you, for making the dough so clear. I've never understood what I needed to do so I liked it more and now I get that I just don't like the wetter doughs. Can't wait to see how much better my crusts come out.

[drengefugl]

Keep the vids up, love the content man. Hope u and ur family is doing great, much peace and love to u guys❤❤

[christfollower]

New York style you need a higher protein flour closer to 14 percent. It makes a big difference if you trying to replicate new York pizza

[fghnfbdsvgbnfdsvgbn]

13:05 bro that is the cleanest oven ive ever seen

[SuzanneWho]

So nice to see a tomato sauce that hasn’t been adulterated. This was a great video - simple, explained well!
This type of pizza was what I knew in NJ. Thank you. 😁❤️

Love the Ankersram mixer!

[Ro]

Good stuff. To be honest, no average cook can work with high hydration dough especially without specific equipment and knitting it with hand. It is way more practical and easy to execute the low hydration doughs.

[derickwiebe]

If I'm going to blend it anyways, I like to keep the skins in (less waste, and extra nutrients). I just make sure to blend the skins specifically for longer.

[Flewisjr]

I love to see that some technics and tricks you learnt from Vito still sticks to you when making this New York style. 🍕♥️

[joeblane]

if low moisture whole milk mozzarella is hard to come by in your area, whole milk string cheese can do in a pinch!

[RafaelCapanema]

Great video, Mike! I love both styles of pizza. I don’t believe the hydration level decreased in the U.S.; I think the pizza turned out crispier simply because the oven temperatures there were lower. The True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana) calls for hydration levels from 55% to 62%. Traditional Neapolitan pizza, known as "a ruota di carro" (look at Da Michele, for example) are pretty much flat. This style of pizza with high hydrations and puffy crusts is more recent — Neapolitans call it "contemporary" (pizza contemporanea).

[MtnBadger]

Thanks for the tips. I prefer a pizza stone, I believe it makes a better crust than a steel and when it gets dirty/stained enough, just hit it with a sander and it's good to go! 😊
BTW, it's one "versus" the other, "verse" is a poem or song.

[Ae-neiy]

Haven’t even watched this yet and I already have a comment about the Rosetta’s Brooklyn frozen pizza I had the other day with a Belgioso truffle burrata on it. It was first of all the perfect middle between NY and Neapolitan. Then there was a sauce that was made this season or something or this year maybe they always do it that is not a salsa rossa but a special blend of tomatoes that yields a very orange color, and it is so good. I have no idea why. Thin, orange sauce, and like 3 skimpy basil leaves. It was the best pizza in the sense. I want a Philly style tomato pie made with such an orange sauce with like a medicinal herb blend that contains a really good oregano. That’s the perfect pizza that I would want. Panzerotti is also on my drool list.

[fleed]

The actual reason is because when immigrants come from Italy to United States about one hundred years ago, traditional pizza in Naples was still low hydration. High hydration neapolitan pizza is a relatively modern twist, enabled by the later diffusion of refrigerators and professional mixers (that's why it's called "contemporanea" that means "contemporary" in opposition to traditional pizza that is called "tradizionale" or "ruota di carretto" or "verace" which used to have lower hydration and was cooked in about 60 seconds at 500 celsius/930 farenheit to result soft even with low hydration).

[anneainsworth]

My husband and I experiment with different pizzas and last night we tried an iconic California pizza, the BBQ chicken. The recipe called for a bbq base but I didn’t want the pizza to be too sweet so we used some ajvar sauce we had made out of ajvar peppers we grew and topped it with onions and bbq chicken. The recipe called for mozz and smoked Gouda and it was delicious!

[luckyrobinshomestead]

I just make a rolled out super thin crust pizza most of the time. No puffed up crust edges without any sauce or toppings on them and it bakes very quickly in my 15 inch cast iron pan on a piece of parchment paper in my oven. We can lift it off and stick the next one on easy as pie. We love it this way.