Making New York-Style Pizza at Home like a Pro

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This video is made very very professional and this was only thanks to you!
And of course even the pizza was made like a pro at home, i made this amazing new york style pizza at home, from the pizza dough to the sauce and to finish on the cooking, i cooked in 2 ways, one in original way with the screen and one with method directly on the stone, at the end you tell me witch one you prefer out of the two.
recipe
coming soon...

Instagram @dexxi

LINKS OF MY PRODUCTS USED TO MAKE PIZZAS

MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)

please comment below if you have any questions

[ApeOfGrape]

For those playing at home, here's the recipe as I watched the video:

​Ingredients for Dough
• 250 ml water
• 320 grams 00 flour
• 90 grams semolina rimacinata (adds a little crunch)
• 30 grams EVOO (I weighed this to be 10 grams per tablespoon, and in my trials, I'm not sure I could tell the difference without experimenting)
• 1 tsp salt
• 1 tsp dry yeast
• 1 tsp honey

Instructions
1. (If cooking the same day) Get your oven and stone up to 500° F, so kitchen oven can achieve this. At least one hour to get stone hot.
2. Mix water, oil, and yeast. Doesn't need to sit, just mix it well.
3. Add flour (Not semolina) and mix by hand into a consistent paste.
4. Add salt and mix. It should be very sticky.
5. Add honey and mix. This could be done with the water.
6. Add semolina and fold for like 15 minutes! If it's still sticky, add a little flour.
7. Once well mixed, make a ball, cover, and rest for 30 minutes.
8. Divide into 3 220 grams balls. Dust a sheet pan with flour, tuck the edges under, twist, tuck, nice ball. Rub with olive oil to prevent plastic cover from sticking. Cover for 3 to 5 hours, completely sealed. Once doubled (mine doubled on a summer day by 2 hours), use or refrigerate for 24 hours (to 5 days) for better flavor.

Ingredients Sauce
• San Marzano tomatoes, squish the juice out and put in mixing bowl. Roughly 6 or 7 tomatoes. (One 28 oz can worked for me)
• Healthy pinch of salt (taste your tomato mixture first, different producers have a different profile in my experience).
• Healthy pinch of sugar (same as with the salt, taste and adjust).
• Tablespoon or two of EVOO

Instructions
1. Add all ingredients to a bowl and mix by hand, crushing the tomatoes aggressively until mostly broken down. Don't need to spend a ton of time on this. (In my Bullet blender, 3 extremely short pulses was perfect. I like garlic so I added a smashed clove to the blend and gave it a day in the fridge, which was nice).

Assembly
• Shredded mozza
• Tablespoon of dried oregano (unless you added it to the sauce)

Use a very healthy amount of semolina and drop your dough ball on top. Cover the top surface with excess semolina. Press into a disk with one inch crust. Press, flip, press. If dough is dry enough, push semolina aside and continue shaping. You should end up with around 12 inch pie. The semolina in the dough makes it really strong so have at it.
2. Add dough to pizza screen or peal depending upon your setup (instructions below). Might need a little stretching to fit completely.
3. Add tomato sauce and spread.
4. Add a sh¡tload of mozza, not much sauce visible. Don't go entirely to the edge to avoid melting into the oven.
5. Sprinkle what looks to be tablespoon of dried oregano over the cheese.

Pizza screen instructions
No stone, drop this bad boy on the bottom rack. Watch for the cheese to bubble and remove.

Pizza stone instructions
Drop this bad boy on the stone, middle rack. Watch for the cheese to bubble, crust andcheese have nice color, and remove.

(In my Ooni Koda 16, I preheated on full flame for 45 minutes, then drop the flame to low. Launched fairly close to flames and watched for preferred browning on the crust, rotated 180 degrees and repeated. This crust seems to handle heat better than 00 flour alone.)

[ronaldmartin]

Two thumbs up from a former pizza maker at 'At's A Pizza, in Burlington, Mt Vernon, and Sedro-Woolley Washington. I made 3 kinds of sauce, 3 kinds of dough balls. Regular, Garlicky, and a dessert dough. We had big double stacked gas ovens. I'm retired now at 85 and make pizza at home. Both on screens and stone. Viva La Pizza. The old man is still baking it !

[markratner]

This was my first video of Vito's. I did not want to invite anybody over because I was worried about how the pizza would turn out. I have never made a pizza before completely from scratch. Once I got the pizza out of the oven and I took my first bite, I was glad that I did not invite anybody. It was so good I did not want to share it with anyone. Thank you Vito for sharing your wisdom with us. I wish I had a shirt that advertised your name so I could wear it on motorcycle rides to advertise you here in Arizona. You have given me a passion for cooking pizzas for myself and for anyone who asks me to make them one. I always tell people about you Vito. If it was not for you, I would not be making pizzas for friends and clients. As long as they buy supplies, I make them A taste of New York!!

[johnknapp]

I worked for food services for 30 years, I worked in Italian restaurants to learn how to cook my favorite food, I made pizza for many years, I cooked on and off screen, love the video, and love Italian food! Thank you.

[abigailbelford]

Thanks to your grandmother for passing down such a beautiful passion.
You did amazing.
There's nothing like a first. All the learning and watching and work and memories that go into it makes it a true labor of love...
A gift to yourself because of a gift from another. Just beautiful. Enjoy.
Thanks for sharing.

[GlennSacks]

I only started making my own pizza dough a few months ago, and I've been absorbing info from so many sources. But Vito is the Pizza Whisperer. I've learned so much from these videos. You are the BEST.

[billmadle]

I think that this is the most professional teaching of how to make a delicious pizza. I would go out and buy pizzas and then I start making some home with the shells from the supermarket but I wanna make it like this. This guy is simply the best! I’m glad he’s on YouTube I enjoy these videos of his his pizza looks the best😊

[jeannettethorsby]

I'm glad you showed the difference between the stone and screen. I've never made the dough before. But as soon as my pizza stone arrives I'm going to try it. My Italian grandparents will be proud. Thank you! 😊

[lennyvarvillejr.]

I've been making Pizza at home every Friday night since covid hit.
Watching your videos has turned me into the Pizza king at my home! My family couldn't be any happier!! Thank you Vito!!

[gingermclark]

My husband and I made this last night and it turned out amazingly delicious. Literally the smoothest, softest dough of any kind we've ever made! Thank you for the awesome recipe!

[grampaflower]

This was the first time I tried making a pizza from scratch and wow! Much better than I thought it would turn out. The flavor of the sauce and cheese is very good, nailing the dough is probably the hardest part but it is better than most usual restaurants

[marlenecanaza]

My father and I tried this recipe over the past two days for our family. Let me tell you it was delicious! The semolina made a whole difference the texture was spectacular. Everyone loved it, even my sister who's pretty picky haha. Thank you so much Vito!!!

[MrKush]

Went to his shop in LA provo was one of the best pizzas I've ever had. Super nice guy too love that place

[creativebyarmi]

I've tried since lockdown in March to make the perfect pizza. After months of experimenting and learning - I then tried what I know with your recipe. PERFECTION! Grazie!

[scorpiodigit]

Tried this recipe over the weekend. I've been using a Neapolitan style recipe that I love but wanted to try something a little different. The addition of the semolina adds a nice crunch and texture, not to mention depth of flavor. My new favorite recipe. Vito is the best!

[Fiona]

I can’t stop watching your videos Vito!!! Your enthusiasm is so contagious that I’ve made the last 4 pizzas we have eaten. Now I need to learn NY style! Thanks for all the knowledge you share, grazie! Ciao ciao Vito!

[tedking]

I have a feeling this was not your first NY style pizza. I have been making pizzas for thirty plus years. Your crust was perfect. What a "first " pizza!!

[DAWanamaker]

I’m making this NY style dough today for pizza tomorrow night. It will have about 30 hours in the fridge. Loved how the dough came together; really sticky at first but really nice and smooth after about 12 minutes of kneading. I’m very optimistic about the pizza!

[jackpast]

You put that pizza on that screen like a magician! You’re talents are awesome, Maestro!

[briangbga]

Thank you very much Vito. I followed your recipe and method exactly except I used my Kitchenaid mixer to mix and need the dough for 15 mins. Left the dough in the fridge for 24 hrs and made the pizza the next day. I was able to roll this dough out first with my hands and then the rilling pin to get it super thin like an ⅛ of an inch without the dough falling apart. I put the pizza on a metal perforated sheet and cooked it on my bbq at 600 deg and it came out perfect and the crust was crispy. My family loved it. This is now my go to pizza.