Tony G’s MASTERCLASS New York Style Pizza Recipe

After completing Tony Gemignani's pizza masterclass, I want to share with you his NY style dough recipe and some tips and tricks. Thanks for watching and enjoy!

POOLISH:
47g flour
0.12 yeast
47g warm water
18hours room temp

DOUGH RECIPE:
453g bread flour
9g malt powder
4.5g yeast
295gram water
All poolish
9g salt
5g olive oil
Please watch video for directions for mixing.

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[Gnarly]

Your description for the poolish recipe should be (0.12) grams of yeast and not 12 grams.

[dennisfeldman]

What would you do different if you can bake in a pizza oven with the ability to reach 750F ?

[chuckciao]

I am totally impressed by your excellent YouTube channel and your excellent recipes, tips & techniques that make the art of pizza making so fun & easy!

[kunkaraisy]

I totally agree with you that the yeast is just too much. I had a very similar experience with his Neapolitan pizza receipt. The interesting thing is that I'm used to take the dough out couple hours before baking, so it's relaxed and easy to shape (less elastic in particular). When I did that, the dough was super sticky and super hard to deal with by the time I started working on it. I noticed that you didn't wait at all in the video, or at least you didn't highlight it. Can you confirm? If you indeed didn't give it any time to relax, was it easy to shape?

[r.llynch]

Too much flop for NY pizza and a bit too thick but looks delish anyway.

[JunesTarotJourney]

Thanks for the video. That is way too much yeast as you surmised! 16.5 grams for 500 grams of flour is 3.3% of 500. point .28% might be what he actually used. I suspect wherever you got the recipe, they either skipped the dot, or maybe it was there but you didn't see it. I'd love to know where you got the recipe. I think it would be fun if you did the recipe and moved the decimal point to where I think is the right place. The dough was super over proofed, which shows that there is a decimal point missing somewhere! Why not do the recipe using a total of .28% (notice the decimal point:-).I think it would be a good comparison to this video. .3% IDY would be used for about a 3 day CF. I use around .25 % IDY for my CF dough for 72 hr ferment around 37F.

[Parkster]

Which one of your doughs should I try first ? Also what flour do you recommend ?

[johnmsuhr]

Great video, quick. I made this as well and it came out excellent with a single 3/4” Forno Bravo stone. I watched his masterclass which is a good watch. I agree about the small amount of poolish. I’m hot at 78f so I did poolish at 12 hours. Mine didn’t look as blown out.
For those confused it is .12g yeast for poolish and 4.5g ADY not IDY for the rest. He also mixes semolina and flour for the making of the pizza, I think all semolina changes the dough less and personal I would use less malt next time, I used Caputo chef 00
I also prefer just crushed SanMarzano and salt with fresh Mozerella and I’m from Brooklyn. This was real nice when you don’t want to fire up a big oven

You should try the Ken Forkish The Pizza Elements 48-72 NY dough, it seems to be a better more consistent easier to work with recipe for me. A lot less yeast too

[luvmyferretz]

I'll try it! Hopefully it'll be less sticky than the other poolish recipe process😅

[hansmeier]

Great video!
Just found out about your channel and subscribed.
I would love if you could make a video about Tony's Neapolitan style pizza recipe.

Keep it up with those videos!

[jutout]

What's the Lintner value on the malt you're using? TG uses a low-diastatic malt with a Lintner value of only 20. Central Milling in CA sells it.

[MichaelFox-pl]

You added 4.5 grams of yeast, Tony only adds 2.2 grams of yeast when using the poolish or Tiga starter

[smiley]

You must find your nitch, But I do believe and I do it myself, I make great new york style pizza form my family's residential oven!! I have been doing it for years, don't give up!!👍

[randazzo_cucina]

Great Video! I think this pizza is worth a try - I am using a wood fired oven - (low to no flame @approx 600F)

[jlucey]

Dude how about fixing the recipe for the poolish. I just wasted my time mixing together the poolish with 12 grams of yeast (just like it says above) only to read the comments and find out it should be 0.12 grams. Not thrilled

[soundwave]

Was a bit sceptical with that huge amount of yeast, but looks great! Did you use a basic sauce (canned tomato, salt, olive oil), or did you use a sauce with added sugar, oregano, garlic, etc for this pizza?

[innocentrage]

Love this, now i dont have to refrence my pizza bible every time

[GoHogsGo]

No sugar? Thought NY style dough always had sugar or honey.

[aspjake]

FWITW I am from LI, NY. If you are supporting the slice the crust is undercooked. (sorry!) BUT damn it looked good and must have tasted awesome. Very sorry for the criticism!!!

[oroz]

as usual, your videos/instructions are very clear and to the point. Thanks.