3 Hour New York Style Pizza!

Follow this 3 hour recipe for some amazing New York style pizza dough! I can’t believe these amazing results…

3 Hour NYC Pizza
(Makes an 18 inch pie or two small pies 280 grams each)

1.5 grams active dry yeast
224 grams room temperature water
10 grams sugar
165 grams bread flour
165 grams 00 flour
15 grams olive oil
8 grams salt

[solo]

Fabulous quick 3 hr pizza.
This is a must try.. TY

[ItzKamo]

3:14 OMG i love them, i life in japan 😂, they are so good with pasta as well

[DANVIIL]

Looks good for a 3 hour pizza. I prefer to make my dough and then let it continue to proof in the fridge for 48 hours after a 2 hour room temperature bulk fermentation. This takes planning which is not one of my strong points. I also love mushrooms and need to try the kind you used on this pizza. They look fantastic w/ chives!

[gchomuk]

Nice looking pizza. I typically don't care for NY style pizza with all that flop. I'm a Chicago native. Thin crust tavern style is what I've been eating for over 60 years. The pizza you made there is right where I like mine.

[cadegibbs]

love the robe and slippers look at 3:25 lol

[waltzb]

Looks wonderful! If you did this dough in a stand mixer, anything different that should be done? Would you fold and stretch? Thanks!

[retropatton]

2:39 Looks like we all saw that viral video of holding grater horizontally :D

[Square-whmu]

Pizza looks great! Question though, I see you had the pizza on the wire pan before placing onto the steel. I once did that but it caused underneath my pizza to be soft and soggy…please explain

[nvrcflyer]

Advice needed. I always seem to have air bubbles under the surface when creating a dough ball. I cant seem to get a nice tight bubble free dough ball. Ive tried tucking underneath with my fingers while holding. Ive tried walkinging on the counter top while tucking the bottom with sides of my hands. Just cant seem to get it.

[annevogel]

Beautiful pizza, I made it love it!
Was wondering what you would do for a longer resting time, I was thinking of making the dough in the morning, to bake it around 7pm?

[anthonyrentzepis]

If I were to make this for the next day should I pop into the fridge at a certain point?

[tomasloman]

Is it possible to bake a NYC style pizza in a Totoven (or similar electric home pizza ovens)?

[JOEYD]

Great job as always, Julian. I want to try this using my Gozney Roccbox. What would be the ideal temperature and cook time?

[salokin]

Hey mate I follow this recipe to the tee and my dough is still sticky on the first slap and fold. Is it because of my weather I live in? I’m from Brisbane Australia so the season is getting hot and humid now

[omarsetgo]

Can you let this proof longer than 3 hours? If so what do you recommend? Thanks for the Tutorial.

[packfan]

Does this work with just bread flour and how does using just bread flour change it?

[henrydeas]

Can you cook this in a wood fired oven at 4-500deg c?

[cookiemonsta]

Man my scale isn’t reading the smaller grams. Anyway to convert to cups and spoons ?

[ElJosher]

I see that the hydration is higher than typical NYC style pizzas, what differences do you notice with the higher hydration?

[alge]

Hey Julian, quick question when you first start your dough in the spiral mixer. Adding water in the bowl first( reserving some towards the end with the salt)then slowly adding the flour is the correct way right? Adding flower first then the water is not correct? Alot of controversy on different videos. Thanks! 🇮🇹