Making New York-style pizza at home

  • Published: 07 December 2018
  • New York-style pizza at home

    (Makes four 12-inch pizzas)

    For the dough:

    1 teaspoon active dry yeast
    1 teaspoon sugar
    ¼ cup warm water

    2 cups warm water
    1 tablespoon sugar
    1 tablespoon salt
    ¼ cup olive oil
    5 cups bread flour, plus more as needed

    Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.

    For the sauce:

    1 28-ounce can whole San Marzano tomatoes
    ¼ cup olive oil
    ½ teaspoon sugar, or more to taste
    1 teaspoon dried oregano
    2 tablespoons tomato paste

    Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas.

    For the cheese:

    6 ounces whole-milk, low-moisture mozzarella per pizza
    Grated parmesan for dusting


    Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.
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Comments • 12 322

  • Adam Ragusea
    Adam Ragusea   8 months back

    Some updates since I made this video: 1) I have been going with a wetter dough lately. Wet doughs, counterintuitively, seem to get crispier. I figure that's because they're more pliable, which allows more steam to escape during cooking. If you want a precise recipe with weights, look elsewhere. I don't like getting out my scale unless I have to. I can judge hydration pretty well by feel, and I reckon you can too with a little practice. I still think 2 and 1/4 cups water + 5 cups flour is a good starting place. Add more flour until it reaches a stickiness that you can handle. The only downside to extra hydration is that the dough becomes sticker and harder to work with. Part of the reason I went with a pretty dry dough when making this video is that I was worried about the pizza sticking to the peel while I got all the shots I needed. 2) I have started not only taking my tomatoes out of their packing liquid, but also washing them off under running water in a sieve. It's crazy, but that really makes a difference in a raw tomato sauce like this. The packing liquid is just so bitter. And I've been experimenting with different tomato brands. With really good tomatoes, I don't need the tomato paste. I would rather not use paste. 3) Many commenters have mentioned some affordable home pizza ovens that intrigue me. I think I'm going to give the Uuni a try and report back. Ultimately, my pizza still lacks the very distinctive flavor you get from baking at a thousand degrees. 4) If you have thoughtful, constructive, evidence-based advice for how I could improve my recipe, please give it to me. But if you're going to tell me I'm doing it wrong simply because you've always done it another way without interrogating why, please keep it to yourself.

    • Rei Ogami
      Rei Ogami  1 days back

      I am just going to call you professor flavour! i watch this at 3 am and at 6 am i am like i am hungry oh right why not try Adam's recipe and then i actually made a pizza! Man you are the first person who made me cook and you are not my mum too XD thanks a lott i love your recipes!

    • Robert Scalchi
      Robert Scalchi  4 days back

      @Adam Ragusea Yeah I like galabani in the water bags. My retailer stopped selling it. Used them on my Neoploitans

    • Robert Scalchi
      Robert Scalchi  4 days back

      Its been a year so I may have to refresh my memory. I have a hydration flour to water chart. 've done my pies and Neapolitan pies from home oven to to WFO. From KA bread flour to Caputo 00. Have you been to Tried Autolysing. Read Jeff Varasanso's recipie primer? Sorry going through Seperation and moving. Used to know grams of flour to water off the top of my head.

    • Miguel S
      Miguel S  1 weeks back

      Ron Swanson

    • WITAN Studios
      WITAN Studios  1 weeks back

      ​@ou kid That is inherently false. According to Kenji's recipe ( the measurements are not the same as what Adam has suggested.

      Adam's Measurements for Dough:
      1 teaspoon of yeast
      1 1/4 tablespoon of sugar
      2 1/4 cup of warm water
      1/4 olive oil (AT MOST)
      5 cups bread flour

      Kenji's Measurements for Dough:
      22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
      1 1/2 tablespoons sugar
      .35 ounces kosher salt (about 3 teaspoons)
      2 teaspoons instant yeast
      3 tablespoons extra-virgin olive oil (0.187 cups)
      15 ounces lukewarm water (1.875 cups)

      This information is directly extracted from Adam's video and Kenji's recipe with the same link that you have used to attempt to falsify Adam's originality, thus you can't argue that I faked this information. You can obviously tell that the measurements are similar, but not exactly the same. Try to check your evidence before you give out bold statements.

      New York pizza can't be considered Neopolitan pizza because they're not the same thing, that's why they have different names. I don't care if New York pizza turns into Neopolitan at 900F. You can tell from Adam's video that his oven doesn't go anywhere near as close to 900F. Your point is irrelevant because it is about Neopolitan pizza. Also to add the fact that New York pizza is WAY thinner than Neopolitan pizza. New York pizza crust is iconic for it's crispy, thin and not chewy texture.

      It's not just the dough stretching that is different, the cheese placements are different as well. Neopolitan pizza tends to come with globs of mozzarella however New York pizza has cheese that covers the whole slice except for the edges.

      I didn't even need to address your point about how New York pizza can be considered as Neopolitan pizza but I still schooled you. That's like saying Cacio e Pepe is the same as Carbonara. They're pastas and they're similar in some aspects but the execution is different. You could seriously offend pasta-purists by saying something like what I just used as an example.

      You still haven't given me any proof on why using cups as a measurement is bad. This just shows that you are stating claims that you can't justify yourself because you don't have any articles, quotes or any other form of evidence in which can help to support your opinion. Just from the fact that you didn't address that point, it shows that you are ignorant and are simple-minded.

      Including how you tried to convince me that New York pizza can be considered as Neopolitan pizza has worsened my expectations of you being a person who is knowledgeable about pizzas.

  • Shigix
    Shigix  53 minutes back

    How to make a shitty tomatoe bread with industrial process ingredients

    • DYNIUU
      DYNIUU  2 hours back

      sometimes i put there some shit

      • craig wilson
        craig wilson  6 hours back

        I think little Freddy approved of the garlic pizza bread

        • Eric White
          Eric White  8 hours back

          It’s 4:45am and I have a clam exam tomorrow... time for YouTube

          • Matt
            Matt  12 hours back

            a baking steal is better than a stone. traditional NYC pizza never puts oil in the sauce. crushed canned tomatoes are actually more ripe than whole canned tomatoes. your pizza looked delicious tho! good video lots of good tips

            • collinisballn
              collinisballn  15 hours back

              Nice video Adam. Got the dough in the fridge, excited to try it out this week.

              Why do you use canned tomatoes? Would it not be better to de-skin and blend up fresh tomatoes?

              • David Ortiz
                David Ortiz  15 hours back

                Ive never had new york pizza, but id imagine that it tastes like pizza.

                • Bryan Travis
                  Bryan Travis  20 hours back

                  If everybody who watched this video actually subscribed Adam Regusea would be huuuuuge on YouTube now.

                  • The Unforgiven
                    The Unforgiven  20 hours back

                    I have watched this video so many times just because I find it satisfying.

                    • Lixx 66
                      Lixx 66  20 hours back

                      I'm Italian and i think that's a good pizza

                      • Sarah Haney
                        Sarah Haney  1 days back

                        i couldn’t tell you how many times i’ve watched this video.

                        • Tan Wen Pin
                          Tan Wen Pin  1 days back

                          How warm is the warm water

                          • Zeta9465
                            Zeta9465  1 days back

                            As an Italian a think the newyork pizza is the second best among pizzas, where the first is no doubt naples pizza

                            • Raiko Art
                              Raiko Art  1 days back

                              Petition to mak glug a national measurement

                              • Bruce Walker
                                Bruce Walker  1 days back

                                Just take a flight to new york and get yourself a pizza lmao

                                • shoobadoo123
                                  shoobadoo123  1 days back

                                  Yeah imma just order dominos

                                  • Lawrence Roantree
                                    Lawrence Roantree  2 days back

                                    I saw the scare on your hand and I know it's from the oven. I still have a scare from a Super bowl Sunday pizza party!

                                    • The Awesome Pie126
                                      The Awesome Pie126  2 days back

                                      New York niggas be fucking trembling rn, their secret is coming out no matter what

                                      • cgirl111
                                        cgirl111  2 days back

                                        I grew up in NYC in the mid 50s to the end of the 70s when I joined the military and never returned to NY. I don't remember the bottom crust being crispy, not soggy but not crispy either. Somewhere in between. I also remember oil being dripped from the top when folding and eating. Back in my day a slice was 15 cents and a coke was a dime. My mom would give my sister and I a quarter each and we would walk down the the local pizza parlor for a Saturday lunch treat.

                                        In my opinion the best pizza was at the South Ferry terminal. I know it seems weird that they (essentially a food court place) made the best but that's what my friends and I thought. It was heavenly.

                                        • olrik parlez
                                          olrik parlez  2 days back

                                          It would have been less painful if I had spent 8 and a half minutes stomping on thumbtacks barefoot. I don't need this...and I'm gagging on my drool.

                                          • Bryan dechart Dechart
                                            Bryan dechart Dechart  2 days back

                                            im italian please traduce this FA SCHIFO

                                            • Legg3nda2
                                              Legg3nda2  2 days back

                                              Don't try this at italian home!

                                              • The Puppet show
                                                The Puppet show  2 days back

                                                Looks like the oven rack burnt your hand.

                                                • iDoNotHateMyLife
                                                  iDoNotHateMyLife  2 days back

                                                  Adam Raguesea:
                                                  The good knock-off verison of Binging with Babish

                                                  • Tarass H.
                                                    Tarass H.  2 days back

                                                    Ora aspetto tutti gli italiani coglionazzi che vanno a "difendere" la pizza patetici.

                                                    • ItsyaboiIsaac 051
                                                      ItsyaboiIsaac 051  3 days back

                                                      I season my Italians not my pizza

                                                      • abridgedanimefan1
                                                        abridgedanimefan1  3 days back

                                                        I just love watching the young Raguseas, Adam you are an amazing father.

                                                        • Jpun City
                                                          Jpun City  3 days back

                                                          I think you should put cheese first before the sauce to not be soggy in the bottom

                                                          • B A
                                                            B A  3 days back

                                                            I have never been to New York. Could someone explain to me what constututes this "new york style" in a pizza? This seems like pizza you can get by the subway station in any European city... Perhaps except for Rome!

                                                            • lory
                                                              lory  3 days back

                                                              Ma come cazzo la fai la pizza

                                                              • DannyBoy! '
                                                                DannyBoy! '  3 days back

                                                                How does 6.5 ish million people see this and not subscribe? HIT THE FUCKING BUTTON this guy is genuinely sound.

                                                                • RockyRoad L
                                                                  RockyRoad L  3 days back

                                                                  Anyone here from his latest pizza bread vid?

                                                                  • No Name
                                                                    No Name  3 days back

                                                                    ADAM RAGUSEA IS ACTUALLY GORDON RAMSAY :))))

                                                                    • hi there
                                                                      hi there  3 days back

                                                                      God damn its 14:01 and I'm already hungry thanks to your pizza.

                                                                      • OverKillFTW GT
                                                                        OverKillFTW GT  3 days back

                                                                        What if New-York style pizza was just frozen pizza from Italy?

                                                                        • floodsiiv
                                                                          floodsiiv  3 days back

                                                                          Italiani: siete il male della pizza.

                                                                          • CraZed
                                                                            CraZed  4 days back

                                                                            this was Adam’s spotlight video boys, pay your respects

                                                                            • DogsRGreat
                                                                              DogsRGreat  4 days back

                                                                              Anyone back because of the pizza bread video?

                                                                              • SupremeEdgeLord
                                                                                SupremeEdgeLord  4 days back

                                                                                4:47 Make sure to also magically put a bit more flour onto the corners.

                                                                                • Nathan x
                                                                                  Nathan x  4 days back

                                                                                  How many pizza did he have to go through

                                                                                  • Chase Carrella
                                                                                    Chase Carrella  4 days back

                                                                                    Disipointing especially when you putt cheese sticks on San Mariano

                                                                                    • Leonard Berger
                                                                                      Leonard Berger  4 days back

                                                                                      Sit for a whole hour?????

                                                                                      • PuffyGamerVids
                                                                                        PuffyGamerVids  4 days back

                                                                                        *pizza theme intensifies*

                                                                                        • PuffyGamerVids
                                                                                          PuffyGamerVids  4 days back


                                                                                          • Jacob Levi
                                                                                            Jacob Levi  5 days back

                                                                                            M8 you gota use double zero flour

                                                                                            • I y a n a
                                                                                              I y a n a  5 days back

                                                                                              ...But I have no idea how much a *_glug_* is

                                                                                              • I C
                                                                                                I C  5 days back

                                                                                                Flagging this for pornography. This is legit food porn