So, I don't know about you, but one of the things I really miss over the last year is traveling,
specifically trips to New York, where Kevin and I would go and we would eat for days so
much amazing food. Well, I'm happy to say that I'm going to bring New York into your kitchen
and I'm going to show you how you can make a legit New York style pizza and get that nice big slice.
So we’re gonna use my stand mixer. You could also do this dough by hand. That is no problem at all.
Into this I am going to add in my flour. Now I'm using bread flour. You can, however, use
all purpose flour. That's totally fine. You can do it one for one. I like bread flour because it does
make your pizza dough chewier and give it more of a bite. Next, we are going to add in a little bit
of sugar. Now, yeast loves sugar. It feeds on it. So you want to add a little bit of that in there.
After that we're going to add in a little bit of salt on top of the sugar. So I'll just super
important, especially in bread dose. So next, we're going to add in our yeast. Now I use
instant yeast that can be added straight into your dry ingredients. If you use active dry yeast,
you're going to have to bloom that in your liquid. But for mine, I'm going to add it right in there.
And then I was going to give it a quick mix up with my spoons. So those are our dry ingredients.
Turn your machine on low. That, that mix up here. I have my wet ingredients. So I've got some
lukewarm water. You want the water to be lukewarm because yeast likes to be nice and warm helps it
grow. So you want that to be nice and warm. And then also I've got some olive oil in there. So
what you want to do is just add this into your machine as it runs, and we're going to add
three quarters of it, almost all of it. We're going to hold back a little of it because when it
comes to making doughs, especially bread doughs, you don't always need all of the liquids. So
just hold back a little bit in case you don't need at all. And if you do add it in there.
So I can see my dough is a little bit dry so I'm just going to add in the rest of my water.
Now, what you're looking for is the same thing I say with all of my doughs, you're looking for the
dough to come together, form one ball and leave your bowl nice and clean. So nice tight ball of
dough. And if you're doing this by hand, it's super easy, just needed on a counter top for a
few minutes. Get a good workout in. But as you can see, just like this, my dough has come together.
My bowl is clean, so I'm going to turn it off. So now here's the thing with this. You let it sit in
your fridge overnight. It can actually be in your fridge for up to four days. So what I'm going to
do is cut the dough into three balls of around 12 ounces, put them in Ziploc bags or the top of our
containers and pop them into the fridge and let it rest and rise overnight. And then I'm
going to come back tomorrow and we're going to make some delicious New York style pizza.
So it has been a day and our pizza dough is nice and rested.
That's what I love about this. You make it the day before, leave it overnight,
and then you have it ready to go the next day. So way less work.
So to roll your pizza, you just want to flour your surface. You can also use semolina flour.
That works really well too. I like to use that sometimes. Now here's what I do with
my pizza doughs. I use a rolling pin. Now I know for those pizza aficionados out there,
you always do it by hand. However, I always get the best results when I do it by a rolling pan. I
don't know what it is. So do whatever works for you, but just roll this pizza. I was nice and
big. Remember, this is a New York style pizza. You want those big slices? So roll out. Nice and big.
And, you know, if you only want to make one pizza and you've got two doughs left over,
pop them in the freezer and also freezes really well. You'll notice when you're rolling. This
dough is really lovely to work with. It's soft. It just rolls so easily. It's pliable.
So get this as big as you can around maybe like 14, 12 to 14. If you get it to 16 inches,
that's totally fine. Nice big pizza. Okay, lovely. Now I'm just going to slide it onto my tray.
Before when I was a young Baker and I used to make pizzas on the weekend,
I used to make my pizza. I used to top it and then try and get it onto the tray
and it doesn’t work. So get your dough onto the tray, then top your pizza and less is more
so I'm keeping it pretty simple with my toppings. I am going pizza sauce. This is actually my own
five minute pizza sauce. It's on my website. If you make it in a blender in no time at all, it's
really fantastic. You don't need to cook it. Then I'm going to add lots of mozzarella cheese and
something that I love since I moved to the United States is the flavor of dried Herb's on pizza.
It just reminds me of that, like New York style pizza, big slice, eating it on the streets,
kind of situation. No, it's just not something that I ever had on pizzas. Like we did
cheese and our toppings or whatever. We never had like dry terms. I know in like in America,
like you can buy the little jars of like dried Italian herbs and that's what you put on pizza.
I just never had that before. There you go. It's so little work the next day, because
you did all the work the day before. Now we're going to pop this pizza into a nice hot oven.
Bake your pizza off in a nice hot oven, 500 degrees Fahrenheit, or 250 degrees Celsius for
roughly 12 to 15 minutes or so to make sure it's nice and crispy on the crust.
In my opinion. There's not a whole lot of things better than pizza fresh out of the
often check this out. It's lovely. Golden Brown. It's bubbly. It looks kind of greasy,
which is what I love about New York style pizza. So I'm just going to cut it up. Kevin, come on
in. You're my taste tester. I'm excited here. But on some chili flakes. And then Zach said
that you put on Parmesan cheese. Okay. Try. It was Parmesan cheese, which we do not have in
this house. Yeah. Fresh. Nope. Nope. This is what you're getting. Okay. And Kevin,
I think so from what I've heard, New York style pizza and have to be kind of floppy on the end and
then you kind of folded in the middle like this. Okay. So this what we do when we, when we visit,
Oh my gosh. So yummy. Can I, you can't beat a New York slice. Definitely want to go back,
but this is so good. A little bit of New York in your kitchen,
such easy though, to make, definitely try. It was, you will not be disappointed.
It's awesome. Jim, next time. Pepperoni, pepperoni. Love it.