Di Fara Pizza | NY Pizza Recipe | Peaceful Pizzaiolo

Рет қаралды 13,484

Peaceful Pizzaiolo

Күн бұрын

Пікірлер: 96

@michaeltorres3231 10 күн бұрын

Thank you for sharing. Great pizza, Great wine, and Great video...

@SandalGuy1 Ай бұрын

The real secret here, was the second slap. Great video, no talking. Thank you.

@jpbanksnj Жыл бұрын

This video was so perfect, why have you only done one video??? I've watched it multiple times. You got something here... run with it!

@peacefulpizzaiolo Жыл бұрын

Thanks man! 🙏

@frankx505 Жыл бұрын

I just made this recipe. Simply amazing. I will make this pizza every Saturday. Thanks for sharing.

@peacefulpizzaiolo Жыл бұрын

Thank you very very much!

@Eric_G65 8 ай бұрын

The ovens Dom used cooked much hotter than your oven and I bet that high mineral content Brooklyn water makes a difference. I miss Dom, such a sweet, hard working guy.

@BensOutdoorExperience Жыл бұрын

Awesome!

@markpizzo Жыл бұрын

Beautiful job, I’m sure Dom would be proud!

@peacefulpizzaiolo Жыл бұрын

Thanks man!🙏

@jamesgretsch4894 10 ай бұрын

Amazing job. Looks identical to the real deal. I just liked and subscribed. Looking forward to more pizza vids.

@studio_547 2 жыл бұрын

I like your wonderful cooking👍 Well done👍It's great👍 big thumbs up👍Thanks for sharing💚💚Let's keep in touch💚💚💚

@peacefulpizzaiolo 2 жыл бұрын

Thank you very very much!🍕🤌

@Ecohen52784 Жыл бұрын

You are a Master Pizzaiolo

@peacefulpizzaiolo Жыл бұрын

Thank you very much🙏

@jamesgeftakys7855 Жыл бұрын

Excellent job. Looks exactly like the real deal.

@peacefulpizzaiolo Жыл бұрын

Thanks! I’m also pretty pleased with the result🍕🤌

@k-0584 Жыл бұрын

excellent

@peacefulpizzaiolo Жыл бұрын

Thanks man!

@Ecohen52784 Жыл бұрын

Wonderful video, I live in Orlando from Brooklyn and the pizza came out perfect, thank you so much🙏🥰

@peacefulpizzaiolo Жыл бұрын

Thank you very much🙏

@Sackenstein 4 ай бұрын

Sweet pupp

@lousekoya1803 Жыл бұрын

Well you have a new sub here from Quebec ! Love Passion !

@peacefulpizzaiolo Жыл бұрын

Thanks!🙏

@lousekoya1803 Жыл бұрын

@@peacefulpizzaiolo Very welcome !

@anthonycelano165 Жыл бұрын

Spin the pie with a large barbecue fork you won’t need to take it out of the oven. Good looking pie my friend.🍕

@peacefulpizzaiolo Жыл бұрын

I was trying my best to mimic the way Dom used to spin pizza. I have a turning peel that I use normally but didn't want to use it on this video :)

@anthonycelano165 Жыл бұрын

@@peacefulpizzaiolo got ya 🍕

@anthonycelano165 Жыл бұрын

I made your pie last night check out my Instagram

@peacefulpizzaiolo Жыл бұрын

@@anthonycelano165 Please let me know your IG account and I will👌

@anthonycelano165 Жыл бұрын

@@peacefulpizzaiolo Type in my name you will find me.

@anthonycelano165 Жыл бұрын

Looks cold out

@3ashooorable Жыл бұрын

You should have more than a million view !! Good job bro, Chapeau 🎩

@peacefulpizzaiolo Жыл бұрын

Chapeau🎩

@anthonycelano165 Жыл бұрын

Have you been to Johnny‘s in Mount Vernon very good pizza .Di Fara is simply the best.

@peacefulpizzaiolo Жыл бұрын

Not (yet).

@bobbyc2736 11 ай бұрын

Love Johnnys Mt Vernon!!

@alexisc4922 Жыл бұрын

Looks good. Pretty sure Dom used grated fior di latte, then pulled bits of buffalo mozzarella as well as pecorino

@peacefulpizzaiolo Жыл бұрын

Here is a quote from Scott Wiener, and I trust him when it comes to pizza: ”As the pizzeria (Di Fara) reached peak popularity in the early 2000s the mix was low moisture mozzarella (Polly-O brand, sliced on a box grater directly onto the pizza) + fresh mozzarella di bufala. They used to add grated cheese (Grana Padano) post bake. Today they use the same Polly-O low moisture mozzarella, but instead of slicing they rip it into clumps and place them around the pie. They switched from Grana Padano to grated parmesan a few years back and add that pre-bake.”

@raffeXX98 2 жыл бұрын

Could you try making lucalis pizza next? And also difaras square pizza?

@peacefulpizzaiolo 2 жыл бұрын

Lucali is on my list and I will make a video about their super-famous pizza in autumn🍕

@passionatemoment9819 Жыл бұрын

++++

@jazzlegend 3 ай бұрын

Does anyone know the name of swinging jazz song playing in the background? It’s fabulous!

@Zixxizo 3 ай бұрын

You forgot the buffala mozzarella… and the parm goes in after the pizza comes out of the oven. I used to live on the 3rd floor of diffara’s building 😉 looks great nevertheless.

@the_abandoned_monastery7218 4 ай бұрын

Dude that crust has got to cook some more. When you take it out, brush the edges with olive oil and put it back in.

@diegovoglino8443 Жыл бұрын

How is it that you only proof the dough for four hours? Every pizza video I’ve seen has at least a 24 hour period. That said, your results look great.

@peacefulpizzaiolo Жыл бұрын

You don't really need to proof your dough over night etc. to make great NY style pizza. And if I did my research right, the dough at Di Fara´s is made the same day as it's used.

@dirkdiggler9482 Жыл бұрын

Nice video. I like the crushed tomato/passata approach. I've been doing that occasionally for a while, and I've never seen anybody else do it. I was confused when you portioned out the flour because it looked like you just scooped it up and didn't weigh it. Did I miss something?

@peacefulpizzaiolo Жыл бұрын

Thanks Dirk! That is one of my favourite ways too to make the sauce. There is a scale under the container, and if you watch closely around @1.53 you'll see I tare the scale.

@Huntermaro Жыл бұрын

Now try your hand with a classic Neapolitan margherita. Tough without a high temp oven but it's doable putting it in with just the sauce then adding cheese when the dough is half way done. Though the pizza in this video was basically a NY margherita

@peacefulpizzaiolo Жыл бұрын

In my Instagram you can see me making some Neapolitan margherita (ruota di carro). I try recreate pizza in the style of famous Da Michele pizzeria: instagram.com/reel/CdptrdpFC1b/?

@georgianbroadcaster4700 Жыл бұрын

You should've let pizza balls rise a bit more. I guess in home over pizza will be a bit on a dry side but it's alright. Your oven seems to cook bottom more. Thanks for sharing the recipe.

@jbalogh01 Жыл бұрын

That looks spot on and amazing. My brother is a much better cook than me. I'm gonna send him this.

@peacefulpizzaiolo Жыл бұрын

Thank you very very much😎👌

@Krazykevin76 11 күн бұрын

Seems like a very low hydration pizza. 58%? Seems most NE style pizzas are min 60% up to 70%. Why so low? Pizza looks great!

@robertkozloski9145 Жыл бұрын

Hey man did you work there or how did you get this recipe, it's like dead on?????

@peacefulpizzaiolo Жыл бұрын

Thanks man! I wish I had worked with Dom but I never got the chance.

@charlescerillo6336 19 сағат бұрын

...enjoyed the video... undercarriage beautiful, could use either small amt of sugar or non-diastatic malt for browning. Top too white! ...just a suggestion 🍕

@MrJusmobile 13 күн бұрын

Please tell me the dough he used as stated in your video is the true recipe, That is the most important aspect of this pizza, how did you find out? or is this what you think he used?

@knockitofff 8 ай бұрын

I knew this was gonna go downhill fast when it started with chilling Caberet Sauvignon

@EugeneAllanSchwimmer Жыл бұрын

What kind of pizza oven is that (brand name)? Where can I buy one?

@peacefulpizzaiolo Жыл бұрын

Royal Catering pizza oven🍕 I got mine from Expondo a few years ago.

@mattdrewdrums 11 ай бұрын

Would I be able to do this via a traditional oven? The max temp goes to 500.

@peacefulpizzaiolo 11 ай бұрын

It should be okay. Maybe add some more water to the dough so it won’t get too hard and brake the roof of your mouth👍

@graphene1487 Ай бұрын

5g of yeast is not equal to a tsp. It is 1.6 tsp. Significant difference sir.

@slowporch Жыл бұрын

How many days have you kept this dough?

@peacefulpizzaiolo Жыл бұрын

If you keep it in fridge it stays good two days👍

@MichaelJi8 2 жыл бұрын

What is the reason behind blending of two flours?

@peacefulpizzaiolo 2 жыл бұрын

To get the right texture: pizza flour has more gluten in it than AP flour and it strengthens the dough and ads some brittle chewiness to the finished product. Also it makes the dough easier to work with.

@MattyVice Жыл бұрын

Use whole milk low moisture Not the part skim crap.

@peacefulpizzaiolo Жыл бұрын

For this video I used this Accadi mozzarella which is great cheese for pizza: horecapascarella.it/prodotto/mozzarella-senza-lattosio-accadi-400g-granarolo/

@michaelstoddard5188 11 ай бұрын

If your not using the right ingredients then it's not going to be the same. You definitely didn't use the right tomatoes dops from mutti. And venti sauce then you need the best olive oil in the world like you do your tomatoes. Fresh basil. Did you add the pepper to the sauce? Not difara by any means but stillshould be a good pie.

@shlomolevy9852 Жыл бұрын

What is the name of your pizza oven?

@peacefulpizzaiolo Жыл бұрын

Royal Catering.

@marlboroistanbul 2 жыл бұрын

Flour mix should be %75 Caputo %25 high protein high gluten flour

@peacefulpizzaiolo 2 жыл бұрын

What's your source? I'm sure my source is pretty solid but I guess you never know.

@3ashooorable Жыл бұрын

@@peacefulpizzaiolo Can you tell us more about the other flour that you use plz ! Also, have you thought to use sourdough and ferment the dough in the fridge for couple of days?

@peacefulpizzaiolo Жыл бұрын

@@3ashooorable Basically it is bread flour - nothing fancy. I have used sourdough many times which needs longer proofing time, but the idea of this video is to copy Di Fara's style. Please see link to my IG account where I make Sourdough Pizza Dough: instagram.com/reel/CeEFBHllnil/?