I’ve been on a pizza-making craze lately looking through all of your older videos about it and I guess I’m gonna have to make one more

Seriously, as a person who worked at a professional kitchen, I deeply recommend this guy's channel. The explanation of the 'why' you do a technique is very helpful and entertaining 👌

Just made this at home. There are lessons to be learned, and peel-handling skills to pick up. But this was definitely the tastiest pizza I've ever made at home, ever, and I'm grateful for the lesson that got me here.

I’m fortunate enough to have a dad who built a wood fired pizza oven in my back yard and has perfect his homemade recipe. Definitely a great time making pizza

Josh id love a video about things u can keep on your fridge/freezer ready to go (kinda like all the amazing sauces u make and basically anything , ingredients or elements , u can prepare ahead and just have them there ready to use whenever u feel like it )

For those wondering about baker's percentages: 65% hydration 1.5% yeast 2% salt 2.5% sugar Josh also doesn't mention it, but you can keep the dough in the fridge for 3 days (even up to 5 or so) before dividing into individual balls. This further improves the dough, and is generally recommended, with three days being the sweet spot.

I've tried 3 other pizza dough recipes and this is the best one by far in my opinion. It has a nice crunch, able to support a good amount of toppings. I did a pepperoni, chicken and basil pesto with heirloom tomatoes and it was fire. My oven only goes up to 550 F and I honestly forgot to do the second rise after the overnight in the fridge rise. I took a sheet tray and turned it upside down and put it in the oven while it preheated. Assembled my pizza and put the pizza on a piece of foil the same length. Baked it in the oven for 7 minutes and it was perfect.

The recipe, for people who need the text version of it. *Dough prep* Start with 950 grams of flour Add: - 19 grams of salt - 25 grams of sugar and whisk until combined Get 617 grams of warm water (95 °F | 35 °C) and Add to it 14 grams of instant yeast Whisk until dissolved Add the yeast juice to the flour mix Mix until you get a relativly smooth ball Get another bowl and jenerously grease it with olive oil Then put the ball into the bowl, and cover it with a plastic wrap and let it rise in the fridge overnight Next day, plop the ball out down onto a light floured work surface and divide it into pieces weighing ~300 grams Rool each of the pieces into a light ball Place into a lightly floured proofing box or rimmed baking sheet leaving room between each ball. Cover it with a lid or plastic wrap. Leave it for 2-3 hours at room temp, or till doubled in size. *Tomato sauce* Get a saucepan and put - 24 grams (2 tablespoons) of virgin olive oil - Four cloves of garlic thinly sliced - 3.5 tablespoons, or 50 grams of unsalted butter Precut one yellow onions, skin and cut it in half Cook, stiring occasionally, until garlic begins to toast to a nice golden brown. Then add: - 1 teaspon and 2 grams of crushed red pepper flakes and swirl for 20 seconds - 20 ounce can (567 grams) of crushed tomatoes - +About a cup or 200 ml of water, swirled around in that can. Stir all of that together. - 1 tablespoon, or 13 grams of sugar - 1 teaspoon and a gram of dried thyme - 1.5 teaspoon or 2 grams of dryed oregano Season it slightily with salt And add the onions Bring it all up to simmer and cook it down, stiring ocasionally for *20 minutes* Remove the soggy onion Adjust the salt levels Let it cool completely *Making the pizza* For Home oven, set it to Max Temp for at least *1 hour* prior to baking. For a special pizza oven, set it to 650 °F | 343 °C Take one of your dough rounds, generously flour it. Begin punching out a very thin perimeter in the dough. Drape the dough over your hands. Shimmer it around the entire perimeter of the dough lightly stretching it as you go until you get a pizza around 10 to 12 inches (25 to 30 cm) wide. Lay it back down. Place a few tablespoons of your cooled sauce in the center. Spread it around in a circular motion, leave a little bit of a border. Top it with a generous (to your heart's desire) amount of grated low moisture mozzarella (you'll need 1.5 pound or 680 grams) *Fresh grate your mozzarella!* *Baking* Pop the pizza in your oven. For Home oven, 6 - 8 minutes. For a special pizza oven, 2 - 4 minutes. Be sure to rotate the pizza 180° halfway of it's cooking proccess so it cooks evenly It's done! Enjoy your meal!

Just wanna say I’ve always considered myself a decent kitchen commander, but JW always inspires me to do more, do better, and do it myself. My little feasting minions are beyond grateful for all the recipes we’ve tried just because a vid popped up on the tube. Thanks Josh.

Made this pizza for my family and I gotta say this sauce is SO GOOD.

That’s true about the sugar in the sauce

Joshua you really are our papa, It's a blessing for wanna be chefs like me to have such a great teacher as you. I'm starting a new little cafe and tried your recipe and before even taking the first bite I knew that I'll be serving the best pizza in town. Thank you, lots of love from India.

Generally speaking, NY pizza uses uncooked sauce - just throwing it out there. Adam Ragusea's NY pizza 2.0 video is still the gold standard for making NY pizza at home that actually tastes like what I grew up with in NY.

It's Friday and I was just thinking that I should make a homemade pizza today. I love NY style pizza so this is perfect!

By far the best complete NY Style pizza video on KZfaq. Ive tried so many others and this one is at the top. Just picked up Joshua’s cookbook and it’s amazing. Keep it up Joshua, very inspiring

Glad he took the time to run and grab a couple of slices for reference. Really want to try this recipe out.

Just made it, it’s delicious!

"Oregano if your from the UK" I FEEL SEEEEEEN

Welp, i made this pizza 3 times, and tomorrow will be my 4th.. i love it.. easy and tasty! I lived in NYC so long ago and i loved that pizza so i needed it.. Thank you Josh!

Made this myself today. Absolutely bonkers and delicious. Would definitely recommend, even if the complexity of it makes it only a one-time thing.

I'm loving the style of you going out and filming a bit ❤

As a New Yorker who’s made a good pizza and had some good pizza from “the city” New York style is variable just like any home cooking. So your New York style is just as much ours.

I made this recipe today for my family and they love it! They say its the best home made pizza ever

I’ve tried so many different recipes. Pizza, bread, pasta, what ever it is. This dudes recipes are the best ! Good job Josh ! 😎👍 and thanks.

New Yorkers aren’t freaking out over the pizza, we are laughing because you started in the middle of time square and said you “landed 20 mins before.”😜

"The biggest differences between this and Neopolitan are the sauce, the cheese and the crust." So like, the whole pizza?

This first time I made a pizza, I tried half the recipe first, this unexpected was very tasty, the steps taught were very detailed and easy. In the future it will definitely make it again.

All right! I’m proud of you Josh. You actually made New York pizza. Congratulations! It’s a good thing I told him about Making it a couple years ago.

Can confirm that I am from NY and not offended by your take on a classic, looks tasty even. It only hurt a little bit when you called out my cheese pronunciation. One suggestion, and one note. A lot of NY pizzarias don't pre-cook their pizza sauce, since you're cooking it already on the pizza and most the time its blanched in-can to begin with. If your sauce wasn't hitting the flavor notes you were looking for, that might be why (I don't personally think its the water, but you can try a higher alkalinity water if you want to see if that works?) As for the note, low moisture WHOLE fat cheese. Lots of people will probably by skim from the super market not realizing, and be sad when they eat it. Need that whole milk flavor, or your cheese will be a sad boi. I'm sure you used the right cheese in your video, but you only mentioned the low moisture, not low-moisture-whole-milk, so thought I might make that note for anyone wanting to make this at home themselves. Love the content, cant wait to see more :D

The Eater episode on Scarr's Pizza is truly amazing: I highly suggest you to watch it since it really made me love more his pizzas!

well done Josh, this reminded me about those slices I had during my experience in the Big Apple

I am loving your channel. I was a cook when i was younger, earnt all my certificates and worked in a nice kitchen during my apprenticeship. Over the years i lost interest and no longer work in a kitchen. Your videos made me realize i never lost my passion. So far i have made your Lasagna, Italian pizza, NY cheesecake and a few others. All of them were fantastic. I woke up at 6am this morning just to make this pizza for my family tonight and i loved every second of it. Thank you Josh.

I am genuinely excited to try all of this! I have to say that I laughed outloud at 7:00, “but the main focus is the sauce, the cheese and of course, the crust.” HA! The main focus! Well done and thank you.

Love it 🤤

Thank you very much for your recipe, which tastes delicious 🌸

your vids are just by far the best

Definitely fresh grate the cheese! 90% of these "fancy"do it yourself suggestions don't make much of a difference to me (maybe my palette just isn't refined), but fresh grating the cheese makes an immediate and clearly noticeable difference

"We're back in the kitchen... have we ever left? Who knows." I'm pretty sure this is an MiB moment and he just has all of New York in his pantry.

I can’t wait to try this pizza ❤ ur recipes!

THANK YOU!! for this video.. i've loved pizza since a kid hands down my most favorite food on this planet.. i want to start praticing this recipe and maybe one day open up my own pizza shop..

Dough freezes really well which is great to have pizza’s on hand anytime

Italians and New Yorkers: **fighting over which is a proper pizza** meanwhile me living in a place where the best pizza is Dominos: "PIZZA IS PIZZA!!" ...for anyone wondering where i live; i live 11000km under Josh's feet

Always great Josh. Thx

Spectacular sauce! Perfect amount of spice! Spot on!

Well, I am Italian. My dad had a restaurant in which he made pizza. If there is an American version of pizza that I give my stamp of approval to is NY pizza , no question. to me it's Italian pizza with a twist and I always look froward to many slices when I am down there :D Love you r Vids and Book Josh. :)

I've been experimenting with pizza recipes for some time now and none of them seemed to really taste the way I wanted so now that I've watched this video I'm gonna give it another go because I KNOW your pizza must slap

Thanks dude❤

Making this one next!

1min and 10 comments already.... shows that everybody loves NYC pizza 💙😄

Pizza is so contagious! I really want one after watching all the procedure Joshua carefully made:) The cutting scene is killing me!XD

I sincerely love this man

When I lived in NYC, I noticed that some pizza shops had great sauce and some had great crust. Some had neither, but a few had both. Often they were no-name corner shops. Not to disparage the big-name shops, but a no-name shop was almost always more convenient.

I’m from New York and just as I was thinking “that pizza isnt thin enough”, Josh goes “ik that New Yorkers are gonna complain how this pizza isnt thin enough” LOL

Yalls really are amazing.

Very helpful. thank you channel

Love this so much. New York pizza is amazing. Are we going to get other styles of pizzas in future videos? Detroit style? Deep dish? Etc?

When an American says something is too sweet, you know that's a sweet sauce

No not freaking out lol looks exactly like what I left behind so I will be trying this. Thanks 💖

You’re so talented man I’m so glad I found you

Pizza looks good! Vikram, I do not drink coffee either. Glad to hear there is another good uncaffeinated soul out there!

Thanks for the recipe man! Im only 12 and my family loves that i can cook! i met you at the sf book tour and i told you that i had made your other pizza recipes, and you told me to fry any left over dough. i will most definitely do that. im so excited, my pizza is rising in the fridge right now!

I just made this. Best pizza I’ve ever had and yes, I’ve been to NY. Only change I made was using a poolish and cold proofing for 36 hours. Also used a pizza screen with the stone on the shelf above it.

2bros is a god send when you’re hammered leaving josies at 3am

I think I agree with the sugar. It's a light sweetness, but it complements the crust better. And with how thin it is, when you're taking a huge bite you're not overwhelmed with tomato's natural sourness.

You taught me how to cook, I’m so grateful to you.

Amei o vídeo , muito bom !

Only made the dough. So so tasty. Crust is crispy and chewy. I didn't think I could achieve this at home but when you combine a low and slow rise and the hot oven, you get deliciousness. Only things I'd say: I was disappointed the dough was not stretchy after the overnight rise. I had to knead each ball (5 mins) before the second rise (still couldn't get it to window pane stage but after the second rise it was much softer and 'stretchier'). I only got my first pizza to slide onto my hot black tray in the oven - resulted in a kinda crispy bottom. Other two times I just put the cool tray in the oven and the bottom cooked just fine - not incredibly crispy but still fully cooked and brown. You wouldn't miss it if you only use cool trays , it didn't make much of a difference - the hot oven does the work.

Two things that need to be said about New York Pizza: Ray's Pizza and $1 A Slice Pizza. I'm not a NYC resident but I've been there several times, and these two were on every street corner. $1 a slice was just that -- cheap and big, often not very great. Its biggest selling point was that it was cheap and the slices were big. Ray's Pizza is the NYC equivalent of Crown Fried Chicken or Kennedy Fried Chicken. No one knows who "Ray" is, but there are a whole bunch of Ray's Pizza places all over NYC.

You made me buy an Ooni oven...I'd love to see some dishes specifically for the Ooni that are not pizza (Like bread, fish/meat, veggies, sweet dishes maybe? )

Josh... you do NOT know how many times I've watched this. please stop me.

Love this channel 🍕

"We landed like 20 minutes ago" - he says from Time Square 😂

Hey josh! I just moved to nyc and im currently working on a awesome pizza place called peperinos. I don’t know much about nyc style pizza although im learning a lot. In peperinos we don’t use sugar for the sauce or dough. Also the sauce isn’t pre heated (witch i thought was odd) be the results are amazing. Sauce: 4 cans os plum tomatoes (mixer) 1 can of tomato paste Garlic (diced) Oregano Basil Black pepper

Amazing video dude and new that new york style pizza you made on here looks so good :]

New York is definitely known for their various pizzas! Awesome take on them.

7:12 *Vikram with you in Team Tea*

Street food made at home is another level of pleasure🤤 that melted cheese is so satisfying, I often binge-watch cheesy foods reels or TikToks😍

Bless you just moved to oregon a few months ago and been missing the New York pizza I had anytime I made the trips up to the city or li

watching food videos is my only way to stay happy while cutting

Heads up! If you're doing this recipe and you make your sauce on day 1 while the dough is rising in your fridge, which I suggest because when sauce sits overnight as well, it also tastes better from the flavors sitting together and getting to know each other, store it in a *glass* container. Using Tupperware can possibly give it a slight slight soapy smell or even flavor. Also avoids Tupperware orange-ation. Cheers!

You should come try Montreal style pizza (places like Woodland pizza etc..)

Adorei o vídeo!

That looks amazing 🤤🤤

Bro let’s make it together

Just made a delicious pizza oh man so delcious

Most helpful you helped hone my pizza skills. Can’t wait to use my mom sauce for a little extra tomato paste for structure for pizza sauce. Can’t wait to try making my own dough for the cooking group. We have here.

This is Amazing 🤩

joshuas videos are just so entertaining, i dont know why but he´s very different from others food creators which makes him stick out. Thats one of the reasons i love watching his videos edit: omg thanks for the likes i never thought id have this many likes

Love the homemade pizza you made!

Adorei o vídeo ❤

I'm so glad you went to Scarr's!

Eu amo pizza! Minha comida favorita, e essa de NY parece uma delícia!

For anyone who doesn’t have a dough box, or any pizza newbies, I use 50oz (~6 cup) clear acrylic/plastic round containers with lids that I bought from the dollar store to put my dough balls in. They work really well and I like the fact that I’m able to squeeze them into my fridge wherever I have space if I want to do a longer proof/ferment to improve flavor. I can also take out how ever many I want at a time to avoid over-proofing my dough. You can probably find slightly smaller ones that would work, but I like the flexibility of having ones that are larger than I need. And I definitely prefer clear, round containers since you can see how the dough is proofing and maintains the roundness so the dough easier to shape.

Josh I tried this pizza dough recipe love it. Perfect. The dough just needs a tiny bit more salt. But it’s slightly chewy, crispy at fist and it’s foldable like a ny pizza.

I gotta try this. I really love the fresh neapolitan sauce, but sometimes it's nice to try other things.

This is one new yorker that isnt freaking out lot. Great job as always Josh also I personally believe the NY water thing is a myth because I have had solid pizza outside of NY (albeit not as good)

Let’s goooo! I love you spin on it, and it makes me excited to cook it myself!

AYY!! I've been to Scar's! Went there a couple of times when I was visiting NYC.

I was born and raised in NY Josh. And I gotta say, you have OUTDONE yourself. It is PERFECT.

I guess the next "But Better" videos will be on Pizza Restaurants. I hope papa Joshua doesn't disappoint me.