Скачать или смотреть Pizza NY Style – Recipe and Instructions

In this video I show how a pizza New York Style is made. We make the dough with Poolish, let the main dough raise for 48 hours and at the end we bake a pizza New York style.

Link for Stretching:    • How to Stretch the Pizza by Hand and how t...  
Link for Baking in a normal Kitchen Oven:    • The perfect Pizza out of the normal Kitche...  
Link to the NO KNEAD Dough:    • Pizza Dough NO KNEAD - really simple  


Ingredients for 3 pizzas with a diameter of around 30cm.

Poolish:
50g Flour Typo 0 (min. 14% Protein)
50g Water
0,04g dry Yeast

Main Dough:
Poolish
450g Flour Typo 0 (13-14% Protein)
250g very cold Water
0,4g dry Yeast
15g fine Sea Salt
5g Olive Oil
5g Honey, Sugar or Malt


For the Poolish mix all ingredients, cover it airtight and let it rest at room temperature for 16-22 hours. 2 hours before we continue with the main dough, we put the Poolish into the fridge.

For the main dough mix the Poolish, the flour, the water, the yeast and the hones for around 5 minutes.
Then add the salt and continue kneading for 5 minutes.
At least add the oil and knead until the window test is possible.

Cover the dough airtight, let it rest for 2 hours at room temperature and put it then into the fridge for around 24 hours.

Now shape the dough balls. The dough is for 3 pizzas with a diameter of 30 cm (275g).
If you want bigger pizzas with a diameter of 33-35cm, we need dough balls with 290g.

Cover the pizza balls again airtight and put them back into the fridge. Take them out of the fridge 4 hours before baking.

For the tomato sauce tear the tomatoes and add 5g of salt. More is also here not required. But if you like, you could add some garlic, oregano, salt, pepper, chili etc. But the sauce might not be cooked. Otherwise, it tastes like pasta sauce.

Stretch the pizza by hand, add tomato sauce, some oregano and enough cheese.

Bake the pizza at 315-370 degrees C.
Sure, you also could add other toppings like Pepperoni (Salami).
Prepare your pizza in the way you like it the most.


My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen