Turn Your Home Oven into an NYC Pizza Machine

Great New York pizza can be made in a home oven — here’s how I finally got it right.The Made In End of Season Sale is offering 25% off cookware sets and 15% off individual items for a limited time. Use my link and get some of the best deals of the year - https://madein.cc/0825-brian ▶️WATCH NEXT: The Easiest Actually Good Pizza: https://youtu.be/VJu3YCykO_0?si=aZOlw8S787W-ssuZ ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: PIZZA STEEL: https://amzn.to/3elVdF9 HALF SHEET TRAY LIDS https://amzn.to/3UMN5Dr PIZZA STEEL https://amzn.to/4fYEdEz 14” PEEL https://amzn.to/3JxHGOk TURNING PEEL https://amzn.to/4mZSSBFgra BOX GRATER https://amzn.to/41mgok6 PIZZA LID: https://amzn.to/3UMIEbS CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT IMMERSION BLENDER: https://amzn.to/45DKRN4 FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** New York Style Pizza in a Home Oven Dough (makes 4 × 385g balls) ∙575g (2 1/2c) water, 68°F (20C) ∙10g (2.5t) instant yeast ∙25g (2T) olive oil ∙450g (3 1/2c) AP flour ∙450g (3 1/4c) bread flour ∙20g (1T + 1t) salt ∙25g (2T) granulated sugar Sauce (for ~4 pizzas) ∙800g (1 × 28oz can) crushed tomatoes (bianco di napoli if you can find it) ∙8g (1 1/2t) salt ∙15g (4t) sugar Cheese (per 2 pizzas) ∙225g (2 1/2c, grated) part-skim mozzarella ∙225g (2 1/2c, grated) whole-milk mozzarella To Finish ∙Semolina flour (for peel) ∙Pinch of flaky salt per pizza 1. Dough: ▪ In bowl, stir yest into water. Add oil salt, sugar, and flours and stir until no dry bits remain. ▪Knead lightly with a squeezing motion 2 min. Continue kneading with your hand/palm for another minute and shape into a rough ball. (Dough temp should be 76F/25C). ▪Rest 20 min covered. ▪ Perform stretch and fold as shown in video. Round and tuck dough into a ball. Cover and rest again for 20 minutes. ▪Perform final stretch and fold. Rest once more for 15 minutes. ▪Divide into 4 × 385g pieces. Shape each piece by pulling sides into the middle, then rolling on the seam to shape into a ball as shown in video ▪Place on parchment lined, oiled tray. Cover and refrigerate 24 hrs. 2. Sauce: Stir tomatoes with salt + sugar. Blend half til smooth, recombine. 3. Cheese: Grate both cheeses 4. Shape pizzas: ▪Remove dough from fridge 45–60 min before baking. ▪Preheat oven 45 min with stone/steel on lowest rack to hottest temp (ideally 550°F/287°C) + second steel 8–10" above. ▪Place dough ball on floured work surface, bottom side facing up. Flour dough, press and stretch into ~12" (34cm) round as shown in video. ▪Place on semolina floured peel. 5. Assemble & bake (per pizza): ▪Spread ~200g/5oz (3/4c) sauce, leaving 1/2" rim. ▪Top with 175–200g mozz blend. ▪Stretch pizza out to edges of the peel. ▪Add pinch of flaky salt. Shimmy peel to check for sticking. ▪Launch onto bottom steel. Bake ~3 min, rotate 180, then 2–3 min more until browned, bubbly, slightly charred. ▪Cut into slices then re-heat individual slices on the bottom pizza steel for 90sec-2mins just before eating. CHAPTERS: 0:00 Mixing and prepping the dough 8:18 Prepping the oven 10:53 Sauce and cheese 13:24 Shaping and assembling 17:04 Baking 18:15 Finishing touch - don’t skip this step! 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3 #newyorkpizza #nycpizza #pizza