New York-style pizza at home, v2.0

As the representative of Queens NY, I’ve met with manhattan, Brooklyn, Staten Island and The Bronx, we deem this passable.

Cut the pizza with scissors that's what Martin Scorsese's his mom does.

So a teaspoon or tablespoon of yeast ?

your yeast was a year old? 🤣🤣

Is that really 2.5 cups water in the beginning? Looks like way less, maybe 1.5? I always need so much flour when I use 2.5 cups

Please forgive my ignorance but, I’m looking at the recipe and I’m trying to understand, if 1ml is equal to 1gram, and 1 cup flour is the same as 1 cup water, how is it that 2.5 cups of water equals 530ml (or grams) but 5 cups of flour is only 600gr? What am I missing here?

Amazing 🤌

This video is extremely cringe. How the fuck do you get 10 million views on a horrific dough and pizza recipe. My god you butchered that shit from the first second when you said warm water, to calling proven science (mixing salt and yeast together is a MAJOR no no in the profession pizza making community), to just the lack of kneading and terrible step by step process of this entire thing. Literally something wrong with every step its wild.

My recommendation is Tillamook is the highest mozzarella i have had.

Add salami and mushrooms for extra taste very yummy

Who wants to eat this, after you've had your hands all over it? Use a machine next time. You want to touch the food as LITTLE as you can, okay?

It ain’t cheap in California

Baking is kind of a science....so it really rubs me the wrong way that he doesn't actually give proper weights for this dough. This whole "just add a bit until it looks right".....what a bullshit way to post a "recipe" especially when it comes to making dough

it looks fatty

My dough balls are resting in the fridge. Someone's making NY style pizza this weekend.

Hi Adam, I have a Lodge brand cast iron pizza pan that I heat on med low while the oven heats to 500 and I prepare my pizza. Then I put the pie on the heated pan and pop it in the 500 oven to save on electric. Electric is actually kind of expensive here in VT. Thanks.

I have mad respect for you suggesting a Walmart cheese on your channel. I love this channel. Perfect mix of food science, cooking skill, and practicality.

Can we use 00 flour? How much percentage of hydration should I use?

Followed steo by step, my dough keeps coming out like a sticky cement paste

Thank you for posting this. I made this tonight. And it was delicious. Better than any restaurant near me.

It has burnt my eyes to witness just brands, ads than the actual recipe.

I am laughing way too hard at the ball section 🤣

Bruh r we ever going to do an adam ragusea meet and greet. Please, I would love to just sit down and talk to this man

After the pre heat to the highest whats next? Should I continue to bake the pizza to the highest temp?

I only watched this because you name is Adam. My name is also Adam. 😑😐

when v3

I wonder how using copper compares to steel

600 g bread flour + 600 ml water yielded something more like soup than dough. I get that it's going to be variable, but I will need at least 75-150 g additional bread flour to help this turn into even a very wet dough. This is too much variability for a recipe meant for beginners like me. Please revise the video so that the metric amounts are reasonably close to correctly done dough. Your pizza looks fantastic and I really want to create something like it!

we made this today it was a great pizza but my sister under cooked hers

You say kitchen ready crushed tomatoes, but the can say kitchen ready ground peeled tomatoes. What should I go for?

I found Low moisture Whole Milk cheese at Trader Joe's. I am not 100% sold on it though. It squeezes out the grease too soon! Meijer has a "Whole Milk" Mozz but it doesn't say the moisture content. I think I will try it again though. It is behind the deli counter and they have a tough time getting me precisely what I want.

I like your videos🎉

There has to be a mistake in the water he puts, 600 ml for 600g of flour that's 100% hydration!! Is just incredibly sticky is just impossible

You have a good voice

Does anybody have any idea what size glass bowls I need it?

Is it a tsp of yeast or tbsp? The video says tsp but the description list says tbsp.

Why is the description measurements different from the video measurements 😢

Update: this recipe just killed my kitchen aid. There was no way I was able to do this by hand, and my kitchen aid died. This recipe sucks

How do i know what inch pizza steel should I get i really need feedback thanks

yummy pizza 😋

New challenge: Same thing but microwave…

Give monterey jack a try if you can't find whole milk low moisture mozzarella.

I don't have any pizza pans, steels, or stones, but I have a cookie sheet. My dad said to cook it on 425 for 15 minutes with it. Do you think doing that will still work?

So you are telling me you start a new york style pizza at 100% Hydration? sus

Your recipe in the description does not match your video. Water amount. Yeast amount... I'm just gonna go off the video

sugar feeds the yeast - salt with iodine kills the yeast

i'm so not a fan of the nyc pizza style...but the dough principles apply to alot of styles. very nice.

im sorry who actually measures fucking sugar in ml why the fuck did you put this blasphemy in this video?!!