The Best New York Style Pizza At Home

I add 3 tbs of melted butter to my dough and when I take it out of the oven, I use crushed garlic with melted butter to brush the crust with.

do lasagna

My family has been making pizza for a long time. Guess what? We don't use grams. Some of us aren't perfect like you. So, back to my family's pizza. It comes out good every time.

But yeah calling that the best homemade pizza is an absolute joke

Im sorry but that Pizza looks like an average home made pizza. Buy a Pizza oven or look for a new technique on how to cook it, but thats not it.

Recipe for burned pizza with hairs inside:

In wich world have you ever seen people putting pizza dough on the top of their bare hairy hands ?

Mozz and Parm, the only cheeses you ever need for pizza. It is nice to be fancy every once in a while, too, though. A light sprinkling of feta is delicious

Flop j’lop??? Cmon Josh!? You’re better than this

Stone is an insulator, steel is a conductor, and will produce a much crispier crust.

Alternative: preferment. Still requires at least an overnight.

Pizza steel or pizza stone? Initially you said steel, then you switched to stone.

I make pizza for my family weekly and this recipe is the best thank you

I genuinely hate this recipe, I can never get the dough to act properly, it always turns out way to small and I hate that I have to spend 4 active hours of my life making little failures.

Man absolutely brutalized that dough. That stretching technique gives you an evenly distributed dough, which minimizes thin spots, but forces all of the air out. You end up with a flattened, chewy pie like his end product rather than an airy crust

How dare you flex on us with your epic oven and act like we wouldn’t notice

But im lowk craving pizza right now 😔

lefty 'mo' pie

Not really a NY pizza if there’s no oregano, basil or pepper.

What's a "wedge award"?

I use honey

This is exactly how I would like my pizza!! This is the kind of product I would get back home in Boston, Mass. I've been in So Cal for the past 13 years and I cannot find a single pizza place that can emulate this type of pizza. Everybody's dough is too chewy, too thick, or too thin...nothing just right. This recipe seems pretty straight forward and simple, why can't anybody make their damn pizzas to come out like this. I guess I'm going to have to start making it on my own using this recipe.

31 grams of salt!!!! i think i instantly got hypertension just watching this.

Dough > sauce > fine grated pecorino > cheese > fresh mozz pieces here n there = win

I also add some asiago cheese to the blend

Useful tip he didn’t mention is to let the dough get to room temperature before stretching.

Can tell he didn’t which is why it kept shrinking back to center for him..and why can see the wrinkles after stretching.

Also..longer in the fridge the better. 3-5days.

I can't believe I only found this a year later.But goddamn, is this the best pizza?I've ever made in my entire life. So thankful for you. Thank you so much. I actually didn't use a Pizza stone or Pizza PAN. Sheet, whatever it is, just a normal cookie. Baking sheet still turned out amazing

🤡

I just made this pizza tonight and you definitely nailed the crust. I’m originally from NJ and I’ve been trying for almost 20 years to get a NY style crust right at home and this is definitely it. I think most NY style pizzarias put a little oregano in their sauce, so I put 2tsps in mine and a little fresh basil in the blender because I like that too. That was the only difference and it was the best pizza I ever made. Thanks Josh!

Joshua FYI the grams in the recipe aren't accurate and so are some of the your other recpies on your website.

I made this and it's the saltiest pizza I've ever eaten🫢

Josh how about a Chicago bar pie? Square cut of course.

Loving the channel! A whole channel dedicated to "But Better"! We're so here for it!

If you’re thinking about making this pizza, just do it it’s absolutely worth it.

Ok. Made this pizza today. Did the overnight and everything. Two things I did different…

1. I halved all the ingredients and got 2 lovely 10” pies.
2. I didn’t have the whole wheat flour, so just went with 100% bread flour.

The pizza came out great! Thanks Josh!

30 gosh darn grams of salt?? For what, 6-8 portions?

I'm confused by the cheeses he's using, "low moisture mozz and full fat mozz, he didn't say part-skim so low moisture and full fat mozz are the same.

I just made this dough and sauce at home. I am currently eating it while typing this out.

DO YOURSELF A FAVOUR AND MAKE THIS.

I don't have a pizza steel, or a pizza stone. I just have a tray with holes in it, but this was, without a doubt, the BEST pizza I have ever eaten. To call it perfection, would be an insult to this pizza dough and sauce.

Poorest most boring pizza I've ever seen in my whole life.

Can you achieve this with 450F oven?

Looks a bit doughy, the pizza I mean

Ingredients for just one pizza?

Bread 👍

Great video. I would suggest a pizza steel instead of a pizza stone.