Скачать с ютуб How to make New York Pizza в хорошем качестве

How to make New York Pizza

00:00 Intro 00:18 Ingredients 00:34 Tools 01:04 The dough recipe 01:38 Mixing the ingredients 02:06 The first kneading 03:26 The second kneading 04:56 Cold fermenting 05:18 Making dough balls 06:27 Your oven 07:41 Topping your pizza 08:42 The result The Pizza Steel Go to my website https://www.stadlermade.com/products/ and you will get a €10 discount on both the Pizza Steel and the full Baker Bundle by filling in the code: KEEPITSTEEL Pizza Steel from € 65 to € 55 Baker Bundle from € 98 to € 88 What is the Baker Bundle? The Baker Bundle is a complete pizza kit, consisting of a Pizza Steel, Pizza Peel and a Pizza Knife. New York Pizza The New York pizza was created by immigrants from southern Italy who came to the United States around 1900. Many of these immigrants settled in Manhattan, New York. This area in New York still has a neighbourhood known as Little Italy, which offers a wide variety of mouth-watering foods. The New York pizza was made in a completely different way than the Neapolitan pizza. This is simply because it was impossible to produce the pizza in its traditional form. In those days, New York kitchens were not equipped for baking a Neapolitan pizza at the high heat it requires. However, the Italian immigrants figured a new way to make their much-loved pizzas, and that's how the New York pizza was born. What is a New York pizza? As mentioned before, the Neapolitan pizza differs from the New York pizza. The New York “pie”, as New Yorkers like to call it, is baked at a much lower temperature, which gives its distinct chewy crust. When the immigrants started baking pizzas in New York, there were no wood-burning ovens that could withstand high temperatures. Instead, they used large bread ovens, which have a lower temperature. Because of the large size of these bread ovens, they were able to make larger pizzas. This greater size of the pizza is also what led the pizzerias to offer pizza by the slice. This contrasts with the Neapolitan pizza, which is usually made for just one person. You can recognise the New York pizza by its thin crust and a wide range of different toppings. How to make New York style pizza Now that we have some insight into the origin of the New York pizza, let’s move into the recipe. As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250°C (482°F) - 300°C (572°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time. Get your custom dough recipe here: http://www.pizzadoughcalculator.com/?... Ingredients 100% high gluten flour 62 % water 2 % salt 0,25% instant dry yeast 1 % sugar 3 % extra virgin olive oil Hand kneading Start by pouring all the water into a bowl. Add the salt sugar and the yeast and stir to dissolve then add the flour a little by little to your bowl and as soon as all the flour has been absorbed into the dough and there are no dry bits left, you can add the oil. The dough will still be a bit rough after kneading.let the dough rests for one hour, then use the fold and slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo. Cold fermenting & proofing Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake If you want to stick to how restaurants make their pizzas, you’ll make dough balls before cold fermenting them. This is how: Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7°C (39 to 45°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favorite toppings and bake the pizza at a temperature of 250°C (482°F) to 300°C (572°F). Credits Camera & Colour grading: Loes Korten Editing & Sound Design: Francesca Giunta Music: Cas van Son & Rowan Hendrix Concept, Script & Research: Pieter Städler Caption & Research: Safia Abali Research: Mr. Moltisanti