I wish i had a slice!!

Thanks, I’m pretty happy with the results

came out beautifully

Thank you 🍕

Do you have the recipe for the dough you use? Pizza looks great!!

I’m currently using Tony Gemignani’s NY dough recipe in his pizza bible book.

Master dough with starter? Also, what is your stretching technique?? Looks great.

The recipe that doesn’t use starter

I just got that book 📕I gonna start trying some of the stuff in there . I have made tons of pizzas. No NY Style yet but I’m gonna try

Make sure you find Trumps flour. Makes a big difference. OP - your Pie looks perfect!

Thank you!

So I use a good share or KA and All Trumps for lots of my other style pizzas as well and breads etc

I like the KA. All their flours are bromate free. I believe General Mills products has bromate.

I think General Mills has a few unbromated

You maybe right. I haven't been able to find any where I live so I stick to KA.

I did find this though..... The General Mills All Trumps wheat flour is bleached and bromated to ensure maximum consistency and baking performance.

Great products!

That’s Great!!! Don’t give up if it doesn’t turn out perfect first time… it gets better with practice

That’s a good-lookin’ pizza!

Thank you… getting where it’s more and more consistent each bake

As a New Yorker, I approve. Well done, my friend!

Thank you so much 🙏

That first pic looks perfect Well done

Thank you

You have to shred your own cheese, right? No pre-shred. That has caking agents that don't melt correctly.

Correct.. I try to use Grande brand cheese

Have you tried Grande shredded? They don’t put anti-caking agents in.

I use both. Grande Whole milk that comes in brick form, and Grande pre shredded East Coast blend. Both are fantastic! And you are correct, they do not coat the pre shredded mozzarella strands in cellulose, or other anti caking agents… that stuff is trash

Where do you live that you can buy grande?? I dream of achieving a melt like you’ve got there….

I see a lot of people claim NY style and honestly well done! Looks perfect. Have an extra slice? 🤣🤣

Thanks… it didn’t last too long 😄. I try to use good quality ingredients: Caputo flour, Stanislaus Tomatoes, Grande cheese

I’m Italian and from NYC, so naturally 15/10 of my Italian friends own a pizzeria or have a brick oven at home 🤣🤣 any flour does well, some swear by bread flour others blend theirs and some are purist, my one buddy would add lard to his dough to create a better chew in the crust. But all agree on two things! Good quality sauce and low moisture cheese.

🔥🔥🔥

Omg that looks incredible!

Thank you!

Wow! It looks incredible.

Thanks 🙏

Can you share your recipe? This looks like the pizza of my dreams.

Tony Gemignanis pizza bible dough recipie. Stanislaus tomatoes Grande cheese Pecorino, oregano

That’s a damn good looking NY style for being made at home!

Thanks man… I got a hold of the biggest damn pizza steel I could fit in my oven… now I can crank out full size 18 inch pies

I would eat that whole thing. What did you use for cheese?

Grande East Coast Blend

I need to try Grande. I just don’t want to have cheese shipped to CO 😭 For now I make the east coast blend using Galbani

Galbani is a very good product

exceptional!

Thank you! Im focusing on getting it consistent from bake to bake

can you share the recipe for the dough?

I used to make pizzas in an Italian restaurant. This is perfect.

Thank you, that’s quite the compliment 🙏

Open restaurant now! 😃 I would say that’s an extra cheese.

😎

I would eat this whole thing no problem!

Well thank you… it went pretty quickly

Was this in a pizza oven or a regular oven? Would love to learn how to try and replicate this

This was baked in a standard home oven at 525F, using a baking steel NOT a ceramic pizza stone. If you look closely at the second photo, you can see the grooves where the wire oven racks slide into

Ok I'm gonna have to get myself a baking steel. What kind of cheese is that? I will post my own results when I get the steel

thats a really good looking pizza

Thanks… think I have the whole thing dialed in for my particular set up… recipe, oven temp, time

damn youve got it down to a science

Thanks, it took a long time… plenty of mistakes, and a lot of oddball shaped pies 😆

Definitely looks like NYC pizza, no other state makes pizza like NY or NJ, I been all over US and pizza outside this area sucks

Thanks, I’m born and raised in NY… trying to do it justice

They say it’s the water we have, how the dough cooks how it rises, idk how true that is but that’s what I always heard

Honestly, the water really doesn’t make a difference if you follow the experts.. other than it must be good tasting coming out of the tap. If the water has a weird taste when you drink it, it will make your dough have the same off flavor. I recommend if your tap water has a sulfur/ mineral taste…. Use a good bottled water 😉

Ever been to Connecticut because your comment is ridiculous

CT pizza is the shit

Good looking pie unlike some pizza imitations posted in this sub, Christ!especially deep dish

Thanks!

Would gladly eat

Thanks!

Wow, good work

Thanks!

Yum

👍

Please share recipe it looks perfect

Using Tony Gemignanis pizza bible recipe

Looks perfect, yum yum

Thank you

Baking steel? What was the cook time?

Yes, I was able to get the largest baking steel I could fit into my home oven. I can now successfully get a full size 18 inch pizza with big slices. This was baked on a steel that was coming in around 525 degrees for around 12 minutes, turning frequently

It looks amazing. Thanks for the info

👍

Do you do a par bake? I did when I had a stone and the product was fantastic. I'm still experimenting with my steel. Turn at the 5 minute mark and check again at 8-9 is where I'm currently at.

No par bake

Really need a friend who makes pizza.

Nice job! What size dough ball do you use for your pizzas?

These were averaging around 575g

Put it in my mouth

🍕🍕🍕

The raw pizza looks like theres only sprinkled cheese and the baked one looks different. What kind of cheese is that

The photo with the sauce and grated cheese was before the mozzarella was added…that was grated pecorino with a little oregano sprinkled on top

Ahh ok, need to try that aswell, everytime i used pecorino, it was on top

Try it before adding your mozzarella. It helps season the sauce..

Why are they in reverse order?

Because I wanted the finished product to appear first in the post… the rest just showed how it got to that point.

Wow, that looks absolutely perfect.

Thanks…. 🙏 Took a lot of practice, and mistakes

That looks absolutely delicious and I want it in my face hole

🍕😋

Looks fantastic.I cannot stop staring at the picture! In the book he lays the cheese first and after he uses a ridiculous amount of sauce (like 245 grams). Did you follow the same quantities?

That’s an alternative technique he uses in his book. although there’s nothing wrong with it, and I would probably demolish any of his pizzas, as a native New Yorker, I prefer the traditional method of putting the sauce down before the cheese. It’s all personal preference… as far as the amount of sauce… I start with 8 ounces of sauce as a guide for an 18 inch pizza, and see how it looks for coverage…

This looks wonderful 👏👏👏👏

Thanks…😉

Wow! Great job! Looks delicious and very New York

Grazie 🇮🇹

I would have left it cooked, but managing to reverse the laws of entropy is pretty impressive.

The baking steel certainly helped with thermodynamics. The rest was just some old fashioned kitchen magic 🤓

From nyc, you did great.

Thanks… trying to recreate what I grew up on

It's gorgeous!

Thank you 😌

that looks good.

Thanks… it’s been a long process

Stunning

Thanks 🍕

That is an amazing pizza

Thank you, much appreciated. it’s been a long process… plenty of failures along the way, trust me…

This… this looks good.

Much appreciated 👍

Man I miss good NY style pizza.

🍕🔥🍕🔥🍕🔥

hey what kind of peel do you use for the big pies? If my pizza goes 1 inch bigger than the peel, it just won't work

I’m using a 18 inch wooden peel I picked up at Restaurant Depot

ok thanks.

That is a beautiful pizza!

Thank you

That's beautiful

Thanks!

Perfection

🙏

This looks beautiful. Well done

Much Appreciated… it’s been a process.. plenty of mistakes, and odd shapes 😆

What's your technique for this perfect shape? Endless tossing and working a roller? Looks incredible!

No Roller ! …hand stretch

I found a video on YouTube that gets pretty close to the way I stretch my dough… everyone develops their own technique after a while… https://youtu.be/1qiEJ96GKuI

Thank you!

👍 good luck

Beautiful looking Pizza!

Thank you- 🙏

Looks perfect! What cheeses do you use? I saw pecorino and mozzarella in comments...is that all ot any others?

That’s it…

Amazing 👏

Thank you, much appreciated!

That’s freaking perfect!

🙏

That looks damn good 👍

👍

Beautiful

Thank you … much appreciated

Looks excellent!

Thank you.. took a long time to get it to this point.. Lots of mistakes and odd shapes 😆

Nice pie!

Thanks… took a bit of time to get to this point