Truly, a work of art meant for the gods themselves.

This means a lot to me!

Straight up, that is absolutely completely my ideal pizza. That perfect slight char on the crust, cheese just starting to hit that golden color, the herbs present on the top, perfectly thin, and slices cut large enough to be foldable. No lie, that there is something I'd happily drop $25 on.

Thanks so much for your kind compliment! I appreciate it!

Dough: KA High Gluten Flour, salt, water, yeast, diastatic malt and olive oil Following percentages are with respect to the flour amount: Water: 57% Active Dry Yeast: 0.4% Malt: 1.7 % Salt: 2 % Olive Oil: 1.5 % I kneaded the dough on the counter for 10 minutes, covered for 2-3 minutes, then balled and kept in oiled air-tight containers. I let the dough balls rest for 20 minutes at room temperature, and then for 24 hrs in the fridge. Took the dough out of the fridge 3 hrs before baking. Baked on a 3/8 inch thick baking steel plate at 550 F (3 minutes bake and 2 minutes broil) Sauce: Cento San Marzano whole peeled tomatoes(milled) with some salt, oregano, basil and a bit of garlic Cheese: Boars Head Low Moisture Whole Milk Mozzarella

The cheese looks perfect... did you pick it up from the deli or did your local store have it in a block?

I appreciate it! I picked it from the deli in blocks.

How much do they charge for a pound? Pie looks amazing

Thanks a lot! $11 per pound.

And then shredded? Or sliced or cubed? I have issues with cheese separating

Yes, I shredded. I time my bake between 5-6 minutes. Usually, lower hydration and longer fermentation helps. The cheese for me starts separating beyond the 5.5 min mark.

THIS is how a description to a pizza posting should look like! thanks - and the pizza looks great!

Thank you so much!

Nice work! Where in your oven did you place your steel?

Thank you! I placed it on the second rack from the top.

Did you use the broiler at all during the process? Or just the 550 set point? I’ve been trying to get my cheese to look like that without much success.

Yes, baked at 550 F for 3 minutes and 2 minutes with the broiler on high setting.

How long are you letting the oven sit at 550 before first pizza?

For this one, I already had two pizzas baking before. I usually do 70-80 minutes at 550F of preheating before the first pie goes in.

Stupid question... But can you convert the percentages to weight measurements? Or is there a conversion calculator somewhere?

For three dough balls each weighing about 310 g, I used: 570 g Flour, 330 g Water, 2.3 g Active Dry Yeast, 10 g Diastatic Malt, 11 g Salt, 9 g Olive Oil I mixed all of this and kneaded on the counter for 10 minutes. I then covered the dough for 2-3 minutes. Then, I divided it into 3 dough balls each weighing around 310 g.

Thank you!!! 🙏❤️🫶

You’re welcome!!☺️

DIASTATIC MALT. This is the ingredient I've been missing. Thanks so much for this. I'm actually shocked that people like Kenji never mention this stuff. It's the key to carmelized crust in home ovens.

Thanks for your comment. I like malt for achieving the carmelized texture! I have been trying to play with the amount. About 1.5 %-2 % of the flour weight works fine for me.

BTW I love Kenji’s pizza-making videos! I’m a big fan!

Yes. He's fantastic. I think I just wasn't sensitized to the use of malt. Starting to see it more and more recipes. Thanks again tho.

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Thank you! Happy pizza-making!

This is a classic NY recipe , and it shows in those pics! Hopefully you're using fresh basil and not dried in your sauce though:)

Thanks so much! Yes, fresh basil :)

Love this break down of the recipe and process. Thank you so much. I usually aim for 65% hydration, but with how good that picture looks I may experiment with your levels. Also I love the idea of adding the malt. Lots to try for my next pizzas!

Thanks for your kind words! I experiment with hydration (sometimes with 64-68%) I love how airy the crust comes out with high hydration.

That is a great looking pizza!

Thank you so much!

Native New Yorker/Italian here (and alleged pizza snob): this is the best looking homemade New York style pie I’ve ever seen, and it looks better than 99% of the NY style pies I’ve seen in pizza shops outside of New York.

Thanks a lot for your kind comment! I appreciate it.

This looks incredible

Thanks a lot!

Any toppings? I wish I could make a ny pizza that was half as good as this looks

Thank you so much. I added salt, basil, oregano and garlic in the sauce. Sometimes, I'd add caramelized onions.

I thought that was either basil or jalapeños poking through.

That's excellent, puts the thickness factor right around 0.08 which is right on target for a NY style!

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Search for pizza thickness Factor, there's one on Pizza Making Forum and Tom Lehmann has one and I'm sure there are others. Its dough ball weight in ounces divided by the area of the crust (Pi x Radius x radius) i just remembered it

Thanks. Thanks for letting me know regarding the thickness factor. I'll plan my dough ball size and stretch this way.

I've read that a typical NY crust has a thickness factor of 0.085 so I shoot for around there

Looks amazing! How did it taste? Good work.

Thanks a lot! I liked the taste.

Man, I wish that was on my table rn! Looks so good. 😋🤌👍

I appreciate your kind words!

I'm in Manhattan right now and this looks legit AF.

Thanks so much!!

DAMN that came out just right! Crust looks great for a NY style.

Thanks a lot!

Looks great man! I use the second spot from the top for my steel as well, I don't use the broiler though. What was the diameter, just curious for calculating thickness factor of the crust.

Thanks a lot! The pie might be 13-14 inchish. 310 g dough ball.

I would destroy this entire pie, well done!

Thanks!!

I need this in my life

Thanks!!

Looks amazing!

Thank you!!

Holy shit, awesome

Thanks!!

Beautiful pie!

Thank you!

Great bake!!

Thanks a lot!!

Well. You completely nailed it.

Thank you so much!

Nice work bro 🫱🏻‍🫲🏼

Thank you!!

👌🏻

Thanks!!


Looks perfect

Thank you!

😋

Did you use a pizza stone/steel ? Looks amazing!

Thank you, I used a 3/8th of an inch thick steel plate.

Friend… It looks delicious.

Thank you!

How long does the steel need to heat in the over at 550 before cooking?

I usually do 70-80 min of preheating at 550 F.

Great job

Thank you!

You're an artisan, sir. Magnificent.

Thanks a lot for your kind words!

Cheese pizza does nothing for me…except this. This I want!

One bite. Everybody knows the rules.

Beautiful work. Hope you enjoyed it!

Thanks a lot! ☺️

This is one of the most beautiful things I've ever seen. Well done.

Thanks a lot!!!

Looks amazing, this is what I’ve been striving for from my pizzas. Feel like I’m close.

Thank you!!

WOW!! WOW!!! WOWWWW!!!!!❤️

Thanks a lot!!

Very nice were wa your oven rack in the middle?

Thank you, second rack from the top.

it was too delicious

Thanks!!

Beautiful 🤩 Truly perfect.

Thank you so much!

I'd eat it.

That looks really good.

Thank you so much!

Good job!

Thank you!

Questions: do you feel the malt is a game changer? By high gluten KA do you mean their bread flour? Does milling the tomatoes make it a lot smoother? I don't do any of these yet, still working on it. Looks great by the way

Thank you so much! 1. Yes, I feel the browning gets better with malt. I like the flavor more with malt when compared to dough made with sugar. 2. No, High Gluten Flour has about 14 % protein, whereas Bread Flour has 12.6 %. 3. Milling prevents a lot of seeds from getting crushed thus preventing bitterness. I use the larger-slot mill to get the pulpy part too.

I see, so malt instead of sugar. That's something I never considered. Damn, that 1.4 percent more makes it high. I didn't know that either, I use Caputo blue or KA bread or a blend. I don't even have a mill, but I've been wondering if it's a worthy addition to an already loaded kitchen, and it is apparent. My new pizza brother/sister, I appreciate the template and clarification.

I appreciate it! I love this group. -Piyush

gorgeous. im going to have to try your recipe sometime soon.

Thanks a lot!

What does ny style mean? I do understand new York style, but what makes it that lol Looks like pizza what we get from our kebab guys in Finland..

A NY style pizza is baked in a gas oven/electric oven typically at 550-650 F. The dough is cold fermented for 12-48 hours. Slow and long fermentation adds to the flavor of the crust. The crust is thin and has a tender crisp. The slices are large causing a tip-sag. The sauce is usually whole peeled tomatoes crushed with some seasoning: commonly salt and oregano. Some places add a bit of tomato paste too. Low moisture mozzarella is used that is more suited for a longer bake in deck ovens. The older NY pizza places still use coal-fired ovens. They are incredible. The crust is so tender and cheese retains gooeyness due to faster bake times of 2-3 minutes at 650-750 F.

Thanks!