Tony G’s MASTERCLASS New York Style Pizza Recipe

Looks amazing

as usual, your videos/instructions are very clear and to the point. Thanks.

I love this dough! I now use OO Italian flour.. have to use 520g total flour because it doesn’t absorb water as good

Great Video! I think this pizza is worth a try - I am using a wood fired oven - (low to no flame @approx 600F)

Great video, quick. I made this as well and it came out excellent with a single 3/4” Forno Bravo stone. I watched his masterclass which is a good watch. I agree about the small amount of poolish. I’m hot at 78f so I did poolish at 12 hours. Mine didn’t look as blown out. For those confused it is .12g yeast for poolish and 4.5g ADY not IDY for the rest. He also mixes semolina and flour for the making of the pizza, I think all semolina changes the dough less and personal I would use less malt next time, I used Caputo chef 00 I also prefer just crushed SanMarzano and salt with fresh Mozerella and I’m from Brooklyn. This was real nice when you don’t want to fire up a big oven You should try the Ken Forkish The Pizza Elements 48-72 NY dough, it seems to be a better more consistent easier to work with recipe for me. A lot less yeast too

Jesse, love your channel. Great recipe but believe the reason dough blew up is because 4.5 grams of yeast to the 70 grams of water is actually the amount in the non starter /poolish or tiga The starter version you only add 2.2 grams. Also. The ice water addition is only 210 grams so when I followed this like you got similar blow up dough. When I backed down water and yeast in the poolish recipe got a much easier dough to work with. Taste was great in both.

You must find your nitch, But I do believe and I do it myself, I make great new york style pizza form my family's residential oven!! I have been doing it for years, don't give up!!👍

Great video! Just found out about your channel and subscribed. I would love if you could make a video about Tony's Neapolitan style pizza recipe. Keep it up with those videos!

What would you do different if you can bake in a pizza oven with the ability to reach 750F ?

Love this, now i dont have to refrence my pizza bible every time

What's the Lintner value on the malt you're using? TG uses a low-diastatic malt with a Lintner value of only 20. Central Milling in CA sells it.

Great video. I have been a fan of Tony for years. He got me into using diastatic malt in my flours and it's a game changer. I usually use unmalted flours so the diastatic malt really helps when cooking bread and pizza in my home oven ( I usually add 2% for pizza and 1% for breads). I have even been experimenting with using it for Neapolitan style pizzas in my Ooni. No more than 1% for those. Curious why he is recommending malt for domestic flours which already contain it?....either way, I will try this recipe. I am sure it's great.

I am totally impressed by your excellent YouTube channel and your excellent recipes, tips & techniques that make the art of pizza making so fun & easy!

what high protein flour did you use ?

Your description for the poolish recipe should be (0.12) grams of yeast and not 12 grams.

Do you know if he recomends the malt powder if you have an oven that can get to 700+? Like an ooni etc?

What type of flour for the poolish?

I'll try it! Hopefully it'll be less sticky than the other poolish recipe process😅

Was a bit sceptical with that huge amount of yeast, but looks great! Did you use a basic sauce (canned tomato, salt, olive oil), or did you use a sauce with added sugar, oregano, garlic,etc for this pizza?

I totally agree with you that the yeast is just too much. I had a very similar experience with his Neapolitan pizza receipt. The interesting thing is that I'm used to take the dough out couple hours before baking, so it's relaxed and easy to shape (less elastic in particular). When I did that, the dough was super sticky and super hard to deal with by the time I started working on it. I noticed that you didn't wait at all in the video, or at least you didn't highlight it. Can you confirm? If you indeed didn't give it any time to relax, was it easy to shape?