Next Level New-York Style Pizza Dough in 2 Hours at Home For ‪@GugaFoods‬

welcome back from my studio Cel I'm super excited today I don't want to waste your time come here come in please welcome TOA food the best meat channel in the world all the way from Miami to learn I'm so excited to have you here in Italy in my studio excited you know I taught you how to make Neapolitan style pizza before but today we don't waste time I'm going to teach you how to make New York style quality level pizza at home let's go no in just a few hours no way it's possible it's possible to make a the best pizza Quality Pizza in just a few are you ready yes let's go right now let's go we don't waste time watch Until the End make sure to check out his channel and let's rock and roll let's get the ingredients done the dough and uh in 2 hours seriously just the time to warm up the oven let's go let's not waste the time let's go okay here we are good guys so now wow thanks for having me no problem my friend wow this is a beautiful spot man thank congratulations thank you welcome to soft and crouchy home kitchen today I'm going to teach you how to make the original New York style at home in a few hours okay I want to learn let's go that's the ingredient that you need show of course the poolish yes this one was made the day before with 300 G of water 300 G of flour 5 G of dry yeast and 5 G of Honey mix it up leave it 1 hour room temperature and then in the fridge overnight then we get it and we put it inside the mixer so now now because we want to have the dough in 2 hours we just going to add 5 G of dry East this is going to help our fermentation 5 gr of dry yeast you don't even measure anymore no because one cup of this this is five gram Oh I thought you knew by heart no no the experence I've been 25 years making the pizza and then we need 330 G of z00 flour uhhuh 300 G of semolina flour 300 G of cold water 30 G of sea salt and 50 g of extra virgin olive oil extra virgin olive oil this is going to help to cook and make it more crunchy so the first ingredients here is the flour okay right the whole flour the whole in the whole thing yeah the whole thing right okay I don't want to make it too complicated wise at home the lady at home is going to be oh so complicated skip the video so we're going to make it easy easy easy always better the whole salt whole salt okay by the olive oil olive oil everything together everything together don't worry about wow okay we're going to make it easy okay the old flour what is this semolina semolina okay you can find this easily in any store on Amazon today find semolina find semolina find semolina we need to add F amount of the water half got it yeah close everything and mix it at low speed we don't want to mix the dough for longer than 15 to 20 minutes because it warms up and then you will destroy the gluten once everything is together we're going to start to add the water little by little same way how we do Neapolitan style nothing change so the biggest difference here I can see is that obviously you're adding olive oil and Semolina FL and also I'm lowering down the hydration so I'm putting less water so it's more crunchy it's more hard more easy to work so this pizza is going to be super easy to work and it's going to be much more crunchy we want to have that crunch so no sof here crunchy and crunchy the same yeah that's good crunch and crunching the same time so easier hydration a lot easier to work with keep in mind one thing it's longer to digest M now before adding this water you see there everything is all together spit up the machine around 5 six then we add the water little by little little by little and we want to wait that every time that we add the water we have to wait that the dough absorbs the water what will happen like everybody have this question if you just throw all the water right now you don't build the gluten properly so your body will digest the dough in a wrong way and longer ah the goal is to get the gluten nice and elastic so the dough is going to mix until we the dough will absorb all the water and that's it so this usually takes about 10 minutes to 15 minutes okay Goa you're almost done put the last part of the water all of them go go go go go go don't worry about done so now when the water is abor the dough is ready okay done take it off voila wow see the door is nice and strong Perfect all of oil on your hand I'll do it don't worry okay the counter little bit of olive oil now we grab it and you can see it comes out wow see how strong yeah that's the goal you want to have the D mixer clean so now look at this my hands are clean so now here we're going to pull the gluten like you can see pull it see yeah that's the gluten right here wow now we make into ball one ball done now we just leave a little bit of olive oil there olive oil in the container just a little bit close it I'm going to leave it a room temperature for 1 hour and then I'm going to go ahead and boil it this way after 1 hour the door is ready to use got it so we're going to wait 1 Hour 1 hour here we go wow the did you see hour only look at that here it's like a balloon here it's hot yeah but it was in the middle but now it's all the way to the top It Grow have C here mhm all of oil in your hands you can use the same now pay attention see what I'm doing gently yeah gently you don't want to go like this go in your hands look what I'm doing you're going to go like that this part always stays on top take off the air now we make the balls depends how big you want to make the pizza I want to make like about 13 in Pizza going to cut it like that that's how we make the balls or you just scale it that's about about 280 G and then you I love how you say it's about 280 G and I can guarantee you if you wait this it's going to be exactly the amount man I making pizza since I was years old 6 years old I have the the weight right here look wa you know exactly see at80 280 gr go make one ball so I do it this way V just to make it be careful don't break the gluten on top don't break it on Top push it needs to be smooth you don't want to overdo it don't overdo it hold on let me try to do like you I'm trying to estimate too much I'm wait I'm trying to learn here okay 280 G 280 G just look at that ball let's see hold on hold I'm trying uh okay here we go let put it next to it okay hold on that one not this oh no no I know but let me see it's easier by look yeah maybe a little wait wait no no no no no this is a competition put it back bring me a scale huh come on VTO let's see oh 295 oh maybe a little too much little bit take it off just like you said I even take it off a little bit we talking about grams right so it's more it's more precise hard yep so now make it nice and smooth yeah grab a container and then place the balls far from each other like about four four fingers put a little bit of olive oil on top this way doesn't stick because if you guys are home you want to put some plastic wrap on top mhm it needs to be important that it needs to be nice and sealed in this case we have a lead how long we got to let it grow 1 Hour 1 hour in the meantime we're going to prepare some ingredients we're going to turn around the oven with a stone inside see the stone yeah so let's prepare some ingredients we're going to make a classic quality New York style pizza because the cheese is different oh hold on we get there for the ingredients let's prepare it okay googa here we go we got to start with the Main Ingredients the pepperoni mhm but in Italy we don't have pepperoni no so we're going to use quality pepperoni Salam Salam spicy Salam spicy Salam got it this is the real pepperoni you know what I'm saying that's how it started yes do you ever taste salami in Italy spicy salami no taste this you know I'm not a huge fan of pepperoni that's not pepperoni Salam that is amazing you know it's so funny it's a I'm super happy that you are here a real American I think I am a lot more happier than you a real American came to Italy and taste the New York style pizza from Italian chef in Italy oh boy here we go you're going to tell me the true true one to 10 your vote of this pizza at the end I'll I'll tell you the most important ingredient everybody in New York they say we have a secret blah blah blah blah the New York it's the water is the water blah blah okay we're going to tell the secret okay okay we just get the can open the can and smash the tomato and that's what you have plain tomato No going to put salt okay couple pinch of salt olive oil about to one scoop of olive oil oregano it gives the flavor little bit of oregano we're talking about tomato sauce for New York Pizza I see and then pinch of pepper a pinch not too much mix everything figurine that's the secret tast taste taste you tell me good H I think the secret is the tomato and the secret is the Tomato needs to be really good because that is delicious is a reel we get to the mozzarella oh I see so look what I did I use fresh mozzarella people say oh but if I use a fresh mozzarella for a new start it's going to burn or it's going to come out all watery or soggy uhhuh well I teach you how to not make the Pizza that way and it's going to stay crunchy and same texture okay I cut it yesterday and then I put it in the drainer and then you got some milk from the bottom voila this is the fresh mozzarella thin cut like that and voila we need peino cheese really to make it more tasty oh my God the final ingredient that that this looks interesting you know what this looks like have you heard about M honey yes yeah that that's what it looks like taste this one a little bit this is homemade from my father you see it does not matter what we do that is incredible nobody going to be able to taste that that is phenomenal from the bee you know I eat honey every day let's wrap it up and let's make the pizza let's go okay my friend that's how we see let's do it that the dough is ready boom voila oh it double up the side you see yep it's nice and strong so now in this case we're using semolina look voila so we take it out and we place it like there now go few times in the flow so we press everything we don't do this we just press the sides oh I see then light very okay you press all of the air out yeah we want to that's the goal we want to take out all the air then we turn it on then we press more and then we go like that press and pull press and pull turn your hand po po then we go like that go on your hands boom and then with your hands you just make it big and then whoop gentle gentle we make about 13 in pizza and then that's the perfect size see I put it upside down the top part in this case goes down oh really yes in this case now we go ahead and put 1 and 1/2 spoon of tomato you go all the way to the crust then we put olive oil you want to part bake the dough so hold it and just slightly go ahead and put your peel under okay look in the oven in the oven now we're going to turn right right before putting the piz so right now is in bro yeah right now before putting in the in the we have a pizza section here but if it's not you just put it in Ventilator oh like a yeah static is all static I think is that's ventilator then go ahead open right away you put the pizza inside lift it up gently one shot bone that goes on the bottom and then boom got it done close right away we cook until you get the seal nice and gold uhhuh when it's gold about two 3 minutes to 4 minutes okay the dough the pizza dough is nice and gold I see and now go ahead and uh see it's nice and brown I see that oh already already now first thing here we are put the cheese the fresh mozzarella so cover the cheese uh the pizza with the this fresh mozzarella now we put the the spicy salami we're going to put it nicely in order like uh Japanese do now we go with the picino cheese on top every where wow then we go with the origanal wow oral right now yes and then allive oil everywhere boom now go in the oven one two go this case we put the white part that way okay done now we cook it until the mozzarella starts to bubbling I see about 4 minutes and the bottom will be nice and crunchy here we go I'm excited the pizza is ready mozzarella it starts to bubbling woo be careful your face when it comes out and smell there Wow Let's go and that's what I call a quality New York style pizza the Perfection looks it's SM like a little bit of New York let's check out this pizza at the bottom y That's see nice and crispy that's what I'm talking about now look look look at the side the plate is 13 in it's the perfect size yeah you guys are present you oh where's not done yet whoa what are you doing bro what are you doing ready yep that's how you put the honey on the pizza just lightly you don't want to have much you don't want to overo it it's just going to be just a little T Done Quick and now I present you the quality New York sty pizza made in Italy for American guy from Italian chef let's go now it's time to taste let's go my m is watering and let's go you heard that oh yeah I heard that but the smell oh my God smells crazy can we go I think you should go with this I go with this okay see it holds it well it holds it together o sping hot it's spice it's hot you want to wait a few seconds just give it a taste to the cross one second even if they a little bit small but this is where you see the fermentation so make sure guys when you eat a pizza was the inside and you see a lot of bubbles yeah the pizza is ready fermentation is good let tast the dough I cannot believe you made that in two hours well on a home oven home oven 100% a home wow I taste see taste yeah insane anyway wow that tastes good wow that tastes really good just the crust is good enough already okay we try it voila yes be careful don't get burned otherwise it's nice and hot your palette is going to Sofer be careful the oil I still have a long time here in Italy cheers my brother my man it's good W I got cheese all over hey I'm going to tell you it's good I'm telling you it's good got some cheese right here hold got even more cheese it's piping hot it's delicious I love the spiciness of the you get salami you get the sweet from the honey the sweet of the yeah the sweet of the honey but also the spiciness of the salami you basically made hot honey better yeah you made hot honey better M and the crunchiness on the bottom is just so good and I agree with you about the Pino Romano on top that makes a huge flavor Bomb It enhances the Pizza flavor it's interesting that you are saying details every single ingredients because the goal of the food in general is that you are you want to take your palette and your brain needs to taste every single ingredient in the pizza and that's when it's quality yeah but because if you don't taste something that ingredient it was no quality that is phenomenal V get all the ingredients wow single in my brain separate check the bottom there look at that can you guys see that that's crazy it's juicy the pizza is Juicy the bite is so smooth I'm enough talking we're going to make one of these and I'm going still eating we're going to still eating my friend I want to I want you now you came all the way from Miami to Bar in my Studio tell me please one out of 10 what's the vote of this pizza VTO I would be mad if I don't say a 10 out of 10 it's a 10 out of 10 my friend it's good I have to say that too it's a 10 out of 10 everybody this is delicious two hours you made this pizza in two hours that's crazy you know the spiciness the crunchiness this right here oh he reminds me of New York you heard that I'm personally surprised how it come out yeah it's very good it's very good I think I'm going to repeat this recipe guys thank you so much for watching but thank you so much for cing all the way here taking your time valuable time come and visit me I had to teach you this guys watch this channel because we made some crazy videos and just check it out Link in description and make sure share and comment below one out of 10 what what's your vote and most important subscribe cribe we'll see you guys on the next one take care Budd bye-bye keep W I'm taking this one away I'm I'm going to give this one to my wife yeah you need to taste it