How to Make Pizza Dough Like New York Pizza Shops Do
The Pizza Garage with Leo Spizzirri
294,888 views
Recommended tools:
Home oven https://amzn.to/4dNTdoN
Pizza Knife https://amzn.to/4AIc7qY
Pizza Cutter https://amzn.to/4dhJ7MJ
Bench Scraper https://amzn.to/4AX1WPE
Wood Pizza Peel https://amzn.to/4jz2epr
Food Storage Containers https://amzn.to/4rGaE08
Join Master Pizzaiolo Leo Spizzirri for an in-depth look at the science and craft of authentic New York-style pizza dough. If you’ve ever wondered why your home crust is tough, bland, or lacks those beautiful air pockets, the answer lies in your fermentation and mixing technique.
Leo pulls back the curtain on "Bakers' Percentages," explaining how small adjustments in hydration and oil can lead to a crust that is simultaneously crispy, chewy, and strong enough to hold up a heavy layer of cheese.
Ingredients
500g / ~17.5 oz Bread flour (13%+ protein)
325ml / ~11 oz Water
1 tablespoon / 10 grams Fine sea salt
2.5g / 0.08 ounces Instant dry yeast
1 tablespoons Olive oil (for topical application only — not added into the dough)
Mastering NY Pizza Dough Timestamps
0:00 – The Foundation: What makes "New York" dough different?
1:45 – Flour Selection: Protein content and why it matters
3:30 – Water & Hydration: Calculating the perfect ratio for home ovens
6:15 – The Mixing Process: Incorporating yeast and salt correctly
9:00 – The "Oil Secret": How fat creates that classic NY texture
11:45 – Bulk Fermentation: Why time is your most important ingredient
14:10 – Scaling and Balling: Techniques for smooth, airtight dough balls
17:30 – Cold Ferment vs. Room Temp: Managing your flavor profile
20:15 – Knowing when it’s ready: How to read your dough
See the full list here:
https://leospizzirri.com/tools-and-in...
Buy my book
Pizza Love https://amzn.to/4eD3yEV
20 Comments
Thank you for posting this.
Italian Fiesta on 71st was my savior.
How to Make Pizza Dough Like New York Pizza Shops Do
The Pizza Garage with Leo Spizzirri
294,888 views
Recommended tools:
Home oven https://amzn.to/4dNTdoN
Pizza Knife https://amzn.to/4AIc7qY
Pizza Cutter https://amzn.to/4dhJ7MJ
Bench Scraper https://amzn.to/4AX1WPE
Wood Pizza Peel https://amzn.to/4jz2epr
Food Storage Containers https://amzn.to/4rGaE08
Join Master Pizzaiolo Leo Spizzirri for an in-depth look at the science and craft of authentic New York-style pizza dough. If you’ve ever wondered why your home crust is tough, bland, or lacks those beautiful air pockets, the answer lies in your fermentation and mixing technique.
Leo pulls back the curtain on "Bakers' Percentages," explaining how small adjustments in hydration and oil can lead to a crust that is simultaneously crispy, chewy, and strong enough to hold up a heavy layer of cheese.
Ingredients
500g / ~17.5 oz Bread flour (13%+ protein)
325ml / ~11 oz Water
1 tablespoon / 10 grams Fine sea salt
2.5g / 0.08 ounces Instant dry yeast
1 tablespoons Olive oil (for topical application only — not added into the dough)
Mastering NY Pizza Dough Timestamps
0:00 – The Foundation: What makes "New York" dough different?
1:45 – Flour Selection: Protein content and why it matters
3:30 – Water & Hydration: Calculating the perfect ratio for home ovens
6:15 – The Mixing Process: Incorporating yeast and salt correctly
9:00 – The "Oil Secret": How fat creates that classic NY texture
11:45 – Bulk Fermentation: Why time is your most important ingredient
14:10 – Scaling and Balling: Techniques for smooth, airtight dough balls
17:30 – Cold Ferment vs. Room Temp: Managing your flavor profile
20:15 – Knowing when it’s ready: How to read your dough
See the full list here:
https://leospizzirri.com/tools-and-in...
Buy my book
Pizza Love https://amzn.to/4eD3yEV