Same Day New York Pizza Recipe | Kenji's Cooking Show

Video Description

Get my books (including The Food Lab and my new book, The Wok) here: https://www.kenjilopezalt.com If you like my stuff, follow me over on Patreon, where you will find every new recipe video published ad-free along with fully written step-by-step instructions: https://www.patreon.com/kenjilopezalt 0:00 - Intro/Measuring ingredients 5:00 - Initial mixing and rest 7:09 - Second mixing 9:00 - Shaping for bulk fermentation 11:13 - Shaping dough balls 14:20 - Preheating the oven and steel arrangement 15:53 - Shaping a pizza 19:30 - Topping the pizza 22:30 - Final shaping 23:00 - Into the oven 26:35 - Retrieving and finishing the pizza 27:45 - Slicing and tasting This dough recipe is designed to be easy to handle and deliver tasty results all within a day. If you let the dough rest in the fridge overnight or up to three days, it'll taste and bake even better. (Do not let it go much longer than that or it will be too loose to stretch easily). Here's a different version of a New York pizza dough with a higher hydration that delivers a taller cornicione and crust that's a little lighter (but is harder to handle): https://www.youtube.com/watch?v=8qU7nRd9fiU Here's a no-knead pan pizza recipe: https://www.youtube.com/watch?v=HukqEjCPkhU Here's a recipe for Chicago-style thin crust pizza: https://www.youtube.com/watch?v=5mIbyUgNOlo