Making New York-style pizza at home


For the dough:

1 teaspoon active dry yeast
1 teaspoon sugar
¼ cup warm water

2 cups warm water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus more as needed

Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.

For the sauce:

1 28-ounce can whole San Marzano tomatoes
¼ cup olive oil
½ teaspoon sugar, or more to taste
1 teaspoon dried oregano
2 tablespoons tomato paste

Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas.

For the cheese:

6 ounces whole-milk, low-moisture mozzarella per pizza
Grated parmesan for dusting


Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.

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  • Some updates since I made this video: 1) I have been going with a wetter dough lately. Wet doughs, counterintuitively, seem to get crispier. I figure that’s because they’re more pliable, which allows more steam to escape during cooking. If you want a precise recipe with weights, look elsewhere. I don’t like getting out my scale unless I have to. I can judge hydration pretty well by feel, and I reckon you can too with a little practice. I still think 2 and 1/4 cups water + 5 cups flour is a good starting place. Add more flour until it reaches a stickiness that you can handle. The only downside to extra hydration is that the dough becomes sticker and harder to work with. Part of the reason I went with a pretty dry dough when making this video is that I was worried about the pizza sticking to the peel while I got all the shots I needed. 2) I have started not only taking my tomatoes out of their packing liquid, but also washing them off under running water in a sieve. It’s crazy, but that really makes a difference in a raw tomato sauce like this. The packing liquid is just so bitter. And I’ve been experimenting with different tomato brands. With really good tomatoes, I don’t need the tomato paste. I would rather not use paste. 3) Many commenters have mentioned some affordable home pizza ovens that intrigue me. I think I’m going to give the Uuni a try and report back. Ultimately, my pizza still lacks the very distinctive flavor you get from baking at a thousand degrees. 4) If you have thoughtful, constructive, evidence-based advice for how I could improve my recipe, please give it to me. But if you’re going to tell me I’m doing it wrong simply because you’ve always done it another way without interrogating why, please keep it to yourself.

    Adam Ragusea March 4, 2019 7:36 pm Reply
    • Hopefully

      WinnerMatt11 December 31, 2020 11:55 pm Reply
    • Yes yes i am got it

      Yuuki February 9, 2021 4:32 pm Reply
    • No one else can comment now lol >:)

      Aun Plays March 8, 2021 5:46 am Reply
    • Inevitable

      irelandguinness May 23, 2021 3:03 pm Reply
    • 500th reply 🙂

      Jkpancake May 26, 2021 6:37 am Reply
  • A youtuber who gets straight to the point? I’m …I’m shocked

    siri H April 2, 2019 12:38 pm Reply
    • @Kneil Rodier Legaspi nah fam this is the last reply to this comment

      NilKancha ♪ May 13, 2021 7:09 am Reply
    • @NilKancha ♪ you stand corrected.

      Marta Viviani June 2, 2021 11:33 pm Reply
    • lol

      Benedict White June 9, 2021 8:11 pm Reply
    • Poo

      Aryan July 4, 2021 4:03 pm Reply
    • 500th comment

      Gream July 9, 2021 6:48 pm Reply
  • Haven’t tried this yet. I must get a pizza stone. But, thumbs up for now anyways. Looks really tasty!

    Earthling1984 September 8, 2020 9:52 pm Reply
    • @Marcio Herobrine Wish list karlson in steam

      Arvind Singh November 11, 2020 2:48 pm Reply
    • When u said “Looks really tasty” …….
      I thought you said “Looks really nasty”.
      Then I red it again and I found out u said tasty not Nasty 😅
      LOL!!!!! Lamo guys😂😂😂😂😂😂

      Park Yeonjun December 27, 2020 7:46 am Reply
    • U don’t need the pizza stone the pizza stone just gives it a golden brown look

      Someone January 19, 2021 5:17 pm Reply
  • it’s traditional to come back to this video ever once and awhile

    hugh g. rection February 1, 2021 7:55 am Reply
    • Yeah but if you want to go full beginning then watch his rib-eye steak video

      Jasmine Duker May 25, 2021 1:03 pm Reply
    • More like everyday

      Dark Jayden May 27, 2021 1:56 pm Reply
    • @tsukii_tsu mines the bolognese sauce and chicken pot pie 😳

      Ushiwaka Toshijima June 12, 2021 5:16 pm Reply
    • Yup

      Burger July 20, 2021 4:23 pm Reply
    • facts

      Mahamadou July 22, 2021 10:59 pm Reply
  • Let’s dough rise for a week. Also Adam: uses chees-string.

    Rein February 1, 2021 10:07 pm Reply
    • @aperso True, but there is a vid on how to make mozzarella cheese, maybe a future video idea 🙂

      Deanne February 14, 2021 9:56 pm Reply
    • He said that he couldn’t buy a other type of that cheese

      Zaid Farih February 16, 2021 9:18 pm Reply
    • @Zaid Farih are these cheese look like circles? 5:47

      Snails and animals February 17, 2021 5:47 pm Reply
    • He uses string cheese for the kinda of cheese, for flavor and texture. Same reason he rises for a week.

      CrizizUnderLord February 20, 2021 11:29 pm Reply
    • I live in the south east and from what i know. His local supermarket is most likely a publix as that is also mine and they just straight up do not sell those cheese blocks

      Twibz July 30, 2021 10:25 am Reply
  • there is a reason why he is gaining so much subscriber. he gets straight to the point, no cuts, not sound effect, just pure cooking and good explanition.

    Dylan Z February 20, 2021 1:42 am Reply
    • ikr hes gaining so much subscriber 🤦🏾

      PartyOnTheBed May 3, 2021 1:43 am Reply
    • Gaining so and losing so… it all gets a bit much.

      NewGoldStandard July 14, 2021 9:55 pm Reply
    • was surprised when it got 20mil views, but rlly this guy just showed you all the stuff you want to hear

      trollin Ape August 14, 2021 1:21 pm Reply
  • I’m responsible for about 463 views at this point

    Z February 23, 2021 3:15 am Reply
    • @Shivam Malhotra shut up

      lite hoes May 6, 2021 1:09 pm Reply
    • 53

      baconthatsnamedsomething June 21, 2021 2:08 pm Reply
    • That’s an oddly specific number

      Josh Marsh July 4, 2021 9:45 am Reply
    • i know i personally am 13 views in

      Prodawg July 21, 2021 5:00 am Reply
    • That’s awesome

      Atonement 2018-2028 August 9, 2021 6:34 pm Reply
  • so i just made this today. followed every step to a T, aged the dough and sauce a few days, the stone, the parmesan, even used low moisture string cheese … it BLEW ME AWAY how amazing it tasted. adam u have literally changed my life. thank u good sir.

    leafsfan18 February 27, 2021 2:42 am Reply
    • Same I made few times after watching this video and it’s so delicious 😋

      Marina Abdulaeva August 5, 2021 8:25 am Reply
    • @_ggear


      Mr. Spaceboy August 6, 2021 5:11 am Reply
    • @redcardinalist yoU’Re sOooo QuiRkkkYyyy😘🥰😍😍😜

      AlishaAnimations * August 8, 2021 1:47 am Reply
    • 1000th like 🙂

      sixstringedthing August 8, 2021 12:53 pm Reply
    • @sixstringedthing thank you! cant believe this little comment blew up haha

      leafsfan18 August 9, 2021 8:02 pm Reply
  • This is probably my all-time favourite video on YouTube.

    Yasin Mikail Mazıbaș March 1, 2021 4:49 pm Reply
  • Watched this, but I didn’t make the pizza, I simply admired the process.

    Just Some Guy without a Mustache March 10, 2021 2:00 am Reply
    • Hello there

      T1psy August 9, 2021 2:50 am Reply
    • 💀

      EDGE August 11, 2021 7:56 am Reply
    • Who are you? Why do I see you everywhere??

      EthanGamer HD August 12, 2021 11:42 am Reply
    • I swear I’ve seen you many times before.

      CanZEd August 14, 2021 12:08 am Reply
    • ray mak 2

      DuńskiMK Koleje w Danii i nie tylko August 14, 2021 7:07 pm Reply
  • Just a caution : don’t put the cutting board in the oven 😂

    Harsh Rana March 15, 2021 5:25 pm Reply
    • @Jenifer Joseph lmao that actually works

      Crystal April 5, 2021 9:41 pm Reply
    • When did the cutting bord go in the oven🤨

      [ONER] June 13, 2021 10:14 pm Reply
    • @Myst!c Thunder why I cook my cutting board, not my steak.

      en gu June 24, 2021 10:26 pm Reply
  • That extra bonus at the end with the kid was wholesome and good Joy

    Brian Thomason March 18, 2021 10:12 pm Reply
    • the way he danced tho

      Benjamin Mantel April 27, 2021 1:47 am Reply
    • @Benjamin Mantel too fresh

      Maurice July 3, 2021 10:25 am Reply
  • Welcome to another 3am video to watch when you’re supposed to be sleeping.

    Remus_009 April 13, 2021 7:48 am Reply
    • stop judging me

      E July 1, 2021 5:06 am Reply
    • @E I’m not we in the same boat twin 😭

      Remus_009 July 1, 2021 5:14 am Reply
    • @Remus_009 oo

      E July 1, 2021 5:17 am Reply
    • It may or may not be 3:48 now that I finished this video lol

      BP_ July 22, 2021 7:49 am Reply
  • Me after watching this with some store bought bread slice, Spaghetti sauce, and chopped string cheese: it pizza time

    OverHeaven April 25, 2021 1:51 am Reply
    • Throw em im an oven toaster and ur good

      Ushiwaka Toshijima June 12, 2021 5:21 pm Reply
    • he actually has a video about making toasted bread with pizza sauce on top

      leo, currently magenta-tinted July 8, 2021 9:28 am Reply
    • gordon ramsey is ashamed of u

      hex July 17, 2021 3:28 am Reply
  • 2:25 A glug of Olive Oil, that really improves the taste of the olive oil

    Aquila D. Perera May 1, 2021 10:29 am Reply
  • I’m about to make 4 pizzas with this recipe for my family this weekend. It’s the first time all of us have been able to safely get together in about a year, since we’ve all been vaccinated now. Wish me luck!

    dude. May 19, 2021 2:09 am Reply
    • @Ex troll Now living clean life not getting sick is literally 1984

      Keaton July 18, 2021 8:10 am Reply
    • @Bakin It Right And my friend got it then died, some of us have reasons to be cautious, dude

      Crunchy Noodle July 21, 2021 3:10 am Reply
    • @Crunchy Noodle I’m so sorry for your loss

      Seth Boutilier July 21, 2021 6:08 pm Reply
    • @Ex troll Now living clean life I am living to the new world orders

      superbryan005 July 27, 2021 11:50 am Reply
    • Literally 1984

      Bottom Text

      Reza Kontõl August 3, 2021 5:40 am Reply
  • Wow..this brings back memories. As a child, I grew up in Little Italy in the Bronx, and our neighbor across the hall would make “pizza bread” for her family Friday nights. My Mom, for what ever reason, didn’t want to bake it, so…I would arrive (coincidentally), showing up at their door. At six I coveted the stuff. I remember it was crispy, and my mouth would tingle from the pepper. My mom finally caught on (or the neighbor told my Mom) and I was forbidden to bother them at supper time. Thank you Adam, for the sweet memory… and I now make it for my family on Friday nights ever since then. Mangia!

    Andrew Zourides June 8, 2021 11:20 am Reply
    • awww

      AH July 18, 2021 12:24 am Reply
  • You’re pizza looks great. For someone who has a lot of experience making pizza you should have more confidence with your recipe. Keep up the great work!

    Kritthikhoune Chengmouk June 10, 2021 2:10 pm Reply
  • Your child is absolutely adorable sir

    dotty7789 June 30, 2021 12:56 pm Reply
  • Omg Adam I made this pizza and it’s soo damn good! The crust is glassy and crunchy on the outside but fluffy and airy on the inside! Thanks for the recipe & please continue to make more awesome vids!

    Melonhead 123 August 11, 2021 12:32 pm Reply

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