Строительство

Новострой



Скачать видео: Скачать MP3: Если кнопки скачивания не загрузились НАЖМИТЕ ЗДЕСЬ или обновите страницу

Here's a simple method for making New York style pizza at home. Learn how to prepare pizza dough using overnight, cold fermentation that produces a flavorful, chewy crust just like pizza from the Big Apple. My dough making process straight forward, easy and the results are amazing.

A huge thank you to Ooni for sending me a Koda 16 oven. It's an awesome piece of equipment. Just fire it up, and 20 minutes later I'm baking pizza. Check them out here: https://bit.ly/37l5P5z.

LINKS
Instagram - https://www.instagram.com/kitchencraftfood/
Website: https://kitchen-and-craft.com/

SUPPORT MY CHANNEL
Patreon - https://www.patreon.com/kitchenandcraft
PayPal - [email protected]
Bitcoin - 344o7PgkuMDFQU8P6dLw9UYorpAhHWaawn
Ethereum - 0xd955827A5B1f3fDEa18dA8dA196F830590F281eE
Litecoin - LWq4uMk76kRJiJMgr1fk8FQVjYDPAxrJHi

––––––––––––––––––––––––––––––––––––––––

OTHER VIDEOS YOU'LL ENJOY
Neapolitan Style Pizza - https://youtu.be/sqnDBqh0CcE
Detroit-Style Pan PIzza - https://youtu.be/563JXNWRfx4
Amazing Focaccia Bread From-Scratch: https://youtu.be/-DmVedGWAnU
Pizza Dough Made With A Preferment - https://youtu.be/9IWsV-8jSmI
Neapolitan Style Pizza Using The Ooni Pro Pizza Oven - https://youtu.be/sqnDBqh0CcE
Ooni Koda 16 Unboxing And First Cook - https://youtu.be/11K1BkttRM4

––––––––––––––––––––––––––––––––––––––––

NEW YORK STYLE PIZZA DOUGH RECIPE - 63% HYDRATION
(makes 2 dough balls)
Strong Bread Flour, 90% – 450g (15 3/4 oz. or 3 1/3 Cups)
Semolina Flour, 10% – 50g (1 3/4 oz. or )
Warm Water, 63% – 314g (11 oz. or 1 1/4 Cups + 1 Tbsp.)
White Sugar, 2.8% – 14g (1/2 oz. or 1 Tbsp.)
Fine Sea Salt, 2.8% – 14g (1/2 oz. or 1 Tbsp.)
Instant Yeast, 0.2% – 1/4 tsp. (scant 1g)
Extra Virgin Olive Oil, 2.4% – 12g (scant 1/2 oz. or 1 1/2 tsp.)

NEW YORK STYLE PIZZA SAUCE RECIPE
Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.)
Garlic, 28g (4 cloves or 2 Tbsp.)
Dried Oregano, 1 tsp.
Crushed Fennel Seed, 1/4 tsp.
Crushed Red Chile, 1/4 tsp.
San Marzano Tomatoes, 794g ( or 1-28 ounce can)
White Sugar, 14g (1/2 oz. or 1 Tbsp.)
Fine Sea Salt, 12g (scant 1/2 oz. or 1 1/2 tsp.)

––––––––––––––––––––––––––––––––––––––––

THE EQUIPMENT I USE (Affiliate Links)
9\"x13\" Non-Stick Pan - https://amzn.to/3fXBL1e
Chef Works Uptown Apron - https://amzn.to/3nGVeXg
Chef Works Denver Apron - https://amzn.to/2IPDRoB
A-Maze-N Smoke Tube - https://amzn.to/3liyD31
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - https://amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - https://amzn.to/3aXvsHJ
KitchenAid Pro Line 7 Qt. Stand Mixer - https://amzn.to/2XVCdbn
KitchenAid Pasta Roller Attachments - https://amzn.to/2JZ8d4m
Wooden 2\" x 20\" rolling Pin - https://amzn.to/383ID8n
Metal Dough Scraper - https://amzn.to/2I1hlFd
Cast Iron Tortilla Press - https://amzn.to/2Y8U2yV
Lodge 12\" Cast Iron Pan - https://amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10\" x 20\") - https://amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - https://amzn.to/2SwHz6M
Mac 6\" Curved Boning Knife - https://amzn.to/2XYPvUv
Cuisinart 14 Cup Food Processor - https://amzn.to/2O7XJFg
Gas Burner Attachment for Ooni 3 Pizza Oven - https://amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - https://amzn.to/2YaMXh8
Gnocchi Rolling Board - https://amzn.to/2Y9M48D
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - https://amzn.to/2SuuhI9
All-Clad Stainless Steel 10\" Fry Pan - https://amzn.to/2JVHt50
All-Clad Stainless Steel 14\" Fry Pan - https://amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - https://amzn.to/2Y8QOvs
Le Creuset Enameled 11.75\" Cast Iron Skillet - https://amzn.to/2JVZFLT
Fujifilm X-H1 Mirrorless Camera - https://amzn.to/2Ybcmrh
Fujifilm 35mm f1.4 Lens - https://amzn.to/2Ymn7Lo
Fujifilm 18mm f2 Lens - https://amzn.to/2JR6xtG
Fujifilm 16-55mm f2.8 Zoom Lens - https://amzn.to/34L35tX
Joby Gorilla Pod 5K Tripod - https://amzn.to/34JhCXb

*(Non-Affiliate Links)*
Anryu Kurouchi Gyuto 240mm - https://tinyurl.com/y5rn3b8c

––––––––––––––––––––––––––––––––––––––––

TIMESTAMPS
Intro - 00:00
Mixing Dough and 1st Fermentation - 00:17
Dividing the Dough and Cold Fermentation - 02:57
Pizza Cheese Info - 04:56
Stretching the Dough - 05:50
Making a Cheese Pizza - 07:55
Baking in the Ooni Koda 16 - 09:18
Broccoli and Bacon Pizza - 10:22
Tasting the Pizza - 12:10

#pizza #kitchenandcraft #cookingshow

Kitchen \u0026 Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments