Same Day New York Pizza Recipe | Kenji's Cooking Show
J. Kenji López-Alt
@jkenjilopezaltAbout
I'm Kenji López-Alt. I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant worker. I'm also the author of the best-selling children's book, Every Night is Pizza Night. Get them anywhere you buy your books, or for signed copies shipped anywhere in the world, order them from Book Larder: https://booklarder.com/search?q=kenji%20lopez-alt Join my free Patreon to get full recipes and articles: https://www.patreon.com/kenjilopezalt I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. You can get it here: https://www.therecipepodcast.com/ On this channel you'll mostly find my cooking videos. For food recommendations and other content (mostly around Seattle), check out my alt channel, @JKenjiLopezMain When I'm not writing books or spending time with my family, I like to play music and explore Seattle.
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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
Pizza at Home, Perfect Every Time
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