# @brianlagerstrom on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=g3CXC8DX4UU
- **Gondola URL:** https://gondola.cc/posts/66977362-brianlagerstrom-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/e857265645.jpg
- **Posted:** 2025-08-28T16:01:19.000+00:00
- **Account Owner:** brianlagerstrom (@brianlagerstrom) — https://gondola.cc/brianlagerstrom

## Caption

Great New York pizza can be made in a home oven — here’s how I finally got it right.The Made In End of Season Sale is offering 25% off cookware sets and 15% off individual items for a limited time. Use my link and get some of the best deals of the year - https://madein.cc/0825-brian

▶️WATCH NEXT:
The Easiest Actually Good Pizza: https://youtu.be/VJu3YCykO_0?si=aZOlw8S787W-ssuZ

☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom

📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom

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HALF SHEET TRAY LIDS https://amzn.to/3UMN5Dr
PIZZA STEEL https://amzn.to/4fYEdEz
14” PEEL https://amzn.to/3JxHGOk
TURNING PEEL https://amzn.to/4mZSSBFgra
BOX GRATER https://amzn.to/41mgok6
PIZZA LID: https://amzn.to/3UMIEbS
CUTTING BOARD: https://amzn.to/341OgnD
HALF SHEET PAN: https://amzn.to/41SQxy1 
HALF SHEET WIRE RACK: https://amzn.to/41tasDT
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FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo 
AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**


New York Style Pizza in a Home Oven

Dough (makes 4 × 385g balls)
∙575g (2 1/2c) water, 68°F (20C)  
∙10g (2.5t) instant yeast
∙25g (2T) olive oil
∙450g (3 1/2c) AP flour
∙450g (3 1/4c) bread flour
∙20g (1T + 1t) salt
∙25g (2T) granulated sugar

Sauce (for ~4 pizzas)
∙800g (1 × 28oz can) crushed tomatoes (bianco di napoli if you can find it)
∙8g (1 1/2t) salt
∙15g (4t) sugar

Cheese (per 2 pizzas)
∙225g (2 1/2c, grated) part-skim mozzarella
∙225g (2 1/2c, grated) whole-milk mozzarella

To Finish
∙Semolina flour (for peel)
∙Pinch of flaky salt per pizza


1. Dough:
▪ In bowl, stir yest into water. Add oil salt, sugar, and flours and stir until no dry bits remain. 
▪Knead lightly with a squeezing motion 2 min. Continue kneading with your hand/palm for another minute and shape into a rough ball. (Dough temp should be 76F/25C). 
▪Rest 20 min covered. 
▪ Perform stretch and fold as shown in video. Round and tuck dough into a ball. Cover and rest again for 20 minutes. 
▪Perform final stretch and fold. Rest once more for 15 minutes. 
▪Divide into 4 × 385g pieces. Shape each piece by pulling sides into the middle, then rolling on the seam to shape into a ball as shown in video
▪Place on parchment lined, oiled tray. Cover and refrigerate 24 hrs.

2. Sauce:
Stir tomatoes with salt + sugar. Blend half til smooth, recombine.

3. Cheese:
Grate both cheeses 

4. Shape pizzas:
▪Remove dough from fridge 45–60 min before baking. 
▪Preheat oven 45 min with stone/steel on lowest rack to hottest temp (ideally 550°F/287°C) + second steel 8–10" above. 
▪Place dough ball on floured work surface, bottom side facing up. Flour dough, press and stretch into ~12" (34cm) round as shown in video. 
▪Place on semolina floured peel.

5. Assemble & bake (per pizza):
▪Spread ~200g/5oz (3/4c) sauce, leaving 1/2" rim. 
▪Top with 175–200g mozz blend. 
▪Stretch pizza out to edges of the peel. 
▪Add pinch of flaky salt. Shimmy peel to check for sticking. 
▪Launch onto bottom steel. Bake ~3 min, rotate 180, then 2–3 min more until browned, bubbly, slightly charred. 
▪Cut into slices then re-heat individual slices on the bottom pizza steel for 90sec-2mins just before eating. 

CHAPTERS: 
0:00 Mixing and prepping the dough
8:18 Prepping the oven
10:53 Sauce and cheese
13:24 Shaping and assembling 
17:04 Baking
18:15 Finishing touch - don’t skip this step!


🎧MUSIC: 
EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3


#newyorkpizza #nycpizza #pizza

## Stats

- **Views:** 389,383
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- **Comments:** 1,154

## Tags

pizza, newyorkpizza, nycpizza

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