How I Bake NY-Style Pizza Without a Pizza Oven (2024)

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When you buy a slice from a NY pizza shop, they'll typically re-heat the slice for you. The re-heating makes the pizza bottom super crispy. If you're looking for that NY style crispiness, you'll need to let it cool, then re-heat. You can just do it in a pan for convenience.

I cant believe a man is this dedicate into studying for finding the best recipe for NYC pizza

This pizza journey has become my favorite video series.
You basically capture what we (pizza lovers) have all been trying to achieve at home.

I literally busted out laughing when you dropped that flour bag on the table! Pizza is looking great!

As someone who's gotten pretty good at pan pizzas (Sicilian, Grandma, etc) but has aspired to making NYC pizza and has been too chicken to start, this series has to be one of my favorite things ever. I've enjoyed every second of it and it's really gotten me fired up to just go for it. First pie goes in the oven this weekend, thanks Charlie.

This guy never ceases to up the pizza game. I keep doing things he suggests and it just gets better and better.

Best pizza videos on RUclips. The strategy, detail and delivery are great. These videos keep getting better. The subtle, deadpan humor adds to the entertainment and enjoyment to keep the viewer engaged while the content is educational.

I worked in a local pizza restaurant for 4 years long ago. I was in charge of the dough and stretching lol. I love the amount of effort you put into learning how to stretch the dough properly with all the videos because I struggled with the same thing haha! We used Semolina flour in our restaurant and I'm impressed you went with semola flour. I was never a fan of finer flours. Semolina allowed me to be a little bit more rougher with the dough because the large gritty nature of it would slide off of everything and I could "feel" when the dough was done being stretched.
Also "Bleached" in flour doesn't mean it was actually in contact with bleach to appear whiter. It means that the actual wheat kernel was separated from its different parts and the "bleached" flour is the endosperm which is lacking in most of the nutritional value but makes a more consistent product that is easy to use especially for dough. For example, wheat bread maintains all the parts of the kernel while white bread is only the "bleached" part.

This series has been super informative, loving it

I know one thing. If this dude ever opens a pizza shop. I will absolutely travel to eat there. At that point he has perfected the art. 🍻

Hey man. Love yours videos. I’m hooked. But most importantly, I actually learned something INCREDIBLE from this one: proper dough shaping. Thank you so much. Your research, your confidence, your teaching style and your hard work are all paying off. Ur gonna change a lot of peoples lives as you continue to grow.

Love the way you present information. It's very easy to follow. Also love your mission in cooking the perfect NY pizza from home. It's clear you have put a lot of time and dedication into this and it clearly shows.

Man, I've been making Adam's pies ever since the pandemic started. I was pretty content with the results too and figured there was no more learning to be done on my part. Boy was I wrong. Your videos have helped improve upon his recipe. Can't thank ya enough!

A cheap and easy trick to get a better bottom crust on the pizza without a pizza stone for those that don’t want to buy one:
- put some oven parchment paper on the oven tray
- add some olive oil and spread it around with a paper towel
- put pizza on top and press it down a bit
I do this every time and get a crusty bottom even with storebought doughs or pizzas

Love the dedication, humour and effort that went into this! Great job

Bro. Bravo. You've embodied, for me, what no other pizza chef on RUclips has been able to. And it's what I've been doing at home for fun off and on since I was a kid. New sub. Love your perfect balance of wit and 🤓iness. Excited for the conclusion of the pizza series!

This is the best instructional series I have ever seen on youtube. Taking notes and getting ready for my first try.

I started making one pizza a week at home less than a year ago. It's amazing how many of these videos reach the same or similar sources, ingredients, ideas, and conclusions. Keep up the great work. Can't wait to hear about sauce!

Another alternative to a high glutton flour is to buy a bread flour and then add a small amount of Vital Wheat Glutton flour (which is pure glutton) to the bread flour. You only have to add a small amount of Vital Wheat Glutton. I buy my Glutton flour on Amazon but I'd imagine a good health food store should stock it. Enjoying your series.

I really appreciate your sense of humor as well as your knowledge and skill. Thanks Charlie! Dave J

Love this series man, thanks for doing all this testing and putting your results out there!

These aren't just EXCELLENT, They are very well made and edited. The best of its kind, must see for pizza enthusiasts.

Charlie this video is going to crush it! Seriously you covered so much in just one video and really show the passion you have. Subscribed!!

I really appreciate this series and what you're doing. As someone who basically only turns on the heating element, browns the bottom of the pizza, and then cooks it in the oven, this is a lot more impressive

If you want more browning of your crust try adding malt extracts, it's used in the beer making process and will make the fermentation process produce more and different types of sugars. There are several different types, like diastatic and non-diastatic, syrups or powders, and they will yield a different type of result.

It's been a great series so far, I'm enjoying it a lot!

I appreciate you for doing this series. Can’t wait for the sauce episode!

What an amazing episodes! Dude, thank you for making this. Charlie, I really appreciate, I know how hard to make that kinda of a content.
Great stuff!

One of the best food series on YT!

Subbed base of the solid NY style pizza playlist and ease of navigating and finding the next one/playlist. Thanks!

This is one of the best pizza videos I've seen to date. Great job.

Wow, great info. Learned a handful of useful things here. Appreciate your diligence.

Thanks for all the hard work and detail Charlie. I find this very interesting.

You don't have to buy specialty flours or massive amounts. You can buy just powdered gluten. It's typically called vital wheat gluten and you can mix it right into bread or APF to make high gluten flour.
If you can't find it in grocery stores, check vegan or vegetarian whole foods type places since gluten it used in making seitan, a vegan meat substitute.

I ended up with two baking steels as well. I’ve found by putting both in the oven you can create a “tighter oven” which has helped for better crust color.

Fantastic series. So glad I found this channel.

I’m really enjoying this series on NY pie. Like you, I love New York pizza. You’re a smart guy and very driven to get it right, which I like. I hope at the end, when you get it all mastered, you’ll show us how it’s done.

FYI you can go to your local pizza shops and ask if they have any screens theyd be willing to let go. Some pizza shope have some heavily used ones which are heavily seasoned and better overall that theyll gladly give you for free. Pizza screens are cheap and common in all parts of the US so u technically dont need to buy one if u call around

You are a very determined guy, good for you and for us! Amazing!

RUclips just recommended me this video. I love the production value and your approach, keep up the good work!

I’ve been following for a few weeks now and you’re definitely the fastest growing RUclips channel out rn I’m definitely a fan keep going

Tony Gemignani recommends 2 steels in his book The Pizza Bible. One on bottom rack and one 2nd from top. His book says to start on top rack take it out about halfway through bake, turn it 180 degrees and put on the bottom to finish. He says this manages the cheese melt and the crust browning cordination (he also recommends diastatic malt in home oven to help the browning). I definitely noticed the bottom is hotter and cook time has to be closely watched.

Very invested in this series can’t wait for you to make the perfect pizza definitely will have to try and replicate it

Great info Charlie, thank you. Making pizza this weekend.

Charlie, loving the series! Wanted to mention that shooting straight onto a preheated flat aluminum cookie sheet placed right above the bottom oven heating element will give you a very very crispy crust. Would recommend for dabblers who don't want to invest in a stone or steel. The aluminum actually transfers heat even faster to the dough but with the caveat that it can't hold as much heat as steel or stone. However, the thinness of a cookie sheet works well because it is able to heat back up quickly from the closeness to the oven heating elements.

videos just keep getting better man!

Im a huge pizza fan myself and I have to say this is one of the best pizza-cooking videos I've seen in a long time!

Great work on these videos. Much appreciated.

Thank you for this video. I've been thinking about getting a baking steel, and which one to get too. Now I'm for sure getting the Pro👌🏼 Looking forward to making za at home.

I really appreciate this series. I've been on a pizza journey in the home oven for some time as well. My goal is thin & crispy, but still with some air in it. Instead of contrast, I'd like a more even greyish brown color to the bottom. As it happens, so far I got the best results with the pizza steel at about 2/3rds up high in the oven, so second to top rack. I did have to put the cheese on a little later to prevent grease spilling out. I'm thinking about moving the steel down 1 rack, so that there's more browning. Then I can throw it on the top rack to finish and slide in a new one on the steel.

Appreciate you sharing your research and experiences! Very cool stuff 👍

These videos are SO GOOD. keep up the great work.

Best pizza content on RUclips! Keep it up! I would love to see you tackle a Lucali style home pizza and dough at home!

So much research done so that we don't have to go through that ourselves! Thanks for all your good work, Charlie!

❤ this is an interesting recipe. Thank you for sharing! I never knew that New York style pizza tasted so good until I had a slice from a restaurant in Time Square. It’s a thin but not crusty and the cheese just melted in my mouth. Thank you for the recipe. I will make sure to try it.❤

What a fantastic video, nicely done!!!

Dude.. saving us so much time with these tests haha. I was about to buy a stone and put it close to the top of the oven haha. Good thing I keep watching your videos in full. Appreciate the time spent!

Cool video. I cook mine on a steel at 550* for two minutes and then place under the broiler for two minutes. Of course this requires a double oven but it stops the bottom from getting too charred and cooks the crust nicely. So glad to see you let the dough proof for 3 days. That made a big difference for me.

Put an empty pie pan on the bottom of the oven. Preheat the oven with a pizza steel. Put your pizza on the steel to cook and immediately toss a single ice cube into the pie pan. Don't do this with a pizza stone. It can cause it to crack. You won't regret adding humidity to your oven to get a crispy crust.

I won't be surprised if the next series is about you starting your own pizzeria

Great job!!! I'm a long time active home pizza maker and even I didn't know about the oven calibration trick.

@h57s7 месяцев назад

Super Peel! I bought one over 10 years ago and it's one thing I highly recommend. Way easier than regular pizza peel.

You did a great job on this video. Real perserverance. I'm ditching my pizza stone and ordered a 16x16 steel. Most places by me use screens and so do I.

Dang Charlie, you are kicking out some great presentations. Great stuff!

Def earned a sub. This is more effort in pizza making than I've ever seen. Can people be pizza masters?

I clicked because I was curious as to how this was possible because I love making pizza at home. I didn’t know oven settings could be changed then suddenly you recalibrated your oven and I realized I have the exact same one. Was meant to be! Cheers, great vid

That oven calibration tip is great, was able to crank mine up an extra 35F.

I don't understand why no one tries low density Fire bricks (designed for ovens, fireplaces, etc) available at Home Depot, Lowes and most other hardware type stores. These are 1 1/4" thick and retain heat long enough to completely cook a pie. Granted, you need 6 or more (at $4 ea.) bricks to cover a 16"x16" minimum area on your bottom rack and it will take 1 1/2hrs (literally) to bring the bricks up to 525Deg. but you'd have the perfect home pizza oven... Sometimes the simplest and cheapest solutions are the best... I hope you'll consider giving this a try.

This needs to get more views. Really interesting.

Hey man, stumbled on this video randomly and your on a great path. Don’t change a thing and I’ll see you back here in about a year with 500k subs

This channel is going to hit it big

I knew the flour gag was coming but I laughed so hard when it happened. Nice job. Just perfect.

Dude, just discovered your channel and really enjoyed this video. Informative and funny. Always glad to add a new creator to my sub list. Looking forward to following your evolution!

Excellent series and really loving it. I suggest freezing the cheese before baking to delay the release of the "grease".

Said I was gonna stop subbing so many food channels, but this content is too good. Hope you you can make a living out this, this some good work.

I use the screen first for 2 min (no semolina needed to stink up my house when it burns) then remove it and finish the cook after. Perfect every time! I just can't get my dough even enough for stretching . Work in process. Thanks for the great videos!

Love the journey so far. Looking forward to the final recipe. You've also convinced me into buying a pizza steel. (Already have a stone.)

I have made a lot of pizzas in an electric oven now with a pizza steel. I find I get the best results by using regular bake at max temp and putting the crust with only the sauce and olive oil in for about half the cook time (parbaking). Then I pull the pizza out and add toppings. This allows the crust to cook and look more like a real pizza oven without having the cheese squeeze all its grease out. In addition...to really simplify this I do all my baking on parchment paper (yes this darkens but will hold together). Parbaking plus parchment paper makes making multiple pizzas really easy and they come out perfect.
I also put my steel at the top and that helps avoid burning the bottom.

Hats off to your research and experimental approach.. It was really really different from lots of copy pasted recipie videos !!! Superawesome

Awesome, can't wait for the sauce video. I have been testing with Full Red sauce which comes only in huge cans, the longer it's out of the can the worst it's tasting.

My journey is so similar to yours! Started about a year and a half ago with a sh*tty stone and zero knowledge. The best piece of info in this vid is the temp calibration for most ovens. Mine had the feature! Next bake should be the best ever. Thanks, dude!

Interesting to see you go through the learning experiences. Personally, I like a crispy crust on the bottom of the pizza, but I do not like it burnt. You gave me an idea to move the bricks I have in my oven lower. :)

A brilliant addition, thanks. Noticed the oven temp gradients long ago and I do try to use that to my advantage...even going to the top shelf and broil for a few seconds at the end can be nice. An available hack to reduce cheese separation can be to put the grated cheese in the freezer while doing the rest of your prep, not a miracle but when every little bit helps...
I'm off to Amazon to order High Gluten, didn't know it existed, been using Caputo and King Arthur 00 so it will be fun to try.

Great series 👍 🍕

Amazing work, bravo! I share the same pizza passion, I can learn a lot from this video! Moved into a house recently and got a napoleon BBQ, and a pizza stone. It gets up to at least 600 degrees.

Great video as usual, glad I found your channel!

I realize I'm late to the party on this one but for those of you like me who don't feel like dropping money on a pizza steel quite yet: I've had a lot of success with using the flat side of my cast iron griddle (the kind you would normally use on the stovetop for pancakes or whatever). I let the pizza dough ferment in a rectangular container so it's easy to stretch into the right size and shape, and as a result last night I had easily the best crust on my pizza that I'd ever achieved at home (even better than the pizza stone on my grill). Additionally it was great to use for a pan style pizza I made in a cake pan placed directly on the "steel" and really helped to transfer the heat into it very nicely. 10/10 would recommend, and maybe one day I'll jump on the pizza steel

What I do is I keep my steel at the bottom (at 550) and when nice and crisp turn on the broil on high, move my pizza to the top of the oven directly below the flame, l let the top of the crust crisp with the flame! The type of oven you have seems like you can turn the broil on high for the flame. Although that is more recommended for Neapolitan. It could burn the cheese on a NY style, but definitely test it out! I’ve gotten great results!

"Hey look they have something new called the Baking Steel Pro" lol Now I'm sold!

I love your science !! Very interesting !

Finally a RUclipsr who’s pizza doesn’t look like CHEESE ON TOAST!

One trick to minimize the oil slick cheese separation is to freeze your cheese after you’ve shredded it. The cold cheese takes longer to melt, allowing the crust a head start on baking before the cheese hits the temp required to force separation.

I haven't had pizza in years but I'm transfixed by this series :)

Using the right flour is important. Thanks for the tips.

I really like the really info-rich way of your videos, with LOTS of ancillary info, and things to do,,,and things NOT to do.. Fantastic, Also : I love the experimental approach...saves me from making the same mistakes...thanks! I don't have a steel...but...I do have a very large (30 cm) cast iron frying pan. Thick. Going to work well.

This is such a good video wow. I have been making pizza for over 3 years at home now and have come to a lot of the same conclusions. One thing I'd add for the home pizza cook is if you want your cheese less obliterated try parbaking for 2 minutes or so and then adding the cheese and toppings. It will allow you to get a darker crust without separating your cheese. Great job. I may finally make the jump to high gluten

This is *THE* best pizza video on RUclips

4:00 I laughed, thx.
EDIT: 7:25 Lmaoooo, dude I just subbed, I had no idea you'd be this entertaining. Glad I gave this channel a chance

Praise the RUclips algorithm. I’ve been looking for a video like this after moving to the Midwest. Thank you for creating this and keep it coming!
If you can try making Lucali style that would be great!
Also have you consider trying the recipes with a Breville Pizzalo? You won’t get the size of NY pizza, but you get the heat.
One small suggestion, please include the percentage if you want to use vital wheat gluten with bread flour.
I’ve been making bagels with vital wheat gluten and bread flour and it has done wonders.