Pro Chef Tests.. Adam Ragusea's NY Pizza at Home
Pro Chef Tests.. Adam Ragusea's NY Pizza at Home! is a medium Italian recipe that serves 4. 300 calories per serving. Recipe by Chef James Makinson on YouTube.
Prep: 2 hrs 15 min | Cook: 1 hr 34 min | Total: 4 hrs 9 min
Cost: $91.87 total, $22.97 per serving
Ingredients
- 600 ml Warm Water (lukewarm (about 105°F) for activating yeast)
- 1 tablespoon Granulated Sugar (helps yeast activation)
- 1 teaspoon Active Dry Yeast (Spanish dry yeast)
- 2 tablespoons Extra Virgin Olive Oil (Spanish extra virgin, for dough)
- 1 tablespoon Sea Salt (fine salt)
- 800 grams Bread Flour (Italian pizza flour) (high‑protein flour for pizza dough)
- 240 ml Tomato Puree (canned) (store‑bought pizza sauce base)
- 1 tablespoon Olive Oil (for sauce) (same extra virgin olive oil)
- 1 teaspoon Granulated Sugar (for sauce) (pinch to balance acidity)
- 1 teaspoon Dried Oregano (adds classic flavor)
- 400 grams San Marzano Tomatoes (canned whole peeled, blended)
- 150 grams Fresh Buffalo Mozzarella (drained and torn)
- 100 grams Low‑Moisture Mozzarella (shredded) (helps binding on second pizza)
- 10 grams Parmesan (Parmigiano Reggiano) (freshly grated)
- 5 grams Fresh Basil Leaves (torn, added after bake)
- 15 grams Polenta (fine cornmeal) (dusting for pizza peel to prevent sticking)
Instructions
Activate Yeast
Place warm water in the large mixing bowl, add the tablespoon of sugar and stir, then sprinkle the teaspoon of active dry yeast over the surface. Let sit for 5 minutes until foamy.
Time: PT5M
Add Oil, Salt and Flour
Stir in the 2 tablespoons of olive oil and the tablespoon of sea salt, then gradually add 600 g of bread flour, mixing with a silicone spatula or wooden spoon until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface (or keep in the bowl) and knead for about 10 minutes, adding extra flour as needed until the dough is cohesive but still slightly sticky.
Time: PT10M
First Fermentation
Cover the bowl with a kitchen cloth, place the scale underneath to keep the bowl steady, and let the dough rise at room temperature until doubled in size, about 2 hours.
Time: PT2H
Temperature: Room temperature
Portion and Oil the Dough Balls
Divide the risen dough into four equal pieces (≈200 g each). Lightly oil each plastic container, place a dough ball in each, and coat the dough with a thin layer of olive oil.
Time: PT10M
Second Rest
Cover the containers and let the dough balls rest for about 1 hour, or until they have puffed up slightly again.
Time: PT1H
Temperature: Room temperature
Preheat Oven and Stone
Place the pizza stone on the middle rack and preheat the oven on convection roast to 550°F. Allow the stone to heat for at least 1 hour for maximum heat retention.
Time: PT1H
Temperature: 550°F
Prepare Simple Tomato Sauce
In a small bowl combine the canned tomato puree, 1 tablespoon olive oil, a pinch (1 teaspoon) of sugar and 1 teaspoon dried oregano. Mix well and set aside.
Time: PT5M
Prepare San Marzano Sauce
Blend the 400 g of canned San Marzano tomatoes until smooth. No additional seasoning is added for the second pizza.
Time: PT5M
Shape First Pizza Base
On a well‑floured surface, gently stretch one dough ball using the gravity‑stretch method until it reaches a 12‑inch diameter, leaving a slightly thicker edge.
Time: PT5M
Transfer and Top First Pizza
Dust the pizza peel with polenta, place the stretched dough onto it, spread a thin layer of the simple tomato sauce, sprinkle 100 g shredded mozzarella and a drizzle of grated Parmesan.
Time: PT5M
Bake First Pizza
Slide the pizza onto the hot stone and bake for 6‑7 minutes, or until the crust is golden and the cheese is bubbling.
Time: PT7M
Temperature: 550°F
Cool First Pizza
Using tongs, remove the pizza and place it on a cooling rack for about 5 minutes before slicing.
Time: PT5M
Shape Second Pizza Base
Repeat the stretching process with the second dough ball.
Time: PT5M
Transfer and Top Second Pizza
Place the dough on the peel, spread the San Marzano sauce, distribute the torn buffalo mozzarella, add the shredded low‑moisture mozzarella, sprinkle a pinch of Parmesan and finish with fresh basil leaves.
Time: PT5M
Bake Second Pizza
Slide onto the stone and bake for 6‑7 minutes until the crust is deeply colored and the cheese is melted.
Time: PT7M
Temperature: 550°F
Final Cool and Serve
Remove the second pizza, let it rest on a cooling rack for 5 minutes, then slice and serve both pizzas hot.
Time: PT5M
Nutrition Facts
- Calories
- 300
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Warm Water: Filtered water, Room temperature water
- Instead of Granulated Sugar: Honey (reduce amount), Agave syrup
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Extra Virgin Olive Oil: Other high‑quality olive oil
- Instead of Sea Salt: Kosher salt (use 1.5×)
- Instead of Bread Flour (Italian pizza flour): All‑purpose flour (add extra gluten)
- Instead of Tomato Puree (canned): Crushed tomatoes
- Instead of San Marzano Tomatoes: Other canned plum tomatoes
- Instead of Fresh Buffalo Mozzarella: Regular mozzarella (lower moisture)
- Instead of Polenta (fine cornmeal): Cornmeal
Equipment Needed
- Kitchen Scale
- Large Mixing Bowl
- Silicone Spatula (optional)
- Wooden Spoon (optional)
- Dough Gloves (optional)
- Plastic Containers with Lids
- Kitchen Cloth (optional)
- Oven
- Pizza Stone
- Pizza Peel
- Blender or Food Processor (optional)
- Knife
- Cutting Board
- Tongs
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Activating the yeast properly
- Achieving the correct wet dough consistency
- First fermentation for full rise
- Preheating the pizza stone to 550°F
- Stretching the dough without tearing
- Baking at high heat for a short time to get a crisp crust
Chef Tips from the Video
- High‑protein Italian pizza flour gives the best chew; if unavailable, add 2 tablespoons vital wheat gluten to all‑purpose flour.
- A pinch of sugar in the sauce balances acidity without sweetening the pizza.
- Dusting the peel with polenta prevents sticking better than cornmeal because it’s finer.
Troubleshooting
Dough is too sticky to handle
Add flour a tablespoon at a time, but keep the dough wet; alternatively, wet your hands with a little oil.
Dough does not rise
Check that water temperature is not too hot and that the yeast is fresh; let the dough rise in a slightly warmer spot.
Crust is soggy
Use a well‑preheated stone, keep toppings light, and bake at 550°F for the full 6‑7 minutes.
Cheese releases too much water
Pat fresh mozzarella with paper towels and consider mixing with a lower‑moisture mozzarella.
Pizza sticks to the stone
Dust the peel generously with polenta and give the pizza a quick shake before sliding onto the stone.
Storage
Refrigerator: Store dough in an airtight container for up to 3 days; pizza leftovers in an airtight container for 2 days.
Freezer: Freeze dough balls wrapped tightly for up to 1 month; thaw overnight in the fridge before use.
Room temperature: Do not store dough or baked pizza at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
- Both tomato sauces keep well refrigerated for 3 days; blend the San Marzano sauce a day ahead for convenience.
Frequently Asked Questions
What is the cultural significance and history of New York‑style pizza in American‑Italian cuisine?
New York‑style pizza originated in the early 1900s with Italian immigrants who adapted Neapolitan pies to the larger, foldable slices favored by New Yorkers. It became a staple street food, known for its thin, crisp yet chewy crust and simple toppings, embodying the fast‑paced city lifestyle.
What are the traditional regional variations of New York‑style pizza within the United States?
While the classic New York slice uses a thin crust, variations include the “Sicilian” square‑pan style with a thicker base, and the “Grandma” pizza, which is a thin, rectangular pie baked in a home oven. Topping choices also vary by borough, from classic mozzarella to pepperoni, sausage, or even white sauce.
How is New York‑style pizza traditionally served in New York City?
In New York City, pizza is typically sold by the slice, folded in half for easy eating on the go. It’s often served with a light drizzle of olive oil, a sprinkle of grated Parmesan, and sometimes a dash of red pepper flakes. The crust is crisp on the bottom and soft enough to fold.
What occasions or celebrations is New York‑style pizza traditionally associated with in American culture?
Pizza is a go‑to food for casual gatherings, movie nights, sports events, and late‑night meals after a night out. It’s also a popular choice for birthday parties, office lunches, and community fundraisers across the United States.
How does New York‑style pizza fit into the broader Italian‑American cuisine tradition?
New York‑style pizza reflects the Italian‑American tradition of adapting Old‑World recipes to New‑World ingredients and larger portions. It bridges Neapolitan techniques (high‑heat stone baking) with American preferences for convenience, making it a cornerstone of Italian‑American comfort food.
What are the authentic traditional ingredients for New York‑style pizza versus acceptable substitutes?
Authentic ingredients include high‑protein “00” or bread flour, San Marzano tomatoes or quality canned tomato puree, low‑moisture mozzarella, and extra‑virgin olive oil. Acceptable substitutes are all‑purpose flour (with added gluten), regular canned diced tomatoes, and fresh mozzarella if well‑drained.
What other Italian‑American dishes pair well with New York‑style pizza?
Classic pairings include Caesar or arugula salad, garlic knots, antipasto platters with cured meats and olives, and a simple tiramisu for dessert. A crisp Italian soda or a glass of Chianti also complements the pizza’s flavors.
What makes New York‑style pizza special or unique in Italian‑American cuisine?
Its hallmark is the high‑hydration dough baked on a scorching stone, producing a crust that’s both crisp and chewy. The thin, foldable slice, minimal toppings, and quick bake time set it apart from thicker, sauce‑heavy regional pies.
What are the most common mistakes to avoid when making New York‑style pizza at home?
Common errors include using too much water (making the dough unmanageable), under‑preheating the stone, over‑loading toppings which sog the crust, and not letting the dough rise long enough. Each of these can lead to a dense or soggy pizza.
Why does this Adam Ragusea inspired pizza recipe use a high‑hydration dough instead of a firmer dough?
A high‑hydration dough (≈75% water) creates more steam during baking, which expands the crust and yields the airy, bubbly texture characteristic of New York‑style pizza. A firmer dough would produce a denser, less tender crust.
Can I make the dough ahead of time and how should I store it?
Yes. After the first rise, cover the dough tightly and refrigerate for up to 24 hours. Bring it back to room temperature before the second rise and shaping. This slow fermentation improves flavor and makes the dough easier to handle.
What does the YouTube channel Chef James Makinson specialize in?
The YouTube channel Chef James Makinson focuses on detailed home‑cooking tutorials, especially classic and modern pizza techniques, bread baking, and Italian‑American comfort foods, with an emphasis on scientific explanations and reproducible results.
How does the YouTube channel Chef James Makinson's approach to pizza making differ from other pizza cooking channels?
Chef James Makinson combines rigorous measurement (using scales), high‑quality ingredient sourcing, and step‑by‑step visual explanations, whereas many other channels rely on volume measurements and less precise temperature control. His videos also include troubleshooting and cultural context.
Last updated: August 27, 2026
