The Pizza University & Culinary Arts
2 recipes converted from their YouTube cooking videos.
8
The Secret Behind Neapolitan Pizza Dough!
A traditional Neapolitan pizza made with a slow‑mixed, 24‑hour fermented 00‑flour dough, topped with San Marzano tomatoes, mozzarella di bufala, fresh basil and a drizzle of extra‑virgin olive oil. The dough is never refrigerated, mixed on low speed for 18‑20 minutes, and baked at very high heat for a blistered crust.
27 hrs 58 minServes 2$6
Italian
4
How This Pizzeria Makes Its Iconic NY Pizza Slice
A step‑by‑step guide to making an authentic New York‑style 18‑inch pizza with a high‑hydration, 68% dough, light tomato sauce, mozzarella, fresh basil, and shaved Parmesan. Uses an electric oven set to 630°F for a crisp, airy crust that shatters like glass on the bottom and stays tender inside.
6 hrs 32 minServes 4$80
Italian‑American