This is episode number 5 of The Sip and Feast Podcast. 

In this episode, we’re talking New York pizza. 

It took Jim over 150 pounds of bread flour and lots of time messing up pizzas before he really nailed down the technique.

While the traditional New York Pizza took the longest to perfect he also put time into making a Sicilian and Grandma pizza.

We’ll also discuss other things you can make with homemade pizza dough such as garlic knots, broccoli rolls, and pepperoni pinwheels to name but a few.

Finally, we answer a few listener-submitted questions.

We love your questions.  Please send them to (remove the 11111 for our contact).  There’s no question not worth asking.

If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month!

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  1. Diastatic Malt Powder: you talk about it in this podcast but I don’t see it in your recipe for New York pizza.

    What’s the percentage? Is it simply added as part of the dry ingredients? I’m assuming it is.

    1. Hi yes it’s not in the recipe. We always try to simplify our recipes as much as possible. Diastatic malt powder will make the crust more orange/brown. You can add it to the dry ingredients at a rate of 1 teaspoon per 3 cups of flour. So for the NY pizza recipe you would only need a touch more than 2 teaspoons since the recipe uses 813g or roughly 6 1/2 cups of flour for the 4 dough balls. A lot goes along way. Too much will make the dough very sticky.