Based on this YouTube video's total view count of 701K views and industry-standard rates, the estimated total earning is $491 - $1.40K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore New York Style Pepperoni & Hot Honey Pizza at home with @gozney Dome XL (Gen 2) with 701,638 views, 13,200 likes, and 199 comments. Experience the impact of this video content that has captured audience attention.

Ingredients 700g (24.7 oz) bread flour 300g (10.6 oz) wholemeal flour 25g (0.9 oz) cooking salt (not table salt), for the dough 30ml (2 tbsp) olive oil 20g (0.7 oz) sugar, for the dough 5g (0.2 oz) dry yeast 570ml (19.3 fl oz) water 2 tins tomatoes, for the sauce 10g (0.4 oz) salt, for the sauce 5g (0.2 oz) sugar, for the sauce 2g (0.07 oz) dried oregano, for the sauce 400g (14 oz) low-moisture mozzarella, grated (about 100g per pizza) 400g (14 oz) pepperoni, sliced (about 100g per pizza) Hot honey, to drizzle 1 small bunch fresh basil, leaves picked Parmesan cheese, to grate over after baking Method In a large mixing bowl, combine the bread flour, wholemeal flour, 20g sugar, dry yeast, and 570ml water. Start mixing by hand to form a dough. Just before turning it out onto your workbench, add the 30ml olive oil and 25g cooking salt. Knead briefly to distribute. Knead the dough on your workbench for 8-10 minutes, until you achieve a smooth texture. Place the dough back into the bowl, cover, and refrigerate for 48 hours for slow fermentation. 3 hours before you’re ready to bake, remove the dough from the fridge. Divide into 400g (14 oz) portions and roll into tight balls. Place them on a greased tray with a lid. Let them prove at room temperature for 2-3 hours. Preheat your oven to 400°C (752°F) at least an hour in advance to properly heat-soak it. Note: New York-style pizzas are baked at a lower temperature than Neapolitan-style pizzas, with some shops baking at temperatures as low as 330°C (626°F). Have a play and see what works best for you. For the sauce, blend the tinned tomatoes with 10g salt, 5g sugar, and dried oregano until smooth. Be careful not to over-blend and incorporate air into the sauce. Stretch the dough to fit your pizza peel or baking surface. Top with the tomato sauce, low-moisture mozzarella and pepperoni slices. Bake for 5-6 minutes, aiming for a crispy bottom and golden cheese topping. Once out of the oven, drizzle generously with hot honey, scatter with torn basil leaves and grate over a good amount of fresh Parmesan.

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