I Tested the Internet’s Best New York Pizza Recipes
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- Опубликовано: 10 июл 2024
- This is Episode 1 of my quest to recreate the ultimate New York pizza slice at home. You can watch the rest of the series here:
• Making a REAL New York...
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✉️ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week charlieandersoncooking.ck.pag...
🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time
charlie-s-site-1fe4.thinkific...
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🔪 EQUIPMENT USED IN THIS VIDEO
The Elements of Pizza (Book): amzn.to/3QXRoYM
Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): bakingsteel.com/products/baki...
Original Baking Steel (more affordable alternative to Baking Steel Pro): bakingsteel.com/products/baki...
Pizza Stone (Not as effective as Baking Steel, but significantly cheaper): amzn.to/3eBgizi
Dough Whisk: amzn.to/3QR6dMy
16oz Deli Containers: amzn.to/3Au2AH8
32oz Deli Containers: amzn.to/3QAXOx6
64oz Deli Containers: amzn.to/3PCHLgO
Cooling Rack: amzn.to/3PEb2aR
📃 TABLE OF CONTENTS
0:00 - What Defines a New York-Style Pizza?
0:50 - New York Pizza Dough Ingredients
1:40 - Comparing and Testing Dough Recipes
5:45 - Testing One More Thing
7:43 - Something Still Isn't Right...
9:59 - How I'm Trying to Fix It
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
Thanks for watching! To see the next episode of the series, click here!
ruclips.net/video/hhXJSqMfkMo/видео.html
Crazy how high quality your vids are and how often you put them out! Amazing channel!
Here's my pin for the pre-1k sub club, this channel is gonna blow up for sure
I appreciate that, I’m glad you like the videos! I’m moving some of these videos over from an older channel which is why I’ve posted so many lately, but I’m planning to post weekly going forward!
These pizza videos are your best work man. I hope you keep making them. Never seen such too notch quality about such a simple yet great food.
Ragusa lists his own recipe incorrectly in his pizza 2.0 video. I have made it many times, his metric conversions are way off. One time I made it using the metric measurements he lists instead of imperial, and it was awful, far to wet, borderline unusable dough. If you use his imperial measurements however, it was perfect, and I think that's what he actually uses. For example, on his pizza 2.0, he lists 600g of flour as 5 cups, whereas Kenji Lopez lists 4 1/2cups of flour is 630g. Thats probably why the Ragusa one dissapointed you.
Goddamn no wonder lol, I was using his metric measurements and my dough was wet as hell. I was so confused haha
@@nicstoohigh the key thing is that he says the amount of flour is just a starting point. You need to add more flour, enough to make the dough manageable. He says so in the description. I tried his recipe and it was great. I just came back from NYC and it's pretty darn close. But then again I haven't tried any of the other recipes shown in this video.
I thought I was the only one 😂
Having incorrect metric conversions should be quite embarrassing for a supposed college lecturer. He should probably do a video addressing such a thing.
He is using bread flour that consumes more water. If you use 00 flour with his recipe, dough will be like water.
Just going through all the NY pizza videos. I expected your channel to have half a million subscribers or more. You are killing it dude. Keep up the great work.
Your subscriber count is missing at least 3 digits when you consider the production quality of your videos.
Top notch stuff you have here.
Haha I appreciate it, I'm glad you're enjoying the videos!
You’re doing all the pizza experiments I’ve been too lazy to do (eg compare biga to non-biga, compare different temps and rack heights, etc). Awesome job, would love to see this level of experimentation for other pizza styles as well!
For anyone asking, these pizzas are being baked on a steel. I use the Baking Steel Pro (bakingsteel.com/products/baking-steel-pro-package?sca_ref=3277010.cIE0wUuej7) but I previously used the Original Baking Steel (bakingsteel.com/products/baking-steel?sca_ref=3277010.cIE0wUuej7) which is great as well, just a bit thinner and smaller (I'll be discussing the baking method in more detail in a future episode).
UPDATE: I now have a discount code for Baking Steel. Use the code "CHARLIE10" for 10% off!
Full disclosure, these are affiliate links so I'll receive a small commission for anyone who purchases through my links (at no extra cost to you). This isn't sponsored though, and I bought both of mine at full price.
You are officially the american youtube version of the french dude alex. Top notch quality. You’ll surely get tons of subscribers
Haha I appreciate that, he was a big inspiration for this series!
French guy cooking
Girl what
I can't wait for the follow up to this video. I subscribed to your channel and I'm sure many more will as they see the quality of your videos.
This is hilarious simply because we are both trying to figure out NY style pizza and you're documenting it and I am just winging it! Nice work man. I think I got it figured though
Haha yeah it's definitely not an easy task!
Drop some knowledge, man! I think that's why a lot of us are here right now, and I personally, could definitely use some more tips. These videos have got me close but the texture/crunch is still off.
The yeast amount doesn't look right in that spreadsheet for both Kenji and Adam's recipes, it calls for 10 and 9 grams but you have 3.25 and 3.75
This is yet the best New York style content I ever watched, I like how you ended the video 😅. I definitely think that slower cooking time will solve the problem. Maybe not 12-15 minutes but 5-7 minutes is a good range. I would also add the type of flour as a parameter that really affects the overall taste
I really appreciate that! Yeah, I don't want to spoil any future episodes but you'll see that I'll be addressing the baking time issue soon! (and the flour too)
My experience is that if you buy a whole pizza in nyc the crust isn't very crispy which is how I like it. If you buy a slice it's normally reheated under a lamp or a short stay in the oven and the crust crisps up which is how my sister likes it. Your crust seems much thicker than the typical nyc pizza.
Good job RUclips for the recommendation. Great video men keep going
what did I just stumble in to..... Subscribed. Almost nothing better than pizza food lab videos!
Damn good content/thumbnail/production value/etc. You're gonna go places fast
honestly I thought you'd have a lot more subscribers based on the quality of the video. Keep it up its great! Surely the subscribers will match up with the video quality soon enough
Yeah, just by judging the quality of the video, I was expecting to see subs in the 100k's at least. Superb job!
Just discovered your channel like 10min ago with the chicken Katsu video and now you have a new video out already! Awesome 😏
The algorithm did you dirty. I kept trying to revisit this recipe. Because the effort put into actually making the best pizza is above par...bruh, what happened to the sauce recipe??
It is the same thing with Buffalo style to NYC, but the slices are more normal to a standard chain large or square from some. They also have a thicker crust too that is different in the Buffalo area and is more between the crust of the Neapolitan and the modern NYC Pizza.
Now I want to make a ton of those tiny pizzas.
Yea awesome channel. High quality content!
@7:25 the only way to eat fresh pizza is with a scorched mouth! Grew up and raised on Lawwng Island NY eating this pizza most of my life. Your videos are inspiring for sure. For me it is part sauce but more of the dough that makes NY pizza hard to duplicate.
I see the pizza steel, but have you tried using a preheated pizza stone on the rack above to radiate heat down as well?
I really appreciate how you actually did the work and made and compared the recipes rather than just replayed the video with commentary like some of your more lazy YT colleagues. I'm usually not a fan of meta YT videos but this adds a lot of value.
Brilliant channel. You're on the way to 1m subscribers.
You haven't discussed cheese yet. I'm very interested in hearing what cheese you're using because it looks wonderful. Great series!
That video will be coming soon! (currently scheduled for next Tuesday, 11/22). I'm glad you like the series!
What about the sauce?!
Man's boutta blow up with this quality
These are the best pizza recipes on RUclips, right there alongside Brian Lagerstrom. Keep this up and you are going to be huge. Really incredible content!
Hi Charlie. Great work! Love seeing your videos!
Regarding Kenji's recipe, you show the ingredients in the spreadsheet. It seems fair that that there is 0,5% yeast. But in the next image you show the recipe from Serious eats, but calculating the percentage of yeast, this is nearly 1,6%. The percentages of the other ingredients doesn't seem to match exactly either.
Is there an explenation for this?
New to your channel , I'm an Italian from Quebec and love your science approach and passion ! New sub .
May I ask which pizza steel you have ? it seems to cook right without burning like others I've seen "
Thank you! In this video, I was using the Original Baking Steel (shrsl.com/3oxp4 ) but I've since upgraded to the Baking Steel Pro (shrsl.com/3oxoo ). Both are great - the original baking steel is more affordable, but the baking steel pro is a bit thicker and also larger (16"x16"x3/8" as opposed to 14"x16"x1/4"). So that means I can bake 16" pizzas on the Pro, which is a big advantage especially for a New York Style pizza, and the increased thickness also make a noticeable difference in the charring that I can achieve. I'll be talking about both in more detail in a future episode though!
Also full disclosure, those are affiliate links so if you buy through them I'll get a small commission (at no extra cost to you).
@@CharlieAndersonCooking Hey thank you ! Really appreciate and will use your link when I order ! Looking forward for your next video . I see that you have a problem with cheese separating and I have the same here . I've noticed that some cheese in pizzerias in the US are super stringy in a good way but we don't have this here , sad ! I don't know if it's the low moisture thing !
@@CharlieAndersonCooking Links aren't working
@@waynert69 sorry about that, I’ve fixed them now!
The percentages you posted are for kosher sale or table? Instant yeast or active?
commenting for the algorithim, this channel is criminally underrated
I've been freezing my cheese as a way to offset the issue of the cheese separating before the crust is fully cooked to the point I like. I'm sure you've heard of or thought of this already, but I thought I'd mention it just in case.
That's exactly what kenji does
@@nan5715 Can't remember for sure, but that's probably where I got the idea from.
Do you have a series on New Haven style pizza?
Was suprised to see All Purpose Flour being used, Double Zero is whats typically used in pizza shops in my area but, I get you were going for chewy
Hey man! I’m also in Michigan and have been making pizza as a hobby for like 5 years, I love Joe’s in Ann Arbor! Lmk if you want to chat pizza sometime. My family and I did our first trip to NYC in 2022 and we hit 14 pizzerias in 6 days lol
When you add a biga or poolish do you need to adjust the total amount of flour in your in dough recipe. does that make sense?
The amount of flour and water are factored in to the Total amount used. For example, 300g flour and 300g water for the poolish is part of the total amount used. So, mixing 700g flour plus 300 more grams of water will give you 60% hydration.
Charlie, what kind of yeast do you use?
what type of yeast did you use (active/rapid)? does the brand make a difference?
I use instant yeast (a.k.a. rapid or quick-rise yeast) for all of my baking. In theory, it shouldn't make any difference though in terms of flavor. It'll just affect the amount of yeast you need to use, and how long you need to let it rise.
And how much should a 16 inch dough ball weight?
Dude, Rosas upside down Sicilian, Maspeth Quuens!!!! The realest of real deals and they’ve been there for like 50 years.
I just realized your more 'analog' form of "notes" and stuff is like what casey neistat does... draws in a notebook, cuts things out n arranges them. :P I'm starting to see where some of your artistic presentation style comes from. :)
Or maybe it's a random coincidence.
Haha yeah I've definitely gotten some inspiration from him!
Hi
According to me main secret of new York style pizza is flour all Trump flour is used for pizza in new york.protein content 14.2% it makes vast difference i have tried it.use 58% hyderation
TRUMP2024...😊
i went on a food tour and they said it's the new york water that makes it great. i live in London (UK) 😭
I know you are very into making pizza but I'd still give you a tip for making biga if you don't mind. Don't mix the flour and water into a homogenic dough, at first just put the flour into a wide bowl or tupperware or something,pour the water on top, stir it a little bit and you will get a partly wet - partly dry mess, and that is biga. You can ferment it in a small glass if you like, it's just not ideal to mix in it.
What's the name of the song at the end? Idk what theyre saying but i like it!
channel feeds my intj-ness
How did you determine the yeast amount? Kenji’s recipe uses 10 g yeast, but your chart says 3.25 g.
Salt too, 10g on the Serious Eats recipe shown at 01:53 which has all the other amounts, 13g on the spreadsheet. The spreadsheet has, I think, notes attached to both these figures (the little triangle in the cell) which we don’t see.
The pizza bible by Tony Gemignani helped me make the perfect pizza at home.
Did you say you didnt bother with different doughs? Like the ratios were the same for all three?
The hydration percentage would be the big difference between NY style pizzas, no?
You should do a Detroit pizza series next. It’s a tricky thing Buddys I believe is the original Or a charcoal grilled pizza technique s
you did what im trying to do in the the last 5 years 😅😅😅
Haha yeah there's a lot more to it than I initially expected. I'm not quite there yet but getting closer!
@@CharlieAndersonCooking keep going to find the perfect ny style dough because trying to get the right recipe made me broke 🤣🤣
How are you kneading the dough? Kenji's recipe calls for food processor.
The sugar does have an impact.
water 60-62% hydration
Again, I would personally use a Brewer's Yeast, but I like bubbles, so . . .
It seems that you failed to notice that when he was holding his slice, he had it partially folded, in a v-shape. You just let yours flop. If you had folded it as he had, you might have gotten less flop.
First time to the NYC area in the mid 90s for me, walk down the street to most pizza shops get a great slice. Now I do not think there is a great slice available in NYC. So noticeable the lack of a great slice that I attribute this to a change in the quality of ingredients and the retirement of the last great pizzeria owners. Something is missing or lost in technique, sauce to cheese does not work anymore; the charred Neopolitan is good on its own bt is not an old style NYC slice of the 90s.
being a stoner, i would love to be your roommate
Try All Tumps flour next time. I'm interested in how All Trumps flour cooks in a home oven. All Trumps flour adds diastatic malt to the flour.
I just don't get the hype over NY pizza. I've tried all the biggies in NYC, and I think it's one of the biggest disappointments of my (culinary) life. Personally, I think Chicago thin crust is far better. But I think the best pizza in America can be found in the Bay area, especially Berkeley Cheeseboard!
Its just nonsense.
It's *MUTZADELL not "motzerella"
you did the entire video in a white shirt you mad man
Adam is using bread flour and almost 90% hydration. In your video, it's showing wrong.
Also, here's a video of how Joe's makes their pizzas:
ruclips.net/video/mAUwnMev-H0/видео.html
Wrong joes
@@larrycariglio909 look at the comments. Allegedly he was married to the original Joe's daughter, but their marriage failed and he opened his own pizzeria, which led to many lawsuits. It's not the wrong Joe's, per se.
@@AnteMicko thanks didn’t know that fact.
NYC pizza is not always the best. Pizza is pizza if made right.. geography has nothing to do with it. The sauce, cheese and dough are always variable and as in any food tailored to the consumers taste. I have had some terrible slices in NYC.. and some great ones in NJ
That book sucks. He recommends using .3 grams (or something ridiculous) like that to make dough. I took his advice on face value and didn't any rise as expected. Totally frustrating.
Have you checked out Ohio pizza?????
I’m enjoying the content but the constant overlapping of sentences is fatiguing.
That's kind of the latest "style" thanks to RUclips "shorts". Everything is compressed 😞
I agree, could tone that down a touch
I stopped watching when you said you're using regular bread flour....