Pizza review: Bleecker street pizza (NYC)
HTML-код
- Опубликовано: 29 сен 2024
- In this video I review the highly regarded Bleecker st. Pizza. Everyone seems to enjoy this pizza and I thought it was just okay at best. Perhaps I am picky with my preferences but I was a bit disappointed by this slice. Come find out why.
Follow me on-
/ pizza_reviews_on_the_go
Donate to my PayPal here-
www.paypal.com...
#pizza
#nyc
#newyork
The pliability of a NY style pizza, accomplishing both crunch and fold at the same time, is really one of the beautiful characteristics of great NY pizza. Its difficult to accomplish in a home oven even with a steel or stone, but in this case, it looks like the reheat of the slice cooked off some moisture in the base, which caused the pizza to crack on the fold. Neapolitan pizza with the higher hydration, many times the pizzaiolo let the pizza rest on a wire rack for a minute to let the steam escape otherwise it can be too soggy. With NY Style, bc, they use lower hydration dough, you can get away with putting the pizza directly in a pan or on the counter right out of the oven. That steam actually helps make the dough a little more pliable, it relaxes the gluten a bit. I've been trying to perfect this at home for a year with my pizza steel and I think I finally got it...sometimes LOL
This place is a tourist trap and tourist love crispy pizza like this because they don’t get it too often mostly outside of New York. I didn’t want to say because I don’t know for sure but this doesn’t seem like a crust/dough that was proofed too long and even the flavor of the bread was not that great. I bet you can understand why I was disappointed in the crust
@@pizzareviewsonthego Ahhhh...good to know. The dough did look a bit dense. Thanks for the review.
In depth pizza reviews 👍
That crust looks tight and low hydration. Another great video.
I don’t mind low hydration but it’s got to be fermented for a little while at least
@@pizzareviewsonthego high volume pizza on the move!
The problem with good quality ingredients (like Bleecker Street Pizza uses) is that it's STILL NOT ENOUGH to make bold claims like "Best Pizza in NYC". IF the people making the pizza aren't passionate about making it, it's not gonna be something special. While the owner might be Italian born and passionate, that does not translate to his Mexican workers. For them, making pizza on a daily basis is a JOB... a J-O-B. They put no passion into making it like say a man like Di Fara in Brooklyn use to do everyday, until his recent passing (RIP). That said, go look for places with people making your pizza who are aficionados of it and have a passion for making it. The kind of people who love to see something they created (pizza) give joy and smiles to their customers. THAT'S where you'll find "The Best Pizza in NYC".
I'm gonna have to disagree with you there. The Latin Americans who make the pizza at John's of Bleecker street have been there for over 20 years. If you follow their INstagram then you will see that they are a very tight bunch and loyal staff. They make the pizza fantastic IMO. Bleecker street Pizza however I did not like. Just my opinion. I found their crust to be not good.
Maybe a bit dry on this slice. 😊😊
It was, but not sure a fresher slice would have improved the score too much.
I'm doing research for my upcoming trip. I just watched another guy say a Bleecker St. slice blows Joe's out of the water. I guess it depends on what type of slice you get.
Bleecker street Pizza makes a popular Nonna Maria pizza. Immensely popular. It's a Margherita...different than what Joe's is known for, which is regular cheese pizza (dry mozzarella) The crust isn't as good as Joe's but the sauce is better. For the best pizza in that area, go to John's of Bleecker Street. It's not the same place as Bleecker Street Pizza.
@@pizzareviewsonthego Oh I'm eating at John's of Bleecker I don't care if we have to wait 2 hrs. I'm on the best slice shop mission right now.
This reminds me why I prefer outer borough pizza shops. They tend to cater to a local customer base and don't have too many glowing reviews from people who aren't used to good pizza.
Manhattan pizza is terrible, 90% of the places. The best pizza in NY is in Staten Island, pound for pound. 90% of the places you walk into offer very good pizza at least.
@@pizzareviewsonthego It used to be good years ago.
@@pizzareviewsonthego True. The Dollar slice shops totally put most mom and pop pizza in Manhattan out of business. If you go to Samaria Pizza in Astoria Queens the owner has a nice pic of an owner working at his shop in midtown in the 70s.
@@pizzareviewsonthego There was a time when places like Joes and DiFaras were just great neighborhood joints. I remember Joes before they got famous. Sbarro was once a simple deli in Bay Ridge.
You might like Village Square pizza. Their pepperoni squares are supper crispy
Espresso Pizza in Bay Ridge. Look up the reviews. They got a slice similar to that Nonna Maria and much better.
Thanks, I always appreciate your recommendations, I know you won't disappoint.
oh man, you breakin' my heart! (a bit).
did you try their white pie? it's divine! I called them about it from the Boston areaand they were open with me about their recipe.
Great video I havent had the chance yet to get to John's or bleecker a sin since I live in nj but great review I'll definetly do John's 1st
🙏🔥
Can’t figure out why I love this theme song so much lol.
It's James Bond music for a pizza adventure ! lol
what are ur thoughts on robertas?
Haven’t tried it yet but it’s high on my list
To me the grated cheese something you add according to your taste, but I agree sauce is boss
Yes, I made sure to state that it's not my personal preference....the crust, among some other things. People love this place. I don't.
Every time I walk by this place and see their "best pizza in NY" print outs, I think "tourist trap"
Tourists aren’t used to crispy pizza like this, they love it. I myself prefer a crust that’s been fermented more.
Johns is a tourist trap too but still great. There are a ton of under the radar shops that are as good or better than these famous shops.
Thats because it is a tourist trap.
Another great review, my man. See you hitting my regular spot on Bleecker. Solid slices, but vastly over-rated. Place always packed with hipsters and tourists
I never ate there but the crust looked disappointing in the video
I am curious how this pizza taste fresh out of the oven.
Those pies move out very fast, it wasn't sitting long. I had this pizza before, that crust is very hard.
Great review and your channel is developing nicely! Upon first glance that pizza looked good to me. I think if they did a thin layer of sauce along with the dabs, then the hard crust would have been more forgivable as far as the overall score went. Keep up the good work. I'm learning a lot.
Thank you! I think the crust appeared to be very low hydration and perhaps not proofed at all it was very pale and under sauced in my opinion! Glad to hear you’re learning. I am always learning too!
Another great put together video….good work!
7.2 ?? Damn you’re a tough critic man
I would say it's a high 7 good sauce and cheese, a little uneven, crispy but not quite pliable enough
Not enough sauce man not enough sauce and not enough Parmesan. Crust tasted like breadsticks. No char…pale crust…etc. come on Gaslamp, , don’t let the food network make you question my judgement! 😜
Think a 7.2 is a fair score. Had a slice over there last month or so ago, and I would give it a 7.0 to 7.3 depending on the crust that day. Sometimes it is chewier
I enjoyed the video!
That’s a letdown.I had heard a lot of good things about that place. But just looking and listening to that pizza, I feel like you don’t even really have to say much of anything for me to get a good idea of what that pizza is all about.
High volume pizza, high gluten crust I would presume.
BTW Dirk, you will absolutely love this episode of the Pizza Podcast. After the first hour they start getting very scientific. ruclips.net/video/vaDP1dGjaBQ/видео.html
@@pizzareviewsonthego Thanks! I’ve got it on my watch later list.
@@pizzareviewsonthego High gluten flour is fairly popular for New York style pizza, but I’m not a fan of it. To me it makes crust too hard and chewy, and lacking in flavor.
@@dirkdiggler9482 no alcohol development to benefit the flavor of the bread. But you should try places such as Williamsburg Pizza, Denino’s, DiFara and many others for good NY pizza
I need about 10 slices of this
Thanks for the review-too crispy if it cracks on the fold. No, no… Scratched them off my NYC tour list…