What's the Best Cheese for NY-Style Pizza?
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- Опубликовано: 22 май 2024
- This is Episode 3 of my quest to recreate the ultimate New York pizza slice at home.
You can watch the full series here:
• Making a REAL New York...
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🍕 MY FINAL NY STYLE PIZZA RECIPE
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📃 TABLE OF CONTENTS
0:00 - The Most Important Factor
0:31 - Narrowing Down My Options
0:43 - A VERY Important Decision
2:10 - Finding a Better Alternative
4:00 - Learning from NY Pizza Shops
5:23 - Improving the Flavor
6:30 - The Final Decision
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I'm not sure if you've tried this, but I grate my cheese ahead of time, then place it in a bowl, cover it and freeze it. It doesn't do away with the problem completely, but it definitely helps. And since I'm making my dough 1-3 days ahead of time, I just grate the cheese on the same day I make the dough, that way, on the day of cooking, it's one less thing to think about.
Charlie, have you tried the 50/50 method? 50% Mozz 50% Provalone. Mozz has almost no flavor but has great melting quality. The Provalone adds flavor. Also, yes to the grated Peccorinio Romano for base.
A lot of pizza shops don't grate the cheese--instead, the cheese is cut into little cubes. With pizza programs I've developed, that will greatly impact the amount of grease loss as the cheese melts slower in cube form. Great videos, keep it up!
game changing
Interesting. Then also wouldn't the temperature of the cheese matter as well?
Something straight out of the fridge or even freezer may melt , without separating/ obviously depending on cooking temp and method. LMAO - such a deep rabbit hole.
@@truenorth2653 1000%. It's all part of this multi-variable equation... dowwwwwn the rabbit hole we go!😅
It's important to keep in mind, however, that at some point Occam's razor needs to be brought into the convo.
...and cold, like butter for baking croissants. That's how the good ones come out non greasy.
Would the cubed cheese have the anti caking ingredients?
This series of watching you trying to perfect your pizza recipe has been really interesting. It's satisfying to watch you get closer and closer to your goal
I'm glad you're enjoying it! It's been fun to make too.
I find myself wondering how many pizzas you’ve baked. I hope you’re keeping track because that would be a fun reveal at the end of the series.
I would be so fat if I tried perfecting my own pizza like Charlie. If there's pizza in front of me I'm eating it. Even bad pizza.
After making thousands of these over the years, the one secret you're looking for is consistency. If there are any thin spots in the dough, the pizza cooks unevenly. It affects the taste massively. Try making pizzas of different sizes. 16" 18" and 20". To get the best consistency, weigh each dough ball to exactly 1.5 lbs, that's what we used at our shop. Then fold the dough over onto itself and pinch it off so one side is perfectly round, put them into an oiled plastic dough tray with the perfect dome side up. They have to be sealed inside between the dough trays so they don't lose moisture or crack. Let them rise at room temperature for about 30-60 mins, then put them into the fridge. They need to sit in the fridge for a few hours until they have become a malleable consistency. Try overnight too. It will take some time to perfect this process but trust me it's so important. When you pull them out, place the dough into flour, then put the perfect side down and cut into the underside to create your crust. It's best to work on a granite or stone counter with ample flour. It will take a lot of practice to get tossing the dough down perfectly but that's the key! Best of luck!
I know you touched on it a bit here but I'll go from my experience working in multiple NY Pizzerias now,...all of them used Grande brand whole milk mozz, not part skim and not any "blends". They bought cases of the 7lb bricks, and shredded it themselves. The pre-shredded stuff is a bit more finely shredded, smaller pieces. We shredded it into bigger pieces, we thought it melted better and gave better distribution on the finished pizza. None of the places diced it into small pieces, although I know that's a popular method too now. Grande is a pretty iconic brand here for NY pizza, though yes it's hard to get outside of restaurant supply. If you've ever had NY pizza, chances are very high this was the cheese being used, extremely good quality and consistency. If we're talking low moisture mozz that is.
As far as sauce goes, majority of places I worked used Stanislaus brand tomatoes. The two products from them I'm most familiar with are their "Full Red" pizza sauce, or the "Alta Cucina" whole peeled plum tomatoes. Those were the bases we worked with depending on the type of pizza. If we were cooking tomato/grandma style pies, we used a chunkier sauce, if it was regular round pies, we used a normal pizza sauce. Again, Stanislaus is more of a restaurant supply only product. You can find places to order it online though, just like with Grande cheese.
Hope any of this info helps you on your pizza journey. 3 of the 4 places I worked at are still around and scored in the 8's on the onebite app. I don't live in downstate NY anymore so unfortunately it's been a minute since I've had great pizza.
Yep. His pizzas look greasy because of the fine shredd themselves
Started as a Long Island pizzilolo in 69’, we used Grande WM Mozzy but 75% and WM Domestic Provolone 20% and Domestic Swiss 5%, we only used 1/4”cubed, and Stany Sauces too, never pre cooked, we won best NY Pizza 16 years in a row til we lost our lease in 83’, no matter what anyone says, it is the water!!!
You sir know NY Pizza
It's quite remarkable just how many of us out there are equally (almost) as obsessed with the perfect NY slice. Thank you Charlie, I'm following closely.
One way to make sure your pizza doesn’t come out too greasy: don’t add any olive oil to your tomato sauce.
I literally just use canned whole peeled tomatoes, which I blend in the can, and add a couple herbs and spices (like chili flakes).
Salt comes from the parmigiana that I put over the sauce, and all the fat comes from the whole milk cheese. You can also add some chunks of fresh mozzarella for hits of extra creaminess
Great content. I think you’ll find (if you haven’t already) that a hotter temp with less overall time in the oven will keep the cheese from splitting, which results in less greasiness.
A good way to reduce the cheese from splitting is to cube it with a knife instead of shredding it. Also keep the cheese ice cold. This slows down the overall time it takes for the cheese to melt and further prevents it from splitting while the pizza bakes.
This 100%. A restaurant oven is significantly hotter than a home oven so they can cook the pizza super fast and the cheese will not have time to separate it seems. The longer cook time of a home oven leads to the cheese separating. When I make pizza at home on a steel I keep my cheese frozen (I do a 50/50 mix) with grated on pecorino and the cheese comes out really well and doesn't separate.
the production and thoroughness of these videos are really incredible, your channel's gonna be huge in no time
Totally agree! This is really good and he’s gonna be big if he keeps it up.
Once you’re done we need a full final recipe video that breaks down making a full pizza from scratch please.
I’m surprised your channel isn’t huge. The production quality, the way you deliver information, your attitude, it’s all A+. Subscribed! ❤️
This is the best series on NY Style Pizza on the internet. I've been looking forward to this video for weeks. Thank you!
The best NY style pizza I ever had used a combo of whole milk low moisture mozzarella and provolone.
Yellow grease on a pizza from separated cheese is quite authentic NY!
When watching this I thought I was watching a big RUclips channel. I'd say your quality is definitely on par with those guys, keep it up and you will grow in no time!
This is becoming an internet crusade to the promised home pizza!
So glad to tune in on al this knowledge, and happy to know there are so many eho are serious about this for at home!
I've loved this series! Everything is so well done! I subbed on part 2 and can't wait for part 4.
Same
Another great addition to this series. I will say, my best experience has been buying 1-2 pounds of full fat mozzarella from the deli counter of my local grocery store, it usually ends up being Boar Head or another brand and ends up working great. Just ask them not to slice it and then shred it when you get home.
With the grease, you will get less by not grating the cheese. Instead, cut it into small chunks. These melt slower and thus take longer to squeeze out their grease. Adam Ragusea does this with the string cheese by cutting them width-wise into rounds rather than grating them
Super invested in this series. Thanks for the great content.
Loving this series! The pacing, editing, music, and filmmaking are all spot-on!
just appreciating your dedication and the method.
Excellent stuff..great series, well done!!
I've been enjoying your series, and thanks for the Black Friday heads up!
this series of videos is awesome! The great video editing skills and your passion and curiosity for the perfect at home slice is captivating
This is truly a great video series. Love your attention to detail and thought process through the decision making. Loving this channel so far!
First time watcher ... big Scarr's fan. In the mid 60's NY pizzerias pretty much all used cheese that looked like turds, not grated or shaved. This was achieved by, I believe, passing the mozzarella or cheese blend through a grinder, which should aerate the cheese. I've done this with my Panasonic meat grinder and comes out great. I know that's not what happens now but try it.
I use a steel baking sheet but I assemble the pizza on a piece of parchment paper that is slightly greased with olive oil. This makes it easy to slide into the oven and it also makes the bottom have a perfect crispiness without burning. I also do not need to use any flour when assembling the pizza on the parchment paper so better for beginners (like me!)
Love this entire series of videos!
I've noticed that I don't get the cripsy bite with bread or AP flour so I picked up some 00 flour that I found at the store. I had a real italian tell me it makes a big difference so I'm excited to see how it affects it
Great series and I hope it ends up with positive results. Really looking forward to the next episode. Eagerly awaiting the next episode. Baking method is exactly what I need.
Great videos. Congrats dude, the algo picked it up. You’re gonna get huge.
This series is carrying my homemade pizza making. Can’t wait for the baking and sauce episodes!
Insanely thorough!
Tip: If where you live they don't sell low moisture mozzarella you can make your own by microwaving fresh mozzarella. When you do this it immediately releases a load of liquid, just massage it until the liquid stops coming out and then put it in some kind of shape and let it get hard in the fridge. Don't over-do the microwaving tho.
Dude this series is insane. So good. Keep it up!
Thank you, I'm glad you're enjoying it!
I really hope your channel blows up my friend. Very good content🤟🏼!
Great series! Can you post your final full recipe? Sauce, Dough, and Cheese. Anxious to try it.
You, sir, have just earned a subscriber. I'll be making the final pizza when this series concludes.
You are very underrated for these videos. i love em have a goodone!
The little Caesars uses muenster in it's cheese mix and honestly we've added it to our home made pizzas and it's definitely a great addition in flavour. We use mozzarella and muenster about 20% muenster
Wow! Just found your channel, subbed right away, going back to watch more and can't wait for future episodes! Very well done!
Alright Kid.
You got me hooked and invested in this journey.
I like your style.
Til next time.
👌
ur channe is SOOOOOOOOO GOOD ITS SO ADDICTING NEVER STOP MAKING VIDEOS
This may be the most important youtube series of all time. If we can make a NY slice at home, man, that would be life changing.
Good info, love the deep dive into the part skim cheese especially. I’ve seen some recipes (maybe Kenji?) that freeze the shredded whole milk mozz so that it melts a little slower to mimic the fact that home oven pizza will (almost) always take longer to cook than pizzeria pizza.
HECK YES. I just stumbled upon your channel earlier today and watched the pizza vids. You said "I'm doing cheese next" and I looked, and the video wasn't there yet. But I subscribed, refreshed my feed just now, AND THERE IT IS! :D
Man out here in Delaware, trying to find WMLM Mozz is SUCH A PAIN. Every local store didnt have it so had to run across the bridge to Jersey to grab some.
I just have to thank you for doing all this research and work so I won't have to. Looking forward to your next video!
These videos are so good dude, I'm finally inspired to give pizza a shot. I spent months making wings every day until I felt like I perfected it, time to move on to the main course.
Charlie, I'm enjoying watching this. I grew up across the street from Joe's Pizza in NYC, back when Giuseppe himself was actually still making the pizzas (in the 1980s). It's too bad, the Joe's pizza today is nothing like it was back then, when it was absolutely incredible. Joe's today honestly is nothing all that special as far as regular NY street pizzerias go, they're riding on their reputation a little bit (they became popular because of Giuseppe's skill and also the fact they fed hordes of hungry NYU students at 3am).
I live in Canada now, but I still make NY-style pizzas. If you ever want some notes about true NY pizza, I'm happy to oblige :) I've been a bit of a student of it myself since moving to Canada, to try to recreate the great pizzas I remember from when I was a kid (Joe's, Golden's, Ben's, Pizza Box, etc). You're definitely on the right track with what you're doing!
I’ve used Kraft cheese sticks multiple times in a pinch for they exact reason. Awesome to see it represented in the video
Charlie, thanks so much for putting these videos together, great stuff!
Since there’s no place near me (Northern Virginia) where I can get Grande Cheese, Giant supermarkets carry a 16 oz chunk of Galbani whole milk, low moisture mozzarella and it works great as a back-up option - surprisingly great flavor IMO.
I hope you do a video on your sauce. Keep em coming!
Was looking forward to this :D
Bro, this is great, I'm gonna up my Pizza game next time I make it! Great job.
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.
Try 50/50 whole milk low. Moisture. And provalone add about 20 percent good quality young cheddar cheese.
Stick with locatelli.
Trust me, try it
Try this mix and fresh grate all of it
1/2 Whole Milk Low Moisture Mozzarella
1/4 Monterrey Jack
1/8 3-6 month old Gouda
1/8 Gruyère Cheddar(they sell it at Trader Joe’s)
Then fresh grate authentic aged Parmigiano Reggiano all over the top
Absolutely amazing NYC Pizza blend 😋
Perfect, i needed this video
Love this series! I’m going to try to do exactly what you’re doing. Could you post your ideal dough recipe instead of using the percentages.
I've been doing a lot of the same tests that you have over the last year. I'm having good luck on keeping the cheese fat separation down by getting the pizza as low in the oven as I can, and shaving off a minute or two of cook time, or a couple of degrees lower for the temp.
Really loving this series so far, the overall production and content are incredible and the videos are laid out really well. I’m really excited to see it all come together, are you planning on making a video at the end that contains all of the steps fully laid out?
Yes, I’ll definitely make a final recipe video once it’s figured out!
I use the galbani whole milk low moisture string cheeses Adam showed in his video. They work well. I shred the cheese and put it in a stainless steel bowl in the freezer for 15-20 minutes to slow the melting since I have to leave it in my home oven longer than a real pizzeria would. I don't usually get the splitting you show, so I think the freezing must help in that regard. Great video!
To reduce the fat/grease in the finished pizza allow the chesse to come up to room temp before baking....the protiens and fats melt at diffrent temps: allowing the chesse to warm up before baking helps them from separating
Loving the videos
I’m glad to hear it!
I have been on my own quest to perfect the pizza for the last 10 years or so, if not longer. I am really enjoying watching your quest to do so as well and look forward to seeing your progress and see how you handle some of the challenges. I do agree with one of the comments below, the hotter and faster you can cook this, the less greasy it will be. My oven gets up to 550, and cooks pretty fast with a preheated steel, which seems to do the trick.
I was just thinking about how I needed a baking steel!
Yeah it makes a big difference! I’m planning to talk more about them in a future video, but I think they’re basically essential for achieving a proper result in a home oven.
@@CharlieAndersonCooking I've been trying to do it with a Pizza Stone, and it just isn't working. Even letting the stone preheat for an hour (after the oven takes 45m to reach temp), the bottom of the pizza doesn't even brown. Additionally, it's really hard to slide a large pizza onto a stone that's basically the same size as the pizza. I lose ingredients, and if I don't have something to catch them they land on the bottom of the oven and catch on fire.
I snagged a steel using your link; I can't wait to try it!
This series has me captivated - and hungry! I have not anticipated the next episode of something this much since Season 1 of LOST!
🍕🍕🍕🍕🍕
Season 2: The Gluten Free NY Slice
Nah, Season 2 should be how to get the edges of the pepperoni to crisp up at home!
Keep up the great work! Your videos look great and you are keeping everything accessible for real folks, love that!
I made NY style pizza in upstate NY for years. Grande 1000%
Looking forward to the next one
I used sliced mozzarella both part skim and whole, that also reduced the cheese from splitting and over melting. With the sliced cheese you can also do upside down pies cheese first sauce on top. Both work well.
Back in days of old one of the key distinguishing characteristics of an authentic New York slice was the pool of molten oil floating over the surface of it, so that when you folded it, the oil would run into the funnel created by the fold, and would then either trickle down your arm giving you 2nd degree burns, or - if you were alert enough - drip off the tip on the the sidewalk where it burned a hole on the concrete.
In other words: separation is where it's at baby.
LOL, heck yeah! It wasn't real NYC pizza if you couldn't do the crisp fold-in-half thing with the oil dripping out of the crease and then lose a layer of flesh inside your mouth from the molten lava burn!
Finally! Been waiting hahaha
I'm digging these videos. You live so close to me I wish I could come try that pizza XD
Great video. Just an FYI, I use a blend of Boars Head Low Moisture Whole Milk Mozzarella, Boars Head Non-Smoked Picante Provolone, and Boars Head Monterey Jack. I ask them to just cut off a 1 inch thick hunk of each at the deli counter and shred them at home. It's a fantastic blend and doesnt burn like the Polly-O at 550.
I only use whole milk mozzarella. It can burn faster than part skim, but we’re going for flavor! And if u want a tangy flavor, you need to add some sharp cheddar. Try seriously sharp by Cabot’s
You can always wait to put the cheese on the pizza for a couple minutes, maybe 2-3 with nothing but just the base in the oven, then take it out and put the toppings on. You can also put the sauce on top of the dough and bake it like that if you want a different flavour.
we always blended part skim and whole milk Grande together. it wasn't 50 / 50 either perhaps 60/40 or 40/60 it's been 30 years but the pizza was some of the best i have ever had & i have been to a lot of pizza places around the country due to traveling for work.
here on the west coast, there is a store called winco, its doesnt have high end products but their store named mozz, is low moisture whole milk mozz and it's actually pretty effing good for home pizzas.I've been using it for mine and until watching these videos did i realize how lucky i am on the west coast to find a low moisture whole milk mozz. Now to find good canned tomatoes.
I delivered for Dominos back in the '70's and I don't remember too much, but I know our cheese was a mixture of mozzarella and cheddar. I haven't order Dominos in decades but believe it or not back then it was actually really good! Not NYC pizza good, but different good. Of course I also worked at McDonalds before that and the food there wasn't going to win any awards, but it was cooked on an actual griddle and was WAY better than the garbage they have today. In fact, pretty much everything tasted better back then...
i made your dough 2 hours ago! hoping for some nice pies monday, i went to the store but couldnt find ANY whole low moisture moz so seeing i can use cheese sticks is an interesting solution!
Yeah it’s hard to find! At this point, I think I’ve been to 16 different groceries stores in my area, and only found 9 different WMLM mozzarellas. Only 4 of which I would consider to be decent quality (GFS, Kraft cheese sticks, Grande, and one from a local market here in Cleveland)
@@CharlieAndersonCooking One alternative to also look at is the spanish cheeses, in my experience you can find them more easily. "Nochebuena Queso Fresco," to me it has a bit better flavor that motz but an ok melty ness (maybe mix it). And you can generally get the different fan levels.
@@CharlieAndersonCooking I knew you was from Ohio bro. I live here too. Obsessed with pizza but I’m from the east coast, you guys don’t have it a lot out here, but seeing your videos changes my mind a bit.
Use the fine grater to powder your Pecorino and Parmesan and do a 50/50 blend. Just enough to dust over the sauce.
This is how the owner of the local NY Pizza place does it, and I'm told it's how most NY places do it.
This isn't in NY, but my buddy grew up in the Bronx, and uses Grande cheese for his pies. I've also been to NY and had authentic slices on multiple occasions, and can indeed confirm he's legit and does his pies right.
The cheese I found that works best for me with low moisture mozzarella is Monterey Jack.
You deserve millions of subs dude
Good content my dude
Perhaps someone already mentioned this, but you can buy whole milk, low moisture mozzarella at the deli meat counter of most grocery stores. It's less expensive than the prepackaged brands, and you can buy any size block you wish; you are not limited to the sizes in plastic wrap. Boar"s Head brand is ubiquitous throughout the country.
You're doing gods work here...
I honestly have never minded some excess oil on a NY slice, since I prefer it with pepperoni anyway, and oil is part of the deal. What I need is the NY cheese flavor and in my strictly amateur dabbler opinion, the best flavor is Romano forward. I love the Romano.
I worked in a pretty busy and local well known family owned pizzeria in my high school days back in the early 80’s here in NJ. We used Polly-o’s hole milk low moisture mozzarella.
My personal trick to reduce greasiness personally is to freeze the shredded cheese for a long time and keep it in there up until Jat before putting it into the oven. Keeping it as cold as possible up front seems to slow down grease seperation in my end. I lsontry to keep the shreds as thick as I can, again slowing down how much it heats up since larger chunks melt slower than smaller.
Just an FYI, I don't know if a lot of NY syle pizza places do this but I know pizzerias that mix provolone into he mozzarella to cut down on the greasiness.
My husband and I feel like we have found the perfect pizza for us. I love comparing our decisions on pizza to your findings
Someone with access to university laboratories: We need you to analyze the cheese mix on Scar's pizza and tell us what three cheeses they use.
I've actually made it to Scarr's since filming this video, and I have some ideas but need to do more testing. I do think for the classic, "authentic" New York slice though, mozzarella is the clear choice. Scarr's cheese seems to have a slightly different flavor than most (although I did really like it).
@@CharlieAndersonCooking scarr's taste different from the classic nyc slice
Pizza in the Northeastern states in general in the '60s, '70s, and '80s often used non-smoked provolone as well, so try that, and also experiment with brick cheese and swiss, as pizzerias back then usually also served sandwiches that used those cheeses.
Charlie you're doing god's work with this series
A brand that was historically used in New Haven that I love is Calabro. Try their whole milk low moisture mozzarella - my favorite that I've tried!
I mix in some cut up provolone for tanginess
When you grated mozzarella you should use a electric grater attached to a mixer and put a bit of pressure on the cheese to get a nice thick grate.
I have pizza shop near me that uses Grande cheese and it really is very good.
I like a little provolone mixed in, it reminds me of Lodi Circle Pizza in NJ, but the wife and kids prefer straight mozz (they all grew up south of the Mason-Dixon). I’ve seen some chains mix in cheddar…
So I’ve been a home pizza guy for decades. My dough is exactly where we like it and thanks in large part to a pizza steel. Occasionally, I do pizza on a pellet smoker with a pizza dome. Different dough and stone gets to 700°+. But the combo of torn pieces of whole milk mozzarella with some shredded sharp white cheddar and a topping of Parmigiana Regiano is the magic bullet. Even the Kraft “powdered cheese” adds to the flavor. Lucali’s shaves mozzarella. That’s our next experiment worth exploring. Some great insight here.
@@richspizzaparty agreed. For a NY style we do strictly local hand made mozzarella. We top it with a little finely grated pecorino Romano after cooking.
I feel like using san marzano tomatoes (DOP) and low moisture moz is the key. Getting a cold ferment on the dough too, at least 2 days. You can't get the 600 degree over in your home unless you have a sick outdoor pizza oven, but using top ingredients is definitely the key.
NY "street" pizzerias like Joe's don't typically use San Marzano. Those are only used for Neapolitan-style pizzas.
@@canadave Also used in apizza recipes.