Bravissimo, fa la pizza che vuole e come vuole. Quand'ero bambino c'era un pizzaiolo che era stato a New York a lungo ed era tornato in Italia per aprire la sua pizzeria. Non la chiamava New York style pizza ma faceva questo tipo di preparazione e cottura, ed è quella con cui sono cresciuto, buonissima come lo è anche la napoletana.
Sooo True...In Italy, everything have to be CERTIFIED for it to be able to be called something like their Cheese, or Tomato, or Wines.....Having pride is one thing, but to be a so anal about their thing is overdoing it.
Misconception. Variants and changes are (I) happening everywhere, Italy included (II) essential to discover new things or have some originality, change and curiosity/experimentation. Italians take issue with people that state "THIS IS THE AUTHENTIC ORIGINAL X and Y" while presenting something that is not, in fact, traditional. You make changes? Point those out, or just, like this gentleman, state that this is the Pizza (in this case) HOW YOU DO IT IN YOUR REGION. Now, it's true that Italians can be dogmatic on general terms, too. When happens, remind, as an example, to Carbonara fanatics, that Papalina exists.
Incredibili la precisione ed il sistema impiegati. Consistenza giorno dopo giorno per consegnare sempre lo stesso prodotto. Sistema, chimica e passione applicati per un prodotto spettacolare. bravissimo.
It because the employee turnover must be very high. They need to be able to hire someone passing by the street and that person will last 3 to 6 months. That’s why you need a dough rolling machine, a dough cutting machine and so on.
@@nickcpvif it is like you say, he has developed a very efficient system. I work in the industry. I use very detailed recipe and still struggle to train my line cook to that level of efficiency. Of course restaurants are different - menus change monthly, more preparations for mise en place, different cooking tecniques - but it takes me months to properly train a commis even if he has school background…
@@carlofrusciante9979 Yes, restaurants are much more complex than "pizza by the slice places". But you are right, his system is very good. You can tell by the temperature records, logs, instructions and so on.
@@nickcpvnope. Dufresne is a famed chef. Best remembered for the legendary restaurant WD-40. The attention to detail is a hallmark of his cooking. He is, after all, the country's best known and most influential proponent of molecular gastronomy
È chiaro che quest'uomo conosce perfettamente il mondo della pizza, sia americano che italiano. Trasmette una grande passione e una grande conoscenza della materia. Massimo rispetto per una grande professionista. Consiglio a tutti di provare una pizza NY style prima di giudicare, è ottima.
@@Fox_Hollow senza dubbio sa cosa sta facendo con l'impasto e gli ingredienti, sono perplesso sul risultato cottura, per me è una pizza bruciata ma se piace e vende ha ragione lui come imprenditore
@skipper1971albe Thanks to Google translate 1st :-) The crust looks beautifully browned in some areas but that mild toasting adds more flavor (in my opinion). I also prefer my breakfast toast to be almost burnt.. so... 😂
@@skipper1971albe If it was burnt it would be black, but it is brown, cooked just an extra 30 seconds. It gives a well rounded flavor and different textures, complementing the chewy dough and creamy mozzarella. One must try it first. :)
@@81caasi no need to be black like charcoal to be burnt The dough might be acceptable, is like some wood fired oven baked bread, but the cheese is not mozzarella and if it seems creamy is because the overheating caused the fat to melt and separate from the proteins, this makes the topping to get bitter But if you like it I won't dispute that, just different tastes
I hope that folks understand that Chef Dufresnne isn't just some pizza cook- he was also one of the most highly regarded practitioners of futuristic gastronomy for years at his Michelin-starred restaurant WD-50.
The fact that he still literally cooks in his kitchens is a testament to Chef's Integrity and Character. He could easily be a corporate/celebrity Chef, but you can tell he's still in Love with Cooking. It's beautiful to see. Also, he seems like an enthusiastic Mentor, which is VERY rare to come by, especially a Chef of his caliber. He loves sharing Food Knowledge.
Dufresne isn’t a pizzaiolo at all. In fact, despite very high hopes for this pizza joint from industry insiders, it so far has failed to impress critics and the public alike. Only social media is sticking around. In reality Dufresne is a brilliant chef, but he hates tradition and that’s one of the reasons why he was a very poor choice for this video. What he does is not Italian nor New York pizza. It’s purely his own.
Exciting to make an inconsistent slice? Maybe for an individual eater of a smaller pie, but an 18” for a group, inconsistent slice is bad for the customer experience. He might be a good chef but he doesn’t understand pizza.
Really great to see the dedication and passion that he has for his craft. Happy to watch that everything is respected for my favorite dish. Easy to make but hard to master. So many ways to make pizza like he mentioned. His, totally make sens and you can feel that it's really tasty! Thanks for sharing. This was inspiring too for another philosophy about making good pizza.
Very nice video, humble chef. As italian and a bread baker im just happy to see people having fun spacing with their ideas. Would be nice to know the real recipe, cause 3days in the proofer with a biga Is a long time
Chef Dufresne is a "Mad scientist/Willy Wonka" of sorts, but he has strong foundations in classical and haute technique, so there's ALWAYS a method to the "madness" if you will. He's one of those Chefs that always asks "Why?". Maybe try playing around with a 3 Day biga ferment, and see what happens?
@dpclerks09 there are general rules and science behind it, but i know very well that rules are just there written on books, the rest is experiment a lot
Like most here, I've seen endless videos about "New York Pizza." We've all eaten enough pizza to know what it will taste like too. Wylie Dufresne's Stretch Pizza must be the best video about New York Pizza I've ever seen. Crispy bottom, not sagging, with high quality tomato sauce and the perfect amount of high quality cheese too. I'm impressed. Can't wait to try it... though I'm a sucker for pepperoni pizza.
@@afcgeo882 I've lived in NYC most of my life. I've never liked "NY Pizza." Greasy, with cheap shredded cheese from plastic bags. Sure, it's great at 2am after the bars but other than that, NY Pizza is average.
@ Depends on what you grew up on. I grew up in Midwood and Di Fara was my neighborhood pizzeria. Otherwise I always went for South Brooklyn Sicilian slices (the real South Brooklyn, not Gowanus/Red Hook). If your idea of a NY pizza is Famous Ray’s then it’s garbage.
@@afcgeo882 Yeah, Famous Ray's, John's, Grimaldi's, a few others, all in Manhattan. I hardly go to Brooklyn though I love it there. For me, however, NY Pizza shouldn't have to be a destination. NY Pizza is your local joint.
E' molto bello vedere come la pizza, a seconda della zona geografica dove ci si trova, ha delle modalità di preparazione differenti adattate alle esigenze/gusti della popolazione "locale". Il video è interessante anche perché mostra due macchinari (macchina per lo staglio e formazione delle palline) che sono molto utili, non solo perché permettono di velocizzare i tempi di preparazione e tengono meno occupato un operatore (come detto a video) ma anche perché evitano di esporre il lavoratore a una parte importate di movimenti ripetitivi (considerando tutto il processo di produzione di una pizza)
This was a captivating episode that I watched non stop in one sitting (except for a short YT ad break). This never happens (usually).. I have attention issues but this NY chef was so magnetic and interesting and was so open about sharing his vision.. when the episode finished.. I found myself surprised! Learning the details and techniques around the fabled NY pizza slice and its dough, was exciting (and even spell binding?) for this home chef. Thanks!!
Its nice to see an italian with an open mind to different types of pizza outside of italy. Normally italians are not very tolerate of different styles so bravo
Giorgia is just about the loveliest person in the world. This video made me realize how much of RUclips is Italians getting angry at Italian-American food. It's so nice to see that people can accept all styles of pizza; they don't have to like it more than their own but can experience it and understand where it's coming from. The last part is so true. I was teaching a Korean teenager in Slovakia and asked him what he missed most about Korea. His response: the pizza. Slovak pizza, by the way, is also different from NY, Neapolitan, or, apparently, Korean.
Hear hear. While the touch of soy sauce was probably a "yell at the screen" moment for some traditionalists, the other innovations are just common sense. I can think of four or five Italian Chef RUclipsrs who'd be rolling their eyes over all of this, or trying to be their version of nice by saying "it may taste good but it's not Pizza!"... but they'd be wrong.
Come italiano trovo fantastico la capacità tecnica, la passione, lo studio e l'amore che ha messo Wylie nella sua pizza Francamente penso possa essere molto buona, anche se ovviamente differente da quella che noi chiamiamo pizza: ma d'altra parte anche in Italia trovi tante di quelle schifezze, che i paladini del "quella non è pizza" dovrebbero andare a nascondersi. A me è venuta voglia di andare a NY a provarla (e anche quella di don Antonio!)
Mi fa sempre ridere quando si dice che cuochi e pizzaioli "studiano". Voglio dire anche la più semplice facoltà universitaria richiede 5 anni di studio a tempo pieno. Non è che se per 2 mesi ti concentri per fare bene la pizza sei uno che ha studiato.
@@marcoac-sx6lq Il tuo commento denota ig noranza e niente di più. Non si tratta di concentrarti a fare bene la pizza ma ricercare effettivamente il miglior modo per farla a livello tecnico, quindi ad esempio: - Testare tanti lieviti diversi con dosaggi diversi. - Testare tante farine (anche 15-20 diverse) e vederne il risultato. Poi fare anche miscugli di farine e testarne anche quelli. - Testare olio/non olio, quantità e qualità, e tipo (e.g un olio toscano ha un gusto diverso da un olio ligure) - Diverse idratazioni - Diversi tempi di maturazione - Diverse cotture (ci sono alcune pizzerie che usano più modi di cottura insieme, tipo vapore e forno). - Diversi pomodorI - etc E' una cosa che ti costa molto più di 2 mesi. Adesso, per un cuoco ripeti lo stesso identico procedimento per TUTTI 30 I PIATTI DEL MENU, e arrivi anche ad aver studiato 10 anni per fare quel menu.
His “technique” is nothing new, though. What he’s doing-he likely learned it from Italians. Any dough technique he knows is from actual pizza pros that know how to work dough.
4 ounces for a 10 " pie, 6 ounces for 12" piece and 8 inches for 16" pie. We used to make our own dough with Hobart mixer. You never forget and still make home made pizza at home and grand kids love it
Oh... to have a Hobart room in my house. I look at used slicers, grinder, mixers, etc. on Craigslist and then go slice some meat on my shitty Cabela's "toy" with disdain.
I grew up in San Diego California, but around the corner we had a family who opened a New York pizzeria. People don’t believe me and my sister when we say we grew up on NY slices! It was such a luxury ❤
Pizza became enormously popular in Boston (350km north of NY) after WWII. Italian prisoners of war had turned their island camp into a farm and started a farmer's market on the mainland. After the war, many former prisoners stayed in the area. The area between Boston and NY is the highest concentration of people of Italian descent in the US.
He was so nervous and it's funny. But hey if Italia Squisita comes to you, you must be doing italian-esque food right. And pizza is truly the culinary babe of the world. It's enjoyed everywhere, it's simple to do and it's addictive.
Love seeing her micro reactions every time he keeps saying classic, traditional, and then over 100 years. Not an insult to him, but she's coming in from a whole lot more tradition and history.
The best pizza I've had in New York was a small shop on Marie Street in Hicksville, Long Island, run by an older Italian couple, called "Marie's", it is no longer there...on Post Ave in Westbury was a joint called "Alfredo's, it was still there in the 2000s, not sure now...and then there was a pizza place at the Mid-Island Shopping Mall (now called Broadway Mall) in Hicksville, don't know the name, but they had Neapolitan which a lot of smaller pizza places didn't have....
Since you are in North America, you should visit Chipilo, Mexico. It's a town that has remarkably preserved its Italian culture and dialect, nestled in the heart of Mexico.
I buy Caputo as a standard. Interesting and Ive not seen Wylie in a long time....havent followed since fried mayo days. Looking forward to this video I've just started. /cheers 🍻
@@crimsonfancy His donut shop failed and his pizzeria isn’t doing so hot either. He’s really just good at molecular, but you can see that it’s too much for him at this point.
@@afcgeo882 His time may have come and gone. Modernist tricks was a fad but never made it to trend...... some of the techniques are solid and I appreciate and employ many still. But outside of sousvide, a few hydrocolloids, and scaling in % much more than I used to.... that's it. No spherification or whatever that takes too long and many instances of over-thinking that plating can't stay hot on execution. ....the "magic tricks" are done and gone and impractical but it was fun to watch what WD50 did back in the beginning.
11:16 Semolina is not corn, correct? Wylie, we can use cornmeal or we can use coarse-milled wheat semolina. Different kitchens do it as they wish and results ultimately similar. Corn and semolina though, not the same. Edit, deck oven or coal fired in classic proper NY pizza spots
As a lifelong New Yorker, of course I’m biased toward New York pizza. But in the last three years, I’ve traveled to Italy three times, all regions, including Naples. I was continually struck by the dichotomy of authentic Italian food and Italian-American food. They have almost nothing in common! My last trip was just two months ago in Parma and Emilia Romagna, and I don’t think I had a single meal with tomato sauce. One meal featured a scallopini, and I asked for a side dish of pasta. The staff looked at me like I had lost my mind!
Completely agree as someone that grew up in Brooklyn. I still love our NY style pizza but the pizza I had in Napoli was the best Ive had in my life. However it was different with various pasta dishes I had in Rome and Florence. Maybe I havent had enough good pasta here in US, but I thought Italian style was much better, whereas pizzas it can be debatable.
Più che New York style è la classica pizza che si usa fare in Sicilia. Io la mangio da quarant'anni ed è la versione che preferisco, sottile croccante e che resta su senza piegarsi
A good trick for crispy crust on a loaded pizza in a home oven taught to me by an Italian retired Home Economics teacher is to first just spread the sauce on the dough (1/2 semolina - 1/2 all-purpose, olive oil, salt yeast) and bake it 500°F for 3 min, then put on topping and cook second time until cheese is browned and crust start to char. 😋
so olive oil in the dough, olive oil in the tomato sauce, olive on top of the dough and then even more garlic/olive oil as garnish once it's come out the oven
Spero che un giorno i napoletani capiscano che la pizza è un patrimonio dell'umanità, appartiene a tutti e per questo ognuno può personalizzarla come vuole. Del resto gli spaghetti e la pasta ripiena nascono in Cina e non mi sembra di vedere cinesi che portano rancore verso gli italiani per come "hanno rovinato i nostri noodle"
@@walter_the_danger così come la pizza napoletana, quella romana, quella NY style, quella di Chicago, il khachapuri e altre quattromila pietanze in giro per il mondo che consistono in un impasto di farina e acqua con un condimento sopra. SVEGLIA!
@@italiasquisita Since you are in North America, you should visit Chipilo, Mexico. It's a town that has remarkably preserved its Italian culture and dialect, nestled in the heart of Mexico.
@@italiasquisitaSince you are in North America, you should visit Chipilo, Mexico. It's a town that has remarkably preserved its Italian culture and dialect, nestled in the heart of Mexico.
I love that he mentioned Brazil, and of course I am Brazilian. BUT our pizza culture is vast and important, even if you never heard of it -- you just did, and you will (because I am not exaggerating).
Kudos to the presenter- I'm sure it is a major culture shock to see similar ingredients and flavors but in a nearly completely different style. American style (especially in New York) can be very post modern in that sense, where the origin is being acknowledged but maybe presented in a different way
If using biga, you can add it basically when you add the flour, though some will tell you to wait. If no starter, you need to wait until it begins to really come together (look like dough), so as not to stunt the yeast.
la pizza stile New York, che è bilanciata tra gommosità e croccante mi ricorda molto la pizza stile Genova. Ma a me piace la pizza croccante stile Roma. Forza Roma 😀🟥🟨
Quanto mi fanno tenerezza i miei compatrioti qui nei commenti: ottusi e sempre concentrati sulle cose sbagliate. Magari cercate di apprezzare le differenze invece di sfottere il lavoro e la cultura altrui :)
@@ilanpivato4412 l'italiano medio non capisce un cazzo di niente di cucina, ripete a pappagallo cagate sulla tradizione e similari senza sapere minimamente di cosa stiano parlando
Penso che la cultura dello sfottere sia al pari con la cultura del dobbiamo accettare tutto. Stiamo parlando di secoli di cultura gastronomica del nostro paese, abbiamo diritto di critica al quadrato.
This is not typical NY style. The only thing that is classic NY style about this is the bake time and temperature. Everything else is just this guy’s own unconventional twist that is not seen anywhere else in NYC
Ragazzi é fantastica questa pizza, possono esistere gusti differenti ma é fatta bene e rispetta la cultura del luogo cercando di mantenere prodotti di qualità.
Hmmmm, seems very complicated. Been watching guys slap perfect NYC slice pizza at Joes for YEARS! Never saw any soy sauce or loaf cheese…two temperatures seems overkill but that’s what made “WD” a brand. I’ll give it a try when I sell a kidney :).
@@craigpavia8943 No one’s ever accused WD of being traditional until this video and the truth is that this pizza joint isn’t all that popular or good. It’s for those who want something weird to try.
@f28aj I just stopped at Joe’s on Bleeker…I ordered 2 slices and a coke; it was simply the best slice I’ve had in months. Sure it’s in every guide book but on a rainy Wednesday after hoops at 7, it is impossible to beat.
I have Georgia on my mind 😉 and would love to visit and learn in her properties and of her style. "Just an old, sweet song Keeps Georgia on my mind" 😊 Cin cin 🍻🥂
It’s a good looking pizza. The thing I think people should take away from this video, though, is anyone can make pizza & make it their own way. You like Neapolitan? Cool, go do that. Deep dish, NY, Apizza, ect….it’s all good. I stopped buying pizza years ago, preferring to just make my own faux Neapolitan at home. IMO, it’s the best pizza in the world. If I could change anything about it, I wish my oven could go a few BTUs higher.
Mi aspettavo commenti infuocati invece noto parecchie voci di apertura diciamo. Forse ci stiamo un po' svegliando e stiamo uscendo dal complesso di superiorità culinaria che ultimamente sta accecando parecchi nostri connazionali.
I worked in NY for about 6 years. I had NY pizza from hundreds of places all over Manhattan, Long Island and various other places in NY. Some places were decent, others were not so good. All in all, NY pizza isn’t as great as New Yorkers say it is.
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Bravissimo, fa la pizza che vuole e come vuole. Quand'ero bambino c'era un pizzaiolo che era stato a New York a lungo ed era tornato in Italia per aprire la sua pizzeria. Non la chiamava New York style pizza ma faceva questo tipo di preparazione e cottura, ed è quella con cui sono cresciuto, buonissima come lo è anche la napoletana.
It’s nice to see an Italian not hate food that isn’t their own.
Sooo True...In Italy, everything have to be CERTIFIED for it to be able to be called something like their Cheese, or Tomato, or Wines.....Having pride is one thing, but to be a so anal about their thing is overdoing it.
@@1flash3571 certifications guarantee quality, something that u have no understanding in usa
@@giangole we have all those certifications in the USA as well, unfortunately many Americans don't know how to read.
@@giangole Jon Jones will come to beat you up.
Misconception. Variants and changes are (I) happening everywhere, Italy included (II) essential to discover new things or have some originality, change and curiosity/experimentation. Italians take issue with people that state "THIS IS THE AUTHENTIC ORIGINAL X and Y" while presenting something that is not, in fact, traditional. You make changes? Point those out, or just, like this gentleman, state that this is the Pizza (in this case) HOW YOU DO IT IN YOUR REGION.
Now, it's true that Italians can be dogmatic on general terms, too. When happens, remind, as an example, to Carbonara fanatics, that Papalina exists.
Incredibili la precisione ed il sistema impiegati. Consistenza giorno dopo giorno per consegnare sempre lo stesso prodotto. Sistema, chimica e passione applicati per un prodotto spettacolare. bravissimo.
It because the employee turnover must be very high. They need to be able to hire someone passing by the street and that person will last 3 to 6 months. That’s why you need a dough rolling machine, a dough cutting machine and so on.
@@nickcpvif it is like you say, he has developed a very efficient system. I work in the industry. I use very detailed recipe and still struggle to train my line cook to that level of efficiency. Of course restaurants are different - menus change monthly, more preparations for mise en place, different cooking tecniques - but it takes me months to properly train a commis even if he has school background…
@@carlofrusciante9979 Yes, restaurants are much more complex than "pizza by the slice places". But you are right, his system is very good. You can tell by the temperature records, logs, instructions and so on.
Very good point my friend. What is the importance of different styles if we don't try to honor consistency
@@nickcpvnope. Dufresne is a famed chef. Best remembered for the legendary restaurant WD-40. The attention to detail is a hallmark of his cooking. He is, after all, the country's best known and most influential proponent of molecular gastronomy
È chiaro che quest'uomo conosce perfettamente il mondo della pizza, sia americano che italiano. Trasmette una grande passione e una grande conoscenza della materia. Massimo rispetto per una grande professionista.
Consiglio a tutti di provare una pizza NY style prima di giudicare, è ottima.
@@Fox_Hollow senza dubbio sa cosa sta facendo con l'impasto e gli ingredienti, sono perplesso sul risultato cottura, per me è una pizza bruciata ma se piace e vende ha ragione lui come imprenditore
@skipper1971albe Thanks to Google translate 1st :-)
The crust looks beautifully browned in some areas but that mild toasting adds more flavor (in my opinion). I also prefer my breakfast toast to be almost burnt.. so... 😂
@@skipper1971albe If it was burnt it would be black, but it is brown, cooked just an extra 30 seconds. It gives a well rounded flavor and different textures, complementing the chewy dough and creamy mozzarella. One must try it first. :)
@@81caasi no need to be black like charcoal to be burnt
The dough might be acceptable, is like some wood fired oven baked bread, but
the cheese is not mozzarella and if it seems creamy is because the overheating caused the fat to melt and separate from the proteins, this makes the topping to get bitter
But if you like it I won't dispute that, just different tastes
@@skipper1971albe - It is aged mozzarella, not fresh mozzarella...
Have you tried a good quality NY pizza slice?
Wylie is such an awesome chef, with a fantastic and wild carreer.. thanks for having him!
Visited Italy this past summer and let me tell you it has to be the most beautiful country I've ever been to. Love from America.
What other countries have you been to?
So much mutual respect and so much passion. What an awesome video
everyone was so kind and friendly. very wholesome video ❤
I hope that folks understand that Chef Dufresnne isn't just some pizza cook- he was also one of the most highly regarded practitioners of futuristic gastronomy for years at his Michelin-starred restaurant WD-50.
The fact that he still literally cooks in his kitchens is a testament to Chef's Integrity and Character. He could easily be a corporate/celebrity Chef, but you can tell he's still in Love with Cooking. It's beautiful to see.
Also, he seems like an enthusiastic Mentor, which is VERY rare to come by, especially a Chef of his caliber. He loves sharing Food Knowledge.
Dufresne isn’t a pizzaiolo at all. In fact, despite very high hopes for this pizza joint from industry insiders, it so far has failed to impress critics and the public alike. Only social media is sticking around.
In reality Dufresne is a brilliant chef, but he hates tradition and that’s one of the reasons why he was a very poor choice for this video. What he does is not Italian nor New York pizza. It’s purely his own.
Looks delicious
That is not a good thing 😢
Exciting to make an inconsistent slice?
Maybe for an individual eater of a smaller pie, but an 18” for a group, inconsistent slice is bad for the customer experience.
He might be a good chef but he doesn’t understand pizza.
Shout-out to Ian for making the dough in silence like a boss. yer killin it my guy
This guy loves his job.
So much passion and excitement in his eyes.
Really great to see the dedication and passion that he has for his craft.
Happy to watch that everything is respected for my favorite dish.
Easy to make but hard to master. So many ways to make pizza like he mentioned. His, totally make sens and you can feel that it's really tasty!
Thanks for sharing. This was inspiring too for another philosophy about making good pizza.
Very nice video, humble chef. As italian and a bread baker im just happy to see people having fun spacing with their ideas. Would be nice to know the real recipe, cause 3days in the proofer with a biga Is a long time
Chef Dufresne is a "Mad scientist/Willy Wonka" of sorts, but he has strong foundations in classical and haute technique, so there's ALWAYS a method to the "madness" if you will. He's one of those Chefs that always asks "Why?".
Maybe try playing around with a 3 Day biga ferment, and see what happens?
@dpclerks09 there are general rules and science behind it, but i know very well that rules are just there written on books, the rest is experiment a lot
Like most here, I've seen endless videos about "New York Pizza." We've all eaten enough pizza to know what it will taste like too. Wylie Dufresne's Stretch Pizza must be the best video about New York Pizza I've ever seen. Crispy bottom, not sagging, with high quality tomato sauce and the perfect amount of high quality cheese too. I'm impressed. Can't wait to try it... though I'm a sucker for pepperoni pizza.
@@davidhunternyc1 Except it’s not at all a New York style pizza.
@@afcgeo882 I've lived in NYC most of my life. I've never liked "NY Pizza." Greasy, with cheap shredded cheese from plastic bags. Sure, it's great at 2am after the bars but other than that, NY Pizza is average.
@ Depends on what you grew up on. I grew up in Midwood and Di Fara was my neighborhood pizzeria. Otherwise I always went for South Brooklyn Sicilian slices (the real
South Brooklyn, not Gowanus/Red Hook). If your idea of a NY pizza is Famous Ray’s then it’s garbage.
@@afcgeo882 Yeah, Famous Ray's, John's, Grimaldi's, a few others, all in Manhattan. I hardly go to Brooklyn though I love it there. For me, however, NY Pizza shouldn't have to be a destination. NY Pizza is your local joint.
@ Manhattan’s pizzerias are all tourist traps. Completely different than neighborhood joints.
E' molto bello vedere come la pizza, a seconda della zona geografica dove ci si trova, ha delle modalità di preparazione differenti adattate alle esigenze/gusti della popolazione "locale". Il video è interessante anche perché mostra due macchinari (macchina per lo staglio e formazione delle palline) che sono molto utili, non solo perché permettono di velocizzare i tempi di preparazione e tengono meno occupato un operatore (come detto a video) ma anche perché evitano di esporre il lavoratore a una parte importate di movimenti ripetitivi (considerando tutto il processo di produzione di una pizza)
This was a captivating episode that I watched non stop in one sitting (except for a short YT ad break).
This never happens (usually).. I have attention issues but this NY chef was so magnetic and interesting and was so open about sharing his vision.. when the episode finished.. I found myself surprised!
Learning the details and techniques around the fabled NY pizza slice and its dough, was exciting (and even spell binding?) for this home chef.
Thanks!!
Its nice to see an italian with an open mind to different types of pizza outside of italy. Normally italians are not very tolerate of different styles so bravo
right! its nice
They usually make a bunch of angry noises followed by a “Mama Mia” while shaking their hands 🤌
Italian Americans perfected pizza
@michoeljones yes indeed, little secret italians don't want people to know or deny happened.
Good I'll watch it in that case!
Giorgia is just about the loveliest person in the world. This video made me realize how much of RUclips is Italians getting angry at Italian-American food. It's so nice to see that people can accept all styles of pizza; they don't have to like it more than their own but can experience it and understand where it's coming from. The last part is so true. I was teaching a Korean teenager in Slovakia and asked him what he missed most about Korea. His response: the pizza. Slovak pizza, by the way, is also different from NY, Neapolitan, or, apparently, Korean.
Hear hear. While the touch of soy sauce was probably a "yell at the screen" moment for some traditionalists, the other innovations are just common sense. I can think of four or five Italian Chef RUclipsrs who'd be rolling their eyes over all of this, or trying to be their version of nice by saying "it may taste good but it's not Pizza!"... but they'd be wrong.
@@Wiley_Coyote i don't think you can actually taste the soy sauce because he mentioned umami. its probably there to give it a meaty body
@ 15:21: WOW!!!! It was like he painted a picture with that sauce pattern. I could almost see it! 🎉❤
Come italiano trovo fantastico la capacità tecnica, la passione, lo studio e l'amore che ha messo Wylie nella sua pizza
Francamente penso possa essere molto buona, anche se ovviamente differente da quella che noi chiamiamo pizza: ma d'altra parte anche in Italia trovi tante di quelle schifezze, che i paladini del "quella non è pizza" dovrebbero andare a nascondersi.
A me è venuta voglia di andare a NY a provarla (e anche quella di don Antonio!)
Mi fa sempre ridere quando si dice che cuochi e pizzaioli "studiano". Voglio dire anche la più semplice facoltà universitaria richiede 5 anni di studio a tempo pieno. Non è che se per 2 mesi ti concentri per fare bene la pizza sei uno che ha studiato.
Thank you for the interesting way of pizza. Looks better than many pizza in Italy
@@marcoac-sx6lq
Il tuo commento denota ig noranza e niente di più.
Non si tratta di concentrarti a fare bene la pizza ma ricercare effettivamente il miglior modo per farla a livello tecnico, quindi ad esempio:
- Testare tanti lieviti diversi con dosaggi diversi.
- Testare tante farine (anche 15-20 diverse) e vederne il risultato. Poi fare anche miscugli di farine e testarne anche quelli.
- Testare olio/non olio, quantità e qualità, e tipo (e.g un olio toscano ha un gusto diverso da un olio ligure)
- Diverse idratazioni
- Diversi tempi di maturazione
- Diverse cotture (ci sono alcune pizzerie che usano più modi di cottura insieme, tipo vapore e forno).
- Diversi pomodorI
- etc
E' una cosa che ti costa molto più di 2 mesi.
Adesso, per un cuoco ripeti lo stesso identico procedimento per TUTTI 30 I PIATTI DEL MENU, e arrivi anche ad aver studiato 10 anni per fare quel menu.
Qui un panettiere che conferma 🙏🏼
His “technique” is nothing new, though. What he’s doing-he likely learned it from Italians. Any dough technique he knows is from actual pizza pros that know how to work dough.
Awesome video! I'd love to see WD go to Giorgia's and make that pizza!
The double baking technique is what makes it so crispy.
4 ounces for a 10 " pie, 6 ounces for 12" piece and 8 inches for 16" pie. We used to make our own dough with Hobart mixer. You never forget and still make home made pizza at home and grand kids love it
Oh... to have a Hobart room in my house. I look at used slicers, grinder, mixers, etc. on Craigslist and then go slice some meat on my shitty Cabela's "toy" with disdain.
That's a lot of effort that goes into every slice!
I’m lucky I live in New York but unlucky to never have tried pizza from this shop. This seems innovative and gourmet.
It’s so nice after 17 years in Kitchens to hear a owner /operator say reduces the wear and tear on the Person.
Wylie Dufresne is a phenomenal chef. He cooked possibly the best meal I’ve ever eaten in my life.
Great video. I appreciate the attention to detail. And the machines.
È la pizza delle tartarughe ninja...😂
Scherzi a parte ragazzi la pizza è sempre buona, mangiate pizza non fate le guerra.
Ho pensato la stessa cosa....per entrambe le cose 😂❤
😂😂😂 думаю у меня дома в духовке лучше получается
New York pizza is better than pizza in Italy
@@franksindoneii5410 in your dreams, maybe
Pizza is mana from Heaven. No matter the style, when made from the best ingredients, love and passion...it's delizioso.
I grew up in San Diego California, but around the corner we had a family who opened a New York pizzeria. People don’t believe me and my sister when we say we grew up on NY slices! It was such a luxury ❤
That cutter and rounder are genius!
See you both in December! I need a taste of each
This host is awesome. Pays attention, is inquisitive and doesn’t scoff at anything. Great work!
Pizza became enormously popular in Boston (350km north of NY) after WWII. Italian prisoners of war had turned their island camp into a farm and started a farmer's market on the mainland. After the war, many former prisoners stayed in the area. The area between Boston and NY is the highest concentration of people of Italian descent in the US.
Thank you wikipedia
@@paulbeglane5489 Pizza has been in NY and New England since the 1800s.
He was so nervous and it's funny. But hey if Italia Squisita comes to you, you must be doing italian-esque food right.
And pizza is truly the culinary babe of the world. It's enjoyed everywhere, it's simple to do and it's addictive.
Love seeing her micro reactions every time he keeps saying classic, traditional, and then over 100 years. Not an insult to him, but she's coming in from a whole lot more tradition and history.
The best pizza I've had in New York was a small shop on Marie Street in Hicksville, Long Island, run by an older Italian couple, called "Marie's", it is no longer there...on Post Ave in Westbury was a joint called "Alfredo's, it was still there in the 2000s, not sure now...and then there was a pizza place at the Mid-Island Shopping Mall (now called Broadway Mall) in Hicksville, don't know the name, but they had Neapolitan which a lot of smaller pizza places didn't have....
Since you are in North America, you should visit Chipilo, Mexico. It's a town that has remarkably preserved its Italian culture and dialect, nestled in the heart of Mexico.
Ok ok put me on I didn't kno mexico had an Italian city sounds lit
@Comraderussian7 it's has two but in the other it's more mexican
Never heard of that. Interesting.
@@juancarrera8397 the other one is Colonia Manuel Gonzalez.
That's an 8hr flight lmao, not exactly close.
I buy Caputo as a standard. Interesting and Ive not seen Wylie in a long time....havent followed since fried mayo days. Looking forward to this video I've just started. /cheers 🍻
@@crimsonfancy His donut shop failed and his pizzeria isn’t doing so hot either. He’s really just good at molecular, but you can see that it’s too much for him at this point.
@@afcgeo882 His time may have come and gone. Modernist tricks was a fad but never made it to trend...... some of the techniques are solid and I appreciate and employ many still. But outside of sousvide, a few hydrocolloids, and scaling in % much more than I used to.... that's it. No spherification or whatever that takes too long and many instances of over-thinking that plating can't stay hot on execution. ....the "magic tricks" are done and gone and impractical but it was fun to watch what WD50 did back in the beginning.
@ I agree completely.
11:16 Semolina is not corn, correct? Wylie, we can use cornmeal or we can use coarse-milled wheat semolina. Different kitchens do it as they wish and results ultimately similar.
Corn and semolina though, not the same.
Edit, deck oven or coal fired in classic proper NY pizza spots
Correct. Semolina is durum wheat flour.
@@crimsonfancy Cornmeal is NOT normal on NY pizza. Semolina is.
As a lifelong New Yorker, of course I’m biased toward New York pizza. But in the last three years, I’ve traveled to Italy three times, all regions, including Naples. I was continually struck by the dichotomy of authentic Italian food and Italian-American food. They have almost nothing in common! My last trip was just two months ago in Parma and Emilia Romagna, and I don’t think I had a single meal with tomato sauce. One meal featured a scallopini, and I asked for a side dish of pasta. The staff looked at me like I had lost my mind!
Tomato ragu has always been an American thing.
Completely agree as someone that grew up in Brooklyn. I still love our NY style pizza but the pizza I had in Napoli was the best Ive had in my life. However it was different with various pasta dishes I had in Rome and Florence. Maybe I havent had enough good pasta here in US, but I thought Italian style was much better, whereas pizzas it can be debatable.
Più che New York style è la classica pizza che si usa fare in Sicilia. Io la mangio da quarant'anni ed è la versione che preferisco, sottile croccante e che resta su senza piegarsi
I tuned in to see Wylie. Always great.
A good trick for crispy crust on a loaded pizza in a home oven taught to me by an Italian retired Home Economics teacher is to first just spread the sauce on the dough (1/2 semolina - 1/2 all-purpose, olive oil, salt yeast) and bake it 500°F for 3 min, then put on topping and cook second time until cheese is browned and crust start to char. 😋
Soy sauce in the marinara was something I didnt expect
soy sauce or tamari sauce is an incredible umami source for salting...and can be used in the fusion of different cooking cultures.
yeah, he keeps calling it "classic New York pizza" but it's not.. it's his version in a couple ways
Thanks a lot Chef...❤️
I like that backup Kitchen Aid stand mixer he has. I'm guessing if something goes wrong there's still a means of having the good ol mixy mix.
We keep the Kitchen Aid stand mixer in the pizzeria to use for small batches of dough when trying new recipes or techniques.
NJ/NY/CT have the most consistently great pizza than anyone. I don’t care what anybody says.
This man knows his product. Cool.
thank you for sharing and teaching , Chef Dufresne, and Italia Squisita! What yeast and olive oil do you use?
Wow! so precise with the weight. Cool!
NYC pizza is the _best_ kind of pizza! 🍕
Reading the temperature in the oven (620-530 F).
It's actually the first 3 min at 326C and then 3-4 min at 276C
Wylie is a gift to the culinarily world
Fascinating...
so olive oil in the dough, olive oil in the tomato sauce, olive on top of the dough and then even more garlic/olive oil as garnish once it's come out the oven
Spero che un giorno i napoletani capiscano che la pizza è un patrimonio dell'umanità, appartiene a tutti e per questo ognuno può personalizzarla come vuole. Del resto gli spaghetti e la pasta ripiena nascono in Cina e non mi sembra di vedere cinesi che portano rancore verso gli italiani per come "hanno rovinato i nostri noodle"
spaghetti e noodles sono due cose diverse, sveglia
@@walter_the_danger così come la pizza napoletana, quella romana, quella NY style, quella di Chicago, il khachapuri e altre quattromila pietanze in giro per il mondo che consistono in un impasto di farina e acqua con un condimento sopra. SVEGLIA!
Are you guys coming to Chicago?
We are working on it !
@@italiasquisita chi non ti coddassa, perché non correggere gli errori grammaticali che fa la tizia?!?!
@@italiasquisita Since you are in North America, you should visit Chipilo, Mexico. It's a town that has remarkably preserved its Italian culture and dialect, nestled in the heart of Mexico.
@@italiasquisitaSince you are in North America, you should visit Chipilo, Mexico. It's a town that has remarkably preserved its Italian culture and dialect, nestled in the heart of Mexico.
Chicago pizzas are to much for me😅
Un scienziato 👏🏼
What does she say at 5:51? "Mud?" am I hearing that correctly?
Wondering the same thing!!!!
I love that he mentioned Brazil, and of course I am Brazilian. BUT our pizza culture is vast and important, even if you never heard of it -- you just did, and you will (because I am not exaggerating).
That guy seems serious about his dough.
I've never seen a sheet where you have to check in when making a dough before.
Kudos to the presenter- I'm sure it is a major culture shock to see similar ingredients and flavors but in a nearly completely different style. American style (especially in New York) can be very post modern in that sense, where the origin is being acknowledged but maybe presented in a different way
im just as obsessive as this guy, i love it
che amore Giorgia
nothing beats a nyc slice. i love italy pizza but its so light it takes a whole pie to fill me up
I need to work on my stretch as I have no idea how he gets 18” out of a 300g ball
300g is for their 12” pies. Their 18” dough balls are 665g.
@ ok good, thanks!
I really hope for a follow up video where she shows how she’s doing hers.
Love the video, But when do you add the salt?
If using biga, you can add it basically when you add the flour, though some will tell you to wait. If no starter, you need to wait until it begins to really come together (look like dough), so as not to stunt the yeast.
la pizza stile New York, che è bilanciata tra gommosità e croccante mi ricorda molto la pizza stile Genova. Ma a me piace la pizza croccante stile Roma. Forza Roma 😀🟥🟨
great video
I like his enthusiasm.
I need her to take a trip to Connecticut to check out some New Haven style pizza.
What is the walk in temperature?
60 degrees
@@TheCrystalClear77no way it’s 60 that’s against food safety. It’s probably around 36
@@Yungdilim glad you caught onto my sarcasm. You must be a flat earther and thats okay.
Quanto mi fanno tenerezza i miei compatrioti qui nei commenti: ottusi e sempre concentrati sulle cose sbagliate. Magari cercate di apprezzare le differenze invece di sfottere il lavoro e la cultura altrui :)
Magari ne sanno qualcosa, mai pensato?
@@ilanpivato4412 l'italiano medio non capisce un cazzo di niente di cucina, ripete a pappagallo cagate sulla tradizione e similari senza sapere minimamente di cosa stiano parlando
È un video pubblico, ognuno può esprimere la propria opinione e criticare quanto vuole
Penso che la cultura dello sfottere sia al pari con la cultura del dobbiamo accettare tutto. Stiamo parlando di secoli di cultura gastronomica del nostro paese, abbiamo diritto di critica al quadrato.
Pure gli ipocriti fanno tenerezza
DAMN THAT LOOKS GOOD!
A slice of pizza????? Io la voglio intera capooooo!!!!!
Ny pizza feels like home to this jersey man.
This is not typical NY style. The only thing that is classic NY style about this is the bake time and temperature. Everything else is just this guy’s own unconventional twist that is not seen anywhere else in NYC
Ragazzi é fantastica questa pizza, possono esistere gusti differenti ma é fatta bene e rispetta la cultura del luogo cercando di mantenere prodotti di qualità.
He pronounced mozzarella wrong. “Matzah-rella” sounds like a kosher-for-Passover cheese! I was told in Italy that it’s “Mohzza-rrrelllah.”
Do you think American style pizza would sell well in Big Italian cities such as Milan and Rome?
Man, I want a New York slice now. Even a Boston slice. Pizza in the south doesn't quite get it.
NY! Let's get you Revolving! 🍕🔥
When they say new york style pizza in NY I'm skeptical lol
Hmmmm, seems very complicated. Been watching guys slap perfect NYC slice pizza at Joes for YEARS! Never saw any soy sauce or loaf cheese…two temperatures seems overkill but that’s what made “WD” a brand. I’ll give it a try when I sell a kidney :).
@@craigpavia8943 No one’s ever accused WD of being traditional until this video and the truth is that this pizza joint isn’t all that popular or good. It’s for those who want something weird to try.
@afcgeo882 great points. I might give it a try.
Joes is tourist slop
@f28aj I just stopped at Joe’s on Bleeker…I ordered 2 slices and a coke; it was simply the best slice I’ve had in months. Sure it’s in every guide book but on a rainy Wednesday after hoops at 7, it is impossible to beat.
BRAVO!
I have Georgia on my mind 😉 and would love to visit and learn in her properties and of her style.
"Just an old, sweet song
Keeps Georgia on my mind" 😊
Cin cin 🍻🥂
Too bad i live on the west coast! Damn, looks amazing !!
11:15 Did she ask if Semolina was corn? And did he say yes?
I'm very confused also
He's got the hand talk figured out.
No salt in the dough? Did I miss something?
Non è una biga quella. Mi piace la standardizzazione della procedura e bel risultato finale
Ok do this with Chicago pizza next. HA!
It’s a good looking pizza. The thing I think people should take away from this video, though, is anyone can make pizza & make it their own way. You like Neapolitan? Cool, go do that. Deep dish, NY, Apizza, ect….it’s all good. I stopped buying pizza years ago, preferring to just make my own faux Neapolitan at home. IMO, it’s the best pizza in the world. If I could change anything about it, I wish my oven could go a few BTUs higher.
If you live in a single family home and enjoy making your own pizza, bite the bullet and buy one of those compact pizza ovens.
@@12point131it’s good advice…I just hate single use appliances. The cost, the space, the maintenance…my pizza may not be great, but it’s good enough.
I'm so curious as to what impact she personally tasted from the soy sauce. It seemed like it worked amazingly though.
Mi aspettavo commenti infuocati invece noto parecchie voci di apertura diciamo. Forse ci stiamo un po' svegliando e stiamo uscendo dal complesso di superiorità culinaria che ultimamente sta accecando parecchi nostri connazionali.
I worked in NY for about 6 years. I had NY pizza from hundreds of places all over Manhattan, Long Island and various other places in NY. Some places were decent, others were not so good. All in all, NY pizza isn’t as great as New Yorkers say it is.
It's all personal preference. For me a good New York Style pizza beats out any other. But that's just an opinion, we all like different things.
No sale?
looks good, i'd like a bit more sauce on it though