best pizza in the whole world was Numero-Uno... my wife and i lived about 30 miles from the last one in existence and we would drive the 45 m in or so there a few times a year and they just recently closed and we were so bummed out... we always went to the original one on La Cienega in Los Angeles and it was amazing... I'm going to try your receipt today
See, this is why I watch so many cooking videos, even if I won't be making that particular recipe. That tip the pan trick is genius. And that pizza looks heavenly. I wouldn't change a single thing about it. Amazing job Bill! Keep em coming! You deserve billions of subs. :-)
@@howtocooke so i called them there exact words to me today there is no cornmeal its a Sicilian style crust and does contain real sugar and they have a sauce made in house i tried to get a picture of the ingredient list on the frozen dough box but that was a no go for reference i called the wilshire location
Hell yeah Bill you did it!!!!! It looks like how I remember it to be. You definitely need to make at least two more with the higher sugar content to see how much closer you can get. I’ve been on that same forum and seen another pizza dough that they use corn syrup and it made me wonder if that was what they use. Some use brown sugar as well but that guy your talking about on the forum said the dough was white so that made me think could it just be all sugar or corn syrup. Who really knows. Now I definitely need to make this.
I think those guys really overthink it. There is a company that makes pizza dough. It's simple ingredients and nothing crazy. Pizza nerds get so worked up over this stuff. If sugar works, then sugar is the most likely answer. Maybe I'm nieve, but simple is usually best.
@@Futra1 I’ve never tried using a potato in any of my dough recipes that I’ve tried but I heard it does wonders to the dough. I’ve been fiddling with this recipe and can’t get the sweetness that I remember. If your on the pizza forum I tried a recipe from one of the guys on there and I used 65g of sugar and it still wasn’t sweet. It was an awesome dough kind of reminds me of little Caesars but way better. I also have dough that I’m waiting on but I used a cup of brown sugar. It is very wet and hard to deal with but I want to see if this gets me closer to this recipe.
@@DoctorRemulak oh wow, so I wonder if they do use honey or corn syrup instead of sugar, and then that can lead to over browning. LoL this is tough nut to crack. Thank you @howtocooke for the video!
Awesome video, I can hardly wait to try this recipe out! I haven't had Numero Uno since the late 90s when we had one near Rockfield on El Toro. Any chance of a Lamppost Pizza video? Their sauce is my all-time favorite, I've been trying to blindly clone it for years - and the Lamppost on Trabuco & E.T. closed about a month or so ago.😢
I lived very close to that Numero Uno and got to know the owner of the place. Nice guy but you think I can talk, geez! I had nothing on Maurice! My wife and I would go in for dinner and he'd sit with us and talk the whole way through... Funny, now I miss that guy. Acutally, it's the pizza but he was cool too. Sad that the city pushed him out for some reason. I can't believe Lampost is gone too! I feel another in memoriam coming... the history of Lampost is kind of interesting. I guess we now know which brother won the arguement. The secret to Lampost isn't just the sauce, it's the grease. BTW, the sauce... tomato puree and italian seasoning. It's also a cooked sauce. My sister worked there (for about a month) way back when after she got fired from Shakey's. Oh, there is another great one to do! Back to the kitchen!
Hey Bill I was just thinking about BJ’s pizza and I think it was a close taste to Numero Uno’s. Not sure if you have had their pizza before. They get there dough frozen like numero uno does so no one knows what’s in it.
Yup, I've had it. For some reason everytmie I eat BJ's piza it does very bad things to me. The son of the Numero Uno guy has a pizza place in San Clemente that folks say uses his dad's recipe. I have also had the same pizza at a place in Santa Barbara. I think it was called Rusty's. That was in 2007. I did a search back then and found a place that sold the dough commerically, premade and frozen. I forget the name but they listed ingredients . Not a recipe, just the legally required list of what was in it. The strange things that stood out were corn products and milk powder. It also had just sugar as the sweetener. I wish I still had that link...
@@howtocooke I’ve heard about the son having a pizza shop too but I never got a name on the place and I believe I’ve been on that website for the dough that you’re talking about. If I can find the name I’ll let you know.
@@ellainegarcia1506 This is a tough code to crack. I’ve tried corn syrup with no luck but maybe if I added more it could have then I tried a mix of white sugar and brown sugar and it was way too sweet. Then I tried 100grams of white sugar and I knew I was getting close but still too sweet. So I’d suggest maybe using Bill’s dough recipe and add about 70 grams up to 80-85 grams and try that. It’s been years since I’ve had the real deal so it’s hard to say how sweet the dough was.
best pizza in the whole world was Numero-Uno... my wife and i lived about 30 miles from the last one in existence and we would drive the 45 m in or so there a few times a year and they just recently closed and we were so bummed out... we always went to the original one on La Cienega in Los Angeles and it was amazing... I'm going to try your receipt today
See, this is why I watch so many cooking videos, even if I won't be making that particular recipe. That tip the pan trick is genius.
And that pizza looks heavenly. I wouldn't change a single thing about it. Amazing job Bill! Keep em coming! You
deserve billions of subs. :-)
One of these days your going viral because these videos are fun and filled with great tips.
I hope so too. That would be a hoot!
@@howtocooke so i called them there exact words to me today there is no cornmeal its a Sicilian style crust and does contain real sugar and they have a sauce made in house i tried to get a picture of the ingredient list on the frozen dough box but that was a no go for reference i called the wilshire location
Great info! Thanks 👍
@@howtocooke btw i upped the sugar to 70 grams half cup and no cornmeal it was perfect thanks for the recipe it was so so good
oh also upped the water and butter just a tad to compensate for the flour instead of cornmeal 1 1/2 water 1/4 butter and close to 1/4 milk
Hell yeah Bill you did it!!!!! It looks like how I remember it to be. You definitely need to make at least two more with the higher sugar content to see how much closer you can get. I’ve been on that same forum and seen another pizza dough that they use corn syrup and it made me wonder if that was what they use. Some use brown sugar as well but that guy your talking about on the forum said the dough was white so that made me think could it just be all sugar or corn syrup. Who really knows. Now I definitely need to make this.
I think those guys really overthink it. There is a company that makes pizza dough. It's simple ingredients and nothing crazy. Pizza nerds get so worked up over this stuff. If sugar works, then sugar is the most likely answer. Maybe I'm nieve, but simple is usually best.
@@howtocooke Too many chiefs and not enough Indians in that forum lol. Great ideas over there but I think your right simple is best.
What do you guys think about the idea that the numero uno dough has cooked potato in it?
@@Futra1 I’ve never tried using a potato in any of my dough recipes that I’ve tried but I heard it does wonders to the dough. I’ve been fiddling with this recipe and can’t get the sweetness that I remember. If your on the pizza forum I tried a recipe from one of the guys on there and I used 65g of sugar and it still wasn’t sweet. It was an awesome dough kind of reminds me of little Caesars but way better. I also have dough that I’m waiting on but I used a cup of brown sugar. It is very wet and hard to deal with but I want to see if this gets me closer to this recipe.
@@DoctorRemulak oh wow, so I wonder if they do use honey or corn syrup instead of sugar, and then that can lead to over browning. LoL this is tough nut to crack. Thank you @howtocooke for the video!
I want to try that!!! Looks so good!!!
Awesome video, I can hardly wait to try this recipe out! I haven't had Numero Uno since the late 90s when we had one near Rockfield on El Toro.
Any chance of a Lamppost Pizza video? Their sauce is my all-time favorite, I've been trying to blindly clone it for years - and the Lamppost on Trabuco & E.T. closed about a month or so ago.😢
I lived very close to that Numero Uno and got to know the owner of the place. Nice guy but you think I can talk, geez! I had nothing on Maurice! My wife and I would go in for dinner and he'd sit with us and talk the whole way through... Funny, now I miss that guy. Acutally, it's the pizza but he was cool too. Sad that the city pushed him out for some reason.
I can't believe Lampost is gone too! I feel another in memoriam coming... the history of Lampost is kind of interesting. I guess we now know which brother won the arguement. The secret to Lampost isn't just the sauce, it's the grease. BTW, the sauce... tomato puree and italian seasoning. It's also a cooked sauce. My sister worked there (for about a month) way back when after she got fired from Shakey's. Oh, there is another great one to do! Back to the kitchen!
Never had Numero Uno.
This style reminds me of a local chain here in the bay area called Pizz'a Chicago
There was a place called Rusty's in Santa Barbara that used a very similar dough, too. Success invites imitation.
Hey Bill I was just thinking about BJ’s pizza and I think it was a close taste to Numero Uno’s. Not sure if you have had their pizza before. They get there dough frozen like numero uno does so no one knows what’s in it.
Yup, I've had it. For some reason everytmie I eat BJ's piza it does very bad things to me.
The son of the Numero Uno guy has a pizza place in San Clemente that folks say uses his dad's recipe. I have also had the same pizza at a place in Santa Barbara. I think it was called Rusty's. That was in 2007. I did a search back then and found a place that sold the dough commerically, premade and frozen. I forget the name but they listed ingredients . Not a recipe, just the legally required list of what was in it. The strange things that stood out were corn products and milk powder. It also had just sugar as the sweetener. I wish I still had that link...
@@howtocooke I’ve heard about the son having a pizza shop too but I never got a name on the place and I believe I’ve been on that website for the dough that you’re talking about. If I can find the name I’ll let you know.
Oh wow, thank you so much. This takes me back. The deep dish pizza and Romano bread puffs. This was our go to place when I was dating my husband.
@@DoctorRemulakhi im also interested to know the recipe pls let me know too 😊 thank you.
@@ellainegarcia1506 This is a tough code to crack. I’ve tried corn syrup with no luck but maybe if I added more it could have then I tried a mix of white sugar and brown sugar and it was way too sweet. Then I tried 100grams of white sugar and I knew I was getting close but still too sweet. So I’d suggest maybe using Bill’s dough recipe and add about 70 grams up to 80-85 grams and try that. It’s been years since I’ve had the real deal so it’s hard to say how sweet the dough was.
Numero uno translates to Number one
Cuz i learned spanish a little tho ;)
Btw nice pizza
It means the same in Italian too. A few words carry over from those two.
@@howtocooke Okay :D
Oh. My. Goodness. Goodness defined in volume of drool per minute.
Yeah, this one is unique. I do have to work on getting the crust a little more fried. Maybe more olive oil... if that's possible.
Great video, 👍