Thanks for watching! To catch up on previous episodes of the series, click here! ruclips.net/p/PLWKCVGwB1Bg1HK5CbBs4CGuVhE1mYkMPu To see another video I think you'll enjoy, click here! ruclips.net/video/rDEBw-P9Mu4/видео.html (This Method Changed the Way I Make Fried Chicken)
Honestly, your work is worth thousands of dollars. Priceless for those who cannot afford to do the research themselves. Worthy of _The Best of RUclips Awards_ (which ought to exist).
@@CharlieAndersonCooking Dude! This guy is right. You are literally have completed all the research and beyond the level I would take it. I trust your opinion because clearly you are illustrating your passion for the answer (as passion I also share). I can't wait to see the recipe! It will definitely be my next home pizza :) What an amazing job you have done!
This channel is amazing. I have no idea how you're not completely sick of pizza yet 😂. You and Brian Lagerstrom should do a collab. You guys make the best pizza content
I went through something similar durring covid (I didnt travel to NYC though). I was making several pizzas a week for a wile. Somehow didnt get bored of it. Although I did calm down after a wile lol.
LOL. The last time I was in NYC I ate pizza every meal for 4 days straight. I was definitely tired of it the last day, but I live in a place with no great pizza, so had to get my fix.
Great video. Btw, back in the 80's, all the best slices in NYC were greasy and cheesy enough that there was always the possibility of half the cheese sliding right off the slice just as you start eating, provided the reheat was hot enough. Hence, the fold was born; it was all about keeping your cheese in your possession.
Dude, I know I'm being a little too much of a fanboy, but you seriously have the production values of someone with 200k+ subscribers. Like Babish / Weissman level. Killer episode, man.
Wow. Watching this series immediately made this my favorite food channel! You're setting a new standard for everyone else, Charlie. Your precision and depth of research is phenomenal. I'm in awe and I'm about to binge-watch the rest of your content. Many thanks!
I perfer a 67% dough proofed for 5 days although I have modified my oven to cook at 600 degrees F pluss I use both a steel on top of pizza stones so I am sure that helps.
Thank you so much for all of this hard work you’ve put in. As someone who is also on the journey to perfecting the slice, this info is invaluable to me. Keep crushing it!
Your delivery, research, and editing make this video and many others you've made masterpieces. Your editing is worth just as much as your research, you're doing an amazing job! You've earned my respect and a sub-
Dude, big props for all the research and breakdowns. The way you've taken us along this journey and justified it lends so much credibility to the findings. Rather than just showing us a recipe, we get to see the process of how and why. I've been following your steps at home and it's been a big help. Can't wait to see more!
I was just in NYC trying different places too and your video doesn't portray how much work it is to visit all of these places!!! it takes a lot of energy lol nice vid!!
I'm loving this series so far. 5 years ago I found the Pizza Show hosted by Frank, the owner of Best Pizza, and started making pizza at home. My goal was also to make NY style but I couldn't find any info online about how to really make it but I found a lot on Napoli style so I've been doing that ever since. I just recently started back into NY style and your vids have been very helpful, thank you.
Great content..been making for 56 years , researching, experimenting, eating pizza in many countries..reading extensivly, and watching youtubes on pizza..your video on trying 9 pizza's in New York was awesome..Thank You
Wowww this was a good one. This video helped confirm some things that I've been pondering about for a while now. The dedication is unreal. Amazing stuff Charlie! Can't wait for the next video on the series!
Just want to say thanks. All your research has changed my home pizza game. I even went to the scrap yard and made my own 1/2” thick pizza steel. Cost me only $30. It’s a good option for people that can’t afford a store bought one.
I've been using a variety of your recipe, but I have a Breville pizza oven that I set on 650 deck and 500 degree top. It seems to be perfect... I use a 1% oil. I think the hydration is 61%. I also bulk ferment for at least 24 to 48 hours. This helps with the flavor. The Breville is kind of necessary IMHO, but I admire your home oven attempt.
Good video. It can be difficult to isolate one thing at a time to assess while holding others constant because a lot of times each factor depends on what you set for the others. E.g., like here you learned that higher hydration might actually be better if you do two bakes (great catch!). Obviously you can't test every little detail in every configuration, but good job not remaining too beholden to an earlier finding once you learned something new - stay this open to change as you progress through the final stages of testing.
Exactly haha, I feel like I keep going back and forth because every time I change something, it affects something else. But I think I'm finally getting there!
People out there waiting for the next episode of their favorite HBO show to drop. I'm in here with the shakes waiting for the next hit from Charlie to drop.
Love your passion Charlie in creating that perfect slice. I and many on this channel have your passion and can relate to it. Keep up the good work and thanks for sharing...
Saying it again in this video Charlie, need a counter for how many pizzas were made for the perfection so people will know how hard perfecting a recipe takes!!!!
Hold the oil until the very end of the dough mix. I am mixing a total of 4 minutes before oil and then 12 minutes after. BTW, love your videos. I’ve learned a ton on my journey as well, much from you. Thank you. But, yes, 3 day proof is best. 24 hours is minumim.
I'd love to see you experiment not just with fermentation times, but also temps and yeast levels. Your concern of a long fermentation softening the dough is valid, so I'm curious if either more yeast, or a shorter warmer proof either on the countertop or even in a bread proofing box (mine is just a hot pad inside a big cooler with a battery powered fan and temp/humidity gauge) would result in more flavor but without damaging the texture, or if the results would be the same. You can find all sorts of charts of time vs. temp vs. yeast used on the pizza forum you mentioned previously. Just remember that if you increase the temp, you need to increase the humidity as well (I use a damp paper towel in front of my fan).
So just a idea for you, I add semolina flour to my king arthurs bread flour to get the desired chew and crust i was after in NY style. Might be worth a try. Example i go with 450g bread flour and 50g of semolina 16g salt 16g sugar, and 314g water, 1/4 tsp instant dry yeast. 3 to 5 day cold ferment.
Im really excited to see your take on pizza dough. Its the most elusive part of pizza making. I went through 2 years of trying to make my pizza dough by reading and trying to reverse engineer pizza doughs I bought from my favorite pizza store. I never nailed it. I opened my pizza store 10 years ago, and still am trying to nail the perfect dough
love the work you've put into this - eaten at more NYC pizzerias in one day than I do in months living here! doing my second try with your modified dough recipe this week - cranking the oven was also great advice, first round was great! Thank you for the work here Charlie!
I make a 24-ish hour poolish to start with. 100g AP flour, 110g water, 1/8 tsp yeast. Let that sit in a warm place and then i add that into the dough mixture. I do a 24-ish hour cold ferment on that final mix.
I went down this journey a couple of years ago. Ended up perfecting a hybrid Neapolitan crust. As for sauce, hand crushed San marzanos, salt, sugar and a really good olive oil. Agree on the low moisture mozzarella and sprinkle pecorino on top.
Thanks for putting in the legwork I on this series, it's much appreciated. When I was a kid I worked at a New York style pizza place and we always used fresh yeast from our food supplier. Because of its short shelf life I have never seen it in any store where I live so I haven't been able to experiment recently with it but when we were cooking at the shop we would always have to use a very long proofing process. We were making the huge batch of dough in the Hobart stand mixer like I guess most places do and once the dough was ready to be turned out onto the table we would measure it and form the balls place them in dough cans and then I believe we allowed it to proof on the table for 4 hours and then at that point we would put the cans in the fridge. If we didn't it would erupt out of the cans. After that it was usable immediately but was more easy to work with once it got cold in the fridge but it wasn't a requirement and we usually used the whole batch in a few days so we weren't really having to cold fermented at all. That was the first thing I would do every morning is come in and make a huge batch dough. I wish I had taken notes because I really miss that pizza. Sadly the owner that trained me has passed away so the knowledge is lost. Another interesting thing I noticed about another video was the screen method you're using. We did the same thing but in reverse kind of. I think we did it this way because it made it easier to move pizzas around in the oven when we had a ton of them going. We would actually stretch the dough out and place it on the screen to begin with and add the sauce cheese and toppings and then put pizza on the screen directly into the oven. It only cooked on the screen for a very small number of minutes basically until it was stiff enough for the screen to be slid out from under the pizza and then just a few more minutes to finish the pizza on the bottom and that gave us a good balance of top and bottom crispiness. This also eliminated the need for semolina flower or the cornmeal stuff you have been using. I think in one video you said you didn't like the grittyness and I don't either. It may be worth trying for you and removes the need for a sliding medium to remove it from the peel. With a heavier load of toppings you do run the risk of a small spot of the dough sticking to the screen and it tearing but usually that's not a problem I think that only happened to us because of small bits of pizza getting stuck to the screen during the baking process due to the amount of pizzas we are putting through the oven. I don't know if it mattered but we also left the screens in a stack on top of the oven which kept them warm before using them.
Basil paired with Tomato is amazing....I actually won't eat pizza without Basil and it's traditional in Italy to use whole Basil leaves. Great series dude!
There’s a lot more you can play around with. You can do a preferment AND a cold ferment. You can use different amounts of preferment compared to the overall dough to play around with texture. And if you want a little more yeasty flavor, you can just use more yeast (like 1%) and stick the thing right in the fridge after mixing, no room temp bulk ferment. It takes about 2 hours for it to cool down and the yeast to go to sleep so you’ve got that window.
I noticed the flavor of my dough improved when I removed sugar from the recipe. Kinda wasn't expecting that so it was a pleasant surprise. Would recommend trying that out. Interesting discovery about the oil, I'll have to try no oil next time as well :)
As always, well done! I have been making my own "Grande East Coast Blend" for over a year, I cut skimmed and whole milk mozz from WM into equal size blocks (an ounce of each for the little pies I've been making) and freeze one block of each together, and grate them as a step in prep. Buying only 2 lbs at a time and no anti-clump powder like in the pre grated.
I did the base scarr recipe with your subtle bumps. Similar hydration. Little more salt and sugar. Not quite the same cheese blend but close. Stretched pretty thin. Baked on Back of a big cast iron pan. Voilla. Amazing. 530deg F for me. You re-invigorated the hunt for home pizza, better than take out or dedicated pizza place. One place near me is super bland in dough and sauce. Another is too thin, floopy and not cooked long enough.
fresh yeast makes more of an impact on the crumb of the bread, which is hard to discern a difference in pizza bc the dough is rolled so thin. the impact is most noticeable in a loaf of bread. great series, was fun to watch!
Thanks very much for going to the trouble of sampling nine NYC pizzas. I live on the West Coast really miss New York pizza which has always been my favorite.
i appreciate the work you put in , try coming up with the perfect pakora some day , and maybe the perfect jamacian patty while you are at it , i am definitely waiting on this final pizza episode though!
Reheat can be important and it’s rarely considered. Joe’s pizza is actually better reheated but everyone wants it fresh out of the oven when the crust is chewy. Reheated gives it that desirable crisp texture most look for
For flavor save a golf ball sized piece of dough in the fridge for every pizza or bread loaf you plan to make the next time. Add it to the next dough you make thoroughly mixing it in, then save a piece or more again for the next time. I have a piece that I save, mix in, save, that is over 20 years old.
When I worked in a NY pizza place (decades ago) we proofed the dough twice. Once from green until about double, and then into the walk-in. Then that evening or next lunch pull it out, let it come up to room temp and use it. Seemed like a good thing at the time. Of course, I was just 'following orders'... :) That first slice had blown-dough written all over it.
Amazing work Charlie. Really digging your series. I got hooked on making pizza during Covid and have been very happy with my Neapolitan style after many many different versions. NY style was gonna be my next deep dive but you’ve already done all the homework for me 🙂🙂 good stuff Keep up the awesome content.
The next time you're in the area go to denino's on staten island. Opened in 1935, they have a secret dough recipe for their pizza which is unique to other nyc pizza and it has won them the best pizza in NYC award several times. It's a pie that is only available on staten island and people come from out of state to get it. You've been right about everything on a pizza so far go see if they'll give you a secret that the family only trusts to 1 person at a time. they had a "dough guy", a single person who made the dough and knew the recipe for 50 years.
I appreciate you showing that New York Pizza can also be terrible. I live in Clearwater Florida, where are the depths of pizzas ineptitude never cease to amaze
Dude, keep this content coming. It’s incredible… even if I’m a little let down with you not going to Lucali haha. Dang, what great content though! Do collabs, talk more about pizza, keep this stuff coming!
Nice video! Covered all the NY-style slices I would recommend. For a more unique one, I'd recommend Two Boots. Their sauce uses a Cajun spice mix that is really addictive. Gruppo is another special one, with an extra crispy crust and some more high-end toppings. 2Bros used to be better but it's gotten a little too grungy (and I like a grungy pizza place, but the rats and flies there are bold!). Scarr's is perfect for a classic.
You should go to seaside park/heights boardwalk in NJ. The pizza is great (if not better than NYC), I would love to see you review or try to recreate some!
I hope a full on recipe is coming because I've been following this series since I moved away from NYC after living there my whole life. I need to know how to recreate NYC pizza.
Great stuff here. I buy the whole Cento San M. tomatoes in bulk. So I have alot. 28oz cans. I make enough dough for 4- 12 to14" pies. I use half the amount of olive oil as is called for. What interested me the most is I make the dough balls then refrigerate for 20 or so hrs for the 1st pizza. Sauce and dough both over atleast that time period. Now I've noticed that the remaining dough tastes better over the next few days. So now I'm going to start refrigerating atleast 2 days for the first one. The sauce I like most is 1.5tsp sugar, 1.5 tsp salt and 2 tsp oregano. And 1 glug of olive oil. 1 28oz can of whole tomatoes. Hand smashed with small chunks. Garlic never touches my pizza. I checked my oven and stone temps they peak at 596. I use same rack placement as you. But I am looking forward to you final pizza. Again you taken this to a whole new level for us. Thank you.
thanks for the trip through New York. this Florida boy hasn't made that trip. ive been hit and miss on my pizza journey. my last try was par cooking the dough and then i made a pizza next day on it. i noticed it was more crispy also. so it was my first cook and a reheat all in one. carry on, cant wait for the next show.
On the sauce front my favorite is just crushed whole tomatos i might ad paste for sweetness but i put spices on top of the cheese ( 1/2 tspMccormick Italian spices, garlic, and 1/4 tsp salt) and am currently doing a lot of Detroit crust.
I grew up in NYC, you should try out Jimmy Max, Denino’s or Joe and Pat’s in Staten Island. Love your content, as I’m trying to bake my own now that I live in Seattle and can hardly find a decent slice here. I’m partial to thinking the best slices are outside of Manhattan when I used to work there.
Just made pizza tonight following your directions. It came out beautifully. I have a lodge cast iron pizza pan and didn't pick up a pizza screen yet but still. Best homeade pizza I ever made.
Industrie was the best one I ever had so I guess I'd enjoy scarrs too! Can't wait for the step by step next episode, much love my dude I love your dedication to detail!
"the reheat makes all the difference" i knew it! so one thing i do to improve chain pizza, is to reheat it on my own steel at home. improves even the doughiest of dominos or pizza hut
Did you bring home some water from Manhattan? I have done a side by side using NYC water and filtered water and there IS a difference. People didn’t believe me until I made it for them. Was very surprised myself. In your first video you said it wasn’t the water but have you tried it? Other then that I love your videos and can’t wait to try the final recipe.
Glad you made it to L'industrie! I've lived next door for a couple years now and it's the best pizza in Brooklyn in my opinion. To me it has more of a blend of a classic New York slice (the deck oven it's cooked in and the texture) mixed with a Neapolitan/Roman style (extremely high quality ingredients, higher heat / more airiness), and just tastes way more unique than any other pie in the city. If you go back, definitely try your Fig Jam and Bacon: it's their best slice! And close by at Best Pizza, their regular slice is a little sub par but their White slice is sublime. Enjoy watching your pizza journey, keep it up!!
L'Industrie's pizza has been described by its owners and being a New York/Italy hybrid. So I don't know if that is the model you want to use to make NYC pizza at all (although it is excellent). And New Park Pizza definitely does not use fresh mozzarella on its regular slice (which should be evident by looking at it). It has a different appearance because they use cheese that is in the shape of little pellets, instead of being the usual shredded cheese.
Such great research…appreciated! I was actually hoping for there to be a huge reveal at the end of some random hole-in-the-wall joint that would produce just the most epic slice of all!
Charlie. The oregano goes on the pie after the cheese right before the oven makes a big difference. Sauce gets salt, little black pepper and olive oil. If it’s a good sauce it don’t need sugar. Definitely not basil or oregano and garlic. The correct sauce for NY is 7/11 ground tomatoes and sometimes it’s mixed with full red. Now if we’re talking 1970s it was bonta and water. Grande whole milk LM all the way.
I agree on the Red Pack. So good. The canned NY style sauce form Bianco DiNapoli is excellent too; just use it right out of the can. Nothing else needed.
It seemed like the floppiness on New Park was from the high amount of sauce/moisture...It looks like they intentionally go for a very gooey texture on sauce side of the crust. You may have even seen this one guy who goes as far as topping his pizzas with ice cubes to achieve top gooey bottom crispy textural contrast on the crust.
Personally, I’m a Stanislaus 7/11 guy. The best and most versatile tomato base for any Italian dish! Even in my small household, we buy it by the case. They only last about two months. It saves a lot of money! And, for a premium tomatoes!
Love these videos and can’t wait for step by step guide. I did New York back end of last year and I’m craving their pizza! Keep up the good work Charlie!
Thanks for watching! To catch up on previous episodes of the series, click here!
ruclips.net/p/PLWKCVGwB1Bg1HK5CbBs4CGuVhE1mYkMPu
To see another video I think you'll enjoy, click here!
ruclips.net/video/rDEBw-P9Mu4/видео.html (This Method Changed the Way I Make Fried Chicken)
Thanks so much for these it's really game changing. When does the final vid drop I want to. Try the full recipe!!
@@ArjyBarjy1 Here here! Bring on the full recipe!!
Honestly, your work is worth thousands of dollars. Priceless for those who cannot afford to do the research themselves. Worthy of _The Best of RUclips Awards_ (which ought to exist).
Hahaha I appreciate it!
@@CharlieAndersonCooking Dude! This guy is right. You are literally have completed all the research and beyond the level I would take it. I trust your opinion because clearly you are illustrating your passion for the answer (as passion I also share). I can't wait to see the recipe! It will definitely be my next home pizza :) What an amazing job you have done!
Need a discord server!!!
I agree.
All these slices look alike
Eating 9 different pizzas in one day is my idea of a good time.
Same!!!
This channel is amazing. I have no idea how you're not completely sick of pizza yet 😂. You and Brian Lagerstrom should do a collab. You guys make the best pizza content
I went through something similar durring covid (I didnt travel to NYC though). I was making several pizzas a week for a wile. Somehow didnt get bored of it. Although I did calm down after a wile lol.
LOL. The last time I was in NYC I ate pizza every meal for 4 days straight. I was definitely tired of it the last day, but I live in a place with no great pizza, so had to get my fix.
Maybe he only ate a couple of slices per week. I could totally eat a slice every week and not get tired of it!
❤️🍕❤️🍕❤️
Wtf does being sick of pizza even mean? it’s one of the best foods ever
You can't be sick of pizza, it's the best food in the world.
Great video. Btw, back in the 80's, all the best slices in NYC were greasy and cheesy enough that there was always the possibility of half the cheese sliding right off the slice just as you start eating, provided the reheat was hot enough. Hence, the fold was born; it was all about keeping your cheese in your possession.
Dude, I know I'm being a little too much of a fanboy, but you seriously have the production values of someone with 200k+ subscribers. Like Babish / Weissman level. Killer episode, man.
Haha I appreciate that, I’m glad you like the videos!
Wow. Watching this series immediately made this my favorite food channel! You're setting a new standard for everyone else, Charlie. Your precision and depth of research is phenomenal. I'm in awe and I'm about to binge-watch the rest of your content. Many thanks!
I really appreciate that, I'm glad you like the videos!
I perfer a 67% dough proofed for 5 days although I have modified my oven to cook at 600 degrees F pluss I use both a steel on top of pizza stones so I am sure that helps.
Thank you so much for all of this hard work you’ve put in. As someone who is also on the journey to perfecting the slice, this info is invaluable to me. Keep crushing it!
Your delivery, research, and editing make this video and many others you've made masterpieces.
Your editing is worth just as much as your research, you're doing an amazing job!
You've earned my respect and a sub-
Honestly such amazing videos, no doubt you’ll be at 100k soon
He will at least be at 250k
Dude, big props for all the research and breakdowns. The way you've taken us along this journey and justified it lends so much credibility to the findings. Rather than just showing us a recipe, we get to see the process of how and why. I've been following your steps at home and it's been a big help. Can't wait to see more!
I was just in NYC trying different places too and your video doesn't portray how much work it is to visit all of these places!!! it takes a lot of energy lol nice vid!!
Haha it wasn't easy but someone has to do it!
He does it with ease!! Amazing!!
I'm loving this series so far. 5 years ago I found the Pizza Show hosted by Frank, the owner of Best Pizza, and started making pizza at home. My goal was also to make NY style but I couldn't find any info online about how to really make it but I found a lot on Napoli style so I've been doing that ever since. I just recently started back into NY style and your vids have been very helpful, thank you.
I love this channel
Great content..been making for 56 years , researching, experimenting, eating pizza in many countries..reading extensivly, and watching youtubes on pizza..your video on trying 9 pizza's in New York was awesome..Thank You
Wowww this was a good one. This video helped confirm some things that I've been pondering about for a while now. The dedication is unreal. Amazing stuff Charlie!
Can't wait for the next video on the series!
Just want to say thanks. All your research has changed my home pizza game. I even went to the scrap yard and made my own 1/2” thick pizza steel. Cost me only $30. It’s a good option for people that can’t afford a store bought one.
Not sure if you mentioned this, but Scarr's also mills their own flour and I believe uses some whole wheat.
imo the reheat is essential, just like twice frying something. i would have skipped 2bros and new park, gone to Di Faras and Tommy's instead.
I've been using a variety of your recipe, but I have a Breville pizza oven that I set on 650 deck and 500 degree top. It seems to be perfect... I use a 1% oil. I think the hydration is 61%. I also bulk ferment for at least 24 to 48 hours. This helps with the flavor. The Breville is kind of necessary IMHO, but I admire your home oven attempt.
Good video. It can be difficult to isolate one thing at a time to assess while holding others constant because a lot of times each factor depends on what you set for the others. E.g., like here you learned that higher hydration might actually be better if you do two bakes (great catch!). Obviously you can't test every little detail in every configuration, but good job not remaining too beholden to an earlier finding once you learned something new - stay this open to change as you progress through the final stages of testing.
Exactly haha, I feel like I keep going back and forth because every time I change something, it affects something else. But I think I'm finally getting there!
People out there waiting for the next episode of their favorite HBO show to drop. I'm in here with the shakes waiting for the next hit from Charlie to drop.
LOL! I thought I was the only one!
Yeh still waiting
Love your passion Charlie in creating that perfect slice. I and many on this channel have your passion and can relate to it. Keep up the good work and thanks for sharing...
gonna be so sad when this series is over
but will be super happy knowing the challenge is complete
This series speaks to my heart.
Saying it again in this video Charlie, need a counter for how many pizzas were made for the perfection so people will know how hard perfecting a recipe takes!!!!
Hold the oil until the very end of the dough mix. I am mixing a total of 4 minutes before oil and then 12 minutes after. BTW, love your videos. I’ve learned a ton on my journey as well, much from you. Thank you. But, yes, 3 day proof is best. 24 hours is minumim.
I'd love to see you experiment not just with fermentation times, but also temps and yeast levels. Your concern of a long fermentation softening the dough is valid, so I'm curious if either more yeast, or a shorter warmer proof either on the countertop or even in a bread proofing box (mine is just a hot pad inside a big cooler with a battery powered fan and temp/humidity gauge) would result in more flavor but without damaging the texture, or if the results would be the same.
You can find all sorts of charts of time vs. temp vs. yeast used on the pizza forum you mentioned previously. Just remember that if you increase the temp, you need to increase the humidity as well (I use a damp paper towel in front of my fan).
When I lived in New York 20 years ago, my favorite was Lombardi’s. I’m not usually a fan of cheese pizza, but eating there changed my mind.
So just a idea for you, I add semolina flour to my king arthurs bread flour to get the desired chew and crust i was after in NY style. Might be worth a try. Example i go with 450g bread flour and 50g of semolina 16g salt 16g sugar, and 314g water, 1/4 tsp instant dry yeast. 3 to 5 day cold ferment.
Great tip, thanks!
Yes been waiting for this guy to post!!
Im really excited to see your take on pizza dough. Its the most elusive part of pizza making. I went through 2 years of trying to make my pizza dough by reading and trying to reverse engineer pizza doughs I bought from my favorite pizza store. I never nailed it.
I opened my pizza store 10 years ago, and still am trying to nail the perfect dough
Great video as usual, looking forward to the finale
love the work you've put into this - eaten at more NYC pizzerias in one day than I do in months living here! doing my second try with your modified dough recipe this week - cranking the oven was also great advice, first round was great! Thank you for the work here Charlie!
This series is probably the best of all NYC pizza videos. Keep it up, hope your channel goes to the moon!
I've been absolutely hooked on this series, can't wait for the next video!
Thanks from Quebec for your awesome Pizza Passion !
Great work amigo! Thank you for this series
I make a 24-ish hour poolish to start with. 100g AP flour, 110g water, 1/8 tsp yeast. Let that sit in a warm place and then i add that into the dough mixture. I do a 24-ish hour cold ferment on that final mix.
I went down this journey a couple of years ago. Ended up perfecting a hybrid Neapolitan crust. As for sauce, hand crushed San marzanos, salt, sugar and a really good olive oil. Agree on the low moisture mozzarella and sprinkle pecorino on top.
Best pizza videos on RUclips 🔥
Thanks for putting in the legwork I on this series, it's much appreciated. When I was a kid I worked at a New York style pizza place and we always used fresh yeast from our food supplier. Because of its short shelf life I have never seen it in any store where I live so I haven't been able to experiment recently with it but when we were cooking at the shop we would always have to use a very long proofing process. We were making the huge batch of dough in the Hobart stand mixer like I guess most places do and once the dough was ready to be turned out onto the table we would measure it and form the balls place them in dough cans and then I believe we allowed it to proof on the table for 4 hours and then at that point we would put the cans in the fridge. If we didn't it would erupt out of the cans. After that it was usable immediately but was more easy to work with once it got cold in the fridge but it wasn't a requirement and we usually used the whole batch in a few days so we weren't really having to cold fermented at all. That was the first thing I would do every morning is come in and make a huge batch dough. I wish I had taken notes because I really miss that pizza. Sadly the owner that trained me has passed away so the knowledge is lost. Another interesting thing I noticed about another video was the screen method you're using. We did the same thing but in reverse kind of. I think we did it this way because it made it easier to move pizzas around in the oven when we had a ton of them going. We would actually stretch the dough out and place it on the screen to begin with and add the sauce cheese and toppings and then put pizza on the screen directly into the oven. It only cooked on the screen for a very small number of minutes basically until it was stiff enough for the screen to be slid out from under the pizza and then just a few more minutes to finish the pizza on the bottom and that gave us a good balance of top and bottom crispiness. This also eliminated the need for semolina flower or the cornmeal stuff you have been using. I think in one video you said you didn't like the grittyness and I don't either. It may be worth trying for you and removes the need for a sliding medium to remove it from the peel. With a heavier load of toppings you do run the risk of a small spot of the dough sticking to the screen and it tearing but usually that's not a problem I think that only happened to us because of small bits of pizza getting stuck to the screen during the baking process due to the amount of pizzas we are putting through the oven. I don't know if it mattered but we also left the screens in a stack on top of the oven which kept them warm before using them.
Food Detective, it has been the best food exploratiom series I have seen, The Batman feel to it. To us, we ask, do more!! Make it your thing
I've been doing 71% hydration dough lately but I also have an electric pizza oven that can get up to 400 deg C or 750F .
Man, these series has been a ride. Looks like I hopped on just in time!
We appreciate you, Charlie!
Amazing content as always! I adore this series.
just popping in to let you know the algorithm picked up your video, good luck to you sir! hope you go viral.
I agree with you about the reheat. I've been making pizzas since before covid hit and the reheat brings a homemade slice to the next level
Basil paired with Tomato is amazing....I actually won't eat pizza without Basil and it's traditional in Italy to use whole Basil leaves. Great series dude!
yet another banger, keep it up
There’s a lot more you can play around with. You can do a preferment AND a cold ferment. You can use different amounts of preferment compared to the overall dough to play around with texture. And if you want a little more yeasty flavor, you can just use more yeast (like 1%) and stick the thing right in the fridge after mixing, no room temp bulk ferment. It takes about 2 hours for it to cool down and the yeast to go to sleep so you’ve got that window.
a few years back I started growing heirloom tomatos. For me the key is great tomato with just salt. You end up with a bright tasty pizza.
I noticed the flavor of my dough improved when I removed sugar from the recipe. Kinda wasn't expecting that so it was a pleasant surprise. Would recommend trying that out. Interesting discovery about the oil, I'll have to try no oil next time as well :)
Same! No sugar and a 3 day refrigeration ferment is perfect, in my opinion.
As always, well done! I have been making my own "Grande East Coast Blend" for over a year, I cut skimmed and whole milk mozz from WM into equal size blocks (an ounce of each for the little pies I've been making) and freeze one block of each together, and grate them as a step in prep. Buying only 2 lbs at a time and no anti-clump powder like in the pre grated.
I did the base scarr recipe with your subtle bumps. Similar hydration. Little more salt and sugar. Not quite the same cheese blend but close. Stretched pretty thin. Baked on Back of a big cast iron pan. Voilla. Amazing. 530deg F for me. You re-invigorated the hunt for home pizza, better than take out or dedicated pizza place. One place near me is super bland in dough and sauce. Another is too thin, floopy and not cooked long enough.
fresh yeast makes more of an impact on the crumb of the bread, which is hard to discern a difference in pizza bc the dough is rolled so thin. the impact is most noticeable in a loaf of bread.
great series, was fun to watch!
Finally someone who realized the “re-heat” is the key to why a NY slice tastes so good. The cheese firms up and you get better bottom crispness.
Great job man. Through the research I’ve done - this is the most comprehensive and worthwhile series on the art of nys pizza making and recipes. Ty
THIS EDITING IS INSANE
😂 I didn’t even watch the video yet and I hit 👍🏽 because I love this series that much!
Thanks very much for going to the trouble of sampling nine NYC pizzas. I live on the West Coast really miss New York pizza which has always been my favorite.
i appreciate the work you put in , try coming up with the perfect pakora some day , and maybe the perfect jamacian patty while you are at it , i am definitely waiting on this final pizza episode though!
Reheat can be important and it’s rarely considered. Joe’s pizza is actually better reheated but everyone wants it fresh out of the oven when the crust is chewy. Reheated gives it that desirable crisp texture most look for
Best to watch this while eating homemade pizza. Couldn't do it if I was hungry!
Looking forward to the final ultimate recipe!
For flavor save a golf ball sized piece of dough in the fridge for every pizza or bread loaf you plan to make the next time. Add it to the next dough you make thoroughly mixing it in, then save a piece or more again for the next time. I have a piece that I save, mix in, save, that is over 20 years old.
When I worked in a NY pizza place (decades ago) we proofed the dough twice. Once from green until about double, and then into the walk-in. Then that evening or next lunch pull it out, let it come up to room temp and use it. Seemed like a good thing at the time. Of course, I was just 'following orders'... :) That first slice had blown-dough written all over it.
You're videos are so good man, keep up the good work!
Amazing work Charlie. Really digging your series. I got hooked on making pizza during Covid and have been very happy with my Neapolitan style after many many different versions. NY style was gonna be my next deep dive but you’ve already done all the homework for me 🙂🙂 good stuff Keep up the awesome content.
The next time you're in the area go to denino's on staten island. Opened in 1935, they have a secret dough recipe for their pizza which is unique to other nyc pizza and it has won them the best pizza in NYC award several times. It's a pie that is only available on staten island and people come from out of state to get it. You've been right about everything on a pizza so far go see if they'll give you a secret that the family only trusts to 1 person at a time. they had a "dough guy", a single person who made the dough and knew the recipe for 50 years.
I appreciate you showing that New York Pizza can also be terrible. I live in Clearwater Florida, where are the depths of pizzas ineptitude never cease to amaze
Earned my sub - had to watch a few videos over weeks of being on youtube but your vids are quality and I love your passion
Dude, keep this content coming. It’s incredible… even if I’m a little let down with you not going to Lucali haha. Dang, what great content though! Do collabs, talk more about pizza, keep this stuff coming!
Nice video! Covered all the NY-style slices I would recommend. For a more unique one, I'd recommend Two Boots. Their sauce uses a Cajun spice mix that is really addictive. Gruppo is another special one, with an extra crispy crust and some more high-end toppings.
2Bros used to be better but it's gotten a little too grungy (and I like a grungy pizza place, but the rats and flies there are bold!). Scarr's is perfect for a classic.
I appreciate that! I've heard of Two Boots, but I'll have to try it next time I'm in the city.
God bless you dude, your content is so chill, informative, and entertaining,, liked and subbed
You should go to seaside park/heights boardwalk in NJ. The pizza is great (if not better than NYC), I would love to see you review or try to recreate some!
I hope a full on recipe is coming because I've been following this series since I moved away from NYC after living there my whole life. I need to know how to recreate NYC pizza.
Great stuff here. I buy the whole Cento San M. tomatoes in bulk. So I have alot. 28oz cans. I make enough dough for 4- 12 to14" pies. I use half the amount of olive oil as is called for. What interested me the most is I make the dough balls then refrigerate for 20 or so hrs for the 1st pizza. Sauce and dough both over atleast that time period. Now I've noticed that the remaining dough tastes better over the next few days. So now I'm going to start refrigerating atleast 2 days for the first one.
The sauce I like most is 1.5tsp sugar, 1.5 tsp salt and 2 tsp oregano. And 1 glug of olive oil. 1 28oz can of whole tomatoes. Hand smashed with small chunks. Garlic never touches my pizza. I checked my oven and stone temps they peak at 596. I use same rack placement as you. But I am looking forward to you final pizza.
Again you taken this to a whole new level for us.
Thank you.
thanks for the trip through New York. this Florida boy hasn't made that trip. ive been hit and miss on my pizza journey. my last try was par cooking the dough and then i made a pizza next day on it. i noticed it was more crispy also. so it was my first cook and a reheat all in one. carry on, cant wait for the next show.
On the sauce front my favorite is just crushed whole tomatos i might ad paste for sweetness but i put spices on top of the cheese
( 1/2 tspMccormick Italian spices, garlic, and 1/4 tsp salt) and am currently doing a lot of Detroit crust.
Wow most original content I've ever seen
Pizza slices!!!!!!
I grew up in NYC, you should try out Jimmy Max, Denino’s or Joe and Pat’s in Staten Island. Love your content, as I’m trying to bake my own now that I live in Seattle and can hardly find a decent slice here. I’m partial to thinking the best slices are outside of Manhattan when I used to work there.
Just made pizza tonight following your directions. It came out beautifully. I have a lodge cast iron pizza pan and didn't pick up a pizza screen yet but still. Best homeade pizza I ever made.
Killer video Charlie. I like how you briefly went over each pizza and what you took away from your review. Your production quality is top notch.
Industrie was the best one I ever had so I guess I'd enjoy scarrs too! Can't wait for the step by step next episode, much love my dude I love your dedication to detail!
So much insight packed into 12 minutes! Fantastic content and I'm very much looking forward to your next pizza episode!
"the reheat makes all the difference"
i knew it!
so one thing i do to improve chain pizza, is to reheat it on my own steel at home. improves even the doughiest of dominos or pizza hut
Did you bring home some water from Manhattan? I have done a side by side using NYC water and filtered water and there IS a difference. People didn’t believe me until I made it for them. Was very surprised myself. In your first video you said it wasn’t the water but have you tried it? Other then that I love your videos and can’t wait to try the final recipe.
Dedication Level Infinity! Keep going Charlie!
Glad you made it to L'industrie! I've lived next door for a couple years now and it's the best pizza in Brooklyn in my opinion. To me it has more of a blend of a classic New York slice (the deck oven it's cooked in and the texture) mixed with a Neapolitan/Roman style (extremely high quality ingredients, higher heat / more airiness), and just tastes way more unique than any other pie in the city.
If you go back, definitely try your Fig Jam and Bacon: it's their best slice! And close by at Best Pizza, their regular slice is a little sub par but their White slice is sublime. Enjoy watching your pizza journey, keep it up!!
L'Industrie's pizza has been described by its owners and being a New York/Italy hybrid. So I don't know if that is the model you want to use to make NYC pizza at all (although it is excellent). And New Park Pizza definitely does not use fresh mozzarella on its regular slice (which should be evident by looking at it). It has a different appearance because they use cheese that is in the shape of little pellets, instead of being the usual shredded cheese.
Such great research…appreciated! I was actually hoping for there to be a huge reveal at the end of some random hole-in-the-wall joint that would produce just the most epic slice of all!
I went recently and tried a bunch of these. I loved Scarr’s, but I felt like Luigi’s was the best traditional slice.
Charlie. The oregano goes on the pie after the cheese right before the oven makes a big difference. Sauce gets salt, little black pepper and olive oil. If it’s a good sauce it don’t need sugar. Definitely not basil or oregano and garlic. The correct sauce for NY is 7/11 ground tomatoes and sometimes it’s mixed with full red. Now if we’re talking 1970s it was bonta and water. Grande whole milk LM all the way.
I agree on the Red Pack. So good. The canned NY style sauce form Bianco DiNapoli is excellent too; just use it right out of the can. Nothing else needed.
It seemed like the floppiness on New Park was from the high amount of sauce/moisture...It looks like they intentionally go for a very gooey texture on sauce side of the crust. You may have even seen this one guy who goes as far as topping his pizzas with ice cubes to achieve top gooey bottom crispy textural contrast on the crust.
New Park is hit or miss. I prefer their white slice . Think there are better places near by . Just my opinion
Personally, I’m a Stanislaus 7/11 guy. The best and most versatile tomato base for any Italian dish! Even in my small household, we buy it by the case. They only last about two months. It saves a lot of money! And, for a premium tomatoes!
Love these videos and can’t wait for step by step guide. I did New York back end of last year and I’m craving their pizza! Keep up the good work Charlie!