Great video, so helpful for Grandma pies! I've had 2 amazing Grandma slices- Rizzos of course on Steinway St. Astoria and then a place behind Roosevelt Mall. So I've tried a common flour recipe of 3 cups flour with 9 oz water, but came out way too dry. Any recipes for home cooking dough for this? Thanks Vincent!
Ciao, first mistake is to use cups and ounces. Reason is is it is not exact measuring. Use grams and a scale and be very exact every time. USE ALL TRUMPS FLOUR (90 % of NYC pizzerias us it). Cold ferment from 24-72 hours, it will be amazingly crunchy yet chewy.
I think pecorino should go on the sauce or into the sauce. Gives it a presentation just flavor into the sauce versus below mozzarella. But everyone has their style.
No way do pizza places where I live on LI sell dough for 1 or 2 bucks. I wish! Maybe 20 years ago. You can occasionally find dough in supermarkets for a low price though. But straight from the pizzeria would be the better option
It’s actually normal to eat out of place foods in Vegas since the place is quirky. But in that region of the country you normally don’t find good pizza
Its getting pretty bad out there when you hear pizza makers using Dave Portnoy buzzwords. Dave cant even pronounce "Pizzaiolo", amongst other words. He also has no appreciation for anything other than what he likes, which is a slim window in pizza making. I dont think the pizza business should run scared because of him, and I agree with the guy who told him to kick rocks. This pie looks delicious!
He's a Mutt and Trust me I'm born and raised Italian World Famous Bensonhurst Brooklyn NYC. Dave is a mutt ego and I can give you REAL Pizza Reviews. 🍕 No Idea what made him a Pizza "Expert" my End you got all 5 boroughs of NYC spots, Connecticut, and yes Jersey the BEST. He Gave Santillos in Jersey and old school place a 9.5 Santillos is as old school and as real the Pizza is supposed to be made made best.
great video, thanks vince.
will definitely drop by Good Pie next time i'm in LV
Finally, someone else that doesn't like basil! I like damn near everything, basil isn't one of them. Great looking pie, Vince. Perfect bake.
Great Video thank you! I have a question, why is it that a pizza in Europe tastes totally different than the pizzas in the US? Is it the cheese?
bro said if youre just joining us... its youtube lol, you can rewind my guy lol
What’s the dough weight for that 12 x 18 pan? Hydration of dough??
Love to see the less is more technique. I find in my city that most pizza is overtopped with way too much cheese.
Where did they find this guy 😂😂 thanks for laugh
Almost thought you were Vinny from "American Choppers"... looks like great pizza!
Great video, so helpful for Grandma pies! I've had 2 amazing Grandma slices- Rizzos of course on Steinway St. Astoria and then a place behind Roosevelt Mall. So I've tried a common flour recipe of 3 cups flour with 9 oz water, but came out way too dry. Any recipes for home cooking dough for this? Thanks Vincent!
Ciao, first mistake is to use cups and ounces. Reason is is it is not exact measuring. Use grams and a scale and be very exact every time. USE ALL TRUMPS FLOUR (90 % of NYC pizzerias us it). Cold ferment from 24-72 hours, it will be amazingly crunchy yet chewy.
@@MrJusmobile Yes and substitute Trump's as only sold in 50 pound bags with like King Arthurs bread flour which is hi protein!
@@MrJusmobile also nyc places use Caputo flour from Italy,!
I just tried a recommended recipe; 4:1 adding Semolina flour to bread fl . Was pretty decent!
where you get than pan - what material is it
👍awesome👍
First saw this and thought , Joe Rogan making pizza now? 😂😂 The resemblance is strong. Thanks for the video though , I love good pizza.
I think pecorino should go on the sauce or into the sauce. Gives it a presentation just flavor into the sauce versus below mozzarella. But everyone has their style.
It looks pretty legit overall. Perhaps a more crispy bottom but overall thumbs up
No way do pizza places where I live on LI sell dough for 1 or 2 bucks. I wish! Maybe 20 years ago. You can occasionally find dough in supermarkets for a low price though. But straight from the pizzeria would be the better option
Eating NYC pizza in Las Vegas seems kind of strange and out of place but I think a lot of people would enjoy it.
It’s actually normal to eat out of place foods in Vegas since the place is quirky. But in that region of the country you normally don’t find good pizza
What’s the hydration
Looks about 60 per cent
When did Joe Pesci open a pizza store? 😲
mmmmmmmm...granny never looked so good!
Its getting pretty bad out there when you hear pizza makers using Dave Portnoy buzzwords. Dave cant even pronounce "Pizzaiolo", amongst other words. He also has no appreciation for anything other than what he likes, which is a slim window in pizza making. I dont think the pizza business should run scared because of him, and I agree with the guy who told him to kick rocks. This pie looks delicious!
He's a Mutt and Trust me I'm born and raised Italian World Famous Bensonhurst Brooklyn NYC. Dave is a mutt ego and I can give you REAL Pizza Reviews. 🍕 No Idea what made him a Pizza "Expert" my End you got all 5 boroughs of NYC spots, Connecticut, and yes Jersey the BEST. He Gave Santillos in Jersey and old school place a 9.5 Santillos is as old school and as real the Pizza is supposed to be made made best.
wantagh not bellmore
Looks like he could be a Danny DeVito look alike
No
stopped watching when he basically was yelling the whole video.
We southern new york italians talk loud.