The real secret to NY-Style pizza (It's not NYC water)
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- čas přidán 4. 06. 2024
- This is Episode 2 of my journey to recreate the ultimate New York pizza slice at home.
Watch Episode 1 Here:
• Making a REAL New York...
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🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time!
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🍕 My Final NY-Style Pizza Recipe
• How to Make a REAL New...
🔪 EQUIPMENT USED IN THIS VIDEO
Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): bakingsteel.com/products/baki...
Original Baking Steel (more affordable alternative to Baking Steel Pro): bakingsteel.com/products/baki...
Pizza Stone (Not as effective as Baking Steel, but significantly cheaper): amzn.to/3eBgizi
Dough Whisk: amzn.to/3QR6dMy
16oz Deli Containers: amzn.to/3Au2AH8
32oz Deli Containers: amzn.to/3QAXOx6
64oz Deli Containers: amzn.to/3PCHLgO
Cooling Rack: amzn.to/3PEb2aR
The Elements of Pizza (book): amzn.to/3QXRoYM
🍕 Pizzamaking.com Thread About Joe's Pizza: www.pizzamaking.com/forum/ind...
TABLE OF CONTENTS 📃
0:00 - How Did We Get Here?
0:44 - The Aspect I've Been Missing
2:41 - Taking a New Approach
4:58 - Learning from New York Pizza Shops
8:03 - Developing and Testing my New and Improved Recipes
11:11 - Building the Ultimate New York Pizza Dough Recipe
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Thanks for watching! To catch up on previous episodes of the series, click here!
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To see the next episode, click here!
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You should have never opened the door, despite recipe usually an always guarantee with pizza is if u cook it at 425° f, you need to make sure that the crust cut down to the end starts at about barely 2in+
the only issue with slice 1 was temp. you nailed it sir. congrats
DIASTATIC MALT
788 grams bread flour
12 grams instant dry yeast (IDY) (SAF brand)
12 grams sea salt
5 grams diastatic malt powder
496 grams cold water
39 grams olive oil
never seen a recipe that adds up to over 100%
Something that makes a difference to is when your buying a slice rather than a whole pizza, the slice has been cooked, cooled, and reheated. I think that makes a huge difference in the structural integrity
yup , when I order a whole pies I always ask to be cooked , let rest then reheat and that's perfection.
THIS. This is always my main talking point.
It’s rat piss
@@lhandlott reheat on a pan? at what temp and for how long?
Was going to say the same thing. Anytime I reheat pizza from cold or frozen, it's always a lot crisper. The double back really goes a long way if you want crispness.
Im really surprised, anytime i see this level of professionalism (camera work, audio balancing, script), charisma and content, im expecting this from a youtuber that has several 100 of thousands of views per video, please keep at it my man, you're going to make it far
Yeah seriously I thought this was some big guy that I never heard of when I watched both videos. I subbed and only after I went to see if their was a 3rd did I notice how few subscribers he has at this point.
You rock leaving this message! Im a small channel and when i get a comment like this… that mentions my editing… there is NO BETTER compliment to read online ❤ and I agree and just subbbed here
I really appreciate that, I'm glad you like the videos!
Hard-working and methodical? Yes. Charismatic? No.
@@-iIIiiiiiIiiiiIIIiiIi- That'll come with time, like with every other youtuber.
I spent over ten years trying to perfect homemade pizza. I varied the recipe, hydration, mixing/kneading technique, dough handling, sauce, and temperature (550˚ on a 3/4" stone, preheated one hour). My $.02: I finally realized I'd get a crispier crust by leaving the olive oil out of the dough. I drizzle a little on the dressed pizza just before baking, but without question, using it in the dough makes for a softer and less crisp result. You seem to have really nailed the style. NY is the standard of great pizza, for my money.
Yep, no oil in dough and I use a pizza screen to bake.
Ive been working on it for 3 years. Thanks for saving me 7!! Ill have to try this next time i do ny; tonight was a deep dish kinda night because its faster :)
Great input. Agreed, it is THE standard, and I'm a few minutes from New Haven. (Which is really just "down the road from NY" pizza. You want that fine layer of crunch, thin crust, that's foldable with that "crinkle" at the very bottom layer when you fold/ bite into it. 10 years? Wow, I'm just boutta get started on the home pie journey.
Any input on using a different oil than olive oil? Or just leave it out all together?
The tri state area in general has the best pizza.
Throw Pennsylvania in there too, Philly has great pies.
dude I watch a lot of cooking videos (adam ragusea included and many more) and Im just completly blown away by the dedication, experimentation and quality of this video. This is the ultimate conclusion for the search of the perfect NY-Pizza for home cooks. Thanks a lot for concluding this years long odyssey.
Couple of things you should know. Many, not all, NY pizza is made with part skim mozzarella. You need to sprinkle Romano (parmesan) cheese on top of the sauce, before putting on the mozzarella. Some places will mix the Romano in with the Mozzarella. But the number one thing, dealing with the crust, is that you have to have the dough rise twice. It has to sit out, covered, at room temp for 12 to 24 hours. Then you round it, and let it rise again, for a few more hours.
Part skim? I thought it was a requirement to use full fat. Are you saying that NY pizzerias don't go this route?
@@trevorsansom3306 It really all depends on the pizzeria. There's also other factors, like oven temp, the sauce type, gas, coal or wood fired ovens. The type of oven should be seen as one of the ingredients.
@@johnmiller7682 Good points. Never knew that about the cheese - thanks
@@paul.1337 They're not spread out. They're either in pizza tins or proofing boxes. But basically, yes, they have hundreds of pizza dough's rising.
@@paul.1337 It is called bulk fermentation for a reason… Clearly, you know nothing about baking!
Best slice I ever had. When I was working in New York 10 years ago I took a trip to Joe's and had a cheese and pepperoni. Ate it on the church steps right down the street. I'll never forget that lol.
As a Jersey boy whose parents owned a Pizzaria for many years, I gotta say your Joe's recipe is pretty darn close to what I make as my Friday night dinner. I'll let the dough rise over night in the fridge to help develop flavor. In the restaurant, you'd whip up the dough the night before giving it a little time to ferment. The other problem with home cooking is the lack of a real pizza oven. The stones in a pizza oven are 2 inches thick or more. This allows it to retain the heat and cook through evenly. At home, the stone/steel will cool as the pie cooks reducing that crispiness. I'll start with a 500deg oven, 1 rack at the top with my stone on the bottom rack as low as it can go. Start the pie on a pizza pan for 5 min on the top rack then slide the pie off the pan onto the stone for another 5 to 7 min or so. You'll get the missing crunch and well-done bottom with this dual cooking method... This is the best method for home ovens and thinner stones. Good luck.
i second this, been making home pizzas for well over a decade, and getting the stones hot between pies is a big part of the missing 'secret'. i have started taking out the pie off the first stone to put on the cheese, and then place it on the 2nd, i get nicely browned crispy crusts. i have a steel too, but i find the even toastiness of a stone gives a more pleasant final result for my taste
@@teklife Thanks. Yep, steel is a no go for quality pizza. The stone, being porous, allows the steam from the bottom of the dough to dissipate. The steel only gives you the option of frying the dough... not the same.
@@jtrourke667 @JT Rourke yea that's it, the porous stone is absorbent while the steel tends to char and steam the dough. Not that the results are bad, but at least for new york style, I'm looking for a more even crispy 'toasting'.
Many people swear by the steels being superior but, horses for courses I guess
There is literally no cheese on it. And the cheese that's on it looks like cheese on a cheap chain pizza.
I’m from Jersey as well.. I loved San Remo pizza in Woodbridge !
Another reason pizza shop slices have that crisp is because it’s reheated from room temperature. I’m not sure if that was accounted for in your analysis. You’re recipe looks good. Try reheating a slice on the steel after it has been sitting out for an hour. You’ll probably get what you’re looking for.
Nice vid- I think NYC pizza has evolved in recent years. I grew up in the city in the 80s and the pizza seems different today than it was back then. I also hear criteria for a New York slice that doesn’t seem familiar. As a kid, I recall gagging on the cheese because there is so much of it. I had to eat slow and really chew. I don’t recall the concept of “too much” cheese. If fact there would be thick pools of melted/caramelized cheese on the pie. When the slice was folded, the cheese and sauce would slide down to the sides to the center and you would have what almost resembled a calzone. I usually didn’t fold my slices because I preferred eating them flat. But point is, you couldn’t fold the slice and have the cheese and sauce stay in place; it was much more wet and runny. Next, grease, I hear people saying “not too greasy”. The pizza we ate had grease running down your arm! There was grease all over the place by the time you were done. This was a sit-down meal. The crust was thin, but not overly thin and not exceptionally crispy and there was a fair amount of sauce. As for tip sag, I recall slices flopping. There was still some crisp but they could flop due to the thinnest of the crust. But you never wanted to let your tip flop over because if you did, all the cheese and says would slide off that area of the slice. This is very different from what I see now where every slice resembles a flatbread.
i grew up in new york, the city and nassau county long island which also has excellent pizzas, as many people from the city moved out there over the years, and i agree with everything you say, BUT, there was no consistent ny slice or pie, there was quite a bit of variation between the different joints, and many people do special requests, extra crispy being one of the more popular ones, the other being extra cheese.
where i grew up in long island, mineola, there was a joint named vito's which made crispy crust pizzas, while just down the street, on the same block, nicola's had a softer crust. don't remember much about the cheese amounts, but yea, puddle of "grease" on the pies/slices was totally normal.
I feel like some shops had pizza like that until like, the early 2000s.
I remember growing up there was a pizzeria that had what you described. A bunch of cheese, grease everywhere, and folding it moves everything around. That was my favorite part and I don't get that anymore when I fold them.
@@teklife I’m sure there was some level of variance depending on where you were around the City. I mostly stayed in the city back then. We had pizza parties in my grade school in Queens and it seemed to be the same as the pizza that we had in Manhattan when we lived around the corner from a pizzeria. I just remembered how they all tasted so good. There was something about the cheese and the sauce that is not easily replicated.
@@Amirifiz I remember in the 90s, I brought a slice of pizza home for a friend who was also from the city. We warmed it up and you could just smell the cheese and the sauce and we both nodded our heads in recognition that “that it!”. That’s the last time I experienced a true nyc slice (haven’t lived in the city for decades). But I think what is being called a New York slice, isn’t really a New York Slice. It’s more like what you would get at whole food. WF has a good slice but it tends to be too thin, a tad over cooked, does not have enough cheese or sauce, and there isn’t as much flavor to be called a NY slice- at least from my memory.
Growing up in Staten Island, in the '60s and '70s, I remember pizza like you decribe and it was floppy, not crispy. Man, I miss that kind of pizza. So chewy, oily, and like you said, tons of cheese. You had to fold it to eat it and it was great. @@teklife
I've been making homemade pizza for close to ten years and these videos are insanely informative. I've been trying to nail the NY style pizza for ages and sometimes I've been lucky but can never duplicate it twice. Thanks to these videos I might have a chance. Stellar work Charlie! Bring on the final video!!!
PDSA cycle is your friend.
Where's the actual recipe or doesn't he share it? Pretty pointless video if he doesn't.
@@hasan1980hb Put in some effort and work on it yourself.
@repentandbelieveinJesusChrist8get bent
@@hasan1980hb check the description
I recently had the same epiphany of cutting back on the hydration for a classic NY style and it paid off. Hands down the best at home pizza making series dedicated to the NY slice I've seen on CZcams.
This man understands what a proper slice of pizza is. The crunch is mandatory. I worked with some weirdo idiot that would order pizza lightly cooked.
As someone from NY and I’ve also been trying to make great home pizza and I’ve worked in pizza places and asked owners what they do and keys that I came up with are you can go up to 6% salt I like 6% the best and some places go as low as 30% hydration! Which I found so crazy but for home ovens this works great. I do love high hydration dough for pizza but you need a pizza oven at like 850F or higher for this to come out right. And for cheese low moisture full fat mozzarella is best in my opinion. Sauce I am still figuring out lol but I hope this can help. You already conquered one of the hardest aspects which is stretching the dough properly. Also to better replicate the pizza ovens they use I would try stacking maybe 2 pizza steels to give more mass or a pizza stone on top of a steel.
Thank you for teaching about baker’s percentages. I will now be able to innovate and experiment with new combos to bake the way I like. At first I was like, “I already follow like 10 food CZcamsrs, no way will I follow this guy…” Once you broke down bakers %, I was hooked.
I’m glad you found it so helpful! Yeah, bakers percentages can be confusing so I didn’t want to talk about them without explaining first haha
@@CharlieAndersonCooking a lot of the CZcamsrs don’t explain how they come up with their ratios. I watched Joshua Weissman’s NY pizza recipe after your vid, and saw he used a 65% hydration. He also used a pizza oven so that helped with the desired texture. That would be interesting to see, how much a pizza oven vs standard oven has an effect on the final product with different ratios.
bakers percent is what got you hooked?
There seem to be a lot of NYC pizza videos popping up recently, this was the best produced and most clear of all of them. Glad to see this video's really taking off, hope your channel grows massively as you make really great content!
I made your dough today, and was very happy with it. The dough stretches very nicely. I have a crappy oven and still have figured out the best times for pizza yet.
Love this! Thanks so much for creating this series. I've been using and tweaking Kenji's recipe over the past few years. I've trying to get a more crispy/less floppy crust for a while and I THOUGHT that the solution would be HIGHER hydration based off of everything I have ever read/heard/seen. So I am surprised and intrigued by your experiment results with LOWER hydration. I'm going to go back and watch Episode 1 now and eagerly anticipate the next. Thanks again!!
Great video! I love the scientific method that you use, and it is obvious that you researched this very well. I can't wait to watch the other videos in this series. So glad I found this channel!
Go Blue! The opening of joes satellite shop convinced me to visit new york solely for pizza. Glad you were able to find some success in recreating such a delicious slice.
As a New Yorker, I hope you had a good time.
Go Blue! The Joes in AA was life changing
This was cool to see you analyze the differences in the recipes and provide quality testing of each of them well done 👍🏼
Great video -ive been trying to nail down the perfect homeade NYC pizza in a 550° oven for a while now and this vid answered a lot of the what ifs and whys that ive wondered about changing ratios. Excited to try a new batch of dough tomorrow now -appreciate the work you put in!
I grew up in NYC so I know a thing or two about slices of pizza. I truly appreciated your level of enthusiasm and scientific tenacity to create the perfect slice. I'm very much looking forward to the next video.
The key component that he’s missing is 100 year old pizza oven.
You should try Portland pizza.
I'll have to try this. But Adam Reagusa did get one thing right: the longer you fermented your dough the more unique it tastes. It may not be a NY style pizza at that point but it is unique.
Scarr's pizza bulk ferment the dough atleast 4 hours before cold fermentation for at least 3 days and then they leave it to room temp for at least 2 to 3 hours before baking.
Since buying my ooni and a few years of trial and error, I’ve somewhat mastered the Neapolitan and have since gotten a little sick of that style.
I just couldn’t seem to get a New York style right. You absolutely nailed it with this man. Can’t wait to try this!
I love making homemade pizza and this is such a great video to improve my methods! Can’t wait to see what the future holds for you Charlie! You’re going to blow up with the amazing video and content quality. Best of luck and I’m so excited to be a new subscriber!
Thank you, I'm glad you like the videos!
I made pizza dough for a while. You can’t go with a pre-determined amount, you need to hold a bit of water towards the end and add for feel. It can’t stick to your hands as your working it. If it sticks, add more flour.
PS-Add some garlic powder to the mix
Charlie thank you so much for taking the time to do all this. Its not easy to wait a day or two for a dough just to realize you put too much salt or water or things like that. Ive been trying for YEARS not kidding to make the perfect NY pizza failing every single time, I once made it but since I was so frustrated I didn't write down what I did. My problem is handling the dough.
After mixing all the ingredients in the kitchen aid blender, I don't seem to understand completely WHEN to stop and let it rest. Some videos say 8 min others 2 min, some say not to do anything at all and just put it in the fridge for 12 or 24 hours then put it outside for two hours or until it reaches ambient temp and then every 30 min do dough folding to a total of 2 hours then bake, but I found that it over proofs and deflates and it turns a little runny.
I tried sourdough starter, rye flour, bread flour etc, but the time it came out good I used 00 Sicilian flour and that gave me the crust I was looking but I don't remember what I did.
Can you tell me how you handle the dough after you mix the ingredients? How long do you mix it for? Do you put it in the fridge? Thanks !!!
I’ve been refining my New York style pizza recipe for a few years now. What I have found is that the hydration level is very important but it is only as good as the flour you’re using. Each type of flour absorbs the hydration differently and will yield different results. For instance the Caputo double zero will give you a much wetter dough at 70% hydration than will an all trumps at the same hydration. I recently switched to King Arthur bread flour and found that at 70% hydration I get almost the perfect New York slice. It’s science man!
Haven't been excited for a series like this in a while
you are either an industry plant or an rtf student, either way i'm glad this video was recommended to me, you're gonna be huge if you keep this up. subbed.
Haha I haven't studied filmmaking formally, but I've been making videos on CZcams for a little over 3 years now. I've actually been moving these videos over from my other channel (that channel is more focused on bread baking so these didn't really fit over there), which is why I've uploaded so many over the past couple of weeks.
I have also tried all the recipes mentioned in this video and more and have found them all lacking.
I tried this one the other night and it was the best home pizza I've made so far.
Good job!
Hi Charlie, as a certified pizzaholic likewise trying to master NY pizza, I'm looking forward to more of your videos. Instead of whole wheat, would you consider spelt flour? It's nice and soft, has great flavor, and browns very nicely. Not too hard to find, it's in most health food sections and bulk stores. Cheers!
I LOVE that you broke down the recipes by their components and looked at this scientifically. It's a great to see someone who knows so much and is able to improve upon recips.
Extremely great quality, entertaining, informative. You're on your way to superstardom if you keep up this consistency!
This is the first video Ive seen of yours, and I subscribed 3 minutes in. You’re doing awesome work man, I can’t wait to see your channel blow up, because I can tell you’re going to be huge! Can’t wait to see what you do next.
Your channel is going to blow up, good quality videos dude
Haha I appreciate it, I'm glad you like them!
I think your problem is you are trying to cook pizza in a house oven. You need to build a proper wood burning pizza oven. It’s not difficult or expensive it just takes some time to build one. I used to cook pizza in the kitchen oven until I built myself and an outdoor pizza oven last year. Trust me it makes all the difference! Building an outdoor oven is a lot easier then an indoor one so that’s what I did.
Follow pizzaofart and he’ll show a home oven is just fine
great video! I have been baking pizza at home for years now, and here are some of the things I discovered. Hydration for home ovens works best with 59% ( I tried all from 55 to 75% ). And the yeast has a huge effect on the pizza crust. If you want the best result, it should be the fresh baker's yeast and if you can combine it with the tiny bit of sourdough piece, that would be a perfect balance. The yeast should be the bare minimum for a better crust and rest for at least 1 day in the fridge. Try baking with no yeast you'd understand how crackling the crust is. Also using Diastatic Dry Malt can improve the color finish a lot - you wouldn't need too much of it. byeeeee
Phenomenal video!!! Love how your NYC pizza video is blowing up! Definitely makes me want to get a pizza in the oven! Can’t wait to see the following videos in the series. Best of luck!
One thing that helps is to cook the pizza with just tomato sauce and add the cheese mid baking. You can cook the dough for longer in the oven (mine maxes out at 450F) and not end up burning your cheese with convection mode on.
You can also just bake it on a pizza iron or cast iron to avoid burning the cheese while making for a nice crispy crust. I do it all the time with the refrigerated pizzas from the grocery store. Basically 500F and then adjust the time down by a similar percentage that I had to increase the temperature by. I wind up with a nice crispy crust and the cheese nice and caramelized, but not burnt.
You can also do the traditional thing of not putting any cheese on the crust and doing so afterwards, that also works, but I find that just using something with more capacity for heat transference works better.
The only portion you are mixing is par-baking your pizza dough (i.e., the stretched dough with sauce) in the oven at 525 degrees (F) until the pizza starts to turn golden brown. Remove the par-baked pizza from the oven, add your toppings, and return it to the oven to finish baking. Note - It will be done once the cheese starts to bubble.
Charlie! You are the legend. Best pizza I have ever made, and hell I tried all NY Slice recipes on CZcams. You do look like a homeless dude from ''It's always sunny in Philadelphia'' tho. Love it! Thanks for so much work that went into it. You didn't waste your time for nothing.
This content is amazing! I really enjoyed this video and I love how calming your videos are!
Awesome video. I’ve also been on a NYC pizza journey with results that have been mediocre at best. I’m also glad you called out the so called “NYC pizza recipes” out there for not really delivering.
Stumbled upon these 2 videos, and when I didn't see a link for the next one, I cussed out loud! I've been watching pizza videos for a year or so on my quest to make the perfect pie for my family and you have given me exactly what I wish I had time to do in my own ( Lab ) kitchen. Please keep this series going and thank you for letting us live vicariously through your pizza journey. Well done!
@Swim Fan I have a lot of work coming up in Syracuse and Rochester. I hope to visit a bunch of places
Where's the actual recipe or doesn't he share it? Pretty pointless video if he doesn't.
While salt does flavor the dough, it’s main purpose is to temper the ferment and strengthen gluten bonds. Higher salt == tougher dough, Lower == delicate.
For flavor, I’ve had really good results with preferment and playing with overall fermentation times. Biga/poolish are great ways to really supercharge your dough flavor without much work. Sourdough is great too, but can be a pain to get off the ground and/or maintain.
I love the lengths people will go to get a perfect NYC pizza. I moved from NYC to CA and where I live I had to drive over 2 hours to get a NYC style pizza. Fortunately in the past year a place opened just a half hour away and I have never been so happy.
When I made the dough for a New York style pizzeria we used General Mills All-Trumps Flour which is a High Gluten Flour…. Though I am not from New York or New Jersey, the pizzeria owner was from Bayonne and had grown up in his godfather’s pizzeria..
Yeah at first I wanted to make it more "home baker friendly" so was going to try to do it without high-gluten flour. But now that I'm going for more authenticity, I may have to go that route. I'll be testing it in a future episode!
I think there is one big hiccup to your recipes. I grew up in a pizza family. My grandmother owned restaurants in Manhattan for decades. My father opened pizza restaurants in the '80s and '90s and used her recipes. And he also brought in a pizza cook from Naples. The one big difference is the yeast. From what I can tell you're using dry powdered yeast. And any pizza I've ever made, and I was trained by the guy from Naples, the yeast we used was a block brewer's yeast. It's like a cake of clay that you dissolve in warm water. Try that. I think you'll love it.
Yeah I think there may be something to that. I was skeptical at first because in theory, that shouldn’t affect the flavor. But most pizzerias seems to use fresh yeast rather than dried, so I’m definitely planning to test it out.
@@CharlieAndersonCooking It's interesting because the one distinct memory I have of making that dough was how the yeast instantly smelled beer-ish. That fermentation you can taste in the dough.
Actually yeah this guy is right I used to work in a pizza shop and we only ever used those big blocks of yeast, and yeah it is like a weird block of clay that sort of crumbles in a weirdly satisfying way.
I agree, Cake yeast is really much better!
Vouch
I've been on a similar quest and had the same problems with the dough recipes from similar CZcams chefs you named. What an amazingly timed video. Well done. Subscribed.
Keep up the good work - I can see your channel blowing up soon. Also appreciate for being a smaller creator you're not afraid to call out the "big names" like Adam when you feel they've gotten something wrong.
These are the best pizza recipes on CZcams, right there alongside Brian Lagerstrom. Keep this up and you are going to be huge. Really incredible content!
Brian Lagerstrom is my go to for pizza and alot of other recipes. Loved this video and the breakdown of everything!!
Lotta people think it's all luck to go big on youtube, but really, it's just a factor. Very catching thumbnail and title (but not clickbait), perfect intro to get viewers invested, solid editing and transitions, at no point did I feel the video was slow or dragging. Higher click percentage + higher viewer retention = many more recommendations by CZcams. Amazing video, keep it up king!
Through these videos I’ve actually made pizza that everyone who has tasted them said they would never know it was homemade which is a big accomplishment for me. Thanks for all the hard work.
You really hooked me on the bakers percentages. The way you explained it just made sense to me
Pro Tip: Some beer brewing stores have a grain room where you can select from *many* wheat varieties but also grind it. I’ve always dreamed of using this freshly ground grain into a dough. Maybe you could try this out and mix with King Arthur.
Keep up the great work man.
This channel is gonna save a lot of flour for us 🎉
I've been getting excellent results from the updated Ragusea pizza recipe. You cook the dough plain, as flatbread, then pull it out of the hot oven and throw it on a cutting board covered with mozzarella, tomato sauce, basil, and olive oil.
Underrated you deserved at least one comment from this masterpiece
Super happy I found your channel. Incredible content and entertaining delivery. Def gonna try these out. Thank you
It’s the rats. They ferment the cheese and when they walk through the dough, their little feet make small gentle impressions that massage the dough instead of how a human roughly kneads the dough. The rats also have a bath in the sauce, the sauce gets a specific acidity from the ph levels of the rats body and body heat. It’s simple really.
Facts
I definitely understand your pain using other youtubers recipe. The only recipe I found that got anywhere close was Vito Iacopelli's. Using his as a base, I was able to make all the tweaks to hone in on what I loved in a pizza. The other issue that no one ever discusses is how dependant hydration levels are based on current climate of where you live. Living in a humid area, I really had to lower my hydration since anything above 70% was just unworkable.
Something I've starting doing with some of my doughs is replacing half of my flour with 00 flour. It's milled a lot finer, so you get some great gluten structure and a really nice texture in the crust. It still crisps up nicely but has a really wonderful smoothness to the dough and not some pizza hut ciabatta bready mouthfeel. Great video! Love pretty much anything related to some good ass home pizza. It's tough to make and finding a great recipe to share is a game changer. Thanks for doing what you're doing and for sharing your findings with the world!
I made three pizzas today. From the dough with the red wheat mix I mentioned last nite. One for the wife and I and 2 for each of my immediate neighbors. I fixed theirs first. 8mins on a stone at °590. And before I could make it back to my house both had called to say that was the best pizza they had from here in North Dakota. I was absolutely surprised at the taste of the dough. And the sauce I mentioned was perfect.
Thank you for your homework and for sharing with us.
You are The "Pizza Dude" now.
Be well.
I really like the way you put your videos together; not sure if you use an editor or not, but the shot selection and by proxy I have to assume your planning all seems super on point and professional. Love the video ^_^
Dang my guy heads up part 2 is already live
Yeah I actually decided to upload them both together haha even though I said "next week" in the video. They sort of go hand in hand so it made more sense.
For anyone asking, these pizzas are being baked on a steel. I use the Baking Steel Pro (bakingsteel.com/products/baking-steel-pro-package?sca_ref=3277010.cIE0wUuej7) but I previously used the Original Baking Steel (bakingsteel.com/products/baking-steel?sca_ref=3277010.cIE0wUuej7) which is great as well, just a bit thinner and smaller (I'll be discussing the baking method in more detail in a future episode).
UPDATE: I now have a discount code for Baking Steel. Use the code "CHARLIE10" for 10% off!
Full disclosure, these are affiliate links so I'll receive a small commission for anyone who purchases through my links (at no extra cost to you). This isn't sponsored though, and I bought both of mine at full price.
The baking steel changed my homemade pizza game. Definitely worth it and better than a pizza stone.
I'm glad you use steel and not stone. Stone is only good in a wood or coal fired oven.
@@johnmiller7682 I agree! I really think a steel is necessary for proper results in a home oven.
Do you prefer steels over stones, whichever you prefer, why?
@@kristofordurrschmidt It's the nature of stone vs. metal, that makes metal better. Metal holds and radiates heat better than stone. Stone is better at reflecting heat. Metal will give you better leopard spotting on the bottom of the pizza. Especially with the lower temps we're dealing with at home.
To enhance browning you might consider adding some baking soda to change the alkalinity. This helps browning at a lower time and temperature setting. Since there is little acid (other than that produced by the yeast) it should not affect rise significantly, although it may alter taste toward biscuit.
I moved to New York from Chicago and was shocked to see deep dish Chicago style pizza. I love Chicago deep dish, but New York pizza is just incredible, and totally rules!
Good thing Chicago has every type of pizza
The real secret is NJ pizza is better.
Agreed
Love that section where you're putting on your jacket while you've edited your voiceover to make it feel contemporaneous while snipping footage for pace. Very nice. :)
I have no idea how you got into my recommended video but you have gained a new fan!! I love the work put you but honestly you won me over with those drawings and now I want NY pizza 😎
I recreated NY style crust spot on with a pre fermented 70% hydration dough.
I use EVOO and a portion of the dough has finely ground semolina, or corn meal in it.
Super crispy, 90 degree angle, excellent flavor and fragrance. Of course, it works best when stretched properly, and cooked long enough.
I do this in my home oven at 550 degrees
Excellent work Charlie, we run a small pizza shop in Hong Kong and have lived in the US in the past and admire Scarr, but thank you for the GREAT EFFORT AND WORK 👍👍👍👍👍
I am curious, where is your pizza shop in HK? I lived in Causeway Bay for a decade, and still go back to HK with my wife to see family… However, I don’t recall many pizza places… There was one nearby, but when I was feeling like I wanted to feel more of a western atmosphere I would hit an English pub at the bottom of a hotel in CB…
@@EarlHayward hi Earl, ours is in Hung Shui Kiu named Light Rail Pizza; pizza scene is quite a bit more developed now, try Napoli in Happy Valley- the best in town in my opinion
Youre by far my fav cooking youtuber and ive seen only less than 5 videos of yours. Keep at it man
Overall, I am so happy you are putting so much time into this recipe. I do the same type of work on other recipes and have been looking into a good new york style recipe. You gave me some good hints for the philly cheesesteak rolls. I always hate buying the rolls when I'm back home and have to ship them back to the west coast or bring them with me on the plane. Even freezing them they are never the same as a fresh roll
Thanks for taking the time to hone in on it. Subbed
I got randomly suggested this video. Absolutely bonkers how entertaining this is. How do you not have 5 million subs?
This is my third video of yours I've watched, my 1000th video on pizza off CZcams, and easily the best. Subbed.
Subbed immediately. Amazing content, cooking, measuring, video/editing, etc. Keep up the great work.
I pulled the salt doubled the yeast and proofed in three hours one in the fridge two at room temp, added the 3% split with finishing salt under before baking and over to finish. Bomb!
Also went to 2% sugar.
I highly recommend adding a teaspoon of dry malt to your recipes. The impact is indescribable and phenomenal. Great video!
You are very dedicated to the cause. Many of the others shoot from the hip, you do everything scientifically and with a good portion of trial and error that makes all the difference!
A 50/50 mix of bread and 00 flour makes a huge difference in the workability and cooking of the crust. Something I do to compensate for the lower temp of a home oven is to cook in two stages. First with just the sauce for 3 minutes then remove, add cheese and other toppings then return to oven and cook until done, another 3-4 min.
I work at a family owned place that's been around since the early 90's. Which the owner learned from a guy who'd been making for 40 years at the time. We use a 61.5% hydration, 3% oil, 1% salt and 0.25% yeast, usually made 2 days in advance and cold fermented, it's really good crust we just cut our pizzas weird but when we pie cut them they are really close to what you're doing. Great video!
A few observations. Normally, there is a bulk ferment stage at room temp, followed by a break down into single doughs, which is then transferred to cold storage. Yeast amounts are driven by volume, room temp (rt) and cold temp time (ct). Pizzapp is a decent calculator for ratios. This looked to me like a mix, cold temp, take out of fridge, room temp rest for ?, shape dough and cook. Imho, the crust is born from the shape going into CT.
I am not familiar with your channel but stumbled upon this video. Really well done, thank you for contributing to this body of knowledge. Excellent work, research, visuals, explanation.
As an avid CZcams cooking video watcher, am surprised this is the first time I’ve come across yours - I’ve been missing out. Appreciate your approach on multiple levels. Awesome vid.
i hate new york pizza i rather watch video of Chicago Deep dish pizza while eating a Pizza Hut cuz new york pizza is TRASH!! compare to chicago deep dish pizza
I've only recently found your channel, but I love it already. Subbed for the quality content!
Thank for the great video. I have been on a similar Journey with Neopolitan style, but found Brain Lagersroms videos tilted me to the Roman and NY style pizza. What I like about your videos is the great technical information you give. Its one thing to make a pizza, but better to understand how each decision afffects the product. I would love to see this dough in a oven like an Ooni, Rocbox etc. Thanks Keep it up.
yo I was super interested the entire time watching it. great video dude
5 minutes in and I’m nodding my head off hahaha. This is a joy to watch.
Wow so much detail went into this. New subscriber!
Any attempt to recreate the ultimate New York pizza slice is a worthy cause. It's the best pizza in the world. There was a story in Time magazine back in the 1970’s about a group of New Yorkers who were going to college in England and they missed the pizza. They chipped in cash to have one of them fly back to NY, specifically to the real and genuine Ray’s pizza located at 6th Avenue and 11th Street in Manhattan, to bring back some NY pizza to England for the group.
I was lucky enough to have had Ray’s Pizza there in 1974 when it was just a dinky hole in the wall pizzeria that was just starting out. It was one of the best slices ever. Too bad they lost the quality over time and became just another touristy pizza place. It’s not even there anymore but great NY pizza will always be part of New York.
Awesome work, and solid investigation. You have inspired me to make pizza again!
joe’s is one of my favorites. i’m going to be in new york for a couple weeks in April and can’t wait to go there again. thank you for this video!
i hate new york pizza i rather watch video of Chicago Deep dish pizza while eating a Pizza Hut cuz new york pizza is TRASH!! compare to chicago deep dish pizza
This is a great video. To the point. Fast moving. Excellent content.
man this is such a good video, i've rewatched it for a week and i will soon try it.
Use a baking stone if you didn't.. preheat the stone first as stones tend to hold heat fairly well and can cook pizza a lot quicker than a conventional oven can, plus your base should come out crispy and firm for most pizzas
I am using essentially zero sugar, too, but I am using dark anodized pans. If I was using non anodized pans (natural color), which I don't, I would start bumping the sugar content to get crust browning to match up with getting the cheese and the rest of the Pizza baked out. In short, I adjust sugar to get the crust to bake out as finished to match the rest of the Pizza being done.