Bro, im learning a lot from your great videos - thanks!

Awesome video =) However we DO NOT cook Mozzarella di Bufala,we always put it on the pizza post bake.Love your content.

MSG = Makes $hit Good 🤓

Hi Charlie - I can't tell you how much I enjoy your channel. You have a methodology that is sharp and enjoyable to watch. I'd like to share with you a pretty amazing gluten-free pizza dough I have developed over some time now for my family. I'm able to get it up to about 80-82% hydration thanks to a lot of your tips, especially adding water extremely slowly. Well, I think all the other techniques I learned from you, so I'll just share the ingredients: 400g Caputo Gluten-free pizza dough 160g hydrated tapioca flour 50g gluten-free, flavor-free whey (you can use it for the gym too!) 3 TBL psyllium 1 TBL xantham gum 2-2.5% salt 80% hydration Olive oil (maybe 2% in total) used at the end of the mixer, also in some bowls and on my hands. It's a really wet dough so I'm using a lot of techniques with wet hands and a slightly wet surface to slap, spin, "own" the dough... but totally worth the effort. I'm going to try 70% hydration just for comparison next week, but I think you are right that above 80% doesn't yield any additional benefits. It ages well in the fridge too, so flavor is better on the second and third days. Thanks a million for all the inspiration!

My absolute favorite!

Baking sode or powder? They're different, aren't they? You said both, genuine question; I'm new to cooking. Okaybtha6s a lie, I cam cook but I seriously heard him say both and my OCD wont let me skip that. Kindly please clarify powder or soda. 😊 Also, would yougurt work the same as buttermilk for activating the baking soda/powder? Trying to be a good cook 🙏💛

Questions: What, specifically, was your slicing and freezing process? Did you freeze the steaks then slice? Did you freeze after slicing? Did you do both, freeze before and after slicing?

I'm enjoying your channel Charlie. Uncooked pizza sauce tastes like tomato soup to me.

Great video, but you did not discuss what is best for home ovens like Oonis. I own and Ooni Volt (electric oven) that can get as hot as 850 degrees F. What type of cheese would you recommend for that? I have been buying Mozzarella at Fresh Market the comes as small little marble size balls that you can place on the pizza but there is no info on the packet, and it seems to bake well and tastes fine, but I am wondering of there is something better. So what would you recommend? Thanks. Jeff from Baltimore. Liked your video!

You cut the onions wrong…..

I got friendly with a guy that had a pizzeria on Staten Island. He came from Brooklyn. His pizza was awesome and I asked him about the dough. How do you make the dough? He told me you gotta use like the triple O flower a 50 pound bag he uses a quarter teaspoon of cake East and the secret is salt. He said if you don’t salt it enough, you won’t be able to bend it without a crackingand the oven temperature needs to be 750°.

The 600 in Bellefontaine is better

I feel like I'm cheating on Adam.

Too much talk

You can still use the broken stone. It doesn’t matter once you slide the two pieces inside the oven

You got to season the meat or its bland. I think half Meunster and half Extra sharp White VT Cheddar would be a great combination.

To each their own, but the pizza in the picture looks like something I wouldn't eat if I was hungry and someone offered it to me for free.

Have you ever added a minimal amount of rye (flavor) and/or barley (crunch) to your pizza dough?

Hey Charlie, if you're ever up in Dayton, check out Flying Pizza... Dayton's best New York style pizza for over 50 years

Well, the big mistake you made was calling to Philly cheesesteak There’s no such thing as a Philly cheesesteak It’s just a cheesesteak

Ribeye is what you want and you have to season it. Do not cook beyond medium.

Giant Eagle, are you a yinzer?

I used minute rice all the time … I know I know … lol .. but I do like to add spinach to my rice …. I will def try these suggestion … long grain and wild rice is also a favourite of mine

I just tried this and holy crap, best pizza I've ever made. The whole family loved it

will def gif you a try

Fire your editor.

They have real solid pizza here…IMO the best pizza in NY belongs to 3 places…DiFara, Krispy & Spumoni Gardens…something about the Italians in the southern part of Brooklyn with the sauce that hits different than the rest of NYC pizza

Somebody, please come by and try, North Lime Pizza, here in N. E. Ohio. Rt. 7 and the Ohio turnpike, half a mile south on rt. 7, left at light, on right next to post office. Parking in rear. Take out only. Mom and Pop. Excellent.

I was surprised you didn't put bell peppers in with the onions. Every Philly cheesesteak sandwich I've had but one had them. So I'm curious if they put peppers in them in Philly,.

yeah, says who? I think you are a prisoner of the area in which you live. The best pizza in Ohio is in Cleveland...never been Cincy. Their chili hits the spot, but for pizza, you are reaching.

How can you claim the best pizza in Ohio

I really enjoy your videos. They are very thoughtful and well crafted.

Has portnoy been there?

I was told that a Philly stake meat is ribeye meat only.

Not sure if this changed my life but it inspired me to make a white pizza which i typically shun. We did a mortadella & pistachio heavy herb-light based pesto. It was our favorite pizza we made on NYE. Try this recipe if you are white pizza adverse. I guess it changed my life.

1:56 or just choose whatever you like, it's not illegal to change things up

Just say "W Sauce", homie.

Don't malign sodium citrate as a mere "chemical". It's just the sodium salt of citric acid. You can easily make it by mixing lemon juice with baking soda. It's not bad for you.

The kinds of sauces that actually benefit from sodium citrate are particular but it works really well for them. Thicker sauces work great until their own thickness holds the sauce together well regardless. Thinner sauces, not so much. Those thin sauces cant be helped but by very aggressive mixing and air injection.

The proper amount of time to let a wrapped or hot sandwich rest is the amount of time to drive home from the deli to eat it. It needs to equlibrate in that time. A fresh-wrapped or freshly-heated sandwich, eaten in-house, is too soon. Give it 15 minutes. It also needs to be quite juicy or saucy. It needs to be TIGHTLY wrapped in paper for that time.

Brian Lagerstrom just dropped a Mongolian beef video that uses cornstarch (20g/kg) to hold moisture, besides the staple baking soda (1/4 tsp/kg) to tenderize, and MSG (5g/kg). I've never been to Philly, but it seems like a great idea.

Just like you can’t Italian beef outside Chicago tried it hella times since moving never the same as ordering from Back home Cooking low and slow is the Philly way to keep the juice when so thin

If I ordered a slice of white and it tasted like lemons and had honey on it, I'd be so mad. Faux gourmet vibes. A white sauce is ricotta, garlic, salt and olive oil.

In Philly its ribeye. All the places you mentioned are tops. Plenty of other great places around Philly, S. Jersey, down to the shore. You always know when its not ribeye, I never go back to those places.

Def need to hit up trophy pizza

So.... The baking stone requires a longer baking time.

how many tsp is 2 grams of salt!!?

What’s the maximum safe temperature listed on your box of parchment paper? Mine says 420F

Where is your arm in the thumbnail??

Don't compromise your end product with bad ingredients just because it yields results. All my homies hate crisco