Worcestershire sauce added to the meat when searing is so good. Love this sandwich oh can't forget about the onions and bell peppers. That's just what Iike to add, whether called for or not. It's my sandwich and I make it as I please. IJS!! Thank you.❤😅❤❤❤

I love provolone,then American, I've never tried cheesr wiz I'm sure it might be pretty good.😅❤

You lost me at Kraft Parmesan

Steel is for a Chicago style crusts. Stones are for NY style.

Man, oh man - just baked some of your rustic style rolls this afternoon and am waiting for the family to get home so I can make the cheesesteaks. Super pumped! I live outside of Philly and have been trying to nail the perfect hoagie roll for a while using a ton of different recipes, and I think yours may finally be what I'm looking for!

I just saw your video "How I Made the Perfect NYC Pizza (Full Documentary)". Very informative and thank you for the in-depth effort! When it came to tomato sauces, I use Don Pepino pizza sauce here in NC. It tastes great for me and besides, it's imported...from NJ! 😋👍😁😸

Just buy a Piezano / G3 Ferrari / Ariete pizza oven depending where you live in the world they are only $100 and go up to 800°F or 450°C i personally own the Ariete one and have perfectly cooked pizzas every single time. Way better results than this pizza steel method and my pizzas are done in literally 2 minutes.

With a little work you could be John Mulaney's voice doppelganger! Great looking cheese, btw.

What electric grill do you use

You could have fried dog 🐶 😅

The key is mastering the dough

I don't know what to say 😂😂

Hi

With out NY water it's not ny pizza

Poulish was a game changer for me. There is so much variation from oven to oven, I feel like the most important thing are the basic elements, then tweet to your environment/oven. Also keeping it simple is the way to go, you'll eventually over time add very small details to help achieve your own signature pie.

I bought the PID version ($2oo more expensive) of this oven because it allows me to really control the temp of both heating elements separately. I make Neapolitan pizzas in it (not neapolitanish but actually legit Neapolitan!). I have the thicker 1-inch stone that you can purchase from Avantco as an upgrade for this oven and on top of that I placed a biscotto di Sorrento. the pizza cooks in 90 seconds and the bottom does not burn. The only problem is the recovery time between pizzas: the chamber temperature drops drastically while cooking the first pizza and reheating time takes FOREVER! This oven is 1700W and that power is split exactly in half between the top and bottom heating elements, I think that's the main issue with this oven. They should have just made it so that the top element was 1100W and 600W on the bottom element and it could have been perfect! Because for pizza, the most important heat needs to come from above. Effeuno, Macte and Totoven make models for Neapolitan pizza that only have a top heating element and a biscotto stone on the bottom without heating elements whatsoever so the whole power 1600W can just go on the top element which will also heat up the stone. They can cook Neapolitan pizzas perfectly and the recovery time is drastically reduced (compared to this oven) because the stone stays hot and don't loose heat as much as the ambient temperature. When my warranty expires I'm thinking about modifying this oven and place the bottom element on top as well.

Charlie, you are one of my two favorite pizza channels! Question, what does adding olive oil do to making pizza dough do? Like adding 2 Tablespoons to the dough for a 16 oz. ball vs. not adding the oil?

Love it! These would be great with Chicago Italian beef too methinks.

00:01 Properly salting and seasoning chicken is crucial for achieving crispy fried chicken. 01:11 Resting the chicken in flour before breading enhances bonding and texture. 02:17 Using a mixture of flour and starch helps with browning and texture in fried chicken breading. 03:23 Quality ingredients make a huge difference in fried chicken. 04:35 Baking powder is the key to making better fried chicken 05:41 Using a thin liquid batter creates a cohesive and crispy breading. 06:51 Fry larger cuts at lower temperature to prevent burning 08:00 Double fry technique for extra crispy chicken

I would not pay $74 for his course. When I can learn from a local pizza course and get hands on with the dough. For less money than $74

1:20:05 What does volume represent? The numbers don't correspond with the grams for weight. Just seemed kind of odd.

The truth is you want a my style pizza go to New York. I guarantee you do not have what it takes to make the same pizza. You don’t have the flour, sauce, water or the recipe these are highly guarded in the pizza industry. You may make something close and that’s good enough. But if you want the real thing go out and get it. Support you local pizza place.

How to make it the vegan way?

Great series good sir. To any of the worldly commenters that say: “this isn’t pizza” and “Americans don’t have taste” 1. Two-time World War Champs. 2. Immigrants from Italy developed this and other styles. Don’t eat it if you don’t like it. 3. Neapolitan Pizza is overrated, and is a scam when it comes to the actual certification.

Dude,… you have beautiful stainless but your drip pan is disgusting…!

Just wondering if you've watched the Food Theory episode where MatPat "proves" it's the water, or rather the additives in the water, that make the difference?

Impressive and super interesting if you are into pizza@home! Thank you!

❤

The sauce should not be cooked before it goes on the pizza?

amazing video gonna try with my wagyu right now made the roll last night

Very grateful you didn’t make me watch you slicing up onions. Thanks!

In episode 2 you use oil in your recipe and it's not shown in this episode nor is it on your spreadsheet... Should I omit oil? Maybe only use it to coat the bread bowl before it rests for days? I put oil in and I think I just messed up my bread. 😭

Hi, on your spreadsheet there isnt any olive oil listed? Did you find some reason to omit the oil? Also the percentages are a little different. 😮

You have to try grill mats

where do i get that pizza stone ? Please!

Hey Charlie…great vid. I have malt powder at home. how many grams should i add in place of the brown sugar?

Only Dave Portnoy can approve this title...

How do you feel about cast iron vs steel?

dogs can be turned into fried dogs, too... if you insist

id doesn't matter what you do without a coal fired oven

stone stores the heat longer and steel gets hotter faster

Holy F! This was a really awesome documentary! Thanks a lot for doing this. Been concentrating on pizza napolitana and bari style my self and NY style has some strong points from both of these. You have left me thinking :)

Any additional advice on kneading and proofing? I thought I followed your process but I'm left with flat dough that tears easily.

Thx for your vid. Too bad you cannot try the Spice Diavola Pro 2.0 (because it comes from Italy). It's pretty amazing to make Neapolitan pizzas. It goes up to 550 celcius and it's way more portable. I love it personnally

So do we have a winner on the recipe and what is it?

What you are calling Brisket is actually beef belly. It is the bacon portion of cow. At least that is what it is supposed to be.

First pizza I made brought me back to the 1970's . reminded me of chi - chi's pizza on the boardwalk . point pleasant beach n.j.

Curious... what hydration rate was the dough you used in these tests?

For the wine sauce if we dont drink alcohol can we just use chicken stock only or is there anything else we can combine with the chicken stock?

Do you find tomato sauce changes flavour much when it cooks? I notice the texture is very different. It sort of dehydrates and becomes more paste-like but I've never done a side by side taste test after the oven.