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@hammerbaci158 22 сағат бұрын
I have owned 3 pizzeria's and have made over 200,000 pies in 25yrs. This guy slices the pie like a 5 yr old. ?? Bad
@GaryT1952 Күн бұрын
I don't care how good New Haven pizza is...that's a crappy way to cut a pie
@dominicklauria8535 3 күн бұрын
0:39 0:41
@bing12345678901 6 күн бұрын
I went there regularly in the 80s as a kid for slices. Great pizza. The old man used to form the crust edge like a levee. Looks like that has changed.
@cKrish 7 күн бұрын
the way you cut the pizza actually hurt me, it just makes no sense. now i am kidding, but seriously, why?
@chiclett 8 күн бұрын
A whole quarter teaspoon of Oregano. You sure you need that much? 😉
@Home.Barissta 16 күн бұрын
Are we resting in the fridge or room temp?
@shoeengine1161 24 күн бұрын
you cut that pizza like you have human body parts in your deep freeze
@lisamurray3534 25 күн бұрын
Loved this and Part 2! You should include links to these in your class materials in case anyone needs a refresher.
@donsnow4564 25 күн бұрын
Thank you for this recipe and steps. When I make batches using this recipe/ratios. 12 12" pizza conversion. We have 2 children who love pizza 2-3 nights a week. With this batch recipe and we freeze the dough balls. (12) 12” pizza balls 225g each @.7tf with.68% hydration 1557g bread flour 1072g water 36g fine sea salt 8g idy
@danarose_13 29 күн бұрын
@thepizzagavones, can I use a stone for this recipe? Is it possible to get similar leoparding? I have an Emile Henry that I have never used
@Plain-Ole-Chuck Ай бұрын
ooooohhh Lasagna !! Love it
@alexandermaksumic Ай бұрын
16.81 grams of salt, pretty precise scale you got there 🤣
@keithburton3713 Ай бұрын
Ridiculous video. What a schmuck.
@christopherazoti1785 Ай бұрын
Zaneli is legit !!!!
@WarChortle Ай бұрын
love the show. I love lloyd pans (I'm about to bake some bread in it in a few minutes), but it's not steel like traditional Detroit pans and is a hard anodized aluminum. I do prefer it over the Detroit Pizza Co's unseasoned pan... I feel like it's flimsy and very hard to season.
@TDGUNGAME Ай бұрын
the broken pieces of cheese just ruined it for me
@johneden9265 Ай бұрын
Q: Why don't you use any sugar or honey to activate/feed the yeast?
@MotorcityBart Ай бұрын
Thanks for taking the time to share this gem.
@ReichRoller Ай бұрын
I just made this recipe at home, and the pizza is fantastic. Great job explaining the process!
@jamesearley694 Ай бұрын
Apizza!!
@eyeronycrickets7605 Ай бұрын
School for 130 a person wrip off same thing I can look up on enternet and get information
@rusty2075 Ай бұрын
cam you freeze a doe ball ?
@eyeronycrickets7605 Ай бұрын
Do not waist your money this place stinks
@eyeronycrickets7605 Ай бұрын
The guy in the middle is getting hugely
@eyeronycrickets7605 Ай бұрын
Be all burnt trying to be like Whooster st
@eyeronycrickets7605 Ай бұрын
Worse pie I had
@rusty2075 2 ай бұрын
I bought the mixer and scale followed your recipe, perfect. thankyou ..
@cshubs 2 ай бұрын
My folks are from New Haven. I was weened on Wooster St. and Ernie's. I'm now 54.
@moddkilla 2 ай бұрын
3 years later I’m making this pizza dough now to bring to family’s house this weekend.. they have a pizza oven. I can’t believe how little kneading the dough needs in the mixer, hope it turns out nica nica like yours
@KJ-nd6jl 2 ай бұрын
There is a place in Essex CT that I just discovered 2 months ago called Privateer pizza. I’m a New Haven pizza lover but have fallen in love with the pizza at privateer. It’s in the downtown area of Essex . Very , very thin crust and I ask for it a little well done.
@rejectionistmanifesto8836 2 ай бұрын
Is New Haven juat coal based as we have tjat in other states but they dont look like Pepe's, Sally's and Modern Apizza. Also i noticed Zuppardis looka like a standrad pie from NJ so is it consideres New Haven? If so can we really say any Apizza is reallly a New Haven atyle lie.
@WarChortle Ай бұрын
More than 1 style can exist from a region. There are several "Roman styles" of pizza. I like the deeper cook from Sally's. Zuppardi's was good, but didn't give me that transcendent feeling like Sally's and Modern gave me.
@sidnomani728 2 ай бұрын
Are you using all-purpose flour or 00 flour? Thank you
@cjaquilino 2 ай бұрын
I can see the influence on Ernie’s.
@TheRolfano 2 ай бұрын
EV oil?
@valpunzalan8295 2 ай бұрын
How long can the dough last in refrigerator before cooking?
@TheRolfano 2 ай бұрын
You’re a condescending snob….
@billybastar4022 2 ай бұрын
So no to very little kneading?
@focvl.point19 2 ай бұрын
Commenting for algorithm!! Made this recipe for the first time the other day. Never had real New Haven pizza but this recipe was the best pizza I’ve ever had
@marycoppola3693 3 ай бұрын
Thank you! This is very helpful.
@mikebond5957 3 ай бұрын
Did you broil that on high or low??. Thanks
@davidcraven2486 3 ай бұрын
Wow, I live it Georgia since 96, grew up in Hamden, been trying to make anything close to New Haven. The wait is over! Thanks for sharing!
@markb.humble6945 3 ай бұрын
Ah-Peetz!
@yaiqabmayakaahlayahawadah6881 3 ай бұрын
I just want to let you know that I finally got this pizza made for my family and they absolutely loved it and said it tasted just like New Haven pizza (which is their favorite) and said it was the best thing I ever made for them. This is what I’ve been working up to for the last few months, so I’m ecstatic. Thank you so much for all of your research and hard work and sharing all of your knowledge with us! I cannot thank you enough
@AraCarrano 3 ай бұрын
Clams and Garlic.
@cbj-fi2wl 3 ай бұрын
Why did you cut that pie like an absolute serial killer
@michelstronguin6974 3 ай бұрын
This isn't Pizza, its Italian "La Pizza". Or yeah, colloquially called - 'aBitz
@rusty2075 3 ай бұрын
I noticed you did not drain the tomatoes from can, dose that leave a lot of liquid in sauce ?
@Mary-ux5cu 3 ай бұрын
So nice of you to share your cooking expertise! 😋