This Guy Changed the Way I Make Pizza Dough Forever

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[@arnoldkotlyarevsky383]

As a pizza nerd, I deeply appreciate the efforts you go to. I keep learning so much. I also find that much of your learnings are transferrable to other bread baking. Thank you so much!

[@KonkinWasRight]

I freaking love this, and love owners who are transparent with their formula and process. Kudos to them and you for sharing. Much respect.

[@1flash3571]

Even if you get their technique, it will probably end up different than the original just like what CA did with his pizza in the shop.

[@shawnkay5462]

@@1flash3571 yes because im sure they are not giving away ALL of their "secrets" who would right?

[@subterficial]

Insanely high quality content. Nice

[@TheLethalSmile]

I completely agree with this comment.

[@jimcameron9848]

Since subscribing to this channel, I have never looked at pizza the same way. This is great stuff!

[@gregn2909]

the man who launched a thousand franchises. Charlie, you're literally teaching people how to open their own pizza spot. Bravo!

[@wiseone5968]

Great Video! Very informative. The owners of that pizza place really know what they are doing.

[@imprezivr61]

Andrew Bellucci talks about the tomato water wash and par bake for his Sicilians on PM forum.

[@ccrx2640]

That was a great video. Thank you Pizzeria DiLauro for allowing Charlie into your kitchen. Excellent work to all involved here.

[@xanjaxn]

Good stuff as always! Thanks for making good pizza accessible to home cooks!

[@sleddogg5733]

All my homies LOVE Pizzeria Dilauro!!

[@BasketballJonezz]

Really who do you know?

[@MrJMERKKIN]

Me, I love pizzeria dilauro

[@MrJMERKKIN]

And I love sleddog

[@bastiat691]

Try making a sauce for a white pie out of blended onion, garlic and fennel. Reduce it without browning it so it stays white.

[@greenidguy9292]

Explain more please, I’m interested in trying this.

[@christiancirone7847]

what he said ^

[@bastiat691]

@@greenidguy9292 Put fennel, onion, garlic, white wine and olive oil in a food processor and blend it until smooth, reduce it in a pan for about 15 minutes, add salt and white pepper to taste. You can use it just like you would use a tomato sauce to make a white pizza.

[@jamesbajzel6643]

Long time worker at Dilauro . Honor and a privilege to learn from the best and hope you all come visit !!! 🍕 -oven guy in the video Ps. Thank you Charlie! 🙏🏼

[@joetacchino4470]

Thanks for this Charlie. We've been using your dough recipe but found that even after an overnight proof and about 90 minutes of rest on the counter prior to stretching, the dough is still pretty elastic. Hard to keep it stretched, it wants to spring back. I have the feeling that this is what we've been missing. As someone who grew up in the NYC / North NJ area, the pies these guys are making are 100% spot on. I can tell by the way they look and act when they are stretching and the final product, right down to that sauce "windowpaning" through the cheese. Absoutely nailed that "east coast" pie. I guess most people have started calling the NYC pies more like the wood fired neopolitan style but these gas deck pies like these guys are making are what I grew up on and what I'm trying to replicate. I've got an Ooni Koda 16 with a stone that I'm slowly getting dialed in to make east coast style and I'm getting there. Thanks again!

[@axl60]

This is the best pizza in Cleveland. Thank goodness we live close by. Love seeing the owners work their craft. Keep it the awesome work! And great video!

[@Drtydeeds]

square pizza tastes difference - it's just fact.

[@joetacchino4470]

Well, I mean, they bake it differently so the texture is different. So yes, you're right!

[@WarLock0405]

How to summary years of somebody expertise under 15+mins of high YT content.

[@arnaldomaldonado9407]

Amazing video, blown away by how they make amazing pizza with AP flour

[@lordcrispen]

It's crazy how much info is out there from videos like yours (or rather, ESPECIALLY from videos like yours) working with all these amazing pizza masters, and I still can't get a good pizza in my city.

[@hypnolobster]

This level of nerding out is why your popup is some of the best pizza I've ever had. I love these videos, and that corn slice last time was incredible.

[@usedcolouringbook8798]

I want more Leo pizza explainations

[@jamesbajzel6643]

@@usedcolouringbook8798 he’s a legend strait from the 🥾 It’s a privilege to work and learn at Dilauro!

[@MoXyiD]

Sir Galahad and Sir Lancelot is SIGNIFICANTLY different than the normal bread dough you get at a grocery store. that makes a BIG difference

[@Scott-ji2tu]

i was about to say this, KA AP and Galahad are not the same....i was curious as to why he pixelated the bag in the shot of the flour, the guy said the name of what he used, and then Charlie showed shots of KA AP...was he trying to misinform???

[@MoXyiD]

@@Scott-ji2tunot sure if its intentional or what- just something I’ve learned after years of home prepping pizza is that i have to go to bakery suppliers to get the good stuff. Maybe he didn’t know until recently and has been using ap/bread flour til now.

[@mtfotografy]

Make the pilgrimage to Harlow's in Cleveland! John makes the best Neapolitan pizza in the country!

[@Nclght]

Great video and information. Oil does not add to the hydration calculation for the same reason deep frying is considered a dry cooking method.

[@OlNoName720]

I hope you write a recipe book that includes your pizza journey. Would give you some space to put in all off the stuff that doesn't make it in the videos.

[@kevinjohnston4923]

Pizza is so interesting because there are so many small tips concerning a limited amount of ingredients.

[@cjaquilino]

@ <a href="#" class="seekto" data-time="165">2:45</a> I live in the town over from where NYC got it's water, from the mid 1800s to the 1950s, the heyday of early Napoletan-American pizza. The water is good but ain't the magic.

[@cgb1394]

issue with letting it rest before refrigerating is the middle of the doughball ferments more than the outside because the middle has an overall higher temperature (shielded from the edges). So as you can see there are bubbles forming in the middle of the pizza which will make the middle way too thin. That's just my style

[@ChefChrisDay]

A pizza shop with 2 combi ovens, that's $60K of equipment just in those ovens alone not including the deck ovens. 😳

[@stephensano9156]

I really enjoy learning about the in depth pizza making process with you Charlie. Your dedication to examining the entire world of pizza techniques is brilliant! I now know hydration and fermentation practices that make or break high quality pizzas. I always assumed toppings including sauce and cheese defined quality, but there is so much more to calculate, test, and plan. So much has to be tested to settle on a high quality product that will set you apart from other pizzerias. I hope your endeavors in pizza-making lead you to the same result along with your KZbin channel growth!

[@WGG-01]

I love your channel and I love that you try and figure out all the pieces to understand, breakdown, and apply what makes great food great without being super complicated. I think the reason I love cooking is purely for experimenting with flavors, textures, and the overall meal just making people happy in the end. It's good to see that in you and the people you show in your videos.

[@wing3389]

Hey Charlie. Thank you for the great video and and thanks also goes to those pizza guys for sharing their great pizza knowledge with others.

[@muzaaaaak]

Dude, you’re a walking masterclass. Thank you for all you’re doing to share and impart knowledge. I am grateful for all you’re doing on your channel. Thank you!

[@1966Faliro]

All I use is tomato magic. I found it superior to the Alta Cucina since I swapped. I also find Stanislaus is better than any San marzano tomato in taste for some reason. With bianco di Napoli second only cause they cost way too much in Canada.

[@shlomix12]

Man, I really love your channel and your work. Every time I get on KZbin and see a new video from you, it puts a smile on my face

[@EngineeringDisaster]

You’ve done a lot of great episodes Charlie and I have enjoyed all of them but I really enjoyed this episode a lot because it got under the hood of how a legit pizzeria does it. Kudos to them for sharing their tricks of the trade and to you for another great episode in your journey. ❤

[@erikhartwig6366]

im grateful for the willingness of these guys to show you their process and secrets

[@HannesNitzsche]

That tomato-water trick on the square pies reminds me of Samin Nosrat‘s Ligurian focaccia where she final proofs the dough with a salt brine sprinkled over it. Very similar, but I like the idea of the tomato water :) These guys seem like absolute legends! If I ever visit the states, I’ll definitely stop by their place!

[@thatcandont]

Youre really good at these doc style vids

[@josha1536]

I’m sure Dave is super cool and would never charge an outrageous interest rate for the cost of that money 😂

[@macruisers]

I'm so surprised they openly tell you their secrets. It's awesome though.

[@rbiv5]

Great video Charlie. As a home pizza chef myself, I have come to learn that it will be hard to recreate consistently good pizza without professional tools such as proofers, retarders, and commercial style ovens. You can come close many times but consistency will escape you. Time and temperature and flour used has made the most difference for me. Your results will skyrocket if you start using commercial flours.

[@browns2163]

Love pizzeria dilauro and their burger place next door Retro burger is great too

[@DJ-nn6vg]

You really need to get to Galleria Umberto in Boston to learn their techniques. They have been making amazing one flavor (plain) Sicilian for 40+ years. They are bread bakers before pizza makers and they have a legendary slice. I’m fairly certain they use old school ovens to make their pizza. The pizza comes out of the oven and is sold immediately to the 25+ people in line. They are open for lunch only and when the pizza runs out they close.

[@railasvuo]

That pizza looks amazing.

[@idkthetime]

15 minutes of Charlie leaking DiLauro secrets ...

[@greenidguy9292]

They leaked the secrets…were you not paying attention. The didn’t leak the important secrets.

[@Prazzie]

I really respect people who share their knowledge with others. Thanks for an exceptional video, this was really informative.

[@frankyg821]

Damn this was awesome. I love the details they are so necessary

[@zulucharlie5244]

This is the best pizza-making channel in the world. Outstanding information, thank you.

[@Oreox4]

NEW PIZZA SERIES YES

[@JaredRoweJarowe]

What an incredibly well crafted video. Bravo Charlie 👏

[@rsklinge]

I'm four hours away from this. I think I'm making a very long pizza run tomorrow?

[@richh4230]

Charlie, awesome video, so informative! Did you find out what goes into their white pizza base? Anything different from your video on it?

[@CharlieAndersonCooking]

Glad you liked it! It's somewhat similar, but a bit more simple. They use ricotta diluted with a bit of cream, plus salt and pepper.

[@muffinman4353]

Those guys should go to Wooster Street in New Haven Connecticut.... They'll show them how it's really done.

[@mylesnmore]

Cant wait for your recipe. I noticed you didnt mention the amount of yeast they use

[@topfuelfan]

After 20 + years of making pizzas myself at home and even though I've watched all these videos.. I'm still amazed at the little details that can and do alter this crazy craft.

[@robweymouth9044]

This is great, Charlie! Thank you!

[@jpbanksnj]

Adam and Leo are completely dedicated to their craft and it shows in the finished products. I wish I could try them!

[@faisalxe5066]

awesome video! Charlie please do new haven style eventually please.

[@CharlieAndersonCooking]

I definitely will!

[@bt636]

My dream pizza would somehow being able to get the crispy bottom of a new york slice combined with the huge airy crust edge of a Neapolitan. I wonder if that is possible, I would love to see Charlie attempt it.

[@thecrow5450]

Your best video yet 🤯

[@The-Day-Off]

Best educational channel on KZbin!

[@MissionFitnessCTC]

Dam. Great video. Thanks!

[@thoughtsuponatime847]

I was surprised to learn that this is the place down the street from me. I had it once and it was fantastic. Ironically, despite how much I loved it, I ended up giving most of the pizza to a homeless woman. I would definitely recommend.

[@ribsy]

Got damn that looks delicious!

[@Leonardo_micillo]

Very well video,thank you Charlie

[@grantmiddleton3588]

Charlie, did you happen to ask what their go to cheese is? Quality whole milk mozz seems to be my limiting factor.

[@ElegantSolutions]

Good info, but the percentage of yeast was not mentioned. Can you tell us that?

[@Nn-uh2kb]

Those pizzas look amazing.. especially the round pies. Perfect looking crust and sauce/cheese ratio. Sicilians look good too, but too much edge crust for my personal taste. Great video

[@BlackJesus8463]

yup if people like crust so much they should eat bread instead of pizza

[@Demasx]

I swear this channel is pizza kaizen

[@lousekoya1803]

Badadim Badaboom from Quebec !

[@Raul28153]

Did I miss it what is the weight percentage of yeast??

[@metalliholic]

Damn, those guys are awesome!

[@juangarza7185]

What is the yeast percentage?

[@Alex_Short]

When he talks about temperature he talks about Fahrenheit or Celsius?

[@ghiman206]

"i dont think water's the most important" proceeds to show a full reverse osmosis system that allows them to control the solid contents precisely.

[@anatomyG59]

This is why I sub. Thanks!

[@r.llynch4124]

Are they using Sir Galahad for the thick crust?

[@limitisillusion7]

I live close... sorta. I'll definitely try it one day.

[@kathyanderson7916]

Love, Love this video!!

[@mikedtubey]

This is a great one!

[@jerseypete44]

Best pizza video I've seen

[@areyoureally123]

Great video! Do you know the yeast % ?

[@GioFranco-dj3hm]

It’s low. 2-3 hour bulk at room temp . Less than .2% I’d say

[@eb1888.]

Weh. The crust on that Sicilian isn't the caramelized cheese that's the best part of Detroit. KingA half and half AP and Bread works for me.

[@cjaquilino]

This video series is becoming as insightful and must watch as Frank Pinello's "Pizza Show" on VICE.

[@michaeltorres3231]

Charlie love your videos. Can you share what brand of Pecorino Romano they use just curious how many months old. really appreciate the video big thumbs up.

[@sashaashby]

love this video, thank you so much! (much prefer no back ground music when people are talking)

[@richardcoughlin8931]

I’m envious because there is no good pizza where I live.

[@arnoldkotlyarevsky383]

There can always be good pizza when you bake at home. A pizza steel and quality ingredients is 90% of the battle. It is easier than it seems and extremely worth the effort!

[@BlackJesus8463]

@@arnoldkotlyarevsky383 Could probably do a layer of brick too but screens aren't bad at all. You could use regular steel window screen from the same place you'd buy bricks and make pizza as big as your oven.

[@jasonbeilke4542]

I think you really breezed over the mixing process. Dough oxidization and temperature are huge factors that were not talked about as well as how gluten is formed during the mix. The spiral mixer is much more then a different mixer type it does a lot for temperature control and oxidation of the dough which really effect final flavor and how easy the dough is to work with. I disagree with the owner for not tracking this as your ambient environment changes changing how you mix and make your dough. There’s a reason some of the best bread and pizza shops track every single dough they make and take extensive notes.

[@mysticshadow425]

I have been making for years every weeks and I can tell you never stop learning. Makes you appreciate the final refined results.

[@nospam-hn7xm]

Great video. Question: How do you adjust your home oven temperature/time to get the same results when cooking at 635 degrees at the pizzeria?

[@diablo5597]

Maybe preheat a pizza steel under the broiler.

[@nospam-hn7xm]

@@diablo5597 The pizza steel is preheated with the oven. However, it will never get any hotter than the oven itself. My gas oven, for example, will not go above 550 degrees.

[@diablo5597]

@@nospam-hn7xm The broiler element, whether electric or gas, will get hotter than 550. The glowing red heating element, or in the case of a gas oven, (fire) is much hotter than the air in the oven. Put the steel on the highest rack next to the broiler and the steel will get hotter than 550. I promise. I my oven I can get it to around 650 doing it like this.

[@BlackJesus8463]

Use a grill.

[@bruschi8148]

Great series and awesome insight. FYI tomato magic is incredible it’s all I use

[@mikemarinelli4262]

Any idea what size pans are being used for the Sicilian?

[@goattactics]

One thing I don't understand, on the par bake he says it keeps 70% moisture inside the oven. Is he talking about baking with steam injection?

[@madsenbaum]

I think he just means the oven is like 70% sealed so most of the moisture from the pizza stays in the oven, versus the other pizza ovens where they're opening and closing the oven to put pizzas in and take pizzas out which let's all that moisture out. Could be steam injection though.

[@BlackJesus8463]

Looked like a steamer.

[@Leonardo_micillo]

@@madsenbaum so I leave 70%moisture in the cooking process the oven was set on 30% dry instead of 100 I found out that leaving it at 30 % it helps a lot with the part bake to be less dry but if you want the same result all you have to do ifdon't have that oven just put little bit more water on the pizza and you will get the same result

[@madsenbaum]

@@Leonardo_micillo Thanks for the info!! That makes a lot more sense than my answer haha

[@goattactics]

@@Leonardo_micillo thanks, I looked up the oven manual which states "In Combi Steam mode, the steam generator supplements the food’s natural moisture. If the humidity exceeds the set humidity level, the cooking cabinet is dehumidified" pretty fancy oven!

[@otimfauchon4898]

Can you do a New Haven pizza series after this?

[@dudea3378]

Fantastic looking pizzas there!

[@dansklrvids7303]

The quality of this content is amazing

[@paulasimson4939]

The attention to detail makes all the difference.

[@GavM]

Wow. Amazing content as always.

[@sandhill9313]

Thanks again, the crusade is never ending!

[@Omnis2]

Once you have a combi oven, you become closer to god.