How I Made the Perfect NYC Pizza (Full Documentary)

[@CharlieAndersonCooking]

Let Me Help You👇🏼 ✉ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week charlieandersoncooking.ck.page/7a77956bb5 🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time charlie-s-site-1fe4.thinkific.com/courses/pizzadoughmastery

[@trumanhw]

You weren't folding the back before judging the flop. @9:47 & put a little too much cheese. There's a Joe's Pizza on Hollywood bl (LA) ... and it's NOT great. But I noticed the logo fonts were different. Hopefully the restaurants / pizza are too. Your oven's too cold to use shredded Mozzarella. Use bigger chunks; it'll spread out just fine.

[@mikeparker5550]

Question about the autolease step. It creates a huge impenetrable dense dough ball after the 20 mins. So how are the yeast, sugar and salt supposed to be incorporated in the dough. It will be on the outside looking in, kind of like the olive oil in the bowl for example. Will the kneading of the dough mix it in effectively ?

[@Samir-vc2yr]

The reason your NYC-style pizza slices are bending in the middle is that you’re making the overall pizzas too small. When you cut a slice from the smaller pizzas, you’re essentially turning the middle of your pizza into what would be the middle of an NYC slice. The soggier center part of your smaller pizza becomes the center of the slice, so it bends in the middle instead of closer to the tip. In a real NYC slice, the slice bends near the point because the larger pizza has a more even distribution of crust, toppings, and moisture. By using a smaller pizza, the balance is off, making the slice soggier and causing it to fold incorrectly.

[@estonian44]

48:15 the course, what style of pizza dough are we talking about?

[@RonLamkinSr]

Ppppppp to them see m we a

[@chrishewitt4654]

Your New York pizza is the only home made recipe on youtube that ACTUALLY looks like New York pizza. Love your videos man!

[@CharlieAndersonCooking]

Thank you, I'm glad you like the videos!

[@handsoflight-do2om]

Rollon food he make the best pizza on KZbin don't speak too soon

[@YeIIowNBA]

@@handsoflight-do2omNice. That’s your opinion. This is completely up to a consumer on what THEY think is the best.

[@MrRichb22]

Look at gozney New York style.

[@michaeltangusso9801]

NY pizza needs NY water to be NY pizza

[@themasalaman]

man, this is what KZbin is all about. Someone taking their interests and passion and being able to express it in their own eyes. I feel like the past month we've seen people talk about creators quitting the platform, but I think it makes wave for new icons to come to the forefront. Charlie, you're one of them. This video was so well paced, detailed, and most importantly fun. Can't wait to see what this next year has in store for your food adventures.

[@tortureyou]

I agree, it's refreshing to find videos that actually add to the educational content of Y.T as a whole. There are so many videos now that are just fluff without any substance. Reactors reacting to reaction videos, grilling a steak, fake fail videos etc. Keep up the good work young man.

[@configuremakeinstall]

The pizza nerds of the world appreciate all your hard work. Well done.

[@traviszuluaga5672]

As someone that used to work at a pizza joint, Full Red was the brand we used for the sauce. We didn’t cook it either. We added sugar and other spices and mixed it with a concrete mixer attached to a drill.

[@chrisokupski4636]

I cannot thank this channel enough. I went and watched so many different recipes for a NY style pizza and tried many, not what I was wanting. Growing up in NJ and living in Maine the pizza sucks up here. I followed his recipe to the exact instructions and it was everything I’ve wanted and missed in a pizza. I tweaked my own sauce recipe but the dough was what I struggled most and I can say I’ll never use a different dough recipe ever, and the free to use excel sheet he created is a life saver, thank you!

[@btvr17]

Thanks for all your hard work and research! I started making my own pizza with a pizza oven I got for my pellet grill. It achieves temps up to 800 degrees if I want it that hot. I use 550 and the stone gets to about 650 degrees. Cooks the pizza perfectly in about 5 minutes! Nice crispy crust but still chewy! I'm originally from NY and wanted to replicate NY style pizza. Well tonight I made my own using your spread sheet. Very pleased with the outcome! I made the dough and sauce based on your videos. Excellent!!

[@CharlieAndersonCooking]

That’s great to hear! Thanks a lot for your support!

[@anti-ethniccleansing465]

@@CharlieAndersonCooking I’m not sure if you respond to people who didn’t donate money with their comment, but I’ll try anyways to ask you a question... What if we don’t have a pizza steel because we don’t use conventional ovens to make pizza. Instead I have a Roccbox outdoor pizza oven (which technically does have a permanent “stone” inside of it, but my point is that my equipment is so different). I’m used to firing my oven up to max temp and making Neapolitan style pizzas quickly in it. Is it possible to make this style of pizza in it, do you think? If so, would I need to make sure the temperature sticks as much as possible to your recipe’s oven temperature (which I imagine won’t be easy), and that’s all there is to it? What temperature would you recommend for an outdoor gas-fired pizza oven like a Roccbox? Would you change anything? P.S. I’ve only heard of Semolina flour before in my 48 years of life. Never “Semola.” Always wonderful to learn new things! :) Would you say that it is very important to sprinkle Semola flour on the wooden pizza peel over Semolina flour to make sure the pizza won’t stick? You really did notice a big difference between the two grinds?

[@anti-ethniccleansing465]

@@CharlieAndersonCooking I wrote you a kinda long comment just now here in this thread, but I’ve noticed that YT has been hiding my comments that are on the longer side. Gotta love censorship! : / Anyway, hopefully you can see it.

[@thorwaldjohanson2526]

​@@anti-ethniccleansing465the pizza steel is needed for home ovens that don't reach that high temperature. So you should not need it and can go hotter. But you will have to experiment and adjust based on your results. Starting with temperatures that commercial pizza ovens use is probably a goof start. So in the 625 range

[@stottnoble4413]

Thanks for this video series and all the research. I followed you spreadsheet recipes and techniques and produced a pizza that my daughter declared, "Takes me straight back to my time in Brooklyn! You nailed it!. This is a New York slice!" Didn't even have to fish for the compliment. High praise indeed!

[@kschweizer]

Moving the pizza to the bottom rack gets you closer, but what works for me is using TWO pizza stones on different racks. Do 5 minutes on upper rack, then move to lower rack to finish off. The upper stone acts as a shield and keeps cheese from separating while the crust browns.

[@sandhill9313]

Nice idea, I'll try that today...I just have one steel, which will go low, but I have a great 5/8" thick Big Green Egg stone that can go high...

[@DRV-mt5dd]

Yeah sometimes I use a pizza stone as only a shield/heat sink.

[@dastave]

Adam Ragusea is not a legend in afraid

[@theiaraine]

My family is from New York so I grew up knowing what I was looking for. I am so lucky to live near an authentic pizza shop despite living across the country. I love this series and definitely want to see more from this your channel.

[@corporate.security]

I was today years old when I learned that there is a whole ass KZbin channel dedicated to just... pizza. Like, video essays, high quality produced content, fancy shots, you know the works. Everything you'd expect out of a successful KZbin channel, but it's just ... pizza. Man, there really is a community for everything out there.

[@Mellowman468]

The wildest part... I watched almost all of it.

[@corporate.security]

@@Mellowman468 same

[@yunak9665]

Such a solid series and thank you for putting all into one video! Best Pizza, Luigis, and Scarr's are my tops in the world (so far) and it's no surprise they made your list.

[@mathieu_philip]

Hey Charlie, one of the tips i got from an italian pizzaiolo champion and a also from a professional baker is to keep a close eye to the temperature of the dough. Ideal dough temp after mixing is 22°C to 24°C or 72°F to 75°C Max 26°C / 78°F. Above that temp the gluten structure starts to break down. Also, the bakers percentages, they adjust them depending on the climate. For instance, In summer they sometimes use ice cubes instead of water, and in winter the pizzaiolo that educated me used 30% salt in winter and 25% in summer. Thnx for the NYC pizza lesson! 🤙🏼

[@charliep9066]

I'm only 26 minutes in, but I couldn't wait to comment and say THIS DOCUMENTARY IS AMAZING !!! I love the analysis and rationale in making each decision as it pertained to the crust. I'm so glad I can watch this all in one go !

[@andrewf395]

Recently discovered your channel and was literally minutes away from trying out this recipe for the first time by going through all the videos. Perfect timing thanks so much for putting this together!

[@ElectronLord]

You're a saint for doing this amount of research and sharing it.

[@justus1995]

Dude. This is some quality content with solid advice. As i'm now 4000miles away from NY, your description of all the little features is mega helpful in recreating it here

[@PMTcommenter]

Your NY pizza series made me do three major things 1) buy a pizza steel 2) buy hi gluten flour (I get it from a local flour mill by my brother in Lexington) 3) get Alta cucina tomato’s And let me tell you. Game. Changer.

[@nc44444]

I don't live in the usa but I would like to share my story about it, before the carbon steel gadget I got a stainless steel plate(not thick as a carbon one) stainless steel did not make any difference between regular oven plate and temperature definitely not raised enough. Sooo I searched Google and i found a local seller that sells 10mm carbon steel pizza plate. I did the same recipe as Adam did (72 hours of cold fermentation on the fridge and 5-6 hours rest in room temperature just before baking) just one word OMG! CLOSEST TO NYC PIZZA! I give 9 of 10! 1kg of 00 flour/ 800 or total 1 Lt of water / pinch of sugar and salt/ dried yeast around one tbsp/ olive oil. Weekly I cook for my family and friends everyone is addicted to pizza now. Regards

[@brianboe3774]

@@nc44444Lodge sells a cast iron pizza pan …

[@kubistonek]

Flour + water 1:19:00 20 min later yeast 1:20:29 Salt + sugar Mix and rest for 20 min 1:21:03

[@paullees557104]

Thanks

[@CharlieAndersonCooking]

Thanks a lot for the support! I’m glad you found the video helpful

[@dogeholdr]

I dont usually comment on youtube but this actually deserves a well done excellent video. Im a real pizza nerd and loved the science behind the pizza in this. You got a subscribe my man keep up the gret work.

[@XanderL]

Legendary series

[@jbigs3684]

Charlie, OMFG...FINALLY! This is the best total pizza I have ever made! My family loved it, thank you soooo much! Cento was the way to go!!! Dough has so much flavor! I wish I could upload photos on here!

[@nonetheless0]

"Omfg" ?

[@DevilDead13820]

​@@nonetheless0"oh my f*cking god"

[@BlakeYuckert]

Dude, I don't what to say other than I owe you infinite appreciation for putting this together. I've been struggling on my pizza efforts and would have experienced many more (probably years) of struggle if it were not for this documentary. I can't wait to put all this information together, and I love the spreadsheet to help us get even closer to executing to perfection -- my kinda person with that move!!! I love to see content like this and hope you keep the amazing effort going. Thank you!

[@jnprather]

I'm going to refer to this as the Balls Deep NYC Pizza Recipe™, because man you went in hard on this. A man after my own heart.

[@ryanjochum6912]

Thanks!

[@CharlieAndersonCooking]

Thank you for your support!

[@30andBroke]

I have struggled for years trying to make pizza. I could never get the dough right until this series. From beginning to end a great. I learned a life long skill from this, thank you

[@jwvanhorn]

I was not prepared for how far down the rabbit hole this video goes but I'm here for it. Thank you, Charlie, for putting in the work. I was on the fence about trying this at home without a pizza oven, but now I'm sold!

[@ralphp.3954]

You are genuinely a credit to humanity, sir. Thank you!

[@paulsccna2964]

My dad ran a deli. And, he purchased the ingredient from a wholesale restaurant distributor (and we modified those items, and people came in, because of the unique taste, achieved by using those products). Something as simple as a can of tomatoes came from brands and sizes that are just not available to the general public. But, with that, often the blends and taste are unique. For me, these pizza restaurants are using such products. And, what ever they do to the product or not, is the reason, for the unique taste. And no matter how much fiddling you do. The tastes they achieve are a direct result of the wholesale distributors products that each restaurant are using.

[@JD85619]

Gonna put this on .05x speed so I can build a pizza shop and learn how to make pizza simultaneously.

[@JoseGomez-vr6mj]

If you put it at .025× speed you could even learn also at the same time how to industrialize your pizzas into the frozen pizza market.

[@cbeeper]

One variable you are forgetting about as far as crispiness of the dough is considered. The slice is cooled and reheated. The magic is in the reheating. Aaah, you got it! By the way, I helped open the Joe's in A2.😉 Gordon's imports all of Joe's stuff. If you poke a little they may sell you a case of it. It's Grande in 5 lb logs that's grated in house. It took us weeks to get the shred correct.

[@bobfergisson847]

This is truly data-driven approach, you analyzed everything, investigated approaches, compared different options, checked competitors. This is how a proper businessmen should act before launching a new business. Your cooking recommendations are based on hundreds of pizzas you tested. Thanks for quality documentary!

[@HonortronicsInc]

22:53 FYI, You can typically get your own freshly milled flour at your local homebrew shop. Barley is the most common, but you can also get wheat, rye, etc. Try out some of the crystal malts in your recipe

[@ThunderGoatz]

This is so perfect! I just made the recipe from the spreadsheet for a party yesterday! I think i could have kneeded the dough some more, but overall the pizzas turned out great. I will say though, ultra airy is true to its name!

[@rickf.9253]

Charlie, Thanks for the hundreds (if not thousands) of hours you put into researching pizza as well as for the Philly Cheese steak rolls! Being as you have two steels, try using both, and halfway through the cook rotate the pizza and put it on the other steel, (it works well with pizza stones too). I get a perfect crust this way.

[@aidangilmore7156]

This deserves 1 million likes

[@annettemitchell2485]

I love using Vito Iacopelli’s crust recipe. It is however Neapolitan style.

[@iisszzaacc]

He has new york pizza dough recipes too

[@Nick1994H]

Lol i was searching for pointers for pizza night with my daughter and came accross this masterpiece. Very well done. So much detail. Great job and cant wait to see whats next

[@truthseeker2797]

Well done! Many of my own findings confirm yours!

[@greeenestbasterd6896]

I can’t explain why, but I love the fact you have a pen and notebook. Nice on the eyes! Great video

[@stevenmajewski3870]

the slice shop might just be so special because of the reheating of the slice. my favorite bakery reheats everything and they make a rueben pizza that is to die for.

[@OfficialRedTeamReview]

whats the plastic wrap you use to wrap around the bowls? at around 1:21:20

[@digicog]

I watched your whole series TWICE and worked on getting the ingredients (mail order here in crappy Indiana where east coast products are sadly rare). I have been making pretty good Neapolitan but really missed the pizza of my New Jersey youth. I made my first pizza tonight in my Chefman countertop Pizza oven (I love that thing) set to NY STYLE and WOW -- it tasted so good. I am going to keep practicing, but your recipe and techniques really nailed it. My husband is thrilled (also a Jersey guy). THANK YOU THANK YOU!

[@stephendeese97]

This is such a fantastic video. It is the best pizza video on KZbin.

[@kirkpasatiempo2692]

You are a gem. A hero. A legend. My best friend. Pizzaman

[@garthrogers2176]

Charlie excellent video, I spent most of my life working in NYC and missed the pizza when we left, this led me to purchase a real deal Neapolitan wood fired oven from Fiorno Piumbo and begin the pizza testing insanity. I found so far that I use a biga and a 70% hydration dough but I also order high gluten OOO flower from Naples directly. I add only salt to the dough but after I ball it to let it rise I do coat it in olive oil. This leaves me with more of a Neapolitan type pizza crust that is very light and airy with a nice crunch but also a good chew. I use instant yeast and let the biga age usually about 24 hours before making the dough usually the morning on the day im going to use it. I do get a good yeasty flavor but I think this is due to the biga being made the day before. I use uncooked crushed tomato with sugar and oregano. I typically use cento Italian plum tomatoes and hit them with an immersion blender right in the can after adding sugar and oregano but red pack is the most highly rated american canned tomatoes. I use whole milk low moisture cheese and mix it with about 10% provolone. I also add about 3% pecorino Romano when I grind the cheese. once the pie is made I usually hit it with a little bit of oregano, garlic powder and extra pecorino Romano. Overall im pretty happy with the results and the wood fired oven is really the key in my opinion as you just cant replicate the crust from an oven that is over 1000 degrees. My pizzas take about 90 second to cook at that temp. I do find the left over pizza is better when it is reheated in the oven than when it comes out fresh, which honestly is disappointing but as you point out almost all pizza when ordered at a pizza place is reheated and its generally better than a fresh pie out of the oven. I also did wind up buying an Italian spiral hook mixer which cuts down the dough prep and eliminates hand kneading. I really appreciated your video and the tedious work you put in, great job.

[@kevintubbs4648]

Wow, this is FANTASTIC content! You've packed in so much great information. Tonight I made pizza, and I had even better results because I moved to a lower over rack, stretched the dough differently, made better sauce - all because of things you discovered and documented. Also, I'm very happy to say that Wegmans sells a pretty decent low moisture whole milk mozzarella. Thanks Charlie!

[@ed.3219]

You have done years or research that wall be used by countless others for joy thank you. I use 2 pans one to block the heat from the top and then remove for about 2 mins to produce a crisp top and bottom.

[@lenudan]

Worked on a home hybrid Neapolitan/New york type pizza years ago. Used the autolyse technique where you combine the flour and water together, then a rest period then add in the yeast and salt. It made a huge difference! Also, I bought a cheap used Samsung gas oven for the back patio, used bolt cutters to get rid of the cleaning cycle lock, and after about a 45 minutes of preheating via the oven clean cycle, was able to get the temp to 800F - which was great for my 80% hydration dough! total bake time about 90 seconds.

[@Radioghost717]

Thinner sauce helps with a few things. One, pizza shops are able to stretch out sauce to last more pies. A 15% dilution decreases cost per pie. Also, the high heat of pizza ovens evaporates the sauce much faster and if it’s too thick you can end up with a tomato paste consistency rather than sauce. Great video!!!

[@jetasilva4]

My favorite is aging the dough for 3 to6 days in a covered container with a little olive oil. Enhanced crispiness achieved. Great and informative video. Thanks.

[@nnick012]

It's apparent this video was a labor of love, this was more than just a recipe video, it was genuinely entertaining. Great job! From the editing and the storytelling it was truly a great watch.

[@rockpyl]

This is amazing, Charlie, you've covered everything so in depth!

[@Nailedit671]

Nice job! You sir are a legend for us weekend warrior pizza makers. Thanks you for the spreadsheet!

[@Skelloter]

No way Charlie just blessed us like this ❤

[@chrisgorman7273]

What a great video Charlie. Just discovered you. What a fantastic amount of information. I just bought a Ooni today & was watching a few vids for input. I’m happy that the KZbin algorithm suggested you. Thanks!

[@fiveminutezen]

Charile, I have fried a few ovens running them at high temperatures. Consumer grade ovens are not designed to withstand temperatures like this. One thing I've found is that if I am running a clean cycle or doing a lot of pizzas or breads and keeping the oven at full temp for long periods is to blow a small fan over the top unit where the circuit boards are. I used to have an issue where the oven would start beeping like crazy when it got too hot. The fan alleviated this issue and now I do this to keep my current ovens from having similar problems. I dunno if you caught Alex's video over the pandemic where he filed off the locking mechanism in order to cook using the clean cycle. That video was up for like two weeks before he or KZbin took it down. With that technique he was able to cook over 700 f I believe. Thanks for the great series!

[@catmasterOP]

2 thoughts that might be worth your consideration for future experiments: a) You said you cannot modify the acidity of the tomato sauce easily by adding sugar or salt. This is true, but you can get crystalized Citric Acid anywhere. It looks like a salt (and it technically is) and should be a really easy addition. Might be worth looking into. b) Have you considered adding egg white to your dough? I know this is not traditional at all but I have seen plenty of home chefs add egg to their dough to make the final result come out crispier in the home oven (similar to how you say the added sugar helps with the browning) Thanks for making these, I really love your deep dives!

[@TMG363]

This is really good for those who didn’t watch all of these segments separately. You’ve done a great job! I have found that lowering my oven temperature to 500° and putting my pizza stone which is a half inch thick on the floor of the oven gets almost a uniform brown crispy/result, and even some of the blistering that I see in some of these New York slices without the random char marks. I am fortunate that my oven has a hidden element so I can take advantage of this stone location. I’m curious if you’ve attempted that. Keep up the great work and thanks for sharing your results with us!

[@markowalski1]

I've been waiting for this for so long. I made pizza last night in my Ooni for the first time and I was sifting through your videos a lot

[@FortunateXpat]

When I lived in NYC I was a regular at Joe’s. Now retired living in Sicily, I’m not complaining about the quality of the local pizzas. My favorite is Pizza Napoletana, just mozzarella and a few anchovies. Delizioso!

[@matt-g-recovers]

I love your channel, you are documenting exactly what I do as a budding home chef/enthusiast. My spiritual gift is to share good food with some awesome people in my community and channels like this that help me make the most amazing food

[@davidmorita4852]

Everything I was hoping for in a KZbin Video about pizza. Thank you! This is really going to save me months of trial and error. Great stuff.

[@jimg8296]

I have been chasing a pizza recipe since Adam's video years ago. I appreciate all the work you have put into this series and wish I could execute on the knowledge however my wife became gluten intolerant and we can't bring flour into the house. But for all the other pizza chef wanna be, you have done a great service. Thank you. As an engineer I appreciate your testing methods and iterative experiments. Also as a NY native living in Florida I wish I could put this into practice. You are exceptional.

[@nahgluten]

Fully recommend Caputo Fioreglut (gluten free) flour (as a ceoliac myself) it’s the closest I have found and still makes incredible pizza 🍕

[@ipman8646]

I attempted NY this week, lots more work to be done. However, one thing I am doing that makes things a bit easier is I use parchment to build the pizza and insert into oven onto the steel. After a few minutes I pull the parchment from under the pizza, just slides right out and then the bottom can continue crisping up directly on the steel, this helps reduce burning of the bottom and makes it much easier to launch the pizza.

[@SooperToober]

Brilliant - I’m salivating! Thx for all your hard work and more importantly sharing your wisdom. I will sign up for your classes in the coming weeks. Cheers from London UK

[@craigemilyoliver584]

I mixed up a batch of this dough today using your spreadsheet. Can't wait to try it.

[@dinguspu1463]

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 :)

[@adilsonrocha9937]

Very nice research and hands on looing for the best NY style´s pizza. I enjoyed watching it. Thanks for the video and congrats for the results, Charlie.

[@brkitdwn]

What minerals are in the water also make a difference with dough. Also, "00" gets you to that lighter airier crispiness. Pre shredded cheese also contains an anti-caking agent that, to me, negatively impacts the flavor of the mozzarella. Reheating is usually how most pizza shops serve their slices, which is great you figured that out. Loved every minute of this detailed video.

[@maplecitydistributors5493]

If you want a proper golden crust at home. Brush a light coating of olive oil on the the crust before you put it in the oven. You can also use butter, garlic butter mixture, or an egg wash. I prefer to make a homemade mixture of melted butter and garlic powder and lightly cover the entire pizza after stretching. I then sauce, Parmesan, Mozzarella and top with pepperoni.It's baked on a Lodge cast iron pizza pan. Once done it goes on a cooling rack so the crust doesn't get soggy. Makes a great pizza.

[@gcraig81]

recently discovered this channel. one of the best ones going on youtube. exactly the content i want to see. keep it up charllie. can't wait to give some homemade ny pizza a spin.

[@NewMexicanPizza]

Great video dude! I love that you consider the home oven.

[@MrJKDRob]

Awesome job, nailed it again. I’ll be sure to try this!

[@TR-fg9hb]

Great series! Editing is top notch and info is off the charts. THIS is why I look at KZbin. Thank you.

[@RoddieH]

I love this, Charlie. I'd watched a couple of videos from the series, but it was nice to sit down and watch a movie-length version all at once. Have you done any videos showing your experience with the pop-up? I think that would be fascinating.

[@Fernando-ox5mo]

That was really good watching. I thoroughly enjoyed your series. New follower here from Medellín, Colombia. Thanks so much!!

[@nadimphoto]

Joe's is my fav in the city along with Scarrs and Difara. I followed your spreadsheet and it is the real deal. Thanks for all the hard work getting the perfect recipe.

[@stevo-dx5rr]

I wouldn’t stress on the tomato puree too much. If you find one with a good tomato flavor, but it isn’t sweet enough, add sugar. If it isn’t tart enough, add citric acid. FYI, Red Pack adds citric acid.

[@rileywolfe2387]

I love this recipe. Such a step up from a certain “NY style pizza recipe” that I used to use. I have dough balls rising right now that I can’t wait to eat tomorrow night. Thanks for the great video and all the work you put into this!!

[@dray333]

Watching this video + eating pizza while watching this video = Cloud 9 🥲

[@kapurar]

Thanks for an outstanding series!

[@charlesrockafellor4200]

Aww, yeah, BOYYY! Now _that_ was a good, comprehensive overview. Obviously I can't taste what's on the screen, but I can at least see that it looks like real pizza from the hole-in-the-wall pizzerias back home (I'm from Brooklyn, living out of state these days). The entire video is well done and covers a lot of vital info (and I've watched some of your previous pizza [and non-pizza] vids), but the last segment (section 7) was still important for a quick rundown. *THANK YOU! ❤*

[@rockmn7143]

Here's a tip for you, although I do agree with you on the mozzarella, it's not pecorino or parmesan , it's provolone smoked provolone to be exact it's a blend between these two the mozzarella and the provolone. And as far as the parmesan and pecorino I believe they add that towards the end if at all. I do know some places sprinkle parmesan on top right before service. But I usually don't like that because it does add extra salt.

[@musamustafa3390]

I’d recommend Boars Head low moisture mozzarella cheese. It can be found at fresh thyme

[@justokimura6580]

Perfect pizza documentary! Thank you for making this!

[@Dmb1107]

Hey Charlie, this video is amazing, thank you so much! Do you have any advice for cooking this in my pizza oven? I usually make Neapolitan style but want to try out NY pizza. Unfortunately I'm limited to 11 inch pizzas but if I get everything else down it should still taste great!

[@RealAnimeHours]

This was incredible to watch in its entirety. Thanks for all your hard work!

[@ekbergiw]

Just came back from New York and as a Chicago native the pizza was a bit of a shock to the system... But in the best way possible 😁 it was so dry that i could literally carry it in a bag without it getting messy or the toppings (fresh tomato chunks) from falling off. It was a Joe's pizza in Park Slope 👌🏻 absolutely amazing

[@justus1995]

If you want to check a possible difference between tomato cans, check if they have a number ranging from somewhere between 150-270 printed on the bottom. It's the day of the year that batch was processed, should be between 190-250 for best ripe tomatoes

[@sandhill9313]

The can in my hand says IPP 067466 H 2231 R ideas?

[@justus1995]

H usually stand for August. Maybe Aug 31st, 2022? That would be Day 242@@sandhill9313

[@MakeKasprzak]

My favorite slice comes from this local (London Ontario Canada) chain called Marvelous Pizza. There's something different about their pizza that I can't quite pinpoint, some herb or ingredient they add to the dough or sauce that nobody else does. No other slice I've tried has the same subtle flavor, just the pizza from Marvelous. Every time I catch your pizza series, I'm reminded that I want to figure out their secret.

[@outdoorloser4340]

MSG

[@angelswarz8995]

7up?

[@pawnmove]

Love your structured approach in this video! I've had good crust flavor success using a sourdough (rather than commercial yeast) poolish.

[@hahahahhahahhaha786]

CHARLIE!!! Here is a hack for you!!! Put a metal pan in the top rack and let it preheat with the oven at the hottest temperature, and put the pizza in the bottom rack. The pan will act as partially a broiler. Give it a try man!

[@dansmallz6434]

What a fantastic piece of work. Congratulations. Good luck with the pop up.

[@manxology]

You do great work. Feed your passion, people!

[@theweekendwarrior6355]

The top element in your oven is the broiler it's only on if you have broil on.

[@colinwiseman]

I know you're trying to make the perfect slice, but all those mini pizzas are just so good for super fast lunches when training/dieting. Only half way through and I am loving this pizzamentary.

[@playcations]

You can always add wheat gluten to bread flour. Would have been good to try that as it has helped me reach the right protein ratio. 43:57

[@JeremyPickett]

Hey charlie, i love your content and scientific process. It speaks to me. :) There is another process i would be happy to talk about that negates added sugar, only uses natural processes, a tiny bit of rye, and a tiny bit of corn meal. It relies on the alpha/beta glutamase process to convert long starch molecules into things we can actually taste. It us a fairly simple test. Mix flour and water. Taste it. Its nothing, right? Take the same mixture, hold it at exactly 142F for sixty minutes. Taste it. Your mind will be blown. It works better with a pinch if rye It damages texture, but the enzymatic activity followed by a cold ferment will blow your mind.