I Tried 9 NYC Slices in a Day: Here's What I Found

[@CharlieAndersonCooking]

Thanks for watching! To catch up on previous episodes of the series, click here! kzbin.info/aero/PLWKCVGwB1Bg1HK5CbBs4CGuVhE1mYkMPu To see another video I think you'll enjoy, click here! kzbin.info/www/bejne/qHWoc6pjhZ6Aq5Y (This Method Changed the Way I Make Fried Chicken)

[@ArjyBarjy1]

Thanks so much for these it's really game changing. When does the final vid drop I want to. Try the full recipe!!

[@DavidColeman1]

@@ArjyBarjy1 Here here! Bring on the full recipe!!

[@RodCornholio]

Honestly, your work is worth thousands of dollars. Priceless for those who cannot afford to do the research themselves. Worthy of _The Best of KZbin Awards_ (which ought to exist).

[@CharlieAndersonCooking]

Hahaha I appreciate it!

[@g2tegsown]

@@CharlieAndersonCooking Dude! This guy is right. You are literally have completed all the research and beyond the level I would take it. I trust your opinion because clearly you are illustrating your passion for the answer (as passion I also share). I can't wait to see the recipe! It will definitely be my next home pizza :) What an amazing job you have done!

[@zay-lias]

Need a discord server!!!

[@sethcashman1011]

I agree.

[@staytight6340]

All these slices look alike

[@sleepyhead7391]

This channel is amazing. I have no idea how you're not completely sick of pizza yet 😂. You and Brian Lagerstrom should do a collab. You guys make the best pizza content

[@mrcmoes]

I went through something similar durring covid (I didnt travel to NYC though). I was making several pizzas a week for a wile. Somehow didnt get bored of it. Although I did calm down after a wile lol.

[@BlacqueJacqueShellacque_]

LOL. The last time I was in NYC I ate pizza every meal for 4 days straight. I was definitely tired of it the last day, but I live in a place with no great pizza, so had to get my fix.

[@royal_kira7184]

Maybe he only ate a couple of slices per week. I could totally eat a slice every week and not get tired of it! ❤️🍕❤️🍕❤️

[@CGagnon5]

Wtf does being sick of pizza even mean? it’s one of the best foods ever

[@SplendorSolis]

You can't be sick of pizza, it's the best food in the world.

[@cjennings]

Wow. Watching this series immediately made this my favorite food channel! You're setting a new standard for everyone else, Charlie. Your precision and depth of research is phenomenal. I'm in awe and I'm about to binge-watch the rest of your content. Many thanks!

[@CharlieAndersonCooking]

I really appreciate that, I'm glad you like the videos!

[@davidzeto2446]

Great video. Btw, back in the 80's, all the best slices in NYC were greasy and cheesy enough that there was always the possibility of half the cheese sliding right off the slice just as you start eating, provided the reheat was hot enough. Hence, the fold was born; it was all about keeping your cheese in your possession.

[@gavinm717gkm]

Thank you so much for all of this hard work you’ve put in. As someone who is also on the journey to perfecting the slice, this info is invaluable to me. Keep crushing it!

[@ShiraVT]

Your delivery, research, and editing make this video and many others you've made masterpieces. Your editing is worth just as much as your research, you're doing an amazing job! You've earned my respect and a sub-

[@dneuens]

Dude, big props for all the research and breakdowns. The way you've taken us along this journey and justified it lends so much credibility to the findings. Rather than just showing us a recipe, we get to see the process of how and why. I've been following your steps at home and it's been a big help. Can't wait to see more!

[@PerfectPrinceX1]

I was just in NYC trying different places too and your video doesn't portray how much work it is to visit all of these places!!! it takes a lot of energy lol nice vid!!

[@CharlieAndersonCooking]

Haha it wasn't easy but someone has to do it!

[@kathyanderson7916]

He does it with ease!! Amazing!!

[@jpolchlopek]

Dude, I know I'm being a little too much of a fanboy, but you seriously have the production values of someone with 200k+ subscribers. Like Babish / Weissman level. Killer episode, man.

[@CharlieAndersonCooking]

Haha I appreciate that, I’m glad you like the videos!

[@jimshibolth329]

Great content..been making for 56 years , researching, experimenting, eating pizza in many countries..reading extensivly, and watching youtubes on pizza..your video on trying 9 pizza's in New York was awesome..Thank You

[@grubbyssmokeshack]

I'm loving this series so far. 5 years ago I found the Pizza Show hosted by Frank, the owner of Best Pizza, and started making pizza at home. My goal was also to make NY style but I couldn't find any info online about how to really make it but I found a lot on Napoli style so I've been doing that ever since. I just recently started back into NY style and your vids have been very helpful, thank you.

[@nabnab9454]

Honestly such amazing videos, no doubt you’ll be at 100k soon

[@motion1463]

He will at least be at 250k

[@dangelorussell3998]

Wowww this was a good one. This video helped confirm some things that I've been pondering about for a while now. The dedication is unreal. Amazing stuff Charlie! Can't wait for the next video on the series!

[@Raiden_N7]

Eating 9 different pizzas in one day is my idea of a good time.

[@Michael_RareZebra]

Same!!!

[@michaeltorres3231]

Love your passion Charlie in creating that perfect slice. I and many on this channel have your passion and can relate to it. Keep up the good work and thanks for sharing...

[@TheBenghaziRabbit]

gonna be so sad when this series is over but will be super happy knowing the challenge is complete

[@grantmiddleton3588]

Just want to say thanks. All your research has changed my home pizza game. I even went to the scrap yard and made my own 1/2” thick pizza steel. Cost me only $30. It’s a good option for people that can’t afford a store bought one.

[@hudy9080]

I've been absolutely hooked on this series, can't wait for the next video!

[@DesaiDigital]

love the work you've put into this - eaten at more NYC pizzerias in one day than I do in months living here! doing my second try with your modified dough recipe this week - cranking the oven was also great advice, first round was great! Thank you for the work here Charlie!

[@intoitreviews]

I've been using a variety of your recipe, but I have a Breville pizza oven that I set on 650 deck and 500 degree top. It seems to be perfect... I use a 1% oil. I think the hydration is 61%. I also bulk ferment for at least 24 to 48 hours. This helps with the flavor. The Breville is kind of necessary IMHO, but I admire your home oven attempt.

[@XanderL]

Man, these series has been a ride. Looks like I hopped on just in time!

[@GregBabineau]

This series speaks to my heart.

[@jasonreinecke3569]

Good video. It can be difficult to isolate one thing at a time to assess while holding others constant because a lot of times each factor depends on what you set for the others. E.g., like here you learned that higher hydration might actually be better if you do two bakes (great catch!). Obviously you can't test every little detail in every configuration, but good job not remaining too beholden to an earlier finding once you learned something new - stay this open to change as you progress through the final stages of testing.

[@CharlieAndersonCooking]

Exactly haha, I feel like I keep going back and forth because every time I change something, it affects something else. But I think I'm finally getting there!

[@garyc4821]

When I lived in New York 20 years ago, my favorite was Lombardi’s. I’m not usually a fan of cheese pizza, but eating there changed my mind.

[@ShaggyBoyProductions]

I love this channel

[@vasiovasio]

Dedication Level Infinity! Keep going Charlie!

[@prognostics]

Great video as usual, looking forward to the finale

[@MichaelGrode]

Killer video Charlie. I like how you briefly went over each pizza and what you took away from your review. Your production quality is top notch.

[@SadToffee]

just popping in to let you know the algorithm picked up your video, good luck to you sir! hope you go viral.

[@giovannideoliveira8038]

Food Detective, it has been the best food exploratiom series I have seen, The Batman feel to it. To us, we ask, do more!! Make it your thing

[@garethowen9219]

This series is probably the best of all NYC pizza videos. Keep it up, hope your channel goes to the moon!

[@royal_kira7184]

😂 I didn’t even watch the video yet and I hit 👍🏽 because I love this series that much!

[@detnibul9361]

Great work amigo! Thank you for this series

[@mrkattm]

I perfer a 67% dough proofed for 5 days although I have modified my oven to cook at 600 degrees F pluss I use both a steel on top of pizza stones so I am sure that helps.

[@ScottBalkum]

Hold the oil until the very end of the dough mix. I am mixing a total of 4 minutes before oil and then 12 minutes after. BTW, love your videos. I’ve learned a ton on my journey as well, much from you. Thank you. But, yes, 3 day proof is best. 24 hours is minumim.

[@Sonatafade]

Amazing content as always! I adore this series.

[@lousekoya1803]

Thanks from Quebec for your awesome Pizza Passion !

[@claudiamiller7730]

Such great research…appreciated! I was actually hoping for there to be a huge reveal at the end of some random hole-in-the-wall joint that would produce just the most epic slice of all!

[@Kotsoros37]

Industrie was the best one I ever had so I guess I'd enjoy scarrs too! Can't wait for the step by step next episode, much love my dude I love your dedication to detail!

[@EM10]

Yes been waiting for this guy to post!!

[@JBK415]

I stumbled across your channel while searching for pizza making topic. Excellent KZbin Videos….GREAT CONTENT….I have subscribed and signed up for your newsletters. I am definitely not a chef or nor do I have the cooking knowledge and talent of yours. Still, I love learning…., especially with someone that is willing to teach us step by step….especially those of us with only basic cooking/kitchen knowledge. I just watched and liked your entire NYC pizza series to date. I love learning about all cooking variables / controls and what you have found to be the best ingredients. I look forward to you teaching us the final NYC pizza revision. I hope you continue the pizza series in the future…..maybe a series on “Detroit”and the original “Neapolitan” styles. P.S. I also love the details / links you provide each video. Again…GREAT WORK, and THANK YOU!

[@sherifyacoub6862]

So much insight packed into 12 minutes! Fantastic content and I'm very much looking forward to your next pizza episode!

[@pauldellasalla]

I agree with you about the reheat. I've been making pizzas since before covid hit and the reheat brings a homemade slice to the next level

[@clunkclunk2099]

I *love* Best Pizza, and glad you rated it highly. Also thanks for giving me a couple more places to try when I get back to NYC.

[@richardcoughlin8931]

Thanks very much for going to the trouble of sampling nine NYC pizzas. I live on the West Coast really miss New York pizza which has always been my favorite.

[@EngineeringDisaster]

Amazing work Charlie. Really digging your series. I got hooked on making pizza during Covid and have been very happy with my Neapolitan style after many many different versions. NY style was gonna be my next deep dive but you’ve already done all the homework for me 🙂🙂 good stuff Keep up the awesome content.

[@scottb4767]

Looking forward to the final recipe! Glad I found your channel, keep them coming.

[@MirzaLLC]

Bravo! I learned from you more than from any other food channel on KZbin.

[@shibbel1]

Love this series, Charlie! Keep up the great work, man. Ive had them all and l'industrie is my favorite slice.

[@bekidox]

Absolutely been loving this whole series and the strive to nail that nyc pizza at home.

[@tonyxenos1818]

Great job man. Through the research I’ve done - this is the most comprehensive and worthwhile series on the art of nys pizza making and recipes. Ty

[@thePowerPlant]

Just found your channel through the YT algo. You are great! Thanks for the superb content. Please never change. Seen too many food channels lose their way due to follower boom.

[@bigbro973]

Im really excited to see your take on pizza dough. Its the most elusive part of pizza making. I went through 2 years of trying to make my pizza dough by reading and trying to reverse engineer pizza doughs I bought from my favorite pizza store. I never nailed it. I opened my pizza store 10 years ago, and still am trying to nail the perfect dough

[@WalkerSmallEnginePerformance]

I agree on the Red Pack. So good. The canned NY style sauce form Bianco DiNapoli is excellent too; just use it right out of the can. Nothing else needed.

[@shibby328]

Love these videos and can’t wait for step by step guide. I did New York back end of last year and I’m craving their pizza! Keep up the good work Charlie!

[@kyl3k91]

I hope a full on recipe is coming because I've been following this series since I moved away from NYC after living there my whole life. I need to know how to recreate NYC pizza.

[@rustyschackleford5800]

Best to watch this while eating homemade pizza. Couldn't do it if I was hungry!

[@leojimenez5928]

God bless you dude, your content is so chill, informative, and entertaining,, liked and subbed

[@lordcrispen]

People out there waiting for the next episode of their favorite HBO show to drop. I'm in here with the shakes waiting for the next hit from Charlie to drop.

[@royal_kira7184]

LOL! I thought I was the only one!

[@ArjyBarjy1]

Yeh still waiting

[@ryaneakin1349]

Earned my sub - had to watch a few videos over weeks of being on youtube but your vids are quality and I love your passion

[@AnHonest_ConMan]

Just made pizza tonight following your directions. It came out beautifully. I have a lodge cast iron pizza pan and didn't pick up a pizza screen yet but still. Best homeade pizza I ever made.

[@onlymyself7225]

i appreciate the work you put in , try coming up with the perfect pakora some day , and maybe the perfect jamacian patty while you are at it , i am definitely waiting on this final pizza episode though!

[@keithf3608]

I love your videos! so informative and I learn something every time. I still use your sauce recipe.

[@terrencegeary9690]

Not sure if you mentioned this, but Scarr's also mills their own flour and I believe uses some whole wheat.

[@AvnerRosenstein-ULTRA-LXV]

Basil paired with Tomato is amazing....I actually won't eat pizza without Basil and it's traditional in Italy to use whole Basil leaves. Great series dude!

[@-EchoesIntoEternity-]

imo the reheat is essential, just like twice frying something. i would have skipped 2bros and new park, gone to Di Faras and Tommy's instead.

[@jeremyparolini4579]

Dude, keep this content coming. It’s incredible… even if I’m a little let down with you not going to Lucali haha. Dang, what great content though! Do collabs, talk more about pizza, keep this stuff coming!

[@sandhill9313]

As always, well done! I have been making my own "Grande East Coast Blend" for over a year, I cut skimmed and whole milk mozz from WM into equal size blocks (an ounce of each for the little pies I've been making) and freeze one block of each together, and grate them as a step in prep. Buying only 2 lbs at a time and no anti-clump powder like in the pre grated.

[@TheEaglesReign]

I am getting a new pizza steel soon. I am excited to try your recipe as soon as you drop it

[@zay-lias]

Saying it again in this video Charlie, need a counter for how many pizzas were made for the perfection so people will know how hard perfecting a recipe takes!!!!

[@thewhitestone]

Looking forward to the final ultimate recipe!

[@justzs4866]

You're videos are so good man, keep up the good work!

[@hypno937]

You should go to seaside park/heights boardwalk in NJ. The pizza is great (if not better than NYC), I would love to see you review or try to recreate some!

[@scharocks]

P.S. can’t wait till you finish the series to try your ultimate recipe at home… keep up the good work!!!

[@KahlevN]

I'd love to see you experiment not just with fermentation times, but also temps and yeast levels. Your concern of a long fermentation softening the dough is valid, so I'm curious if either more yeast, or a shorter warmer proof either on the countertop or even in a bread proofing box (mine is just a hot pad inside a big cooler with a battery powered fan and temp/humidity gauge) would result in more flavor but without damaging the texture, or if the results would be the same. You can find all sorts of charts of time vs. temp vs. yeast used on the pizza forum you mentioned previously. Just remember that if you increase the temp, you need to increase the humidity as well (I use a damp paper towel in front of my fan).

[@50sKid]

There’s a lot more you can play around with. You can do a preferment AND a cold ferment. You can use different amounts of preferment compared to the overall dough to play around with texture. And if you want a little more yeasty flavor, you can just use more yeast (like 1%) and stick the thing right in the fridge after mixing, no room temp bulk ferment. It takes about 2 hours for it to cool down and the yeast to go to sleep so you’ve got that window.

[@anber4129]

thank you for posting all your content, especially your research into NY style pizza. ☺️ I am from VA and NY is far from me 😓😥 about 6-7 hours away 😓 but I love NY style pizza! And I love baking and cooking! You have helped me a lot to improve my pizza game hehe! -Again, thank you friend!!

[@rolandmcrae1449]

Nice video! Covered all the NY-style slices I would recommend. For a more unique one, I'd recommend Two Boots. Their sauce uses a Cajun spice mix that is really addictive. Gruppo is another special one, with an extra crispy crust and some more high-end toppings. 2Bros used to be better but it's gotten a little too grungy (and I like a grungy pizza place, but the rats and flies there are bold!). Scarr's is perfect for a classic.

[@CharlieAndersonCooking]

I appreciate that! I've heard of Two Boots, but I'll have to try it next time I'm in the city.

[@motion1463]

Best pizza videos on KZbin 🔥

[@earthquakesville7540]

We appreciate you, Charlie!

[@PanzerXV]

Thanks for putting in the legwork I on this series, it's much appreciated. When I was a kid I worked at a New York style pizza place and we always used fresh yeast from our food supplier. Because of its short shelf life I have never seen it in any store where I live so I haven't been able to experiment recently with it but when we were cooking at the shop we would always have to use a very long proofing process. We were making the huge batch of dough in the Hobart stand mixer like I guess most places do and once the dough was ready to be turned out onto the table we would measure it and form the balls place them in dough cans and then I believe we allowed it to proof on the table for 4 hours and then at that point we would put the cans in the fridge. If we didn't it would erupt out of the cans. After that it was usable immediately but was more easy to work with once it got cold in the fridge but it wasn't a requirement and we usually used the whole batch in a few days so we weren't really having to cold fermented at all. That was the first thing I would do every morning is come in and make a huge batch dough. I wish I had taken notes because I really miss that pizza. Sadly the owner that trained me has passed away so the knowledge is lost. Another interesting thing I noticed about another video was the screen method you're using. We did the same thing but in reverse kind of. I think we did it this way because it made it easier to move pizzas around in the oven when we had a ton of them going. We would actually stretch the dough out and place it on the screen to begin with and add the sauce cheese and toppings and then put pizza on the screen directly into the oven. It only cooked on the screen for a very small number of minutes basically until it was stiff enough for the screen to be slid out from under the pizza and then just a few more minutes to finish the pizza on the bottom and that gave us a good balance of top and bottom crispiness. This also eliminated the need for semolina flower or the cornmeal stuff you have been using. I think in one video you said you didn't like the grittyness and I don't either. It may be worth trying for you and removes the need for a sliding medium to remove it from the peel. With a heavier load of toppings you do run the risk of a small spot of the dough sticking to the screen and it tearing but usually that's not a problem I think that only happened to us because of small bits of pizza getting stuck to the screen during the baking process due to the amount of pizzas we are putting through the oven. I don't know if it mattered but we also left the screens in a stack on top of the oven which kept them warm before using them.

[@francescooke4612]

Thorough, informative, I love it!

[@jbs256]

Hi Charlie, KZbin did its thing and put this video in my recommended list. I saw NYC Pizza and had to watch. I was enjoying your adventure of research and exploring when the deja vu moment hit. New Park. I grew up in Howard Beach and other then Mr. Gotti living in the neighborhood it was a pretty quiet area in the 60’s and 70’s. I moved to Los Angeles in 1977 for school. While here in my early days of CA living Howard Beach made national news and for awhile I stopped needing to explain where I grew up. Some young guys were eating pizza at New Park. A young black guy whose car broke down near buy went into New Park looking for help. What he got was those guys chased him onto that near by on ramp to The Belt Pky. and he was hit by a car and killed. It made the cover of Time Magazine. I never went to NP as it was on the wrong side of Crossbay Blvd. for easy return to the Lindenwood apartment complex where I lived. Where I got the pizza I and my family loved was a place called Gino’s a little further east on Crossbay just adjacent to the KFC store on the corner. Gino’s was a door or so to the west of KFC. I can’t remember all the streets now. I was recently told by a friend who still lives there that Gino’s is still there. That’s the pizza place I always think about when remembering happier times in HB. I subscribed and will catch up on your quest. Hope the history lesson was interesting. Joe

[@shammytv]

yet another banger, keep it up

[@luisjacome5442]

Great vid! The thing about some of these places is they have specialties. I would never get the normal cheese at bleeker st, but their version of a marg pizza is one of the best in the city. Keep up the work!

[@bigalbbq8483]

i also think judging the different price points against each other isnt super fair. The places Id go for a one dollar slice are obviously not the same quality as the 3 or 4 dollar slice places

[@staytight6340]

Wow most original content I've ever seen Pizza slices!!!!!!

[@cu0ngpitt]

fresh yeast makes more of an impact on the crumb of the bread, which is hard to discern a difference in pizza bc the dough is rolled so thin. the impact is most noticeable in a loaf of bread. great series, was fun to watch!

[@Standupcomedyclass]

Exciting. It’s getting close! Good work!

[@moo422]

Good insight re: reheating of slices for a second bake, makes a lot of sense! Great content, thanks for doing all the legwork so that we don't have to eat all the mediocre pizzas!

[@spartanswerve7575]

I went down this journey a couple of years ago. Ended up perfecting a hybrid Neapolitan crust. As for sauce, hand crushed San marzanos, salt, sugar and a really good olive oil. Agree on the low moisture mozzarella and sprinkle pecorino on top.

[@extremexconcepts]

So just a idea for you, I add semolina flour to my king arthurs bread flour to get the desired chew and crust i was after in NY style. Might be worth a try. Example i go with 450g bread flour and 50g of semolina 16g salt 16g sugar, and 314g water, 1/4 tsp instant dry yeast. 3 to 5 day cold ferment.

[@KJ99otis]

Great tip, thanks!

[@alanbooker4143]

thanks for the trip through New York. this Florida boy hasn't made that trip. ive been hit and miss on my pizza journey. my last try was par cooking the dough and then i made a pizza next day on it. i noticed it was more crispy also. so it was my first cook and a reheat all in one. carry on, cant wait for the next show.

[@scowlistic]

Dedication to the craft, respect.

[@imthebause]

The reheating factor is something that I never considered before. Definitely will have to try that out next time.

[@jralz4620]

Thank you so much for this great content! Definitely Lindustrie would be my favourite slice since that is how I like it , airy, crunchy and chewy. Do you think they used a 00 flour type to achieve that airiness with a higher fermentation as you mentioned of 65%? Thanks

[@gimpscalawag]

I really like your videos. I hope that your channel takes off

[@CharlieAndersonCooking]

I appreciate that, thanks for watching!

[@i3uikv]

I’m visiting nyc this spring so thanks for the info, def heading to scars and l’industrie

[@i3uikv]

Hey, just wanted to let you know I did visit Scarr’s and their hotboi was incredible! Thanks for your kind info!

[@DJ-nn6vg]

Finally someone who realized the “re-heat” is the key to why a NY slice tastes so good. The cheese firms up and you get better bottom crispness.

[@Chris.E.]

Loving the pizza videos! I didn't catch you mentioning it but Scars is famous for milling their own flour. Did you notice that in the flavor or texture difference with their slice?