Make New York Style Pizza At Home. Do You Need New York Water To Make it?

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Rollon Food

Rollon Food

Күн бұрын

Пікірлер: 1 800
@rollonfood
@rollonfood 2 жыл бұрын
MAR ZAN O!! not Maranzo! That feeling you get when you realized you have not just pronounced a word wrong, but actually said a different word entirely. Thanks to the commenters pointing this out. Additionally I would like to express that this video became more of a question than an answer regarding the Water Pizza Gate Keeping debate. One that I am enthused to dive deeper into! (watch the last chapter to see what i mean ) starts at 21:30. Further, I recommend you get yourself a copy of Tony Gemingnani's stellar book "The Pizza Bible", It was probably the largest inspiration I had for this video . Link in Description.
@razorramoneljefe5956
@razorramoneljefe5956 2 жыл бұрын
Saw a video on YT ...they went on about how ny has the perfect ph levels and how some restaurants actually have "NY WATER" delivered to there shop...saw this video years ago pretty sure you can't find it anymore with so many videos being made it ends up getting lost at the bottom of the pile
@ParallelRentals1987
@ParallelRentals1987 2 жыл бұрын
Really great video, man. I'll sub to that! I appreciate you correcting yourself here.
@Thepizzabroz
@Thepizzabroz 2 жыл бұрын
Actually they are mostly a rip off . Go and see where grow actual those tomatoes. It’s a very small property in Italy so having them in America is wrong from the start .
@rollonfood
@rollonfood 2 жыл бұрын
@@ParallelRentals1987 thank you Mr parallel rentals 1987🙂
@rollonfood
@rollonfood 2 жыл бұрын
@@Thepizzabroz do you mean rip off as in too expensive?
@envii_2
@envii_2 2 жыл бұрын
As a New Yorker who spends way too much time eating pizza and watching pizza content online..... this video is a 10/10. that slice looks legit.
@rollonfood
@rollonfood 2 жыл бұрын
Thank you! New yorkers opinions count double. 😁
@TheQuota2001
@TheQuota2001 2 жыл бұрын
Yea Reghan I agree. This slice looks hella legit. We got a dope pizza shop on Fordham in the Bronx now called "The PIzza Squad" you should come thru one day. Theres also a pizza bus in front the homies be blowin it down in there so I dont go in there. The pizza is good but the spot itself looks fly af, real cute
@Trashweebx
@Trashweebx 2 жыл бұрын
Personally an 8/10 for me you need that crispy bottom!
@rollonfood
@rollonfood 2 жыл бұрын
@@Trashweebx it felt crispy when I ate it, but I'll experiment with even crisper for the next one. 🙂
@Trashweebx
@Trashweebx 2 жыл бұрын
@Rollon Food to be fair I can only seeing lol I'll take your word either way it looks fire 🔥
@randomsurfer3963
@randomsurfer3963 2 жыл бұрын
Given the quality of the video I thought you had 272K subscribers, I had to do a double take when I saw 272, you will grow fast, I bet...that way of cutting a normal round pizza in such a way as to make a slice that looks like it came from a giant pizza is genius!
@rollonfood
@rollonfood 2 жыл бұрын
Thank you so much, comments like these really validate the course I'm talking. I spent a couple years learning the video craft before I pressed record, and I still have a long way to go. Appreciate your words
@lovesgibson
@lovesgibson 2 жыл бұрын
Yep, gonna go up fast
@ReneRosa
@ReneRosa 2 жыл бұрын
Agreed. And since this video is now up to 14k views, I'd say he is well on his way toward getting those subs. I just subscribed.
@PacedFast
@PacedFast 2 жыл бұрын
I echo this. You are thoroughly entertaining and the video info/quality is great.
@ReneRosa
@ReneRosa 2 жыл бұрын
and here we are, now 4 days and 1.5k subscribers later
@yaboooky5417
@yaboooky5417 Жыл бұрын
I'm sitting here eating a pizza I made using your recipe. This is without a doubt the way I'll be making pizza for who knows how long. Thank you for your hard work and research, this is miles better than any pizza I've made before.
@rollonfood
@rollonfood Жыл бұрын
Thanks! Glad you like it, and thanks so much for the super thanks my friend!
@johnsiuta5336
@johnsiuta5336 2 жыл бұрын
I am a professional chef, having done some time years ago in the pizza industry, casinos and hotels, THANK YOU for such a GREAT and informative masterpiece!
@rollonfood
@rollonfood 2 жыл бұрын
Thank you chef! I too started as a pizza chef. I worked in a little Italian place in a back alley in North Manchester. I actually got fired as a young waiter because "I wore brown boots to work" , butt I think it was because I always looked like a young, miserable, Mr bean when I was on the floor haha, so the chef, Domenico, gave me a shot in the kitchen. Thank you for your kind words my friend
@RyanMartin-wg7gm
@RyanMartin-wg7gm 3 ай бұрын
Right on Brother thank you very much we love you and your hard work is so special to me and my Brother's at work thanks see ya next time 🎉🎉😊😮😂
@DrGaryGreen
@DrGaryGreen 11 ай бұрын
Just finished making my first pizza using your recipe and this is the best pizza I've ever made. The crust is DELICIOUS! The texture, the bite, the chew are all what I've been trying to make for over a year now. The sauce is perfect. Thank you.
@rollonfood
@rollonfood 11 ай бұрын
Comments like these really make my day above any other type. Knowing it worked for someone. 🙂
@tomrorick3949
@tomrorick3949 2 жыл бұрын
Also as a New Yorker I eat pizza 7 days a week no exaggeration and I make pizza 3 days a week and this recipe looks on point! Thank you
@rollonfood
@rollonfood 2 жыл бұрын
Thank you!!
@tomrorick3949
@tomrorick3949 Жыл бұрын
Your welcome!!
@ryanberglund725
@ryanberglund725 Жыл бұрын
Thanks!
@rollonfood
@rollonfood Жыл бұрын
Thank you!
@losingitrush
@losingitrush 2 жыл бұрын
Antonio, this is one of the best if not THE best videos on NY style pizza, or pizza in general. Please don't stop pumping out content because I know you WILL blow up immensely and make a lot of money here on KZbin! Love your little skits too, man. You were made for this!
@rollonfood
@rollonfood 2 жыл бұрын
Thank you my friend! You can bet I'll keep doing it, I love doing it, that's the main thing. I really appreciate your comment, it's very encouraging. I might even print it out and put it on the wall. 😁
@edaxomnium
@edaxomnium Жыл бұрын
This is gold for a home cook which craves and respects the craft. From daily home issues to improve business. Thank you, sir. Greetings from México! Fan of your work
@rollonfood
@rollonfood Жыл бұрын
Comments like these really keep me positive! Thank you. 🙂
@ypod13
@ypod13 Жыл бұрын
Thank you Chef! I’ve been making Neapolitan style pizzas for several years, still learning. I enjoyed your video and decided to give your dough recipe a try. I made a fourteen in pie. The dough I found to be strong and very easy to work with. The pizza baked in my wood fired oven 650 degrees cooked in three minutes. The chew of your crust was perfect! The crust delicious, soft and crunchy. It was a great NY pie. The best NY pie I’ve ever eaten. I am a lifelong New Yorker. My hat is off to you! Thank you so much! By the way, I love baking bread too!
@rollonfood
@rollonfood Жыл бұрын
That's music to my ears!
@phishertube
@phishertube 2 жыл бұрын
You are a pizza wizard, I've been trying to duplicate NY pizza ever since i moved 2800 miles from NY, I grew up and lived with NY pizza for 50 years. I've tried so many KZbin recipies with little success. This video is the closest and it is worth every bite. The only thing i changed was 00 flour, another key is your use of Diatastic Malt, but the biggest reason for your success is measuring in weight instead of volume. Thanks brother for making me a pizza Rockstar!
@rollonfood
@rollonfood 2 жыл бұрын
Can't stress enough how important weighing ingredients is in anything you bake, it's all about the ratios. Glad it turned out well for you! I've got some new pizza videos dropping in the new Year I think you'll like
@phishertube
@phishertube 2 жыл бұрын
Happy New Year btw I'm using your dough for two pizzas and some garlic knots for a new years dinner.. Thanks again from the north west.
@rollonfood
@rollonfood 2 жыл бұрын
@@phishertube happy new year to you too!!
@jtpompeii
@jtpompeii Жыл бұрын
If you used 00 flour, I assume you didn't add the extra gluten?
@jeffreywatson8119
@jeffreywatson8119 Жыл бұрын
Just tried your recipe my friend....WOW!!! without a doubt the BEST pizza I have ever made!!! The crust is just as you said, Airy, crispy, chewy. I have tried SO many recipes with poolish and what not, but this is incredible!! Great sauce too!! and the tip on grating your own cheese off the block, what a difference!!! You've UP'D my pizza game incredibly, Thank You So Much!! Your friend, Jeff
@rollonfood
@rollonfood Жыл бұрын
These are the best comments. People who try the recipe and love it. 🙂 Glad you found it.
@kripto808
@kripto808 2 жыл бұрын
Damn man, I also thought that you had minimum 500k subs +, AND WHEN I SAW THAT YOU HAVE 819 I was like whaaaa... Keep up the good work, amazing video and now you're my fav food creator
@rollonfood
@rollonfood 2 жыл бұрын
Thank you kripto! Very kind of you to say.
@axelax1
@axelax1 Жыл бұрын
Love how the cat comes in to check what's up when you open a can of tomatoes at 10:34
@rollonfood
@rollonfood Жыл бұрын
They're always looking for treats. 🙂
@jimmybiangco7272
@jimmybiangco7272 Жыл бұрын
Bang on my friend! My wife is a Manhattan native. I have visited her home many times and tried dozens of pizza joints. You got it...right down to the spec. Congrats!!!
@rollonfood
@rollonfood Жыл бұрын
Thank you sir!
@SasserReturns
@SasserReturns 2 жыл бұрын
great video. i'm from nyc so i'm valid. this is the first video that broke the ceiling for me regarding hand kneading my pizza dough, you've done what no other guy on here has done. automatically the best instructional video on pizza, hands down. one thing i wanna say, is that i think because "nyc pizza" is as you said, ubiquitous online, people may think what they hear about online is available every 3 blocks. that's not the case. while i do think nyc IS the home of the best pizza, it's really only 10-15 spots putting it out, out of literally hundreds, perhaps thousands of joints. and none of the really great pizza spots i've been to have put out what is known as "nyc pizza"... the best spots in nyc, imo, do it "neapolitan," "sicilian," "detroit style," etc. but it's like you said. it's really the heart and soul of the city that goes into it, and it's easier to say that it's the water.
@rollonfood
@rollonfood 2 жыл бұрын
This comment is gold, and really appreciated. I'm over the moon it came from a New Yorker evidently well versed in pizza craft. Honestly I think I was trying to recreate your first example of pizza (the ones who aren't at the top of the pizza game in the city), but I'd love your recommendations on the places really pushing the pizza envelope, regardless of style; for when I visit. You saying "it's the heart and soul of a city that goes into it, and it's easier to say it's the water" really confirms I'm onto something in my conclusion. Thank you
@windellmcspindell3652
@windellmcspindell3652 4 ай бұрын
I've watched way too many videos on how to make a proper pizza at home and I've got to say this one is by far the best. Very well explained and the final product is spot on. Thank you for posting.
@rollonfood
@rollonfood 4 ай бұрын
@@windellmcspindell3652 you're welcome, glad you stumbled on it
@rothmans1016
@rothmans1016 2 жыл бұрын
I used to work in a pizza restaurant making classic Neapolitan style pizzas. What’s crazy is that you look almost identical to my boss and your recipe is very similar too! Definitely authentic and definitely deserves a like and sub!
@rollonfood
@rollonfood 2 жыл бұрын
Thanks!
@flashfive23
@flashfive23 2 жыл бұрын
He’s the bosses brother
@anthonycelano165
@anthonycelano165 2 жыл бұрын
What’s the best mozzarella to use ?
@nathanmiller1938
@nathanmiller1938 Ай бұрын
This is my absolute favorite go to pizza dough recipe! I have tried a lot of dough recipes and this one is the best IMO. Can’t wait for you to come back with new videos. Thank you for your highly entertaining content.
@rollonfood
@rollonfood Ай бұрын
I'm hacking away at my latest video. Once I get through this I'll be uploading all the time. Thanks for being patient!
@dinky7749
@dinky7749 2 жыл бұрын
I’ve watched a lot of pizza tutorials. This is by far the best. Thanks so much for the info and time
@rollonfood
@rollonfood 2 жыл бұрын
You're welcome, thank you for watching it. 🙂
@ESTRAELLA
@ESTRAELLA Жыл бұрын
Really enjoyed this video and your pizza looked delicious as any NY slice i’ve seen. I thought you might touch on that report that came out a few months ago about little crustaceans they put in NYC tap water to kill mosquito larvae. Agreed about the authenticity of the location contributing so much but I wonder if the shrimp have any impact at all or if it’s just the skill level of the chef combined w the location
@rollonfood
@rollonfood Жыл бұрын
Haha, maybe about the mosquito s , glad some people see it the same as me, thanks for watching!!
@sakaridis
@sakaridis 2 жыл бұрын
That video was absolutely amazing, and I'm glad the algorithm suggested it! Super informative while incredibly entertaining at the same time! You've got yourself a new subscriber, sir!
@rollonfood
@rollonfood 2 жыл бұрын
Thanks, yeah the algorithm really gave this video a good chance
@raddastronaut
@raddastronaut Жыл бұрын
Before it even starts it looks absolutely perfect.
@rollonfood
@rollonfood Жыл бұрын
Thanks!
@alexregge5603
@alexregge5603 Жыл бұрын
That cat showed up instantly after you opened that can of tomatoes! Great techniques!
@rollonfood
@rollonfood Жыл бұрын
Thanks!!
@jkuntz667
@jkuntz667 2 жыл бұрын
Tried the dough recipe! The pie turned out excellent. I cut the recipe down to a serving of one. Highly recommend giving this one a try.
@rollonfood
@rollonfood 2 жыл бұрын
These comments are the best, I love it when people successfully try it out!
@anthonycelano165
@anthonycelano165 2 жыл бұрын
What brand of mozzarella do you use thanks.
@dontrapani7778
@dontrapani7778 Жыл бұрын
Loved your video, thank you for taking the time to present your method in great detail..! Here are a few comments: 1. You CAN use a stand mixer to make great pizza dough!! in my opinion, you overloaded your stand mixer. I'm 74 and get tired if I knead dough, so I do use a typical stand mixer with the dough hook and it comes out fine. BUT, I only make enough dough for 3 220g balls. If you are going to make 5 or 6 balls of dough, a home kitchen stand mixer will not have a large enough bowl and the motor may burn out. 2. I use filtered water and the taste of the dough is great. When I make pizza for guests I always get compliments on the dough. 3. I use Crushed Tomatoes not Whole Tomatoes, but the bottom line is that you need to get good quality tomatoes. When you look at the ingredients on the label, the first ingredient MUST be "Tomatoes". If the first ingredient is "Tomato Puree" or "Tomato Paste" put it back and select a better quality can. 4. I was born in NYC and lived there for the first 27 years of my life. NY Pizza is GREAT, no question. I have also had pizza in Naples, Italy, and it is also GREAT. At this point in my life, I prefer Neopolitan style, but your recipe looks like the real deal for NYC. 5. For those who have trouble with the pizza sticking to the peel, just use a sheet of parchment paper. The pizza bottom will brown just as well through the parchment paper.
@rollonfood
@rollonfood Жыл бұрын
1. I now own a Bosch mixer, it ONLY does larger batches. I actually think kneading by hand before you buy a mixer is still essential. 2. Agree 3. Agree 4. I like all pizzas 5. Good tip!
@satchelwilliams6241
@satchelwilliams6241 2 жыл бұрын
Had this guy as a waiter today at dinner, Amazing Waiter, An even more Amazing Chef, instant subscribe can’t wait for more videos.
@rollonfood
@rollonfood 2 жыл бұрын
Thank you my friend! 🙂
@LuisDuarteCanales
@LuisDuarteCanales Жыл бұрын
Bro just casually cutting the pizza with a sword omg haha where did you get that? 20:12 I love this video!!
@RobMyself
@RobMyself 2 жыл бұрын
Just made the first out of six balls. 24 hours after making the final balls. I didn't have the malt powder, but substituted with malt syrup leftover from bagels (you should do that next BTW) Unreal. The best pizza I've ever made. Delish. And it's only going to get better in the next two days. After watching and attempting countless pizza dough recipes, this one has worked the very best. Great stuff!
@rbiv5
@rbiv5 2 жыл бұрын
I use the diastatic malt powder but have been wanting to try the syrup for years. May I ask which brand you use?
@RobMyself
@RobMyself 2 жыл бұрын
@@rbiv5 Of course. It's Eden. Organic "traditional Barley Malt Syrup" It worked. I'm pleased. Might use a few grams more next time.
@RobMyself
@RobMyself 2 жыл бұрын
I mixed it in with the yeast with about half the recommended sugar since it's another form of sugar. Within 5 minutes, it looked like a poured a pint of Guinness. 😊
@rollonfood
@rollonfood 2 жыл бұрын
I'll definitely try it, especially on a pizza that uses bacon
@RobMyself
@RobMyself 2 жыл бұрын
Ok, call me crazy, but how random is this? This has GOT to be you. Check out around 1:55. Hahahahaha. kzbin.info/www/bejne/emK0pXh5atR1jpY
@bryangolf6084
@bryangolf6084 2 жыл бұрын
Very thorough with it all. I’ve seen lots of “New York” style pizza videos. It does take time to make the dough correctly. Not 1 hour New York pizza dough. The only issue is most people don’t want to take the time to do it like that. Busy schedule’s, life ect. I loved it though and if I was going to make a pizza I would definitely do it the way you showed it. Thank you and God Bless my friend.
@rollonfood
@rollonfood 2 жыл бұрын
I will try quicker doughs just for videos, but I'll never go back to them. Slow fermentation dough is the only pizza I don't dip the crust in something. Thanks for your comment!
@kevins1142
@kevins1142 2 жыл бұрын
Like someone else said, I'm stunned at the quality you have in the video for starting so new. Subscribed and I'll be coming back to your stuff regularly for the kitchen nights!
@rollonfood
@rollonfood 2 жыл бұрын
Welcome Kevin, thank you!
@kevins1142
@kevins1142 2 жыл бұрын
@@rollonfood Thanks for the welcome! If you can please give more pizza videos!
@rollonfood
@rollonfood 2 жыл бұрын
@@kevins1142 I have many pizza videos incoming. It's by far my favorite food. 🙂
@Fibonacci84
@Fibonacci84 2 жыл бұрын
Rollon, just had to drop you this line. I'm an old school Italian originally from N.Y. (now living in Florida) who's been in search for the perfect homemade pizza recipe. You my friend, have nailed it, bang on. With the addition of the malt and gluten and using the poolish method, I've been creating the best pizza I've ever made. I even went and bought those "cheeky" little containers. With regards to your sauce recipe: I can remember being in heated conversations w/some of my goombahs arguing weather or not pizza sauce should have oregano in it. It's an age old issue people have been arguing about forever. My choice is no oregano only because I don't want it tasting like spaghetti sauce. May seem silly but, oh well. Can't thank you enough for a great video. Thanks a million mate. P.S. Love the tutu. (Just kidding)
@rollonfood
@rollonfood 2 жыл бұрын
Nice one my friend. That's music to my ears!
@lee9604
@lee9604 Жыл бұрын
Spaghetti sauce doesn't have oregano, pizza sauce does!
@Fibonacci84
@Fibonacci84 Жыл бұрын
Well, from Siderno in Calabria I hate to disagree with you, ma tu piace oregano nel tua sauce ma non me. Salute.
@Crazi12980
@Crazi12980 2 жыл бұрын
This is shockingly-high quality content that you don’t always see anymore on KZbin. Especially considering your channel size, this is the kind of stuff you’d see from creators with hundreds of thousands of subscribes. Just subscribed myself, looking forward to the future videos
@appleb305
@appleb305 2 жыл бұрын
This is a very entertaining and informative video. I rarely watch entire videos this long but this was very nice. I will scroll through your channel to see if you have a video like this on Neapolitan style pizza. If you haven't done that already, I hope you'll do that in the future :)
@rollonfood
@rollonfood 2 жыл бұрын
Oh you can bet on it 😁 glad you like the video my friend
@yiannis_p
@yiannis_p 2 жыл бұрын
This is unbelievably good content! Entertaining, very well researched, shot well and had very good pacing! Loved the honesty and detail, really looking forward for the rest of the videos of the series as well as the future of this channel! Well done!!
@rollonfood
@rollonfood 2 жыл бұрын
Thank you so much. I have A LOT planned. 🙂
@rastafaray1100
@rastafaray1100 2 жыл бұрын
Very good one. one very important comment: leaving poolish for 18 hours at room temperature in Atlanta at this time of year is fine, in hotter places, the poolish will be good to go into the refrigirator after 1 hour at room temperature. bear in mind, about "room temperature" - it is dependent in your where you live, season and time of day
@rollonfood
@rollonfood 2 жыл бұрын
Thanks! Indeed, I actually have air conditioning so I leave it out all year round, it didn't occur to me that there's many situations where people don't have this luxury I appreciate the feedback. I will mention this when I do a master dough video, and amend my instructions in the description
@dhank2242
@dhank2242 2 жыл бұрын
Great video. I like the longer format with a deeper dive into the what's/why's. The timestamps are great for people who just want the How To content. I look forward to more videos. Subbed!
@rollonfood
@rollonfood 2 жыл бұрын
Thank you, I was a wee bit worried about publishing such a long video at this early stage in my KZbin journey, glad your appreciated it my friend.
@tcby2332
@tcby2332 Жыл бұрын
That was quite a twist. Thanks for all of the effort you invested to make this content. I'm looking forward to your travels and final tests. Cheers!
@VonSolo5
@VonSolo5 2 жыл бұрын
What a great and entertaining video. Thank you for the beautiful cooking lesson!
@rollonfood
@rollonfood 2 жыл бұрын
You're welcome! 🙂
@peekalovehug
@peekalovehug Жыл бұрын
Holy Moly I can't wait to try your recipe! I'm originally from NJ but boy am I missing great pizza!!!!! I have hope now that I can achieve it. THANK YOU!
@rollonfood
@rollonfood Жыл бұрын
Good luck!!
@nomagogo
@nomagogo Жыл бұрын
My daughter and I have been learning to make “high level” pizza for a few months now. This is our recipe! Thanks for the video❤
@rollonfood
@rollonfood Жыл бұрын
I love it!
@sunderdaswani7388
@sunderdaswani7388 Жыл бұрын
Liked your pizza slicer. Thanks for explaining in detail and had been wondering and in this tutorial you did answer all my points that others could not.. Thank you once more…
@rollonfood
@rollonfood Жыл бұрын
You're welcome!!
@LunarPrism34
@LunarPrism34 2 жыл бұрын
This video is amazing. I'm not super far into baking yet(still working on cooking), but I can't wait for when I have the proper tools to try this out myself. Hope your channel blows up, super high quality stuff you got here.
@rollonfood
@rollonfood 2 жыл бұрын
Thank you! 🤞 How it blows up too. Also, lmk how your progress goes
@Okidus
@Okidus Жыл бұрын
cutting one slice out of the whole pizza is amazing. Love it.
@rollonfood
@rollonfood Жыл бұрын
😄
@Cookeg04
@Cookeg04 2 жыл бұрын
Wow what a great video! So much work and knowledge being shared. Love how you came back with the disclaimers but man that slice looks legit. I'll be trying this out this weekend!
@westcoastspartan1528
@westcoastspartan1528 2 жыл бұрын
Just got an ooni pizza oven for Christmas. I’m on a mission to perfect Neapolitan, New Haven, NYC and thin and crispy pizza. I love cooking, I’ll let you know how it goes
@rollonfood
@rollonfood 2 жыл бұрын
Cool! Lmk.
@jaysmith6836
@jaysmith6836 2 жыл бұрын
I've just returned from NY and this video is just what I'm looking for to recreate that NY pizza dough, I will master the patience needed to create that authentic crust! :)
@rollonfood
@rollonfood 2 жыл бұрын
Let me know how it goes?
@TeachinTV
@TeachinTV Жыл бұрын
When my bagel-making buddy Steve moved from Detroit to my Miami, he naturally started re-creating the flavors and textures that he was raised with. He worked at a place named "New York Bagel," although it wasn't located anywhere near New York. He bought special flour. He tried everything. He always avoided saying what became obvious--our water sucks. There was a bagel shop and deli that opened in Boca Raton that re-created Brooklyn water chemically. He didn't taste the difference. Our tap water comes from a limestone aquifer, it comes out of your faucets heavily treated and chlorinated. THEN he bought a case of Deer Park water in 12 oz bottles with a pretty label. VOILÁ! Perfect bagels for the first time in nine years of trying! I'm certain that when baking pizza, it's as dependent on water quality as bagels.
@rollonfood
@rollonfood Жыл бұрын
I don't disagree at all that having water with a certain composition is ideal. Ideally moderately hard and a ph of about 7 are literally the only two properties you need from a technical standpoint. And free if chemicals and contaminants for taste and safety. But you absolutely don't need new York water in particular too make good pizza, nor one that tastes like pizzas from said city. That's the only point I tried to make.
@denniskirschbaum9109
@denniskirschbaum9109 2 жыл бұрын
Love the slicing technique! Only having one slice! Genius!
@rollonfood
@rollonfood 2 жыл бұрын
It changes your perception of it totally. 🙂
@Derp-flash-go-duuur
@Derp-flash-go-duuur 2 жыл бұрын
As a native new yorker from the boogie down bronx I sincerely thank you! I moved to Utah 2 years ago and this is one of the things I miss most. The pizza in utah is a disgrace.
@samrichards8251
@samrichards8251 Жыл бұрын
Hard not to eat pizza every day when you perfect it at home. So damn good.
@rollonfood
@rollonfood Жыл бұрын
Totally agree! 😀
@abelaxen
@abelaxen 2 жыл бұрын
At 6:50, I can't agree with you more. I ALWAYS call BS on people claiming to make "restaurant quality" pizza in 1 or 2 hours. Or even less than 12. I almost gave up on making a good dough till I learned about cold fermentation. Very well put together video. Absolutely everything you need to know to make a totally legit pie.
@rollonfood
@rollonfood 2 жыл бұрын
Yeah, there's a reason delivery places pizzas are notorious for encouraging you to dip the crust in sauce, or stuffing it with cheese. Properly fermented pizza you can just eat the crust and say wow.
@inayetciftdogan8069
@inayetciftdogan8069 Жыл бұрын
Thank you so much for this recipe and information about flours. There are a lot of pizza videos in youtube but they never tell malt powder and high gluten flour.
@walid5591
@walid5591 2 жыл бұрын
Alright finally got to make this! The patience paid off. Turned out perfect! Thank you for this detailed and informative video😁. And yeah I am watching this space I can't wait to see what you will do next!
@rollonfood
@rollonfood 2 жыл бұрын
Did you make a giant slice?
@walid5591
@walid5591 2 жыл бұрын
@@rollonfood Aha no I did not. I've never been to the big apple so I don't really care for the whole New York pizza slice experience. What I can tell you is that I am on my third pie and I can't begin to express how delicious and crispy the crust is. This is my new go to pizza dough! I have two more left sitting in the freezer now and I can't wait to see how it turns put when I try and bake it.
@ileencuccaro
@ileencuccaro 2 жыл бұрын
I need the spot with all the links and recipe can’t find it again
@itprogrammingmusic
@itprogrammingmusic Жыл бұрын
Your pizza is looking great! I have lived in NYC for over twenty five years and I've always been a local city pizza fan, and I pay attention to the details of it. So, as soon as I saw you hold the slice up in your hands I knew it was a NYC style pizza. Regarding the water: I would never credit NYC water for the taste, as our water is highly acidic and toxic. While Hudson river/Canadian water from the source is rich in taste, the recycled and retreated water we get is dead water. So, using a good filter for tap water and treating it with an alkaline mineral fluid would be best.
@rollonfood
@rollonfood Жыл бұрын
some good points, however I would be careful with the alkaline. first, i set of ph strips is a good little tool to have in your kitchen if you are dealing with different and inconsistent water for any reason or if you are just moving to a new area etc. I have both Ph strips and water hardness tester strips. as far as Ph. you really want your water to be less alkaline, unless you want to slow down the fermentation process significantly as yeast likes a more acidic environment, as do all microbes. shoot for 6.5 to 7. basically, it is much more reliable and natural to control fermentation with temperature (and to a lesser extent, but only slightly lesser, amount.) This is to say that having an ideal environment for yeast in the first place is much better than inadvertently or otherwise, stunting it's proliferation. hardness or softness is the other important factor. moderately hard is what we're looking for (good strips with more gradation ideal) i think somewhere around the 50-70 ppm mark is best. this metric will determine the overall strength of your dough with very soft water yielding a sticky and far too relaxed dough, and harder water giving you a bit too much elasticity (elasticity is often misunderstood to be a good trait, its _extensibility_ , or at least a good balance of the 2 we want.) strips are available at your local bezos mart. :)
@dabnessofp
@dabnessofp 2 жыл бұрын
Fantastic piece of content! Keep up the good work. This channel will absolutely grow if you're putting this sort of love and work into it. I've watched a million food KZbin videos and made a ton of pizza professional and recreationally. This is high quality stuff
@rollonfood
@rollonfood 2 жыл бұрын
Thank you! I do indeed love doing these videos, and still have a long way to go and lots more to learn, appreciate the words, especially from people who watch a lot of similar content. I'll be honest, I gone out of my way to avoid food videos on the platform, because I didn't want to copy anyone, so it's really encouraging to see people appreciate what I've done.
@domboyflora244
@domboyflora244 Жыл бұрын
Looks good but trying to find malt n gluten without ordering online cause I'm impatient n want to do now did polish last evening. Looking forward to tryibg this recipe. Any substitutes for malt n gluten by chance
@rollonfood
@rollonfood Жыл бұрын
Try a little more sugar. Longer cooking times might help. As for the gluten, you either need a high gluten flour or bread flour
@williamfotiou7577
@williamfotiou7577 2 жыл бұрын
Those were some beautiful pies! Awesome job.
@soniawillis398
@soniawillis398 Жыл бұрын
Hello from Denver, Colorado. To say that I love food is quite an understatement. Food snob, foodie, food lover, food follower, food, food and yes, more food! I have watched many videos on pizza making, dough making, sauce making and this video is quite simply my favorite. Just sayin... Having said that, I will follow this recipe and directions and share the end product with someone I love. Food is a labor of love. I appreciate the opinions and tips in the video (Rollon Food is hilarious and serious at the same time).
@rollonfood
@rollonfood Жыл бұрын
Hey thanks! These are the types of comments that I appreciate the most. Do let me know how it goes. 🙂
@BhajanpreetSinghKohli
@BhajanpreetSinghKohli 2 жыл бұрын
Instantly subscribed at 9:27 😂😂👌👌 Great video!! Keep it up 🙂
@rollonfood
@rollonfood 2 жыл бұрын
Thank you my friend! 🙂
@williamfotiou7577
@williamfotiou7577 Жыл бұрын
I have had personal experience with the water demon, and your conclusions are spot on! I went on a mission to bring home water from another less famous place with equally good pizza and bread, and it didn’t matter. Great job!
@rollonfood
@rollonfood Жыл бұрын
Yeah, I still plan on going up there and bringing some back and doing some experiments though
@oro5z
@oro5z Жыл бұрын
Love your pizza videos and from them I have learned the most and you have improved my pizzas hugely, more so than ANY other video I've been learning from. Thanks! That's why I subscribed and will follow your other recipes as well. Myself coming from a repressive communist country where opinions are forbidden, in the good ole USA I can call anything whatever I want to call it. Tomatas, potatas, NY Pizza, pizza from Mars, whatever. In fact, tomorrow I will make a small thin crust pizza and scream out it's a NY Pizza. 😄
@rollonfood
@rollonfood Жыл бұрын
Hey thanks very much! I'll be back making more videos very soon!
@ellbrowne8602
@ellbrowne8602 Жыл бұрын
Just made this was super tasty!! Won’t be ordering pizza again will always have dough ready to go! Well done.
@rollonfood
@rollonfood Жыл бұрын
I saw evidence as well!
@evileonupe
@evileonupe 2 жыл бұрын
I don’t even eat pizza but I watched this whole thing…good stuff my guy 👊🏽
@rollonfood
@rollonfood 2 жыл бұрын
Thanks m8
@vincentebaez2574
@vincentebaez2574 2 жыл бұрын
Thank you, Brother. The New Yorker in me thanks you from the bottom of my heart. My home pizza game has tripled in quality after using these techniques. 👍👍
@rollonfood
@rollonfood 2 жыл бұрын
That's great to hear! Nothing quite beats the feeling of knowing you can have quality pizza whenever you feel like it.
@rbiv5
@rbiv5 2 жыл бұрын
Very nice job. As A New Yorker, I can say with confidence what you made is better than a lot of places here. While NYC is home to a lot of amazing pizza places, many regular mom and pop shops aren't as good as they used to be. I'm sure you are going to go to all the top places when you come here. If you can, go to Johnny's pizza in Mt. Vernon, NY...there is Johnny's, then everyone else!
@rollonfood
@rollonfood 2 жыл бұрын
Thanks my friend, my list of places to try in NY grows by the day!
@CoffeeAdventureTraveler
@CoffeeAdventureTraveler Жыл бұрын
Great educational video, you did a lot of research Kudos!! Waiting for the next episode, Naples and New York
@rollonfood
@rollonfood Жыл бұрын
Thank you!
@marcgosselin4780
@marcgosselin4780 Жыл бұрын
its just 1 slice, it fits my diet
@rollonfood
@rollonfood Жыл бұрын
Exactly. Could have 2 on chat day amirite
@theiaraine
@theiaraine Жыл бұрын
Whenever I visit my family in Connecticut or New York, we always go out for pizza. Yours looks amazing.
@rollonfood
@rollonfood Жыл бұрын
Thanks!
@budsodalsky
@budsodalsky 2 жыл бұрын
fugged abowd it
@lauras773
@lauras773 2 жыл бұрын
I have just learned so much from this video. Yes, proper pizza is most definitely a labor of love. Thank you!
@rollonfood
@rollonfood 2 жыл бұрын
Thank you!
@mattnewberry8810
@mattnewberry8810 2 жыл бұрын
How do you ONLY have 3.8k subs!?!?!? This is such a professionally done video! I can't wait to see where you go!
@andrewpipitone1572
@andrewpipitone1572 2 жыл бұрын
Your right about your conclusion there is a memory in your surroundings. It's not only the ingredients but the rhythm you get into for consistency
@terenceharris5610
@terenceharris5610 Жыл бұрын
As a born and raised New Yorker currently living in NYC, this is by far the best pizza recipe and instructional I've ever seen. I've been using it for a couple months now, and my pizza is better than 98% of the authentic NY pizza I get locally. Truly a masterpiece. Thank you!
@rollonfood
@rollonfood Жыл бұрын
Those words mean a lot. I've been a little unmotivated to make videos recently and these kind of comments really compel me to return! 😀
@jerrycurls88
@jerrycurls88 2 жыл бұрын
Looks legit coming from a former new yorker, cant wait to try. thanks for sharing.
@koobs4549
@koobs4549 Жыл бұрын
If you struggle to get your oven hot enough, you can utilize BOTH a pizza stone & a pizza steel. I put the stone on the top rack & the steel a couple spots down. That really helps to trap that heat & radiates it better on both the top & bottom
@rollonfood
@rollonfood Жыл бұрын
Good tip! I actually use two steels for that though
@Starorb85
@Starorb85 Жыл бұрын
Finally. Beautifuly put together 👌🤝. 10/10 to every step and to the coolest presentation . 🔥👍
@rollonfood
@rollonfood Жыл бұрын
Thank you very much! 🙂
@davidward1259
@davidward1259 Жыл бұрын
Awesome video with more info that probably every other pizza video I've ever watched. Since you are in Atlanta, if you have not tried "Vintage Pizza" in Chamblee, you might want to.
@rollonfood
@rollonfood Жыл бұрын
I will check it out! I have some ideas of making an "Atlanta style pizza" also. On my list is a trip to Savannah to try Vittoria also. Glad you like the. 🙂 video my friend
@Greylan1
@Greylan1 2 жыл бұрын
Brilliant video. Can’t wait to follow up with the next parts.
@cher128bx
@cher128bx 2 жыл бұрын
I really enjoyed your video. I live just over the George Washington Bridge, in Tony Soprano Land, glorious New Jersey. Enormous numbers of New York Italians migrated from New York to New Jersey which means that as in New York, New Jersey has THE most amazing pizza.
@rollonfood
@rollonfood 2 жыл бұрын
In that case I'll give NJ a visit too! I also got told by a couple people from CT about new Haven pizza. Thanks for the info!
@juliewilbur647
@juliewilbur647 Жыл бұрын
Made this dough and pizza, the best I've ever Made! And I've made lots!!!!!!! Thank you!!
@rollonfood
@rollonfood Жыл бұрын
Bellisimo!! That's music to my ears. Glad you liked it. Going to stay pumping more recipes out soon
@jamesyoungquist6923
@jamesyoungquist6923 Жыл бұрын
All pizzas are good, but yours is beautiful. And thanks for the tip on the pizza steel
@rollonfood
@rollonfood Жыл бұрын
Thank you, appreciate the words of encouragement! Glad you found out about the steel 🙂
@QXZASX
@QXZASX 7 ай бұрын
Great video and great filmography, sound and lighting and editing. Ive been watching a lot of your videos. Good stuff. Excellent. I'm a pizza aficionado home chef myself. Thank you for sharing your knowledge. Cheers Mate 👍
@rollonfood
@rollonfood 7 ай бұрын
Thanks, comments like these make my day! I'm trying to upload a bit more regularly so stay tuned.
@cegentry
@cegentry Жыл бұрын
Wanted to pop back in and tell you thank you once again. I am making some pretty %$#@ good pizzas at home thanks to you and a few other gracious people on KZbin. I invested in a OONI Karu 16 and I am freakin stoked! Once again you couldn’t even begin to get a good pizza in my area any longer but you can now and the location is my back porch!!!
@rollonfood
@rollonfood Жыл бұрын
Love it!
@CHERNO997
@CHERNO997 2 жыл бұрын
I have just discovered this channel and I already love your style mate!
@rollonfood
@rollonfood 2 жыл бұрын
Happy people are finding it!!
@ChadLower
@ChadLower 3 ай бұрын
I made this dough and it’s the best. Tried a pizza with dough balls that were in the fridge for 1 and 2 days and so far I say 2 days in the fridge minimum for bubbly fermented dough. Will try 3 days tomorrow. The only problem is eating pizza 3 days in a row. Hopefully I can stay slim 😅
@rollonfood
@rollonfood 3 ай бұрын
@@ChadLower these types of comments are the best. I think you can stay slim. When dough is properly fermented, it has a different impact on metabolism than say, delivery/store bought. Not saying it becomes diet food, but it's definitely not junk anymore. Plan it turned out good!!
@ChadLower
@ChadLower 3 ай бұрын
@@rollonfood thanks! I don’t feel sick or get a stomach ache after eating this pizza like I do when I eat fast food pizza so I take that as a good sign. I like knowing what I put in the pizza and knowing there aren’t any strange chemicals or dyes etc. I didn’t have any malt so I didn’t use that this time. I assume it adds to the flavor. Have you found the best time for fermenting the dough balls in the refrigerator?
@AKtreeTV
@AKtreeTV 2 жыл бұрын
Thank you for this video. Will try your recipe out soon. Very well made and informative video
@rollonfood
@rollonfood 2 жыл бұрын
Thank you! Lmk how you do
@CrazyGlasses1
@CrazyGlasses1 2 жыл бұрын
I grew up in NEW York, and have eaten many a pizza in my lifetime. One of the key ingredients is Grande Cheese Company, east coast blend mozzarella. Of course the tomatoes and the seasoning as well. When you visit NY go to Amore Pizza in Flushing Queens, old school pizza.
@rollonfood
@rollonfood 2 жыл бұрын
Excellent, I'll check both out. Might need a second suitcase for cheese and water 😂
@CrazyGlasses1
@CrazyGlasses1 2 жыл бұрын
I used to be brainwashed on the New York water "it's in the water" not so. It is all the ingredients together. Bagel dough in New York is made similar to pizza dough. Do you hear people saying it is the water in bagels that make the difference? NO! I did not say earlier great video!
@freddstid
@freddstid Жыл бұрын
You have just gained a new follow. Loved the video all the way including the funny bits
@rollonfood
@rollonfood Жыл бұрын
Welcome!
@adamdrummond443
@adamdrummond443 2 жыл бұрын
Possibly the best ny pizza video on KZbin. Great job!
@rollonfood
@rollonfood 2 жыл бұрын
Thank you very much!
@deemoore6293
@deemoore6293 2 жыл бұрын
Loved this video and boy do I want to eat that pizza right now, can't wait for the rest of the NY story, you should be on TV!!!
@kingmatt54
@kingmatt54 Жыл бұрын
Really glad I came upon this video. I've been making NY style for a couple months that my family seems to love, but there's been something a little off. This video had some very interesting tips and modifications that I'm anxious to check out. I even picked up the containers and the steel you use. Thanks again. Love the video.
@rollonfood
@rollonfood Жыл бұрын
That's music to my ears. Interested too see how it went?
@johnjohansen1767
@johnjohansen1767 Жыл бұрын
Thank you for this video, I keep coming back to it. What spice did you apply to the large Pizza slice? It looks great!
@rollonfood
@rollonfood Жыл бұрын
Red chili flakes!
@IsaiahLegrant
@IsaiahLegrant Жыл бұрын
thanks for the tips!
@rollonfood
@rollonfood Жыл бұрын
You're welcome!
@j.i.a.j8750
@j.i.a.j8750 2 жыл бұрын
Oh man man as new yorker growing up in queens and eating pizza is making me hungry and could eat a pie in this moment 🤤🤤🤤🤤🤤
@TheQuota2001
@TheQuota2001 2 жыл бұрын
As a New Yorker... I give this pizza the Hood stamp of Approval! Reminds me of a slice I used to get in El Barrio in the 90s lol, our slices are not as big as yours anymore.
@WhiteThunderBBQ
@WhiteThunderBBQ 2 жыл бұрын
I make lots of pizza - I dont make a NYS dough but get very good results with what I do use. I think imma try a poolish in my normal dough recipe - this will increase the hydration some but I'm ok with that. Very much enjoyed this video my friend.
@rollonfood
@rollonfood 2 жыл бұрын
Thank you very much, appreciate the words.
@ajporlier
@ajporlier Жыл бұрын
Been using this….bro. Yes. Good stuff. Favorite part is the system of making dough so there’s basically always a dough less than 3 hours away from getting used.
@lm9455m
@lm9455m Жыл бұрын
Same I've finally been able to make this and im so happy with how they've turned out. The only thing I would change is the sauce, something is just a bit off with mine. Im thinking its the tomatoes I used. I used cento san marzano tomatoes but i'm gonna try making a new sauce with flora foods tomatoes
@rollonfood
@rollonfood Жыл бұрын
Yes!! That's actually the best part right. People complain about the time it takes to make the first batch, but after that you literally have pizza whenever you want it. Thanks for the comment!!
@AMTunLimited
@AMTunLimited 7 ай бұрын
Is King Arthur Bread Flour more expensive that AP Flour where you live? In my grocery store it's the same price. It probably won't get you all the way to the protein content you're looking for, but it'll save you a bit of that wheat gluten
@rollonfood
@rollonfood 7 ай бұрын
@@AMTunLimited it's the same, but the reason I didn't go that route is because having AP and adding gluten to it means you can have 3 in one. Need bread flour ? Bump it by 1 percent, need a high gluten bump by just over 2 etc. which I thought would be most useful for most people. Saying that however, there's more to it than originally I thought. Not a whole lot more, but usually, the higher protein content is the flour overall, the better it absorbs water, which modifies hydration percentage. The numbers are marginal, but they're numbers so the same.
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