Pizza review: ITALIAN TOUCH PIZZA (Staten Island, NYC)

[@varyar77]

Good on you to give it another chance. Looks like it was worth it!

[@6461791]

I like your channel. We spoke about grease I like. I might say too, I like a slice floppy, also. Not super crispy and salty. You, Dave, Uber Deb, like well done. No grease. No flop pizza. Not quite me. That's why opinions vary, lol. Keep up the good work...

[@pizzareviewsonthego]

Watch more of the videos and you will see that I don't put too much stock in crisp. Well done, yes. But crisp, not the most important thing for me. Indeed, we all have our personal preferences. That's important to realize.

[@lovesgibson]

Wow, the difference in just appearance was a lot. Goes to show how much proper fermentation and preparation matter (assuming oven setting and operation were the same)

[@Glaceonics]

I JUST stopped by this place for the first time. I used to actually work for that bar a few doors down. It sucks you came on a bad day for them but I can tell you 2 months later? Things have improved big time. I remember watching this place opening up and never getting the chance to go. I'll say its a little pricy compared to better places lime Il forno but it is an AMAZING pizza for any casual enjoyers. It's awesome seeing how you gave a second chance. I'm definitely with you on the 7.5 rating, maybe 8. The guy behind the counter is also real nice. It deserves a much better location, that lot is a shithole and a half.

[@pizzareviewsonthego]

Hey, I absolutely agree. Luckily he's on the delivery apps and probably does well. I eat a lot of pizza, been to some legendary spots and so a 7.5 from me is a very good score.

[@MrJohn33751]

How does a pizza restaurant run out of dough? I enjoyed the video!

[@pizzareviewsonthego]

Ran out of good dough. His other dough didn't rise for long.

[@MediaM5]

you were right antonio, pizza was much better the second time. i told my cousin about this place so he visited from new dorp and went there. he liked it. reminded him of how pizza used to be on staten island and even brooklyn. plus he liked how he told the guy, please, dont leave it in too long, guy took it out after a min or so and to my cousin was perfect. nice n crisp, cheese melted and so on. so with that yes i am deff going to stop by italian touch along with deninos as mentioned again in your comment eating the margherita as well as possibly kings off victory blvd. dont think u went to kings yet off of vic blvd in willowbrook area. back int he day ant it was very good pizza and restaurant was good as well. now i hear they closed restaurant part. pizza is lacking a lil. would love to see a review of yourself there.

[@pizzareviewsonthego]

I'll keep them in mind thanks. Glad you're finding good pizza because of the channel.

[@MediaM5]

@@pizzareviewsonthego me as well ty ant. keep up the good work and videos. as far as kings. it was across the old miggys supermarket off vic blvd. next to a jewish deli i believe.

[@jimmybones4708]

You saying some deals going down...no. I forever seeing bubbles. Take care buddy come back to NJ asap.

[@briguyinsi]

I delivered for that place years ago when it was the Pizza House. Prior to it moving there, it was down the street next to the deli. RIP Fernando and Javier, worked w them for years there, they both passed.

[@pizzareviewsonthego]

Oh wow.... I forgot what was there when I used to go to that bar.

[@briguyinsi]

@@pizzareviewsonthego That bar was called the Clubhouse I think.

[@briguyinsi]

@faulty wiring Yea, that was later on. Anthony wanted me to run that Casa Ninos years prior to them opening that spot.

[@Thecarexchangepodcast]

I like how you romanticized Staten Italy. Even the delivery guys drive Cadillacs 😆

[@pizzareviewsonthego]

Lol... the Italian American culture needs to be emphasized because it may die out one day.

[@rbiv5]

Solid review...you did the right thing. That owner seems like a good guy. Pizza dough is not easy to make. The hardest thing is being consistent with the dough.

[@pizzareviewsonthego]

I think it was a matter of being understaffed and not making the dough in time. The guy in there knows what he's doing. It's a cool place, there's an old Italian lady in there working too.

[@dirkdiggler9482]

Brand new, and already short staffed. Not good. I hope for their sake that they get that problem fixed. Inconsistency is a real killer. That first one looked like the guy really did do his best to put out a good pie. It still had some charm to it, at least visually. All those bubbles in the middle of the pie were a little weird, but a little bit of textural heterogeneity can sometimes be cool. The second one definitely look better, but it still didn't seem to have a whole lot of aeration in the cornicione. BTW, I like the 'lacy char' lingo. I think you may have invented a new term there, one that I could actually see sticking around, if it got enough circulation in the pizza geek universe. Both of those pies had really good color, so I'm curious what kind of oven they're using. I would guess their fermentation and recipe are pretty standard for NY style pizza; nothing too unusual. In my experience, high gluten flour doesn't tend to produce as many microbubbles on the crust as flours with lower protein content, so they could be using something more like a bread flour or even AP flour. Who knows? Sounds like the second pie was not as chewy as the first. That chewiness could have been due to an incomplete fermentation. The more protein content a flour has, the longer it takes for the dough to really mature and produce a light crust, as a rule of thumb. Great review. I'm glad you gave the place a second shot. Hopefully the place makes it, and maybe they'll even step up their game on the quality. Sounds like the place has got some potential.

[@gregrambo606]

Nice part 2 for this place. Sounds like you were rooting for them.

[@pizzareviewsonthego]

The guy there was very apologetic

[@slamminpotatoes4508]

For a piza shop to be honest is a big deal! Very surprised

[@bb57365]

Second times a charm. 🍕

[@DJ-nn6vg]

You commented on dark vs watery sauce. Do you prefer cooked or uncooked sauce?

[@pizzareviewsonthego]

I like both. As long as they don't thicken it with paste or add water to it. I like a good raw sauce on a Neopolitan too.

[@bht931]

difairas didn't open for a week once because they couldn't get the right olive oil in stock.

[@user-or6yn8pm3c]

They could afford to do that. DiFaras attracts afficianodos. Most current day pizza shops exist to serve people who want a quick cheap meal.

[@NoahEats]

I have a feeling he did not the fees involved to sell pizza there. 😱

[@edis4ut287]

Glad you gave them a second chance. Always get worried when you do a review out of a strip center. Being honest pays off. You could and should have thrown him under the bus on the first two slices. Having my pizza being delivered by a person driving a new Cadillac would be pretty trippin'

[@pizzareviewsonthego]

Lolll..... it's not easy running a business these days, and finding good help. I didn't have to go back.

[@rikuimmonen5825]

damn new york pizza looks allways so good, i have never tryed, but kinda prizey, here in finland you can get descent, very good pizza with 10euros that is almost same as 10 dollars, and in that pizza you can choose 3 fillings too, so prizes are so different around the world, but that pizza looks good tho ! :)

[@pizzareviewsonthego]

These are large pies, 22 inches. 12 USD each and 2 for 25. I saw the pizza in Sweden once, looked fantastic.

[@SK-bk3yh]

I can't get over the price

[@pizzareviewsonthego]

He's making a lot of business, that Cadillac delivery care was never parked too long.

[@imakarpenter]

Large pie 11.99. Two large pies 25.99. I must have failed math lol

[@pizzareviewsonthego]

I was wondering about that...did it say after tax?

[@imakarpenter]

@@pizzareviewsonthego I’m not sure.

[@bb57365]

Bad science experiment. Lol. 🍕

[@RiftValleyAquatics]

Bro, let's go eat and do a review at Breaking Bread. I'll give you my take!! You are only 2 min from me

[@pizzareviewsonthego]

Breakin Bread? Where in Staten?

[@RiftValleyAquatics]

@@pizzareviewsonthego Seguine plaza on Amboy, the owners are the kids from Mr. Pizza on the North Shore.

[@pizzareviewsonthego]

@@RiftValleyAquatics alright yeah I now I remember the place...it's a new place, looks good. If you have IG you can text me on there, maybe I'll make it my next Staten Island review. I never had Mr. Pizza.

[@RiftValleyAquatics]

@@pizzareviewsonthego okay I sent message

[@benjaminhogan3157]

...no dough...there's A LOT of dough in the pizza business...

[@pizzareviewsonthego]

Indeed... and you don't even have to make excellent pizza to make it.

[@the937chef]

I really enjoy your reviews but worry about your cardiovascular health.

[@pizzareviewsonthego]

I appreciate your concern. My cholesterol is very good.

[@mikejohn7273]

nice of you 2 give it another shot looked ok second time but it said 11.99 for 1,large pie on menu on 2 pies it was more money 25.99 rather buy the 11.99 pie 2 times lol save 2 bucks that bar in the corner forgot the name think owner got arrested a while bk for sports gambling wonder if its still open w same owner.but 7.5 good score im sure hes happy u gave him a sec shot,i would def try it now if i was in area.

[@pizzareviewsonthego]

Someone mentioned that in the comment section about the weird prices. 7.5 all the way for this. I rarely go past that for this style of pizza.

[@marcohernandez9212]

1986 all day bro from nyc sl

[@pizzareviewsonthego]

I'm from Brooklyn but live in S.I.

[@NoahEats]

Lol, eat with your back against the wall

[@NoahEats]

@G lol

[@pizzareviewsonthego]

People kept driving up to me at idle speed, with their tinted windows cracked open, watching me...

[@NoahEats]

@@pizzareviewsonthego probably the camera is spooking them. You should have worn an FBI shirt.

[@studimeglio7110]

Once you said a lot of oregano 👎

[@pizzareviewsonthego]

Should've said enough oregano. Some places put 4 little specks of oregano.