This Guy Changed the Way I Make Pizza Dough Forever

[@Sonshine1038]

I am so proud of Adam and Tiffany. Adam is my son-in-law and him and Tiffany have worked so hard to produce a wonderful product with high quality ingredients. They strive for perfection. I am so proud!

[@mrliver3250]

Looks delicious, hope to have one some day soon ❤️🇨🇦

[@billj4137]

You make a good pizza you have friends for life.

[@monmixer]

Is it Gluten free? It's very hard to make a great crispy crispy crust pizza with out that dough with Gluten in it.

[@nicodemoscarfo]

The hell is Adam & Tiffany 😆

[@FlipDahlenburg]

Did they inherit their pizza-making talent from you, or were you frightened by a pizza when you were pregnant?

[@arnoldkotlyarevsky383]

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

[@KonkinWasRight]

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

[@1flash3571]

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

[@shawnkay5462]

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

[@TheGeenat]

@@1flash3571100%. That’s what’s funny about it. “Here you go, here’s how we do it. Good luck” lol. No chance it’s gonna be the same. There are so many little variables that will make a big difference. It takes years and dedication to dial it in.

[@BackToTheGame.98]

@@1flash3571 Plus, it takes effort to make a pie.

[@cu0ngpitt]

i worked for a chef who had the philosophy of "not caring" to share his recipe with public. this is because he knows that people cannot recreate the same product with a recipe alone. even though these owners shared their processes and ingredients as well, people who make this at home will still not be able to recreate the same product as they do. i love this mind set they have about sharing their "secrets". it's the same philosophy my chef taught me. it's more about the food and passion for the art and craft than it is for making money. these two owners have tons of passion for their craft and have made a business behind it. their passion will drive their success. i love this comment and can't agree with it more!

[@ccrx2640]

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

[@gregn2909]

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

[@hatherlow]

But not all knowledge is transferable by watching, the tacit stuff due to experience, the little things that they probably dont know that they are doing ,will keep the best bakers the best

[@KvltKommando]

More importantly he's spreading east coast style which means potentially better pizza around the country if they catch up

[@AldGregg]

I've been practicing pizza making at home for years now and i can impart some experience here using a normal home oven. My dough is always the same as shown here for all styles of pizza. My thin and crispy do not need over proved and are ready to go within a couple of hours. I use semolina and flour to give the base and crust that extra flavour and crunch. The doughy softer crusts and square pies need overnight in the fridge and taken out to room temp after 24hrs. My technique to stop the thicker crusts drying out is to pour water into a tray in the bottom of the oven when heating up to 220c/420f. This creates steam and ambient moisture. You end up with a good rise and softer inner bake but still retain the crispy outer parts. The thicker pan pies do indeed need oil in the pan to keep to bottom moist and a barrier for retaining that moisture as the thicker pizza needs a longer cook. Lots of steam helps! But honestly it is a science, it still make mistakes, some good, some bad, but i love to continually try new things and see what happens.

[@erikhartwig6366]

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

[@subterficial]

Insanely high quality content. Nice

[@TheLethalSmile]

I completely agree with this comment.

[@jameswood231]

Making pizza dough is an art as well as science. If made well, it can lead to a wonderful eating experience.😋

[@WGG-01]

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

[@topfuelfan]

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

[@emanuellandin7403]

I am a master pizza maker in Argentina and it is really fun to watch your videos and see the differences in how we do things, we for example use only semolina because we stretch the dough in the air and practically no semolina remains in the dough, from there it goes straight to the shovel and into the clay oven with a brick floor.

[@jpbanksnj]

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

[@stephensano9156]

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

[@axl60]

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

[@lordcrispen]

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

[@jamesbajzel6643]

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

[@perotinofhackensack2064]

Awesome job. Can 8 ask what the oven temp and time were to final bake the square pie at the end of the video, after it was par baked at 350 for 6 minutes? Thank you!

[@KayEsEm]

Im Jealous

[@thomgizziz]

Holy crap you all are trying to become fame leechers

[@KayEsEm]

@@thomgizziz may god help you

[@joetacchino4470]

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

[@Viva_la_natura]

What stone temp and ambient temps? I have a Gozney Dome, but it's tough to stop those ovens from getting too hot. I end up using my pizza steel in the conventional oven for "NY style"

[@wiseone5968]

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

[@xanjaxn]

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

[@flolwaq]

loved the video! most surprising for me was that they didn't only explain the process they use, they even give specific numbers from the amount of dough that they use depending on the size to how long and at what temperature they prebake the pillowy pizzas, very easygoing and transparent, just amazing people. i'm glad to say I learned a lot this video too, that I might try to implement in my own cooking aswell

[@hypnolobster]

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

[@CharlieAndersonCooking]

That's great to hear!!

[@AFreeThinker999]

props to di lauro for being so open with their process

[@SW-hu7qw]

Being a lover of pizza I really enjoyed this video. You earned another subscriber. I look forward to watching more content however next vid I watch will be on a full stomach or with a pizza. My stomach was growling mouth salivating just craving pizza watching DiLauro craftsman make their magic. One Love

[@javiergonzalezdelapena980]

I dont usually comment but I have to. I've watched all of ur vids on pizzas, baked them and upgrading as you were updating the recipe. Dude, every single time you upload a video you're surpassing yourself and teaching a lot to ur community. Great work!!! Love ur vids 🙌

[@BomageMinimart]

AWESOME video! Thank you Pizzeria DiLauro for allowing Charlie to come in and film this and for being so open about your recipe and methods. This is just a wonderful, wonderful video.

[@bastiat691]

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

[@greenidguy9292]

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

[@christiancirone7847]

what he said ^

[@bastiat691]

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

[@bastiat691]

@@christiancirone7847 if you do try let me know what you think by the way

[@bastiat691]

@@greenidguy9292 if you do try let me know what you think by the way

[@jimcameron9848]

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

[@kiboshkooks]

How do you look at it now.? As art?

[@jas_bataille]

One thing that I noticed about any master in any field, is that they are humble enough to know it's know what you do... but how you do it. There is no "secret recipe" : the secret recipe is doing it for 20 or 30 years. No matter how "perfect" a machine can get, humans will always know the difference of a great feel, be it in food, music, even manual labor and crafts; we just know instinctively when something was done just right, to a higher quality standard than 99% of "equivalent" product or performance. I'd like to see AI do that... it's impossible!

[@wing3389]

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

[@mylesnmore]

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

[@TheGeenat]

Thank you so freaking much for this amazing video. I’m so sick of the decades of “secrecy” that is the norm. What this video shows is how damn complex it can be to make a pizza a very specific way, repeatedly. Hats off to these guys who make a kick ass pizza and aren’t afraid to share knowledge with people.

[@shlomix12]

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

[@larrybrown1971]

No idea if you'll see this considering this vid dropped six days ago, but I finally found access to Alta Cucino tomatoes, and they are a game changer. The food supply store was also able to order me a case of Grande full fat mozz. I'm getting it today. Much appreciation to you for your channel.

[@mysticshadow425]

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

[@beltrams]

Years ago I was a manager for a Boston regional chain: Papa Gino's. We made basically Boston/NY pies. We were always stressing to new pizza makers to stretch the edge out and the center would necessarily be pulled out too. Going into the stretch, after pulling our ball out of the mold/shaping ring, we never put too much pressure on the center, but always the edge. We sometimes tossed/spun dough for customer entertainment, but those pies often ended up thinner in the center than we liked, especially if the dough ball was somewhat warmer and 2nd-proofed more than optimal. I didn't go airborne that much for this reason. A heavily-topping pie like our Superveggie especially needed dough support in the pie's center.

[@jamesgarner2103]

out of this world complexities in this video. not just great video but very important explanations that you dont see anywhere else. people jsut dont realize the techniques involved to master pizza making. i'm saving this one to my favorites for my next pizza bake. i'll eventually get there.

[@imprezivr61]

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

[@CharlieAndersonCooking]

Ah that makes sense. Adam mentioned he got a lot of info and inspiration from pizzamaking.com, so that's probably where he got the idea from

[@imprezivr61]

@@CharlieAndersonCooking google Andrew Bellucci Sicilian and we walks through the entire process. The guy was a legend and an open book with his information. Shame he passed away as he would have been awesome for you to visit.

[@townsville69]

Time is the key. I make my pizza dough at least five days before party night. One day room temp, 5-7 days fridge ferment, 1 day warm up. Heavenly.

[@daviddesilva2465]

When they mention using an RO system, I’m curious about how they're reintroducing minerals and whether they’re testing the pH. Back in 2012, I started making my own high-pH water with distilled water, adding Trace Minerals Colloidal Minerals Liquid to boost the pH. The result was incredibly refreshing, satisfying water. Interestingly, years later, Mark Wahlberg and his team launched AquaHydrate water using the exact same Trace Minerals Colloidal Minerals Liquid, though in smaller amounts due to high manufacturing costs. Now, I'm thinking about trying a similar process to make water specifically for pizza dough.

[@HannesNitzsche]

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

[@emanuellandin7403]

We also put water with a little sauce to make what we call prepizza al molde, it is incredible that thousands of miles away someone came to the same conclusion.

[@zulucharlie5244]

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

[@Wendy_Blank]

I grew up with and was taught by my grandmas to always par-bake a pan pizza. Whether it has a red sauce or not. The other key was that you must always have a barrier between the dough and the sauce. A light oil brush or in the case in the video, cheese. Thank you for providing this peek into the pizzeria.

[@EngineeringDisaster]

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

[@perotinofhackensack2064]

great temp and time numbers on everything (proofing 45min at 115, par baking 6 min at 350 ) ~~ except the final bake on that square pie.... What was the oven temp and time, on the actual bake??

[@nathanhigham2007]

I am in the pizza business and there is a lot of work that goes into it. Thank you for the content Charlie

[@dale5898]

Ten thousand thumbs up to all of you guys. As usual a great fun to watch and educational video. Thanks for your hard work!

[@MrCarlbrooks]

KA flour is the winning move here.

[@frankyg821]

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

[@1966Faliro]

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

[@Oreox4]

NEW PIZZA SERIES YES

[@DJ-nn6vg]

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

[@TakManSan]

It gives that ‘Baked Toast’ extra crispness. Basically lightly toast you, butter generously, put it back in to crisp up. Amazing as a start to a toast-based sandwich like peanut butter & jelly, or dusted with garlic as garlic toast, or cut into strips to be dipped into egg, etc.

[@sleddogg5733]

All my homies LOVE Pizzeria Dilauro!!

[@BasketballJonezz]

Really who do you know?

[@SteazyMack]

Me, I love pizzeria dilauro

[@SteazyMack]

And I love sleddog

[@williamfotiou7577]

Thank you for one of the best pizza videos I’ve ever seen! I really appreciate the effort you go to. Kudos my friend.

[@ChefChrisDay]

Also, the way he stretches is how we used to stretch at the shop I ran. Brings me back and makes me wanna open my own spot... I get the itch a few times a year

[@thatcandont]

Youre really good at these doc style vids

[@CharlieAndersonCooking]

Thank you, I'm glad you like them!

[@JaredRoweJarowe]

What an incredibly well crafted video. Bravo Charlie 👏

[@muzaaaaak]

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

[@jacksmith-yq5my]

I make the very best pizza dough by pulling out one large flour tortilla and placing it in a lightly oiled frying pan, browning/crisping one side, flip repeat, add sauce, toppings and in the the oven it goes until cheese is thoroughly melted

[@railasvuo]

That pizza looks amazing.

[@Nclght]

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

[@Raul28153]

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

[@MrAzahills]

So grateful for your work! Soo useful to me. If you’re ever somerset Pennsylvania, stop by The Lodge!

[@rbiv5]

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

[@cgb1394]

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

[@arnaldomaldonado9407]

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

[@kevinjohnston4923]

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

[@richh4230]

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

[@CharlieAndersonCooking]

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

[@paulasimson4939]

The attention to detail makes all the difference.

[@thecrow5450]

Your best video yet 🤯

[@swc2019]

Thank you Pizzeria DiLauro for such valuable tips and thank you Charlie for bringing them to us!

[@josha1536]

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

[@rsklinge]

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

[@BFMwithStackhouse]

Did you do it???

[@rsklinge]

@@BFMwithStackhouseliterally sitting in here right now! They are so nice and it is DEFINITELY worth the drive!!

[@user-roadwander]

@@rsklinge This doesn’t sit well with the new green deal.😂

[@davidszakacs6888]

My wife makes her dough, yeast, sugar evoo and water (using bread flour,) in a food processor then presses it out on a perforated pan, lets it rises a bit in the warmer drawer of the oven then puts on my home made sauce and we like asiago cheese on ours. No long proofing times and pizza is ready to eat in less than an hour.

[@oBseSsIoNPC]

I make bread/bun dough from fresh ground wheat berries, i.e whole wheat dough and the absolute most crucial part is the proofing and not overworking the dough. So I can relate to the importance of precise and repeatable proofing procedures. You go from "meh" to "OMG" with just a few impatient mistakes.

[@XanderL]

Awesome as always. Would have liked a recap of the home cook takeaways for the less experienced viewers like myself, for whom it doesn't click the first time through.

[@curtisbeast711]

If I do the same thing and bake my pizza like they do at in the video the ratio of cheese to sauce is a little more sauce than cheese and I use the same hydration on the dough and cook at 550 on a pizza steel it does get that amazing crust, but because I don't have a more open kitchen the fire alarm always goes off. This is my fundamental belief about pizza's. In the dough less water than flour is better. Pizzerias have to make pizza's differently not because it makes a better crust, but because when you do that much bulk you need to add more water because you use a machine to do the initial mix the friction makes you need more water to compensate. To summerize the best pizza is a lower hydration dough more sauce than toppings, and cook in a open kitchen that can allow heat to dissipate faster.

[@jeffgiedt3073]

Wow. They really equipped that kitchen well. Most places can't afford an array of ovens! Would love to try them sometime. Thanks.

[@beckmann4982]

Question: Charlie mentions that they use a unique technique when preparing the Sicilian pan pizza. Is he referring to the use of tomato water to keep the dough moist, or the proofing at the higher temperature (115 degrees), or the par-baking at the lower temperature (350 degrees)?

[@bksmith82]

Shout out to those guys for being so awesome.

[@thenext9537]

@04:43 "AS YOU KNOW, MAKING DOUGH" Dude, whens your album dropping?

[@anatomyG59]

This is why I sub. Thanks!

[@bobbynemeth7539]

Love your content. Two ways to punch up your Indian food: Kasuri methi, white ch are dried fenugreek leaves. Add them near the end and you can use them with chicken marinade. Also make an onion gravy first, and add that a base to your dish, it functions like a stock for Indian restaurants in BIR. Completely agree about Turkey being overrated. We do duck and venison.

[@cjaquilino]

@ 2:45 I live in the town over from where NYC got it's water, from the mid 1800s to the 1950s, the heyday of early Napoletan-American pizza. The water is good but ain't the magic.

[@RonnieMoscaAmericanstangs6033]

Lots of great information! Thanks for sharing and posting...

[@therealbahamut]

Always fun to see the magic of pizza from someone else's method. I'm a thin crust guy myself so crispy=good and it looks like they've found a way that works for them.

[@mjhearn]

I'm curious if adding cultures could effect the fermentation rate of the dough to make the dough more acidic like lactobacillus.

[@OlNoName720]

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

[@dansklrvids7303]

The quality of this content is amazing

[@Fonzoom]

Dude, thank you for sharing this. I appreciate your help and effort!

[@georgepagakis9854]

In Bakers percentage oil is not considered hydration because it is a fat. Oil floats on water. His dough is 60% hydration with 2% oil

[@anthonymarcozzi5536]

Do they use a yeast or a starter? I watched a few times but never heard them talk about it.

[@linusgallitzin]

This is a phenomenal work on all sides of the process.

[@faisalxe5066]

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

[@CharlieAndersonCooking]

I definitely will!

[@hitenrana1505]

Hey Charlie, question for you - after visiting this pizzeria have you changed the recipe that is in your pizza spreadsheet? I see that the folks over at Pizzeria di Lauro use oil in their dough whereas your NY dough doesn't. Thanks!

[@WarLock0405]

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

[@nospam-hn7xm]

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

[@diablo5597]

Maybe preheat a pizza steel under the broiler.

[@nospam-hn7xm]

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

[@diablo5597]

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

[@BlackJesus8463]

Use a grill.

[@earlwright9715]

Leo sounds almost lika, father Guido Sarducci😂 i love it

[@johnathansawyer8736]

So nice of them to be that open! Thanks for the vid

[@lqfr8813]

the higher the hydration, the fluffier the pizza dough but its gonna be harder to work with if your dough reached 80% hydration. 60% hydration is easier to work with, doesnt easily tears when you spread it around but the end product is less fluffy than the 70 - 80% hydration. so when this 60% pizza pie got delivered or taken out in 1-2hours drive, it gets harder when you reach home (its okay if its only 30 mins) . covid few years ago truly make food businesses have to make new way to sell their product