Finished the video before looking at the views/subscriber count. I 100% thought this is a video from a huge channel that I just happened to not know. Awesome content dude, there's no way you don't become successful!
Interesting test video! Since I realized last week I can make edible bar pizza by following your video, actually they were delicious, I've spent days watching other pages pizza tutorials. I can honestly say the winner for best, most informative, on point, and easy to follow for a beginner is....Patio Pizza! You rock! Cheers!
I watch youtube almost exclusively on the TV and youtube recommended a low view video.... Meaning that the algo seems to think this is going to be a big video. I was thoroughly entertained. I been thinking of doing pizza stuff on this channel or starting a new channel dedicated to dad stuff. Loved it. 10/10 + sub. PS I have a ROCCBOX.
Thats awesome to hear, thank you so much! Yeah, there's a ton of pizza content on here, but I don't think the niche is totally saturated yet. Plus, it's what I love to do and making videos is a lot of fun too... Win-win for me. Best of luck with whatever the channel becomes!
Interesting test. I checked Vito's page with that recipe and his crust was nicely browned in an open gas flame oven. And yours did look a bit underdone. It's a puzzlement. I'm an ancient New Yorker, who grew up eating N.Y pizza regularly and it never had 00 zero flour. It could be the flour you used since there are many versions of 00. I'd love to see you do another comparison using Charlie Anderson's recipe after his 6 months of intense study and comparison. The final result looks pretty darned good. Also, James, from Sip and Feast you tube has a good dough which he uses for N.Y. Style, Grandmas pizza and New York Sicilian, and lastly, why not try Tony Gemignianis New York style along with these other two. I've used James recipe for the Grandma and it was an amazing pizza. I love your idea of comparison videos. I will be trying Brians in my Ooni Karu 16. My home Viking oven is not coming up to i max temperature and I'm having a hard time finding someone who can fix it!. Thanks again for the great video! 💕💕👍👍💕💕
Yep… I do tons of styles with different cheeses. I was just trying to show the differences in these three recipes for dough in this video. Thanks for checking it out!
I'd have to agree, Brian's is the best. I've only made Brian's and Vito's in a conventional oven at 550 with a stone and Brian's is the best. Especially if you use his sauce and cheese mix. BTW, I think Vito's pizza is less brown than the others in the conventional oven because his recipe doesn't call for sugar. Sugar will help brown the crust in the oven. Also BTW, in Brian's video he does say that his recipe is not completely authentic New York style recipe. His goal was to create a slice that people could get that NY pizza taste from a late night slice shop taste made in their home oven. Which in that case IMHO he definitely succeeded.
Thanks for checking out the video and the comment! Since making this video I have actually tweaked my regular dough recipe to incorporate the components from all 3 of these that I liked... I can confidently say that I am making some of the best dough of my life now. Cheers and thanks again!
Great question! I’ve actually started incorporating some ideas from these recipes (and others) into my regular dough process. I’m in the process of creating an updated dough recipe video that better illustrates my current technique. Keep an eye out for it. Thanks for checking it out!
Thanks Bob, I should’ve clarified that he didn’t add it into the mixed dough. But yes, oil was involved. On paper his recipe doesn’t mention the oil though. Just in his video. Regardless, I hope you found the video helpful. Thanks for watching!
AP flour is terrible for New York Pizza. High Gluten flour will get you where you need to be. Power Flour is a great flour to use. But my favorite is Caputo Americano which is a 00/High Gluten Hybrid type flour.
Thanks for the comment! In this particular video I just make the recipes from these three TH-camrs exactly as they present them. I do love Americano! However, it can be hard to find and pricey. Cheers and thanks again for watching, Jesse
Was hoping it would be Brian, that guy knows his dough! Vito is good too but New York is not his style though he's still the maestro of Neopolitan. Josh ain't worth mentioning :P
Hey thanks for checking it out! I actually completed overhauled my regular dough methods after completing this video. I actually use a little bit of all three methods now... I hope to publish a deep dive video into my new method soon. Thanks again for watching!
Great video-however to make a true comparison of makes/cooks and who is winner? One should have at least 3 judges and possible make them 'blind'....that is to say, do not tell them which pizza make is which. I love your videos but just having one person taste test them all, makes it less believable. Just sayin', oh and I'm a NY'er and have eaten true NY style 50+ yrs.
Finished the video before looking at the views/subscriber count. I 100% thought this is a video from a huge channel that I just happened to not know. Awesome content dude, there's no way you don't become successful!
Thanks so much Paul! That comment made my day. I have lots of cool pizza content in the works that I hope you will enjoy as well! All the best, Jesse
Interesting test video! Since I realized last week I can make edible bar pizza by following your video, actually they were delicious, I've spent days watching other pages pizza tutorials. I can honestly say the winner for best, most informative, on point, and easy to follow for a beginner is....Patio Pizza! You rock! Cheers!
I watch youtube almost exclusively on the TV and youtube recommended a low view video.... Meaning that the algo seems to think this is going to be a big video. I was thoroughly entertained. I been thinking of doing pizza stuff on this channel or starting a new channel dedicated to dad stuff. Loved it. 10/10 + sub. PS I have a ROCCBOX.
Thats awesome to hear, thank you so much! Yeah, there's a ton of pizza content on here, but I don't think the niche is totally saturated yet. Plus, it's what I love to do and making videos is a lot of fun too... Win-win for me. Best of luck with whatever the channel becomes!
Interesting test. I checked Vito's page with that recipe and his crust was nicely browned in an open gas flame oven. And yours did look a bit underdone. It's a puzzlement. I'm an ancient New Yorker, who grew up eating N.Y pizza regularly and it never had 00 zero flour. It could be the flour you used since there are many versions of 00. I'd love to see you do another comparison using Charlie Anderson's recipe after his 6 months of intense study and comparison. The final result looks pretty darned good. Also, James, from Sip and Feast you tube has a good dough which he uses for N.Y. Style, Grandmas pizza and New York Sicilian, and lastly, why not try Tony Gemignianis New York style along with these other two. I've used James recipe for the Grandma and it was an amazing pizza. I love your idea of comparison videos. I will be trying Brians in my Ooni Karu 16. My home Viking oven is not coming up to i max temperature and I'm having a hard time finding someone who can fix it!. Thanks again for the great video! 💕💕👍👍💕💕
Great comparison video. Thanks for breaking it all down!
Thank YOU for watching! Hope you found it helpful. Cheers, Jesse
brou have you tried lowering the temp of the rockbox and trying a low moisture mozz there?
Yep… I do tons of styles with different cheeses. I was just trying to show the differences in these three recipes for dough in this video. Thanks for checking it out!
The OO flour in Vito's recipe is more suitable for higher temperatures that's why it didn't cook so great in the conventional oven.
I agree, I actually mention this at the end. Figures the Italian guy doesn’t make awesome New York… thanks
@@PatioPizza Ya Vito is all about Neapolitan but he tried
I'd have to agree, Brian's is the best. I've only made Brian's and Vito's in a conventional oven at 550 with a stone and Brian's is the best. Especially if you use his sauce and cheese mix. BTW, I think Vito's pizza is less brown than the others in the conventional oven because his recipe doesn't call for sugar. Sugar will help brown the crust in the oven. Also BTW, in Brian's video he does say that his recipe is not completely authentic New York style recipe. His goal was to create a slice that people could get that NY pizza taste from a late night slice shop taste made in their home oven. Which in that case IMHO he definitely succeeded.
Thanks for checking out the video and the comment! Since making this video I have actually tweaked my regular dough recipe to incorporate the components from all 3 of these that I liked... I can confidently say that I am making some of the best dough of my life now. Cheers and thanks again!
Cool and rare video
but the real question is .. how do these stack up against your 'ultimate heavy hitter multi-purpose no fuss quick and easy' pizza dough?
Great question! I’ve actually started incorporating some ideas from these recipes (and others) into my regular dough process. I’m in the process of creating an updated dough recipe video that better illustrates my current technique. Keep an eye out for it. Thanks for checking it out!
Vito's has the authentic NY Style Look (minus the bottom) the rest just are a little to 'Thick' for NY Style..
You said Josh’s recipe didn’t use oil but you added oil to the bowl and top of the dough? How is that “no” oil?
Thanks Bob, I should’ve clarified that he didn’t add it into the mixed dough. But yes, oil was involved. On paper his recipe doesn’t mention the oil though. Just in his video. Regardless, I hope you found the video helpful. Thanks for watching!
AP flour is terrible for New York Pizza. High Gluten flour will get you where you need to be. Power Flour is a great flour to use. But my favorite is Caputo Americano which is a 00/High Gluten Hybrid type flour.
Thanks for the comment! In this particular video I just make the recipes from these three TH-camrs exactly as they present them. I do love Americano! However, it can be hard to find and pricey. Cheers and thanks again for watching, Jesse
@@PatioPizza True it's definitely pricy and hard to find. Power is much easier on the wallet just not as good.
Made ny style for a while and we used "all trumps" it's higher gluten than ap flour.
Was hoping it would be Brian, that guy knows his dough! Vito is good too but New York is not his style though he's still the maestro of Neopolitan. Josh ain't worth mentioning :P
Hey thanks for checking it out! I actually completed overhauled my regular dough methods after completing this video. I actually use a little bit of all three methods now... I hope to publish a deep dive video into my new method soon. Thanks again for watching!
Great video-however to make a true comparison of makes/cooks and who is winner? One should have at least 3 judges and possible make them 'blind'....that is to say, do not tell them which pizza make is which. I love your videos but just having one person taste test them all, makes it less believable. Just sayin', oh and I'm a NY'er and have eaten true NY style 50+ yrs.