Let Me Help You👇🏼 ✉ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week charlieandersoncooking.ck.page/7a77956bb5 🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time charlie-s-site-1fe4.thinkific.com/courses/pizzadoughmastery
Hey all! I am Charlie's biggest fan in whatever he does since I am his Mom. I am so excited for both Charlie & Alex that this video is almost up to 30,000 views. Wahoo!! I can't wait to try Saint Francis Apizza (love the name by the way) when we are passing thru Cincinatti on our way to Nashville where Charlie's sister lives with her new husband. When I first started watching this video, Alex reminded me of someone with his mild demeanor, passion, expertise, knowledge and love for pizza. Then, it came to me- it was Charlie!! This relationship is a Win/Win for everyone. Cheers to Alex & his team and to Charlie!!
Congrats mama ! Your boy takes his passion seriously ! My son lives in the Cincy area so I'll have to put this place on the "go to" list when I head up there from Nashville next month.
Hi Kathy, Alex at St. Francis here. This comment made by day. Thank you so much for your kind words. Charlie is such a thoughtful, knowledgeable person and I'm so glad to call him a friend!
I don't know, if you know... b/c you brought up tendonitis.. But dough ball rolling machines do exist: "The Atwood Round O Matic dough rounder will reduce hours of hand rounding dough balls. This machine will round dough over a broad range of sizes, from one to 32 ounces, producing a round of unequaled quality. No adjustments are necessary for any size variation." I would give a link but YT will hit me with a "spam" hit... Anyways I worked at a pizza place that had to roll doll balls by hand... it got old quick! Anyways, good luck.
As a Cincy transplant, this is the best pizza in the state and I cannot rave enough how good it is. I recommend it to anyone looking for a great pie around here! Thanks Charlie for shining a light on what Alex and his team are doing for the city of Cincinnati!!
Top notch content, and a proper pizzamaker who takes his craft very seriously. He should be very proud, I would be happy to work under him, you can see the drive in his team and he has the right mindset as a business owner on how he treats them, it clearly shows in the product that they are producing. I would travel and go out of my way to give this one a try. Thank you for your time Charlie, cheers.
Excellent video. Passion and high attention to detail is essential… you see this in the video. Cool that they take staff around the country for pizza tours. Highly recommend taking Scott’s Pizza Tour if they haven’t already. Scott’s a literal encyclopedia. Interested to see a follow up with this place in a year or two. Best wishes Queens, NYC.
very nice ! i love the whole setup !! and especially how polite and friendly they are !!! i almost want to go to Ohio just to try it ! ! ! ! ! ! ! ! my first job as a cook i worked as a line cook with 3 others ( i opened the dough patta down then sauced ) i pass it to the toppings man then off to the cook/cutter ! we did 9k-12k pizza EVERY fri/sat/sunday i learned a LOT from Yani and its lasted a lifetime. ( i also cleaned/oiled the pans !!!! :) ) i like HQ and one thing that goes hand in hand with the pizza is a wonderful salad :) thanks for the inspiration ! you made my weekend happy memorial day !
I grew up eating at apizza scholls regularly. The pie there is exceptional, truly world class. This is the best insight into that place that exists on the internet.
I live about 35 minutes from this place and have been trying to find a place precisely like this one! I'm going to get a pie from this place this weekend! I'm so excited to try this place! So happy I recently found your channel!
Wow that crust looks fantastic. If you make a lot of pizzas, you know how special that pizza must be. So cool that they are as passionate about pizza as I am. If I am driving past Cincinnati, definitely going to stop there.
SO interesting! Really some “unorthodox” insight to dough production, that many people need, if they’re aspiring to do pizza business, as a line item in a small menu setting. Like… pizza, gyro, and salads.😊😊 more vids from this perspective please!!!
Love this, I have a outdoor pizza oven, and on the weekend I make pizzas and sell them to a very close group of friends and people. I was blown away by the response, I do about 50 pizzas a weekend. I feel like the man in this video really is doing what I dream of doing as a living.
Just tried this place the pizza is simply amazing. We tried the Monday thin crust special highly recommend, very friendly people too that definitely care about what they're doing.
I was born and raised in the general Cincy area and I've never heard of this place. I've always thought Roc-a-Fellas in Sharonville was the best (it's good, everybody should try it). I'm definitely going to have to try St Francis now! Honorable mentions if you're in the Dayton area (where I live now), check out one of the many Marion's Piazza locations and a little hole in the wall called Veli's Pasta and Pizza in Bellbrook.
OK, I love Roc-a-fellas....but like it's comparing "wow yummy" to "I'm going to cry and pass out because this is the best pizza I've had." Like, I just can't describe it. It's soooo good.
Hi, @CharlieAnderson. Great stuff. Thanks for sharing! When discussing the type of flour (at 1:53), Alex mentions that he uses Central Milling's bread flour but there is also a shot of KA Sir Lancelot. Is he blending the higher gluten flour with the bread flour? That pie looks amazing and I plan to stop there next time I'm in the area. Thanks so much!
There's a place here in Phoenix AZ called Pinos. Guy makes fresh bread loaves to sell along with his pizza and Italian food. The pizza crust is like fresh bread like this guy was talking about
Awesome video as always Charlie! I'm curious to know what percentage of the Sir Lancelot High Gluten flour is used in the dough? Would you say its roughly 25% high gluten flour + 75% rose artisan flour + pre-ferment? Maybe I missed something... Love seeing this!
Great video. Im a pizza lover and i must share my favorite pizza place in Ohio. It's probably too far away for you to come try but Mary's pizza in Lisbon ohio is by far the best pizza I've ever had. I live about 35 minutes away from Lisbon but when i eat pizza i make the trip because its well worth it. Thanks for sharing the video
Will be in Cincinnati this week Thursday and Friday for travel baseball, oh u better believe myself and the team will be ordering some pies!! Looks amazing and not a chain store, huge props sir.
Try Tony’s corner Deli & Pizzaria in Mason. I’m from NY and he’s from Jersey. We know pizza. This guy does 20” pizzas with fresh ingredients. It’s a must have.
This guy sounds like he's going through what Adriatico's Pizza (in Clifton) went through for a generation. They had very limited space forever on the corner of Jefferson and Nixon Streets. No dining in / all carry out. Adriatico's is the BEST New York style pizza in Cincinnati but I can't wait to try St. Francis' Apizza in Hyde Park. (I looked them up from the video description.) Adriatico's eventually moved to McMillan Street closer to the University where they have a dining room and a bar. It's a very nice place.
@BillSmith-rx9rm - OH, I REMEMBER PIZZA BOB'S! My cousins and I used to love their pizza. Didn't they have several locations? There was still a Godfather's Pizza on the west side off of Queen City Ave., I think. Maybe Glenway?
@BillSmith-rx9rm - 😆 Well, my cousins lived in Cheviot and my cousin Dave (the youngest of three boys) always talked about "Plaza Bob's". He said that because I misread the big sign over the Western Hills Plaza, one time, "Western Hills Pizza". It stuck! From then on, it was "Plaza Bob's" Man, that was a long time ago. But Dave didn't hang out in my neighborhood. I grew up in Corryville. Where would a kid from Cheviot learn about Pizza Bob's? They had to have a western location. I would go out there to his house like every weekend during the summer to ride bikes with the guys. We went all over the west side. We'd stop and eat at Harrison Grill. I'd get a 5-way and three cheese coney's. There is no way I could eat that much food today. Sometimes we would go to Empress Chili (I think it was on Warsaw or was it Glenway? We loved Cincinnati style chili. Still do, I guess. We would ride our bikes around all day and then Id call my dad to come out and bring me home. Too tired to make that trip all the way back home. What I wouldn't give to have that much energy again, though. Fun times.
@BillSmith-rx9rm - I was raised a Catholic boy and we went to the Irish Catholic Church in Mt. Auburn - Holy Name. I went to Holy Name School until it closed. That would have been in 1965ish. My siblings and I then transferred to the German Catholic school, St. George (on Calhoun St.). I was born in 1955 and so we wouldn't have been in the same class. But I know exactly where Shiel School was on the corner of Short Vine and West University. Our house was on East University - closer to Reading Road. Our house was up the street from Mecklenburg Gardens (which I think is closed again). But we were homies, for real! Hey, did you hear that they finally closed The Cupboard? That was about the longest lived head-shop in Cincinnati. Closing that place was the end of an era. But I'm still in the area. I've lived in Clifton since about 2007. I moved here with my second wife before she divorced me. It's an okay area - lots of UC students. One of my good friends lived on Glendora. He was a smart kid and I was kind of a dumb kid but he tolerated me. My sister's best friend lived on the other side of the EPA building - on Glendora, closer to the Cincinnati Zoo. We still party with that crazy girl a few times a year. We all love each other. I've lived in this area most of my life. I married a white girl from the burbs and moved out for about 20-years but I came back after we split up. I got to experience how the other half live - in hock up to my eyeballs chasing the American nightmare. It sucked. I'm grateful to be living within my means in a neighborhood within walking distance of pretty much everything. You're not supposed to put a lot of personal info on the internet but what the heck. The CIA's got all that info anyway 😉😛
@BillSmith-rx9rm - Mom and Dad called it "Happy Hollow". I slid down that slide a few times. It was pretty scary to me. We used to feed the ducks. That was fun. I don't remember a bowling alley at St. George, tho. My dad would have remembered it. That's where his family went to church and school. I was a member of the Friars Club up there on McMillan St. I learned to swim there. They had a gym and bumper pool tables there too. It was fun. Lots of old memories. I never considered myself much of an outdoors guy but I did get out quite a bit. When I bought my first 10-speed bike from Sears on Reading Rd., I was hot sh!t. That's when I really started traveling. Like I said, I spent a lot of time riding around the west side with my cousins. But I also rode around the neighborhood. I was a runner too. I was pretty active as a youth, although I spend a lot of time in front of the TV too. Quit taking me down memory lane. Like the song says, "Older times we're missin' spending the hours reminiscin'."
This is absolutely awesome! Good stuff. If you’re ever up in Cleveland area you HAVE TO try Vero.. it’s the best pizza in Ohio in my opinion but never ate here! Good content! Thank you!
I'm not even sure how I ended up on this video. Your pizza looks amazing. I live around 1 mi from you. Oakley. If I don't order a pizza tonight it'll be next weekend.
Well the poolish has yeast in it as well, so that’s where the majority of the leavening comes from! The extra yeast in the mixer is just to speed it up a bit more, and ensure consistent results
@@CharlieAndersonCooking Makes sense, guessed I missed that part...thanks so much, love your cheesesteak vids too! Stay well, looking forward to seeing more. 😁
It's a hard business esp if you rent a storefront. I worked at a pizza shop for about a year and they had been in business 20 years. Rent kept going up but you can only get so many customers. First $1000 a day went to pay rent, the next $500 for labor. Weekends were slammed but they lost money Sunday to Wednesday Spinning dough is hard work. Like doing pushups for four hours.
I truly miss Cincinnati solely for St Francis. It’s literally New Haven pizza in Ohio. I hope Barstool pays them a visit someday for their pizza review series
The most important elements of this video are the artistry and judgment required to make a great dough. So much frustration for home cooks about it not turning out the same with windowpaning etc...when using same ingredients down to the gram and same mix time etc. These guys acknowledge that the dough is alive and it behaves differently every day and the process changes every day and needs constant tweaks. Important lesson.
You should try Deschner's in Mansfield. A medium pepperoni is only like $15, but has about 5 pounds of cheese (that's not extra cheese.. that's the normal amount of cheese!), and the top is completely covered in thick sliced real pepperonis, not paper thin cheap pepperonis. I've never seen a medium pizza anywhere else that can feed 4 grown adult men. But, make sure you eat it all while it's hot.. all that cheese makes it hard to reheat.
Lived in Portland, never loved pizza enough to spend a half a day standing inline for Apizza Scolls. Plus there always the chance there be no pizza when you go to the head of the line.
600F 7-8 minutes 68% hydration with a 11.5% Protein flour makes a great NY style crispy pizza c:) Notice how these guys use their dough the same day. There are many people that say to use all purpose flour which this is what they are using and ferment it for up to 78 hours in the fridge which is an obvious joke. Learn from these guys as they have done a lot of home work! I prefer this pizza any day over Neapolitan Pizza! Great work guys! Looks delicious!!!!! amazing tutorial! Thank you Charlie!
Let Me Help You👇🏼
✉ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week
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🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time
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who said its the best? an award? an arbitrary blog
Hey all! I am Charlie's biggest fan in whatever he does since I am his Mom. I am so excited for both Charlie & Alex that this video is almost up to 30,000 views. Wahoo!! I can't wait to try Saint Francis Apizza (love the name by the way) when we are passing thru Cincinatti on our way to Nashville where Charlie's sister lives with her new husband. When I first started watching this video, Alex reminded me of someone with his mild demeanor, passion, expertise, knowledge and love for pizza. Then, it came to me- it was Charlie!! This relationship is a Win/Win for everyone. Cheers to Alex & his team and to Charlie!!
Completely wholesome post. Go mom! lol
Awesome!
Congrats mama ! Your boy takes his passion seriously ! My son lives in the Cincy area so I'll have to put this place on the "go to" list when I head up there from Nashville next month.
Thanks Kathy! We will be "performing" at Pizza Fest in Nashville this October if your daughter and her husband want to come try it as well!
Hi Kathy, Alex at St. Francis here. This comment made by day. Thank you so much for your kind words. Charlie is such a thoughtful, knowledgeable person and I'm so glad to call him a friend!
Loved having you, thanks Charlie!
Thanks for having me, it was great meeting all of you!
I don't know, if you know... b/c you brought up tendonitis..
But dough ball rolling machines do exist:
"The Atwood Round O Matic dough rounder will reduce hours of hand rounding dough balls. This machine will round dough over a broad range of sizes, from one to 32 ounces, producing a round of unequaled quality. No adjustments are necessary for any size variation."
I would give a link but YT will hit me with a "spam" hit...
Anyways I worked at a pizza place that had to roll doll balls by hand... it got old quick!
Anyways, good luck.
Read my comment on the posts 😁😂
Thank you 🙏 both, for sharing the craft!
As a Cincy transplant, this is the best pizza in the state and I cannot rave enough how good it is. I recommend it to anyone looking for a great pie around here!
Thanks Charlie for shining a light on what Alex and his team are doing for the city of Cincinnati!!
This and trophy are pushing out quality pies
@@MaxC-rf5ssare you dense? Nobody is talking about Detroit or NY.
Top notch content, and a proper pizzamaker who takes his craft very seriously. He should be very proud, I would be happy to work under him, you can see the drive in his team and he has the right mindset as a business owner on how he treats them, it clearly shows in the product that they are producing. I would travel and go out of my way to give this one a try. Thank you for your time Charlie, cheers.
It’s sad there are so many great pizza makers/shops that don’t get the recognition they truly deserve. Those pizzas look fantastic.
Excellent video. Passion and high attention to detail is essential… you see this in the video. Cool that they take staff around the country for pizza tours. Highly recommend taking Scott’s Pizza Tour if they haven’t already. Scott’s a literal encyclopedia. Interested to see a follow up with this place in a year or two. Best wishes Queens, NYC.
Love this dude's attitude/philosophy towards business and honing his craft! The attention to detail really shows in the end product!
Definitely giving this place a visit. I live in Indy, so Cincy is about ~1.25 hours away. Thanks for putting the spotlight on them Charlie!
Worth every minute of that drive, we live in same area now and will be driving up again soon. I wish he would partner with me to open a spot here
Great video, I wish you could go around the country doing a spot light on small places like this.
I’ll definitely try to do more if people like them!
Excellent interview, thank you! Love this style of video. Informative and captivating for dough nerds!
Love this style of film, thanks Charlie and really interesting to showcase their thought and passion too
This is great! Love the behind the scenes stuff.
I’ll be in Cincy later this year. I definitely need to check this place out
Amazing video! Great to hear their story starting out and the variability they have to account for each day 😮, pizza is definitely an art form
What a cool joint, that's true passion when you allow your workers to travel and learn.
Thank you. Gotta treat people like pros if they're going to be expected to be pros every day. We have a great team.
very nice ! i love the whole setup !! and especially how polite and friendly they are !!! i almost want to go to Ohio just to try it ! ! ! ! ! ! ! ! my first job as a cook i worked as a line cook with 3 others ( i opened the dough patta down then sauced ) i pass it to the toppings man then off to the cook/cutter ! we did 9k-12k pizza EVERY fri/sat/sunday i learned a LOT from Yani and its lasted a lifetime. ( i also cleaned/oiled the pans !!!! :) ) i like HQ and one thing that goes hand in hand with the pizza is a wonderful salad :) thanks for the inspiration ! you made my weekend happy memorial day !
Super cool that you went there, and what an awesome owner and staff! 🍕 🍕
After watching this video, I went there for lunch today.
Thank you!! One of the best pizzas I have had in my life.
It was worth the 40 minute drive.
Bro, awesome job on the video!
This one is on another level
Thank you!! I’m glad you liked it
Their ultra thin crust pizzas they make on Mondays only is to die for. Insanely delicious
Great video as always, Charlie. Could you try to make this style of pizza in a video? Looks like a hybrid of a classic neopolitan and a NY-style pie.
I grew up eating at apizza scholls regularly. The pie there is exceptional, truly world class. This is the best insight into that place that exists on the internet.
Very interesting. Alex is obviously a craftsman AND a teacher.
This video got me to try it out, and it was absolutely delicious! Will definitely be our go-to pizza place in Cincy now!
Your videos are always amazing! Very useful tips and tricks.
Thank you, I’m glad you like them!
Charlie, I bet you were geeking out big time while there! This is right up your alley. This is pizza science.
Yeah it was awesome talking to someone as passionate about pizza as I am!
On my list for my next trip to Cincy! All that attention to detail, it has to be delicious.
Always cool seeing local hometown businesses being repped in videos.
I’m in Cincinnati this weekend and totally had this place on my list to go to for dinner tomorrow.
I live about 35 minutes from this place and have been trying to find a place precisely like this one! I'm going to get a pie from this place this weekend! I'm so excited to try this place! So happy I recently found your channel!
Wow that crust looks fantastic. If you make a lot of pizzas, you know how special that pizza must be. So cool that they are as passionate about pizza as I am. If I am driving past Cincinnati, definitely going to stop there.
SO interesting! Really some “unorthodox” insight to dough production, that many people need, if they’re aspiring to do pizza business, as a line item in a small menu setting. Like… pizza, gyro, and salads.😊😊 more vids from this perspective please!!!
"for the sake of not being psychotic" was my favorite quote of this... because it's easy to go overboard and seem psychotic in the precision.
As someone with restaurant experience, you gotta find a very fine balance so you can hone your craft to perfection without being a psychopath about it
Love this, I have a outdoor pizza oven, and on the weekend I make pizzas and sell them to a very close group of friends and people. I was blown away by the response, I do about 50 pizzas a weekend. I feel like the man in this video really is doing what I dream of doing as a living.
Cheers Charlie. Another great video
Just tried this place the pizza is simply amazing.
We tried the Monday thin crust special highly recommend, very friendly people too that definitely care about what they're doing.
I was born and raised in the general Cincy area and I've never heard of this place. I've always thought Roc-a-Fellas in Sharonville was the best (it's good, everybody should try it). I'm definitely going to have to try St Francis now! Honorable mentions if you're in the Dayton area (where I live now), check out one of the many Marion's Piazza locations and a little hole in the wall called Veli's Pasta and Pizza in Bellbrook.
OK, I love Roc-a-fellas....but like it's comparing "wow yummy" to "I'm going to cry and pass out because this is the best pizza I've had."
Like, I just can't describe it. It's soooo good.
Great video, fantastic place and people!
Hi, @CharlieAnderson. Great stuff. Thanks for sharing! When discussing the type of flour (at 1:53), Alex mentions that he uses Central Milling's bread flour but there is also a shot of KA Sir Lancelot. Is he blending the higher gluten flour with the bread flour? That pie looks amazing and I plan to stop there next time I'm in the area. Thanks so much!
There's a place here in Phoenix AZ called Pinos. Guy makes fresh bread loaves to sell along with his pizza and Italian food. The pizza crust is like fresh bread like this guy was talking about
Awesome video as always Charlie! I'm curious to know what percentage of the Sir Lancelot High Gluten flour is used in the dough? Would you say its roughly 25% high gluten flour + 75% rose artisan flour + pre-ferment? Maybe I missed something... Love seeing this!
They actually don't use that one in their dough. Alex told me they were just using that for testing other styles of pizza.
@@CharlieAndersonCooking What he said
Great video. Im a pizza lover and i must share my favorite pizza place in Ohio. It's probably too far away for you to come try but Mary's pizza in Lisbon ohio is by far the best pizza I've ever had. I live about 35 minutes away from Lisbon but when i eat pizza i make the trip because its well worth it. Thanks for sharing the video
I am right by Cinci and I’ve never heard of this place…I’m definitely about to go check it out!
huh, I should be making a trip to Cincinnati sometime this summer so looks like I'll have to try to it out
Will be in Cincinnati this week Thursday and Friday for travel baseball, oh u better believe myself and the team will be ordering some pies!! Looks amazing and not a chain store, huge props sir.
Quality not quantity. If I'm ever in Ohio I'll b sure to go to his place for pizza. His dedication is his selling point. 💯👍😋
Love this place! The chewy crust is so heads above other area options.
Dang dude I live in Cleveland and never noticed your pop ups are around there!
Try Tony’s corner Deli & Pizzaria in Mason. I’m from NY and he’s from Jersey. We know pizza. This guy does 20” pizzas with fresh ingredients. It’s a must have.
I e been making pizza in my backyard for a few years. Thank you for the video. I’ve learned a few new tricks. ❤
This guy sounds like he's going through what Adriatico's Pizza (in Clifton) went through for a generation. They had very limited space forever on the corner of Jefferson and Nixon Streets. No dining in / all carry out. Adriatico's is the BEST New York style pizza in Cincinnati but I can't wait to try St. Francis' Apizza in Hyde Park. (I looked them up from the video description.) Adriatico's eventually moved to McMillan Street closer to the University where they have a dining room and a bar. It's a very nice place.
@BillSmith-rx9rm - OH, I REMEMBER PIZZA BOB'S! My cousins and I used to love their pizza. Didn't they have several locations?
There was still a Godfather's Pizza on the west side off of Queen City Ave., I think. Maybe Glenway?
@BillSmith-rx9rm - 😆 Well, my cousins lived in Cheviot and my cousin Dave (the youngest of three boys) always talked about "Plaza Bob's". He said that because I misread the big sign over the Western Hills Plaza, one time, "Western Hills Pizza". It stuck! From then on, it was "Plaza Bob's"
Man, that was a long time ago. But Dave didn't hang out in my neighborhood. I grew up in Corryville. Where would a kid from Cheviot learn about Pizza Bob's? They had to have a western location.
I would go out there to his house like every weekend during the summer to ride bikes with the guys. We went all over the west side. We'd stop and eat at Harrison Grill. I'd get a 5-way and three cheese coney's. There is no way I could eat that much food today. Sometimes we would go to Empress Chili (I think it was on Warsaw or was it Glenway? We loved Cincinnati style chili. Still do, I guess.
We would ride our bikes around all day and then Id call my dad to come out and bring me home. Too tired to make that trip all the way back home. What I wouldn't give to have that much energy again, though. Fun times.
@BillSmith-rx9rm - I was raised a Catholic boy and we went to the Irish Catholic Church in Mt. Auburn - Holy Name. I went to Holy Name School until it closed. That would have been in 1965ish. My siblings and I then transferred to the German Catholic school, St. George (on Calhoun St.).
I was born in 1955 and so we wouldn't have been in the same class. But I know exactly where Shiel School was on the corner of Short Vine and West University. Our house was on East University - closer to Reading Road. Our house was up the street from Mecklenburg Gardens (which I think is closed again).
But we were homies, for real! Hey, did you hear that they finally closed The Cupboard? That was about the longest lived head-shop in Cincinnati. Closing that place was the end of an era.
But I'm still in the area. I've lived in Clifton since about 2007. I moved here with my second wife before she divorced me. It's an okay area - lots of UC students.
One of my good friends lived on Glendora. He was a smart kid and I was kind of a dumb kid but he tolerated me. My sister's best friend lived on the other side of the EPA building - on Glendora, closer to the Cincinnati Zoo. We still party with that crazy girl a few times a year. We all love each other.
I've lived in this area most of my life. I married a white girl from the burbs and moved out for about 20-years but I came back after we split up. I got to experience how the other half live - in hock up to my eyeballs chasing the American nightmare. It sucked.
I'm grateful to be living within my means in a neighborhood within walking distance of pretty much everything.
You're not supposed to put a lot of personal info on the internet but what the heck. The CIA's got all that info anyway 😉😛
@BillSmith-rx9rm - Mom and Dad called it "Happy Hollow". I slid down that slide a few times. It was pretty scary to me. We used to feed the ducks. That was fun.
I don't remember a bowling alley at St. George, tho. My dad would have remembered it. That's where his family went to church and school. I was a member of the Friars Club up there on McMillan St. I learned to swim there. They had a gym and bumper pool tables there too. It was fun.
Lots of old memories. I never considered myself much of an outdoors guy but I did get out quite a bit. When I bought my first 10-speed bike from Sears on Reading Rd., I was hot sh!t. That's when I really started traveling. Like I said, I spent a lot of time riding around the west side with my cousins. But I also rode around the neighborhood. I was a runner too. I was pretty active as a youth, although I spend a lot of time in front of the TV too.
Quit taking me down memory lane. Like the song says, "Older times we're missin' spending the hours reminiscin'."
giving it a shot today, you are the reason I am giving it a try! thanks
I love going here!! It’s 5 mins from my house, that’s crazy
ulf .... :P
This is absolutely awesome! Good stuff.
If you’re ever up in Cleveland area you HAVE TO try Vero.. it’s the best pizza in Ohio in my opinion but never ate here!
Good content! Thank you!
Love watching artisans who love what they do, do their work!
fa... love your videos man, keep up with great work🥰
This place is close to me, but have never heard of them before. I will definitely stop by in the next day or two.
The passion of these pizza shops is amazing
As soon as I saw the polish and the red rose bag I knew it was a Spangler inspired product. Looks AWESOME
I think I’ll give this place a go. Don’t live too far from them. Thanks for sharing!
I’ll give a shot but strong pizza over in Newport is phenomenal as well.
If you like bagels, try the Bagelry. I’m one of the bakers!
Big fan of your bagels
Best looking pizza I have ever seen!!! Hats off to them!!
I'm not even sure how I ended up on this video. Your pizza looks amazing. I live around 1 mi from you. Oakley. If I don't order a pizza tonight it'll be next weekend.
Looking forward to your next iteration.
Definitely need to give this place a try. My favorite Ohio pizza is Cocci House in Wooster. The supreme is the best, 1 slice is a meal in itself.
I think you are the only person to mention Coccia House ❤❤
Well thanks for letting me know this exists. Gonna check it out this week. Love small places that want to be the best at one thing.
it's amazing how much thought and effort he puts into the dough. one thing though, need more sauce on the pizza!
Enjoyed the video about our favorite pizzeria in Cincinnati!
Very well done! I wish i lived closer to patronize this fine pizzaria.
Nice! Would love to see a video on how they make their pizza sauce and other toppings
You gotta try Ramundos in Hyde Park. And if you had a time machine youd need the OG Trottas
This is definitely the best pizza in Cincinnati. The dough is the crown for real.
If you can make it an hour north to the Dayton area you should try Old Scratch. I think you would really enjoy them.
I enjoy your stuff and lo and behold I live in Cincinnati. Can’t wait to get over there.
Very Cool Video Charlie, Very interesting to hear their opinions....
Always been a fan but they’ve really gone to the next level since hiring Eric. Can’t recommend highly enough! 😊
Excellent vid! I'm really surprised at how little yeast he used in that mix of 66 doughs...what are your thoughts? Thanks!
Well the poolish has yeast in it as well, so that’s where the majority of the leavening comes from! The extra yeast in the mixer is just to speed it up a bit more, and ensure consistent results
@@CharlieAndersonCooking Makes sense, guessed I missed that part...thanks so much, love your cheesesteak vids too! Stay well, looking forward to seeing more. 😁
I would also love to start my own pizza shop one day.
It's a hard business esp if you rent a storefront. I worked at a pizza shop for about a year and they had been in business 20 years. Rent kept going up but you can only get so many customers. First $1000 a day went to pay rent, the next $500 for labor. Weekends were slammed but they lost money Sunday to Wednesday
Spinning dough is hard work. Like doing pushups for four hours.
Great video man, one good thing about the Internet is that it’s helping people really master pizza making
Super interesting. Thx for making this video.
I truly miss Cincinnati solely for St Francis. It’s literally New Haven pizza in Ohio. I hope Barstool pays them a visit someday for their pizza review series
Never been to Ohio but I know about pizza and can tell this guys know what they are doing. I love it.
I’m 2 hours away in eastern Kentucky. I’ll definitely be paying a visit
Looks like a great pie
It definitely was!
If you ever come to northers Ohio, visit Bridge Street Pizza! It’s the closest thing to NYC you can get outside of there! Omg it’s perfect!
Anyone who devotes that much shelf space to just Dukes mayo is a genius. Can not wait to try this pizza. Proud ohioan otw.
The most important elements of this video are the artistry and judgment required to make a great dough.
So much frustration for home cooks about it not turning out the same with windowpaning etc...when using same ingredients down to the gram and same mix time etc.
These guys acknowledge that the dough is alive and it behaves differently every day and the process changes every day and needs constant tweaks.
Important lesson.
You should try Deschner's in Mansfield. A medium pepperoni is only like $15, but has about 5 pounds of cheese (that's not extra cheese.. that's the normal amount of cheese!), and the top is completely covered in thick sliced real pepperonis, not paper thin cheap pepperonis. I've never seen a medium pizza anywhere else that can feed 4 grown adult men. But, make sure you eat it all while it's hot.. all that cheese makes it hard to reheat.
Thanks for the recomendation Going to check this place out
This looks very very good, nice video too 👍
Excellent video. I love watching experts create.
We missed your pop-up at Tapster in Lakewood. When is your next pop-up?
My next one will be on Saturday, June 1st! It’s at Bookhouse this time
Lived in Portland, never loved pizza enough to spend a half a day standing inline for Apizza Scolls. Plus there always the chance there be no pizza when you go to the head of the line.
Looks awesome!
Check out Rubino’s in Columbus if you want a great super duper old school unpretentious pizza. This looks great though
Hey! I remember commenting on this channel awhile ago! Such great content!
600F 7-8 minutes 68% hydration with a 11.5% Protein flour makes a great NY style crispy pizza c:)
Notice how these guys use their dough the same day.
There are many people that say to use all purpose flour which this is what they are using and ferment it for up to 78 hours in the fridge which is an obvious joke.
Learn from these guys as they have done a lot of home work! I prefer this pizza any day over Neapolitan Pizza!
Great work guys! Looks delicious!!!!! amazing tutorial! Thank you Charlie!
Thanks! Yeah we use bread flour and don't have the fridge space even if we wanted to refrigerate the dough.
I’m visiting friends just outside the city at Christmas. I’m totally coming for a pizza.