INSIDE RUDY'S: Pizza Confidential
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- "Pizza Confidential" features co-owner Charlie Osso revealing the secrets behind Rudy's delicious, award-winning pizza.
It's the first in a six-part series of short docs about RUDY'S RISTORANTE & PIZZERIA, a family-run pizza shop in Closter, NJ, which moves into its new home in the remodeled Closter Plaza in late April 2016.
Film 1 of 6.
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Rudys Pizza is the absolute best pizza I've ever had. I still remember from when I was a kid and there was one near where we lived.
This is the pizza I grew up on. I can't wait to watch the rest, thanks!
Looks amazing!
authentic food made by someone who actually cares about the customer
3:11 Thats a sharp looking pie just getting ready for the finishing touch...Nice Job all around..Salute!
Wow That was really cool... Please come to Mumbai, India 😊People luv pizza here
They do?
Love it!
You don't have to put anything else in your dough because your flour is already chock full of stuff to make it work the way you want it to.
Nice job Charlie.
Best pizza ever
It appears that restaurant success depends on having the discipline to fight against lazy habits (along with good techniques in making the food). Making your own dough, sauce, meatballs, sausage, cheese and toppings with quality, fresh ingredients instead of buying canned, processed or pre-cut items. Freshness is imperative! Throw out the stuff that's getting old and set your pizza apart from the rest.
Hi, 10 min for a pizza? How do you keep up when it is busy? I would assume opening and closing the oven doors would add to the cooking time. Really skilled work.
It is always a challenge to get those pies in and out of those ovens on Friday and Saturday nights!
Cheese will release oil if heated to quickly. Essentially the fat and protein break down to fast with a lot of heat resulting in the fat liquefying.
what kinds of chees do they use for this pizza
@@saherfahdan9397 Part-skim mozzarella
@@rudyspizza use whole milk low moisture mozzarella. You get significantly more flavor than part skim.
Perfect!
Awesome
"opanaganadropnow" I don't know what he says in the first few seconds.
"I hope I'm not gonna drop now."
what oven they use electric or gas?
Gas - you can see the burner in the episode near the end.
nice accent!
Do you guys run your oven at 500F as shown @2:47 or was that just pre-heating?
Our ovens always run between 450-500F.
Rudy’s pizzas are delicious. They are crisp but not dry and they fold beautifully. I recommend them to everyone I know and they are as good as any pizzas I’ve ever had. Love them
How much salt does rudy use for there dough?
EIP Freddie.
What cheese do they mixed the mozzarella with?
We use part-skim mozzarella on our pizza. It's different from fresh mozzarella...
@@rudyspizza Oh okay!
That is mozzarella cheeze??
Part-skim mozzarella, yes.
You can smell the dough !
🎎🎎👍👍
👍
I didn't think the pizza looked that good. The crust was too white. The cheese was too much on top. The crust was too fluffy.
oh but the ingredients looked lovely and fresh. Maybe I just prefer a different style of pizza.
Its new york style pizza. Fyi there are many style out there.
Che cazzo di pizza americana ! 😭