How I Made the Perfect NYC Pizza (Full Documentary)
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- เผยแพร่เมื่อ 11 พ.ค. 2024
- 🍕 WANT TO TAKE YOUR PIZZA TO THE NEXT LEVEL? CHECK OUT MY PIZZA DOUGH MASTERY WORKSHOP!
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💻 GET ACCESS TO MY PIZZA CALCULATOR SPREADSHEET
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🍕 BAKING STEELS (Get 10% Off Using the Code "CHARLIE10")
Baking Steel Pro: bakingsteel.com/products/baki...
Original Baking Steel (more affordable alternative to Baking Steel Pro): bakingsteel.com/products/baki...
🔪 OTHER EQUIPMENT USED IN THIS VIDEO
Wooden Pizza Peel (mine is 16"x18"x26") : amzn.to/3BgNpkj
Cake Pans: amzn.to/3fvB5ov
Biodegradable Dough Covers: challengerbreadware.com/produ...
Dough Whisk: amzn.to/3QR6dMy
Cooling Rack: amzn.to/3PEb2aR
🍅 INGREDIENTS USED/MENTIONED IN THIS VIDEO
Flours:
High-Gluten Flour: amzn.to/3SBr5rN
Bread Flour: amzn.to/3EhxT9y
Vital Wheat Gluten: amzn.to/3Z1G0if
Spelt Flour: amzn.to/3YGPS1a
Rye Flour: amzn.to/3IuBUcb
Semola Flour: amzn.to/3xxbfpW
Tomatoes (in order of preference):
Redpack - Commercial #10 Cans (Not available for purchase online): redgoldfoodservice.com/produc...
Cento All-In-One Crushed: shop.cento.com/products/cento...
Bianco DiNapoli Whole-Peeled: amzn.to/3TSfDJc
Redpack - Retail 28oz Cans (Use the store locator function to find them in-store): www.redgoldtomatoes.com/redpa...
Cheese:
Grande at Gordon Food Service (Local Pickup Only): gfsstore.com/products/698661/
GFS Whole-Milk Low-Moisture Mozzarella: gfsstore.com/products/281514/
If you do not live near a food service store, I would recommend looking for any whole-milk, low-moisture mozzarella that your grocery store carries. Grande cheese can also be purchased online here but with shipping and handling, it is very expensive: www.vernscheese.com/?s=grande...
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📝 FULL WRITTEN RECIPE ON MY WEBSITE
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📃 TABLE OF CONTENTS
0:00 - Episode 1 - I Tested the Internet’s Best New York Pizza Recipes
12:49 - Episode 2 - The real secret to NY-Style pizza (It's not NYC water)
26:22 - Episode 3 - What's the Best Cheese for NY-Style Pizza?
34:29 - Episode 4 - How I Bake NY-Style Pizza Without a Pizza Oven
48:47 - Episode 5 - Making a "NY-Style" Sauce That's ACTUALLY Authentic
1:04:24 - Episode 6 - I Tried 9 NYC Slices in a Day: Here's What I Found
1:18:14 - Episode 7 - How to Make a REAL New York Slice at Home
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
man, this is what TH-cam is all about. Someone taking their interests and passion and being able to express it in their own eyes. I feel like the past month we've seen people talk about creators quitting the platform, but I think it makes wave for new icons to come to the forefront. Charlie, you're one of them. This video was so well paced, detailed, and most importantly fun. Can't wait to see what this next year has in store for your food adventures.
I agree, it's refreshing to find videos that actually add to the educational content of Y.T as a whole. There are so many videos now that are just fluff without any substance. Reactors reacting to reaction videos, grilling a steak, fake fail videos etc. Keep up the good work young man.
Your New York pizza is the only home made recipe on youtube that ACTUALLY looks like New York pizza. Love your videos man!
Thank you, I'm glad you like the videos!
Rollon food he make the best pizza on TH-cam don't speak too soon
@@handsoflight-do2omNice. That’s your opinion. This is completely up to a consumer on what THEY think is the best.
Look at gozney New York style.
NY pizza needs NY water to be NY pizza
As someone that used to work at a pizza joint, Full Red was the brand we used for the sauce. We didn’t cook it either. We added sugar and other spices and mixed it with a concrete mixer attached to a drill.
The pizza nerds of the world appreciate all your hard work. Well done.
Moving the pizza to the bottom rack gets you closer, but what works for me is using TWO pizza stones on different racks. Do 5 minutes on upper rack, then move to lower rack to finish off. The upper stone acts as a shield and keeps cheese from separating while the crust browns.
Nice idea, I'll try that today...I just have one steel, which will go low, but I have a great 5/8" thick Big Green Egg stone that can go high...
Yeah sometimes I use a pizza stone as only a shield/heat sink.
Your NY pizza series made me do three major things
1) buy a pizza steel
2) buy hi gluten flour (I get it from a local flour mill by my brother in Lexington)
3) get Alta cucina tomato’s
And let me tell you. Game. Changer.
I don't live in the usa but I would like to share my story about it, before the carbon steel gadget I got a stainless steel plate(not thick as a carbon one) stainless steel did not make any difference between regular oven plate and temperature definitely not raised enough. Sooo I searched Google and i found a local seller that sells 10mm carbon steel pizza plate. I did the same recipe as Adam did (72 hours of cold fermentation on the fridge and 5-6 hours rest in room temperature just before baking) just one word OMG! CLOSEST TO NYC PIZZA! I give 9 of 10! 1kg of 00 flour/ 800 or total 1 Lt of water / pinch of sugar and salt/ dried yeast around one tbsp/ olive oil. Weekly I cook for my family and friends everyone is addicted to pizza now. Regards
Gonna put this on .05x speed so I can build a pizza shop and learn how to make pizza simultaneously.
Recently discovered your channel and was literally minutes away from trying out this recipe for the first time by going through all the videos. Perfect timing thanks so much for putting this together!
My family is from New York so I grew up knowing what I was looking for. I am so lucky to live near an authentic pizza shop despite living across the country. I love this series and definitely want to see more from this your channel.
Dude, I don't what to say other than I owe you infinite appreciation for putting this together. I've been struggling on my pizza efforts and would have experienced many more (probably years) of struggle if it were not for this documentary. I can't wait to put all this information together, and I love the spreadsheet to help us get even closer to executing to perfection -- my kinda person with that move!!! I love to see content like this and hope you keep the amazing effort going. Thank you!
Dude. This is some quality content with solid advice. As i'm now 4000miles away from NY, your description of all the little features is mega helpful in recreating it here
Such a solid series and thank you for putting all into one video! Best Pizza, Luigis, and Scarr's are my tops in the world (so far) and it's no surprise they made your list.
I cannot thank this channel enough. I went and watched so many different recipes for a NY style pizza and tried many, not what I was wanting. Growing up in NJ and living in Maine the pizza sucks up here. I followed his recipe to the exact instructions and it was everything I’ve wanted and missed in a pizza. I tweaked my own sauce recipe but the dough was what I struggled most and I can say I’ll never use a different dough recipe ever, and the free to use excel sheet he created is a life saver, thank you!
I have struggled for years trying to make pizza. I could never get the dough right until this series. From beginning to end a great. I learned a life long skill from this, thank you
This is amazing, Charlie, you've covered everything so in depth!
Worked on a home hybrid Neapolitan/New york type pizza years ago. Used the autolyse technique where you combine the flour and water together, then a rest period then add in the yeast and salt. It made a huge difference! Also, I bought a cheap used Samsung gas oven for the back patio, used bolt cutters to get rid of the cleaning cycle lock, and after about a 45 minutes of preheating via the oven clean cycle, was able to get the temp to 800F - which was great for my 80% hydration dough! total bake time about 90 seconds.
Thanks for this video series and all the research. I followed you spreadsheet recipes and techniques and produced a pizza that my daughter declared, "Takes me straight back to my time in Brooklyn! You nailed it!. This is a New York slice!"
Didn't even have to fish for the compliment. High praise indeed!
This is so perfect! I just made the recipe from the spreadsheet for a party yesterday! I think i could have kneeded the dough some more, but overall the pizzas turned out great. I will say though, ultra airy is true to its name!
I'm only 26 minutes in, but I couldn't wait to comment and say THIS DOCUMENTARY IS AMAZING !!! I love the analysis and rationale in making each decision as it pertained to the crust. I'm so glad I can watch this all in one go !
Outstanding as always. Filled with quality information and the process required to gather and use that information. Thank you
Great series! Editing is top notch and info is off the charts. THIS is why I look at TH-cam. Thank you.
Legendary series
New to your channel. Glad I ran across it. Lot of research, patience, passion, and sharing with home cooks with affordable equipment at hand. Nice!! Thank you.
Thank you for all of your hard work making this series!
I've been waiting for this for so long. I made pizza last night in my Ooni for the first time and I was sifting through your videos a lot
I love this recipe. Such a step up from a certain “NY style pizza recipe” that I used to use.
I have dough balls rising right now that I can’t wait to eat tomorrow night. Thanks for the great video and all the work you put into this!!
Good looking out bro. Much appreciation for the work you put into this video & the spreadsheet.
Charlie, OMFG...FINALLY! This is the best total pizza I have ever made! My family loved it, thank you soooo much! Cento was the way to go!!! Dough has so much flavor! I wish I could upload photos on here!
"Omfg" ?
@@nonetheless0"oh my f*cking god"
This was incredible to watch in its entirety. Thanks for all your hard work!
You are genuinely a credit to humanity, sir. Thank you!
Bravo 👏🏼!!!
I've watched your journey and appreciate all the learning and info.
I love a good NY slice and also tried to get to the bottom of what makes the defining feature
And finally You made what I was looking for. THANK YOU SIR!
Nice job! You sir are a legend for us weekend warrior pizza makers. Thanks you for the spreadsheet!
Great videos! Keep up the good work. I enjoy all your video content you made. Thank you for doing this!
Brilliant - I’m salivating! Thx for all your hard work and more importantly sharing your wisdom. I will sign up for your classes in the coming weeks. Cheers from London UK
recently discovered this channel. one of the best ones going on youtube. exactly the content i want to see. keep it up charllie. can't wait to give some homemade ny pizza a spin.
Thank you, buddy! This was excellent. Keep up the good work.
Thank you, I’m glad you enjoyed it! I really appreciate the support!
I love this so much. Looking forward for what else you'll dissect next.
Awesome job, nailed it again. I’ll be sure to try this!
You are a gem. A hero. A legend. My best friend. Pizzaman
the slice shop might just be so special because of the reheating of the slice. my favorite bakery reheats everything and they make a rueben pizza that is to die for.
Holy F! This was a really awesome documentary! Thanks a lot for doing this. Been concentrating on pizza napolitana and bari style my self and NY style has some strong points from both of these. You have left me thinking :)
Joe's is my fav in the city along with Scarrs and Difara. I followed your spreadsheet and it is the real deal. Thanks for all the hard work getting the perfect recipe.
Hey Charlie, one of the tips i got from an italian pizzaiolo champion and a also from a professional baker is to keep a close eye to the temperature of the dough.
Ideal dough temp after mixing is 22°C to 24°C or 72°F to 75°C Max 26°C / 78°F. Above that temp the gluten structure starts to break down.
Also, the bakers percentages, they adjust them depending on the climate. For instance, In summer they sometimes use ice cubes instead of water, and in winter the pizzaiolo that educated me used 30% salt in winter and 25% in summer. Thnx for the NYC pizza lesson! 🤙🏼
My guy!! This is pure gold. 👌🏼👌🏼👌🏼
Charlie, Thanks for the hundreds (if not thousands) of hours you put into researching pizza as well as for the Philly Cheese steak rolls!
Being as you have two steels, try using both, and halfway through the cook rotate the pizza and put it on the other steel, (it works well with pizza stones too). I get a perfect crust this way.
Very nice research and hands on looing for the best NY style´s pizza. I enjoyed watching it. Thanks for the video and congrats for the results, Charlie.
Dough was DELICIOUS! First dough Ive made that actually has taste! I messed up and already bought the 28oz Red Pack and no good! Gonna try Cento the next time, beyond delicious!
No way Charlie just blessed us like this ❤
I love this, Charlie. I'd watched a couple of videos from the series, but it was nice to sit down and watch a movie-length version all at once.
Have you done any videos showing your experience with the pop-up? I think that would be fascinating.
Lol i was searching for pointers for pizza night with my daughter and came accross this masterpiece. Very well done. So much detail. Great job and cant wait to see whats next
Nice work. Loved the process
What a fantastic piece of work. Congratulations. Good luck with the pop up.
These are some great series. Good job!
This is incredible. Nice work!
I'm going to refer to this as the Balls Deep NYC Pizza Recipe™, because man you went in hard on this. A man after my own heart.
I love your channel, you are documenting exactly what I do as a budding home chef/enthusiast.
My spiritual gift is to share good food with some awesome people in my community and channels like this that help me make the most amazing food
Thanks for the hard work. I learn a lot from your channel!
AMAZING DEDICATION BRO, THE VIDEO WAS VERY INFORMATIVE. THANKS.
I’ve already watched all your videos individually, but you deserve the view and like, so I watched the theatrical cut as well!
LOVED this. Great work. Super high level content, absolutely requires a subscribe. Keep going on adventures like this.
Incredible work Charlie!! Would love to see you take on New Haven Apizza next, these videos are great!
love this! you won me over quick my guy!
One variable you are forgetting about as far as crispiness of the dough is considered. The slice is cooled and reheated. The magic is in the reheating. Aaah, you got it! By the way, I helped open the Joe's in A2.😉 Gordon's imports all of Joe's stuff. If you poke a little they may sell you a case of it. It's Grande in 5 lb logs that's grated in house. It took us weeks to get the shred correct.
New Haven. New Haven. NEW--
That's definitely high on the list!
Wow, this is FANTASTIC content! You've packed in so much great information. Tonight I made pizza, and I had even better results because I moved to a lower over rack, stretched the dough differently, made better sauce - all because of things you discovered and documented. Also, I'm very happy to say that Wegmans sells a pretty decent low moisture whole milk mozzarella. Thanks Charlie!
Wow - that must have been so much work! Thank you!
I can’t explain why, but I love the fact you have a pen and notebook. Nice on the eyes!
Great video
Exceptionally well done video. Great job!
This is really good for those who didn’t watch all of these segments separately. You’ve done a great job! I have found that lowering my oven temperature to 500° and putting my pizza stone which is a half inch thick on the floor of the oven gets almost a uniform brown crispy/result, and even some of the blistering that I see in some of these New York slices without the random char marks. I am fortunate that my oven has a hidden element so I can take advantage of this stone location. I’m curious if you’ve attempted that.
Keep up the great work and thanks for sharing your results with us!
This is my next venture! I’ve made your crispy fried chicken a handful of times for my family now, and they won’t eat any other fried chicken now 😂 you’re amazing for testing recipes and making the absolute best recipes! It makes it so much easier for the rest of us so we don’t have to fail through a hundred recipes before finding the best one 🙏 😊
You're a saint for doing this amount of research and sharing it.
Aww, yeah, BOYYY! Now _that_ was a good, comprehensive overview. Obviously I can't taste what's on the screen, but I can at least see that it looks like real pizza from the hole-in-the-wall pizzerias back home (I'm from Brooklyn, living out of state these days). The entire video is well done and covers a lot of vital info (and I've watched some of your previous pizza [and non-pizza] vids), but the last segment (section 7) was still important for a quick rundown. *THANK YOU! ❤*
My dad ran a deli. And, he purchased the ingredient from a wholesale restaurant distributor (and we modified those items, and people came in, because of the unique taste, achieved by using those products). Something as simple as a can of tomatoes came from brands and sizes that are just not available to the general public. But, with that, often the blends and taste are unique. For me, these pizza restaurants are using such products. And, what ever they do to the product or not, is the reason, for the unique taste. And no matter how much fiddling you do. The tastes they achieve are a direct result of the wholesale distributors products that each restaurant are using.
Love the attention to detail!
Watching this video + eating pizza while watching this video = Cloud 9 🥲
I dont usually comment on youtube but this actually deserves a well done excellent video. Im a real pizza nerd and loved the science behind the pizza in this. You got a subscribe my man keep up the gret work.
Bro you are in my head right now, so many questions after reading kens book
Brilliant work Charlie!
This is gonna help a lot of people open places
Thanks for all your hard work and research! I started making my own pizza with a pizza oven I got for my pellet grill. It achieves temps up to 800 degrees if I want it that hot. I use 550 and the stone gets to about 650 degrees. Cooks the pizza perfectly in about 5 minutes! Nice crispy crust but still chewy! I'm originally from NY and wanted to replicate NY style pizza. Well tonight I made my own using your spread sheet. Very pleased with the outcome! I made the dough and sauce based on your videos. Excellent!!
That’s great to hear! Thanks a lot for your support!
@@CharlieAndersonCooking
I’m not sure if you respond to people who didn’t donate money with their comment, but I’ll try anyways to ask you a question...
What if we don’t have a pizza steel because we don’t use conventional ovens to make pizza. Instead I have a Roccbox outdoor pizza oven (which technically does have a permanent “stone” inside of it, but my point is that my equipment is so different). I’m used to firing my oven up to max temp and making Neapolitan style pizzas quickly in it. Is it possible to make this style of pizza in it, do you think?
If so, would I need to make sure the temperature sticks as much as possible to your recipe’s oven temperature (which I imagine won’t be easy), and that’s all there is to it? What temperature would you recommend for an outdoor gas-fired pizza oven like a Roccbox? Would you change anything?
P.S. I’ve only heard of Semolina flour before in my 48 years of life. Never “Semola.” Always wonderful to learn new things! :) Would you say that it is very important to sprinkle Semola flour on the wooden pizza peel over Semolina flour to make sure the pizza won’t stick? You really did notice a big difference between the two grinds?
@@CharlieAndersonCooking
I wrote you a kinda long comment just now here in this thread, but I’ve noticed that YT has been hiding my comments that are on the longer side. Gotta love censorship! : /
Anyway, hopefully you can see it.
@@anti-ethniccleansing465the pizza steel is needed for home ovens that don't reach that high temperature. So you should not need it and can go hotter. But you will have to experiment and adjust based on your results. Starting with temperatures that commercial pizza ovens use is probably a goof start. So in the 625 range
It's apparent this video was a labor of love, this was more than just a recipe video, it was genuinely entertaining. Great job! From the editing and the storytelling it was truly a great watch.
This is such a fantastic video. It is the best pizza video on TH-cam.
Scarr's Pizza is HANDS DOWN the best NYC slice!!! I do love coal fired pizza from the usual suspects in Brooklyn, but Scarr's is creating some type of magic with their ingredients.
Let’s take a moment to appreciate this man for developing a perfect recipe and sharing it with us rather than keeping it secret.
You have done years or research that wall be used by countless others for joy thank you. I use 2 pans one to block the heat from the top and then remove for about 2 mins to produce a crisp top and bottom.
thank you for the quality content
I know you're trying to make the perfect slice, but all those mini pizzas are just so good for super fast lunches when training/dieting. Only half way through and I am loving this pizzamentary.
I've already watched this...that didn't stop me from watching it again. 😋
I watched each video in the series as they came out at least twice so after watching this I think my count is three views per vid 😁
22:53 FYI, You can typically get your own freshly milled flour at your local homebrew shop. Barley is the most common, but you can also get wheat, rye, etc. Try out some of the crystal malts in your recipe
1:28:25 video of what Italians mastered like years ago. Congratulation!
def my fave style of pizza! dbl ♥
Thank you for this!
Good job Charlie !!
Hey Charlie, this video is amazing, thank you so much! Do you have any advice for cooking this in my pizza oven? I usually make Neapolitan style but want to try out NY pizza. Unfortunately I'm limited to 11 inch pizzas but if I get everything else down it should still taste great!
I have been chasing a pizza recipe since Adam's video years ago. I appreciate all the work you have put into this series and wish I could execute on the knowledge however my wife became gluten intolerant and we can't bring flour into the house. But for all the other pizza chef wanna be, you have done a great service. Thank you. As an engineer I appreciate your testing methods and iterative experiments. Also as a NY native living in Florida I wish I could put this into practice. You are exceptional.
Fully recommend Caputo Fioreglut (gluten free) flour (as a ceoliac myself) it’s the closest I have found and still makes incredible pizza 🍕
This is truly data-driven approach, you analyzed everything, investigated approaches, compared different options, checked competitors. This is how a proper businessmen should act before launching a new business.
Your cooking recommendations are based on hundreds of pizzas you tested. Thanks for quality documentary!
This deserves 1 million likes
Thanks for this, Charlie.
The top element in your oven is the broiler it's only on if you have broil on.