@@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.
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!
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!
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!
Arnold, do you understand what was being done in the process? I don't understand what was unique, and how it worked. I see that everybody has a different recipe, which is great, but what does what? Would you be willing to answer questions?
@@arnoldkotlyarevsky383 Thank you for your time! I'm still struggling to get leopard spotting and big bubbles in the crust, like Vito shows his channel. My crusts rise a lot in the oven, but the bubbles are usually tiny. I realize that everything contributes to the outcome, but I suspect that my ingredients are good enough for large bubbles. I use a toaster oven for a max temperature of 450 F, which is unconventional, but there is a video of a guy getting 450 F in his toaster oven. Also, I've seen a video, where the outer ring of the crust was pressed down so much, yet he got good sized bubbles. Clearly, every rule can be broken, but we definitely want to avoid doing that. I chose these ingredients and the oven just for costs. I'm wondering if you have any insight in what might be going wrong, assuming that the oven and ingredients are good enough.
@eugenetswong ok there is a lot here you've laid out. Let's go step by step. One thing that a lot of people don't understand is the role that a pizza stone vs pizza steel plays. The main difference is thermal conductivity. Ceramics are poor conductors. Whereas steel is an excellent conductor. A steel in a colder oven will give you better spotting than a stone in a much hotter oven. You aren't getting spotting because of heat transfer. Moreover, a full size oven is going to stay hotter and rebound faster than a toaster oven. Once you open the door you lose a lot of heat because hot air escapes. A toaster oven has much less thermal mass than a full size oven so it will struggle to come back up to temperature once you put a pizza inside. You can text this easily by using an oven thermometer. 450 might not really be 450 if your oven cools down too much. Get a pizza steel and put it in your oven and let it preheat once it comes up to temperature for an additional 40 minutes, minimum. Bubble formation is entirely a function of fermentation and dough handling. Assuming you are using good yeast (I prefer instant yeast - not active dry or quick rise or fresh or anything else) If you leave your dough to ferment for several days, you will get massive, delicate, bubbles. The trick to keeping those bubbles is to not completely collapse them during the shaping. Proof your dough in round containers and then gently form the crust by pressing a ring 1/2-3/4" from the outside. Then press flat the dough in the middle. Then, with floured hands, pick the dough up, and on the backs of your hands, stretch the dough out into the desired diameter. You will lose some volume on the outside but if you were gentle, then the crust will bubble up. Please don't hesitate to ask follow up questions, if I was unclear.
@ Thanks! I really love pizza because of how tasty & accessible it is to everybody. It is my dream to offer a master class on the basics of pizza dough for home baking. I won't ask questions now, but I do want to provide feedback. Most/All of what you wrote is not new to me, but it did help me to revisit what i learned. I'll skip paragraph #2. 1) I remember that the biggest bubbles that I got came from when I left a pan in the oven, and then placed a small test dough there. This probably helped the overall results. 3) I'm struggling with getting income right now, so I'll probably get a steel later, or maybe some kind of iron frying pan. For now, I might try turning over a bread loaf pan, to put the dough close to the top of the toaster oven. This will reduce the impact of the hot air escaping. 4a) I haven't had a chance to experiment with yeast. I just used Fleishman's [correct sp?] Pizza yeast, which was weird because, it was very hard to find technical information. I just found it yesterday. It seems that this yeast also is made with an enzyme to help the dough stay flat and not bounce back. I think that this affects how the bubbles form, but I can't be certain. I chose this yeast because of price and how standard it seemed. During my experimentation, I tried adding more yeast, adding less yeast, more time, less time, sugar/honey, heat from the radiator, poolish, flattening only the centre, leaving the dough as a small bump, etc. As far as I could tell, my best bubbles came when I did a poor job of kneading the dough [i.e.: accidentally *added* air pockets]. I definitely tried ensuring that I didn't squish the bubbles, but it never helped to get big bubbles. In almost all situations with yeast, even with my worst dough balls, I got a significant rise, but just with lots of small bubbles. My dough seemed better than what the videos showed, but overall, it was the same.
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.
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.
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.
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
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.
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
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.
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! 🙏🏼
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!
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.
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 TH-cam channel growth!
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.
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!
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!
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"
@@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.
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 🙌
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
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!
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.
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.
make 3 different batches with 3 different amounts. then you invite your friends over and make them eat pizza. it sounds terrible -- i understand -- but it's our cross to bear, as scientists.
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.
I make primarily Neopolitan pizzas for myself at home. I pre-bake my dough with the sauce on top for 5 to 6 minutes and never have an issue. I have worked on my dough and red sauce recipe for several years. I am always open to experimenting with different flours, but have found my preference is a blend of an '0 and '00 flour by two different companies.
@@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.
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. ❤
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!
Love the pizza videos. Over 47 years in the restaurant industry from buss boy to owner and never got to do pizza. Now retire i want to learn New Haven Apizza. I hear everyone complaining about travel time in a box Ruining the crust. Can you do a video on travel time in a regular box,box with foil bed and maybe with parchment bed to see if it affects soggyness on bottom crust? P.S. i came out of retirement and started the Fluffy Carrot Cake company Omaha Nebraska. I'm a gluten for punishment. Lol. Thank you for your videos. Tim
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
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.
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.
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.
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
I have my own home pizza dialed in and my family prefers them to any restaurant pizza. My main difference is I use my Italian spice fix in my crusts, in the tomato sauce, and sprinkled on top of the cheese. I cook at 500° for 8 minutes on a cast iron pizza steel. The crust is always perfect.
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.
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??
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.
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.
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!
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.
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.
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.
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.
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.
It's possible pH affects the flour yeast mixture, but I don't buy the concerns for drinking water. My RO water pH level was 6.5 last time I checked. That goes into your stomach which is 1.5 to 2.5, thousands of times more acidic. Each whole number is a factor of 10. Am I missing something? I guess someone needs to drink a glass and then er test that water.....
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.
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
I freaking love this, and love owners who are transparent with their formula and process. Kudos to them and you for sharing. Much respect.
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.
@@1flash3571 yes because im sure they are not giving away ALL of their "secrets" who would right?
@@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.
@@1flash3571 Plus, it takes effort to make a pie.
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!
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!
Looks delicious, hope to have one some day soon ❤️🇨🇦
You make a good pizza you have friends for life.
Is it Gluten free? It's very hard to make a great crispy crispy crust pizza with out that dough with Gluten in it.
The hell is Adam & Tiffany 😆
Did they inherit their pizza-making talent from you, or were you frightened by a pizza when you were pregnant?
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!
Arnold, do you understand what was being done in the process? I don't understand what was unique, and how it worked. I see that everybody has a different recipe, which is great, but what does what?
Would you be willing to answer questions?
@@eugenetswong Yes of course. What can I help with?
@@arnoldkotlyarevsky383 Thank you for your time!
I'm still struggling to get leopard spotting and big bubbles in the crust, like Vito shows his channel. My crusts rise a lot in the oven, but the bubbles are usually tiny.
I realize that everything contributes to the outcome, but I suspect that my ingredients are good enough for large bubbles.
I use a toaster oven for a max temperature of 450 F, which is unconventional, but there is a video of a guy getting 450 F in his toaster oven.
Also, I've seen a video, where the outer ring of the crust was pressed down so much, yet he got good sized bubbles.
Clearly, every rule can be broken, but we definitely want to avoid doing that. I chose these ingredients and the oven just for costs.
I'm wondering if you have any insight in what might be going wrong, assuming that the oven and ingredients are good enough.
@eugenetswong ok there is a lot here you've laid out. Let's go step by step.
One thing that a lot of people don't understand is the role that a pizza stone vs pizza steel plays. The main difference is thermal conductivity. Ceramics are poor conductors. Whereas steel is an excellent conductor. A steel in a colder oven will give you better spotting than a stone in a much hotter oven. You aren't getting spotting because of heat transfer.
Moreover, a full size oven is going to stay hotter and rebound faster than a toaster oven. Once you open the door you lose a lot of heat because hot air escapes. A toaster oven has much less thermal mass than a full size oven so it will struggle to come back up to temperature once you put a pizza inside. You can text this easily by using an oven thermometer. 450 might not really be 450 if your oven cools down too much.
Get a pizza steel and put it in your oven and let it preheat once it comes up to temperature for an additional 40 minutes, minimum.
Bubble formation is entirely a function of fermentation and dough handling. Assuming you are using good yeast (I prefer instant yeast - not active dry or quick rise or fresh or anything else) If you leave your dough to ferment for several days, you will get massive, delicate, bubbles. The trick to keeping those bubbles is to not completely collapse them during the shaping. Proof your dough in round containers and then gently form the crust by pressing a ring 1/2-3/4" from the outside. Then press flat the dough in the middle. Then, with floured hands, pick the dough up, and on the backs of your hands, stretch the dough out into the desired diameter. You will lose some volume on the outside but if you were gentle, then the crust will bubble up.
Please don't hesitate to ask follow up questions, if I was unclear.
@ Thanks! I really love pizza because of how tasty & accessible it is to everybody. It is my dream to offer a master class on the basics of pizza dough for home baking.
I won't ask questions now, but I do want to provide feedback. Most/All of what you wrote is not new to me, but it did help me to revisit what i learned. I'll skip paragraph #2.
1) I remember that the biggest bubbles that I got came from when I left a pan in the oven, and then placed a small test dough there. This probably helped the overall results.
3) I'm struggling with getting income right now, so I'll probably get a steel later, or maybe some kind of iron frying pan. For now, I might try turning over a bread loaf pan, to put the dough close to the top of the toaster oven.
This will reduce the impact of the hot air escaping.
4a) I haven't had a chance to experiment with yeast. I just used Fleishman's [correct sp?] Pizza yeast, which was weird because, it was very hard to find technical information. I just found it yesterday. It seems that this yeast also is made with an enzyme to help the dough stay flat and not bounce back. I think that this affects how the bubbles form, but I can't be certain.
I chose this yeast because of price and how standard it seemed.
During my experimentation, I tried adding more yeast, adding less yeast, more time, less time, sugar/honey, heat from the radiator, poolish, flattening only the centre, leaving the dough as a small bump, etc. As far as I could tell, my best bubbles came when I did a poor job of kneading the dough [i.e.: accidentally *added* air pockets].
I definitely tried ensuring that I didn't squish the bubbles, but it never helped to get big bubbles. In almost all situations with yeast, even with my worst dough balls, I got a significant rise, but just with lots of small bubbles. My dough seemed better than what the videos showed, but overall, it was the same.
That was a great video. Thank you Pizzeria DiLauro for allowing Charlie into your kitchen. Excellent work to all involved here.
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.
im grateful for the willingness of these guys to show you their process and secrets
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.
You're all about the education, Charlie. Thanks for reaching out to DiLauro's. These extra details are what we need. Thank you.
props to di lauro for being so open with their process
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.
Insanely high quality content. Nice
I completely agree with this comment.
Making pizza dough is an art as well as science. If made well, it can lead to a wonderful eating experience.😋
the man who launched a thousand franchises. Charlie, you're literally teaching people how to open their own pizza spot. Bravo!
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
More importantly he's spreading east coast style which means potentially better pizza around the country if they catch up
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.
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
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.
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! 🙏🏼
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!
Im Jealous
Holy crap you all are trying to become fame leechers
@@thomgizziz may god help you
Adam and Leo are completely dedicated to their craft and it shows in the finished products. I wish I could try them!
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.
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 TH-cam channel growth!
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.
That's great to hear!!
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!
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!
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"
Since subscribing to this channel, I have never looked at pizza the same way. This is great stuff!
How do you look at it now.? As art?
Good stuff as always! Thanks for making good pizza accessible to home cooks!
Try making a sauce for a white pie out of blended onion, garlic and fennel. Reduce it without browning it so it stays white.
Explain more please, I’m interested in trying this.
what he said ^
@@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.
@@christiancirone7847 if you do try let me know what you think by the way
@@greenidguy9292 if you do try let me know what you think by the way
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 🙌
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.
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
I have been making for years every weeks and I can tell you never stop learning. Makes you appreciate the final refined results.
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!
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.
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.
Cant wait for your recipe. I noticed you didnt mention the amount of yeast they use
make 3 different batches with 3 different amounts. then you invite your friends over and make them eat pizza. it sounds terrible -- i understand -- but it's our cross to bear, as scientists.
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.
Man, I really love your channel and your work. Every time I get on TH-cam and see a new video from you, it puts a smile on my face
Got my coffee roasting dialed in by James Hoffman, and now my dough prep skills for wood fired pizza on-point by Charlie. Thanks, Charlie!
I make primarily Neopolitan pizzas for myself at home. I pre-bake my dough with the sauce on top for 5 to 6 minutes and never have an issue. I have worked on my dough and red sauce recipe for several years. I am always open to experimenting with different flours, but have found my preference is a blend of an '0 and '00 flour by two different companies.
This is the best pizza-making channel in the world. Outstanding information, thank you.
I am in the pizza business and there is a lot of work that goes into it. Thank you for the content Charlie
Yeah, the pizza dough recipe I use works for many things. I’ve made focaccia, flatbread, pizza (thin and thick), boules, rolls. Very versatile
Andrew Bellucci talks about the tomato water wash and par bake for his Sicilians on PM forum.
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
@@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.
Damn this was awesome. I love the details they are so necessary
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. ❤
How much % salt and yeast?
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!
Great video and information. Oil does not add to the hydration calculation for the same reason deep frying is considered a dry cooking method.
Love the pizza videos. Over 47 years in the restaurant industry from buss boy to owner and never got to do pizza. Now retire i want to learn New Haven Apizza. I hear everyone complaining about travel time in a box Ruining the crust. Can you do a video on travel time in a regular box,box with foil bed and maybe with parchment bed to see if it affects soggyness on bottom crust? P.S. i came out of retirement and started the Fluffy Carrot Cake company Omaha Nebraska. I'm a gluten for punishment. Lol. Thank you for your videos. Tim
Great Video! Very informative. The owners of that pizza place really know what they are doing.
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
Did I miss it what is the weight percentage of yeast??
NEW PIZZA SERIES YES
Youre really good at these doc style vids
Thank you, I'm glad you like them!
Wow. They really equipped that kitchen well. Most places can't afford an array of ovens! Would love to try them sometime. Thanks.
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.
Thank you for one of the best pizza videos I’ve ever seen! I really appreciate the effort you go to. Kudos my friend.
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.
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.
Pizza community is so open (most of) That’s why I love the pizza business. It’s a different world from regular restaurants.
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
Charlie, awesome video, so informative! Did you find out what goes into their white pizza base? Anything different from your video on it?
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.
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.
I have my own home pizza dialed in and my family prefers them to any restaurant pizza. My main difference is I use my Italian spice fix in my crusts, in the tomato sauce, and sprinkled on top of the cheese.
I cook at 500° for 8 minutes on a cast iron pizza steel. The crust is always perfect.
That pizza looks amazing.
What an incredibly well crafted video. Bravo Charlie 👏
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.
Ten thousand thumbs up to all of you guys. As usual a great fun to watch and educational video. Thanks for your hard work!
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??
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.
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.
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!
Pizza is so interesting because there are so many small tips concerning a limited amount of ingredients.
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.
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.
Amazing video, blown away by how they make amazing pizza with AP flour
The attention to detail makes all the difference.
So nice of them to be that open! Thanks for the vid
That's why I love pizza huts pan crust, soft not dry on the inside, golden crisp on the outside
As a self made at-home pizza chef I am deeply greatful for these tips.
So grateful for your work! Soo useful to me. If you’re ever somerset Pennsylvania, stop by The Lodge!
This is a phenomenal work on all sides of the process.
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.
I bought an Ooni 16" pizza oven and making pizza is a work of art
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.
Thank you Pizzeria DiLauro for such valuable tips and thank you Charlie for bringing them to us!
This is why I sub. Thanks!
All my homies LOVE Pizzeria Dilauro!!
Really who do you know?
Me, I love pizzeria dilauro
And I love sleddog
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.
It's possible pH affects the flour yeast mixture, but I don't buy the concerns for drinking water. My RO water pH level was 6.5 last time I checked. That goes into your stomach which is 1.5 to 2.5, thousands of times more acidic. Each whole number is a factor of 10. Am I missing something? I guess someone needs to drink a glass and then er test that water.....
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.
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
I'm four hours away from this. I think I'm making a very long pizza run tomorrow?
Did you do it???
@@BFMwithStackhouseliterally sitting in here right now! They are so nice and it is DEFINITELY worth the drive!!
@@rsklinge This doesn’t sit well with the new green deal.😂
@04:43 "AS YOU KNOW, MAKING DOUGH" Dude, whens your album dropping?
Dude, thank you for sharing this. I appreciate your help and effort!
Your best video yet 🤯
Lots of great information! Thanks for sharing and posting...
KA flour is the winning move here.
awesome video! Charlie please do new haven style eventually please.
I definitely will!
Where is the yeast information? How is the pre ferment done ?
The quality of this content is amazing
Shout out to those guys for being so awesome.
I found I can use the same dough for deep dish too. Comes out nice. Got a pan off amazon. I aim for about 60% hydration