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
bruh just put oil at the bottom and crust area of your pizza and you will get the golden color and better softer crunch. That's all you are missing bruh,
Something that makes a difference to is when your buying a slice rather than a whole pizza, the slice has been cooked, cooled, and reheated. I think that makes a huge difference in the structural integrity
Was going to say the same thing. Anytime I reheat pizza from cold or frozen, it's always a lot crisper. The double back really goes a long way if you want crispness.
Im really surprised, anytime i see this level of professionalism (camera work, audio balancing, script), charisma and content, im expecting this from a youtuber that has several 100 of thousands of views per video, please keep at it my man, you're going to make it far
Yeah seriously I thought this was some big guy that I never heard of when I watched both videos. I subbed and only after I went to see if their was a 3rd did I notice how few subscribers he has at this point.
You rock leaving this message! Im a small channel and when i get a comment like this… that mentions my editing… there is NO BETTER compliment to read online ❤ and I agree and just subbbed here
Couple of things you should know. Many, not all, NY pizza is made with part skim mozzarella. You need to sprinkle Romano (parmesan) cheese on top of the sauce, before putting on the mozzarella. Some places will mix the Romano in with the Mozzarella. But the number one thing, dealing with the crust, is that you have to have the dough rise twice. It has to sit out, covered, at room temp for 12 to 24 hours. Then you round it, and let it rise again, for a few more hours.
@@trevorsansom3306 It really all depends on the pizzeria. There's also other factors, like oven temp, the sauce type, gas, coal or wood fired ovens. The type of oven should be seen as one of the ingredients.
dude I watch a lot of cooking videos (adam ragusea included and many more) and Im just completly blown away by the dedication, experimentation and quality of this video. This is the ultimate conclusion for the search of the perfect NY-Pizza for home cooks. Thanks a lot for concluding this years long odyssey.
As a Jersey boy whose parents owned a Pizzaria for many years, I gotta say your Joe's recipe is pretty darn close to what I make as my Friday night dinner. I'll let the dough rise over night in the fridge to help develop flavor. In the restaurant, you'd whip up the dough the night before giving it a little time to ferment. The other problem with home cooking is the lack of a real pizza oven. The stones in a pizza oven are 2 inches thick or more. This allows it to retain the heat and cook through evenly. At home, the stone/steel will cool as the pie cooks reducing that crispiness. I'll start with a 500deg oven, 1 rack at the top with my stone on the bottom rack as low as it can go. Start the pie on a pizza pan for 5 min on the top rack then slide the pie off the pan onto the stone for another 5 to 7 min or so. You'll get the missing crunch and well-done bottom with this dual cooking method... This is the best method for home ovens and thinner stones. Good luck.
i second this, been making home pizzas for well over a decade, and getting the stones hot between pies is a big part of the missing 'secret'. i have started taking out the pie off the first stone to put on the cheese, and then place it on the 2nd, i get nicely browned crispy crusts. i have a steel too, but i find the even toastiness of a stone gives a more pleasant final result for my taste
@@teklife Thanks. Yep, steel is a no go for quality pizza. The stone, being porous, allows the steam from the bottom of the dough to dissipate. The steel only gives you the option of frying the dough... not the same.
@@jtrourke667 @JT Rourke yea that's it, the porous stone is absorbent while the steel tends to char and steam the dough. Not that the results are bad, but at least for new york style, I'm looking for a more even crispy 'toasting'. Many people swear by the steels being superior but, horses for courses I guess
Another reason pizza shop slices have that crisp is because it’s reheated from room temperature. I’m not sure if that was accounted for in your analysis. You’re recipe looks good. Try reheating a slice on the steel after it has been sitting out for an hour. You’ll probably get what you’re looking for.
I spent over ten years trying to perfect homemade pizza. I varied the recipe, hydration, mixing/kneading technique, dough handling, sauce, and temperature (550˚ on a 3/4" stone, preheated one hour). My $.02: I finally realized I'd get a crispier crust by leaving the olive oil out of the dough. I drizzle a little on the dressed pizza just before baking, but without question, using it in the dough makes for a softer and less crisp result. You seem to have really nailed the style. NY is the standard of great pizza, for my money.
Ive been working on it for 3 years. Thanks for saving me 7!! Ill have to try this next time i do ny; tonight was a deep dish kinda night because its faster :)
Great input. Agreed, it is THE standard, and I'm a few minutes from New Haven. (Which is really just "down the road from NY" pizza. You want that fine layer of crunch, thin crust, that's foldable with that "crinkle" at the very bottom layer when you fold/ bite into it. 10 years? Wow, I'm just boutta get started on the home pie journey.
There seem to be a lot of NYC pizza videos popping up recently, this was the best produced and most clear of all of them. Glad to see this video's really taking off, hope your channel grows massively as you make really great content!
Nice vid- I think NYC pizza has evolved in recent years. I grew up in the city in the 80s and the pizza seems different today than it was back then. I also hear criteria for a New York slice that doesn’t seem familiar. As a kid, I recall gagging on the cheese because there is so much of it. I had to eat slow and really chew. I don’t recall the concept of “too much” cheese. If fact there would be thick pools of melted/caramelized cheese on the pie. When the slice was folded, the cheese and sauce would slide down to the sides to the center and you would have what almost resembled a calzone. I usually didn’t fold my slices because I preferred eating them flat. But point is, you couldn’t fold the slice and have the cheese and sauce stay in place; it was much more wet and runny. Next, grease, I hear people saying “not too greasy”. The pizza we ate had grease running down your arm! There was grease all over the place by the time you were done. This was a sit-down meal. The crust was thin, but not overly thin and not exceptionally crispy and there was a fair amount of sauce. As for tip sag, I recall slices flopping. There was still some crisp but they could flop due to the thinnest of the crust. But you never wanted to let your tip flop over because if you did, all the cheese and says would slide off that area of the slice. This is very different from what I see now where every slice resembles a flatbread.
i grew up in new york, the city and nassau county long island which also has excellent pizzas, as many people from the city moved out there over the years, and i agree with everything you say, BUT, there was no consistent ny slice or pie, there was quite a bit of variation between the different joints, and many people do special requests, extra crispy being one of the more popular ones, the other being extra cheese. where i grew up in long island, mineola, there was a joint named vito's which made crispy crust pizzas, while just down the street, on the same block, nicola's had a softer crust. don't remember much about the cheese amounts, but yea, puddle of "grease" on the pies/slices was totally normal.
I feel like some shops had pizza like that until like, the early 2000s. I remember growing up there was a pizzeria that had what you described. A bunch of cheese, grease everywhere, and folding it moves everything around. That was my favorite part and I don't get that anymore when I fold them.
@@teklife I’m sure there was some level of variance depending on where you were around the City. I mostly stayed in the city back then. We had pizza parties in my grade school in Queens and it seemed to be the same as the pizza that we had in Manhattan when we lived around the corner from a pizzeria. I just remembered how they all tasted so good. There was something about the cheese and the sauce that is not easily replicated.
@@Amirifiz I remember in the 90s, I brought a slice of pizza home for a friend who was also from the city. We warmed it up and you could just smell the cheese and the sauce and we both nodded our heads in recognition that “that it!”. That’s the last time I experienced a true nyc slice (haven’t lived in the city for decades). But I think what is being called a New York slice, isn’t really a New York Slice. It’s more like what you would get at whole food. WF has a good slice but it tends to be too thin, a tad over cooked, does not have enough cheese or sauce, and there isn’t as much flavor to be called a NY slice- at least from my memory.
Growing up in Staten Island, in the '60s and '70s, I remember pizza like you decribe and it was floppy, not crispy. Man, I miss that kind of pizza. So chewy, oily, and like you said, tons of cheese. You had to fold it to eat it and it was great. @@teklife
Deflated is what I am!!!! I've been agonizing over my pizza making. It's been 5+ years that I've been trying to make the "perfect" pizza at home. Actually longer since I started, tried a few things, stopped... then started trying again and failing, then stopping... etc... Over the past 3-4 years I've been trying to make the perfect homemade pizza. One of the things that I've tried is to follow what you have been doing to perfect pizza making at home. Dough, ingredients, sauce, etc... I've followed you man!!!! Tonight, my wife told me that she was going to make pizza. She started her dough after 5pm. It's now 6:30pm and we finished eating about 30 minutes ago. Her pizza was way better than any pizza I've made in 3 years. WHAT THE HELL????????
I've been making homemade pizza for close to ten years and these videos are insanely informative. I've been trying to nail the NY style pizza for ages and sometimes I've been lucky but can never duplicate it twice. Thanks to these videos I might have a chance. Stellar work Charlie! Bring on the final video!!!
I grew up in NYC so I know a thing or two about slices of pizza. I truly appreciated your level of enthusiasm and scientific tenacity to create the perfect slice. I'm very much looking forward to the next video.
GREAT video! Thank you! I do want to say thank you for using King Arthur Flour. For anyone wondering, their flour is so far superior to others, I refuse to bake without it. You can find their AP and sometimes bread flour in larger grocery stores, but you can also order them online (as well as 00 and a million other products) and you will usually get your order in 2-3 days. They have tons of recipes, blogs and classes on the site as well as a 24 hour hotline. Trust me, once you use their flour, you'll never go back. And no I'm not agffliated with them, haha. I just appreciate an outstanding product!
As someone from NY and I’ve also been trying to make great home pizza and I’ve worked in pizza places and asked owners what they do and keys that I came up with are you can go up to 6% salt I like 6% the best and some places go as low as 30% hydration! Which I found so crazy but for home ovens this works great. I do love high hydration dough for pizza but you need a pizza oven at like 850F or higher for this to come out right. And for cheese low moisture full fat mozzarella is best in my opinion. Sauce I am still figuring out lol but I hope this can help. You already conquered one of the hardest aspects which is stretching the dough properly. Also to better replicate the pizza ovens they use I would try stacking maybe 2 pizza steels to give more mass or a pizza stone on top of a steel.
I recently had the same epiphany of cutting back on the hydration for a classic NY style and it paid off. Hands down the best at home pizza making series dedicated to the NY slice I've seen on TH-cam.
Thank you for teaching about baker’s percentages. I will now be able to innovate and experiment with new combos to bake the way I like. At first I was like, “I already follow like 10 food TH-camrs, no way will I follow this guy…” Once you broke down bakers %, I was hooked.
@@CharlieAndersonCooking a lot of the TH-camrs don’t explain how they come up with their ratios. I watched Joshua Weissman’s NY pizza recipe after your vid, and saw he used a 65% hydration. He also used a pizza oven so that helped with the desired texture. That would be interesting to see, how much a pizza oven vs standard oven has an effect on the final product with different ratios.
As someone who got totally sucked in the pizza dough rabbit hole a few weeks ago, this kind of video is exactly what I want all day every day. Thank you. Very interesting and fun man!
Go Blue! The opening of joes satellite shop convinced me to visit new york solely for pizza. Glad you were able to find some success in recreating such a delicious slice.
Charlie! You are the legend. Best pizza I have ever made, and hell I tried all NY Slice recipes on TH-cam. You do look like a homeless dude from ''It's always sunny in Philadelphia'' tho. Love it! Thanks for so much work that went into it. You didn't waste your time for nothing.
Best slice I ever had. When I was working in New York 10 years ago I took a trip to Joe's and had a cheese and pepperoni. Ate it on the church steps right down the street. I'll never forget that lol.
While salt does flavor the dough, it’s main purpose is to temper the ferment and strengthen gluten bonds. Higher salt == tougher dough, Lower == delicate. For flavor, I’ve had really good results with preferment and playing with overall fermentation times. Biga/poolish are great ways to really supercharge your dough flavor without much work. Sourdough is great too, but can be a pain to get off the ground and/or maintain.
you are either an industry plant or an rtf student, either way i'm glad this video was recommended to me, you're gonna be huge if you keep this up. subbed.
Haha I haven't studied filmmaking formally, but I've been making videos on TH-cam for a little over 3 years now. I've actually been moving these videos over from my other channel (that channel is more focused on bread baking so these didn't really fit over there), which is why I've uploaded so many over the past couple of weeks.
If you don't have a steel or a stone, but you do have an electric element oven at home, remove the bottom rack and set the pizza directly on the heated element (in a pan, obviously). Wearing an oven glove or mitt, gently rotate the pan atop the element every 30 seconds for 6 minutes. Pull the pizza, place the rack back in the oven at the lowest level, and cook the pizza a further 3 minutes. Turn on the upper element at the 2 minute mark, transfer the pizza to the higher rack, and watching it like a hawk, broil the top until you get light browning on the cheese (maybe 90 seconds to 2 minutes).
I'll have to try this. But Adam Reagusa did get one thing right: the longer you fermented your dough the more unique it tastes. It may not be a NY style pizza at that point but it is unique.
Scarr's pizza bulk ferment the dough atleast 4 hours before cold fermentation for at least 3 days and then they leave it to room temp for at least 2 to 3 hours before baking.
Hey man, I love this video. I'm from Brooklyn and one thing I do know is pizza in in NY ovens whether gas or brick oven or electric are cooked at very high heat. I knw a place in Queens that uses gas and the pies cook at abnout 800 to 900 degrees. That makes a huge difference as it only takes about 4-6 minutes to cook. However, I know you are applying this to home bakers and I personally do appreciate that. Thanks for the video!
I made pizza dough for a while. You can’t go with a pre-determined amount, you need to hold a bit of water towards the end and add for feel. It can’t stick to your hands as your working it. If it sticks, add more flour. PS-Add some garlic powder to the mix
I moved to New York from Chicago and was shocked to see deep dish Chicago style pizza. I love Chicago deep dish, but New York pizza is just incredible, and totally rules!
Great video -ive been trying to nail down the perfect homeade NYC pizza in a 550° oven for a while now and this vid answered a lot of the what ifs and whys that ive wondered about changing ratios. Excited to try a new batch of dough tomorrow now -appreciate the work you put in!
Charlie thank you so much for taking the time to do all this. Its not easy to wait a day or two for a dough just to realize you put too much salt or water or things like that. Ive been trying for YEARS not kidding to make the perfect NY pizza failing every single time, I once made it but since I was so frustrated I didn't write down what I did. My problem is handling the dough. After mixing all the ingredients in the kitchen aid blender, I don't seem to understand completely WHEN to stop and let it rest. Some videos say 8 min others 2 min, some say not to do anything at all and just put it in the fridge for 12 or 24 hours then put it outside for two hours or until it reaches ambient temp and then every 30 min do dough folding to a total of 2 hours then bake, but I found that it over proofs and deflates and it turns a little runny. I tried sourdough starter, rye flour, bread flour etc, but the time it came out good I used 00 Sicilian flour and that gave me the crust I was looking but I don't remember what I did. Can you tell me how you handle the dough after you mix the ingredients? How long do you mix it for? Do you put it in the fridge? Thanks !!!
Great video! I love the scientific method that you use, and it is obvious that you researched this very well. I can't wait to watch the other videos in this series. So glad I found this channel!
Excellent work Charlie, we run a small pizza shop in Hong Kong and have lived in the US in the past and admire Scarr, but thank you for the GREAT EFFORT AND WORK 👍👍👍👍👍
I am curious, where is your pizza shop in HK? I lived in Causeway Bay for a decade, and still go back to HK with my wife to see family… However, I don’t recall many pizza places… There was one nearby, but when I was feeling like I wanted to feel more of a western atmosphere I would hit an English pub at the bottom of a hotel in CB…
@@EarlHayward hi Earl, ours is in Hung Shui Kiu named Light Rail Pizza; pizza scene is quite a bit more developed now, try Napoli in Happy Valley- the best in town in my opinion
Love this! Thanks so much for creating this series. I've been using and tweaking Kenji's recipe over the past few years. I've trying to get a more crispy/less floppy crust for a while and I THOUGHT that the solution would be HIGHER hydration based off of everything I have ever read/heard/seen. So I am surprised and intrigued by your experiment results with LOWER hydration. I'm going to go back and watch Episode 1 now and eagerly anticipate the next. Thanks again!!
One thing that helps is to cook the pizza with just tomato sauce and add the cheese mid baking. You can cook the dough for longer in the oven (mine maxes out at 450F) and not end up burning your cheese with convection mode on.
You can also just bake it on a pizza iron or cast iron to avoid burning the cheese while making for a nice crispy crust. I do it all the time with the refrigerated pizzas from the grocery store. Basically 500F and then adjust the time down by a similar percentage that I had to increase the temperature by. I wind up with a nice crispy crust and the cheese nice and caramelized, but not burnt. You can also do the traditional thing of not putting any cheese on the crust and doing so afterwards, that also works, but I find that just using something with more capacity for heat transference works better.
Love that section where you're putting on your jacket while you've edited your voiceover to make it feel contemporaneous while snipping footage for pace. Very nice. :)
I think your problem is you are trying to cook pizza in a house oven. You need to build a proper wood burning pizza oven. It’s not difficult or expensive it just takes some time to build one. I used to cook pizza in the kitchen oven until I built myself and an outdoor pizza oven last year. Trust me it makes all the difference! Building an outdoor oven is a lot easier then an indoor one so that’s what I did.
Bro, speaking as a New Yorker on the forever search for the perfect dough... like my own personal Holy Grail, this is the very best video I've ever seen. I've been scribbling down notes all along the way and seeking out insights, but you take it to the next level. Great production quality. Not Notch. My latest struggle has been cheese. I can actually find better cheese in Montreal, and am very displeased by what is available down here. Great job!
Hi Charlie, as a certified pizzaholic likewise trying to master NY pizza, I'm looking forward to more of your videos. Instead of whole wheat, would you consider spelt flour? It's nice and soft, has great flavor, and browns very nicely. Not too hard to find, it's in most health food sections and bulk stores. Cheers!
I pulled the salt doubled the yeast and proofed in three hours one in the fridge two at room temp, added the 3% split with finishing salt under before baking and over to finish. Bomb! Also went to 2% sugar.
These are the best pizza recipes on TH-cam, right there alongside Brian Lagerstrom. Keep this up and you are going to be huge. Really incredible content!
Keep up the good work - I can see your channel blowing up soon. Also appreciate for being a smaller creator you're not afraid to call out the "big names" like Adam when you feel they've gotten something wrong.
Stumbled upon these 2 videos, and when I didn't see a link for the next one, I cussed out loud! I've been watching pizza videos for a year or so on my quest to make the perfect pie for my family and you have given me exactly what I wish I had time to do in my own ( Lab ) kitchen. Please keep this series going and thank you for letting us live vicariously through your pizza journey. Well done!
For anyone asking, these pizzas are being baked on a steel. I use the Baking Steel Pro (bakingsteel.com/products/baking-steel-pro-package?sca_ref=3277010.cIE0wUuej7) but I previously used the Original Baking Steel (bakingsteel.com/products/baking-steel?sca_ref=3277010.cIE0wUuej7) which is great as well, just a bit thinner and smaller (I'll be discussing the baking method in more detail in a future episode). UPDATE: I now have a discount code for Baking Steel. Use the code "CHARLIE10" for 10% off! Full disclosure, these are affiliate links so I'll receive a small commission for anyone who purchases through my links (at no extra cost to you). This isn't sponsored though, and I bought both of mine at full price.
@@kristofordurrschmidt It's the nature of stone vs. metal, that makes metal better. Metal holds and radiates heat better than stone. Stone is better at reflecting heat. Metal will give you better leopard spotting on the bottom of the pizza. Especially with the lower temps we're dealing with at home.
i hate new york pizza i rather watch video of Chicago Deep dish pizza while eating a Pizza Hut cuz new york pizza is TRASH!! compare to chicago deep dish pizza
Awesome video. I’ve also been on a NYC pizza journey with results that have been mediocre at best. I’m also glad you called out the so called “NYC pizza recipes” out there for not really delivering.
You are very dedicated to the cause. Many of the others shoot from the hip, you do everything scientifically and with a good portion of trial and error that makes all the difference!
Lotta people think it's all luck to go big on youtube, but really, it's just a factor. Very catching thumbnail and title (but not clickbait), perfect intro to get viewers invested, solid editing and transitions, at no point did I feel the video was slow or dragging. Higher click percentage + higher viewer retention = many more recommendations by TH-cam. Amazing video, keep it up king!
As an avid TH-cam cooking video watcher, am surprised this is the first time I’ve come across yours - I’ve been missing out. Appreciate your approach on multiple levels. Awesome vid.
i hate new york pizza i rather watch video of Chicago Deep dish pizza while eating a Pizza Hut cuz new york pizza is TRASH!! compare to chicago deep dish pizza
I love making homemade pizza and this is such a great video to improve my methods! Can’t wait to see what the future holds for you Charlie! You’re going to blow up with the amazing video and content quality. Best of luck and I’m so excited to be a new subscriber!
When I made the dough for a New York style pizzeria we used General Mills All-Trumps Flour which is a High Gluten Flour…. Though I am not from New York or New Jersey, the pizzeria owner was from Bayonne and had grown up in his godfather’s pizzeria..
Yeah at first I wanted to make it more "home baker friendly" so was going to try to do it without high-gluten flour. But now that I'm going for more authenticity, I may have to go that route. I'll be testing it in a future episode!
This is the first video Ive seen of yours, and I subscribed 3 minutes in. You’re doing awesome work man, I can’t wait to see your channel blow up, because I can tell you’re going to be huge! Can’t wait to see what you do next.
I think there is one big hiccup to your recipes. I grew up in a pizza family. My grandmother owned restaurants in Manhattan for decades. My father opened pizza restaurants in the '80s and '90s and used her recipes. And he also brought in a pizza cook from Naples. The one big difference is the yeast. From what I can tell you're using dry powdered yeast. And any pizza I've ever made, and I was trained by the guy from Naples, the yeast we used was a block brewer's yeast. It's like a cake of clay that you dissolve in warm water. Try that. I think you'll love it.
Yeah I think there may be something to that. I was skeptical at first because in theory, that shouldn’t affect the flavor. But most pizzerias seems to use fresh yeast rather than dried, so I’m definitely planning to test it out.
@@CharlieAndersonCooking It's interesting because the one distinct memory I have of making that dough was how the yeast instantly smelled beer-ish. That fermentation you can taste in the dough.
Actually yeah this guy is right I used to work in a pizza shop and we only ever used those big blocks of yeast, and yeah it is like a weird block of clay that sort of crumbles in a weirdly satisfying way.
I have also tried all the recipes mentioned in this video and more and have found them all lacking. I tried this one the other night and it was the best home pizza I've made so far. Good job!
It’s the rats. They ferment the cheese and when they walk through the dough, their little feet make small gentle impressions that massage the dough instead of how a human roughly kneads the dough. The rats also have a bath in the sauce, the sauce gets a specific acidity from the ph levels of the rats body and body heat. It’s simple really.
I definitely understand your pain using other youtubers recipe. The only recipe I found that got anywhere close was Vito Iacopelli's. Using his as a base, I was able to make all the tweaks to hone in on what I loved in a pizza. The other issue that no one ever discusses is how dependant hydration levels are based on current climate of where you live. Living in a humid area, I really had to lower my hydration since anything above 70% was just unworkable.
I LOVE that you broke down the recipes by their components and looked at this scientifically. It's a great to see someone who knows so much and is able to improve upon recips.
Any attempt to recreate the ultimate New York pizza slice is a worthy cause. It's the best pizza in the world. There was a story in Time magazine back in the 1970’s about a group of New Yorkers who were going to college in England and they missed the pizza. They chipped in cash to have one of them fly back to NY, specifically to the real and genuine Ray’s pizza located at 6th Avenue and 11th Street in Manhattan, to bring back some NY pizza to England for the group. I was lucky enough to have had Ray’s Pizza there in 1974 when it was just a dinky hole in the wall pizzeria that was just starting out. It was one of the best slices ever. Too bad they lost the quality over time and became just another touristy pizza place. It’s not even there anymore but great NY pizza will always be part of New York.
Thanks for watching! To catch up on previous episodes of the series, click here! th-cam.com/play/PLWKCVGwB1Bg1HK5CbBs4CGuVhE1mYkMPu.html To see the next episode, click here! th-cam.com/video/D-iiBRm8w1w/w-d-xo.html
You should have never opened the door, despite recipe usually an always guarantee with pizza is if u cook it at 425° f, you need to make sure that the crust cut down to the end starts at about barely 2in+
... When I bring a pizza home I always use a hot skillet until you can smell the crust begin to burn… Then look at it and if it's dark, slide it off… If not dark enough let it go another minute or two… Keep watching... This works with leftover refrigerated pizza also… Start by covering the cold pizza with a lid on medium and when you see the cheese start to melt take the cover off and turn the heat up to medium high… Again keep watching… You'll have a nice crisp crust… First time watcher… New subscriber… Keep doing what you are doing… God bless America… and Pizza 🍕🇺🇸
I know a common "old school" New York Pizza dough technique is to leave the dough in a (hate to say this) but a plastic bag. (food quality), plastic bag. Often the longer the better. I have seen some place leave the dough, large 50 to 100 pound mix in plastic bags, refrigerated for 2 to 4 days. Usually several large batches are mixed on Monday morning, and again Thursday. Those batches are put into sealed plastic bags and placed in the walk-in fridge. The dough comes out with this really rich fermented smell, and that is cut off into dough balls, that again will or rise again, usually placed in food quality stack-able bins, the day before, prep for the next day, the dough balls, are pulled, as needed and have this pillow light ball, perfect feel, and just can be hand tossed and have the perfect strength to stretch, to a pizza skin, or before being either hand round or run though a machine and used that day. Basically, a almost 5 to 6 day of rising period.
I’ve been refining my New York style pizza recipe for a few years now. What I have found is that the hydration level is very important but it is only as good as the flour you’re using. Each type of flour absorbs the hydration differently and will yield different results. For instance the Caputo double zero will give you a much wetter dough at 70% hydration than will an all trumps at the same hydration. I recently switched to King Arthur bread flour and found that at 70% hydration I get almost the perfect New York slice. It’s science man!
I made your dough today, and was very happy with it. The dough stretches very nicely. I have a crappy oven and still have figured out the best times for pizza yet.
I'll add that more yeast will contribute to flavor. Yes, it can speed up fermentation. If you want it slow, leave it in the fridge overnight. However, the yeast themselves contribute flavor, more so than the wheat.
Helps to use 00 flour which is the finest level of grinding. I bought a countertop commercial pizza oven that heats up to 675 degrees. The higher temperature over the standard oven's 550 degree temperature helps produce a crispier crust.
Thank you. I have been searching for a perfect sauce. And accidentally stumbled on this vid. Oddly enough I was a bit short on high protein Bread flour. And I do mill my own North Dakota red spring wheat flour. And as it turns out I used approx 8-10% of that to get my dough to kneed fairly well. I won't know until tomorrow how it turns out. I will let you know. My sauce is San marzzano's with sugar, salt, olive oil, fresh basil and oregeno. Toppings are fresh grated whole milk low moisture mozzarella, Grated parm. topped with 2 pinches of parsley. Bake on stone at °550 approx 8 mins. Will drop a note on how the pie turns out. You are inspirational. Thank you for all your work. "If God made anything better than pizza, He kept it for Himself."
Love the shirt. I'm 51 and when I was a punk teenager we drank that every weekend. A 40 and a pack of smokes got you started for the parties later which were $5. I also love the video which has helped me understand some thing. I'm building a outdoor oven just for pizza. My other half is Sicilian and she likes a crispy thin crust.
I am using essentially zero sugar, too, but I am using dark anodized pans. If I was using non anodized pans (natural color), which I don't, I would start bumping the sugar content to get crust browning to match up with getting the cheese and the rest of the Pizza baked out. In short, I adjust sugar to get the crust to bake out as finished to match the rest of the Pizza being done.
Through these videos I’ve actually made pizza that everyone who has tasted them said they would never know it was homemade which is a big accomplishment for me. Thanks for all the hard work.
To enhance browning you might consider adding some baking soda to change the alkalinity. This helps browning at a lower time and temperature setting. Since there is little acid (other than that produced by the yeast) it should not affect rise significantly, although it may alter taste toward biscuit.
Try a pizza steel. I have a 3/16 thick piece of mild steel 28x19 seasoned that I use in my oven at 500 or 550 degrees. It gets a better crisp then a stone and retains more heat.
I have no idea how you got into my recommended video but you have gained a new fan!! I love the work put you but honestly you won me over with those drawings and now I want NY pizza 😎
Sheading whole milk motz and then putting it in the freezer was a big improvement for me rather than room or frig temp. It allowed the crust/crispy as I wanted.
I work at a family owned place that's been around since the early 90's. Which the owner learned from a guy who'd been making for 40 years at the time. We use a 61.5% hydration, 3% oil, 1% salt and 0.25% yeast, usually made 2 days in advance and cold fermented, it's really good crust we just cut our pizzas weird but when we pie cut them they are really close to what you're doing. Great video!
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
bruh just put oil at the bottom and crust area of your pizza and you will get the golden color and better softer crunch. That's all you are missing bruh,
Something that makes a difference to is when your buying a slice rather than a whole pizza, the slice has been cooked, cooled, and reheated. I think that makes a huge difference in the structural integrity
yup , when I order a whole pies I always ask to be cooked , let rest then reheat and that's perfection.
THIS. This is always my main talking point.
It’s rat piss
@@lhandlott reheat on a pan? at what temp and for how long?
Was going to say the same thing. Anytime I reheat pizza from cold or frozen, it's always a lot crisper. The double back really goes a long way if you want crispness.
Im really surprised, anytime i see this level of professionalism (camera work, audio balancing, script), charisma and content, im expecting this from a youtuber that has several 100 of thousands of views per video, please keep at it my man, you're going to make it far
Yeah seriously I thought this was some big guy that I never heard of when I watched both videos. I subbed and only after I went to see if their was a 3rd did I notice how few subscribers he has at this point.
You rock leaving this message! Im a small channel and when i get a comment like this… that mentions my editing… there is NO BETTER compliment to read online ❤ and I agree and just subbbed here
I really appreciate that, I'm glad you like the videos!
Hard-working and methodical? Yes. Charismatic? No.
@@-iIIiiiiiIiiiiIIIiiIi- That'll come with time, like with every other youtuber.
Couple of things you should know. Many, not all, NY pizza is made with part skim mozzarella. You need to sprinkle Romano (parmesan) cheese on top of the sauce, before putting on the mozzarella. Some places will mix the Romano in with the Mozzarella. But the number one thing, dealing with the crust, is that you have to have the dough rise twice. It has to sit out, covered, at room temp for 12 to 24 hours. Then you round it, and let it rise again, for a few more hours.
Part skim? I thought it was a requirement to use full fat. Are you saying that NY pizzerias don't go this route?
@@trevorsansom3306 It really all depends on the pizzeria. There's also other factors, like oven temp, the sauce type, gas, coal or wood fired ovens. The type of oven should be seen as one of the ingredients.
@@johnmiller7682 Good points. Never knew that about the cheese - thanks
@@paul.1337 They're not spread out. They're either in pizza tins or proofing boxes. But basically, yes, they have hundreds of pizza dough's rising.
@@paul.1337 It is called bulk fermentation for a reason… Clearly, you know nothing about baking!
dude I watch a lot of cooking videos (adam ragusea included and many more) and Im just completly blown away by the dedication, experimentation and quality of this video. This is the ultimate conclusion for the search of the perfect NY-Pizza for home cooks. Thanks a lot for concluding this years long odyssey.
As a Jersey boy whose parents owned a Pizzaria for many years, I gotta say your Joe's recipe is pretty darn close to what I make as my Friday night dinner. I'll let the dough rise over night in the fridge to help develop flavor. In the restaurant, you'd whip up the dough the night before giving it a little time to ferment. The other problem with home cooking is the lack of a real pizza oven. The stones in a pizza oven are 2 inches thick or more. This allows it to retain the heat and cook through evenly. At home, the stone/steel will cool as the pie cooks reducing that crispiness. I'll start with a 500deg oven, 1 rack at the top with my stone on the bottom rack as low as it can go. Start the pie on a pizza pan for 5 min on the top rack then slide the pie off the pan onto the stone for another 5 to 7 min or so. You'll get the missing crunch and well-done bottom with this dual cooking method... This is the best method for home ovens and thinner stones. Good luck.
i second this, been making home pizzas for well over a decade, and getting the stones hot between pies is a big part of the missing 'secret'. i have started taking out the pie off the first stone to put on the cheese, and then place it on the 2nd, i get nicely browned crispy crusts. i have a steel too, but i find the even toastiness of a stone gives a more pleasant final result for my taste
@@teklife Thanks. Yep, steel is a no go for quality pizza. The stone, being porous, allows the steam from the bottom of the dough to dissipate. The steel only gives you the option of frying the dough... not the same.
@@jtrourke667 @JT Rourke yea that's it, the porous stone is absorbent while the steel tends to char and steam the dough. Not that the results are bad, but at least for new york style, I'm looking for a more even crispy 'toasting'.
Many people swear by the steels being superior but, horses for courses I guess
There is literally no cheese on it. And the cheese that's on it looks like cheese on a cheap chain pizza.
I’m from Jersey as well.. I loved San Remo pizza in Woodbridge !
Another reason pizza shop slices have that crisp is because it’s reheated from room temperature. I’m not sure if that was accounted for in your analysis. You’re recipe looks good. Try reheating a slice on the steel after it has been sitting out for an hour. You’ll probably get what you’re looking for.
I spent over ten years trying to perfect homemade pizza. I varied the recipe, hydration, mixing/kneading technique, dough handling, sauce, and temperature (550˚ on a 3/4" stone, preheated one hour). My $.02: I finally realized I'd get a crispier crust by leaving the olive oil out of the dough. I drizzle a little on the dressed pizza just before baking, but without question, using it in the dough makes for a softer and less crisp result. You seem to have really nailed the style. NY is the standard of great pizza, for my money.
Yep, no oil in dough and I use a pizza screen to bake.
Ive been working on it for 3 years. Thanks for saving me 7!! Ill have to try this next time i do ny; tonight was a deep dish kinda night because its faster :)
Great input. Agreed, it is THE standard, and I'm a few minutes from New Haven. (Which is really just "down the road from NY" pizza. You want that fine layer of crunch, thin crust, that's foldable with that "crinkle" at the very bottom layer when you fold/ bite into it. 10 years? Wow, I'm just boutta get started on the home pie journey.
Any input on using a different oil than olive oil? Or just leave it out all together?
The tri state area in general has the best pizza.
Throw Pennsylvania in there too, Philly has great pies.
There seem to be a lot of NYC pizza videos popping up recently, this was the best produced and most clear of all of them. Glad to see this video's really taking off, hope your channel grows massively as you make really great content!
Nice vid- I think NYC pizza has evolved in recent years. I grew up in the city in the 80s and the pizza seems different today than it was back then. I also hear criteria for a New York slice that doesn’t seem familiar. As a kid, I recall gagging on the cheese because there is so much of it. I had to eat slow and really chew. I don’t recall the concept of “too much” cheese. If fact there would be thick pools of melted/caramelized cheese on the pie. When the slice was folded, the cheese and sauce would slide down to the sides to the center and you would have what almost resembled a calzone. I usually didn’t fold my slices because I preferred eating them flat. But point is, you couldn’t fold the slice and have the cheese and sauce stay in place; it was much more wet and runny. Next, grease, I hear people saying “not too greasy”. The pizza we ate had grease running down your arm! There was grease all over the place by the time you were done. This was a sit-down meal. The crust was thin, but not overly thin and not exceptionally crispy and there was a fair amount of sauce. As for tip sag, I recall slices flopping. There was still some crisp but they could flop due to the thinnest of the crust. But you never wanted to let your tip flop over because if you did, all the cheese and says would slide off that area of the slice. This is very different from what I see now where every slice resembles a flatbread.
i grew up in new york, the city and nassau county long island which also has excellent pizzas, as many people from the city moved out there over the years, and i agree with everything you say, BUT, there was no consistent ny slice or pie, there was quite a bit of variation between the different joints, and many people do special requests, extra crispy being one of the more popular ones, the other being extra cheese.
where i grew up in long island, mineola, there was a joint named vito's which made crispy crust pizzas, while just down the street, on the same block, nicola's had a softer crust. don't remember much about the cheese amounts, but yea, puddle of "grease" on the pies/slices was totally normal.
I feel like some shops had pizza like that until like, the early 2000s.
I remember growing up there was a pizzeria that had what you described. A bunch of cheese, grease everywhere, and folding it moves everything around. That was my favorite part and I don't get that anymore when I fold them.
@@teklife I’m sure there was some level of variance depending on where you were around the City. I mostly stayed in the city back then. We had pizza parties in my grade school in Queens and it seemed to be the same as the pizza that we had in Manhattan when we lived around the corner from a pizzeria. I just remembered how they all tasted so good. There was something about the cheese and the sauce that is not easily replicated.
@@Amirifiz I remember in the 90s, I brought a slice of pizza home for a friend who was also from the city. We warmed it up and you could just smell the cheese and the sauce and we both nodded our heads in recognition that “that it!”. That’s the last time I experienced a true nyc slice (haven’t lived in the city for decades). But I think what is being called a New York slice, isn’t really a New York Slice. It’s more like what you would get at whole food. WF has a good slice but it tends to be too thin, a tad over cooked, does not have enough cheese or sauce, and there isn’t as much flavor to be called a NY slice- at least from my memory.
Growing up in Staten Island, in the '60s and '70s, I remember pizza like you decribe and it was floppy, not crispy. Man, I miss that kind of pizza. So chewy, oily, and like you said, tons of cheese. You had to fold it to eat it and it was great. @@teklife
Deflated is what I am!!!!
I've been agonizing over my pizza making. It's been 5+ years that I've been trying to make the "perfect" pizza at home. Actually longer since I started, tried a few things, stopped... then started trying again and failing, then stopping... etc...
Over the past 3-4 years I've been trying to make the perfect homemade pizza. One of the things that I've tried is to follow what you have been doing to perfect pizza making at home. Dough, ingredients, sauce, etc... I've followed you man!!!!
Tonight, my wife told me that she was going to make pizza. She started her dough after 5pm. It's now 6:30pm and we finished eating about 30 minutes ago. Her pizza was way better than any pizza I've made in 3 years.
WHAT THE HELL????????
I've been making homemade pizza for close to ten years and these videos are insanely informative. I've been trying to nail the NY style pizza for ages and sometimes I've been lucky but can never duplicate it twice. Thanks to these videos I might have a chance. Stellar work Charlie! Bring on the final video!!!
PDSA cycle is your friend.
Where's the actual recipe or doesn't he share it? Pretty pointless video if he doesn't.
@@hasan1980hb Put in some effort and work on it yourself.
@repentandbelieveinJesusChrist8get bent
@@hasan1980hb check the description
This man understands what a proper slice of pizza is. The crunch is mandatory. I worked with some weirdo idiot that would order pizza lightly cooked.
I grew up in NYC so I know a thing or two about slices of pizza. I truly appreciated your level of enthusiasm and scientific tenacity to create the perfect slice. I'm very much looking forward to the next video.
The key component that he’s missing is 100 year old pizza oven.
You should try Portland pizza.
GREAT video! Thank you!
I do want to say thank you for using King Arthur Flour. For anyone wondering, their flour is so far superior to others, I refuse to bake without it. You can find their AP and sometimes bread flour in larger grocery stores, but you can also order them online (as well as 00 and a million other products) and you will usually get your order in 2-3 days. They have tons of recipes, blogs and classes on the site as well as a 24 hour hotline. Trust me, once you use their flour, you'll never go back. And no I'm not agffliated with them, haha. I just appreciate an outstanding product!
As someone from NY and I’ve also been trying to make great home pizza and I’ve worked in pizza places and asked owners what they do and keys that I came up with are you can go up to 6% salt I like 6% the best and some places go as low as 30% hydration! Which I found so crazy but for home ovens this works great. I do love high hydration dough for pizza but you need a pizza oven at like 850F or higher for this to come out right. And for cheese low moisture full fat mozzarella is best in my opinion. Sauce I am still figuring out lol but I hope this can help. You already conquered one of the hardest aspects which is stretching the dough properly. Also to better replicate the pizza ovens they use I would try stacking maybe 2 pizza steels to give more mass or a pizza stone on top of a steel.
No one is using 30% hydration, almost everything you wrote is bad advice
I recently had the same epiphany of cutting back on the hydration for a classic NY style and it paid off. Hands down the best at home pizza making series dedicated to the NY slice I've seen on TH-cam.
Thank you for teaching about baker’s percentages. I will now be able to innovate and experiment with new combos to bake the way I like. At first I was like, “I already follow like 10 food TH-camrs, no way will I follow this guy…” Once you broke down bakers %, I was hooked.
I’m glad you found it so helpful! Yeah, bakers percentages can be confusing so I didn’t want to talk about them without explaining first haha
@@CharlieAndersonCooking a lot of the TH-camrs don’t explain how they come up with their ratios. I watched Joshua Weissman’s NY pizza recipe after your vid, and saw he used a 65% hydration. He also used a pizza oven so that helped with the desired texture. That would be interesting to see, how much a pizza oven vs standard oven has an effect on the final product with different ratios.
bakers percent is what got you hooked?
As someone who got totally sucked in the pizza dough rabbit hole a few weeks ago, this kind of video is exactly what I want all day every day. Thank you. Very interesting and fun man!
Go Blue! The opening of joes satellite shop convinced me to visit new york solely for pizza. Glad you were able to find some success in recreating such a delicious slice.
As a New Yorker, I hope you had a good time.
Go Blue! The Joes in AA was life changing
Your channel is going to blow up, good quality videos dude
Haha I appreciate it, I'm glad you like them!
Charlie! You are the legend. Best pizza I have ever made, and hell I tried all NY Slice recipes on TH-cam. You do look like a homeless dude from ''It's always sunny in Philadelphia'' tho. Love it! Thanks for so much work that went into it. You didn't waste your time for nothing.
Best slice I ever had. When I was working in New York 10 years ago I took a trip to Joe's and had a cheese and pepperoni. Ate it on the church steps right down the street. I'll never forget that lol.
While salt does flavor the dough, it’s main purpose is to temper the ferment and strengthen gluten bonds. Higher salt == tougher dough, Lower == delicate.
For flavor, I’ve had really good results with preferment and playing with overall fermentation times. Biga/poolish are great ways to really supercharge your dough flavor without much work. Sourdough is great too, but can be a pain to get off the ground and/or maintain.
you are either an industry plant or an rtf student, either way i'm glad this video was recommended to me, you're gonna be huge if you keep this up. subbed.
Haha I haven't studied filmmaking formally, but I've been making videos on TH-cam for a little over 3 years now. I've actually been moving these videos over from my other channel (that channel is more focused on bread baking so these didn't really fit over there), which is why I've uploaded so many over the past couple of weeks.
If you don't have a steel or a stone, but you do have an electric element oven at home, remove the bottom rack and set the pizza directly on the heated element (in a pan, obviously). Wearing an oven glove or mitt, gently rotate the pan atop the element every 30 seconds for 6 minutes. Pull the pizza, place the rack back in the oven at the lowest level, and cook the pizza a further 3 minutes. Turn on the upper element at the 2 minute mark, transfer the pizza to the higher rack, and watching it like a hawk, broil the top until you get light browning on the cheese (maybe 90 seconds to 2 minutes).
I'll have to try this. But Adam Reagusa did get one thing right: the longer you fermented your dough the more unique it tastes. It may not be a NY style pizza at that point but it is unique.
Scarr's pizza bulk ferment the dough atleast 4 hours before cold fermentation for at least 3 days and then they leave it to room temp for at least 2 to 3 hours before baking.
Hey man, I love this video. I'm from Brooklyn and one thing I do know is pizza in in NY ovens whether gas or brick oven or electric are cooked at very high heat. I knw a place in Queens that uses gas and the pies cook at abnout 800 to 900 degrees. That makes a huge difference as it only takes about 4-6 minutes to cook. However, I know you are applying this to home bakers and I personally do appreciate that. Thanks for the video!
Haven't been excited for a series like this in a while
This was cool to see you analyze the differences in the recipes and provide quality testing of each of them well done 👍🏼
I made pizza dough for a while. You can’t go with a pre-determined amount, you need to hold a bit of water towards the end and add for feel. It can’t stick to your hands as your working it. If it sticks, add more flour.
PS-Add some garlic powder to the mix
I moved to New York from Chicago and was shocked to see deep dish Chicago style pizza. I love Chicago deep dish, but New York pizza is just incredible, and totally rules!
Good thing Chicago has every type of pizza
Great video -ive been trying to nail down the perfect homeade NYC pizza in a 550° oven for a while now and this vid answered a lot of the what ifs and whys that ive wondered about changing ratios. Excited to try a new batch of dough tomorrow now -appreciate the work you put in!
Charlie thank you so much for taking the time to do all this. Its not easy to wait a day or two for a dough just to realize you put too much salt or water or things like that. Ive been trying for YEARS not kidding to make the perfect NY pizza failing every single time, I once made it but since I was so frustrated I didn't write down what I did. My problem is handling the dough.
After mixing all the ingredients in the kitchen aid blender, I don't seem to understand completely WHEN to stop and let it rest. Some videos say 8 min others 2 min, some say not to do anything at all and just put it in the fridge for 12 or 24 hours then put it outside for two hours or until it reaches ambient temp and then every 30 min do dough folding to a total of 2 hours then bake, but I found that it over proofs and deflates and it turns a little runny.
I tried sourdough starter, rye flour, bread flour etc, but the time it came out good I used 00 Sicilian flour and that gave me the crust I was looking but I don't remember what I did.
Can you tell me how you handle the dough after you mix the ingredients? How long do you mix it for? Do you put it in the fridge? Thanks !!!
Great video! I love the scientific method that you use, and it is obvious that you researched this very well. I can't wait to watch the other videos in this series. So glad I found this channel!
Excellent work Charlie, we run a small pizza shop in Hong Kong and have lived in the US in the past and admire Scarr, but thank you for the GREAT EFFORT AND WORK 👍👍👍👍👍
I am curious, where is your pizza shop in HK? I lived in Causeway Bay for a decade, and still go back to HK with my wife to see family… However, I don’t recall many pizza places… There was one nearby, but when I was feeling like I wanted to feel more of a western atmosphere I would hit an English pub at the bottom of a hotel in CB…
@@EarlHayward hi Earl, ours is in Hung Shui Kiu named Light Rail Pizza; pizza scene is quite a bit more developed now, try Napoli in Happy Valley- the best in town in my opinion
Love this! Thanks so much for creating this series. I've been using and tweaking Kenji's recipe over the past few years. I've trying to get a more crispy/less floppy crust for a while and I THOUGHT that the solution would be HIGHER hydration based off of everything I have ever read/heard/seen. So I am surprised and intrigued by your experiment results with LOWER hydration. I'm going to go back and watch Episode 1 now and eagerly anticipate the next. Thanks again!!
One thing that helps is to cook the pizza with just tomato sauce and add the cheese mid baking. You can cook the dough for longer in the oven (mine maxes out at 450F) and not end up burning your cheese with convection mode on.
You can also just bake it on a pizza iron or cast iron to avoid burning the cheese while making for a nice crispy crust. I do it all the time with the refrigerated pizzas from the grocery store. Basically 500F and then adjust the time down by a similar percentage that I had to increase the temperature by. I wind up with a nice crispy crust and the cheese nice and caramelized, but not burnt.
You can also do the traditional thing of not putting any cheese on the crust and doing so afterwards, that also works, but I find that just using something with more capacity for heat transference works better.
Love that section where you're putting on your jacket while you've edited your voiceover to make it feel contemporaneous while snipping footage for pace. Very nice. :)
I think your problem is you are trying to cook pizza in a house oven. You need to build a proper wood burning pizza oven. It’s not difficult or expensive it just takes some time to build one. I used to cook pizza in the kitchen oven until I built myself and an outdoor pizza oven last year. Trust me it makes all the difference! Building an outdoor oven is a lot easier then an indoor one so that’s what I did.
Follow pizzaofart and he’ll show a home oven is just fine
Bro, speaking as a New Yorker on the forever search for the perfect dough... like my own personal Holy Grail,
this is the very best video I've ever seen. I've been scribbling down notes all along the way and seeking out insights,
but you take it to the next level. Great production quality. Not Notch. My latest struggle has been cheese.
I can actually find better cheese in Montreal, and am very displeased by what is available down here.
Great job!
Hi Charlie, as a certified pizzaholic likewise trying to master NY pizza, I'm looking forward to more of your videos. Instead of whole wheat, would you consider spelt flour? It's nice and soft, has great flavor, and browns very nicely. Not too hard to find, it's in most health food sections and bulk stores. Cheers!
I pulled the salt doubled the yeast and proofed in three hours one in the fridge two at room temp, added the 3% split with finishing salt under before baking and over to finish. Bomb!
Also went to 2% sugar.
These are the best pizza recipes on TH-cam, right there alongside Brian Lagerstrom. Keep this up and you are going to be huge. Really incredible content!
Brian Lagerstrom is my go to for pizza and alot of other recipes. Loved this video and the breakdown of everything!!
Keep up the good work - I can see your channel blowing up soon. Also appreciate for being a smaller creator you're not afraid to call out the "big names" like Adam when you feel they've gotten something wrong.
Stumbled upon these 2 videos, and when I didn't see a link for the next one, I cussed out loud! I've been watching pizza videos for a year or so on my quest to make the perfect pie for my family and you have given me exactly what I wish I had time to do in my own ( Lab ) kitchen. Please keep this series going and thank you for letting us live vicariously through your pizza journey. Well done!
@Swim Fan I have a lot of work coming up in Syracuse and Rochester. I hope to visit a bunch of places
Where's the actual recipe or doesn't he share it? Pretty pointless video if he doesn't.
Thanks!
Thank you for your support, I'm glad you enjoyed the video!
For anyone asking, these pizzas are being baked on a steel. I use the Baking Steel Pro (bakingsteel.com/products/baking-steel-pro-package?sca_ref=3277010.cIE0wUuej7) but I previously used the Original Baking Steel (bakingsteel.com/products/baking-steel?sca_ref=3277010.cIE0wUuej7) which is great as well, just a bit thinner and smaller (I'll be discussing the baking method in more detail in a future episode).
UPDATE: I now have a discount code for Baking Steel. Use the code "CHARLIE10" for 10% off!
Full disclosure, these are affiliate links so I'll receive a small commission for anyone who purchases through my links (at no extra cost to you). This isn't sponsored though, and I bought both of mine at full price.
The baking steel changed my homemade pizza game. Definitely worth it and better than a pizza stone.
I'm glad you use steel and not stone. Stone is only good in a wood or coal fired oven.
@@johnmiller7682 I agree! I really think a steel is necessary for proper results in a home oven.
Do you prefer steels over stones, whichever you prefer, why?
@@kristofordurrschmidt It's the nature of stone vs. metal, that makes metal better. Metal holds and radiates heat better than stone. Stone is better at reflecting heat. Metal will give you better leopard spotting on the bottom of the pizza. Especially with the lower temps we're dealing with at home.
Thanks!
Thank you, I’m glad you enjoyed the video!
i hate new york pizza i rather watch video of Chicago Deep dish pizza while eating a Pizza Hut cuz new york pizza is TRASH!! compare to chicago deep dish pizza
Awesome video. I’ve also been on a NYC pizza journey with results that have been mediocre at best. I’m also glad you called out the so called “NYC pizza recipes” out there for not really delivering.
You are very dedicated to the cause. Many of the others shoot from the hip, you do everything scientifically and with a good portion of trial and error that makes all the difference!
Lotta people think it's all luck to go big on youtube, but really, it's just a factor. Very catching thumbnail and title (but not clickbait), perfect intro to get viewers invested, solid editing and transitions, at no point did I feel the video was slow or dragging. Higher click percentage + higher viewer retention = many more recommendations by TH-cam. Amazing video, keep it up king!
As an avid TH-cam cooking video watcher, am surprised this is the first time I’ve come across yours - I’ve been missing out. Appreciate your approach on multiple levels. Awesome vid.
i hate new york pizza i rather watch video of Chicago Deep dish pizza while eating a Pizza Hut cuz new york pizza is TRASH!! compare to chicago deep dish pizza
I love making homemade pizza and this is such a great video to improve my methods! Can’t wait to see what the future holds for you Charlie! You’re going to blow up with the amazing video and content quality. Best of luck and I’m so excited to be a new subscriber!
Thank you, I'm glad you like the videos!
This is my third video of yours I've watched, my 1000th video on pizza off TH-cam, and easily the best. Subbed.
When I made the dough for a New York style pizzeria we used General Mills All-Trumps Flour which is a High Gluten Flour…. Though I am not from New York or New Jersey, the pizzeria owner was from Bayonne and had grown up in his godfather’s pizzeria..
Yeah at first I wanted to make it more "home baker friendly" so was going to try to do it without high-gluten flour. But now that I'm going for more authenticity, I may have to go that route. I'll be testing it in a future episode!
This is the first video Ive seen of yours, and I subscribed 3 minutes in. You’re doing awesome work man, I can’t wait to see your channel blow up, because I can tell you’re going to be huge! Can’t wait to see what you do next.
I think there is one big hiccup to your recipes. I grew up in a pizza family. My grandmother owned restaurants in Manhattan for decades. My father opened pizza restaurants in the '80s and '90s and used her recipes. And he also brought in a pizza cook from Naples. The one big difference is the yeast. From what I can tell you're using dry powdered yeast. And any pizza I've ever made, and I was trained by the guy from Naples, the yeast we used was a block brewer's yeast. It's like a cake of clay that you dissolve in warm water. Try that. I think you'll love it.
Yeah I think there may be something to that. I was skeptical at first because in theory, that shouldn’t affect the flavor. But most pizzerias seems to use fresh yeast rather than dried, so I’m definitely planning to test it out.
@@CharlieAndersonCooking It's interesting because the one distinct memory I have of making that dough was how the yeast instantly smelled beer-ish. That fermentation you can taste in the dough.
Actually yeah this guy is right I used to work in a pizza shop and we only ever used those big blocks of yeast, and yeah it is like a weird block of clay that sort of crumbles in a weirdly satisfying way.
I agree, Cake yeast is really much better!
Vouch
I have also tried all the recipes mentioned in this video and more and have found them all lacking.
I tried this one the other night and it was the best home pizza I've made so far.
Good job!
It’s the rats. They ferment the cheese and when they walk through the dough, their little feet make small gentle impressions that massage the dough instead of how a human roughly kneads the dough. The rats also have a bath in the sauce, the sauce gets a specific acidity from the ph levels of the rats body and body heat. It’s simple really.
Facts
I got randomly suggested this video. Absolutely bonkers how entertaining this is. How do you not have 5 million subs?
I definitely understand your pain using other youtubers recipe. The only recipe I found that got anywhere close was Vito Iacopelli's. Using his as a base, I was able to make all the tweaks to hone in on what I loved in a pizza. The other issue that no one ever discusses is how dependant hydration levels are based on current climate of where you live. Living in a humid area, I really had to lower my hydration since anything above 70% was just unworkable.
I LOVE that you broke down the recipes by their components and looked at this scientifically. It's a great to see someone who knows so much and is able to improve upon recips.
Any attempt to recreate the ultimate New York pizza slice is a worthy cause. It's the best pizza in the world. There was a story in Time magazine back in the 1970’s about a group of New Yorkers who were going to college in England and they missed the pizza. They chipped in cash to have one of them fly back to NY, specifically to the real and genuine Ray’s pizza located at 6th Avenue and 11th Street in Manhattan, to bring back some NY pizza to England for the group.
I was lucky enough to have had Ray’s Pizza there in 1974 when it was just a dinky hole in the wall pizzeria that was just starting out. It was one of the best slices ever. Too bad they lost the quality over time and became just another touristy pizza place. It’s not even there anymore but great NY pizza will always be part of New York.
Thanks for watching! To catch up on previous episodes of the series, click here!
th-cam.com/play/PLWKCVGwB1Bg1HK5CbBs4CGuVhE1mYkMPu.html
To see the next episode, click here!
th-cam.com/video/D-iiBRm8w1w/w-d-xo.html
You should have never opened the door, despite recipe usually an always guarantee with pizza is if u cook it at 425° f, you need to make sure that the crust cut down to the end starts at about barely 2in+
the only issue with slice 1 was temp. you nailed it sir. congrats
DIASTATIC MALT
788 grams bread flour
12 grams instant dry yeast (IDY) (SAF brand)
12 grams sea salt
5 grams diastatic malt powder
496 grams cold water
39 grams olive oil
never seen a recipe that adds up to over 100%
The Sbarro's and New York Pizza food court fakeout was exquisitely done.
I was thinking of The Office episode when I saw that!! 😂
... When I bring a pizza home I always use a hot skillet until you can smell the crust begin to burn… Then look at it and if it's dark, slide it off… If not dark enough let it go another minute or two… Keep watching... This works with leftover refrigerated pizza also… Start by covering the cold pizza with a lid on medium and when you see the cheese start to melt take the cover off and turn the heat up to medium high… Again keep watching… You'll have a nice crisp crust… First time watcher… New subscriber… Keep doing what you are doing… God bless America… and Pizza 🍕🇺🇸
The real secret is NJ pizza is better.
At about 4:20 in he lets you hear the crunch and I could feel it man. I understand that sound.
oh my I watched this before. hahahah
a
I really enjoy your content! Very entertaining! I like the way you talked about bakers percentages is very intuitive.
I know a common "old school" New York Pizza dough technique is to leave the dough in a (hate to say this) but a plastic bag. (food quality), plastic bag. Often the longer the better. I have seen some place leave the dough, large 50 to 100 pound mix in plastic bags, refrigerated for 2 to 4 days. Usually several large batches are mixed on Monday morning, and again Thursday. Those batches are put into sealed plastic bags and placed in the walk-in fridge. The dough comes out with this really rich fermented smell, and that is cut off into dough balls, that again will or rise again, usually placed in food quality stack-able bins, the day before, prep for the next day, the dough balls, are pulled, as needed and have this pillow light ball, perfect feel, and just can be hand tossed and have the perfect strength to stretch, to a pizza skin, or before being either hand round or run though a machine and used that day. Basically, a almost 5 to 6 day of rising period.
I’ve been refining my New York style pizza recipe for a few years now. What I have found is that the hydration level is very important but it is only as good as the flour you’re using. Each type of flour absorbs the hydration differently and will yield different results. For instance the Caputo double zero will give you a much wetter dough at 70% hydration than will an all trumps at the same hydration. I recently switched to King Arthur bread flour and found that at 70% hydration I get almost the perfect New York slice. It’s science man!
I made your dough today, and was very happy with it. The dough stretches very nicely. I have a crappy oven and still have figured out the best times for pizza yet.
Youre by far my fav cooking youtuber and ive seen only less than 5 videos of yours. Keep at it man
I'll add that more yeast will contribute to flavor. Yes, it can speed up fermentation. If you want it slow, leave it in the fridge overnight. However, the yeast themselves contribute flavor, more so than the wheat.
Dude, I stumbled across you channel, outstanding. Really it’s awesome. I love the production style.
Helps to use 00 flour which is the finest level of grinding. I bought a countertop commercial pizza oven that heats up to 675 degrees. The higher temperature over the standard oven's 550 degree temperature helps produce a crispier crust.
Thank you. I have been searching for a perfect sauce. And accidentally stumbled on this vid. Oddly enough I was a bit short on high protein Bread flour. And I do mill my own North Dakota red spring wheat flour. And as it turns out I used approx 8-10% of that to get my dough to kneed fairly well. I won't know until tomorrow how it turns out. I will let you know. My sauce is San marzzano's with sugar, salt, olive oil, fresh basil and oregeno.
Toppings are fresh grated whole milk low moisture mozzarella, Grated parm. topped with 2 pinches of parsley. Bake on stone at °550 approx 8 mins.
Will drop a note on how the pie turns out.
You are inspirational. Thank you for all your work.
"If God made anything better than pizza, He kept it for Himself."
In a home oven i highly recommend you try baking on a single sheet aluminum half sheet pan. Or cast iron pan upside down. large
Try adding Garlic Powder and a little more Sugar to the flower. And try using Organic Flower - Scarr's uses Champlain Vally Mill Organic Flower.
Love the shirt. I'm 51 and when I was a punk teenager we drank that every weekend. A 40 and a pack of smokes got you started for the parties later which were $5. I also love the video which has helped me understand some thing. I'm building a outdoor oven just for pizza. My other half is Sicilian and she likes a crispy thin crust.
5 minutes in and I’m nodding my head off hahaha. This is a joy to watch.
Right on Charley thanks Brother I know had to work hard on that one thanks so much from Alaska see ya next time 🎉🎉🎉😊😊
Try a thin layer of olive oil on top of the dough before sauce n cheese. It traps moisture underneath so dough cooks through from underneath..
I am using essentially zero sugar, too, but I am using dark anodized pans. If I was using non anodized pans (natural color), which I don't, I would start bumping the sugar content to get crust browning to match up with getting the cheese and the rest of the Pizza baked out. In short, I adjust sugar to get the crust to bake out as finished to match the rest of the Pizza being done.
Through these videos I’ve actually made pizza that everyone who has tasted them said they would never know it was homemade which is a big accomplishment for me. Thanks for all the hard work.
To enhance browning you might consider adding some baking soda to change the alkalinity. This helps browning at a lower time and temperature setting. Since there is little acid (other than that produced by the yeast) it should not affect rise significantly, although it may alter taste toward biscuit.
Try sprinkling some cornmeal on the board when you slide it in the oven.. creates a very nice texture..
Try a pizza steel. I have a 3/16 thick piece of mild steel 28x19 seasoned that I use in my oven at 500 or 550 degrees. It gets a better crisp then a stone and retains more heat.
Excellent work this! Pizza, investigation, Testing, Presentation, Editing, the Lot!
I have no idea how you got into my recommended video but you have gained a new fan!! I love the work put you but honestly you won me over with those drawings and now I want NY pizza 😎
Love this. Just dudes makin pizza. Life doesn’t get much better
This is my kind of guy. A curious and serious mind that wants it just right. Love your methodology
Something that you could try to replace freshly milled is semolina flour instead. Afaik it is pretty accessible.
This content is amazing! I really enjoyed this video and I love how calming your videos are!
Sheading whole milk motz and then putting it in the freezer was a big improvement for me rather than room or frig temp. It allowed the crust/crispy as I wanted.
I work at a family owned place that's been around since the early 90's. Which the owner learned from a guy who'd been making for 40 years at the time. We use a 61.5% hydration, 3% oil, 1% salt and 0.25% yeast, usually made 2 days in advance and cold fermented, it's really good crust we just cut our pizzas weird but when we pie cut them they are really close to what you're doing. Great video!
Joe’s pizza is the best!! I’m from brooklyn and I lived right buy them. I miss them so when I do this I had to be here for this. Great work man
fantastic video and quality!
You really hooked me on the bakers percentages. The way you explained it just made sense to me