New York Pizza Vs. Italian Pizza
ฝัง
- เผยแพร่เมื่อ 21 มิ.ย. 2022
- It's time that the Italians and New Yorkers have a chat, I love you both so may the best homemade pizza win.
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Full Recipe: www.joshuaweissman.com/post/n... - แนวปฏิบัติและการใช้ชีวิต
As italian I'm happy to see that an american chef, finally, has represented our traditional pizza in the right way. I can't say anything about NY pizza because I never tried yet but I'm very curious about it. Thank you Sir!
Napolitan pizza doesn’t have garlic
Agree. As an Italian I really loved this video. And btw, you don’t have to go to NY to find a different pizza. Even in Rome you can find a different type of pizza. I agree that pizza can come in different shapes and styles. If it’s properly made, I don’t have any doubt they will all be delicious.
@@rafaels.8812 cosa è il garlic Vabbe in ogni caso sta la marinara
@@rafaels.8812 DPA certified Real San Marzano tomatoes, olive oil, salt and basil... that's it
consider yourself lucky; you don't need to try it. Do you like cardboard, nasty sweet sauce, 5lbs of the worst mozzarella, and a gallon of grease? Welcome to NYC 🤮
For anyone wanting to make only one of the recipes here are some timestamps.
American pizza: 1:03 dough, 2:44 sauce, 4:02 prep + cook.
Italian pizza: 1:56 dough, 3:30 sauce, 4:58 prep + cook
God Bless Joshua Weissman 🙏🥞🍝
God Bless President Trump 🙏🇺🇲
@@JimboJones99 ex president
@@tinahalder8416 Not the current president. But he will always have the title.
I'm here for Josh, the recipes are incidental lol;)
@@JimboJones99 What does trump have to do with pizza?
There's a message the Italian pizza sends that I feel like a lot of people easily forget. It doesn't have to be so many complicated ingredients! I often see people slapping a bunch of toppings on all food in general like pizzas and etc. but the thing about the Italian pizza is what makes it great is it's so simple in its ingredients. It shows that to enjoy food, you don't need a bunch of stuff on a pizza that might even make the pizza less enjoyable since you don't get to savour all the flavor. That's what I love with the philosophy of the Italian Pizza. It's simply delicious.
Lies again? Missing Ingredients Thin Crust
Philosophy of italian pizza? Italians are lazy. That's all.
Says you, I like my 50 toppings
Everything u said applies to ny pizza too
Almost exactly what my Italian professor said when I asked how he feels about American pizza
I'm an Italian who has worked as pizzerman as a summer job. I'm dying every time you add sugar.
Do you not put honey or sugar in your pizza? I put just a pinch of honey to my pizza poolish so that the yeast can activate better.
@@Lee-ic8ln never did here
funny how all italians think they are great chefs because they are from italy. Actually most of the time its the other way, most italian men actually dont know how to cook for shit, because it turns out thinking you are amazing without actually doing any work doesnt make you amazing. Also hilarious that italians love to be stereotyped on fake things like being able to cook, but are incredibly butthurt when people laugh at them for real things, like their economy and crime.
@@eatthemuffinman actually here in italy no one gives a shit about they cook
@@putracchio9481 in Italy this maybe (probably because they would get called out on their bullshit), Italians in forgein lands always say statements like the OP 'im Italian so i know about pasta and pizza', so cringe
The Italian style looks too good to have been made in Texas
*in NYC, Chicago and Detroit
@@ryosukeyagami6334 Joshua lives in Texas
@@ryosukeyagami6334 shouldn’t you be over at MSNBC spreading hate/lies? lol
He needs to work a bit on his crust game.
@@3picninjaboy Specifically Houston
I think Josh just wanted an excuse to use his pizza oven
It's a good excuse tho
That damn $700 Ooni LOL
@ So do you want a medal?
@ prime “who asked” material
@ sorry, your pizza isn't better :^(
And a tax write off
As a hardcore ITALIAN foodie, currently living in New York City I cannot not comment: you NAILED it!!!!!! (As a youtuber myself I applaude you for the editing work, too👏).
Nonetheless, if I'm a true Italian I have to make observations...right!?
- You seemed to have made a margherita pizza: that one does NOT want any garlic in the tomato (you made the tomato sauce for marinara, which has completely different toppings).
- You used buffalo milk mozzarella and shoved it in the oven: for many that's another Italian sin 😱 Buffalo mozzarella is very expensive, it turns gummy when heated and it releases a lot of juice. If you want to use it on pizza, put it after it's baked. if you want to make a classic margherita instead, use cow milk mozzarella ("fiordilatte" as we call it): it's cheaper, it's better for pizza and it melts forming threads when you pull it.
- NY style has much stronger flavor, so it should have been tasted for second in the taste test, otherwise it covers the flavor of the Neapolitan. The last guy who voted for NY style still had American cheesy pizza in the mouth when he tasted the Italian one 🤦♀🤦♀🤦♀
get ur money up mary
Grazie 👏🏻👏🏻👏🏻
Oh you’re one of those
@@andrewden1699 lmao
i read this in an italian accent😂
The pizzas side by side is absolutely gorgeous! The way that you make the pizza is stunning, no offense but being traveling in Italy 3 to 4 times, pizza never gets old in Italy and pizzas were first started there
Josh should have really pissed some people off and made a Chicago and Detroit style pizza too! Great video, all pizza is good in my opinion. Italian pizza Margherita is just so classic it's hard to defeat!
if i wasn't so calm i'd be piessed off by the italian sauce even tho i'm not even italian...
Detroit pizza is like americanise Roman style
Detroit style is just Sicilian. Don't take it from me, take it from the pizzeria that "invented" it.
I hate lasagna.
Or really screw whit them and put a burger in a pizza.
Italian looks like what I want for a good dinner, New York for when I'm drunk and tired. 😂
Amen
Exactly
Try kebab pizza, all 2500+ calories you need when drunk and already consumed this amount in alcohol
This guy gets it!
Sometimes you want a good medium rare restaurant burger. Sometimes you want McDonald's
@@SephonDKI refuse to allow NY Pizza to be COMPARED TO MCDONALDS!
I broke all the rules and made the Italian sauce with the New York crust and fresh mozz and baked it on the pizza stone in the 500 degree oven! It was the best of both worlds, thanks for the great recipes Joshua!!
Italian pizza is just a snack. It is just sauce and bread. America makes pizza a meal. Cheese, meats, etc., etc.
@@haylobos8261 this is one type of Italian pizza lol (and the American pizza in this video doesn't have meat either). Plenty of versions with what you described
@@Looneluxxe You don't know what you are talking about. America made pizza world famous. Italies only have the margherite. That is it. But all the different varietie come from America. You are jumping to wrong conclusions. Very common for libre earl mow rans. You think that Italy invented it, they must have it all. It was invented there but perfected in America. Like hamburg er. Which is from hamburg Germany.
If you really want to play with an Italian emotions, tell them that you love Hawaiian Pizza and enjoy the show!
@@haylobos8261 have you ever been to Italy before?
This was the best pizza dough I have ever made! I have an ooni oven and this dough leopard to perfection. Thank you sir I appreciate the great recipe.
As an Italian-American native New Yorker I can say that both Italian and New York style pizzas are both equally amazing and both have their merits and demerits. Personally, I think it depends on the day and the occasion. Sometimes you want to make your grandmother proud, sometimes you just want to a well folded drippy cheesy slice
how are you italian, american, and native 💀
@@ricobarcelo2791 Sound like he's from the Jersey Shore
@@ricobarcelo2791 he said “native new yorker” not native as in native American😂😭
And sometimes you want several inches of gooey cheese with the sauce on top (or at least I do)
I couldn't agree bro I was just having this discussion with my family that I'm planning to get pizza but we're having a discussion of wither Italian or New York both are amazing in there own way
Italian pizza looks less greasy and the crust looks incredible, so it automatically wins for me
Well of you put so much cheese and of 3/4 different types it's obviously more greasy not considering about putting butter in tomato sauce
Thems fightin' words.
@@riccardovecchi3592 Americans love cheese, period. The average American is gonna prefer the NY style pizza, cuz it has more cheese, end of story.
Culinarily, yes, the Italian pizza is better by a long shot, but people aren't getting pizza for a culinary adventure, they want something cheap, quick and good.
@@nahor88 that's why they should get Italian pizza bc in naples u can get a pizza from 4€ to 8€ and it's good with the right amount of cheese and tomato unlike ny pizza that has 20kg of fake mozzarella and is all greasy
@@darthjarjar9939 this is what I like about Italy, it's really hard to get a bad Pizza there. In most other countries it's hard to get a good one ^^
Some corrections:
- Italian pizza dough has olive oil in the dough.
- Some pizza chefs do put some sort of sugar, but it's usually diastatic malt.
- Usually, maturation goes from 24h to 3 days.
- Italian pizza is cooked at least at 400° C, but usually more. 420° C it's usually the minimum.
- We don't usually put garlic in the passata, just oil, some herbs, salt and pepper. Also, we don't drain the content of the can: the oven temperature is so high that we need the extra moisture.
Italian pizza dough has olive oil only if you need to make it in a low heat oven (forno di casa). The traditional one (forno a legna) needs no oil. And no respectable chef uses malt. That's just a cheap trick (like sugar anyway).
Mettiamo uno zucchero normale non “ una sorta di zucchero “
@@Lykonma cosa stai dicendo ?? L’olio si mette sempre nella pizza svegliati
Love the beat at the end of this video. Best part for sure.
grew up in brooklyn with a mother from naples and a father who owned a brick oven pizzeria and on its day a great new york slice is unbeatbable, but overall, nothing will top a great traditional Margherita made correctly. and not mention josh as always freakin nailed it. that pie looks incredible
personally I agree. american pizza is more of a guilty pleasure while italian is when you want to be respected as a human. both are still delicious :^)
I bet you didn't put butter in the tomatoes.
You have obviously never had a Taco Pizza from Iowa.
@@TM-yw8bu That whole sentence made me laugh.
@@bluemangroup_1828 perhaps you guys put too much emphasis on food. It's a bad sign where you only respect a person if they eat food the way you think is correct. I noticed that a lot with Italians (and french people too)
Mandatory annoying "as an Italian..." comment here. Jokes aside, both pizzas look soooo good, and having eaten some pies both in NY and Naples I'd say that they're really two sides of the same coin (although I personally prefer the Italian one by far, but that's individual taste). Putting garlic in the tomato sauce isn't really something that Italians do (except if you're making a marinara), but honestly it's such a minor thing that I imagine the end result to be basically the same. In the end, fantastic video as always Joshua!
Pie?
Was about to comment the garlic in the tomato sauce haha, its supposed to be just hand crushed tomatoes and salt, not even blended, but that is optional, no olive oil or garlic, just salt. Also normally the Margherita is made with fior de latte not bufala, and the basil is either before or after, not both, also, he forgot the pecorino cheese.
@@ha-pe8jt a pizza is a pie
dont forget the sugar as well. it has no place since it makes it to sweet
@@ibleminen how a pie is like a filling with pastry
My grandmother was a full blooded Italian! She would have loved this video!
Looks pretty good! The only thing about the Neapolitan pizza, the two best shops in NYC, Una Pizza and Ribalta, do not spread the sauce quite as far, and, their sauce does not appear to be anything beyond just tomatoes. But I could be wrong, as one bite is so intoxicating, it is difficult to parse out the ingredients. Great video!
actually i've heard of some of the NY pizza style not having all the sugar in it. i guess there's variance but also the main way most do it, for either type.
As an Italian, i don't know why people think in the sauce you need to put garlic when in reality it's just tomatoes and if anyone wants a little bit of origan, that's it. Garlic just accentuate too much the flavour in my opinion but i mean it is delicious non the less! Good job as always Josh!
I was looking for this comment, 100%true.
i think its a josh thing bcs he really likes garlic in his recipe
Great job there! Let me just add some facts as an italian:
1. in Italy it's not as unusual as you seem to think to put some sugar into our tomato sauce. It might be actually needed to correct it if the tomatoes you are using are too acidic or low quality.
2. Garlic is definitely optional in many dishes and in pizza sauce as well
3. It is extremely difficult to find pizzerias in Italy which only use buffalo mozzarella. One of the reasons is that it costs more, but it is also because it is too humid and it risks wetting your pizza too much. So, yes you can have it as an add-on on top of your pizza, but I would not go for it. It is simply too good to be spoiled by cooking it. The best way to eat it is stand alone or in a caprese salad or with some good ham. That's my opinion, if you have good and fresh buffalo mozzarella just don't waste it on pizza.
This is odd because what you're saying goes against every other commenter who claims to be Italian. Every comment I've read so far say no to sugar in the sauce and no to garlic..! But as a person that has traveled and lived in Italy, their food is just as nuanced as everyone elses and doesn't fit a specific mold.
@@vladimirpoutine7522 It's almost as if whenever a commenter goes "as an Italian let me show you how it's REALLY done" is full of shit because you'll get fist fights between street blocks on differences. They don't know what they like, they don't know what they want, they don't know what their "style" is. All people can do is an approximation and everything else is a whiny "WELL MY GRANDMA DOES IT THIS WAY SO THAT WAY'S RIGHT".
Thank you!
The main reason is that there are regional differences throughout Italy. The gold standard is Naples.@@THENAMEISQUICKMAN
@@THENAMEISQUICKMANit's not for that reason, the reason is that there are two types of pizza sauce in Italy, the classic margherita sauce which is without garlic and the marinara sauce, which instead has garlic and other herbs but in the US you mainly imported the marinara sauce
I love this video, thank you Joshua!!
In italy we also make the dough by putting salt in water, letting it melt so it doesn't go in contact with yeast, then we put yeast in the flower and In the end mix everything. Anyway it looks well done!
Please never stop making these hilarious videos or I'll run out of dinner ideas 😋
Right?!
His videos make me believe I can cook anything. Lol
@@SoShantel What's stopping you from cooking anything u want? Maybe it's you :O
@@allupelailee Definitely me. These videos make me feel like a kitchen pro and then I remember I don’t have Josh with me when I’m actually in the kitchen. Lol
@ relax bro who hurt you
@ you good bro?
As a New Yorker it hurts me to say that Italian pizza is looking real good over there 🥲
What the fuck of course
What did you expect, neapolitan pizza is better in every single aspect
fake new yorker
I’m a midwesterner what do you think I eat? Lol
Ofc it does🥲
The pizzas side by side is absolutely gorgeous! The way that you make the pizza is stunning, no offense but being traveling in Italy 3 to 4 times, pizza never gets old in Italy and pizzas were first started there... I'm dreaming every day about this video
Quella americana fa schifo, sto idiota ha fatto un video dove si chiede quale pizza è migliore tra quella americana e italiana
I am an Italian househusband to an American wife. Frankly when I cook I need to make plenty of adjustments because the quality of ingredients here is just not the same.
Italian pizza, being simpler, with fewer ingredients, leans on the quality of the ingredients.
Pretty much, you can't have an Italian pizza with Italian quality in America. You can enjoy the best approximation of it, which is still great. But having great ingredients sourced locally matters.
Thank you for sharing 👍👍👍👍
so nobody is going to talk about how josh ate pizza with a fork and knife
You must’ve never been to Chicago
Oh we’re talking about it
@@Porkysplates that’s because Chicago is deep dish lmao
my mom does that unfortunately 😭
in Italy, especially in Naples they eat it with a knife and fork
the real crime here was the fork and knife
For an out door oven you should look into a Gozney Dome! They claim to do some pretty incredible things. It looks right up your ally.
I would have to agree. Having had pizzas from all over Italy and from New York Italian wins all the way.
Although Scarr's in NY were excellent. I think theirs is the best American style pizza I've ever had.
@@metromusic5725 I am happy to believe you as taste is subjective.
I by no means tried them all but made sure to try Scarr's due to lot's of reports and TH-cam videos with New Yorkers stating it's the best.
What many say is the best often isn't though. But from the ones I have tried in America it was my favourite.
@Phillip Banes Utter nonsense.
@Phillip Banes Also no-one said the video was about American pizza as aposed to NY pizza. The comments in this thread were about pizzas from NY...
@Phillip Banes The only fact you have highlighted is you either have terrible taste in pizza or are commenting on pizzas in Italy without ever trying them.
Either way good luck with that 👋
@Phillip Banes
"Having had pizzas from all over Italy and from New York Italian wins all the way."
I then separately stated my favourite American style pizza was from NY.
NY is in Amerca so it is an American style pizza. Having had pizza in a few different states the one from NY was my favourite.
I was comparing NY pizza to other American pizzas I've tried in that instance as a side note.
No-one implied the video was about anything other than Italian vs NY.
Use two steels or pizza stones in the home oven. Start on the top one, then rotate and move to the other halfway into the cook. You'll get the perfect bottom crust.
Yeah I'm just going to go and buy two pizza steels for when I cook pizza. It's not like they cost over $100.
You can add some olive on top of the fresh basil to prevent it from loosing a lot of flavour or getting burned
obviously the american one has sugar because why not 🤦♂ lol italian is definitely the way for me
This is the video I needed from you, Josh
Best pizza I ever had was at The Pizza Church in Viaregio Tuscany. It was a fifteenth century church that was converted in to a pizza restaurant. You walked down the isle ordered your pizza at the alter and ate in a pew. All the pizzas were fantastic, ten inch pies perfect for a personal pizza. My favorite was the Adam and Eve pie, spicy sausage and blue cheese. I haven’t been to the place in twenty five years, but I hope it’s still in business and cranking out great pizza.
I live near Viareggio, just checked, pizzeria "la Chiesina" is still open, and seems like a really cool place
Im half Italian it’s so funny to watch this and respect for you that you made a this good pizza
Joshua you should check out argentinean pizza is a variant on the italian one yet much more cheesy/saucy and still holds the depth of flavour of course no sugar
just binge watched like 50 videos on your page lol new fan for sure. gimme all the recipes!
As a native Jerseyan, I will say that there is nothing more nostalgic than a classic slice joint where the melted cheese is calling to you, and a glass case filled with oversize pies waits for you to choose.
However, and I know it's sacrilege for people of my region (towns like Fairfield, NJ, which, in 2015, had the highest population of Italian Americans in the country), I have to hand it to the pizza Napoletana. It's that lightly charred crust and the perfectly balanced flavors that do it for me.
The issue is you can make a NY pizza with basil, raw fresh sauce (which I prefer over cooked). Both are game changers.
I vostri ingredienti sono di bassa qualità
Always great !!
This was a great video as always! What it is oftentimes overlooked when you see one culture adopt and put their own spin on another culture's cuisine is that it is almost always influenced by the ingredients that are readily available. A good example here would have been the flour. I find it very unlikely that Italian-American immigrants would have had easy access to double zero flour when they came to the USA, and would have just used whatever flour was most readily and cheaply available. The flour that was available to them likely influenced what type of dough and eventually pizza they produced. In other words, you take what you have and try and make something out of it that is still delicious.
what the heck. This is the 2nd time in recent weeks I've been awake to watch a fresh video and I am feeling truly blessed rn
Most don’t realize this but the traditional Italian pizza like this video is actual only the way pizza looks like in Naples. Pizza looks different all across Italy. For example Pizza in Southern Italy (specifically Bari) looks like the New York one but way thinner and almost no crust edge but the top is all mozzarella cheese.
As an Italian that lives in New York I see this as an absolute win
Bonus tip: the classic margherita actually uses fior di latte becaude its less watery, what you did is regina margherita (or margherita with bufala, depens on how the pizzeria call it), a richer version
Just came back form Naples and honestly their pizza had me crying IT WAS SO FREAKING AMAZING
What's so amazing about a pizza that barely has any toppings and the only taste that you can gather is that of flour and sauce..I'm curious to know
@@nikhildubey8337 look what is that?! A bird? A plane? No.. its a person that cant accept opinions different from theirs.
@@nikhildubey8337 actuallly the dough and sauce is the basic of pizza. If you want good topping you can just buy sausage or salami.....but then again taste is a very personal thing and that's the best part about food.
@@nikhildubey8337 we have toppings in Italy too dum dum, it's not just Margherita
@@nikhildubey8337 did u ever eat pizza in naples?
Since I adore pizza, I would not mind recreating and eating both styles.
Can't name a style of pizza that I don't like. I love them all, a good pizza with quality ingredients is always gonna smack. Traditional Italian is my favorite, but all the various American styles are still great
I feel so validated for the way I make my American pizza/pasta sauce now! Your recipe is almost EXACTLY the same as mine, but sometimes I through in fresh tomato chunks for some extra texture in my sauce :)
@Joshua Weissman that was awesome thanks!! Makes a ton of dough, at what point could we freeze the dough and still get a nice finished product? Trying to make pizza night easier and more repeatable without the 24 hour notice.
Not many people know that Pizza was popularized by America in the 1950’s by Dominos and Pizza Hut, the two OG pizza restaurants. Before this, not many people had even heard of the word pizza, as it was an unpopular peasant dish up until then.
Italian pizza looks so much better
Both are looking delicious! 😋
How’d you watch the video that fast??
Italian looks way better, ny pizza looks plasticky
@@frafrafrafrafra I mean you're not wrong, but sometimes that kind of pizza just hits the right spot.
@@frafrafrafrafra how does a pizza look plastic
I use either King Arthur bread flour or King Arthur APF with a gluten addition. About the same ratio of yeast as in your Italian, and a 2-day ferment.
Oh, and I'm American. The specialty flours are pretty hard to find in home quantities on the West coast.
You do a great job Bro.
☮️🇺🇸
I had both, Napolitan and Ny, both are good, but Id choose NY, because I just love how they put alot of Basil, oregano, and garlic..
Literally no basil on Ny pizza what are you talking about 💀
@@good13794 depends on where you go dude, Upside, Lucali, and Luigis all had it...
Sugar in tomato isnt a sin
Some tomatos are just too acid for pizza sauce so yeah you put a bit of sugar in it
yup your spot on, once you learn the flavour triangle of salt-sweet-sour your food gets a whole lot better and more balanced
You can always use a grinder to remove seeds and skin - the bitter/acid bits with a food mill. However, for this purpose where perfect smoothness is not needed - nothing wrong with using a sweetener.
@Arturo Giampieri You can't tell the difference between San Marzano and tomatoes from a dumpster if you simmer it in to a pizza sauce with basil, garlic, hot peppers (oil) etc. Cold sauce - yes... Quick pasta sauce - yes...
@Arturo Giampieri You being butthurt... is not an opinion.
I'm Italian and I love Italian pizza but let me tell you that I love "American" pizzas too: NY style, Chicago style and Detroit style ... I would love to find those pizza in Europe too.
Fra? Letteralmente vedo pizze fatte come quelle di new York ovunque
I guess it’s hard to fuck up tomatoes and cheese haha
Bravo così te le magni te e il tuo amico immaginario
@@velthavoltumno A che cavolo serve essere così antipatico con una persona che ha soltanto espresso le sue preferenze culinarie?
Bruh literally all the Domino's in Italy had to close because not enough people were eating it.
I've had New York pizza but never Italian pizza. They both look absolutely delicious though and this video is making me hungry...
they are both super good
You did a good job, but as italian im forced to say: no garlic in the sauce! Actually we rarely use chopped garlic at all unless specific recipes.
Nice one Josh. The technique and steps are definitely a way to sti- up many many comments.
Here mine: Every pizzaiolo knows: Napoletan OG or style: sauce: Only certified san marzano, salt , maybe a liitle of EVO (extra virgin olive oil) NO garlic for this one, you DO not blend the tomatoes. use a food mill for best sauce. Napoletan : is NOT the same shaping. Is all about recepie, fermentation, technique for the dough. How about the pull and slap technique ....?.Size of pie: 11-12 in pie. mozzarella have to be julienne about 5 cms thick. Awesome you elevated the cheese using buffalo mozzarella.
basil do not need to be chop or cut . use 2-4 leaves whole .Olive oil before cooking is NOT optional is a must. you can also use some as a garnish and to finish it after cooking. specially if adding toppings post cooking.
the oven ,yeah that ooni is great for home use. BTW half of the pizza needed a little more time to cook. more "leoparding". to be a true napoletan it must be cook within 90 secs at proper deck temp. BTW margherita DOES not have garlic as an ingredient so you F it there. Would have love to see you go a little more above and beyond for a proper napolitan dough: 16hr + fermentation (n depending of fermentation technique) and see the giggle and bubble structure in the dough.
Napoletan is always a winner for taste, quality, nutrition and easier to digest due to fermentation process. Even SOME people that are gluten intolerant MAY be able to eat some true Napoletan pizza.
One thing i like about the Italian one is that
It was generally easier with less ingredients But they had to be Italian quality
(for the New york pizza) If you prefer a chewier/softer type of crust, replace the all purpose flour with Bread flour or Bakers flour (or flour with a higher protein content)
Hi. I just saw you the first time and I really appreciate this video. I have some questions. First: What is your favorite pizza? Second: Can you make (traditional) Hungarian pizza (not lángos) too? I am really curious your opinion about the Hungarian pizza! Greetings (and good wishes) from Hungary!
Lucky winner 🎁🎁🖕🎁🖕
Great video Joshua! We've been to Italy 3 times and New York more than I can count. I like NY but we love Neapolitan pizza best. Retire chef 29 years and the food in Italy rocks!!!!! Mike
You ain’t go to the right spots in nyc then lol cause then soggy pizzas don’t cut it
@@fabolousjada5070 TRUE
*Vincenzo's Plate has entered the chatroom*
Ma va là, vincenzo non è più italiano (ma va là, vincenzo is no longer italian, trust me ,said by a true pizza man🤣)
I’d go with New York because I grew up with it but the main reason is because I never liked too much sauce on my pizza, the reason is because I thought it was too sweet, like just bread with cheese on it , but still in a pizza style with fluffy but not too hard to bite crust and bread
If you don't like too much sauce because it's too sweet you're never actually eaten authentic italian because as you could see: less sauce, no sugar.
Both look great tbh. Never been to Italy or New York. lol. Italians were brilliant with the pizza creation, and I've heard NYC has some of the best pizza in the world. Would love to try both. Thanks for sharing!
Both look so good. I love how easy it is to make a tasty pizza.
trust me, he makes it look easy but it's not :D
@@Yoros009 its just one of those things you pick up, ive been working at a pizza restaurant for like a year and i dont think i could ever forget how to make a nice pizza LOL
@@Yoros009 I'd say to make a tasty pizza is kinda 'easy' when u prepare a proper dough etc, but to make a 'perfect' (or really tasty) pizza is waaaayyy harder & needs practice
@@Yoros009 it takes time. Took me awhile to find two dough recipes that I find work perfect for my home oven. Check out pizza videos by Brian Lagerstrom. Great home pizza recipes 👍
It's hard to mess anything that has bread and cheese in it
Ugh! I love and want them both!!
They both have a very special place in my heart and stomach. 🥰
As an italian, I am very happy to see you doing it the proper way! Thank you
Your pizza looks so delicious, judging by looks I would say Italy wins
5:10 Lmao i watch some of your videos without realizing until now that we are named the same.😂
Josh says: "Pizza is delicious"
I hear: "Pizza is religious"
Me either way: "Yes"
I’m italian and i live for pizza, not gonna lie. Your italian pizza looks fantastic, better than many pizzerie out of naples. And i have to say that the ny stile pizza looks great too! So, thank you for this video, you honored my country and i really want a pizza right now damn 😁❤️
@ This sounds like an opinion from a 12 year old that thinks Kraft Mac n Cheese is the best food on the planet lmao.
@ if Italians never have pizza then none of us in these whole world could even taste any of them though 🤨
@ Mans worked at dominoes for 10 years and now he a pizza expert lmao
except no garlic in Neapolitan pizza sauce
@ I'm really curious as to why the italian one looks nasty to you. Yes I'm italian so this offends me but I am really curious to hear why you're saying this
Looks delicious ❤❤❤
In Poland we have got our version of pizza. There are many diferences, so we call it version differently - a pizda. You need to try it!
I can hear the Italian screams already... "Josh, you used dry yeast instead of fresh?! You added garlic to the San Marzano's?!" 😠
Haha. At least this could lead to a video collab with Vito. Wishful thinking? We shall see. You did a great job, Josh.
100% ahahaha
I was looking to see who would mention the garlic 😆😬
I can hear Vincenzo in Australia crying over the garlic in the neopolitan sauce :P Both look epic. I love all pizza, one of the best foods in existence
Damn Ive been waiting for this for months and it's finally out
Actually, in the traditional Italian way they lay the dough balls to rest for about 16-24 hours.
The difference may be that the Italian one was made in a restaurant-quality oven and the New York one was made in a home range. Maybe a better comparison would be if they came from the same oven.
The traditional oven usually reaches 500F max. The italian pizza oven reaches 700F. The difference of temp and how the heat is distributed are important for the italian pizza.
@@SainyaHokage I’m pretty sure that pizzerias in the New York area use those sorts of ovens, but people would have to use broilers, etc. at home.
Italian pizza is when I want to go on a date with someone and have a nice meal. New York pizza is when that pizza goes bad, I stay out at a bar for a little too long and need some comfort food on the way home. Both totally valid and comforting
I make a sort in-between version, I suppose. I use sourdough, instead of yeast, so it's slow fermented and over several days in the fridge. I don't use sugar or oil in the dough, either. Just flour, water, salt. So far, pretty close to Italian style. But I cook it to a more New York consistency, I like a really crunchy slice, no slop. And I use regular mozz, freshly grated, and pepperoni.
My one thing, is that it takes a lot of self-convincing to work beyond 60% hydration with the flour I use. The dough gets everywhere and it's just not as pleasant to knead. I use AP flour; 00 I've only seen in tiny pouches, and I bake every dang day. It's too small and expensive.
As an Italian who lives in New Haven (the real pizza capital of the US), both of these were done fantastically and can be seen at some of the best places we have to offer
😂😂😂😂😂😂😂😂😂
I absolutely love pizza… I’m not as well versed as I wished I was, as I’ve not really travelled all that much as a teenager and now an adult unfortunately due to health issues as well as severe onset broke-ness too…
But I fucking love a Chicago style pizza!!! Idk if the frozen pizza that I regularly have at home is an actual Chicago Style..? But that’s what the brand of Pizza that I buy is called anyways, and the crust is stuffed with the same sauce as what’s on the pizza itself, and it’s been an absolute game changer for me!!! As someone who isn’t typically a big fan of pizza crust… I literally eat every single mouthful of this pizza!! It’s so so so much nicer than just a regular frozen pizza, I could get served this in a restaurant and I would be more than happy with it…
And I don’t eat much at all due to the previously mentioned medical issues, but I have at least a couple of slices of this pizza 3-4 times a week at leastttt, and if you cook it in an oven, and then reheat the leftovers up in an air fryer when you next want some, and you drizzle a bit of honey over the top of it with just regular store bought bbq sauce on the side (which I have with everything to be fair…) as a dip, it makes it so so so so so much nicer than just the regular pizza on its own with nothing on it or anything… Trust me!!
BUTTTTTTTTTTT my sister works at an Italian restaurant just up the street that I go to every single year for my birthday, and have done for the last 7-8 years or so now… So I’ve had a LOT of “Chicago style” (🤷🏻♂️🤷🏻♂️🤷🏻♂️) frozen pizza just at home, as well as a lot of freshly made Italian Pizza too (made by actual Italians too, which is always better in my opinion).
Like you, I would be more than happy to have both on any day of the week🤷🏻♂️🤷🏻♂️🤷🏻♂️ But the frozen ‘Chicago Style’ pizza that I have almost every single day with its sauce stuffed crust, and with honey drizzled on top with regular bbq sauce at the side will alwaysss have the W for me personally… But like I said, I could be served either of them and still be extremely happy either way🤷🏻♂️ It’s just that I’d definitely be happier with my Chicago style that I typically have that’s all
NY typically doesn't have a cooked sauce and definitely doesn't have monteray jack though.
My man votes for New York and walks away with 2 Italian slices
it was one of each, basically the two slices he bit into.
Both are amazing. Deal with it
Reasons OG Italian Margherita wins :
1. Fresh garlic blended inside the sauce
2. Dem basils
3. Dem charred edges
=BASIL MUST'VE BEEN GRINDED PREMATURELY........AND BE LEFT IN THAT STATE SOME TIME AND ONLY THEN ADDED INTO SAUCE TO EXTRACT EVEN MORE FLAVOR OF IT BECAUSE OF JUST BASIL LEAF DOESNT GIVE MUCH FLAVOR BY ITSELF
=ONE OF SECRETS OF NAPLES'S MASTER PIZZA CHIEFS.............REALLY......SO IPIZZA CAN BE EVEN MORE TASTIER
Hi Joshua, let me just say I really like what u do. Truly enjoyable. That being said, as italian, I do not understand why americans think we use so much garlic. Four cloves for so little tomatoes it's insane for us. Keep going and be well :)
Intensity of garlic varies depending on where you get it. You need to use more if you're buying huge cloves from a big chain store vs normal-sized ones from a local farmer's market, for example.
@@luclapierre7621 we just don't use garlic in almost any pizza except for marinara. no reason to cover the taste of a great pizza with garlic at all.
stop pretending that because you wherever you live in Italy they don't make pizza like that in Italy it's literally the worst thing about your country how pretentious you are about your own style of pizza when you'll get into fistfights literally just between street blocks about what the "real" way to make pizza is. there is no "italian" pizza, there is only an approximation
It would be interesting to see how they compare with the New York pizza cooked in the woodfire oven with the itallian tomato sauce and fresh mozzarella, and the Neapolitan as is.
Speaking as an italian, the One you did Is the traditional One but here we don't Always eat that tipe, the NY One looks very good
See I'm from India 🇮🇳 and eaten none of them accept pizza hut and Domino's in India but by seeing this video I can predict by seeing the preparation New York pizza might taste better because how they cooked the sauce is better but overall Italian Pizza looks more down to earth it's cooked process in Pizza oven in way better than Ney York it will looks juicy i guess and maybe crunchier than newyork so it will have grounded authentic taste . See In India we also cooked in tandoor so our breads also become crunchier i guess newyork add more chess to their pizza it will be unhealthy for high cholesterol people and Italian looks well balanced..both are winners in their own but Pizza is born in Italy we should not forgot so Without Italian we could n't taste this beautiful invention
=ORIGINAL PIZZA THAT'S MADE IN NAPLES DOESNT HAVE CRUST
=BUT I'VE GOT TO AGREE ABOUT ORIGINAL PIZZA IS BASICALLY AN ITALIAN TANDOOR.......
Just a small detail here. The original Neapolitana pizza dough goes with fresh yeast, not dry. Lievito di birra. And that goes directly on the flour before de salt.
No non per forza, basta che non lo lasci troppo tempo a contatto col sale
I love both neopolitan style and new york style. I worked at a neopolitan style spot for a couple years so I am a bit sick of it lol but it's still delicious. Sadly, I think that unless you have a pizza oven neither of these are really gonna be as good as the real thing at home. Part of what makes a Pizzeria great is the oven
Not PART, everything that makes pizzeria great is the oven. Lol, and maybe the skill of the pizzaolo
i make pizza with a italien rezepie and even i took the same dough and topings, the oven makes the diverence. there is a diverence between normal oven, normal oven with pizza stone or steel and a pizza oven. The best pizza i ever eat was from a pizza oven fired with good firewood.
It's cause home ovens can't reach the 900 degrees needed
@@AnthonyBottari You don't need a 900 degree oven for NY style pizza. 500F is more than enough. Most of the benefits you'd get from a commercial deck oven like you'd see in most NY pizzerias aren't something that would matter if you're just making a couple of pizzas for dinner.
@@teferi456 you do for true Neapolitan Pizza it cooks in 90 seconds
How I can measure that for small quantity ? For example, one pizza or two
I agree