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Andrew Bellucci
Приєднався 28 жов 2014
Old School Pie Man
Incredible bread & butter tasting with Dan Richer at Razza's
I had dinner at Razza in Jersey City on January 31, 2023. Dan Richer was kind enough to spend some time with with us for every course.
In this video, Dan explains the differences between the three butters on the menu that evening.
I'll post a reel on my IG @the_bellucci on the rest of our meal, but suffice to say, you can always expect to have an exceptional meal at Razza's.
In this video, Dan explains the differences between the three butters on the menu that evening.
I'll post a reel on my IG @the_bellucci on the rest of our meal, but suffice to say, you can always expect to have an exceptional meal at Razza's.
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Відео
An inside look at The Spot & Frank Pepe's in New Haven.
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This incredible 📹 was shot & edited by my partner @magicmattnyc In 1992, I was scouring the city for the best pizza while working as the day pizzaman at the original #TwoBootsPizza Someone told me I should check out the pizza scene in New Haven and try the clam pie at #Frank Pepe's Pizza. I had never heard of a clam pie, much less ever made or eaten one. When I stepped into Frank Pepe's it was ...
Coniglio's Old-Fashioned Downstairs Opération.
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Here's the downstairs at Coniglio's Old-Fashioned. When it comes to all things pizza: dough, pizza varieties, acrobatics and especially commercial pizza workflow and equipment, I know of no one better than Nino Coniglio. I'm so envious of the workflow layout and incredible equipment at his eponymous pizzeria. Check out his setup at Coniglio's Old-Fashioned in Morristown, NJ
Coniglio's Old-Fashioned Morristown, NJ
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This is an inside look at Nino Coniglio's new pizzeria in Morristown, NJ. Nino founded Williamsburg Pizza and is one of the smartest pizza minds in the business. I've never seen a pizzeria set up like this. Between his double 5-deck ovens, Nino can bake 40 18" pies at a time!!! Coniglio's Old-Fashioned is a total state-of-the-art pizzeria that will completely dominate the pizza scene in Norther...
Off the menu, Burrata & Pesto topped pie
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I'm coming up with off menu items for dine in only. Look at the creaminess of the Burrata, that can only be enjoyed properly immediately, not by being put in a box. Plenty more to come.
Saturday night Margaritas at Bellucci Pizza
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After a busy Saturday, a little refreshment for the boys...
An Inside Look at Bellucci Pizza
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Alan Goldsher stopped by and did a nice video interview. You can see some of what goes on behind the scenes... from how we do our mushrooms and onions and even a little glimpse of some Sicilian pies I'm working on. If you're in the neighborhood, stop on by... Bellucci Pizza 29-04 30th Avenue Astoria, Queens, NYC If you're riding the train, take the N or W to the 30th Avenue stop. Open every day!
New York - Bangkok Express: Episode 2: The Return of Khun Sek
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New York - Bangkok Express: Episode 2: The Return of Khun Sek
New York - Bangkok Express: Episode 1: Your Pepperoni is Bigger Than Mine!!!
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New York - Bangkok Express: Episode 1: Your Pepperoni is Bigger Than Mine!!!
New York -Bangkok Express: Prologue: Welcome to Bangkok!
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New York -Bangkok Express: Prologue: Welcome to Bangkok!
Andrew Bellucci @ Lombardi's Pizza Cheese
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Andrew Bellucci @ Lombardi's Pizza Cheese
Andrew Bellucci @ Lombardi's Pizza The Oven
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Andrew Bellucci @ Lombardi's Pizza The Oven
Andrew Bellucci @ Lombardi's Pizza Tomato Sauce
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Andrew Bellucci @ Lombardi's Pizza Tomato Sauce
Andrew Bellucci @ Lombardi's Pizza: Top Ingredients
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Andrew Bellucci @ Lombardi's Pizza: Top Ingredients
Super Bowl Pizza: Philly Cheesesteak Dip
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Super Bowl Pizza: Philly Cheesesteak Dip
Man this is the best slice I’ve ever eaten. I moved back to Missouri a couple months ago and I been thinking of this slice for days
I've had it. The pizza is amazing.
❤
You are greatly missed Andrew
As the kids say today, building your own coal oven is *incredibly based*. May God rest your soul, Andrew Bellucci
RIP
Hey, does it reach 900f ?
RIP Andrew
Rest in peace, Andrew.
Rip Andrew!
Promo*SM
With all those amazing bells and whistles, they can't figure out how to offer customers the ability to order a pizza with half something, half something else unless it's pepperoni. And the pizza maker, Rob told me not once, not twice, but three times to F'off (he used the whole word) and leave the restaurant when I had to audacity to suggest they offer personal size pizzas so that if people are sharing a pizza, but don't like the same things, they have a smaller option with which to have toppings they each like. Sorry, but even though this is "Jersey", telling two women to F'off is not a sustainable business model. After he cursed the first time, I asked him his name to which he responded "my name is F' You, get the hell out". Clearly not ever returning to Coniglios.
Sorry to hear about that - I'll certainly let Nino know. If you're ever in Queens, stop by!! I've got 12" pies and I haven't told a customer to F' off in years. Old age has mellowed me out a bit...
Who doesn't love bread & butter???
Sometimes dreams really do come true...
You just gotta make it happen!!!
Amazing! Was that Frank Pinello’s voice at 1:37?
No, that was my partner Matt Katakis! He does all the videos and social media.
Oh okay👍 You are inspirational. I’m a home pizza maker. NY and New Haven Style both are my favorites.
@@piyushkamal523 Awesome!! Two very similar styles, I love them both!!
That really did sound like Frank Pinello😂
Good luck, I am not sure opening a pizza place across the street from another pizza place will work...but I wish you success. Meanwhile, I hope the menu has a code so I can learn what a Detroit pizza is.
here in Long Branch, there were 3 pizza joints within 300' of each other. They prospered for years.
Even MORE toys!
Every restaurant pizza and bakery owners wet dream. What a set up
He certainly has the best toys!!! Congrats and good luck!
Any time frame for opening full time?😁
Right now we're open Wednesday to Saturday 5 - 10pm We'll add Sundays around Memorial Day. After that we'll open for lunch (hopefully) on Saturdays & Sundays as well.
That looks amazing!!!
A MUST have!!!
Looks good Bellucci
that looks so good i want it 😩😩
Congratulations, Andrew, and good luck!!!
Thanks Joe! Hope to see you soon!!!
good
Nice
I getting ready to build an out door coal fired oven. How high is the dome?
It's not a dome like in a wood-fired oven, it's flat. There's about 3 feet between the floor and ceiling. I probably should have made it closer to 2 feet because the less open space means better heat retention.
@@Andrewbellucci would a dome work for a coal oven Or does it need to be flat? Also, how important are the steel grates for the coal, would you be able to throw coal in the back without ventilation?
@@Masada11 I wouldn't recommend a dome for coal because the flow of the flame/heat should run evenly over the floor to heat the stones. You also can't just throw coal in an oven. The have to be on top of a grate, so oxygen can flow thru and keep the coals lit.
@@Andrewbellucci can I use wood as well with that flat roof. I’m making it 7ft square. Coal on each side is my thought. Exactly like you have. Roof height I’m thinking will be 18inches
@@jeffdenson3596 I burned wood and bintochan in my oven as well, but that was in the firebox off to the side. It should work if you have the wood logs placed in one corner. Depends on how the air circulates...
If I ever come to New York. I will go Joes pizza place first
Mr. Bellucci with those dough tossing skills 🔥
Anthracite coal?
Yes, anthracite
Чё за хрючево
Oh wow that looks really good
Oh my!!!!! That looks awesome!
Thanks Joe!
It's looking great!!!!
Thanks Joe!
Just add a little grease, it'll fit!
Getting closer!
Congratulations
One piece at a time! Congratulations!!!!!
Getting there! It'll work a lot better once the electricity gets turned on!!!
That’s a charcoal oven, not a coal oven. Charcoal is totally different from coal. Charcoal is burnt wood, in essence a vegetable, while coal is a rock, a mineral.
@ Míriam Belanger Obviously you did not watch the entire video. This is a coal oven. Coal cannot be lit directly, you have to have a significant heat source to combust the coal. The first part of the video shows a charcoal bed being lit. At the 8:28 mark, we cover the charcoal bed with 10 shovels of anthracite coal. To recap: 1. This is a coal oven 2. Charcoal is not a vegetable 3. You are a moron
@@Andrewbellucci Awesome! Nice reply! 🤣😄
@@Andrewbellucci hahahah Gold
Anthracite coals?
Correct. Anthracite coal - pea-sized
Have you thought of making pretzels?
Throw that dough!!!!
Time for a Michigan video and review!
Thank you very much for sharing your passion through this video. I have learned a lot about the coal oven and wish one day I could construct such a wonderful coal oven like yours!! :)
I'm glad that you found the video helpful! If you have any questions, please feel free to ask.
@@Andrewbellucci thank you for sharing this. May I know what temperature the oven gets to at it’s peak?
@@francisroxas2204 Right next to the fire box, it's about 1,000F. I bake further away, at about 650F.
@@Andrewbellucci thank you!