Yo albert. All your videos of kitchens are amazing. Thank you. In 2012 I drove from Missouri to get a clam pie on wooster and i watched the whole thing happen from right where you were standing and it was awesome and i ate my pizza in the street and it was so good i forgot where i parked.
Whoa! Total pizza dedication. I love the clam pie at Pepe's and honestly, sometimes I have clam pie dreams! There really is nothing that quite compares to a Pepe's Pizza! Thanks for sharing your incredible pizza journey!
Lol, every year I go back to CT from OKC around the end of June to make my buddy’s fireworks party, and my moms b-day on jul 3rd. EVERY time, no matter if I fit in all my friends or family, old stomping grounds or places I’ve lived, I ALWAYS ALWAYS ALWAYS make a pilgrimage to 157 Wooster St. for a pepperoni pie to eat, and one to take home, and I will until I die.
I miss Pepe's - been in the southwest since 2016. Finally found a place here in Tucson that's as good as the pizza back home in CT (that only took 6 years between CA and AZ), so that's kind of a relief.....but I could really go for a sausage and pepperoni pizza from Pepe's right about now lol.
The skill that these guys bring is amazing! The dude spinning the pizza inside the oven so that it gets even heat distribution isn't something that you would be doing on your first day.
Incredible technique and coordination throughout the whole process. Unreal technique and practice, well oiled machine. mesmerizing to watch the dude in charge of the oven spin and move those pizzas effortlessly with such a long and flexible instrument. Thanks for the minimal narration, therapeutic indeed
Pepe"s is the gold standard. I compare all other great pizzas to this and no one gets it as perfect as Frank Pepe. Their crust is amazing, however they might want to take a lesson on how to make sausage from the next best pizza maker on the planet, Modern Pizza
I love Pepe's Pizza exactly because a perfectly round pizza isn't an original pizza. By the way, i didnt even know this was Albert's Pizza Therapy until i heard your voice at the end. I recognized your voice. I am originally from Connecticut and am proud the be from the best pizza place in the world!!!!!
I wonder how hot their oven is because the video shows them making pizzas also putting pizzas in the oven and taking pizzas out of the oven what we don't know from the video is those pizzas that were put in the oven in your video are they the same ones that are being taken out of the oven? If this is true it seems like their oven is not very hot. And I'm talking compared to Neapolitan style 800 Degrees Etc. Could you please confirm.
We visited New Haven in Oct 2019 and tried Pepe's and Modern. Pepe's was the best of the two, with flavorful crust and cheese and a fresh tasting tomato sauce. Modern was not quite as good with a harsher tasting crust and a neutral sauce without much tomato flavor, but either place is better than any other pizza I've experienced in America. We only had time to visit two places so I decided to skip Sally's since the reviews there seem to be very hit and miss in recent years.
Great pizza review! The argument will always continue as to the best pizza in New Haven. And that's what I love about it: you and everyone else are totally correct!
'The pizza's not round', 'the pizza's burnt,' etc... I feel sorry for people who are ignorant of the origin, tradition, and development of this elemental food.
True. Everyone has their own concept of what makes great pizza. Some people get it, some do not. All we can do is hope that once they taste great pizza they will see the light. But I cannot tell someone what tastes good to them. All I can do is share my own experiences. pizza on earth, good will to all!
Great question. I have watched them make pizza dozens and dozens of times. I have never seen a pizza stick to a peel. Now when I make pizza that's a different story. I have had my pizza stick to the peel on several occasions. I find using a mixture of semolina flour and regular flour a good way to make sure your pizza does not stick. you can see more Pepe's Pizza action here: ua-cam.com/video/iLVliUzYyX4/v-deo.html
I agree with you about spectacular, however, I have had much better sausage. Their sliced sausage doesn't add up to guys like Mike's Pizza Palace. When it's made in house, it is much more spectacular. Other than that Pepe's has the prize for all pies around. Domenic & Vinne's is my favorite local to me, but I think it's all what we grew up to appreciate, and every Italian family has either their star sauce , canoli, sofritto, Soppressata, Sausage or pie. It would be outstanding if they tried Grana Padana and Basil with fresh mozz, and their sauce... they could include a bit of Pecorino Romano, but the Basil added on top of their sauce is top notch. Spectacular isn't my description, outstanding is the word for their pies.. It is that good.
@@pizzatherapy anyway guys .. that is not "new haven style"! that is Roman Style! in rome we have 4 styles : shovel pizza , pan pizza , hyper thin crust round pizza and the last one was that one! (now is rare found it due was trendy till 80's 90's before to be passed by rest 3! ) our compatriots have imported that style there and being unknown on the place also they have renamed it "New Haven Style" ..!!.If people of Rome watch it ..could not reserving irony-sarcasm.
Well the reason it's not round it must be a very high hydration level which gives you a well baked crust but I saw in the video they sprinkle ALOT of grated cheese my guess would be a grana padano or a parmigiano reggiano THAT'S the gold flavor
I hear the hydration of New Haven style pizza is high (70%.) From what it looks like, they use a weaker flour or they do not develop the gluten. The dough balls in the box seem really flat. Anyone else have insights on their dough process?
Lots of great Apizza in New Haven. I also like Roseland, Zuppardi's and Ernie's among many others. Visit Earnie's: ua-cam.com/video/1LEXn-r3U-A/v-deo.htmlsi=hh6j1E87TPUtIjnH
Honestly, I do not know how long the dough proofed. The results however speak for themselves. I love Pepe's Pizza regardless of how long the dough proofs. As far s I know they have been using the same basic dough recipe since 1925.
please don’t feel sorry I too do not like burnt parts of crust. It taste like carbon paper not that I’ve ever tasted carbon paper. I do like either very thin crust or half an inch at the most. Otherwise you’re eating a bunch of dried bread Frank peppers is amazing pizza overall I hate to do stuff like this like I have been here. I have been there but I grew up in an Italian neighborhood in the Bronx in the 50s 60s and 70s travels with my band. It’ll be at least a dozen times I’ve lived in New York City all my life and I’ve eaten pizza all over the place Frank Pepe’s overall is excellent.
The news really hit me hard. Gary was a friend who always took time out of his day to talk pizza with me. The Pizza World shed a tear with this news...
Pepes for me, is soupy. It's not a tight pie. You can tell by watching this, they are just a machine, running through pies like clockwork. They rely on the quality ingredients and the coal fired oven to make quality. Sallys takes the extra steps in prep to ensure it's not going to have too much cheese and is an even pie. Should be tight, not floppy. Pepes you'll get the puddle in the center.
Some people love SAlly's, some love Pepe's. And of course there are the Modern Fans. Have you seen "Pizza: A Love Story"? Please check out my review here: ua-cam.com/video/BKTUmGQVoG0/v-deo.html
Probably goes on raw (my mother did that). It thoroughly cooks I assure you as it's a 800F oven, and you might be surprised how little fat actually is in quality sausage these days (as opposed to 50 years ago when it was really fatty). When I make pizza, I par cook the sausage right before it goes on the pizza but there's virtually no fat in the pan.
Thanks for the insights...Pepe's makes their pizza their own way. They are not very flexible but if you requested the basil put on after the bake I'm sure they would accommodate you.
I love watching people take pride in their work. That pizza looks fantastic!
The pizza was very memorable. I love Pepe's! Thanks for your comments.
They were just doing it they way it's done.
Awesome video, Albert! Thanks very much for sharing this experience with us.
More to come! Thank you for the kind words.
What a great video of them making the famous pies. thank you
Thank you very much! Here's another Pepe's video
ua-cam.com/video/7xDGSghwdZ0/v-deo.htmlsi=bqU6u8E7coNKuNOL
Yo albert. All your videos of kitchens are amazing. Thank you. In 2012 I drove from Missouri to get a clam pie on wooster and i watched the whole thing happen from right where you were standing and it was awesome and i ate my pizza in the street and it was so good i forgot where i parked.
Whoa! Total pizza dedication. I love the clam pie at Pepe's and honestly, sometimes I have clam pie dreams! There really is nothing that quite compares to a Pepe's Pizza! Thanks for sharing your incredible pizza journey!
Lol, every year I go back to CT from OKC around the end of June to make my buddy’s fireworks party, and my moms b-day on jul 3rd. EVERY time, no matter if I fit in all my friends or family, old stomping grounds or places I’ve lived, I ALWAYS ALWAYS ALWAYS make a pilgrimage to 157 Wooster St. for a pepperoni pie to eat, and one to take home, and I will until I die.
Great camera work..that was EXCELLENT!
Thanks. I am a very much an amateur. But if you liked it, thanks again.
I miss Pepe's - been in the southwest since 2016. Finally found a place here in Tucson that's as good as the pizza back home in CT (that only took 6 years between CA and AZ), so that's kind of a relief.....but I could really go for a sausage and pepperoni pizza from Pepe's right about now lol.
I could watch in awe all day.
Yes and I have watched in person for extended periods of time!
The skill that these guys bring is amazing! The dude spinning the pizza inside the oven so that it gets even heat distribution isn't something that you would be doing on your first day.
These pizzaioli from Naples are truly amazing!!
Possibly. Not sure where the pizzaioli are from.
Great pizza video. Keep it up!!
Thank you 😋 I love Pepe's. And I love watching the pizza guysand gals make pizza at Pep's!
my hometown love that pizza
I lived in New Haven. The first thing you encounter is trying to find parking near Pepe's! 🤣🤣🤣
TRUE! But once you find parking...ua-cam.com/video/68gxh9La1ko/v-deo.html
Incredible technique and coordination throughout the whole process. Unreal technique and practice, well oiled machine. mesmerizing to watch the dude in charge of the oven spin and move those pizzas effortlessly with such a long and flexible instrument.
Thanks for the minimal narration, therapeutic indeed
Thank you for the pizza love! I usually don't know when to be quiet, but I did in this video.
Wow great, a good peek inside video. Thx!
Glad you enjoyed it!
I agree with you 100%
Whenever I'm in Connecticut, Pepe's is a must stop. Thanks for your insights.
I'm a sally's guy myself. But, you certainly can't go wrong with pepe's. Good stuff.
True! No argument about Sally vs. Pepe's I love them both!
Pepe"s is the gold standard. I compare all other great pizzas to this and no one gets it as perfect as Frank Pepe. Their crust is amazing, however they might want to take a lesson on how to make sausage from the next best pizza maker on the planet, Modern Pizza
True! I dream about Pepe's all the time!
finally ate there best pizza I've had
Actually Sally’s makes the man sausage pie but only Frank for the white clam
A lot of people say Sally’s is the best. How would you describe the difference between the two? What makes one better than the other?
@@lovesgibson sallys is thinner and the sauce and cheese is better. Ovens are practically the same at both places
I love Pepe's Pizza exactly because a perfectly round pizza isn't an original pizza. By the way, i didnt even know this was Albert's Pizza Therapy until i heard your voice at the end. I recognized your voice. I am originally from Connecticut and am proud the be from the best pizza place in the world!!!!!
Very true Pablo! The only problem is that I live in Hawaii and can only get Pepe's when I return to Connecticut for a visit! Thanks for your insights.
@@pizzatherapy Yes, I wish yoy were in Costa Rica.
Nice video!!! One of the great pizzas of the NE!!!
It sure is!
Every pie, is way ,way to salty
I wonder how hot their oven is because the video shows them making pizzas also putting pizzas in the oven and taking pizzas out of the oven what we don't know from the video is those pizzas that were put in the oven in your video are they the same ones that are being taken out of the oven? If this is true it seems like their oven is not very hot. And I'm talking compared to Neapolitan style 800 Degrees Etc. Could you please confirm.
I can't be positive, but seem to me the oven is between 700-800 degrees.. I know I have a pic of the temp gauge, if I can find it..
What I find amazing is the guy who puts the Apizza in the oven!….two or three apizza on the same peel, launch in the oven at once…….amazing?
Talent, sheer talent! And not one pizza fell off...
We visited New Haven in Oct 2019 and tried Pepe's and Modern. Pepe's was the best of the two, with flavorful crust and cheese and a fresh tasting tomato sauce. Modern was not quite as good with a harsher tasting crust and a neutral sauce without much tomato flavor, but either place is better than any other pizza I've experienced in America. We only had time to visit two places so I decided to skip Sally's since the reviews there seem to be very hit and miss in recent years.
Great pizza review! The argument will always continue as to the best pizza in New Haven. And that's what I love about it: you and everyone else are totally correct!
Sally's is way better than Modern, in the same league as Pepe's.
Pepe’s is Top 3 Best Pizza in America 😎❤️
Pepe’s and Sally’s are the best.
No doubt about it! I like Modern, Zup's and Ernie's as well!
@@pizzatherapy Haven't tried Zup's or Ernie's Thanks.
'The pizza's not round', 'the pizza's burnt,' etc... I feel sorry for people who are ignorant of the origin, tradition, and development of this elemental food.
True. Everyone has their own concept of what makes great pizza. Some people get it, some do not. All we can do is hope that once they taste great pizza they will see the light. But I cannot tell someone what tastes good to them. All I can do is share my own experiences. pizza on earth, good will to all!
Because Dominos never burns their pizzas.
I used to think burnt was a bad mistake. But after analyzing videos of Neapolitan pizzas, I realized it’s the normal style. It’s good pizza
Yeah Domino's has this amazing conveyor oven compared to that primitive oven. They should get a conveyor oven, perfect every time
Perhaps you are the ignorant one. Like you are the expert here? 🖕
What is the hydration of that dough? It spreads like pancake batter!
68% to ~70% hydration.
No such thing, really, as “bad pizza”... but I gotta say, Frank Pepes is my FAVORITE OF THE ALL. i am glad they opened here in Boston.
I could not agree with you more! I love Pepe's and eat their pizza every chance I get!
best pizza I've ever ate
You should see what they served, and I never ate as pizza, at school lunch.
Have you had Dominoes very bad pizza. Cheese doesn't even melt.
I wanna know if they ever get pizzas stuck to their peel.
Great question. I have watched them make pizza dozens and dozens of times. I have never seen a pizza stick to a peel. Now when I make pizza that's a different story. I have had my pizza stick to the peel on several occasions. I find using a mixture of semolina flour and regular flour a good way to make sure your pizza does not stick. you can see more Pepe's Pizza action here: ua-cam.com/video/iLVliUzYyX4/v-deo.html
I agree with you about spectacular, however, I have had much better sausage. Their sliced sausage doesn't add up to guys like Mike's Pizza Palace. When it's made in house, it is much more spectacular. Other than that Pepe's has the prize for all pies around. Domenic & Vinne's is my favorite local to me, but I think it's all what we grew up to appreciate, and every Italian family has either their star sauce , canoli, sofritto, Soppressata, Sausage or pie. It would be outstanding if they tried Grana Padana and Basil with fresh mozz, and their sauce... they could include a bit of Pecorino Romano, but the Basil added on top of their sauce is top notch. Spectacular isn't my description, outstanding is the word for their pies.. It is that good.
Thanks for your insights. I thought the sausage at Zuppardi's is also quite good. pizza on earth!
What the heck are those peels made out of? You can see them flexing and it’s not just from the joints.
Believe it or not, I think they are made of wood. I will check next time I'm at Pepe's!
@@pizzatherapy That’s what I would assume, but I’ve never seen wood flex like that.
bravissimi
Thank you!
@@pizzatherapy anyway guys .. that is not "new haven style"! that is Roman Style! in rome we have 4 styles : shovel pizza , pan pizza , hyper thin crust round pizza and the last one was that one! (now is rare found it due was trendy till 80's 90's before to be passed by rest 3! ) our compatriots have imported that style there and being unknown on the place also they have renamed it "New Haven Style" ..!!.If people of Rome watch it ..could not reserving irony-sarcasm.
What are those cheese slices they put on the pizza?
I think mozzarella cheese or as they say in New Haven: "mootz"
Sliced mootz!!! It goes on the bottom not on top.
@@ryne6309 that’s why you have a world famous pizza restaurant and Frank Pepe doesn’t. Oh wait.
Well the reason it's not round it must be a very high hydration level which gives you a well baked crust but I saw in the video they sprinkle ALOT of grated cheese my guess would be a grana padano or a parmigiano reggiano
THAT'S the gold flavor
I love their pizza. As Todd English says; "Never trust a round pizza!" I love Peope's!
@@pizzatherapy Check out Pizza Gavones videos. They take you through the whole process.
Pecorino Romano is the cheese they and every other NH pizza place uses.
Idk who doesn’t love a little char to their pizza , go to Pizza Hut if you don’t like it
I hear the hydration of New Haven style pizza is high (70%.) From what it looks like, they use a weaker flour or they do not develop the gluten. The dough balls in the box seem really flat. Anyone else have insights on their dough process?
I wish I knew the Pepe's secret. Unfortunately I do not know the answer to this question.
If anyone makes the trip to NH just for pizza, head to Modern instead of Pepe's. Locals know that Modern is the best of NH.
Lots of great Apizza in New Haven. I also like Roseland, Zuppardi's and Ernie's among many others. Visit Earnie's:
ua-cam.com/video/1LEXn-r3U-A/v-deo.htmlsi=hh6j1E87TPUtIjnH
The dough doesn't look proofed at all. It is just flat in the proofing box.
Honestly, I do not know how long the dough proofed. The results however speak for themselves. I love Pepe's Pizza regardless of how long the dough proofs. As far s I know they have been using the same basic dough recipe since 1925.
please don’t feel sorry I too do not like burnt parts of crust. It taste like carbon paper not that I’ve ever tasted carbon paper. I do like either very thin crust or half an inch at the most. Otherwise you’re eating a bunch of dried bread Frank peppers is amazing pizza overall I hate to do stuff like this like I have been here. I have been there but I grew up in an Italian neighborhood in the Bronx in the 50s 60s and 70s travels with my band. It’ll be at least a dozen times I’ve lived in New York City all my life and I’ve eaten pizza all over the place Frank Pepe’s overall is excellent.
Mohegan sun location makes the best pizzas , better than the original on wooster st
I am not sure. I have had good pizza there, but also I have enjoyed the pizza at Wooster Street. Watch this ua-cam.com/video/iLVliUzYyX4/v-deo.html
RIP Gary(pepe's owner_. He passed away yesterday:-(
The news really hit me hard. Gary was a friend who always took time out of his day to talk pizza with me. The Pizza World shed a tear with this news...
That guy in line looked like Larry Davis
Honestly since we were in New York, maybe it was!
I got a Pizza boner, my best buddy and are going to New Haven for a pizza tour in early 2024, holy excited!
That is how ALL pizzas should be cooked and anyone who would suggest otherwise is a fool...
Pepe's has pizza making down. No doubt about that. Thanks for your comments.
I'm glad I'm not fasting today. Watching this video while doing so would qualify as cruel, unusual and, may I add, downright inhumane punishment.
Great comment. You can learn to make your own pizza with Peter Reinhart at no cost here: ua-cam.com/video/e2NSuVdUhTM/v-deo.html
Pepes for me, is soupy. It's not a tight pie. You can tell by watching this, they are just a machine, running through pies like clockwork. They rely on the quality ingredients and the coal fired oven to make quality. Sallys takes the extra steps in prep to ensure it's not going to have too much cheese and is an even pie. Should be tight, not floppy. Pepes you'll get the puddle in the center.
Some people love SAlly's, some love Pepe's. And of course there are the Modern Fans. Have you seen "Pizza: A Love Story"? Please check out my review here: ua-cam.com/video/BKTUmGQVoG0/v-deo.html
Di Fara.
Is that raw sausage going on? I would have thought it would be at least partially cooked prior. No?
Not sure how they do it but sausage and onion cheese pie there is among my favorites. The sausage flavor is superb.
Probably goes on raw (my mother did that). It thoroughly cooks I assure you as it's a 800F oven, and you might be surprised how little fat actually is in quality sausage these days (as opposed to 50 years ago when it was really fatty). When I make pizza, I par cook the sausage right before it goes on the pizza but there's virtually no fat in the pan.
I don't like the hap-hazard way they cut it.
Have to say it didn't live up to the hype. Just tired it yesterday. Will never return.
buAnd you are totally correct in your assessment. Pepe's does not hype their pizza. This is from Pepe's fans. I LOVE Pepe's pizza.
Well done burnt ends pizza is how it should be made. I can’t trust anyone who likes underdone sloppy mushy pizza!
First
and best!
Smh. Basil goes on AFTER baking.
Thanks for the insights...Pepe's makes their pizza their own way. They are not very flexible but if you requested the basil put on after the bake I'm sure they would accommodate you.