Very instructive and enriching and entertaining, yours is my new favourite cooking channel on youtube!! Love and admiration from France. Keep up the amazing stuff :)
wow pizzas looked amazing. when i went to NYC to test 15 of the best pizza shops i was surprised at just how thin the majority of the shops pies were. here in your video can just see your pizza thickness factor was prob near 40% - 50% thicker than what the top NYC places are doing. my guess is the 1 out of 7 nico guy even though didn't state it but have a feeling if your pie was thinner he would of more so say it's basically the exact pizza he remembers in NYC (less dough/crust less chew). like no joke though really great video and editing!
I've eaten at Mimi's pizza twice in NYC. Been awhile but damn good slice. More recently I think Este pizza in park city is effing good. I mean great slices can be found... anywhere. Sometimes.
Love the experiment. I live in California and I've made plenty of New York Style pizzas at home. My sister and her son both lived in New York at one point and they both said my pizza is just as good if not better than what they've had in New York. Unfortunately I have yet to go to New York myself. I do think it's extremely important to use a poolish, use good quality high gluten flour, a pizza oven or a pizza steel. Techniques, ingredient's, and the where and how you cook your pizza matter to me the most. One day I will have my friend send me some New York water and I will try to run a similar test.
I'll be doing the test video soon, but here's the basics : the only real stat that makes the NYC water I have different is it's on the harder side. Hardness/softness only really affects 2 things : rate of fermentation (negligible) and can make higher hydration doughs less sticky.
Love your pizza. But you should know there isn’t just one New York pizza. It’s a style for sure, but the beauty of the tri state area is trying different places and finding the place that makes a New York pizza the way you like it. That’s when it’s unbeatable.
Отличное видео, поднимает настроение, ну вы даете ребята, ну заморочились... Я читал, что французы- пекари пытались выпечь свой фирменный хлеб в другом месте, не в своей пекарне, привезли с собой всё своё: свою муку, воду, дрожжи, даже соль... долго мучились, всё не то, так и не смогли испечь свой фирменный хлеб такой как у себя в пекарне... почему... так и не разобрались... Привет из России. Great video, it cheers you up, well, you guys are confused ... I read that the French bakers tried to bake their signature bread in another place, not in their own bakery, they brought all their own with them: their flour, water, yeast, even salt... they suffered for a long time, everything was not right, and they could not bake their own branded bread such as in their bakery... why... they did not figure it out... Greetings from Russia.
I'm starting to learn that even the smallest changes can make big differences when it comes to bread/pizza dough. It's a living thing... Before you bake it. 😂
It's great with some caveats. Pros : it is powerful, can handle BIG batches. Can load ingredients while running. Has an almost planetary mixer movement (it mimics it). Actually kneads the dough properly. Cons : cannot really do small batches of anything.
@@rollonfood I greatly appreciate your reply, I think I'll be getting one, maybe use the hands for a pizza night with the wife and daughters, and the mixer when having a pizza party with guests. I have my scooby ready I'm putting to test your master class next week man. Thanks again.
@@rollonfood So have Dave Portnoy and everyone on his show 😂 it's just what he says before he reviews pizzas If you haven't I suggest you watch him. He's the owner of Barstool Sports and his side youtube show One Bite he travels throughout NY and everywhere reviewing pizzas You may find it useful looking at some of his top spots in NY Ironically enough his favorite pizza city is New Haven, CT style pizza. But for NY I think he ranked the top 2 spots in Brooklyn which were Di Fara and Luigi's. If you haven't you might find his page/website useful for trips to try pizza
Maybe once a week, more like every couple weeks, I take them out, wash with soap and water, then brush with canola oil and put in the oven on 400 for about 20 ish.
Can this be done just before first time cooking the pizza or best to be prior? Also I won’t use it that often so beat doing it day before or earlier in the day I’m going to make the pizza and let it cool?
@@nestlund I made sure that wasn't a factor. I'd one went in the bottom first, it went on top the second time after pulling the crust. And then the next two vice versa.
It seems pretty obvious that people prefer the pizza that's made from the water that they are used to drinking. If you drink Atlanta water every day you're gonna prefer the pizza made with Atlanta water.
if you can taste the water in a pizza dough it'd probably bad. while water does have certain properties in it that, in certain amounts will make pizza better or worse ; taste is not an attribute you should be looking for.
Terrific video series, but I must say it's not proper Atlanta pizza ; it must obviously be made with Coca-Cola ! Also, the most important taste tester didn't get to try those slices ; you can see them stealthily appear in the bottom right of the screen at 14:43 !
@@rollonfood I must do it. I must create Atlanta pizza. Tomorrow pizza is on the menu. With Coke in the dough. If I don't post anything, it obviously means the dough killed me !
I survived ! With baker's percentages, my dough was approximately : 97% AP flour with 12% protein content 3% gluten with 76% protein content 51% water 13% Coke 1% olive oil 1% salt 1% calcium carbonate (as a calcium supplement) 0.3-0.5% instant dry yeast 15 hours of bulk fermentation at 17-18°C (not enough room in the fridge for cold fermentation, and too lazy to make a pre-ferment), with baking on a cast iron griddle in a 290°C oven. There may have been some differences with the same dough made with 64% water, but nothing that really jumped out. It may have had some more bubbles and a slightly chewier and airier dough, but that may have been the slightly longer fermentation time (I normally do 10-13h) or some variation in the yeast quantity. Another possibility is the small amount of carbon dioxide in the Coke may have created some extra bubbles that acted as nucleation sites. Note the most likely changes from using Coke is adding sugar to the dough and making it more acidic. Chainbaker made some experiments on these effects : sugar in dough : ua-cam.com/video/AqFeXxa_NTk/v-deo.html ascorbic adic in dough : ua-cam.com/video/NA7Vq59igBw/v-deo.html But I'd point out that the amount of Coke above is likely too small to approach the effects in his videos ; 13% Coke is like 1.3-1.4% added sugar in the baker's percentages, compared with 5% for his smallest addition of sugar. Also, I found out another crazy Italian did already swap out all the water for Coke in one of his dough batches, though he says it looks softer and not crunchy for his Neapolitan pizza : ua-cam.com/video/ZIZqaGxLhFM/v-deo.html
@@KenshiroPlayDotA I don't think there's a substitute for water in pizza dough personally , Unless you're trying to mimic the effects of bacteria. I.e wine for acidity and Malo, vinegar for acetic
rickie-nyc, what the heck are you talking about? What, immigrants can't share their love/expertise of food with others? You sound like someone from NYC in the 1800's where each migration mistrusted the next one. Get over your shallow mind, man!
@@rickie-nyc5339 I disagree. We have the Internet, we have countless books, we have a nearly unlimited variety of foreign eateries around us. You saw 6 out of seven new yorkers say I got it right or came close in this video without my stepping foot in the empire state. I made pizzas with water from NYC to see if new yorkers or those who had been there can tell a difference in this video. I didn't claim anything else.
@@rollonfood I am born and raised in NYC. Worked in pizza places. It is like me making food from a specific town in China. How can I if I never been there. Your pizza was nice but a NYC pizza!
You are quite underrated.
Thank you! It's just a matter of time and hard work... I hope. 🤞
This is good stuff man, you've got a real knack for making good cooking content. Keep at it, looking forward to getting deeper into your channel.
Thanks friend. Needed some positive feedback today! I'll keep making it as long as people like you keep watching. ,🙂
Very well done! I like all the thought you put into every step of the process to make sure it was as fair and thorough as possible!
Thanks!!
I need to visit Atlanta to do a taste test obviously! 😁
The door's open!
Very instructive and enriching and entertaining, yours is my new favourite cooking channel on youtube!! Love and admiration from France. Keep up the amazing stuff :)
Merci beaucoup mon ami !
Very bloody entertaining! Oh and informative!!!! 👍🏻👏
😁
I am looking forward to see the New York water test video.
Coming soon!
Great video brother! Love to see myths busted for the enjoyment of all! Knowledge is power!
Pretty sure our blood is turning to marinara here also!
😂
Love the dedication here 😅, nice work 👍🏻
Thanks!
wow pizzas looked amazing. when i went to NYC to test 15 of the best pizza shops i was surprised at just how thin the majority of the shops pies were. here in your video can just see your pizza thickness factor was prob near 40% - 50% thicker than what the top NYC places are doing. my guess is the 1 out of 7 nico guy even though didn't state it but have a feeling if your pie was thinner he would of more so say it's basically the exact pizza he remembers in NYC (less dough/crust less chew). like no joke though really great video and editing!
Thanks!! Appreciate it 😁
The world needs more leaders willing to expose cultural gatekeepers - 9/10 (missed 1 point for lack of tutu content)
Three Tutu shall return!
I've eaten at Mimi's pizza twice in NYC. Been awhile but damn good slice. More recently I think Este pizza in park city is effing good. I mean great slices can be found... anywhere. Sometimes.
I'll have to check them out when I go, thanks for the tips!
Awesome Video! I’m finna bout to eat pizza now
What water you finna use? 🙂
Yeah, been waiting for this one!
This is brilliant! Why don't you have 250k subs by now???
@@scotthamann1476 soon TM.
Love the experiment. I live in California and I've made plenty of New York Style pizzas at home. My sister and her son both lived in New York at one point and they both said my pizza is just as good if not better than what they've had in New York. Unfortunately I have yet to go to New York myself. I do think it's extremely important to use a poolish, use good quality high gluten flour, a pizza oven or a pizza steel. Techniques, ingredient's, and the where and how you cook your pizza matter to me the most. One day I will have my friend send me some New York water and I will try to run a similar test.
I'll be doing the test video soon, but here's the basics : the only real stat that makes the NYC water I have different is it's on the harder side. Hardness/softness only really affects 2 things : rate of fermentation (negligible) and can make higher hydration doughs less sticky.
Your experimental design is top notch. Need some pie graphs next time.
Thanks! I'll definitely look at improving my pie graph game. 🙂
Great video man, i always wondered if the NY tap water thing was true
There's a more in depth follow up video coming soon!
Soooo delicious... do how to tutorials
I have one on my channel!
Another great video. However, bottled "NY" water? Are you sure it was sourced and bottled in NY? I assumed you meant NY tap water...
It's tap water in water bottles.
Love your pizza.
But you should know there isn’t just one New York pizza. It’s a style for sure, but the beauty of the tri state area is trying different places and finding the place that makes a New York pizza the way you like it. That’s when it’s unbeatable.
Looking forward to going there sometime soon and eating loads of pizza
@@rollonfood I wish I could go with you. I miss it. I’m trapped in beautiful Australia these days. Find a good bagel while you’re there as well.
Отличное видео, поднимает настроение, ну вы даете ребята, ну заморочились... Я читал, что французы- пекари пытались выпечь свой фирменный хлеб в другом месте, не в своей пекарне, привезли с собой всё своё: свою муку, воду, дрожжи, даже соль... долго мучились, всё не то, так и не смогли испечь свой фирменный хлеб такой как у себя в пекарне... почему... так и не разобрались... Привет из России.
Great video, it cheers you up, well, you guys are confused ... I read that the French bakers tried to bake their signature bread in another place, not in their own bakery, they brought all their own with them: their flour, water, yeast, even salt... they suffered for a long time, everything was not right, and they could not bake their own branded bread such as in their bakery... why... they did not figure it out... Greetings from Russia.
I'm starting to learn that even the smallest changes can make big differences when it comes to bread/pizza dough. It's a living thing... Before you bake it. 😂
@@rollonfood Да, я тоже так думаю. I think the same
How would you qualify the mixer you use, would you recommend it for a household over other usual civilian mixers, thank you for your content.
It's great with some caveats. Pros : it is powerful, can handle BIG batches. Can load ingredients while running. Has an almost planetary mixer movement (it mimics it). Actually kneads the dough properly. Cons : cannot really do small batches of anything.
@@rollonfood I greatly appreciate your reply, I think I'll be getting one, maybe use the hands for a pizza night with the wife and daughters, and the mixer when having a pizza party with guests. I have my scooby ready I'm putting to test your master class next week man. Thanks again.
Why did you use bottled water? Shouldn't it be tap water? Or was it tap water in the bottles?
Good question, it was tap water in bottles. 🙂
_One Bite Everybody Knows The Rules_
Shit... I've been breaking the rules my whole life
@@rollonfood
So have Dave Portnoy and everyone on his show 😂 it's just what he says before he reviews pizzas
If you haven't I suggest you watch him. He's the owner of Barstool Sports and his side youtube show One Bite he travels throughout NY and everywhere reviewing pizzas You may find it useful looking at some of his top spots in NY
Ironically enough his favorite pizza city is New Haven, CT style pizza. But for NY I think he ranked the top 2 spots in Brooklyn which were Di Fara and Luigi's. If you haven't you might find his page/website useful for trips to try pizza
subscribed
Welcome!
How do you season the steel ??
Maybe once a week, more like every couple weeks, I take them out, wash with soap and water, then brush with canola oil and put in the oven on 400 for about 20 ish.
Can this be done just before first time cooking the pizza or best to be prior? Also I won’t use it that often so beat doing it day before or earlier in the day I’m going to make the pizza and let it cool?
@@ellbrowne8602 they should come seasoned, and you can cook pizzas on them before they cool down.
Ok so no need to keep seasoning it? For first use do I just put it on oven for an hour to heat up I noticed you brush oil is that best ?
I think their choice has more to do with you having the pizzas cook at different heights in your oven.
@@nestlund I made sure that wasn't a factor. I'd one went in the bottom first, it went on top the second time after pulling the crust. And then the next two vice versa.
Nice video you knucklehead😂😂
Is this where the channel transitions to psychological food analysis?
#thoughtforfood
@rollonfood one could say that your analysis was very thordough.
@@DjNaste yeast I'm trying
@@rollonfood your videos are insparmesational
@@DjNaste I'll toast to that dough
It seems pretty obvious that people prefer the pizza that's made from the water that they are used to drinking. If you drink Atlanta water every day you're gonna prefer the pizza made with Atlanta water.
if you can taste the water in a pizza dough it'd probably bad. while water does have certain properties in it that, in certain amounts will make pizza better or worse ; taste is not an attribute you should be looking for.
Oh the curved dolly cams
Sorry, are talking about the slider shots?
@@rollonfood I suppose technically i mean the inversed pan. (2:19)
Terrific video series, but I must say it's not proper Atlanta pizza ; it must obviously be made with Coca-Cola !
Also, the most important taste tester didn't get to try those slices ; you can see them stealthily appear in the bottom right of the screen at 14:43 !
Most of the time there's coca cola going down with the 🍕 🙂
@@rollonfood I must do it. I must create Atlanta pizza.
Tomorrow pizza is on the menu. With Coke in the dough. If I don't post anything, it obviously means the dough killed me !
I survived !
With baker's percentages, my dough was approximately :
97% AP flour with 12% protein content
3% gluten with 76% protein content
51% water
13% Coke
1% olive oil
1% salt
1% calcium carbonate (as a calcium supplement)
0.3-0.5% instant dry yeast
15 hours of bulk fermentation at 17-18°C (not enough room in the fridge for cold fermentation, and too lazy to make a pre-ferment), with baking on a cast iron griddle in a 290°C oven.
There may have been some differences with the same dough made with 64% water, but nothing that really jumped out. It may have had some more bubbles and a slightly chewier and airier dough, but that may have been the slightly longer fermentation time (I normally do 10-13h) or some variation in the yeast quantity. Another possibility is the small amount of carbon dioxide in the Coke may have created some extra bubbles that acted as nucleation sites.
Note the most likely changes from using Coke is adding sugar to the dough and making it more acidic. Chainbaker made some experiments on these effects :
sugar in dough : ua-cam.com/video/AqFeXxa_NTk/v-deo.html
ascorbic adic in dough : ua-cam.com/video/NA7Vq59igBw/v-deo.html
But I'd point out that the amount of Coke above is likely too small to approach the effects in his videos ; 13% Coke is like 1.3-1.4% added sugar in the baker's percentages, compared with 5% for his smallest addition of sugar.
Also, I found out another crazy Italian did already swap out all the water for Coke in one of his dough batches, though he says it looks softer and not crunchy for his Neapolitan pizza : ua-cam.com/video/ZIZqaGxLhFM/v-deo.html
I did it again, this time with 38% water and 26% Coke.
The dough may be a bit stickier, but otherwise, nothing really different.
@@KenshiroPlayDotA I don't think there's a substitute for water in pizza dough personally , Unless you're trying to mimic the effects of bacteria. I.e wine for acidity and Malo, vinegar for acetic
Not only he is not from New York he is not even from USA. I see he loves pizza but can’t trust what he thinks.
lol?
I do love your passion for Pizza just like me!
rickie-nyc, what the heck are you talking about? What, immigrants can't share their love/expertise of food with others? You sound like someone from NYC in the 1800's where each migration mistrusted the next one. Get over your shallow mind, man!
agree here (sorry for being late to the party, but great point)
Not only he is not from New York he is not even from USA. I see he loves pizza but can’t trust what he thinks.
So no one from USA can talk about Chinese, Indian, Mexican, Italian, etc etc? It's food my friend,
@@rollonfood
They sure can if they have been to those areas. Not just a random person talking about a food place and never been there.
@@rickie-nyc5339 I disagree. We have the Internet, we have countless books, we have a nearly unlimited variety of foreign eateries around us. You saw 6 out of seven new yorkers say I got it right or came close in this video without my stepping foot in the empire state. I made pizzas with water from NYC to see if new yorkers or those who had been there can tell a difference in this video. I didn't claim anything else.
@@rollonfood
I am born and raised in NYC. Worked in pizza places. It is like me making food from a specific town in China. How can I if I never been there. Your pizza was nice but a NYC pizza!
@@rollonfood
Send your email so I can send NYC pizza pics