New York's Most Secretive Pizza Shop Is Behind an Unmarked Door - ICONS: Pizza
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- Опубліковано 13 тра 2024
- Hidden in an abandoned-looking storefront with white windows, Wizard Hat Pizza in Brooklyn has a speakeasy vibe. The takeout-only shop is run by chef and owner Josiah Bartlett, who’s grown his pizza business totally through word of mouth. On the menu are New York style pizzas with traditional toppings like spicy pepperoni and mushroom, as well as more experimental pies like an al pastor taco-inspired pineapple pizza.
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Credits:
Producer: Connor Reid
Directors: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Shirley Chan
Editor: Christine Carone
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
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The thing I love about these videos is that it really show these people in their flow state. They're just so happy to be doing what they're doing and you can tell.
I mean, I can still hear the crushing debt and gnawing doubt when he talks. How he runs a successful business without money laundering is beyond me.
@@picardsolo2471 You watch too much tv. He lives where he works and works alone/in a small group. He does made-to-order items to make sure he exactly meets his supply and demand.
@@frozenratsyou articulate with too much logic and reason.
I love this guy. He was proud to have those sanitation guys factor in his pizza place into their route. Anyone proud to service the working class is good s**t in my books.
Bring back THE PIZZA SHOW, come on guys
😊
isn't that Vice?! Huh?
bruhh wrong channel
Wrong channel 😂
We need the meat show back with some esoteric nature
This pizza is amazing , it’s 5 blocks from my apartment and I eat this pizza once a week . Easily a 9/10 and waaaay better than most of the places you’ve heard of
maaaan this dude just gave a legit breakdown on how start a pizza business lol
i mean its not really that complicated..
Man this guy knows what he is doing. I'd love to try that dough, seems very interesting. I also love their logo and how they write the orders on the boxes. Talk about putting care into your work. I'd love to try this.
duck yeah
I'm sure the dough is great but he majorly overcomplicates it with using 5 flours
@@johnadamczyk6213 Yeah never heard of using 5 types of flour before. Guess he has too much time on his hands. Would still love to try it.
@@johnadamczyk6213Yeah, I'd like to understand the logic behind that.
Like it's one thing to say mix a whole grain flour of some kind with a high gluten flour or use a more local flour to make it more healthful or environmentally friendly. But it sounded like he's uses mixes of white all purpose, einkorn whole grain, white high gluten, and an Italian flour.
The whole " order name, time, type " written on the box as opposed to a ticket coming from a printer or the need of hand written order slips is genius. Not to mention easy and visible order and direction for the prep & kitchen staff!
The mushroom pizza looks good. Roasting the mushrooms first instead of putting them on the pizza raw is a key step that most places don't bother with. It's basically impossible to overcook mushrooms, but for some reason people are afraid of cooking them long enough to actually develop flavor.
they were roasted, look at the difference between the cut mushrooms and the mushrooms put on the pizza
@@robertmoore4241lol he was agreeing with method taken by the chef
This show always makes me feel better about my life choices.
what do you mean exactly?
Wizard Hat Pizza in Brooklyn is a true hidden gem! 🍕 Love the speakeasy vibe and the mix of classic and unique pizza flavors, especially the al pastor pineapple pie. Chef Josiah Bartlett's mastery in combining tradition with innovation is simply brilliant. A must-try spot fueled by the power of word of mouth! #PizzaMagic #BrooklynEats
It shouldn't be a secret if they have nothing to hide
Josiah is casually humble... what a great guy
Definitely in my top 5, if not top 3, pizzas in NYC.
This is amazing. As a chef who’s been doing this since 93’ this is a blueprint for success.
Brilliant operation
spectacular video, many greetings from Italy
My mouth is watering, and there are tears in my eyes. I want to order all of these!
Yum, so much care taken in the making. Wow pizza. 😋
That crust looks exceptional
Thank you #Eater for always bring us the best! Thank you Wizard Hat Pizza for sharing your processes. It seems very close to a farm-to-table attitude is your mission. Keep it simple, unique and do it right. Hope you find great success in the future. #Pizza
Moved to Prospect Lefferts Gardens a few months ago, little did I know I was two blocks from one of the best spots in the city. Wizard Hat is great, great pizza
I love this guy he reminds me how my grandmother cooked. My grandmother baked everything from scratch and milled her own flour. Back in the 70's Crisco was used in every product she baked. This man knows what he is doing and he is doing it well!
Weres his pizzeria what's it called?
@@mikejohn7273 Wizard Hat Pizza, Brooklyn, NY.
have to try this place. i pass by it way too often
looks so good.
excellent! keep it sauced up.
East Glisan Pizza in Portland also uses provolone in their cheese blend. Their pepperoni is very similar to this guys, but they add dollops of lemony pesto.
Agent schrater, I can’t let you live
As a Belgian guy that also baled with a Rofco oven, it’s always nice to see people thousands of kilometres away use the ovens from here
Speck and pina looks fire 🔥😍
Can't teach passion, the pizzas look incredible. I'll definitely need to give this spot a try!
That's my kind of 🍕 so good!
Man I love this business model.
Incredible pizza! Best in New York City!
Dang that good really? So curious about the dough.
I like anchovies & sardines added to my pizza plus oregano in the sauce plus basil leaves on top , fits well with the strong jersey tomato flavor & sharp provolone
I had their pizzas. Really good, amazing quality topping and dough. If they lower the over temp a bit and get more crunch on them, closer to a new Haven style, they will have some of the best pizzas available anywhere.
the pizza is very simple...
5000 steps later: here is your pizza
He is the real deal & his pizza is amazing! He said he is opening up a brick & mortar soon near his current shop.
Looks good
Pizza + wine (or grape juice) = AMAAAAAZZZZIIINGGGGGGG!!!
I miss Frank. Bring back the pizza show!
Looks bussin
White pizza looked amazing.
Man I remember Dave low balling this pizza on his review a couple months ago.
His score was an absolute crime. Easy 8.4 pie
@@Mr_Dopey because of the pecorino*, not parm.
Dreamcast Pizza 😋😉
did yall do professorpizza in chicago yet?
Almost painful to watch and not be able to try a slice of any of their amazing pizzas
My father was quite masterful.
He never gave me the exact formula.
But he used three or four different types of flour, incuding a little pastry flour.
I would come home very early in the morning.And I did try hard not to eat every slice in the refrigerator but I could not stop.
Anyway these guys are on another level
💯🇮🇹
The pina pizza is to die for.
They really missed an opportunity to call it wizard sleeve pizza.... 😂
Borat lol
Totally missed to upload this on Pi day.
6.2
...also pineapple and spicý salami goes verý well together 😚🤌
Do Feral Pizza in Austin Texas please!
I love the pure unpretentious americana in this pizza outfit. Not bothered sourcing Italian grown Tomatoes from those mythical regions, _California and New jersey grow a tasty tomato; that will do!_ Which is what anyone should be doing if they are making pizza in America the american way; New York style or not.
Love Naples style Pizza and had it many times visiting southern Italy from places with ripping hot smokey woodfire stoves, And make Italian style pan pizzas like Sfincione at home a lot; but I love a good honest American pepperoni pizza too.
Knowing how your pizza is made and how long will it take to make a pizzas, and what do it take to make too different types of pizza .
Instead of spraying those tray with canned oil, get a spray bottle like they use for windex, and put your favorite olive oil in it.
There's goes the neighborhood.
NOOO MY SECRET IS BLOWN UP!
All about word of mouth… goes on one of the biggest UA-cam food channels 😅
Got to advertise to those touring PDF files somehow
Its all paid advertisement.
your pizzas are very good🍕🍕🍕🍕🍕
haha, the guy running the "speakeasy" pizza joint said "mise en place".
Pastor pizza already exists here in Mexico a long time ago!! Just come and get it
I love pizzas
Dude can’t even admit he’s making a Hawaiian lol.
You’re in carcosa now…
YES
Took me a moment… 😂
Pineapple is great in pizza!
Right on lunch break.. you guys know 😎👍
Spangler workflow
Sort of, but not really, I know because I use a modified Spangler work flow.
Former POTUS now making excellent pizzas?? Love it
What's POTUS?
@@b.28 President of the United States. Josiah Bartlett is the name of the president in the show West Wing.
..cut the right size and actually ripe. 👍, exactly.
Are u taking lukewarm water right from the tap???
This and the vegetable oil spray are kind of red flags.
NYC tap water is very clean
@@Lotshman NYC has some of the cleanest tap water of any city and it taste great.
Thats whats rumored to be the secret ingredient for pizza and bagels in NYC
Lynn’s Chicago Pizza is the best pizza in Chicago, they have a similar vibe as these guys
No wonder great pizza is so hard to find....they're freaking hiding!!!!
Did he mention the hydration %?
i'd vote for the not-seeded pickled Jalapeño
I put on my robe and wizard hat
😂 LOL!
I am hungry.
in Sweden we have pineapple on pizza , called Hawaii
That’s a pizza place they make pizza there 😂
5 different types of flour 90 percent of the customers wouldn’t be able to tell the difference if he just used 1 quality type of pizza flour 😂
Seems like they need better ovens tbh
Buy them one then
What's name of his pizzeria is it in brooklyn?
Wizard hat pizza , yes in Brooklyn
Too bad I live in Montreal Canada otherwise I would order
Franks pizza show was a bit too not left for them...therefore he's perma-banned.
Legend says Jesus Christ wanted to eat a NY style 🍕 during the Last Supper
Nice job Eater
🍽️👏👏👏👏💪💪
i hated pineapple on pizza, so I took some pork and pineapple, the most common pinapple pizza combo, and made it a good pizza
i want to try Wizard Sleeve Pizza. Look so tasty
True Detective szn 1 vibes anyone?
Calling David Portnoy!
It's so secretive no one's ever heard of them
He sounds Californian
Guy uses AP flour, bread flour, AND high gluten flour in the same dough. Would be really curious to hear the justification for that
👏👏👏🙏👍👍👍
👋🏿
Vegetable oil spray would be worth not showing tbh
The vegetable oil is just used to release the dough from the tubs, it’s not going to affect the quality of the dough in anyway.
uhhhhhhhhhhhhh huhu .... WHY
you guys listen to me, make a pizza video every week and I AM YOURSSSSS (:
Best part of the Bon Appetit debacle, and the end of Munchies, was the end of test kitchen videos. Yeah they still kind of exist, but having these artist-focused videos, just going into restaurant kitchens and highlighting the love and expertise of actual working chefs is so much better. It's about the food, not the inside jokes, or fake chemistry between the hosts.
😋😋
the background music was really bad for this video. i didnt enjoy it as much because of that. please bring back some jazzy chill music, i am not at some alt dubstep party.
I don't like pineapple on pizza because it keeps the cheese from caramelizing
Nearly dough'zed off listening to him talk about pizza dough.