Hey, I cant find your calculators on your website, are they only accessible through the links in the videos? Thank you for your videos, they are helping me alot and are also a lot fun to watch for me!
Honestly, you've changed the way I think about Pizza. Very in-depth Scientific approach is amazing! I would honestly kill for a slice of your new york style!
this is my favorite spot in nyc no question. all these other places are good, but they have off days. best pizza is always consistently a 10/10, with a banger flavor profile and perfect texture.
Franks show on Vice, a few years ago, was amazing. I really enjoyed his team up with Mark Iacono from Lucali. Mark did a another show that was both seriously pizza and also very funny with Scott Wiener who does the pizza tours. It was called "Is it Really Pizza, Dough?"
Charlie your research and experimenting into great pizza, cooking, baking, testing, quality cheeses, sauce, time temperature, steel, oven, everything about pizza. No one does it better than you. Then you treat us to all the great pizzerias for grandma, and NY slice. It doesnt get any better then this. Thank you for sharing big fan, and thumbs up...
I'm making a very similar pizza in a cast iron skillet these days, but doing 30% semolina flour to mimic Lou Malnati's in Chicago. Also been using AP flour instead of bread flour so it comes out a little fluffier. I do like the fried dough on the bottom, I oil the pan before a brief proof in the cast iron just like these guys do.
I love that he put the sauce on the cheese. I started leading with the cheese on most of my pizzas for about a year now and it def seems like I can leave the pie in longer and crisp up the dough without having to worry about burning the cheese on my longer duration cook times. I use a screen too.
Frank is iconic. I loved watching him on VICE and thought it was a wasted opportunity that he wasn't featured more but I'm so happy he's getting his dues. His advice about keeping things at room temperature is solid. I never thought about how the oven will have to fight against the cold cheeses and sauces.
Anchovies in the sauce is a game changer. If you don't have anchovies or you want to keep the sauce vegetarian, a little bit of soy sauce mixed with the tomato sauce actually can help boost that umami factor.
Excellent video Charlie. Frank is the authority on pizza making and is a fountain of giving out information. You even taught this know-it-all from Queens a few tips and tricks along the way.
Yo, Frankie P! I love that man. The Pizza Show is what got me to want to try more pizza. Tried Neapolitan-style pizza 'cause of him, and I wanna keep going!
We cook Detroits in a brick oven and I do a 40% biga with a 12hr RT then make the dough and let it rest 1hr then pan it and works out great for our Detroit Style. Leave it to rise in the pans for about 3-4 hrs before par=baking.
Love Frank!!! Just drove from Canada to NYC just for Best Pizza and Difaras. Gotta say, must have been an off day at Difaras cus Frank's slices made me want to get a whole round!
It was a nice video to watch. Very interesting. Considering the title however, I was expecting you to go on and describe what exactly changed the way you think about pizza vs previous thoughts.
They have the best grandma slice in the city. Not too thick and bready, and has a fantastic fry on the bottom. I like it better than their regular slice.
I really started seriously getting into studying and making pizza at home in 2017, in large part due to The Pizza Show and Frank's passion for the craft. Finally made it to Best Pizza last year. Bumped into a Scott's Pizza Tour group and talked pizza while enjoying a slice from an iconic pizzeria. Also highly recommend the mini doc 'Delivery' on Bill Meier, a long time NYC bike messenger and deliveryman for Best Pizza. So cool seeing you two connect and collaborate -- Frank got me into pizza, and 7 years later you are helping me continue taking my pizza to the next level. Thank you and keep up the great work!
Great video 🙂 I just hate shelling out for Lloyds, but they really are the real deal so i guess I will...the $30 for the small (8x12) pan I want is not painful, but the $20 shipping makes the whole thing unpleasant...how would it work out to just use the Lloyds Detroit pan I already have?
You can definitely just use the Detroit pans! That's what I've done too whenever I've made grandma pizza. I wouldn't recommend going the other way around (i.e. trying to make Detroit-style pizza in a grandma pan) because you need the higher sides on the pan to get the crispy cheese edge on Detroit-style pizza. But I don't see any reason you can't use a taller pan for grandma pizza.
Come visit Westchester County, NY (north of the Bronx). Pizzeria La Rosa in New Rochelle (Best Pizza's sister pizzeria), Pizza Fenice in Pelham, and Johnnie's in Mount Vernon. All goat status.
Frank's a whole national treasure. Got me through the pandemic when my mental was at its lowest. His love of food got me excited about other cooking channels
All these pizza videos and one thing is clearly missing - a deep dive into the sauce. You’ve hit styles of pizza and gone super deep into dough, but we’ve only gotten a hint on the sauce. Would love to see a really solid, deep dive series into making the best sauce; comparing cooked vs not cooked vs slightly cooked, drained vs not drained, San Marzano vs others, different brands of canned at the grocery store, additions of herbs/spices/garlic…etc.
I did most of those tests in this video: ua-cam.com/video/teyZD9c0cLo/v-deo.html and this one: ua-cam.com/video/t9xRdKVgOHA/v-deo.html. But I do plan to make more sauce videos in the future!
Best Pizza was the first pizzeria I visited in NYC in 2017. I had binged the Pizza Show about a year prior and always thought Frank’s pepperoni pizza in the intro looked perfect. I grew up in Phoenix only eating pizza chains, and always liked thin crispy pizza with light cheese and people made fun of me for it growing up. The Pizza Show taught me that my preference already exists in NY style pizza.
I see some people breaking chops about Frankie’s weight gain. Hope he’s not dealing with any medical issues. Seems like a genuinely nice person. I gotta take a ride over from Staten Island one day and hit up his shop for a slice. Thanks for the video, Charlie.
Probably a mixture of things including cost, smoking point being higher with canola and maybe taste. Maybe just pure olive oil doesn't give him the flavour he wants.
Never heard of this guy before, but this is interesting. Never saw the Vice show as I’ve never been too fond of Vice in general, so this is nice to see. Thanks for this Charlie. Take care!
OK, I'll bite... I've seen enough of your videos and have enjoyed them. I'm going down a rabbit hole right now with the Grandma pizza and focaccia... that I really learned from this video. I hope you are working on a long how-to Grandma pizza video and I look forward to it. Please use the Lloyds Pan, not your "sponsor" pan, LOL... just kidding.... Subscribed!
Usually, I'd say that calling your pizza parlor "Best Pizza" is pretty damn hubristic and just inviting you to get bullied coz of it. Frank Pinello, though, can walk the walk.
@@PicSta if a product has one superlative, it can sometimes be ok, but if it has two - like “super premium” - you know it’s going to be the worst product in it’s class.
Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0724-charlie
Hey, I cant find your calculators on your website, are they only accessible through the links in the videos?
Thank you for your videos, they are helping me alot and are also a lot fun to watch for me!
Glad to see this collab!
Frank was the best host Munchies/Vice had
The Vice Show was amazing. Love to see vid's with Frank. Legit, honest, pizza guy!
Frank is the BOSS. Really cool of him to meet and share with you like thise. Wonderful video. Thanks.
Honestly, you've changed the way I think about Pizza. Very in-depth Scientific approach is amazing! I would honestly kill for a slice of your new york style!
That means a lot, I appreciate it! I do a pizza pop up a couple times a month so if you're ever in the Cleveland area, you should stop by!
Wow. That was super solid of Frank to sit down and talk with you and show you their process. Very cool.👍
It was an honor to talk with him, he's a great guy!
Frank seems to have gotten super solid himself.
@@silvermeta2421I bet you have a double chin lol
this is my favorite spot in nyc no question. all these other places are good, but they have off days. best pizza is always consistently a 10/10, with a banger flavor profile and perfect texture.
Cool, would love to try it
Agreed, it really is the most balanced in terms of not overdoing the toppings but maximizing taste
Like it's managed by a True Chef/Restauranteur. The way it should be ❤
Franks show on Vice, a few years ago, was amazing. I really enjoyed his team up with Mark Iacono from Lucali.
Mark did a another show that was both seriously pizza and also very funny with Scott Wiener who does the pizza tours. It was called "Is it Really Pizza, Dough?"
I was lucky enough to live five minutes from this pizzeria for two years. It was a delight every damn time.
Yeah I used to hit it at least twice a week on my walk home from the subway. So good. I wonder if my plate I drew on is still up on the wall.
Charlie your research and experimenting into great pizza, cooking, baking, testing, quality cheeses, sauce, time temperature, steel, oven, everything about pizza. No one does it better than you. Then you treat us to all the great pizzerias for grandma, and NY slice. It doesnt get any better then this. Thank you for sharing big fan, and thumbs up...
I'm making a very similar pizza in a cast iron skillet these days, but doing 30% semolina flour to mimic Lou Malnati's in Chicago. Also been using AP flour instead of bread flour so it comes out a little fluffier. I do like the fried dough on the bottom, I oil the pan before a brief proof in the cast iron just like these guys do.
Frank is just getting more wholesome by the day. Would love to try the pizza at Best Pizza
I love that he put the sauce on the cheese. I started leading with the cheese on most of my pizzas for about a year now and it def seems like I can leave the pie in longer and crisp up the dough without having to worry about burning the cheese on my longer duration cook times. I use a screen too.
Got all that fat and flour to insulate.
Charlie and Frank? This is the ultimate pizza video. All it needs is Mark Iacono.
5:50 "If you're not tasting it, you have NO WAY of knowing" ❤🔥
Frank is iconic. I loved watching him on VICE and thought it was a wasted opportunity that he wasn't featured more but I'm so happy he's getting his dues. His advice about keeping things at room temperature is solid. I never thought about how the oven will have to fight against the cold cheeses and sauces.
Anchovies in the sauce is a game changer. If you don't have anchovies or you want to keep the sauce vegetarian, a little bit of soy sauce mixed with the tomato sauce actually can help boost that umami factor.
Funky and salty👌
Damn, I used to watch the pizza series Frankie hosted a few years back. I could barely recognize him now until I heard him speak.
Too much pizza
@@OrbitalTrails-x5she’s living his best life. He just got married. His wife is gorgeous!
Excellent video Charlie. Frank is the authority on pizza making and is a fountain of giving out information. You even taught this know-it-all from Queens a few tips and tricks along the way.
Yo, Frankie P! I love that man. The Pizza Show is what got me to want to try more pizza. Tried Neapolitan-style pizza 'cause of him, and I wanna keep going!
Frank is a legend! Great to see that he also watches your videos. I guess pizza makers can't get enough of pizza making. :)
Soon as I recognized frank on thumbnail I clicked, as a pizza lover, his restaurant is the absolute first I will visit when I go to NY for first time
The production quality of your content is amazing, from the quality of the video, to the editing. Keep at it, you’ve definitely found your calling.
We cook Detroits in a brick oven and I do a 40% biga with a 12hr RT then make the dough and let it rest 1hr then pan it and works out great for our Detroit Style. Leave it to rise in the pans for about 3-4 hrs before par=baking.
Your videos are great. Very approachable, and inspires me to cook. Thanks!
Thank you, I'm glad you like them!
Love Frank!!! Just drove from Canada to NYC just for Best Pizza and Difaras. Gotta say, must have been an off day at Difaras cus Frank's slices made me want to get a whole round!
Frank!! Always wished those Vice shows would get a follow up. Guy is such a good host.
Gozney is doing "Pizza with Frank" now too, which is basically like a revamp of the pizza show!
oh hes a big boy now
Went to his spot a while back when I was in Brooklyn. It's good!
Those pans are amazing - what size are the ones frank used on the grandma pies?
To me they looked like half sheets
@@cybergypsy6380 Lloyd pans are amazing - I only have high top Sicilian ones though
They're the 16x12 grandma pans here: amzn.to/4cMDl3p
@@CharlieAndersonCooking thanks buddy!
I love Frank. His Pizza Show on Vice really opened my eyes to the world of pizza. I've been at the ovens ever since
It was a nice video to watch. Very interesting. Considering the title however, I was expecting you to go on and describe what exactly changed the way you think about pizza vs previous thoughts.
They have the best grandma slice in the city. Not too thick and bready, and has a fantastic fry on the bottom. I like it better than their regular slice.
I really started seriously getting into studying and making pizza at home in 2017, in large part due to The Pizza Show and Frank's passion for the craft.
Finally made it to Best Pizza last year. Bumped into a Scott's Pizza Tour group and talked pizza while enjoying a slice from an iconic pizzeria. Also highly recommend the mini doc 'Delivery' on Bill Meier, a long time NYC bike messenger and deliveryman for Best Pizza.
So cool seeing you two connect and collaborate -- Frank got me into pizza, and 7 years later you are helping me continue taking my pizza to the next level. Thank you and keep up the great work!
That's awesome, yeah Frank is a great guy!
Well done!! Miss your Pizza reviews Frank Im happy that you got your own Pizza place :)
Love what Frank's doing but that's not olive oil... 3:54
Good point, but the oil mix probably better for frying the edge like what frank is talking about
Hey there! Where is the recipe for the white pie you mentioned at 9:01? Thanks
Frank is a national treasure! And inspired me to make homemade pizza...! Love his shows!
Heavy iron pans like these are definitely critical for this style, great to mention that. Basically the same type used for focaccia.
Great video 🙂
I just hate shelling out for Lloyds, but they really are the real deal so i guess I will...the $30 for the small (8x12) pan I want is not painful, but the $20 shipping makes the whole thing unpleasant...how would it work out to just use the Lloyds Detroit pan I already have?
Its pan pizza. People use cast iron and finish it on a burner instead of an electric oven.
You can definitely just use the Detroit pans! That's what I've done too whenever I've made grandma pizza. I wouldn't recommend going the other way around (i.e. trying to make Detroit-style pizza in a grandma pan) because you need the higher sides on the pan to get the crispy cheese edge on Detroit-style pizza. But I don't see any reason you can't use a taller pan for grandma pizza.
Come visit Westchester County, NY (north of the Bronx). Pizzeria La Rosa in New Rochelle (Best Pizza's sister pizzeria), Pizza Fenice in Pelham, and Johnnie's in Mount Vernon. All goat status.
This is really well filmed and edited
Frank been eating good I see! Love this guy!
Same, Charlie. That show changed my life!
Genuine guy working hard at his craft - respect
Frank's a whole national treasure. Got me through the pandemic when my mental was at its lowest. His love of food got me excited about other cooking channels
All these pizza videos and one thing is clearly missing - a deep dive into the sauce. You’ve hit styles of pizza and gone super deep into dough, but we’ve only gotten a hint on the sauce. Would love to see a really solid, deep dive series into making the best sauce; comparing cooked vs not cooked vs slightly cooked, drained vs not drained, San Marzano vs others, different brands of canned at the grocery store, additions of herbs/spices/garlic…etc.
I did most of those tests in this video: ua-cam.com/video/teyZD9c0cLo/v-deo.html and this one: ua-cam.com/video/t9xRdKVgOHA/v-deo.html. But I do plan to make more sauce videos in the future!
hes such a humble and likable guy
frank is chunky af now.
Best Pizza was the first pizzeria I visited in NYC in 2017. I had binged the Pizza Show about a year prior and always thought Frank’s pepperoni pizza in the intro looked perfect. I grew up in Phoenix only eating pizza chains, and always liked thin crispy pizza with light cheese and people made fun of me for it growing up. The Pizza Show taught me that my preference already exists in NY style pizza.
I see some people breaking chops about Frankie’s weight gain. Hope he’s not dealing with any medical issues. Seems like a genuinely nice person. I gotta take a ride over from Staten Island one day and hit up his shop for a slice. Thanks for the video, Charlie.
Anyone know why they use the 51% olive oil / 49% canola for the grandmas ( 3:54 )? Browning properties, cost, flavor?
cost would be my guess
Probably a mixture of things including cost, smoking point being higher with canola and maybe taste. Maybe just pure olive oil doesn't give him the flavour he wants.
My favorite slice in the world. I've hit nearly all from his show and few others best Frank's is just a different level.
i love the guy as much as he obviously loves food ;)
Also, great interview because this guy is amazing
I straight up thought this was a Gozney or Eater video. Well done.
Getting the Frank endorsement on the Made In spot was God tier. Awesome video as always
Thank you!
He is 1 of the pioneer's in the game
You really need to go to Razza. Dan takes pizza to a whole other level.
Le pizze piu pazze per i piu pazzi delle pizze.....a phrase used in a southern Italy (Termoli) pizza parlor back in the 90's
Slices of pie are slices of life, I love pizza 🍕 thank U 🙏🏾
I have to agree with the anchovies. Yum!
Dude is a pizza legend!
Anchovies are underrated!
Great job on this video!
Thank you!
Love that this looks like it's from Munchies video too. Two legends combine forces 💪 🍕
Outstanding work Charlie, thank you man!!
Love Frank and his 🍕 passion!!!!
I Miss franks show so much man, it’s good to see him getting the respect in the pizza game these last few years especially.
Dude frank is the chillest dude
Never heard of this guy before, but this is interesting. Never saw the Vice show as I’ve never been too fond of Vice in general, so this is nice to see. Thanks for this Charlie. Take care!
All the Vice food videos are pretty good.
Yeah vice food is pretty much the only good thing about vice.
Dude, literally nobody cares about your opinion. Thanks for stealing a minute of my live you dick.
I lived across the street from Best Pizza. Expensive but FIRE.
You can proof dough in 2 hours at 100f. But cold proofing has a richer flavour.
Awesome profile!! How many grams is franks dough ball for the grandma?
I forgot to ask that specifically, but they're the same dough balls they use for their 20" round pies. So I would guess around 725-775g.
Love this guy and how he made the show about pizza..
OK, I'll bite... I've seen enough of your videos and have enjoyed them. I'm going down a rabbit hole right now with the Grandma pizza and focaccia... that I really learned from this video. I hope you are working on a long how-to Grandma pizza video and I look forward to it. Please use the Lloyds Pan, not your "sponsor" pan, LOL... just kidding.... Subscribed!
That pizza caught up.
I rewatched the pizza show so many times
Good on you man 👨 👏 ❤ looks really good im italian 👍 from Adelaide south Australia 🇦🇺 ♥️
Ur videos r awesome ❤❤.can u make 1 series on sourdough pizza?lots of people want to learn it
I definitely want to make some sourdough pizza videos soon!
@@CharlieAndersonCooking eagerly waiting for it
Frank is a fucking legend! LETS GO!!!!!!!!!!!
You can call it GMA pie but that’s Detroit style brotha:) love it no matter what the name! Keep up the great work Frankie!
Detroit style is much thicker, you let the dough rise in the pan and drop cheese down the sides to get all dark brown and crispy.
Best Pizza x Good Pizza
You made white pie? How can I find that upload ? I wanna watch it
Is the sauce cooked?
Usually, I'd say that calling your pizza parlor "Best Pizza" is pretty damn hubristic and just inviting you to get bullied coz of it.
Frank Pinello, though, can walk the walk.
If you know it's good, you don't have to name or declare it as good nor best. I agree.
@@PicSta if a product has one superlative, it can sometimes be ok, but if it has two - like “super premium” - you know it’s going to be the worst product in it’s class.
dang franks been eating the pizza
Loved it... Great Video Charlie ~
he gained weight.
I need a whole series of 6 months of research videos.
Have you made it to Philomena's in Sunnyside yet, Charlie?
That intro song fucking RIPS!!!
New Jack Swing
I love him so much. Huge fan.
I’ve got five different types of pans from llyods. They are awesome.
Brother canola mixed olive oil? Should be ashamed
Every restaurant uses blended oil for one thing or another.
Ole boy obviously doesn’t understand smoke temp
51% olive 49% canola. Daaamn
Anyone know what happened to his place in New Rochelle
Awesome just caught the upload!
Another great video sir!
Frank is the best!!!