This dude is a dough making master. He's using every technique in the book! Poolish, Autolease, Biga, what did I miss? All while making it look easy, so calm, and smooth.
Great to see someone who learned so much in such short time without any background in culinary. All because they are truly passionate about what they are creating and serving up to people with integrity. This guy gets it…need more people like this around nowadays. No cutting corners or trying to stretch things out to make more of a profit, and the product suffers. Just doing it how it should be done like a true artisan, letting the food speak for itself
Everyone: We need more people like that…that are there, but we don’t care or pay enough attention to realize it, so I’ll leave the comment of the ignorant.
This pizzeria is worth the trip, standing on line, and the workers are patient in explaining what they offer and how to purchase and making the pizza with a lot of TLC…..for sure it will be the best pizza you’ll ever eat! Hats off to the owner!
"for sure it will be the best pizza you’ll ever eat!" Unless you go to Napoli and eat the real thing, maybe? But not everyone can do that so...buon lavoro ragazzi!
I am a New Yorker who taught myself to cook by watching UA-cam videos and I've been astonished at the quality of food I was able to make. Everyone has to learn to cook and it's amazing to see his focus and intensity, making the best and tastiest pies!
I am a Chicago who taught myself to cook by watching UA-cam videos and I've been astonished at the quality of food I was able to make. Everyone has to learn to cook and it's amazing to see his focus and intensity, making the best and tastiest pies!
Fun fact the American standards use KG, meters and all thw SI units for standardization and then convert it to their pounds and all that haha, I remember watching a video of Vertasium explaining this.
I’m a big fan of their pizza. They cook their slices really well done so the crust is super crunchy like a baguette. It’s not the usual floppy foldable NY slice. Their margherita cheese slice used to be like $3.25 but now it’s $4. I recommend it if you like your crust well done.
Finally, people in the service industry that enjoy what they do, serving people! They take pride in that rather than seeming entitled and bothered by their customers….. love it and can’t wait to go back to NY and try them out!
I watched many of this videos but just now i understood what makes this ppl so happy. All the time i looked at those food masters with an aesthetic eye but it must be so fullfilling to craft something with passion and see ppl buy and enjoy it.
This guy is so skillful, knowledgeable and precise, especially with less than 10 years experience. No wonder its so successful, its really a craft for him and puts tons of thought and energy into making things the best he can. Props!
❤ 🍕I love how the lack of experience in making dough, pizza and gelato but life experience in eating and growing up around those foods leaves an open mind to innovate - like pizza dough baguette and soft serve gelato. Simple yet delicious solutions without ego, but respectful towards traditions in some regard. Or using a leaf blower to clean your oven. Ha! You’re awesome, guys! Food looks all amazing. ❤
Really enjoyed watching and listening to this guy talk about the process. Impressed with how much care and detail goes into the bread stuff. I'm amazed that they produce so many things in this one shop! Pizza, sandwiches, bread loaves, pastries and gelato. Fabulous! Wish them all continued success.
I love when people are just naturally intuitive and aren't too heavily anchored in tradition, they are able to draw on what parts of tradition create quality and which parts of tradition are just weighing you down.
I found out you can make a caramel treat by taking excess dough, coating it with light brown sugar like frosting, and then adding a slice of butter, 1 teaspoonful, covering the entire piece of dough top and bottom and brown sugar. d Add walnuts or pecans. Then, heat at 350 for 30 minutes, and check every 10 minutes to recover the bread/pizza dough with the dripping butter. Brown sugar and butter create caramel like a pecan roll.
You can tell this guy actually works in his kitchen. Alot of ex-posse videos like this have the owner running around bumping shoulders with the day crew pretending he knows whats going on and you can almost always tell.
I found it funny that when he said "im big a soccer fan" they zoomed into some basketball shoes instead of the signed materazzi jersey they have on top of the counter lol
Not sure people are understanding the “reinventing” of getting a NY slice. It’s not just about the slice itself. It’s about everything else. Which is why the video shows us the amazing pastries they make as well. It’s about the experience of being IN NY and “getting a slice.” If you’re gonna go to NY to “see a show” you’d go to Broadway. This place is the Broadway of getting a slice.
If it's not about the slice, then the title is just lying about what's being reinvented. Also, pastries aren't reinventing anything either. It's not even like randos coming for pizza are seeing all this.
@@grabble7605Do you feel…lied to? I’m sorry, were you expecting some sort of sci-fi invention? It’s ok if you don’t get it. Some people plan a trip to New York City. Why not make this place the place you go for your slice experience. It’s ok if you don’t get it.
@@ReginaldTAP3I grew up in NYC. These places are a dime a dozen. Gelato in a pizzeria?!? Wow, stop the presses. Focaccia?!? My word! None of this is new except for the price of that regular slice. What used to be $1 is now probably $8. The video should be titled “Reinventing the Price.”
The mexican worker was looking at him like "ok since the cameras are on ill let u make it look like ur the one making the magic happen" we all know whose really working hard when those cameras leave😂😂😂
The vinegar is mainly to better conserve the dough or else you’d end up with black spots if you keep it ( the puff pastry) a few days in the fridge 5:53
As an American who has been living outside of America for almost 3 years now, I chuckled at you saying, "why complicate our lives, using the non-metric system?" Soooo true. Lol.
He reminds me of this Italian guy I worked with at a fine dining Israelian place named Vincenzo. Vincenzo had stories for days and was so knowledgeable about making our pasta. He was protective about only he could touch the pasta dough and make it and it was fun to witness. Miss you Vincenzo
Amazing video! I'm ready for a nap after watching how much he has accomplished in one morning! What a smart and talented guy. The pizza, pastries and gelato look delicious! I need to visit there soon. Also, the production quality of this story/video is great!
I love the passion with this guy. It goes to show that if you are motivated and have passion anything is possible. I would love to go and eat at this restaurant!
We bought a book, and we learned how to do it.
-love this guy
These look better than many traditional nyc pizzerias. Hope these new and passionate pizzerias can jolt the older ones to step up their game.
Pretty sure the book he's talking about "Modernist Pizza". They have a copy of on display at L'Industrie.
Best pizza I've ever had. And made in just a nice stainless electric oven. Unreal.
This dude is a dough making master. He's using every technique in the book!
Poolish, Autolease, Biga, what did I miss?
All while making it look easy, so calm, and smooth.
the sourdough starter XD
Great to see someone who learned so much in such short time without any background in culinary. All because they are truly passionate about what they are creating and serving up to people with integrity. This guy gets it…need more people like this around nowadays. No cutting corners or trying to stretch things out to make more of a profit, and the product suffers. Just doing it how it should be done like a true artisan, letting the food speak for itself
Everyone: We need more people like that…that are there, but we don’t care or pay enough attention to realize it, so I’ll leave the comment of the ignorant.
You say that until you have to pay for it... 🙄
welp you cant have that and capitalism thriving in the same place
@@nihlifyive been there; i can honestly tell you it was worth it 🤣
WELL SAID
Dudes a natural teacher.
This pizzeria is worth the trip, standing on line, and the workers are patient in explaining what they offer and how to purchase and making the pizza with a lot of TLC…..for sure it will be the best pizza you’ll ever eat! Hats off to the owner!
"for sure it will be the best pizza you’ll ever eat!" Unless you go to Napoli and eat the real thing, maybe? But not everyone can do that so...buon lavoro ragazzi!
The owner/breadmaker acts like a scientist.
He not doing Napoli style pizza so no@@larryt.atcycleitalia5786
@@larryt.atcycleitalia5786 are you pretending New York pizza isn't the real thing? lol
@@larryt.atcycleitalia5786 napoli pizza is overrated, it's far too thin. I've had pizza in other regions of Italy that I preferred much more.
I am a New Yorker who taught myself to cook by watching UA-cam videos and I've been astonished at the quality of food I was able to make. Everyone has to learn to cook and it's amazing to see his focus and intensity, making the best and tastiest pies!
I am a Chicago who taught myself to cook by watching UA-cam videos and I've been astonished at the quality of food I was able to make. Everyone has to learn to cook and it's amazing to see his focus and intensity, making the best and tastiest pies!
“Idk why in America you want to complicate your life” … I ask myself the same thing😂😂
and yet they all come to USA
@@AdornationMusic I think more Americans move to Italy nowadays
Fun fact the American standards use KG, meters and all thw SI units for standardization and then convert it to their pounds and all that haha, I remember watching a video of Vertasium explaining this.
American Revolution decided we didn't want to follow England lol.
@@kenS87 You mean American Revolution decided you didn't want to follow French.
I’m a big fan of their pizza. They cook their slices really well done so the crust is super crunchy like a baguette. It’s not the usual floppy foldable NY slice. Their margherita cheese slice used to be like $3.25 but now it’s $4. I recommend it if you like your crust well done.
Based on the video they seem like a bakery that also puts pizza toppings on their bread.
Wow that’s such a big increase !! 😒🫥
You mean burnt
@@ysp1784 Burnt mean it taste bad. If it taste like ash then yeah it burnt, if it only the texture that bad, keep it to yourself
“Do everything in grams…”
“How many pounds did we order…?”
😂
Lol, that definitely made me chuckle and I went to the comments to see if anybody else caught that.
Probably because it's sold in pounds by the distributor, so it's going to be in pounds whether he likes it or not.
That's probably why he's asking 😅
We do everything in grams; the supplier does not
@@hellfish2309It's also almost certainly edited for this specific comedic juxtaposition to land.
I’m a NYer and went here last spring. It’s among the best pizza places in the city.
I am sold the moment he said Santo Andrea Pirlo 😂
This guy knows class.
It's amazing how making a dough can be memorizing and therapeutic at the same time.
I've got great mesmeries of making dough
@@dereklinfitt8875😂😂
😂😂😂@@dereklinfitt8875
It's not
Anythng can be, if yoi bring enough attention to it. if you can be fully present again
This dude gets more done by noon than I do in a week! Keep grinding, chef!!! Pizza looks killer!
Finally, people in the service industry that enjoy what they do, serving people! They take pride in that rather than seeming entitled and bothered by their customers….. love it and can’t wait to go back to NY and try them out!
This dude is a legend. My buddy that lives in brooklyn mails me some of his Panettone every winter it is excellent
Robberto baggio holding the ice cream is crazy hahahaha nice one!
I watched many of this videos but just now i understood what makes this ppl so happy. All the time i looked at those food masters with an aesthetic eye but it must be so fullfilling to craft something with passion and see ppl buy and enjoy it.
This guy is so skillful, knowledgeable and precise, especially with less than 10 years experience. No wonder its so successful, its really a craft for him and puts tons of thought and energy into making things the best he can. Props!
❤ 🍕I love how the lack of experience in making dough, pizza and gelato but life experience in eating and growing up around those foods leaves an open mind to innovate - like pizza dough baguette and soft serve gelato. Simple yet delicious solutions without ego, but respectful towards traditions in some regard. Or using a leaf blower to clean your oven. Ha! You’re awesome, guys! Food looks all amazing. ❤
Really enjoyed watching and listening to this guy talk about the process. Impressed with how much care and detail goes into the bread stuff. I'm amazed that they produce so many things in this one shop! Pizza, sandwiches, bread loaves, pastries and gelato. Fabulous! Wish them all continued success.
Have had this pizza many times, it's fantastic -- this insight makes it even better -- pure, raw drive.
finally a video without fake excitement and competition. Love it. Were going to loss the shop if we dont make 3700 pizzas by noon!
isn't it nice? it feels like even the most mundane documentary puts in fake tension, but this felt like a true backstage look
I like how open he is to learning and trying new things as he goes.
I love when people are just naturally intuitive and aren't too heavily anchored in tradition, they are able to draw on what parts of tradition create quality and which parts of tradition are just weighing you down.
this was the most I learned in PRACTICAL facts about dough and I m just about halfway through the video. Respect, Massimo !!!
Can’t wait to try it. Dude puts a lot of passion and thought into everything he does. Looks delicious.
I feel like he keeps saying how he didn't know anything and kind of learned as he went along, but he does everything with such ease and expertise
This place is incredible. Definitely one of my favorite shops in NYC
Kudos to all of the pizza chefs -- the will power to fight the urge to eat all of the pizza in the kitchen is heroic.
"I don't understand lbs, metric is better." "Hey Gabriel, how many pounds of flour do we order per week?" Lol
Maybe the flour is sold in pounds but he uses grams in his recipes. 🤷🏻♂️
@@guilebarbosa for sure. I'm pro metric as well, it was just pretty funny timing.
lol thought the same thing
Agree!!! Too complicated, stick woth grams and kg
Usually everything is sold in 50lb bags when you order in bulk like that
This dude putting people on THE MOST GAME for absolutely freeee.
The care for the detail - amazing!
This guy emulates his football hero Pirlo; both maestro's in their field. Pleasure to watch.
First proper one I’ve seen in the US 👌👌
“We bought a book of pastry, and we learned how to do it”
They’ll be around for a long time.❤ this
Massimo and Nick are the best! Best Pizza in NYC. I've been visiting the spot since day 1 and I can tell you the pizza is #1!!
Bro has a picture of Aunt Mey and Uncle Ben with their nephew on the wall. Bro has taste in Movies too
One of the best pizza videos ever, and also the kid doing pizza he really loves making pastries, incredible results in the end.
What a refreshing mindset and personality.
It was amazing to watch the energy this group have making pizza
Legend, you can tell he is in flow and loves what he is creating. Love that!!
I love "everything is dough" guy.
I found out you can make a caramel treat by taking excess dough, coating it with light brown sugar like frosting, and then adding a slice of butter, 1 teaspoonful, covering the entire piece of dough top and bottom and brown sugar. d Add walnuts or pecans. Then, heat at 350 for 30 minutes, and check every 10 minutes to recover the bread/pizza dough with the dripping butter. Brown sugar and butter create caramel like a pecan roll.
His measuring chemistry is amazing!!
You can tell this guy actually works in his kitchen. Alot of ex-posse videos like this have the owner running around bumping shoulders with the day crew pretending he knows whats going on and you can almost always tell.
Ex-posse?
@@cinephile1712Expose' maybe?
not only has everything I’ve had here been amazing but the service is always exceptional
“I don’t understand Fahrenheit, I don’t understand pounds”. That’s me!!
This guy is nothing short of amazing! Never seen a pizza shop do so many things well! 🍕
New york pizza sucks! lou malnati Chicago deep dish pizza is better
I found it funny that when he said "im big a soccer fan" they zoomed into some basketball shoes instead of the signed materazzi jersey they have on top of the counter lol
The fault of the editor
Camera person is a B ball 🏀 fan lol😅
They also butchered italian words in the subtitles. Like millefoglie or Gabriele.
Best pizza I’ve had across all my trips to New York. This video shows why. The passion is clear!
Ive been here and it’s truly a great slice
Mad respect for this guy 🙌🏼
The desserts look appetising...
Dude’s demystifying pizza. “Pizza is bread, it’s the same”
Best pizza in the us, possibly the world. Sandwiches and pastry are out of this world as well
Mossimo 😍 I could listen to him all day.
The food looks delicious.
I wish Play•doh looked & felt like that dough looks 😁.
Instant liked when he showed Pirlo :)
Not sure people are understanding the “reinventing” of getting a NY slice. It’s not just about the slice itself. It’s about everything else. Which is why the video shows us the amazing pastries they make as well. It’s about the experience of being IN NY and “getting a slice.” If you’re gonna go to NY to “see a show” you’d go to Broadway. This place is the Broadway of getting a slice.
If it's not about the slice, then the title is just lying about what's being reinvented. Also, pastries aren't reinventing anything either. It's not even like randos coming for pizza are seeing all this.
@@grabble7605Do you feel…lied to? I’m sorry, were you expecting some sort of sci-fi invention? It’s ok if you don’t get it. Some people plan a trip to New York City. Why not make this place the place you go for your slice experience. It’s ok if you don’t get it.
@@ReginaldTAP3I grew up in NYC. These places are a dime a dozen. Gelato in a pizzeria?!? Wow, stop the presses. Focaccia?!? My word!
None of this is new except for the price of that regular slice. What used to be $1 is now probably $8. The video should be titled “Reinventing the Price.”
You have absolutely no idea what you’re talking about.@@eyespy3001
He is a rare Talent.
Andrea Pirlo come santo protettore mi ha praticamente commosso
Definitely one of the best videos I’ve ever watched incredible
Thanks for zooming in on that dough recipe!
I love this amazing country, but I agree, the metric system is superior.
What's amazing about it that isn't present elsewhere?
@@grabble7605metric just makes more sense in day to day use
the pirlo picture had me dying! much respect to the chef
9:30 - The only use of a leafblower that ever actually made sense
Saint Pirlo is indeed the best saint
Very impressed with his process and overall approach. great guy over here, I can taste the quality through the screen :)
I went here and I cannot stress enough how phenomenal the pizza here was.
"Do everything in centimeters. Do everything in grams. I don't know why in America you want to complicate your life." I felt that
The mexican worker was looking at him like "ok since the cameras are on ill let u make it look like ur the one making the magic happen" we all know whose really working hard when those cameras leave😂😂😂
I see that in all these videos.
this guy just did 5 mens jobs all by himself in such a fast pace and could tell he loved every minute of it!
this dude is one hard working individual.... lovin what he does.... wish I lived near by...epic
With great Pizza comes great responsibility ~ Toby Maguire
Mentality of an athlete- wonderful
He has a passion for his craft.
Much respect.
I love how he prays to Pirlo
Now there are two massimos I love😂❤❤
There is no better guy than Max. By far best pizza in NYC
He knows his business! 🍕...deserts, gelato! Focaccia. 😀💪🏼🎉
Massimo is a legend and he is one of the best in NYC.
The vinegar is mainly to better conserve the dough or else you’d end up with black spots if you keep it ( the puff pastry) a few days in the fridge 5:53
Finally a spotlight on this gem!!
Pizza ‘n’ Pistachio Gelato … Heck, yeah!! 😋
He threw me off with " It's like espresso for humans " apposed to espresso for birds lol.
Had this while I was in NYC recently and hands down the best slices of pizza I had
@15:40 two dough layers. mind blown!
As an American who has been living outside of America for almost 3 years now, I chuckled at you saying, "why complicate our lives, using the non-metric system?" Soooo true. Lol.
If I ever go to NYC again, I won't need to eat anywhere else. I will eat here every day. I want to try everything they have.
Chicago food is better
@@Judyhopps-1iq Rube.
4:44 "I don't understand pounds"
14 seconds later
"Gabby how many flour you think we order per week?"
"What is it 2000 pounds per week?"
I ate here when he first opened he's a cool cat and only had pizza, it is on my top 5 NYC pizza with Johnny in Mt.Vernon being my #1
omg that water machine is so handy i just stand at the sink with gallon sized pitchers and my thermapen trying to get the correct temp
i’ve never wanted pizza and bread more in my life than after watching this 😭
went to NY to play professional soccer, when that door closed he became a doughmaster, live and learn they say
Keep bringing the Italians to America to feed us, of course.
He reminds me of this Italian guy I worked with at a fine dining Israelian place named Vincenzo. Vincenzo had stories for days and was so knowledgeable about making our pasta. He was protective about only he could touch the pasta dough and make it and it was fun to witness. Miss you Vincenzo
Someone just had to mention Israel and ruin the vibe.
@@王嘉尔-v1k get a grip
Amazing video! I'm ready for a nap after watching how much he has accomplished in one morning! What a smart and talented guy. The pizza, pastries and gelato look delicious! I need to visit there soon. Also, the production quality of this story/video is great!
Everything there looks top notch!
I freaking LOVE this guy!
I love the passion with this guy. It goes to show that if you are motivated and have passion anything is possible. I would love to go and eat at this restaurant!