I Tried 9 NYC Slices in a Day: Here's What I Found
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- Опубліковано 9 чер 2024
- This is Episode 6 of my quest to recreate the ultimate New York pizza slice at home. You can watch the full series here:
• Making a REAL New York...
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🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time!
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🔪 Equipment Used in This Video
Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): bakingsteel.com/products/baki...
Wooden Pizza Peel (mine is 16"x18"x26") : amzn.to/3BgNpkj
King Arthur High-Gluten Flour: amzn.to/3SBr5rN
Original Baking Steel (more affordable alternative to Baking Steel Pro): hbakingsteel.com/products/baki...
Pizza Stone (Not as effective as Baking Steel, but significantly cheaper): amzn.to/3eBgizi
16" Pizza Screen (the size I used in this video): amzn.to/3LYLo0m
14" Pizza Screen: amzn.to/3dZlsFr
Cake Pans: amzn.to/3fvB5ov
Biodegradable Dough Covers: challengerbreadware.com/produ...
Dough Whisk: amzn.to/3QR6dMy
Cooling Rack: amzn.to/3PEb2aR
📃 Table of Contents
0:00 - The Mission
0:29 - Slice #1: Bleecker St. Pizza
0:58 - Slice #2: 2Bros Pizza
1:36 - Slice #3: East Village Pizza
2:04 - Slice #4: Scarr's Pizza
2:54 - Slice #5: L'Industrie Pizzeria
4:03 - Slice #6: Best Pizza
4:58 - Slice #7: Williamsburg Pizza
5:21 - Slice #8: Luigi's Pizza
5:51 - Slice #9: New Park Pizza
6:33 - An Announcement
6:53 - What I Learned About Cheese and Sauce
7:42 - What I Learned About Dough, and Trying to Perfect My Recipe
Written and Filmed by: Charlie Anderson
Edited by: Charlie Anderson and Van Clements
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
Thanks for watching! To catch up on previous episodes of the series, click here!
ua-cam.com/play/PLWKCVGwB1Bg1HK5CbBs4CGuVhE1mYkMPu.html
To see another video I think you'll enjoy, click here!
ua-cam.com/video/rDEBw-P9Mu4/v-deo.html (This Method Changed the Way I Make Fried Chicken)
Thanks so much for these it's really game changing. When does the final vid drop I want to. Try the full recipe!!
@@ArjyBarjy1 Here here! Bring on the full recipe!!
Honestly, your work is worth thousands of dollars. Priceless for those who cannot afford to do the research themselves. Worthy of _The Best of UA-cam Awards_ (which ought to exist).
Hahaha I appreciate it!
@@CharlieAndersonCooking Dude! This guy is right. You are literally have completed all the research and beyond the level I would take it. I trust your opinion because clearly you are illustrating your passion for the answer (as passion I also share). I can't wait to see the recipe! It will definitely be my next home pizza :) What an amazing job you have done!
Need a discord server!!!
I agree.
All these slices look alike
Eating 9 different pizzas in one day is my idea of a good time.
Same!!!
This channel is amazing. I have no idea how you're not completely sick of pizza yet 😂. You and Brian Lagerstrom should do a collab. You guys make the best pizza content
I went through something similar durring covid (I didnt travel to NYC though). I was making several pizzas a week for a wile. Somehow didnt get bored of it. Although I did calm down after a wile lol.
LOL. The last time I was in NYC I ate pizza every meal for 4 days straight. I was definitely tired of it the last day, but I live in a place with no great pizza, so had to get my fix.
Maybe he only ate a couple of slices per week. I could totally eat a slice every week and not get tired of it!
❤️🍕❤️🍕❤️
Wtf does being sick of pizza even mean? it’s one of the best foods ever
You can't be sick of pizza, it's the best food in the world.
Great video. Btw, back in the 80's, all the best slices in NYC were greasy and cheesy enough that there was always the possibility of half the cheese sliding right off the slice just as you start eating, provided the reheat was hot enough. Hence, the fold was born; it was all about keeping your cheese in your possession.
Dude, I know I'm being a little too much of a fanboy, but you seriously have the production values of someone with 200k+ subscribers. Like Babish / Weissman level. Killer episode, man.
Haha I appreciate that, I’m glad you like the videos!
Wow. Watching this series immediately made this my favorite food channel! You're setting a new standard for everyone else, Charlie. Your precision and depth of research is phenomenal. I'm in awe and I'm about to binge-watch the rest of your content. Many thanks!
I really appreciate that, I'm glad you like the videos!
Your delivery, research, and editing make this video and many others you've made masterpieces.
Your editing is worth just as much as your research, you're doing an amazing job!
You've earned my respect and a sub-
Thank you so much for all of this hard work you’ve put in. As someone who is also on the journey to perfecting the slice, this info is invaluable to me. Keep crushing it!
Honestly such amazing videos, no doubt you’ll be at 100k soon
He will at least be at 250k
I perfer a 67% dough proofed for 5 days although I have modified my oven to cook at 600 degrees F pluss I use both a steel on top of pizza stones so I am sure that helps.
Dude, big props for all the research and breakdowns. The way you've taken us along this journey and justified it lends so much credibility to the findings. Rather than just showing us a recipe, we get to see the process of how and why. I've been following your steps at home and it's been a big help. Can't wait to see more!
I was just in NYC trying different places too and your video doesn't portray how much work it is to visit all of these places!!! it takes a lot of energy lol nice vid!!
Haha it wasn't easy but someone has to do it!
He does it with ease!! Amazing!!
Wowww this was a good one. This video helped confirm some things that I've been pondering about for a while now. The dedication is unreal. Amazing stuff Charlie!
Can't wait for the next video on the series!
I love this channel
I'm loving this series so far. 5 years ago I found the Pizza Show hosted by Frank, the owner of Best Pizza, and started making pizza at home. My goal was also to make NY style but I couldn't find any info online about how to really make it but I found a lot on Napoli style so I've been doing that ever since. I just recently started back into NY style and your vids have been very helpful, thank you.
I've been absolutely hooked on this series, can't wait for the next video!
Great content..been making for 56 years , researching, experimenting, eating pizza in many countries..reading extensivly, and watching youtubes on pizza..your video on trying 9 pizza's in New York was awesome..Thank You
Love your passion Charlie in creating that perfect slice. I and many on this channel have your passion and can relate to it. Keep up the good work and thanks for sharing...
So much insight packed into 12 minutes! Fantastic content and I'm very much looking forward to your next pizza episode!
Amazing content as always! I adore this series.
Great work amigo! Thank you for this series
love the work you've put into this - eaten at more NYC pizzerias in one day than I do in months living here! doing my second try with your modified dough recipe this week - cranking the oven was also great advice, first round was great! Thank you for the work here Charlie!
Amazing work Charlie. Really digging your series. I got hooked on making pizza during Covid and have been very happy with my Neapolitan style after many many different versions. NY style was gonna be my next deep dive but you’ve already done all the homework for me 🙂🙂 good stuff Keep up the awesome content.
You're videos are so good man, keep up the good work!
This series speaks to my heart.
Love these videos and can’t wait for step by step guide. I did New York back end of last year and I’m craving their pizza! Keep up the good work Charlie!
gonna be so sad when this series is over
but will be super happy knowing the challenge is complete
Not sure if you mentioned this, but Scarr's also mills their own flour and I believe uses some whole wheat.
Yes been waiting for this guy to post!!
Love this series, Charlie! Keep up the great work, man.
Ive had them all and l'industrie is my favorite slice.
Dedication Level Infinity! Keep going Charlie!
God bless you dude, your content is so chill, informative, and entertaining,, liked and subbed
Looking forward to the final recipe! Glad I found your channel, keep them coming.
Great video as usual, looking forward to the finale
Earned my sub - had to watch a few videos over weeks of being on youtube but your vids are quality and I love your passion
I love your videos! so informative and I learn something every time. I still use your sauce recipe.
Killer video Charlie. I like how you briefly went over each pizza and what you took away from your review. Your production quality is top notch.
Thorough, informative, I love it!
Good video. It can be difficult to isolate one thing at a time to assess while holding others constant because a lot of times each factor depends on what you set for the others. E.g., like here you learned that higher hydration might actually be better if you do two bakes (great catch!). Obviously you can't test every little detail in every configuration, but good job not remaining too beholden to an earlier finding once you learned something new - stay this open to change as you progress through the final stages of testing.
Exactly haha, I feel like I keep going back and forth because every time I change something, it affects something else. But I think I'm finally getting there!
Absolutely been loving this whole series and the strive to nail that nyc pizza at home.
Great job man. Through the research I’ve done - this is the most comprehensive and worthwhile series on the art of nys pizza making and recipes. Ty
People out there waiting for the next episode of their favorite HBO show to drop. I'm in here with the shakes waiting for the next hit from Charlie to drop.
LOL! I thought I was the only one!
Yeh still waiting
Super informative, great videos!
Thanks from Quebec for your awesome Pizza Passion !
Exciting. It’s getting close! Good work!
Just want to say thanks. All your research has changed my home pizza game. I even went to the scrap yard and made my own 1/2” thick pizza steel. Cost me only $30. It’s a good option for people that can’t afford a store bought one.
This series is probably the best of all NYC pizza videos. Keep it up, hope your channel goes to the moon!
We appreciate you, Charlie!
I *love* Best Pizza, and glad you rated it highly. Also thanks for giving me a couple more places to try when I get back to NYC.
I am getting a new pizza steel soon. I am excited to try your recipe as soon as you drop it
imo the reheat is essential, just like twice frying something. i would have skipped 2bros and new park, gone to Di Faras and Tommy's instead.
great content man, i learned a lot from this one.
I've been using a variety of your recipe, but I have a Breville pizza oven that I set on 650 deck and 500 degree top. It seems to be perfect... I use a 1% oil. I think the hydration is 61%. I also bulk ferment for at least 24 to 48 hours. This helps with the flavor. The Breville is kind of necessary IMHO, but I admire your home oven attempt.
Man, these series has been a ride. Looks like I hopped on just in time!
Love the pizza videos! Thank you ❤
Bravo! I learned from you more than from any other food channel on UA-cam.
Such great research…appreciated! I was actually hoping for there to be a huge reveal at the end of some random hole-in-the-wall joint that would produce just the most epic slice of all!
I'd love to see you experiment not just with fermentation times, but also temps and yeast levels. Your concern of a long fermentation softening the dough is valid, so I'm curious if either more yeast, or a shorter warmer proof either on the countertop or even in a bread proofing box (mine is just a hot pad inside a big cooler with a battery powered fan and temp/humidity gauge) would result in more flavor but without damaging the texture, or if the results would be the same.
You can find all sorts of charts of time vs. temp vs. yeast used on the pizza forum you mentioned previously. Just remember that if you increase the temp, you need to increase the humidity as well (I use a damp paper towel in front of my fan).
Industrie was the best one I ever had so I guess I'd enjoy scarrs too! Can't wait for the step by step next episode, much love my dude I love your dedication to detail!
I stumbled across your channel while searching for pizza making topic. Excellent UA-cam Videos….GREAT CONTENT….I have subscribed and signed up for your newsletters.
I am definitely not a chef or nor do I have the cooking knowledge and talent of yours. Still, I love learning…., especially with someone that is willing to teach us step by step….especially those of us with only basic cooking/kitchen knowledge.
I just watched and liked your entire NYC pizza series to date. I love learning about all cooking variables / controls and what you have found to be the best ingredients. I look forward to you teaching us the final NYC pizza revision.
I hope you continue the pizza series in the future…..maybe a series on “Detroit”and the original “Neapolitan” styles.
P.S. I also love the details / links you provide each video.
Again…GREAT WORK, and THANK YOU!
Love this series.
just popping in to let you know the algorithm picked up your video, good luck to you sir! hope you go viral.
Saying it again in this video Charlie, need a counter for how many pizzas were made for the perfection so people will know how hard perfecting a recipe takes!!!!
Appreciate your work
What a amazing series
P.S. can’t wait till you finish the series to try your ultimate recipe at home… keep up the good work!!!
I hope a full on recipe is coming because I've been following this series since I moved away from NYC after living there my whole life. I need to know how to recreate NYC pizza.
Just made pizza tonight following your directions. It came out beautifully. I have a lodge cast iron pizza pan and didn't pick up a pizza screen yet but still. Best homeade pizza I ever made.
i appreciate the work you put in , try coming up with the perfect pakora some day , and maybe the perfect jamacian patty while you are at it , i am definitely waiting on this final pizza episode though!
Outstanding content on your channel.
I agree with you about the reheat. I've been making pizzas since before covid hit and the reheat brings a homemade slice to the next level
yet another banger, keep it up
Great video! 👑
When I lived in New York 20 years ago, my favorite was Lombardi’s. I’m not usually a fan of cheese pizza, but eating there changed my mind.
Dedication to the craft, respect.
Best pizza videos on UA-cam 🔥
😂 I didn’t even watch the video yet and I hit 👍🏽 because I love this series that much!
Looking forward to the final ultimate recipe!
I love this!!!
This is awesome!
Hopefully after all is said and done you make your definitive pizza video for absolute best slice, I think thatll be a good video for you in terms of performance too
Great channel man, informative and easy listening
Im really excited to see your take on pizza dough. Its the most elusive part of pizza making. I went through 2 years of trying to make my pizza dough by reading and trying to reverse engineer pizza doughs I bought from my favorite pizza store. I never nailed it.
I opened my pizza store 10 years ago, and still am trying to nail the perfect dough
thank you for posting all your content, especially your research into NY style pizza. ☺️ I am from VA and NY is far from me 😓😥 about 6-7 hours away 😓 but I love NY style pizza! And I love baking and cooking! You have helped me a lot to improve my pizza game hehe! -Again, thank you friend!!
THIS EDITING IS INSANE
Thanks very much for going to the trouble of sampling nine NYC pizzas. I live on the West Coast really miss New York pizza which has always been my favorite.
Thank you so much for this great content! Definitely Lindustrie would be my favourite slice since that is how I like it , airy, crunchy and chewy. Do you think they used a 00 flour type to achieve that airiness with a higher fermentation as you mentioned of 65%? Thanks
Love this series man! I’m trying out your recipes as you go! Great stuff. Also, you should check out Kitchen Dial for conversions!
Great job with the video. Subscribed.
As always, well done! I have been making my own "Grande East Coast Blend" for over a year, I cut skimmed and whole milk mozz from WM into equal size blocks (an ounce of each for the little pies I've been making) and freeze one block of each together, and grate them as a step in prep. Buying only 2 lbs at a time and no anti-clump powder like in the pre grated.
Hold the oil until the very end of the dough mix. I am mixing a total of 4 minutes before oil and then 12 minutes after. BTW, love your videos. I’ve learned a ton on my journey as well, much from you. Thank you. But, yes, 3 day proof is best. 24 hours is minumim.
Great video!!!
Just found your channel through the YT algo. You are great! Thanks for the superb content. Please never change. Seen too many food channels lose their way due to follower boom.
Dude, keep this content coming. It’s incredible… even if I’m a little let down with you not going to Lucali haha. Dang, what great content though! Do collabs, talk more about pizza, keep this stuff coming!
Great vid! The thing about some of these places is they have specialties. I would never get the normal cheese at bleeker st, but their version of a marg pizza is one of the best in the city. Keep up the work!
i also think judging the different price points against each other isnt super fair. The places Id go for a one dollar slice are obviously not the same quality as the 3 or 4 dollar slice places
Best to watch this while eating homemade pizza. Couldn't do it if I was hungry!
Killer analysis 👏
Wow most original content I've ever seen
Pizza slices!!!!!!
The reheating factor is something that I never considered before. Definitely will have to try that out next time.
I agree on the Red Pack. So good. The canned NY style sauce form Bianco DiNapoli is excellent too; just use it right out of the can. Nothing else needed.