Pizza review: Santillo’s Brick Oven Pizza *Part.2 (Elizabeth, NJ)
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- Опубліковано 23 сер 2024
- In this video I visit one of my favorite pizza joints in the country, Santillos brick oven pizza! In this part 2 review I go and taste Al’s tomato pie!
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The flour is high gluten made from hard red spring wheat from South Dakota or North Dakota. That's the best there is I'll tell you that much. Also there is semolina and yellow cornmeal under the pizza just enough so it doesn't stick and just enough to give it a slight sweet taste from the corn
That’s not healthy at all
@@1981fuentes and?
@@1981fuentes Are you wearing a jock strap right now?
The man is a artist. Old school pizza master.
An artist, please
He is super friendly as well. He gave us some few slices extra that he had while we waited for pies to cook. He even showed us the oven, a man who truly is into his craft.
I admire Dave Portnoy for his efforts to help small businesses, but when I want a real pizza review I come here. Nice job, Santillo’s is on the list!
Pizza knowledge point 1. Remember this bromide the crust always returns. That means when the pizza first comes out of the oven the crust is crispy. As it cools it gets soft. Later on at some point it will become crispy again. Long story short
Your crust is phenomenal. If you watch my reviews I rarely give out 9’s.
I don't think you give your name enough Antonio all right
@@bigalsince I’ll let you know next time, I want to try your Sicilian.
bromated flour?
I’m a little late to the game with this comment as I just got here two years later. Get a while Sicilian with garlic and parsley. I have had pizza all over the place and this is the hope diamond of pies….
Your videos are always entertaining and informative
That guy has the setup of my dreams. And he's absolutely right about the semolina. I use it for peel dusting, and I also use it in my dough. Gives it great flavor and crispiness.
Oh it's such a great choice the Semolina.
Dirk, I discovered Angelo from one of your comments on a One Bite vid. Cheers, friend.
@@williamhermann6635 glad I helped with that
@@pizzareviewsonthegoyou should have gone with his 2020 style if you want to compare a classic pizza sauce
I actually like his combo of both. He puts a lot of herbs in his marinara.@@rejectionistmanifesto8836
Great review! The semolina flour is for taste, also helps bottom of crust slide off his pizza pallet when the dough is raw and being placed into the oven. The semolina flour also adds gluten to the dough which makes for a crisper thin crust pizza. Most pizza shops that have this crispy thin crust pizza use a semolina flour/regular flour mixture to achieve this. I can achieve this crust with a pizza stone and a 500 degree oven (preheat pizza stone to 500 degrees). For all you "at home" pizza makers like me, get yourself some semolina flour and mix it 50/50 with regular flour and make yourself some of your own thin crust "guinea shit" if you can't make it out to Santillos. Probably won't be as good as Santillos, considering all his other ingredients that go into making his pizza, but it will be a very, very good home made pizza!
I make homemade pizza all the time ! Thanks for the tidbits !
Hello, first of all I would like to thank you because I am a fan of pizza and Italian food too. I grew up with Italian immigrant families from Sardinia, Sicily, Calabria and Naples and I ate all the family dishes of my friends' mothers.
I often go to Italy because I live in France and it is not very far, this summer I was in Sardinia for 2 weeks of vacations and pizza every day! I also come every summer to New York and I try the slices, but you like the crispy pizza and I like the white and juicy taste of the bread and the smell of the yeast, I don't like when the pizza is reheated because the tomato dries and the cheese becomes chewy, so maybe I should forget my european side to better appreciate it, but when I eat protected origin italian products I like to have their original tastes and too much cooking distorts a little the delicious taste, but I listen to you and I appreciate it. Best regards
Slice shops here are a part of the pizza commerce, the pies come out of the oven and the slices are only reheated for a minute. The slices sell so fast that they don't dry, they are always fresh, especially in the busy places. Thanks for the story! Welcome aboard fratello!
Great review. Easily matches the best pies I've seen. Must try.
Yeah you can tell just by looking at it.
It will take me a week to decide what to order. Al's pizza menu is mind blowing.
The “1964,” is his flagship he said.
@@pizzareviewsonthego That's the issue I want to try them all. 🙂
Amazing! All the best, old school pizza restaurants use the paste sauce too. The homemade pizza I grew up with used paste too. I wish I was closer to try Santillo's.
Holy ... shiii ... This is the real fuckin Guinea shit, GIVITA ME!
My great grandparents were Santillo’s.
I’ll stop if I ever am in that area!
Maybe you're related. You can ask Al, he commented below!
Man, I wish this was closer! Lol. 👍
Guess I gotta swing through Jersey someday while out east after the place is back up and running. That slice with the end dropping at a 90 deg angle, loaded with tomatoes? how in the fk did that stay on there? If I did what you did on this rev? shit be all between my seat and the console and you gotta pull the seat out to get a pile like that. That was impressive as hell.
When I saw Daves review, all you hear is crust crunching like dry sticks, ... I can't get a pie like that within 100 miles. Aint looked any farther.
There's nothing like a Santillo's pie. I have since stopped eating pizza in my car lol.
You could not stay away from Santillos eh, Pizza Reviews on the Go. You know what would be my ideal pizza meal deal , a mixture of a Santillos pizza slice with sausage , a John's of Bleecker pizza slice with sausage , a Di Fara's circular pizza slice with pepperoni and a Best pizza white pizza slice. That would be the ultimate pizza meal deal. By the way I like my pizza with a spread out char and the crust pliable.
High technology means how small is the amount of variation allowed in of final product
My family and I did a pizza run. We stopped at Santillo's and then drove to Di Fara. Both excellent. If you had to choose between the two, who would you drive to and why?
That is a difficult decision...I find it hard to choose between the two. Santillo's is more consistent. DiFara is liable to change depending on who makes the pies.
@@pizzareviewsonthego Very honest reply. I too find it hard to decide between the two. I will have to do another pizza run and compare the two again 😋
Gorgeous pizza. I can't wait to make my pilgrimage to the holy grail of pizza.
The holy grail it is...
I took your order on the phone here. You ordered a custom combination 1964 half sausage San Marzano tomatoes
Yes, Hi Al, I wanted to review a different pie than last time, I reviewed your 64’ and initially planned to review your 2020 that day but I love your pecorino. Do you put the pecorino on the 2020?
If you can describe it to me it'll come
this looks really good!
I cover 11 counties here in NJ, I can't say I've tried them all, but I will stop if they are recommended to me, Papa's, DeLorenzo's, Brooklyn Square, Denino's, and I will hit Rarian and South Amboy,
but Al is in a league of his own. Now you got me thinking I got try this pie and few others. Great review.
Denino's is a stone's throw away from Santillo's but it's in Staten Island, not Jersey. Definitely try DeLucia's in Raritan. The best of them all however is supposedly Rosie's, in Point Pleasant. I never had it yet but it looks great and everyone talks about it.
@@pizzareviewsonthego there are two locations for Denino’s: Aberdeen and Brick. I have been to both, Aberdeen is better. As for Rosies? I will give them a try soon and let you know.
@@hardrockindaddy Wow, I had no idea Denino's had expanded. I would recommend the original spot in S.I. if you can get there. Nice place.
I enjoyed the video!
His wife makes the pizza. Al just does the oven. And 2 other guys makes the dough and prep the ingredients
Very tight specs it's all done by hand
Looks great. How many minutes was this pie?
Also, best pizza sausage I know is on John’s of Bleecker Street, it’s Faicco’s sausage (also Bleecker Street). So I’ve got a high bar but many sn an open mind. Thanks for the video!
Hi thanks for the comment! I love the sausage at Bleecker and love Faicco products however I think John’s a Bleecker’s puts the sausage on in small pieces. I personally prefer larger pieces.
And this was a 9 minute pie I believe...
Great review Antonio, This one looks like I would enjoy better than the '67 with the thicker sauce.
I Absolutely love Rhat Best Pie in NewYork. For its style and class. The Authentic.
I definitely want to eat this pie
Which pie do you recommend a first time visitor to try? Also a visitor that will be driving a long way to get there?
It depends on what he likes does he like American/NY style pizza or more authentic? Go with his 1964 round pie that is his standard pie.
Sounds good. Maybe the first visit I will try his standard. The second time I'll try something else. So hard to get to because his hours are insane.
That looks really good.
It sure was! Welcome aboard !
You got to come to philly and try Angelo's pizza best pizza in the city
I had it and reviewed it! Great pizza !
There's a lot of dough in the pizza business :)
😆 indeed
If you come to LI try out king umbertos and Sorrentos
I will look them up ! Thanks!
This is the real fucken ginny shit.....give it to me!
If you like the airy crust, why didn't you get the 1990 style?
1964. I like a thin crust if made well.
@@pizzareviewsonthego I just don't like when the edges get hard and burnt.
@@xoPRECISEox Order his 7 minute 1956. Or ask Al Santillo, he commented in this thread a few times, he can make a pizza for everybody.
so what type of mozzarella cheese does al use? special stuff from italy?
His Pecorino is, he buys wheels of Pecorino imported from Italy. As for the Mozz, I think he uses Leoni Mozzarella , which is a good brand.
the burned part of the crust is better than 95% of the other guys pizza crust period !!
Al knows whassup
What cheese do they use?
Oh I don’t know , ask Al, he commented
35 bucks he don't play 2 pizza's 70 dollar's. Trust me he is not losing money. Hooker is cheaper.
I put 1 mesquite 3 inch round by 3 or two inch. Right by under rack. Or on Comal small on top rack. Smokes pizza fire low flame. Lasts 6 bakes. Then bottom starts to chalk up. For that coal fired taste. With vent running. Do not try this at home.
Make 1 pie every day for 8 years. To 6.No measure. Through poor times and success. You will learn tricks of the pros and Authentic Rustic. Necouse its necessary To survive. The best pies when you have have the least ingredients. You will get creative. And learn how to work dough any way you want it just by 1st to 6 preparation. According to recipe etc.
In no way am I intending to diminish your enjoyment or tell anyone what their opinion should be...seriously...this is just my opinion...and we know about opinions...
That crust represents the opposite of what good bread making is/looks like to me
Very heavy hand with the cheese, sauce and toppings -- great pizza, to me, is about balance and distribution -- it's a display of deftness
It's unequivocally burnt in places, and like shards of glass at the rim
If he wants to make it more digestible he should ferment it fully
For "character" a touch of rye or spelt over whole wheat
If it was ever airy/well fermented, why would it show so little of it? If it was ever airy why de-gas it into a quasi cracker?
I like the novelty of the different years and styles -- it'd be interesting to see if you ordered the same year more than once, or with some time between them, or other similar tests, how well this is executed. I'm skeptical (by default), but maybe he pulls it off. Would be super cool, and no doubt challenging to do.
Bonus points for a cool story and characterful dude, no question
I'd struggle to give a 7.6. It's confusing the high scores you sometimes give to unpliable crusts (and in this case a very top heavy, really heavily herbed pizza as well). Might create a score ceiling for me.
Just goes to show you that the characteristics that constitute preferred pizza are different for everybody
Either way, I wish Al and his pizza continued success. I don't see it waning. Good for Al. He has put in the time and effort for sure.
I shared a post with you on IG via DM, btw
Hasta la pizza!
Santillo's is a love or hate it place. This pizza is not my style but I respect this pizza. I assume you had the pizza but then again, you are typing in future tense.... "I'd give it a 7.6?" With thin crusts, it's liable to snap at the back of the cornicione, but the rest of the bread gives, with some creases here and there.
Al comments on my videos quite often, or at least he used to and I think he said he uses a sort of spring wheat flour. Not to mention his San Marzano's, which he crushes onto the pies, the real way. San Marzano's are not to be pureed.
His sauce is typically not my style. It's not pulpy or runny, but it's very robust. The quality of herbs and oregano he uses really works well with with it. On his 1964, he uses an imported pecorino, which has fantastic flavor...the combo of that cheese and all the herbs, there's nothing like it. Had to put it in my hall of fame as my best American Style pizza, with some Italian flair.
I guess it comes down to scoring systems. I put a lot of stock in a pizza's uniqueness. .. especially if its made with good ingredients.
I got…discounted tickets for the guy from Boston's pizza fest. And I finally got to try Santillo's. He was serving his Sicilian, which I typically like less than rounds. It was…not good to the point it put a huge damper on me bothering to make the drive out for his round.
Seeing and reading more reviews, it's definitely a love it or hate it joint. I wish more folks chimed in under Barstool's video with their actual opinions of the joints the guy from Boston loves.
But that's not to pile on Al particularly, because I surprising didn't like Lucali's (dry pita) crust either and even Di Fara (way underfermented/floury) was somewhat disappointing.
Now you might be thinking the disappointment stems from being served mostly baby or party cut slices. But I took video and pictures of their full pies (plus the multiple slices I got from each) and they look *identical* to what's served in their pizzerias.
Something I learned is I think I just prefer the old coal spots (New Haven/New York) and the new school artisan slice joint pizza even more than these places.
@@cjaquilinoI mean come on, he’s making pizza in a baseball stadium outdoors vs his 100 plus year old German oven. Make the trip, it’s worth it. There’s a reason you didn’t like a few established places, it’s not the maker, it’s the circumstances…
@@NJDAVE98% of New Haven apizza joints don’t use a coal fired ovens, most are gas, and a handful are electric. I’ve had bad pies from the Spot, which is the oldest Frank Pepe’s oven, at the real original location.
The temperature a pizza is baked at matters more than the fuel source, followed by the hearth material. I had no issue with Patsy’s, Sally’s, John’s they were wood fired as opposed to their normal coal fired. Sally’s was spot on. Lucali’s had multiple wood fired ovens, so there's no big difference baking there as there would be on a busy night at their restaurant.
You should check 1-2 star reviews on Yelp, Santillo's is really hit or miss. I don't typically like his kind of crust. I'll go. But I've lowered by expectations.
@@cjaquilino fair enough, I would recommend getting a small white Sicilian with garlic and parsley to go along with whatever else you planned to get. That’s my go-to there…
You say you only review cheese pizza yet you order half sausage half San marzano tomatoes. Make up your mind. That’s not a cheese pizza.
I I will review all types of pizzas but my scale only pertains to plain pizza. If I order a white pie or a specialty pie I score it on a different scale, on the specialty scale.
@@pizzareviewsonthego how was the ungaro? I’m pissed they don’t deliver to me.
@@MA-bl7vw Yeah I was asking them if they were on the third-party delivery apps like Uber eats but they’re not.
YOUR NOT PORTNOY GO AWAY
That’s pizza sucks. I had it before.
Wow my moms live in the other side from Elizabeth near to Union and I have heard from my god mother she's Italian that live not far from that Pizza joint and she told me that's the best pizza in New Jersey so far so I got to try it one day but the only issue is that they only open during the weekend from Friday to Sunday Only!
Yeah he used to be open Thursdays so try to get there when he is open. Worth it. I live in Staten Island, I can get there in 10 minutes.
I will thanks