How to Make a REAL New York Slice at Home
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- Опубліковано 5 чер 2024
- This is the 7th and final episode of my quest to recreate the ultimate New York slice at home. You can watch the full series here:
• Making a REAL New York...
🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time!
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💻 Access My FREE NY-Style Pizza Calculator
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🍕 Baking Steels (Get 10% Off Using the Code "CHARLIE10")
Baking Steel Pro: bakingsteel.com/products/baki...
Original Baking Steel (more affordable alternative to Baking Steel Pro): bakingsteel.com/products/baki...
🔪 Other Equipment Used in This Video
Wooden Pizza Peel (mine is 16"x18"x26") : amzn.to/3BgNpkj
Cake Pans: amzn.to/3fvB5ov
Biodegradable Dough Covers: challengerbreadware.com/produ...
Dough Whisk: amzn.to/3QR6dMy
Cooling Rack: amzn.to/3PEb2aR
📝 Written Recipe on My Website
www.charlieandersoncooking.co...
📸 Tag Me with Your Results on Instagram!
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🥕 Imperfect Foods (GET $20 OFF YOUR FIRST ORDER)
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🍅 Ingredients Mentioned in This Video
Flours:
High-Gluten Flour: amzn.to/3SBr5rN
Bread Flour: amzn.to/3EhxT9y
Vital Wheat Gluten: amzn.to/3Z1G0if
Spelt Flour: amzn.to/3YGPS1a
Rye Flour: amzn.to/3IuBUcb
Semola Flour: amzn.to/3xxbfpW
Tomatoes (in order of preference):
Redpack - Commercial #10 Cans (Not available for purchase online): redgoldfoodservice.com/produc...
Cento All-In-One Crushed: shop.cento.com/products/cento...
Bianco DiNapoli Whole-Peeled: amzn.to/3TSfDJc
Redpack - Retail 28oz Cans (Use the store locator function to find them in-store): www.redgoldtomatoes.com/redpa...
Cheese:
Grande at Gordon Food Service (Local Pickup Only): gfsstore.com/products/698661/
GFS Whole-Milk Low-Moisture Mozzarella: gfsstore.com/products/281514/
If you do not live near a food service store, I would recommend looking for any whole-milk, low-moisture mozzarella that your grocery store carries. Grande cheese can also be purchased online here but with shipping and handling, it is very expensive: www.vernscheese.com/?s=grande...
📃 Table of Contents
0:00 - Making the Dough
3:56 - Making the Sauce
5:26 - Assembling and Baking The Pizza
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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!
For the amount of research this man has done, he is officially GOATED.
Haha hey Nick, I appreciate that!! It's been a long journey, but we finally got here.
Anabolic goat
I agree. He really has done the homework!
plz make a healthy version
Nick is out here doing some recipe research of his own 💪
I make NY style pizza for a living and I can confirm, this guy knows what he's doing. Ticked all of my boxes and then some. Best NY slice I've ever seen made at home it's actually insane. I think the baking steel really does make all the difference to get the bottom evenly baked and crispy.
I’m glad to hear that, and I appreciate it!
Where do you make NY pizza? Not in NY I’m assuming.
Haha no New Yorker would praise a video of someone outside New York trying to make their pizza.
same the only extra part that he could add that we didn't do in our pizza shop is we put a little black pepper and parmesan in the sauce..if you read this try it out!
@@markbenevento6020 he didn't claim to be a new yorker though
Thanks for this. I’m a New Yorker living in Texas. A Gordon food service just opened near me and they had the red pak tomatoes, the grande whole milk low moisture cheese in a block, and the high gluten flour! Made my first pizzas last night and I made a few mistakes but the result is the best pizza I’ve had in the 5 years since I moved here. Thank you so much for this recipe and giving me a taste of home!! Looking forward to making more pies and fixing my mistakes. I also used to live in Philly and am super excited about your cheesesteak series ❤️❤️❤️
Hey I'm really glad to hear that, and thank you so much for the Super Thanks! I really appreciate the support. You're lucky that you're able to find the whole milk Grande cheese, especially in blocks. I still haven't been able to try it myself, but I'm sure that would take it to the next level!
Lies again? Missing Ingredients Thin Crust
Yeah we Texans don’t really know pizza
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
Idk what part of Texas you're at (I moved from the east coast as well) But whole foods sells frozen dough, if you're lazy. They also actually sell pizza that is about half the speed of a real NY slice. Which for being so far away, is better than nothing. (which is sad cuz I have found better pizza than NYC pizza in 3rd world countries)
Of all FoodTubers this is the first time I've seen it mentioned that reheating it a key part of the process. At my local joint every pizza is a cheese pizza, and if you want a topping on it they add them then toss the slice or whole pie back in the oven for a couple of minutes to finish it off.
I truly can't thank you enough for the amount of time and thought that went into this study, that I would have not put in the effort to find out myself. I feel like you have taught me the equivalent of a book through the depth and detail that was in each video. If you published a book about this, I would 100% buy it!
Hey thanks so much, I really appreciate the support! I'm glad to hear that the videos have been so helpful! A book isn't a bad idea - maybe should write some sort of guide. There are a lot of things that I just don't have time to cover in the videos so I think that could be helpful!
For those who can't find low moisture whole milk mozzarella, check out the string cheese section
Damn 20 is crazy glad you respect hard work shows what kind of person you are ❤
snap
@@CharlieAndersonCooking A book is a great idea, but only on NY pizza? Maybe finish the Detroit and a few other pies and perhaps then you can try to get it published. Besides the pizza bible which is great for toppings but not so great for the dough, most books out there are very generic and not much though was put into it. I like your method of experimenting with each style of pizza. Keep up the great videos!
Dude I’ve seen some great channels built on “cooking experimentation” that I love, but you deserve some kind of award on your work here.
This wasn’t just some “how long to salt your steak before cooking” test. This series is a goddamn master-act of food experimentation.
Take this as a complement… when my friends tell me “You should start a cooking channel on UA-cam,” you are one of a handful of reasons why I’m like “hell no there are better men than me by a country mile playing that game.”
Kudos brother.
Haha I really appreciate that!! This series ended up being a lot more in-depth than I initially expected but I had fun with it. And more importantly, it should hopefully help others to finally make a proper New York slice at home!
Yes! There are so many elements to a pizza that will just RUIN the damn thing every time if you are trying to make a pro pizza at home.
Couldn't have said it better. This was amazing. There are people running around with degrees who have done less work on their thesis than you did here! Thanks for your hard work and sharing.
Well put.
Echoing all the comments already on here - I've seen countless "NY Pizza" videos and recipes, and it really seems like you're the first to crack the recipe and share it widely. As a New York native now living on the west coast, I'm super grateful for all the work you did putting this series together so I can enjoy pizza at home. In my book, this puts you up there with all the other UA-cam cooking greats.
Hey Alex, I really appreciate the support! I'm found the same thing before I started this series - there really wasn't anybody online that seemed to nail the proper New York style. So I'm glad you've found the videos helpful!
Dude, if we can finally get a legit NY pizza place in LA, I’d be so freaking happy
the lack of acceptable pizza in california is a real crime against humanity
@@pathologicaldoubt We aren't. It's the LA curse.
We have great street tacos, but are cursed to never have good pizza.
If you are wondering, this is the real deal. I followed this recipe to the T, with the exception of the sauce I used canned whole peeled Cento San Marzano, and the slice was a top 5 lifetime slice for me. For the cheese I used Tillamook whole milk low moisture mozz, it is pre-shredded but that's what they had at Publix. I grabbed parm reggiano instead of pecorino, so I went a little heavier for that.
The dough stays nice and thin and crispy and cooked great on my 16x16 pizza steel, I made a 16" pie. It came out amazing, but the rest and reheat really gives it that perfect crisp. I cut the pizza into 4 slices, which is kinda wide but gives you more of the NY style feel for a 2-4 inch smaller pie. I expected it to be good, but I'm normally very keen on sensing "homemade taste" in things. This tastes like a pizza shop made it.
For me I fermented the dough 2 days before making this pie. 550 in the oven, 1.5 hour preheat. I really can't say enough how good this was.
Thank you for all of your hard work and gifting this to us.
Thanks Krystal, I really appreciate that! I'm glad you've found it helpful.
I've been waiting for this video my whole life
Charlie! I finally made your recipe (almost) to the letter. You know that scene in Ratatouille where the critic tastes the namesake dish and flashes back to his childhood? I JUST HAD THAT MOMENT. (I grew up in Brooklyn). This is IT. You did it man. It's perfect. This is a very small token of recognition. Wishing you much success. Thank you SO MUCH for this!
That's awesome to hear!! It's great to know that all of the work has paid off haha. Thanks a lot for your support!
That spreadsheet alone is a game changer for home pizza making. I've been waiting for your final home pizza video for weeks! I can't wait to try this out myself
masterpiece bro the spreadsheet too wow i hope the algorithm does its work cos this deserves millions of views
Just the spreadsheet alone is worth this. I thank you for ur service
Thank you, I’m glad you found it helpful!!
*The NYC shops are checking you out for not using semolina, yet you got most of key ingredients and I love the small details like turning the pizza in the oven and the double bake*
Yes i saw the italian cook youtuber using semolina he said it is to crisp and spot the dough, right?
Incredible series. So glad I found this channel. I had been working on my pizza game but he just did all the hard work of eating hundreds of pizzas and testing ingredients for me. 10/10
Thanks! I just came home from the supermarket where I was looking at the cans of Cento tomatoes and thinking of you. Can’t wait to make a NY pizza! I moved away many years ago and haven’t had a decent slice since.
Thank you Diana, I really appreciate the support! I hope this will help you to finally taste that authentic NY slice again!
this is probably the most work ive ever seen anyone put into a youtube recipe. good job man
I am italian, and from new york, worked in a pizzaria for several years. Yes, a whole lot of yes. I'll have to see how this compares to my pizza, because, well, he did a couple things that I don't do, namely the high gluten, and the fact that he measures it completely out, while I do a more watery dough with a longer ferment out of the gate and a little bit of sugar, then add flour, unmeasured, to the proper feel. My dough is definitely more airy than his, and his is more chewy. but I wonder if I used the high gluten flour with my method, it might be a perfect mashup.... One tip, sir, when you are kneeding it out, you can use your fingers / knuckles to help spread the dough around the edges to help reduce the spread by the middle, and also make pizzas faster. Don't use an open hand when tossing, your fingers will rupture it. you spent alot of time, some would say, too much time getting the dough to the right shape. but then again, it turned out really well, so I can't dock you for any points. Practice makes perfect with tossing.
you can make a video with your recipe and then we can compare 😀
This was a ton of great content, and you matched it up with multiple experiments, testing against many of the most well-known New York-style slices. A really impressive bunch of work that I hope you compile into either a guide, a blog, a book, etc. Great job!
Yeah I think building some sort of guide would be a great idea! There are way too many things to discuss in these relatively short videos haha. I'm glad you've enjoyed them though, thank you so much for your support!
Props for all the work you did on this Charlie. I've been trying different pizza recipes for almost 10+ years and haven't even come close. You're truly dedicated.
I've followed this series for a while, learning something new with each video. Really appreciate the time and attention paid to each component, and now finally bringing it all together. Well done!
This is great! One thing I recommend is to cool your pizza on some kind of wire rack instead of a board, as it will help keep the crispiness in! -Former NY style pizza chef
Noobanar quick question…
Is the dough really that complicated to make?
@@marioknowsitsgod1506 The hardest part is the mixing/kneading. If you have a Kitchenaid stand mixer, use the dough attachment and that should work.
@@marioknowsitsgod1506 I just did it by hand and it's so easy. I used a dough whisk.
You seriously deserve way more subscribers for the amount of work you put into this journey. You are a pizza scientist
YOU ARE MY PIZZA HERO!
Thank you so much, Charlie, for all your hard work! My stomach sincerely thanks you!
Beautifully done. I would be interested to see you use what you’ve learned and make a series on Neapolitan with the same amount of effort and testing.
I definitely want to tackle that one at some point! I think I need a break from pizza for a while haha, but I'll get there eventually.
I find what really separates this video from many others is the care you take in structuring the dough correctly. The two autolyse periods and the forming of the taut dough balls at 3:20 really changes how the dough behaves when it comes time to make the pizza. Bravo!
Awesome job, man! Really appreciate your hard work and dedication to recreating the perfect NY slice at home. I've been making pizza for years and still ended up learning some super valuable stuff. Keep it up!
I'm really glad to hear that, thanks so much for the support!
you are literally a hero for the amount of effort you put into this. the internet blesses you on this day, immortalizing your pizza goodness for years to come :)
I've been following this journey since your first NY pizza video. SO STOKED to see the final recipe. Congrats, Charlie
Thank you, I'm glad you've enjoyed it!
Thank you SO much for your research that went into creating this amazing guide! You are truly the GOAT! Can’t wait to see what comes next!
This is a phenomenally thorough and digestible walk-through. Thank you for all the hard work Charlie!
Absolute gold standard of food content. Doesn’t get better than this. Exceptional work
Hey Charlie - if you or your other viewers are thinking of tackling Sicilian I have some info to share. I took your recipe and using precisely the same ingredients and proportions made what I think was the closest thing to authentic I've ever made at home. For technique I basically used the Brooklyn Brothers' method but your exact dough and sauce recipe.
Here's exactly what I did -
Based on your spreadsheet I made enough dough for 2 18" thin crusts. After cold fermenting for a day I gently dropped this into an 18x13 well oiled sheet tray and as it warmed I gently worked the dough into the shape of the pan, which took 3 rounds over the course of 30-45 minutes (shape, relax, shape, relax, etc.). I made sure to get the top well oiled too just by virtue of the oil in the pan and what was on my hands.
Then I proofed uncovered for about 45 minutes in a slightly warm (100F) oven. At that point I shaped it to have a pronounced crust and pulled out the corners to make sure they filled up the pan. (Until then it was always a loose fit to avoid compression).
Then I took about 1 cup of sauce, diluted it by maybe 25%, and spread it over the proofed dough. Then I put it back in the slightly warm oven for another 45.
I have a double chamber oven so I was able to preheat while proofing in the other chamber. I preheated at 550F. When proofing was finished I turned down the oven to 485F and baked the lightly-sauced dough for 10 minutes, directly on the oven rack (no steel for this).
Took it out and let it rest for a few minutes, then added the rest of the sauce (nearly a full 28oz can worth in total), for a fairly thick but not goppy layer, sprinkled with more oregano (I think a signature flavor of Sicilian) and then used a light amount of romano and a full pound of grande mozzarella. Then baked for about 15 minutes more, taking it out when the cheese JUST began to barely brown and no further.
I think some more experimenting is needed to determine the right baking times and temperatures - the top of the crust was a smidge undercooked so I might go with a lower baking temp for longer next time. But it puffed up huge (thanks I think to the initial light sauce layer serving a role similar to steam) and was delicious.
One thing is certain - the dough and sauce recipes you made for thin crust are perfect for Sicilian. Hope you get a chance to perfect the technique and look forward to the video if you do!
Made the final product tonight and the whole family loved it. Followed every step exactly the way you laid them out. Thanks for all your effort to perfect the recipe and process. Thank you and well done Charlie!
The spreadsheet, what a gift! Thank you. Man, I live in Brooklyn and was already just making my own pizza half the time, but you really helped me make informed decisions about my own recipes. I love that. Really quality content.
Congratulations for reaching the end of your journey. The world of home pizza cooking is richer for all your efforts!
That spreadsheet just made this a whole lot more approachable! Thank you for that
Your calculator is amazing, I am able to make NYC pizza perfectly. I started making 12” pizza’s on my propane pizza oven and it is just like I remember in NYC thanks to you recipe. I get the oven pre heated to 800 degrees and lower it to 600 degrees just before placing the pizza in it, I turn the pizza every 30/seconds and in 90 seconds I have a perfect NYC pizza. Charlie thank you so much 🙏🙏🙏🥰
ITS FINALLY DONE!!! Thanks for the hard work and research Charlie!! I can’t wait to use this recipe for many many years!!!
Holy crap this video is going to up my pizza game so much! This is truly a defining video for at home pizza making. Thank you so much for the effort you put in! You're appreciated.
I appreciate that, I'm glad you've found the videos helpful! Thanks for watching!
This has been such a wonderfully informative series.
Hey Jason, I appreciate that! Thanks for watching!
I really like that you emphasize the autolyse and other periods of letting the dough rest. None of the other recipes I've followed have mentioned that. My dough has always come out stiff since I would always make it quickly without stopping. Thanks for sharing this journey with us, looking forward to even more improvements.
Charlie you NAILED IT! Thanks for all your R & D, your preparatory work is not overlook, I respect and appreciate you commitment to excellence, the ability to educate and finally the skill to execute it perfectly . Peace to you.
You are the definition of “not all heroes wear capes” 😂 my wife and I have been learning a lot of homemade versions of our favorite foods and the spreadsheet along with the whole video helps a ton
The most in-depth NY pizza recipe along with a Google sheet!
Excited to try this out, if there any updates to the recipe, please let us know!!
Thank you Chris, I really appreciate the support! You'll have to let me know how you like it once you get a chance to try it.
I'll definitely be keeping the recipe updated! I may end up making some small tweaks here and there - I just can't help but aim for perfection haha, but I think any changes from here on should definitely be small ones.
Well done! I worked at a "NY-style" mall pizzeria when I was in high school and this brings back so many memories. The owner taught us to spin and flip the dough because we were in a mall open to the food court and he thought that helped attract customers. You are so right about the re-heating process being key to getting a properly charred slice. Pretty cool of you to share your recipe as well.
This journey was wild. Thanks for taking the time to work through this for us. Definitely gotta give this recipe a try out of respect.
I freaking LOVE NY pizza! I’m also a food nerd and a spreadsheet ninja. You have just made my year! Thank you Charlie 🍕🎯🤩🤓
This is one of my favorite series on UA-cam. AWESOME job man!
I appreciate that, I'm glad you like it!
been following this series for a while and this is gold. Have also been making pizzas for a long time and I still learned a lot. Love the calculator! Greatest tool ever. Thanks man
I've been following your journey, and even made my own dough spreadsheet. I can't wait to try your tips. This is very impressive work!
the idea of pulling a pizza out of the oven and then waiting 15 minutes without eating it sounds like the hardest part
Charlie, amazing content and really appreciate all of your research and detail. Thank you for helping me in my home pizza making journey. .This series is my one and only GO TO series.
Hey Mark, wow I really appreciate that!! I'm glad that you've found the series so helpful!
Mark is a certified baller for donating that much 😂
based
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
From a lifelong New Yorker, You hit it out of the park with this one. Every element is carefully considered, researched, and spot-on, A New York pizza master class. Well done!
Yours is easily among the best demonstrations of the what, how and *why* of making a NYC-style pie (and slice) that I've seen. Kudos!
Finally tried it. Well done my friend. My oven only goes to 525 so I may add a little more sugar next time for some extra browning and flavor. But this was the best New York slice I’ve made by a landslide. Mastered neopolitans on my ooni but was so stuck on the New York styles on the indoor oven.
Thank you!
King!!👑
I just tried this recipe. And the DOUGH is unreal. It is so crisp, and it has so much flavor. I left it to ferment for 60 hours. Never had pizza crust taste like that at home.
I only used a cast iron skillet too, and I got a really nice bottom. Almost thought I needed a pizza steel, but my cast iron works perfectly.
I've prepared pies in a commercial setting, if there's anything I can say to help out:
The dough itself once ready for the final proofing which is ready to cook can be thrown into a plastic bag. We use dough that have been all put into plastic bags and then frozen on trays. Once frozen you stack them up as you need them in a box. When ready to cook you leave it in the cooler (40F) over night ready to use for next day at 10 am.
When I stretch my pizza dough I like to flatten the life out of it, yes even the crust, don't be afraid to experiment. Once I do that and have the final shape and ready on the cooking tray, I let it sit and ferment lol for at least 3 mins. The exterior gets dehydrated and when you add the toppings and throw it in the oven it forces the thin layer as it rises in the oven. To me that helps create more of a crunchy crust. Maybe I'm wrong for that Idk, but that's how I've cooked my pizzas. Also don't be scared of the cheese, add more lol.
You mention about the shape of the dough, if anyone ends up with a pizza dough ball that looks weird don't panic. Work in stages. First flatten the dough enough to get as close to a circle shape. Walk away because the more you try to shape it the more it fights back. Once the dough relaxes THEN proceed to shape its final shape and then use your knuckles to stretch thin. Let it relax as much as you need to. Also if anyone stretches it too far and it creates a whole don't be scared to chop off some of the edge and patch it. I've had employees throw away dough cuz it "looks" hard to save.
For 10% of the different type of flour, what would u say is the best,Millet or rye?
You didn't waste a single second, genuinely one of the best ways I could have spent 10 minutes today.
I've been waiting for the final video! You're the man
It's here! We have been waiting for this moment for some time. You are officially the at home NY pizza god of youtube. Thank you Charlie for your hard work!
😂😂
Thank You. I now live on the west coast and miss my pizza so much. Until now! I bought an outdoor pizza oven, gotten the dough just right thanks to you, the sauce is amazing and the added touch of fresh Romano (can't find Pecorino) and fresh parmesan takes this over the top! I can't express how much I appreciate you sharing with us everything you researched and learned. 🙂 ❤
That’s great to hear, thanks so much for your support!
I can't express how much I enjoy your videos.. I haven't lived in NY now for over 20 years and the need to make my own is strong...
I own a coffee shop with small hand crafted plates and researched the best pizza for months. I decided on flat bread made from scratch for my cafe but became obsessed with making the best ny style pizza at home. This man has changed my game and I finally understand it all at least I think. Lol
Wow! I think you got it. Thanks for sharing the results of your research, your recipe, and the cool calculator.
Thank you Chris, I'm glad you've found it helpful! I appreciate your support!
I have been using this dough recipe for all my pizzas... New York,thin crust, stromboli and calzones... With any left overs I use it for garlic knots... Your hard work is much appreciated... It's been a real game changer so thanks again and best wishes
Charlie thank you for all your wonderful videos, I have learned so much. I am 65 years old and as a child visiting my grandparents in Brooklyn NY I was hooked. I am always trying pizza in my travels but none has compared to New York Pizza. I live in Orlando and we have some good pizza but not quite New York good. Since I was a child I have been making pizza the last 20 years pretty good pizza but now thanks to you I am making excellent pizza. You can teach an old dog new tricks after all, lol. Thank You So Much🙏💕
This has been a fun series to watch, appreciate all the hard work
I'm glad you've enjoyed it!
I have been using Kinji's and Adam's videos for a while now. This playlist has really upped my pizza game! Thank you, Charlie!
I'm glad to hear it, thanks for watching!
How does this recipe compare to Adam's?
Subscribed simply because of the free spreadsheet. The amount of effort and resources put out for free is commendable. Please never change!
ma man, the amount of knowledge you dropped in this vid is insane. I have just subscribed and can't wait to watch the rest of your content. Bravo!
Most ovens that are computer-controlled (digital display) have a temperature offset feature used for calibrating the oven. You can use this feature to trick the oven into going hotter. For my Samsung range, I can go into the settings menu and set the temperature offset to +35 °F, resulting in an oven temperature close to 600 °F which is perfect for baking NY-style pizza!
You put a lot of work into that pizza! It looks fantastic!
Absolutely incredible (and user-friendly) details. Thank you for taking the time. I will literally never make this pizza myself, but had no problem spending 10 minutes learning the science and measurements behind your precision.
Been waiting on this for months, seriously. My Baking Steel Pro gets here this week and now I get to go ham. Amazing timing.
At Walmart the only brand of Whole Milk low mozzarella chese that you can reasonably find that isnt fresh mozz will be the GV String cheese. The red banner will stand for Whole Milk. Usually I have to cut it into little slices but im sure one could shred it. This also cuts out the potato starch or whatever they use to keep pre-graded cheese from turning into a big mass
Thanks for all your pizza related research. It has helped me a ton in my own pizza based endeavors. I've looked into alternatives for Grande cheese and people recommended Galbani cheese which I've found to be quite good and widely available in my area.
Yeah I've heard good things about Galbani as well, but unfortunately I can't find it in my area. That's good to know though! I'll have to continue to keep an eye out for it.
This was a really high quality video, thank you so much for all the information. You did a really good job with everything and deserve a larger following.
Bless you. I'm a New Yorker moving to Seattle after the new year and I NEEDED this. Can't wait to try it once I no longer have easy access to Joe's and Mimi's on 86th. My perfect NY slices.
What an incredible journey. Thank you for sharing it with us. I can't wait to try the recipie. Would love to see you do other pizzas like Chicago Thin Crust. you got a sub from me!
Thank you, I really appreciate the support! Let me know how you like the recipe once you try it out!
I think I need a bit of a break from pizza haha, but I would like to tackle Chicago thin crust at some point! I actually have a trip planned there soon, so I'll have to start doing some research.
what a journey this has been!
As an accountant I love the spreadsheet, it is exactly what is needed. Your video is pizza recipe perfection! 🤗
I followed your whole series and man you nailed it! A big thank you for this!
I appreciate that, I'm glad you enjoyed it! Thank you for your support!
spreadsheets and amazing cooking in 1 video, subbed thanks for the quality video!
Thanks for watching, I'm glad you liked it!
Legend. This is an awesome series.
Hey, I'm really glad you've enjoyed it! Thanks a lot for your support!
This is so awesome! I can't wait to try this recipe. You have covered every detail. Thank you!
Your dedication is amazing and it definitely doesn’t go unnoticed!! ❤
I'll be getting my pizza oven in a few weeks so I'll definitely have to try this! Gonna have to substitute the tomatoes though since I'm over here in Norway. Thanks for your hard work!
What substitute tomatoes in pizza. In norway you guys don't have tomatoes
a dough spreadsheet? that's the kind of pizza nerdishness that I can relate to! great video, thank you!!!
Haha it's the only way to do it!
Damn, I respect this amount of work so much ,you deserve to rise very high in the youtube cooking space
Watched all your videos in this series. Thanks for all the research you put in!
As someone who owns multiple NY pizzerias, this guy nails it. Good work!!!
Just made this pizza and it was amazing!
Side note: Lodge makes a decent 15” cast iron pizza pan for $39 that still gave a crispy bottom and cooked within 4-5 min. So if anyone wanted to save a chunk of money on a pizza steel try that!
Did you leave it in the oven to preheat before putting the dough in? How long if so
6 months and not a day of research wasted. Can't applaud this recipe enough I have tweaked it and upped the hydration to achieve a pizza that works wonderfully in my home oven. WOW just WOW don't pass this step-by-step guide up on nailing that NYC vibe at home. Born in Manhattan. Fav spots are Scarrs and Best in NYC and this is something I will repeat at home for a good while. Thanks for committing to the effort 🍕
The reheat of the slice, sublime. Perfect finishing move that is never done by the home cook.
All I can say is, WOW... And thanks!! Thank you so much for doing this. I have a feeling your channel will blow up. Congratulations in advance.
Thanks a lot, I appreciate the support!!
Great Video series and a Google sheet! Definitely went above and beyond for this series. And I was on Bobs pizza tour and they even said one of the key features to the Ny slice is the crisp it gets from the reheating.
I'm glad you enjoyed it, I really appreciate the support!
That was a fantastic video. I've read books and watched videos, and learned some of this but you kept it so casual and simple and fun. You got me so hungry right now. That is a legit NY slice. Great job!
The broiler was the missing piece for me to making good pizza at home and I'm stoked to see someone sharing this. Even w/ a stone and not steel, the crust was getting overdone @ 550 before the toppings and punching on the broiler and transferring the pie straight onto the top rack for the last few minutes or so solved it. Also, mad props for that spread sheet, that's really amazing, ty for your service