The real secret to NY-Style pizza (It's not NYC water)

This was a very long and complex video to not show a single final. recipe....

Joe's recipe is essentially the General Mills (maker of All Trumps) published recipe for NY pizza with the addition of sugar and a tiny bit more salt.

Did you ever try Non-diastatic malt powder instead of sugar? Some true NYC pizzeria's use this in their recipes!

yeah but whats the humidity & temp in the house, cuz from what I'm hearing, that's a MUCH bigger factor for proofing than people realize

Omg..where's the recipe?

It all has to do with a good hot pizza oven….types of flour and hydration play a part but it’s all about high constant heat period

So where is the fucking recipe?!!

Tried it. Let dough sit for 2 days in the fridge like recipe says. Cheese sauce was ok, crust was not good. Using an Ooni oven so maybe that was the difference. Barely had any crispyness. The dough was too wet and recipe did not even make 14 in pizzas as it said it should. I don't get it. It's probably something I did wrong (like 90% sure) but this is not an easy recipe. Charlie: can you put up a video showing the process start to finish. I like all your experiements but I don't think you actually show us making one do you?

Born and Rasied Brooklyn NYC BEST Pizza places. Always use Whole Milk Mozzarella and most pizza spots use La Grande Cheese. Go online you dont have to be a Pizza Owner to order trsut me you will not regret it the best Pizza Mozzarella. "Sawce" wide yes i have a strong NYC accent alwwys those San Marzano Tomatoes hope i helped chanp

Joes in Brooklyn and Ann Arbor have a sweet sauce yuk ewww, the only real Joes is the one in Manhattan...but the best Pizza ever and I tried them all was Johnnys in Mt. Vernon NY

I always thought it was the Caputo 00 flour that made the difference. But lately I've learned that most pizzerias use bread flour.

So where is the fucking recipe?

Mad respect for your search for the holy grail.

I think the dough recipe should call for 1 teaspoon of viagra power. Those slices always look limp.

DELORENZOS TOMATO PIE NJ TRENTON STYLE TOMATO PIE IS #1

Try adding Garlic Powder and a little more Sugar to the flower. And try using Organic Flower - Scarr's uses Champlain Vally Mill Organic Flower.

Charlie are you sure its not the New York City tap water? 🤣
Great video, breaking it down like a science instructor, you are gonna soar past 90k subscribers and reach 1M before you know it.. keep posting!

Would love too see a electric Ooni pizza oven in your kitchen and see how that helps.

Let's don't forget oven variations! I like the use of whole wheat flour. I would omit the use of sugar in the sauce if wwf were used because it already has a subtle sweetness to it, & I like the earthy hints of whole wheat. Besides, I hate the taste of sugar in red sauce & I had an Itaian friend from Junior High who's mom was from Italy, she gave me a taste of authentic Italian red sauce & I tasted sugar. I lied & said it was delicious. But I'm not Italian, so what do I know?

This is my kind of guy. A curious and serious mind that wants it just right. Love your methodology

any specific type and brand of yeast? what about flour? is caputo 00 pizzeria worth the extra money?

I use a thin round pizza pan with holes and my crust comes out super crispy, no floppy at all..

It’s crispy because it’s double baked. Not a secret

This looks like the cheapest pizza I'd findat a kebab place in Germany 😅

NO WAY YOU WERE AT ANN ARBOR

It’s the starter, some places been keeping it going for decades without ever washing the starter out and starting over.

Wife and I had Joe’s Pizza in NYC for the first time this past weekend, it was not good. We got tricked by the long line of tourists and the “as seen in Spider-Man” got a cheese and a white and they both tasted the same due to the burnt flavor both shared. I bet people that live in NYC never eat that stuff.

cant wait for the New Haven Ct. deep dive

A+ Video Production in EVERY way!

ya gotta use all trumps flour and fresh yeast.

So all this and he didn’t make it..

would like to see you go much farther down the scarr's rabbit hole my good man

You gotta try F&F pizzeria in Brooklyn. The crust is phenomenal

It's probably loads of MSG

The Jews wanted to come up with an interesting name for their style of making the pizza and so they called their pizza the NYSP , new york style pizza, to sound special so they will make more money. You make NYSP in Italy and serve it to Italians the Italians will laugh at you. NYSP is the cheap, low cost, way of making pizza to make money by saving money.

Thank for the great video. I have been on a similar Journey with Neopolitan style, but found Brain Lagersroms videos tilted me to the Roman and NY style pizza. What I like about your videos is the great technical information you give. Its one thing to make a pizza, but better to understand how each decision afffects the product. I would love to see this dough in a oven like an Ooni, Rocbox etc. Thanks Keep it up.

so what makes this a ny style pizza? being made in ny? its still just a regular pizza, theres no such thing as ny style pizza

Spider-man Pizza

How long are you fermenting the dough? 3day cold fermentation for best results.

You should make a website with all your recipes

Try using fresh yeast instead of dried for better flavor. For the crispness try cutting back slightly on the cheese

Who the hell is "we"? Lol don't kid yourself this a one man show

When you were talking about going to visit a iconic pizza location and then you pulled up inside the mall and I see Sbarro I almost turned the video off😂😂😂

When you said a location near you I was thinking… don’t say Sbarro lol

Chemically laced flours? WTF is this mor-on talking about????

OMG Charlie you’re a Michigan Alum??? I knew there was a reason I liked you, I did too. Go Blue!

Is there any change in calculations using 00 flour? Thanks!