How I Made the Perfect NYC Pizza (Full Documentary)

Let Me Help You👇🏼 ✉ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week charlieandersoncooking.ck.page/7a77956bb5 🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time charlie-s-site-1fe4.thinkific.com/courses/pizzadou…

Your New York pizza is the only home made recipe on youtube that ACTUALLY looks like New York pizza. Love your videos man!

man, this is what YouTube is all about. Someone taking their interests and passion and being able to express it in their own eyes. I feel like the past month we've seen people talk about creators quitting the platform, but I think it makes wave for new icons to come to the forefront. Charlie, you're one of them. This video was so well paced, detailed, and most importantly fun. Can't wait to see what this next year has in store for your food adventures.

The pizza nerds of the world appreciate all your hard work. Well done.

I was today years old when I learned that there is a whole ass YouTube channel dedicated to just... pizza. Like, video essays, high quality produced content, fancy shots, you know the works. Everything you'd expect out of a successful YouTube channel, but it's just ... pizza. Man, there really is a community for everything out there. Never knew.

As someone that used to work at a pizza joint, Full Red was the brand we used for the sauce. We didn’t cook it either. We added sugar and other spices and mixed it with a concrete mixer attached to a drill.

Thanks for this video series and all the research. I followed you spreadsheet recipes and techniques and produced a pizza that my daughter declared, "Takes me straight back to my time in Brooklyn! You nailed it!. This is a New York slice!" Didn't even have to fish for the compliment. High praise indeed!

I dont usually comment on youtube but this actually deserves a well done excellent video. Im a real pizza nerd and loved the science behind the pizza in this. You got a subscribe my man keep up the gret work.

Your NY pizza series made me do three major things 1) buy a pizza steel 2) buy hi gluten flour (I get it from a local flour mill by my brother in Lexington) 3) get Alta cucina tomato’s And let me tell you. Game. Changer.

One variable you are forgetting about as far as crispiness of the dough is considered. The slice is cooled and reheated. The magic is in the reheating. Aaah, you got it! By the way, I helped open the Joe's in A2.😉 Gordon's imports all of Joe's stuff. If you poke a little they may sell you a case of it. It's Grande in 5 lb logs that's grated in house. It took us weeks to get the shred correct.

You're a saint for doing this amount of research and sharing it.

Hey Charlie, one of the tips i got from an italian pizzaiolo champion and a also from a professional baker is to keep a close eye to the temperature of the dough. Ideal dough temp after mixing is 22°C to 24°C or 72°F to 75°C Max 26°C / 78°F. Above that temp the gluten structure starts to break down. Also, the bakers percentages, they adjust them depending on the climate. For instance, In summer they sometimes use ice cubes instead of water, and in winter the pizzaiolo that educated me used 30% salt in winter and 25% in summer. Thnx for the NYC pizza lesson! 🤙🏼

Moving the pizza to the bottom rack gets you closer, but what works for me is using TWO pizza stones on different racks. Do 5 minutes on upper rack, then move to lower rack to finish off. The upper stone acts as a shield and keeps cheese from separating while the crust browns.

My family is from New York so I grew up knowing what I was looking for. I am so lucky to live near an authentic pizza shop despite living across the country. I love this series and definitely want to see more from this your channel.

Gonna put this on .05x speed so I can build a pizza shop and learn how to make pizza simultaneously.

I cannot thank this channel enough. I went and watched so many different recipes for a NY style pizza and tried many, not what I was wanting. Growing up in NJ and living in Maine the pizza sucks up here. I followed his recipe to the exact instructions and it was everything I’ve wanted and missed in a pizza. I tweaked my own sauce recipe but the dough was what I struggled most and I can say I’ll never use a different dough recipe ever, and the free to use excel sheet he created is a life saver, thank you!

Such a solid series and thank you for putting all into one video! Best Pizza, Luigis, and Scarr's are my tops in the world (so far) and it's no surprise they made your list.

I'm only 26 minutes in, but I couldn't wait to comment and say THIS DOCUMENTARY IS AMAZING !!! I love the analysis and rationale in making each decision as it pertained to the crust. I'm so glad I can watch this all in one go !

Let’s take a moment to appreciate this man for developing a perfect recipe and sharing it with us rather than keeping it secret.

Recently discovered your channel and was literally minutes away from trying out this recipe for the first time by going through all the videos. Perfect timing thanks so much for putting this together!