How we should call a “PIZZA” Pizza or Pie ? What’s your opinion on this

@spintrap

2 жыл бұрын

What is that question ? PIZZA for sure !!!

@frankiecastelo9257

2 жыл бұрын

It's only a pie if you're talking about the WHOLE pizza, just the slices are pizza

@peterhast

2 жыл бұрын

Only Pizza! :D

@spacechilli

2 жыл бұрын

Always Pizza

@xmas4203

2 жыл бұрын

Ah-Beets.

This recipe is perfect for those quiet nights at home when you want to make 80-100 pizzas.

@stefanperzak1

2 жыл бұрын

😆

@scottt5484

2 жыл бұрын

Haha

@MOTODAZE

2 жыл бұрын

Make it for the whole neighbourhood

@vitob5898

Жыл бұрын

Lol!... true

@TheArxxy

Жыл бұрын

i feel bad for the people who havent seen that video

For those that are wondering: 61.7% hydration, 1.25% sugar, 2.12% salt, 0.44% fresh yeast

@wyattdufrane8819

2 жыл бұрын

Also doughballs are 0.06 oz per square inch.

@losingitrush

2 жыл бұрын

And general Mills all trumps flour 😊

@wyattdufrane8819

2 жыл бұрын

@@losingitrush I went back and slowed down the video. Looks like it's specifically "All Trumps Enriched Malted Spring Wheat Flour, 50 Pound"

@ScienceFTW

2 жыл бұрын

Thank you!.

@justinjulian284

2 жыл бұрын

Thanks. You did the homework for me. Appreciate.

For anyone who wants to make this at home for less than 100 people reasonable quantities are: 500g Flour 10g Salt 3g Fresh Yeast (or 1g of dried yeast) 6g sugar 308ml water

@Crystal_loves_carbs

Жыл бұрын

THANK YOU.. about how many pizzas does this make?

@MrMattCoy

Жыл бұрын

@@Crystal_loves_carbs I'd guess three 12 inch(ish) pizzas.

@JunesTarotJourney

Жыл бұрын

@@Crystal_loves_carbs The total gram weight is 827 gr divided by two makes 2 pizzas weighing 413.5 gr each - so those pizzas can be in the 14-15" size depending on how thick or thin you like them.

@jzpat

6 ай бұрын

Bread flour right??

@k47w

3 ай бұрын

High gluten flour, or bread flour with 2.4% vital wheat gluten added@@jzpat

Geez I’d say Joe is being very patient during this process.. this video made me a bit nervous. KZreadr stepped on some toes trying to make video sooo engaging. Joe you are a good man, thank you for your patience. I will seek out a visit to your pizzarelle when in LA! 👊🏽

@Nn-uh2kb

4 ай бұрын

Yup. Vito bringing some borderline disrespectful manic energy in this video

@yusufalipatel5907

3 ай бұрын

Yeah, I wanted to hear more from Joe himself but Vito kept talking over him. If you want a guest to show you how they make their pizza, let them.

I will never say “Crunchy” the same way again because of this guy!

@asiloymigracion

2 жыл бұрын

crownchy

@eliteteamkiller319

2 жыл бұрын

Me too. Also I only say SUWauce now.

@pvpsy

2 жыл бұрын

SOUFT AND CROUWNCHY

@eleeveeayees3425

2 жыл бұрын

"Souft-ugh" "crounchy"

@grahamjarman

2 жыл бұрын

hes very annoying lol

I used to manage a pizza restaurant (NY style pizza). The way the dough is being made in this video is EXACTLY how we did it. Fifty pounds of flour at a time. We weighed the water in a five gallon bucket, we added the salt and yeast to the water and then dumped the flour on top and ran the floor standing mixer until we had one giant ball just as this video showed. We would then cut, weigh and ball the dough (we had two sizes of pies). We then put the freshly made dough balls into large stack-able dough boxes (16 balls or so per box) and put it in the walk-in cooler. The dough was used the next day. We would come in in the morning and at about one hour before making pies we would pull the estimated amount of dough balls needed (to make it through our first rush of the day) and allow them to warm up before pounding out the pie shells. Interestingly we didn't use any sugar in our dough recipe that is the only difference I see here and I'm not sure it is really necessary.

@samiam3297

2 жыл бұрын

Nice! What about the numbers for making 2 pies? No way on earth could I finish 26 pies unless you gave me a 26 weeks or so plus not sure about buying a mega large mixer (no room to put it)....those large slices remind me of the time I was rather fortunate to visit Naples It....they would use super long scissors to cut you a wedge 😋

@AlexZander688

2 жыл бұрын

It is well known that New York also has water with a high mineral content. When I make pizza dough and bread dough at home, I add some extra minerals to the water, and I don't use our tap water. It does make a difference in the final dough product with increased chewiness. It is critical to start with good water before anything else.

@junestarotjourney8593

2 жыл бұрын

Can you share the temperature in those coolers. I suspect it may not be as cold as some regular refrigerators. My fridge at the top is about 36-37F for my 72 hrs pizza dough, and it takes more than 15 -20 minutes to warm up to rm temperature or even 62-65 F. He mentioned adding oil later but never. Did your place add oil at any time. If so, what was the percentage.Thanks for the post!

@brooklynguy4810

2 жыл бұрын

@@AlexZander688 myth. Water is one of many factors….

@mohamedzakaria5746

2 жыл бұрын

Nice! I'm wondering how long the dough can be stored in the fridge? And how long can you keep it in room temperature after you get it out of the fridge? Thanks

My message is for you Mr Joe ! I'm sure that sharing a recipe must be very hard and it's kind of like giving half your heart to someone but let me tell you how much I appreciate you sharing your knowledge . I'm a half Italian from Quebec and appreciate your gesture and even though I don't have a restaurant oven , I will do everything I can to honor your tricks and tips here at home so thank you from the bottom of my heart and thanks to Vito for introducing this wonderful man to us !

@richspizzaparty

Жыл бұрын

The recipe is such a small part. It's ALL about the ingredients, managing fermentation and dough handling.

@sumanshrestha3730

4 ай бұрын

​@@richspizzapartybro what does mean baking, making and never faking ?

Thanks vito for showing such a great pizza video, I'll try it soon... love the way joe work... very inspiring 👏

Art of pizza again ! Pizza is more than just a regular meal ! Thanks Vito !

BEAUTIFUL JOE! Wonderful I know that showing your recipe meant so much for you thank you!

Thank you Vito for bringing us this content. In south Jersey pie and pizza are interchangeable when talking about pizzeria pizza not domino’s or frozen pizza.

Been going here for years and it really is the best pizza I’ve had

The real story is that this guy (who's name is Giuseppe) was married to the daughter of the real Joe's Pizza (the famous one in NYC), and when the marriage ended badly, he stole the "Joe's Pizza" name, look (near identical font/logo), recipe, and brought it to LA. There were lawsuits, but due to distance and other "law" technicalities there were no repercussions. Notice how he got VERY uncomfortable at the end of video when Vito asked if he was associated with the NYC Joe's.

@JunesTarotJourney

Жыл бұрын

Guiseppe is actually Italian for Joseph.

@justaguy4917

Жыл бұрын

@@JunesTarotJourney That doesn't have any bearing on the facts I stated. Slimy move by him.

@JunesTarotJourney

Жыл бұрын

@@justaguy4917 From my point of view the man just used his own name, probably a good choice when he left New York and didn't locate in an Italian neighborhood but wound up with 7 restaurants all over Los Angeles. I suspect that most people who go to his restaurants have never heard of Joe's pizza in N.Y. I'm a native New Yorker, relocated to west coast in the late 70's and I wasn't aware of the N.Y. Joe's pizza until I read about it very recently. So I'd rather think the best of someone unless I can prove their intent. Thanks for you input.

@justaguy4917

Жыл бұрын

@@JunesTarotJourney It's been well documented. I tried posting a link for you, but I think youtube hides those posts. Google joe's pizza nyc vs joe's la. Lawsuits etc... Support who you want, but the guy is a slimeball.

@lovesgibson

Жыл бұрын

I was gonna say, from what I’ve learned online, this is identical to the Joe’s recipe lol… kind of shitty to not make his own recipe… but I guess the intention is to have people confuse it with the NYC Joe’s to get more business.

Awesome video! I have been waiting for a new video on NY style pizza! Thank's Vito! Also, here's an idea for a video you might find interesting. Best way to rehear, leftover pizza. In my opinion, some of your most enjoyable videos are the ones where you do experiments to test different things.

This looks fantastic and thank you to Joe for showing us his tricks. I wish my local places would watch his video and learn too! hah

I’m from NYC. Pizza looks legit bro. Even the interior of the pizzeria is 👌

Vito you are the Pizza man! I learned pizza from you during C19 and I haven’t stopped making every weekend since. I think you should Merch “Soft and Crunchy”. I want one if you do.

@vitoiacopelli

2 жыл бұрын

Amazing 🤩

vito man you deserve all the good things can't wait to see you hit the first mil,keep it postive and cool 😎

Joes Pizza is top notch! I ate at their DTLA location shortly before COVID, and I LOVED IT!

Wow Vito this is an amazing video! 🥰 Well done, can you share the breakdown of quantity needed to make 4 pizzas using Dry yeast? Thanks in Advance !! 🤩

"When the moon hits your eye like a big pizza pie, that’s amore" - apparently both Pizza and Pie are not only acceptable, but can be conjoined in music

Simplicity with beautiful ingredients! 💚❤

Beautiful pizza. Fresh and real New York pizza

Thanks so much for this behind the scenes tour of a NY pizza style place! I'm always up for learning new styles and methods. And while I'm obsessed with soft and crunchy poolish neopolitan, there is a bit of nostalgia that I get when I think of the local NY pizza joint. I think I'll try this (with a few small tweaks) in my gozney this weekend.

What did he add to the sauce? Saw some green pieces in the sauce so i'm assuming basil and EVOO, right?

You are just the best pizza channel in all of KZread. Love ur videos

I love love love NY style pizza 🥰🥰🥰. Alway I’m the search of the best one wherever I live!

I like the way Joe eats the last bit of the slice.. folding it back onto the crust lol.

@jonathanc8513

Жыл бұрын

Nice Indeed! thanks for your comment i missed it at first

From an Italian from campania which love Napolitan and Contemporary pizza i can honestly say that Joe’s Pizza is really good and tasty pizza And for the “conservative” italian which they will tell: no is not the original pizza etc You don’t know what you are missing out

Thx to Joe for showing his business. Greetings from Germany...

Thank you from Adelaide South Australia Joe. What a culinary artist.

What secret ingredient did Joe put with the salt and sugar to add to the sauce? Msg?

thankyou vito i told you to make new york pizza i am from new york and bring memo

I grew up with NY style pizza in the Northeast. Thank you for making this video.

@vitoiacopelli

2 жыл бұрын

Thank youuuu

Love your channel and seeing new ways to make pizza.

IT'S LIKE WATCHING A HALF-AMATEUR AND HIS MASTER.

@janeygenraam7923

2 жыл бұрын

I wouldn't call Joe a semi-amateur.

@TheBlues088

2 жыл бұрын

@@janeygenraam7923 He is the master. But Vito - the talking duck - is the s-a.

@janeygenraam7923

2 жыл бұрын

the master in american junk. But not in the original Neapolitan pizza That's art

Love that Vito embraces all pizza.

That looks wonderful! I’ll be trying it next

@tama3442

2 жыл бұрын

*What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS

There's no way Joe didn't hold back a few secrets. You can see it in his face and body language a few times when Vito asks a question.

@manueldesouza1325

Жыл бұрын

Can't blame him for that. I would do exactly the same thing.

@tvviewer4500

Жыл бұрын

There aren’t a lot of secrets in pizza. I think he didn’t want you to know he was using crisco instead of butter

@manueldesouza1325

Жыл бұрын

@@tvviewer4500 trust me there are. It is the little things that make a big difference. Details matter when it comes to making pizza

@tvviewer4500

Жыл бұрын

@@manueldesouza1325 what did he hold back?

@bittertruth2243

Жыл бұрын

@@tvviewer4500 could be milk powder and dough improver

I would need a nerve pill after being around this guy for 30 minutes.

Soft and crunchy. 🤌🏼😂

I agree I’ve lived in NY for 5 years and it’s my favorite.

I love how he's so strict about putting the salt and sugar on separate sides of the bowl, then chucks the yeast all over all of it and immediately pours in the water. What the hell difference does he think it makes? I don't get that at all.

@AliErfurt

2 жыл бұрын

this to me also just looks like a recipe from an old cooking book. imo it isnt really professional. just dumping everything in the dough machine. idk

@dirkdiggler9482

2 жыл бұрын

@@AliErfurt No, I think it’s fine. Proportions definitely line up with what it should be. I just think that dogmatic nonsense about putting things in a certain place is pointless.

@youtubeuser3182

2 жыл бұрын

It’s like when baseball players do a weird dance before batting up

@dirkdiggler9482

2 жыл бұрын

@Ali Ali You’ve got to be kidding me. He would’ve already had them prepared before they ever went into the water. How would he not know?

@lukasvymyslicky1646

2 жыл бұрын

@@dirkdiggler9482 Habit and consistency. He had everything prepared for cameras, but I can assure you that when you do so many batches every single day some mistakes might occur. And in dough making these mistakes are costly and can't go back from them- especially with such a big batch

مرحبا هل يمكن خبزا بفرن منزل بدون حجر بيتزا ?

I love new york pizzas simply the best

Nice contrast of personalities lol. Vito excited and talkative while Joe is low key and taciturn. Great looking pizza.

That’s legit NY dough, unlike the thing you misrepresented in an earlier video. Rock on!

This is a great video. I like to make every style of pizza so I don't get bored. I was surprised his oven was only 550°. It must be the 60% hydration that helps to stretch so thin and lower oven temp.

@tama3442

2 жыл бұрын

*What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS

@pescelino6627

2 жыл бұрын

61.7% Hydration

@AlexZander688

2 жыл бұрын

@@tama3442 Take your self righteous religious rhetoric to an appropriate forum. Some of the most sinful people I have met are 'hypocritical self righteous zealots. They don't practice what they self righteously preach.

@lovesgibson

2 жыл бұрын

@@Lettuce-and-Tomatoes yeah I’d assume 550 is more common now. I think joes in New York used to do 600-625, but then they would have to put a pizza screen under the pizza while in the oven after a couple minutes so the bottom wouldn’t burn. I think people are greatly overestimating how hot the ovens of these popular places are because they’ve heard things like the ovens are 700-800 degrees lol.

@TomFoolery9001

2 жыл бұрын

@@tama3442 I'll stick with being an atheist. Life just makes so much more sense that way. Let me know once Jesus stops letting all those incent children die for no reason then I might take a look. Love you and praise reason!

Lived my whole life in NJ and missed the pizza until I found Bronx Pizza in San Diego. I'm definitely gonna try this place next!

Beautiful thank you 🙏

What about the olive oil? Does it go into the sauce or on the pizza when it comes out of the oven?

@sense321

Жыл бұрын

They usually drizzle it on before it goes in the oven

7:57 "a little bit of olive oil here" as you see the container of Crisco come onto the screen

@mikewinanz428

2 жыл бұрын

That’s funny. I think Joe may have been a bit embarrassed using Crisco!

@JunesTarotJourney

Жыл бұрын

It looks like that is what he was brushing on the inside of the metal proofing bowls he was using.. He may also be adding it to the dough, or just using olive oil for the dough. I'll probably try a version with 1% olive oil. He also said his bake is at 550F.

@morehn

Жыл бұрын

@@JunesTarotJourney it looked so pasty in the bowl, I imagine he was using it in there.

You are so humble .

I am soooo hungry right now... looks amazing, thank you fellas. I've got my poolish in the fridge right now, can't wait to get home and make my dough for tomorrow's pizza extravaganza. Using my BertellO. love it... thanks for the videos Vito.

Important, he is using all trumps 14% protein flour. This is the key for a perfect NY pie

LOL .... poor Joe didn't know what hit him, he looked totally bemused.

@pizzareviewsonthego

2 жыл бұрын

You should see the expressions of Joe in NY when Conan O' Brian visited lol.

My husband just made this dough for pizza later, he said he likes it so far!

I love your vibes bro !!!❤

Willing to sub to anyone who breaks down the dough recipe for those of us not trying to make 150 pizzas at one time lol

@vitoiacopelli

2 жыл бұрын

It’s easy my friend 1.400ml of water 5 pounds flour 1.7 oz salt 1 oz sugar 0.3 oz yeast

@irambibi4023

2 жыл бұрын

@@vitoiacopelli Thank you!

@nelsonapollolee

2 жыл бұрын

Which ingredients don’t scale up/down proportionally?

@rdunk1002

2 жыл бұрын

Vito I already follow you! This channel has helped so much is my home made pizzas thank you so much! Your enthusiasm and love for pizza goes unmatched.

@sdfopsdmsdofjmp7863

2 жыл бұрын

@@nelsonapollolee You could probably use a lot less yeast. Thats all though. Pizza dough scales linearly.

Loved the video; but have a question. In the beginning you asked him about adding oil during mixing the flour; and he said "we'll add that later". Did he add a drizzle of oil on top of the pie before baking or did he forget the oil or what? I use the All Trumps flour too, so I can wait to try it. I grew up eating N.Y. Pizza in Brooklyn at Felix's restaurant in Park Slope and want so much to make some N.Y. Style pizza for myself. Thanks as always for an entertaining and informative video. PS: Those looked like beautiful tomatoes! I'll have to see if they're available in smaller sizes! In Brooklyn we'd only say, let's go get a pie! 💕💕😊😊👍👍😊😊💕💕

@jonasaras

2 жыл бұрын

Alta Cucina tomatoes (by Stanislaus) are not available in consumer cans. Bianco Di Napoli are a good substitute. Alternately you can get 28 oz can generic store brand crushed tomatoes (Wal Mart, Kroger or Smart & Final brand, etc. Code on the can is 5TPCG OL or 5TGPK OL). They are fresh pack California tomatoes and they’re better than you think.

@jhillestad

Жыл бұрын

I get it at Amazon $14 a can

@JunesTarotJourney

Жыл бұрын

@@jonasaras Thanks for the suggestion. I already checked and found out that Alta Cucina pomodori a pera. only comes in those huge cans. Usually, I believe, when it says pomodori, it means the tomatoes are packed in puree, which is why his sauce comes out nice and thick just from being run through the food mill. I think the Walmart and other stores sells the imported Certified San Marzanos Pomodori.

@jonasaras

Жыл бұрын

@@JunesTarotJourney Alta Cucina tomatoes are whole California tomatoes packed in tomato juice. Although I do have some excellent San Marzano tomatoes on hand, many brands have been disappointing. Mutti whole peeled are truly excellent and easy to find at Ralphs/Kroger, and they’re not too pricy

Vito you are the best !

Great show! I'll definitely visit next time I'm in LA

He keeps his style really simple, no parmesian cheese sprinkle before adding the shredded mozzarella, then no olive oil... it's not dripping wet like New York... His pattern so simple compared to Vito's New York style made pizza. I need that olive oil on top :) But I like that his 7 hour dough is thin not thick. Lighter the better easier to digest. But dough overnight in the fridge.. like Vito says 16 hours .... do taste better. Did he even add semolina flour?

Now we need the recipe to make 1 or a couple pizzas, not 150 :D

@tama3442

2 жыл бұрын

*What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS

@Gnarly45

2 жыл бұрын

@@tama3442 This is a pizza video. If we wanted bible verses, we can Google them ourselves.

@padthaitai

2 жыл бұрын

@@tama3442 hahaha what

@donmaclaren4409

2 жыл бұрын

Break it into bakers % then you can scale it to your needs

@Willrowzee

Жыл бұрын

Heres a good recipe for 4 200 gram dough balls: make 4 10-12" pizzas: 500 grams flour , 325ml water, 11.25g salt, 5.6g sugar, 2.25 tsp olive oil, 3g active dry yeast.

Vito, you’re the man!! Can i use natural levain for new york pizza style (just changing the dry yeast for the levain)? Or Do i need to increase water and use less flour because of the levain?

@andreafederer

2 жыл бұрын

Why not, it’s still a raising agent...just subtract the flour + water present in your starter from the recipe

Looks perfect! ❤🍕 😘🤌

Flour 100 - All Trumps High Gluten, Unbleached, Unbromated Flour P.N. 50143 Water 61.7 - Room temp Sugar 1.25 Salt 2.13 Yeast 0.44 - Fresh

You seem to annoy Joe a bit but that pizza looks 🔥🔥🔥

@mikewinanz428

2 жыл бұрын

I also thought Joe was a little annoyed with Vito.

@zzrgio

Жыл бұрын

his name ain't Joe!

@mikewinanz428

Жыл бұрын

@@zzrgio I wonder why Vito called him "Joe"? Hmmmmm..........

@JunesTarotJourney

Жыл бұрын

@@mikewinanz428 Guiseppe is actually Italian for Joseph.

I love that there is a fair amount of that delicious looking sauce on the pie. The sauce is key. Awesome video!!!

@EvilMickeymouse-34079

15 күн бұрын

i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.

I tried Joe's in LA. It's definitely the best pizza I've had in Southern California.

No fresh yeast is not the key. It’s exactly the same strain of yeast as dry yeast. SAME THING!!! The yeast doesn’t know what form you store it in. Use instant yeast. It lasts longer and is far more convenient.

@zman5581

Жыл бұрын

Right on, Frankie!

@Willrowzee

Жыл бұрын

that is scientifically true, but a lot of pizza makers learn the traditions of pizza making from someone else who doesn't really know the science. Neither was is wrong, but I definitely prefer active dry yeast and it works just as well, you just need to adjust your amounts depending on what kind of yeast you are using.

Wait: yeast and salt at the same time? Isn’t that rule #1 NOT to add yeast and salt at the same time?

@flocore1

2 жыл бұрын

It doesn’t really matter that much as long as you’re not adding way too much salt. Check out the Chainbaker, he busts a couple of myths like that one.

@RedRisotto

2 жыл бұрын

It doesn't matter unless you let it sit in salt for a long time.... It makes no difference on a batch like this. If you make a slow-rise (minimum yeast...) it might slow it down but won't kill it.

@RedRisotto

2 жыл бұрын

Okay, answered by @Flo Gehring already... Pretty much. As a dough - this is cheap and easy mall pizza.

@vitoiacopelli

2 жыл бұрын

To be honest is a mistake but with that amount of yeast is ok I guess

@steffenstorck4543

2 жыл бұрын

An Italian Nana from my hometown always said: it’s three damn ingredients. Get them right! 😃

Joes pizza is truly the best

Tank you Vito for introducing me to joe's pizza (NY style pizza) and you are amazing with your charismatic language. Forza Vito ti aspetto a Taranto

Yeast in salty water directly ? You told us not to do that 😂

@normacroberts-hakizimana8785

2 жыл бұрын

I know, I was surprised too

@vitoiacopelli

2 жыл бұрын

To be honest I did but this is not my process

What an annoying guy.

Joe's Pizza in NY is the best! Williamsburgh, Brooklyn. Incredible.

@MrSticks9999

Жыл бұрын

Not the same guy or business.

Dude, I really enjoy your pizza video's. You inspired me to work on the 'perfect' pizza dough for my new pizza oven. I'm originally from NY and currently live in in VA. I am visiting family in Los Angeles. My first stop was to visit Joe's Pizza (Mid City) and it was everything I expected. Thanks for turning me onto this restaurant.

@EvilMickeymouse-34079

15 күн бұрын

i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.

Thank you vito and joe ....joes really good by the way....going to need drive tru soon

Respect to Joe Vitale for bringing Joes Pizza from NYC to California!

@EvilMickeymouse-34079

15 күн бұрын

i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.

Nice video 👍. A little question, I made your dough (recipe on the video « fermentation process ») and after cooking, the corniccione becomes rubbery. What can be the problem please ? You are inspiring my work, thank you for this 😊.

dam the way Joe rolled the dough into balls and flattening the pizza is crazy

Yummy!! How I miss NYC pizza!!!!

Wow best chef ever 💖💖💖

Thank u much for sharing

I can't wait, lets get this Pizza party started!

@tama3442

2 жыл бұрын

*What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! REPENT OF YOUR SINS Just Believe ❤️ Love you and GOD BLESS

I love this channel!

Finally, a pizza without plenty of oil on top. Finally. Grazie joe's.

we need taste a vision! looks delicious!

Wow Joe Amazing professor de pizza

Ey Vito, could you make an example of a new haven style pizza ? Or just a review ? Would be cool thanks :)

Elinize yüreğinize sağlık Süper 💯

Nice Video, thanks

I used to eat at Joe’s pizza at least twice a week when I was living there. Love it! Bravo joe e bravo Vito! The location in Santa Monica

@EvilMickeymouse-34079

15 күн бұрын

i hate new york pizza i rather watch videos of Chicago deep dish while eating little caesars cuz New york pizza is stright up TRASH.

Pizza for the meal and pie for dessert!

Beautiful ro see the Guatamelan slapping dough back there. Native American have a long history with making breads of different kinds also.

Hummm yum yum ,,,, New york style pizza,,, looks soo yummy… fully watched..regards!

Vito you are so humble, God bless you and your family! 6 locations in LA = fail

BRAVISSIMA