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@Candlemantle

Жыл бұрын

Ur underrated bro , this is golden🙌 From one pizza boy to another 🎉

I instinctively just assume that your recipe is the gold standard for a NY style slice. Lol. Can’t imagine anyone convincing me their recipe is more authentic or better, AI overlords or not.

@CharlieAndersonCooking

Жыл бұрын

Haha humans are still on top for now…

I've made your version twice now. You even gave me the last push to finally getting a baking steel. It paid off. By far the best NY style slice I've had. Including the ones I've had in New York City. I usually make Neapolitan pizza in my wood oven outside, which will always be my favourite. But for the home oven, it's yours. Now, I still have to figure out how to make your calculator work. I'm not a computer wizard and so far I couldn't get it to calculate anything. Thank you for all your work. It is much appreciated.

@CharlieAndersonCooking

Жыл бұрын

That’s awesome to hear, I’m glad you’ve enjoyed the recipe!

I have been making NY pizzas at home for a long time.They are excellent tasting and I would throw down against a NYC shop in a blind test any day. Charlie has done an excellent job with this whole series, and even though my recipe/process differs slightly from his, you can surely make a top tier pie following his technique. So if you have never tried, do it... But be forewarned... Chasing the elusive perfect pizza will become a life long addiction. Charlie... I have two tips for you that helped take my pizza to the next level that you may wish to try. 1) 1/2 teaspoon of diastatic Dry Malt powder for every 240g of flour 2) Using a powerful (the motor has to have some balls on it) and larger food processor to make your dough. I use a double tier metal chopping blade, not a dough blade. A stand mixer can not compare to what this does to the dough. In one minute with a food processor you will have saved yourself a days worth of gluten formation time. You can have dough in 8 hours that tastes like it had a 48 hour ferment.

@mikmikmikmijtheshy8577

Жыл бұрын

Post a video showdown! 😂

lifelong pizza lover and new york resident, and also hardcore pizzamaking hobbyist for years, and yours is the only one that looks like a quality new york slice charlie

I just recently got into pizza baking, and your videos have been a huge help. The recipe spreadsheet you created is so valuable. Thanks, Charlie!

@CharlieAndersonCooking

Жыл бұрын

I'm glad to hear that! Thanks for watching!

Pay day and a Charlie Anderson pizza video on the same day doesn't get much better

Very clever and another great video! I was rivetted until the end, but not surprised at the final result. Keep it up.

Blending the tomatoes also blends the seeds which can cause bitterness... Or interesting flavor. San Marzano tomatoes grown in Kentucky & left on the vine until fire engine red seeds have a distinct black pepper flavor. There was a pizza joint in Greenwich Village named Ben's, they had very visible/pronounced black pepper in the sauce and we enjoyed it very much.

I've made pizza dough for years, along with the sauce. You're right about NY pizza, the closest i ever got was a pizzeria in Rome NY, they really had the good stuff. Your detailed recipes are what pizza is all about. Well done, lots of great ideas. Kool vid.

I may have missed it but did you have a video with your final NY dough recipe? Or written in the description somewhere.

@CharlieAndersonCooking

Жыл бұрын

Yes I forgot to add those to the description actually but they're there now! The video is here: kzread.info/dash/bejne/qH-k0tmbmdS0e5c.html, and the full recipe post on my website is here: www.charlieandersoncooking.com/recipes/authentic-new-york-style-pizza.

This is the content I keep coming back for.

Just discovered one of your videos and now I can‘t stop watching. Can‘t wait to try out your pizza recipe myself!

@CharlieAndersonCooking

Жыл бұрын

Haha I appreciate that, thanks for watching! Let me know how it goes if you give it a try!

Your pizza content is the best on the platform, thank you.

@CharlieAndersonCooking

Жыл бұрын

Thank you, I’m glad you like it!

Love your pizza stuff homie ❤

@CharlieAndersonCooking

Жыл бұрын

Thanks, I'm glad you like it!

The AI's pizza looks just like DiGiorno, but with fresh mozz on top.

Charlie have perfected the New York Pizza.

Have you tried making pizza on a ooni type oven? Love you recipe and have been making it on a pizza steel in my home oven. My Wife just surprised me with a ooni Koda 16. I haven’t tried New York pizza in it yet. My first two attempts were more like Neapolitan and I truly prefer New York pizza. Maybe there is a trick to make the crust more like a New York crust. Thank you for your wonderful KZread Channel and great information.

LOL that does look like something AI would generate

Hilarious. Btw would you consider a sequel series on NY Sicilian pizza? That was always my favorite and I feel is an even tougher nut to crack than the standard slice. Yet all the pizzarias I remember as a kid seemed to use the exact same ingredients as thin crust just different techniques. So maybe it won't take as long to master?

@CharlieAndersonCooking

Жыл бұрын

Yeah that style is definitely high on the list too!

ChatGPT doesn't know that crushed tomatoes can't be certified San Marzano. lol

Please do roman pizza al taglio

@usafan96soren20

Жыл бұрын

Yeees i second this! I'm from Roma and pizza al taglio/pizza in teglia is my favorite pizza style 😍

I love these videos.

Great content and analysis of NY style pizza. I wonder if you've heard of Tony Gemignano and his Pizza Bible book? Tony too goes for 65% hydration and also advocates for malt instead of sugar for home baking like @Wicked Wood has mentioned. I've been making home pizza for a number of years on a stone (until it cracked on the grill) and then a steel. The steel definitely improved the browning/charring on the bottom. Thanks for all the great tips that will improve my home pie. Looking forward to more great content.

butane canisters are very expensive if you buy them online but very cheap if you buy them at an asian market

Great content again. Not sure if you've mentioned that in your pizza series, is NY style your favourite? If not, would you attempt making your ultimate pizza at this point, or maybe something that hasn't been done before? Perhaps ChatGPT could help come up with a brand new style... Anyway thank you, always entertaining!

@CharlieAndersonCooking

Жыл бұрын

That's a good question. NY style is definitely up there, but I also like Detroit style a lot and neapolitan. But yeah making the ultimate pizza is a good idea!

That's the biggest issue with chat gpt!! It knows "everything" but has experienced NOTHING. No actual reference.

Yours is by far the best home recipe out there, Ragusea’s is garbagio.

Great idea for a vid: Can ChatGPT make a better ChatGPT than ChatGPT?

Just like image generator AIs like Bluewillow not be able to replace artists currently as it does not have source of its own creativity, chatGPT will not be able to beat you in cooking. It just pulls out some data and responds in a confident and natural manner without even having to taste the recipe itself.

Hahaha! ChatGPT made a pizza that looks like it came out of Midjourney. Makes sense lol. Great video idea and execution

yes

Chat made a Grandma pie

Would you be able to send some of these pies to Asia? Just got hungry. I think I've been playing around Bluewillow AI too much.

Is it really 65% hydration if it's 65 grams of water per 100 grams of flour? Wouldn't that be 65/165 grams or 39.39%?

@joelrsteele

Жыл бұрын

Love your videos btw, you're my favorite cooking channel on KZread. Thanks for taking my pizza game up new heights 😀

@armuk

Жыл бұрын

% hydration =/= % composition. two different things

@CharlieAndersonCooking

Жыл бұрын

Yeah to add to armuk's response, the hydration is expressed as a baker's percentage, meaning that it's expressed as a percent of the total amount of flour. So 65g of water per 100g of flour = 65%, etc. Same with all of the other ingredients: 2g of salt per 100g of flour is 2% salt, etc.

san Marzano is actually a brand as well

You better get your win in now before they take over the world!

Bro not once, twice but about 7 times 🍕 straight cardboard pizza I made with a wack stone I bought at Target 🎯it came out Napoleon one time all others were fails need that cast iron 🤦🏻‍♂️🥴

I want to be your official food taste tester.

I don't know why but your pizza dough is far easier to roll out than any other recipe I've tried. It like stretches easier, doesn't break, and doesn't snap back. Maybe the vital wheat gluten?

@CharlieAndersonCooking

Жыл бұрын

Yeah it might be the higher gluten content, but I also think the resting steps make a big difference! They help the dough to become a lot more extensible.

Chat GPT doesn't create recipes, it just steals other people's.

SkyNet gives you a pizza recipe. It starts. 🤖

Make Cleveland pizza!

@CharlieAndersonCooking

Жыл бұрын

Haha what's Cleveland pizza?

You only asked for a GENUINE New York pizza. I wonder what you would get if you asked it for THE BEST New York pizza. 🤔

Underated channel im subscribed but still forgot u only have 70k subs it feels like u have at least 1 million with this quality of content.

@motion1463

Жыл бұрын

The quality is next level

Quality

One of the first things I asked it

I pick Chat Charlie, lol 😂

Ayy daddy Gusea

Artie Intell Pizzeria

Keep making Pizza videos!

Am I the only one bothered by how he used the best ingredients for his, and used the mediocre stuff for the others?

@CharlieAndersonCooking

6 ай бұрын

I was just using the ingredients that each recipe told me to use, even down to the brands. Choosing good ingredients is part of the recipe, so I think that's a bit part of the reason that mine was better.

first?

Pizza Hut makes a bad pizza.

Never blend San Marzano tomatoes the seed's will the create a bitterness , always crush with the hand .

If you think this is interesting, get yourself a pendulum and have it dictate a recipe for you.