They both looks really good.

I like to cover the crust in sauce and cheese. Then cook it.

I've fallen down the rabbit hole as well. What I've settled on is a bromated all purpose flour that you'd get from a restaurant store (can't get bromated flour at consumer stores) like Restaurant Depot. High protein bread flour gives a bakery type pie (which is great), but to be honest my tastes have gravitated more towards the New Haven style recently. Proper NY style slices taste great because they are re-crisped when ordered, which is hard to do in one go (bake) and will take longer.

@PizzaBro212

23 күн бұрын

Thanks for the comment. A while back I did a video on different types of American flour you may find interesting: kzread.info/dash/bejne/e3Z3rtBtpcS4p8Y.htmlsi=wod106hKS1OdkGR1

@PizzaBro212

23 күн бұрын

@@jlewicki16 also, I’m curious why you prefer bromated flour over non-bromated, unleached, etc?

@jlewicki16

23 күн бұрын

All trumps is the "preferred" flour to use in New York as it gives the desired finished crust characteristics and the All Trumps flour used there also happens to be bleached and bromated. Does this mean that it HAS to be bleached and bromated? No, you can use just about any flour having 12 to 14.4% protein content to make a decent N.Y. style pizza.

@jlewicki16

23 күн бұрын

Pizza making forum has several discussions of interest

@PizzaBro212

21 күн бұрын

@@jlewicki16 Thanks, I believe I've seen those same comments on the forum(s). I don't doubt that most of the pizzeria's use bleached or bromated flour, as it is cheaper than unbleached flour, with negligible (or any at all) taste difference. I've been going to NYC about once a year, eating at 3-4 pizzerias each day. Last time I went I paid very close attention to the crust at each pizzeria--the flavor, salt content, density, etc. I know that Joe's (Carmine St., etc.) is probably the most trendy pizzeria in NYC, and I heard they use All Trumps flour, but one day I went to Patsy's, and then Joe's immediately after, and when I did that comparison, Joes crust was absolutely flavorless compared to Patsy's. Joe's crust looked great, great color, crispness, etc., but seriously tasted like cardboard after Patsy's. I wish I knew what type of flour Patsy's uses--I'll ask them next time I go, and hopefully they don't get mad for asking. Scarr's (Orchard St.) also has very flavorful crust, and I read they mill their own flour. With that being said, I don't know if Patsy's and Scarr's crust tastes better because of the flour, or different recipe altogether (more salt, sugar makes a big difference), but I'm going off on a tangent. I guess I'm just thinking out loud in concluding NYC pizzeria's crust varies greatly in taste, and some is better than others. So the question is is All Trumps a big contributing factor in taste, or are the various pizzeria's getting different taste results in their crust despite of using the same All Trumps flour. I have experimented with bleached/bromated flour and unbleached/unbromated flour, as well as different brands of each. And all I can really say is King Arthur bread flour is the most flavorful American flour (that I've found), and the Anna Tipo 00 Italian flour, which is probably very average for Italy, had as good a taste as King Arthur (although it was a slightly different taste). I would love to do a side-by-side experiment with All Trumps and King Arthur flour. If you happen to find a place to buy small amounts of All Trumps, let me know and I'll do an experiment. Thanks.

Good old W factor vs Gluten content. I spent like a week building a spreadsheet of gluten and w factor for every flour I could find (both American and Italian) I “may” end up using. That’s apart from the different Italian types, 00,0,1,2,3 ugh… sometimes I feel like I need to be a chemist to get the dough formation right. Maybe add some DMP to increase browning or do you already? Great content! Keep it up

@PizzaBro212

21 күн бұрын

Thanks for the comment. Yeah, it's crazy how deep one can go experimenting with different flours. I have not yet experimented with DMP, for a couple reasons: First, usually my pizza crust does have more color. They were lighter in this video--sometimes my home oven really does seem to circulate heat weird and this was one of those times. The pan was 20° hotter than normal, yet the crust was light than normal. Not sure what's going on. And second, my pizza making background started with Pizza Napoletana, which uses an incredibly recipe of only four ingredients. I'm trying to keep things as simple as possible with NY style simply for philosophical purposes--when the old Italians immigrated to NYC, they kept their methods as similar to the methods they used in Southern Italy, compensating only as absolutely required. For example, they found American flour didn't bond as well as Tipo 00, so they added lard to get the dough to bond better. My own personal favorite NYC pizzeria, Patsy's, has been doing it the same way for almost 100 years, and I'm really just trying to recreate Patsy's. Sometime soon I'm going to get another outdoor oven that gets hotter than my home oven (I used to have an Ooni Fyra but it was just very annoying to use), and when I do, the crust should brown up just like Patsy's--as they use a coal oven that gets up to 1000°. With that being said, in your experiments, does DMP make the crust more of a golden color, or darker brown? A couple of pizzeria's in NY (Pronto's, Koronet) have really golden crust, and I'm not sure how they do it. Thanks.

I see recipes pizza dough using 00 pizza flour and bread flour together

@PizzaBro212

15 күн бұрын

@@Dejah2 yeah I’ve heard of some New York pizzerias doing that. I’ll try it sometime and make a video out of it.

@Dejah2

15 күн бұрын

@@PizzaBro212 please do I need a recipe

@PizzaBro212

15 күн бұрын

@@Dejah2 check out this video, I put recipes on there.

Why do you use the top rack? Thank you!

@joshrush3378

23 күн бұрын

It works. I didnt know so now I use 5 minutes on top then 5 minutes on the bottom. My pizza taste great crunchy.

@ccocala720

23 күн бұрын

@@joshrush3378 Thank you for the tip!

@PizzaBro212

23 күн бұрын

Hi, I did some experiments a couple months ago (it's uploaded to my channel), but basically when I used the bottom rack the bottom of the pizza burned before the top got cooked, and when I used the top rack with broiler the top of the pizza got cooked before the bottom got crisped, etc. The best results I've found is to max out the oven--it says 550° but if you let if pre-heat for about 10 minutes after it says "preheated" my pizza pan gets up to about 620°-640° and bake on the top rack. Doing it this way, I can bake the pizza in about 4:00-4:30 minutes, and the top is baked good and the bottom is crispy but not burned.

@ccocala720

23 күн бұрын

@@PizzaBro212 I will have to try this for sure. I use a Saltillo floor tile for my pizza pan, I'll try this. Thank you!

Isn’t it the goal to make the best tasting pizza at home no matter the cost ? Because you can’t eat at the great places all the time ?

@PizzaBro212

13 күн бұрын

@@dannotary951 it depends on the person I guess. It’s not so much about the money with me, but other things I probably didn’t articulate very well in the video. Bread flour is more authentic to New York style pizza than 00 flour. Also, with the bread flour, I can use it more freely with other things that we make at home, dinner rolls, bread, etc., and it’s just a lot easier to keep bread flour stocked in the pantry instead of 00 flour. If I’m running low on bread flour, I can cruise down the store and be back in a few minutes, whereas I have to order 00 flour online. And, depending on how often I use 00 flour (I don’t use often), I can have a hard time keeping it fresh. I’m going to do an experiment soon using 50% bread flour and 50% 00 flour mix, and see how it compares, as I know some New York pizzerias do this.

@AltimaNEO

2 күн бұрын

​@@PizzaBro212I find type 00 flour at the grocery store now, I think made with American wheat. King Arthur and Bob's Red Mill both make it. But more surprisingly, I found store brand 00 flour at the local Safeway/Albertsons grocery store.