Rice is so basic for me... But I've learned lots here, also from many of the comments. Especially 'building flavor' One thing I haven't seen mentioned is choosing brown rice. Although brown basmati rice is also elevated by these extra steps.
@lachinita200757 минут бұрын
You have to add diastatic malt to help with browning .. Bromate is a no no (Im a profesional bread baker/pizza baker)
@benwilj16 сағат бұрын
The R6 community should do more of these types of videos. They can be more fun to watch than the normal game play vids
@casualstyle79netherlands557 сағат бұрын
i use 65% and i get that soft fluffy but strong and flexi dough :) and it bakes and taste so gooddddddddddd , i always judge my food as if i would pay for it in the restaurant, and yes...no joke :) my food is worth money :D
@AdrianCuyubambaDiaz9 сағат бұрын
It came out awesome! But i used too much salt 😭😵💫💀
@dougcanter67023 сағат бұрын
I am in Texas, is there anywhere I can buy they dough already made. Yup, I am lazy and don't want to have to do the work.
@NewMexicanPizzaКүн бұрын
Great video dude! I love that you consider the home oven.
@smadaakКүн бұрын
You started out with olive oil in your recipes, but your final recipe doesn't include olive oil. If you explain why in your full video, I missed it.
@David-um2hsКүн бұрын
Fantastic video. Thanks so much!
@marlanscott2508Күн бұрын
Self rising flour is the best to use when frying chicken. And buttermilk is not as good as other coatings.
@stargazer7668Күн бұрын
Try roast beef its the bomb...
@rapidsharekokoКүн бұрын
Did you try spritzing the rolls with water before and while they were in the oven instead of covering the rolls? I think this is how french baguettes are made.
@ericrose6226Күн бұрын
I've been to NYC and had their pizza...I ate half a slice and tossed the rest of it in the garbage!! Greasy, nasty, hardly any cheese lol. The only people who like that NY style pizza are New Yorkers, I'll take my Chicago thin crust Tavern style pizza over NY pizza any day!! 🤣😂
@KudeghrawКүн бұрын
You should hit up a local butcher shop and buy a container of beef tallow. Squirt that on your lean cuts and it will give flavor. Like smashburgers, the flavor comes from cooking in its own fat. For smashburgers you can just use 80/20 burger and there is enough fat there.
@FabioulousPizzaКүн бұрын
Ooh that's a great video, thanks for it! If I may, I would only point out the rookie mistake at 10:39 You never ever try to stretch the dough right after you shaped it! You just gave strength to the gluten and the elasticity works against you...as you noticed yourself 😜 Other than that, this is one of my fav videos about Detroit Style 💪🏻
@user-zu7wg8vf7g2 күн бұрын
Worcestershire sauce added to the meat when searing is so good. Love this sandwich oh can't forget about the onions and bell peppers. That's just what Iike to add, whether called for or not. It's my sandwich and I make it as I please. IJS!! Thank you.❤😅❤❤❤
@user-zu7wg8vf7g2 күн бұрын
I love provolone,then American, I've never tried cheesr wiz I'm sure it might be pretty good.😅❤
@nyknicksable2 күн бұрын
You lost me at Kraft Parmesan
@VanishingNomad3 күн бұрын
Steel is for a Chicago style crusts. Stones are for NY style.
@MikePouch3 күн бұрын
Man, oh man - just baked some of your rustic style rolls this afternoon and am waiting for the family to get home so I can make the cheesesteaks. Super pumped! I live outside of Philly and have been trying to nail the perfect hoagie roll for a while using a ton of different recipes, and I think yours may finally be what I'm looking for!
@patrickmundy19663 күн бұрын
I just saw your video "How I Made the Perfect NYC Pizza (Full Documentary)". Very informative and thank you for the in-depth effort! When it came to tomato sauces, I use Don Pepino pizza sauce here in NC. It tastes great for me and besides, it's imported...from NJ! 😋👍😁😸
@n9ne3 күн бұрын
Just buy a Piezano / G3 Ferrari / Ariete pizza oven depending where you live in the world they are only $100 and go up to 800°F or 450°C i personally own the Ariete one and have perfectly cooked pizzas every single time. Way better results than this pizza steel method and my pizzas are done in literally 2 minutes.
@XenusMyHomeboy4 күн бұрын
With a little work you could be John Mulaney's voice doppelganger! Great looking cheese, btw.
@yummysexyfoods4 күн бұрын
What electric grill do you use
@mikejones-nd6ni4 күн бұрын
The key is mastering the dough
@komalchaudhari8945 күн бұрын
I don't know what to say 😂😂
@komalchaudhari8945 күн бұрын
Hi
@michaeltangusso98015 күн бұрын
With out NY water it's not ny pizza
@cryptomnesiac5 күн бұрын
Poulish was a game changer for me. There is so much variation from oven to oven, I feel like the most important thing are the basic elements, then tweet to your environment/oven. Also keeping it simple is the way to go, you'll eventually over time add very small details to help achieve your own signature pie.
@valemodsVD6 күн бұрын
I bought the PID version ($2oo more expensive) of this oven because it allows me to really control the temp of both heating elements separately. I make Neapolitan pizzas in it (not neapolitanish but actually legit Neapolitan!). I have the thicker 1-inch stone that you can purchase from Avantco as an upgrade for this oven and on top of that I placed a biscotto di Sorrento. the pizza cooks in 90 seconds and the bottom does not burn. The only problem is the recovery time between pizzas: the chamber temperature drops drastically while cooking the first pizza and reheating time takes FOREVER! This oven is 1700W and that power is split exactly in half between the top and bottom heating elements, I think that's the main issue with this oven. They should have just made it so that the top element was 1100W and 600W on the bottom element and it could have been perfect! Because for pizza, the most important heat needs to come from above. Effeuno, Macte and Totoven make models for Neapolitan pizza that only have a top heating element and a biscotto stone on the bottom without heating elements whatsoever so the whole power 1600W can just go on the top element which will also heat up the stone. They can cook Neapolitan pizzas perfectly and the recovery time is drastically reduced (compared to this oven) because the stone stays hot and don't loose heat as much as the ambient temperature. When my warranty expires I'm thinking about modifying this oven and place the bottom element on top as well.
@CharlieAndersonCooking5 күн бұрын
Yeah the recovery has been my main issue as well! I’ve been doing something similar to you, where I place a couple stones on bottom with a biscotto stone on top. It takes a while to preheat that way but the recovery time is a bit quicker
@jamkpa6 күн бұрын
Charlie, you are one of my two favorite pizza channels! Question, what does adding olive oil do to making pizza dough do? Like adding 2 Tablespoons to the dough for a 16 oz. ball vs. not adding the oil?
@user-og4fk6os1r6 күн бұрын
Love it! These would be great with Chicago Italian beef too methinks.
@flo59807 күн бұрын
00:01 Properly salting and seasoning chicken is crucial for achieving crispy fried chicken. 01:11 Resting the chicken in flour before breading enhances bonding and texture. 02:17 Using a mixture of flour and starch helps with browning and texture in fried chicken breading. 03:23 Quality ingredients make a huge difference in fried chicken. 04:35 Baking powder is the key to making better fried chicken 05:41 Using a thin liquid batter creates a cohesive and crispy breading. 06:51 Fry larger cuts at lower temperature to prevent burning 08:00 Double fry technique for extra crispy chicken
@terrysmith17907 күн бұрын
I would not pay $74 for his course. When I can learn from a local pizza course and get hands on with the dough. For less money than $74
@tortureyou7 күн бұрын
1:20:05 What does volume represent? The numbers don't correspond with the grams for weight. Just seemed kind of odd.
@bettyg77107 күн бұрын
The truth is you want a my style pizza go to New York. I guarantee you do not have what it takes to make the same pizza. You don’t have the flour, sauce, water or the recipe these are highly guarded in the pizza industry. You may make something close and that’s good enough. But if you want the real thing go out and get it. Support you local pizza place.
@eric55062 күн бұрын
bro didn’t even watch the video 😂
@TheMangz16117 күн бұрын
How to make it the vegan way?
@galaxybird80634 күн бұрын
Fry aromatics in some oil, mix a bit of flour and water add it in along side any other liquid such as wine and reduce
@Lanolin4108 күн бұрын
Great series good sir. To any of the worldly commenters that say: “this isn’t pizza” and “Americans don’t have taste” 1. Two-time World War Champs. 2. Immigrants from Italy developed this and other styles. Don’t eat it if you don’t like it. 3. Neapolitan Pizza is overrated, and is a scam when it comes to the actual certification.
@jaaron28348 күн бұрын
Dude,… you have beautiful stainless but your drip pan is disgusting…!
@alemar11228 күн бұрын
Just wondering if you've watched the Food Theory episode where MatPat "proves" it's the water, or rather the additives in the water, that make the difference?
@jensbuehl8 күн бұрын
Impressive and super interesting if you are into pizza@home! Thank you!
@luisenriquemartineznavas34428 күн бұрын
❤
@fantasma82538 күн бұрын
The sauce should not be cooked before it goes on the pizza?
@pursuitfarms9 күн бұрын
amazing video gonna try with my wagyu right now made the roll last night
@edwgwilym10 күн бұрын
Very grateful you didn’t make me watch you slicing up onions. Thanks!
@Sisyj66610 күн бұрын
In episode 2 you use oil in your recipe and it's not shown in this episode nor is it on your spreadsheet... Should I omit oil? Maybe only use it to coat the bread bowl before it rests for days? I put oil in and I think I just messed up my bread. 😭
@Sisyj66610 күн бұрын
Hi, on your spreadsheet there isnt any olive oil listed? Did you find some reason to omit the oil? Also the percentages are a little different. 😮
@yummysexyfoods10 күн бұрын
You have to try grill mats
@Punkechpatel10 күн бұрын
where do i get that pizza stone ? Please!
@pmdvert10 күн бұрын
Hey Charlie…great vid. I have malt powder at home. how many grams should i add in place of the brown sugar?
Пікірлер
Rice is so basic for me... But I've learned lots here, also from many of the comments. Especially 'building flavor' One thing I haven't seen mentioned is choosing brown rice. Although brown basmati rice is also elevated by these extra steps.
You have to add diastatic malt to help with browning .. Bromate is a no no (Im a profesional bread baker/pizza baker)
The R6 community should do more of these types of videos. They can be more fun to watch than the normal game play vids
i use 65% and i get that soft fluffy but strong and flexi dough :) and it bakes and taste so gooddddddddddd , i always judge my food as if i would pay for it in the restaurant, and yes...no joke :) my food is worth money :D
It came out awesome! But i used too much salt 😭😵💫💀
I am in Texas, is there anywhere I can buy they dough already made. Yup, I am lazy and don't want to have to do the work.
Great video dude! I love that you consider the home oven.
You started out with olive oil in your recipes, but your final recipe doesn't include olive oil. If you explain why in your full video, I missed it.
Fantastic video. Thanks so much!
Self rising flour is the best to use when frying chicken. And buttermilk is not as good as other coatings.
Try roast beef its the bomb...
Did you try spritzing the rolls with water before and while they were in the oven instead of covering the rolls? I think this is how french baguettes are made.
I've been to NYC and had their pizza...I ate half a slice and tossed the rest of it in the garbage!! Greasy, nasty, hardly any cheese lol. The only people who like that NY style pizza are New Yorkers, I'll take my Chicago thin crust Tavern style pizza over NY pizza any day!! 🤣😂
You should hit up a local butcher shop and buy a container of beef tallow. Squirt that on your lean cuts and it will give flavor. Like smashburgers, the flavor comes from cooking in its own fat. For smashburgers you can just use 80/20 burger and there is enough fat there.
Ooh that's a great video, thanks for it! If I may, I would only point out the rookie mistake at 10:39 You never ever try to stretch the dough right after you shaped it! You just gave strength to the gluten and the elasticity works against you...as you noticed yourself 😜 Other than that, this is one of my fav videos about Detroit Style 💪🏻
Worcestershire sauce added to the meat when searing is so good. Love this sandwich oh can't forget about the onions and bell peppers. That's just what Iike to add, whether called for or not. It's my sandwich and I make it as I please. IJS!! Thank you.❤😅❤❤❤
I love provolone,then American, I've never tried cheesr wiz I'm sure it might be pretty good.😅❤
You lost me at Kraft Parmesan
Steel is for a Chicago style crusts. Stones are for NY style.
Man, oh man - just baked some of your rustic style rolls this afternoon and am waiting for the family to get home so I can make the cheesesteaks. Super pumped! I live outside of Philly and have been trying to nail the perfect hoagie roll for a while using a ton of different recipes, and I think yours may finally be what I'm looking for!
I just saw your video "How I Made the Perfect NYC Pizza (Full Documentary)". Very informative and thank you for the in-depth effort! When it came to tomato sauces, I use Don Pepino pizza sauce here in NC. It tastes great for me and besides, it's imported...from NJ! 😋👍😁😸
Just buy a Piezano / G3 Ferrari / Ariete pizza oven depending where you live in the world they are only $100 and go up to 800°F or 450°C i personally own the Ariete one and have perfectly cooked pizzas every single time. Way better results than this pizza steel method and my pizzas are done in literally 2 minutes.
With a little work you could be John Mulaney's voice doppelganger! Great looking cheese, btw.
What electric grill do you use
The key is mastering the dough
I don't know what to say 😂😂
Hi
With out NY water it's not ny pizza
Poulish was a game changer for me. There is so much variation from oven to oven, I feel like the most important thing are the basic elements, then tweet to your environment/oven. Also keeping it simple is the way to go, you'll eventually over time add very small details to help achieve your own signature pie.
I bought the PID version ($2oo more expensive) of this oven because it allows me to really control the temp of both heating elements separately. I make Neapolitan pizzas in it (not neapolitanish but actually legit Neapolitan!). I have the thicker 1-inch stone that you can purchase from Avantco as an upgrade for this oven and on top of that I placed a biscotto di Sorrento. the pizza cooks in 90 seconds and the bottom does not burn. The only problem is the recovery time between pizzas: the chamber temperature drops drastically while cooking the first pizza and reheating time takes FOREVER! This oven is 1700W and that power is split exactly in half between the top and bottom heating elements, I think that's the main issue with this oven. They should have just made it so that the top element was 1100W and 600W on the bottom element and it could have been perfect! Because for pizza, the most important heat needs to come from above. Effeuno, Macte and Totoven make models for Neapolitan pizza that only have a top heating element and a biscotto stone on the bottom without heating elements whatsoever so the whole power 1600W can just go on the top element which will also heat up the stone. They can cook Neapolitan pizzas perfectly and the recovery time is drastically reduced (compared to this oven) because the stone stays hot and don't loose heat as much as the ambient temperature. When my warranty expires I'm thinking about modifying this oven and place the bottom element on top as well.
Yeah the recovery has been my main issue as well! I’ve been doing something similar to you, where I place a couple stones on bottom with a biscotto stone on top. It takes a while to preheat that way but the recovery time is a bit quicker
Charlie, you are one of my two favorite pizza channels! Question, what does adding olive oil do to making pizza dough do? Like adding 2 Tablespoons to the dough for a 16 oz. ball vs. not adding the oil?
Love it! These would be great with Chicago Italian beef too methinks.
00:01 Properly salting and seasoning chicken is crucial for achieving crispy fried chicken. 01:11 Resting the chicken in flour before breading enhances bonding and texture. 02:17 Using a mixture of flour and starch helps with browning and texture in fried chicken breading. 03:23 Quality ingredients make a huge difference in fried chicken. 04:35 Baking powder is the key to making better fried chicken 05:41 Using a thin liquid batter creates a cohesive and crispy breading. 06:51 Fry larger cuts at lower temperature to prevent burning 08:00 Double fry technique for extra crispy chicken
I would not pay $74 for his course. When I can learn from a local pizza course and get hands on with the dough. For less money than $74
1:20:05 What does volume represent? The numbers don't correspond with the grams for weight. Just seemed kind of odd.
The truth is you want a my style pizza go to New York. I guarantee you do not have what it takes to make the same pizza. You don’t have the flour, sauce, water or the recipe these are highly guarded in the pizza industry. You may make something close and that’s good enough. But if you want the real thing go out and get it. Support you local pizza place.
bro didn’t even watch the video 😂
How to make it the vegan way?
Fry aromatics in some oil, mix a bit of flour and water add it in along side any other liquid such as wine and reduce
Great series good sir. To any of the worldly commenters that say: “this isn’t pizza” and “Americans don’t have taste” 1. Two-time World War Champs. 2. Immigrants from Italy developed this and other styles. Don’t eat it if you don’t like it. 3. Neapolitan Pizza is overrated, and is a scam when it comes to the actual certification.
Dude,… you have beautiful stainless but your drip pan is disgusting…!
Just wondering if you've watched the Food Theory episode where MatPat "proves" it's the water, or rather the additives in the water, that make the difference?
Impressive and super interesting if you are into pizza@home! Thank you!
❤
The sauce should not be cooked before it goes on the pizza?
amazing video gonna try with my wagyu right now made the roll last night
Very grateful you didn’t make me watch you slicing up onions. Thanks!
In episode 2 you use oil in your recipe and it's not shown in this episode nor is it on your spreadsheet... Should I omit oil? Maybe only use it to coat the bread bowl before it rests for days? I put oil in and I think I just messed up my bread. 😭
Hi, on your spreadsheet there isnt any olive oil listed? Did you find some reason to omit the oil? Also the percentages are a little different. 😮
You have to try grill mats
where do i get that pizza stone ? Please!
Hey Charlie…great vid. I have malt powder at home. how many grams should i add in place of the brown sugar?