Awesome video as always Charlie! I'm curious to know what percentage of the Sir Lancelot High Gluten flour is used in the dough? Would you say its roughly 25% high gluten flour + 75% rose artisan flour + pre-ferment? Maybe I missed something... Love seeing this!
As a Manhattan resident I can honestly say I’ve never been to Essa. My local place is Broad Nosh and they are fantastic. Pop Up is great. And of course Absolute.
You forgot an option. Pre sliced cheese. I don't like the anti caking agents because I agree it messes with the texture but I don't want to grate my own cheese so I use pre sliced.
I would have tried a spray of water, you're in there anyway...removing lids, turning pans...just hit em with a spritz. That's how we did bagels at the bakery. And crisco is a good hack for making cookies stay soft and tender longer. Swap out 10-15% of the butter for crisco.
Amazing breakdown on the recipe! Made dough recipe tonight. Have you tried adding semolina or substituting the whole wheat for semolina flour into the dough recipe? I’ve used it in a few pan pizza recipes similar to dsp and can deff confirm it adds additional crispness without compromising structure or flavor… just wanted to get your thoughts…
Друг, спасибо большое за твой труд. Я живу в частном доме, недавно поставил себе помпейскую печь и пытаюсь сделать пиццу в Ньюйоркском стиле. Ты очень помогаешь. Спасибо за секреты. Жму руку!
Good to see people trying to develop gluten-free recipes but it's very difficult! I have spent 3 years developing my own blend of flours and my method for making pizza and breads and I feel I've been very sucessful. My girlfriend is celiac and it's so difficult to live with it. If you want a recipe to share with people let DM me. Of course I want no money or fame or anything to be honest, I just think it's very important to share this because intolerant people and celiacs deserve it! It's very much possible to do great pizzas without the hassle of spreading them that carefully and with final results resembling "normal" pizza very very very closely.
I totally wanted to bag on this place when I saw the title. I grew up in Ohio and now as an adult moved back from the West coast to West Virginia. After 3 minutes of watching this I totally want to make the 4 hour drive, the thought and effort put into the dough looks amazing! The interesting comment to me was it sucks for the environment to individually wrap each ball because they don't have a walk-in....but I guess people do what they have to do. Huh, maybe everyone should settle down with the environmental warrior crap and going forward he should never comment on an environmental issue again because when they needed it...they used the plastic.
I’ve been using a pizza steel for years, but I could never find one as big as my oven could handle until I saw this video. I just ordered the Baking Steel Plus using your link which is 15” deep x 20” wide, the perfect depth for my oven. Thanks! Can’t wait to use it!
not sure how or when pan pizza became synonymous with "detroit style." I thought pan pizza meant just like a normal pizza but in a cast iron or something. Appreciate the videos, always learn something, but doesn't make sense to me to buy new cookware just to make Detroit style
