I Made Pizzas With NYC Water & Had New Yorkers Try Them. Can They Tell The Difference?! 

Thanks friend. Needed some positive feedback today! I'll keep making it as long as people like you keep watching. ,🙂

Thanks!!

Three Tutu shall return!

😂

😁

Thanks!

Merci beaucoup mon ami !

What water you finna use? 🙂

I'll be doing the test video soon, but here's the basics : the only real stat that makes the NYC water I have different is it's on the harder side. Hardness/softness only really affects 2 things : rate of fermentation (negligible) and can make higher hydration doughs less sticky.

Coming soon!

@@scotthamann1476 soon TM.

There's a more in depth follow up video coming soon!

I'll have to check them out when I go, thanks for the tips!

Thank you! It's just a matter of time and hard work... I hope. 🤞

The door's open!

Thanks! I'll definitely look at improving my pie graph game. 🙂

I have one on my channel!

Looking forward to going there sometime soon and eating loads of pizza

@@rollonfood I wish I could go with you. I miss it. I’m trapped in beautiful Australia these days. Find a good bagel while you’re there as well.

Shit... I've been breaking the rules my whole life

@@rollonfood So have Dave Portnoy and everyone on his show 😂 it's just what he says before he reviews pizzas If you haven't I suggest you watch him. He's the owner of Barstool Sports and his side youtube show One Bite he travels throughout NY and everywhere reviewing pizzas You may find it useful looking at some of his top spots in NY Ironically enough his favorite pizza city is New Haven, CT style pizza. But for NY I think he ranked the top 2 spots in Brooklyn which were Di Fara and Luigi's. If you haven't you might find his page/website useful for trips to try pizza

It's great with some caveats. Pros : it is powerful, can handle BIG batches. Can load ingredients while running. Has an almost planetary mixer movement (it mimics it). Actually kneads the dough properly. Cons : cannot really do small batches of anything.

@@rollonfood I greatly appreciate your reply, I think I'll be getting one, maybe use the hands for a pizza night with the wife and daughters, and the mixer when having a pizza party with guests. I have my scooby ready I'm putting to test your master class next week man. Thanks again.

#thoughtforfood

@rollonfood one could say that your analysis was very thordough.

@@DjNaste yeast I'm trying

@@rollonfood your videos are insparmesational

@@DjNaste I'll toast to that dough

Welcome!

Amazon. www.amazon.com/gp/aw/d/B08TX5NZFH?psc=1&ref=ppx_pop_mob_b_asin_title

I'm starting to learn that even the smallest changes can make big differences when it comes to bread/pizza dough. It's a living thing... Before you bake it. 😂

@@rollonfood Да, я тоже так думаю. I think the same

It's tap water in water bottles.

Good question, it was tap water in bottles. 🙂

if you can taste the water in a pizza dough it'd probably bad. while water does have certain properties in it that, in certain amounts will make pizza better or worse ; taste is not an attribute you should be looking for.

Maybe once a week, more like every couple weeks, I take them out, wash with soap and water, then brush with canola oil and put in the oven on 400 for about 20 ish.

Can this be done just before first time cooking the pizza or best to be prior? Also I won’t use it that often so beat doing it day before or earlier in the day I’m going to make the pizza and let it cool?

@@ellbrowne8602 they should come seasoned, and you can cook pizzas on them before they cool down.

Ok so no need to keep seasoning it? For first use do I just put it on oven for an hour to heat up I noticed you brush oil is that best ?

Sorry, are talking about the slider shots?

@@rollonfood I suppose technically i mean the inversed pan. (2:19)

Most of the time there's coca cola going down with the 🍕 🙂

@@rollonfood I must do it. I must create Atlanta pizza. Tomorrow pizza is on the menu. With Coke in the dough. If I don't post anything, it obviously means the dough killed me !

I survived ! With baker's percentages, my dough was approximately : 97% AP flour with 12% protein content 3% gluten with 76% protein content 51% water 13% Coke 1% olive oil 1% salt 1% calcium carbonate (as a calcium supplement) 0.3-0.5% instant dry yeast 15 hours of bulk fermentation at 17-18°C (not enough room in the fridge for cold fermentation, and too lazy to make a pre-ferment), with baking on a cast iron griddle in a 290°C oven. There may have been some differences with the same dough made with 64% water, but nothing that really jumped out. It may have had some more bubbles and a slightly chewier and airier dough, but that may have been the slightly longer fermentation time (I normally do 10-13h) or some variation in the yeast quantity. Another possibility is the small amount of carbon dioxide in the Coke may have created some extra bubbles that acted as nucleation sites. Note the most likely changes from using Coke is adding sugar to the dough and making it more acidic. Chainbaker made some experiments on these effects : sugar in dough : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AqFeXxa_NTk.html ascorbic adic in dough : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NA7Vq59igBw.html But I'd point out that the amount of Coke above is likely too small to approach the effects in his videos ; 13% Coke is like 1.3-1.4% added sugar in the baker's percentages, compared with 5% for his smallest addition of sugar. Also, I found out another crazy Italian did already swap out all the water for Coke in one of his dough batches, though he says it looks softer and not crunchy for his Neapolitan pizza : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZIZqaGxLhFM.html

I did it again, this time with 38% water and 26% Coke. The dough may be a bit stickier, but otherwise, nothing really different.

@@KenshiroPlayDotA I don't think there's a substitute for water in pizza dough personally , Unless you're trying to mimic the effects of bacteria. I.e wine for acidity and Malo, vinegar for acetic

So no one from USA can talk about Chinese, Indian, Mexican, Italian, etc etc? It's food my friend,

@@rollonfood They sure can if they have been to those areas. Not just a random person talking about a food place and never been there.

@@rickie-nyc5339 I disagree. We have the Internet, we have countless books, we have a nearly unlimited variety of foreign eateries around us. You saw 6 out of seven new yorkers say I got it right or came close in this video without my stepping foot in the empire state. I made pizzas with water from NYC to see if new yorkers or those who had been there can tell a difference in this video. I didn't claim anything else.

@@rollonfood I am born and raised in NYC. Worked in pizza places. It is like me making food from a specific town in China. How can I if I never been there. Your pizza was nice but a NYC pizza!

@@rollonfood Send your email so I can send NYC pizza pics

lol?

I do love your passion for Pizza just like me!

rickie-nyc, what the heck are you talking about? What, immigrants can't share their love/expertise of food with others? You sound like someone from NYC in the 1800's where each migration mistrusted the next one. Get over your shallow mind, man!

agree here (sorry for being late to the party, but great point)