One of the hottest Peter spots in New York City right now. And so how was it? #pizza #review Donate to my channel here, which helps put gas in my tank for pizza reviews: www.paypal.com...
Tonight's rewatch. When I first watched this years ago, I was not aware that it was an old traditional NY practice to use a cooked sauce on a Sicilian, or at least according to Gio from Luigi's. I watched a podcast with him talking about a week ago, which was good. If this place was holding to that old tradition, that would explain the difference in the flavor of the sauce between the two pies, but it sounds like maybe the sauce on the round pie just wasn't made with the best quality tomatoes. This was a good one. Seems like it's been a while since you've come across a really top notch Sicilian or grandma pie. I haven't made one myself in a while, and a video inspires me to give it another go.
I love Honey-Roni pies! Most of the time I am a traditionalist Round or L&B, but man honey-roni hits from time to time. Have the honey-roni from Round Pie in SI.
@@pizzareviewsonthego it’s not a Sicilian, it’s a regular but still damn good. They put the honey right on it though, not on the side. Delicious bro, put it on the list!
Prince St. and Made in New York pizza still in a fight over who created the recipe for the pepperoni square? The guy at Made in New York says he created the recipe but used to work at Prince St.
@@pizzareviewsonthego not sure if you've reviewed Totonno's yet but if not I would highly recommend it sometime in the future. They still might be closed due to covid though so it might be a bit difficult to get to right now.
I find it very odd when pizzerias use different tomato sauces for different pies. The seasoning that goes onto the pizzas just before the bake and just after the bake should really give the dominant flavor profile anyway, imo. I don't see any point in formulating whole different sauce recipes to achieve what should really be done at the time of the bake. Tomatoes with a little touch of salt and maybe a touch of garlic is all you need for the base sauce. All of the other flavors will come through more cleanly when they're engineered directly into each individual pie.
It was a presumption. I based the presumption off the Observation that there was less spice on the round slice. I also noticed that the color was different on the round slice but that could very well be due to the fact that the grease from the pepperoni on the other slice gave it extra body and changed the color. It was also difficult to judge because the pepperoni took over the whole pizza. The extra sweetness may have been due to the fact that there was honey on that pizza as well. It’s possible that the dough is made to be used for thicker Sicilian pizza rather than the thin round. I found the crust on the round to be a bit tough. OK this is all based on look and taste and not fact. But many pizzerias use different sauce on their Sicilians including DiFara.
@@pizzareviewsonthego As far as I’m aware, most pizzerias that do Sicilian and round pizzas definitely use different doughs for those different styles. The hydration needs to be a lot higher on the Sicilian style pizzas. Obviously I can’t meaningfully comment on the pizzas in question in this video, but I also did see a slight difference in color between the two sauces, and it did seem like there was a textual difference as well. I’m guessing that there was probably some paste in the mix on the thicker pizza. I guess I can see some rationale for making the thickness of the pizza sauces a little bit different for each different style, but I still think it’s better to season pizzas directly rather than rely too heavily on seasonings in the sauce.
@@dirkdiggler9482 I don't mind paste as as long as it's a small amount. The Sicilian had an interesting sauce on it for sure, very unique. Have you ever had DiFara? That sauce is very seasoned.
@@pizzareviewsonthego Unfortunately, I’ve never been anywhere near New York City. Someday I’d like to make it to the East Coast, but the first place I would go would be New Haven. I agree about tomato paste being acceptable in small quantities in pizza sauce, but I believe that there are products on the market that give a thick enough sauce without having to use it. Good quality San Marzano or California tomatoes packed in thick purée are my ideal. Mutti brand tomatoes, in particular, are my favorites. They’re Italian but they’re not actually San Marzanos. I’ve heard that Difara does use those or did use those tomatoes at some point in time. Those are the only ones I’ve ever found that don’t have either citric acid or salt. They are very pure tasting and very vibrant and fresh. I have found other good quality tomatoes on the market, too, though.
@@dirkdiggler9482 New Haven, they make coal fired pizza very well but that's about it. You will have a hard time finding pizza made with anything other than American low moisture mozzarella. I don't recommend going to New Haven first unless that style of pizza is the only one you like.
@@briandelmore7188 Sooner than later, I'll get there. Vacation soon. And I don't know, I haven't been following them as much as I used to, but I do watch highlights of each game on RU-vid. I see that we made great moves this off season.
@@pizzareviewsonthego i hear that no time i work 7 days a week leave my house around 7:30am everyday and don't get home until around 11:30 at night. but will listen to some games on the radio baseball/hockey but i hate all the boston teams so once they are ahead i shut it off. let me know when you come up, place in my hometown called Turnpike market, apparently he is getting pizza war with ones from the city has a brand new oven and people are coming in droves to try it out. they have the thin crispy style with option of cooking well done. check out the menu lots of options, turnpike market billerica mass. sorry for rambling have a good weekend.
