Brooklyn’s Hottest Pizzeria is Reinventing The New York Slice | On The Line | Bon Appétit

when I first got the pizzeria in 20177 I never made pizza before in my life it was a learning process the way that we approach the door is not very simple we using a preferment we using our own St though is like us some days you have a headache some days you don't want to go to work is mostly waiting time so we try to fill it up doing other pastry Olive cake M we have the bombon we got Thea gel so is a good amount on a busy day with the line out the door probably can serve 1200 people there is nothing better than make D make pastry make people happy it's it's [Music] beautifuli I'm mimo I'm the do man here at industri and today we're going to make some dough welcome in it's already late let's go guys this is my beautiful shop this is the Ricardo Alex and Gabrielle we usually get here in the morning at 5:30 to do all the the production but it's 6:15 guys let's go make some fuka okay guys let's go this is our preferment we usually use for the fuka it's called Biga make it the afternoon of the day before flour 45% of water and 1% of yeast you have to do more step when you work with the preferment but the flavor profile of the of the dough is totally different you definitely have a better result you can smell the alcoholic fermentation of the Biga if you're using a Biga you're going to have a dough that is a little bit more tight and you have more structure that's why it's better if you use it with fuka or bread with this one we're going to make piz and Pala we're going to do two forta love to do sandwich with this one we have to add more flour now so let's go in our fuka we usually use some whole wheat we're just going to use like a one% of sugar inside the yeast inside the preferment is very weak so you want to add something to get kind of like wake up you know it's like an espresso for humans you know we're going to add some fresh yeast we can start mix in the [Music] flour we give it like 30 40 second we're going to add the biger and then we start with some water and we try to build the gluten together when I open the pizzeria I call a guy from Rome to learn how to make pizza that's was one on my first day he explained me how to use Biga and all the preferments then during the years we always modify little bit the recipe I want to just show you like how the dough is different right now you see how the gluten is ready to accept the salt now when you go with the salt and water all the door breaks apart and then it comes together listen to classic music this one the the sounds of the door slapping inside the mixer is very relaxing I'm a morning guy so I love come here when it's dark outside it's the best part part of the day I feel the way that it looks the D we say in Italian that is in Corda I mean so straight didn't break apart this one is very satisfying now look look how you shine it's great we have to wait that it double in size then we divide and we shape it going to start measur the ingredients for the pizza door who's that Spider-Man this is spider the movie you know the family no then I have always s s andreao always watching us you know when we make do this is the my this is the real Maestro I'm a big soccer fan how many pish we have Al three and a half so we know already that this money we have three and a half preferment inside the proofer pish is the liquid preferment we use for our pizza with the Polish you able to get more extensibility on the door so it's easy to stretch the pizza right so we have to measure all the ingredients to basically make 175 though so first steps we're going to measure some double zero flour it's going to be 35 5 kilo I moved here in 2014 from Italy and the reason why I moved here was to play soccer I didn't do that great so I start working in a restaurant I never made pizza before in my life or never work into a kitchen the first months to it was terrible I remember I don't know how to do nothing zero but I figured it out with time pizza is pizza the difference is the temperature that we bake it I don't understand all this New York culture they say oh this is New York style this is Roman style this is NE poan Style with this door I can definitely make Neapolitan style if I go into bacon an over that is 450 Celsius you know you make Neapolitan style the way we bake here is around 340 we do everything in Celsius here I don't understand fenit I don't understand pounds I think the measure here in America they're very like I don't know why you guys you want to complicate your life do everything in grams do everything like in centimeter it's so easy gabri how many flower you think we order for a week what is it 2,000 lb a week even more next step we're going to create an aoiz aoy in Italian the aoy is you go in with like 60% of water you mix it for a couple of minutes and you let it sit for an hour you're going to have a better structure in the door later on this is a water meter it helps me to get the right temperature of the water my flour right now is at 22 so you probably want to go higher than 25 it's going to help the fermentation [Music] we're going to wait for an hour and in the meantime we have time to go bake the bread let's go guys uh the proofing is not not ready yet it need some more time so we're a little behind with the schedule for the bread so we're going to step into the m is puff pastry though flour and water we put some vinegar in to give a little bit more taste the next day we start folding it with the butter we have to keep going in the fridge all the time that's why we start a couple of days in advance so the reason why we're doing this dessert is always like a learning process takes us a lot of time to figure it out why we wait in the morning for the dough we have time to learn other pastry we bought a book with pastry and we learn how to do it now all the fold are done we just have to stretch it have to be like delicate you don't want to break the door right now we're going to fill it up later with chanti cream and then vanilla whipped cream it's going to grow and you're going to be able to see all the layers and it's going to be crunchy and soft at the same time how do you call this one I don't even know the name how do you call it poker well whatever you do the hole otherwise it will like grow so much and you will have a big uh puff pastry though with this one you're going to be able to keep it lower I like to bake it when it's cold we put another parchment paper on top another tray and so it helps to grow even we bake it at 200 celius for about 15 to 16 minutes and then we remove the top I think with the bread we're almost ready my partner Nick is a daily guy when they're coming at 11 we make sandwich with this stuff and we change sandwich every day it really depends what we got every morning at the shop this is our simple pizza dough we fold it in the money and we make as a hero I want to make sure that it's not sticking the board so I give it a little flipflop like that again Pizza is bread is the same you know you just have to top it with good ingredients we're going to leave it out for like 10 minutes so it helps to create the skin and it's going to be easy to cut off so now before we go with the bread our beautiful olive oil cake is ready this is one of the our best seller here at the shop making dough and pizza is mostly waiting time so we try to fill it up the time doing other pastry we will do 40 Olive or cake gelato 200 300 serve a day 50 bage when it's busy he's a good amount of for a pizzeria you want to First just have a little cat and then you want to go under the skin it helps to open the bread inside the oven so you're going to be able to see all the structure inside so now we're going to go in it's 245 CI right now you got [Music] it the steam helps to open up the bread and to have a Golden Crust it's an amazing oven is a morti electric we're able to change the temperature up and down so we can do a lot of different product so you see you have a stone here and you have the element on top you also have element in the bottom of the stone so with this two you're able to really control the temperature you need to have an oven that at least hold like 300 cels is more important how it keeps the temperature and I feel with this oven we can keep up you see the cross you start to get that gold color in the back so we're going to open the valve so all the steam is going to go outside and it's going to dry out the product in the back it's always more hot so you want to turn it half bake the bread is ready guys this one opened really good it was a good cut now we have the best part of the day what is that it's a blower so we can clean the [Music] oven I mean why not so now we divide the [Music] fuka this is the batch of the fuka that we made it before that is double up in size so we can divide it so we spread our scale with semolina with this one we're going to make piz andala so the flat fuka that we Bak right into the stone this is what we do it flip it so it's about 800 going like this boom now we're going to cut some farita faita is the pizza that they do in Rome in the pan and they bake it one on top of the other one we're going to have three fuka we're going to do two for now I'm give you the form to fuka right now I want to give it a rectangular long form so it's easy later to stretch it you want to close the door and then put it in the bottom so it actually stay close you know it's very important to close the door this one is going to go in the proofer for the last fermentation it's 9:00 a.m. now we're very behind but I'm going to clean the station and we're going to go finish the pizza though we're trying to get ready with all the ingredients guys we measured the olive oil we already measured the salt the preferment is ready double up in size overnight the grows is made it from 4 kilo flour and 4 Kil water and you can see that he ready when it start to fill down in the Middle look now it's perfect to use it we going to put inside the Polish now you give time basically to flour to absorb the water the Polish this one is created with the fresh yeast guys can you remove the tray of the mil yeah the 16 minutes are done so he's going to remove the tray and we're going to put some sugar so it caramelize okay the last polish that one is the start that is probably like 5 six years old this is the sour do we created here in the pizzeria this is more for like a flavor profile I want to taste a little bit of sour in my pizza you know but not too much that's why we only use a 5% of this now we're going to [Music] mix the dough comes together now my next step is adding the salt it looks a lot but is 3% of the amount of the flowers help it with some water we're going to go with some more olive oil we bake it an electric oven and it tends to dry out the pizza a lot so we need some fat we're going to go for minutes at the second speed now we're building like strain into the door all right look the bubbling I mean this is this is was nice look almost like double of the size it's going to grow in the meantime my guys they're going to help me stick it out the [Music] door is about 10:00 a.m. we're going to go Mi some gelato we're dealing with the delivery flower right now people don't think we pay our bills but we pay on time right Blair yeah see technically I don't work in a pizzeria I'm a fir man we just put out fires that hi guys this is Nick he's my partner of Lind P he's the sandwich guy that we were talking about before I'm the one make sure we have integrity in the streets of New York with pizza we're going to make a batch ofak gelo 2020 when we were a little shop I went to Chicago I took a class I didn't learn nothing because it was only like 2 3 days but then when we reopen the shop we get a Sofer machine and we start to make gelato and it's been doing very well and we've been learning a lot this is the first step we putting milk on the store hit up to 45 celsi so it helps to salt better and mosta five in the product the secret is basically to use good milk the temperature drops down and slowly we have to go up to 85 Cel now we go with this beautiful pisto this 100% pistachio paste from Sicily is a kind of expensive and also we got to use it probably like between 10 to 8% each base so now we're going to blend this one we blend it I let it go for a couple of minutes I mean now it's hot [Music] but very good now we're going to let it cool down this one I'm obsessed with gelato we wanted to have gelato ready and serve at the moment that's why we chose the Sofer machine and we can go into big S fuka so here we have the do that we made it before the fuka that it's basically ready fuka Pizza Bianca whatever you want to call it at the end it's the same though but you can do different products you know this one we're going to bake it straight into the deck without any pen go with some olive oil look you want to create some hole so it doesn't grow too much then we go straight to the oven we stretch it more when I'm pushing the dough down I try to move the air around I just want to make sure I have a even product when we started working together he was focusing on the dough how to make the pizza dough best when he kind of got a little complacent with that it was all right now let start making pastries and then we started making more pastries then it was ice cream and then you know everything he does he very obsessive with so he's been every year he's been pushing the envelope more and more traditional Roman style pan is a blue steel pan that we have to bake it for like three four time before you use it so the balance between crispy outside then creamy inside the door is going to be super delicious these is the same though but we're going to cook it into the pan this is going to be the bottom right if you let it relax for a second it's going to be easy to stretch you bring the dough into the corner olive oil around now we stretch this one again we remove the flour you don't want to have too much flour on top so you you have that taste of burn you're going to still create the oil after you bake it with the olive oil in the middle you're going to have a middle that is very creamy and soft and it's crunchy outside so it goes well with the Mortadella you know P Coto cheese Pacha is ready I like well done a little bit I like crunchy stuff so I like it to go over a little bit you can finish it with some extra olive oil and molden sea [Music] salt it's very hot so now going to cut the middle that's what is we're trying to do you see the middle how it's like buttery and soft let's finish this one with some Morella when you can changing again the temperature of the oven so we can start make pizza [Music] little we expect the big day we're going to try to get ready we're going to start making some pizza for the house we remove it gently from the D tray dust it up with flour it helps you to have a round shape then you go into the marble you slap it you remove all the flour and then you stretch it little by little you have to be gentle the gravity help to stretch the dough itself this one is probably about like 17 16 in and then after you add the ingredients the tomato and the cheese you can even stretch more one F spoon you see we spread the Tomato like we leave a little bit I like the cornon the cross Grand the mozzarella from Wisconsin you don't want a cheese that is a lot of milk inside it has to be ly moisture because you have a long bake it's going to be soggy on the pizza basically I don't like to go super heavy with your cheese with too much cheese you kind of like cover the quality of the pizza yeah the way we make pizza is almost like a g station here no toppings just someone focusing on making the best pie they can make when it comes out of the oven the guys will cut it put the toppings on there reheat it and then when it comes out garnish it post Bak we do that so it stirs the quality like you don't want a pepperoni P that's been sitting out all day right and the best part about we never have waste we're only making what we need you see when I say not too much cheese that's what I like the caramelization of the cheese and the Tomato it's crispy and juicy at the same time yeah the baking time here at 340 is about 5 minutes we're going to get probably around 10 pies right now between 6 seven red we're going to have one two white enough to start the day and then we go little by little with the floor depend how it's busy so guys door is open 12:00 we don't have that much space so unfortunately I have to kick you out but thank you so much for joining me today come visit us and taste the pizza look it's amazing

Channel: Bon Appétit

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Keywords: best pizza in brooklyn new york, best pizza in new york, best slice of pizza in nyc, bon app, bon appetit, bon appétit, famous pizza in new york, food, how to make new york style pizza, how to make pizza, how to make pizza dough, how to make sourdough, inside a professional kitchen, inside a restaurant kitchen, l'industrie pizza, l'industrie pizza brooklyn, l'industrie pizza new york, new york pizzeria, on the line, on the line bon appetit, what is new york style pizza

Id: frocQGzc53I

Length: 18min 52sec (1132 seconds)

Published: Wed Mar 06 2024