I Visited The Most Historical And Best Pizzeria In U.S.A.

[Music] [Music] thank you hello guys what a better place on my own town here in toramari body today it's a special special day because I'm proud to say hi to you right here from my own town because today we are going to I'm gonna bring you in a one really special place in the United States one of the most historical pizza place in USC so guess what guys where I'm going come with me and then enjoy this journey with me follow me and let's go [Applause] foreign [Music] trip guys this has been a really a journey more than 24 hours traveling directly from my body my hometown but here we are Little Italy in New Haven take a look we are at the Frank paper one of the most intense best pizza in the United States of America so I can't wait to show you this guy that just opened up for me to show you the art the story The Love for pizza just for you guys invest your time watch Until the End let's go inside and let me show you the art the love of this Pizzeria let's go I'm very happy to be here because uh I I've been looking these pizza place online and they clean the crispy Crown she crossed it got my attention but mostly what got my attention is the pizza the pizza oven big story so guys get ready sit down watching to the end I want to come and see your okay welcome your secret okay let's go see the whole process together let's go [Music] and the everything starts from the pizza oven what's so special this pizza well initially it was considered a bread bake oven all right and these were fabricated in the turn of the century it's fed by Cole yes we use coal we use coal as fuel bring it to about 900 Degrees to ignite coal and then we start charging the the fire chamber with coal [Music] all right [Music] foreign so from here so the packets 24 hours rest then I put it in the Pulitzer and then the bowl and you're cutting it in an artisan way rolling it in autism away let's do the same way that my grandfather did everything by hands yeah everything by hand foreign [Music] I think he was a magical man I really do he brought a lot of love to to the product and his idea it started with bread [Music] you mentioned over the years so when in two years 100th anniversary big celebration everybody here in two years so often hey they make a boss in the next let it rest depending on the temperature the ambient temperature and how the dough performs it might be an hour it might be two it might even be three hours before we go ahead and put the weather depends on the ambient depth yes so see what he does was every one second my my videos are all technical they need to learn the secrets well they see what he did he does he brings the dough to temperature to the point of fermentation then he puts it in the fridge then yeah to block it that's the correct way to make the pizza dough some people they make mistakes they make the balls and they foam directly in the fridge yeah yeah no and they say oh mother doesn't grow should we need to bring the dough to the point of fermentation right let's go let's see okay I want to see everything I'm here all the way from it and I'm here all right look how much snow that's all though this is almost go back there say look well at least this is a thousand pounds of flour so plus the water it's got to be at least 15 1700 pounds of dough so veto see come into the Grande frigo here there's the secret look at this there it is so this dough is a little older than that note that dough that we just saw is fresh this is from the day before we still use it it's fine okay so after the dough got to the point of fermentation you block it in the fridge yes we do so you save these in the fridge this way it stops the fermentation that's correct and this is when the dough it's ready to use ready to use fantastic so and then you take it out and you leave a rest for 30 minutes on the temperature I like to work with uh with a very warm dough with a very you know relaxed dough so now it's time to make the pizza okay let's do it it's set to go let's go [Music] we started here in 1936 1936 1936 yeah but it was it was founded in 1925. your grandfather my grandfather yes yeah that's what that's the feeling that the pizza pizza itself history Pizza is important Pizza is not business I get mad when they do business spending on some pizza places they they just treat the pizza for money for money right pizza is history the message always has to be transmitted is the love for the product yes absolutely I agree but it starts from the beginning from beginning to making the dough to the final product and this is like a generation by generation absolutely how many generations the third generation third generation fantastic my goal today is to discover the best you want the new story Pizza chefs pizza places let's taste and let's see your secret okay I'm gonna make a we're gonna make a an original original okay original with my grandfather and grandmother started the first pizza that was on the menu and then we're going to make our signature Pizza the clam Pizza yeah we used to have as the first fruit we had clams on the half Shelley On the Half Shell Raw clams on the half shell it was my grandfather's idea to put the clams on the pizza and it was a huge hit okay now it's gonna be my YouTube let's taste it okay so it's everything starts taking out from the door from the box what's soft what's the address 70 yes UL not quite but yes 68. no rolly pin no machine just no no no very very light very light and what I prefer is I like to leave the flour underneath yes this is very important actually that's the secret of mine actually because I like to create the texture with just the fingertips gotcha enough then I fold it away from me the rest of the rest of the stretching semolina you hold on and this is this is farina Farina semolina no not quite but it's Farina so there I go so because it's so light the dough is so light it's going to expand on its own right so Glenn Pizza clam now why why am I doing it this way because we take what is important is that we want to allow the juice to go along with the clam as we put the clams in place them in the pizza we don't want to necessarily smudge the pizza with it we want to treat it with respect because it's an ingredient that's why we call this decorating decorating the pizza and that's granapada correct inside so granapada extra now all your your preferred that's perfect that's it that's it okay bye whoa that's a long way to the oven it's about 14 feet and now while the pizza clam is in the oven we start the original one I would like to make you the original okay it's important I want to tell you it's a historical importance I came from Bari all the way from Italy yesterday all right absolutely [Music] again I I avoid the center yes okay maybe you do the same how long it takes the pizza to cook about 10 minutes about 10 minutes yeah it depends if you have a pizza with so many ingredients it was the temperature of this beautiful oven at this time it's 600 600 yeah perfect so this is the plain Original Pizza that my grandfather started with this in anchovy so tomato sauce I see the tomato sauce is just fresh you don't put anything in the tomatoes correct correct I can tell correct so no sugar no pre-bake no no no no no no no no just simple simple way to go it's not necessary yes I agree it's 100 agree with you and uh I prefer to level out the tomatoes it's a lot of tomatoes it's a lot of tomatoes a lot of weight I I like to level it out that way like a Focaccia right it's still a little and here we are here's the original it's just going to be the Grana the Grana it's an honor for me Francesco same way right there same like that beautiful perfect perfect it's little art no no let me over here I would like to show you how to throw the pizza in the oven you're going to put your I'm going to hold your hand and I'm gonna have you shift it it's a little difficult in the sense that because it's far away the distance okay oh yeah let's do all the way let's do all the way now uh-huh that's it it's it's very loose right Vito yes I want to thank you for coming here this has been a wonderful opportunity to share my family's tradition with you from the love of my heart thank you very much for me it is very special yeah to carry this tradition of my grandfather's restaurant guys the pizza the first pizza is ready take it takes a pill either way whoa it's like almost a body style pizza body yeah you know they make a thin crust thin crust and crunchy pizza if it's not black on the sides like this yeah they send it back and here we have here many people don't like the Char they don't quite understand the new customers don't that's what the flavor is right on the black actually the burn outstanding look at this outstanding wow cook to perfection I see you guys are getting super busy so it's better that we move on here otherwise the Francesca is going to get made with me he's gonna kick me out so let me uh let me let me mention something for you that he speaks is finished this is finished yeah clam Pizza usually is a little bit lighter baked this we took our time and we cooked it a little bit more I like it please okay there you go I love the Christmas there you go but I saw outside you have Napoleon style pizza today I know I think maybe in the history I think it was inspired inspired by the pizza napolitana yes by him of course you want to say like everything but it wasn't like yeah everything is made like Neapolitan style yes everything is like the dough process correct the process that you make it that's everything it's different which is different I think this it's even really really good this is like everyday Pizza yep let me show you the let me get the other one out maybe they're both better okay the pizza is about to be ready that one too it's a little too well done for me my taste but here it is and you did a good job beautiful outstanding hey you did a good job the smell this man you go back in Italy the smell is insane let's cut it how do you cut the pizza because even the captain needs to be so I prefer to make manageable sized slices that's how you cut it that's all yes so that if you have it if you had a little child they can enjoy a nice small piece they can manage it better with their hands like that [Music] thank God I can't wait to taste Francesco my God it makes everything manageable hey wait right now they need to subscribe like and share this video absolutely and then guys all the all the information is gonna be in the description but you are in New Haven we are new here but you have different locations we have oh maybe I think 14 15 everything in New Haven no no no no in Connecticut in New York you're now in Florida Washington DC Bethesda Maryland how many location meaning I think it's 14. I've lost the count good that's a good problem okay I'll go with this please please be my guest are you yep yes she's lovely really okay all the way from Italy is water or not thank you [Music] I approved really good I have to say it was really good it's a nice combination now one of my favorite pizza place or one of my favorite pizza in in my my opinion thank you wow can't wait to taste this one I'm here for this I love this is my favorite as a child this was always my favorite simple delicious absolutely delicious here we go I'm taking this it's time that's mine each time another level Quest it's really good this is [Music] outstanding flavor Francesco I think that's the way they he perceived it as a pizza napolitana but I think at the at the Inception point I think it was more considerate Pizza is amazing Pizza I think they considered it Focaccia as well yeah they never called it Focaccia but I think I think that the the characteristic of it is by myself right now because thank you so much please do thank you so much pleasure to see you every time I come to New York for sure all right guys now is your turn to go ahead and smash the like share this video and come visit Frank's magical this magical pizza place from Frank Pepe I'll say everything is the all the all the information are in description I'll see you at the next one oh wait up next the recipe up next full recipe how to make new heaven style pizza try and buy from here by Frank I'll see you soon thank you guys [Music]

Channel: Vito Iacopelli

Views: 350,339

Keywords: vito, iacopelli, pizzatv, neapolitan, pizza, napoletana, how, to, come, fare, funny, vice, VITO IACOPELLI, pizza napoletana, pizza at home, pizza dough, how to make pizza, FRENK PEPE, franco pepe, best pizzeria, frenk pepe pizza, historical pizza, best pizza napoletana frenk pepe, pizzeira, old school pizza, frenk pepe vito, food insider, neapolitan pizza, best pizza

Id: 0-4du4vUWX4

Length: 18min 25sec (1105 seconds)

Published: Fri Jun 02 2023