Will be in Cincinnati this week Thursday and Friday for travel baseball, oh u better believe myself and the team will be ordering some pies!! Looks amazing and not a chain store, huge props sir.

Once you get outside of Columbus, pizza quality drops dramatically, although this one looks pretty good.

The best pizza cheese that every NY style shop useses is called grande cheese that’s the brand it’s the best n u buy it as a block n u do half skim half whole that’s the secret there u go but u can’t buy it anywhere

reminds me of dominos❤❤❤

5:06 I guess today you get to find out that vegans make fried chicken just using not chicken. You should check out Sauce Stache or Thee Burger Dude. Your entire channel is about contrasting techniques, which can be applied to vegan and vegetarian versions of your dishes. With those things said, your videos are fantastic and I'm glad I found your channel.

“It’s not sponsored but here’s my affiliate code”

THERE'S NOTHING GOOD IN OHIO. BEEN THERE, YAWN!

You said best pizzeria in Ohio, then you said Cincinnati 😂😂😂 JK In all seriousness, it looks like they’re really dedicated to making an east coast’ee, NY style pizza. If you like that.

The GOAT in cinci , fuck it Ohio

you can give chatgpt a name it will remember. At least in the paid version.

Protip: if you put it in a rice cooker it's perfect every time without you having to watch over the rice. Even a cheap rice cooker works fine. That is, sautee it in a pan first, then transfer to a rice cooker.

Philadelphia actually has some high quality water....it's great for drinking and baking.

Wait you moved to Cincy?! I just watched your entire NY style pizza at home series and didn't even realize you moved here! Do you have a video talking about it? I'm so curious to see how you landed in Cincinnati

If I may ask, about what temps are you getting on this grill? My grill actually has a thermostat in it so it'd be nice to know what what temp to set it to.

It took me years to figure out how to make a restaurant quality pizza at home. Finding the proper dough hydration, proofing, oven temps and and cooking surfaces. The pizza steel is the way to go. I put my pies in an aluminum pizza pan for 3/4 of the bake on the steel and remove it from the pan for the last 1/4 using a narrow offset spatula, sliding it directly on the steel again. This allows the cheese and toppings extra time to cook and keeps the bottom from overcooking. It takes some practice turning the pies out of the pan onto the hot steel. I rub a cold butter stick and then some olive oil on the pans before putting in the dough to keep it from sticking.

"Best pizza in Cincinnati"? FYM we have larosas out here

Excellent interview, thank you! Love this style of video. Informative and captivating for dough nerds!

Fyi, Neopolitan dough also has honey (natural sugar) and olive oil in it as well. This mixture is usually put in the Biga or Poulish.

This place has absolutely amazing crust but everything else about the pizza is wack. Wack sauce, wack toppings, wack salads.

Well thanks for letting me know this exists. Gonna check it out this week. Love small places that want to be the best at one thing.

Are you also Jason Farmer on a different channel or am I having deja vu?

I'll need to go here to test it out but so far the best pizza in ohio comes from Rockafellas in sharonville

Dog is a fine meal

Your channel has saved me a ton of trial and error so, thank you for that! Have you ever tried making a pizza on a charcoal grill?

Love your videos and the effort and time you put into them! At this point in your life, do you even eat anything other than pizza?

This channel is so underrated. I found it when I got obsessed with making new york pizza and keep coming back.

Awesome job Charlie recognize the town & Brewery

I might try this with my charcoal grill and with the lid closed. We'll see how it goes.

Rubino’s is Ohio’s best pizza

That doesn’t look like Sunrise pizza in Warren Ohio

I use the grill and a stone for the first five to six minutes and finish under the broiler for two minutes. I will try the direct flame method on the screen and finish under the broiler.

just had the white pizza this morning was good ill be back

You gotta try Ramundos in Hyde Park. And if you had a time machine youd need the OG Trottas

Charlie, where'd you get those tray covers?

Well damn! For once a cool food spotlight on KZfaq is in my city of all places! Time to head over to mt lookout

I actually did something like this last year. Before I transitioned to a pizza steel, I was using a pizza stone. It wouldn’t crisp up enough on the bottom so I tried baking it for 90% cooking time (or thereabouts) on the stone then I transferred the pizza to my bbq to finish it off on the bottom. It worked wonders and crisped it up like nothing else!

Should have put the steel back in the oven to keep experiment fair…you removed a ton of stored heat. I use steel, mostly because I got tired of stones breaking. I see little difference in my oven.

Go try trophy pizza

You need to try Two Cities in mason ohio. The NY is bomb af.

Cincy baby!

I'm eating some apizza scholls in honor of this video

As always, excellent, and timely as the outdoor temps here in front range CO are creeping above where my wife and I like running our oven full blast in our house which is not air conditioned. I've done steel on the grill (OK but hate lugging the thing around and we do use the grill for other things) and stones (OK but nothing special, as you point out no top heat so we end up having to fire up the broiler in our already hot kitchen) so the screen idea really sounds great, I have several and being able to assemble in the kitchen and then take out to the grill REALLY sounds like a winner. Thanks!

Add peas and mini carrot cubes and chicken and eggs oops I mean egg fried rice. Aw aw Bacon.

Charlie - you do some amazing work! I will be making some NY style pizza at home thanks to your videos. THX!

Dogs can be turned into Hot Dogs!

Man 100% burnt his mouth at the end 🤣

It’s sad there are so many great pizza makers/shops that don’t get the recognition they truly deserve. Those pizzas look fantastic.

I live here--I need to try this! What's the bread place in San Francisco?

No one EVER has *ever* put forth this much effort, time, and research into making pizzas. It shows as well, he's dropping some serious knowledge on us!

I see a lot of disappointment in the future of those who own a grill in the $250-$500 price range. They just do not get hot enough for this type of cook. I’ve owned multiple Charbroils in my life and on full throttle they could not even come close to the heat of my buddy’s webber, or my current Napoleon