Way to not show the tomatoes🤦🏻‍♂️🤦🏻‍♂️

My mom used to do this too, but she'd put salt on it. It was so darn good. I haven't had it since I was a kid. I want to make some myself.

Be original for God’s sake.

OMG what an interesting recipe I'll try it❤

Exactly what I was looking for!! Is the dough recipe on your website ? Would love to replicate it !

We get pies here all the time! Great review

Hi, I’m a home bread baker from NJ, Italian American and I make all my own breads, rolls and pizza dough. I started getting interested in baking breads about 16 yrs ago with the no knead method baked in the Dutch oven. I make my doughs unique to whatever I’m making. I found your channel searching for Scala recipes. I’ve baked 2 already which came out great. Unlike you using pizza dough…..lol, I used a Scala bread recipe. As far as pizza doughs go, some use lean doughs, and some use slightly enriched doughs adding sugar and oil. I use the latter. Now my typical no knead bread is 75% hydration, but focaccia and ciabatta breads are 80%. Pizza dough and baguettes are 65-68%. After seeing the Scala recipes, one from KAF, and saw yours, the dough isn’t the same, but still might work. I used a Poolish for Scala and also sometimes for baguettes, but I use a straight dough for pizza.

What is the hydration level of this dough?

Good point!

Love me some Katz Bagels!! My Dad first took me there in the 1970's and I've been hooked since! Whenever I come home for a visit, I always try to make a stop at Katz Bagels to pickup some bagels, as well as some Pizza Bagels and Hot Dog Bagels. Not only are they great!! They are also reasonably priced!!

I want some of that!!!

That looks good Bobby, now I want to make one

If I heard him right 12 quarts of water to a 50lb bag of flour is 50% hydration. Didn’t look or act like a low hydration dough. Anyways, still cool to see a master at his work.

Do you deliver to California?! LOL <3

Pizza looked pretty good. You know he was being coy with you about his hydration level! Regarding cheese, the part-skim Grande is a much better product than anything we can get part-skim at the store. Part-skim mozzarella does not taste right on my pizza at home. I usually use whole milk. I do upside sown-style. I found that works best in a home oven.

I've used this flour a lot, it's a great flour and great for pizza, 68% hydration will give you an excellent pizza!!!

Hey Bobby, here's a tip you might already know about, put a light coating of oil on your spoon before you dip it into the malt and it won't stick, it will just slide off into your dough, with no mess. And you did the spritz with the water and the ice cubes too, you did well Grasshopper! 👍 LOL...

Hey Bobby, don't worry about those guys, haters hate, keep up the good work buddy, we'll be here liking what you do.

Great video, looking forward to the sub roll.

looking forward to your next videos!

Welcome back, good to see you again. Great reaction video. I just watched Charlie’s new video a few days ago. Loved seeing this guys passion for pie, reminds me of myself. Looking forward to the next one, cheers.

Bread flours are known to be heartier flours. Stronger with great water absorbtion. Pizza flours can be that way as well in fact many "pizza" flours are also great bread flours. Weaker pizza flours are often used for shorter fermentations and provide a more gentle chew. It's really not about the label, its about the contents.

I was wondering were you have been the other day! I read your blog on your website on the Old Forge style pizza. Great post!

Where is the recipe?

Is it 14 fluid onces of water or 14 onces weight?

I prefer to roll my dough

Grew up in Boston and spent many Saturdays with my Italian grand parents... Scali bread, salami and Mortadella always came home with us... damn I miss that

This was exactly what im looking for lmao

I’m also of Italian Descent and a home bread baker. I watched my Grandmother measure and mix flour etc. it was by eye and feel. I started baking no knead breads 14 years ago, and I went into sourdough also. I did measure by volume but gave in and now use a scale just for flour and water. I’d like to see your recipes in grams, but I guess it won’t happen……lol. I’m trying your all purpose dough and will convert to grams as I hate lbs and ozs. From my experience, in various bread groups, internal etc. most recipes are in metric, or grams……FYI.

I’m also of Italian Descent and a home bread baker. I watched my Grandmother measure and mix flour etc. it was by eye and feel. I started baking no knead breads 14 years ago, and I went into sourdough also. I did measure by volume but gave in and now use a scale just for flour and water. I’d like to see your recipes in grams, but I guess it won’t happen……lol. I’m trying your all purpose dough and will convert to grams as I hate lbs and ozs. From my experience, in various bread groups, internal etc. most recipes are in metric, or grams……FYI.

Other recipes I’ve seen use a preferment (biga) for the dough. My all purpose doughs are no knead, which I would make at a lower hydration to shape. It still ferments overnight. I’ve used a Poolish for baguettes but biga is a stiff preferment. I saw your other video and you use a straight dough, No Preferment.

My understanding is the authentic Scali bread recipe has powdered milk incorporated and is different from pizza dough.

1 large cheese with extra cheese cooked well done please!

Trenton style tomato sauce for Trenton tomato pie is stewed tomatoes and salt.

Okay so what do you have to do is add the sea salt to the water first, room temperature, then you add the flour, and then add the yeast sprinkled on top of the flour. Just toss with a wooden spoon to incorporate it, then put it in the stand mixer for about 3 minutes. Let it sit for 20 minutes, then give it a few more seconds in the stand mixer and you'll have the perfect high hydration New Haven style dough. Been making it for a while now

Criminally under rated channel. Great work !

i bake on parchment paper. easy and works great

Looks great!

I do the same with 60% hydration since i live in a very humid area and its some of the best pizza anyone around here ever eats. I stretch it thinner and cold ferment for a couple days.

you dont know what your doing

I live in Ft Collins, and so am well familiar. Beau Jo's arose probably 50 or 60 years ago in Idaho Springs CO, feeding skiers coming down from the slopes, and very filling was their very successful mantra. THICK, look at the baguette like crust frame on the Mountain. I grew up eating actual NY style in the city and the NJ side of the river and could never stand Beau Jo's, not real pizza to me. In all fairness though when they started up good pizza in Colorado was very unusual, so they were wandering in a wilderness without much to compare themselves to but their whole thing was making bread with stuff on it🙂

Charlie does have it right, details matter and your pies are better if you follow his suggestions, including things like rye or spelt flour, diastatic malt powder etc.. Obviously if you were commercial and doing a few hundred pies a day you'd be in a whole different world, but for pizza at home he is a great source. His spreadsheet really does help you get crust thickness right, which I think is the most common reason home baked is not so good 🙂

Your brutal honesty sold me on a subscription to your channel. I'm a pizza aficionado and am in pursuit of making the perfect NY -style pizza at home, and I'm real close! Charlie Anderson's series on NY -style pizza really helped me get to the next level of pizza making. I know you're from NE Ohio, but I'm in the thick of it here on Long Island, basically the home of NY -style pizza. It seems as though every street corner and shopping center has a great pizzeria, one better than the next. However, there is nothing quite like making your own. Great job, Bobby!

It is DELICIOOOOUS!!!! Tons of blessings from God and cascades of love ❤!!!!!

Lovely video but it could do with a slightly higher camera angle

what kind of oil do you use and why. thank you!

Hint, brush on melted butter before adding the sugar..😊

Your breads look terrific!

So you're just biting off Dave Portnoy with Barstool Sports One Bite Pizza Review.... same music and everything, even saying some of the same things he does. This is super cringey...