Comments by "Adam Ragusea" (@aragusea) on "WBUR" channel.

  1. Recipe is linked in the description, please tell me where you think I've gone wrong with the ingredients.
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  2. @SecludedMemory Damn right.
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  3. I age my dough for up to a week, I think it tastes better. Just keep it covered. Even if the skin dries out, just kneed the dough over again and the dry part will re-hydrate.
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  4. Haha! WOW! If you flip through the previous 479 comments you'll see you're the first person to come up with that joke! Bravo sir, bravo.
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  5. That's the spirit!
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  6. Yes, at the surface they result in a crispy, deeply browned layer reminiscent of pastry.
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  7. We're not imitating your culture. My great grandparents came from Bari and settled in the Bronx. This is the linear descendent of the version of pizza they developed, just as I am the linear descendent of the people themselves. It's our culture, whether you like it or not.
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  8. I disagree, I think a layer of olive oil prevents the sauce from binding with the crust.
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  9. What do you think pizza is?
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  10. You'll note my sauce recipe (link in description) does call for dried oregano in the sauce. Do you mean leaves of fresh oregano on top?
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  11. Use half the ingredients.
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  12. I think fresh mozz has too much moisture, leaving pools of water on the finished pizza, at least when baked at domestic oven temperatures. Commercial ovens may bring enough heat to evaporate the excess during cook, I don't know.
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  13. @OutlawMCC For god's sake, you can put toppings on if you want, I was just trying to show the basics!
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  14. @davidshultz2007 This may be the first time in my life Ragusea wasn't a sufficiently Italian last name...
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  15. @SecludedMemory See the recipe, follow the link in the description.
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  16. recipe linked in the description
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  17. My dough recipe is in the link in the description.
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  18. Yes. Bubbles in the crust brown more heavily and create a flakey, pastry-like texture. Large bubbles do the same, but they displace too much sauce and cheese.
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  19. @MrMoo2wo Make it! It's easy! Recipe is in the link in the description.
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  20. Absolutely correct, this only works for thin pizzas. Anything thicker, or with a huge load of toppings, should be baked on a lower rack position.
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  21. @confederatedipperify We were recording that scene for radio. Unfortunately, chewing sounds are the only way to convey eating on the radio!
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  22. @serhathoca Dude, seriously?
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  23. Knickers, eh?
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  24. Hey everybody, recipe is now linked in the description.
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  25. You don't have to, you can stretch it out on the board. But, tossing the pizza in the air will allow centrifugal force to do most of the work for you. As the outer mass of the dough tries to excape the center, it'll cause the pizza to stretch evenly all the way around, while leaving the tick cornice or ring around the edge that is key to NY-style pizza. Again, you can do it on the board, but the pizza probably won't be as even or as round.
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  26. @wallybag100 Just so we're clear, I'm the guy in the video, not Zalupastyle. You are arguing with someone else.
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  27. I don't recall saying anything about the type of mozz I was using, other than saying it's low-moisture, which I prefer. So, I don't know where you're getting this.
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  28. @TheMockingjay22 Third, yes, I agree you should bench proof your dough for 30-40 minutes before rolling it out. But I don't see what that has to do with the dough sticking. Also, failing to bench proof will not "kill" the yeast, it simply won't allow them one last shot at inflating the dough before tossing. Lastly, New York-style pizza is supposed to be paper-thin in the middle. Maybe you like your crust more puffy, but this recipe is about achieving a very specific style.
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  29. @makwabid69 Hasn't happened yet.
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  30. @Pauly69s As I said, this method will leave you plenty of the smaller bubbles. What it will deflate is the giant bubbles that basically push all the cheese and sauce off a whole slice.
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  31. If you paid more attention, you would see that I agree with you. I love NY style pizza, I can't get it in Boston, so I came up with a recipe that allows you to get pretty close to it at home.
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  32. Yes, they brown more than the rest of the crust and create a crispy, pastry-like texture. Large bubbles do the same, but they displace too much topping.
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  33. @Landotter1 My pleasure. Are you building a wood oven at home? That would make amazing pizza, obviously. Much better than mine.
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  34. @cupcake1556 Just for the record, I remain gainfully employed at WBUR, where I am covering the Occupy movement, not participating in it. And the only thing I'm addicted to is making great radio, and occasionally pizza.
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  35. Are you really telling me that only people from Naples are allowed to make pizza?
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  36. Nope, I just think that before people talk to each other on the internet, they should ask themselves: "would I say this in person?"
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  37. It's called a pizza peel, you can get it at any kitchen store, Target, etc. Should cost less than $20. In a pinch I once used a stout piece of cardboard. That worked ok, but was a little tricky.
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  38. @dadankskunk I love to eat it in caprese, but it has no place on pizza. Way too much moisture. The casein proteins tighten and the whey comes spurting up in pools. Terrible idea.
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  39. @kyiana52 Check the recipe linked in the description.
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  40. @fretbuzz59 The yellow hue is an artifact of youtube's video compression, it did not look that way in real life. As for the tomatoes and garlic, I agree that fresh crushed tastes better, but the point of this exercise was not to make the best pizza; it was to make the most authentic NY-style pizza, and in that regard, canned sauce products are the more authentic way to go.
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  41. Here I am, please do share your secrets. Pizzaria Regina? Santarpio's?
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  42. It's low-moisture mozz, as opposed to fresh mozz. Fresh mozz contains a lot of whey which tends to pool on the top of the pizza if it can't evaporate fast enough. If you have a brick oven that gets to 900 degres F, then maybe the moisture will evaporate and the cheese will brown. But if you're using a home oven like me, then low-moisture mozzarella is the only way to go.
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  43. Watch the video, I explain that my technique involves the broiler.
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  44. a pizza stone
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  45. No man, I'm not serious. It was a joke.
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  46. @funkmex75 Oh, just clean it the way you would a wooden cutting board, abrasive pad and water, no soap. As far as the stone is concerned, the best way to clean is to leave it in the oven during the self-cleaning cycle, then just wipe off the ash with a wet paper towel. I actually leave my stone in the oven all the time anyway, because it functions as a heat diffuser/sink, stabilizing the oven temperature.
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  47. marble gets very hot, but it's not very porous, so it doesn't wick away as much moisture.
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  48. Actually, it will, I've done it. And kneading after it's rested will only make it too tough for a half hour. You just let it sit and proof again.
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  49. @fretbuzz59 Also, what do you mean it needs olive oil to cook properly? Are you talking about coating the tossed dough in oil before the sauce? When I make pizzas in my own style, I usually do that. But again, that's not proper NY-style. You can tell because the cornice of an NY-style pizza never has the deep browning it would get if it were coated in oil.
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  50. I think you're thinking of Sicilian-style, which is a sub-genre of NY-style pizza, but it's not the same thing.
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