I Tried 9 NYC Slices in a Day: Here's What I Found

This is Episode 6 of my quest to recreate the ultimate New York pizza slice at home. You can watch the full series here:

Let Me Help You👇🏼

🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time

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🔪 Equipment Used in This Video

📃 Table of Contents
0:00 - The Mission
0:29 - Slice #1: Bleecker St. Pizza
0:58 - Slice #2: 2Bros Pizza
1:36 - Slice #3: East Village Pizza
2:04 - Slice #4: Scarr's Pizza
2:54 - Slice #5: L'Industrie Pizzeria
4:03 - Slice #6: Best Pizza
4:58 - Slice #7: Williamsburg Pizza
5:21 - Slice #8: Luigi's Pizza
5:51 - Slice #9: New Park Pizza
6:33 - An Announcement
6:53 - What I Learned About Cheese and Sauce
7:42 - What I Learned About Dough, and Trying to Perfect My Recipe

Written and Filmed by: Charlie Anderson
Edited by: Charlie Anderson and Van Clements

This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!

[CharlieAndersonCooking]

Thanks for watching! To catch up on previous episodes of the series, click here!
To see another video I think you'll enjoy, click here!

[RodCornholio]

Honestly, your work is worth thousands of dollars. Priceless for those who cannot afford to do the research themselves. Worthy of _The Best of YouTube Awards_ (which ought to exist).

[sleepyhead]

This channel is amazing. I have no idea how you're not completely sick of pizza yet 😂. You and Brian Lagerstrom should do a collab. You guys make the best pizza content

[Raiden_N]

Eating 9 different pizzas in one day is my idea of a good time.

[davidzeto]

Great video. Btw, back in the 80's, all the best slices in NYC were greasy and cheesy enough that there was always the possibility of half the cheese sliding right off the slice just as you start eating, provided the reheat was hot enough. Hence, the fold was born; it was all about keeping your cheese in your possession.

[jpolchlopek]

Dude, I know I'm being a little too much of a fanboy, but you seriously have the production values of someone with 200k+ subscribers. Like Babish / Weissman level. Killer episode, man.

[cjennings]

Wow. Watching this series immediately made this my favorite food channel! You're setting a new standard for everyone else, Charlie. Your precision and depth of research is phenomenal. I'm in awe and I'm about to binge-watch the rest of your content. Many thanks!

[gavinmgkm]

Thank you so much for all of this hard work you’ve put in. As someone who is also on the journey to perfecting the slice, this info is invaluable to me. Keep crushing it!

[ShiraVT]

Your delivery, research, and editing make this video and many others you've made masterpieces.
Your editing is worth just as much as your research, you're doing an amazing job!

You've earned my respect and a sub-

[mrkattm]

I perfer a 67% dough proofed for 5 days although I have modified my oven to cook at 600 degrees F pluss I use both a steel on top of pizza stones so I am sure that helps.

[iamcraiggentry]

I'm loving this series so far. 5 years ago I found the Pizza Show hosted by Frank, the owner of Best Pizza, and started making pizza at home. My goal was also to make NY style but I couldn't find any info online about how to really make it but I found a lot on Napoli style so I've been doing that ever since. I just recently started back into NY style and your vids have been very helpful, thank you.

[dneuens]

Dude, big props for all the research and breakdowns. The way you've taken us along this journey and justified it lends so much credibility to the findings. Rather than just showing us a recipe, we get to see the process of how and why. I've been following your steps at home and it's been a big help. Can't wait to see more!

[PerfectPrinceX]

I was just in NYC trying different places too and your video doesn't portray how much work it is to visit all of these places!!! it takes a lot of energy lol nice vid!!

[nabnab]

Honestly such amazing videos, no doubt you’ll be at 100k soon

[dangelorussell]

Wowww this was a good one. This video helped confirm some things that I've been pondering about for a while now. The dedication is unreal. Amazing stuff Charlie!
Can't wait for the next video on the series!

[jimshibolth]

Great content..been making for 56 years, researching, experimenting, eating pizza in many countries..reading extensivly, and watching youtubes on pizza..your video on trying 9 pizza's in New York was awesome..Thank You

[intoitreviews]

I've been using a variety of your recipe, but I have a Breville pizza oven that I set on 650 deck and 500 degree top. It seems to be perfect... I use a 1% oil. I think the hydration is 61%. I also bulk ferment for at least 24 to 48 hours. This helps with the flavor. The Breville is kind of necessary IMHO, but I admire your home oven attempt.

[jasonreinecke]

Good video. It can be difficult to isolate one thing at a time to assess while holding others constant because a lot of times each factor depends on what you set for the others. E.g., like here you learned that higher hydration might actually be better if you do two bakes (great catch!). Obviously you can't test every little detail in every configuration, but good job not remaining too beholden to an earlier finding once you learned something new - stay this open to change as you progress through the final stages of testing.

[grantmiddleton]

Just want to say thanks. All your research has changed my home pizza game. I even went to the scrap yard and made my own 1/2” thick pizza steel. Cost me only $30. It’s a good option for people that can’t afford a store bought one.

[michaeltorres]

Love your passion Charlie in creating that perfect slice. I and many on this channel have your passion and can relate to it. Keep up the good work and thanks for sharing...