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[15 - 16] [Music] hello there welcome back to another

[16 - 18] hello there welcome back to another episode of anything with Alvin where

[18 - 19] today we're going to be taking on

[19 - 21] recreating the famous spicy pepperoni

[21 - 23] pizza from Prince Street Pizza here in

[23 - 26] New York known for its classic Square

[26 - 27] style shape I believe this is a take on

[27 - 29] a New York version of a sicilian Style

[30 - 31] Pizza not necessarily true to its

[31 - 33] Italian Roots but somewhat of a hybrid

[33 - 35] that is very very popular amongst the

[35 - 37] masses now I've had Prince Street Pizza

[37 - 39] a lot over the years and I thought this

[39 - 41] would be the perfect opportunity to see

[41 - 43] what kind of goes on behind the magic

[43 - 45] and why it's so popular so we went ahead

[45 - 47] and went to the store and got one this

[47 - 49] is a whole entire pie of their famous

[49 - 51] spicy pepperoni pizza it's a rectangular

[51 - 53] slice that is a little thicker than

[53 - 55] normal style pizza kind of like Pizza

[55 - 57] Hut and if you take a closer look you

[57 - 58] can see the differences in things that

[58 - 60] make it stand out well the crust is not

[61 - 62] the typical New York style pizza it's

[62 - 64] not flat and crispy it's a little on the

[64 - 66] dougher fluffier side although not too

[66 - 68] tall and I think people's favorite part

[68 - 70] is that the pepperoni is abundant

[70 - 72] there's a lot of Cups and when they curl

[72 - 73] up you that beautiful pepperoni grease

[73 - 75] that even though isn't bad for you is

[75 - 77] good for the heart I mean the head

[77 - 79] actually not for the head just good for

[79 - 81] your mental well-being until you fall

[81 - 83] asleep after eating it but what's also

[83 - 85] interesting is the sauce and the cheese

[85 - 87] so usually sauce goes on before cheese

[87 - 88] but in this case it's flipped the cheese

[88 - 90] on bottom kind of insulates from the

[90 - 92] sauce and it also kind of allows that

[92 - 94] pepperoni grease to kind of blend in and

[94 - 95] mix with the sauce making its own little

[95 - 98] spicy tomatoey sauce all right let's

[98 - 100] give this a taste test H it's actually

[100 - 102] changed quite a bit since I remember

[102 - 104] first having it I think the version I

[104 - 106] had many years ago was a lot fluffier

[106 - 108] and seemed a lot more chewy and bouncy

[108 - 110] but hey this is spicy pepperoni pizza

[110 - 112] there's nothing you can go wrong how

[112 - 113] about let's uh bring Andrew in here he's

[113 - 115] also a huge fan of Prince Street and he

[115 - 116] told me that this is actually one of his

[116 - 119] favorite slices ever H I think he also

[119 - 120] kind of here's a little bit of my

[120 - 122] sentiment he say it's a little different

[122 - 123] than the way that it has been many years

[123 - 125] ago maybe the recipe changed but it

[125 - 127] doesn't seem to hit the same notes that

[127 - 129] it once did but we will go ahead and see

[129 - 131] if we can figure that out all right so

[131 - 133] let's get started on making this pizza

[133 - 134] now full disclosure we're going to be

[134 - 137] taking heavy inspiration from Kenji who

[137 - 138] has done a lot of the leg work and

[138 - 140] lifting when it comes to developing a

[140 - 142] New York and Sicilian style recipe so

[142 - 144] thank you for providing us a base that

[144 - 146] we can work off of first we're going to

[146 - 148] make the dough in the food processor so

[148 - 150] we're combining about 500 G of bread

[150 - 152] flour a tablespoon of kosher salt about

[152 - 155] 4 G of yeast a healthy tablespoon of

[155 - 157] olive oil and about 1 and 1/2 cups of

[157 - 159] water now the cool thing about Kandi's

[159 - 160] recipe is that this is actually all done

[160 - 163] in the food processor no fuss with hand

[163 - 165] eating this or using a stand mixture and

[165 - 166] I think the explanation has to do with

[166 - 168] the way the blades kind of attack the

[168 - 170] dough relentlessly causing it to shear

[170 - 172] and really putting a lot of impact on

[172 - 173] the dough causing the gluten to form

[173 - 175] pretty well so I think that's exactly

[175 - 177] what happens and honestly this should

[177 - 178] add to the list of reasons why the food

[178 - 180] processor is very under underrated

[180 - 181] Gadget in the kitchen not only can it

[182 - 183] make pizza dough like this it can make

[183 - 185] pasta dough and it can even make ground

[185 - 187] meat from scratch truly an undersung

[187 - 189] hero of the kitchen uh anyways let's go

[189 - 190] back to making the dough I'm going to

[190 - 192] press this dough into a olive oil

[193 - 195] greased pan that's about 9x13 it has a

[195 - 197] relatively thicker Edge this is going to

[197 - 199] rest and let proof for about an hour or

[199 - 201] two until it is approximately doubled in

[201 - 203] size all right so now let's go ahead and

[203 - 205] figure out the sauce upon tasting the

[205 - 207] sauce from the pizza slice separately in

[207 - 208] with the pizza and definitely taste on

[208 - 210] the sweet side and it's pretty simple I

[210 - 212] don't taste a lot of seasonings or a lot

[212 - 214] of garlic or anything crazy or herbs in

[214 - 215] there I think the goal was to maybe

[215 - 217] allow the pepperoni to shine so we're

[217 - 218] going to go ahead with a really really

[218 - 220] straightforward tomato sauce some canned

[221 - 223] tomatoes some salt a tablespoon of sugar

[223 - 225] and honestly just let that simmer until

[225 - 227] it is somewhat reduced nothing crazy to

[227 - 229] it and I think you know trying to think

[229 - 230] about the way the restaurant works if

[230 - 232] you're trying to make a huge batch maybe

[232 - 233] simpler is better then we're just going

[233 - 235] to imerge and blend that until smooth

[235 - 236] and then make sure that is reduced until

[236 - 238] it is nice and pizza sauce ready kind of

[238 - 240] did it by eye no real measurement for

[240 - 242] how long I cooked this okay and probably

[242 - 244] the most important signature part about

[244 - 246] why people love this pizza is the curly

[246 - 248] pepperoni cups that have a little bit of

[248 - 250] a pool of pepperoni grease in them once

[250 - 252] you bake it and now to make these kind

[252 - 254] of things you have to Source the correct

[254 - 256] pepperoni sourcing Deli slice you know

[256 - 257] the things in the bags that are really

[257 - 258] thin they don't really do the job they

[259 - 260] end up with those wide slices that you

[260 - 262] can get on classic pepperoni pizza but

[262 - 264] for this case I think it's important to

[264 - 266] get the whole entire sausage and I'm

[266 - 268] cutting these really really thick

[268 - 269] thicker than you might think cuz they're

[269 - 270] going to shrink a lot in the oven I'm

[270 - 273] cutting these about4 of an inch roughly

[273 - 275] honestly the thicker the better cuz who

[275 - 276] doesn't like a nice chunk of pepperoni

[276 - 278] on their Pizza once I've cut up a

[278 - 279] sausage and a half or so I'm going to go

[279 - 281] on move to the cheese now based on the

[282 - 283] look of how the prince Treet spicy

[283 - 285] pepper bunny slice looks I'm guessing

[285 - 287] they used fresh mozzarella which

[287 - 288] technically does have a good amount of

[288 - 290] water but I'm guessing that if it's

[290 - 292] thinly sliced and maybe put on the

[292 - 293] bottom of the pizza rather than over the

[293 - 295] sauce it's a nice Shield that also

[295 - 297] moistens the dough from the bottom as

[297 - 298] well so we're going to cut this ball of

[298 - 300] fresh mozzarella into very thin slices

[300 - 302] and then go ahead and start to assemble

[302 - 304] our dough has now risen it's doubled in

[304 - 305] size I'm going to press that into the

[305 - 307] edges cuz at the shop I saw them doing

[307 - 308] this to make sure there was a little bit

[308 - 310] of a lip then I'm going to follow by

[310 - 312] topping the surface with a thin layer of

[312 - 314] cheese not too much cuz it wasn't super

[314 - 316] super cheesy then a good amount of sauce

[316 - 317] I'm going to hold back a little bit just

[318 - 319] in case I don't want it to get too soggy

[319 - 321] and then a good amount of pepperoni on

[321 - 323] top I didn't exactly see how much

[323 - 325] surface area covered it when they put it

[325 - 327] in the oven but I'm guessing there was a

[327 - 328] little bit of gaps in between so I'm

[328 - 329] going to go with an estimate and see if

[329 - 331] we can make any adjustments after our

[331 - 333] first batch I did remember that they did

[333 - 334] use peino so we're also going to grate

[334 - 336] some peino freshly from the cheese block

[336 - 338] itself right on top before it goes in

[338 - 342] hot oven I'm cooking this at around 450°

[342 - 344] for about 20 minutes but based on your

[344 - 346] oven I kind of like to do this by visual

[346 - 348] I don't want the pepperoni cups to burn

[348 - 349] but I do want the dough to get a nice

[349 - 351] look so when the pepperoni cups are

[351 - 352] looking close to being burned I'm going

[352 - 354] to take this out all right let's take

[354 - 356] this out from the pan slide it off in

[356 - 357] one piece and let it cool in a rack

[357 - 359] before diving in with the cutter it's

[359 - 361] looking pretty good I definitely think I

[361 - 362] could have used a little bit more

[362 - 363] pepperoni those shrunk a lot more than I

[363 - 365] thought and definitely should have put a

[365 - 366] little bit more sauce but let's go ahead

[366 - 368] and see how this is okay dough is pretty

[368 - 370] good already a little fluffier than prin

[370 - 372] streets but hey to be fair I don't think

[372 - 373] they're making each batch of dough for

[374 - 376] each pizza right at the very seconds so

[376 - 377] I'm not going to give them a pass for

[377 - 379] that I think the fresh mozzarella is an

[379 - 380] interesting call but I'm curious to see

[380 - 382] how it would work if I used low moisture

[382 - 384] instead so after having the crew taste

[384 - 386] tested we agreed let's add some more

[386 - 388] pepperoni let's add some more sauce the

[388 - 389] dough is pretty good and maybe could use

[389 - 391] even a bigger rise to get that fluffy

[391 - 393] texture that I remember from many years

[393 - 395] ago all right we're going to make the

[395 - 397] dough again with the same exact recipe

[397 - 398] but this time Andrew actually brought

[398 - 400] down some special Pizza yeast what that

[400 - 403] does not exactly sure but hey it's got a

[403 - 404] picture of a cool guy looking on the

[404 - 406] front so I'm saying this is uh 100%

[407 - 408] approved we're going to make the dough

[408 - 410] doing the food processor again marveling

[410 - 411] at the technique that the food processor

[411 - 413] can make pizza dough and it's kind of

[413 - 415] awesome actually press this into a

[415 - 417] grease pan Let It Rise double in size

[417 - 419] and this time I'm going to use low

[419 - 421] moisture mozzarella cutting into thin

[421 - 422] slices kind of want to see how that

[422 - 424] plays out this time we're going to lay

[424 - 426] the cheese down on a nicely pressed

[426 - 427] dough that has risen I'm going to add

[427 - 429] about 50% more sauce I think definitely

[430 - 431] could use some more sauce given the fact

[431 - 433] the cheese is on the bottom this time

[433 - 434] and when the sauce is exposed to the

[434 - 436] open oven I think it evaporates more

[436 - 437] it's a little bit of more wiggle room

[437 - 440] there and this time adding about double

[440 - 442] the pepperoni from the first batch and

[442 - 443] honestly I think this is how they do it

[443 - 445] they just kind of take a giant handful

[445 - 446] of pepperoni throw it all over the pizza

[446 - 448] and spread it out roughly to where you

[448 - 450] get these beautiful pockets of lots of

[450 - 451] pepperoni and grease which is part of

[451 - 453] the flavor and this time I'm going even

[453 - 455] a little heavier on the peino but at

[455 - 457] this point we're just having fun right

[457 - 459] and I think honestly when I hear spicy

[459 - 462] pepperoni I think to myself honey I

[462 - 464] think we need some hot honey to go on

[464 - 465] this pizza so I'm going to take a little

[465 - 467] bit of a spin we have some hot honey

[467 - 468] here already at the studio I'm going to

[468 - 470] give that a drizzle all over the top and

[470 - 471] a little bit along the edge of the crust

[471 - 472] and see if I can get a nice caramelized

[472 - 475] sugar crunchy Edge then giving this at

[475 - 477] peino once again and going into the same

[477 - 479] oven for about the same amount of time

[479 - 481] until the pepperoni cups are getting

[481 - 483] nice and almost too dark and the Honey

[483 - 485] is starting to almost get burnt but not

[485 - 487] burnt all right let's take this out

[487 - 488] maybe there's something awesome in that

[488 - 490] pizza yeast because uh this one

[490 - 491] definitely Rose a little bit more but

[491 - 493] I'm liking how this is looking it looks

[493 - 495] a little bit better the sauciness is

[495 - 496] definitely looking more spot-on the

[496 - 499] pepperoni is looking correct it looks

[499 - 501] very similar to The Prince Street Pizza

[501 - 503] I've had many many many years ago and

[503 - 504] honestly since I'm already playing with

[504 - 506] the toppings a bit I decided to add

[506 - 508] freshly graded peino on top and to

[508 - 510] combat some of that sugar and the

[510 - 512] pepperoni and the grease a little bit of

[512 - 514] chiffonaded Basil just to make things

[514 - 516] fresher this is I guess you could say a

[516 - 518] personal take on the Prince Street

[518 - 519] version of pizza which I guess is more

[519 - 521] of taking the square dough making a

[521 - 523] little fluffy flipping the sauce and the

[523 - 525] cheese additions and adding a lot of

[525 - 527] thickly cut pepperoni that turns into

[527 - 528] nice cups and this is the kind of pizza

[528 - 530] I think you could serve to any guest and

[530 - 532] have them be pretty loud because this

[532 - 534] just tastes pretty good the sugar goes

[534 - 536] really well especially with the honey

[536 - 537] and the pepperoni working together and

[537 - 539] the basil kind of helps freshen things

[539 - 541] up a bit so you want to go back and eat

[541 - 542] a second and a third and a fourth and

[542 - 544] fifth slice I will say though the low

[544 - 546] moisture mozzarella kind of makes it a

[546 - 547] little too cheesy even though that

[547 - 549] sounds a little bit weird I like the

[549 - 551] thinness of the fresh mozzarella I liked

[551 - 553] how not cheese pulley it was if that

[553 - 554] makes sense cuz that draws more Focus to

[554 - 556] the pepperoni but hey nothing wrong with

[556 - 558] a good amount of cheese even though this

[558 - 559] is clearly different than the original

[559 - 561] Prince Street Pizza flavors I think the

[562 - 563] root is still there the pepperoni cups

[563 - 565] come in pretty strong the dough is light

[565 - 567] and fluffy and crusty and if you compare

[567 - 568] the two slices I don't know if it's

[568 - 570] because we took the pizza to go but our

[570 - 572] dough you know was definitely a lot

[572 - 575] higher if you like fluffier or faka

[575 - 576] style pizza dough I think this is

[576 - 578] definitely more the move I think

[578 - 579] personally the one from Prince Street

[579 - 581] was a little too doughy and the only

[581 - 583] saving grace was the fact that it had a

[583 - 584] lot of pepperoni and sauce on it to make

[584 - 586] it taste really good which is great hey

[586 - 588] nothing wrong with that so we do have a

[588 - 589] lot of Pizza in the studio which is a

[589 - 591] great day for everybody that managed to

[591 - 593] be here today which means everybody gets

[593 - 594] to take home a lot of pizza which I

[595 - 596] don't think anybody is complaining about

[596 - 598] and my big takeaways are that one I love

[598 - 600] kenji's method of the food processor

[600 - 601] pizza dough I think that's a really

[601 - 603] time-saving way to make a foolproof

[603 - 604] pizza dough especially for this kind of

[604 - 606] pizza I like that we can finally look

[606 - 608] towards thick cut pepperoni to replace

[608 - 609] maybe the thinner ones and give that

[609 - 611] more artisinal flavor and you know just

[611 - 614] a fun thing to have and lesson learned

[614 - 615] always double the pepperoni you can

[615 - 631] really never have too much