Frank Pinello Discovers L’industrie & Lucali’s Pizza Secrets | Pizza With Frank S2 (Ep 01)

Pizza With Frank S2 (Ep 01). “The collaboration Williamsburg has been waiting for” – L’industrie meets Best Pizza. Frank Pinello (@bestpizza33) kicks off round 2 of the ultimate NYC pizza tour, and you’re invited along with him. Starting at L’industrie (@lindustriebk) with owners Nick Baglivo & Massimo Laveglia, they taste the iconic burrata slice – the most copied in the world.

Next, they hit the streets to visit Razza in Jersey City for some of the best pizza in NYC and head back to Brooklyn to watch Mark Iacono, founder of Lucali’s (@lucali_bk), work his pizza magic.

The real showstopper? Watching Frank, Massimo, & Nick combine their skills to create legendary pies that pizza lovers will be talking about for years. Get ready for a pizza party like no other.

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Learn more about Frank: https://us.gozney.com/blogs/brand-ambassadors/frank-pinello?fromsocial=true

For Frank’s White Pie recipe featured in this video, click here: https://www.gozney.com/blogs/recipes/franks-ny-style-white-pie?fromsocial=true

00:00-01:13 – Intro
01:13-06:50 – How did L’industrie begin?
06:50-11:54 – Lucali’s pizza secrets
11:54-16:20 – Razza’s, the best pizza in New Jersey
16:20-20:07 – Best Pizza X L’industrie street pizza party

#PizzaWithFrank #GozneyTV #CookDifferent

[Music] hey we’re going to make more guys oh my god lindustry I think one of the most important pizzeras in the last decade since Lindustree has opened seen a lot of pizza in New York start to look like Lindustree’s pizza the world famous parada slice nast seen on every place in New York now it started as a small little shop they keep growing and they open up the spot in the West Village they expanded out here oh boy when I came on I was working the counter it was easier for him to stay in the back and kind of focus on the dough to be a pizza maker you need to be a carpenter yes or no 100% you got to know how to fix stuff there’s not a crazy you know branding scheme behind there’s not no internet tricks it’s just hard work i don’t like to go to work and I’m satisfied because then I don’t come up with idea right but if I go to work and I’m scared that’s when I really push Oh my god oh this is so good [Music] wow today we’re at Lind Street Pizza in Williamsburg Brooklyn over the last six seven years these guys have really raised the bar in New York you know it started as a small little pizzeria masimo was doing some of the most beautiful stuff really advanced when it came to the dough and as time went on it just kept getting better and better next thing you know they opened in West Village they expanded out here and these guys now are the most popular pizza in the city as well we got Daniel daniel Daniel’s been with us almost 5 years definitely one of the longest employees for sure and then we got Manny who’s our manager here manager definitely his role is hard to describe today we’re going to visit a couple places that are near and dear to Nick and Masimo then we’re going to head back fire up the ark and get a little creative with a pizza party this is the collaboration Williamsburg’s been waiting for yes slind Street meets best pizza one two three what’s going on man five for a cup oh my god thank you so much for having me thank you what’s up baby long overdue man how are you guys today you came on a busy day we got sandwiches going we got squares going they just finished making pastries they’re going to be filling up the showcases beautiful beautiful i know how amazing the pizzeria is i know what you guys been up to but your guys story I would love to hear more about you know what I mean well it’s a long story so I moved here in 2014 from Italy and I came here to play soccer no way unfortunately I didn’t make it and I you know I had to survive so I started working as a server basser gotcha after a couple year I came across this space it was a radial industry pizzeria owned by a French man i don’t know if you remember and I do remember and the guy after one year wanted to sell it so I get in touch with the guy who was selling the flour here and then he’s like “Look go talk to the guy maybe he’s he’s going to sell you the pizzeria you learned something from him.” And I was like “Yo I don’t know how to make pizza.” And then during that time we can talk about later i met Mark wow this was no experience no pizza no experience zero i had nothing then I was talking to people that they were already in the business and then I was looking your show so I was like you know what i think I can do it so I came here I signed the lease i didn’t have money to change the name and everything so I keep everything the same this guy stay with me for like a weeks or two i learned some trick and then I start were you the only employee or the other i was the only employee well you know I was hiring sometimes people in the street oh wash me the dish you know give it 30 bucks to this guy 50 bucks it was Bro that’s real right there it was terrible how long was it before Nick came on board i I was making your burgers at Rayard i swear to God and I remember I got friendly with the bartender slimer introduced us yeah the reason why I came was because when I was coming I was coming as a customer it would be 12:00 i’d be coming home and I would see the light on here and he still be working so we’d talk we roll our dough we’d watch Gotti with a Santi on YouTube and we roll out dough the way he was making it was very different he was great i kind of believed in it already and I was like “Yo this is great.” And then maybe I can add something to it this is beautiful look at this pie it’s picture perfect and what made me come along was that you know Masi was really putting more integrity into the dough then when I came on I was working the counter from working in the deli it was easier for him to stay in the back and kind of focus on the dough i watched him day by day get a million times better is it right to grab a donor i think what really separates us is not so much this side but the other side of the pizzeria where where we do slices cuz we’re building slices to order and finishing them and then putting the toppings on post bake we don’t have a display case for pizza so it’s kind of like we part bake the pizza and then we finish everything at the moment all this light what do you think about the dough this dough is beautiful the dough is pretty wet the reason why is like we go 67 66% water is because the electric oven it tend to dry out the dough it’s a little hard to handle you know I would say I could see for somebody that sometimes we have new pizzoli coming by that they’re not used to with this one it it takes like a week to adapt to the system when you have high hydration and you have uh like pizza that’s proof for a long time the fermentation is faster usually at night time we have the team looking on all the door all the tray so whatever is blowing out we put it on top of the fridge because it’s colder you know so we keep moving though every day anytime those audles are those like little adjustments that you make daily and you know I didn’t know that about these guys but now that I’m paying a little bit more attention that makes sense to me why this place is so special all right see he’s better than me better than me luckily I’ve done this a few times beautiful beautiful go but he couldn’t say anything cuz he was like figured it out like a bomber oh you’re a bummer yes can you fix me upstairs upstairs so where are we going and and why are we going to these places okay so today we’re going to go to two place and they really aspire me we’re going to go to Mark i met Mark my first time when I was working at a restaurant and the owner know that I was going to open a pizzeria so he was like “Oh if you want to open a pizzeria you should talk with that guy.” Then when I went to see him I was blown like the place was beautiful and I was like “Wow.” Wow you know this guy really takes pizza to another level that’s why we’re going to go to Mark and then later and then Dan dan from Raza yep then he’s just he’s just a crazy guy then it’s amazing the approach that he got with the dough he’s a mad scientist mad scientist mad let’s hit the road let’s go see our boys i’m really excited let’s bring him some pastries [Music] all right so we’re outside of the world famous Lucali Pizzeria mark has been a huge inspiration to all of us you know what I mean our generation of pizza makers what’s up boys what’s going down i told him if he weren’t born here in Brooklyn in the pizza world I think he would be like designing cars in Italy like Ferraris he has an eye for architecture he has an eye for design he’s a legend he’s a legend he’s an absolute legend i mean for me I think he’s like classically unpredictable and beautiful i said even the style of pizza he does the toppings classic but he’s unpredictable and you never know what’s going to happen yeah wait but I’m I’m What am I supposed to do right now make pizza right yeah you have some dough or no can you make pizza yeah yeah i need about 10 minutes give me 10 minutes take your time where’s Crystal mark I want to be like you one day never going to happen but don’t we all where’s the brass bowl with the flower [Music] cristo did you bring up the wine bottle yeah I brought up the wine bottle where is it i think this is definitely one of the best places you really can’t get in until about 5:00 at night but to come here during the day and see you see the space i mean it’s real this place really can’t be emulated i mean this is Mark’s like real whole character yes it’s like his brain at a pizzeria when did you get back from Los Angeles today last night you must be exhausted you get to fly out there private no i got it like you Frank okay well watching him rolling out it’s it’s spectacular because you say to yourself like you you would think that the pizza would be maybe dense or thin but it’s it’s not you know when you go to Rome they make the pizza with the rolling pin do they oh like this yeah the super thin super thin crust i love Roman pizza it’s my favorite my favorite pizza city so it’s kind of like God look at that dough the masked out work just the art of it you know the amount of cheeses the right amount the hand slicing do you still love making pizza as much as you like doing the buildouts and building the oven or like the small nuances i love making the pizza you know I jumped in i was kind of blind to uh what was going on like I really didn’t know i didn’t do a grand opening type thing and all that or call the I didn’t know you were supposed to do all that i’ve never opened a restaurant before you know I filled up my soda refrigerator you putting cheese in the bottom huh i didn’t know that you put some breadcrumb on the bottom to keep it from steaming out right is that the Makes sense so smart there’s so many things that he does that nobody I’ve never seen i mean every pizzeria has their nuance of what they do how they do it mark is another one his his ingredients he’s relentless [Music] oh they gave you the fancy i was I was going to go a paper plate so good oh boy look at that this tastes like literally someday pasta on pizza you just gave me an idea pasta on pizza do you think that the pizza has changed here much over the years changes throughout right that’s what we would just say that’s what these guys every good pizza man I talked to says the same thing and what about like dough recipe and stuff over the years have you tweaked it or did you find what you liked earlier no other than the the proofing process mhm mhm i want to say 2 weeks in changed and it’s been the same since been the same like and and that was like by an accident cuz I really didn’t know what I was doing what happened was that’s how the best things happen so no I was making the fresh dough and then throwing it out with whatever I had left over i want to say about two weeks in we got busy so quick i had to hire someone and I’m looking at the pizzas i was like “Wow the pizza’s you know and uh I was like “What’s going on here?” And the guy and the guy was like “Uh oh I made a mistake.” I was like “What mistake?” He goes “Uh this is the dough from yesterday.” And he goes “Okay.” So now yeah and that’s how that happened when somebody wants to open up a pizzeria they’ll come and do whatever they can to get in here wait online all day to industry come to Best Pizza hopefully find catch me and if they catch me then they’ll be like “Can I pick your brain a little bit about opening a pizzeria?” They always do that i tell them “Do you value days off?” They say “Yes.” I said “Don’t work in the pizza business today.” You know it’s no different than a bakery it’s 7:24 i tell them I can give you the recipe you’re not going to do the work what it takes to get there every day people think it’s just you want to know what I do what I did works for me it’s not going to work for you it’s like a diet what’s a good diet’s going to work for you might not work for me right there’s nothing quite like sitting with a masterful intuitive pizza maker like Mark his impeccable sense of taste shines through everything he creates thank you Mark for having us you guys are out we got to go to Jersey now we got to sit in traffic i ain’t got time for that so here we are at Raza this is like sometimes considered by some people as the best pizza in New York um Dan is or I’m sorry yeah even though we’re in Jersey both pizza ovens going huh oh yeah p well said it was the best pizza in New York it’s in Jersey City exactly dan is beloved by the community he’s a great guy he’s a He’s a dough expert he’s like a pizza man’s pizza man you know like I came across this place in 2018 to a friend of mine and for me Dan is a big inspiration i I definitely approached pizza in a different way after I came here he’s really it blew me out the pizza was on another level the bread that he does the butter we make all of the butters and we make the bread once you start studying bread making you realize you’re actually just studying fermentation just like with our pizza dough if we hold our pizza dough at different temperatures different flavors will start to present themselves sure so I started doing that with the butter this guy is obsessed he’s obsessed right whatever he’s doing he’s obsessed he just gets into it a million% the clam cone this is your own invention i’ve never seen this anywhere i had a dream like 7 years ago about it the way they approach the dough is like I don’t know i don’t know how he does oh my god oh this is so good i would love to eat he’s like Russell Crow in a beautiful mind on the chalkboard well fill up on that bread though i know it’s going to be hard though Dan i can’t stop eating you’re not even going to enjoy the pizza i’m going to make it work i promise so good i got two doughs today i got one with a liquid starter so equal parts flour and water okay and the other one with a stiff starter so will you use one dough at a certain period in the night and use the other dough at a certain period or is it So typically we make two batches we taste them side by side constantly and if the trial batch is better than the um than our main dough that becomes the main dough the main dough yeah so my goal was never to be a bread baker ever it was pizza always pizza pizza but to learn pizza you have to learn bread started with bread i started with pizza and the pizza wasn’t any good so I started the bread but there’s so many people in the pizza world that have that know nothing about bread they know nothing about their own dough they just were taught a recipe that the grandfather showed them and they just don’t want to mess that up and they just keep doing it the same exact way and that’s the the reason why we change our dough so frequently so we can learn so we can grow so I can teach and it makes you understand the properties of all of these ingredients so much better right exactly once you understand the rules you know how to operate and when to break them and how to break them exactly exactly okay two margaritas this is our East Coast margarita everything’s from New Jersey and Pennsylvania basil before the bake and this is our standard margarita tomatoes are the winner of this tomato tasting that we do every year basil after the bake so same pizza two different dos very different really i love exploring those ways the ways the different ways to do the same thing you know I think a lot of newer pizzeras that they’re doing more bread methods it’s less like pizza and more bread tastes like bread with sauce and cheese this is the same bread method but it’s pizza yes feels like more light this one i think this one is a stiff man i want to ask them this is the guancha guanchali smell that oh my god every pizza is consistent in a wood fire to get this level of consistency you got to be mad dan can I ask you something do you use mold liquid mold powder or no liquid no diastatic malt we’ll use depending wow this is the funi mushrooms a little bit of onion this is the only thing I I know how to do and I’m fortunate that 20 years later I still feel like I have so much more to learn potato but it’s that 10% of like risk of failure that keeps me going every day i love it yeah man we do a blend of rlette and mozzarella on the potato pie a perfectly cooked potato perfectly salted is magical yeah that’s nice wow this was amazing thank you this was amazing yeah yeah i think we got to get back like talking to this guy and listening to the whole thing we could be here all day but I think we got to get back to the shop we’re going to have some people waiting for us soon [ __ ] [Music] holy shizzle my god it’s raining cats and dogs i mean this is some We’re going to wing it i think you and I should talk about us being from New York peter Lugas is a staple these are the things that we order yeah franos what do you think so we got we got a special delivery here today if you’re from New York you recognize this right here that’s the Peter Luga bacon i mean come on it’s like you go there to say thank you for anytime someone’s done you a favor you take them to Lugas for the favor 100% but the spinach the bacon Nick made a call to some friends before you knew it all the stuff was here so and then you know since you the king of the white pie this is bound to be one of the best white pies you know you can’t beat the bacon and the cream spinach from Peter Lucas this is going to be insane oh dropped a little spinach oh oops oops oops fell in my mouth pause bang look at that bro holy [ __ ] parmesan now okay that cooked nice crispy so nice i can tell already without even trying it rata 2.0 this is everything I thought it was going to be so good umbrella mike yo what up what’s going on papa getting wet big umbrella right behind you you’re like “No I’m okay.” You eat pork right bacon and cream spinach from Lugas guys want a slice it just came out we got We got a bunch more coming here you go buddy you want one which one are we doing now so we’re doing a little variation of the white pizza instead of the white with the riot we’re going to use some bara we still got the sesame seeds out here though we got a little bit of a fresh mozzarella so you want to bake the bura let’s finish it with the bara the way that Li does it usually what I do wherever there’s a dollop of the onion I follow it with the riotta so when the barata when it comes out we’ll hit it with the barata nice sexy sexy sexy let’s go baby amazing this is the collaboration Williamsburg’s been waiting for yes lindustree meets best pizza we hit the palm yeah why not beautiful let’s go we got a slice this is the dream do we go in for it very good yep i forgot how much I missed the contrast of the hot and the cold with the bara on it it’s perfect thank you you got it you got it the place is packed you know everything is going on it’s raining outside it’s raining outside it’s pouring but all of our people came through it’s really something else let’s go we’re going to do a white pie with some fresh muts dry muts and clams i have one question do we want to add some bacon to the clam pie is a question maybe we can try it that’s a classic you can’t go wrong right i mean let’s do it we got great bacon oh my god i think looks pretty good right how’s the bottom check the bottom bang m m oh my it’s really good these jok it’s nice right i mean it’s holding too i know i know it’s really holding its temperature it’s very rare huh hold on hold on we a little clam over here don’t lose that today was like an incredible day i knew it was going to be awesome spending time with these guys and talking pizza i don’t know just sitting around with pizza guys that been in the game kind of talking about how we do things what we do it was incredible everyone is only looking at the success Frank but then behind that there is a lot of hard work right now thank God we are successful but you know there is always somebody out there who’s going to be better than us one day right amen so you got to keep working keep working keep working the moment that you give up you’re done you’re dead you’re dead thank you Frank bro it’s been it’s been an absolute pleasure man thank you so much bro family bro family it’s really nice to have people like this in the neighborhood it’s it’s a beautiful thing i like to call this the peekab-boo where you go in you check the bottom and it’s like a little peek-a-oo action that’s it