Pies On Deck NY-Style pizza like you've never tasted before! ● check out process with Shmuel Klien

guys if you want to feel the Vibes of a pizza store in Lakewood with the me Vibes a pizza store in G P my got to check out pies on Deck here we have the owner SCH Klein SCH tell us what's going on over here this is so cute I love this for sure for sure okay so what we have here is a small craft pizza shop it's in the garage right now and uh we'll soon be moving to uh undisclosed location we'll do another video when we move there and what what we do here is not just another pizza shop on the Block every single ingredient even to down to the toppings to the way we grate our cheese to the size of the cheese grating everything is thought out we want to give Michelin level attention to pizza because we believe that pizza deserves more wow but tell us about what's so unique about your pizza because there like K there's like over 20 30 pizza stores in Lake with why are people talking about your pizza I got a few people asking me you have to go down to SCH Klein to check out his pizza cuz he has something unique to offer so it starts with the dough every great pizza starts with a good dough now this dough is what's called 3-day cold fermented so 3 days before we make the dough we put it in the fridge and that slows down the fermentation and creates this really beautiful crust this really beautiful crunch wow Taco looks good and it gives it a really good flavor so we're we're willing to take those extra steps that a lot of storage cut corners on okay so it starts with the dough then we come to our sauce now the sauce is the second most important thing or maybe some people would say the first most important thing in a pizza so our sauce is hand Mill Italian Tomatoes San Marzano style tomatoes and by hand Milling them you get this really uh thick consistency and that creates that beautiful look on the pizza where you get that mix with the Melt of the cheese and the sauce coming together now another thing the reason why we Mill them as opposed to blending them like a lot of shops do is cu when you blend it it breaks up the seed and that creates a bitterness so we don't add any sugar to our sauce we use a naturally very sweet Italian tomato and by not blending it it stays really sweet and that's what we use wow wow and the cheese so the cheese this is a mix of two different kinds of mozzarella so that we can get the perfect level of fattiness now if you look at this cheese grind you'll see that it's thin and flat and by having a cheese grind like that it allows the cheese to melt perfectly in the oven so we have this special cheese grinder over here really yeah you put a whole block of I thought you just buying the cheese shredded cheese from the companies and that's it no if you buy shredded cheese from the companies they also have anti-caking agents in them which also affect the Melt and the taste of it so we shred all of our own cheese and we do it specifically in this grinder to create that perfect size wow wow them what are you doing right now tell us what's what's the process right now so right now we're stretching out the dough now you have to be very careful when you stretch out the dough to stretch it evenly and that the middle doesn't get too thin so you get that nice no flop so first you stretch it out with your hands then you eventually put it onto your knuckles and you start giving it a nice stretch just like this you can also throw it in the air like all the professionals do so this dough is actually a little bit more delicate than a lot of the pizza shops dough which is what makes it better so it's not preferable to throw this one in the air so next we sauce the pizza we take a nice full scoop of chunky sauce you lay it down in the middle idle idle you do it very idle idle means yeah give it a nice what's this uh Green Leaf inside over here so that is basil that we put into the sauce to uh help flavor it so it sits overnight in the fridge with fresh basil in it hey why are you taking it out I don't like it on the pizza cuz then it ends up burning I just like it in the sauce to flavor it next we take some of the aged mozzarella now people think more cheese is better but the truth is that too much cheese is not good and then you don't taste the sauce so you have to have the perfect amount of cheese on top of every pie we put this special hard cheese from Italy called peino romano and this adds that really nice tanginess to the cheese wow guys I never knew that a simple pizza pie I mean it's not simple it's pies in the deck goes in so much work and so much uh like I never knew there's so much going on on a simple Pizza yeah Pizza is a a lot more complicated than a lot of people think and that's how you have the you know the differentiation between a really great pizza and a mediocre pizza so now every time you launch a pizza onto the stone you want to make sure that it's at the right degrees oh this a stone oven yeah now we'll talk a little bit about this oven in a minute but this oven is the Rolls-Royce of pizza ovens every single big pizza shop non-jewish pizza shop is now switching over to this oven and the reason is is because it's an electric oven and it gives you ultimate control you can control the top Heat versus the bottom heat and really dial in your bake and get the Perfect Bake also it's got these glass doors so you can see what's going on without needing to open it and losing the heat wow wow here the crust shie how does it work if somebody wants to get from your favorite F most famous pizza so online ordering ww. pond.com you get a estimate pickup time when you order and then you also get a text 5 minutes before your order's ready wow so you have to come pick it up when are you starting doing deliveries deliveries we're going to start in the next few weeks so you see over here how the oven is slowly melting all of it and it's like mixing with the sauce and becoming this Orange thing as opposed to white or charred cheese unbelievable wow wow wow when did it start all these this is a hobby it start my business started a few years ago as a hobby I was just trying to figure out I'm like how come I can never make pizza at home like they do in the stores so I started researching and eventually I made a really good pizza after trying you know all sorts of recipes and taking what I like from each one and finding different mixes of cheeses and all that and I'm like you know what I should sell this mava so I posted it on my status and the first week I sold out so I'm like okay let me continue doing that and just kind of a hobby that turned into a business now we also have all kinds of specialty pies we have white pies garlic pies a 5H hour caramelized onion roasted Italian long Hots jalapenos every week we have a specialty pie this week specialty specialty pie is Barada which is a special Italian cheese that you rip open it's like a fresh mozzarella ball and you put it on on top of the the the pie and yeah so the specialty pies we have a vodka sauce pie they're very popular as well pesto wow wow unbelievable fine how does it work if somebody wants to order you can come over here in Westgate or order you can either walk up here or you can order online pond.com it will give you an estimate pickup time and then you'll also get a text 5 minutes before it's ready uh the phone number is 7350 awesome thank you having a food truck what's that all about so once the store in Tom's River opens we're going to be putting all this onto a food truck and we're going to be pulling up at event we're going to be pulling up at Office Buildings during lunch so you can just order on the website and we'll have a schedule where we're going to be at all times wow this is exciting fine pleasure meeting you amazing thank you so much guys we could could have missed this this is the second P out um sh forgot to cover we forgot to cover the hours and what are you open every day from when to when okay so we're open right now we're open Wednesday Thursday and Sunday from 12:00 p.m. to 8:00 p.m. and then once shabas gets earlier we're going to be open m shabas fine I think after this video you're going to have to be open every single day I might have to you should by why you only open open 3 days because right now I'm limited on fridge space so because the dough ferments 3 days in the fridge mom's like a small mom po sh exactly exactly but once we get the everything on the food truck will be open every day and then obviously in the store in the brick and mortar location will be open every day as well