In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results.

To get the most out of this episode, you will need a basic understanding of the baker's percentage.

Introduction

Discussion Segment

9:05 - Brief history of pizza.

12:20 - Chris Bianco, of Pizzeria Bianco, Phoenix, Arizona

Neapolitan Pizza - 12:30

New York Style Pizza - 1:02:00

Chicago Style Deep Dish Pizza - 1:24:32

Chicago style pizza, just like all pizza, is all about the dough!

Video: How to Make a Chicago Style Deep Dish Pizza

How to Make a Chicago Style Deep Dish Pizza 1:27:00 - Fat makes the dough.

1:27:25 - Cornmeal in the crust? Yay or nay?

1:28:50 - Chicago Dough Formulation 1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough. 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate.

1:40:00 - Building a Chicago Style Pizza What type of cheese should you use for a Chicago style pizza? Sliced (not shredded) high fat / low moisture mozzarella and provolone. 1:40:40 - Should you pre-cook you're Italian sausage? 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza. 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes. 1:43:40 - Cooking the Chicago Style Pizza.



Honorable Mentions

Announcements