Introduction
• 1:56 - How this lesson on pizza will be influenced by past bread baking episodes.
• SCS 018 | Four Pillars of Bread
• SCS 019 | Twelve Steps of Bread Baking
• SCS 020 | Bread Classifications
• SCS 021 | Sourdough Starters and Pre-Ferments
• SCS 022 | Let's Bake Some Sourdough
• 4:05 - There are false pizza recipes on the internet and you shouldn't trust most of them. The dough is what makes the pizza.
• 6:20 - It's important to understand how various ingredients influence your dough, and how that can inform the formulation of your own, unique pizza dough.
Discussion Segment
• 9:05 - Brief history of pizza.
• 12:20 - Chris Bianco, of Pizzeria Bianco, Phoenix, Arizona
Neapolitan Pizza - 12:30
• Vera Pizza Napoletana
• VPN Regulations (link to PDF)
• 14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste.
• 15:45 - Neapolitan Pizza Dough
• 00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven.
• 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor).
• 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven.
• 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt.
• 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza.
• Cake Yeast / Fresh Compressed Yeast
• 21:50 - NO FAT!
• 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads.
• 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!).
• 26:40 - Quick refresher course on mixing dough and using the autolyse step.
• 27:55 - The fermentation process.
• Bulk Fermentation = 16-14 hours
• Proofing = 1-2 hours at room temperature, or ###### in fridge for up to 24 hours.
• If retarding dough, allow to come to room temperature for at least 1 hour.
• 29:55 - The effects of water & room temperature on your doughs proofing time.
• Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume.
• 32:50 - Neapolitan Pizza Dough workflow from start to finish.
• 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the Baker's Percentage)
• Video: How to Make Neapolitan Pizza Dough
• 36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter.
• 36:55 - Jacob does an awful job of pronouncing 'cornicione,' the pizza's outer crust or edge.
• Here's how you actually pronounce it.
• 38:00 - How to hand stretch pizza dough (Technique Video).
• 43:25 - Neapolitan Pizza Toppings
• Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP".
• Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P).
• Toppings - Oil, oregano, basil, cheese (grated hard cheese), garlic
• 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil."
• Video: How to peel and blanch tomatoes
• Video: How to make pizza sauce
• 47:45 - Properly topping a Neapolitan pizza.
• 48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas.
• This is the butane torch chef Jacob uses to start his fire.
• 52:00 - Video: How to Bake a Neapolitan Pizza in a Woodfire Oven
• 53:50 - Video: Neapolitan Pizza Work Flow
• Wooden Pizza Peel for Offloading
• Metal Pizza Peel (Palina) for turning and lifting pizzas in the wood fire oven.
• 59:45 - The two true VPN Recognized Neapolitan Pizzas.
• Marinara
• Canned, peeled tomatoes
• Olive Oil
• Garlic
• Oregano
• Salt
• Margherita
• Canned, peeled tomatoes
• Olive Oil
• Mozzarella / Fior di latte
• Fresh Basil
• Hard Cheese (grated)
• Salt
• 1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough.
New York Style Pizza - 1:02:00
• Book: American Pie by Peter Reinhart
• 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza
• 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza.
• 1:04:40 - Old School veresus modern New York Pizza Ovens.
• 1:06:06 - New York Pizza Dough Formulations
• 1:06:15 - Why bread flour is used in New York Style Pizza Doughs
• Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice.
• Sugar - Enhances flavor and assists in browning.
• Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums."
• Kenji's New York Pizza Lab article
• Kenji's New York Tomato Sauce Recipe
• Book: The Pizza Bible by Tony Gemignani
• 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the Baker's Percentage in this discussion).
• 1:11:00 - Why oil and fat is used in dough.
• 1:12:25 - Diastatic Malt Powder
• Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma.
• 1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun.
• 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough.
• Video: How to Make New York Style Pizza At Home
• Tools you'll need:
• A Baking Steel (preferred) or Baking Stone
• Wooden Pizza Peel
• Metal Pizza Peel
• Chef's Knife, Pizza Wheel, or Rocking Pizza Knife
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
• 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.
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