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Pizza City
เข้าร่วมเมื่อ 20 ธ.ค. 2020
Exploring the world of pizza, one pie at a time. Inspired by Steve Dolinsky's book, "Pizza City USA"; the bi-monthly podcast and the tour company in Chicago, Pizza City breaks down different styles, teaches you about the history behind the slices and celebrates the best pizzas around the world.
"Stop Using Store Bought Dough" at Pizza City Fest Nashville (October 20, 2024)
Joe Carlucci (Original Valentina's Pizza, Madison AL) talks about making dough at home.
มุมมอง: 59
วีดีโอ
"Pan Pizza Like A Pro" at Pizza City Fest Nashville (October 20, 2024)
มุมมอง 89หลายเดือนก่อน
Justin DeLeon (Apollonia's, L.A.) shares some of his tips for baking like a pro.
"The Dough Whisperers" at Pizza City Fest Nashville (October 19, 2024)
มุมมอง 38หลายเดือนก่อน
In our first panel of the weekend, we hear from Paulie Gee (Paulie Gee's, Brooklyn), Robert Garvey (Robert's Pizza & Dough Co., Chicago) and Michael Hanna (St. Vito Focacceria, Nashville).
"Pizza Night" at Home
มุมมอง 442 หลายเดือนก่อน
This was one of the demos from Day 1 of Pizza City Fest Nashville, 2024, featuring Alexandra Stafford, author of "Pizza Night."
Eating with Your Eyes: Pizza as Art (Pizza City Fest L.A. 2024)
มุมมอง 267 หลายเดือนก่อน
Our expert panel of Justin De Leon (Apollonia's), Ines Glaser (Lupa Cotta) and Thomas McNaughton (Flour & Water Pizzeria, SF) join Luca Servodio (LA Food Podcast; The LA Countdown) to discuss the visual nature of pizza creation and promotion.
Making Perfectly Good If Not Exceptionally Delicious Pizza at Home (Pizza City Fest L.A. 2024)
มุมมอง 1467 หลายเดือนก่อน
As part of our programming at Pizza City Fest L.A. in 2024, Noah Galuten ("Don't Panic Pantry") shared tips for making great grandma style pizza at home.
"The Dough Whisperers" at Pizza City Fest L.A. 2024
มุมมอง 687 หลายเดือนก่อน
This is the first panel discussion of Pizza City Fest L.A. 2024, featuring Tony Gemignani (Tony's Pizza Napoletana, Capo's, San Francisco; Slice House, various locations), Sarah Minnick (Lovely's Fifty-Fifty, Portland, OR) and Daniele Uditi (Pizzana, CA and TX). Moderated by SF Gate's LA Contributing Food Editor Karen Palmer.
Pizza City Fest Chicago 2023 Commercial
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30 second spot for Pizza City Fest Chicago, 2023
Making Tavern Style Pizza in a Proluxe Dough Press
มุมมอง 8K10 หลายเดือนก่อน
The Proluxe DP1100 and DP2000 are game changers. No more rolling or sheeting or curing or storing skins. You make the dough, leave it out overnight, then press it in 9 seconds with a bit of heat, top it and bake it. Contact Steve Dolinsky for more information on how to get one. steve@pizzacityusa.com
"Building a Pizza Brand," Pizza City Fest L.A., 2023
มุมมอง 79ปีที่แล้ว
For our final panel discussion on Day 2, we asked some experts to talk about how they built their brands. The official title was "From Clicks and Likes to Bricks and Lights: How to Build a Pizza Brand." Panelists included: Marc Schechter (Square Pie Guys, San Francisco; Rick Rosenfield, California Pizza Kitchen; Brad Kent, Blaze & Bagel Slice; Moderator was Noah Galuten, "Don't Panic Pantry")
"What is L A Style Pizza?" - Pizza City Fest L.A., 2023
มุมมอง 126ปีที่แล้ว
This panel, from our inaugural Fest on Day 2, featured a couple of true Angelenos, talking about what influences them and tries to get to the bottom of that nagging question: is there such a thing as L.A. style pizza?
How to Make Pizza at Home - Pizza City Fest L.A., 2023
มุมมอง 217ปีที่แล้ว
Noel Brohner (@SlowRisePizza) shares his expertise with the crowd at Pizza City Fest L.A., talking about making great pizzas at home.
In Conversation with "Chef's Table: Pizza" at Pizza City Fest L.A., 2023
มุมมอง 99ปีที่แล้ว
One of our panels - led by local food writer Karen Palmer - talked to the Producer of "Chef's Table: Pizza," Brian McGinn, as well as featured pizza makers Ann Kim (Lola, Minneapolis) and Chris Bianco (Pizzeria Bianco, Phoenix & L.A.).
Perfect Pan Pizza - Pizza City Fest L.A., 2023
มุมมอง 534ปีที่แล้ว
This demo/class during the inaugural Pizza City Fest Los Angeles was led by John Arena (Metro Pizza, Las Vegas; Truly Pizza, Dana Point, CA) with an assist from Chris Decker, also of Truly Pizza. Steve Dolinsky (Founder, Pizza City Fest L.A.) is moderator.
The Dough Whisperers - Pizza City Fest L.A., 2023
มุมมอง 510ปีที่แล้ว
This was our first seminar at the inaugural Pizza City Fest L.A., featuring Daniele Uditi (Pizzana) Evan Funke (Felix, Motherwolf) and Andy Kadin (Bub & Grandma's) moderated by Noel Brohner (@SlowRisePizza). Special intro by Mozza's own Nancy Silverton.
Steve Making Chicago Thin Pizza on "Home & Family"
มุมมอง 1004 ปีที่แล้ว
Steve Making Chicago Thin Pizza on "Home & Family"
In the same time, a pizza chef makes five pizzas
Who's that machine for? If you're not able to shape a pizza dought, it's better for you to find another job.
It's for people making tavern style pizza for a living. It's a professional device. If you're making hundreds of skins each day, you won't have time to do it all by hand (and good luck finding someone to do it). The press makes the work incredibly fast and efficient and consistent.
@@pizzacityusa The other advantage is training new employees is easier since less skill required to roll pizza dough.
I really needed this video. I'm going to buy this dough press and have been looking for an informative tutorial like this one. Thank you
Now available at pizzacityusa.com under SHOP
What kind of pizza pan is that? Who makes it?
Lloyd Pans makes them.
How does the texture compare to the cured dough?
Very similar!
The dough was let on the counter overnight so isn't that "cured" dough?
@@scali1971 no, the curing process is done after the dough has been pressed. In a lot of the Chicago institutions they do it in the fridge for several days. J Kenji Alt does his overnight for 10-12 hours at room temperature uncovered.
John is incredible. His knowledge, and experience is amazing. His dedication to the craft of Pizza Making is an evolving encyclopedia of knowledge. Love listening to John, would love taking one of his classes.
Can I use the dough pro to make Samosa philo sheet
Absolutely. Tortillas too. Anything you want to press and heat (up to 450F).
Chicago’s a great place to go for a pizza fest!! Looks very cool!
Nice!
Hello I love it where can I get one am in Kenya 🇰🇪
please email me at steve@pizzacityusa.com and we'll figure it out.
That thing is awesome 👏
I would disagree. I grew up eating all three. My favorite is a deep dish from Lou Malnoti's and a Stuffed pizza from Connie's or Uncle Pete's. I'm not a fan of thin crust pizzas as they are two greasy. I have lived in the Chicago area for my entire life, sans 8 years when I lived in Louisiana when I was army and5 years after I got out. I just turned 55 last month. Tavern style is more bar food than restaurant pizza. I would say you are absolutely full of shite.
Thank you for this upload ! Great to see/hear these guys speak
John thank you for sharing your pizza excellence!
Thank you Steve!
I would have gone to Pizza Fest LA 2023, but VIP tix were sold out and I saw no one making tavern-style Chi-Town pizzas. Square, crispy, served in a paper bag is best. We need it here in LA.
I've been watching you on tv since the 90s, thank you so much for what you do - and especially for proselytizing the merits of the true Chicago-style pizza: tavern style thin crust
Have a slice day.
@6:18 This has *got to* be the voice that opens every episode of your Pizza City podcast, Steve.
You nailed it!! Rich is indeed, the guy at the beginning of each show.
Thanks for the pictures all the best with this format 👍👍👍
Great show. I think you cleared up Chicago style pizza dilemma. Tavern is my favorite. Can’t wait for the next episode.
why with the tavern style do we call the tiny slices...corners....its a circle? :)
Some of my best restaurant memories growing up were at Carmen’s Pizza on Church in Evanston, IL. Great piece!