Cooking with Fire Episode 8: Pizza Battle, New York vs Chicago

Pitmaster Josh Cary and Chef Tom Jackson host a pizza battle, making both New York and Chicago Style pizzas and pitting them against each other.

New York Style Pizza

Makes 2 pizzas

Ingredients

For the dough:

  • 500 g pizza/bread flour
  • 330 g warm (110ºF) water
  • 25 g extra virgin olive oil
  • 10 g white sugar
  • 7 g kosher salt
  • 7 g dry active yeast

For the sauce:

  • 1 (28 oz) can San Marzano tomatoes
  • 2 cloves garlic, minced
  • 1 1/2 T sugar
  • 1 1/2 t salt

For the toppings:

  • 1/4 lb fresh mozzarella
  • 14 large slices pepperoni

Directions

For the dough: Combine ingredients in the bowl of a stand mixer. Using the hook attachment, mix for 10 minutes on the second lowest speed  (not too fast). Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into two portions. Roll each into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

For the sauce: Combine all ingredients in a food processor or blender and process until smooth.

Preheat your oven to 500ºF. Preheat a baking stone. Stretch the dough into a thin disc. Place on a floured pizza peel. Top the dough with a thin layer of sauce. Top with half the pepperonis, and half the cheese. Transfer to the preheated baking stone and bake until the bottom is browned. Repeat with the second pizza.

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Chicago Style Deep Dish Pizza

Ingredients

For the dough:

  • 500 g (3 cups) all-purpose flour
  • 250 g (1 cup plus 2 tbsp) warm water 
  • 125 g (9 tbsp) olive oil 
  • 7 g (2 1/4 tsp) dry active yeast
  • 7 g (1 1/2 tsp) sugar
  • 7 g (1 1/2 tsp) kosher salt

For the sauce:

  • 1 (28 oz) can San Marzano tomatoes
  • 2 cloves garlic, minced
  • 1 1/2 T sugar
  • 1 1/2 t salt

For the toppings:

  • 12 slices pepperoni
  • 1/4 lb fresh mozzarella
  • fresh grated parmesan (optional)

Directions

For the dough: In a bowl with a stand mixer and dough hook, mix just until all ingredients are incorporated, about 1 minute. Transfer to a floured surface and knead by hand for 1 minute. Place in an oiled bowl and let rise until doubled in size. Punch down. Form into a ball. Rest 30 minutes before building your pizza.

For the sauce: Combine all ingredients in a food processor or blender and process until smooth.

Preheat your grill or oven to 400ºF. Press the dough evenly into a greased 12” cast iron skillet. Press the dough up the sides as well, to form a lip. Place your toppings a cheese on top of the dough. Cover with sauce. Grate parmesan over the sauce, if desired.

Bake (or grill over indirect heat) until the crust is golden brown, about 45 minutes.

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