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Lets beat the drum for a Pizza Class!

Tony_Scardino_35048

Who else feels strongly that the ChefSteps community is ready for a pizza class. Pizza may be 500 years old but I know ChefSteps can inject modernity into the art form. If you want to see a CS Pizza class please comment this post as well as any other regarding the topic. CS has made it load and clear. If the people ask they will deliver. With Tony G's Pizza Bible on the shelfs I don't think theres a better time than now for this material to be added to CS already legendary class line up. Check out some Sicilian/Grandma style pizzas I made in the Rational Corporate Test Kitchen

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I'm for it...... . Think of all the toppings from some kind melty Mozzarella, things that have been SV'd to PC'd.( i.e. the red or white sauce)

me0969

Hands down - Get a Baking Steel if you wanna do pizza's(bread, sear steaks even(insta ice cream too)) at home with a better crust than any pizza stone can provide, it will also last generations if you take good care of it.

me0969

Try burrata cheese. Don't forget SV-eggs.

ttpoker

Tony G's largest restaurant, Pizza Rock, is blocks from my home. I admit I have his book and I eat there frequently, but it needs to be said that he is not the crown prince of pizza that he appears to be. He makes a good product, he is excellent at delivering a pizza experience for large groups, but it is not exactly authentic. His Neapolitan Marghareta is very good, but continuity is an issue for his team - plus to be honest Settebello which is nearby crushes his Neapolitan style just by being pure, honest, and an true to the origin. And I also must be honest, the MC for Home pizzas were underwhelming too. I know that by now I must sound like a real Debbie Downer, but I have nothing but good intent - I am hoping that if we get a pizza class someday, that the ChefSteps team choose to turn to someone truly masterful to take us to the very top. Someone like Chris Biannca of Pizza Bianca in Arizona. The owners of Settebello, arguably the best Vera Pizza Napoletana approved chain in the USA. Nancy Silverman, the queen of Mozza. Or perhaps a certified pizziola from Italy. Lets do this right people!!!! Go go go go!

ttpoker

I've come to realize that just one baking steel is not enough, a second heat sink is really needed to mimic an authentic experience. With that said, I have yet to master pizzas made at home - but the need of a thicker heat sink became obvious to me through tests.

me0969

Well they offer a thicker one called "The Big" and soon they will add "The Big Griddle" - with a grease channel on one side.

coryhansen78

+1.
Settebello is awesome. Def. on the must-visit list when in Vegas if you're a pizza fan.

ttpoker

Settebello is actually a Salt Lake City brand, they just happen to have an outpost in Vegas, and many in Cali.

coryhansen78

Good to know! I've only been to the Vegas outpost (a few times).

com-chefsteps

eh, I'd rather CS present material they choose, because then they'll be passionate and excited about it - which is better for them and for me.

Brendan_Lee_56950

I actually feel like pizza is one of those things that doesn't really need to be modernized and torn apart. It's pretty close to a perfect food in it's neapolitan form.

Eric_M_16062

Heston did an episode on pizza for In search of Perfection.

In Search of Perfection- Pizza

I worked with a chef that broke the safety on his self cleaning oven at home, so he could open the door and cook at 8-900*. Always used to say, if it takes more than 90 seconds to cook your flat bread, you're taking too long. Fuckin' guy cracked me up, and his wife probably hated it, but he was totally right.

Everyone's going to have their opinion on this, but I'm down for a project

sebastian_palmigiani_21610

i'm up for a pizza class!!! ABSOLUTELY. charge for it. i'll pay!

allan.balliett

I'm all for a pizza class. A FREE one, of course! :-)

JasonWirth_68226

I think CS has something to add. Take a look at the melting salts for cheese as an example. There's a lot of science there. Baking too. And don't forget, baking will give them a chance to use a scale an tout the benefits of measurement by weight.

11215mark

I'm prepared to be e-bashed for this, but I'd love to see a pizza class AND I hope it includes a gluten free crust option. For those who must live gluten free, missing a great pizza crust is a huge deal and I've yet to see a really great one. I know these guys could figure it out.

davejes1979

I'm one of those gluten free stick in the mud types, so would be delighted with a GF crust recipe.

For home pizza-making it is probably hard to improve on the new, improved Kettle Pizza insert for Weber barbecues with MC baking steel. Kenji at Serious Eats reviewed it.

davejes1979

Also, MC@H had a great cheese desication method using paper towels and a FoodSaver. The problem now is it is diffult indeed to find buffalo mozz ever since Trader Joe's discontinued it. Are there acceptable alternatives?

Matthew_Snyder_68770

I don't disagree with you. But then I pretty much thought that about barbecue as well, and look what the MC and CS teams were able to do with that.

Brendan_Lee_56950

BBQ, to me, was one of those things that worked well, so well that nobody cared to learn why, but now that we know the why it can become more consistent. I wouldn't say better though, just more consistent.

Pizza, on the other hand, I think has already been torn apart and figured out with regards to the "why".

Martha_136079

I would love to learn more about the dough itself - how to correct your dough, make it airier, or crispier at time. My climate changes and I know I need to adjust, but am not sure what to do!

Cheryl_71360

Hell to the yea! I would love to find the perfect dough recipe. I've tried soooo many and not one is great. I cook mine on a Primo XL grill/smoker. I'm searching for that perfect thin and crispy crust. Help us oh wise ones.

bkeene12

Yeah, I'm with you. In fact, I'd rather do a pizza than a coffee class (From what I gather, "Coffee" is a new class on the horizon). But with pizza temp is everything- any not many people have access to an 850 degree oven. Maybe they could show how to sous vide it instead!

sebastian_palmigiani_21610

you have yet to see a great GF pizza crust because there is no such thing. i gave up tinkering with GF pizza recipes. the best i came up with was to use the America's Test Kitchen recipe.

Allerina_MacLarty_127579

Would love a pizza class, including Chicago deep dish and the Sicilian style like in NY.

Kevin_292398

I vote a resounding YES to a pizza class.