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 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 retarded 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