My first time watching. I did learn a number of things about making and cooking pizza. Interesting about time, temp and dough ingredients and hydration for the various styles of pizza. I must admit that I didn't make to the end, fell asleep: my fault not the content. Was there any discussion on the type and quality of water used in the dough? I ask only because I remember that someone years ago did a test with exact same ingredients, ovens, time, temps etc and stated that they used their local water and it was different than local NYC water and the two pizzas were different.
Richard Chrz does water make a difference? Distilled, regular tap, filtered, etc
I know NYC pizza makers claim it's the best water to make pizza dough with. I believe there was a pizza shop in CA that imported NYC water. I guess our .millions of year old glacier water isn't good enough.
I know nothing about actual pizza making, but I’ve read about the water and the dough a few times; the discussion has been going on for at least 50 years. Generally speaking, places with hard water have a better pizza reputation. NEPA has hard water, and good pizza.
I’m sure that, over the past 50 years, bakers and pizza masters in other parts of the world have overcome this, using different flours and yeasts and whatnot. I’m just relating what I remember reading.
Great program. Just finished it and am ready to experiment! BTW, Reddit is as toxic as X (I’m on both). Redditors will certainly give a lot of “authentic” and anoint themselves as petit kings. My BBQ discussions only take place on the Pit.
Reddit is way worse than X, depending on the community. It's much easier to not see things you don't want to vs on Reddit where regardless of topic in the last few years as it devolves into politics annoyingly because I generally I go to social sites with specific topics to look at something OTHER than politics.
I'm a pizza snob. I just ordered the book, always looking to improve my game. I really like what I'm making now but I know there is a better way out there. Can't wait to change it up.
Great show I'm sorry I missed it.
Dave do you have any suggestions for 400 degrees pizza?
I would like to make pizzas in my pellet stove without the pizza insert.
What would be the proper moisture of the dough for that temperature and so on...
Thanks
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I started the Naples Dough At 70% Hydration from your book. Finished the "mix on low speed for 8 minutes. Switch to medium-low speed and mix for another 4 minutes" and got 1 minute into the 4 minutes and realized I forgot the salt! I panicked, stop the mixer, added the salt and then wanted to make sure it was incorporated. So I mixed at med-low speed for 4-5 minutes. I was thinking the entire time that this would most likely kill the rise. I checked it after 24 hours and it didn't rise. So I am letting it rise at room temp for a couple of hours to see what happens. Most likely I can not recover. This was for tomorrows dinner so I am making a different dough. Live and learn I guess.
After the bulk ferment, I noticed that it didn’t rise. So I put it in the oven with the light on for over 2 hours to see if it would rise. It may have risen just a little. So I made the ATK Neapolitan-Style dough just in case, so I had both doughs going. When I went to form into dough balls, even with my limited sense of smell I had a whiff and it smell just like the ATK dough. It did seem a little more stiff than the ATK but they were 2 different doughs.
Yesterday was the pizza day. I was able to form the pizzas even easier than the ATK dough. As for the taste, we liked the Naples dough better than the ATK dough because the ATK was just a little bit too chewie for us. We may have finally found our pizza dough.
Awww dang! I missed it! I got called into work and was going to listen but forgot all abou it! I hope you do another one of these. I'd love to try making the pizza dough recipe. Any chance this was recorded?
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While I like to think I keep MCS on a leash… MCBS usually wins (more cookbook syndrome). I picked up We The Pizza. I’m glad I did because I also enjoy culinary history and culinary stories. This book has it all. It’s written like you are sitting on the porch sipping lemonade, talking recipes and stories. I made the dough today. It was pretty darn good. Now I want to visit north Philadelphia.
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Last edited by Alan Brice; February 7, 2026, 09:53 AM.
I really enjoyed this Fireside chat about Pizza! I wanted to comment sooner but I was so inspired to make pizza I didn't have time! Also, I had a little trouble finding where the recipes mentioned in the chat were posted! (I did not grow up with all this tech so tech and I don't work so well together)! I loved hearing about the different types of pizzas and doughs as well as making some! I never thought of pushing the oven to 500 degrees but it worked!!
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Purc I don't think we got into the water composition discussion. But, yes, water composition makes a difference (in addition to the amount of water and the water temperature). Hard water is rich in minerals, usually calcium and magnesium. Yeast needs minerals to grow (like everything else), and mineral-rich hard water can result in stronger, stiffer yeast dough. Soft water on the other hand can make dough rise slower and have a weaker gluten structure. For stronger dough, try using spring water or mineral water.
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