Steve Dolinsky, author of 'Pizza City USA' and founder of Pizza City USA Tours, talks to some of the nation's greatest pizza makers, shop owners, pizzaiolos and other legends about their true passion. Discover how they got into the business, what they learned along the way, and how they came up with their delicious recipes. New episodes are available every other Friday.
Chicago's Best Deep-Dish
On our second show, Steve stays home in Chicago, to talk to the man behind his favorite deep-dish pizza: Rich Labriola. His namesake restaurant is located in the heart of the tourist zone on Michigan Avenue. Labriola's use of Calabrian chiles in his sausage, mirepoix in his sauce and imported Pecorino Romano (along with the requisite Wisconsin mozzarella) offer a unique departure from most local pies. Corn flour, cornmeal and corn oil in the dough help too.
Steve travels to Los Angeles to talk with Daniele Uditi, the Pizzaiolo at Pizzana, in Brentwood. Uditi learned how to bake with his “auntie” but later, came to America and worked at various restaurants, before settling on his own style of pizza – a kind of artisan-meets-Neapolitan, with a slightly lower oven temperature than traditional Neapolitans, that results in a slightly longer baking time.
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