Pizza City with Steve Dolinsky – Détails, épisodes et analyse

For nearly 80 years, Rose Barraco George has been a part of legendary Vito & Nick's in Chicago. A true blue collar joint since it's inception as a bar in 1920, the bar/restaurant continues its tradition of making one of the finest tavern style pizzas in the city.

Four years ago, we had Thomas McNaughton on the show, talking about his new concept, Flour + Water Pizzeria in the Mission District in San Francisco. Since the pandemic, he and his co-Chef/Culinary Director, Ryan Pollnow, moved and expanded the operation, tweaking the recipe, and deciding to set up a commissary in the new store that will ultimately support additional stores. Meanwhile, they operate a sit-down pizzeria in front and a slice shop in the back. That’s where I met Pollnow, to talk about the evolution of their pizzeria, and how they nailed one of the best gluten free slices I’ve ever had.

Jeff Barris has always been into pizza, but when he had a chance to buy an established pizzeria in Atwater Village, he jumped at it. Hail Mary already had a cult following, but now that Barris and his team have taken over, they've changed very little (just the sauce), keeping the same all-natural starter intact and employing four different flours.

Mike Keon and his business partner, Anthony Allen, founded Otto Pizza in 2009 in Portland, Maine. Over the past decade, they've expanded in New England, due in part to their creative take on toppings - including bacon, mashed potatoes and scallions, among others. Steve spoke with Mike just a few yards from the original store in downtown Portland.

Michael Zaffiro was born into the pizza business. His family has run Zaffiro's for more than 60 years, satisfying a local craving for thin and crispy, square-cut "bar pies" that rule in the Midwest. He shares a few family secrets in this very candid interview.

Steve Lanzalotta created a unique Sicilian-style of pan pizza while working at Micucci Grocery in Portland, Maine, but after a falling-out, left to continue that tradition with partners Emily Kingsbury and Chris Bassett at Slab Sicilian Street Food, located in the old Public Market. You can get one pound slices, four pound half sheets or even 8 pounders (entire sheet pans) that look like bricks, but eat like feathers. The key is hand-mixing and making dough throughout the day (plus high hydration).

Thomas McNaughton has had success with Flour + Water in San Francisco for more than a decade, but he wanted something more substantial than the delicate Neapolitan pies from that wood-burning oven. His latest - Flour + Water Pizzeria, in the Mission - emphasizes long fermentation, wet dough and electric ovens, to produce some glorious pizzas with exceptional crumb.

For the past 15 years, Jonathan Goldsmith has led the charge for authentic Neapolitan pizzas in Chicago at Spacca Napoli, a result of spending several years living and working in Italy alongside master pizzaiolos. But he got a late start in life, after spending many years in academia and clinical social work. He continues to train, educate and nurture others in the industry, while also furthering his own knowledge of the craft. These days, he's wrestling with the idea of putting in an electric oven to accommodate the large number of to-go orders for a style of pizza that traditionally does not travel well.

Neal DeNardi spent years working for various heavy hitters in San Francisco's pizza world: Pizza Hacker, Tony Gemignani, Del Popolo among them. His hard work led to the birth of his own place - Long Bridge Pizza - located in the Dogpatch neighborhood just south of downtown. If you miss the large, semi-greasy NYC-style slices from back East, you'll want to spend some time eating your way through his menu, which takes a more artisan approach to the standard slice.

When friends Brad Shorten, Cecily Rodriguez and Billy Federighi started @eatfreepizza on Instagram, they were known for giving away their handmade, artisan pies to their fans. Fast forward two years, and they're now making a legit East Coast Sicilian with a crispy undercarriage and a focaccia-like interior, from their take out window in Bridgeport. Pizza Fried Chicken Ice Cream may sell just three things, but pizza is their true passion.