At the North American Pizza and Culinary Academy, our goal is to get everyone as excited about food as we are. From novice to full fledged fellow foodies, our classes are designed for people of ALL ages and skill sets.
Our state of the art cooking school specializes in interactive education. The hands on and demonstrative classes are led by dynamic professional chefs versed in all cuisines, and our pizza classes are led by a Master Instructor. We also host hands on and demonstration classes for private parties, corporate events for team building classes or client appreciation events.
Oh, man. I had this when you made it for the Italian sausage making class. It was the best Detroit style pizza this Chicagoan ever had (Primarily Jets). Want to definitely try this.
Canola oil wtf. That is not Chicago we do use Olive oil or lard. DO NOT USE CANOLA OIL. I dont know where he has eaten in Chicago but thin crust is not like a cracker.
I haven't had a bad pizza in NY. You know how to do it right. I like mine very basic, thin crust, maybe some spicy tomato sauce and fresh mozzarella. I'm a no frills kind of lass from upstate NY. Thank you for your videos.
I grew up in an Italian neighborhood in NYC. We had amazing pizzerias. In NYC, with rare exception, this sadly has become a lost art. So grateful for your channel. Lots of great memories ❤
Damn those look good. Especially those beef sangwiches. Can't wait until i take my Italian sausage and oven fired pizza classes wit youse guys next month. Cheers from Lisle.
Bakers percentages might help fill in the blanks. You said 54% hydration, so... 540 g flour 292 g water 11 g salt 20 g yeast How much malt? How much oil?
Holy f*** that's alot of cheese 😂 I thought that was alot after u put cheese on there twice. But adding cheese 2 more times was awesome. U shoulda made it a meat lovers WITHOUT Canadian bacon...yuck!
A well in the dough? Are you making pasta? Chi town pizzerias just put everything into the mixer and turn it on. The well is only needed if you don't have instant or active yeast that must first be hydrated/activated.
How much is this pizza with 4lbs of cheese? Not a fan of videos that make a product that's is not what the company sells.. but it looks amazing thanks for the video ❤❤