Episode Sponsor: The Pizza Therapy Pizza Kit
Jonathan explains his path to pizza and why he decided to pursue his goal of opening an authentic Neapolitan pizzeria in the mecca of Chicago Deep Dish. While in Florence Italy on the Adriatic coast he was advised to go west…that is to Naples to learn all about pizza.
Jonathan believes he is part of a guild of pizza makers. You don’t learn to make pizza in a couple of weeks or even months. He feels his pizza making is always changing and he just wants to make pizza better.
He discusses some issues he has had with dough. He says that even after 12 years of making pizza at Spacca Napoli he still feels he is at the beginning.
He discusses some of the new flours that available to him from Caputo. And how refining and mixing the flour can create a different type of pizza.
He gives a nod to who he thinks are the greatest pizza masters in America: Roberto Caporuscio, of Keste’s , Tony Gemignani of Tony’s Pizzeria Napoletana, as well as Chris Bianco of Bianco’s Pizzeria.
Jonathan explains how he wants Spacca Napoli to serve his community, his customers, and his staff. He talks his inspiration for the pizzas he makes and explains his excitement for being motivated by other great pizza makers..
He also shares some pizza tips for the home pizza maker and what has changed with his own dough formula.
Interestingly he reveals the secret of the digestibility of pizza.
At the end of our conversation, he gives shout-outs to John Arena of Metro Pizza, Michele D’Amelio, Giulio Adriani of The Local Pizzaiolo, and Roberto Carporuscio. of Keste’s Pizzeria and Vincent Rotolo of Good Pie in Las Vegas. Jonathan reminds us that he is part of a guild and is still learning the art of pizza.
Jonathan Basic Dough Recipe:
1 liter of water
1.7 kilos of flour
50 grams of salt
2 and ½ grams of yeast (fresh bakers yeast)
Spacca Napoli Pizzeria
1769 W. Sunnyside Ave.
Chicago, IL 60640
773.878.2420
