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The Real Way Pizza Is Made In Italy (ft. Chef Leo Spizziri)
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The Real Way Pizza Is Made In Italy (ft. Chef Leo Spizziri)

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Half the pizzas we love in America wouldn’t even be considered pizza in Italy. I had no idea either.

In this episode I brought in Chef Leo Spizziri, one of only about 100 Americans certified to teach Italian pizza outside of Italy and a member of the World Pizza Champions team, to break down the four Italian pizza styles that gave birth to everything we know and love about American pizza.

We made four pizzas inside Chef Leo’s legendary pizza garage, starting in Sicily with sfincione, the pan pizza that directly inspired Detroit style, Chicago deep dish, and the grandma pie. From there we moved to Rome and made pizza tonda, the thin crispy rolled dough style that gave us tavern pizza, St. Louis style, and New Haven. Then we made pizza classica, the closest Italian cousin to New York style, and finished with pizza al taglio, the airy high hydration Roman pan pizza sold by weight and cut with scissors.

Every American pizza style has a direct ancestor in Italy. This episode is about finding them.

PIZZA RECIPES: https://www.adamwitt.co/allrecipes/realitalianpizza

📖Chef Leo’s book Pizza Love is available for pre-order now: https://amzn.to/4v29v4i.
🌶️Giardiniera Band Tee found here👕: https://adamwitt.store/products/giardiniera-band-tee
🫶CONTRIBUTE TO THE GROCERY FUND! (Patreon): https://www.patreon.com/adamwitt
👾DISCORD: https://discord.com/invite/aFQ4h4BXg4
🔗FOLLOW ALONG ON SOCIAL: https://www.adamwitt.co/social-links

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STUFF I USE…
Pizza Scissors: https://amzn.to/47zpoW5
Sicilian Pizza Pan – https://lloydpans.com/catalog/product/view/id/1830/s/grandma-style-pizza-pans/category/435/
Sheet Tray + Rack – https://a.co/d/0eU4ALuY
Good Tomatoes (whole) – https://a.co/d/0cqTE5yj
Fish Spatula – https://a.co/d/01kOjf3O
Hot Giardiniera (Italian Peppers) – https://a.co/d/0eCsX5Dx
Clarified Butter (Ghee) – https://a.co/d/01Cnwc5u
Corn Meal (Medium Grind) – https://a.co/d/03IEaUlS
Bread Flour – https://a.co/d/05yl6MSd

My Cookware Set: https://amzn.to/3vaWhbG
My Dutch Oven: https://amzn.to/48MKuhq
Portable Single-burner Stove: https://amzn.to/3IytyjV
Butane Torch: https://amzn.to/48TkQra
Deli Containers: https://amzn.to/49QO635
Large Mason Jars (32oz, wide mouth): https://amzn.to/49QO635
Rust-proof Mason Jar Lids: https://amzn.to/49QWlfy
Butane Canisters: https://amzn.to/3wLUtpM
Coarse Reinforced Strainer: https://amzn.to/3PePLHK
Fine Mesh Reinforced Strainer: https://amzn.to/3TxvkYP
Sheet Trays: https://amzn.to/3IG3zXL
The BEST Smash Burger Spatula: https://amzn.to/3UdSHab
Cutting Board Scraper: https://amzn.to/3Jy64fx
Ice Cream Maker: https://amzn.to/3wd2vIu
My Induction Burner: https://amzn.to/4dfhJNE

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TIMESTAMPS…

00:00 American Pizza Is a Lie
00:30 Inside the Pizza Garage
00:55 Introducing Chef Leo
02:14 Sicilian Sfincione
08:35 Roman Pizza Tonda
16:08 Neapolitan Pizza Classica
23:43 Pizza al Taglio From Rome
28:47 Outro
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#ItalianPizza #PizzaMaster #ChefLeoSpizziri #AmericanPizza

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.

32 Comments

  3. @gregmuon

    We've been making and eating pizza in the USA for longer than they've been making and eating it in half of Italy. USA is part of the story of pizza, like it or not. Now that everyone is mad, this guy Leo really knows his… stuff.

  6. @MikeChavers

    When I was in Italy and tried there pizza it was the worst pizza I ever had. Ordered a pepperoni pizza and when they brought it out it was dough tomato juice poured over it and real peppers no cheese but they have the best noddle dishes, So for me Americans made pizza better.

  10. @ElijsDima

    For "the future is now" pizza toppings, you have to look to Sweden. Peak pizza experimentation happens here. Kebab pizzas (with pickled hot peppers) are a classic. Banana and curry-powder and shredded ham, available everywhere. Canned tuna toppings for days.
    Best one yet, pizza topped with "flygande Jacob" – shredded or cubed chicken, peanuts, and bananas in a cream+tomato sauce.

  16. @ep4704

    Chicagoan here who feels justified that deep dish is pizza! 🤘🏼 Tavern style is still my favorite though.. 😃. You are two of my favorite chefs right after Alton Brown.

    Btw my favorite pizza is sausage, garlic, fresh basil, banana peppers, and pineapple. It’s savory, sweet, spicy and meaty. That’s for a regular crust. Thin, I x the pineapple since it can get too wet. Maybe add anchovies since I like the salty fishy taste. Deep dish I’m a spicy sausage, bell peppers, onion, garlic, and basil.

    Nothing is traditional, just pure tasty preference.

  18. @GregCurtin45

    Thank you Chef Leo (the 1st) for giving your time to share authentic pizza history with all of us. The best chefs are those who want to share all of the secrets so you can enjoy it as much as they do.
    No question the last pizza with the mortadella was my favourite and I am sure it would be just as good with Parma Cotto as well. Thank you Adam for a great instructional video.

  22. @WhoCanKnowIt

    Adam, you've done so many videos on different pizza styles. You should do one on some of the LEAST popular styles of pizza. The ones that take a lot of heat for being bad. Ohio Valley, Altoona, or what existed where I grew up that locals don't even realize is a regional pizza style: Williamette Valley.

    This exists from the I-5 corridor to the coast between at least roughly Olympia, Washington and Salem, Oregon. Thick, pasty red sauce spread all the way to the edge, which bakes and dries into the crust. A crust that separates into two layers as it bakes, with the bottom layer becoming very crunchy and dusted with WAY too much cornmeal. Vegetable toppings (including pineapple if used) go on raw after it gets out of the oven, including full slices of raw tomato shingled on top. Pietro's in the Salem area, Fultano's along the coast (which has a shrimp pizza), and Papa Pete's in SW Washington are prime examples.

    I'm sure your Discord folks could provide some other ideas local to where they live.

  23. @cantsay2205

    For me, i think the hate for American style pizza is just so unnecessary. "Oh well i don't like it, it's not authentic, here we do it like this–" bud, you're not being forced to eat it! Eat it how you like! We don't trash talk italian pizza. It's just so…bitter, I think.

  24. @michaelduncan2759

    I love all of the pizza styles in the video, and I have a soft spot for Neapolitan pizza because I had the privilege of working in ‘Naples twice per year for years. Yes Chef Leo, I ordered the book. Excited to get started cooking my way through it!

  30. @theodorebarbey8236

    i like brushing olive oil on the bottom of a pizza classica and then dipping in a mayo vinegrette as a way to get more vinegar into my diet to help with digestion

  31. @digital_crickets

    Look, let's just be honest. Italy, they invented pizza. We get it. But Americans PERFECTED it. Every Italian pizza I see looks like barely flavored bread. I ain't about that. The crust is the carrier for the deliciousness piled upon it. The crust isn't the star, it's the edible utensil.

    Thanks for attending my Ted Talk.

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