Uploaded August 2026 | Updated September 2026, 3 hours ago
Check out Gozney's full range of ovens at bit.ly/4vVOLve
New York vs. Detroit vs. Neapolitan. 3 vastly different style of pizzas from 3 recipes from 3 pizza experts AND my brand new pizza oven.
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
Pizza recipes:
Neapolitan pizza from Napoli on the Road cookbook by Michelle Pascarella
Pizza dough:
1 kg/7.5 cups medium strength flour (such as 0 or 00)
700 g/ 24.5 oz water
2 grams/ 1/2 tsp fresh yeast
25 grams salt
5 grams olive oil (optional)
tomato pasatta
basil
fior de latte mozzarella
olive oil
"The Loui Loui" Detroit-style pizza from the Loui Loui's Detroit Style Pizza cookbook by Michael Spurlock
Dough:
359.28 grams all purpose flour
153.98 grams semolina flour
3.85 grams active dry yeast
1.92 grams diastatic malt powder
3.21 grams salt
384.94 grams water (100 degree f)
Wisconsin brick cheese
sandwich pepperoni
Canadian back bacon
sliced onion
sliced green pepper
sliced mushrooms
sliced black olives
cooked italian sausage removed from casing
tomato sauce
NYC Pizza from Scarrs Pizza cookbook by Scarr Pimentel
Additional Ingredients:
½ tsp dried oregano, or more as desired
1 to 2 tsp | 2 to 3g grated pec or parm, plus more to finish
Scant 1 cup | 100g Cheese
Blend: full fat mozzarella and part skim mozzarella (low moisture)
Olive oil to finish (optional)
DOugh:
INGREDIENTS
2 tbsp | 25g sugar
Generous 2½ tsp | 8g fresh yeast 1¾ cups plus 2 tbsp | 450g or 2 cups
plus 3 tbsp and 1 tsp | 500g cold water
6¼ cups plus 3 tbsp | 900g flour
3 tbsp | 30g kosher salt
2¾ tbsp | 36g olive oil, plus more for your work surface and for storage
All-purpose flour for opening and stretching the dough, and for your work surface
Sauce:
INGREDIENTS
1(28-oz | |794g) can crushed or whole peeled plum tomatoes, no salt added
¾ tbsp | 8g kosher salt
2½ tbsp | 32.5g olive oil
Generous 2 tsp |7g finely chopped Vidalia or other sweet onion
3 garlic cloves, finely chopped
2½ tbsp | 6g fresh oregano, finely chopped
6 to 7 fresh basil leaves, torn
2¼ tsp |5g black pepper
Check out Gozney's full range of ovens at bit.ly/4vVOLve
New York vs. Detroit vs. Neapolitan. 3 vastly different style of pizzas from 3 recipes from 3 pizza experts AND my brand new pizza oven.
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
Pizza recipes:
Neapolitan pizza from Napoli on the Road cookbook by Michelle Pascarella
Pizza dough:
1 kg/7.5 cups medium strength flour (such as 0 or 00)
700 g/ 24.5 oz water
2 grams/ 1/2 tsp fresh yeast
25 grams salt
5 grams olive oil (optional)
tomato pasatta
basil
fior de latte mozzarella
olive oil
"The Loui Loui" Detroit-style pizza from the Loui Loui's Detroit Style Pizza cookbook by Michael Spurlock
Dough:
359.28 grams all purpose flour
153.98 grams semolina flour
3.85 grams active dry yeast
1.92 grams diastatic malt powder
3.21 grams salt
384.94 grams water (100 degree f)
Wisconsin brick cheese
sandwich pepperoni
Canadian back bacon
sliced onion
sliced green pepper
sliced mushrooms
sliced black olives
cooked italian sausage removed from casing
tomato sauce
NYC Pizza from Scarrs Pizza cookbook by Scarr Pimentel
Additional Ingredients:
½ tsp dried oregano, or more as desired
1 to 2 tsp | 2 to 3g grated pec or parm, plus more to finish
Scant 1 cup | 100g Cheese
Blend: full fat mozzarella and part skim mozzarella (low moisture)
Olive oil to finish (optional)
DOugh:
INGREDIENTS
2 tbsp | 25g sugar
Generous 2½ tsp | 8g fresh yeast 1¾ cups plus 2 tbsp | 450g or 2 cups
plus 3 tbsp and 1 tsp | 500g cold water
6¼ cups plus 3 tbsp | 900g flour
3 tbsp | 30g kosher salt
2¾ tbsp | 36g olive oil, plus more for your work surface and for storage
All-purpose flour for opening and stretching the dough, and for your work surface
Sauce:
INGREDIENTS
1(28-oz | |794g) can crushed or whole peeled plum tomatoes, no salt added
¾ tbsp | 8g kosher salt
2½ tbsp | 32.5g olive oil
Generous 2 tsp |7g finely chopped Vidalia or other sweet onion
3 garlic cloves, finely chopped
2½ tbsp | 6g fresh oregano, finely chopped
6 to 7 fresh basil leaves, torn
2¼ tsp |5g black pepper
