We’ve all been burned by that you order a large pizza and you down it, and you’re like, I need another one. You never done that. Oh, I’ve done that. [UPBEAT MUSIC] Hey, welcome to mythical kitchen where dreams become food. You know what they say? Any pizza can be a personal pizza if you’re sad enough. And that has nothing to do with the actual show. That’s just a cry for help. Today, I’m gonna teach you how to make three regional pizza styles. You’ve probably never heard of. If you have heard of them, complain in the comments like I know you’re already planning on doing. Be like actually I’ve heard of that one my grandfather is from outside of Scranton and so I know a lot of people actually know about that, but that said, you can take these pizzas. You can show them your friends. You can save on airfare by just making them at home. So you don’t have to fly to Old Forge, Pennsylvania. You think Southwest flies, to Old Forge Pennsylvania. Well, fair enough. In that case, we’ve broken this down in three easy steps, AKA three different pizzas. You can stack the time codes right there. We also got full written recipes down in the description. Let’s have ourselves a pizza party. Let me take you on a journey, a journey to Old Forge, Pennsylvania. It is a magical city. It’s a village of 8,300 people, five miles Southwest of Scranton, proper in Lackawanna county home to our very own sound guy, Chris Marino and sound guy, Chris, man, there you go Chris. You’re more than a sound guy, but you’re my sound guy. This man has seen my nipples more than anybody else on this set. You got to put the mic near the nipples. Well, it’s not like I like go out of my way to, I don’t like see Chris in his car in the morning and like hey Chris here’s nipples. The point is Chris’s sister, Leah actually went down to a pizzeria in Old Forge to ask them about the recipe and then gave that to us, which is really fantastic. The cool thing about old forge pizza is that they consider themselves the pizza capital of the world, which for me is freaking awesome. I love when you get these like small towns that not only have like pride in their regional food, but also incredible confidence, right? Like you got New York, a couple of hours away, obviously the entire country of Italy, but no, the pizza capital of the world is in Old Forge. I’m about to show you why. So this is called pizza dough. This is the classic dough, simple water, salt, olive oil, sugar, yeast, bread flour. And right now we’re going to start making an old forge stuffed white pizza, which is one of the many Old Forge pizza styles. There’s kind of like two there’s the stuffed pizza Then the non stuffed pizza. What makes it really interesting is that one it’s baked on a tray and they actually call a whole pie a tray. So you go and get a tray of pizza. Then if you want a slice they call it a cut. Well, that’s one of the reasons I love these like regional foods that they just kind of have their own like internal lingo. That kind of like means nothing, but they’re very particular about it. I always thought that was the case when I went to Philly and I tried to order a cheese steak, and I was like, give me a whiz whit. And they’re like, what? And I was like, whiz whit. I saw it on a travel channel show. You say Wiz wit. And they were like, you want a cheese steak with cheese, whiz and onions. Like, yay, give you the whiz wit Tony. And the guy that was like my name’s Angelo. And I was like, all right, Tony. Point is this is the stuffed pie it kind of almost starts like a Focaccia a little bit. We’re going to take a whole lot of oil and put that on the bottom of the pan and then run it up the sides a little bit. This way, the bottom of the pizza is actually going get really nice and crispy. And then we’re going to stuff it with all of these cheeses right here. And there’s a little secret to the cheeses. I can’t lift my hands. It’s just doused in oil, lube up. All the way around. All right, great. And continue stretching out this dough. Give it a nice little nice, nice little fist assist. So they call it an Old Forge. You say, give it the fist assist. they go Tony, give it the fist assist. And then Tony from Old Forge, Pennsylvania, he goes, my name’s Angelo. Nice and lubey. Oh, this is just a wet and oily dough. I love that. All right. All right. All right, Dough is stretched out across the pan first layer. Oh, that oil makes it slick. Jesus’ B cam P pecorino. No, it’s provolone. I-that’s the problem with mnemonic devices. If there’s multiple cheeses that start with P. So we have, I forgot it again. P, we have provolone cheese going in there. That’s um not going to be it, so it could be any one of these. I’m going to say this one. Oh, I’m going to, I’m going to add it to a bowl first. Cause we want to get the cheese evenly mixed up. So we got provolone cheese going in there and then mozzarella, provolone is going to give you like a little bit of a sharper taste than mozzarella. mozzarella is there for all that delicious salt and that texture. And then we got [STUTTERS] C cheddar, white cheddar, white cheddar is going to go in there. And that is part of what makes Old Forge pizza that it is. They often use a Cooper’s cheddar. We could not get Cooper’s cheddar, but that is one of the cheeses that makes Old Forge pizza, what it is. And then finally American, which I know a lot of people crap on American cheese, you have heard me defend American cheese a thousand times. This isn’t the Kraft American singles type of stuff. This is the stuff that you get in a big old block from the deli. That’s basically a cheddar cheese. That’s been like thinned out with dairy additives. It gives it a really fantastic like melty silkiness that’s just going to go all throughout this pizza. Now we’re going to take all of this cheese and we’re just going to pile this in the middle of this dough. And then often the Old Forge white stuff pie will get stuffed with things like broccoli, onion, spinach. I’m not gonna do the broccoli, but I am going to go onions and spinach right now. Just going to lay a nice little bed of onion going through. I like a good old white veg vibe. Like the, the white pizzas that I do enjoy are the ones that are like this, that are just filled with so much cheese. So many veggies that got so many different flavors going on here at Tony’s pizzeria. We don’t, not all Italian American men are named Tony. Okay. I’m just gonna lay this on top and fold it down and around. Then we’re going to pinch it and sort of even it out everywhere. There we go. Just keep pinching. You really want to seal it. Prevent-you’re going to get some cheese oozage. That’s just a fact of life, when you live in Old Forge, Pennsylvania, I really want to go there. That’d be fun as heck, right? Just take like a food tour of a place that claims to be the pizza capital of the world. That’s what I want to do. We need to make Burbank the food capital of the world for something. There’s that place Eaton park that says they have the world’s best omelets. We’d be the omelet capital of the world. Come to Burbank. Enjoy our omelets. You might see Cesar Milan, the dog whisper. There we go. Now this bad boy’s ready for the oven, right? But, well, hey. Whoa hold on almost ready for them So we’re going to do is, We’re going to take a mixture of oregan- What was in there? I think I poured it in a water. I did. I made an oreg- I made a- This is called the old forge pizza smoothies. So we got, we have a spice mixture here. This is black pepper, oregano, garlic powder, little bit of salt. I’m going to take some more olive oil, kind of massage this on top of the dough. Beautiful. And I’m going to take some of the spice mixture. You gotta kind of do one of these. [CLAPPING] Yeah. And now we’re going to take some dried rosemary here and sprinkle that on top. Boom. Now it’s ready for the oven. We’re going to pop this in the oven at 400 degrees for-. Now it’s ready for the oven. We’re going to pop in the oven to 400 degrees for about 15 to 18 minutes, depending on your oven. I’ll check back. Now you’re going to come on a mile high club journey with me to Denver, Colorado, where the next pizza originated. Actually it didn’t it’s Idaho Springs. This pizza style is actually a little bit controversial. Cause it’s like kind of unclear whether it’s an actual regional pizza style or if it was just one really enterprising pizzeria called Beau Jo’s. It started in Idaho Springs, Colorado in 1971, they seem to have just like invented the myth behind the Colorado mountain style pizza. But they insisted as a real regional style. It is actually really unique. So it starts with either a honey white crust or a honey wheat crust. I’m going to be saying honey a lot because they put it in everything. There’s honey in the sauce. There’s honey in the dough. And then they serve the crust covered in honey. They say it’s like a built-in dessert. And what they do is they actually braid the crust. So we’re going with honey wheat right here. I’m going to do is I’m going to cut a slit in the crust and then I’m just going to start braiding it. I’m just going to fold that over. And then you’re going to pleat the dough onto itself, like a soup dumpling. And the whole thing is that it’s designed to hold quote, a mountain of toppings, hence Colorado mountain pie. You know, you’re in the cold Colorado winters. You needed a big old pie to keep you warm. I guess. I don’t know. They actually sell it by the pound too. So you’re like, you don’t order a small, medium or large. You get one pound, two pounds, three pounds, four pounds, five pounds. That’s how you know how much food you’re getting. Right? We’ve all been burnt by that. You order a large pizza and you down it. And you’re like, I need another one. Do you never, you never done that. We’ve braided it. And now I’m going to kind of like push it out. Just trying to seal those braids in there. And now this is going to create the, I suppose, Rocky mountain crust border for all the toppings. We’re about to add to this thing. So we’re going to take the pizza sauce, which has local, Colorado, honey. We’re going to mound that in the middle. Also, I don’t know if I need my food to have a built-in dessert. What of other foods came like that? Like you just get a steak that’s just like wrapped in a Cinnabon and they’re like, yeah, and then you just unravel the Cinnabon from the steak and that’s your dessert. I do think it’s really cool though. On honey on pizza is like kind of a trendy thing, but Beau Jo’s started in 1971 Colo- or Idaho Springs Why is Idaho Springs in Colorado? No answers from the peanut gallery. Right? So we are making the mother load. The entire point of Beau Jo’s pizza is that it is just loaded with toppings. So we’re going to take some veggies. We got some red onion here, scatter that around. We gotta be judicious, cause there’s a lot going on. We’re gonna take our green peppers, give a couple of chunks there. And it’s kind of like reminiscent of like a Chicago style, deep dish pizza, except that has, you know, like the cornmeal infused crust. It’s got like the raw sausage on the bottom and it’s built almost like a casserole. This is just like a thick fat booty pizza. This is that big just caboose style pizza. You’re gonna get some bacon on there. Yeah. Did I forget to freaking put cheese on it. Dude, what is wrong with me? I’m going to get a couple of layer of toppings underneath the cheese. Oh, we’re going to mound the cheese on there. Oh whatever. We’re cooking this on a perforated pan, which is what Beau Jo’s does, which is how you get like less steam creating on the bottom so it stays nice and crispy. Now I’m going to take crumbled, Italian sausage, nice heap and helping of sausage man. There’s a little, there’s a lot of meat going on this. I’m gonna take just some meatballs, kind of break them in half. Just tuck some whole meatballs on there. What. You going to put a couple of ronis on there. Hold on. We’re almost done. I swear. God, we’re not. Get some Canadian bacon. And the whole point is that it’s loaded with toppings. Let’s just get a couple more vegetables on top just for color and fun. Wow. That’s a kind of got to mash it down a little bit. There we go. All right. We’re going to pop this in the oven as going at about 500 degrees for about 14 minutes. We’ll check back. All right. So we had Colorado style mountain pizza. Now we literally have the Italian version of mountain pizza. It’s literally called Pizza Montanara, in some of the mountains outside of Naples, Italy. That’s at least one story. The other side of the story is that it was invented in Naples for mountain style people. The point is the thing that makes this pizza really, really cool is that it’s a typical Neapolitan pizza dough, which is like, what a lot of people consider the best pizza in the world. I probably consider it the best pizza in the world. They take that and then they fry it, which to me is the most American thing possible. And for whatever reason, it hasn’t really caught on and become popular in America till now that would be like it’d be pretty cool if like I did it, but like, like I probably won’t, you know, like I just want to take credit for something, you know, anyways, what we’re going to do, we’re going to take a typical Neapolitan style dough right here. That’s just olive oil, salt, yeast, flour. Is there a sugar Neapolitan dough? Maybe a little bit of sugar and just let the, let the yeast go. What we’re gonna do is we’re gonna take this and we’re just going to shape it by hand, as they do in Naples, then we’re going to take it and we’re going to fry it in oil. And then you take that out and you top it with the Buffalo mozzarella, you get the Pecorino Romano. And then a little bit of a very simple sauce. It’s just crushed tomatoes, garlic and salt, a little bit of fresh basil. We’re doing it Margherita style. This is what I’m really excited for. That this was the excuse to do this episode. Really. I’m really stoked on this. I keep the shape of that crust, but still wants some structural integrity to the dough. You’re using the gravity to really stretch out the dough here and using your fingers to sort of create a little bit of a crust that should puff up but not too much. There we go. It’s looking better. So we’re gonna take our pot of oil right here. And obviously you need like a big wide pot of oil. I can’t probably can’t drop this in like a normal, deep fry, but there is actually another style of pizza from Naples that is fried pizza called pizza fritta, which is like a stuffed pizza. It’s I mean, it’s like the Italian version of a hot pocket that they deep fry. That’s also delicious, but I love that this resembles a Neapolitan pizza in all shapes and forms, except it’s just deep fry it and get that little saturation with oil is bellissimo. Just like [Indistinct]. [Indistinct] No, he was a basketball player. [Indistinct] El Mago. The magician. It’s getting there. All right, cool. So now I’m just gonna lovingly and carefully get that into the oil. There we go. And we’re just gonna wait a couple of minutes and it’s gonna fry up really nice. And then kind of give it a one of them. Yeah. I to see what the high heat and the oil get like such incredible rise from it immediately. This is the stuff that I look for. Deep frying, a whole pizza. This is not to be confused with the, a Scottish pizza crunch, which is a pre-made pizza, that is then deep fried and served with something called brown sauce. Because British food, they got things like brown sauce. I liked British, you know, no culture has bad food. Everyone figured out over like thousands of years of like good food is, is good. And it should be a thing, but like, come on brown, brown sauce. What’s up. All right. So now we’re going to take this and we’re going to flip it and then get the underside of that cook. That’s awesome. You see this crispy, crackling crust that we got right here. Yeah, there we go. Give it one more flip. I think one more flip with the hands. There we go. That’s what we’re looking for. Want that golden brown color, then shut off the heat, fry for about another 30 seconds and then we’re out and we’re into the the oven. All right. And a one and two and a how do you do, we’re out. Beautiful. I’m just gonna let that drain there now. Oh God. We’re just going to pick it up and we’re just going to shake the hot oil off of it. This is fun for me. All right now. Well, I forgot I’m greased up with the hot oil. All right. So we can take some of that very simple tomato sauce. I’m just gonna sort of lather that around this fried cru- I mean that dough is such an incredible texture. You know what? The texture of the dough reminds me of something that all Italians grew up with, which is the caramel apple empanada from taco bell. As we all know, one of my favorite textures in all of food is fried things soaked in juice. And this really satisfies that. All right, beautiful. Beautiful. Let me take some of this Buffalo mozzarella. I milked the Buffalo myself and I’m just gonna actually no I’m kidding the Buffalo milked me. What the hell am I talking about? I’m taking some Pecorino. Me and the sheep actually mutually milked each other for this one. It’s going to grate a little bit of that onto the cheese. You can always add more when we’re donezo. And then now we’re going to take this with our hands and we’re just going to pop it onto a pizza stone just to melt the cheese. Goodbye fried pizza. [sighs] We have any burn cream. Feel like a proud Papa. Looking down at his three large, strong daughters, all competitors in the world’s strongest woman competition. This is cool, man. This is bringing a tear to my eyes. This is like, actually the reason why I love food. It’s like your expression is screw it. I’m just going to top this with basil and cheese. I’m going to grate cheese on top of this pizza. And I get some of that fresh Pecorino on there. Beautiful, beautiful. Just a little bit. Don’t want to overpower it. And then we’re gonna take a couple leaves of fresh basil. And these are the biggest basil leaves as I ever done seen. I’m gonna eat it now, and I’m not sharing with anybody. You get one little Caesar’s hot and ready to share amongst yourselves. Now’s the best part of the episode for you? Just get to watch me eat three whole pizzas by myself. We’re turning this into a muck bang. I was about to say, I’m putting the bang and muck bang, bro. I don’t like where that was going, but I still said it to you. So let’s try it. Let’s cut into this here. Old Forge style pizza, beautiful crackly crust on that. Ah, that’s looking fantastic. You can just see all that oil and cheese oozing out. Who do I show it to? Show this to Morgan. Morgan, come look at all this freaking cheese and oil just oozing out of that pizza right there. It smells freaking delicious. Honestly, the American cheese, is what I’m most excited for in this. And then also the little bit of salt on top. Oh. Oh, look at that nice crackly crust on the bottom. God dang it. Oh, son a Is it hot or is it good? It’s both, it’s both, it’s both, it’s both. [Music Playing] Its like spanakopita, garlic bread and pizza were just in like a beautiful orgiastic three way with each other. Like they don’t know where the pleasures coming from. Baby, like garlic bread over here, he’s touching and rubbing and you know, spanakopita’s like hey, let me get in on the action. [Laughing] God dang it, that’s good. All right, on to the next one. This is what they do at Beau Jo’s. This is the point. They give you a honey with every pizza, and you just lather up the crust in honey for a built-in dessert. They’re squirting honey all over the pizza. Squirting and threesomes, what are we doing. All right. That’s good. What, how do you even cut it to this guy? This is a fricking, it looks like a normal pizza, but it’s just like nine times denser than all the other ones. All right. Freaking rip this slab out of here. Ah, this is a brick. That’s just a fat brick boy. I’m just leaking pizza on the other pizza. Hold on. I’m going to go crust first. Get some honey on there. Aw, let’s work. Come on. Let’s work. It’s like a subway bread. Like the honey wheat in the subway. It tastes more like a cake. That’s what this is bro this is cake pizza. That was awesome. I was jumping. This is. No one taught me how to do my job, Colorado mountain pizza said there’s, there’s no problem with pizza, but I’m going to fix it anyways. And by God it did it. It did. I mean, honestly, the crust is this giant levy. You saw how many damn toppings I put on this. This was like three pounds entire dense thing, but it still eats like a pizza, which is not the case with most Chicago deep dish pizzas, like this is a holding up. This is a freaking banger. And then you already know I got my eyes on this bad boy, all right oh, you just feel the crackliness coming through that crust. I have my eyes on you baby, I saw you from across the room. And I was like, oh, I’m gonna make you mine. Hey, look at that. Look at that. Look at all that leakage that seepage, that ushy gushiness, This one takes the cake from it. It’s such a, cause it has the flavor profile of a Neapolitan pizza, which for me is my favorite. That slightly watery tomato sauce with the buffalo mozzarella just gives it this nice juice, but then all that soaked up by the freaking fried dough, man. God. This is my favorite thing that we’ve done on the show. Like real, like this is, I don’t know if you saw the joy or I don’t know what the emotion that I was admitting. It could be read as joy, maybe like a feral animosity, but these are all freaking good, man. We knocked them all out of the park. In my humble opinion. I ain’t never been to no Old Forge. Still don’t really think the place exists. I don’t even know Chris has a sister, honestly. I’ve never met her. You? You ever met her? Thank you guys so much for stopping by. I hope you learned something about regional pizza styles. I sure did. I enjoyed that. I’ve really liked stuffing them straight into my throat and kind of eating without chewing and doing a lot of heavy breathing about it. Thanks so much for stopping by. We got new episodes out every week. My face is covered in honey and oil. New episode of our podcast, A Hot Dog is a Sandwich. Every Wednesday, wherever you get your podcasts, it is up on Instagram @mythicalkitchen under hashtag dreams become food just like ah, Chris, the microphone slipped down. Can I just finish? We’re so close. Can I just do this? Just like Andrew did. Andrew said he makes pizza all the time with a little assist from some palm heel strikes on the garlic and a little bit of bringing the patron saint of dough, Trevor, he in his life finally made a good pizza. Is that right? Chris? Can you hear me? Hey buddy. See you all next time. Hey, you cook up your own feast. While wearing the mythical kitchen apron available now at mythical.com.