Regents Pizzeria
The dough is the foundation of an exceptional pizza and unlike the chain pizza places that get their dough from factories, Regents Pizzeria makes their own dough everyday in a big mixer. They measure, pour, mix, and time the entire process. Their New York dough is a time-tested classic. They use only King Kaiser high-protein flour, fresh cake yeast, kosher salt, and olive oil. It’s a simple recipe that, once mixed, formed into balls, and proofed, becomes the foundation for their thin New York pizzas. When the dough’s ready, they toss it out by hand, a process that not only looks cool, but is fun to make and preserves the elasticity of the dough, allowing a thinner, tastier pizza. Their Chicago stuffed-crust dough is a whole other animal. The flour is different, and there’s butter, more olive oil, and a whole different mixing-proofing process. It’s a bit more complicated than their New York dough and the result is a rich, delicate crust that bakes to a golden-brown. Don’t settle for factory pizza dough. Go to Regents Pizzeria where they know their dough, because they made it.
- Print Design