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.
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