Sous Chef Series: Jessica Carney’s Clam Pizza

Chefs, Meet, Sous Chef Series

When Jessica Carney was a kid, her mom ran a pizzeria in the Carneys’ hometown of Grass Valley, California. The sous chef at Chicago’s GT Fish & Oyster says, “We ate pizza every day for an entire year. I’m not joking.”

 

And though you’d expect that early exposure would have dampened her enthusiasm for the dish, Carney still adores it, both making it at home and unearthing the best Chicago has to offer. For the latest edition of the Sous Chef Series, she shared her tips for making chewy-crusted pies at home, using a dough she makes herself and a superheated pizza stone. If you’re so inclined, the end result is good enough to eat every day.

 

Don’t miss next week’s Sous Chef Series email from Williams-Sonoma and Tasting TableSign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.

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