200-Year-Old Yeast and a Pizza That Defies Convention
“My middle name is Bacon and Clam,” Guy Fieri joked while watching the dough come together at Joe Squared in Baltimore, Maryland. His parents weren’t actually happy hippies, but there’s nothing jokey about the Bacon and Clam Pizza coming out of this kitchen—a pie built on a foundation that’s literally centuries old.
The Starter That Started It All
What sets Joe Squared apart isn’t just technique—it’s history. The restaurant’s pizza dough begins with a sourdough starter the owner picked up in Florence, Italy, at the central market. Someone was selling old yeast, and this particular starter is supposedly over 200 years old, originally from the Isle of Ischia off the coast of Naples.
The process is a labor of love that spans multiple days. First, the starter gets fed with flour and water to spread the yeast and build volume—”building a bigger starter,” as they explained. After about two to two and a half hours of rising, it gets spongy and ready for the next stage. Then comes additional flour, a cup of salt, and once it starts gripping, olive oil goes in so the dough pulls away from the bowl. Another two hours of proofing follows before it’s ready to shape.
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And about that shaping—don’t expect perfect circles. Guy noted these weren’t going to come out “cookie cutter uniform,” and that’s exactly the point.
Building the Bacon and Clam Pizza
The toppings on this unconventional pie are as deliberate as the dough beneath them. A thin layer of roasted garlic goes down first—thin because it’s strong. Then comes a generous amount of frozen clams (“it’s a lot of clams,” Guy observed), followed by chopped bacon. The cheese situation gets interesting: bocconcini and ciliegine (the difference being ciliegine is cherry-sized while bocconcini is slightly bigger). Sliced Vidalia onion and asiago round out the toppings.
The pizza hits an oven registering 900 degrees on the deck and 1200 on the dome—”probably closer to 1500 off that dome.” After about a minute, it comes out smoking hot for a final spin to crisp up the bottom. A finish of oregano and olive oil completes the pie.
The Verdict
Guy’s assessment was enthusiastic and specific: “Crust is cooked off perfect. Nice texture. Nice chew.” He called out the “great garlic sauce” and how the fresh herb at the end finishes everything properly. His final word? “Crazy good.”
If you’re a fan of pizzas that break the mold, this Baltimore spot delivers something you won’t find elsewhere. For more unconventional pies featured on the show, check out a Steak and COLA Pizza or explore the rich, indulgent side of Triple D with Truffled Lobster Mac & Cheese.
Tips from the Joe Squared Kitchen
Use Caputo 00 flour: It’s specifically what they use for that authentic texture and chew.
Go thin on strong flavors: Roasted garlic is applied sparingly because of its intensity—let it complement, not overwhelm.
Finish with fresh: That hit of oregano and olive oil at the end elevates everything that came before it.
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