Sunday, January 15, 2017

Pizza Tricks | Harlem Globetrotters style | with Tony Gemignani

Tony Gemignani vs. the Harlem Globetrotters!

For the Rst of the story go to Legends of Pizza Blog, read the post about Tony Gemignani and the Harlem Globetrotters.

Great pizza tricks and basketball tricks!

Check out The Pizza bible, here

Monday, January 02, 2017

Frank Pepe's Pizzeria at Mohegan Sun, Uncasville CT, Pizza

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Frank Pepe's Pizzeria has been in business for over 90 years at their Wooster Street, location in New Haven. A number of years ago Pepe's branched out to several other locations. Frank Pepe's at Mohegan Sun in Uncasville, Connecticut makes the same incredible pizza as their Wooster Street location. Amazing incredible pizza. The signature pizza is the White Clam pie.

Thursday, December 29, 2016

Friday, December 23, 2016

Season's Greetings from, Happy Pizza Year

A very Happy New Year and Joyous Hananakuh from Pizza Therapy.

Another year has come and gone. Here is wishing you the Best New Year ever!

Tuesday, December 20, 2016

MOLTISSIMO: Mario Cooks for Action Bronson & Missy Robbins

Great episode of a cooking demo with Action Bronson and Missy Robbins hosted by Mario Batali. Great cooking demo.

This is a great meeting between Mario and Action Bronson as well as Missy Robbins. to start things out Mario takes the trio to an urban garden where they are instructed to pick different starnge palnts and herbs that are growing there. Mario explains that whatever they take will be incorporated into the dish.

 As the meal is prepared they each share a story of past cooking adventures. One of the stories by Action is that he grew up learning how to cook. The family had a restaurant and he spent a lot of time there.

Then the unthinkable happens. As Mario is cooking he slices his finger. Blood starts coming out and he can't get it to stop. Action rushes to his aid and tries to stop the bleeding with a paper towel.

You'll just have to see how this episode turns out! In the end everything works out fine.

Friday, December 16, 2016

How Caputo Americana Flour Was Developed With Tony Gemignani

This is a wonderful story of how the Caputo Flour company recruited an American Dream Team of Pizza Professionals to help develop Caputo Americana Flour.

While Caputo flour "00" is the standard for Neapolitan pizza, the flour just does not work for New York style pizza. Tony Gemignani went to Naples with his pizza pals and helped develp an amazing blend of pizza flour: Caputo Americana.

To doscover the rest of the story how Caputo Americana was developed,
Go to:

Monday, November 28, 2016

How to Open and Stretch Your Pizza Dough Ball and the Transfer

This video breaks down the steps to stretch your dough ball. Excellent description with a hands on approach to making the perfect pizza shape. Wonderful explanation with a simple technique to work the dough.

Watch as Fidel starts with a rough dough ball and gently press down on it. No real stretching here until the end of the process.

Fidel Montoya explains: In this video I share the technique that I use to open and stretch a dough ball into a disk, and I explain the hand-transfer technique for getting the topped pizza onto the peel for launching into the oven.

How to Make Neapolitan Pizza Dough with Caputo 00

This is a great Neapolitan Pizza dough recipe from Fidel Montoya.

Ingredients for 8 doughballs (250 grams each):

1,247 grams - Flour (Bakers' Percent = 100%)
761 grams - VERY cold water (Bakers' Percent = 61%)
28 grams - Pure Sea Salt (Bakers' Percent = 2.25%)
1.3 grams - Instant Dry Yeast (Bakers' Percent = 00.1%) (Use a 3 gram pack and, on a flat surface, eyeball and divide, with a cake spatula, into roughly 1/3 and 2/3. Then use the 1/3)

You can discover great Caputo Flour at this link, CLICK HERE