Pizza Blog from pizzatherapy.com

Suzanne writes: Hi Albert, I have a pizza stone but I need to get a peel. I am a bit leary of them though as I don't know if I will be coordinated enough to get the pizza on to the stone without sending it flying in to the depths of my oven!  Also, can I put the stone on my grill? will it damage it or should i buy a stone for the grill and one for the oven? I would appreciate your thoughts. Thanks and Pizza on Earth. . . My response: Great suzzane. Learning to use a peel is like anything else..it takes practice. I make my dough on the counter. After I stretch it out, I make sure it has enough flour or cornmeal underneath it.. It needs to be able to slide so I can put the peel under the dough. Then I put my toppings on the dough. I sprinkle a little corn meal or flour on the peel so it will slide underneath the pizza. You need to use a quick jerking motion to get the pizza on the peel. It's kind of like " Newton's Law of Pizza  " an object a...

Roberto Caporuscio is a master at making pizza. He learned from the best pizza makers in Naples. His Pizzeria in New York, Keste , makes some of the best pizza on the planet. Watching him make pizza is like watching a symphony. He knows his pizza and he knows his dough. In the following video you will see how he gently scrapes the dough from the pizza box and puts it on the counter. He forms it with his hands and then slaps the dough between his hands to turn the dough into a pizza shape. You can see the masterful way the dough is handled. Gently yet deliberately. There is magic in those hands. Roberto is simply an amazing pizzaiolo. You can visit: Keste 271 Bleeker Street New York Keste website Thank you so much, Roberto. You truly are a Legend of Pizza.