Friday, December 15, 2017

Caputo "00" Neapolitan pizza 25kg - full cut version







Check out the full length video of Pizzaiolo Michele D'Amelio making authentic Neapolitan pizza with Caputo Pizzeria. Step-by-step instructions to take you to amazing pizza!


Amelio is a master pizzaiolo and a wonderful person.




This is a great step by step video of how to make authentic Neapolitan pizza using Caputo Flour.







Wednesday, December 13, 2017

Santillos Brick Oven Pizza in Elizabeth, NJ gets a visit from Hank Zona ...








Santillos Brick Oven Pizza in Elizabeth, NJ gets a visit from Hank Zona of The Grapes Unwrapped. Al Santillo explains his family history of over 100 years, making pizza and bread in the same location in Elizabeth, NJ. The brick oven dates back to 1912.


GENUINE ITALIAN ORIGINAL
THIRD GENERATION
FATHER-TO-SON since 1918



Home page:


https://www.santillopizza.com/home-page.html









Tuesday, December 05, 2017

Uuni on Ellen DeGeneres Show



You can check out the Uuni below

Uuni 3 is a brilliant gift. If your family and friends love delicious pizza in only 60 seconds, wood-fired steak, fish, veggies and more - give the gift that keeps on giving this holiday season. 

Revolutionizing outdoor cooking


Uuni 3 Portable Wood Pellet Pizza Oven W/ Stone and Peel, Stainless Steel










Thursday, November 23, 2017

Living Legend Dom Demarco at DiFara's Pizza



Hi

I just wanted to take a moment to wish you and your family a Happy Thanksgiving. Here in the USA, Thanksgiving is a time to spend with friends and family. I hope you have a very restful and wonderful Thanksgiving.

I am very thankful for many things. I have a wonderful family.
I am thankful to you for reading my blog posts.... I am also thankful for all of your support over the years.
And I am thankful I can enjoy my favorite food, pizza!

This is an extraordinary video about Dom Demarco that I wanted to share with you.
He is one of the living legends of pizza. He is in his 80's and he still has passion for making pizza.

Dom has had many offers from people who want to buy him out. They offered him a lot of money. But he says no.There is no amount of money that he would accept.

Dom is committed to making pizza, because he loves making pizza for people! He is my hero!


You can read the post here:


I'll include a link to a video I shot while visiting DiFara's. This shows Dom making pizza.

Have a blessed wonderful Thanksgiving with family and friends.

If you are doing any on-line shopping I would greatly appreciate you thinking of Pizza Therapy as you do your shopping.
You can find links at the bottom of our site: Pizza Therapy 

I hope you have a wonderful holiday. As my friend used to say::

"Moderation in all things, but most importantly moderation in moderation!"

I am not really sure what he meant but basically, do what ever you want. Just be careful.

pizza on earth,

albert

P.S.
If you are looking for some great gift ideas, please check out the T-shirts and gifts at this link:


Udemy






Wednesday, November 22, 2017

Closed: Pacifico Pizza Napoletana Kapolei, Hawaii Best Pizza in Hawaii




Made by http://hawaiibusinessvideos.com

Pacifico Pizza in Kapolei is the only pizzeria in the state of Hawaii offering 4 types of pizza: Neapolitan Pizza, New York Style Pizza, Deep Dish Chicago Style Pizza. All pizza are hand tossed and handcrafted. You can discover incredible pizza here.
Pacifico Pizza Hawaii 91-590 Farrington Hwy, Kapolei, HI 96707 (808) 674-0123 http://pacificopizzanapoletana.com/




Online Bread Making Class

Saturday, November 18, 2017

Perfect Pizza Using Baking Steel Broiler Method





This is a simple easy method to make pizza quickly.

I urge caution when using the broiler as you need to watch your pizza so it does not burn.

I have two and I am totally pleased with the results.



Get a baking steel here.







Wednesday, November 15, 2017

Go For The Dough Al Taglio





Here is a recipe for Al Taglio from PMQ



Pizza Al Taglio for Spiral Mixer
Ingredients:
15 kg Poselli “ 00” Flour
370g fine sea salt
12 liters cold water
75 g Active Yeast


430 g Extra Virgin Olive Oil






Wednesday, November 08, 2017

Tony Gemignani Talks Pizza at Pizza Expo





In this video, Tony Gemignani talks about what it means to be in Pizza Expo.
He discusses all of the pizza workshops including a cheese workshop. He discusses his pizza demos and how was able to team up with an Italian Pizza Master.
Tony also discusses his book the Pizza Bible.

Find out more about Pizza Expo, here:
http://pizzaexpo.com
Tony's Pizzeria Napoletana:
http://tonyspizzanapoletana.com/
Tony's Website:
http://tonygemignani.com
Giovanni's Specialty Shop on Facebook:
https://www.facebook.com/GiovanniItal...
Discover the Pizza Bible at this link:
http://pizzatherapy.com/pizzabooks
Pizza Rock:
http://www.pizzarock.com/
Slice House at ATT Park:
http://www.tonygemignani.com/restaura...
Tony's Pizza School:
http://internationalschoolofpizza.com/
More Pizza Info at:
http://legendsofpizza.com/blog



Check out Tony's Book right here:

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more










Sunday, November 05, 2017

How to Stretch Your Pizza Dough & How To Use a Pizza Peel





This is a very helpful video on how to stretch pizza dough. While this may have a bit of a learning curve, the more you practice with pizza dough the better you will become. Practice to make your pizza turn into a masterpiece.

If you proofed your pizza dough in the fridge, remember to allow your pizza dough to warm up to room temperature. This is very important if you want to be able to form your dough ball correctly.

In the video, you will notice a six finger technique to initially form the dough ball into the correct shape. I like what Mark Bello suggests at (Pizza A Casa Pizza School). Mark calls the technique, soft bongos, that is lightly tapping your dough ball as you would a bongo drum. Think: "soft bongos" as you get your pizza into the right shape.

After the dough has been shaped you can hand stretch your dough into the correct shape>



You already have everything you need to make pizza in your own kitchen. If you are ready you take your pizza to the next level there is a pizza resource. If you are looking for pizza tools, I recommend to check out:

Pizza Therapy Pizza Tools. (http://pizzatherapy.com/pizza-tools/)






Learn Artisan Breadmaking with Peter Reinhart.





Thursday, November 02, 2017

Why Mixing Sound is Like Making Pizza with Tim Younghans from Mama Napol...





From http://pizzatherapy.com



In this video, Tim Younhans of Mama Napoli Pizza explains why mixing sound is like making pizza. Tim is a sound man for Cirque Du Soliel. He is professionally trained as a sound engineer. His love of cooking and in particular pizza led him to start his own mobile pizza business.

Called Mama Napoli Pizza located in Las Vegas.

Here is the link:

http://mamanapolipizza.com/

You can find Tim on Facebook at:

https://www.facebook.com/mamanapolipizza/








Monday, October 30, 2017

Closed: Pacifico Pizza Napoletana, Kapolei Hawaii: Best Pizza in Hawaii



Made by http://hawaiibusinessvideos.com 

Pacifico Pizza in Kapolei is the only pizzeria in the state of Hawaii offering 4 types of pizza: Neapolitan Pizza, New York Style Pizza, Deep Dish Chicago Style Pizza.

All pizzas are hand tossed and handcrafted. You can discover incredible pizza here.
Pacifico Pizza Hawaii
91-590 Farrington Hwy, Kapolei, HI 96707 '
(808) 674-0123
 http://pacificopizzanapoletana.com/





Tuesday, October 24, 2017

Cooking with PMQ: How To Make Pizza Dough w/ John Arena





John Arena of Metro Pizza and UNLV shares his recipe and method for making a New York style pizza dough.


John explains the recipe:
50 lbs of flour
31 lbs of water
2 oz of dry active yeast
16 oz of salt
16 oz of olive oli

Use baker per cents
For example for a 100 lb batch:
100 lbs of flour
62 lbs of water
Start by putting water in dough mixture. you want your dough to come out at 78 degrees
There is a friction factor when you mix.
Dissolve the yeast.
Add salt and add flour...Mix for 8 minutes.
Mix for 4 minutes add olive oil. Mix for another 4 minutes.
Take dough out on table. Cover and let it relax for 10-15 minutes.
divide it, round it and brush with olive oil.
Put it in dough tray and immediately put in the cooler.
Let it stay in cooler 2-3 days minimum.

You can use it after 1 and 1/2 days but it will be at its best as far as flavor, color development, and the ability to work the dough after 2-3 days. Then the dough will be at its peak.

Do not use sugar to accelerate the fermentation or use warm water to make everything happen faster. you want to do everything as slowly as possible to let the flavors and textures develop fully.

This dough recipe is from John Arena of Metro Pizza in Las Vegas.

Here is the Metro Website:

Las Vegas
Address: 1395 East Tropicana Ave
Las Vegas, Nevada
Phone: (702) 736-1955
Address: 4001 South Decatur Blvd
Las Vegas, Nevada
Phone: (702) 362-7896
Address: 4178 Koval Ln
Las Vegas, Nevada
Phone: (702) 312-5888
Address: 6720 Sky Pointe Dr
Las Vegas, Nevada
Phone: (702) 564-6726
Henderson
Address: 1420 W. Horizon Ridge Pkwy
Henderson, Nevada
Phone: (702) 458-4769





Pizza Making Kit Clcik Here...