Pizza Blog from pizzatherapy.com

From The Pizza and Pasta Forum Bean shares the following: Thin Crust Pizza Dough and 2 Neapolitan Sauce Recipes If you like pizzeria pizza, then these are the recipes for you! I was very impressed with the turn out. I did the dough in my bread machine and it turned out perfect. I cut the dough in half & let it rest covered for 10 minutes. Then I rolled out the dough (which I never do) because I wanted to get it stretched and I didn’t even pre-bake it (no need to). I baked them on my pizza stone adding a few minutes to the time. I did make a few minor changes (less salt in all the recipes). YUMMY! Bill’s Thin Crust 1 c - Water 1 1/8 tsp - Sugar 2 tsp - Salt (not kosher salt) (1 t.) 1 1/2 T - Olive Oil 3 c - Hi-Gluten Flour(I used bread flour) 3/4 tsp - Instant Dry Yeast (Fleishman’s ADY) Variables changed: Went back to normal salt for this crust. Forgot to use vegetable oil (called for in my encyclopizza recipe) and used olive oil instead. Omitted dough relaxer. Dough was mixed in t...

The following is an excerpt from an interview with Master Bread Baker Peter Reinhart for the Legends of Pizza Series . The Legends of Pizza is comprised of interviews with master pizziolo from the pizza Industry. Albert: I first encountered Peter Reinhart when he interviewed me for his book American Pie: My Search for the Perfect Pizza . Peter began by asking me a few questions about pizza. After spending a few minutes with him on the phone, I realized I was speaking to someone whose knowledge and love of pizza were extraordinary. At one point, Peter said to me, “ I’m writing the book that you should have written about pizza, Albert.” Unfortunately, my interview never made it into the book, but Peter did mention me and my website pizzatherapy.com . You know, I still get emails from people who have discovered that pizzatherapy.com will teach you to make pizza and dough , through his book. Peter was very easy to talk to. He shared lots of his knowledge and thoughts about making pizza as...