I 'm very proud to announce our own Gail Churinetz, a winner of the Pizza Therapy Recipe Contest, is now being featured on The Food Network.
Gail has been a long time supporter of Pizza Therapy, and she is like a member of the family.
Gail writes:
Hello Albert....
Just wanted to keep you posted regarding my Pizza making.....I am the one that won your competition several years back...I am going to be on Food Network "Ultimate Recipe Showdown", airing March 14th, I made the finals and my recipe..... "Crawfish & Andouille Sausage Pizza"....thought you would love to watch this video.
( Albert's side bar: You can see Gail as she engages with host, Guy Fieri, at this link.)
I can't tell you who won the competition, but if possible, try not to miss the show....
Hope all is well with you and keep up the GREAT work you continue to do on Pizza Therapy!!!!
Sincerely,
Gail Churinetz
I am elated to say the least. I sent her some positive energy and wished her well in the finals;
She responded with the real secret to her success:
"Thanks Albert, its been a pretty amazing journey....you'll get a kick out of this one...you know how I am always "importing my water from Connecticut"...well, the water I used for this pizza was right out of "Sally's" faucet.....I told Flo (Consiglio) all about the show and asked her if I could use her water, I think she thought I was joking...
Let me know when you get the link up, and once again, THANK YOU!!!!"
As a side note, Gail goes on to elaborate how water is the key ingredient in great pizza:
After many attempts at finding the perfect pizza in Memphis (a task that is not possible), I decided to develop my own recipe and perfect the art of pizza making in my own kitchen. In order to attain the perfect crust I import my water from the New Haven area (by way of relative who visits us or when we return home for a visit).
The secret of the "best pizza" is in the crust. The secret of the crust is in the minerals found in New Haven water. Beef tastes best when fed corn, and vegetables taste best when fed fertilizer. So, does it not follow that yeast do their best job when fed the minerals they like best? I am convinced this is what has helped me attain "the best pizza" in Memphis.
Here is Gail's Pizza Dough recipe: (As featured in The Pizza Therapy Pizza Book)
Basic Pizza Dough
Ingredients:
- 1 pkg. active yeast
- 1 3/4 cups warm (110-115F) water (microwave for 1:15 minutes)
- 1 tsp. salt
- 1 tsp. extra virgin olive oil or flavored oil
- approximately 5 cups Bread Flour (Check out the Caputo flour from fornobravo.com)
- In a food processor or mixer with a dough hook, combine yeast, pinch of sugar and 1/4 cup water, allow yeast to proof, about 5 minutes.
- Add salt, oil and 5 cups of flour. Cover and begin processing slowly adding remaining water. Pulse several times in food processor until dough balls together, or using the dough hook kneed about 5 minutes until dough is shiny and elastic.
- Place the dough on a floured work surface adding additional flour if too sticky.
- Spray large bowl with oil flavored spray. Add dough and turn the dough a few times to coat with the oil.
- Cover the bowl with plastic wrap and place in a warm place (I use the microwave). Allow the dough to rise for about 1-2 hours, punch down and allow to rise again. The longer the dough is left to rise, the tangier the flavor of the crust will be.
For cooking the pizza you will need additional flour, polenta, and olive oil. This recipes makes 4 pizzas.
Of course, you need a pizza & baking stone for best results. fornobravo.com has a great selection. Also, I bake my pizza's in 2 different ovens, 1st oven preheated at 450 for at least 1/2 hour and the second oven at 500, also preheated.
Best of luck, Gail. you have always been a winner!
pizza all over The Food Network,
albert grande
The Pizza Promoter
Check out some favorite recipes on the Food Network:
