Pizza t-shirts Fashion for pizza lovers

Go to: http://pizzatherapy.com/t    These are awe inspiring original, exclusive t-shirts for pizza fans of all ages,

Claim a Pizza T-shirt HERE. CLICK ME

Cuisinart Recall: Critical Info to Replace Cuisinart Food Processor Blade

If you own a Cuisinart Food Processor you need to see this! Please share. This info is critical!

Discover more information at:

Pizza Therapy Blade Recall

Season's Greetings from pizzatherapy.com, 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!

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.

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:

http://pizzatherapy.com/a

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

Neapolitan Pizza Making with the Masters! Part 1

This video is of Roberto Caporuscio making pizza. Roberto takes you step by step of the entire process. He uses only four ingredients: water, flour salt and fresh yeast. Note that he uses cold water.

He explains every place would have a different method depending on the humidity and the temperature. There is no formula. The pizza masters do not use thermometers, rather they judge based on their years of experience.

He uses a special mixer that mixes the dough slowly. Note that he uses Antimo Caputo Pizzeria Flour, 55 Pound

For a great New York Pizza you can try:Antimo Caputo 00 Americana Pizza Flour (Molino Caputo)

Pizza Expo 2017 March 27 - 30, 2017 Las Vegas for Pizza Professionals

For mor information go to http://pizzaexpo.com

Pizza Expo will take your pizzeria to the next leveL

Why I Bring My Team to Pizza Expo

Incredible testimonial from Tom Iannucci, of Pietro's Pizza about Pizza Expo...

Pizza from Brick Fire Tavern, Authentic Neapolitan Pizza in Honolulu, Ha...

The following interview was done with Matt of Brick Fire Tavern located in the Chinatown section of Honolulu.
Matt and his partner Itheria studied under Master Pizzaiolo Enzo Coccia in Naples, Italy.
They learned the creaft of Pizza making brought is back to pizza lovers in Honolulu.

The pizzas were in a word amazing. The Stefano Ferrara Oven is the jewel of the entire restaurant. The seating is comfortable and allows for a family feel. The bar allows you to get up close and personal with the pizzaiolo. You get to see and experience how each pizza is made. These pizzas are lovingly crafted by hand. The crust is soft and delicious.

 The crust has a soft, airy feel crammed with flavor. While you can get traditional pizzas, such as the Margherita, there are a few surprises also on the menu. I was especially impressed with the Fungi, which has Besciamella, Mushroom Medley, Mozzarella, Fontina, and Flat Leaf Parsley.

Brick Fire Tavern is located in the Chinatown section of Honolulu.

Brick Fire Tavern
16 N Hotel Street |
 Honolulu | HI 96817
 Phone: 808-369-2444
 http://brickfiretavern.com

Brooklyn is Pizza Heaven: The Pizza Show

Great pizza video highlighting some incredible pizza....






Celebrate pizza, support pizza, here:

Smiling With Hope Pizza Interview: Keep Pizza in your Heart

from http://pizzatherapy.com 



Smiling With Hope Pizza interview with Walter Gloshinsky. Walter founded the concept of making pizza with persons with disabilities. He employs a wide range of people with developmental disabilities
Smiling with Hope Pizza

Norma Knepp, Winner of The Caputo Cup Pizza Award

Norma Knepp outlines her philosophy about pizza. She also explains what lead to her success in winning the Caputo Cup, in New York City.

Find out moe about Pizza Expo at:

http://pizzaexpo.com 



You can also discover more about

Norma's Pizza at Root's Country Market and Auction,

Manheim, Pennsylvania

Contact Norma here:

Norma's Pizza

Roots Market

Manheim, PA

717-341-8940

Facebook: NormasPizzaAtRootsCountryMarketAndAuction/






You can learn to make: Perfect Pizza at Home

What kind of dough is used for World Pizza Games at Pizza Expo?

Discover: What kind of dough is used for World Pizza Games at Pizza Expo?

The Perfect Pizza: Inside America's Best Pizzerias

I've watched this a number of times over the last year or so and never tire of hearing from: Paulie Gee​, Jeff Varasano​ and Chris Bianco...

Pizza Acrobatics at World Pizza Games

 The following video chronicles the finals for the World Pizza Games Free Style Acrobatics. This was filmed at Pizza Expo 2016. The location was the Las Vegas Convention Center.

Find out more at:
http://pizzaexpo.com

Pizza T-shirt Exclusive Mission for Pizza Lovers

http://pizzatherapy.com/t 


For pizza lovers and made exlusively for pizza fans. This is a secret mission for all lovers of pizza. Promote the love of pizza by wearing one of these exclusive pizza t-shirts. These shirts can be yours. These T-shirts are the best example of creative clothing. 


Check out these incredible Pizza T-shirts, here>
http://pizzatherapy.com/t 

Pizza T-shirt Exclusive Mission for Pizza Lovers

http://pizzatherapy.com/t 


For pizza lovers and made exlusively for pizza fans. This is a secret mission for all lovers of pizza. Promote the love of pizza by wearing one of these exclusive pizza t-shirts. These shirts can be yours. These T-shirts are the best example of creative clothing. 


Check out these incredible Pizza T-shirts, here>
http://pizzatherapy.com/t 

Free Pizza Class Perfect Pizza with Peter Reinhart

 http://pizzatherapy.com/pizzaclass

Peter shows you step by step how to create your own masterpiece. He explains the why and the how of each step. He is a pizza master but is also an accomplished teacher. The best feature of this a video course is you are right there with Peter watching him make pizza. Once you enroll you can not only see the steps visually but he gives you recipes which you can download. In addition you will be provided with pizza tips and links to other incredible pizza resources. You can take notes, and also ask questions as well as share your pizza knowledge



Check out more information, here:

 http://pizzatherapy.com/pizzaclass

How to Roast Garlic: Easy Simple Roasted Garlic

Roasted Garlic Recipe
1) Cut off the tops of garlic bulb
2) Drizzle olive oil on top
3) Wrap in foil
4) Cook in 400 F (204 C) Oven for 40 to 60 minutes.
5) Squeeze the garlic clove,
You can use your roasted garlic on bread as a spread, on pizza, in soups or anywhere else you use garlic .



Alpha Grillers Garlic Press and Peeler Set. Stainless Steel Mincer and Silicone Tube Roller

Marra Forni Pizza Ovens at Pizza Expo

Marra Forni Interview at Pizza Expo.

 Here is an exclusive interview with Francesco Marra. All of the components of these pizza ovens are made in Italy and shipped back to the United States where the ovens are assembled. You can find out more by going to the website:
http://marraforni.com/

These ovens will cook a pizza in 90 seconds.

Marra Forni Vesuvio 90 Wood Fired Brick Pizza Oven - Six Tile Choices,p>

Marra Forni Vesuvio 110 Wood Fired Brick Pizza Oven - Six Tile Choices

Pizza Dough Do's and Doughn'ts from John Arena at Pizza Quest

From Peter Reinhart’s Pizza Quest here is an article review
about the do’s and doughn’ts of pizza do.

John Arena from Metro Pizza in Las Vegas is the author.

1)     
Know your objective

2)     
Use a resource like Peter Reinhart’s The BreadBaker’s Apprentice to get you started

3)     
Throw out you measuring spoons and cups

John also discusses the use of the cold ferment.

 The
autolyze method of adding water to the flour and waiting. He explains the use
of salt in pizza dough. He also recommends the use of fresh yeast.

John says follow the rules. Memorize the rules and then
discard everything!

You can find this article at:

http://fornobravo.com/pizzaquest

Find John Arena at

Metro Pizza in Las Vegas:

http://metropizza.com

Mr. Pizza: Pizza Tossing Finals at Pizza Expo 2016

Here is Mr. Pizza at the 2016 Pizza Expo in the World Pizza Games Finals. All contestants had to compete in an opening round during the day at Pizza Expo held in Las Vegas.

 This was the last night of the competition.

find out more about Pizza Expo at:

http://pizzaexpo.com 

Are you good enough to compete in the World Pizza Games?





Learn to make simple easy pizza with:
The Pizza Therapy Pizza Book!

Tony Gemignani Pizza Making Skills At Pizza Expo

Check out Tony's latest book at this link:

http://pizzatherapy.com/pizzabooks 



Tony Gemignani shows off his pizza making technique and skills at Pizza Expo. Tony is doing this demonstration for an exclusive group of attendees at this private class.  He shows why he is an 11 time World Pizza Champion. He explains dough stretching technique. Why he uses two different types of pepperoni. You can watch Tony's hand as he stretches the pizza.



If you want to show your love of pizza check out 

Customized Pizza T-shirts

Paulie Gee, Pizza Maker Interview at Pizza Expo

 Paulie Gee says being in the Pizza Business is an actual life lesson. Paulie starts the interview explaining he is no Legend of Pizza rather he simply makes pizza.



He explains how he masqueraded as an IT profesional for 30 years. Then he decided to follow his passion of making pizza. He had always loved to cook but had a connection with pizza. He started making pizza at his house and perfected his pizza making skills.

He then invited friends, family bloggers and social influencers to sample his pizza. The pizza was a hit!

Paulie also talks about his favorite pizzas in New York. He discusses his favorite pizzas. He has helped a number of people who want to get into the pizza business.

Paulie likes to say if the Little Rascals opened a pizzeria it would be like Paulie Gee's

Visit Pauie Gee on line at:

http://pauliegee.com

60 Greenpoint Ave.

Brooklyn, New York

This entire video was filmed at Pizza Expo 2016 in Las Vegas.

For more infor on Pizza Expo go to:

http://pizzaexpo.com



If you want to find more inspiration go to:

http://pizzatherapy.com/pizzabooks

Exclusive Pizza T-shirts: CLICK NOW

Pizza Expo Pizza Tossing Finals

This is the first contestant in the the Pizza Expo Pizza tossing finals.

Discover Your Pizza T-Shirt Passion: Click Here!

pizza t-shirts here

Dough Hydration Secrets Revealed Interview

Here is the complete transcript of the Tim Huff Interview: 

Albert: Albert Grande here from pizzatherapy.com and  legends pizza.com/blog I have cornered my old friend Tim Huff and I wanted you to talk a little bit about the hydration of flour. That’s something that's come up a lot in my video, I did a previous interview with you. Could you address that Tim,

Tim Huff:  You bet. When it comes hydration it's the amount of water that goes into formulation and when we look at that we compare that to flour weight so it’s in Baker's percent.

In these days I see a significant influence from the artisan baking industry we’re used to higher hydration doughs and so a lot of the folks that are baking Neapolitan style pizzas these days I see ranges from 60 may be close to 70% hydration so that be 60 to 70 pounds of water to hundred pounds of flour.

If you're talking kind of traditional New York style crust a lot of the folks I talked to they may be around 55% absorption but I think they're leaving money on the table by not hydrating the high gluten flours to the extent they could be. Pushing up to 60% is certainly very doable.

In a lot of ways, I think it actually makes the crust bake out better. The more you hydrate a dough the softer that dough is. It actually expands quicker in the oven and bakes more efficiently. So a lot of the folks that have a soggy dough or say hey I have a gum line I can't figure it out. I keep taking away water and keeps getting worse and that's why it's getting worse cause as her take water away it makes the dough stiffer, the dough doesn't expand when it hits the oven.

If a dough has higher hydration, it's a little bit looser it pops quicker on the deck when you put it in the oven actually bakes more efficiently so pushing the hydration on those is something I think a lot of pizza operators could do.

Albert: So I've also heard Tim that using a higher hydration will make your pizza crisper? Is that true?

Tim Huff: Exactly and that's the reason that it is crisper because it is baking more efficiently and it seems counterintuitive if I add more moisture to something how could it be crisper? The reason it is, is because it's opening up the cell structure of that dough as it hits the oven it expands quicker when you have that expansion you're essentially developing more little air cells, the bubbles there. It's easier to bake something that's airier versus baking something that’s dense.

And so it bakes more efficiently therefore gives it a crisper crust

Albert:  Okay great and what are some of the flours that you recommend from General Mills

Tim Huff: Sure sure I mean when I think of the quintessential New York style pizza I think of All Trumps. All Trumps is a 14% spring wheat high gluten flour that's predominately used in the New York market.

 Right now with the advent of a lot of the Neapolitan style pizza as we came out with a flour a couple years ago called Gold Medal Neapolitan it's a 12% winter wheat protein. It's actually what I call and they can flour we have no treatment on it so it's no bleach, no brominated but it also has no malted barley flour.

With some of these high heat applications what they're wanting is a something that reduces a little bit of that browning because the oven does such a great job with the browning so we took away the malt so that you don't get those additional residual sugars in there. So those two are some of the big ones right now

Albert: Okay what percentage than of Baker's percent do you recommend

Tim Huff: Baker's percent is in with regard to what?

 Albert: For Pizza dough?

Tim Huff:  Okay you know it if I think of a New York style thin crust I'm thinking All Trumps flour. Flours obviously at a. hundred percent, hydration is usually around 60%.  Nowadays I love to suggest instant yeast. Instant yeast to me is foolproof. For dough that I'm making today using tomorrow I'm probably going use instant yeast in a range of a half percent to ¾ of a percent I'm usually using salt close to 2%. I'm usually using sugar maybe one in 1 to 1 ½ % and if I'm using in any oil at all (A lot of New York guys don't use it but I like to put it in there) about 2 to 3% compared to flour weight just to help in the stretching that dough, makes it a little bit more elastic.

 Albert: For the home theater pizza chef, you know, we are not able to get All Trumps, you think Better for Bread is a good flour?

 Tim Huff: It is that's what I use at home. Cause one of things with high gluten flour at home your generally don't have the mixing ability to fully develop that gluten structure so like if I use my KitchenAid at home I really can't fully develop an All Trumps. I use Better for Bread at home, it's a 12 1/2% protein winter wheat flour.

One of the things that I changed: my wife got tired of me burning up the KitchenAid so I actually use a Cuisinart to make my dough I can make set out in about 60 seconds using the dough blade attachment and I really enjoy what I what the outcome is with that so I make up the night before and give it a good at least 12 to 18 hour fermentation in the refrigerator and it makes a wonderful dough.

Albert: Tim Huff from General Mills thank you so so much I greatly appreciate you taking time to talk to me. If people have questions, can they contact you?

Tim Huff: You bet probably the easiest way would be my email address at General Mills and that’s tim.huff @genmills.com

Albert: Thanks a lot Tim you’ve added a lot to everyone that makes pizza from the professionals to the home is awesome

Tim Huff: Awesome, thanks

Here is a link to the General Mills Baker's blog

you can watch a video of this interview, listen and and download the audio (if you wish) at the bottom of this page.
of the Tim Huff Interview HERE.

If you are interested in different flour Click HERE

Or check out these resources:

General Mills All Trumps High Gluten Flour - Unbleached Unbromated - - 7 lbs REPACK



Larger size?
No problem:

General Mills Gold Medal All Trumps High Gluten Flour, 50 Pound

And if you are looking for Pizza T-Shirts, we have you covered! Go Here.

Pizza Dough Hydration Secrets at Pizza Expo with Tim Huff

Here is an interview with Tim Huff recorded at Pizza Expo. Tim is a master baker at General Mills flour. Tim discuses using All Trumps flour for New York style pizza dough. Tim also goes into detail about the baker's percents when making pizza.

Pizza Expo 2016 Day 1 Pizza Show

Pizza Expo 

An incredible exposition about all things pizza!



Keynote Session 1: Fabio Viviani. Fabio's presentation was rivieting. He explained his inside secrets to marketing your pizza business. He explained if you are not using social media for your marketing efforts you are missing your target audience. He stated you need to market in multiple ways. He also outlined his own secret to success.



 Tony Gemignani gave his own take on making pizza. This was a provate seminar in which attendees had to make an effort to attend.

Tony's Book: 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

Pizza Expo 2016 World Pizza Games from World Pizza Champions

From Pizza Expo 2016, The World Pizza Champions present the World Pizza Games.

Pizza Expo: Jonathan Goldsmith, John Arena: Pizza Making and Pizza Colla...

The following interview took place during Pizza Expo. Jonathan Goldsmith and John Arena are friends who have extended and cemented their friendship through pizza. They address how their special relationship began during Jonathan's early days at his Pizzeria Spacca Napoli. John Arena explains that student has now become the teacher. He states Jonathan has opened up his view to a much larger pizza community. John also discusses how he was asked by Caputo Flour to go to Naples to help develop a new tye of flour specifically for the New York type pizza. This flour actually cooks at a much lower temperature than the Double 00 Standard Caputo Flour.



Shine your Pizza Light, with Pizza Therapy T-Shirts

Pizza Rock Pizza Expo Party Las Vegas #PizzaExpo

Tony Grmignani and his staff at Pizza Rock in Las Vegas hosted an incredible Pre-Pizza Expo kick off event at Pizza Rock. The movers and shakers of the Pizza Industry were in attendance. Tony's staff brough out pizza after incredible pizza.

Jeff Smokevitch, On Pizza Skill, Learning Pizza Fundamentals

 Jeff Smokevitch,  did not know the right pizza skills when he started in the pizza business. He made OK pizza, but it was an argument with one of his customers about his Sicilian Pizza which showed him he needed to hone his pizza skills. He found Tony Gemignani's International School of Pizza. He was able to hone his pizza skills. He also  Learned Pizza Fundamentals.

Jeff's Brown dog Pizza is located in Telluride Colorado.

http://www.browndogpizza.com/

Laura Meyer, On Pizza Expo Multi Purpose Dough and Forbe's 30 Under 30

http://pizzaexpo.com Laura Meyer will be presenting a multi purpose dough seminar during Pizza Expo. Pizza Expo will be held at the Las Vegas Convention Center. MARCH 7 - 10, 2016 
EXHIBITS OPEN: MARCH 8 - 10, 2016 

Subscribe to the pizzatherapy channel on YouTube, All About Pizza

We get a lot of questions about Pizza Therapy.



What is Pizza Therapy?



This video will answer that question.

Pizza
Therapy is all about pizza. Our mission is to promote pizza.

We will
share recipe, tips and tricks to make your own pizza.

We’ll share different
dough recipes so you can make simple, easy pizza. You can find some of our
favorite secret recipes, such as seafood pasta, pesto and eggplant Parmesan.
Hey we’ll even show you a simple method to open a clam.

You can also
find some pizzeria reviews, of some of our favorite pizzerias.

In addition, we have interviews with some of the
hottest pizzaiolos in the pizza industry. 



Subscribe HERE

Pizza Expo: The Super Bowl of Pizza with Tony Gemignani

Tony Gemignani talks about Pizza Expo. He will be delivering a keynote address at Pizza Expo. Tony explains that if you want to learn about the pizza business you need to attend Pizza Expo. It's all about the education of pizza he states. He also declares Pizza Expo the Super Bowl of Pizza!