Chef Leo Spirrizzi on Paying It Forward at Pizza Expo





Subscribe: https://www.youtube.com/pizzatherapy to our You Tube Channel

From: http://pizzatherapy.com and

http://legendsofpizza.com/blog

In this video Chef Leo Spirrizzi talks about how he wants to pay it forward for anyone who wants to get into the pizza business. Chef Leo is a pizza master, and artisan baker. I caught up with Leo at the Forno Bravo booth at Pizza Expo.

You can find more about Chef Leo at http://askleopizza.com

For more information on Forno bravo ovens, go to http://fornobravo.com

Discover Pizza Expo at http://Pizza Expo.com

Finally, please subscribe to the Pizza Therapy channel on YouTube.






Comments

Post a Comment

Popular posts from this blog

Pepe's Voted Top Pizza of 50 Best Things to Eat

Image
Albert at Pepe's on Wooster Street Hey we knew it all the time. Frank Pepe's Pizzeria Napoletana in New Haven , Connecticut, makes some of the best pizza on the planet. It's always nice to get global recognition, however. An article written by, Killian Fox from the Observer lists the 50 Best Things to Eat in the World . Right there at Number 31, is Pepe's! Here is what he said: "You could generate enough heat to fuel a brick oven with the argument over which country bakes the world's best pizza: Italy, where the concept originated, or America, where it was globalised. Neapolitan purists will make pilgrimages to hotspots such as La Sorrentina, outside Naples, whose chef has won the prestigious Naples Pizza Championship, but we contend that the upstart Yanks do it better. The best American pizza can be found, not in New York as is commonly assumed, but in New Haven, Connecticut , where the Pepe family has been spinning dough since 1925. Their white clam pie h...
Read more

Best Flour for Pizza

Image
When I first started to make pizza, I always thought flour did not matter. To me, flour was flour. all purpose was the same as bread flour. And I had never heard of high gluten flour.  High gluten flour is the type of flour most pizzerias use when they make pizza. It makes for a tastier dough, with more snap and crunch.  If you can find high gluten flour use it! While you can certainly get satisfactory results with All-purpose flour, I think that using a high gluten flour will give you a better taste. So what flour do I recommend. I have found very good results with  Caputo  Flour.  It is a flour imported from Italy. I have met the owner of  Caputo  flour as well as some of his master pizzaiolo. You can actually go on a video tour of the  Caputo  flour factory with my friend Sky Dylan Robbins. Check it out at this link,  Caputo Flour from Pizza Therapy. http://pizzatherapy.com/caputo.ht...
Read more

How the Internet Changed Pizza History

Pizza has always been America’s favorite food. It’s been the subject of movies, books, and songs. Pizza is not only a food of sustenance, but for some has become an obsessive delight. And for many Pizza Fans, pizza is a sheer and utter passion. Pizza debate brings on an endless thirst for argument that cannot be easily quenched with just a slice or two. People discuss their favorite pizzerias with the same emotionally charged energy as they would discuss politics or their favorite sports team. Pizza has become so entrenched into the culture that it is easy to forget, pizza was once simply peasant food. Pizza was for many years, enjoyed by the lower echelons of society, who could afford little else. For most of Pizza’s long and romantic history, pizza was a regional dish. The great pizza in New York stayed in New York. The inside secrets of the best New York pizza remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazin...
Read more