Pizza Blog from pizzatherapy.com

Claim a copy ot Tonys book 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

True story. Tony Gemignani and his wife, Julie are visiting Honolulu for the first time. We want to take them to lunch to one of our favorite restaurants. I’m thinking an upscale sushi place or maybe seafood dim sum. Something special. “What do you want for lunch?” I ask.  Without batting an eye, “pizza” he states with a grin. And that is exactly what we ate.   Tony Gemignani thinks about pizza all the time. He lives pizza. He honors pizza. And now he has put all of that knowledge and passion into a book about pizza called The Pizza Bible  The  is an extraordinary book which shares his passion and desire about teaching you to make incredible pizza. This book describes in detail how to recreate many different types of regional styles in your own kitchen. As you may know there are a number of different regional styles of pizza in the United States. While certainly a melting pot for many ethnic dishes, the United States has allowed pizza to be cultiv...

Clint writes:  Good evening! I have been a Pizza Therapy member for a while but just started  reading.  I’ve got a Pieson propane pizza oven (no longer in business) and  make Forno Bravo’s exact recipe for Neapolitan pizza dough. My grown kids  get me Caputo 00 red for my birthday and fathers day. My quest is to find  a recipe with whatever flour will give my crust more dry chew such as  Scordato’s in Tucson or Napoli’s in Hoboken.  I will read up on flour on your posts but appreciate any advice. I use a  scale so everything is weighed to each recipe (even my meatballs are 80  grams:).  Pizza is “The wheel of life” in my mind.  Thank you in advance. My response: Hi Clint, Thanks for writing. Honestly, I have no idea about: Scordato’s in Tucson or Napoli’s in Hoboken. You may want to ask them or as I have done, check out the dumpster in back of the restaurant! Caputo ( Antimo Caputo Chef's Flour, ...

Claim your copy of The Pizza Bible. Tony explained to me he put everything he knows about pizza in The Pizza Bible. From New York to New Haven. From Detroit to San Francisco and everything in between. Discover pizza secrets with The Pizza Bible!  Claim your copy of Tony's great 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