Pizza Blog from pizzatherapy.com

This is an amazing video done in both Italain and English. A bi-lingual pizza tutorial.  Simply outstanding step by step instructions on how to make Neapolitan pizza in your home kitchen.

From our friend Chris, here is his dough stretching technique. As John Arena from Metro Pizza says: "Your hands are your most valuable pizza Tool!" Some folks have asked me for a shaping/stretching video. Press, flip, press, dust bottom with flour, press, and then knuckle stretch. Key for me is to not press the air out of the rim of the 🍕and not rushing! . . . . . . . . #pizza #pizzaiolo #pizzaislife #pizzalover #instapizza #handstretched #dough #homemade #homemadepizza #sourdough #naturallyleavened #wildyeast #levain #surdeg #sauerteig #fermentaçãonatural #fermentation #sourdoughpizza #realbread #realfood #stretchingdough #pizzanapoletana #italianfood #eeeeeats #buzzfeast #dailypizza #pizzafreak #crust #homecooking A post shared by Chris Lem (@chris.lem.w) on Apr 9, 2017 at 7:29am PDT

In this installment of pizza making, Jon. F. tackles Pesto Pizza. Jon uses a 2 cheese mixture of Mozzarella and Italian imported Fontina cheese. He cooks this in the oven at 550 F (260 C) on a preheated pizza stone. The baking time is 7 minutes. The pizza stone has been preheated for at least an hour. After the pizza comes out, Jon spreads the pesto on top of the pizza. Pesto is a mixture of basil, olive oil, Parmesan cheese and garlic. He finishes the pizza with a generous sprinkling of Parmesan cheese.

Pizza a Casa Pizza School Tribute from Pizza Therapy For more pizza secrets check out: Legends of Pizza Blog . You will find interviews and inside information about the best of the best pizza makers. These are the Legends of Pizza! If you are going to take your pizza to the next level you need to use a pizza peel. The best way to learn to use a pizza peel is to practice. It will take your pizza making skilss to the next level.And if you are looking for the best pizza tools you need to check out: the Best Pizza Peels for making pizza

Guilio Adriani is a master pizziolo. All of his family is from Napoli (Naples), however Guiliano was born in Rome. He has opened several successful Forcella Pizza Restaurants in New York. He freely discusses his philosophy about pizza. Pizza is a social food he explains. Guilio Adriani, pizza master, discusses his New York Pizzeria Forcella. Guilio also gives his philosophy of pizza. Pizza is a universal food, explains Guiliano. You can search the world over and you will be able to find pizza. He further states that pizza is a nutritionally balanced food. You are able to have protein, starches, as well as helpful fats as part of your pizza. Pizza cuts across all classes as well. You can find a business mn in a suit eating pizza as well as a construction worker. Pizza really brings people together. Guilio was at Pizza Expo during our conversation. He had been invited by Antimo Caputo of Caputo Flour to help show the power of this Italian made product. I have used Caputo with...

Make pizza on your gas grill with the Mighty Pizza Oven . This device created some of the best pizza I ever made. The notion behind the MPO is that you cook your pizza from the bottom and the top at the same time. The MPO uses 3 ways to cook pizza. the pizza cooks with uses convection, to cook pizza. That is the super hot air around the pizza cooks it.  It uses reflection, as the tops stone cooks your pizza from the top. Finally the Mighty Pizza Oven . uses conduction. Your pizza is cooked on the bottom from the heat of the bottom stone. This is a great method to created a well cooked crust. Simply outstanding! Here's what how the pizza turned out last time I made pizza:   You can make the best pizza you ever made, here: Mighty Pizza Oven will let you bake pro-quality pizzas in 2-5 minutes on your backyard grill!

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...

I love making pizza. I am honored when someone says they enjoyed a pizza I made for them. The greatest joy however, is teaching someone to make their own pizza. You are playing oyur pizza making forward. Now the can experience the joy of making pizza for other people. Making pizza is magical. Teaching someone else to use that magic for their own pizza takes it to a whole new level. It's kind of like when I taught my daughter to ride a bike for the first time..."Dad I can ride a bike!" The following video shows the joy experienced of making pizza for the first time. This video was shot entirely on loacation on the North Shore of Oahu, the Surfng Capital of the World! pizza on earth, good will to all! Albert Grande The Pizza Therapy Pizza Book The Pizza Therapy Digital Store rare e-books, tutorials, how to's

During the Pizza Expo, I was able to sample some great pizza. I ate a lot of pizza. A lot of pizza. Yes, I was in Pizza Heaven. I spoke about pizza whenever I could. And I had access to some of the best pizza makers on the planet! Two of the Master Pizzaioli (Pizza Makers) I spoke with were: Antonio Stariata and Adolpho . Antonio Stariata is one of the most incredible pizza makers in the world. His advice was simple and to the point. If you want to make great pizza, you need to follow the Neapolitan method. You will only use 4 (four)ingredients : flour, yeast, salt and water. That's it...nothing more. He also adds: use no fat in your dough. (By this he means, oil...) Adolpho , echos Antonio, and adds his best tip is to make sure you have a long enough ferment. You want to let your pizza leaven for at least 8 or 9 hours. I have been following this advice. My pizza has been coming out great! pizza on earth, Albert Grande The Pizza Promoter Antonio and Adol...

 Meryl shows us how to create a perfect pie using an olive tapanade. This is a fairly easy pizza to recreate. You will be using ingredients that are available anywhere. 1) Open can of olives and drain 2) Put olives in food processor 3) Add 2-3 Tablespoons of Olive Oil. 4) Add 1 Teaspoon of minced garlic 5) Lemon Zest 6) Pulse ingredients in Food Processor 7) Make dough for one pizza. 8) Stretch out dough 9) Spread Tapanade on top of dough 10) Add cheese (Assagio, Parmesan, Mozzarella combination or your choice.) 11) Top with rosemary and / or your favorite spices. 12) Cook in a pre-heated oven (500+ F.) oven for 8-10 minutes or until crust is brown. If you love olives, think about:                                    

The Little Chef, Kamalei , reveals all of her secrets for making pizza. One of the World's Youngest Pizza Masters , she has been making pizza since before she could talk. As a matter of fact she has been playing with dough and flour since her sandbox days. Her technique is New World Pizza Cusine including a Post-Punk Tween Tinged influence. This is pizza for the new millenium. She has developed her own unique style of pizza creation that has not been duplicated anywhere. While her creativity has blossomed she has also matured over the years. In the following video she is explains how she creates mini-pizzas. There are subtle nuances in her original style of pizza making. The Little Chef has become an integral and vital part of the Pizza Therapy family . As she explained in the video, she learned about pizza from her dad! Her favorite Pizza Resource? The Pizza Therapy Pizza Book. Here are some other great pizza ideas: 500 Pizzas & Flatbreads: The Only Pizz...

Food Blogger and Pizza Fantatic, Rishi Singh writes: At loss for words attempting to explain my love affair with pizza, I decided an illustration of my obsessive compulsive cooking would best reconcile my lack of words. Passion or obsession? (Photo Courtesy Rishi Singh) Surely a bit of both. Obsession, at times, holds a negative connotation, when referring to recipe development, the outcome is generally positive. Perfection, a byproduct of obsession, has been the goal of these pizza trials. Mastering pizza has been a family affair, my brother orchestrating the sauce as a mad conductor, my sister developing a crust with a crisp bottom and chewy top. Construction and flavor profile define my role, in addition to carefully snapping photos of quickly cooling pies amongst impatient diners. For the past three months lucky friends and family visit our kitchen to experience this ongoing pizza experiment.  Perfection will never be achieved, flavor being subjective and incarn...

Here in the opening episode of the Pizza quest, Peter Reinhart lays out his pizza philosophy. This is an introduction where he visits with various different pizzaiolo including Tony Gemignani . According to Peter the philosopphy of the Pizza Quest Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest. Here is the start of the journey: Onward, upward with the pizza quest! pizza on eart...

Mitch writes: Hello Albert. I'd like to say thank you for hosting a great website and providing TONS of useful information. (Here's the link: Pizza Therapy ) I am at sea at the moment, but as soon as I return home, I'll be giving your dough a try. The dough recipe that I have been using is this: 2 cups flour (either high gluten or Caputo "00") 3/4 cup warm water 1 package active yeast 2 tsp sugar 1/8 tsp salt 2 tbsp olive oil I would also add some KAF Pizza dough flavor or grated Parmesan cheese. The most frequent problem I would have is the dough would just not rise. I tried everything. 105-110 deg. water by thermometer. Using more sugar, adding all the dry ingredients to the flour first. It was maddening. Finally, I stumbled on the solution to my problem in a book called "The Bread Builders." It was the salt. The salt retards/controls the action of the yeast. Well too much salt stops the yeast completely. Adding the pizza dough...

This pizza was the result of having the right kind of ingredients. It truly just made itself. Simple, yet oh so tasty! You can ramp up the taste, if you use buffalo mozzarella. If not available, any whole milk or regular mozzarella will do. Ingredients: Dough for 1 pizza (Dough recipe will make 2 regular sized pizzas or 4 thin Neapolitan pizzas) 4-6 oz. of buffalo mozzarella (whole milk mozzarella is fine) 2-3 cloves of garlic minced 2-4 oz . of parmesan cheese 1 16 oz. can of stewed tomatoes or pizza sauce (One can is enough for 2 pizzas) 4-6 slices of cappicolla (thinly sliced Italian ham) ¼ cup fresh basil or more (if available) olive oil, salt, and pepper to taste Directions: Roll out dough to desired size. Drizzle olive oil on dough. Spread evenly. Drain and crush tomatoes with a fork and then spread evenly on pizza Mince garlic and spread on tomatoes or sauce Slice mozzarella and spread over dough Spread the parmesan on the pizza Cover pizza with th...

Tony Gemignani knows about pizza. He makes pizza and he teaches others how to create pizza. I call Tony, the Amabassador of Pizza . He travels the world giving pizza demos. Let's face it, pizza just oozes out of this guy. He recently opened a new pizzeria / pizza school in San Francisco.And he makes the best pizza in San Francisco . From all of the reports I've seen, it is surpassing all expectations. According to their website: A small pizzeria in Naples, Italy is the inspiration behind Tony Gemignani's story for Tony's Pizza Napoletana . A fullfillment in his ever growing passion for pizza drew him to self content when he first tried an authentic Neapolitan pizza. Since then he was determined to learn this art of pizza making and one day open a restaurant like no other. Growing up, Tony worked by his mother's side, learning valuable skills he would later implement in operating a successful restaurant. Tony learned the creativity involved in preparing ha...

Let's face it: you can't argue with incredible pizza. Without a doubt Difara's makes some of the best pizza on the planet. I came accross this video and just had to share it. (Thanks for the heads up,  Casey ) Here's what Maalock told me about Difara's: "Painstaking care and expertise by a master pizza maker. Fresh hand grated cheese, great sauce, thin crust for the regular slice and ....the Sicilian is also unbelievable!" The following video whispers the message loud and clear. Difara's Pizza is like no other.  Ian Jensen  created a video masterpiece DiFaras Pizza - Pizza on a rainy day from Ian Jensen on Vimeo . I can't imagine handling a pizza with your bare hands. Dom Demarco does this many times a day. Here's what Goaline said: "Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and fresh...

Betty writes: Mr. Grande, Sorry, I haven't made a pizza yet. I need to purchase a pizza peel. Can I substitute something else to use for the peel, until I purchase one? I'll definitely be trying one of your pizza recipes soon. I have never ate a pizza with stewed tomatoes as the sauce. Thank you, Betty My Response: Hi Betty, you certainly do not need a peel to make god pizza. I used a cookie sheet, and then a regular pizza pan, for years before I got a pizza peel. My pizza's all turned out great. If you do not have a peel, you could do what my friend Espo did. I do not recommend this, but he claims it worked. He used a piece of thick cardboard to slide the pizza on and off the stone. Please, don't do what Espo did! I say use a cookie sheet or pizza pan. It will work fine. Then when you want, get a peel. Though a peel is not essential to make good pizza. Please let me know how you make out. Betty you can find a great peel below: I own o...

The following video was shot recently on the North Shore of Oahu. The North Shore boasts some of the best surfing in Hawaii and the world. Now, the North Shore has some of the best pizza in Hawaii (and the world). Let me explain. My friend Paul created the most wonderful wood fired pizza oven and of course, I had to try it. And I did. Again and again... The oven heats up to an astounding temperature, allowing the pizzas to cook quickly. I love eating pizza and making pizza. I love promoting pizza. You can discover how to make pizza at Pizza Therapy Here's the video: Enjoy. You can also check out The Pizza Therapy Pizza Book. You can learn a simple step by step method to make your own pizza. Your friends will praise you. You kids will love you. Make Pizza, Be Happy! Here is the link: The Pizza Therapy Pizza Book Pizza on Earth, Good Will to All! albert

I recently got a copy of a great video tutorial on how to make pizza created by Bev Collins . It's called "Secret's Inside the Pizzeria". It was a simple guide with easy to understand tips about making pizza. I decided to call up Bev and see if I could pull any more pizza secrets out of her. I recorded the entire call. It was a great pizza conversation. We covered a lot of information. She is an interesting pizzaiolo. First she never had pizza until she was 16. Here first pizza was out of a pizza kit. (Think Apian Way and Chef Boy Ardee...) But somehow she persisted. She studied, she learned. She was tenacious. She didn't give up. Now she makes pizza like a master. Some of the things we discussed were: pizza tools you need the best type of flour to use her take on other pizza ingredients the fact that you can have great ingredients but still not make great pizza It's all about all in the technique. Excellent step by step directions to make dough Some inside...