Pizza Blog from pizzatherapy.com

Making Pizza with Chef Glenn Cybulski at Old Town Pizzeria and Taphouse, Wahiawa, Hawaii

Check out Dom DeMarco making pizza at DiFara's in Brooklyn

Go to: http://pizzatherapy.com/tony-gemignani-tips-for-home-pizza-maker/ or http://pizzatherapy.com/tonytips Claim a baking steel https://amzn.to/2yksN9D (Affiliate link) Pizza stones: https://amzn.to/2yjAVXY (affiliate link) Pizza Tools at Pizza Therapy: http://pizzatherapy.com/pizza-tools/ Pizza Making kit: https://kit.com/pizzatherapy/pizza-making-kit (Affiliate Link) Tip # 1: Use 2 Stones or Two Baking Steels Using a pizza stone will help to cook your pizza, however, his tip is that to really get to pizza perfection you should use two pizza stones or two Baking Steels. The 2 pizza stones or 2 Baking Steels method will cook your pizza better. For a number of years, I used 2 pizza stones in my oven, and now I use 2 baking Steels. I have really noticed a quicker cook time as well as a better pizza. (Side note: For more on the Baking Steel see my interview with Andris Lagsdin, the creator of the Baking Steel here https://youtu.be/eAmgTeo5v9Q ) Tip # 2: Use a...

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

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

Wayne writes: I have been making good progress on the pizza. I found a premium mozzarella, but I quite often buy their regular mozzarella. I found that the premium mozzarella cheese was a better texture than the regular, and I thought it tasted better too. I got some of the hard white wheat flour here at a local flour mill, and it was a high gluten spring wheat flour from the West. Although the flavour was rather bland, the texture was perfect. I am thinking about experimenting with 20% all purpose flour, and 80%hard white wheat, and very the ratio until I get the right texture and flavour., If you have any suggestions regarding the flour, and cheese, I would appreciate hearing your suggestions. Last Thursday, and Friday I ate a 12 inch round pizza that I was happy with the crust texture, but crust flavour was not quite as good as expected. But, hey, it was some progress which I am thankful for. My toppings are not my main concern, as I will continue to use fresh ingredien...

Mike asks: Albert - Thanks for all the help. I am on the quest for the perfect white dough ! I am actually trying it out tonight. If you have time I do have a couple of questions. Have you ever cooked one in a cast iron skillet? How comparable would this be to a pizza stone since you can technically let it heat up with the oven as well? What temperature would you recommend? Pizza is my life and I just started getting excited about it again after eating at a Mellow Mushroom just down the road from us.  I used to work in the pizza business for about 7 years, at McSalty's Pizza Cafe   in Springfield MO . A local owned very good pizza. Probably one of the top two or three I have ever had. It is a wheat crust rolled real thin and baked at 550 degrees. It tastes like a pepper cracker.  If you are ever near that area I would highly suggest you check it out. Dough and Sauce are made from scratch daily, and we chopped our own onions and green peppers as well. Thank...

I love people who celebrate pizza. They are the one's who spread the truth about pizza. They are the true lovers of pizza. And Theresa and Drew are those kind of people. They love making pizzza. They love eating pizza. And they love showing others how to make pizza. How cool is that? That is the essence of pizza. Pizza brings people together. When you make pizza, you make magic happen. Eating pizza is an event that should be celebrated with others. Making pizza is a good time. Here is a video of Theresa and Drew's finished product. You can visit their blog to discover other how to videos, recipes, commentaries and mores. Here is the link: Italian Cooking with Theresa and Drew So go visit. Learn, discover and celebrate. Tell them that Pizza Therapy sent you. They might even offer you a slice.... pizza on earth, albert grande The Pizza Promoter The Pizza Forum What You Think Becomes Reality And if you want to make pizza you do need the right tools....

The Jay Vogler Interview, Part 1 From the Pizza News Archives Jay Vogler , is a master pizzaiolo from Vermont. His restaurant is called Pizza On Earth . Jay has lots of incredible knowledge to share about pizza and cooking in general. Here is part one of our pizza conversations: Albert : Hey Jay thanks for agreeing to do this interview. As you may know, "Pizza on Earth" is the motto of pizzatherapy.com . The first question I want to ask you is: how did you come up with the name? Jay: Before we were a business, we made a Christmas card with a pizza on it and I shaped the cheese to look like the continents and we put pizza on earth on it...some of our friends said ..what a good name for your pizza biz and we sat on it for a year till we were up and running and the rest is pizza history. Albert: That's a great story. Please tell me a little about yourself. Where are you from? Where did you grow up? Jay: I grew up in New Jersey but always summered in Vermont as we have ...