Pizza Blog from pizzatherapy.com

Wacky Walnut Pizza from Pizza Therapy  Ok, to be truthful, there is nothing wacky about this pizza. The taste of the walnuts shine through on this very tasty pie. We created this by chance. And it worked. Ingredients or the dough: 4 cups of flour 1 teaspoon of yeast 1 teaspoon of salt 1 and 1/2 Cups of water. Mix ingredients together and knead for 6-8 minutes or until smooth and silky. Dough should be slightly tacky to the touch. If very tacky, add a bit more flour. If the dough is dry add a few drops of water. Put dough in a bowl or zip lock bag. Drizzle olive oil over the dough. (Don't completely seal the bag). Put the dough in the fridge and allow it to proof overnight. Dough can stay in the fridge for up to 4 days. Take dough out of fridge when you are ready to make pizza. Allow the pizza dough to warm up to room temperature. (About an hour or so) Makes 3-4 thin crust pizzas Ingredients for Pizza: 2-3 cloves of garlic (minced) 1/2 Cup mozzarella cheese ...

Cappicolla and Buffalo Mozzarella Pizza (Cappicolla and Mozzarella di Buffala) This pizza was the result of having the right kind of ingredients. It truly just made itself. Simple, yet oh so tasty! The texture of this pizza is superb 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 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 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. Mince garlic and spread on dough. Slice mozzarella and spread over dough Spread the parmesan on the pizza Cover pizza with the cappicolla Bake at 500+ F degrees for 8 to 10 minutes (preferably on a preheated Pizza Stone . Stone should be preheated for 1 hou...

Hey, Saturday night is pizza night in the Grande household. It's a great time to get together with friends and family and experience my favorite food. Most of the time the camera is turned off, but on this particular Saturday, we had a videocamera available. I asked my friend Al to take some shots just as the pizzas were coming out of the oven. Included are a Big Portugese Sausage Pizza, Portobello Mushroom and Olive Pizza, and Anchovy and Tomato pizza. All pizzas were made with whole milk mozzarella and pecarino cheese. Hey, we had a great time! Also, here is a great pizza resource I just found: pizza on earth, Albert Grande pizzaiolo-in-training

Tomato Pizza Made with Buffalo Mozzarella Most of my pizzas have been made with commercial grade mozzarella. I have gotten good results over the years and have no real complaints. This type of mozzarella is made of cow’s milk and comes in blocks or is already shredded. I used to buy the individual packets in the 8 ounce size. This is probably the worst way to buy mozzarella. I found a great way to save money by buying in bulk at a local food warehouse. I buy a 5 pound bag of mozzarella and divide it up into individual packets that I freeze until I need them. Surprisingly, mozzarella freezes well with no ill effects. Buffalo Mozzarella (Mozzarella di Buffala) is made from buffalo milk and is very different from commercial mozzarella. Buffalo Mozzarella is shaped into a ball and is packed in a brine mixture rather than wrapped in plastic. Fresh cows milk mozzarella is similar to Buffalo Mozzarella and is also packed in brine. The taste of this fresh mozzarella is totally uniqu...