Pizza Blog from pizzatherapy.com

A Pot Roast Pizza from Pizza Therapy Bev writes:  Albert, I love your original dough recipe ( Pizza Therapy Pizza Dough Recipe ) but recently, upon your recommendation, bought Caputo OO flour. ( Antimo Caputo 00 Pizzeria Flour (Blue) 20 Lb Repack ) How will that flour change your recipe? The reason I ask is I love how your dough handles. It does not spring back and it was great to roll out and deal with . What will be different with the new flour?  Also, what is up with this new recipe of yours? What is different about it  and should I change to it.  Also, I am having about ten people over for a pizza party. Have not done  that before and am feeling a little nervous about making a lot of  different pizzas and feeding everyone. Do you think I could pre-bake the  crusts for a few minutes to aid in my getting a lot of pizzas out quickly?  Or what do your recommend how I could pull it all off?  Please guide me.  Than...

Chef Tony knows pizza. He is a huge pizza fan. He's been making dough for many years and has learned lots of inside tricks. In the following How to Make Pizza Dough video, he breaks down the process into simple easy to follow steps. His recipe is very similar to my own pizza dough recipe. (You can claim a copy of my pizza therapy pizza dough recipe by going here .) I like the addition of honey to the pizza dough recipe. It's a nice touch. Chef's Tony's video has a great tone to it. He makes it known that anyone can make pizza dough. He is totally correct. And if you haven't made your own pizza yet, now may be time to get started. Here is his video: You can also have my own pizza dough recipe and watch my video at the Pizza Therapy, how to make pizza dough page . However you slice it, when you make pizza, you make magic happen in your kitchen. So go out and make pizza! pizza on earth, good will to all! Albert Grande The Pizza Promoter Lear...

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...

Alain's Pizza from pizzatherapy.com I love getting positive emails from pizza fanatics describing their pizza adventures. That is what Pizza Therapy is all about. Make pizza, eat pizza, be pizza The following email from Alain, was particularly touching and humbling: Albert, what can I say your the best! The dough was so easy to make. The taste, I must say, was great.  I did 2 batches one with oil and one without and found that the one without oil was softer and nicer. My wife is Italian and she usually made Pizza for the family. Three years ago she suffered a brain stem stroke, and we relocated to India for treatment. Yesterday was the first time we had Pizza after so long, and we baked and sang your praise all day as your Dough tasted like my wife's. My kids loved it. We had a couple of Indian Doctors come over and tasted the pizza and they thought it was fantastic and told me that I should open a Pizza shop. In all Albert we had the best pizza day and you broug...

Here's the story: I make pizza. I love to make pizza. I love teaching people how to make pizza. If you want a copy of my pizza dough recipe, you can get it here . I don't pretend it is the best pizza dough recipe. But I am quite sure it is not the worst pizza dough recipe. Or that's what I thought, until I got the following email from Toby . Toby writes: I just. tried your "dough" recipe and wish I hadn't wasted the time or effort. The crust came out with the consistency of one of those southern biscuits like you'd get from Hardee's or Bojangles. The kind that crumble all over you when you bite into it. Dry and crumbly. And I had even left a half cup of flour out and added an extra 1/4 cup water. I spent most of my life living in Massachusetts. We had pizza parlors on every corner. Italian and Greek. I know good pizza. I used to make my own but the dough (crust) never came out the same. Sometimes great. Sometimes not so good. But never as bad as what ...

Jb-a sent the follwoing pizza recipe... DAD’S PIZZA DOUGH GOOD FOR ONE 12-13” PIZZA 1. Prepare the YEAST BLOOM - 1 package -yeast - 1 teaspoon sugar - ¼ cup 105 deg RO water - Allow to develop a froth-foam 2. PLACE THE LIQUID INGREDIENTS BELOW IN BREADMAKER ON “DOUGH” SETTING - 2 Tbs Extra Virgin Olive Oil - ¾ cup 105 degree water - Add the above yeast bloom 3. NOW ADD THE DRY INGREDIENTS: - 2 ½ cups bread flour - 2 TBS grated parmesan cheese - 1 tsp garlic powder - 1 tsp salt 4. START THE MACHINE ON THE DOUGH CYCLE IT SHOULD TAKE APPROXIMAGEL- 1 HR/20 MIN NO-COOK NEW YORK STYLE PIZZA SAUCE INGREDIENTS - 1-14.5 oz can of diced tomatoes with juice - 1-6 oz can of tomato paste - 2 Tbs extra virgin olive oil - 2 tsp dried basil - 1 ½ teaspoons dried oregano - 2 teaspoons dark brown sugar - 1 teaspoon diced minced garlic - 3/4 teaspoon salt (or 1 1/2 t. kosher salt) - 1/8 tsp baking soda DIRECTIONS 1. In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oreg...

Lance's Pizza Over the years, I have given away thousands of copies of The Pizza Therapy Pizza Dough Recipe. No exaggeration. Thousands. You can get your own copy for free right here. I don't pretend that it is the best, but it is a good solid recipe to get you started making pizza. I'm honored to give it away. I'm more honored when people use it to make pizza. Here's why...My mission is to celebrate pizza. And, I celebrate everyone who celebrates pizza. For every pizza dough recipe I give I away, I send an email asking how the dough turned out. I have gotten lots of positive responses. Each one of those emails I get from pizza fans, makes me smile. I recently received the following from Lance in Connecticut: "Hi Albert or is it Aloha?, I'm in Connecticut - currently it's... now don't be jealous, 9° F. The crust was great. Simple and I love the organic honey instead of sugar. I made it in the bread machine and then let it rise for fifteen minutes....