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...

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, ...

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...

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...

Chris writes: Just wanted to say thanks for the notes and messages you send out and also wanted to get your opinion on which type of flour works best for the dough. I am relatively new to pizza making however I find that I really look forward to whenever my wife and I decide to eat pizza. Just this past weekend we had her parents over and I made a couple pies that I thought were my best I so far and I believe the switch to bread flour over all purpose was the key. The crust came out golden brown, slightly crisp but was also a little chewy which is the way I have always liked it. Instead of the slice standing straight up it had a little give to it, to the point where you could fold it in half to eat it. As far as I'm concerned bread flour is the way to go but I wanted to hear from a real expert as to the merits of flour. I also recently finished Peter Reinhart's book on pizza which I found vastly entertaining, imagine going on a mission around the world to find the best pizza, ...