Pizza Blog from pizzatherapy.com

The following story was shared by our friends at Slice . If you ever get to Seattle, one of the must see attractions is Pike Market Place . This open air extravaganza is a mixture of fresh foods, including all kinds of incredible seafood. Going to The Market is an experience. There are many sights, smells and tastes. This is probably the best free show in town. Now you can add incredible pizza to the list. The pizzioli from Veraci Pizza , have set up a portable wood fired oven. They have created a traveling pizzeria. Here is a wonderful video from VendrTV that will make you hungry for the experience. As I watched the video, I wanted pizza. This pizza tastes as good as it looks. I loved watching the pizza cook in the oven. True pizza on earth ... The pizza from Veraci are thin Neapolitan. The oven heats up to 800 to 1000 F. It takes about 90 seconds to two minutes to cook. Marshall Jett, pizzaiolo, and co-owner, explained the wood fire cooks the pizza in 3 different ways: Convection as...

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, ...

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 ...

The Mario Pizza Oven I just recieved the following email from Rick: "Hello Albert: If you want to see something really revolutionary in making pizza, check out this oven I am bringing into the US from Italy. It is all electric (220 volt, 16 amps); 2 feet square, weighs 100 pounds, and heats up to 830 degrees F. It cooks a pizza in under 2 minutes. I have demonstrated this to several professional chefs here in Houston, and all of them want it. Please check out the video on my website and watch the demo. It will take you to my partners site in Italy. I would like to have your thoughts. The end product is a perfectly crafted pizza that has the char, texture, flavor, aroma of a pizza made in an expensive and high maintenance wood burning oven. I am also bringing the dough and sauce in from Italy as well (fantastic product). I do know my pizza, having lived in NY, been to the great ones in New Haven, CT , ( Albert's side bar: Pepe's , Sally's , Modern ) and of course, Ita...

On Spiritual Pizza Making... (From the Pizza Therapy Archives) Robert writes: In your article on spiritual pizza making you say: "Spiritual pizza is made when you connect with yourpizza on a higher level. You put a part of yourself into each pizza. Make all of your pizza, Spiritual Pizza. Your pizza will taste better. Your pizza will be better." That really hit home with me, you wouldn't believe what I put into my pizza making and it really shows inthe pizza. If I'm making a pizza for company and really want it to be its best I will turn on the ovenlight and keep looking in at it to make sure it is just right, my wife laughs at me but the pizza isalways great. I've spent years now trying to perfect the crust, after all it's the crust that makes the pizza, everything elseis just toppings, right?. A couple of very important things I have learned along the way. If you are going to experiment away from a recipe,WRITE DOWN THE CHANGES YOU MAKE! Otherwise who canrem...

I have always stated: line up 10 different cooks, Italian or otherwise and asks them how to make pizza sauce / gravy and you will get 10 different answers. That said, we turn again to The Pizza Therapy Forum for some answers. VICIII asks: I cannot make a good sauce: what's the secret? I can buy better sauce than I can make. That is the only thing that is sold where I can not make it better at home. Whos got a good basic sauce. A sauce that would be used at a pizzeria.. Anyone? Paul explains: The secret: Fennel and anise. High-quality canned tomatoes. This recipe for marinara sauce almost nails Toronto-style pizza sauce: Marinara with the following changes - - drop the garlic - double the basil - add 1/2 tsp fennel seed (crushed between your palms) - add 1/2 tsp anise seed (crushed between your palms). I have also discovered that "local" canned tomatoes are miserable. When I switched to using only tomatoes imported from Italy ("Mastro" brand, Italian plum tomat...

Pizza Rustica This recipe is from the Pizza Therapy Pizza Forum from our good friend, Bean. The dough would work great for a “croissant” style pizza because the crust is so flaky! A keeper around here for sure! Pizza Rustica Crust 4 c. sifted flour 1 1/2 c. lard 1 t. salt 1 egg 1/2 c. water 1 T. vinegar 1 t. sugar Mix flour with lard and salt until flaky (large lumps) In another bowl, whip egg and water, vinegar and sugar. Add liquid ingredients to the flour mixture and together well. Roll out crust and line baking pan (cookie/jelly roll) 10” x 15” with crust. Lining over the sides of pan also. Center Mixture 1 lb. Italian sausage 1 lb. ricotta 1 lb. mozzarella, shredded 8 eggs 2 oz. chopped prosciutto or pepperoni 1 T. chopped parsley Brown sausage, drain. Set aside to cool. Mix ricotta, mozzarella, sausage, eggs, prosciutto and parsley. Thoroughly blend. Pour mixture in crust, fold over excess crust from sides onto top of center mixture. Bake at 400º for about 35 minutes until top ...