Pizza Blog from pizzatherapy.com

I asked Dan about how his pizza turned out. He had gotten a free copy of The Mini Pizza Therapy Pizza Book   He responded: Thank you for your inquiry. I did order your Legends of Pizza story and haven’t gotten the chance to read it yet, but I did try the dough recipe and it was fantastic. I bought a pizza stone and the crust was perfect . Unfortunately I had a problem getting the dough off the peel and it ended up spilling the toppings on the stone. Is there some trick to getting the dough off the peel? I’ve read about using parchment paper, but that seems to defeat the purpose of the stone, so any suggestions you have would be appreciated. Thanks Yours in pizza Dan G My response: Hi Dan. I have made every mistake possible when making pizza. Believe me! Every miststake possible. And even some mistakes that were not possible! So please do not feel bad. You will get it down. It just takes a bit of practice. Here is my advice on how to use a pizza peel: 1...

The  Fire Within Portable Wood Fired Oven,  is having a pizza party, and you're invited! Not only, that but they have invited some surprise guests. The Ultimate Pie Workshop is offering you a chance to make pizza along side legendary pizzaiolo,   Peter Reinhart ,  at an upcoming pizza workshop in Colorado. Master pizza maker and event organizer,  Joseph Pergolizzi asks:  "Do you own a wood Fired oven in your home or backyard?  Do you want to learn how to make the best pizza of your life?  Are you ready to take wood fired oven cooking to the next level and knock your friends socks off at your next backyard pizza party?  If so, come join us for The Ultimate Pie Workshop. Join Peter Reinhart and 8 other top wood fired oven chefs for an unforgettable hands on weekend workshop! Learn and enjoy wood fired cooking at it's best: many new pizza doughs, bread baking, international cuisine, and incredible deserts - all made i...

As if DiFara's needed a defender, Ozersky throws down the gauntlet.   Josh Ozersky says: "With all due respect to Jeffrey Steingarten, DiFara’s Pizza is the best pizza in New York City (and probably the world). Anyone who says otherwise, even the most erudite of men, should have their head examined". Here's what Goaline says about DiFara's: "Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and freshly-made sauce created from plum tomatoes and he grows himself. The parmagion cheese is straight from the cheese grater and the basil is straight from the vine. It's great pizza, luscious cheeses, dripping with olive oil, and if you are lucky dotted with artichokes. The pie is fantastic: all ingredients are fresh, crust is thin and juicy! The biggest problem is finding parking space." DiFara's Pizza 1424 Avenue J ...

This is an amazing recipe and a wonderful way to cook eggplant. I need to give credit to the Denver Food Guy for sharing this great recipe. Most of my eggplant is the eggplant parmesan style . That's what was served at our table almost every night. I learned from my mom, who learned from her mom. And so eggplant parmesan was a family tradition. I have used it as a pizza topping as well as in sandwiches. Here is a very uniques way to serve this wonderful recipe. Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to prepare an easy Mediterranean antipasto: eggplant and prosciutto rolls . Eat, eat! Here are some other eggplant recipes you may enjoy: eggplant on the planet, albert grande Pizza Therapy Will Teach You to Make Pizza

I just recieved the following and thought I'd share this with the Pizza Therapy community... Television show producer, JD, is looking for reality pizza stars ... If you know of anyone who fits the bill as a pizza making family who is a "really fun and friendly bunch and one that's totally "New York" , you can contact J.D. This is how stars are made! Hey Albert, I was lucky enough to stumble onto your directory this morning and thought I'd reach out about a project that I'm working on. Since you seem to have quite the working knowledge of all things pizza, I thought you might be able to help! I'm looking for a family-owned and operated NYC/NJ pizzeria for a new TV project that I'm casting, and I thought you might have a couple favorites or maybe some recommendations of local pizza joints that might fit the bill. We're looking for a really fun and friendly bunch and one that's totally "New York". Does anything come to m...

From our friends at Forno Bravo , here is an incredible method to make Ciabatta Bread . This bread has a good crust with lots of taste. The process is not that difficult. However as with most great breads, this one starts with a poolish. Ciabatta Italian Hearth Bread Poolish (the starter dough) By weight 300 g general purpose flour (Caputo Tipo 00 works well) 300 g room temperature water 1 g (pinch) yeast By volume 2 1/4 cups general purpose flour (Caputo Tipo 00 works well) 1 1/4 cups room temperature water 1/8 tsp yeast Mix to a pancake batter consistency, cover with plastic wrap and let ferment for 3-4 hours, or overnight. Refrigerate after 3-4 hours. The Finished Bread By weight, The poolish, plus: 700 g flour 20 g salt 9 g yeast 430 g water (73% final hydration) By volume, The poolish, plus: 2 7/8 cups flour 1 Tbs salt 1 1/4 tsp yeast 1/2 cup water Mix the dough until it is well hydrated (it is very sticky). Stretch and fold (like a letter) a...

If you have a garden, you may be wondering, what do I do with all of these zucchini? If you don't have a garden, you should be able to find zucchini plentiful at any farmer's market. From my old friend, Maria Gentile from her timeless recipes, The Italian Cook Book, The Art of Eating Well, here are some zucchini options. Ripe and Ready Zucchini from Pizza Therapy STUFFED ITALIAN SQUASH (Zucchini ripieni) To make the stuffed zucchini first cut them lengthwise in two halves and remove the interior pulp, leaving space enough for the filling. Take some lean veal (quantity in proportion to the squashes) cut it into pieces and place it on the fire in a saucepan with a hash of onion, parsley, celery, carrot, a little corned beef cut in little pieces, a little oil, salt and pepper. Stir it often with a spoon and when the meat is brown pour in a cup of water and then another after a while. Then rub the gravy through a sieve and put it aside. Chop the cooked meat fin...