Pizza Blog from pizzatherapy.com

Great episode of a cooking demo with Action Bronson and Missy Robbins hosted by Mario Batali. Great cooking demo. This is a great meeting between Mario and Action Bronson as well as Missy Robbins. to start things out Mario takes the trio to an urban garden where they are instructed to pick different starnge palnts and herbs that are growing there. Mario explains that whatever they take will be incorporated into the dish.  As the meal is prepared they each share a story of past cooking adventures. One of the stories by Action is that he grew up learning how to cook. The family had a restaurant and he spent a lot of time there. Then the unthinkable happens. As Mario is cooking he slices his finger. Blood starts coming out and he can't get it to stop. Action rushes to his aid and tries to stop the bleeding with a paper towel. You'll just have to see how this episode turns out! In the end everything works out fine.

This is a wonderful story of how the Caputo Flour company recruited an American Dream Team of Pizza Professionals to help develop Caputo Americana Flour. While Caputo flour "00" is the standard for Neapolitan pizza, the flour just does not work for New York style pizza. Tony Gemignani went to Naples with his pizza pals and helped develp an amazing blend of pizza flour: Caputo Americana. To doscover the rest of the story how Caputo Americana was developed, Go to: http://pizzatherapy.com/a

This video breaks down the steps to stretch your dough ball. Excellent description with a hands on approach to making the perfect pizza shape. Wonderful explanation with a simple technique to work the dough. Watch as Fidel starts with a rough dough ball and gently press down on it. No real stretching here until the end of the process. Fidel Montoya explains: In this video I share the technique that I use to open and stretch a dough ball into a disk, and I explain the hand-transfer technique for getting the topped pizza onto the peel for launching into the oven.

This is a great Neapolitan Pizza dough recipe from Fidel Montoya. Ingredients for 8 doughballs (250 grams each): 1,247 grams - Flour (Bakers' Percent = 100%) 761 grams - VERY cold water (Bakers' Percent = 61%) 28 grams - Pure Sea Salt (Bakers' Percent = 2.25%) 1.3 grams - Instant Dry Yeast (Bakers' Percent = 00.1%) (Use a 3 gram pack and, on a flat surface, eyeball and divide, with a cake spatula, into roughly 1/3 and 2/3. Then use the 1/3) You can discover great Caputo Flour at this link, CLICK HERE

This video is of Roberto Caporuscio making pizza. Roberto takes you step by step of the entire process. He uses only four ingredients: water, flour salt and fresh yeast. Note that he uses cold water. He explains every place would have a different method depending on the humidity and the temperature. There is no formula. The pizza masters do not use thermometers, rather they judge based on their years of experience. He uses a special mixer that mixes the dough slowly. Note that he uses Antimo Caputo Pizzeria Flour, 55 Pound For a great New York Pizza you can try: Antimo Caputo 00 Americana Pizza Flour (Molino Caputo)

For mor information go to http://pizzaexpo.com Pizza Expo will take your pizzeria to the next leveL

Incredible testimonial from Tom Iannucci, of Pietro's Pizza about Pizza Expo...

The following interview was done with Matt of Brick Fire Tavern located in the Chinatown section of Honolulu. Matt and his partner Itheria studied under Master Pizzaiolo Enzo Coccia in Naples, Italy. They learned the creaft of Pizza making brought is back to pizza lovers in Honolulu. The pizzas were in a word amazing. The Stefano Ferrara Oven is the jewel of the entire restaurant. The seating is comfortable and allows for a family feel. The bar allows you to get up close and personal with the pizzaiolo. You get to see and experience how each pizza is made. These pizzas are lovingly crafted by hand. The crust is soft and delicious.  The crust has a soft, airy feel crammed with flavor. While you can get traditional pizzas, such as the Margherita, there are a few surprises also on the menu. I was especially impressed with the Fungi, which has Besciamella, Mushroom Medley, Mozzarella, Fontina, and Flat Leaf Parsley. Brick Fire Tavern is located in the China...

Great pizza video highlighting some incredible pizza.... Celebrate pizza, support pizza, here:

from  http://pizzatherapy.com   Smiling With Hope Pizza interview with Walter Gloshinsky. Walter founded the concept of making pizza with persons with disabilities. He employs a wide range of people with developmental disabilities Smiling with Hope Pizza

Norma Knepp outlines her philosophy about pizza. She also explains what lead to her success in winning the Caputo Cup, in New York City. Find out moe about Pizza Expo at: http://pizzaexpo.com  You can also discover more about Norma's Pizza at Root's Country Market and Auction, Manheim, Pennsylvania Contact Norma here: Norma's Pizza Roots Market Manheim, PA 717-341-8940 Facebook: NormasPizzaAtRootsCountryMarketAndAuction/ You can learn to make: Perfect Pizza at Home

Discover: What kind of dough is used for World Pizza Games at Pizza Expo?