Pizza Blog from pizzatherapy.com

Meet Sharlene...she has a pizza dream. She wants to spread the passion of pizza. I met Sharlene and her husband at Pizza Expo.  They were both personable and friendly. They shared their dream of making pizza. They displayed heart. They showed their passion. Sharlene explained to me she was a professional photographer.  This was her day job. She got paid to take pictures. "Nice job", I thought. He husband was a techie. He designed and created software. They explained the dream was to move to Hawaii and open a pizzeria . They said they were moving to Maui.. Hawaii can always use another great pizza place. But why am I always meeting people who are moving to Maui ? (BTW: If you are coming to Maui, click HERE )  (I tried to explain, that if they were coming to Hawaii, I had great resources, for them. Unfortunately, they already had all the answers...they had no questions. All the answers! Hmm I thought...) I tried to tell them about the Best Book to Read if you a...

Peter Reinhart is one of the true Legends of Pizza . He has perfected the craft of making incredible pizza. As a matter of fact he once explained to me he could deconstruct any pizza as well as reveal all of the ingredients included. Further he states he can re-create that pizza in his kitchen. Know this: Peter is not only a pizza expert, he is also a wonderful person full of pizza passion and pizza love. You can find out more about Peter by following him at his Pizza Quest Blog  sponsored by the wonderful folks at Forno Bravo . Peter has now taken his pizza show on the road. Pizza Quest will be a traveling circus of pizza. He will be visiting all manner of wonderful pizza makers and pizza personalities. As he explains you'll go to Pizza Mozz , Tony's Pizzeria Napoletana , Pizzeria Delfina and much much more... You can bet we will be following each episode of Pete's Pizza Quest... You can get a taste of Peter's journey right here:   You can...

Yeah, we've heard about supposed non-artisans making artisan pizza. And there is much talk about chain pizzerias making hand tossed... so now technology has gotten into the act...I can attest this cannot taste good! Well now we have seen everything: A 3 D Printer making A 3 D Pizza wow

The Pizza Competition at Pizza Expo is fierce. Contestants spend months and months perfecting their routines. They want to show the best skills. They want to display a wow factor. Let's face it: they want to impress the judges. Pizza Dough tossing at the Pizza Expo with a surprise at the end: All pizza tossing isn't shocking, but this contestan takes pizza tossing to a whole new level.

Scott Wiener of Scott's Pizza Tours discusses great pizza. He explains his tastes change all of the time. His favorites now are: Pizzetta 211 , and Tony's Pizza Neapolitan . Scott also discusses Metro Pizza in Las Vegas as being one of his favorite pizzerias. Scott is founder of Scott's Pizza Tour , an amazing tour of legendary pizzerias in New York. Find out more about Scott's Pizza Tour here.

Melba asks: What am I doing wrong?... My pizza crust, puffs up. Help... What can I do to correct this? please help... My response... Hi Melba... I am not sure..there are a number of variables. One thing you can do is to monitor your pizza as it cooks and prick the puffy part with a fork to deflate... Another idea: After you roll out your dough, go over the dough several times with a fork and prick the dough all over to make sure it does not puff up.... (Many pizzerias do this to their dough...) Before you form the pizza dough, make sure the dough is punched down so their are no air pockets in the dough... Roll out the dough with a rolling pin before you put toppings on... should be flat... Try using a little less yeast.... I hope this helps... Let me know what you think.. pizza on earth, albert Here are some pizza resources: Pizza Books at Amazon More here:

I generally make my pizza dough by hand. I like the feel of the dough. I love kneading as I transform raw ingredients into a work of art: homemade pizza.  Pizza dough, for me, these days, is fairly simple: flour, yeast salt and water. That's it that is all you need to make a great pizza dough. There are time when I have needed to make my dough quickly. That's when I bring out one of my best pizza making tools: the kitchenaid .  I find this tool to be a great time saver when I am making pizza. The dough comes out great using this tool. I have gotten emails from friends who for health reasons, are unable to mix dough by hand. They love the idea of making pizza however, they are just unable to physically able to do so. This could be due to arthritis, or other debilitating problems.  The kitchenaid can solve this problem. So it not only saves time but can help you if you are unable to knead dough.  The last time I made pizza I tried an experiment. I made...

Check out the most amazing pizza show in the World! Pizza Expo is more about pizza relationships, sharing pizza stories and making friends! It is one of the most incredible adventures I have ever experienced. Without a doubt this was a life changing experience for me. I met some the most extra-ordinary pizza fanatics, I ever met. I learned more about pizza and the pizza business. From the Pizza Expo website: Pizza's Renaissance man, Tony Gemignani, will pass along some of his extensive knowledge during two presentations—the Pizzeria Concept Showcase and the Making Pizzas With Tony Gemignani workshops. His principal location, Tony's Pizza Napoletana in San Francisco, was recently written up as the best pizzeria in the U.S. by USA Today. Part of the appeal is the extensive pizza menu featuring seven different ovens offering perfect temperatures for styles of pies ranging from New Haven to New York, Roman, Detroit, St. Louis and others. He also runs the International S...

Tim Huff of General Mills Flour explains the role of gluten in creating pizza dough. Tim states that wheat flour has two proteins glutenin and gladden which when mixed with water give pizza its unique properties. Gluten helps the dough become elastic and also helps it to bounce back. General Mills Hotel and Restaurant Bleached Enriched Malted All Purpose Flour, 10 Pound -- 4 per case.

I knew someone who used to love to go to Laundromats. She found the noise of the machines very soothing and reassuring. I never understood why, but I certainly respect her point of view. The same can be said about the following video. Witness three pizzas spinning around and around... Some contend this is a way to reach pizza enlightenment... Others claim they have been brought closer to the light... and have experienced a true calming of their mind and body. Experience this for yourself and let me know what you think: Onward, upward! In the meantime, check this out on Amazon...

Make pizza on your gas grill with the Mighty Pizza Oven . This device created some of the best pizza I ever made. The notion behind the MPO is that you cook your pizza from the bottom and the top at the same time. The MPO uses 3 ways to cook pizza. the pizza cooks with uses convection, to cook pizza. That is the super hot air around the pizza cooks it.  It uses reflection, as the tops stone cooks your pizza from the top. Finally the Mighty Pizza Oven . uses conduction. Your pizza is cooked on the bottom from the heat of the bottom stone. This is a great method to created a well cooked crust. Simply outstanding! Here's what how the pizza turned out last time I made pizza:   You can make the best pizza you ever made, here: Mighty Pizza Oven will let you bake pro-quality pizzas in 2-5 minutes on your backyard grill!

".. I kept on thinking of ways to build my ideal pizza oven – an oven that would be easy to operate, maintain and transport, and one that would simulate the heating and cooking characteristics of a brick oven. .. " Bert Touma, Creator of The Mighty Pizza Oven The Mighty Pizza Oven     Albert: Here is an interview with Bert Touma the inventor of the   Mighty Pizza Oven . Bert was very open and honest as he reveals the secrets of his creation. How did you get into making pizza? Bert: I grew up in Lebanon eating flat pita. Back then, I didn’t know that pita was a distant relative of one of the most popular foods in the world. Also we had Manaeesh, a popular Lebanese food consisting of dough topped with thyme, cheese, or ground meat. Manaeesh is quite similar to a pizza and can be eaten sliced or folded, so it was little wonder that, when I immigrated to the US back in 1982, pizza became my favor...