Pizza Blog from pizzatherapy.com

Chris writes: I was interested to share some views on Pizza; I was born here in Australia but my family is quite a mixed race group, with parents coming here as refugees back in 1950 from Italy . I have also Yugoslavian and French influences from different relatives and of course the local Australian influence . Any way my Italian parents were not rich and as a minority they did many things 'the old way' which we kids thought were a bit peasantry and too much effort. The most important was that they baked their own bread and Pizza each week in a 'real' wood oven. I say real because its design is that you build a hot fire in the oven get the bricks hot then clean out the coals and sweep it out and put in the food. All this is quite time consuming and messy but the flavor! Of course as we grew up, we now appreciate the wonders of this method of cooking and just put up with the work needed. This is where I read with delight your story about your dad and the local kids and...

When it comes to pizza, some people insist bigger is always better. That may not always be the case. But sometimes even with pizza you can to much of a good thing. The follwoing video chronicles the largest commercial pizza. This pizza measures a massive 50 inches by 45 inches. The well worn pizza screen attests to the fact this was not the first time this pizza was attempted. You will be able to witness the pizzaiolo roll out the dough and then try to spread it out. You can watch the step by step process of this gigantic pizza monster. You can also see the special oven used to produce this amazing pizza. Bigger amy not be better, but it is sure fun to watch... If you are inspired to get in the traditional pizza business, you may want to check out this resource: Also, find out about how to get in the pizza business at this link. pizza on earth, albert grande Learn to Make Pizza And for some amazing tea go here:

The Jay Vogler Interview, Part 1 From the Pizza News Archives Jay Vogler , is a master pizzaiolo from Vermont. His restaurant is called Pizza On Earth . Jay has lots of incredible knowledge to share about pizza and cooking in general. Here is part one of our pizza conversations: Albert : Hey Jay thanks for agreeing to do this interview. As you may know, "Pizza on Earth" is the motto of pizzatherapy.com . The first question I want to ask you is: how did you come up with the name? Jay: Before we were a business, we made a Christmas card with a pizza on it and I shaped the cheese to look like the continents and we put pizza on earth on it...some of our friends said ..what a good name for your pizza biz and we sat on it for a year till we were up and running and the rest is pizza history. Albert: That's a great story. Please tell me a little about yourself. Where are you from? Where did you grow up? Jay: I grew up in New Jersey but always summered in Vermont as we have ...

From The Pizza and Pasta Forum Bean shares the following: Thin Crust Pizza Dough and 2 Neapolitan Sauce Recipes If you like pizzeria pizza, then these are the recipes for you! I was very impressed with the turn out. I did the dough in my bread machine and it turned out perfect. I cut the dough in half & let it rest covered for 10 minutes. Then I rolled out the dough (which I never do) because I wanted to get it stretched and I didn’t even pre-bake it (no need to). I baked them on my pizza stone adding a few minutes to the time. I did make a few minor changes (less salt in all the recipes). YUMMY! Bill’s Thin Crust 1 c - Water 1 1/8 tsp - Sugar 2 tsp - Salt (not kosher salt) (1 t.) 1 1/2 T - Olive Oil 3 c - Hi-Gluten Flour(I used bread flour) 3/4 tsp - Instant Dry Yeast (Fleishman’s ADY) Variables changed: Went back to normal salt for this crust. Forgot to use vegetable oil (called for in my encyclopizza recipe) and used olive oil instead. Omitted dough relaxer. Dough was mixed in t...

The following is an excerpt from an interview with Master Bread Baker Peter Reinhart for the Legends of Pizza Series . The Legends of Pizza is comprised of interviews with master pizziolo from the pizza Industry. Albert: I first encountered Peter Reinhart when he interviewed me for his book American Pie: My Search for the Perfect Pizza . Peter began by asking me a few questions about pizza. After spending a few minutes with him on the phone, I realized I was speaking to someone whose knowledge and love of pizza were extraordinary. At one point, Peter said to me, “ I’m writing the book that you should have written about pizza, Albert.” Unfortunately, my interview never made it into the book, but Peter did mention me and my website pizzatherapy.com . You know, I still get emails from people who have discovered that pizzatherapy.com will teach you to make pizza and dough , through his book. Peter was very easy to talk to. He shared lots of his knowledge and thoughts about making pizza as...

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, ...