Pizza Blog from pizzatherapy.com

Class Pic from Pizza A Casa Pizza a Casa is an amazing place to learn how to make pizza. Mark Bello has taken his pizza making skills and shows you how to simply and easily make pizza. The following video gives a taste of Mark's teaching style. you can also see for the first time the Pizza dough Cam.  Mark explains the importance of hand mixing your dough. This video was shot on location at Pizza a Casa Pizza School in New York. Nark has developed a simple system to make pizza. He also discusses his "Castle and Moat" method for mixing pizza dough. Mark cooks all of his pizza on: Sur La Table Baking Steel . This is the same baking steel recommended by Tony Gemignani in The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more This video is sponsored by Pizza Therapy and Hawaii Business Videos.  Learn to promote your business ...

True story. Tony Gemignani and his wife, Julie are visiting Honolulu for the first time. We want to take them to lunch to one of our favorite restaurants. I’m thinking an upscale sushi place or maybe seafood dim sum. Something special. “What do you want for lunch?” I ask.  Without batting an eye, “pizza” he states with a grin. And that is exactly what we ate.   Tony Gemignani thinks about pizza all the time. He lives pizza. He honors pizza. And now he has put all of that knowledge and passion into a book about pizza called The Pizza Bible  The  is an extraordinary book which shares his passion and desire about teaching you to make incredible pizza. This book describes in detail how to recreate many different types of regional styles in your own kitchen. As you may know there are a number of different regional styles of pizza in the United States. While certainly a melting pot for many ethnic dishes, the United States has allowed pizza to be cultiv...

Neapolitan Pizza in Honolulu..he's going to International Pizza Expo. Listen to this interview with Alastair Hannmann of Pacifico Pizza and Kaneohe' Boston Pizza. Alastair discusses his inspiration to making piza and why he decided to bring Artisan pizza to Hawaii. He also  talks about Pizza Expo and the importance of attending the biggest pizza party in the world! Are you going to Pizza Expo?  Check it out here:  International Pizza Expo.

A Pot Roast Pizza from Pizza Therapy Bev writes:  Albert, I love your original dough recipe ( Pizza Therapy Pizza Dough Recipe ) but recently, upon your recommendation, bought Caputo OO flour. ( Antimo Caputo 00 Pizzeria Flour (Blue) 20 Lb Repack ) How will that flour change your recipe? The reason I ask is I love how your dough handles. It does not spring back and it was great to roll out and deal with . What will be different with the new flour?  Also, what is up with this new recipe of yours? What is different about it  and should I change to it.  Also, I am having about ten people over for a pizza party. Have not done  that before and am feeling a little nervous about making a lot of  different pizzas and feeding everyone. Do you think I could pre-bake the  crusts for a few minutes to aid in my getting a lot of pizzas out quickly?  Or what do your recommend how I could pull it all off?  Please guide me.  Than...

http://pizzatherapy.com Pizza Therapy  In this video Scott talks about his latest book: The Art of the Pizza Box. Scott runs pizza tours in New York city and has an obsession with pizza. He loves all things pizza and is a true pizza activist! I made a mistake recording this video using my mini Ipad, and used portrait view instead of landscape...Sorry. I learned my lesson.... Get Scott's incredible book, Viva la Pizza!: The Art of the Pizza Box  here:

Clint writes:  Good evening! I have been a Pizza Therapy member for a while but just started  reading.  I’ve got a Pieson propane pizza oven (no longer in business) and  make Forno Bravo’s exact recipe for Neapolitan pizza dough. My grown kids  get me Caputo 00 red for my birthday and fathers day. My quest is to find  a recipe with whatever flour will give my crust more dry chew such as  Scordato’s in Tucson or Napoli’s in Hoboken.  I will read up on flour on your posts but appreciate any advice. I use a  scale so everything is weighed to each recipe (even my meatballs are 80  grams:).  Pizza is “The wheel of life” in my mind.  Thank you in advance. My response: Hi Clint, Thanks for writing. Honestly, I have no idea about: Scordato’s in Tucson or Napoli’s in Hoboken. You may want to ask them or as I have done, check out the dumpster in back of the restaurant! Caputo ( Antimo Caputo Chef's Flour, ...

Best Pizza in Hawaii? There was only one logical choice! Inferno's Wood fire Pizza, 1344 Kona Street, Honolulu, Hawaii