Pizza Blog from pizzatherapy.com

Pizza at Pepe's in New Haven

Happy Christmas to All! Season's Greetings! Pizza on Earth. Good Will to All!

In this installment of pizza making, Jon. F. tackles Pesto Pizza. Jon uses a 2 cheese mixture of Mozzarella and Italian imported Fontina cheese. He cooks this in the oven at 550 F (260 C) on a preheated pizza stone. The baking time is 7 minutes. The pizza stone has been preheated for at least an hour. After the pizza comes out, Jon spreads the pesto on top of the pizza. Pesto is a mixture of basil, olive oil, Parmesan cheese and garlic. He finishes the pizza with a generous sprinkling of Parmesan cheese.

Great talk at Google on The Pizza bible! A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitch...

Jon F. shares his skill of making a cheese pizza. He constructs his pizza by putting the cheese on first, then the tomatoes and finally Romano Pecorino. He uses no spices on this pizza. Here is Jon's Basic Dough Recipe: Jon F’s Whole Wheat Pizza Dough Ingredients:  - 3/4 cup King Arthur whole wheat flour or equivalent  - 3/4 cup King Arthur Unbleached white flour or equivalent  - 1/2 teaspoon salt  - 1/8 teaspoon yeast  - 2/3 cup iced water Directions 1) Mix all ingredients in a Kitchenaid mixer until  blended 2) Knead mixture on floured board for a few minutes. 3) Put in oiled bowl and cover with plastic wrap before putting in refrigerator for and 18 to 24 hour cold fermentation. 4) Take out about one half hour before using. The Pizza Therapy Pizza book available at Amazon on Kindle. This recipe is from: The Pizza Therapy Pizza Book: Unlock the Secret of Making Pizza

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...