Pizza Blog from pizzatherapy.com

 Paulie Gee says being in the Pizza Business is an actual life lesson. Paulie starts the interview explaining he is no Legend of Pizza rather he simply makes pizza. He explains how he masqueraded as an IT profesional for 30 years. Then he decided to follow his passion of making pizza. He had always loved to cook but had a connection with pizza. He started making pizza at his house and perfected his pizza making skills. He then invited friends, family bloggers and social influencers to sample his pizza. The pizza was a hit! Paulie also talks about his favorite pizzas in New York. He discusses his favorite pizzas. He has helped a number of people who want to get into the pizza business. Paulie likes to say if the Little Rascals opened a pizzeria it would be like Paulie Gee's Visit Pauie Gee on line at: http://pauliegee.com 60 Greenpoint Ave. Brooklyn, New York This entire video was filmed at Pizza Expo 2016 in Las Vegas. For more infor on Pizza Expo go to: ...

This is the first contestant in the the Pizza Expo Pizza tossing finals. Discover Your Pizza T-Shirt Passion: Click Here! pizza t-shirts here

Here is the complete transcript of the Tim Huff Interview:  Albert: Albert Grande here from pizzatherapy.com  and  legends pizza.com/blog I have cornered my old friend Tim Huff and I wanted you to talk a little bit about the hydration of flour. That’s something that's come up a lot in my video, I did a previous interview with you. Could you address that Tim, Tim Huff:   You bet. When it comes hydration it's the amount of water that goes into formulation and when we look at that we compare that to flour weight so it’s in Baker's percent. In these days I see a significant influence from the artisan baking industry we’re used to higher hydration doughs and so a lot of the folks that are baking Neapolitan style pizzas these days I see ranges from 60 may be close to 70% hydration so that be 60 to 70 pounds of water to hundred pounds of flour. If you're talking kind of traditional New York style crust a lot of the folks I talked to they may be ar...

Here is an interview with Tim Huff recorded at Pizza Expo. Tim is a master baker at General Mills flour. Tim discuses using All Trumps flour for New York style pizza dough. Tim also goes into detail about the baker's percents when making pizza.

Pizza Expo  An incredible exposition about all things pizza! Keynote Session 1: Fabio Viviani. Fabio's presentation was rivieting. He explained his inside secrets to marketing your pizza business. He explained if you are not using social media for your marketing efforts you are missing your target audience. He stated you need to market in multiple ways. He also outlined his own secret to success.  Tony Gemignani gave his own take on making pizza. This was a provate seminar in which attendees had to make an effort to attend. Tony's Book: 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

From Pizza Expo 2016, The World Pizza Champions present the World Pizza Games.

The following interview took place during Pizza Expo. Jonathan Goldsmith and John Arena are friends who have extended and cemented their friendship through pizza. They address how their special relationship began during Jonathan's early days at his Pizzeria Spacca Napoli. John Arena explains that student has now become the teacher. He states Jonathan has opened up his view to a much larger pizza community. John also discusses how he was asked by Caputo Flour to go to Naples to help develop a new tye of flour specifically for the New York type pizza. This flour actually cooks at a much lower temperature than the Double 00 Standard Caputo Flour. Shine your Pizza Light, with Pizza Therapy T-Shirts