Pizza Blog from pizzatherapy.com

This is a wonderful story of how the Caputo Flour company recruited an American Dream Team of Pizza Professionals to help develop Caputo Americana Flour. While Caputo flour "00" is the standard for Neapolitan pizza, the flour just does not work for New York style pizza. Tony Gemignani went to Naples with his pizza pals and helped develp an amazing blend of pizza flour: Caputo Americana. To doscover the rest of the story how Caputo Americana was developed, Go to: http://pizzatherapy.com/a

This video breaks down the steps to stretch your dough ball. Excellent description with a hands on approach to making the perfect pizza shape. Wonderful explanation with a simple technique to work the dough. Watch as Fidel starts with a rough dough ball and gently press down on it. No real stretching here until the end of the process. Fidel Montoya explains: In this video I share the technique that I use to open and stretch a dough ball into a disk, and I explain the hand-transfer technique for getting the topped pizza onto the peel for launching into the oven.

This is a great Neapolitan Pizza dough recipe from Fidel Montoya. Ingredients for 8 doughballs (250 grams each): 1,247 grams - Flour (Bakers' Percent = 100%) 761 grams - VERY cold water (Bakers' Percent = 61%) 28 grams - Pure Sea Salt (Bakers' Percent = 2.25%) 1.3 grams - Instant Dry Yeast (Bakers' Percent = 00.1%) (Use a 3 gram pack and, on a flat surface, eyeball and divide, with a cake spatula, into roughly 1/3 and 2/3. Then use the 1/3) You can discover great Caputo Flour at this link, CLICK HERE

This video is of Roberto Caporuscio making pizza. Roberto takes you step by step of the entire process. He uses only four ingredients: water, flour salt and fresh yeast. Note that he uses cold water. He explains every place would have a different method depending on the humidity and the temperature. There is no formula. The pizza masters do not use thermometers, rather they judge based on their years of experience. He uses a special mixer that mixes the dough slowly. Note that he uses Antimo Caputo Pizzeria Flour, 55 Pound For a great New York Pizza you can try: Antimo Caputo 00 Americana Pizza Flour (Molino Caputo)

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The following interview was done with Matt of Brick Fire Tavern located in the Chinatown section of Honolulu. Matt and his partner Itheria studied under Master Pizzaiolo Enzo Coccia in Naples, Italy. They learned the creaft of Pizza making brought is back to pizza lovers in Honolulu. The pizzas were in a word amazing. The Stefano Ferrara Oven is the jewel of the entire restaurant. The seating is comfortable and allows for a family feel. The bar allows you to get up close and personal with the pizzaiolo. You get to see and experience how each pizza is made. These pizzas are lovingly crafted by hand. The crust is soft and delicious.  The crust has a soft, airy feel crammed with flavor. While you can get traditional pizzas, such as the Margherita, there are a few surprises also on the menu. I was especially impressed with the Fungi, which has Besciamella, Mushroom Medley, Mozzarella, Fontina, and Flat Leaf Parsley. Brick Fire Tavern is located in the China...