Pizza Blog from pizzatherapy.com

A very Happy New Year and Joyous Hananakuh from Pizza Therapy. Another year has come and gone. Here is wishing you the Best New Year ever!

Great episode of a cooking demo with Action Bronson and Missy Robbins hosted by Mario Batali. Great cooking demo. This is a great meeting between Mario and Action Bronson as well as Missy Robbins. to start things out Mario takes the trio to an urban garden where they are instructed to pick different starnge palnts and herbs that are growing there. Mario explains that whatever they take will be incorporated into the dish.  As the meal is prepared they each share a story of past cooking adventures. One of the stories by Action is that he grew up learning how to cook. The family had a restaurant and he spent a lot of time there. Then the unthinkable happens. As Mario is cooking he slices his finger. Blood starts coming out and he can't get it to stop. Action rushes to his aid and tries to stop the bleeding with a paper towel. You'll just have to see how this episode turns out! In the end everything works out fine.

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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