Pizza Blog from pizzatherapy.com

John Arena of Metro Pizza and UNLV shares his recipe and method for making a New York style pizza dough. John explains the recipe: 50 lbs of flour 31 lbs of water 2 oz of dry active yeast 16 oz of salt 16 oz of olive oli Use baker per cents For example for a 100 lb batch: 100 lbs of flour 62 lbs of water Start by putting water in dough mixture. you want your dough to come out at 78 degrees There is a friction factor when you mix. Dissolve the yeast. Add salt and add flour...Mix for 8 minutes. Mix for 4 minutes add olive oil. Mix for another 4 minutes. Take dough out on table. Cover and let it relax for 10-15 minutes. divide it, round it and brush with olive oil. Put it in dough tray and immediately put in the cooler. Let it stay in cooler 2-3 days minimum. You can use it after 1 and 1/2 days but it will be at its best as far as flavor, color development, and the ability to work the dough after 2-3 days. Then the dough will be at its peak. Do not use suga...

Here's the link for Saturday's Event: https://www.enotecalastoria.com/sanjo... Here is the link for Sunday's Event: https://www.enotecalastoria.com/sanjo... Saturday, October 28 at 9 AM - 1 PM PDT Sunday October 29 9-1 PM Featuring John Arena and Mike Guerra. John Arena, has been creating pizza since he was 13 and is infectiously passionate about “elevating pizza awareness”. John’s pizza knowledge will astound and educate. ● A practical demonstration on how to make New York style pizza in the Enoteca kitchen ● A discussion with John on pizza history and more in our private event space ● A wine, beer and pizza pairing luncheon led by co-owner, Mike Guerra, Certified Sommelier, This will be a pizza event not to be missed: Saturday, October 28 at 9 AM - 1 PM PDT Sunday October 29 9-1 PM Enoteca LaStoria 320 West St John Street San Jose, CA 95110 (408) 618-5455

Claim Pizza Tools here: http://pizzatherapy.com/pizza-tools/ To make simple pizza you just need items found in your kitchen. you need mixing bowls, measuring spoons, a cookie sheet and of course an oven. I fo want to up your pizza game you need: a pizza stone or baking steel (my recommendation) a pizza cutter (pizza wheel), pizza pans, a pizza peel. You also need to get a bakers scale. Secrets to Whole-Grain Bread Baking

Pizza Tools: http://pizzatherapy.com/tools Here is the article in Parade: "Chris Bianco of Pizzeria Bianco Shares His Top Pizza Tips" https://parade.com/609135/alison-asht... chris explains in the your oven needs to be as hot as possible. Pre-heat our oven for at least an hour. Use a pizza stone of better yet use a baking steel. Here is the website link for Pizzeria Bianco: http://www.pizzeriabianco.com/

I MADE YOU A PIZZA FULL OF COFFEE VIDEO COMPLETE RECIPE Instead of the water I tried to put coffee, and the result was amazing, I did the same dough for Neapolitan pizza, labeled all coffee lovers, and if you have of ideas, and do you want me to make a pizza out of this world? please comment and I will hear your curiosity you can subscribe to Vito's incredible You Tube Channel, at this link: https://www.youtube.com/channel/UCopxVPFM021dpp8L6euX-qA eGuide: Bread Making Basics

Roberto Caporuscio and Tony Gemignani Make pizza in New York city at Keste Pizza and Vino 10/19/17 66 Gold Street New York City For reservations call: 212-693-9030 Keste website: http://kestepizzeria.com Tony's Pizza Napoletana http://tonyspizzanapoletana.com/

In this video Mark Bello of Pizza A Casa demonstrates how to make New York Pizza at Pizza Expo Mark explains he created the pizza dough in his hotel room. He states empahtically that "Las Vegas tap" water makes great pizza. Mark goes through every step to create pizza. He used a dough press to stretch the dough. This was amazing in itself. I never thought a machine would give a real dough stretch, but this machine totally proved me wrong. You can check out this amazing invention in the first few minutes of the video,. Mark starts to create the pizza using a spoodle  to measure out the sauce he uses on his pizza. This device gives excellent portion control and allows you to use just the correct amount of sauce. He used -6 ounces of sauce - 8 ounces of cheese - 16 ounces of dough and a sprinkling of Romano Cheese You can find out more about Mark and Pizza A Casa at: Pizza A Casa . The following explains the Pizza A Casa philosophy. Simply translated fr...