Pizza Blog from pizzatherapy.com

This is a simple easy method to make pizza quickly. I urge caution when using the broiler as you need to watch your pizza so it does not burn. I have two and I am totally pleased with the results. Get a baking steel here.

Here is a recipe for Al Taglio from PMQ Pizza Al Taglio for Spiral Mixer Ingredients: 15 kg Poselli “ 00” Flour 370g fine sea salt 12 liters cold water 75 g Active Yeast 430 g Extra Virgin Olive Oil

In this video, Tony Gemignani talks about what it means to be in Pizza Expo. He discusses all of the pizza workshops including a cheese workshop. He discusses his pizza demos and how was able to team up with an Italian Pizza Master. Tony also discusses his book the Pizza Bible. Find out more about Pizza Expo, here: http://pizzaexpo.com Tony's Pizzeria Napoletana: http://tonyspizzanapoletana.com/ Tony's Website: http://tonygemignani.com Giovanni's Specialty Shop on Facebook: https://www.facebook.com/GiovanniItal... Discover the Pizza Bible at this link: http://pizzatherapy.com/pizzabooks Pizza Rock: http://www.pizzarock.com/ Slice House at ATT Park: http://www.tonygemignani.com/restaura... Tony's Pizza School: http://internationalschoolofpizza.com/ More Pizza Info at: http://legendsofpizza.com/blog Check out Tony's Book right here: The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzo...

This is a very helpful video on how to stretch pizza dough. While this may have a bit of a learning curve, the more you practice with pizza dough the better you will become. Practice to make your pizza turn into a masterpiece. If you proofed your pizza dough in the fridge, remember to allow your pizza dough to warm up to room temperature. This is very important if you want to be able to form your dough ball correctly. In the video, you will notice a six finger technique to initially form the dough ball into the correct shape. I like what Mark Bello suggests at ( Pizza A Casa Pizza School ). Mark calls the technique, soft bongos, that is lightly tapping your dough ball as you would a bongo drum. Think: "soft bongos" as you get your pizza into the right shape. After the dough has been shaped you can hand stretch your dough into the correct shape> You already have everything you need to make pizza in your own kitchen. If you are ready you take your pizza to the next le...

From http://pizzatherapy.com In this video, Tim Younhans of Mama Napoli Pizza explains why mixing sound is like making pizza. Tim is a sound man for Cirque Du Soliel. He is professionally trained as a sound engineer. His love of cooking and in particular pizza led him to start his own mobile pizza business. Called Mama Napoli Pizza located in Las Vegas. Here is the link: http://mamanapolipizza.com/ You can find Tim on Facebook at: https://www.facebook.com/mamanapolipizza/

Made by http://hawaiibusinessvideos.com  Pacifico Pizza in Kapolei is the only pizzeria in the state of Hawaii offering 4 types of pizza: Neapolitan Pizza, New York Style Pizza, Deep Dish Chicago Style Pizza. All pizzas are hand tossed and handcrafted. You can discover incredible pizza here. Pacifico Pizza Hawaii 91-590 Farrington Hwy, Kapolei, HI 96707 ' (808) 674-0123  http://pacificopizzanapoletana.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...