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For your ease of reading, 1. What's New: Blog Updates Anthony Bourdain in Venice 2. When the Moon Hits Your Eye Dept. 3. Does Size Matter?
4. World's Largest Mozzarella Factory 5. As Long As We Are on the Subject... Mozzarella di Buffala: The King of Mozzarella!
1. What's New: Blog Updates:I am have written a number of updates for the Pizza Blog including:
A video of Anthony Bourdain having seafood
risotto in Venice. Anthony Bourdain is my hero.
Check out the rest of the updates at The Pizza Therapy Pizza Blog. You can also discover more pizza stories....
Check out all of the updates at
The
Pizza Therapy Pizza Blog
2. When the Moon Hits Your Eye Dept. OK, I admit it I have become a Dean Martin fan. His real name was: Dino Paul Crocetti. And he grew up in Steubenville, Ohio. A very interesting character, that Dean Martin. I started to listen to this the other day and discovered...I really liked it. I was even humming along to some of the lyrics while I was making pizza....
I love this song. It's the unofficial theme song of Pizza Lovers everywhere. Hey it's the official song of Lover's everywhere: That's Amore! You can find more about Dean Martin right here. Here is Dean Martin's Official Website
3. Does size Matter? Pizza: Does size Matter? Michael writes HI there Thanks for the tips you have given me so far about how to make pizza. What about sizing? Say I want to make a small pizza for example a small is a 10 in. right, a medium is a 12 I believe, and a large one I believe is a 14 inches. How can I know what amount of flour to use for each specific size? Can you tell me guys. I would really appreciate it. Thanks. Our response: Great question Mike.
4. World's Largest Mozzarella Factory:
From the Pizza News Archives: World's Largest Mozzarella Cheese Factory: Leprino Foods! Jim Dudlicek had written to us a while back explaining his frustration that whenever anyone mentions Chicago Pizza, they only talk about deep dish. Jim wanted to go on record stating Chicago makes some very fine thin crust Neapolitan pizza as well! Jim writes: Sorry I forgot to touch base with Pizza
News after my micro-rant some time ago that Chicago's great
thin-crust offerings always seem to be ignored infavor of deep dish in debates
of the Windy City vs. the Big Apple. One needs only
stop in at the nearest Chicago-area Rosati's
to know I'm right that Chicago has some of the best thin-crust pizza
around. Update. Jim writes: Dairy Field and 14 other affiliated food and beverage trade magazines were acquired by the parent company of former competitor Dairy Foods. The two magazines have since merged, and the link you posted now takes you to the Dairy Foods Web site. To
find my Leprino articles, just click on
the following links: Change is afoot there as well; the plant is undergoing an expansion that I’m told will double its current output. I hope to visit there again in the not too distant future. Thanks,
James Dudlicek 5. As Long As We Are on the Subject... Mozzarella di Buffala: The King of Mozzarella! Most of my pizzas have been made with commercial grade mozzarella. I have gotten good results over the years and have no real complaints. This type of mozzarella is made of cow’s milk and comes in blocks or is already shredded. I used to buy the individual packets in the 8 ounce size. This is probably the worst way to buy mozzarella. I found a great way to save money by buying in bulk at a local food warehouse. I buy a 5 pound bag of mozzarella and divide it up into individual packets that I freeze until I need them. Surprisingly, mozzarella freezes well with no ill effects. Buffalo Mozzarella (Mozzarella di Buffala) is made from buffalo milk and is very different from commercial mozzarella. Buffalo Mozzarella is shaped into a ball and is packed in a brine mixture rather than wrapped in plastic. Fresh cows milk mozzarella is similar to Buffalo Mozzarella and is also packed in brine. The taste of this fresh mozzarella is totally unique. It has a firm elastic texture that springs back to the touch. When using it to cook pizza, Mozzarella di Buffala tends to puddle and ooze over the entire pizza. This is heavenly! The taste is incredibly fresh and creamy. There really is no comparison between Buffalo Mozzarella and its commercial grade cousin. If you can get Buffalo Mozzarella, or fresh cows milk mozzarella, try it on your next pizza. You will be pleasantly surprised! Here is a wonderful resource for Buffalo Mozzarella. Read about the history, how it is produced, nutrition, storage, and buying tips:
My absolute
favorite Pizza Books of All Time (I call these The Holy Trinity of Pizza Books plus One)
Discover: "The Pizza Therapy Pizza Book" by Albert Grande, The Pizza Promoter
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