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Pizza: Any Way You Slice It
Pizza: Any Way
You Slice It
(Save 20%!)
A wonderful pizza resource!
Make pizza, focaccia and calzones at home.
        (My friend Jay made me a fantastic pizza using the recipes from this book! Thanks, Jay!)

 

Pizza Tips

  • Take your pizza to the next level and purchase a Pizza Stone and a peel. The peel is used to move your pizza in and out of the oven. The pizza stone cooks your pizza like a brick oven would. There is nothing like a pizza cooked on a pizza stone!
  • To peel garlic easily, crush the clove with the side of a knife. Use a garlic press, if you have one.
  • Liberally dust your hands and your mixing surface with flour as you work the dough. The dough will be easier to work with. Keep some flour on the side for this purpose.
  • You can freeze the dough to make the pizza at a later time. I sometimes make a double batch and freeze half. It is easier, and quicker, making pizza when you don't have to make the dough from scratch. The dough will  not be as spongy as fresh dough, but it will be ok. I thaw the dough out several hours before I use it.
    (I have kept pizza dough in the fridge for four days with out any problems.)
  • Make sure you allow your oven preheat for at least an hour to 475-500  before you put in your pizza. I have tried to cook pizza before the oven heats up. 
    The result is a doughy mess. Keep this tip in mind the next time you make pizza!
    You will be amazed at the difference pre-heating your oven for at least one hour. Your Pizza Stone  will cook your pizza quickly and completely!
  • If your pizza sticks to the peel when you try to move it to thePizza Stone  use a spatula or knife to try to free it. Or just use a piece of dental floss, a few inches wider than the pizza, and slide it under the pizza. This trick has saved many of my "sticky" pizzas!
    Try to use a little more corn meal or flour next time so it won't stick!
  • An incredible way to cook pizza is to do it right on the grill! Your pizza will come out with an incredible flavor that cannot be beat! 
    Find out about grilling pizza here!

A Tale of Two Grandmothers
(Grandma Grande and Grandma Palmieri)

I was lucky enough to have two Italian grandmothers who could cook up a storm. Their pasta sauces were each unique and memorable. On several occasions, I watched them cook and took notes. As they would add ingredients, I would ask how much pepper, salt, or basil they put in. They both laughed at me and said they really didn't know. After 50 years of cooking, this is what they each told me:

"Just put in a little bit of this and a little bit of that!"

And so as you continue on your pizza adventure, I echo their words. When you use spices, "put in a little bit of this and a little bit of that", and I am sure your masterpiece will turn out just the way you want! And if not, put in a little less or more, next time!!!

 

 

 Pizzeria Owners: Get My 7 Day Mini-Course:
How to increase pizzeria profits

 

 

Investigate:
"The Pizza Book"
from pizzatherapy.com
(Make amazing, delicious,
 mouthwatering, pizza.)
Research  "The Pizza Book"  Now!

For other great ideas check out: 
*The California Pizza Kitchen Cookbook
*The Figs Table : More Than 100 Recipes...
*Wolfgang Puck's Pizza, Pasta, and More
*
The 50 Best Pizzas in the World

 

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