Here is an interview conducted with Tim Huff, Master Baker with General Mills flour Albert: Okay what percentage than of Baker’s percent do you recommend for Pizza dough? Tim Huff: Okay you know it if I think of a New York style thin crust I’m thinking All Trumps flour. Read more…
Chris Bianco is a Pizza Maker who lives in Phoenix. He creates incredible pizza at Pizzeria Bianco his pizzeria. His pizza has been celebrated and discussed by some of the most respectable pizza makers in the industry. He has been the subject of numerous books including Peter Reinhart’s incredible volume: American Read more…
” Never trust a round pizza” so states Chef Todd English, in his book The Figs Table. He was referring to many of the great pizzas he has has over the years most notably at Pepe’s, in New Haven. Honestly few of my pizzas ever come out perfectly round. Not Read more…
Forno Bravo, one of our favorite wood fired oven sites, is having an Expo…Best of all it’s free! But you must register. Here are the details. Forno Bravo is having an Expo! Some of my favorite pizzaiolos will be there including: Peter Reinhart and John Arena! John and Peter are Read more…
The Baking Steel will make extraordinary pizza. Here’s why. To make great pizza there are a couple of rules I think are essential. First, your oven needs to be hot, hot hot. You need to have your oven get as hot as possible. If possible you need to have your Read more…
One of Jon F.’s signature pizzas is the pesto pizza. Pesto can be used with a number of dishes. You can have it on pasta, or smear it on bread. Pesto 2 Cups Basil Leaves 1/4 Cup Pine Nuts 1/4 Cup Olive Oil 1/4 Cup Parmesan Cheese 2-3 Cloves of Read more…