Tony Gemignani Shows Peter Reinhart His Pizza Ovens

Here is what Peter has to say about this episode: Okay, this is the webisode many of you have been waiting for, where Tony Gemignani shows us all four of his ovens and also, as a bonus, explains the difference between the various types of Double Zero flour — it’s a whirlwind of information and … Continue reading Tony Gemignani Shows Peter Reinhart His Pizza Ovens

Tony Gemignani Prepares a San Felice Margherita

Here’s what Peter has to say about this episode: I was mistaken last week when I said the Margherita that Tony made was his World Championship version. Actually, this week is the version that won it all. As it turns out, last week’s pizza was made with Caputo flour and this week’s is made with … Continue reading Tony Gemignani Prepares a San Felice Margherita

Tony Gemignani Teaches Us To Make a Margherita

Here’s what Peter has to say about this episode: In this webisode, Tony teaches me (and you) how he makes the Margherita pizza that won him the world championship. You’ll notice a few great tips, things that aren’t commonly known even by professional pizza makers, such as: the traditional Napoletana way to load the pizza … Continue reading Tony Gemignani Teaches Us To Make a Margherita

Peter Reinhart & Tony Gemignani on Pizza Quest

Here’s what Peter had to say on this episode: In this short, introductory webisode, Tony welcomes us and shows us the oven dedicated to making his World Championship Margherita pizza. In another section he begins making a Sicilian style pizza and gives us a quick briefing on San Marzano tomatoes, which he uses only on … Continue reading Peter Reinhart & Tony Gemignani on Pizza Quest

Puffins = Pizza Muffins | Portable Pizza Bites Ready to Travel

Ever stop by your local pizza spot to grab a quick slice and then, as you drive off, you realize you are going to have to eat that steaming hot, floppy, greasy, messy slice over your lap as you drive? Or maybe you’ve got a great pizza recipe and you want to show it off … Continue reading Puffins = Pizza Muffins | Portable Pizza Bites Ready to Travel

Thin Crust Pizza Dough Recipe | How to Work With Wet Dough

Recently, I filmed a new video detailing my latest favorite thin crust pizza dough recipe as well as a few good techniques on how to deal with wet dough. I figured instead of talking your ear off about it, I would just show you! Also, I get a lot of questions asking what dough is … Continue reading Thin Crust Pizza Dough Recipe | How to Work With Wet Dough

Proof! 125lb of Pizza Flour Goodness

On a recent trip to San Francisco, Alicia and I met up with our friend Nick from Central Milling and boy did he bring us some gifts! Check out the glamor shots below

I’m Back! New Flours from Central Milling, SF Pizza and More

It’s been a while since my last post, and in the period of radio silence a lot has happened! We bought a small house with a gas oven, I found a new and exciting job, and perhaps most exciting of all, we traveled to San Francisco and had some world-class pizza. Also while in San … Continue reading I’m Back! New Flours from Central Milling, SF Pizza and More

Adding Panache to Pizza – A New Dough Recipe from Mario Batali

Now that I’ve been diving into pizza again I’ve realize that it’s time to get out of my comfort zone. It’s hard to do when the task at hand is dinner and NO ONE wants to go hungry on a Friday night! I’ve been using the same dough recipe for a couple of years now … Continue reading Adding Panache to Pizza – A New Dough Recipe from Mario Batali

Pissaladière – A French Pizza from France!

SERVES 6 According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust. FOR THE DOUGH: 1/4 oz. active dry yeast Extra-virgin olive oil 3 cups flour 1 tbsp. salt Cornmeal FOR THE TOPPING: 1/4 cup extra-virgin … Continue reading Pissaladière – A French Pizza from France!