The Pizza Box of the Future

Check out this handy dandy and eco-friendly pizza box! With just a few simple modifications to what we think of as a normal pizza box, this pizza box becomes reusable in two different ways. I don’t want to spoil the reveal, so watch the quick demo video below, then head over to Amazon to grab … Continue reading The Pizza Box of the Future

Top 5 Pizza Stones

Whether you are looking for square, round, thick, or even made for BBQs, here are my top 5 pizza stones you may want to check out. Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone A baking stone for home oven use reminiscent of the stone baking ovens of earlier times. Over 30 years ago … Continue reading Top 5 Pizza Stones

Central Milling: Now Shipping to You and Me!

Central Milling, a company I choose over Giusto’s, King Arthur’s, and all others, is now set up to ship flour to the likes of you and me. For years, the good people at Central Milling have been supplying commercial baking establishments all over the west coast as well as filling the bags of Whole Foods‘ … Continue reading Central Milling: Now Shipping to You and Me!

Pizza Schools in the US and Abroad – How Did I Not Know About This???

Tony Gemignani’s International School of Pizza, San Francisco, California Nonprofessional/Home Chef Courses Students ages 18 and over will be able to participate in a 2 day course at our pizza school from 10am – 2pm specializing in any of the categories below: Classic Italian Style Neapolitan Style Teglia – Pan / Sicilian Style New York … Continue reading Pizza Schools in the US and Abroad – How Did I Not Know About This???

Central Milling – The New King of Flour?

I’ve been talking a lot with a certain manager at Central Milling, a California/Utah based flour mill, and am happy to report I am soon going to be offering In Search of the Perfect Pie coupons here on the blog for you guys to order their previously only commercially sold flour directly from the mill. … Continue reading Central Milling – The New King of Flour?

The History of Pizza Margherita

Neapolitans have strong opinions about how pizza should be made. The dough has to be thick with a raised rim, and its texture must be firm yet moist. Here in Naples, pizza masters who can make such fine pizza are called Pizzaiolo. What is this freshly-baked pizza called? Good question. This is the famous Margherita … Continue reading The History of Pizza Margherita

Flour Protein Content Comparison

I’m posting this list of flour protein content (and hopefully expanding on it soon) to help out those of you that may be looking to pick up some harder (higher in protein) flour, but aren’t quite sure what to buy. In general, these percentages are reported by the companies themselves, but when not available, I did … Continue reading Flour Protein Content Comparison