Different types of pizza require different flours, and no one knows better which flour type to use than the Dough Doctor himself, Tom Lehmann.
Meet Dean Litster, aka Professor Zaaa, the corporate pizza chef at Armando’s Pizza Bar in Windsor, Ontario, Canada. He got his start folding boxes as a 15-year-old and quickly discovered his talent—and passion—for making artisanal pizza. “Once I realized this was what I was going to do, that’s when I … More
In the American Southwest, pizza flavors are as big, bold and wild as the Rio Grande itself, thanks to unique ingredients like Hatch chiles and the prickly pear. In this month's installment of Pizza Roots & Routes, PizzaTV's Brian Hernandez explores the land of Geronimo and Billy the … More
Pizza TV’s Brian Hernandez demonstrates how to make this multi-layered pie full of flavor with a recipe provided by Brittany Saxton of 600 Downtown in Bellafontaine, Ohio. The Mad Hatter 16 oz. dough ball (stretched to 14″) EVOO 8 oz. shredded mozzarella 2 oz. fresh mozzarella (sliced) … More
Tony Cirimele of New Columbus Pizza Co. shared his recipe for Old Forge-style pizza with our Pizza Kitchen team, and it’s a winner! Noted for its rectangular shape, light and fluffy crust, onion-laden sauce and a tasty cheese blend, this pie is made in the tradition of Pennsylvania’s Old Forge, … More
Brian Hernandez demonstrates how to make Anthony Spina’s “The Spicy Italian.” This grandma style pie is a favorite at Anthony Spina’s eatery, O4W, in the Atlanta area. Be sure to check out Brian’s full interview with Anthony in the April 2019 edition of PMQ Pizza Magazine. … More