How flours influence pizza styles in cities like Naples, New York and Chicago can be a "chicken-or-the-egg" question.
Solving the Mystery of Blown Dough
Blown pizza dough is usually a problem of temperature control or dough management. Keeping your dough boxes cross-stacked for the right amount of time in the cooler can help prevent the problem. Related: How to minimize snap-back in your pizza dough Q: What’s the cause of blown dough? A: I … More
How Different Oils Can Affect Your Pizza Crust’s Flavor
Different types of oil can impart different flavor profiles in your finished pizza crust. To save a little money in this era of inflation, consider blending olive oil with 80% of a blander oil, such as canola. Related: How to minimize snap-back in your pizza dough Q: Does it really … More
Recipe: Vegan Meat Lovers Pizza
Give your guests the flavor of their favorite meat toppings without the meat in this recipe featuring products from The Very Good Butchers.
Recipe: The Popeye Pizza from Chef Michael LaMarca
Chef Michael LaMarca's award-winning pie features spinach, artichokes and Galbani Premio Mozzarella/Provolone Tigrato Cut Shreds.
Why Does My Pizza Keep Sticking to the Peel?
If your pizza sticks to the peel when you put it in the oven, you might be using the wrong kind of peel for that purpose. Another possible culprit: the peel dust. Plain flour works, but there are some better alternatives. Related: Solving the double zero flour equation The late, … More
Get Sauced: A Spritz Here, a Drizzle There!
The right finishing sauce can add extra flavor or eye appeal to your artisanal pizzas. From spicy honey to chili maple syrup, try these ideas to amp up your flavor profile without struggling with super-complex applications. Recipe of the Month: The Popeye Pizza from Chef Michael LaMarca By Tracy Morin … More
When Your Dough Comes Out Wet and Sticky
If you don’t cross-stack your pizza dough boxes in the cooler, you’re likely to end up with a common problem: wet and sticky dough. By cross-stacking the dough boxes when you first put them into the cooler, you will allow the moisture from condensation to escape from the boxes. Related: The secrets to creating … More
Recipe of the Month: The Grandma Pizza from Grandé Cheese
Sponsored by Grandé Cheese Ingredients: 8-oz. pizza dough ball, slacked 9 oz. (9 slices) Grande Avorio Fresh Mozzarella, sliced 5 oz. plum tomatoes, hand-crushed 3 oz. tomato sauce, prepared 2½ oz. olive oil, divided ¼ oz. basil, chopped Grande Romano cheese, grated, to taste Sea salt, black pepper and oregano, … More
Solving the Double Zero Equation
It takes more than 00 flour to do Neapolitan-style pizza the right way, says the owner of Federal Hill Pizza. You need to make sure you understand the flour you’re using as well as the intricacies of your pizza oven. Related: By Billy Manzo Jr., Photos by ERB Photography I have … More
Get Inspired by These 4 Vegan Pizza Recipes
By Tracy Morin Whether you call your specialty pizzas plant-based, vegan, cruelty-free or flexitarian-friendly, adding a range of pies without animal products to your menu is a great way to accommodate customers—including, yes, the hardcore carnivores. The trick? Make your vegan pizzas so flavorful that no one misses the meat. … More
Give Judges What They Want at the World Pizza Championship
A veteran WPC judge explains how points are given for the competition’s most elusive scoring category: preparation at the oven.