Archive for December, 2014
This is an wonderful talk given by Tony Gemignani at Google on the The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more
According to Google:
A comprehensive guide to making pizza, covering nine different regional styles–including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian–from chef, 11-time world Pizza Champion Tony Gemignani.
Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Science & Technology
“I got to travel around the world and make pizzas…: Tony G.
Here is a memorable account of Tony’s recent visit to Google. Simply outstanding!
Check out The Pizza bible, here.
Scott Wiener of Scott’s Pizza Tours is not only all about showing pizza fans, the best New York Pizza (yes there are a lot of them!), but he also has a very unique hobby. He collects pizza boxes. Unusual pizza boxes. Pizza Boxes that are works of art. Scott was recently honored by The Guinness Book of World Records as having the largest Pizza box Collections in the world!
I have personally taken his pizza tour and I was totally blown away by his knowledge and enthusiasm for all things pizza. He showed us the exact spot where Genaro Lombardi opned the first pizzeria in the United States. He had us sample some freshly made mozzarella at a hidden gem of a place in New York’s Little Italy. Then he took us to the current location of Lombardi’s to sample some amazing pizza cooked in a coal fired oven. The tour was informative, educational and tons of fun! The guy loves his job. He loves sharing his pizza knowledge.
You learn about pizza by just being on the street with him. He oozes pizza passion. He has traveled the world sampling the pizza and sharing his journey. He is a walking encyclopedia about pizza. And on top of everything else, Scott is a great person. He is a fun loving pizza advocate. He is someone I really enjoy hanging out with.
Scott talks about his latest book: The Art of the Pizza Box. Scott runs pizza tours in New York city and has an obsession with pizza. He loves all things pizza and is a true pizza activist!
You can see more of Scott at this You Tube Video.
You can check out Scott’s book, here: Viva la Pizza!: The Art of the Pizza Box
“I always admired the best pizza shops in the area. I had heard there was good margin in it, and I marveled at the business they did, extrapolating the numbers and easily estimating profits over $200K, sometimes far more. Benny’s Pizza in Marysville went ballistic about 10 years ago. Then it was Michael Angelo’s in Kenton that topped my favorites list for a while. I got a wood fired oven in the back yard a few years ago.
I’d serve pizzas after croquet parties and didn’t expect perfection. It was a lot of fun and I got better over time.But then about a year ago I started getting more serious about perfecting things, talking to more shop owners, reading a lot on the web, always making two different doughs and comparing the results. And I caught a break this past summer when a friend gave me a perfect sauce recipe that hit a home run.Then comes the The Pizza Bible in October – shipped to my door unordered and unannounced. The “master class” works out so beautifully.
The precision. The patience. The feel. The art. Finally last week, my first shipment of diastatic malt powder from King Arthur arrived. You see I cook in my 500F home convection oven in the winter, and needed a dough that would brown on schedule with the toppings. I use two large 14 x 19 stones 1 1/2″ thick, preheated for two hours and the top one “broiled on” for 20 minutes before the pizza goes in. Even before the malt Tony’s dough system was really paying off. Now I am in a very good place, with almost every home guest telling me “that is the best pizza I have ever had.”
I have also started doing a little private function work – supplying dough and sauce for a minimum of 50 14″ pizzas – throwing in basic lessons on shaping, assembly, baking and finishing, and using a local church’s commercial kitchen. Flying under the radar for now.
So that’s where I am. 51 years old, still feeling like I am near the beginning of my pizza journey and loving every bump and curve in the road.
The Pizza Bible I guess you could call me a true believer.”