Great Pizza

Great Pizza, How to make pizza, Legends of Pizza Videos, Pizza Expo, Pizza Flour, Pizza videos, Uncategorized

Pizza Dough Hydration Secrets Revealed at Pizza Expo

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From Tim Huff: “In these days I see a significant influence from the artisan baking industry we’re used to higher hydration doughs and so a lot of the folks that are baking Neapolitan style pizzas these days I see ranges from 60 may be close to 70% hydration so that be 60 to 70 pounds of water to hundred pounds of flour.”

Pizza Brothers: Jonathan goldsmith and John Arena
Chicago Pizza, Great Pizza, International Pizza Expo, Interviews, Legends of Pizza Audios, Legends of Pizza Videos, New York Pizza, Pizza Expo, Spirit of Pizza, Uncategorized

Pizza Talk: John Arena and Jonathan Goldsmith

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While John will use olive oil in his pizza creation, Jonathan will use none. Their pizzas can be quite different, however they share a love of pizza and of each other. They have developed a strong bond over the years which continues to grow. Their passion for the craft of creating pizza is endless. When asked where is the common ground, John holds up his hands.

Great Pizza, How to make pizza, Interviews, legends of pizza, pizza business, Spirit of Pizza, world pizza champions

Inspiration from Billy Manzo, Federal Hill Pizza

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Billy believes the best route to take for any entrepreneur is simplicity. You need to know the simplicity of where your product comes from and where it is going to the end consumer. Simplicity is the philosophy that drives his business. The is why one of the foundations of his pizza is the Margherita.

Great Pizza, Interviews, legends of pizza, New York Pizza, pizza business, Pizza Reviews, Uncategorized

Grano Trattoria, Owner Maurizio Crescenzo Speaks Out on Pizza, and More

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Recently crowned as the Chopped Champion on Food Network Chopped, Chef and owner Maurizio Crescenzo is no stranger to brick oven cuisine. On a daily basis he makes pizza, bakes bread and pasta, and even braises all types of meat in the brick oven. Maurizio has been showcasing his culinary skills since the age of 14. He came to New York City in 1996 and one year later launched Grano Trattoria in Greenwich Village.

Chicago Pizza, Great Pizza, History of Pizza, Interviews, legends of pizza, Pizza Books, Pizza Reviews, Uncategorized

Liz Barrett Interview, Pizza: A Slice of American History

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“I wanted to bring something different to the pizza book offerings that are currently available. My publisher and I had a long discussion before I started about the various topics I could discuss in the book that would make the book more unique. Because I came at it from the standpoint of a seasoned pizza journalist, I’m able to share lots of fun nuggets of information that readers can’t necessarily find in other books.” Liz Barrett

Chicago Pizza, Great Pizza, History of Pizza, How to make pizza, New Haven Pizza, New Jersey Pizza, New York Pizza, Pizza Books, Pizza Ovens, Spirit of Pizza, Tomato Pies

Pizza, A Slice of American History Review

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Until the Encyclopedia of Pizza is completed, you will be more than satisfied to discover Liz Barrett’s: Pizza, A Slice of American History. This volume covers numerous types of pizza in America, those persons who influenced the regional pizza and how the various styles developed.

Great Pizza, How to make pizza, International Pizza Expo, Interviews, Legends of Pizza Videos, pizza business

Jeff Varasano at Pizza Expo, Extreme Pizza Secrets

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Jeff Varasano was able to take the idea of pizza and perfect it for his own tastes. He researched first hand some of the best pizzerias in the country. He was able to discover the common elements which take pizza from being simply good pizza to great pizza. Jeff does not promote the changing of your oven settings unless you know what you are doing.

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