At Pizza Rock Pre-Party Party for Pizza Expo. Lots of pizza, lots of conversation, lots of Fun! #thinkaboutpizza #PizzaExpo
Legends of Pizza Videos Archives
Jonathan Goldsmith is a a pizza master. He has studied in Italy and learned his craft. He speaks fluent Italian and is able to converse eloquently in the true language of pizza.
The most amazing thing about Jonathan is his true humbleness when it comes to discussing pizza. I have spoken to him several times on the art of pizza. He says he is proud to be part of a time honored guild and tradition of pizzaioli. His restaurant in Chicago, is called Spaca Napoli.
In the video and audio below, he explains how to make authentic Neapolitan pizza dough. Jonathan was interviewed at the International Pizza Expo, in Las Vegas in 2014. He is extremely forthcoming and gladly explains the formula for making authentic Neapolitan pizza dough.
The following recipe is for 12 Dough Balls, so it may be more than enough for the home pizza chef. He states you can give some of the excess to friends and family so they can make their own pizza. He explains that if you have some dough left over, you can also use the dough recipe to make bread.
Note that in the tradition of all great bakers and pizza masters the recipe is given in baker’s weights rather than amounts of cups or measuring spoons. Professional bakers need to be exact in their measurements in order to maintain a certain amount of consistency of their product. This recipe can certainly be modified for the home pizza chef. Note also the pizza dough recipe is completely in metric untis. This is how he was taught to make pizza and he share all of his knowledge to further the concept of having others create wonderful pizza.
You can feel the enthusiasm Jonathan feels for the creation of pizza. He once explained to me, he feels he is still learning his craft. He still is working at making incredible pizza.
This dough recipe will teach you to make authentic Neapolitan pizza. The recipe is listed below. As you watch the video you can learn all of the steps involved in creating amazing pizza in your own kitchen. Or if you are a pizza professional, you have discovered true pizza secrets, here.
Recipe for Pizza dough:
1 liter of water
1.7 kilos of flour
50 grams of salt
1 1/2 grams of yeast.
Jonathan is a world famous pizza maker. His restaurant Spaca Napoli has received numerous local and International awards and recognition as one of the best Pizza Restaurants in Chicago.
Here is the video:
1769 W. Sunnyside Ave, Chicago, IL
Here is the mission of Spaca Napoli:
Spacca Napoli Pizzeria was inspired by the authentic aroma, taste, and craft of pizza found on the streets and in the pizzerias in Naples.
You can listen and download the mp3 recording of this interview, below:
Jonathan uses Antimo Caputo Pizzeria Flour for all of his pizzas.
With permission from our friends at The Daily Meal, we are pleased to present their list of the Best Pizza in america for 2014.
We were so excited about this list, we created a video about it. The list is from #50 to #1.
Watch the video and please comment. The entire list is below:
You can see the list here, here at the Daily Meal.
#50 Zuppardi’s, New Haven, Conn. (Special: Mozzarella, Mushroom, Sausage, Marinara)
#51 Santillo’s Brick Oven Pizza, Elizabeth, N.J. (Sicilian: Pepperoni, Mozzarella, Pizza Sauce)
#50 Pizzaiolo, Oakland, Calif. (Margherita)
#49 Franny’s, Brooklyn, N.Y. (Clam Pizza)
#48 The Cheese Board, Berkeley, Calif. (Changes Daily)
#47 2Amys, Washington, D.C. (2Amys: Tomato Sauce and Mozzarella)
#46 Don Antonio by Starita, Atlanta, Ga. (Montanara Stari ta: Lightly-Fried Dough, Starita Tomato Sauce, Smoked Buffalo Mozzarella)
#45 Antico Pizza Napoletana, Atlanta, Ga. (Pepperoni)
#44 Prince Street Pizza, New York City (Prince Perfection: “Our Signature Square”: Fresh Mozzarella and “Our Secret Sauce”)
#43 Spacca Napoli, Chicago (Diavola: Blended San Marzano Tomatoes, Mozzarella di Bufala, Spicy Salami, Basil, Calabrian Chili Powder, Extra Virgin Olive Oil)
#42 Nellcôte, Chicago Ill. (Sunnyside-Up Organic Egg: D.O.P. Fontina)
#41 Juliana’s Pizza, Brooklyn N.Y. (Margherita)
#40 Little Vincent’s, Huntington, N.Y. (Cheese)
#39 Pequod’s, Chicago Ill. (Deep Dish with Sausage and Pepperoni)
#38 Best Pizza, Brooklyn, N.Y. (White Pizza)
#37 Star Tavern Pizzeria, Orange, N.J. (Thin Crust)
#36 Colony Pizza, Stamford, Conn. (Sausage Pie)
#35 Pizzeria Delfina, San Francisco (Salsiccia Pizza)
#34 Lombardi’s, New York City (Pepperoni)
#33 Patsy’s, East Harlem, N.Y. (Cheese)
#32 Joe & Pat’s Pizzeria, Staten Island, N.Y. (Vodka)
#31 De Lorenzo’s Tomato Pies, Robbinsville, N.J. (Tomato Pie)
#30 Al Forno, Providence, R.I. (Margarita)
#29 Regina Pizzeria, Boston (Melanzane)
#28 Grimaldi’s, Brooklyn, N.Y. (Margherita)
#27 John’s of Bleecker, New York City (Bruschetta)
#26 Louie and Ernie’s, Bronx, N.Y. (Sausage Pie)
#25 Varasano’s, Atlanta, Ga. (Nana: San Marzano Tomatoes, Mozzarella, Herbs and Spices)
#24 Bru Room at Bar, New Haven, Conn. (Mashed Potato and Bacon)
#23 Nick’s Pizza, Forest Hills, Queens, N.Y. (Mushroom and Sausage)
#22 Kesté, New York City (Kesté)
#21 Gjelina, Los Angeles (Lamb Sausage)
#20 Co., New York City (Popeye)
#19 Apizza Scholls, Portland, Ore. (Apizza Amore)
#18 Lucali, Brooklyn, N.Y. (Pepperoni)
#17 New Park Pizza, Howard Beach, Queens, N.Y. (Cheese, “Well-Done”)
#16 Rubirosa Ristorante, New York City (Vodka: Vodka Sauce and Mozzarella)
#15 Santarpio’s, Boston, Mass. (Mozzarella, Sausage, and Garlic)
#14 Motorino, New York City (Brussels Sprouts)
#13 Joe’s, New York City (Cheese)
#12 Modern Apizza, New Haven, Conn. (Italian Bomb)
#11 Una Pizza Napoletana, San Francisco (Margherita)
#10 Tony’s Pizza Napoletana, San Francisco (Margherita)
#9 Paulie Gee’s, Brooklyn, N.Y. (Regina)
#8 Totonno’s, Brooklyn, N.Y. (Margherita)
#7 Flour + Water, San Francisco, Calif. Margherita)
#6 Pizzeria Mozza, Los Angeles Calif. (Squash blossoms, Tomato, Burrata Mozzarella, Tomato Sauce)
#5 Sally’s Apizza, New Haven Conn. (Tomato Pie: Tomato Sauce, No Cheese)
#4 Roberta’s, Brooklyn N.Y. (Margherita)
#3 Pizzeria Bianco, Phoenix, AZ (Margherita: Tomato Sauce, Fresh Mozzarella, Basil)
#2 Di Fara, Brooklyn, N.Y. (Classic Round Pie: Mozzarella, Parmesan, Plum Tomato Sauce, Basil, Olive Oil, Sausage, Peppers, Mushroom, Onion)
#1 Frank Pepe, New Haven, Conn. (White Clam: Clams, Grated Parmesan, Olive Oil, Garlic, Oregano)
The Pizza Therapy Pizza Book
Albert Grande Of Pizzatherapy.com Shows You To Make Pizza
Check out The Pizza Therapy Pizza Book
Also available as a Kindle:
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.
Get Into The Pizza Business without a lot of capital…
Here’s Pete’s story.
Pete wants to open a pizza business, but he does not know where to start…
Pete wants dreams of making memorable pizza in his own pizza restaurant.
He realizes that this would take an investment of hundreds of thousands dollars…
Just to get started….
Pete is very sad…
Pete watches YouTube videos to cheer himself up and discovers:
A video by Pizza Therapy about The fire within…
The Fire Within makers of wood fired mobile pizza ovens.
The Fire Within offer all types and sizes of mobile wood fired pizza ovens that can be the answer to starting a pizza business.
They offer training workshops in making great pizza as well as offer complete business plans.
Pete is happy. He found the solution to starting a pizza business.
Pete signs up to attend one of their pizza making workshops and discovers a wonderful pizza community of pizza operators, just like himself…
Pete is able to not only able to learn to make great pizza but also he learns the pizza business from the inside out. In addition The Fire within folks even help him to find financing to get started with his own mobile pizza business.
If you are like Pete. And are interested in getting started in the Pizza Business, owning a portable wood fired pizza oven may be the answer.
For more information on getting started with your own mobile wood fired pizza oven business, contact The Fire With In.
And make sure you check out: 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 by my friend, Tony Gemignani:
Have you ever thought about starting a pizza business?
If always wanted your own pizza operation where you can make the world a better place by making great pizza, read on.
Would you like to starts a pizza business where you could give pizza to people who wanted it?
Your potential pizza customers are craving incredible pizza cooked in a wood fired oven!
And you can deliver.
You could bring your pizza to Farmer’s Markets, football games, festivals, and special events.
The Fire Within is your answer.
The Fire Within offers mobile pizza ovens that can be the answer to starting a pizza business.
The Fire Within folks are more than just creators of all types of incredible portable pizza ovens. They offer training in making great pizza as well as offer complete business plans to get you started.
You can attend one of their pizza making workshops and learn the pizza business from the inside out. In addition they will even help you find financing to get you started with your own portable pizza oven.
If you ever thought about getting into the Pizza Business you need to check out:
The fire within, a pizza making community with true pizza passion.
Get started now, go to firewith.com
Discover your own passion and learn how you can start your own pizza business.
Jeff Varasano, is a master pizza maker as well as a Legendary Pizzaiolo.
His exploits have been reported in a variety of print media, broadcast media and of course the Internet.
As a matter of fact you can read about his exploits in the New York Times article, here: A New York Expatriate’s Magnificent Obsession: Pizza
As stated in the article, Jeff was on a quest to recreate pizza in his home oven as good as he had at Pizzerias in New York. He devised a trick to be able to manipulate his oven to get to extreme temperatures. He had a realization on how to accomplish this. As was reported in the Times:
“That epiphany,” … “allowed Mr. Varasano to finally produce a pizza as good as he would get in New York. He took a photo of that pie and posted an account, with mad-scientist specificity, of his six years of experiments with flours, mixing techniques, yeast cultures, canned tomatoes, cheeses and oven temperatures.
I was able to sit down with Jeff at Pizza Expo in Las Vegas and asked him to explain how he got started with creating pizza and his new direction in pizza.
Jeff was elaborated on his process and gives lots of great tips on how to create spectacular pizza. Of note is the fact that Jeff has now opened an extremely successful pizzeria in the Atlanta area named aptly: Varasano’s Pizzeria.
He 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. He gives some very practical tips. And he explains he destroyed numerous ovens in the process, including shattering the glass on the front of a number of ovens.
You can listen (or download if you wish,) a complete audio of the interview with Jeff Varasano below:
You can experience, Jeff’s vision of pizza, here:
2171 Peachtree Rd NE,
Atlanta, GA 30309
Jeff’s pizza adventures are now limited to a commercial pizza oven in his own pizzeria. He also states that he has now franchised the entire process making his restaurant concept available to the would be pizzeria owner. The restrictions are very strict and you must adhere to the franchise agreement. you can out more about franchising a Varasano’s Pizzeria, here.
For more info, search here:
If you are interested in the Pizza Business, we recommended the following resources:
And this book from our friend Michael Sheppard:
Antimo Caputo comes from a long line of pizza flour makers. Antimo Caputo Pizzeria Flour is used by the finest pizza makers in the world.
He supports the concept that making pizza is truly an art form.
“Pizza is not just a plate”” he explains, rather “pizza is a expression of cultural philosophy. The pizza maker is an artist….The pizzaiolo is an ambassador of pizza.”
Pizza is a story as well he suggests. Antimo wants to share the joy of making pizza with the rest of the world.
In the following interview Antimo discusses his love of pizza and why he brought the most amazing pizzaioli in the world to Pizza Expo….
For a long time the only way to purchase Caputo flour was through a food distributor. Now you can get it by clicking on the link: Antimo Caputo Pizzeria Flour, 55 Pound
Tony Gemignani, always has something going on. I got a chance to chat with him recently.
We talked all about pizza….
Tony discusses his latest concept for pizza called Capo’s. This is a Chicago styled pizzaeria based on the prohibition era.
They specialize in deep dish Chicago pizza and have a whiskey bar as well as many different Chicago style Italian dishes.Tony explains when you look at the pizza industry, Chicago is making a new wave.
Tony’s got a new book coming out next year. He’s opening two new restaurants, one in California and one in Las Vegas.
Both restaurants will be opening at the end of the year. He’s also doing something pizza related for Hollywood.
Yeah you heard that right, Hollywood!
This guys got a lot on his plate! How does he have time for all of these projects. How does he do it, I just had to know.
“I barely sleep, I just love it”, he stated sheepishly. “I always thought the independent operator could make a statement in this industry, and we are…”
I wanted to know if he still keeps making pizza. I mean how does he have time for all of his projects and still be a hands-on pizza operator.
“When you come to Tony’s (Tony’s Pizza Napoleletana) you’ll see me behind the line. There are a few things we introduced to Tony’s. I think I said a few years ago Detroit was going to make a big impact. I brought that to the Tony’s menu, Detroit style, about a year and a half ago. That style is one of the hottest styles on the Expo floor.A few years ago it didn’t exist.
Last year a guy won best pizza in the world. Now everyone is talking Detroit.So we’ve introduced a couple of styles: St. Louis and Detroit. Places that most people don’t think existwhen it comes to pizza, but, if you do it right, it can be pretty awesome.
So we launched that about a year and a half ago.
That’s been a big part of the program at Tony’s because we have every style.
It’s crazy to go to Tony’s now and get 11 styles of pizza…”
Here’s a video interview. I recorded of Tony at Pizza Expo. Tony was very honest and forthcoming in his responses.
Tony was a super star at Expo. Everyone wanted to speak with him. I was very appreciative that he was able to
spend some time with me….
Tony’s Pizza Napoletana
1570 Stockton St
San Francisco, CA 94133
No Reservations. No Exceptions.
The philosophy at Tony’s:
A small pizzeria in Naples, Italy is the inspiration behind Tony Gemignani’s story for Tony’s Pizza Napoletana. A fulfillment in his ever growing passion for pizza drew him to self content when he first tried an authentic Neapolitan pizza. Since then he was determined to learn this art of pizza making and one day open a restaurant like no other.
You can listen to Tony’s Interview (and download it if you wish) below:
Tony’s book Pizza: More than 60 Recipes for Delicious Homemade Pizza is available right here…
Joe Fugere has an unusual story. He knew he wanted to get into the food business, but he did not know which one. “Hmmm” he thought, “what are the most popular foods?”
He reasoned the two most popular dishes in america were burgers and pizza. He did not want to sell hamburgers, so he chose pizza. And pizza lovers everywhere are glad he decided to take that fork in the road.
Coming from an Italian family he always had the passion for Italian food. His Italain grandmother explained to him that to really experience food he needed to immerse himself in the food of her homeland.
Joe did his homework and fortunately for us he chose pizza. He decided to go to Naples and study with the master pizzailo. He learned the craft well and started to make incredible pizza. He chose t learn to make pizza from the Associzione Verace Pizza Napoletana. This group of pizza professionals adhere to very strict rules of pizza preparation and pizza making. Everything must be to exact standards. There is no room for deviation from the very strict rules. Joe learned his craft well.
His pizzeria Tutta Bella has been an incredible success.
Listen to Joe as he expplains the secret to his success.
We had an awesome pie in a place we’ve been hearing about, Tutta Bella. It’s right around the corner from Walter’s place, which I’ve got for the summer.Wood fired, the read-out said 759 degrees F. They use double zero “OO” flour.
The crust is light as a feather and quickly attains a fluffy crispness in no time. Hand shaped, of course, and beautifully burned, the dough is mouthwatering when fire roasted and married with fresh juicy spices and toppings. All the toppings we had were fresh and tasty.
You can listen or download the interview with Joe Fugere of Tutta Bella below:
Discover incredible pizza…
4411 Stone Way N, Seattle, WA 98103
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