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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.

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.

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101 Best Pizzas in America from the Daily Meal

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I was honored to be chosen to be a one of the Pizza Expert Panelists. I was very flattered and of course grateful to be part of this elite group. The list of pizzerias was extensive. The voting was totally subjective and asked for my complete biased opinion. This was my type of pizza panel.

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