Tag Archives: Pizza flour

Giulio Adriani of Forcella in New York Reveals Pizza Secrets

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Giulio Adriani is a master pizza maker. He shares his knowledge freely about how to create incredible pizza. He opened his pizza restaurant  Forcella in New York, to rave reviews. He featured an unusual version of pizza to New York: the fried pizza. This pizza was such a big hit, he opened two more pizzerias. In addition to his Park Avenue location he now has pizzerias in the Bowery and Williamsburg. He is an incredible pizza talent.

Albert Grande amd Guilio Adriani

Albert Grande amd Giulio Adriani

I was fortunate to catch Giulio at Pizza Expo. He was at the Caputo Flour Booth furiously making pizza. He has a strong connection to the other master pizzaioli, including Roberto Caporuscio of Don Antonio by Starita and Jonathan Goldmsith of Spaca Napoli. He shares some of his philosophy about pizza in the interview. Pizza is a universal food. Pizza is an easy going food. You can find a business man with a tie sitting next to a construction worker. It is truly a social food, that cuts across all cultural and economic fields.

Giulio says “Pizza is the only food you can find all over the world.” And this is true as anyone who travels can attest. He further states that pizza is totally a balanced food. Nutritionally it is very balanced between protein carbohydrates and fat. He also teaches individual classes at Forcella. He loves to share his knowledge about making pizza. You can discover more pizza secrets in the following interview.

 

” Pizza is a social food…” Giulio explains.

 

Guiliano Adriani and Mark Dym of Marco's Coal Fired

Giulio Adriani and Mark Dym of Marco’s Coal Fired

You can find a review of the Best Flour to make pizza at Pizza Therapy Flour Review and Recommendations.

Antimo Caputo Interview: Caputo 00 Best Pizza Flour

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Antimo Caputo and Albert Grande

Antimo Caputo and Albert Grande

I had the honor of meeting Antimo Caputo at the International Pizza Expo, in Las Vegas.
As soon as we started to talk I knew I had to interview him. The company brought a number of master pizzailo from Italy. For the 3 days of the Pizza Expo, these master pizza makers made pizza after pizza. Each pizza was lovingly crafted by hand and made with Caputo Flour. This comapny was so serious about making amazing pizza they brought over a special Caputo oven.

His family has been in the flour business for several generations. Antimo explained that his pizza is known all over the world due to the fact they are specialists. Caputpo is used by the best pizzerias in the world due to the quality of the flour. He stated that Caputo only uses the best Italian and European wheat. This gives a very good taste to the pizza. Pizza can be very simple but with great ingredients and great flour, you get great pizza.

Antimo contends “the secret is in the philosophy, the secret is in the simplicity.” That is the real secret to incredible pizza flour.

Antimo was adamant that the wheat used and the grinding method is what made Caputo so special. There is a slow grinding process that does not damage the protein in the wheat. The best whaet possible is what continues to make the flour so special.”

You can purchase Antimo Caputo Pizzeria Flour, 55 Pound, by clicking on the link.

 

You can listen to this interview (or download it if you wish) click below:

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Antimo Caputo Interview by Legends of Pizza

 

Discover Antimo Caputo “00” Chefs Flour 1 Kilo (2.2lb) Bags Pack of 4

For more reviews of Caputo Flour Click HERE, Pizza Therapy Reviews Caputo Flour.