Before you try the recipe is that it is my interpretation of NY style, it is not authentic or the ultimate or anything like that, it comes from loving this style of pizza and trying to make it through my lens as a pizza maker. I hope you enjoy it and add this style to … Read more
Get the recipe for Extra Virgin and Garlic Satchel Bombe This little ditty has become one of my customers’ favorite breads. The slowly roasted garlic in extra virgin oil is steamed in a small bag of crispy dough. The ricotta gem inside adds the supple garlic heaven and is countered with a cool and thick … Read more
Tony Gemignani, pizza master and restaurateur Like many of us, I grew up eating French bread pizzas. As a child you would typically have two options, get your mom to make one or buy a store. Stouffer’s was a popular frozen food brand that was sold nationwide. If I recall, they had thick cut pepperoni … Read more
For the pasta: Timballo di Orecchiette al Forno-Pasta 14 ounces dried orecchiette pasta Heat 3.5 liters of water and 2 tablespoons of sea salt in a saucepan to the boil. Add the pasta and cook for 10 minutes, making sure the pasta is al dente. (The pasta will also be cooked later.) Reserve a cup … Read more
For the starter (allow 5-7 days for an active starter) Tellegio and Bosc Pear Pizza APPETIZER 100 g of water 100 g baking flour (50 g white baking flour, 50 g rye flour) Mix flour and water in a bowl and cover with cheesecloth, a paper towel to avoid crust. This mixture will have the … Read more
For the pickled carrots: Cambodian Khmere Sausage Pizza — Pickled Carrots Author: Pizza today Type of recipe: pizza ½ cup sugar 1½ cups rice wine vinegar 1 tablespoon salt 2 cups raw grated carrots Put all the ingredients in a glass bowl and mix. Refrigerate for 30 minutes. Taste and adjust seasonings as needed. 3.5.3251 … Read more
For the Mojo de Ajo sauce: Mojo de Ajo Pizza — Mojo de Ajo sauce Author: Pizza today Type of recipe: sauces 2 small or one large dried Arbol chili, freed and crushed finely in a spice grinder or mortar (1 tablespoon) 8 large garlic cloves, (1.8 ounces) Juice from two tangerines 1 tablespoon Mexican … Read more
The main thing I think about when putting together a pizza recipe is balance. I always try to have a combination of salty, sweet, heat, freshness and eye appeal. For my first recipe I wanted to feature something I really love, pork. I decided that the sweet juiciness of the blackberry pairs well with the … Read more
There is no doubt that we all love pizza. If you haven’t had the chance to try a grilled pizza, this month you’re in luck and about to fall in love with pizza all over again. The grill gives a super light and crispy dough. One of each of the vegetables will be enough for … Read more
I am based out of Las Vegas. One of the things I miss most about my hometown in upstate New York in the summer is the smell of freshly cut grass. I’m sure most of you live in a neighborhood where there is at least one house that has a meticulously manicured lawn. You know, … Read more