For the Rigatoni: Rigatoni Author: Pizza today Type of recipe: assert 1 pound Rigatoni 2 tablespoons of salt Add 6 liters to a saucepan and bring to the boil with 2 tablespoons of salt. Add 1 pound of Rigatoni and cook for 12 minutes. 3.5.3251 For crackling Prosciutto di Parma: Prosciutto di Parma Cracklings Author: … Read more
For the sauce: A winning sausage and pepper pizza Author: Pizza today Type of recipe: sauces 8-9 large, fresh cans of pear tomatoes (about 12 ounces) 5 tablespoons of canned pear tomato juice 2 teaspoons tomato paste 1 tsp extra virgin olive oil ¼ teaspoon salt ¼ teaspoon sugar ¼ teaspoon oregano ¼ teaspoon granulated … Read more
Chris Decker, Managing Partner, Metro Pizza, Las Vegas If you’re anything like me, you love pizza and tacos! This month I want to give you a little mash up. A while ago a question was posed to one of the many pizza groups: “What is an underutilized pizza topping?” My answer: cauliflower. I absolutely love … Read more
Pairing pork and fruit: A Match Made in Heaven Jay Z & Beyonce, Peanut Butter & Jelly, Ketchup & Mustard, Pork & Fruit! It just works. Some things are simply made for each other, and I’m sure you know by now that I love mixing pork and fruit on top of pizza. It’s an endless … Read more
Cal-Mex…what is it? What does that mean? I know one thing – we all love it! Chris Decker, Managing Partner, Metro Pizza, Las Vegas For me, it’s using California ingredients and infusing Mexican cooking techniques. With this month’s recipe, we do just that. California is a gold mine for great produce. I can’t believe how … Read more
Chris Decker, Managing Partner, Metro Pizza, Las Vegas I think I speak for most people when I say that fall is the best time of the year. The colors of the leaves, football, holidays around the corner, and for all the Pumpkin Spice Latte lovers out there, ’tis your season. So I thought of the … Read more
This pizza is the bomb. It incorporates butter and rosemary in a laminated dough and an intense mushroom flavor after baking. It is produced in the style of the Yemeni Mulawah, which has close procedural ties to the Israeli Malawach described above. This pizza is as light as a croissant. The key to great baking … Read more
This pizza is a wonder to behold because it has the juiciness of lemony ricotta with the tangy Asiago and melting fresh mozzarella. The grilling introduces a charred flavor and texture to the melt, and the addition of the spicy lemon honey adds so much depth and pairs well with the basil and crunch from … Read more
It’s the middle of winter and you need some good food that sticks to your ribs. It’s time for the best mashup ever – combining two of my favorites: “Sunday Gravy” and pizza. Sunday sauce, or sauce, is something that is close to my heart. The smell of it just brings back so many fond … Read more
This giant panini crosses all boundaries, but cleans up the flavor category! Like Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a huge melty dollop of sharp cheddar, sauteed onions and bell peppers. The two gyro buns … Read more