Truffles or Tartufo in Italian have a very unique flavor to them. There are many different types. Some of the common types used in restaurants are a variety of black winter and white summer. They can be very aromatic and sharp in taste. Their flavor profile ranges from earthy, woody, garlicky and mushroomy. I went … Read more
Pizza Expo is almost here, so it’s time to pay tribute to a style that won it all several years ago: Detroit. I remember having Shawn Randazzo at one of my seminars several years ago and telling the audience that this guy might win it all the next day… and he did. The following year, … Read more
Tony Gemignani, pizza master and restaurateur Sweet onion season is here. Varieties like Maui, Walla Walla and Texas Sweets are some of the sweetest onions you can find. For me, nothing compares to a Vidalia. The low-sulphur soil in which it is grown makes the onion very sweet. These onions are grown in Vidalia, Georgia. … Read more
Over the past 30 years I traveled to Chicago many times. Pizzerias like Burt’s and Pequod’s made cast iron pizzas where the cheese was caramelized around the edges. Eight years ago I introduced cast iron pizzas to my menu at Capo’s and they were an instant hit. We make several types, and two years in … Read more
My son, Gino, and I planted tomatoes early this year. Two of my favorite varieties are Sun Golds and Early Girls. Since the weather was so hot in California, our harvest started early. As I posted photos on social media, many people asked about recipes with tomatoes. I decided to write a few. This one … 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 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