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Pizza Blog

Pizza Blog

    Bocca Osteria
    5438 State Highway 28, Cooperstown, NY

    Is it okay if I begin a restaurant review with dessert? I’m glad that you agree with me.
    Although we were there to sample the pizza, and it is outstanding, the dessert we devoured after finishing off four pizzas was amazing.

  2. Review
    Imperial Pizza
    1035 Abbott Road
    Buffalo, NY
    Personal endorsements describing pizza as the “best pizza in the world” always makes me curious. What makes it the best? Is it the crust? Is it the amazing toppings? Could it be the cheese? Are there associations or memories associated with a particular pizza or pizzeria that make it the best? After reading rave reviews and positive endorsements, we tested the claim to having the best pizza in the world by visiting Imperial Pizza in South Buffalo.
  3. Romeo and Juliet’s Bakery and Cafe
    1292 Hertel Ave.
    Buffalo, NY 14216

    Since 1998, Romeo and Juliet’s Bakery has been a staple in Buffalo, NY. Its first location is found on Hertel Avenue in an area known to locals as Little Italy.
  4. Review
    Crust Pizza Bar
    242 Allen Street
    Buffalo, NY

    When a pizzeria is given a name like Crust, you have to wonder “what’s so special about the crust?” I have been making pizzas for over 20 years, experimenting with recipes, types of flour, pizza cooking surfaces, and oven temperatures.
  5. Had an impromptu pizza night.  Our pizza stone is permanently affixed to the bottom of our conventional oven.  Really.  We place our stone on an oven rack that rests directly on (not over) the oven's heating coil.  And that is where it stays. Even when we bake other foods.  Results have been quick, consistent and even good.  Our outer crust is crispy while the inner crust is chewy.  Perfection.
  6. Domino's and Papa Johns are killing Pizza Hut according to Fool.com.  App casualty apparently. 

    Pizza Hut's ancient app cannot compete.  Have a better app, have better pizza?  I don't know about that.  I have not had Pizza Hut in over twenty years.
  7. I alone made a fresh double batch of pizza dough over the holiday weekend.  It has been sometime since my last good batch.  I used the weighing not measuring method.  It is a great recipe:  500 grams of flour, 325 grams of water, 10 oz or salt, 3 oz of yeast.  You can mix by hand or in a blender.  I decided on the blender.  After about a minute or two of mixing, the flour evenly absorbed the water forming a stick bowl full of dough.
  8. Proofing

    The term proofing often is used in bread baking to describe the final rise of the bread dough while it is in the pan just prior to baking.  But when dealing with pizza dough it means something different.
    Proofing when making pizza dough describes the activation of the yeast as opposed to the process of dough rising, which is the fermentation process.
  9. The most important ingredient when making dough is the yeast. Yeast comes in a variety of forms: active and inactive, dry and liquid, pressed and crumbled, instant dry and dry frozen.  We will concentrate on 2 common forms for home use.  Most restaurants use butter-like blocks of yeast, which we will consider later.
    From Liquid to Pressed Yeast (Restaurant Strength)
    Pressed yeast was introduced in 1825.
  10. Pizza Flour
    Making good pizza dough starts with picking the right flour.  But how do you know which flour is best for your pizza making?Pizza flour 00
    Flour is classified primarily by two factors.  First, how finely ground the flour is. Second, how much bran and germ have been removed.
  11. Olive oil for brushing
    Pizza Dough (homemade or store bought)
    All-purpose flour for dusting

    2 tablespoons of butter
    4 3/4 cup sliced mixed mushrooms
    2 garlic cloves, crushed
    2 tablespoons chopped fresh parsley plus extra garnish
    2 tablespoons of tomato paste
    6 tablespoons sieved tomatoes
    3/4 cup grated mozzarella cheese
    Salt-and-pepper (to taste)

    Preheat your oven and prepare the dough.
  12. Hawaiian Pizza
    Serves 2 to 4 (depending on the dough ball size)

    2 tablespoons of olive oil, plus extra for brushing
    Pizza Dough (homemade or store bought)
    All-purpose flour for dusting
    14 ounces/400 g canned chopped tomatoes
    5 ounces/hundred 50 g cured ham, diced
    7 ounces/200 g canned pineapple slices in juice, drain
    Half cup grated Monterey Jack cheese

    First off, preheat your oven.
  13. Serves 2 to 4
    2 tablespoons of olive oil, plus extra for brushing
    1 quantity pizza dough or one by 10 inch 25 cm pizza base
    All-purpose flour for dusting
    Six tomatoes, thinly sliced
    6 ounces or 175 g mozzarella cheese drained and thinly sliced
    2 tablespoons shredded fresh basil leaves
    Margarita Pizza
    First preheat your oven.
  14. So you want to make pizza tonight?  You can use ready made pizza dough, but making pizza dough on your own can be easy and fun. We have a few recipes that we share our website that are easy. Our sons routinely make batches of pizza dough on the weekends, which we use for our weekly pizza parties.  We Pizza dough and pizza sauceprefer to weigh our ingredients.
  15. Pizzicare is Italian for pizza. It means to be hot or spicy. Legend has it that the original pizza was on a flatbread that was drizzled with olive oil and sprinkle with garlic, oregano, and fiery hot peperoncino. Modern pizza came into form in the 19th century. The city of Naples created a pizza to honor Queen Margherita.
  16. Here is what you need (serves 2-4)

    1/2 oz fresh yeast (1 tsp dried or active yeast)kneading pizza dough
    6 tbsp lukewarm water (about 115 degrees F)
    1/2 tsp sugar
    1 tbsp olive oil (plus a little more)
    1 1/2 cups of all-purpose flour (plus a little more)
    1 tsp salt

    After gathering your ingredients, combine the yeast with the water and sugar in a bowl.
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