Pizza Expo is Almmost here, so it’s time to pay tribute to a style that won it all several years ago: Detroit. I remember I had Shawn Randazzo in one of mine several years ago and told the audience that the guy wins it all the next day … and he did. The following year, … Read more
Tony Gemignani, Pizza Master and Restaurants Sweet onion season is here. Sorts like Maui, Walla Walla and Texas sweets are some of the cute test onions you can find. For me nothing compares to a vidalia. The low sulfur soil it has grown in makes the onion very sweet. These 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 by the edges. Eight years ago, I introduced cast iron pizzas on my menu at Capo’s and they became an immediate hit. We make several types and for two consecutive … Read more
My son, Gino, and I planted tomatoes early this year. Two of my favorite varieties are sun gold and early girls. When the weather was so hot in California, our harvest started early. While sending photos on social media, so many people asked for recipes using tomatoes. I decided to write a few. This one … Read more
Tony Gemignani, Pizza Master and Restaurants Like many of us, I grew up eating French bread pizzas. As a child, you typically have two options, make your mother make you one or buy shop Bught. Stouffer’s was a popular frozen brand that was sold nationwide. If I remember they had thick cut pepperoni triangles. Over … Read more
Get the old grain choir Learn how to make the old grain sourdough such nenigio and BOSC pear pizza from scratch. John Gutechanst leads you through the starting process, LEAVVVENT, fermentation, mixing and step-by-step instructions on how to make Taleggio and Bosc Pear Pizza. For the starter (low time-5-7 days for an active starter) SUCHGIO … Read more
For the pickled carrots: Cambodian Khere sausage pizza – pickled carrots Author: Pizza today Write Recipient: Pizza ½ cup of sugar 1 ½ cup rice wine vinegar 1 tablespoon salt 2 raw cracked carrots cups Put all the ingredients in a glass bowl and mix. Let sit while cooling for 30 minutes. Taste and adjust … Read more
For Mojo by Ajo -Sauce: Mojo de Ajo Pizza – Mojo de Ajo Sauce Author: Pizza today Write Recipient: Sauces 2 small or a wide dead arbol chili, defringed and crushed nicely in a spice grinder or mortar (1 tbsp) 8 large garlic fat, (1.8 ounces) Juice from two mandarins 1 tablespoon Mexican Oregano 1 … Read more
The most important thing I think of when I put a pizza recipe together is balance. I always try to have a combination of salt, sweet, warmth, freshness and eye appeal. For my first recipe, I would present something I really love, pork meat. I decided Blackberry’s sweet juice peers well with the rich, salty … Read more