Neapolitan pizza is the pizza that folks aspire to. It is the ultimate challenge of proper dough recipe, technique, oven temperature, dough handling, and cooking technique. It is not for the faint of
Read MorePizza dough is one of the most amazing creations. The simple combination of flour, water, and yeast can turn into something with great character and taste. Pizza dough varieties add different ingredients to this basic..
Read MoreI am a big fan of big, soft pretzels. I have tried them a couple of times but did not get them exactly right. This recipe and workflow seemed to really
Read MoreLet me start with a disclaimer. I have a long-standing and mutually respectful relationship with gluten and carbohydrates. I have had many strong-willed people
Read MoreWe crafted some interesting pizzas at Wassi’s Sunshine State Eggfest. One of the greatest parts of cooking in the Pizza-Porta is trying new combinations. We started playing
Read MoreThank you to my son for his ingenuity on this dish using leftover pizza dough.
This is often called “monkey bread”. And why on earth is it called monkey bread?
So after cooking pizza for an evening, you can
Read MoreThis will help you estimate how your dough should look just out of the mixer
Read MoreThese tips will help you get that kamado grill up to pizza cooking temperatures.
Read MoreWhen we cook pizza at shows and events, we are frequently asked for our dough recipe. However…
Read MoreWe have a number of new Pizza-Porta users out there thanks to some discerning Santas. To get you started on developing your pizza craft, I have
Read MoreWe are pizza nuts spreading the idea of backyard craft pizza on the BGE. When doing demos we are always asked about opening this world to people who want gluten free pizza. I have been focused on getting traditional pizza just right so I have not put much attention on this challenge. One of my team members is a great cook and
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