Tonight I made two pizzas from my recent analysis batch of Biga dough (dough made with a pre-fermented starter mix). The first was a Napolena, or as close as I could get, with hand crushed San Marzano tomatoes, fresh basil, fresh buffalo mozzarella, drizzled olive oil, and a sprinkle of Parmesan …

Wow, Anthony might be even more obsessed than me about his pizza (he tried to prepare pizza in his fireplace as a kid)! Anthony is the owner of Una Pizza Napoletana in New York City. In these short videos he talks about his oven, his ingredients and even gives advice to home pizza bakers. I found t…

I was experimenting with Google Insights for Search that evening and I’ve discovered that Sausage is the Worlds most searched for pizza topping! Here’s a link to the statistics: Sausage vs Pepperoni vs Mushrooms on Google Insights
It’s plus interesting to note that mushrooms is be…

Is that a trend or is it a coincidence that that episode of “In Search of Perfection - Perfect Pizza” featuring the self proclaimed culinary alchemist Heston Blumenthal covers a recipe very similar to the dough that is in my refrigerator right now? The videos show Heston traveling to N…

I am really excited about a new experiment I am doing based on the secret dough recipe recently revealed by World pizza champion Bruno DiFabio. For the first date I am using a starter dough which is a pre-fermented batch of dough used to enhance the chemical reactions which occur during the proofi…