Pizza is a fantastic and delicious food, but lately more and more people are discovering that they are sensitive to gluten. Quite a few customers have asked us about gluten-free pizzas, and more specifically how they cook in the Pizzeria Pronto. We figured it was about time we shed some light on the subject.
If there's one thing that’s constantly subjected to extreme conditions, it’s your trusty pizza stone. Despite the wear and your stone goes through, it’s a surprisingly resilient tool that in most cases will last for years. I've even seen pizza enthusiasts who've boasted about owning the same pizza stone for over 10 years! Maybe a decade is setting the bar a little high, but today we’ll go over a few maintenance and usage tips on how to clean a pizza stone and keep it in great shape.
So you've purchased a Pizzeria Pronto (or PizzaQue) and after a bit of practice you've become a pizzaiolo. The neighbors ate your delicious pizza last week and told their neighbors... who told their neighbors... and somehow you’re now the candidate for a giant pizza party! Whether this pizza party was your idea all along, or your friends and relatives twisted your arm, we figured it was time for tips on making large amounts of pizza. We've assembled this guide with pizza industry tricks and techniques discovered in our test kitchen, all to help you out in the heat of the (pizza) moment.
Perhaps one of the most admired talents a professional pizza maker can possess is the ability to toss and twirl pizza dough. Somewhere early on in my career, I learned how to toss pizza dough high in the sky. It didn't come easy, and trust me – I had my fair share of pizzas land on lamps, co-workers and (nearly) on customers. As much as it can impress the crowds, it can be equally embarrassing to have things go awry.
Some would argue the calzone is nothing more than another spin on pizza, while others beg to differ that the calzone is in a whole different realm than pizza. In my opinion, it’s apparent the calzone is sometimes forgotten or never given the chance to captivate the taste buds of many pizzaholics. We’re here today to plead on behalf of flavor that you give calzones a chance. We’ve rounded up three of our best calzone recipes to share with all of you die-hard pizza fans. We're also going to show you the technique and steps on how to make calzones.
Not many things stick out in my mind more than the classic, giant soft pretzels we used to beg mom for on every visit to the mall. As I got older many of my tastes changed, but the pretzel was one thing I’d never lose the craving for. Garlic, cinnamon, jalapeño, or almond, all made right in front of you. Bathed in butter and dusted with salt, fresh out of a piping hot oven, nothing beats a good soft pretzel. A few weeks ago it dawned on me: “We should try these in the pizza oven!” With a few good recipes and an eager new intern, I set off to discover if it was possible.
So you hit the pizza parlor hard last night. You were starving and ordered a little too much pizza. No worries; everybody knows leftover pizza is the best! While there are a large number of people who enjoy cold pizza, and even those who prefer it over hot, maybe you’re not one of them. A few years ago, I got pretty wise on reheating my leftovers. Since then there have been a few blogs with some very inventive, crazy ways to reheat your leftover pizza. While I was intrigued to see people reheating pizza in waffle irons, today I'm going to show you how to reheat pizza, the simplest and most proper way.
At the Pizzacraft headquarters in Berkeley, we’ve tried just about every possible way to cook a pizza, searching to beat our personal bests. From tinkering with pizza steels under a broiler, to a frozen pizza smoked and cooked on the grill, we’ve learned a lot about pie cookery. We wanted to share our findings with everyone to help you step up your home pizza game, so here are a few things you can do to take your pizza game to the next level.
