Yogi Berra once said, “You better cut the pizza in four pieces because I'm not hungry enough to eat six.” Maybe it’s not the best calorie-cutting mantra, but it does raise a good question: What’s the best way to cut a pizza? Well, here at the Pizzacraft headquarters we’ve been working on that question for quite some time, and we’ve got the answer for you.
Where did all the garlic knots go? So many of us grew up on these delicious treats, but unfortunately they're pretty hard to find these days. Are they hiding somewhere, conspiring to take down pizza? No matter why they started to fade, we're determined to bring them back! To make the process even more convenient, you can cook them in the Pizzeria Pronto so you can take them on the road wherever you go!
Your home oven can bake, braise, broil, and roast just about anything you pick out for dinner, but there’s one dish it needs a little help with: pizza. Home ovens simply don’t get hot enough to make the perfect pizza, unless you have the help of a good baking surface capable of retaining high heat in order to get the job done. So which baking platform is best, and which one is right for you? It depends really, so let’s take a look at the different types of pizza stones available help you make your homemade pizza the absolute best.
Just about every pizza enthusiast I've met eventually confesses their dream of owning a wood-fired oven. While some pizza fans research this daunting task in detail and even picture where they’d like to put their oven, others only know that they run on wood and they look awesome. Purists argue that nothing can match the heat, speed, and flavor of a wood-fired oven – and by most pizza experts’ standards, wood-fired ovens are the only way to cook a truly authentic Naples-style pizza.
Pizzacraft, in conjunction with The Companion Group, is excited to announce that its Second Annual Pizzafest will be held on Saturday, October 17th from 11 am - 3 pm in Berkeley, California.
It may be hard to believe, but it’s already spring time again! It's time for another round of tasty spring pizza ideas to test out in your home kitchen. Here at the Pizzacraft headquarters, we've been busy testing and tasting and we've got two new pizza recipes to prove it. We based these recipes around a few seasonal ingredients: pears, spinach, artichokes, and mushrooms. Grab your best dough recipe, your favorite sauce, a little bit of cheese and we’ll meet you in the kitchen!
Ever since its appearance, the cheese stuffed crust has been overwhelmingly popular – and for good reason. You remember it like it was yesterday, you were watching your favorite TV show and next thing you knew a delicious looking pizza appeared on screen. A slice was cut and pulled from the pie only to reveal a secret cache of perfectly melted glistening cheese spilling from the crust. Next thing you knew you were drooling on the remote control and your stomach was rumbling louder than a freight train. You knew at that point there was only one possible outcome: you had to have one! Normally, this is where you’d pick up the phone and order, but today we’re going to do the cheese crust justice and show you how to make it yourself.
Some pizza purists will tell you there’s only one way to do pizza dough: make it yourself. Others argue it’s an art best left to the professionals and that you’re better off just buying it. Whatever your skill level or culinary opinion, it certainly can’t hurt to throw out another recipe to help keep your crust skills crispy. Maybe you’ve tried whole wheat or an herb infused dough recipe, but you haven’t lived until you’ve tried sourdough pizza crust. Making sourdough is a bit different than making traditional pizza dough, so we're going to break down the process for you, step by step.
