Techniques
Bainbridge Island, WA – A small pizzeria near Seattle, Wash., says it's maintaining a genuine piece of Klondike Gold Rush history – a sourdough starter that has been alive about 120 years. CBC News reports. | READ MORE
This week's episode of Bakers Journal This Week marks the launch of a new three-part series on sourdough baking. Part 1 features Karl De Smedt, communication and training manager at Puratos, who shares some key aspects of sourdough’s fascinating nature. Our sister magazine, Bakers Journal reports. | READ MORE
Atlantic Canada's Piatto Pizza offers tips on how to make Neapolitan-style pizza, including opening the dough, saucing and topping the pie.
Viva Napoli Pizzeria in Toronto was the setting for an exciting demonstration by a renowned Italian chef whose passion it is to master the traditional techniques and put his own spin on them.
Pizza New: A whole new era for the world’s favourite food, by chef Stefano Manfredi includes recipes for pizza rossa, pizza bianca, Roman pizza, and filled, fried and sweet pizzas such as this delicate dessert recipe, “Pillow of dreams.”
Phoenix, AZ – Chef Chris Bianco of Pizzeria Bianco in Phoenix, Ariz., has just published his first cookbook – Bianco: Pizza, Pasta, and Other Food I Like – in which the renowned pizzaiolo discusses how to make his famous pizza dough. Food & Wine reports. | READ MORE
My conversation with Rodolfo Santo begins with a description of limoncello that is almost a love letter. The version of the drink he loves is a specialty of the Amalfi Coast in Italy, says Santo, who was born in nearby Naples. “The lemons there are bigger and sweeter. If you are driving along the coast and look down, you’ll see a hillside of lemons covered with black nets for harvesting,” he says.
Food smoking is an artful way to add flavour and it’s not just for protein anymore. Learn how your pizzeria can tap into this hot trend.
Las Vegas – Justin Wadstein of Pizza My Heart in Los Gatos, Calif., went home the World Pizza Games masters champ after wowing judges and an enthusiastic audience with his acrobatics at Pizza Expo on March 29. Wadstein narrowly edged out this year's champion, Scott Volpe of Fiamme Pizza Napoletana in Tuscon, Ariz.
Simcoe, Ont. – "Real" sourdough is relatively easy to make, maintain and work with, writes chef Alan Dumonceaux. Find out how in the latest issue of our sister magazine Bakers Journal. | READ MORE
Toronto – Chef Paolo Cacciani of Rome shares pasta-making tips at Centitalia, a food forum recently hosted by the ICCO and Centennial College's Hospitality, Tourism and Culinary Arts program in Toronto.
Are your customers tired of the same old vegetable toppings on your menu? Maybe they are asking for something new or a variation of something old? Perhaps they’d like something with a bit more flavour?
Toronto – Watch how Za Pizzeria in Toronto makes turkey and cranberry pizza.
Woodbridge, Ont. – Learn how to make a smooth pizza dough ball from professional pizza chef Roberto Federici.
In this video from Insider, bakers dive into an oven to bake lavash, a type of flatbread that originated in Armenia.
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