Techniques
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.
London, UK – A London-based food expert says there is a right and wrong way to hold the classic takeaway treat. The Mail Online reports. | READ MORE
Calgary – Grant Parry, executive chef of Bocce in Calgary, offers tips on how to throw pizza dough. For starters, he recommends you find a dough recipe that takes several days to make. CBC News reports. | READ MORE
You could say calzones are a big deal to Roberto Vergalito. In October 2014, Vergalito, who owns and operates Roberto’s Pizza Passion in St. Catharines, Ont., made a bid in August for the world record for longest calzone.
New York – Donatella Arpaia's master pizzaiolo Jarett Appell shares his tips for making neapolitan pizza. Appell studied at the Vera Pizza Napoletana in Naples under famed fourth-generation pizzaioli Enzo Coccia, then continued on to cook in restaurants around Italy, finally landing in New York. Food Republic reports. | READ MORE
Panzerotti or calzone? Roberto Vergalito explores the intricacies of these two favoured pies in the first of Canadian Pizza’s new video series called Tips & Techniques.
Toronto – Chef Giuseppe of Frank's Pizza House in Toronto demonstrates his dough stretching and pizza-making techniques.
Toronto – The School of Italian Pizza is offering a two-day Roman pizza making course on Sunday, June 12, and Monday, June 13.
Winnipeg – Diana Cline, owner of Diana's Cucina and Lounge in Winnipeg, two-time Canadian Pizza Chef of the Year, consultant and winner of several international accolades, demonstrates how to hand slap the perfect pizza crust.
Customizable, adaptable and – perhaps most importantly – delicious, a mezzo mezzo board is an indispensible part of any social gathering. Desiree Sardo of Sardo Foods in Bolton, Ont., provides tips on how to build an interesting charcuterie and antipasto display.
Try this technique for making these cute pizza roses, courtesy FoodBeast.com.
Naples, Italy – Pizza Quest with Peter Reinhart presents one of a series of "Master Class" videos from Peppe Miele. In this segment, Miele demonstrates how to make a Margherita pizza mentions that the official Vera Pizza Napoletana (VPN) Margherita is supposed to use a sprinkle of only pecorino (sheep's milk) cheese, even though most places now use mostly Parmesan.
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