Toronto – I hadn’t been in a classroom in years when Alice Rovere invited me to check out a traditional pizza workshop at the School of Italian Pizza in Toronto. With still so much to learn about the craft and business of pizza, I was more than happy to hit the books.
Vancouver – Giuseppe Cortinovis, runner-up in the Canadian Pizza Chef of the Year competition, shares his experience working with einkorn flour to produce his celebrated G-Style (that's "G" for Giuseppe) pie.
Minden, NV – Chefs, cooks, restaurant owners, managers and cooking students looking to research ovens can find a bevy of information on a new website hosted by Katom Restaurant Supply, a maker of commercial ranges.
Long Beach, CA – Vito Iacopelli of Michael's Pizzeria in California demonstrates how to rotate a pizza in a wood-burning oven for uniform baking.
This training video from Pagliacci Pizza in Seattle demonstrates how to hand toss pizza dough.
Watch a hands-on demo by staff at Matchbox Vintage Pizzeria in Fairfax, Va.
In the November edition of Canadian Pizza, writer Tony Palermo interviewed retired butcher and caterer Gary Edwards for a feature on how to make the perfect pulled pork. Here are two recipes courtesy of Palermo to showcase your house-made meat. Keep in mind, pulled pork isn’t just for pizza. It’s an economical cut of meat that seems to be popping up everywhere these days.
Nov. 3, 2008 – Get certified Dec. 1 to Dec. 5, 9 a.m. to 5.p.m. The Italian Pizza School (Scuola Italiana Pizzaioli), one of the oldest and most prestigous pizza schools in Italy, will be in Manteca, Calif., certifying students from around the U.S.
Fellow Canadians often ask me how I source my ingredients for a competition. The answer is that it usually depends on the competition itself.
After the long, arduous freezing months of a Winnipeg winter, there’s nothing like sitting outdoors with little else on than a T-shirt and shorts while sipping a tall glass of something cold.
The term ‘gum line’ refers to the section of pizza between the crust and under the sauce, cheese and toppings. Basically, if you pull back your cheese and toppings, the white, doughy part is the gum line.  Examine a slice of your pie from the side.
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