By U.S. Pizza Team Culinary Coach Vitangelo Recchia Roman pizza is a tradition built on science and transmitted through people. In part 2 of this two-part series on the fast-growing style (click here to read part 1), I’ll look at the fermentation timeline framework, revisit my first World Pizza Championship
Southern Charm Meets New York Tradition Ingredients 16 oz. pizza dough 9–10 oz. Galbani Premio Mozzarella 7–8 oz. pizza sauce 1 Tbsp. minced garlic 1 Tbsp. extra virgin olive oil 3 fresh basil leaves, thinly sliced Dry oregano, to taste Light selection of favorite toppings, applied sparingly Directions Combine the
By Vitangelo Recchia Roman pizza didn’t begin with a trend. It began with a stone, a fire and a flatbread. If you want to understand what it truly is, you need to understand where it came from before you can understand where it’s going. I know this because I lived
Two new ambassador appointments show how opportunity follows involvement. There’s a reason so many of the pizza industry’s biggest brands turn to U.S. Pizza Team members when they’re looking for ambassadors. They want talented pizza makers, but they also need people who can teach, troubleshoot and represent their products with
I didn’t reach out to Arthur Erickson because he’s a pizza guy. I reached out because I’m a pizza guy who’s also a drone nerd. As CEO and co-founder of Hylio, Erickson spends his days building autonomous drones that help farmers apply fertilizer with incredible precision. But years before Amazon
