THROWBACK: Gail Churinetz and Brian Hernandez show you how to make a New Haven Clam Pie inspired by the famous Frank Pepe’s classic. ******** New Haven Clam Pie 330g dough ball (approx. 12 oz.) 1 tbsp. cornmeal 36-40 littleneck clams, steamed and removed from shell 1/2 cup shredded Galbani mozzarella
Check out a brief rundown of the first day in Parma competition.
Via 313’s The Detroiter: Ingredients + Process Brian Hernandez heads to Austin, Texas, for an on-the-road edition of The Pizza Kitchen to check out Via 313’s best-selling Detroiter with Brandon and Zane Hunt. This Detroit-style favorite keeps it beautifully simple: smoked pepperoni under the cheese, natural casing pepperoni on top,
Laura Meyer of Tony’s Pizza Napoletana first gained acclaim as one of Tony Gemignani’s key managers, but the San Francisco pizzaiola has since become one of the industry’s shining stars in her own right. She was the first woman and the first American, period, to win the Pizza in Teglia
Craft Fast, Flavorful Roman-Style Crusts with a World Champion’s Proven Technique In this video, master pizzaiolo Chef Vitangelo Recchia walks viewers through his 4-hour Roman dough technique, distilling the soul of Roman-style pizza into a quick, practical fermentation workflow that delivers surprisingly light, flavorful results in just a few hours.
