Leah Scurto blends art, science in dough making The competitive pizza scene has proven to be a launch pad for some of today’s most successful pizzerias. In addition, competition has become a laboratory for innovation and a great way to stay on top of up and coming...
How one young pizza maker uses different techniques to produce top-tier dough It’s hard not to notice that the pizza world has been a male bastion for hundreds of years. Save for Sophia Loren’s memorable performance as a beautiful pizzaiola in the film L’oro dI...
Competition Dough with Laura Meyer This generation of pizza makers views pizza competitions as a proving ground for innovation and a pathway to recognition. Competition has served to unite pizza makers but make no mistake, consistent winners are fiercely driven to...
How high hydration levels create artisan pizza dough Probably the biggest change in pizza dough formulation in recent years has been the introduction of bread baking techniques into the process. Starters, natural fermentation, autolyze, indirect mixing method and bulk...
The International Pizza Consultant talks naturally leavened dough Anthony Falco is an International Pizza Consultant, with projects on four continents and dozens of cities around the world. He was the keynote speaker at Pizza & Pasta Northeast 2018 in Atlantic...
