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Italian pizza in Italy. They, the Italians, like to use their country's colors, which are red, white, and green. This pizza is called the "margarita"- in the USA we would consider this a cheese pizza.

Pizza 'n' Pitti

Italian pizza in Italy. They, the Italians, like to use their country's colors, which are red, white, and green. This pizza is called the "margarita"- in the USA we would consider this a cheese pizza.

Napoli per la migliore pizza.....Naples for the best pizza!! I can't wait to eat one of these!!

Neapolitan Pizza Recipes For Your Wood Fired Oven

Napoli per la migliore pizza.....Naples for the best pizza!! I can't wait to eat one of these!!

Una Pizza Napoletana.  After some shopping and a much needed siesta, we were back on the food train and headed to the SOMA (South of Market Street) area of San Francisco. Only 13 minutes after opening, we found ourselves in a line of 10-12 people. Even after Anthony Mangieri closed his pizzeria in New York, word of his pizza-making skills traveled down to San Francisco. Mangieri spent years researching pizza in Naples and mastering his craft. In San Francisco, neopolitan pizza is a…

Una Pizza Napoletana. After some shopping and a much needed siesta, we were back on the food train and headed to the SOMA (South of Market Street) area of San Francisco. Only 13 minutes after opening, we found ourselves in a line of 10-12 people. Even after Anthony Mangieri closed his pizzeria in New York, word of his pizza-making skills traveled down to San Francisco. Mangieri spent years researching pizza in Naples and mastering his craft. In San Francisco, neopolitan pizza is a…

Mushroom Pizza with Havarti Cheese, Fresh, Herbs, & Truffle Oil @castellousa #castelloart

Mushroom Pizza with Havarti Cheese, Fresh Herbs, and White Truffle Oil

Mushroom Pizza with Havarti Cheese, Fresh, Herbs, & Truffle Oil @castellousa #castelloart

Prosciutto and Arugula Pizza | Simple to make yet full of flavour. Made in under 30 minutes, it's a winner in our house!

Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza | Simple to make yet full of flavour. Made in under 30 minutes, it's a winner in our house!

The recipe checks out, and he mentions 00 type flour. I happen to know the most preferred variety for most good pizzerias is Antico Molino Napoli Antimo Caputo '00' Flour, it's a Red Bag. King Arthur Flour makes a good version of this as well. Link as follows for the Antico Molino  http://www.pastacheese.com/antimo-caputo-00-flour-2-2lb.html?gdftrk=gdfV25561_a_7c2043_a_7c7542_a_7c079147000891&gclid=Cj0KEQjwlv6dBRDC7rGfrvidmJgBEiQAjd3hMK3Z69GigNsJYsZwfbZvGAd4kz5WhZgwLCGkNoJdSMUaApyb8P8HAQ

The Perfect Pizza Dough

The recipe checks out, and he mentions 00 type flour. I happen to know the most preferred variety for most good pizzerias is Antico Molino Napoli Antimo Caputo '00' Flour, it's a Red Bag. King Arthur Flour makes a good version of this as well. Link as follows for the Antico Molino http://www.pastacheese.com/antimo-caputo-00-flour-2-2lb.html?gdftrk=gdfV25561_a_7c2043_a_7c7542_a_7c079147000891&gclid=Cj0KEQjwlv6dBRDC7rGfrvidmJgBEiQAjd3hMK3Z69GigNsJYsZwfbZvGAd4kz5WhZgwLCGkNoJdSMUaApyb8P8HAQ

Segreto per cuocere la Pizza come in pizzeria se non hai il forno a legna

Segreto per cuocere la Pizza come in pizzeria se non hai il forno a legna

Pizza integrale con lievito madre, Gruyère, Stracchino, Pomodoro Nero e cipolla di Tropea

Pizza integrale con lievito madre, Gruyère, Stracchino, Pomodoro Nero e cipolla di Tropea

PIZZA CONE - this is crazy. 1.  pre-made dough stretched very thin and cut into triangles & cook according to directions    2.  while still warm roll around paper tube to form cone and pinch ends - let cool    3. fill w/ desired toppings and bake until heated thru

How to Make a Pizza Cone

PIZZA CONE - this is crazy. 1. pre-made dough stretched very thin and cut into triangles & cook according to directions 2. while still warm roll around paper tube to form cone and pinch ends - let cool 3. fill w/ desired toppings and bake until heated thru