At Pizza & Pasta Northeast, Dan Richer, owner of Razza in Jersey City, New Jersey, will present a demonstration on naturally leavened pizza. What are three key tips to producing a great naturally leavened dough?
- Bread making techniques are essential. I recommend reading every bread book ever written and practicing daily. It takes time, patience, knowledge, intuition, and persistence.
- Manage the variables – don’t make more than one change to your formula at a time. Keep written record of all changes that you made so you can remember what worked and what didn’t. Keep it consistent by managing your final dough temperature and fermentation times. A thorough understanding of how time and temperature impact fermentation is key.
- Keep your culture active by feeding it regularly – at least twice per day at the same time, temperature, and with the same flour. The health of your starter depends on these factors and starter vibrancy is crucial for consistency and quality.
May 22, 2018 | Pizza Headlines
Game On! Caputo Cup at a Glance For the second year in a row, contestants will vie for the coveted Caputo Cup and the 2018 Pasta Showdown at the Pizza & Pasta Northeast (PPNE) show in Atlantic City this October. The Caputo Cup pizza challenge had been held independently before partnering with PPNE, owned and… Read More ›
May 21, 2018 | Videos
The Pizza Today team made the The Big Southwest Beef and Corn Pie with Pepper Jack Recipe by John Gutekanst in our test kitchen. The pizza features bechamel, a mix of fior di mozzarella and pepper jack, Southwest-seasoned beef, corn, cilantro and crushed tortilla chips. Get the recipe now. Watch a quick how-to video: Read More ›
Look for Signs that Event Planning May Go Awry Pizza festivals in U.S. and U.K. have experienced major issues in the past month. Whether it’s logistical problems or running out of pizza, some pizza-specific festivals just don’t deliver. Albuquerque’s Viva Pizza Fest failed to hit the mark of its anticipated 30+ pizza vendors, which caused… Read More ›