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Lessons for Pizza Professionals
Lessons For Pizza Professionals
Tinkering with Dough - Part 1: Fermentation, Flour, Salt and Fats
Tinkering with Dough Part 2: Water Quality and pH of Dough
Tinkering with Dough Part 3: Preferments (Biga and Poolish)
Tinkering with Dough Part 4: Emergency Dough
Recipes for Home Chefs
Chicago Stuffed Pizza Master Class by Leo Spizzirri
Bruschetta with Fresh Tomatoes
Spaghetti al Pomodoro (Spaghetti with Fresh Tomatoes)
Frittata with Roasted Summer Vegetables
Pizza Classica Dough at Home
Pizza Sauce at Home
Pizza Classica baked on a Pizza Steel or Stone
Pizza Classica at Home (baked in a pan)
Ask Chef Leo Q&A
Ask Chef Leo: What's the best way to get the top and bottom of my pizza done at same time?
Ask Chef Leo: Should I use the convection setting when baking pizza?
Ask Chef Leo: Is it "cheating" to use parchment paper when baking pizza?
Ask Chef Leo: Should I buy a pizza screen with or without holes?
Ask Chef Leo: Is it best to bake pizza in a pan or on a pizza stone/steel?
Ask Chef Leo: Is it best to mix Pizza Dough by Hand or by Machine?
Ask Chef Leo: Why should I weigh pizza dough ingredients instead of using volume measures?
Ask Chef Leo: Which yeast is best for pizza dough--Instant or active dry yeast?
Ask Chef Leo: Do I need 00 flour for pizza dough or can I use all-purpose?
Ask Chef Leo: What is different between the doughs for various types of pizza?
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