Podcasts about pizza dough

This week, we talked about Bryan's new chair, pizza dough, God of War Ragnarok, new pickleball complex, Golden Sriracha Doritos, Your Friendly Neighborhood Spider-Man, Family Feud, the QoftheW, and more!   Salty Merch: https://www.teepublic.com/user/saltylanguagepods Our Patreon: Patreon.com/saltylanguage   Subscribe / rate / review us on Apple Podcasts!   QoftheW:  What's your favorite chicken based meal?   Visit us at: saltylanguage.com Apple Podcasts: https://podcasts.apple.com/us/podcast/salty-language/id454587072?mt=2 Spotify: https://open.spotify.com/show/3GnINOQglJq1jedh36ZjGC iHeart Radio: http://www.iheart.com/show/263-Salty-Language/ Google Play Music: https://play.google.com/music/listen#/ps/Ixozhhniffkdkgfp33brnqolvte Tony's YouTube channel: https://www.youtube.com/@allthebeers Bryan's YouTube channel: https://www.youtube.com/@IFinallyPlayed https://www.tiktok.com/@saltylanguage facebook.com/saltylanguage Discord:  https://discord.gg/NEr5Newk @salty_language / saltylanguage@gmail.com http://salty.libsyn.com/webpage  / http://www.youtube.com/user/SaltyLanguagePod Instagram/Threads: SaltyLanguage Reddit: r/saltylanguage Stitcher: https://www.stitcher.com/podcast/salty-language tangentboundnetwork.com Share with your friends!

In this conversation with Jackie and Brendan Breslin, owners of Wishful Thinking Brewing Company in Bethlehem PA, we talk about the science of pizza dough, the motivation behind an entrepreneurial spirit, and the importance of perfecting and preserving traditional European brewing and pouring practices. Embrace your love for foam(!) and give it a listen. Cheers! IGs: ⁠Wishful Thinking, ⁠⁠⁠⁠⁠Beer People⁠⁠⁠⁠⁠ Websites: ⁠Wishful Thinking, ⁠⁠⁠⁠⁠Beer People⁠⁠⁠⁠⁠ Facebook: Wishful Thinking Snazzy theme music by Beer Person Gerry Mayer, check out more of his tunes ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Artwork by the illustrious Lotus of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@lotiecreates⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

“I just really became inspired to write down my grandfather's story because he went through such a struggle. He came here with nothing and built something for our family, and I thought that was very special.” – Erica D'Arcangelo Today's featured author is a mom, wife, marketing expert, and CEO of Web Content Development, Erica D'Arcangelo. Erica and I had a fun on a bun chat about her first book, “A Story About Pizza”, the importance of storytelling, her plans for future projects, and more! Key Things You'll Learn:Her motivation behind writing her 1st bookWhy marketing your business is a mustWhat business setback Erica faced that set her business back up for successWhy it's important to reassess goals and have a support system Erica's Site: https://www.astoryaboutpizza.com/Erica's Book: https://a.co/d/0PBFBOA The opening track is titled, “Set Sail” by Sparks Dynamite. To listen to the full track and download it, click the following link. https://planetastroproductions.bandcamp.com/track/set-sail-introPlease support today's podcast to keep this content coming!CashApp: $DomBrightmonDonate on PayPal: @DBrightmonBuy Me a Coffee: https://www.buymeacoffee.com/dombrightmonGet Going North T-Shirts, Stickers, and More: https://www.teepublic.com/stores/dom-brightmonThe Going North Advancement Compass: https://a.co/d/bA9awot You May Also Like… Ep. 714 – “Drink Wine and Be Beautiful” with Kimberly Noel Sullivan (@KimberlyinRome): https://www.goingnorthpodcast.com/ep-714-drink-wine-and-be-beautiful-with-kimberly-noel-sullivan-kimberlyinrome/ #Holiday Bonus Ep. – “Bird of Paradise” with Emily Johnson (@elhughes01): https://www.goingnorthpodcast.com/holiday-bonus-ep-bird-of-paradise-with-emily-johnson-elhughes01/ Ep. 799 – Love, Laughter, and Mafia Inspired Novels with Marianna Buffolino: https://www.goingnorthpodcast.com/ep-799-love-laughter-and-mafia-inspired-novels-with-marianna-buffolino/ Ep. 865 – Bringing Sunshine Back To My Mind with Dr. Momoko Uno: https://www.goingnorthpodcast.com/ep-865-bringing-sunshine-back-to-my-mind-with-dr-momoko-uno/ 275 – “How Thoughts Become Things” with Dr. Marina Bruni (@DrMarinaBruni): https://www.goingnorthpodcast.com/275-how-thoughts-become-things-with-dr-marina-bruni-drmarinabruni/ Ep. 454 – “Twenty-One Olive Trees” with Laura Formentini (@FormentiniLove): https://www.goingnorthpodcast.com/ep-454-twenty-one-olive-trees-with-laura-formentini-formentinilove/ Ep. 334.5 (Holiday Bonus) – “The Business of Immortality” with Sahara Foley (@SaharaFoley): https://www.goingnorthpodcast.com/ep-3345-holiday-bonus-the-business-of-immortality-with-sahara-foley-saharafoley/ Ep. 442 – “Jungle Jean” with Geralyn Gendreau (@geralyngendreau): https://www.goingnorthpodcast.com/ep-442-jungle-jean-with-geralyn-gendreau-geralyngendreau/

Send us a textIn this episode of the METUS Tech Show, Junior and Luis aka Frank, take us on an amazing story of how they went from making pizza to building a successful HVAC business and all the challenges along the way. This is truly a must listen for anyone wanting to start their own HVAC business.Thanks for listening! Please visit www.mitsubishicomfort.comContact us at metustechshow@hvac.mea.com

Welcome back to Pizza Quest with Peter Reinhart.  We wrap up our summer season of Golden Oldies with a special replay of our panel session at the Atlantic City Pizza and Pasta Expo Northeast, recorded October, 2022.  The episode is entitled “Tinkering With Your Dough.”  Peter and guest panelist and pizza master John Gutekanst of Avalanche Pizza in Athens, OH,  field questions from an audience of over 100 professional and amateur pizza makers from across the nation. We expect you will find some questions of your own answered in this entertaining and informative session, and you will definitely learn some things about dough that you didn't know before.Next week we'll kick off the new Fall season of Pizza Quest with all new episodes, so stay tuned. Remember, it's more about the Quest than it is about the pizza, and the Quest never ends....Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

This week, Editor-in-Chief Jeremy White goes one-on-one with Thomas Ardito, co-owner of Brooklyn DOP in Brooklyn, New York.   A fitness enthusiast and gym owner, Ardito grew up tinkering with pizza at home and first got involved in the industry by delivering pies on Long Island. But it wasn't until the COVID pandemic — when many gyms across the nation were forced to close — that he began deeply exploring his interest in artisan bread making and dough development. After working with Andrew Scudera at the Goodfellas Pizza School of New York and informally consulting great dough mentors such as John Arena, Ardito was ready to begin his journey in earnest and dove head-first into pizzeria ownership with business partner Jason D'Amelio.  Learn more about Brooklyn DOP at https://www.brooklyndop.com/ and on Instagram at https://www.instagram.com/brooklyndop/?hl=en 

This week the guys discuss some animals that shouldn't be pets. The final Melly move has occured!  The U-Haul guy tells us a life changing event and it catches us off guard. Donating and thrifting clothes is a pretty cool way to go. Gym tells a little bit about Melly's next steps in her journey to becoming a doctor. Foo does a dive into making waffles and Gym would love to figure out how to recreate Zelda's pizza dough. The guys finish up the show hungry. Plus more!

Episode 8 Is it Summer Break Yet?Ready for the end of the school year.The sisters discuss the end of the school year for their elementary, high school and college aged kids and how the college-aged ones re-enter life at home after a year of no-rules college life. Nancy shares a story of a road rage incident who followed her into Trader Joes. Lynne is grilling homemade pizza for dinner. The girls discuss what is safe to drink if you're road-tripping in Kathy's car. Pizza Dough1 packet of yeast, 1 cup of warm water, 2 tsp of sugar, 2 cups of bread flour, 2 tbs of olive oil, 1 tsp salt. Put the yeast and sugar in the water, mix in the bread flour, olive oil, and salt. Knead until smooth, let it rest, shape and top with toppings of your choice.

A man called 911 on his roommate after his roommate hit him with pizza dough. So the Jared and Katie decided to do the same to Squid!

  Today a marathon runner shits himself, stolen vibrators, a 13 year old arrested for selling roses outside a Wal-Mart, wasted pizza dough, a wild story sent in and more! Check out our amazing sponsors! nomnomcom use our code 'VOMSHOW' to save UP TO 50% on DELICIOUS treats for your best friend~ Twitter/Mewe/Parler/Gettr/Rumble/tiktok: @voicesofmisery Gmail: voicesofmiserypodcast@gmail.com Instagram: voices_of_misery Discord server: voices of misery podcast https://tinyurl.com/VoMPodcastTees

The Hot Slice with Pizza Today marks its 200th episode with a special episode. Listen as we look back some of our favorite episodes, talk about how the podcast has evolved and what to expect moving forward.Who is your wish list guest that you would like for us to have on the show? Let us know. If you would like to be a guest on The Hot Slice Podcast, reach out to Executive Editor Denise Greer dgreer@pizzatoday.com. Now let's explore some of the episodes, Josh, Denise and Jeremy mentioned on the show:Meet the Pizza Today Podcast Team: Episode 1 S2E7 Pizza Champion Ali Haider gives the pizza tribe a much-needed pep talkS3E2 Jeff Smokevitch on Detroit-Style PizzaS3E10: Cup of Joe — Joe Fugere, Tutta Bella Neapolitan Pizzeria, Seattle, WAS4E7 Maggie Mieles: Growing Up in the Legendary Di Fara Pizza72. Science of Pizza Dough and Positivity with Derek Sanchez108. On Deck with Chris Decker113. Tony Gemignani on Pizzeria of the Year116. Pizza Today Mail Bag118. The Creative and Entertaining John Gutekanst129: A 3-Month Waitlist on Pizza Orders! How?137. The Brilliant Sarah Minnick of Lovely's Fifty Fifty142. A Pizza Destination on Route 66173. Catching Up with Pizza Man Dan Collier

Monique Germaine of Nashville, TN shares how she built and rebuilt her cottage food bakery in 3 different states, plus a crazy commercial food business journey that got her products into big retailersGet full show notes and transcript here: https://forrager.com/podcast/111

Chef Kelsey Murphy and Pete Ferriero talk to recently eliminated contestant Chris about the Pizza Dough debacle, manifesting his dreams, and so much more! 

This week I talk with a very special guest, my brother Mike! We chat about the important life skills we learned from working in food service, and he surprises me with his recipe choice: Easy Homemade Pizza Dough. This pizza dough has long been loved by our family and by his customers, and I'm sure you'll love it too!Links:Air Fryer Pork LoinHow to Brine Chicken BreastsAir Fryer PaniniReverse-Seared SteakROTD Weekend FB GroupAll New Chicken Cookbook 

Every Wednesday we are joined by Kayla Cappiello the author of Easy Allergy-Free Cooking: Simple & Safe Everyday Recipes for Everyone of COOKING WITH KAYLA. Today Kayla we are talking about her Stuffed Peppers.In this episode, Lisa Davis and Kayla discuss various topics, including plant-based cheese alternatives, gluten-free pizza crust, and a recipe for barbecue chicken stuffed peppers. Lisa also shares how she discovered TWO incredible products, one dairy free and one gluten-free! Check out Kayla here too: Order the cookbook: https://amzn.to/3KMQ9eB AVAILABLE NOW! Instagram: @Kaylacappiello Blog: Kaylacappiello.com Sign up for the weekly meal prep email: https://kaylacappiello.substack.com/ Looking to eat healthy but have no time to plan a week of meals? Let me do it for you! Here you'll get get easy, 30 minute recipes that are allergy friendly, plus a grocery shopping list each week. You'll also get exclusive recipes that are not on my website or instagram!My easy, weekly meal prep takes the guesswork out of meal prepping. These are easy meals, that happen to be healthy and allergy friendly. All my recipes are made in 30 minutes or less. No more stressing over picking new meals each week. No more confusion about using up leftovers. No more anxiety about buying the right ingredients at the grocery store or wondering if you'll need to run back out again for that one forogotten ingredient. Each week you'll receive a full meal prep guide, and a grocery list for all the ingredients you need to buy. These recipes are sure to please the whole family. I focus on hacks and shortcuts to make sure you're saving time and not wasting time when you're making your meals. No more scrolling around the internet for hours trying to decide what's for dinner. No more forgetting where you saved that recipe. Was it pinterest? Was it instagram? New, weekly recipes and easy meal prep menus straight to your inbox every week. Subscribe to get full access to the weekly meal preps, the recipes and the grocery lists. Never miss an update. Go to https://kaylacappiello.com

In class 4 of our course on how to get better sleep, Cristina and sleep expert Lisa Strauss explore the concept of sleep drive. Counterintuitively, sometimes you need to increase your need for sleep, even if you're exhausted already. Lisa Strauss explains a technique called sleep compression, where you limit your sleep opportunity to a more sustainable quantity – and you just might find the sweet spot for the amount that best suits your body over the long-term. What does this have to do with pizza? You'll find out – and it will be delicious. Subscribe to The Washington Post and connect your subscription in Apple Podcasts.

In this episode, join us on a heartfelt journey through the life of a young girl who went from flipping pizzas for a meager $8 an hour to becoming a celebrated author and a financial guru, defying every obstacle in her path. This episode dives deep into the core theme of mindset – how the way we think shapes our reality. Annie's story exemplifies the transformative power of a positive and resilient mindset. You'll learn how she turned setbacks into stepping stones, converting every obstacle into an opportunity for growth. Join Host Aaditya Mehta with Annie Margarita Yang for an enlightening conversation that delves into the nuances of mindset, demonstrating that with the right attitude and unwavering belief in oneself, anyone can overcome life's challenges and achieve their dreams. Get ready to be inspired, uplifted, and motivated to cultivate your own resilient mindset, as we unravel the incredible saga of a girl who dared to dream and emerged victorious against all odds. Below is the link to buy the book "5 Day Job Search": https://www.annieyangfinancial.com/ On Check Out, type Discount Code "personality" to get flat 10% off on the book. You can get connected with Annie Yang, on the following links: Instagram: https://www.instagram.com/annieyangfinancial/ LinkedIn: https://www.linkedin.com/in/annieyangfinancial/ You can also give your valuable feedback on our website below: https://personalitydevelopmentpodcast.com/

Regrets, Fun-Flation, God Makes A Way (Write It Down) Guys' Reaction Time, Gratitude, Uno No Mercy, News, Trust God/Eternal Life, Grace & Truth, Ask For Mercy, Repentance, Arnold Schwarzenegger; Quotes: “God is a master artist.” “In-spir-larious sounds like an in-house word.” “God has always come through.” “Focus on the people that come across your path today.”

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

This week I'm talking with multi-hyphenate, Gabi Moskowitz. Gabi is a blogger, cookbook author TV producer, podcaster, and professional list-maker whose main goal is to shorten the distance that people feel between themselves and cooking the food they love. Her current project is her blog, One List Wonder, where she shares sustainable weekly meal plans, each distilled into a single grocery list to save you time, energy, food waste, and money.Links:BrokeAssGourmet.comOneListWonder.comIG: @GabiMoskowitzSubstack:  https://gabimoskowitz.substack.com/TV Show: Young and HungryCookbooks: The BrokeAss Gourmet Cookbook, Young & Hungry: Your Complete Guide to a Delicious Life, Hot Mess Kitchen: Recipes for Your Delicious Disastrous Life, Pizza Dough: 100 Delicious, Unexpected Recipes13 Bean SoupCream of Chicken SoupFarro Cream Cheese and SpinachBeef and Farro SoupPan Fried Chicken ThighsInstant Pot Chicken Parmesan

Gino Barbaro - From Pizza Dough and Drug Sales Rep to 1800 multifamily units. Gino rolls out his Blueprint for success

Dr. Don and Professor Ben talk about the risks of eating pizza made from refrigerated thawed frozen pizza dough stored for at least 2 weeks in the fridge. Dr. Don - not risky

Erin is a little obsessed with perfecting the art of making pizza dough. As obsessions go, this is a pretty good one, wouldn't you agree? And it means you, dear listener, get to benefit from Erin's hard work and trial and error when making your own home made pizza.  This is called a progress report because it's actually our second pizza episode (scroll down for a link to a pizza episode from season 1). While that episode featured a thin crust pizza, this time we've got a thicker crust using a different recipe. She's got tips and advise for all of us home cooks who just want to make a darn good pizza at home. She also gets creative with toppings (beef brisket, horse radish, boursin cheese, pickles...). You'll just have to listen to hear how it all came together. With any luck, there will be future status updates as Erin continues to play with pizza dough.  Episode Links~~~~~ Netflix's Chef's Table: Pizza~ 3-Pizza Dough Recipe~ Stay Calm & Pizza On (Season 1)~ You Gotta Focaccia~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

This week's blogpost - https://bahnsen.co/3NlwmE8 Making pizza is all about timing. Do you know what else is all about timing? Roth conversions. Yup, just as the title alluded to, today we are discussing pizza dough and Roth conversions. Links mentioned in this episode: http://thoughtsonmoney.com http://thebahnsengroup.com

Central Milling Flour has emerged as one of the most highly sought premium brands for artisan bakers of all types of products, but especially for breads and pizzas. We caught up with managing partner and baking phenomenon, Nicky Giusto, a long-time favorite here at Pizza Quest, the day before the doors opened at the International Pizza Expo in Las Vegas in March, 2023. He was putting together his signature high-hydration, sprouted focaccia dough, which would then be baked throughout the event the following day with all sorts of inventive toppings. You should be able to hear the dough slapping around the mixer and almost be able to smell the aromatic fermentation and flavor esters as Nicky takes us deep into his creative process.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

This week on The Hot Slice Podcast, we are chatting with creative pizza genius John Gutekanst about his and our favorite subject, pizza dough. John is a past keynote speaker at Pizza and Pasta Northeast. He owns Avalanche Pizza and Slice House in Athens, Ohio, is a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing. In the latest Knead to Know column, John goes in depth into building a better crumb structure in your pizza crust or what he calls the “guts”. Pizza makers and pizza enthusiasts are captivated by the interlocking web of gluten on sideview photos of pizza on Instagram. The gluten development isn't magic. It takes continual experimentation. John talks about adjustments you can tweak during the dough-making process that will dramatically impact the pizza's crumb structure. If you've never manipulated your dough formula, John provides where to start to experiment with various results in crumb structure. Next Big Pizza Movement We couldn't help but ask John to share his insights on how pizza is evolving and what's next. Roman has had a gradual rise and he sees the long pan-style pizza to continue. Learn about why and how it is growing across the U.S. Another climber is the pizza slice business. He shares his own experience with the serving pizza slices and where it is headed. This week's The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer. Thanks to our sound engineer and designer Katie Wilson.

Jeff Christian joins me to discuss The Pizza Day Series book We Rise Together. Jeff has formed a charity to share how teamwork builds better groups. Find the link to Jeff's website on the show notes page culinarylibertarian.com/241 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

On the 78th episode of the SKIDS PODCAST;- Hasbro sends the Pinkertons after a guy for Magic the Gathering cards!!- AI Pizza commercial is wild! (Video)- AI video creation/translation- Friggin' Red Dead Redemption!!!- Worm burgers!?!- The Pizza dough f****er- Inbreads of Appalachia/X-Files - Comedian that r***ed women at colleges- Leonard Pt.6/Suburban Commando- Comedic R***- Cancelling/Censoring/Disney Remakes- Historical Accuracy/Race Swapping- Miguel Ferrer/ Lance Henrikson/Hard Target- Kickboxer/Sudden Impact/Tong Po/Bolo Yeung- Women want muscles- Sean Connery/Jack Ryan/Arnold Vosloo- LIFE!!- The 6th Day- Uwe Boll/ Rampage/House of the Dead- Spring BreakersOpening Theme -Title: Garage - Topher Mohr and Alex Elena (No Copyright Music)Video Link: https://youtu.be/JQMpl4Peln8Genre Music: Rock - CountryOpening Video -Dumpster fire Brighton Fire 04-18-13https://www.youtube.com/watch?v=8n3ZzWKXaU4Velvet Alley Designs -https://velvet-alley.com/Coffee Brand Coffee -https://coffeebrandcoffee.com/Use the coupon code: gps1 to receive 5% off your purchase.  You will be supporting an independent, growing company, as well as our show in the process!!Pepperoni Hug Spot - AI Made TV Commericalhttps://youtu.be/qSewd6Iaj6IHard Target (1993) - Hunting Season Is Over Scene | Movieclipshttps://youtu.be/IeGMwmvLqhI

In this episode we go off the rails volume 2 with THE Banging Bottom Outfitters crew. We start slow, but finish strong. The boys give us a 2022 year end fishing recap, we find out what the crew is up to out on the water early season, Joel tells us about what his potential mug shot would have looked like for going to jail for singing Karaoke at Muskie Max, Big O makes Pizza Dough , we get our no balance footwear update, Doug takes credit for starting the tiktok trend on Skittle drinks, hilarious stories were told that cannot be repeated (some didn't make the cut) and finally, we get an update from your president of Chapter 16 Three Rivers Muskies Inc. This one was all over the map, but its always fun jumping on the caravan when the Banging Bottom Bottom Bouncer Soggy Bottom Boys take their show on the road.

In this episode of Inside Trader Joe's, we're back at the hacks, with delicious and often unexpected ways to use Trader Joe's products throughout the store. Pizza Dough and Biscuits on hand but not in the mood for Pizza or Biscuits? We're here for you. We're considering all the possible ways of using Everything But The Bagel Seasoning… what's your favorite? Meals out of mezze? Yes. Got an empty jar from a favorite TJ's product? You could recycle, but you can also reuse! And just wait ‘til you hear what we're doing with pasta water… Transcript (PDF)

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

This week Anthony is joined by his special guest Biz from mybizzykitchen.com!! Anthony and Biz talk about new weight loss goals, Biz's cookbook, the positives of Instagram friends, Anthony finally making the pizza dough, and a lot more!! The Keep Moving Forward Podcast Episode 250 Bonus Episode www.patreon.com/kmfpodcast Instagram: @ComicAnthonyD @KMFPodcast Twitter: @ComicAnthonyD Intro / Outro music by Hollow, lyrics by Nick Graystone. Check out his new band DemonScar Long Island, for the best sandwiches go to Finn's Deli, www.finnsdeli.com Sail Away Coffee use code WWBro10 www.sailawaycoffee.com Built Bars use code WWBroPodcast www.builtbar.com Keep Moving Forward Merch teechip.com/stores/kmfpodcast --- Send in a voice message: https://anchor.fm/kmfpodcast/message Support this podcast: https://anchor.fm/kmfpodcast/support

Pizza Quest returns with a new season of episodes, kicking off with the first in a series of presentations and interviews by Peter Reinhart recorded at the Northeast Pizza, Pasta, and Bakery Expo held in October, 2022, in Atlantic City, NJ. This week's episode is entitled "Tinkering With Your Dough," with Peter and guest panelist, pizza master John Gutekanst of Avalanche Pizza in Athens, OH,  fielding questions from an audience of over 100 professional and amateur pizza makers from across the nation. You might even find some questions of your own answered in this entertaining and informative session, and you will definitely learn some things about dough that you didn't know before.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Welcome to the Velocity Chaos Podcast! This is the 83rd Episode of the Velocity Chaos Podcast!!  Luke, Nick, and DJ Ferry Bread talk about Something Too Buttery, Pizza Dough, and Things in Retrograde. They provide some Party Knowledge about Mercury, Get Into a Round of Buzzkill, and Learn How Pizza Dough Does That! All that and more on this episode of the Velocity Chaos Podcast Thank you all so much!   Be sure to Like, Comment, Subscribe, and or leave a rating on all the platforms! Share it with your friends! Instagram Facebook YouTube www.VelocityChaos.Libsyn.com  Spotify Apple Podcast iheartRadio Episode Links Segment 1 Party Knowledge - Mercury in Retrograde https://www.myimperfectlife.com/features/what-planet-is-in-retrograde   https://www.liveabout.com/mercury-in-astrology-206363   https://www.almanac.com/content/mercury-retrograde-dates   https://www.cnn.com/cnn-underscored/health-fitness/mercury-retrograde-2022   Segment 2 Buzzkill Topics: Photographs, Claw machines, Sledding, Darts, Whiskey, Bass lines, Bill Nye the science guy, Drones, Sam remmys spiderman 3, English Accent, Pandas Segment 3 How Does it Do That? - Pizza Dough https://www.seriouseats.com/what-is-gluten-free-bread-dough-pasta  https://www.seriouseats.com/guide-to-whole-grains-ancient-grains-gluten-free-types-of-grains  Aussie News Utes On Fire https://9now.nine.com.au/a-current-affair/brisbane-mans-fight-against-toyota-after-hilux-catches-fire/ced489d7-609f-402c-a56b-1ecaeb34a55d  Recommendation Reign of Fire https://www.imdb.com/title/tt0253556/  Songs are free YouTube songs:  Jason Farnham - World Map E's Jammy Jams - Soul and Mind Didgeridoo Royalty Free Music Infraction - Upbeat Funk Rock [No Copyright Music] _ Saturday  Send us an email about anything If you have any questions or topics you would like us to get into, please email VelocityChaosPodcast@gmail.com  We'll see if we can tackle your question in an upcoming episode! Timecodes are slightly off, because they are taken from the YouTube Video Timeline. 0:00 Intro 0:23 Welcome and Show Set up 2:20 Make the Connection - Volcanoes to Cinnamon Rolls 4:39 Segment 1 - Party Knowledge - Mercury in Retrograde 18:04 Ad Break 1 - Ball 19:00 Segment 2 - Buzzkill 38:33 Ad Break 2 - Scented Scent Sticks 39:42 Segment 3 - How Does it Do That? - Pizza Dough 51:48 Australian News - Utes on Fire 57:04 Summation 58:57 Recommendation - Reign of Fire 1:01:38 Outro

Both David and Kendra are making pizza for dinner tonight so they both turned to Sue and asked her if she would ever consider making her own pizza dough... HAHAHAHAHA! (Never gonna happen)

Crystal and I talk all about season 4 of Stranger Things and where things might be headed for the final season. Spoilers ahead. You have been warned. --- Send in a voice message: https://anchor.fm/where-the-weirdos-meet/message

In this week's episode, Billy reunites with fellow disenchanted educator turned digital nomad Dr. David DeMarkis (from Episode 51--The Pursuit of Higher Consciousness) to discuss their adventures in Puerto Vallarta, Mexico!  Billy and Dr. David discuss: --taking calculated risks to stretch out the pizza dough of your comfort zones--the kindness of the people in Puerto Vallarta--ziplining with Vallarta Adventures--parasailing with Vallarta Parasailing --why Rhythms of the Night is an absolute MUST when you're in Puerto Vallarta--putting your faith in others--learning how to salsa danceAll of our episodes are available at www.mindfulmidlifecrisis.com. Don't forget to sign up for our newsletter as well!  We send out weekly meditations! Throughout this episode, we reference the following Mindful Midlife Crisis episodes. --Episode 42: Trash the Checklist with Dr. Yolanda Holloway and Tiffany Byrd--Episode 54: Declutter and Get Organized! with Janet M. Taylor--Episode 56:  Balancing High Performance, Happiness, and Relationships with Christine Chang--Episode 63:  Escape the 9-5 Grind with Brian GallagherWe also reference: --The Jordan Harbinger Show, Episode 443:  Kidnap Me Once, Shame on You--The Jordan Harbinger Show, Episode 444:  Kidnap Me Twice, Shame on Me--The Jordan Harbinger Show, Episode 670: The Science of Succeeding with People with Vanessa Van Edwards Thank you for listening to the Mindful Midlife Crisis!Questions? Comments? Suggestions? Topics you want us to cover?Email:  mindfulmidlifecrisis@gmail.comInstagram:  @mindful_midlife_crisisTwitter:  @mindfulmidlife "Like" and "Follow" us on Facebook: The Mindful Midlife Crisis PodcastPlease leave us a 5-Star Review!  Doing so helps other people looking for a podcast like ours find it!We hope you enjoy this week's episode!  If this episode resonates with you, please share it with your friends and family.  Support the show

Denny learns a new skill, the guys learn the importance cream of Tarar plays, and struggle to pronounce it. Follow Foodiot on Facebook, Instagram, and Twitter for the latest episodes, news, and more. Sponsors Foodiot is proud to be sponsored by Hey Grill Hey and the Hey Grill Hey app. Episode Resources and References: Sites/ArticlesThe Grill Squad - Hey Grill HeyNine Essential Ingredients Every Baker Needs - All RecipesWhat is the Best Water Temperature for Yeast - Baking HowWhich Came First, the Bread or the Beer? - Beer AdvocateBaking and Cooking at Higher Altitudes - Betty CrockerFive Weird Things You Didn't Know About Baking - Centennial CollegeWhat It Takes to Be a MOF - Eater.comHow Restaurants Get Michelin Stars - EscoffierWhat Is Yeast? - Explore YeastWhat is Cream of Tartar? - Food NetworkDoes Yeast Go Bad if Not Refrigerated? - Food QuestionsLearn How to Whistle: 4 Ways - HealthLineBaking Soda vs. Baking Powder: What's the Difference? - HealthLineCookie Experiment - Kitchen SanctuaryWhat's the Difference Between Active Dry Yeast and Instant Yeast? - TheKitchnDanish Pastry: A Mistake That Conquered the World - LA TimesWhy Is It Important to Weigh Ingredients When Cooking? - Marsden13 Egg Replacements for Baking and Cooking - PETACucina Cooking Projects: The Cookie Experiment - Seattle CucinaThermapen ONE - ThermoWorksHow to Substitute for Baking Powder and Baking Soda - ThoughCoHistory of Cookies - What's Cooking AmericaAudio/VideoBig Papi on Weekend Update - YouTubeBooks/Movies & TVAda Twist, Scientist - Andrea Beaty (World of Books)Ada Twist, Scientist - Chris NeeRecipesThe Easiest Loaf of Bread You'll Ever Make - King Arthur Baking (the bread Denny made)Pizza Dough in 3 Minutes - Sam the Cooking GuyMisc.Farmstead BakeryThe Butter BookTaylor Digital Kitchen Scale Credits Hosts: Todd Bulloch, Lloyd Grimm, Denny Munson Music Credit: Shiny Heads Productions

We've hit episode 20!! And to properly celebrate this milestone, we are having a pizza party! This week, we were honored to have Lee Taylor join us on the podcast! Lee is a full-time creative director at Armosa Studios, husband, dad, worship leader, and Alabama Pizza legend. Lee talks us through the past few years of his life, and how it's led him to take on a new business of making pizza! Lee reminds us that it's okay to have FUN with our side gigs and to not live and die on monetizing our hobbies. We also touch on Justin and Lee's man crushes (on each other), the fact that Jake thinks he makes pizza but really his wife does, and that Nichole spends a LOT of time researching (not stalking), each of our guests.Follow Lee on Instagram for some delicious pizza pics!!@itselectricpizza

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  In this episode Linda describes the results of her pizza making and has a few questions to Paul about the dough.  Paul shares tips on how to change the flour / yeast ratio to achieve the perfect pizza base for you. Thanks for listening!  

Our guest today is Amy Lacey, founder of Cali'flour Foods. Cali'flour makes craveable comfort food that's always low carb. With simple fresh ingredients and no fillers. That includes pizzas, crusts, flatbreads, crackers and full on entrees. We discuss why Amy became an entrepreneur, how she created a cauliflower pizza recipe that wasn't brittle and didn't fall apart, even with incredible ecommerce sales, why she decided to partner with a retail-minded investor as opposed to an ecommerce minded one, their approach to packaging when they entered stores and much more. What was your attraction to entrepreneurship? What led to the founding of Cali'flour Foods and better for you alternatives for pizza? How did you first make cauliflower pizza since cauliflower is so brittle? What was the first step to starting your company? How did you go about developing your supply chain? Where was your first point of distribution? What was the initial reaction? At what point were you looking for investment? What were some of the differences in the business when you raised capital? Did you packaging change to fit into retail? How did you approach scale? Was it tough scaling in retail and also trying to continue to scale online? Mike Anderson came in as CEO. What was that transition like? It seems like using cauliflower as a substitute ingredient in other products has become the standard. Do you feel like you've led the charge here? What's one thing you would change about fundraising? What's one book that inspired you personally and one book that inspired you professionally?Personally - Four Agreements The One Thing Storybrand by Donald Miller What's the best piece of advice that you've received? What's the best piece of advice for any entrepreneur?

Kelly Albert hosts Montreal Eats, Saturday at 11am on CJAD. She shared a great pizza dough recipe with Andrew Carter

How do you keep pizza dough from springing back when you're making pizza at home? We get our question from Mary, student of the Pizza Masterclass at Red Stick Spice Company. Mary was trying to stretch out her dough and it would not cooperate, instead the dough wanted to stay in a ball. Smidgen host Anne Milneck brings on pizza expert Cara Peterson of Go Eat Concepts and Rocca Pizzeria in Baton Rouge to talk all things pizza making at home. (Cara also happens to be the instructor of the Pizza Masterclass at Red Stick Spice.) This episode is going to inspire you to try new toppings and new techniques for pizza at home. We can't guarantee that your pizza will be a perfect circle (surprise—it doesn't have to be!) but we know you'll be a better pizza chef after listening to this episode. Mentioned on the show: - Make Cara's fresh, from scratch pizza dough and try your hand at Neapolitan Pizza - What is proofing and how many proofing stages does pizza dough go through? - When should I start my dough if I want pizza on Friday? - If I don't want to start pizza dough from scratch, what options do I have? - What are some toppings I haven't considered for pizza at home? - I don't have a hearth or woodburning oven. How can my normal conventional oven make great pizza? - THIS SETTLES IT: Does pineapple belong on pizza? - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. If this episode doesn't inspire you to throw a pizza party, we don't know what will. We look forward to seeing the homemade circles (or ovals) you create to make your own homemade pizzas. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Join Chef Gail and her former student, Marshall, as they discuss whether it is possible to make a pizza as good as a pizzeria. Listen as Marshall describes his many experiments along the way towards his quest to create that special pizza at home.

Get free access to The Fire Time Magazine every month by going to https://www.itsfiretime.com/subscribe

In this episode of Flavors + Knowledge, chef Walter illustrates the importance of using a ripened dough when making or ordering pizza, for a healthier product, digestible and full of flavors. Read the full article www.flavorsandknowledge.com Podcasts available on Anchor.fm, Spotify or any preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island USA --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

In our 20th episode we are breaking down a kitchen staple... pizza dough! Join us for a conversation about our various pizza dough techniques. Oh, and if you're part of the gluten-free community, you'll be pleased to know that we cover that shit as well. We're all about the damn dough! Real talk... a tried and true Pizza Dough Recipe is something that everyone should have tucked away in their back pocket. They are simple to make and outperform the hell out of the stuff you're buying at the store. If you've got some pizza dough tips and tricks that you want to share with us, hit us up at nomsyndicate@gmail.com or @nomsyndicate on the socials... We'd love to hear from you. Hell, we're always looking to up our game and love learning. Thanks in advance! --- Send in a voice message: https://podcasters.spotify.com/pod/show/nomsyndicate/message Support this podcast: https://podcasters.spotify.com/pod/show/nomsyndicate/support

This episode is also available as a blog post: https://nayzemedia.com/2021/12/04/man-who-put-razor-blades-in-pizza-dough-is-sentenced-to-almost-5-years-in-prison/ --- Send in a voice message: https://anchor.fm/nayze-media/message Support this podcast: https://anchor.fm/nayze-media/support

We're in December, so that means we're near Christmas!Tyron woodley vs Jake paul ll & Charles Olivera vs Dustin Poirer.Man gets convicted of putting razor blades in pizza dough.

Pizza Champion Derek Sanchez brings a contagious positive energy to the pizza industry. He is also fascinated by the science of pizza dough. Sit back, listen and you'll learn all about bacteria's impact on pizza and how that helps him win pizza competitions. You'll also get the scoop on his upcoming restaurant opening in San Antonio, TX. --- Send in a voice message: https://anchor.fm/the-hot-slice/message

Stacie and Mia try pizza dough from King Arthur Baking. Recipe: https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe

Bryan tells Hoadley about his new favorite Roku Channel...21 Jump Street! Then, McDonalds ice cream machines are under FTC investigation and it begs the question: Does the FTC have anything else to do? Finally, Bryan has a new game "Over-rated, Under-rated or Spot-On"! LINKS:Watch this episode on YoutubeTCBTV-minusSponsorDBSAlliance For Mental Health HelpMagic Spoon (Use Code TCB)MEMPHO Music Fest (Oct 1st-3rd 2021)Subscribe to The Commercial Break Podcast Youtube ChannelNew Episodes on Tuesdays and now Fridays everywhere!Text or leave us a message: 1-(661)-BEST-2-YOU  |   (1-661-237-8296)FOLLOW US:Instagram: @thecommercialbreak @bryangcomedy  @tcbkrissyClubHouse: @bryangreen @tcbkrissyClubHouse: The Commercial Break Club on Clubhouse! (home of live recordings)Twitter: tcbbryanFacebook: The Commercial Break PodcastYouTube: Youtube.com/TheCommercialBreakEmail: info@tcbpodcast.comA Chartable Top 100 Comedy Podcast#1 Trending Comedy Podcast Worldwide! (Chartable)#1 Trending Comedy Podcast U.S.(Chartable)An Apple Top 100 Comedy Podcast Top 1% Downloaded Podcasts, Worldwide (ListenNotes)A Hot 50 Podcast (Podcast Magazine)

Pizza dough rises from the Domino's Pizza dumbster

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)44 grams Taggiasca olives, pitted and sliced (about 23 olives)45 grams red onion, thinly sliced (about 1/4 medium)12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough40 grams (3 tablespoons) extra-virgin olive oilLarge flake or coarse sea salt for garnishSicilian grandma doughSicilian grandma doughWeigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.In another large mixing bowl, combine the water and starter.Create a crater in the flour and pour the liquids in the center.Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).Rest at room temperature (covered) for 30 minutes.Using about 40 grams of olive oil, lightly oil two or three baking pans.Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.Onion & olive breadPreheat the oven with pizza stones to 475°F (250°C).Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In this video Reading, MA Chiropractor, Dr. Anne Marie Marcellino shows you how to make a delicious gluten & dairy free pizza dough that is quick, easy, and inexpensive to make. You can also modify it into a breakfast bread. If you’re missing your pizza, check out this video on how to make your own […] The post Chiropractor Reading MA – Easy Gluten & Dairy Free Pizza Dough! appeared first on Dr. Anne Marie Marcellino Health and Wellness Weekly News Update.

A pizza oven has been added to the WEM Kitchen arsenal, and we‘ve been very happy with the results.  Join us on our quest to make the perfect pizza at home.  In this episode, we take a deep dive into pizza dough and the variables we consider when chasing the perfect crust.  

Ever since his best-selling, James Beard Award-winning book, The Art of Fermentation, Sandor Katz has been the go-to guy when it comes to all things fermentation. Here, he joins us from his home in the Tennessee mountains to share his passion, as well as some very practical how-to tips for fermenting, well, practically anything.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

How does one follow a success story like LaBrea Bread and Pizzeria Mozza? If you are Nancy Silverton, who generates successful new ideas at the speed of light, you keep opening new restaurant concepts and continually test the limits of deliciousness. Join Peter and Nancy for a glimpse into the fertile mind of a creative genius.Click here for the video versions of Pizza Quest. Heritage Radio Network is a listener supported nonprofit podcast network. Support Pizza Quest by becoming a member!Pizza Quest is Powered by Simplecast.

Welcome to our new series Pizza Quest. This inaugural episode features our recurring panel of pizza gurus, John Arena and Brian Spangler. We call them the Pizza Yodis, and in this episode we focus on tinkering with your dough in search of perfection. In future episodes we'll be adding others to the Yodi panel in this never-ending quest to explore the full gamut of knowledge collectively held by the pizza and artisan community. We take seriously our motto, “A journey of self-discovery through pizza,” so be prepared for some deep, thoughtful conversations as well as lots of fun and entertaining features.Click here for the video versions of Pizza Quest. Heritage Radio Network is a listener supported nonprofit podcast network. Support Pizza Quest by becoming a member!Pizza Quest is Powered by Simplecast.

The thrilling final chapter of our 2-part episode with Anthony LaMarca on Indianola Pizza Dough, the new album by The Building. Anthony and Jason pick up where they left off in part 1 and continue to dive into the songs, the process, the stories and the people behind the album.  Subscribe, rate and review wherever you listen to podcasts. Email: beforethestreampodcast@gmail.com Twitter: beforethestream Instagram: beforethestream

Pizza! Polka! Rock and Roll! Collage! Truth!  We're doing a brand new album this month on Before the Stream.  Anthony LaMarca writes, records and performs music as The Building and he has a new album called Indianola Pizza Dough out on April 23rd.  In this part 1 of 2, Jason and Anthony discuss the inspiration and process behind making the album, where it fits in The Building's catalogue, and how it reflects Anthony's life and family history. Subscribe, rate and review wherever you listen to podcasts. Email: beforethestreampodcast@gmail.com Twitter: beforethestream Instagram: beforethestream

Looking for ways to win over your child's heart? Homemade pizza is one of the surest ways to do it. But it can be fairly tricky considering all that goes into dough making. Chris and Phil discuss a classic New York style pizza dough, beginning with the ingredients and running all the way down. Fuggedaboutit.

Emmy-winner and Italian-born superstar chef Giada De Laurentiis catches up with Homemade host Martie Duncan about her new book, her go-to family meal, her great-grandparents’ pasta factory in Naples and much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Learn about adventures in pizza dough, the psychology of following directions, and why it is important to follow directions when applying for jobs.

This week I'm joined by Dr Rahia Mashoodh to talk about how life experiences can turn genes on and off, whether a healthy work/life balance is possible in academia, the British obsession with academic tea-time, and how becoming a pizza dough aficionado can help weather life's storms. Dr Rahia Mashoodh is a BBSRC Future Leaders Fellow in the Department of Zoology at the University of Cambridge. Her research themes span developmental biology, brain and behaviour, and genomics. Intro and outdo music: Funky Chunk by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3789-funky-chunk License: https://filmmusic.io/standard-license

Bread Maker Pizza Dough For Everything? In this episode of the Magic With Gadgets Podcast we are sharing with you how to make a delicious pizza dough and then use it for everything. Pizza Dough For Everything I love my bread maker, but you will find very few bread maker recipes on Recipe This. That ... Read moreSource

Ian Theasby and Henry Firth, SPEEDY BOSH Ian Theasby, Creative Director and Co-FounderIan is a creative marketeer with a background in fashion whose wordplay and creative concepts create new go-to favorites for BOSH’s thousands of fans. He also desires to bring plant-based food to the world, helping people and planet to thrive. Henry Firth, Founder and CEOHenry Firth is a creator with a background in digital video and businesses, and a passionate home-taught cook. His life’s mission is to make a positive impact on reducing climate change, by showing the world just how easy, delicious and fun plant-based food can be.   Caryn made the Red Velvet Sorbet from the Speedy Bosh cookbook to eat during this interview. See how to make it here on Instagram.    Hartglass & De Mattei, Careful What You Wish For!Caryn and Gary wrap up the show. They talk about passion, wishes, resolutions and finding your soul. Links mentioned in the discussion: Pizza Dough, Gluten-FreeMarinaraVegan MozarellaCuccidati, Italian Fig Cookies

Drea and Renee talk Pizza, Guacamole and Cake! Find out more now!

Food Guy Greg Patent writes: "I've been pizza crazy lately, and I want to share with you a terrific, authentic recipe for Neapolitan Pizza dough, created by Johnny (Gianni) Di Francesco. I happened across a YouTube video of him, and he has so much to say and demonstrate, you just must have a look. But before we do, I want to tell you about this terrific pizza dough."

Follow us on social media! @apageman @brockcovington @fitgriffin Shop now-- WWW.GYMFLO.CO

I made my first pizza dough tonight Show notes at https://yumlum.co/2BFJJge Ingredients Pizza dough 1½ cups warm water 1 pinch caster sugar 2 teaspoons dried yeast 4 cups plain flour 1 teaspoon salt ¼ cup olive oil Pizza topping Salami Tomato paste Dried basil Bocconcini Mushrooms Instructions In a glass mixing bowl add the water, sugar, and yeast. The sugar is optional but provides fuel for the yeast to consume as part of the blooming fermentation. Whisk the suspension of yeast and allow the yeast to bloom. In another glass mixing bowl add the flour and salt and then make a well and add the olive oil. Add the bloomed yeast to the olive oil in the flour well and mix everything with a spatula until it forms a smooth ball of dough. Gently knead the dough into a ball. With a brush, oil the inside of a glass mixing bowl and add the ball of dough and oil the surface of the dough. Seal the glass mixing bowl with plastic wrap and set aside in a warm spot for 30 minutes so the dough proves. This could take a lot longer, e.g., maybe 3 hours. Sprinkle flour on to a board and then tip out the proved dough onto the board. Form the dough into a log with your hands and cut into three even-sized pieces. Roll the dough flat and then top with tomato paste, and your choices of cured meats, fungi, vegetables, and cheeses. Put into a hot oven and cook until the dough has cooked through. Plating up bit Remove the pizza from the oven and cut it into slices. An Italian would use one of those fancy pizza cutters. I use a Chinese meat cleaver. --- Send in a voice message: https://anchor.fm/randomyummy/message

We're getting into some great ideas for cooking classes with your kids, how to par-bake pizza dough and can you ship it to your friends and fam, the best way to prep herbs and some tips for prepping vinaigrettes ahead of time!!   Recipes featured in episode: https://whatsgabycooking.com/grilled-bbq-chicken-pizza/ https://whatsgabycooking.com/flank-steak-burrito-bowls/ https://whatsgabycooking.com/blackberry-peach-crisp/ https://whatsgabycooking.com/homemade-pizza-dough/   Cookbook: https://www.amazon.com/Whats-Gaby-Cooking-What-Recipes/dp/1419742868/ref=sr_1_1?keywords=gaby+dalkin&qid=1578324592&s=books&sr=1-1   Featured Company: https://kirshbakingcompany.com/shop   Produced by Dear Media. 

We're getting into it today with the best practices for making homemade pizza, the do's and don't about freezing meat and whether you should thaw multiple times, pantry + kitchen organization and what should actually be stored in the freezer plus recipes to make when your partner is OOT and you're living it up with foods they don't particularly like!     Recipes linked in the episode: https://whatsgabycooking.com/homemade-pizza-dough/ https://whatsgabycooking.com/spicy-walnut-pasta/ https://whatsgabycooking.com/walnut-sticky-buns/ https://whatsgabycooking.com/strawberry-muffins-with-walnut-streusel/ https://whatsgabycooking.com/fall-mezze-board/ https://whatsgabycooking.com/mushroom-carnitas-taco/ https://whatsgabycooking.com/caramelized-mushroom-polenta/ https://whatsgabycooking.com/mushroom-chicken-parmesan-pasta/ https://whatsgabycooking.com/garlic-mushroom-spinach-pizza/ https://whatsgabycooking.com/chicken-mushroom-larb-bowls/   Cookbook: https://www.amazon.com/Whats-Gaby-Cooking-What-Recipes/dp/1419742868/ref=sr_1_1?keywords=gaby+dalkin&qid=1578324592&s=books&sr=1-1   Featured Company: https://shop.cowgirlcreamery.com/   Produced by Dear Media. 

In light of recent events with COVID-19, we called up Alex Chakalos and Lauren Hair to check-in about how Spitony's Pizza is dealing during the pandemic. We will return next week with a bonus episode with Blue Giant Chinese in New Orleans, LA.--WebsiteInstagramRixey

First thoroughly relax and then save money on your next Dominos with today's top skills.Feedback, comments, demos please to ✉️ thedottodotpodcast@gmail.com

This week's Special Sauce episode unintentionally turned into a carb fest. Although I knew I was having on a couple of the finest bakers in the land- Amy Scherber, the founder of Amy's Bread, and Melissa Weller, a baker and partner at High Street on Hudson- I had not anticipated that the other segments of the show would have a similarly starchy focus. But let's start with the bread-bakers: Scherber founded Amy's Bread way back in 1992, and it was one of the first artisanal bread-baking businesses in New York City, established long before "artisanal" became such a ubiquitous marketing term. Weller, who used to be the head baker at Per Se and has overseen a number of well-regarded baking operations around New York, is now turning out some of the finest bagels in the city (and that's saying something). The two of them gave me some much-needed insight into what it was like to earn their chef stripes in all-male kitchens and, more importantly, what it takes to finally say, "Screw it!" and start your own business. In the advice portions of the episode, Kenji fields a question from Serious Eater Melissa Staricha about the food processor he uses for his New York-style pizza dough, which sends him on a Kenji-like riff about enzymes and autolysis and how to make good pizza. And, finally, just in time for the holidays, Daniel Gritzer offers some advice for how to make mashed potatoes way ahead of time and "still have them shit the table as good as new." Kenji on pizza dough, Amy Scherber and Melissa Weller on their paths to bread-and-pastry entrepreneurship, and Gritzer on making mashed potatoes in advance to ease your holiday cooking stress. As someone on a low-carb diet at the moment, I have to say this episode of Special Sauce is an exquisite and yet thoroughly enjoyable form of torture. --- The full transcript for this episode can be found over here at Serious Eats:  https://www.seriouseats.com/preview?record=450340

And We’re Back! Season 3 Premiere: CLAWSZN, Chai Mishra, Giorgia Caporuscio by Mike Miranti After a very long 3 month hiatus (sans North Fork Summit), Tom and I got back into the lab to record 2 incredible interviews and had a Skype call to catch up on our summers. My catchup was pretty quick. I moved even further uptown, but now I have a dishwasher and a kitchen island so no more complaining about cooking in my apartment. I also penned this article which got over 3.2 clicks in a week. If you haven’t seen it I would really appreciate if you could take an extra 5 minutes and read itTom and his family took an incredible trip out to Australia to see The Great Barrier Reef and eat all the seafood that the entire continent had to offer. His favorite was a bar and restaurant run by the local lifeguards as a way to self-fund; a low key spot right on the beach with great prices and vibes. #CLAWSZN Spiked Seltzers took the world by storm this summer. White Claw, in particular, flexed their branding/marketing genius because they were everywhere this summer. The sparkling malt beverage has great bubbles and light and refreshing flavor, they also weigh in at 5% so these guys do the same damage as a Bud Light. You couldn’t go to a single party this summer without seeing some sort of boozy seltzer. Four Loko even got in on it and photoshopped their own 14% one just to see how people would react, and obviously twitter fell in love with the idea. (Editors note: Call me an old man, but I still don’t get the whole concept of getting drunk on flavored water- Tom) Chai Mishra and Move Two weeks ago while scrolling through Instagram I saw an ad for an entirely online Supermarket called Move. I checked out the website and was very impressed with what I saw. Move is an entirely transparent Supermarket disruptor who is sourcing the highest quality products from all over the world and selling them for 30% less than other retailers. They also have such an open dialogue with their customers that the CEO gives out his cell phone number for your to text him, so I obviously did.“Hey Chai, I’m all in on Move. Would you like to come on my food culture podcast?” was literally all it took to book him on to our show. I’m so glad he did because he was great to talk to and I learned so much more about the product. We try not to do many phone interviews because of the sound quality and overall feel but this is a must-listen. If you like what NotAFoodie is about, you are going to like what Move is about and will want to be an early adopter of theirs. Check out their Kickstarter (Editor’s note- In the interest of full transparency, I am a Kickstarter investor on this product. Mike sent the link and I immediately invested. I love the idea) Giorgia Caporuscio and the NYC Pizza Festival Giorgia Caporuscio, The Queen of Neapolitan Pizza, is the Master Pizzaiolo of both Keste Pizza and Vino locations and Don Antonio all located in Manhattan. She stopped by the studio to talk to us about Neapolitan Pizza, how to make and ferment Pizza Dough at home, and the classes that she teaches at Keste. The 2nd Annual Pizza Festival is this weekend on October 5th and 6th. Giorgia, Tom, and I will all be there. This free festival is a bridge between Naples and New York. After you get there you can buy tickets for Pizza and Wine, VIP Options are also available. Check it out here

Chef Andrew Pearce Executive Chef at Hugo's Frog Bar And Chop House located inside the Sugarhouse Casino and Dominique Frio General Manager at Hugo's were on the show..www.hugosphilly.com Facebook and Instagram: @hugosphilly joined us for the 2nd half of the show, John and Jim taught you how to make pizza dough from scratch and we had the weekly My Philly Dish segment in the 1st segment Dining on a dime Dining on a dime hundreds of restaurant reviews, all with photos for restaurants in Philadelphia, sponsored by "Dining On A Dime" www.wildfireradio.com/dining-on-a-dime/ podcast

Beer before wine, you’ll be fine? Prevailing wisdom says you can avoid a hangover by consuming drinks in the correct order, but does it hold true? This week on Meat + Three, we’re exploring the interactions that happen within our bodies, on our plates, between cultures, and in laboratories. While some interactions mean a hellish hangover, others bring us delightful recipes or medical innovations. We speak with scientists about the unexpected results on a mixed drink, get advice from all over the world on how to avoid a hangover, learn the secrets of Roberta’s delicious pizza dough, and celebrate the culinary convergence of Texas and India. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Photo by Mackenzie Kelley for Indian-ish. Meat + Three is powered by Simplecast.

Serving up a delicious dose of 'The Daily Crunch'; the sassiest and snappiest summary of all things tech available through your A-lady - followed up by bargain pizza. Yes, you can save some serious dough on Dominos with today's second skill. So settle down and listen up.

When children want pizza and I know if I buy some I'm going to eat too much, we decided to make a small personal pan pizza...in the air fryer. It kept my daughter busy for over an hour!

Tuesday • September 4, 2018 and Certified Ayurvedic Health Counselor Andrea Catherine is here to share with us her new ingredient KAMUT® flour and a recipe for Pesto. What’s cooking? (https://www.groundedhere.com/tea) (https://www.groundedhere.com/fearless-self-love-retreats) (https://www.groundedhere.com/fearless-self-love-retreats) Considering we have been connected since March it’s not that many episodes we put out because we’ve both been busy! Our CSA is winding down, I think my last pick up is October 2nd I got something I have never used before! That is a rare thing for me, usually I am like I know what to do with this, and I feel a sense of pride in knowing! Cause I know a lot of people don’t know what to do with what they get in their Farm Share. (https://www.kamut.com/) We got KAMUT®, the grain, it’s a form of wheat. Idk if I am actually saying it right. The word itself is formed from the Egyptian for wheat, it’s a form of wheat. It’s a wheat berry. We got it ground up. I’m thinking of using it to make scones pancakes bread soup Time for warmer foods, last night we roasted a bunch of vegetables. I have been wanting to make homemade pizza! So I was thinking of making pizza dough in the next few weeks. So that is my homework, it’s my homework. (https://organicgardenerpodcast.com/77-quinn-organic-farms/) Can I say something. So I want to say KAMUT®is a registered trademark wheat that (https://organicgardenerpodcast.com/77-quinn-organic-farms/) grows over on the East Side. He is an international business, it’s grown organically, and people who have a gluten allergy, tend to be able to eat it, the allergy has to do with the way it’s processed and not the gluten itself. And he is like the leader in the world for selling this and his biggest customers are pasta makers in Italy. He goes to Italy every year. I so want to write children’s book about him, I loved his interview and I have wanted to find out how we can grow that? So Brooke must be growing it in Whitefish? I think she milled it. Cool, homemade Pizza Dough, I have an awesome Pizza dough recipe I could share with you. I’m gonna pull up her email, Yes he did trademark it, here’s her email: ~ This week the full and half shares will be receiving a bag of Kamut flour. KAMUT® khorasan wheat is an ancient wheat, guaranteed under the KAMUT® brand to be always grown certified organic, never hybridized or genetically modified and is prized for its nutrition, ease of digestibility, sweet nutty-buttery taste and firm texture. Compared to most modern wheat it has more protein, amino acids, vitamins and many minerals, especially selenium, zinc and magnesium. Khorasan is a variety of wheat and thus has gluten. However, many people with sensitivities to modern wheat report being able to eat KAMUT® khorasan wheat with no difficulty. (see Gluten Intolerances below) Most likely originating in Mesopotamia, legends exist of this grain being found in Egyptian tombs. However, there is no archeological evidence to substantiate this. Farmers in Turkey call the grain “Camel’s Tooth” because of its shape or the “Prophet’s Wheat”, referring to another legend that Noah brought the grain with him on the ark.   ~ Gluten intolerances This is what I want to clarify, people who have celiac are still going to have a reaction, but people who have gluten intolerances, it’s a little different then an allergy. If they have a reaction that is not celiac they may be able to process it, just to be really clear. (https://www.facebook.com/bobquinnorganicfarmer/?ref=br_rs) I know (https://www.facebook.com/bobquinnorganicfarmer/?ref=br_rs) , has been posting on social media much more then he has and I think I just replayed that not long ago.  I look forward to looking it up! That’s my homework ~ learning Support this podcast

Joe Beddia of Philadelphia's Pizzeria Beddia is in Sydney and if you're a pizza lover this is big news. Joe is known for making America's best pizza, and has shared all of his secrets with Jane de Graaff. She has extracted all the information needed to make the perfect crispy base and how to treat your pizza to ensure it's a tasty delight. Oh and if you are too lazy to cook, Joe will be serving up some of his finest at Bondi Beach Public Bar from July 22-28.Here's a link to the original recipe:https://kitchen.nine.com.au/2016/05/16/15/51/pizza-dough

“There’s a lot that I admire about Gatti’s,”Michael Poates, president of Gatti's Pizza said. “The pizza is great, and the people are even better. We’ve got an energized group of franchisees and a dedicated corporate team that’s committed to supporting them. This company is solid and profitable, and provides a great platform for growth. These were deciding factors as we evaluated this acquisition. All the elements for success are in place. My job simply is to serve the brand while accelerating the momentum. We’re all very motivated and excited for what’s ahead.”  This week on Franchise Today co-hosts Stan Friedman and Paul Segreto welcome Michael Poate as their guest. Poates is Presidentof Sovrano LLC out of Fort Worth, Texas - the private equity firm that acquired Gatti's Pizza. As the popularity of pizza chains continues to rise, Gatti's Pizza was one of several franchised restaurant brands to attract private equity investment in recent years. Poates draws from more than 28 years of experience at Dairy Queen, Whataburger, Papa John’s, Chesapeake Restaurants, and others. Franchise Today airs LIVE Wednesdays at 11AM CT / 12PM ET with on-demand access on iTunes, and is sponsored by FRM Solutions and Franchise Foundry.      

On the show today… Nero Wolfe and food, a recipe for a 72 hour pizza dough from my friends at BakingSteel.com, and a new self-help group called the Husbands of Instagram. You won't want to miss this one… it's full of laughs, fun, and culinary inspiration. It's The Catholic Foodie Show… where food meets faith! Full show notes available at CatholicFoodie.com.

On  this episode I will be discussing  everything about pizza. I will be talking about the different types of pizza, how to make homemade pizza dough, explain what calzones and strombolis are,and go over typical pizza ingredients/toppings. Listen live to learn everything about the italian classical pizza. Call in with your pizza questions or to talk pizza. I have a pizza dough and my delicious combination pizza recipe for you. Chef Cardinale's Cooking Radio Show www.blogtalkradio.com/chefalexcardinale  

World Pizza Champion Tony Gemignani shows the correct technique for "pushing" a pizza, which is a method that fancy pizzaiolos use to get the dough to the right size before moving on to throwing it.