Once we mastered making Neopolitan-style pizza, we made it weekly. However, being from New Jersey, our family missed the texture and taste of New York style pizza, so I set out to find a good recipe for it. It was about this time that Charlie Anderson was going...
This is the recipe that we use to make the sauce used on our New York Style Pizza. It is a cooked sauce that has great flavor and works really well on our pizzas. We doubled the original recipe so that we can use an entire 28oz can of whole peeled tomatoes. I make...
This is Vito Lacopelli's pizza dough recipe using a home made poolish (pre-fermented dough). There are a few things you should be aware of when making this dough. First, the dough will take two days to make so you need to have that in mind when you are planning. You...
Grandma Bridgette lived in Old Forge Pennsylvania (The Pizza Capital of the World). It was always a special treat to have White Pizza whenever we would visit. We don’t get there often these days but when we do we still love to stop in at Arcaro & Genell to have...
This was one of the recipes given to us by our family in Australia when they were visiting us in the United States.
This recipe is for the dough used to make the Pizza d’Etna rolls (Sloppy Joe and Pepperoni with Mozzarella). You can find the individual recipes for the fillings here: Sloppy Joe Filling Pepperoni and Mozzarella Filling
This is the Sloppy Joe Filling for the Pizza d’Etna Rolls. A great combination of flavors wrapped in a pastry dough. It wasn't Christmas without these! The recipe for the Pizza d'Etna dough and Pepperoni and Mozzarella filling are linked below: Pizza d’Etna – Dough...
This is the Pepperoni and Mozzarella filling for the Pizza d’Etna Rolls. The recipe for the Pizza d'Etna dough and Sloppy Joe Filling are linked below: Pizza d’Etna – Dough Pizza d’Etna – Sloppy Joe Filling