Pizza

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Feb 3, 2018 by Gabriele Corcos

I miss the Los Angeles weekends! Friends were coming over for lunch, so we wanted to get the wood-fired pizza oven started early. But at a certain point early that…

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by Gabriele Corcos

When I was asked to develop a dish to serve at the Meatopia Festival in New York, the thought of going bold with beef and pizza led to this inspiration….

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by Gabriele Corcos

Who said pizza had to have tomatoes? This alternative might very well turn you into a pizza bianca fan. The key is that you’re using prosciutto and fresh arugula as…

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by Gabriele Corcos

Tomato sauce on pizza can taste great, and using fresh tomato slices can be spectacular. Paired with milky fresh buffalo mozzarella, this pizza is closer to the pleasure one gets…

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by Gabriele Corcos

This homage to Naples, where pizza was born, gets its salty, bold kick from anchovies and capers. It’s my father’s absolute favorite. This recipe includes oregano, which is a seasoning…

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by Gabriele Corcos

Pizza Margherita was developed by a Neapolitan cook in the 19th century to serve his queen. And impress her it did, since he slyly and simply highlighted the colors of…

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by Gabriele Corcos

There’s nothing like the feeling of using your hands to make something that you know will be thoroughly enjoyed later. This recipe comes from Carlo Polpini, a friend of my…

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Jul 8, 2014 by Gabriele Corcos

Pizza is the perfect template for being creative with food. You can pretty much put anything you want on the dough, sweet or savory, bake it and at the very…

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Aug 5, 2009 by Gabriele Corcos

The bread oven featured in this episode is about six hundred years old! It is here that all the bread for the different families living and working on the estate…

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