The Pizza Gavones

09/02/2025

Please Share!

08/14/2025

02/10/2025

02/06/2025

Humbled again. My New Haven Style Pizza article was published in national magazine. Thank you Pizza Today for publishing this article.

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10/22/2024

Be VERY careful who you take advice from, do your own research. Most people dispensing advice and influencing are simply popular or appealing to the masses. Popularity doesn't equal quality.

10/17/2024

One of the things that drives nuts is the argument about heat as it pertains to making pizza. Heat is heat. The fuel source is what creates the heat, but regardless of the fuel (coal, wood, gas, oil, electricity, etc) the end result is the desired temp you are baking your pizza at. Different fuels give off different amounts of moisture, coal being the one the gives off the least followed by kiln dried hard wood. There is not a huge difference between a commercial oven v. a home oven outside of capacity. Certainly there are different thermo dynamic differences but I believe with all my heart and research you can get 75% - 85% quality of a professionally baked pizza in your home oven using a steel or cordierite plate (pizza stone). I prefer the steel plate 1/2" in thickness. These pies were both backed in my basic GE Profile oven at 550F with a one hour pre-heat of the steel plate.