Pizza Dough Quotes

I grew up in Italy, so for me, Naples pizza is the only type of pizza that there really is.

My favourite type of pizza is a Napoletana: tomatoes, mozzarella, and very few anchovies. It must have a thin base.

You really can't go wrong. There's no bad New York pizza, as far as I know.

Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.

Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve that beautiful scorched crust.

I went to Naples to work with one of the best pizza-makers in the world, and guess how long he bakes his pizzas for? He bakes them for 45 seconds. In and out. And they're incredible. Any more than that, and it's no longer considered a pizza. I've been spouting off to people for years - six minutes in an oven.

Ideas are like pizza dough, made to be tossed around, and nearly every book represents what my son's third grade teacher refers to as a "teachable moment.

Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.

If the English had deep-dish pizza they could have kept their empire.

There's a pizza place near where I live that sells only slices. In the back, you can see a guy tossing a triangle in the air.

Neapolitans have always had their fast food. It's called pizza.

For me, being Italian, I love pizza. Particularly from Naples. I am obsessed.

Even when I make pizza, I make it from the scratch and prepare the dough.