Mark Bello of Pizza School NYC (formerly Pizza A Casa) Makes New York Style at Pizza Expo

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Mark demonstrates his pizza skills by making a pizza from scratch.
The dough was made in a hotel in Las Vegas the night before.
This video was recorded entirely live at Pizza Expo.
Pizza School NYC is a pizza school that teaches how to create a pizza.
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Albert Grande links
https://sleek.bio/pizzatherapy
Albert Grande’s Amazon Influencer Page
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Pizza T-shirts; https://www.teepublic.com/stores/pizzatherapy?ref_id=2728
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Check out The Pizza Therapy Pizza Book
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If you want to learn to make pizza please check out:
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Describes ingredients you should use, pizza tools, and how to use them.
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Claim Free dough recipe https://pizzatherapy.com
You can find other t-shirts here:
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[Music] in this video Mark bellow of a pizza Casa pizza school demonstrates the art of pizza making this video is recorded at Pizza Expo mark made the dough in his hotel room for more information on mark a link above to a video interview with mark discussing a pizza Casa a pizza Casa means pizza at home here’s mark making pizza lady at my hotel room let the Las Vegas tap don’t let them say that you can’t make great pizza with that you know because New York it’s all about the water the Las Vegas tap my friends all right are you getting that audio of that hear the snap crackle pop okay cool this is and then right have you seen these dough presses in action right that Wow oh yeah that was cool I got a scenario for us go and then thank you thanks doc all right little shuffleboard wax KSM Alina yes a little bit of cornmeal semolina yeah Semillon durum wheat flour pasta flour cornmeal yes please okay no I’m not I’m gonna dock this dough at home I don’t but I’m not a hundred percent yet because I’ve been playing with the Las Vegas tab and all that kind of stuff so I’m just so we don’t have a balloon ring all right so we’re gonna dock it it’s good okay now mark why would you dr. Joe well because okay so first of all I mind philosophy they have a pizza bubbles or extra points the guy want the bubble slice like of we’re sharing a pizza and the slice with the bubble it’s on that side that’s the slice I’m gonna grab first but in this case annoying because what this machine does is it kind of Sears the outside different dough’s behave different ways some require docked and some don’t because if you don’t dock them you get essentially this expansion and you just have this big like two caverns you know and again given the a’lamin style of this demo and I’m not yet super familiar with how this performs though it is my recipe from New York I’m docking it just to ensure because I don’t have a bubble pop or all that kind of stuff so you know this is your person but you know what it’s called you know these are gone let this go it’s better it’s called the spoodle so it’s take the word spoon and ladle smush them together spoodle and then what the spoon rolls do is they come in different sizes I know so it’s like essentially so pre-measure six ounces the sauce down and then the flat bottom nature of the spoodle poodle is also a breed of dog when you breed a poodle I don’t have a dog but if I did I would have a spoon all right looks good right then whole milk shredded low-moisture mozzarella we like of the grande Thank You Terry for hooking this up great father the intense focus right now this is shredded whole-milk low-moisture mozzarella and I’m specifically using a brand called grande which is Wisconsin company I love the cheese I love the way it melts I love that I don’t have to like what you see now is not like this pile on of cheese and when it bakes it melts and spreads out beautifully it’s a really nice coverage and in addition it’s got a lot of flavor so so this was six ounces of sauce eight ounces of cheese 16 ounces of dough a little bit of Romano cheese just to give it that extra umami kick and it beats and now he’s got a timer timer yeah look at stopwatch all right so on [Music] all right you’re ready we’re not stuck again are you guys like the big ones little ones yeah four decks and like let’s be pretty repeats predicting based on our 600° duct and floor temperature about a five-minute date and all I’m gonna possibly need to do is give it one rotation so it took season fun back because it cooks a little bit less in the front because with the door and then we’re gonna get nice color all around they fit and nut melt and carmelization and the cheese though pureed tomatoes my special blend of herbs and spices which is basically salt results Wild Ride oregano and this stuff is not this is like we buy like pillowcases below this stuff like it’s really super nice really really like actually yeah really great it’s the chronic when you talk about and then and then this is just in this case I was just using a good quality garlic powder like I could use our fresh garlic and a microplane it in there but keep it simple right so yeah all right what’s our time on the bay yeah but yeah I’ll give it a spin in like about 30 seconds and then okay so like four running four minutes just five for the sake of said 500 fine yeah yeah and then Albert gets to be the taste tester and tell us what he thinks plus you want me to burn the roof of my mouth no we’re gonna let ready [Music] yeah oh and then also let’s see off the bottom yeah thanks all right cool honey getting some talk to this with Albert being a pizza paparazzi thank you Mark for this great pizza demo you can find out more about a pizza Casa by going to pizza school.com mark and Jenny Bello are the masterminds behind a pizza Casa pizza school located in New York City they lovingly teach the art of making pizza along with a wonderful staff at pizza makers I’ve gone through the school and I highly recommend it if you get a chance check them out at pizza school.com this video was sponsored by pizza therapy pizza t-shirt collection if you want to spread the message of pizza go to pizza therapy.com slash t you can also find other amazing t-shirts at that link go to pizza therapy.com slash t or just click below this video Pizza on earth goodwill to all