Brian Hernandez wraps up his 4 month pizza diet with lessons learned and what he gained and lost.
Chef Katie makes hand-made farfalle pasta with fresh basil pesto topped with shaved parmesan and olive tapenade.
When the Primuccis brought their passion for providing premium pizza from Italy to the people of Ontario, they built something more than a franchise. Visit them at pizzanova.com.
Brian Hernandez sits down with Leo Spizzirri in the Chef’s Corner and gets a run down on what it takes to be a successful chef, pizza maker and consultant in the industry.
The Eric Andre Show, our eponymous host’s LSD-soaked nightmare talkshow, has created some of the most maddeningly subversive comedy of the decade. None have captured the imagination of the internet, however, quite like the pizza ball. A gnarled sphere of everyone’s favorite cheesy flatbread, the pizza ball (not unlike the show itself) is probably best […]
Straight outta’ Watsonville, Brian Hernandez demonstrates this delicious California recipe created by award-winning Pizza My Heart chef Leah Scurto.
At the National Restaurant Association Show, Pizza TV interviews Veea, a platform that turns every connected object into a touchpoint for communications, transactions and payments— efficiently, cost-effectively, securely, seamlessly and instantaneously.
Join PizzaTV as we explore the wilds of Ohio during a wintry storm but meet fun new friends at Mellow Mushroom New Albany where Luke Zachrich of UFC co-owns a pizzeria when not fighting and the quaint Valley City where Samosky’s Pizzeria is the place to be.
PMQ and Pizza TV chef Brian Hernandez demonstrates how to make a wood-fired Napoletana style dough recipe using Grain Craft’s Upright flour.