You are likely reading this blog because you already know a little bit about the Red Tractor Pizza mission – we make New York-style pizza with ingredients sourced as locally as possible, and we do in a sustainable, environmentally-friendly way. Operating a sustainable business means thinking about more than just pizza.
Owner Adam Paccione is “thinking green” beyond the walls of his pizzeria. At home, he’s started making his own chemical-free, eco-friendly laundry detergent. It may sound like even more of a chore than doing laundry, but it’s easier to make than you might think. It’s also inexpensive, and it’ll make you feel a heck of a lot better about yourself and the planet!
Whatever your reas...Read more
Posted on 04/19/2016 at 12:00:00 AM
Curious how Paccione gets that perfectly thin New York-style crust? Wonder no more. In episode no. 3 of Pie Skills, Adam (playing Pepperoni Paccione) shows fans how to shape pizza dough prior to tossing it.
Click on the image below to watch the full video, or read this quick step-by-step guide for getting the job done.
Step 1) Start by patting down the dough in a symmetrical fashion and placing it down flatly on the countertop.
Step 2) Next, make sure that the dough is completely covered with flour.
Step 3) Use your non-dominant hand as a guide by gently holding the outside edge of the dough in place.
Step 4) With your dominant hand, you’re going to use the two-finger method to form the crust. To do this, simply take your two pointer fingers and push them into the edge of the dough, towards your guide hand. Then, rotate the dough a bit with your dominant hand and do the same thing again. Continue rotating and pushing down into the dough with your fingers until the crust is formed the entire way around.
Step 5) Once your crust is formed, you can start to warm up the dough and prep it for a proper stretch.As you rotate the dough with your dominant hand, give it a little stretch. Your other hand should be holding down the dough to build symmetry and tension.
Step 6) Lastly, before you get your baby up in the air, you’re going to really stretch it out. Hold the bottom of the dough with your knuckles, not your fingertips. Fingertips have a tendency to create holes. While holding it with your knuckles, you’ll want to use your thumbs as a guide and rotate the dough through them. Don’t overthink this one – just let the dough do the work! It will naturally stretch from the center due to centrifugal force.
Beginners out there, remember: There is a top and bottom to the dough. Let’s keep it that way!
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Posted on 01/26/2016 at 12:00:00 AM
In the educational and entertaining “Pie Skills” video series, Red Tractor Pizza owner Adam Paccione offers quick kitchen tips for pizza lovers, aspiring chefs, and anyone wanting to feel more comfortable in the kitchen. Topics range from safe knife handling and prep-work tips, to brick-oven cooking techniques, to learning how to make and toss your own pizza dough.
In episode no. 2, Adam (playing Pepperoni Paccione) demonstrates the “claw grip.”
For the claw grip, curl your fingertips (including your thumb) in so that they are behind your knuckles. Then, press the food item against the cutting board with the claw grip. When using this grip, your knuckles will serve as a guide for your knife so that you don’t...Read more
Posted on 01/15/2016 at 12:00:00 AM
In the educational and entertaining “Pie Skills” video series, Red Tractor Pizza owner Adam Paccione offers quick kitchen tips for pizza lovers, aspiring chefs, and anyone wanting to feel more comfortable in the kitchen. Topics range from safe knife handling and prep work, to brick-oven cooking methods, to learning how to make and toss your own pizza dough.
In episode no. 1, Adam (playing Pepperoni Paccione) goes over the different parts of a chef’s knife, and demonstrates the proper, safe way to hold it. Watch the full video and meet Paccione for yourself by clicking here.
There are plenty of knives that you can use in the kitchen, but today we are going to be learning about a chef’s knife. For most western cooks...Read more
Posted on 01/08/2016 at 12:00:00 AM
We are excited to announce that Red Tractor Pizza is expanding its dining capacity from approximately 25 to almost 100 people next month. If you stop by the restaurant, you’ll see that construction is already well underway next-door.
Red Tractor’s dining area offers a comfortable, casual atmosphere for people to eat awesome food and drink good beer while hanging out with their buddies. With the additional space, we plan on adding a fun kids area so the whole family can come hang out. We also plan on bringing in full bands multiple times a week once things are rocking and rolling.
As you probably know, we like to “think local.” We are a sustainable, community-minded operation, so when you eat here, you’re doi...Read more
Posted on 11/18/2015 at 12:00:00 AM
From April 7th to April 29th, we were entered in to the Real Montana short film competition put on by the Audience Awards. We received the information about the contest just days before the deadline, and managed to come up with a 1 minute film explaining our values and philosophy at Red Tractor. The contest awarded cash, and we immediately knew we could use whatever proceeds won to benefit Gallatin Valley Farm to School. You see, we have a big spot in our hearts for involving the youth in this worldwide awareness of local, organic, non GMO fresh food. GVFS connects schools with local farmers and raises awareness as well as overall health for the community. There are lots of projects all around the community they get involved in. One of t...Read more
Posted on 05/05/2015 at 12:00:00 AM
Bozeman’s RCI Realty recently put out their own top picks of the “Best of Bozeman”… we really appreciated their kind write up and shout out, especially the mention of how we donate to a local charity with every purchase. Their other reasons for picking us are all about our ingredients! Gluten-free, locally sourced, and tasty! Which makes us smile BIG TIME because that is our greatest mission in life… our ingredients. It’s what’s on the inside that counts.
Posted on 04/30/2015 at 12:00:00 AM