Pizza Blog from pizzatherapy.com

From my freinds over at foodbuzz.com , this is a very cool video on how to dice an onion. The video was submitted by Cook Local . I was taught this technique by Chef Peter when we co-taught several cooking classes. He made a point of showing me how easy it was to dice an onion. As with all things you learn, unless you use it, you loose it. I lost this one, but now I have a video record of the technique, so I will get some reminders. You should try this method. It will save you time and energy. pizza on earth, Albert Grande http;//pizzatherapy.com http;//pastatherapy.com

This dish was one of my dad's specialties. Pulling off the leaves of artichokes and dragging them between your teeth was fun! Eating the stuffing was wonderful. The absolute best taste was the "heart". (Life is like eating an artichoke...) Ingredients 4 artichokes 1/2 Cup of Seasoned Italian Breadcrumbs (You can easily make your own by toasting bread, cursh bread, and add seasonings) 12-15 chopped olives (1 can) 12-15 chopped mushrooms (fresh taste better but use canned mushrooms if you must) 2-3 cloves of finely chopped garlic 1-2 Tablespoons of finely chopped Italian parsley olive oil salt and pepper to taste Directions Bang artichokes on counter (leaves down) to loosen leaves. Rinse in cold water. Remove stems. Peel and put aside. Remove and discard small tough leaves from bottom. Use scissors to remove sharp tip from each leave. Chop stems and chop mushrooms. Sautee in olive oil until stems are tender and mushrooms have given up their water. In a bowl combine brea...

If you ever thought about building a pizza oven in your backyard this video is for you. You will discover step by step the entire process. You will see how the pizza oven is built brick by brick. It really is poetry in motion. The owner explains the oven was built with help of his grandfather, Ronnie Swan, in 3days. He was able to get some assistance from local artisans who shared the workload. This oven is used quite a bit to make pizza on a regular basis. If you are interested in seeing the pizza oven in person you can go to: 17 westmoreland street, glasgow. You can find the website at this address: www.southsidestudios.org I wonder if they know Master Pizziolo, Domenico Crolla ? Here is a very useful resource for learning more about cooking with an outdoor oven. A wood fired oven is the way to discover pizza perfection: pizza on earth, and in your back yard, Albert Grande Learn to Make Pizza Discover How to Make Pasta Learn About The Legends of Pizza

Christmas came a little early for me, this year, in the form of a brand new KitchenAide . Oh yeah. I was first introduced to the KitchenAide by Chef Peter when we co-taught a cooking class, a couple of years ago. One of his first recommendations was to make it our main kitchen appliance. We used it mix dough for pizza and pasta. We were able to make cookies and cakes. We even used one of the attachments to make sausage. This did it all, except clean itself. Over the years, I've made lots of pizza dough. I make the dough by hand, because I like the feel of mixing my own pizza dough. When you have a limited amount of time to teach a class, however, you need to save some steps. When I used the Kitchenaide to make dough, the whole process went much faster. After a short while, I became convinced. Chef Peter, was right. It became our most valued appliance. The students loved using it. It was easy to operate, and easy to clean. We really noticed a difference when we used it to make pa...

I found this video very helpful for anyone learning to work with pizza dough. Note that the pizzaiolo is very gentle but firm with his dough. You really need to get a feel for the dough as you work it. I like the trick he uss to fix a hole in the dough. I think he makes some wonderful points. But most importantly he works the dough as he stretches and shapes it. Right on. If you want to make pizza, you need to learn as much as possible. This is a great pizza resource from my friends Tony Gemignani and Diane Morgan: pizza on earth, good will to all! albert grande Pizza Therapy Legends of Pizza And now in Beta Testing, A Pizza Community: My Pizza Face Dot Com

This is one of the best pizza tossing videos I have ever seen. I appreciate this pizzaiolo. He shares his love and passion for making pizza. He makes his art of tossing pizza a show. What I find most unusual, this guy is tossing his pizza in the back room. He really should be in the front to the house. Plus he sings as he tosses. What a show! Feel the joy... To make great pizza you absolutely need a pizza stone. I recommend this one without reservation. pizza on earth, good will to all, albert grande Make Pizza Be Happy Discover The Lengends of Pizza

Over the years I have gotten many emails from pizza lovers. I wanted to share the latest from Curtis, who has just completed his first pizza book... Dear Albert: Peter Reinhart suggested that I reach out to you. Your site is quite impressive! I mean to spend some time looking through it in detail. I have found a few pizza web sites but had not come across yours. You show a strong passion for pizza and for helping others enjoy making pizza. I share a similar passion and desire. I would like to ask a favor of you. I began making Chicago-style pizza soon after I got married (now 20 years ago). My wife and I received a Chicago-style pizza set as a wedding shower gift. The kit had a deep-dish pizza pan, pizza cutter, pan lifter, and a pizza cookbook specializing in Chicago-style pizza. One day I asked my wife if she was ever going to make pizza; she said, "You go ahead." So, I did. I used the kit tomake pizza quite frequently. After a while, I was able to duplicate an...

Here is a Turkey Pizza Recipe, sent from my friend Jeff from Canada, I wanted to share. Jeff writes: Happy Canadian Thanksgiving to you and all your readers. Here's to all my friends looking forward to making a delicious turkey gourmet pizza. Here goes: Ingredients perfect dough, Find a dough recipe here. 2 hrs room temp rested after 24 hrs in fridge, soft and ready to roll out , large 16" full bodied red tomato pizza sauce, ( Albert's side bar: You can use stewed tomatoes, use fresh tomatoes or try this basic red sauce .) oregano and basil flavored a little garlic olive oil on dough before sauce mozzarella cheese oven roasted turkey roasted red peppers, zucchini, eggplant onion, feta cheese last on top , Note: Beautiful color combination Directions: 4 min at 600 degrees, spun for another 4 times rotating to get best hot spots in commercial Bakers Pride oven finished at 10 minutes making sure bottom is toasty brown indicating cooked work of art cut into 10 all for me :...

I recently reviewed my favorite Pizza Movies of all time. You can watch the review here. One of the films I mention is Mystic Pizza . Mystic Pizza was somewhat of a cult movie in that it launched the career of Julia Roberts , who had a leading role in the film. Also featured was Anabeth Gish, and Lili Taylor. The film is less of a pizza movie and more of a coming of age movie analyzing the cultural and female struggles of three high school friends who work at a pizza place. While pizza is featured in the movie, pizza is more of a backdrop for the relationship story. It really is an innocent movie. And I did enjoy it... Although, I give Mystic Pizza , an honorable mention, I may have to re-think my position after uncovering an article published in The Day Newspaper (New London, Connecticut) on Sunday October, 19, 2008. The story written by Kenton Robinson , was an eye opener. Mystic , itself has a piece of my heart because I grew up and went to high school in Southeastern Connecticut...

I had invited some friends over recently to make pizza. As usual, it was great. I asked one of my friends to peel some garlic. I was a little surprised, that they really had no idea about how to peel garlic. I showed them how I peel garlic and they thanked me. So, in case you didn't know, this video is for you: Discover an incredible garlic resource, right here: Remeber, garlic is also a great way to ward off vampires. Garlic on Earth, albert Pizza Therapy Pasta Therapy Albert's Inertnet Marketing Blog

Our own, Tony Gemignani made pizza history recently, at the International Pizza Makers Challenge - 2 Mari Trofeo Internationale Pizza Per Tutti 2008 . He accomplished what no other pizzaiolo has ever done: he won first place in three categories at the International Pizza Competition. He became the winner of the Triple Crown of Pizza . Tony who was featured in Legends of Pizza Volume 2 , proved once again he is a World Pizza Champion . Tony G. showcases a prized pizza in Italy. I had the honor of taking him to lunch in Honolulu, a couple of years ago. I'm thinking: maybe Tony would enjoy some sushi, or Dim Sum or perhaps Korean food. I was ready to suggest we go grab a Hawaiian Plate lunch. "What do you want to eat?" I asked. "Pizza" he replied. "I want to eat pizza". And that's exactly what we had for lunch. We went to Antonio's New York Style Pizza , in Kahala. And there was not much left over. Tony recently discussed his win: "This was...

My earlier video showed How to Make Pizza Dough . As you can see it is fairly simple to make pizza dough. As, I explain the hardest part is the clean up. You will find making pizza dough gets easier with each time you make it. Consider this video How to Make Pizza, as Part 2. I build a pizza from scratch and show you my personal method of making pizza. Once you create pizza, your life will never be the same. Make Pizza Be Happy! You can watch a step by step easy method of How to Make Pizza dough Here. This video is sponsored by pizzatherapy.com Also you may want to watch this video where I discuss Pizza Ingredients to Make Dough . This vidoe is sponosered by Legends of Pizza. Enjoy. Pizza On earth, Albert The Pizza Therapy Pizza Book

My Dad was a great guy. He had a huge heart and loved to make people laugh. He was a trickster and a prankster. He also taught me about pizza. He was Pizza Therapy. As a matter of fact Pizza Therpay was created in his honor. One of his favorite pastimes was giving away wine to his friends and workmates. But as this story explains, there is more than meets the eye. Enjoy: pizza on earth, good will to all! Thanks Dad, albert

As you know, I'm a pizzaman. I love making pizza, I love eating pizza and I love talking about pizza... (Here is my website: Pizza Therapy ). This is one of my favorite pizza tales I have ever experienced. Best of all, this extraordinary pizza conversation, had a Hawaii twist. I happened to be at a Workshop recently and during lunch my favorite topic, pizza, just happened to come up. Janet , who grew up in Hawaii, in a Japanese-American household, shared the following: "One night, many years ago, my Dad and Mom decided to take us kids out for pizza. As soon as my Dad tasted the pizza, he said: "This is not real pizza...Now when I was in Italy during the Second World War, that was real pizza..." (Albert's side bar; So here goes: a pizza tale, with-in a pizza tale...) Her father, who had never been out of Hawaii , was stationed in a small Italian town during World War II. They were camped on a farmer's fields for several weeks. He decided to go for a walk to ...

Discovering what pizza fans favorite pizza is, has always been exciting and controversial. Let's face it: everyone has their own strong opinion when it comes to pizza. And that's the way I like it! In scientific polls I have conducted in the past, pepperoni has always come out on top. Sausage, mushrooms and cheese have always taken a back seat. Anchovies are the least favorite of all pizza toppings. I've always allowed people the option of at least six choices. If you have other pizza toppings that you feel should be added, please feel free to comment. If enough pizza fans feel strongly about it, we can always modify the poll. I want to encourage you to do your civic duty and vote. Let the pepperoni slices, fall where they may. I've always liked anchovies, but to be truthful they are an acquired taste. Please take a second to vote and I encourage you to post a comment. Vote in the sidebar on the right below the Food Buzz banner. You can also take part in a global pizza...

I just got an email from The Food Network asking if I knew anyone that wanted their own Food TV show. I immediately thought "Hey I know just the person that might be interested: you." Here is the email: Hi Albert, My name is Sabrina Bove and I work in the casting department for "The Next Food Network Star" and wanted to pass along some information. We are looking for people who have a strong knowledge of food and want to host their own cooking show. Below is more info. Sabrina Bove Sr.Casting Associate "The Next Food Network Star" 212-975-4126 Boves@cbsnews.com The Next Food Network Star is NOW CASTING for Season 5 in Your Area!!!! Do you think you have what it takes to be a TV star and host your own show on Food Network? WHAT WE ARE LOOKING FOR: · Cooking Know-How: You can be self-taught or professionally trained or somewhere in between, BUT YOU MUST HAVE FOOD KNOWLEDGE!! · Personality that Pops: Do people often tell you that you have the charisma and per...

Chef Domenico Crolla of Glasgow, Scotland loves Italian food. He feels so strongly he wants to share that with everyone he meets. Domenico has been hailed as having the best Italian cuisine in Glasgow. He has opened not one, but several wildly successful Italian restaurants. His current restaurant is Bella Napoli, located in the heart of Glasgow. From the tender age of ten, he began working in his father's restaurants and cultivated a taste for fine food. He has always been on the cutting edge of fantastic food. He has never been afraid to try new tastes. Listen to him as he describes his thoughts and feelings about food. You can also watch as he creates a pizza masterpiece. Enjoy this video of someone who exudes passion for pizza and Italian food. Respectfully submitted, pizza on earth, albert grande Learn to Make Pizza at Pizza Therapy

This is a true tale of a recent pizza occurance. Here's what happened: I was interviewed by a food goddess for a radio show. The topic was pizza, of course. The conversation was going great as we discussed toppings, crusts and the best ingredients to use. I gave way all of my inside secrets. I held nothing back. I told her where to find my pizza videos. (Find how to make pizza here.) I explained where to find the best prices for pizza tools. I even revealed how she could get some extra crunch and snap to her pizza dough. She then asked who I thought made the best pizza. I explained that I liked my own pizza. "No" she said, "What pizzeria made the best pizza?" I thought hard and mentioned a couple of places that I thought were memorable. She was not satisfied with my answer. She wanted more. Much more. I tried to explain that like Peter Reinhart , I think there are only two types of pizza: good pizza and great pizza. We discussed several other pizza places. I th...

I recently received the following request from Spain. Originally it was in Spanish, so I requested a translation. Here is what email said: Dear Sir/ Madam : We are informed by the Spanish Commerce Office in London that your company is interested in importing fish and other foods from Spain. Our company is established in 1962 in Colindres, north coast in Spain. Our anchovies enjoy an excellent reputation in Spanish market, and is recipient to numerous awards of recognition with regards the quality of our product. We have a large factory completely adapted to EU requirements and we have obtained the BRC Certificate. Our production capacity permits us to offer unparalleled service to our customers in Spain, as well as in the international market. We already export to countries such as France, Italy, Portugal, Switzerland or Ireland. We are interested in extending the commerce to your country. If you are interested in importing anchovies in oil, " alla vera carne" or any of our ...

I had a wonderful experience this week at a fantastic Japanese restaurant in Honolulu ( Tokkuri Tei , 611 Kapahulu Ave Honolulu, HI 96815 (808) 739-2800). Softshell Crab Roll with Ikura (Salmon Roe) Believe me the food was top notch. Incredible dishes, of sushi, sashimi, delicate morsels of all manner of Japanese cuisine. But it wasn't the food. Various dishes were literally being thrown at our table by the minute. sometimes several in a minute. We ate family style, which allowed us to sample an amazing array of all manner of tastes and textures. But it wasn't about the incredible tastes. The ambiance was pleasant and comfortable. The wait staff were attentive and energetic. But it really had nothing to do with the restaurant itself. It was all about the company. As a featured publisher on Food Buzz , I was invited to get together with several other food bloggers to network, discuss food and enjoy a meal together. Call it Sushi Therapy. Sushi Therapy is when friends get togethe...