Pizza Blog from pizzatherapy.com

We had the family over for New Year's and made some great pizza... This was some of the most outstanding pizzas I ever created... We had Anchovy and Tomato, Baby Clam Pizza, Pork Adobo, Braised Beef, Alaskan King Crab Pizza, The Atilla, Four Cheese Pizza and more. Everyone had a great time. You can see some of the pizza in the following video: This is a wonderful pizza book:

Jon F. Noted pizzaiolo, installed a Sky Light to get a higher toss... I was pleased to interview noted pizzaiolo, Jon F. Here is what Shelley said: "This is GREAT. Thanks so much!". Jon gives his take on Pepe's Pizza , and Sally's Pizza . Jon gives his take on why the pizza on Wooster Street is so special. Jon also traveled to Italy and explains the difference between American Pizza and Italian Pizza. He is on a quest to find extraordianry pizza. He traveled to Portland to discover some of the greatest pizzas avialable in that city. He got a first hand look at Brian Spangler as he made pizza at Apizza Scholls . He noted that Brian has his hand on every pizza that is served. Jon also reveals another great up and coming legendary pizzeria, called Tastebuds. He finishes up this interview by giving some incredible advice for the home pizza maker. He explains the most important thing is not the toppings. Use all of the high quality toppings you have, ...

For the first stop of The Pizza Therapy Hawaiian Pizza Crawl, we stopped at V Lounge. We were there a little early and had a chance to meet Aker , master pizzaiolo and Blaine one of the owners. Aker stretching the dough. It's always great to speak with people who share your own passion for pizza. Aker and Blaine have the passion. We talked about Chris Bianco,   wood fired pizza ovens, New York pizza and also discussed Pepe's and Sally's Apizza (located on Woooster Street in New Haven , Connecticut.)   Aker explained that he was born in New Haven.   Hmm, I wonder if that had something to do with how the pizza turned out. Honestly, I was astounded at their extensive knowledge about pizza. These guys know their stuff. Aker , is a classically trained Chef who only recently started to make pizza. His last job was as a pastry chef at a famous Japanese Restaurant. As a matter of fact he never made pizza commercially until he started making pizza at V...

    Pizza Photo By Albert Grande, The Pizza Promoter     When the subject of pizza comes up, my ears perk up. As I tell everyone I meet, "Don't get me started about pizza...". If we're talking about pizza in Honolulu , now you really got my attention. Kawehi Haug , of The Honolulu Advertiser , organized an incredible event called The Pizza Crawl. A team was assembled to visit six Honolulu pizzerias in one night. These are pizzerias that are buzzworthy and at least have a reputation for making excellent pizza. The team was made up of hard core pizza lovers. Think about it: eating pizza from six different pizza restaurants in one night is no easy task. They were up to the challenge and they completed their mission. There were a few mis-steps along the way. Not by the team mind you, but by one of the restaurants. It just goes to show you buzz is not everything. Their results: 1) V Lounge (Kona Street) with the kiawe wood fired oven was a big hit. 2) J...

Tony Gemignani knows about pizza. He makes pizza and he teaches others how to create pizza. I call Tony, the Amabassador of Pizza . He travels the world giving pizza demos. Let's face it, pizza just oozes out of this guy. He recently opened a new pizzeria / pizza school in San Francisco.And he makes the best pizza in San Francisco . From all of the reports I've seen, it is surpassing all expectations. According to their website: A small pizzeria in Naples, Italy is the inspiration behind Tony Gemignani's story for Tony's Pizza Napoletana . A fullfillment in his ever growing passion for pizza drew him to self content when he first tried an authentic Neapolitan pizza. Since then he was determined to learn this art of pizza making and one day open a restaurant like no other. Growing up, Tony worked by his mother's side, learning valuable skills he would later implement in operating a successful restaurant. Tony learned the creativity involved in preparing ha...

I appreciate anyone who has a love of pizza. And two of the greatest lovers of pizza are Cary and Lillian of Passion for Pizza . These two pizza afficiandos have really made their mark in the pizza world by sharing their pizza ideas, pizza adventures, and pizza dreams. They recently made a trip to Phoenix to discover and devour the pizza made by  Chris Bianco . They were able to spend some quality time with Chris and grill him about all things pizza. I found their interview to be enlightening as well s entertaining. Chris Bianco is humble about his pizza. Here is what Chris revealed to Cary and Lillian: I always say that, for me, it's more of a human study than a restaurant. It's afforded me to watch and listen to a lot of things and meet a lot of really interesting people, to exchange ideas and be inspired and hopefully, in some cases by accident, inspire people to do their own thing, to do something that they enjoy, and take what they want from i...

Let's face it: you can't argue with incredible pizza. Without a doubt Difara's makes some of the best pizza on the planet. I came accross this video and just had to share it. (Thanks for the heads up,  Casey ) Here's what Maalock told me about Difara's: "Painstaking care and expertise by a master pizza maker. Fresh hand grated cheese, great sauce, thin crust for the regular slice and ....the Sicilian is also unbelievable!" The following video whispers the message loud and clear. Difara's Pizza is like no other.  Ian Jensen  created a video masterpiece DiFaras Pizza - Pizza on a rainy day from Ian Jensen on Vimeo . I can't imagine handling a pizza with your bare hands. Dom Demarco does this many times a day. Here's what Goaline said: "Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and fresh...

Betty writes: Mr. Grande, Sorry, I haven't made a pizza yet. I need to purchase a pizza peel. Can I substitute something else to use for the peel, until I purchase one? I'll definitely be trying one of your pizza recipes soon. I have never ate a pizza with stewed tomatoes as the sauce. Thank you, Betty My Response: Hi Betty, you certainly do not need a peel to make god pizza. I used a cookie sheet, and then a regular pizza pan, for years before I got a pizza peel. My pizza's all turned out great. If you do not have a peel, you could do what my friend Espo did. I do not recommend this, but he claims it worked. He used a piece of thick cardboard to slide the pizza on and off the stone. Please, don't do what Espo did! I say use a cookie sheet or pizza pan. It will work fine. Then when you want, get a peel. Though a peel is not essential to make good pizza. Please let me know how you make out. Betty you can find a great peel below: I own o...

From Slice. DiFara Pizza has gotten rave reviews over the years from  Pizza Therapy Here is what Adam said: "The sauce, the crust, the toppings: ... Dom Demarco " uses "the freshest and finest ingredients. He imports mozzarella di buffala from his hometown in Italy, makes a bright sauce daily from a mixture of fresh and canned San Marzano tomatoes, and balances ratios of crust, cheese, and sauce perfectly." You can read more , here. Chef Frank Miller recently went to DiFara's and offers the following account. At one point during the filming a pizza is taken out of the oven barehnaded. No oven mits. No pot holders. No nothing! Here's what Maalock had to say: "The only pizza parlor left in Brooklyn where one man does all the cooking, plus he is been doing it for over forty years!..." pizza on earth. albert grande Pizza Therapy Ed Levine published one of the most amazing books on pizza ever. You can read more about DiFara an...

This is one of many signature dishes served by Mama Grande during our traditional Christmas Eve dinner. (The Feast of the Seven Fishes).  The first course was always Aglio e Olio, followed by many other types of seafood. There were always several types of bacala (dried, salted, codfish), as well as clams, shrimp, calamari (squid) and eel. This was my favorite! Mama Grande's Stuffed Sole Ingredients 8 fillets of sole (flounder) 1 Cup of crab meat or baby shrimp or clams 6 Tablespoons of butter 1/4 Cup white wine 1 Cup of bread crumbs 1 Lightly beaten egg Juice of 1/2 lemon 1/4 Cup chopped onion 1/4 Cup green pepper 1/4 Cup chopped celery 2 Tablespoons of parsley Paprika Salt and Pepper Directions For stuffing: in skillet heat 2 tablespoons of butter, add onion, green pepper, and celery. Cook until vegetables are translucent. Add wine. Cook for 1 minute. Add crabmeat (or clams or shrimp). Add bread crumbs, egg, parsley, salt and pepper. Place 4 fillets i...

Every Christmas Eve, as we grew up, there was a huge meal of various seafood. This was a tradition was known in some households as the Feast of the Seven Fishes. Because we lived in New England, near the coast, fresh seafood was abundant. Wilipedia explains: "The "Feast of the Seven Fishes" is said to have come from Southern Italy, but today is a completely Italian-American celebration. A dinner on Christmas Eve is celebrated with meals of fish and seafood, but there may be seven, eight, or even nine specific fishes that are considered traditional.  The most famous dish Southern Italians are known for is Baccalà (salted cod fish). Reasons for celebrating with such a simple fish as Baccalà is attributed to the greatly impoverished regions of Southern Italy.  Fried Smelts, calamari, and other types of seafood have been incorporated into the Christmas Eve dinner over the years, and sensationalized with the American version of "The Seven Fishes."" Ou...

I am extremely please to tell you that Peter Reinhart's new book Artisan Breads Every Day is incredible for any bread baker or pizza maker. Peter starts by giving basic bread baking advice. Use top quality ingredients he explains. Employ unbleached rather than bleached flour. Use only as much yeast as needed to get the job done. Mix the dough as long as needed. Make sure you use higher hydration (water) levels for the the dough. These are just the basics, he states. Peter then goes into a further discussion of bread baking. He talks about the difference between a wet poolish or sponge for your pre-ferment. The secret is that an overnight cold ferment will get the job done. Reading this book was like having Peter looking over my shoulder as I went through the recipes. He speaks to you in such a way, bread making becomes simple. Each page shares valuable bread baking information. As you devour this book, you can understand why he is regarded as not only a great baker but a word clas...

Ali writes: Dear Albert, Hi, I read your newsletter very keenly and I've even tried your famous dough recipe . It was good let me tell you. I have made a Pizza takeaway in Lahore, Pakistan. I would be delighted to know your expert opinion on how to run it successfully. We have no takeaways here. I'll wait for you valuable suggestions. Best Regards, Ali My Response: Hello Ali. Thank you very much for your very kind words! We really can claim our Pizza and Dough Recipe is World Famous!!! (Side Bar: You can find our pizza dough recipe, at this link: The Pizza Therapy Pizza Dough Recipe ) We have created a resource that offers advice for starting and running a successful pizza business. I have created a web resource where you can find valuable information that will assist you in creating, and maintaining a successful pizza business. We know you will do well, Ali! Here is the link: Learn How to Start a Pizza Business from Pizza Therapy Please let us know if this has been helpfu...

From the secret volume of "Science in the Kitchen", here are a number of tomato recipes. This book was first published in 1893. SCIENCE IN THE KITCHEN A Scientific Treatise on Food Substances and Their Dietetic Properties,together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes by Mrs. E. E. Kellogg, A.M. I have used tomatoes for everything from salads, pasta sauce and topping for pizza. Mrs. Kellogg shares her own unique spin on uses for the tomato. TOMATO DESCRIPTION.--The tomato, or "love apple," as it was called in the early part of the century, is a native of South America and Mexico. It was formerly regarded as poisonous, and though often planted and prized as a curiosity in the flower garden, it has only within the last half century come to be considered as a wholesome article of diet. Botanically, it is allied to the potato. It is an acid fruit, largely composed of water, a...

Jeff writes: Happy Canadian Thanksgiving today to you and all your readers, friends looking forward to making a delicious turkey gourmet pizza here goes: Jeff's Turkey Pizza Recipe Ingredients perfect dough , 2 hrs room temp rested after 24 hrs in fridge, soft and ready to roll out , large 16" full bodied red tomato pizza 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, spin 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 :):):) and of coarse a big glass of red (wine) luv ya all have a safe holiday Thanks Jeff. Turkey Pizza all over Canada and the USA , albert And if you are cooking turkey, here is a great resource:

Peter Reinhart just released a new book called Artisan Breads Every Day As with all of Reinhart's books this one promises to show the novice baker how to create a wide varitey of wonderful breads. Peter has the ability to teach the bread making skills needed to make your own incredible masterpieces. I was extremely pleased to discover that he has made several companion videos available. You can feel his passion and joy as he takes you through the process. He is a guru of bread making. As a baker, teacher and life-long learner, he continues to take bread making to a higher level. This first video explains how to prepare your oven for breadmaking. I own several of Peter's books. They are my bible's of bread and pizza making. I love Peter's teaching style. You can claim your copy of Artisan Bread's Everyday,right here: pizza in your kitchen, albert

The holiday's are right around the corner. Now is the time to start shopping for the Pizza Lover on your list. Don't wait until the last minute... In no particular order, here are some of the items on our list for ultimate pizza fans. If you are looking for a stocking stuffer, I think this 2 gig pizza jump drive is perfect. It has plenty of room for pizza pics and recipes. Here is another great idea: pizza erasers . These are so inexpensive that you can buy dozens of these to give away as gifts. I love my pizza eraser! How about saying "I love you" with a slice of pepperoni? Here is a 14 K pepperoni slice . "This 14k Enameled Pepperoni Pizza Slice Pendant is made with expert craftsmanship and can be worn everyday for a lifetime." As you know, pepperoni never goes out of style. It is always fashionable. Finally, I think a wonderful bottle of top shelf olive oil is in order. There is nothing quite like oil (EVOO). This Gold Labeled Raineri Olive Oil is un...

The following video takes the art of pizza to the next level. The film touches on a number of elelments. You will discover, road rage, pizza frustration, and elements of Sun Tzu's "The Art of War". All this is set behind a very funky soundtrack. flying pizza slices on earth, albert

From our good friend Bean at The Pizza Therapy Forum I make the dough in my bread machine and add 2 t. olive oil. The second time I made it I added cumin and chopped jalapenos to the dough & it turned out awesome! The leftover black beans make a great ‘sauce’ for the pizza mixed with seasonings. I have used this for a chicken fajita and taco pizza. Black Bean Pizza Dough 1 teaspoon active dry yeast (I used 2 t.) 2 cups bread flour 1/4 teaspoon salt 1/2 cup lukewarm water 1/2 teaspoon cayenne pepper (optional) 1/4 cup pureed black beans (if use canned beans, rinse and drain first) Combine and knead all ingredients (I use my bread machine). Let rise 50-60 minutes. Roll dough on a cornmeal-covered counter. Place dough in pizza pan. For a thin, crispy crust, place toppings on dough and bake immediately. For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings. Place pizza on the bottom rack of oven (Preheated to 500 degrees) 5-10 minutes. Thanks, Bean. Pi...

The following video was shot recently on the North Shore of Oahu. The North Shore boasts some of the best surfing in Hawaii and the world. Now, the North Shore has some of the best pizza in Hawaii (and the world). Let me explain. My friend Paul created the most wonderful wood fired pizza oven and of course, I had to try it. And I did. Again and again... The oven heats up to an astounding temperature, allowing the pizzas to cook quickly. I love eating pizza and making pizza. I love promoting pizza. You can discover how to make pizza at Pizza Therapy Here's the video: Enjoy. You can also check out The Pizza Therapy Pizza Book. You can learn a simple step by step method to make your own pizza. Your friends will praise you. You kids will love you. Make Pizza, Be Happy! Here is the link: The Pizza Therapy Pizza Book Pizza on Earth, Good Will to All! albert