Pizza Blog from pizzatherapy.com

From an email: There is a chef named Gabriel Bonci in Italy who many consider the Michaelangelo of Pizza. This guys makes THE BEST pizza - period. Simply incredible pizza and technique...

During the Pizza Expo, I was able to sample some great pizza. I ate a lot of pizza. A lot of pizza. Yes, I was in Pizza Heaven. I spoke about pizza whenever I could. And I had access to some of the best pizza makers on the planet! Two of the Master Pizzaioli (Pizza Makers) I spoke with were: Antonio Stariata and Adolpho . Antonio Stariata is one of the most incredible pizza makers in the world. His advice was simple and to the point. If you want to make great pizza, you need to follow the Neapolitan method. You will only use 4 (four)ingredients : flour, yeast, salt and water. That's it...nothing more. He also adds: use no fat in your dough. (By this he means, oil...) Adolpho , echos Antonio, and adds his best tip is to make sure you have a long enough ferment. You want to let your pizza leaven for at least 8 or 9 hours. I have been following this advice. My pizza has been coming out great! pizza on earth, Albert Grande The Pizza Promoter Antonio and Adol...

During the one of the best ways to learn a task is to see it being done. Discover the secret of how to make incredible pizza by watching these Italain Pizzaioli (Pizza Masters) make pizza. This video was recorded during the Pizza Expo held in Las Vegas. Caputo Flour ( Caputo 00 Antimo Pizza Flour - 10/2.2 lb )   sponsored a pizza booth. This was a wonderful experience to watch the best pizza masters in the world making pizza.  Caputo , brought a number of Pizzaioli from Italy who happily made pizza. Watching the video you will learn an amazing dough shaping technique.   Caputo 00 Antimo Pizza Flour - 10/2.2 lb

Ms. Pizza shares the following: This list is still a Work in Progress (but, any pizza list is a work in progress, right?) I noticed that you have some reviews for Upper Crust and Ernesto’s, but Bostone, Marhino’s and Angelina’s are NOT on your list of Best Pizza in Massachusetts (State Motto: "By the sword we seek pizza, but pizza only under liberty".) -Ms. Pizza Upper Crust – Boston, MA Upper Crust Pizza , which is a local and growing chain of about 20 pizza shops, serves up gourmet thin crust pizza in Boston and in surrounding neighborhoods. Diners can expect a consistent pizza from one shop to the next. The pizzas are thin, and the toppings are all fresh. I enjoy this chain because it is NOT AT ALL a greasy bite, and has the right balance of cheese and sauce. Oftentimes I find that pizza joints load the pizza with cheese, which overpowers the crust, sauce, and other toppings. Upper Crust is careful to cover each pizza perfectly and should ABSOLUTELY be checked out i...

Our friend Tony G. shows you how to use a pizza peel: Find some great pizza peels, here: Norpro 5683 Bamboo Pizza Paddle Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle Outset QZ10 Stainless-Steel Pizza Peel with Rosewood Handle And you can:  learn how to use a pizza stone at Pizza Therapy pizza on earth, albert grande The Pizza Promoter

Nonna is Italian for grandmother. In Italian it is a term of endearment. A term of respect. Cooking With Nonna carries on this wonderful tradition by showing incredible recipes, created before your eyes. In this video, you will get a wonderful demonstration on how to stuff an eggplant. The texture of eggplant is such that it resembles meat. And in this episode you are going to have some fun. Don't worry if the eggplant changes color. Eggplant oxidizes after you cut it. "Food is like art...if you like art, you will like food!" Nonna's Italian Kitchen: Delicious Home-Style Vegetarian Cuisine (Healthy World Cuisine) Thatsa nice!

Read John Arena's Article in Peter Reinhart's Pizza Quest According to my friend, John Arena of Metro Pizza in Las Vegas , the heat of the oven is not the most critical part of the pizza experience. John says: The enjoyment of a pizza has less to do with the heat of the oven and more to do with the warmth of the pizzeria experience. This is a great article. for me it speaks volumes of the heart and soul of the pizzaiolo (or pizzaiola). You can read the rest of the article here at Pizza Quest. Simply outstanding. Please let me know what you think. pizza on earth, albert

Scott Weiner is a pizza fanatic. He loves his pizza so much, he diecided to turn pizza into a business. Now he offers pizza tours: According to his website: The best way to enjoy New York is by walking its streets, but the only way to taste New York is by eating its pizza. You can do both with a NYC Pizza Walk! By 1900, several "Little Italies" spotted New York's five boroughs but the most famous remains in Manhattan's Lower East Side. It was here that new citizens would settle, as it was the first bit of land many would touch after a long immigration process at Ellis Island. The streets once overflowed with peddlers and fruit carts as the tenement buildings teemed with the disillusioned, transplanted from home and in search of a better life. It was here that a peasants' meal called "pizza" made its debut in America. The NYC Pizza Walk focuses on pizza from a historical perspective. We'll start at America's oldest pizzeria and continue ...

Here is a very simple and classic Italian Marinara Sauce. Simply delicious. Chef Umberto Shows you the easy way to make your own Marinara Sauce.

You have to admire Sally Levy. Like all women she knows what she wants. And now that she turned 101, what she wants is pizza. "I love pizza," Levy explained. Sally Levy has pizza for her 101 birthday celebration Sally's "longtime friend, Filipo Tortora , transformed his White Plains Road restaurant, La Pentola , into a birthday paradise for Levy on her big day." You can read the rest of the story at the New York Daily News Website. Happy Birthday, Sally!

This video gives you easy step by step instructions on how to make pizza dough. This is educational as well as very hands on on. For this pizza dough you will be using 4 basic ingredients: flour, water, salt, yeast and oil. As with all pizza doughs, the oil is totally optional. The olive oil will give you a softer crust. For a harder crust you can entirely omit the oil. pizza on earth, Albert Grande The Pizza Promoter For more pizza magic...check out Pizza on the Grill >> Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More

Jon F. explains the best tip for cooking pizza. You need to heat your oven as hot as it will go for at least an hour. This is critical for making pizza. You Pizza Stone , needs at least an hour to be able to heat up to 500 degress F. Let me repeat that: your pizza stone needs to heat up at least an hour. Remember: Put the pizza stone in the oven first, then turn the oven on. Note that Jon F's oven goes to 550 degrees F. Jon states he wishes his oven heated up tp 900 degrees. You can find more pizza stone tips and tricks here: Pizza Therapy How to Use and Clean a Pizza Stone. Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone

Making a good whole wheat pizza dough is difficult to say the least. Due to the nature of whole wheat flour, the entire process requires addiditonal hydration and patience. Even my friend Peter Reinhart explained. how difficult the entire step by step procedure of making whole wheat pizza dough can be. Our Whole Wheat expert Jon. F. seems to have this process down. Jon F.'s Whole Wheat Pizza Dough Ingredients: 3/4 cup King Arthur whole wheat flour or equiv. 3/4 cup King Arthur Unbleached white flour or equiv. 1/2 teaspoon salt 1/8 teaspoon yeast 2/3 cup iced water Directions Mix all ingredients in a Kitchenaid mixer until  blended, (Recommend: KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl (See all Stand Mixers )   Knead mixture on floured board for a few minutes.  Put in oiled bowl and cover with plastic wrap before putting in refrigerator for and 18 to 24 hour cold fermentation.  Take out about one ...

This video is a great historical slide show of pizza at the New York world's Fair 1964-1965. The opening lines in the video state this exhibit: "This is a pavillion of pleasure..." As you watch this video slide show you will hear a "beep" as each new slide is presented. This sound is what triggered the movement of the next slide. It is kind of irritating but necessary. But for the history of pizza this is a priceless show. This gives the history of pizza as seen through the eyes of: "The Pizza King: Mastro Pizza". During the New York world's Fair, pizza was not known as widely as it is now. Sure it was in New York, New Haven, Providence, Chicago, San Francisco, and other big cities with an Italian population. And that's where pizza stayed for a long time... Pizza was certainly not mainstream. This is a great video: THE Pizza King! MASTRO PIZZA '64-'65 NY Worlds Fair Video Frank (Mastro) Ferrentino, MD adds a descri...

Some people are visual learners.  They learn by seeing. There best way to learn is through watching something done. Some are auditory learners. These learners learn by hearing something. They learn best with audio tapes or by hearing a lecture. Others are tactile learners. These are hands on type of people and they learn best by doing it. For me? I learn best with a combination of all three. The best way for me to learn how to do something is to watch it, hear it and then do it. That's why I love Internet Videos as a way to how to learn different things. There are countless videos that will teach you to make pizza dough. Here are a number of Pizza Dough Videos from Bing: Check out these Pizza dough Videos from Bing, you will certainly learn how to make pizza dough. Pizza Therapy has a pizza dough video , but there are so many different options to making great dough. Choose the one that best fits your taste. pizza on earth, Albert Grande The Piz...

My Auntie Anna had so many specialties, but her calamari salad is one of my favorites. She had a heart of gold. She always needed to feed you when you visited...(That's the Italian way!) And you had to eat or she would be insulted!  You will always find this on her table next to her Sausage and Pepper Special ! Side Note: If you want to learn about Calamari, here is: Squid: The Definitive Guide Auntie Anna writes: "Some cooks add different spices, but I think it takes away from the savory taste of the squid. As you know by now, I'm a Plain-Jane!" Sorry, Auntie Anna, you were far from plain! I miss you very much! Ingredients 1 lb. of squid  (including tentacles) 1/8 Cup of vinegar 1/4 Cup of Olive Oil salt and pepper to taste A dash of red hot pepper! Directions Cut up squid into bite size pieces and simmer under 5 minutes in about a pint of water.  Do Not Boil! Add a dash of vinegar to tenderize. If cooked to long, it will get tough. Cool and s...

 Meryl shows us how to create a perfect pie using an olive tapanade. This is a fairly easy pizza to recreate. You will be using ingredients that are available anywhere. 1) Open can of olives and drain 2) Put olives in food processor 3) Add 2-3 Tablespoons of Olive Oil. 4) Add 1 Teaspoon of minced garlic 5) Lemon Zest 6) Pulse ingredients in Food Processor 7) Make dough for one pizza. 8) Stretch out dough 9) Spread Tapanade on top of dough 10) Add cheese (Assagio, Parmesan, Mozzarella combination or your choice.) 11) Top with rosemary and / or your favorite spices. 12) Cook in a pre-heated oven (500+ F.) oven for 8-10 minutes or until crust is brown. If you love olives, think about:                                    

Jeff Orlick loves pizza. As he explains: "Square, regular, or by the personal size, I love them all". To show his ultimate affection for America's favorite food, he created the ultimate pizza app. It's called  "Real Pizza in NYC".   And it is an amazing refernce guide for anyone who ever searched for great pizza in The City. Not only does Orlick list dozens of great pizzerias, in New York, he also references them with categories and cross categories. For example you can search pizza by the borough (location), oven,  style, tour, Godfather's of pizza and Unique New York. You can also highlight your own personal favorites and save them in your own category. The reviews are biased (of course) but all inclusive. No pizza box is left unopened. He covers Antonio's , Armando's , Keste' , Deninio's Gennaro's and Lombardi's . Find Joe and Pat's , John's of Bleeker Street, Totonno's , Nick's Pizza , Paulie Gee...

The last time I saw Tony Gemignani , he was totally surrounded by admirers and well wishers. Surrounded. He draws a crowd wherever he goes. He is personable and pleasant. He is also charismatic. He oozes charisma. Pizza charisma. My theory is that people want to be near him, because they think some of his pizza making magic will rub off on them. And there may be some truth to that. I was able to spend a couple of moments with him recently at the Pizza Convention in Las Vegas. He mentioned to me he had something very big in the works. "I have a new restaurant opening up in about 30 days in Greenwich Village ". He added: "I haven't told to many people about it". "What's the name?" I asked. "I can't tell you," he said with a smile. Well I can tell you: it's called: 900 º, and is located at, 29 7th Ave South. Phone: (212) 989 9880 And let me tell you this: the pizza is fantastic! Incredible! The crust is superb. ...

Suzanne writes: Hi Albert, I have a pizza stone but I need to get a peel. I am a bit leary of them though as I don't know if I will be coordinated enough to get the pizza on to the stone without sending it flying in to the depths of my oven!  Also, can I put the stone on my grill? will it damage it or should i buy a stone for the grill and one for the oven? I would appreciate your thoughts. Thanks and Pizza on Earth. . . My response: Great suzzane. Learning to use a peel is like anything else..it takes practice. I make my dough on the counter. After I stretch it out, I make sure it has enough flour or cornmeal underneath it.. It needs to be able to slide so I can put the peel under the dough. Then I put my toppings on the dough. I sprinkle a little corn meal or flour on the peel so it will slide underneath the pizza. You need to use a quick jerking motion to get the pizza on the peel. It's kind of like " Newton's Law of Pizza  " an object a...