Legends of Pizza, Vol. 2: "Pizza is Sexy Right Now!"

I am posting the Press Release of Legends of Pizza, Volume 2. This CD features:
Brian Spangler of Apizza Scholls,
Tony Gemignani, Pyzano's Pizzeria,
Ed LaDou, Caiote Pizza Cafe.

Here's something right off the presses: Legends of Pizza Volume 1 and Volume 2, will soon be available as a downloadable MP3 files. Up until now in order to listen to Legends of Pizza Volume 1 and Volume 2, you needed to own the CD. This will change soon. You will be able to download the entire interviews.

Also I am negotiating to have Legends of Pizza 1 and 2 available as an ebook. Transcribing the CD's into a text file is difficult, however, there seems to be a demand to read the transcripts.

More on this story as it develops. Meanwhile here is the press release:

For immediate Release:


“Pizza is Sexy” Claims Pizza Master

Mililani, Hawaii- (December 3, 2006) “Pizza is sexy, right now,” contends world famous pizza maker, Ed LaDou.

LaDou , best known as the creative pizza genius behind Wolfgang Puck’s Pizza as well California Pizza Kitchen, was responding to the current state of pizza and the infatuation of the media for all things pizza. LaDou who has been creating pizza for over 30 years, owns and operates Caioti Pizza Café, in Studio City, California.

Ed LaDou’s remarks are contained in the recently released Legends of Pizza, Volume 2 (http://legendsofpizza.com). The Legends of Pizza is a collection of interviews with pizza masters. Also interviewed on the disk are, Tony Gemignani, seven time World Pizza Champion of Pyzano’s Pizzeria, Castro Valley California and Brian Spangler of Apizza Scholls, Portland, Oregon.

“Ed LaDou is a national treasure” contends Albert Grande, of pizzatherapy.com (http://pizzatherapy.com), who created the Legends of Pizza series. “LaDou has been featured in Pizza the Movie, television specials, pizza books and was invited, in 2005, to present pizza for the Smithsonian Folklife Festival, in Washington, D.C.

“Ed LaDou is finally getting the recognition he deserves,” explains Grande. “Ed LaDou is a true contemporary pizza master.”

Legends of Pizza, Volume 2 in addition to LaDou, features Tony Gemignani who describes his early pizza influences and reveals some of his pizza tossing techniques which allowed him to become a seven time World Pizza Champion.

“Tony G., gave away all of his pizza tossing secrets” says Grande. “In addition to being a World Class Pizza Champion, he is also an author and pizza master. He gives an audio workshop on how to toss a pizza. He is the ambassador of Pizza. He has a featured role in Pizza the Movie and regularly appears on national television including appearances on The Food Network. He travels the world doing pizza exhibitions. I was lucky to be able to find him near a phone”, quips Grande.

“Peter Reinhart, describes Brian Spangler as the next super star of pizza” explains Grande. “Spangler has taken his pizza making skills to the stratosphere. His pizza making has been compared to that of noted pizzaiolo Chris Bianco, of Pizzeria Bianco, located in Phoenix, Arizona.”

Both Reinhart and Bianco were interviewed for Legends of Pizza, Volume 1.

“Brian Spangler explains his dough making process from A to Z. He shares not only how to make pizza dough, but what it means to have total pizza dedication”, adds Grande.

“The recordings are not studio quality” admits Grande. “The pizza knowledge and pizza passion expressed, more than makes up for the quality of the audio. There has never been anything quite like the Legends of Pizza before” adds Grande.

Legends of Pizza Volume 1 and Volume 2 are available at pizzatherapy.com (http://pizzatherapy.com)

Albert Grande
http://www.pizzatherapy.com/squeeze.htm

http://pizzatherapy.com/

http://www.pastatherapy.com/

http://pastatherapy.com/forum/index.php

http://grandepublishing.com/

Oprah Winfrey and Gayle King Discuss The Best Pizza in America

Believe me, when the topic is pizza, I get excited. I was very excited when Oprah decided to feature her best friend, Gayle King discussing, my favorite topic.

Gayle began her quest for pizza perfection in Maryland. She went to Ledo's Restaurant in, Adelphi. Now it seems that Gayle had fond memories of Ledo's from her college days. The pizza certainly looked good.

Next Gayle journeyed to Phoenix, Arizona, to visit Chris Bianco of Pizzeria Bianco. Chris's pizzas are legendary. There was some wonderdful footage of customer interviews explaining the magic that is contained in each of Chris Bianco's pizzas. She could not believe the long lines. But when Gayle sampled the pizza she was amazed.

She did a brief interview with Chris Bianco. He remains his humble self. He is an incredible pizzaiolo. He is a true Legend of Pizza.

For an exclusive interview with Chris Bianco, please check out: Legends of Pizza, Volume 1. Here is the link: Legends of Pizza


Gayle rounded out her list of The Best Pizza in America with: Mariella's, 960 8th Ave., New York, Pizzeria Due, 619 N. Wabash Ave. Chicago, and Pizano's, found in various Chicago locations.

Now I would never take issue with anyone's selection of their favorite pizza place. Pizza taste is after all, completely subjective. This is Gayle's list and she can choose what she feels is the best pizza.

My issue is not one of commision, but one of omission. A little known fact (except if you are from Connecticut) is that Gayle King was a news reporter for a Connecticut television station for many years. She was well liked and respected both personally and professionally. She spent many years in Connecticut.

I find it hard to believe that in all of those years she spent in Connecticut, she never had a pizza from Wooster Street, in New Haven. She must have heard about Pepe's, Sally's and Modern. Gayle King never went to New Haven, one time in all those years she worked and lived in Connecticut?

I am shocked and surprised. I am in total disbelief. I am beside myself. I am almost speechless. Almost.

Here is my personal plea to Gayle: Gayle, you really need to check out some additional pizza places for your quest for the "Best Pizza in the World".


That will give you some great ideas! I know you picked out some great pizza places, but Gayle, you are only scratching the surface!

Please call me, email me, text message me, or the next time you are in Hawaii, stop by. I would love to discuss pizza with you. And you know what Gayle? I will make a pizza just for you!

I have to know why not one pizza place from Connecticut, made it on your list. I need to know. Please expalin this to me.

Until then, Be Well, Stay Well,

Pizza on Earth, Good Will to All!

Albert Grande
Free Pizza Dough Recipe
Pizza Therapy
Learn how to Make Pasta

How to Profit With Resale Rights

Gayle and Oprah, here is one of my favorite pizza books: American Pie: My Search for the Perfect Pizza

Pizza Discussions, Pizza Tips, Pizza Talkhttp://pizzatherapy.blogspot.com/2006/11/oprah-winfrey-and-gayle-king-discuss.html

The Food Channel Rebuffs Pizza Website: Back Off!

It was a simple email with a simple request but it unleashed a firestorm of controversy. Believe me all I wanted to do was to promote a pizza show on my website and in my newsletter. After all, I have a highly targeted list of rabid pizza fans.

Let me explain...

I had heard that Chef Bobby Flay of The Food Channel, would be going head to head with a famous pizzaiolo. He called it a "Throwdown with Bobby Flay". He featured Giorgio Giove the reputed pizza king at Brother's Pizzeria in Staten Island. Both chefs would make pizzas. Both would be judged by a non-biased judge.

What a great idea, I thought. I would write a feature article about the "Throw-down " and feature it in an edition of "Pizza News", my on-line ezine. (Subscribe by going to http://pizzatherapy.com).

Here is my email to The Food Channel:

My name is Albert Grande of pizzatherapy.com

I understand Bobby Flay will be doing an upcoming show about pizza, where does a Throwdown with a pizzaiolo.

I would really like to feature information about this episode in an upcoming newsletter (Albert Grande's Pizza News) and at pizzatherapy.com If you you have a press kit or other info you can give me about the episode, I would be happy to promote it at my website pizzatherapy.com and in an upcoming issue of Albert Grande's Pizza News.
pizza on earth,

The Food Channel Replied:

Thank you again for contacting us. Food Network (www. foodnetwork.com) is a unique lifestyle network and web site that strives to surprise and engage its viewers. The network is committed to exploring new, different, and interesting ways to approach food through pop culture, adventure, and travel while also expanding its repertoire of technique-based information.

In response to your inquiry, all materials on this site, including, but not limited to, images, text, illustrations, audio clips, video clips (the "Materials") are protected by copyrights which are owned or licensed by the Company, or otherwise used with permission by the Company. FOOD NETWORK, FOODNETWORK.COM, FOODTV.COM, FOODBYTES, and TVFN are trademarks of the Company.

You may not reproduce, perform, create derivative works from, republish, upload, post, transmit, or distribute in any way whatsoever any Materials from www. foodnetwork.com or http://www.foodtv.com/ or any other website owned or operated by the Company.

We appreciate your interest in Food Network and all of the information we have to offer at our web site, http://www.foodnetwork/. com.

Best regards, Customer Services, Scripps Networks Interactive Food Network
Thank you for watching the Food Network.

My response:

No problem. I would never use any of your material at all. I thought you might like to get some free publicity. I just offered to help promote some of your shows.

There would be no cost to you and I would not use any of your material, logo etc. etc.
I promote pizza. If you are ever interested in letting me help to promote any pizza features, please let me know. The offer is there. Free publicity could increase your customer base. This would not cost you anything.

Perhap you should forward my offer to your promotions department, because you guys in customer service do not understand. Thanks so much for your consideration. pizza on earth, Albert Grande
Pizza Promotions
pizzatherapy.com

So there you have it. I simply wanted to feature a story about one of their progams on my website and newsletter.

All of a sudden, I am being accused of copyright infringement.

Here is the fnny thing: several years ago, the Food Channel was doing a story on Pizza Festivals. I was happy to provide them with all of the information they wanted.
I guess The Food Network is just to important to bother with a "little guy".

All I wanted to do was to help promote a TV show about pizza...
Go figure...

Albert Grande

http://www.pizzatherapy.com/squeeze.htm

http://pizzatherapy.com/

http://www.pastatherapy.com/

http://pastatherapy.com/forum/index.php

http://grandepublishing.com/

It's All About the Fried Clams!

We ceratinly had a lot of pizza during our recent vacation to Connecticut. I like to call our vacation: The East Coast Pizza Tour. But we also had our fair share of seafood. As a matter of fact, Kamalei, our three year old, had her first taste of lobster. She loved it! Now we have two lobster girls in the family.

Southeastern Connecticut is known for the abundance of fresh seafood. The seafood can be fairly inexpensive, if you know where to look. You can visit lobster wholesalers and get fresh lobster's "right off the boat" at below market price.

One of my favorite places to visit is Ford's Lobster's located in Noank. Actually a wonderful shot of Ford's is featured in the movie Mystic Pizza, with Julia Roberts.
Mystic is just a few minutes away.

If you don't want to cook the lobster's yourself, you can visit Abbot's, just a few blocks down the road. Abbot's offers incredible seafood. Make sure you order a "lobster roll", which is a hotdog bun filled with fresh hot lobster served with melted butter.

My love affair with clams started before I could talk. I love clams in every way: raw clams on the half shell, clams in chowder, stuffed clams, clam fritters but my favorite is fried clams. Now these are not srtip clams mind you, these are whole clams fried up with the "bellies" on them.

Clams come in several different varieties. The lager hardshell clams, or quahogs are used for chowder. Some of these shells were made into beads by the local Indians. This was called wampum and was used as money. Generally, the quahog is what is used as a topping for pizza.

Smaller hardshell clams are known as cherrystones or little necks. These clams can be eaten right out of the shell raw with a little lemon or cocktail sauce. My brothers and I have spent countless hours with clam rakes harvesting this tasty fruit of the sea. (We always got our clam permits first. We did not want to get in any trouble with the Clam Commissioner!)

Fried clams are different than quahogs or cherrystones, however. Most people do not even know what fried clams are. They are made from softshell clams. Generally these clams are eaten steamed and are known as steamers. Steamers can be served with a bowl of clam broth and melted butter. You pull off the covering of the clam's foot, wash the clam in some broth and then dip in melted butter.

Fried clams are made from deep fried softshell clams, with the "bellies on them". If you ever get a chance to go to the coast of New England, go to a local clam shack and order up a plate of fried clams! You will not be dissappointed.

Here is a list of my favorite clam shacks in Southeastern Connecticut. In Mystic, I like The Cove and the Sea Swirl. In Noank, I like Abbot's sister store, called, (what else) Costello's. In New London, I like Captain Scott's, which is hard to find but located right on the water. In East Lyme, I enjoy Dad's. Moving down the coast to Saybrook, I really like Johnny Ad's. We also spent quite a bit of time this summer at, Lenny and Joe's Fish Tale located in Madison.

Lenny and Joe's Fish Tale, deserve a special mention, here. First, their seafood is fresh and top notch. Second they have have a "flying" carousel or merry-go-round. Every cent collected from the carousel rides is donated to charity. Lenny and Joe's Fish Tale really gives back to the local community. As you can imagine, Kamalei, rode the carousel numerous times.

So the next time you find yourself on the New England coast: you gotta try the fried clams!

Albert Grande
http://pizzatherapy.com/
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com

Sally's Apizza: A Family Affair

Ruth, Rick, Bobby and Flo Consiglio:

The Sally's Apizza Family!

I knew it was going to be a good night of pizza when Jon F. and Sandi showed up with smiles of their faces. They were anxiously anticipating going to Sally’s Apizza for the first time.

We arrived at Wooster Street, 30 minutes before Sally’s opened. We were first in line. Jon and Sandi guarded our spot, while Charlene and I took Kamalei to ride the swings in a nearby park. We came back just in time to see the lights of Sally’s twinkle on.

Show-time!

Stepping into Sally’s Apizza is like going back in time. From the moment you walk in the door you are transported to a different era. The décor is simple and functional. The booths are cozy and comfortable.

Rick Consiglio, son of Sally (Salvatore), showed us our table and then handed us our menus. He explained there were several pizzas that were not on the menu.

I looked around. Pictures and mementoes lined the walls. Frank Sinatra’s portrait, personally autographed, hung above us. We knew we were in the company of greatness. After all, we were sharing our pizzas with “the Chairman of the Board.”

We opted for a large clam, a large pepper and mozzarella, and a small potato and mozzarella. I also ordered a small pepperoni to go. The Family had instructed us, to not return home, unless we brought back a Sally’s pizza.

Each pizza was unique and memorable. The crust was superb. The potato pizza, which we had sampled on our last visit, was a show stopper. Lightly seasoned with just a hint of rosemary, all of the toppings blended together to create a wonderful taste.

The clam pizza, was extremely tasty and satisfying. The crust was thin but did not bend under the weight of the toppings. These were happy clams. Scrumptious clams.

The pepper and mozzarella was quite tasty and understated. The sweet peppers complimented the amazing crust. We were all totally satisfied. Even Kamalei insisted I take her picture while she was eating a slice of pizza. She wanted to remember the moment.

Sally’s is truly a family operation. Rick works the “front of the house”. While brother Bobby, works “the back of the house”, making pizzas. Sister Ruth, helps out at the register. Flo, Sally’s wife, was all over restaurant, helping wherever she could. She looked years younger than the last time I had seen her. I would love to know her secret. She is the glue that holds the family together.

Sally himself passed on several years ago. He would be quite pleased to see his family continue the legacy. This is truly a family operation. Each member contributing to make sure the operation runs smooth.

Sally’s Apizza is like no other pizzeria on the planet.

I am sure the Consiglio’s would have it no other way.

The potato pizza at Sally's Apizza!

Albert Grande

http://pizzatherapy.com/

http://www.pastatherapy.com/

http://pastatherapy.com/forum/index.php

http://grandepublishing.com

Pepe's Pizza: Old Reliable

We just got back from Frank Pepe's Pizzeria Napolentana in New Haven, Connecticut.

Charlene, Kamalei and I had made an appointment to meet college friends David and Judy who had driven down from Shaftsbury, Vermont. As an added bonus Pencil and his wife headed down from Granby, Massachussetts. What a grand reunion!

Since my friends had not experienced Pepe's before, I prepared them for a 1-2 hour wait.

Charlene remarked as we parked the car, that she noticed the line. However, as we got closer to Pepe's, the line had evaporated. We were able to walk right in, with no waiting. Our friends had reserved a table for us in the back.

I was in shock. This was the first time in all of my visits to Pepe's that there was no line. No waiting. No kidding!

(Here is the pizzatherapy.com: Pepe's page:
http://pizzatherapy.com/pepe's.htm)

I found my friend Gary Bimonte, grandson of founder Frank Pepe as soon as we walked in. Gary was as gracious as ever, and gave us a warm welcome.

I had just seen the History Channel show, called America Eats: Pizza.
I had featured the show in a recent edition of Pizza News.
(See #4: http://pizzatherapy.com/june062.htm)

I told him I was surprised to find out, according to the show, Frank Pepe was allergic to cheese and tomatoes.

Gary stated he was surprised as well. "That is absolutely not true, Albert" Gary explained. "I don't know where they got their information, but my grandfather was not allergic to tomatoes and cheese."

All I can say is you read it here first!

The pizzas were as usual, fantastic! We started with a Clam Pizza. (Pictured above). This is Pepe's signature dish. Gary tells the story of the Birth of the Clam Pie in the Legends of Pizza CD Volume 1.
http://pizzatherapy.com/legends.htm

The pizza was dripping with fresh clams. The taste was garlicy but not at all spicy. As a matter of fact, I tried to take a picture of a whole clam pizza, but before I could snap the picture, several pieces were missing!

We also ordered a pepperoni and bacon pizza. These toppings also compliment the Pepe's crust as well. The crust at Pepe's is just fantastic.

There was a need to order a vegetarian pizza as some members in our party want to enjoy a healthy life style. We settled for a pepper and onion pizza. I refuse to mention any names.

I also ordered a large pepperoni pizza to go. There were members of the family who had asked us to return home with a take-out pizza from Pepe's.

As usual, Pepe's did not disappoint any of us. Pencil kept saying he could not believe how good the crust was! We were all satisfied as we left. I again thanked Gary for being gracious, as usual.

I think it is almost mandatory, that after having a Pepe's pizza, you need to go next door to Libby's for an Italian ice. We continued the tradition.

I let out my belt a notch and smiled. "Ah, I thought: pizza on earth..."

Albert Grande
http://pizzatherapy.com/
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com

The Best Pizza in Westerly, Rhode Island

We were invited by noted pizzaiolo, Jon F. and Sandi to experience some home-made pizza at their home in Westerly, Rhode Island, last night.

Jon had prepared the dough the day before. He stated the method of creating the dough the day before imparts a unique flavor into his dough. He credited Peter Reinhart with giving him inside tips for the special flavor.

He cranked up his oven to a sizzling 550F an hour before he placed his pizzas in the oven. He explained the importance of the high oven temeprature. His pizza stone was very hot and this allowed him to cook the pizza dough to perfection. I lamented my own situation, as I explained my home oven only goes up to 500F.

He created three masterpieces. The first was a simple Tomato and Romano cheese pizza. This was lightly spiced with no salt added. The taste of the crust was able to shine through. I would have to agree. The crust was airy, yet full bodied. Jon confessed that he added no olive oil to the dough. He was attempting to create an authentic Italian dough as created in Naples.

Who was I to argue with his incredible results? The crust was memorable.

The second pizza was a tribute to a noted French Chef. The pizza was very unusual as it contained Gruyere cheese, dried olives, toasted pine nuts, chopped fresh chives, and lightly sauteed yellow peppers. The taste was understated yet quite memorable. The flavors complimented each other quite well. He honored his mentor by making this pizza, a superb delight.

The final pizza used fresh mozzarella, artichoke hearts, sun dried tomatoes topped with chopped fresh basil which had been harvested minutes before. Again, the tastes seemed to take on a life of their own. The taste was excellent allowing the creaminess of the fresh mozzarella to compliment the artichokes and sun dried tomatoes.

These pizzas were each memorable. I asked for the recipes and finally Jon F. said he would share them.

As good as the toppings were for each of these pizzas, I felt the king was the crust.

Jon F., has, as always, taken his pizzas to a new level of enjoyment. He has proven once again, that there is a great level of satisifaction which can be attained by the home pizza maker.

Thank you Jon. Thank you Sandi. You have truly allowed me to experience "Pizza on Earth..."

Albert Grande
http://pizzatherapy.com/index.html
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com

Modern Apizza: Perfection in New Haven

We just got back from Modern Apizza in New Haven. Modern is the third member of the Holy Trinity of Pizza.The first two are Pepe's and Sally's. The most amazing thing is that we were able to get right in.

No wating. No line. No nothing. The pizza's were delivered to our table with-in ten minutes after we sat down. Talk about service!

We ordered three pizzas: a Clam Pizza, an Italian Bomb (pictured above), and a Cheese, Peppers and Onions.

Incredible! We were all surprised at how quickly our pizzas were delivered. The pizza was different from Pepe's and Sally's Apizza but certainly right up there in quality. The pizza was probably the thinest crust I have ever tasted.

The clam pizza was served with lemons and had a creamy cheesy taste. All of the pizzas had a generous amount of toppings. There was no skimping in that department.

It almost seems to me that Modern Apizza may be the absolute best kept secret in New Haven. There was ample parking as well.

Now because the pizzas are cooked in a brick oven, you need to expect a certain amount of blackness around the crust. According to The Modern Menu: "Our brick oven reaches temperature in excess of 700 degrees. Some pizzas may blacken around the edges and even lose their perfect shape due to contact with the brick floor of the oven."

Modern Apizza deserves to be recognized as having one of the absolute best pizzas in the world! None of us had ever been to Modern before, and you can bet your clams, we will return.
Modern Apizza is located on 874 State Street in New Haven, Connecticut.

You can find a link to their home page which includes a menu and directions at this link:
http://pizzatherapy.com/east.htm

Pizza on Earth...

Albert Grande
http://pizzatherapy.com/index.html
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com

pastatherapy.com is here

I have been working behind the scenes for the last several weeks to create a new website called
pastatherapy.com The website is all about pasta.

In additon, I am ecstatic to have finally competed a working forum for pizzatherapy.com

The forum will be hosted at this link:
pizzatherapy.com and pastatherapy.com Forum

I have been anticipating this day for months. Finally, you and I can help to develop and foster a pizzatherapy.com community.

Here is an inside tip: You need to leave many "footprints accross the Internet". and here is one of my footprints: Albert Grande's Digital Store, http://albertgrande.com/cb.html




Albert Grandehttp://pizzatherapy.com/index.html
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/

Comments About Legends of Pizza Volume 1

I have gotten some great feedback about The Legends of Pizza CD.

Peter Reinhart (American Pie: My Search for the Perfect Pizza) said: "The Legends of Pizza helps us to understand why we all feel so passionate about pizza-- it starts with the passion of those who make it. How can such a simple, humble food elicit such passion? Listen to these interviews and you can feel the love. It's almost as good as eating one of their pizzas (I said almost).."

Jeff Ruby (Everybody Loves Pizza) reported: "Nice, thoughtful interviews with three interesting guys...A wonderful document of where pizza is today, where it’s going, and where it’s been. I can honestly say I learned more in one hour than I have in a lifetime of eating the stuff".

Tony Gemignani, World Famous pizzaiolo "5-Time World Champion Pizza Thrower stated: "Great Albert! Absolutely Great!"

Jo F. (Noted Pizzaiolo) explained: "...There is simply no other way to have access to three of the great masters of pizza - plus it's informative, fascinating, inspiring and fun!!!..."

Mike Minn (Lover of Pizza) volunteered "Although I love all kinds of pizza, my experience is mostly limited to the fast food variety, you have made me aware that thereis a whole world of pizza out there and that there are people like PeterReinhart, Chris Bianco, Gary Bimonte, and yourself, who have a genuine passion for pizza.

After listening to the three interviews, I have concluded that Legends ofPizza is more than just a "how-to" or instructional recording. As a former history teacher, I see your CD as a kind of oral history. The three interviews revealed a little about the making of pizza, but spoke volumes about the pizza-maker, his passion, his connection to his product and his customer and the place that a pizzeria has in family histories and communities.

Yes, The Legends of Pizza is about three of the most notable pizzaiolo, but what I value about your CD is that it is a "slice of life"."

Thanks for the comments everyone!

Get your own copy of Legends of Pizza, Right her, right now! Go here!

Pizza on Earth,

Albert Grande
pizzatherapy.com

Secrets of the Legends of Pizza Revealed

For immediate Release:

Mililani, Hawaii- (June 6, 2006)-- Albert Grande of pizzatherapy.com, premier pizza portal, announces the release of a new CD called “Legends of Pizza Volume 1.”

The Legends of Pizza is a series of interviews with noted pizza experts who discuss the craft of pizza making as well as unlocking their own pizza passion.

According to Grande, “Nothing like this has ever been attempted. I wanted to explore the pizzaiolo (pizza maker) in front of the oven. The pizzaiolo needs to be heard”.

For Legends of Pizza Volume 1, Grande interviewed three of the most noted pizza professionals. First was Peter Reinhart, world renowned bread baker, teacher and author of American Pie: My Search for the Perfect Pizza.

Next he spoke with Gary Bimonte, grandson of Frank Pepe and co-owner of the legendary, Frank Pepe’s Pizzeria Napoletana, located in New Haven, Connecticut.

Grande also discussed pizza with award winning pizzaiolo, Chris Bianco, owner of Pizzeria Bianco, Phoenix, Arizona.

As an added bonus the CD features the pizza anthem, “Pizza Pizza” by Joe Dolce. Parts of the song “Pizza, Pizza” is used as a musical interlude between interviews, and appears in its entirety, at the end of the CD.

“I wanted to introduce a cross section of pizza masers, for Legends of Pizza, Volume 1. I spoke to the true Legends of Pizza,” stated Grande. “I was fortunate to be able to interview them, because each one is involved in their own projects. Each “Legend” (Reinhart, Bimonte and Bianco), was pleasant and forthcoming and willing to share a vast wealth of pizza knowledge as well as pizza philosophy.”

Peter Reinhart gives some pizza updates since the release of his book American Pie. He also explores the future of pizza while sharing pizza making tips.

Gary Bimonte discusses his grandfather, Frank Pepe, and what makes Pepe’s Pizza so special. He also discloses for the first time anywhere: the true story of the birth of one of the most famous pizzas, the Clam Pie.


Chris Bianco shares his own pizza tales and beliefs. “He was amazing,” said Grande. “Chris Bianco, was able to tell his story in his own words. He is the Babe Ruth, Tiger Woods, and Michael Jordan of pizza all rolled in one. He is a very humble guy. He pulled back the curtain of mystery that surrounds him and his restaurant, Pizzeria Bianco.”

“The quality of the recordings is a little rough,” conceded Grande. “You should consider Legends of Pizza Volume 1, a bit like home-made pizza. It may be a little rough around the edges, but the result is very satisfying.”

Peter Reinhart summed up his opinion of the project by explaining "The Legends of Pizza helps us to understand why we all feel so passionate about pizza-- it starts with the passion of those who make it. How can such a simple, humble food elicit such passion? Listen to these interviews and you can feel the love. It's almost as good as eating one of their pizzas (I said almost).."

“All in all, I am extremely pleased with how Legends of Pizza, Volume 1 turned out,” concluded Grande. “The voices of the true pizza masters are finally heard.”

When asked about future volumes in the Legends of Pizza Series, Grande was coy: “I want to evaluate the success of Volume 1. The Legends of Pizza project does open up an entire range of possibilities. Many more Legends of Pizza need to tell their stories.”

Legends of Pizza, Volume 1, is available on-line at http://pizzatherapy.com/legends.htm
For off-line ordering instructions, send a blank email to: legends@pizzatherapy.com

For additional information contact:
Albert Grande
95-218 Halepule Place
Mililani, HI 96789
808 626-7552
Email: webmaster@pizzatherapy.com
http://pizzatherapy.com

About pizzatherapy.com:
pizzatherapy.com is a website all about pizza. pizzatherapy.com features an ezine called, Pizza News, information about how to make pizza, an eBook called The Pizza Therapy Pizza Book and also has an extensive listing of “The Best Pizza in the World”.

END
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The Pizza Therapy Pizza Book!

Pizza Demo for Waialua High and Intermediate School Students

I did a pizza demo for a couple of classes at Waialua High Intermediate School.

Here is some of the feedback I recieved:

whis students said...
I never really saw anybody make a pizza, I'm used to the pizza from Pizza Hut or Papa Johns. Your pizza was very good. I enjoyed eating homemade pizza, I'm going to try to make one myself.
Miranda 10th gradeWaialua High school.


I liked the pizza you made and I want to make the same one with the recipe that you have.
Charlie 10th grade


I really enjoyed the pizza that you have made for us. I hope to see you again to eat more pizza. Thank You.
Reggie Carillo 10th grade


You the man! I enjoyed the pizza that you made. How about you come again and make some more so we can have some more grinds....
TORAN KOBAYASHII


REALLY LIKE THE PIZZA! IT WAS ORIGINAL AND DIFFERENT AND VERY DELICIOUS! THANKS FOR COMING -I THINK AT THE END OF THE YEAR YOU SHOULD COME AGAIN!
KAYLE DOWIS 10TH GRADE WAIALUA HIGH


I loved the pizza that you made for us. It inspired me so muc when I got home that I would want to make pizza also just like you- thats how much I liked it! I would want to receive your recipes if that is okay with you for FREE =D. if you decide to let me have your free recipes please email me or also please give them to mrs. wright or at least come by our class again to make it for lunch so that we dont have to spend $1 on a junk lunch that doesnt even make you full. much mahalos
irene guzman 10th grade waialua high school


Mr. Grande, the pizza you made was very good. fantastic.
Jason oga 10th grade, Waialua high school.

I really liked your pizza. It tastes very good. Yes you did a very good job even though you cut your finger, but it still tasted good.
Keola Adric 10th gradeWaialua high school.


I liked the pizza that you made, it tasted really good. I liked the stories you told us and you made us laugh.
Saray Sok, Waialua high school 10th grade.

Mr.Grande i liked the pizza☺.It was good plus you telled us stories and that was good.
Jordan BracerosWaialua High School 10th grade.

Al,I enjoyed the Pizza presentation. The steps you took to create such a delicious pizza looked easy enough to follow for the students and myself as well. Thank You for your expertise and hope to have the opportunity to create a great tasting pizza recipe from your site. Aloha,
Lavina ForvillyWaialua High SchoolSkills Trainer

Pizza! The Movie

Pizza! The Movie,
A Review by Albert Grande, pizzatherapy.com

Pizza! The Movie was an ambitious project to begin with. On the surface making pizza seems simple enough. C'mon you make dough with water, yeast, salt and maybe add some olive oil. Stretch out the dough, throw on a little olive oil, some tomatoes, some cheese and pepperoni or whatever. It's easy. Right?

Not so to anyone who has made pizza from the heart, and certainly not for someone who makes a movie with heart about pizza. Pizza! The Movie will not be all things to all people. The film does not pretend to be. There will be pizza fans who are disappointed. After all fimmaker Michael Dorian had to narrow his focus.

Dorian has done an excellent job of hitting all of the high spots of pizza. He tackles New York Pizza. He discusses Chicago Deep Dish pizza. He uncovers the Chicago Deep Dish controversy. He travels the country from end to end searching out snippets and facts about the pizza culture.

He interviews Peter Reinhart of American Pie, he talks to Chris Bianco, of Pizzeria Bianco, I even noticed Gary Bimonte of Pepe's comparing good pizza to a home-run.

He touches on Pizza Delivery Drivers, featuring a clip from another movie about Pizza Delivery Drivers. He talks to pizza fans of all ethnic flavors and tastes. Dorian left no pizza box unopened or pizza pie untasted.

He uncovers several myths and tales about pizza. One of the brightest moments of the film is an uncensored interview with Ed LaDou. LaDou was the unsung creator of Wolfgang Puck's Pizza as well as the creator of the menu for California Pizza Kitchen. Ed LaDou is truly one the Legends of Pizza. Both Puck and the owners of CPK, understandably, declined to be interviewed for this film.

Dorian, however, needed a focus, to pull the movie together. The stage is set, the lights are dimmed. Enter Tony Gemignani, five time World Champion Pizza Thrower, owner of Pyzano's of California and head of the U.S. Pizza Team. Tony's struggles are chronicled as he faces a major dispute in a Pizza Tossing Championship. The drama unfolds as the two major pizza magazines of the pizza industry (PMQ and Pizza Today) are pitted against one another.

We follow Tony and his new team The World Pizza Champions to Italy to compete against other countries in Pizza Tossing, dough stretching and other pizza realted events. Tony shows his passion and emotions for all things pizza.

This is a must see film for anyone who ever enjoyed a pizza. This film captures the taste and essence of pizza right up to the end. The use of Joe Dolce's incredible anthem "Pizza, Pizza", for the closing credits, is a clever addition.

My only complaint: Dorian should rename the film Pizza! The Movie, Volume Number 1
I am sure there is enough material left on the cutting room floor for several other Pizza! The Movies, Volumes 2,3,4 and 5! I can't wait. Pizza on Earth...

Mushroom Pizza by Albert Grande

First an update on the pizzatherapy.com forum. I found wonderful free forum software called phpBB I have installed all of the files. Then I uninstalled everything I installed. I have deleted all of the files. I have reconfigured and ftp’d everything. I am still unable to get the forum up and running…I am still working on it though…If any one can help, I would appreciate it.

Enough of my problems, I want to discuss my favorite topic: pizza

I love talking to anyone about pizza. I enjoy discussing how to make pizza, pizza tricks and tips. Discussing pizza is one of my favorite pasttimes.

One of my favorite conversations is who makes the Best Pizza in the World. This is, of course a loaded topic. The truth is there is not one correct answer. Everybody is right. Its kind of like discussing sports….

As I mentioned here, I recently had the opportunity to talk about pizza with Chef Peter Reinhart. It was a fantastic conversation. But as you know I love to talk…

I have also had recent conversations with two other “Legends of Pizza”. These men make pizza day in and day out. They live in the trenches of pizza. They embody “Spiritual Pizza”. They are pizza.

The first, Gary Bimonte a co-owner of Frank Pepe Pizzeria Napoletana located in New Haven Connecticut. He is the grandson of legendary pizzaiolo Frank Pepe.

Gary spoke about the newest Pepe’s located in Fairfield, Connecticut. He explained the recipes and pizzas are the same. The Fairfield Pepe’s also has a coal fired oven. The lines go out the door. This location is doing better than expected.

I spoke with Gary about the long lines at Pepe’s. You can actually wait in line as long as two hours. He said, although he never had to wait, he has heard life-long friendships have been made and conversations flow fast and furious while waiting in line. I can personally attest to this fact!

Gary also explained the actual story of how the World Famous Pepe’s Clam Pizza was invented. What a pizza tale!

The other pizzaiolo I spoke with was Chris Bianco of Bianco’s Pizzeria located in Phoenix, Arizona. Chris is originally from the Bronx in New York. He loves discussing pizza.

Bianco’s has been nominated as the Best Pizza in the World by Peter Reinehart, (American Pie), Ed Levine, (A Slice of Heaven) and Penny Pollack and Jeff Ruby (Everybody Loves Pizza).

Chris Bianco is enthusiastic and humble. I could not believe his down to earth conversation. He is very philosophical. He is colorful. He is a character.

Chris Bianco mixes all of his dough by hand. That’s right: by hand. This started out of necessitiy because when he started, the business could not afford a mixer. Not so any more. Bianco’s Pizzeria is crowded every night with two hour waits not uncommon. He can afford a mixer. But he and his brother, still mix all of the dough by hand!

Explaining his pizza philosophy, he said to me, “we are never more important than the ingredient.”

Chris shared important tips and tricks of what makes Pizzeria Bianco such a success. He also had some tips for the home pizza maker.

Thank you Peter Reinhart, thank you Gary Bimonte, thank you Chris Bianco. You all are Legends of Pizza! I am honored. I am overjoyed. I am humbled. I am smiling from ear to ear...

For more on the pizza conversations with these Legends of Pizza, keep reading Pizza News …stay tuned, right here...

Pizza on Earth, Good Will to All!

Pizza Notes from pizzatherapy.com

Here in pizzaland, it has been the best of times, it has been the worst of times.

I guess I will talk about the negative first to get it out of the way.

I have been thinking about a pizzatherapy.com pizza forum for a while. I have gotten several emails from pizza fans who felt it should be a reality.

OK, I know there are certain times, when I have to start paying attention to what people are saying, and this is one of those times.

I am committed to make sure pizzatherapy.com has a forum.

Here are a few of the reasons:
1) pizzatherapy.com has built up quite a following of pizza fans throughout the entire world.
I have been very consistent about sending out issues of Pizza News. Pizza News readers are loyal. A forum would be way for these pizza fanatics to touch base with each other and start a conversation.

2) Certain pizza questions could be handled by certain forum members. This would be great way for people to connect with each other.

3) A forum will also form a community. I feel very connected to Pizza News readers. I know some of them have been out there for years. I think it will be wonderful to see the pizzatherapy.com community in action with a forum.

The first thing I did, with assistance, was research the best forum to have. I found one. I was excited. As I looked into it, I needed to have a MYSQL data base on my website.

I did not have one. I needed to upgrade. I upgraded. I got an MYSQL database.

Then I contacted the forum maker about minimum requirements. "Sorry", the salesperson said. "Your newly upgraded website with your MYSQL database, does not meet the mimimum requirements."

Bummer!

OK back to the drawing board. I found a free forum: phpBB. I downloaded it. I ftp'd it up to my website. I read all of the documentation. I read the FAQ's. I learned. I studied.

I am unable to get the forum running. It does not work.

I am dead in the water. I need help, I need assistance...I will get this forum up and running. I know I can do it... I have contacted the community...hopefully I can get this worked out...If anyone in pizzaland has any experience with the phpBB forum, please contact me.

Now on a positive note: the next couple of issues of Pizza News (Sign up for Pizza News here!) will really be special.

To find out more, you will just have to subscribe.

I did speak to Peter Reinhart (author of American Pie: My Search for the Perfect Pizza.) recently. We had a wonderful conversation. He told me things about pizza, I had never heard of. He oozes pizza passion. He is an amazing pizza resource.

Peter said there are two types of pizza: good pizza and great pizza. He also predicted a major shift in the American Pizza trend.

We discussed making pizza and what pizza can do for your heart and your soul. Peter said he first had revelations about the spiritual aspect of food, while making bread. Breadmaking changed his life. Pizza is just an extension of breadmaking.

He also spoke about his renewed quest for pizza perfection. Peter explained that his original search was for pizza recipes and pizza tricks. He soon realized that incredible pizzas were being made where the pizzaiolos "really really cared about what they were doing and used the food as a medium to convey their caring to the people they were feeding".

He spoke about Chris Bianco of Biancos Pizza (Phoenix, Arizona)as being the hero of American Pie. Bianco makes the best pizza Peter has ever eaten.

Peter said he recently had a pizza which was as good as Bianco's. The pizza place is in Portland, Oregon. I posted Peter's comments here. Amazing pizza!

More on my conversation with Peter in a future issues of Pizza News and this blog...stay tuned...

Hello, my name is Albert Grande.

I am a pizza man. My passion is pizza. Here is my website: http://pizzatherapy.com

I want to speak about Spiritual Pizza.

The Magic of Believing by Claude Bristol is one of my favorite books.

I have read this book many times and I always seem to get something new out of it. If I know I need to wait in a line, such as at a bank or food shopping, I will take the book along to read. This seems to make the line move faster.

Simply put, The Magic of Believing states, the energy of the subconscious mind can help individuals achieve any goal. If you believe it, it will happen. This book contains countless examples of the hidden power of the subconscious mind and how it can influence our lives.

Bristol speaks about two people cooking an item using the same ingredients, and the same recipe. One item turns out to be a failure while the other is a successful culinary achievement.
The successful cook, saw the finished product in their mind's eye. This successful cook, baked their heart and soul in to the finished dish. They created a spiritual link with the food.

Making pizza, is no different. You must put your spirit into each pizza you create. The great pizzaiolos such as Gennaro Lombardi (Lombardi's), Frank Pepe (Pepe's) and Salvatore Consiglio (Sally's Apizza), knew this, and made pizza for the body as well as the soul. They were masters of Spiritual Pizza.

Spiritual pizza is made when you connect with your pizza on a higher level. You connect with source energy. You pray. You feel God's energy.

You put a part of yourself into each pizza. Make all of your pizza, Spiritual Pizza. Your pizza will taste better. Your pizza will be better.