Pizza Blog from pizzatherapy.com

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 Wolfg...

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 Pizz...

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 p...

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", ...

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 auto...

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...

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 cre...

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. No...

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

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 ...

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, Phoe...

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 inspire...

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 Pet...

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 Rei nhart . It was a fantastic conversation. But as you know I love to talk… I have also had recent con...

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...

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 succe...