Pizza Oven Cranks up to 1000 F. +

Everybody knows that to cook great pizza, you need a hot oven. The hotter the better.
My electric stove at home is barely nudging up to 550 F. +, give or take a few degrees.

I recently got an email from someone who claims his pizza ovens will heat up to 1,000 F.
Now we're talking!

Now we're taking. His name is Willard Gustavsen and here is what he had to say"


Albert: Have you been making pizza long?

Willard: I started baking my own pizza 5-6 years ago, but I didn’t start making my own dough until a couple of years ago. I would buy the unbaked pizzas from the local pizzeria and bake it myself in a make shift wood-fired oven, and finally took the plunge a couple of years ago and started making my own dough and sauce.


Albert: How did you come about to develop your pizza grill?Tell me about the process...

Willard: As a kid growing up my dad would bring home pizza from an Italian pizzeria that had a wood-fired oven. It had that special taste that I came to associate with wood fired, hearth ovens. That’s what got me started. Early on I had some very ill-fated grill baking attempts. I quickly moved on to building myself a more traditional wood-fired oven.

The pizza I was able to bake was great. Nice puffed up edges and a little of the charred taste. At first I would fire up the oven more for special occasions. But gradually I would make one or two pizzas during the week also. With just the right wood (dry hardwood split thin) I could get the oven pre-heated in about 1-1/2 hr. Eventually I cut things down to the bare minimum so that finally with a dual chamber oven I was able to cut the heating time down to about 45 min.

You can read the rest of the interview as well as see an incredible video at this page:

http://pizzatherapy.com/2stone.htm

Albert Grande
http://pizzatherapy.com/
http://albertgrande.com/
http://grandepublishing.com/
http://hawaiisecret.com/
http://bimwah.net/

P.S. I want to encourage you to check out great giveaways.
Free ebooks, e-courses, information.
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Ed LaDou, Legend of Pizza

Ed LaDou, A Pizza Hero

I went to lunch with some friends the other day. We ended up at California Pizza Kitchen. Certainly not my first choice, but I was out voted. Not that I have anything against CPK, the pizza there is OK. It's just that when I see the sign, I think it should be called "Ed LaDou's California Pizza Kitchen".

Let me explain. Ed LaDou is one of the true unsung heroes of pizza. When CPK was slated to open, the chef quit at the 11th hour. That left a brand new restaurant, without a menu. In a panic, the owner's contacted Ed to put a menu together. He was able to create an extraordinary menu of pizza, pasta and salads. Ed LaDou created the whole CPK concept. He also is credited with creating Wolfgang Puck's pizza menu.

Nobody really talks about the fact that Ed is a pizza genius. You can read the whole story by Joan Nathan, right here. It is a fasciating tale of pizza wonderment and adventure. You can see Ed in Pizza, The Movie. This movie is a must see for any pizza fan.

I was lucky enough to speak with Ed LaDou for my Legend's of Pizza Project. He was humble and unassuming. He was intelligent and forthcoming. He held nothing back.

Here is an excerpt of the interview:

Albert: What do you think is more important, Ed, the dough or the toppings?

Ed: "I don’t think either one is more important. That is kind of one of those divisive questions that west coast versus east coast.

Pizza is a whole. It’s kind of like you can’t take one from the other and you can’t isolate one and elevate it because then what you end up having is you end up having an unbalanced product. You want to have dough that compliments the toppings. You don’t want to have really strong flavored dough necessarily unless that’s an intentional part of your design.

You want to have everything kind of blend and balance so that nothing is kind of overwhelming. You know, a lot of people complain about Chicago pizza because it’s all too much bread. Chicago people don’t complain about it because they enjoy that.

The whole pizza experience is entirely subjective. It’s just based on whether or not you happen to strike the resonant cord for the clientele that you cultivated. The craft of pizza like anything you can do it without practice. The more practice you have, the better you get.

When you stop looking at how to improve and how to make it better and what it is that you’re doing and I’m seeing that a little bit more these days, people are trying to instead of bringing pizza forward they are trying to replicate this idea of authenticity based upon a real primitive pizza style. To the extent that it works, God bless them."

You can capture the entire interview on the CD Legends of Pizza, Volume 2.
The interview is also available on MP3, here.

The conversations with Ed along with five other master pizzaiolo is also available in e-book form. You can discover it on The Legends of Pizza Volume 1 and 2 e-book.

Thank you Ed, I am honored that you would take time to discuss pizza with me.

Pizza on Earth, Good will to All!

Albert Grande
http://pizzatherapy.com/
http://albertgrande.com/
http://grandepublishing.com/
http://hawaiisecret.com/
http://bimwah.net/

P.S. I want to encourage you to check out great giveaways. Free ebooks, e-courses, information.
Mark Hendrick's 12 Days of Chrismas

Also discover
The Viral Giveaway, right HERE.
E-books, tools and Internet Marketing Mayhem. Totally free.

Pizza Therapy Discovers Viral Link Tracker Therapy

Let's face it: if you have a blog or website, you need to get traffic. Multiple streams of traffic. Viral traffic. You need to unlock viral markets. If you don't, you're stuck in no-where land.

What's the purpose of sharing information, if you are not getting your message out there?

Pizza Therapy had a case of the Low Traffic Blahs. I mean the Alexa rating was so low, the site didn't even show up in the rankings. Oh my.

That's all changed.

I'm very pleased to announce, I found a cure. I was invited by Brett Ingram to help promote his brand new web tool called Viral Link Tracker. I was honored he came to the rescue.

When I started playing around with Viral Link Tracker, I couldn't believe it. Brett is onto something BIG here. Huge. Gigantic.

Viral Link Tracker has the ability to cloak links as well as give stats. You need to be able to cloak your affiliate links. As any serious marketer knows, stats are also extremely important. You need to know what's working and what's not working.

The most remarkable feature is that the more you use it, the more it works for you. And: it's free.

So if you have a website, a blog or you are marketing anything on-line, you need jump on board with Viral Link Tracker.

It's incredibly easy to use. It's simple to set up. And it spreads your message like a virus. That means: traffic, tracffic, traffic. And if anyone else picks up on your message, that means even more traffic.

This web tool is not the best at what it does, it's the only one that does what it does.

I recommend Viral Link Tracker without hesitation or reservation. This tool is simply amazing.

Thanks, Brett. It's now sunny and warm in Pizzaland. The crust is getting crisp, the cheese is melted, and the pepperoni is perfect. Pizza Therapy is back on track.

If you want to supercharge your blog, website or on-line promos, you need to join Viral Link Tracker. This could be the best move you made all year.

pizza on earth,

albert

The Pizza Therapy Pizza Party Book

Ever since I created The Pizza Therapy Pizza Book, I have dreamed of a follow up volume.

I didn't want my follow-up book to be like the The Pizza Therapy Pizza Book, I wanted it to be completely different. I wanted something that would help pizza fans, celebrate pizza.

Of course it would contain recipes, but I wanted it to be more than that.
A Pizza Book that would be an operations manual and guide to help with the pizza celebration.

Of course you have heard of Chicken Soup for the Soul. It's a book of heart warming tales and stories. Each one unique and wonderful. Each one original.

I decided to borrow an idea from the authors of that book. You know they asked for help in writing the book. They wrote some of the book, but not all of the book. Most of the book, was written by other people. Then they went ahead, and with the help of others, wrote a bazillion other Chicken Soup Spin off books.

Then I thought: why couldn't I do the same thing? I only want to write one book...

Find out the latest at this page:

Pizza Party Pizza Book

I'm also going to make you an offer you can't refuse....

Pizza on Earth,

Albert Grande

Please check this out:

Pizza Party Pizza Book

Who Makes the Best Pizza in the World?

Pizza is a universal food. Most of us grew up with pizza. All of us have an opinion about pizza.

If you are from New York, it's New York pizza. If you are from Chicago, it's Chicago Deep Dish. The West Coast pizza fans have their own traditional Italian pizza as well as New Wave pizza.

Of course if you are from New Haven, Connecticut, you spend hours debating who makes the best apizza: is it Sally's or Pepe's? Then there are those who favor Modern Apizza. New Haven pizza fans are fanatics.

Woven across the U.S. are small pockets of regional pizza favorites. For example, on Long Island, New York, it's a type of pizza called Grandmother's Pizza. If you are from a certain area in Pennsylvania, you favor Old Forge, pizza.

There are types of pizza for every different taste: there is thin crust Neapolitan pizza, and there is thick crust Scilian pizza. Chicago deep dish, is a pizza unlike an other. California pizza can be thin with unusual ingredients for unique tastes.

People don't argue about steakhouses or hamburgers or Chinese food, but pizza hits a chord. It's a magical little disk that makes things happen. It doesn't matter if you're in Pennsylvania or Wisconsin, your own region makes the best pizza in the world. You tend to favor pizza you grew up with.
There are also, the master pizzaiolo, who defy any region and make the best pizza possible putting their heart and soul into each pizza produced. These are the legends of pizza (http://legendsofpizza.com/).

Here is a short list of pizzaiolo, who do it their way. Not for fame or glory but because they are dedicated to the craft of creating incredible pizza.

Pizzaiolo Chris Bianco, (Pizzeria Bianco, Phoenix, Arizona), is regarded by some, as making the finast pizza in the U.S. Ed LaDou, is another highly acclaimed pizza master. He created Wolfgang Pucks Pizza as well as California Pizza Kitchen's pizza. He now makes pizza for his own Caiote Pizza Cafe. Tony Gemignani (8 time World Pizza Champion and co-owner of Pyzano's Pizza) and Brian Spangler (Apizza Scholls, Portland, Oregon), each carry on the tradition of pizza passion and strive for pizza perfection. Gary Bimonte, grandson of Frank Pepe continues his grandfather's legacy at Pepe's in New Haven, Connecticut.

Another Legend of Pizza is Peter Reinhart, author, baker and pizzaiolo. Peter told me once, there are only two types of pizza: good pizza and great pizza.

Peter went on a quest to find the best pizza in the United States. His book, American Pie, chronicles his pizza adventures.

Who makes the best pizza?

You decide who makes the best pizza. What kind of pizza do you like? The best pizza is entirely a personal choice. Your choice.

You can find an extensive listing of The Best Pizza in the World at this link:
http://pizzatherapy.com/bestpizz.htm

Discover the Legends of pizza: http://legendsof pizza.com

Get free copy of Albert Grande's e-book about "Big Ideas" at this link: http://grandepublishing.com/sq.htm

Wooster Street: That's Amore!

I recently received this great video from two different sources, about Wooster Street in New Haven. The video was created by bgrant19 She did a fantastic job!

(Thanks Gary B. and Tony C. for sending me this video...)

I am very happy to share it here. The great thing about Wooster Street is that once you get there, you are in a time warp. Wooster Street exists in its own universe without regard to the rest of the world. Time stands still, on this street in New Haven.

There has always been a friendly rivalry between Providence, Rhode Island and New Haven. Both are very Italian towns. Providence has Federal Hill (That's where my mom grew up). While New Haven has Wooster Street.

A few years back, the mayors of each city took part in a contest. New Haven came out on top. Blame it on Wooster Street. True, Federal Hill has some great Italian restaurants.

But, Wooster Street has Pepe's, Sally's Apizza and Libby's Italian Pastry Shop.

If you've ever been there, I don't need to say anymore. If you haven't been there: please put it down on your list of places to visit.


Here is the video:





You can get a free copy of my World Famous Pizza Dough
recipe by signing up for Pizza News at: Pizza Therapy

Pizza on Earth,

Albert

http://legendsofpizza.com
http://pizzatherapy.com/
http://grandepublishing.com/
http://pastatherapy.com/
http://hawaiisecret.com/
The Unusual, The Unexplained…
http://bimwah.net/
http://lawofreciprocity.info/
http://albertgrande.com/

Pepe's Opens New Pizzeria: Manchester, Connecticut

I got an email from my friend Gary Bimonte, co-owner of Pepe's Pizzeria Napolentana.
Gary was featured on Legends of Pizza, Volume 1. He explained how his grandfather, Frank Pepe created the legendary clam pizza.

Gary was excited to give me the news that Pepe's had opened another pizzeria in Manchester, Connecticut.

Here is the address: 221 Buckland Hills Drive, Manchester, CT. The phone number is: 860-644-7333.

Pepe's has always been a family owned operation and it continues to be a family operation.
During my Legends of Pizza, Volume 1., interview, Gary discussed how the family had decided to take Pepe's in a different direction. Pepe's opened it's first restaurant outside of New Haven in Fairfield, Connecticut. It was an immediate success. Lines were out the door with loyal customers screaming for more pizza.

For over 80 years, Pepe's Pizza, was limited to Wooster Street, in New Haven. Then suddenly they were in Fairfield. Now they have expanded to Manchester.

One of the best features about Pepe's is their coal fired oven. Would there be a coal fired oven at the Fairfield and Manchester locations?

Gary answered this in Legends of Pizza, Volume 1. The answer was a resounding yes.

Pepe's is one of the only restaurants in the state of Connecticut that is able to be grandfathered in. The state has allowed Pepe's to install brand new coal fired ovens.

Good luck, Gary and family. I want to wish you the absolute best. I know the pizzas will continue to be incredible and unforgettable!

For more information on Pepe's, please visit their brand new website, at this link:
http://www.pepespizzeria.com/

A priceless feature on the Pepe's home page is a video of Frank Pepe making pizza! Also, make sure you go to the FAQ (Frequently Asked Questions) There you will find an answer to the most asked question at Pizza Therapy:

Does Pepe's deliver? The answer is no...
(There are exceptions to every rule: Read this archived post: Does Pepe's Deliver?)

You can get a free copy of my World Famous Pizza Dough recipe by signing up for Pizza News at: http://pizzatherapy.com/ (Pizza Therapy)

Pizza on Earth,

Albert
http://pizzatherapy.com/
http://grandepublishing.com/
http://pastatherapy.com/
http://hawaiisecret.com/
The Unusual, The Unexplained…
http://bimwah.net/
http://lawofreciprocity.info/
http://albertgrande.com/

Why You Should Make Pizza

There are certainly plenty on reasons why you should be making easy.

How about this: it's easy.
Its fun.
And it will save you a ton of money.

Making pizza has changed my life. I know it will change yours.

Pizza is the universal comfort food. As such, there are just not many people who do not like pizza.

Make pizza, be happy. Make more pizza, make everyone happy.

You can read my entire article of why you should make pizza:

Click Right HERE



You can get a free copy of my World Famous Pizza Dough
recipe by signing up for Pizza News at:
http://pizzatherapy.com (Pizza Therapy)

Pizza on Earth,

Albert
http://pizzatherapy.com/
http://grandepublishing.com/
http://pastatherapy.com/
http://hawaiisecret.com/
The Unusual, The Unexplained…http://bimwah.net/
http://lawofreciprocity.info/
http://albertgrande.com/

How to Make Pizza Dough

In this pizza video, I show you step by step how to make pizza dough from scratch.
It really is pretty easy.
The hardest part is the clean-up.




You can get a free copy of this recipe by signing up for Pizza News at
http://pizzatherapy.com

Pizza on Earth,Albert
http://pizzatherapy.com/
http://grandepublishing.com/
http://pastatherapy.com/
http://hawaiisecret.com/
The Unusual, The Unexplained…http://bimwah.net/
http://lawofreciprocity.info/
http://albertgrande.com/

Pizza Demo by Albert Grande

Here is a very short video of a pizza demonstration for a group of students.

I am discussing Chef Peter Reinhart's take on the future of pizza...







Maker sure you check out Peter Reinhart's incredible pizza book, American Pie


Pizza on Earth,
Albert

http://pizzatherapy.com/
http://grandepublishing.com/
http://pastatherapy.com/
http://hawaiisecret.com/
The Unusual, The Unexplained…
http://bimwah.net/
http://lawofreciprocity.info/

Pizza Therapy in Action

I am regularly reminded why I created the website:
Pizza Therapy.

I wanted to share some of the joy, my friends and I received, when my Dad (Big Al), would mke pizza for us. I'm sure my Dad would be very proud.

He is a recent email from my friend, Jaime:

"Albert, my family - Grandpa, Grandpa, my sisters, my brothers, nieces, nephew, in-laws, husband, my two kids and some friends
all had their hand in pizza and calzone making last night.

There were 20 of us all together from age 1 - 74.

Master kamado Chef David had the kamado cooking up our pizza's and calzones just right. Here's some pictures of our "Pizza in Palisades Night". Everyone just loved your recipe for the pizza crust!"

Here is a picture of a kamado (a type of Japanese grill):

Thanks, Jaime.

Now that's what I'm talking about: Pizza Therapy in action!

Pizza on Earth,

Albert

http://pizzatherapy.com/

http://grandepublishing.com/
http://pastatherapy.com/
http://hawaiisecret.com/
The Unusual, The Unexplained…

http://bimwah.net/

http://lawofreciprocity.info

Good Pizza, Great Pizza...

Albert's Pepperoni Pizza

During the last couple of weeks, I had a chance to sample some great pizza. Pepe's and Sally's Apizza, (Wooster Street, New Haven, Connecticut) did not disappoint me. They were fantastic, as usual.

On one of my adventures, I stumbled into a pizza joint. The family was busy shopping, so I took it upon myself to check out a new pizza place.

The pizza looked good. The crust looked good. The taste was OK. It was not the best pizza I ever had, and it wasn't the worst. It was good pizza.

I agree with Peter Reinhart who says there are two types of pizza: good pizza and great pizza.

In some ways pizza is relative,: had I not just had Pepe's or Sally's, I might have rated this pizza much higher. Pepe's and Sally's make great pizza. Anywhere in the pizza universe, this pizza may have been a solid 8 or 9. After Pepe's and Sally's, I would rate it a 6 or 7...

Sometimes you can't get great pizza. Sometimes good, is good enough...

pizza on earth,

albert

http://pizzatherapy.com/
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net/
And my newest website:
http://hawaiisecret.com

Sally's Apizza: Some things never change. Be thankful!

The whole family went back to Sally's Apizza on Wooster Street last night. We're glad we did!

We got there early, so we would be able to make it for the first seating. We patiently waited for the Sally's lights to be turned on. A few minutes later the doors opened. Unfortunately, we did not get our pizza order in right away, so we had a bit of a wait. This is the price you pay for good pizza.

One couple who were seated just ahead of us, got tired of waiting, and ended up walking out. Oh, well.

We ordered a medium anchovy, a large bacon and a medium potato pizza. (The potato pizza is not on the menu, so you have to ask).

Our pizzas were fantastic. The crust was slightly burnt, just the way I like it. The coal fired oven imparts a great taste to the dough. The crust is ultra thin and very tasty. The toppings were perfect.

I had a chance to chat with Flo Consiglio, owner of Sally's, for a couple of minutes. I asked her if there would be anything new at Sally's.

She assured me, everything would remain the same. I filmed our conversation, and I will let you know as soon as it is ready. (Make sure you are signed up for Pizza News, for the latest pizza scoops.)

She was hesitant to talk on camera, at first, but with some encouagement from daughter Ruth, she allowed me to film our interview.

Sally's Apizza is like no other pizzeria on the planet. Family run, family operated. To Flo Consiglio and Sally's Apizza, family matters.

Some things, never change and in the case of Sally's Apizza, I hope they never do.

pizza on earth,
albert grande
http://www.pizzatherapy.com/squeeze.htm
http://pizzatherapy.com
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net
Hawaii Secret Dot Com

Portobello Mushrooms

Here is a picture of a Portobello and Capacolla Pizza


Before I get into the magic of the portobello mushroom, I want to give you an update of what I am doing.

I'm currently on the East Coast, completing the last leg of my vacation. I like to call it: The East Coast Pizza Tour.
I was able to get to Pepe's as well as Sally's Apizza.

The pizzas at each pizzeria were both memorable and very satisfying. I was able to do some great interviews, which I will be making available at pizzatherapy.com in the near future.

In the meantime, I have been creating several videos which I want to share with you.

I did a review of my favorite mushroom, the Portobello. I have found these mushrooms very easy to work with as well as having a great taste.

You can use them in pasta sauce, sandwiches, on the grill and of course as a topping for pizza. I think the potobello really adds to any dish. they have a beefy texture and a wonderful flavor.

Videos are something new to me, but I think the time is right to try this way of sharing information. The video is certainly not profesional, but neither is my pizza.

Try using portobello, you will not be disappointed.

You can see the Portobello Video>>> Click Here.

Along with pizza, I have had my share of lobster. The East Coast is a lobster paradise.

Sidebar: To see an Amazing Blue Lobster head over to:

The Bimwah Blog. This may very well be the blueest lobster you have ever seen! Check this one out!

pizza on earth,
albert grande
http://www.pizzatherapy.com/squeeze.htm
http://pizzatherapy.com
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net
Hawaii Secret Dot Com

Back at Pepe's, Again

I couldn't believe it. Here I was back at my favorite pizza place in the world, Pepe's Pizzeria.

We could hardly wait to order. Of course, we ordered the famous clam pizza. We wanted to try something a little different so we got half pepperoni and have bacon.

OK we had ordered this before, but it was like the first time!

The pizza was as usual fantastic. I am always amazed at the incredible consistency and quality of Pepe's pizza. I just love the taste!

I was able to vist with Gary Bimonte, a true Legend of Pizza.. Gary,was his usual positive self. I even did a short interview with him. He explained Pepe's , will be opening another location in Manchester, Connecticut.

I had to ask him about a Pepe's in Hawaii... he said that "would be a beautiful thing".

I can keep dreaming about that one!

I had to order a large pepperoni to go. We had it for breakfast. It was still great the next day...

I am very excited to be back in New England. I plan on continuing with the "Northeast Pizza Tour". More pizza, more pizza and more pizza. OK I will fit in a few lobsters and some fried clams.

Sidebar: To see the Amazing Three Clawed Lobster head over to:

The Bimwah Blog. This may very well be the most incredible lobster you have ever seen! Check this one out!

pizza on earth,
albert grande
http://www.pizzatherapy.com/squeeze.htm
http://pizzatherapy.com
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net
Hawaii Secret Dot Com

Another One Bites the Dust...

The first thing I noticed was the locked doors and empty tables.

Although there never seemed to be much activity in this pizza place, there was at least a little activity.

Now there was no activity. I used to joke to people that the pizzeria had to be a front for the mob. They intentionally were losing money so they could launder illegal profits.

There was no way they could stay open with the amount of customers they had. A pizzeria needs customers. This pizza place had few customers. Very few. But they remained open. Until, now.

So I went next door and asked what happened. The cashier said she didn't know. Just one day they didn't open. She said the people that worked there were just as surprised. They came to work but they were locked out. Seems like this pizzeria went belly up.

The owners just forgot to tell the employees they were out of a job. They just left.

To tell you the truth, I never had their pizza. I guess it was OK, but it was a multi-unit pizza chain. One of the big boys. I am sure their pizza tasted like every other pizza made by the chain.

Probably OK, but nothing special.

No heart. No passion. Just pizza ingredients thrown together and baked in a pizza oven. And the pizza that came out, reflected what went in. Nothing special, just ingredients.

One of my favorite scenes in Pizza the Movie is when Michael Dorian is interviewing a Big Time Pizza Chain owner. And Dorain asks him what makes pizza special. He says "Pizza isn't special...it's only pizza". And you know in his heart of hearts, that is what he believed.

To him, pizza wasn't special, it was only pizza.

And that is what separates the chains from the pizzaiolo.

The Big Chains see pizza as a product, a bottom line, the cost of ingredients. They're in it for one reason: it's a business. They make a product and they sell a product. There is no real connection to the pizza or to their customers.

The other end of the spectrum are the true pizzaiolos. They have passion about what they do. They are connected to their pizza in a sacred way, a spitiual way. They are connected to their customers and their customers are connected to them.

Jon F. just got back from Portalnd where he spoke with Brian Spangler of Apizza Scholls, in Portland. (Read the interview here). Jon said Brian was very involved in his craft. And you know, Brian would have it no other way.

This passion to connect is shared by the Legends of pizza such as Gary Bimonte (Pepe's), Chris Bianco (Pizeria Bianco), Tony Gemignani (Pyzano's Pizzeria) and Ed LaDou (Caiote Pizza Cafe).

These are Legends of Pizza. I invite you to share their pizza, share their passion.

They are not the only ones. There are dedicated pizzaiolo in many places.

You need to find them. You might even find them in your own neighborhood.

Your mission, is to seek out those pizzaiolo, who share the magic that makes pizza great.

You might be that true pizzaiolo, yourself. Share your own passion for pizza.

Make your own incredible pizza. Practice the art of pizza.

Your life will never be the same...

pizza on earth,

albert grande

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

http://pizzatherapy.com/

http://www.pastatherapy.com/

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

http://grandepublishing.com/

http://bimwah.net/

And my newest website:

http://hawaiisecret.com

"How to Make Pizza..." from Franz

After answering countless pizza questions, sending out dozens of newsletters (Pizza News), creating a Best Pizza in the World section (Best Pizza in the World) and a Pizza and Pasta Forum, you just wonder if anyone is listening.

Then you get an email, that slaps you in the face and reminds you why you started this whole pizza website to begin with:

"Hi Albert

This is Franz, I want to thank you for your pizza dough recipe. I made my first pizza. Three small 10 inch round to be exact. I made some changes in the recipe. I used whole wheat flour and yeast.

I had to laugh because I had never cooked with yeast before. When I put the yeast, sugar and warm water together , the yeast began rising out of the cup before I could get everything together. I said to my wife look at that. I wish our love life could rise that fast. My wife thought it was funny and laugh.

Several hours later I rolled out the dough and and placed it in three pie pans. I put pizza sauce low calory cheese and pepperoni on it. I didn't think I was going to like it because of the whole wheat.

Man that pizza was good.

It turned out great. I'm trying to eat right and lose a few pounds. I heard that whole wheat is good for you. That is why I tried the whole wheat flour. I have made whole wheat bread, banana nut bread. Thank you for sharing your recipes. I find myself cooking more and trying out new recipes. My family really likes my cooking. Thanks again. "
Franz

Thank you Franz. You really made my day.

And thanks for reminding me, making pizza is what it's all about!

pizza on earth,

Albert Grande
http://www.pizzatherapy.com/squeeze.htm
http://pizzatherapy.com
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net

Sally's Apizza on the Internet

It was one of those special emails that you get.

Sally's Apizza, located on Wooster Street in New Haven,
Connecticut was officially on the Internet.

I like to think in some small way, pizzatherapy.com
assisted the process. Sally's is like no other pizzeria in the World.

(Hey, I'm not getting in the middle of a Pepe's vs. Sally's debate here...
I'm to smart for that....to see what I'm talking about click on the link above. Or just Click Here)
Let's just say, there are people who love Pepe's and there are those who love Sally's

I love them both...

Here is the email:

"Hi Pizza Therapy:
I 'm delighted to annouce to the world that Sallys Apizza
in New Haven, Connecticut now has a website, with pictures even and the menu.
Here is the link:
http://sallysapizza.net/default.aspx
This development was prompted by the pizza lovers of the Yale Class of 1987 who, before their twentieth reunion to New Haven, contacted Sallys (by using the pizza therapy website to check out some details) and suggested to Debbie Consiglio of the Sallys family that a website would be just the ticket!
cheers,
Yale Class of '87 organizer
(Jim Lande in Washington DC)

My response:
Thanks for sharing this Jim... the Sally's website is a true labor of love!

Here is another email I recieved from another Jim about Sally's:

I explain the following facts (although some may no longer be true):

• Sally's is open from 5 pm to 10 pm daily except on Monday's.
• It does not serve lunch.
• It serves thin-crust pizza exclusively.
• No salads, no calzones, no pasta, no pan pizza.
• It serves no hard liquor or wine. It serves two varieties of beer, bottle only and no beer on tap.
• It serves generic soda and no Coke or Pepsi.
• It does not serve by the slice.
• It does not deliver.
• Parking is difficult at best and sometimes one must park 1/4 mile away.
• Sally's has never had a special or discount prices nor has it ever offered coupons, ever.
• The interior is not elegant in any way and looks today much like it looked 50 years ago.
• The wait staff is not the friendliest, and when a waiter comes to your table you better be ready to order or the waiter will leave and not come back for 20 minutes.
• And, to top it all off, there is never less than a one to two hour wait to get into the establishment and often another 30-45 minutes to finally get your pizza.
• Often the wait is outside in the dead of winter.

Just imagine any pizza place in Ohio, Florida, Texas or any other part of the country or world! If they initiated all the conditions above, how soon would they go out of business."

Now if you ever happen to find yourself in New Haven, head right down to Wooster Street.
You will not be disappointed!

pizza on earth,
Albert Grande
http://pizzatherapy.com/
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net/
Legends of Pizza e-Book
Legends of Pizza, Volume 1 and 2

Does Pepe's Deliver? The Truth About Pepe's Delivery Revealed

Over the lifetime of pizzatherapy.com I have received countless questions about pizza.

These include dough problems, pizza peel issues, the best flour to use, does water make a difference in pizza. Where is the best pizza? Do I favor Chicago Deep Dish pizza over New York pizza? I want to start a pizza business...where do I start? How do make 100 pizzas at a time, can you help? (Yes: go here.) Who makes the best pizza?

Pizza fanatics write to me, asking if I know the inside secrets of the pizza from their favorite pizzeria. They want to know if I can help them recreate a certain pizza. Pizza fans want to know about pizza!

You get the idea.

I also get lots of questions asking if I know the true secret of Pepe's on Wooster Street, in New Haven, Connecticut. (You can read some of the many comments sent to me here.) People of course, are also interested in Sally's Apizza also located on Wooster Street.

I always tell them: if I knew the real secret of Pepe's or Sally's, I would open my own Pizza Therapy Pizzeria. If the truth be told, I make pizza. I think it is good pizza. But if my pizza was that good, I would have my own pizza shop.

You need to understand, New Haven pizza fans are a different breed of pizza fanatics. They are their own sub-species of pizza lovers. They not just passionate about New Haven (Wooster Street Pizza). They are obsessed.

I would estimate I have fielded hundreds of questions, over the years. (And yes, I answer each one...)

The number one question out numbers all other questions by about 10 to 0ne! Here is the number 1 question, I have gotten:

"Does Pepe's Deliver?"

The questions go something like this: I live in Arizona, Washington, San Francisco, Florida, Michigan, South Carolina....

"Does Pepe's Deliver?"

I want to send Pepe's to my wife, boyfriend, boss, dad, cousin, best friend:

"Does Pepe's Deliver?"

I always say, if you want Pepe's pizza you need to go to Pepe's.

That has always been my answer: until now.

I just got an email and picture from Gary Bimonte, co-owner of Pepe's. The picture is above.

Here is what Gary said:

"Aloha albert ,
Who said pepe's doesn't deliver ?
well for a price anyway...
we made a recently delivery to yale , 75 pizza's.....
hope all is well !!! :) gary "

So the answer is:

if you go to Yale, (located in New Haven) and you order 75 pizzas...

Pepe's delivers...

Be well and laugh often...

pizza on earth,


Albert Grande


http://pizzatherapy.com/
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net/
Legends of Pizza e-Book
Legends of Pizza, Volume 1 and 2

"I'm Going to Hollywood, Baby...": Jimmy Kimmel Wants My Pizza...

I was shocked when I read the email. C'mon: Things like this only happen in movies and on TV, but not in real life.

Here is the email that made me fall out of my chair:

"Hi Guys

We're the writer's on ABC's Jimmy Kimmel Live. Just saw you on the Travel Channel. Best looking of all the pizzas they showed. We're constantly debating the best pizzas. Any chance you guys ship your pies? Would love to hook Jimmy up with some.

Thanks and great work!

Tony Barbieri"

I read the email in total disbelief.

Now first of all, these guys saw me on the Travel Channel. "Amazing," I thought, "simply amazing. I don't even remember being on the Travel Channel, but if these TV guys saw me, well, it must be true!"

Secondly, I had the best looking pizza!

Finally, they wanted me to ship a pizza to Jimmy Kimmel. Now, I can't say I watch Jimmy Kimmel all of the time, but I do know who he is. If he wants me to ship him a pizza, well, no problem! I mean, really: my pizza is good, but I didn't think it was that good.

However, I am more than happy to make pizza for Jimmy Kimmel and "hook him up!"

Or maybe, Jimmy Kimmel and his staff, had seen my article about Oprah Winfrey and Gayle King, where I offered to make Gayle a pizza. No matter, I was ready. (Read about the Gayle King pizza here.)

I started to make my pizza. I was in pizza overdrive mode!

As I was letting the dough rise, I decided to check my email. There was another message from Tony Barbieri:

"Subject: disregard last email
Just saw you guys are not affiliated."

Wait, there had to be some mistake. You mean to tell me, I was NOT on the
Travel Channel?

I fired off an email..."Say it ain't so, Tony! You're telling me, I wasn't on the Travel Channel? You don't want me to ship my pizza to Jimmy Kimmel? Who were you trying to get in touch with?
Was it Sally's, Pepe's or some other pizzeria?"

Tony responded:

"Albert
Easy, pal. It's all good. It was the one in New Haven. Already contacted them.
Thanks
Tony B"

I was devastated. I went from being on the Travel Channel and having my pizza debut on national television, to being a nobody. Just another lonely pizza maker, silently kneading my dough.

From hero to zero, in one little email...

Well that's OK. I finished making my pizza, and let me tell you, it wasn't that bad.

Who knows, maybe my next pizza will show up on the Today Show, or Jay Leno or David Letterman... I know Rachael Ray likes pizza and so does Emeril...

Of course, I do have that standing offer to Gayle King to make pizza for her and Oprah...

Maybe it's time for Doctor Phil to tackle a couple of slices of pizza... Possibly Judge Judy is a pizza fan...

pizza on earth,

Albert Grande
http://pizzatherapy.com/
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/
http://bimwah.net/
Legends of Pizza e-Book
Legends of Pizza, Volume 1 and 2

Brian Spangler, Master Pizzaiolo in the Northwest

This interview is an excerpt from Legends of Pizza Volume 1 and 2 e-Book

The following interview was done with Brian Spangler of Apizza Scholls located in Portland, Oregon. Brian is, according to Peter Reinhart,: "one of the up and coming superstars of pizza.

Brian discusses how the original location of Apizza Scholls, was actually forced to move because they were to popular.

"Albert: Can you tell me a little bit about Apizza Scholls and where the name came from and what it means?

Brian: Well, Apizza Scholls, this is our second location. Originally we were out in a rural district here in Oregon just outside of Portland. The township that we were in was called Scholls. We originally just called it Scholls Public House. Due to an overwhelming response to our product and articles in newspapers, again we were in a rural area; people just bombarded us to the point that we were causing some pretty severe traffic issues out there.

We ran into an issue with Washington County, the county that Scholls was in and essentially had to move from that location. We found a place here in downtown Portland, Oregon.

Apizza Scholls is kind of a play on words. I always loved to see American-Italian dialect of the word pizza which was apizza. Mostly hailing from the Connecticut area, I have always loved that. It’s kind of a play on words as Apizza Scholls. So, we just decided to go ahead and name it Apizza Scholls.

Albert: So, there is that New Haven, Connecticut connection. I was kind of wondering about that with your name.

Brian: The style of pizza that we do is more of your typical Neo-Neapolitan style pie that hails from the northeast region of the United States from Connecticut through New Jersey, a big 18 inch size pie, minimal topping, baked at extremely hot temperatures very quickly. So, it is the style of pizza that we do produce to have that apizza in our name.

We do have quite a few east coast transplants out here and a lot of them even from New Haven. They love it. Essentially, it’s the same as the old ma and pa pizza shop. You go in and get great pizza made by the same people every day. Pizza is very simple. Back there the crust was always excellent. It’s just the style of pizza that I was essentially weaned on.

Albert: How did you learn to make pizza yourself? What kind of training do you have?

Brian: Well, I actually started baking when I was eighteen years old when I moved to the west coast. I actually went to college in Santa Cruz, California. I landed a baking job when I was eighteen. So, I’ve been baking essentially for twenty years now. I have a huge past of working not only with bread but also working with beer, grain fermentology essentially. I had that foundation behind me.

I moved to Oregon in 2000 and essentially I wanted to go back into baking. I started a brick oven bakery. When I moved to Oregon, I quickly discovered I couldn’t find anything closely resembling what I thought of as pizza. Essentially it was your typical west coast style pizza which was very over-laden sauces and crust seemed to be an after thought with ingredients and toppings on pizza. Pizza seemed to be a vehicle, should I say, for just toppings and lots of them.

While I was creating Olive Mountain Baking, my goal was the same. I am a baker and I should be able to replicate a style of pizza that I thought of as pizza that I sorely missed. I went back to New York several times because there were certain bakers conventions back there that I would be a part of.

So, while I was there I’d try to eat as much pizza as I could and go to places like Patsy’s and Grimaldi’s and Totonno’s and just soak in as much of those experiences and then come back and try and replicate that as being my inspiration, but at the same time putting my own little twist on it. ..."

Continued in the Legends of Pizza Volume 1 and 2 e-Book.

You read the rest on this interview as well as interviews with Peter Reinhart, Gary Bimonte (Pepe's), Chris Bianco, (Pizzaeria Bianco), Tony Gemignani (Pyzano's) and Ed LaDou (Caiote Pizza Cafe) in the Legends of Pizza Volume 1 and 2 e-Book.

You will learn the absolute passion of these Legendary pizzaiolo, true Legends of Pizza.

Laugh as much as you can,

pizza on earth,

Albert Grande

http://pizzatherapy.com/
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com
http://bimwah.net/

The Peter Reinhart Interview from Legends of Pizza e-Book

Here are some excerpts from my interview with noted bread baker and pizzaiolo for the Legends of Pizza Project.

Albert: Peter, tell me how you got started

Peter: Well, I started by doing it because I just enjoyed doing it. I was cooking, and actually cooking in a seminary in San Francisco, which is, of course, noted for having good bread. I just started doing it because I thought it would be kind of neat to put home baked bread on the table.
I found out unexpectedly that I kind of had a feeling for it. It got into me. It got into my system and I really took it on. For about eight or nine years, I baked just for fun and entered some of my breads in County Harvest Fairs and things like that and started winning. My wife and I both had a culinary background; at least a cooking background. We had some ideas for a ministry built around a café. We decided as part of the menu we would bake our own breads. Before we knew it the café had its own little following, but the bread sort of took off from underneath us. It took on a life of its own.

I ended up having to really immerse myself into the study of bread. One thing led to another and our bakery grew. Eventually, it got to where it was too big. It was beyond our interest in terms of running. It was taking me away from what I really loved to do, which was work with people.

Albert: Right.

Peter: So, we sold the bakery. I started writing books about it and went into teaching. That kind of got me back in touch with where I really wanted to be.

Albert: Which is where you are now?

Peter: Yes. Yeah, I’ve written now six books out and the seventh is in the works.

Albert: What were some of your early books?

Peter: The first book was called Brother Juniper’s Bread Book: Slow Rise As Method and Metaphor. The name of our bakery was Brother Juniper’s Bakery. That book was what really what started this whole kind of chain of events. It came out in 1991, so it’s almost fifteen years now since it’s been out. It led to a second book which was recipes from our restaurant. It was called Sacramental Magic in a Small-Town Café.

The message of the book was the idea that every meal and every time we partake of food, that meal has the potential to be a sacramental quality about it. It could almost be like a replication of the Last Supper if you have the eyes to see and the ears to hear. This is the lesson that I learned in having this restaurant. We were feeding not only people’s body’s but feeding their hearts and souls. That is what that book was about. It was built around the recipes.


Find the rest of the Interview here:
http://pizzatherapy.com/1and2.htm

pizza on earth,

Albert Grande
http://pizzatherapy.com/
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com
http://bimwah.net
Legends of Pizza e-Book

Legends of Pizza, Volume 1 and 2

Legends of Pizza Volume 1 and 2 e-Book®

Albert Grande, of pizzatherapy.com proudly announces the release of:

Legends of Pizza Volume 1 and 2 e-Book®

You will learn all of the inside secrets and pizza tales in this exclusive e-Book.

This e-Book is for anyone who ever enjoyed a pizza.
If you are in the pizza business, you need to claim a copy.
If you make pizza, you need to get a copy.
If you love pizza, you will love:
Legends of Pizza Volume 1 and 2 e-Book®

These historical conversations were released as CD and downloads as part of
The Legends of Pizza Volume 1
and
The Legends of Pizza Volume 2

Now these same pizza discussions have been transcribed and bundled into an e-Book.

You can unlock the pizza secrets and feel the pizza passion of six celebrated pizzaiolo.

Unlock the secrets shared by conversations with:

Brian Spangler
Tony Gemignani
Ed LaDou
Peter Reinhart
Gary Bimonte
Chris Bianco


I spoke to Chris Bianco recently.
Chris Bianco is the most celebrated Pizzaiolo in the United States.
He was sought after by Galye King, (Oprah's best friend) for an episode of Oprah, about pizza.

I asked Chris Bianco about his recent appearance on Oprah.

"Chris" I said " I just saw you on Oprah..."

"Yeah," he answered "No big deal..."

And you know, to Chris Bianco, it was no big deal. Not at all.

What matters most to Chris, is making pizza,
not being on the The Oprah Winfrey Show.

This is the attitude that shines through in:

Legends of Pizza Volume 1 and 2 e-Book®

Here is an excerpt from the e-Book:

" ...All I’ve every tried to do is do something that has a sense of dignity on a daily basis...When you do it 250 times and your world is on fire and the sweat’s going down your face and your fingers are burning and your knuckles are banging and you get mobbed for ten hours straight and people are screaming at you and they waited three hours and they want to see what all the hypes about and you are doing your best to deliver on that, it’s a different animal... "

Chris Bianco of Pizzeria Bianco (located in Phoenix, Arizona)
in Legends of Pizza Volume 1 and 2 e-Book®

I am very please with how this e-Book turned out.
Claim your copy and let me know what you think.

As always,
pizza on earth,

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

The Big Green Pizza Truck Rides Again...

I got an email from my friend Franco, telling me there was a new pizza video on msn.com. "Watch it", he said.

The video was an episode of : "A Big Life" with Sissy Biggers. In the episode Sissy learns to make pizza for the first time from scratch. I saw the finished pizza and it looked pretty good.

Imagine my pleasant surprise when in the opening moments of the episode, up drives The Big Green Pizza Truck. "It's a small world after all..." I thought!

The pizzaiolo of The Truck were going to teach Sissy how to make pizza. Owners Douglas Coffin and Kevin Spooner, gave Sissy some pizza making lessons as well as truck driving lessons...


Watch the video right here>>> "Sissy Makes Pizza."

Last year I had heard a number stories, about the The Big Green Pizza Truck, a mobile pizzeria, with a full on, wood fired pizza oven, in the back. I knew I had to track down the truck and owner .

I was finally able to track down Douglas and he agreed to do an interview for the April 2006 issue of Pizza News, the newsletter of pizzatherapy.com

Here is part of the interview:

Albert: Hi Douglas. How did you get started with the pizza truck: What came first the pizza or the truck? What is your pizza background and how did you get interested in pizza? Because I feel, to make you pizza, you need to have a passion for it.

Douglas: I am sorry to disappoint the pizza fanatics - I am not a pizza nut. I am a caterer and the truck grew out of my catering background, not a passion for pizza.

For many years I have felt that the best food is that which is freshly prepared and eaten right away. In my catering I frequently found the major effort was in creating a kitchen where none existed; once you had everything in place that you needed, the cooking was easy.
I have always loved making bread as part of my catering and at one point became fascinated by wood burning ovens. At one event I built a bread oven in someone's driveway and baked bread there for the event. The crowd loved it.

In response to that reaction I began to create a portable wood fired bread oven. The plan was that I would do bread for other caterers large events. I would build the oven, bake of some bread to serve with cheese as appetizers, and when the guests arrived, have a fire going in the oven, bread rising , and then right in front of them, bake off a loaf for each table for the main meal.

Because I am cheap, I bought an old pickup (1942 GMC 1/2 ton), to pull the oven with. I thought it had real style.

The bread idea was not a success, but two things happened which turned me towards pizza. One, a neighbor kept insisting that I do a pizza party forher. I did and it was a lot of fun. Then, another chef I was working with overheard me talking to a client turning down yet another request for a pizza party.

Read the rest of this three part interview in the following issues of Pizza News:
April, 2006
May 2006

and June 2006

As a matter of fact, Pizza News
even scooped the New York Times on this story!

That's all the Pizza News for now...

Pizza on Earth, Good Will to All!

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

PS: Visit my newest website:
http://bimwah.net

My Phone Call with Chris Bianco of Bianco's Pizzeria

The phone rang a few days before Christmas. I said, "Hello".

"Albert, this is Chris Bianco."

"Hey Chris, how are you doing?"

"Fine, fine. I just wanted to say, thanks Albert. I appreciate all of the work you are doing. I liked the way Legends of Pizza turned out".

I was humbled. Here is one of the finest pizzaiolo in the country, calling me up to say "thanks".
Chris as usual was easy to talk with. I had to ask him about his recent appearance on Oprah.(I had discussed his appearance in the November 2006 issue of Pizza News.)

I can't remember his exact words, but basically, he told me it was no big deal.
Hey, if I ever show up on Oprah, I may give you my autograph. Maybe.

But not Chris Bianco. Chris Bianco is one of the most modest people on the planet. It doesn't matter to him that he was featured on the most popular television show in the World. It really does not, matter. He just wants to do what he does best, make pizza. He is a true pizzaiolo, a role model and wonderful person.

We had an amazing conversation. He shared more of his pizza philosophy with me. Thank you Chris. I am honored and again, humbled.

I am very proud of Legends of Pizza. The interview with Chris Bianco contained in Legends of Pizza Volume 1, is fantastic.

Pizza on Earth, Good Will to All!

Visit the Legends of Pizza, right here. Click me.
Albert Grande
http://www.pizzatherapy.com/squeeze.htm
http://pizzatherapy.com/
http://www.pastatherapy.com/
http://pastatherapy.com/forum/index.php
http://grandepublishing.com/

Legends of Pizza Volume 1 and 2 Transcripts Are Available

The Transcripts of The Legends of Pizza Volume 1 and 2 are now available.

As you may know, I spent hours interviewing the most famous pizzaiolo in the pizza industry.

Pizza makers like Peter Reinhart, Tony Gemignani and Chris Bianco. Dedicated pizzaiolo such as Ed LaDou, Gary Bimonte and Brian Spangler were also included.

I released these interviews on CD as Legends of Pizza Volume 1 and 2. The response to these recordings has been incredible. (Visit the Legends of Pizza Right Here: http://pizzatherapy.com/1and2.htm )

The content was so explosive, I had to turn these interviews into a book.
I just spent hundreds of dollars getting all of the recordings transcribed to the written word.. Everyone who has read the Legends transcripts has been amazed.

Here is what Peter Reinhart said:

"" ...Those are the kind of places that I think of as memorable pizzas. There are a number of them. There are thousands of good pizzerias in America. The only way you can make a bad pizza is to burn it. Pizza itself is a perfect flavored delivery system whether it is executed at the highest level or just at the average level, because it works. "

Peter Reinhart from Legends of Pizza Transcripts Volume 1 and 2 ®

Here is what Gary Bimonte said:

" ...He wasn’t very well educated but knew the business. He grew into knowing the business, I guess. People tell me that he never had a bad thing to say about anybody. He was a very generous man. Anyone who worked for him..."

Gary Bimonte discussing his grandfather Frank Pepe in Legends of Pizza Transcripts Volume 1 and 2 ®

Chris Bianco of Pizzeria Bianco, said the following:

" ...All I’ve every tried to do is do something that has a sense of dignity on a daily basis...When you do it 250 times and your world is on fire and the sweat’s going down your face and your fingers are burning and your knuckles are banging and you get mobbed for ten hours straight and people are screaming at you and they waited three hours and they want to see what all the hypes about and you are doing your best to deliver on that, it’s a different animal... "

Chris Bianco of Pizzeria Bianco in Legends of Pizza Transcripts Volume 1 and 2 ®

I am very proud of the Legends of Pizza Volume 1 and 2. I worked hard and spent hours and hours editing the tapes.

I spent hundreds of dollars to get the project completed.

And you know what? Even if I do not sell one Cd or transcript or download:
it was worth every single penny.

These stories needed to be told. This History of Pizza needed to be preserved.

These Legends of Pizza needed to be recognized for their pizza passion and dedication to the craft of pizza.

They are true pizzaiolo, each one.

Check out the Legends of Pizza.
You will amaze yourself.
You will be inspired.
You will share the pizza passion of the Legends of Pizza!

Pizza on Earth, Good Will to All!

Visit the Legends of Pizza, right here. Click me.

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