Pizza Blog from pizzatherapy.com

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 . Sh...

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 t...