How to Dice an Onion...

From my freinds over at foodbuzz.com, this is a very cool video on how to dice an onion. The video was submitted by Cook Local.

I was taught this technique by Chef Peter when we co-taught several cooking classes. He made a point of showing me how easy it was to dice an onion.

As with all things you learn, unless you use it, you loose it.

I lost this one, but now I have a video record of the technique, so I will get some reminders.

You should try this method. It will save you time and energy.



pizza on earth,
Albert Grande
http;//pizzatherapy.com
http;//pastatherapy.com

How to Make Stuffed Artichokes

This dish was one of my dad's specialties.
Pulling off the leaves of artichokes and dragging them between your teeth was fun!
Eating the stuffing was wonderful.
The absolute best taste was the "heart". (Life is like eating an artichoke...)

Ingredients

• 4 artichokes
• 1/2 Cup of Seasoned Italian Breadcrumbs (You can easily make your own by toasting bread, cursh bread, and add seasonings)
• 12-15 chopped olives (1 can)
• 12-15 chopped mushrooms (fresh taste better but use canned mushrooms if you must)
• 2-3 cloves of finely chopped garlic
• 1-2 Tablespoons of finely chopped Italian parsley olive oil
• salt and pepper to taste

Directions

1. 
   Bang artichokes on counter (leaves down) to loosen leaves. Rinse in cold water.
2. Remove stems. Peel and put aside.
3. Remove and discard small tough leaves from bottom. Use scissors to remove sharp tip from each leave.
4. Chop stems and chop mushrooms. Sautee in olive oil until stems are tender and mushrooms have given up their water.
5. In a bowl combine bread crumbs, olives, mushrooms, garlic, parsley, finely chopped stems and enough olive oil to moisten mixture. Salt and pepper to taste.
6. Spread center of artichoke and insert stuffing.
7. Place artichokes close together in heavy sauce pot with 2-3 inches of water.
8. Simmer covered over medium to low heat until leaves pull away easily. (About 45 minutes) Replace water if needed.
9. After eating the leaves, be sure to remove the "hair" around the heart of the artichoke.
   Your efforts will be rewarded when you eat the "heart of the artichoke!"

Find more incredible artichoke recipes, here:

Artichokes, forever,

albert grande
Pizza for Deadheads
Make Pasta, Now
In Beta: Join the Pizza Community: The My Space and Facebook of Pizza...

Bulding A Pizza Oven

If you ever thought about building a pizza oven in your backyard this video is for you.

You will discover step by step the entire process. You will see how the pizza oven is built brick by brick.

It really is poetry in motion.

The owner explains the oven was built with help of his grandfather, Ronnie Swan, in 3days. He was able to get some assistance from local artisans who shared the workload.

This oven is used quite a bit to make pizza on a regular basis.



If you are interested in seeing the pizza oven in person you can go to:
17 westmoreland street, glasgow.

You can find the website at this address:
www.southsidestudios.org

I wonder if they know Master Pizziolo, Domenico Crolla?

Here is a very useful resource for learning more about cooking with an outdoor oven. A wood fired oven is the way to discover pizza perfection:




pizza on earth, and in your back yard,

Albert Grande
Learn to Make Pizza
Discover How to Make Pasta
Learn About The Legends of Pizza

KitchenAide Mixes It Up

Christmas came a little early for me, this year, in the form of a brand new KitchenAide. Oh yeah.

I was first introduced to the KitchenAide by Chef Peter when we co-taught a cooking class, a couple of years ago. One of his first recommendations was to make it our main kitchen appliance.

We used it mix dough for pizza and pasta. We were able to make cookies and cakes. We even used one of the attachments to make sausage. This did it all, except clean itself.

Over the years, I've made lots of pizza dough. I make the dough by hand, because I like the feel of mixing my own pizza dough. When you have a limited amount of time to teach a class, however, you need to save some steps.

When I used the Kitchenaide to make dough, the whole process went much faster.

After a short while, I became convinced. Chef Peter, was right. It became our most valued appliance. The students loved using it. It was easy to operate, and easy to clean.

We really noticed a difference when we used it to make pasta dough. Pasta dough can be quite stiff and difficult to work with. Really difficult to work with. With the Kitchenaide, we were able to make pasta easily.

Now, I have one in my own kitchen.

As I took it out of the box, I felt a little intimidated. It is big and heavy. I wondered if it was maybe a little bit to much. You know: kitchen appliance over-kill.

Our first project, was making a batch of Christmas cookies. I always get roped into making the cookie dough. Last year, and in past years, I battled an ancient electric hand mixer to try to make the dough. Clean up was stressful and difficult.

Guess who cleans up?

What a difference a year makes. My new KitchenAide handled the task with ease.

Best of all: clean up was a snap.

Of course, I wonder how I was able to get along without it. It's a great appliance, that I applaud.

So if you want to give a great gift, give a KitchenAide.

I'll be sharing more of my KitchenAide adventures, right, here.

Stay tuned.

pizza and KitchenAide in your kitchen,

albert grande
Make Pizza, At Pizza Therapy

And now in Beta Testing, check out:

My Pizza Face:
The My Space and Face Book of Pizza

Hand Stretching Pizza Dough

I found this video very helpful for anyone learning to work with pizza dough.
Note that the pizzaiolo is very gentle but firm with his dough.

You really need to get a feel for the dough as you work it. I like the trick he uss to fix a hole in the dough.

I think he makes some wonderful points. But most importantly he works the dough as he stretches and shapes it.

Right on.



If you want to make pizza, you need to learn as much as possible. This is a great pizza resource from my friends Tony Gemignani and Diane Morgan:



pizza on earth, good will to all!

albert grande
Pizza Therapy
Legends of Pizza

And now in Beta Testing,
A Pizza Community:
My Pizza Face Dot Com

Hand Tossed Pizza Video Will Make You Smile...

This is one of the best pizza tossing videos I have ever seen.

I appreciate this pizzaiolo. He shares his love and passion for making pizza.

He makes his art of tossing pizza a show.

What I find most unusual, this guy is tossing his pizza in the back room.

He really should be in the front to the house.

Plus he sings as he tosses.

What a show!

Feel the joy...

To make great pizza you absolutely need a pizza stone.
I recommend this one without reservation.

pizza on earth, good will to all,

albert grande
Make Pizza Be Happy
Discover The Lengends of Pizza

Passionate About Pizza: Making Great Homemade Pizza

Over the years I have gotten many emails from pizza lovers. I wanted to share the latest from Curtis, who has just completed his first pizza book...

Dear Albert:

Peter Reinhart suggested that I reach
out to you. Your site is quite impressive! I mean to spend some time
looking through it in detail. I have found a few pizza web sites but had
not come across yours. You show a strong passion for pizza and for
helping others enjoy making pizza. I share a similar passion and desire. I would
like to ask a favor of you.

I began making Chicago-style pizza
soon after I got married (now 20 years ago). My wife and I received a
Chicago-style pizza set as a wedding shower gift. The kit had a deep-dish
pizza pan, pizza cutter, pan lifter, and a pizza cookbook specializing in
Chicago-style pizza. One day I asked my wife if she was ever going to
make pizza; she said, "You go ahead."

So, I did. I used the kit tomake pizza quite frequently. After a while, I was able to duplicate andeven improve on the New York-style pizza I remembered from my youth. I made and served many hundreds of pizzas to my family and friends over the
years.

My pizzas became more and more consistent and I kept getting rave
reviews; that is, when they were not begging me to make something other
than pizza! Many of my friends said, "You should open a
pizzeria!" Others said, "Can you teach me to make pizza like
that?"

The first really good pizza cookbook I
found was Evelyne Slomon's "The Pizza Book". Over the years I
have purchased 12 or so pizza cookbooks and I've looked at and read many
others. I found that many of the pizza cookbooks give terse, short
descriptions that leave a beginner much room for error and do not help
the beginning pizza baker enough to be successful in their first few pizzas.

I think this makes it somewhat difficult for a neophyte to become
comfortable making pizza before they decide that it's just not worth the
bother.

I decided to write a book to capture the techniques that I had learned and developed to help others make greatpizza, too. My book takes a different approach from any pizza cookbook I have seen and I think it will make a good addition to the pizza cookbook
world.

My cookbook has been a long time coming; I began writing fifteen years ago. In the beginning, I frequently made three different types of pizza to duplicate the three types of pizza from my youth.

After describing those three, I kept adding descriptions
about another type of pizza then another. Soon I had quite a bit of
material. It needed structure and form to make it easily accessible. I
cooked up the idea of systematic pizza making and the organization of the
cookbook along the lines of the system. It seemed to hang together well
and it got good feedback from those who reviewed my drafts.

Before I knew it, I had something that looked and read like a cookbook! The text of my book was mostly finished five years ago but it sat on the shelf awaiting
pictures. This spring, I finally started taking pictures and things have
shaped up nicely.

I have just self-published a cookbook
entitled "Passionate About Pizza: Making Great Homemade Pizza".
I will receive a 100 book print run by the end of 2008 (I just got the
proofs and have given them the go-ahead to print). The book has been
extensively proofread, copy edited by a professional (twice, in fact),
and read/smoothed several times.

I am calling this my Friends and Family
edition because those may be the only people that will be interested
enough to buy one! I'll try selling it locally and on-line to see just
how much interest there is in the book. I'll take feedback to decide whether
to go forward with a larger printing or to revise and improve the
book.

If you have read this far, it is now
time for me to make a request of you. Would you please read my pizza
cookbook and give me feedback? I would love to get some constructive
criticism and no-bull feedback from someone who has seen so many pizza
cookbooks. I will take your feedback to heart (good or bad) and use it to
make the book better for the next edition/printing.

I would be overjoyed if you find the book sufficiently good to write a testimonial or review that I can use in marketing my book or on your web site.

If you are interested, please give me a response via a-mail and I will ship a book to you as soon as I receive the printed books. If you would like to converse with me via e-mail, phone, or by FAX please feel free to do so. If you are not interested,
just let me know and I will understand.

You can find an excerpt of the book at
www.passionateaboutpizzabook.com if you would like to
take a quick look before you decide.

I look forward to hearing from you!

Sincerely,
Curtis Ide
curtis.ide@ieee.org
Pizzaman383@passionateaboutpizzabook.com




My response:

Thanks for writing, Curtis. I will help you in any way that I can. I look forward to reading your book as well as trying some of the tips and pizza secrets.

You do have a passion for pizza. I believe in the celebration of pizza and it seems you do to. I wish you the absolute best.

Onward and upward!

pizza on earth,

albert grande

http://pizzatherapy.com
http://legendsofpizza.com

Turkey Pizza Recipe from pizzatherapy.com

Here is a Turkey Pizza Recipe, sent from my friend Jeff from Canada, I wanted to share.

Jeff writes:

Happy Canadian Thanksgiving to you and all your readers. Here's to all my friends looking forward to making a delicious turkey gourmet pizza. Here goes:

Ingredients

perfect dough, Find a dough recipe here.
2 hrs room temp rested after 24 hrs in fridge,
soft and ready to roll out , large 16"

full bodied red tomato pizza sauce,
(Albert's side bar: You can use stewed tomatoes, use fresh tomatoes
or try this basic red sauce.)
oregano and basil flavored
a little garlic olive oil on dough before sauce
mozzarella cheese
oven roasted turkey
roasted red peppers,
zucchini,
eggplant
onion,
feta cheese last on top ,
Note: Beautiful color combination

Directions:
4 min at 600 degrees,
spun for another 4 times
rotating to get best hot spots in commercial Bakers Pride oven
finished at 10 minutes making sure bottom is toasty brown indicating cooked work of art
cut into 10 all for me :):):)
and of course
a big glass of red (wine)

My response:

This is truly a wonderful blend of tastes and visually appealing ingredients.
Thanks for sharing this, Jeff.

pizza on earth, and especially Canada,

Albert Grande

The Pizza Therapy Pizza Book: A Simple Pizza System

The True Backstory of Mystic Pizza

I recently reviewed my favorite Pizza Movies of all time. You can watch the review here.

One of the films I mention is Mystic Pizza.

Mystic Pizza was somewhat of a cult movie in that it launched the career of Julia Roberts, who had a leading role in the film. Also featured was Anabeth Gish, and Lili Taylor.

The film is less of a pizza movie and more of a coming of age movie analyzing the cultural and female struggles of three high school friends who work at a pizza place. While pizza is featured in the movie, pizza is more of a backdrop for the relationship story. It really is an innocent movie.

And I did enjoy it...

Although, I give Mystic Pizza, an honorable mention, I may have to re-think my position after uncovering an article published in The Day Newspaper (New London, Connecticut) on Sunday October, 19, 2008. The story written by Kenton Robinson, was an eye opener.

Mystic, itself has a piece of my heart because I grew up and went to high school in Southeastern Connecticut. I recognize where the scenes were filmed. The area is quite beautiful with lots of New England charm.

My brother and sister-in-law live in Mystic.

I have countless friends who have remained in Southeastern Connecticut. Although I haven't lived there for many years, I can't deny it is still part of my life.

But the facts surrounding the film is what really amazed me.

Here's what I learned from Kenton's story:

• Mystic Pizza's original name was Ted's Place. The Zelepo's family bought the pizzeria from Ted and changed the name. ("There's no Ted here. Let's call it Mystic Pizza.")
  
• A 19 year old Julia Roberts, Anabeth Gish (16), and Lili Taylor (20), tried to buy beer at Mystic Pizza but were turned down because they did not have an ID.
  
  ("But we're in the movie," they explained. John Zelepos, who waited on them, said: "Well I'll see you on the Big Screen". They never did get their beer.)

  
  

• The number of pizzas served during peak Summer hours: 600.
  
• Number of menus stolen each year: 30,000.
  
• In 1987, there were the three Zelepos who worked there (John, his mother and father) and three waitresses. Now there is a staff of 65. My how things have changed.
  
• The owners of Mystic Pizza never received a penny in compensation for allowing film producers to use the name Mystic Pizza.
  
  As a matter of fact John Zelepos, owner of Mystic Pizza, stated: "We let them use our name. We didn't charge them any money for it. We didn't think it was going to be big or nothing. We said 'As long as it isn't a porno movie or nothing like that'".

Originally the producers wanted to rent Mystic Pizza for six months, during the course of the filming. The owner said: no way. People may forget about us in six months.

The producers filmed elsewhere.

How is the pizza at Mystic Pizza? Some locals and visitors claim it really is "A Slice of Heaven".

In honor of the 20th Anniversary of the film, the State of Connecticut Tourism Bureau created a document, which will allow you to visit all of the actual locations used in the movie. It's a great resource with lots of behind the scenes information. You can download the "Mystic Pizza 20th Anniversary Movie Trail" pdf. here.
(Right click and save)

You can also visit with me as I explore Southeastern Connecticut. Connecticut videos at my Connecticut Page at pizzatherapy.com

Of special note is my Abbot's Lobster in the Rough Video. One of my favorite lobster places of all time, located in Noank, Connecticut, the next town over from Mystic.

So if you get a chance, see Mystic Pizza again. And if you haven't seen it, you are in for a treat!

pizza in Mystic,

albert grande
Make Pizza and More Pizza Tales Here

Internet Marketing, Pizza and Rock and Roll

How to Peel Garlic from pizzatherapy.com

I had invited some friends over recently to make pizza.
As usual, it was great.

I asked one of my friends to peel some garlic.

I was a little surprised, that they really had no idea about how to peel garlic.

I showed them how I peel garlic and they thanked me.

So, in case you didn't know, this video is for you:




Discover an incredible garlic resource, right here:




Remeber, garlic is also a great way to ward off vampires.

Garlic on Earth,

albert

Pizza Therapy
Pasta Therapy
Albert's Inertnet Marketing Blog

Tony Gemignani Wins Triple Crown

Our own, Tony Gemignani made pizza history recently, at the International Pizza Makers Challenge - 2 Mari Trofeo Internationale Pizza Per Tutti 2008. He accomplished what no other pizzaiolo has ever done: he won first place in three categories at the International Pizza Competition.

He became the winner of the Triple Crown of Pizza.

Tony who was featured in Legends of Pizza Volume 2, proved once again he is a World Pizza Champion.



Tony G. showcases a prized pizza in Italy.

I had the honor of taking him to lunch in Honolulu, a couple of years ago. I'm thinking: maybe Tony would enjoy some sushi, or Dim Sum or perhaps Korean food. I was ready to suggest we go grab a Hawaiian Plate lunch.

"What do you want to eat?" I asked.

"Pizza" he replied. "I want to eat pizza".

And that's exactly what we had for lunch. We went to Antonio's New York Style Pizza, in Kahala. And there was not much left over.

Tony recently discussed his win:

"This was one of my biggest wins... My pizzas cooked and tasted perfect. I was told this was a first time someone has ever gold medaled in 3 categories at the same competition. I spoke with Enrico Fama organizer and founder of the World Pizza Championships in Italy and he mentioned to me that he has never heard of someone doing this. I couldn't believe it, I made pizza history..."

"My oven and table skills judge was Luciano Passeri, famous for making pizzas for Pope John Paul II and is a true master in the craft.. I was a little nervous like any competitor, but I was confident and he scored me very well..." -- Tony Gemignani

Both of Gemignani's winning pizzas had a combination of Pendleton Flour from the US blended with 5 Stagioni flour from Italy, Stanislaus Tomato Products and Grande Mozzarella Cheese from the US.

Gemignani incorporated regional ingredients from Italy and the Puglia region which included - Sun Bathed Tomatoes, Marinated Zucchini, Puglia Olives, Salumi Picante, Pugliese Extra Virgin Olive Oil DOP, and specialty cheeses from the region such as Pecorino and Burrata.

World Champion Joe Carlucci also received second place in the Classic Pizza Division and Gemignani earned second place in Largest Pizza and Carlucci earned Third Place in Largest Pizza as well.

Massimo Stamerra, made the following observation:

"It was a pleasure and honor to have had the Americans participate in our competition, Trofeo dei 2 Mari in Lecce Italy, World Pizza Champions Tony Gemignani and Joe Carlucci. The pizzas that Tony presented were of premium quality, not only in taste and presentation but with the harmonization he composed his masterpiece. Fantastic!!!"

The organizers of the event where headed by Giussepe Lucia president of A.PI.Sa. Associazione Pizzaioli Salentini. Mr. Lucia is also the captain of the Salento acrobatic team which won first place at the World Pizza Championships in Salsomaggiore, Italy and The World Pizza Games in Las Vegas early this year.

Enrico Bianchini, International Pizza Judge, summed Tony's legendary victory this way:

"I have had the pleasure to judge Tony Gemignanis' pizzas in past events at Salsomaggiore, Italy. I was most impressed of the skilled way he is able to adapt to the region and compose a pizza utilizing the specific products of Puglia.. This demonstrates his expert ability as a true master in the Art of Pizza."




Another award winner from Tony G.

To unlock some of Tony's secrets, I recommend you check out the book he co-authored with Diane Morgan:



As my Grandma Grande would say:

"He's such a nicea boy. and he's Italiano, too".

And I couldn't have said it better myself.

Congratulations Tony: we're all very proud of you.

pizza on earth,

albert grande
Pizza Therapy
Legends of Pizza

How to Make Pizza from pizzatherapy.com

My earlier video showed How to Make Pizza Dough. As you can see it is fairly simple to make pizza dough. As, I explain the hardest part is the clean up.

You will find making pizza dough gets easier with each time you make it.

Consider this video How to Make Pizza, as Part 2. I build a pizza from scratch and show you my personal method of making pizza.

Once you create pizza, your life will never be the same.

Make Pizza Be Happy!



You can watch a step by step easy method of How to Make Pizza dough Here. This video is sponsored by pizzatherapy.com

Also you may want to watch this video where I discuss Pizza Ingredients to Make Dough. This vidoe is sponosered by Legends of Pizza.

Enjoy.

Pizza On earth,

Albert
The Pizza Therapy Pizza Book

A Grande Wine Tale...

My Dad was a great guy.

He had a huge heart and loved to make people laugh. He was a trickster and a prankster.

He also taught me about pizza. He was Pizza Therapy. As a matter of fact Pizza Therpay was created in his honor.

One of his favorite pastimes was giving away wine to his friends and workmates.

But as this story explains, there is more than meets the eye.

Enjoy:



pizza on earth, good will to all!

Thanks Dad,

albert

A Pizza Tale: from Hawaii to Italy and Back

As you know, I'm a pizzaman. I love making pizza, I love eating pizza and I love talking about pizza... (Here is my website: Pizza Therapy).

This is one of my favorite pizza tales I have ever experienced. Best of all, this extraordinary pizza conversation, had a Hawaii twist.

I happened to be at a Workshop recently and during lunch my favorite topic, pizza, just happened to come up.

Janet, who grew up in Hawaii, in a Japanese-American household, shared the following:

"One night, many years ago, my Dad and Mom decided to take us kids out for pizza. As soon as my Dad tasted the pizza, he said: "This is not real pizza...Now when I was in Italy during the Second World War, that was real pizza..."

(Albert's side bar; So here goes: a pizza tale, with-in a pizza tale...)

Her father, who had never been out of Hawaii, was stationed in a small Italian town during World War II. They were camped on a farmer's fields for several weeks. He decided to go for a walk to explore the farm.

The farmer became alarmed, when he noticed this stranger walking around his fields.

"Why" he thought, "was this strange Japanese man, walking around my fields?"

He immediately went to get a rifle. He then confronted this man pointing his rifle at him. The farmer soon realized, this Japanese man, was an American. He was a liberator and not a threat to him or his family.

After a while, the Italian farmer and this Japanese man from Hawaii, became friends.

One day the Serviceman was relieving himself near a stream and he noticed something in the water. He went to ask the farmer what he had seen.

The farmer told him, they were eels. Janet's father was elated. He and his buddies were sick of K-Rations! Now they could feast on fresh eels! The other soldiers from Hawaii rigged some nets together and that night, they had an incredible meal of fresh eels, cooked right in their helmets!

The farmer then shared another secret with him. He said there were wild mushrooms growing right on the farm. The farmer taught him which mushrooms were safe to pick. Soon, their "eel and mushroom dinners" were the talk of the camp.

A short while later, his company had to leave. There was after all, a War going on. Before he left, the farmer invited him to his house for a meal. There, he tasted fresh, home-made pizza, for the first time. The memory of that pizza would never leave him."

I thanked Janet immensely. I asked her if I could meet her dad, but she explained, he had passed away years before.

The tale made me think of my own father, who although born in the U.S., had loved to eat eels. He would regularly take us out to his secret spots to search for wild mushrooms. The love of this food had been passed on to him by his own father, who had been raised on a farm in Italy. And so it goes...

pizza on earth and Hawaii,

albert grande
Make Pizza Be Happy...
Hawaii Secret Vacation Information

What Is your Favorite Pizza?

Discovering what pizza fans favorite pizza is, has always been exciting and controversial. Let's face it: everyone has their own strong opinion when it comes to pizza.

And that's the way I like it!

In scientific polls I have conducted in the past, pepperoni has always come out on top. Sausage, mushrooms and cheese have always taken a back seat. Anchovies are the least favorite of all pizza toppings.

I've always allowed people the option of at least six choices. If you have other pizza toppings that you feel should be added, please feel free to comment. If enough pizza fans feel strongly about it, we can always modify the poll.

I want to encourage you to do your civic duty and vote.

Let the pepperoni slices, fall where they may. I've always liked anchovies, but to be truthful they are an acquired taste. Please take a second to vote and I encourage you to post a comment.

Vote in the sidebar on the right below the Food Buzz banner.

You can also take part in a global pizza poll I am conducting, at this link, here.
pizza on earth,

albert grande
Pizza Therapy is Pizza
Discover the Legends of Pizza
Find The Best Pizza in the Wolrd, Here

So You Always Wanted Your Own Food Network TV Show

I just got an email from The Food Network asking if I knew anyone that wanted their own Food TV show.

I immediately thought "Hey I know just the person that might be interested: you."

Here is the email:

Hi Albert,

My name is Sabrina Bove and I work in the casting department for "The Next Food Network Star" and wanted to pass along some information. We are looking for people who have a strong knowledge of food and want to host their own cooking show.
Below is more info.

Sabrina Bove
Sr.Casting Associate
"The Next Food Network Star"
212-975-4126
Boves@cbsnews.com

The Next Food Network Star is

NOW CASTING for Season 5 in Your Area!!!!

Do you think you have what it takes to be a TV star and host your own show on Food Network?

WHAT WE ARE LOOKING FOR:

· Cooking Know-How: You can be self-taught or professionally trained or somewhere in between, BUT YOU MUST HAVE FOOD KNOWLEDGE!!

· Personality that Pops: Do people often tell you that you have the charisma and personality to have your own cooking show?

· Teaching Skills: Do you teach at culinary school or maybe a cooking class and want to bring those teaching skills to the next level? Do you have a clear point of view on food and want to teach America about it?

****One winner will receive his or her own six-episode show!!!

IF THE ABOVE DESCRIBES YOU, ATTEND THE OPEN CALL!!

NY, NY- Monday, October 6th, 2008- 11am-3pm

Sutton Place Bar & Restaurant

1015 Second Ave. (btw. 53rd and 54th) NY, NY 10022

Things to Remember:

Please download application (www.foodnetwork.com/star) and bring to the open call.
Call backs will be held the next day so please plan accordingly.


For more information or questions, please e-mail

NFNS5ny@yahoo.com


My comments:

There are probably two dozen people right here reading the Pizza Therapy Pizza Blog who would be great!

Just go for it,

pizza on earth,


albert

P.S. Just thinking out loud: A Food Network TV show about pizza sounds very appealing to me...

Domenico Crolla: It's all About the Passion

Chef Domenico Crolla of Glasgow, Scotland loves Italian food. He feels so strongly he wants to share that with everyone he meets.

Domenico has been hailed as having the best Italian cuisine in Glasgow. He has opened not one, but several wildly successful Italian restaurants. His current restaurant is Bella Napoli, located in the heart of Glasgow.

From the tender age of ten, he began working in his father's restaurants and cultivated a taste for fine food. He has always been on the cutting edge of fantastic food. He has never been afraid to try new tastes.

Listen to him as he describes his thoughts and feelings about food. You can also watch as he creates a pizza masterpiece.

Enjoy this video of someone who exudes passion for pizza and Italian food.

Respectfully submitted,

pizza on earth,

albert grande
Learn to Make Pizza at Pizza Therapy

Who Makes The Best Pizza?

This is a true tale of a recent pizza occurance. Here's what happened:

I was interviewed by a food goddess for a radio show. The topic was pizza, of course.

The conversation was going great as we discussed toppings, crusts and the best ingredients to use. I gave way all of my inside secrets. I held nothing back.

I told her where to find my pizza videos. (Find how to make pizza here.) I explained where to find the best prices for pizza tools. I even revealed how she could get some extra crunch and snap to her pizza dough.

She then asked who I thought made the best pizza. I explained that I liked my own pizza.

"No" she said, "What pizzeria made the best pizza?"

I thought hard and mentioned a couple of places that I thought were memorable.

She was not satisfied with my answer. She wanted more. Much more.

I tried to explain that like Peter Reinhart, I think there are only two types of pizza:
good pizza and great pizza.

We discussed several other pizza places. I thought the pizza was OK and not the best.

So in the end, we had to agree to disagree.

That is the ultimate truth of who makes the best pizza:


The answer is: there is no one answer. Great pizza is up to you.

You decide who makes the best pizza.

After this experience, I've decided that I need my own pizza radio show.
Pizza Therapy Pizza Radio, may be coming soon.

Find the best pizza in the world, here.

pizza on earth,

albert
Learn How to Make Pizza, Here

Anchovies in Olive Oil: A Request from Spain

I recently received the following request from Spain.
Originally it was in Spanish, so I requested a translation.
Here is what email said:

Dear Sir/ Madam :

We are informed by the Spanish Commerce Office in London
that your company is
interested in importing fish and other foods from Spain.

Our company is established in 1962 in Colindres, north coast in Spain. Our
anchovies enjoy an excellent reputation in Spanish market, and is recipient
to numerous awards of recognition with regards the quality of our product.

We have a large factory completely adapted to EU requirements and we have
obtained the BRC Certificate. Our production capacity permits us to offer
unparalleled service to our customers in Spain, as well as in the international market.
We already export to countries such as
France, Italy, Portugal, Switzerland or Ireland. We are interested in extending
the commerce to your country.

If you are interested in importing anchovies in oil, " alla vera carne" or any of our
other specialties like crab salad, octopus "in the galician way", mussels in pliked sauce
and razor shells in brine, of best quality at best price, please do not hesitate to contact us.
We are happy to provide all the information require.

We look forward to receive word from you.

Yours faithfully,

Iñigo Velasco Ayensa
Export Deparment
Phone number: 0034-942-652121
Fax number: 0034-942-652142
e-mail: export@conservasrevuelta.com
http://www.conservasrevuelta.com
(This is the English page link for this website, ag)




My Response:

Gracias Senor. Please give our regards to our friends in the
Spanish Commerce Office in London. Please inform the
Office Staff, the next time we are in London, perhaps we
could all meet for lunch. Everyone pays their own bill, of course.

To be honest with you Iñigo, I use 2-3 cans of anchovies
every couple of months. I do not feel I could justify importing
a large quantity of anchovies, at this time. If you want to give
me a 10 can discount, please let me know.

pizzatherapy.com is a virtual pizzeria, not a real one.
We are
all about pizza.
We do feature a fantastic "Anchovy and Tomato Pizza" recipe in
The Pizza Therapy Pizza Book from pizzatherapy.com.
Please check it out
and let us know what you think. Also please check out our
Pizza Resources.

pizza on earth,

albert grande

Food Buzz Bloggers Chow Down at Tokkuri Tei

I had a wonderful experience this week at a fantastic Japanese restaurant in Honolulu (Tokkuri Tei, 611 Kapahulu Ave Honolulu, HI 96815 (808) 739-2800).

Softshell Crab Roll with Ikura (Salmon Roe)

Believe me the food was top notch. Incredible dishes, of sushi, sashimi, delicate morsels of all manner of Japanese cuisine. But it wasn't the food.

Various dishes were literally being thrown at our table by the minute. sometimes several in a minute. We ate family style, which allowed us to sample an amazing array of all manner of tastes and textures. But it wasn't about the incredible tastes.

The ambiance was pleasant and comfortable. The wait staff were attentive and energetic. But it really had nothing to do with the restaurant itself.

It was all about the company. As a featured publisher on Food Buzz, I was invited to get together with several other food bloggers to network, discuss food and enjoy a meal together.

Call it Sushi Therapy. Sushi Therapy is when friends get together eat sushi, and synergy happens.

Nate and Annie were the hosts of the event. Together their blog serves food insights, reviews and recipes at House of Annie. Their blog boasts, "a culinary journey from East to West to find flavors both old and new." Both were extremely pleasant and knowledgeable. Annie is originally from Malaysia, while Nate is a Hawaii boy.

Michele, was also there. Her passion is food. Her blog is, The Accidental Scientist. She explained that "along the course of writing and researching my dissertation, I gained an insatiable appetite for eating, drinking and learning everything I could about food and wine."

Rounding out our dinner party was Deb. Her blog is called Kahakai Kitchen. Kahakai is Hawaiian for beach. Deb loves to spend time at the beach and in the kitchen. Her blog is about "cooking, eating and living in paradise." Her blog adds insight to the entire Hawaiian experience.

I was honored to meet some incredible people, ate wonderful food and discovered a new restaurant in my hometown. What could possibly be better than that?

The Pizza Therapy Dough Recipe

Over the years, I've had very good luck with this dough recipe. Feel free to experiment to make the dough that you like best.

I have also included in this post a video of the dough making process.


Making pizza can be an event enjoyed by one person or shared by a group of people. I have made "pizza for two" as well as given hands-on pizza demonstrations for over 70 pizza fanatics! Making pizza is FUN! Get people involved in your pizza adventure and magic will happen.

Tools

To make your pizza you need mixing bowls, a measuring cup, measuring spoons, a rolling pin (optional), a pizza pan or cookie sheet or pizza stone, and a cooking thermometer.

Ingredients for the Dough (Makes 2 Regular or 4 Thin Neapolitan Pizzas!)
• 1 or 2 Packages yeast (2-3 teaspoons of yeast or less) (Try 1-2 teaspoons)
(Peter Reinhart says only use as much as you need, you can use less yeast to get good results)
• 2 teaspoons honey or sugar (optional)
• 4 cups of flour (Can be All purpose or Bread Flour)
• 1 teaspoon salt
• 1/4 cup olive oil (optional)
• 1 and 1/2 cups of warm water

Directions

1. Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be between 100° and 110° F (37° C- 43° C.)
degrees. Mix well. Wait about 5 minutes for the yeast and sugar to activate.

2. In a large mixing bowl, add the olive oil, flour, salt, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.

3. Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour.

4. Knead the dough vigorously for 8-10 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour.
One method to knead, is to lean on the dough with the palm of your hand. Press the dough to the mixing surface. Fold the dough and repeat.

5. Place the dough in a bowl and drizzle with olive oil. Place bowl in warm area and cover with a cloth.

6. Let the dough rise for about an hour. Punch down the dough and wait 30-45 minutes. Your dough is now ready.

7. Cut the dough in half (or fourths, for thin pizza).
(I usually make 4 thin pizzas with this dough recipe!)

8. Dust a rolling pin with flour and roll out on a floured
surface until the dough is the desired shape. (You can omit the rolling pin and just shape the dough with your fingers.) (The olive oil and sugar are optional ingredients.)

Albert Grande's dough making video:



Claim a copy of The Pizza Therapy Pizza Book, here.

pizza on earth,

albert
Make Pizza Be Happy...
Learn All About Pasta

Interview with Jeff Ruby Co-Author of Everybody Loves Pizza

With Everybody Loves Pizza, Jeff Ruby and his co-author Penny Pollack, take their book on a unique pizza quest.

There are many things to like about this book. For starters, Ruby and Pollack break down American pizza into four distinct zones: California, Chicago, New York and New Haven, (Connecticut). After discovering that fact, I was hooked!

The pizza tales and side-bars make this a fascinating read. The historical perspective of the unsung heroes of pizza will enlighten you.
There are recipes and over 500 pizzerias recommended.

The following is an exclusive interview with Jeffy Ruby.



Albert: How did you come up with the idea of a pizza book?

Jeff Ruby: The idea was pitched to us by Emmis Books, and we ran with it. Our idea was to make it as accessible as possible. That's where all the sidebars came in-we tossed in every goofy pizza-related idea that was interesting.

Where else could we could talk about our favorite pizza moments on Seinfeld, or give props to the pizza deliverymen at Galactic Pizza in Minneapolis who wear super hero outfits? Instead of a critical look at pizza, this book is a celebration of pizza.


Albert: The book features tons of stories and tidbits. Did you and your partner personally conduct the interviews? How were you able to get such detailed information for your stories?

Jeff Ruby: We did months and months of interviews for the book-talked to hundreds of pizzeria owners and chefs and ordinary pizza-loving civilians. People never get tired of talking about pizza. There was also plenty of secondary research involved. We looked at pizza from an academic/historical approach, but also from the standpoint of two people who really love pizza.

Albert: The book lists over 500 pizza recommendations. How many of those pizzerias did you actually visit?
How were you able to get such a wide range of pizzerias listed?

Jeff Ruby: We probably ate more pizza than any two people in the country in the past year. We obviously didn't visit all of the
places in the book.

(We've got day jobs, writing about food for Chicago Magazine.)

We relied on the recommendations of friends and enemies and pizza experts and food writers around the country. Then we hit the internet. Great sites like pizzatherapy.com were invaluable to us.

After awhile, the same places starting coming up, and we'd generally call the pizzeria to get more information. Both Penny and I made trips around the country, and every time we traveled for any other reason, we sought out the best pizza in the area.

Albert: I particularly liked the way you divided the country in to 4 pizza zones: California, Chicago, New York and New Haven.

How did a writer from Chicago know that New Haven is such an
influence and has such unique pizza. How did you pick the zones?

Jeff Ruby: The zones picked themselves. We're students of history, and the more research we did, the more obvious it became that New York, Chicago, New Haven, and California were the Big Four of pizza. They had the best stories, the most interesting histories, and probably the best pizzas.

Albert: Some of your material seems to echo Peter Reinhart's American Pie such as the Ed LaDou story of being the main
pizzaiolo for Wolfgang Puck and California Pizza Kitchen. Did you feel a need to see Ed gets the recognition he deserves? Did you discover any other unsung heros of pizza?

Jeff Ruby: If our research taught us anything, it's that Ed LaDou should be a household name. He is a creative guy who was in the right place at the right time. Twice.

But there was a certain poignancy to the fact that this modest guy essentially launched two huge empires from the shadows, then went back to his roots to run his own small pizzeria. People are finally starting to recognize him, which is great. He's earned it . . .

As far as other unsung heroes: Ric Riccardo, Ike Sewell's partner in the original Pizzeria Uno in Chicago in 1943, has never gotten the credit he deserved.

No one knows for sure who invented deep-dish pizza, which only adds to its legend. But Sewell's name has always been associated with it (maybe because he lived
longer and knew how to market it better), while Riccardo has become an historical footnote.

The other unsung heroes of pizza? Delivery drivers. I did it for two years back in grad school in Kansas, and it was brutal.

Albert: Were there any pizza tales that did not make it in to the
book? Can you share one with our readers?

Jeff Ruby: There was plenty left on the cutting room floor. We could have filled two books.

I really wanted to get this quote in the book, but wasn't able to: Owner Eddie Garza, on the claustrophobic atmosphere at
his Main Street Pizza & Pasta in San Antonio, TX: "I wouldn't eat at my restaurant. There are too many people here."

There was also a story about Anthony's Pizza Cafe (Orlando, FL), which had a contest in 2002 to see who could eat the most two-pound slices of its famed stuffed pizza. The winner polished off four. "We almost had to call the paramedics," said partner Anthony Marku. His prize: 30 days of no-limit eating at Anthony's. I love stuff like that.

One of my favorite stories was about this web phenomenon called "geocaching," in which people place items called "travel bugs" in public places with a specific goal in mind for the object (say, for it to visit 10 countries, or simply to be
photographed with large carrots), in order to "live vicariously through inanimate objects."

Well, of course, some pizza fanatic had to get involved. He took his family on a vacation in Florida, and while he was there, he left a small plastic pizza
toy behind, attached to a dog tag that contained a tracking number and a web address.

The person who found it next logged on to the web site, and was met with this message: "If you find the bug, take it out for a pizza and then help it find its way
back to geocache site at Cathedral Pines in Mio, Michigan. And by the way, where is the best pizza in the world???"

Over the next two years, the "pizza bug" hitchhiked 2,141 miles around America. Dozens of people who found it logged on to the site and !reported where they'd "taken it out" for pizza-some including digital photos of themselves
with the bug-before leaving it for someone else to find.

Albert: How did you and your partner choose the top 10 pizzerias?
Was it a difficult choice. Did you choose a number 11?

Jeff Ruby: Good question. The answer is, we ate a lot of pizzas and learned to tell a good pizza from a bad one-and great one from a good one. I'd say we had a short list of about 30 or 40 places that we wanted to put on the list, but we had to narrow
it down to ten.

That task wasn't particularly fun...OK, it was fun. Really fun. Among the places that almost made the list: John's, DiFara, and Totonno's in New York, Zachary's in Oakland, A16 in San Francisco, Pizzeria Due in Chicago, Al
Forno in Providence.

Albert: In addition to being a great resource for pizza, you also feature a number of pizza recipes. Was it difficult to get chefs to contribute their favorite recipes?

Jeff Ruby: Some were easier than others. There were a bunch of chefs who said "No way," when we asked them. Why would they give us a
secret that they'd been keeping to themselves for years. At one pizzeria, Giovanni's in Las Vegas, the owner worked side by side with his mother, who wouldn't even give him her meatball recipe.

Another place, Skipolini's in Clayton, California, has its pizza recipe in a safe. "In case I die," says owner Kent Ipsen, "My wife can open the safe and get the recipe, so the restaurant can go on and my kids can keep eating." Others were
thrilled to contribute.

Albert: What's next for you and your partner? Do you plan on
updating Everybody Loves Pizza?

Jeff Ruby: We're hoping the book goes to more printings, but beyond
that, we're just enjoying the moment.

you can see a vidoe review of my favorite pizza books, here.

If you want to recieve pizza updates, please subscribe to Pizza News.

pizza on earth,

Albert Grande
pizzaiolo-in-trainig

Saturday Night Pizza from pizzatherapy.com

Hey, Saturday night is pizza night in the Grande household. It's a great time to get together with friends and family and experience my favorite food.

Most of the time the camera is turned off, but on this particular Saturday, we had a videocamera available. I asked my friend Al to take some shots just as the pizzas were coming out of the oven.

Included are a Big Portugese Sausage Pizza, Portobello Mushroom and Olive Pizza, and Anchovy and Tomato pizza. All pizzas were made with whole milk mozzarella and pecarino cheese.




Hey, we had a great time!

Also, here is a great pizza resource I just found:



pizza on earth,

Albert Grande
pizzaiolo-in-training

Chris Bianco's Famous Pizza

Here is a great video of some finished pizzas by Cris Bianco.

Chris doesn't make pizzas, he makes works of art! This could very well be the best pizza in the world!
I was very hungry after watching this video! Discover the "Wise Guy" and other incredible pizza pies.

Pizza on Earth,

albert
Pizza Therapy is all about Pizza

Chris Bianco Makes Pizza Video

What can you say about the most celebrated pizzaiolo in the United States?

He is simply amazing. In the following video you can watch Chris as he makes pizza. He makes each pizza very quickly. You can see him as he creates a masterpiece.

He does so with love. Chris truly cares about each pizza he makes.

Watch, learn, enjoy.

This is simply amazing:





you can discover an interview of Chris Bianco at Legends of Pizza, Volume 1


Respectfully,

Albert Grande
Pizzaiolo-in-training

Mozzarella di Buffala: The King of Mozzarella!

Tomato Pizza Made with Buffalo Mozzarella

Most of my pizzas have been made with commercial grade mozzarella. I have gotten good results over the years and have no real complaints. This type of mozzarella is made of cow’s milk and comes in blocks or is already shredded.

I used to buy the individual packets in the 8 ounce size. This is probably the worst way to buy mozzarella. I found a great way to save money by buying in bulk at a local food warehouse. I buy a 5 pound bag of mozzarella and divide it up into individual packets that I freeze until I need them. Surprisingly, mozzarella freezes well with no ill effects.

Buffalo Mozzarella (Mozzarella di Buffala) is made from buffalo milk and is very different from commercial mozzarella. Buffalo Mozzarella is shaped into a ball and is packed in a brine mixture rather than wrapped in plastic. Fresh cows milk mozzarella is similar to Buffalo Mozzarella and is also packed in brine. The taste of this fresh mozzarella is totally unique. It has a firm elastic texture that springs back to the touch. When using it to cook pizza, Mozzarella di Buffala tends to puddle and ooze over the entire pizza. This is heavenly!

The taste is incredibly fresh and creamy. There really is no comparison between Buffalo Mozzarella and its commercial grade cousin. If you can get Buffalo Mozzarella, or fresh cows milk mozzarella, try it on your next pizza. You will be pleasantly surprised!

Here is a wonderful resource for Buffalo Mozzarella. Read about the history, how it is produced, nutrition, storage, and buying tips:

BUFFALO'S MOZZARELLA CHEESE

pizza on earth,

albert
Pizza Therapy Will Teach You to Make Pizza
Make Pasta Be Happy
All About Italian Food

World Pizza Champions Win Gold

Bruno Di Fabio in training

The World Pizza Champions compete at the International level.

As a member of the Team, your training is difficult. Your training requires a major commitment. Competition is fierce.

All of the training recently paid off for an amazing group of pizzaiolos.

The World Pizza Champions won the gold in every acrobatic category at the World Pizza Cup in Naples, Italy.
Bruno Di Fabio won the gold in both the Fastest and Largest categories.

Justin Wadstein won the Gold in the Single Acrobatic category and the Silver in the Fastest Category.

Tony Gemignani was presented by the city of Naples The Campione of the World Pizza Cup as the Pizzaiolo of the Year.

Congratulations, Bruno. Congratulations Tony.

We salute you.

pizza on earth,

albert grande
Learn how to make pizza at Pizza Therapy

My Dad Invented Pizza Therapy

Albert Grande, The Mushroom King and Master Pizzaiolo


My Dad Albert Grande, knew Italian food and Italian recipes. There was one thing he made better than anything else: pizza.

When I was a teenager, my dad would bring home dough from a bakery, spread it out on a cookie sheet, smoosh on some stewed tomatoes along with garlic, cheese, basil, oregano and pepperoni. He would pop it in the oven and about 20 minutes later the best pizza in the world would come out.

He sometimes made it when my friends were over and developed a reputation for making great pizza. My friends would ask for it regularly and my dad was more than happy to oblige.

I soon realized that although the pizza was wonderful, it wasn't the pizza alone that brought my friends over. The pizza really became the basis for discussions about philosophy, values, and life in general. The event was a stepping stone for an evening of jokes and arguments about what was important in our lives.

I started making pizza from scratch over 20 years ago. My best efforts always involved other people and young people in particular. As I directed them in pizza making, they were incredulous. Kids love the art of turning raw ingredients into a finished product.

After several pizza adventures, I began to understand what my father had been doing all those years ago. Making pizza is not only a wonderful meal, but there is magic with each step of the process. Mixing ingredients, kneading the dough, creating the pizza and baking, is a great activity. Share that experience with others and you will hear music!

When you make pizza, you will also be touched by the magic of transforming dough, tomatoes, and cheese into a memorable event.

The event is called Pizza Therapy!

However you decide to make your pizza, you will be pleased with your final product and the road you took to get there. You'll be surprised at how many friends you can make while creating pizza.

Your friends will praise you!
Your kids will love you!

Happy Father's Day, Dad.
I miss you very much.

Pizza On Earth,

Albert Grande
http://albertgrande.com
http://pizzatherapy.com
http://pastatherapy.com

Pasta Sauce, Spaghetti Sauce and Gravy...

I can't tell you how many arguments we had around the kitchen table about spaghetti sauce.

Is it called sauce or is it called gravy?

Any way you slice it, it's all the same thing.

I watched my two Italian grandmothers make sauce (gravy) a number of times.
(Grandma Grande and Grandma Palmieri were both born in Italy and raised their familes in Providence Rhode Island))

I listed down the ingredients and then I asked them: how much of this ingredient or that ingrient do you use?

They both said the same thing: a little bit of this and a little bit of that...
After making gravy (sauce) for over 60 years, they really didn't know how much of any ingredient they put it...

I also watched my mom make her sauce. Sometimes she used whole tomatoes, sometimes she used tomato puree.

Here is my take on how to make red sauce:



Enjoy...

albert
Discover how to make pizza, pizza dough and much more
Learn to make pasta, eat pasta, love pasta...

pizza.com = $2.6 Million: Is pizzatherapy.com on the Auction Block?

pizza.com just sold for $2.6 million. The sale of this domain created a buying and feeding frenzy. The sharks are circling in the water, if you know what I mean.

It was just announced that therapy.com is now for sale. Who knows what that will bring? Two million? Three million? perhaps more. Think of all the prozac you could sell with that one domain. Staggering.

Now I'm not the sharpest knife in the draw, but I just started thinking...What if you could combine these two domains under one banner. I mean you basically just cornered the market with a web empire could potentially be worth billions.

A billion here, a billion there, and we're talking some serious KA-CHING.

Let me give you a proposal:



So take out your check book and let me know what you think.

Comment, please.

Please check out my newest website devoted to Italian Food,

http://www.albertgrande.com/italian-food/

Pizza on earth, good will to all!

Albert Grande
http://pizzatherapy.com
Discover Kitchen Remodeling
Albert's Internet Marketing, Pizza and Rock and Roll
Uncover the Hidden Secrets of Ping Pong
Grande Publishing: Ebooks and Internet Information
Unlock Hawaii Secrets
The Weird, The Unusual, The Bizarre

Italian Food in the U.K.

Hey you gotta love those Brits. They are into everything including pizza and Italian Food. Recently I discovered the residents of Great Britain love any kind of Italian Food.

For example, Chef Dominico Crolla, of Glasgow, Scotland is a master of Italian cuisine. This guy is an extraordinary pizzaiolo. You can read about some of his exploits in this issue of Pizza News.

OK, so now I know residents of Great Britain have incredible resources to get all kinds of incredible Italian pasta, snacks, sausages and and all manner of everything Italian.

Now, you know too. Enjoy this fantastic video which includes a visual delight and adventure of Italian food products. This video made my mouth water. I got weak in the knees. Hey, it made me hungry!






I'll see you in pizzaland.

Check out my newest addition to our web family:

Italian Foods by albert Grande.

pizza on earth,

albert grande
http://pizzatherapy.com
http://grandepublishing.com/sq.htm
http://albertgrande.com

The Pizza Therapy Pizza Book

Here is a video about my e-book, The Pizza Therapy Pizza Book.

If you learn to make pizza, you will make magic happen in your kitchen.

Your friends will praise you.
Your kids will love you.

Learn to make pizza right here.

Pizza On Earth!




Claim your copy of The Pizza Therapy Pizza Book, right here.

pizza on earth, good will to all!

albert grande
http://pizzatherapy.com
http://grandepublishing.com
http://albertgrande.com

The Best Pizza Movies of All Time

Let's face it, there is not a huge number of pizza movies out there.

There are a couple of movies which deserve your attention:

1) Pizza The Movie
and
2) Driver's Wanted.

I review these films in this video clip. You can also find out why I give Mystic Pizza
(Julia Robert's breakout movie) an honorable metion.

It's not for the reasons you may think...



The Best Pizza Movies of All Time from Pizzatherapy.com - These bloopers are hilarious

Please post a comment and let me know what you think.
Do you have any other movies to nominate as the The Best Pizza Movies of All Time?

pizza on earth,

Albert Grande
http://pizzatherapy.com/
http://grandepublishing.com/sq.htm
http://bimwah.net/blog
http://albertgrande.com/

An Excerpt from A Pizza Demo

When you make pizza, you make magic happen.

I have been involved in countless pizza demonstrations for Cub Scouts, Senior citizen groups, life skills classes, high school cooking classes, pre-schools, fund raisers for non-profit groups, friends, relatives, 4 H Clubs, and entire staffs at different schools.

Each one has been different. Each one has been memorable. And each one has taught me more about pizza and myself.

If you make pizza, you need to share your gift.

Here is the start of a pizza demo, I recently participated in for a high school cooking class.





pizza on earth,
Albert Grande
http://pizzatherapy.com/
http://grandepublishing.com/
http://bimwah.net/blog
http://hawaiisecret.com/
http://albertgrande.com/memory-loss/

P.S. Check out this site: Get This Massive Collection…
In less than 5 minutes you can have access to an ARSENAL
of marketing videos and audio training courses.

Why the Surefire Success System is like pizza.

Everybody knows pizza. I am sure there is no disagreement there.

Not everyone knows about Luke Parker's Surefire Success System. I hope to change that right now.

To make a good pizza you need a good dough, or if you will, a good foundation.

Surefire Success System offers a very solid foundation for you (or anybody), to learn how to make money on the Internet. And I mean anybody. This program is geared for newbies as well as expert marketers.

You need to work your pizza. Pizza doesn't just happen, there is work involved. The rewards are great, however.

Surefire Success System is not different. To be a success you need to work it. The rewards here can be great as well. Very great.

You need top quality ingredients. If you skimp on this part your pizzas will just be terrible.

Surefire Success System has wonderful ingredients inside. As a matter of fact, you may call Surefire Success System a recipe for success.

For great pizza, a hot oven, with a consistent temperature is essential.

Surefire Success System has a hot oven in the form of a very supportive community. This community is consistent, and always very, very HOT.

Finally to really make incredible pizza, your pizza must come from the heart. You must make your pizza with soul.

Luke Parker, has done just that. He has put his heart and soul into Surefire Success System

I recommend Surefire Success System without hesitation or reservation.

It is the absolute best way for anyone who sincerely wants to succeed on-line.

pizza on the Surefire Success System ,

Albert Grande
http://albertgrande.com/

PS Go there now: Surefire Success System

So You Want to Be a Reality Television Pizza Star...

What do Sylvester Stallone, Matt Damon, Heidi Klum, Paris Hilton, Tommy Lee and Donny and Marie Osmond have in common?

They are all in (or have been in), reality television shows. Now if you are a pizza lover, pizzaiolo or pizza fan, you can be in a reality show, too. Read on.

Here is an email I recieved recently:


Dear Mr. Grande,
I must compliment you on your excellent and informative website Pizzatherapy.com. We are currently casting a new reality series for a major cable network and would like to post our casting notice on your website with the hopes of contacting pizza lovers and aspiring pizzeria owners whom we may be able to help get a pizza oven.

I have included the casting notice below. Please email me at emstickfigure@gmail.com if you have any questions or concerns. Thank you for your help!

Are you or someone you know trying to open a new pizzeria? Has this been a dream that you have had for a long time but have not been able to achieve for certain reasons? (Financial reasons/unexpected hardship/complications) We want to help!

A major network is now looking for participants for a new show about "trading up". The new series will document charismatic people in the Tri-State( New York, New Jersey and CT) area as we help them trade and barter their way from something smaller (such as a coin or small trinket) that they already own to something much bigger that they need/want but cannot get on their own.

We hoping to help aspiring pizzeria owners "trade up" for pizza ovens!

We are looking for people in need of a pizza oven with great heartwarming, inspirational, or just plain interesting stories…especially passionate people who are willing to work with us to get what they want.

Email me at emstickfigure@gmail.com and tell me your story! Why do you need a pizza oven? What has prevented you from getting one? What would you be willing to trade in exchange?

Please be sure to include your phone number and a photo of everyone who will be involved. We cannot wait to hear from you!

For more information about our company please go to
http://www.stickfigureproductions.com/

###########################

We'll be looking forward to see you on television.

pizza in reality,

albert grande

P.S. If you have a blog, website, affiliate program or you just want to drive traffic,

Please check out this incredible resource:

http://www.albertgrande.com/howtogetwebvisitors.html