Popular Plates Pizza Rocks the World of Pizza

Popular Plates Pizza

The Popular Plates Pizza volume by Jane and Michael Stern, creators of Road Food, is a must have book for any pizza lover. This project is a labor of love all about pizza by Jane and Michael Stern who are clearly obsessed with pizza. And not just any pizza: great pizza. In addition, they are intimately familiar with all the different regional styles of pizza. The Stern’s document 120 pizza reviews which are comprehensive, inspiring and fascinating.

Much of this book was created with assistance of the members of their Road Food Team. The Stern’s sent out these Food Warriors all across the United States in search of the best pizza. These pizza aficionados traversed the country looking for the obscure and the well-known. The pizza analyses are extraordinary and mouthwatering.

You will discover the origins of pizza, pizza lingo and the official way to make certified VPN DOC Neapolitan. You will unlock the secrets of making different kinds of fantastic pizza with recipes as well as specialized toppings. There are loads of tips on how to re-create your own outstanding pizza at home. You will also discover methods on how to grill pizza and how to create dessert pizza.

While this volume was released in a magazine format it could easily be a coffee table book. (Side note to Jane and Michael: you may need to re-release this as a hard back!)

The Sterns have done their homework. They describe and define the many regional tastes of pizza across America. These styles include: New York, New Haven, and Chicago, as well as Old Forge (PA), Trenton tomato Pie (NJ), West Virginia, St. Louis, Detroit, the Quad Cities and more. The historical aspects of pizza are well documented here. They also include a nod to Legend of Pizza, Ed LaDou for his contribution, to Wolf Gang Puck’s and the California Pizza Kitchen’s menus.

It’s easy to see that the Stern’s have a soft place in their heart for New Haven Pizza. They both met at Yale, which is located right down the street from Pepe's, and Sally's. As a matter of fact, the book closes with a section called “New Haven: Pizza Capital of the World”. In this short piece they review New Haven legends: Pepe’s, Sally’s, and Modern as well The Spot (also owned by Pepe’s.)

The pictures alone are worth the price of the book. The photographs are simply outstanding. The pizzas seem to jump off the page and invite you to eat them. These are photos are so well created and researched that they are in a class all by themselves. The pizza pictures are stunning, and astounding. The images add much to the entire pizza experience.

This may very well be one of the best photographic pizza volumes ever created. There are photos of some of the early and current superstars of pizza including many shots of Frank Pepe and his family.

This book describes famous as well as obscure pizzerias scattered across the country. For example the Dog Town Roadhouse in Floyd, Virginia is featured. The owners use wild yeast, make their own mozzarella and use local produce. Floyd, located in the mountains of Virginia is one of those “you can’t get there from here” kinds of places. I‘ve been to Floyd, Virginia and it is certainly located off the beaten path. And yet the pizza at Dog Town Roadhouse is simply amazing.

Another great pizzeria mentioned was "Pizza on Earth", a Jay Vogler's Wood Oven Bakery located in Charlotte, Vermont. In his wood oven,  Jay makes thin crust pizzas, and hand formed artisan style breads. He is the epitome of the old time pizzaiolo, making pizza for pleasure and to help spread the mission of pizza passion.

The reporting on New Haven apizza is extensive. You get to feel the importance of the Wooster Street Experience. West Coast pizza is not left out, as master pizzaioli such as Tony Gemignani (Pyzano's, Tony's, California), Chris Bianco (Bianco's Pizzeria, Arizona) and Brian Spangler (Apizza Scholls, Portland) are honored. Each one is a true Legend of Pizza. The Pizza Restaruants discussed are extensive and almost comprehensive. Almost.

While this volume describes many types of regional pizza there are some short comings. What ever happened to the city of Atlanta? The entire state of Georgia is not commented upon. I was also disappointed that the Best pizza in Alaska and the Best Pizza in Hawaii were not even mentioned as sources of great pizza. After all, Alaska boasts, The Moose’s Tooth Pub and Finn’s. Hawaii claims Inferno’s Wood Fire, V Lounge and J.J. Dolan’s and more. Each one of these pizzerias deserves some type of recognition.

Another area lacking was the failure to reference the strong community of pizza related information that has been created on the Internet. Let’s face it; much of the movement about giving regional pizzerias recognition would not be possible without the thousands upon thousands of pizza related references on line.

While the Stern’s do briefly reference  Roadfood.com, (an incredible resource for any foodie), there is no other mention of the impact websites, blogs and forums have had on popularizing pizza. Internet pizza sites such as Pizza Therapy, other pizza websites, pizza blogs and pizza forums have taken pizza out their local regions and spread the word about pizza globally.

Were it not for the Internet (and the rise of food related television shows) the notion of discovering great pizza outside your own area, would not have existed. A simple paragraph explaining the influence of the Internet on the world of pizza, would have been welcomed.

The truth is Popular Plates Pizza is a must have book for anyone who ever tasted pizza. Get a copy (or two) for yourself. Read it and discover some of the freshest pizza material on the planet. Take action on your pizza cravings and discover things about pizza you never knew. Popular Plates Pizza is a must read book for anyone who ever tasted a slice of pizza.

A great book is one that causes you to action. This book inspired me to eat more pizza. And what could be better than that?

Get your copy, here: Popular Plates Pizza You will be glad you did. Warning: this book will make you  immediately crave pizza. Do yourself a favor: don't resist your cravings: Claim your own copy of
Popular Plates Pizza.

pizza on earth,

Albert Grande,
The Pizza Promoter

You can order some pizza right here:
 
 

Pizza Quest by Peter Reinhart, Episode 1

Here in the opening episode of the Pizza quest, Peter Reinhart lays out his pizza philosophy.

This is an introduction where he visits with various different pizzaiolo including Tony Gemignani.

According to Peter the philosopphy of the Pizza Quest

Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Here is the start of the journey:




Onward, upward with the pizza quest!


pizza on earth,

albert grande
The Pizza Promoter

Pizza Therapy Welcomes Pizzaquest.com

I am very pleased to share the following information with you. This will rock the World of Pizza as we know it!

Here's the inside scoop:

PizzaQuest.com to Launch December 20

"Hosted by Peter Reinhart, new website serves as a virtual meeting place and resource for people with a passion for pizza and artisan food; site includes webisodes
chronicling the search for America’s great pizzas and pizzaiolos, recipes and video
cooking instructionals, expert guest blogs, and photo galleries

Two years in the making, PizzaQuest.com with Peter Reinhart is set to go live on Monday, December 20, 2010. The website is subtitled "a journey of self-discovery
through pizza," and that's exactly what it is, according to host Peter Reinhart,
author of American Pie, My Search for the Perfect Pizza.

"We set out to find the great pizzas and pizzaiolos of America and discovered all
sorts of other amazing artisans, and found ourselves following unexpected paths to
unanticipated adventures. We soon realized that our pizza quest was about a lot more
than pizza," Reinhart continued.

PizzaQuest.com is a joint venture between Pizza Quest and Forno Bravo, a leading supplier of pizza ovens, pizza stones and pizza-making supplies. “The Internet is
the perfect media to deliver Peter’s passion for pizza and the artisan food
movement,” said James Bairey, Forno Bravo founder and president. “We think
PizzaQuest.com breaks new ground for food lovers everywhere.”

The website features short video episodes or “webisodes,” as producers Jeff Michael
and Brad English call them. "Each week we'll post a new segment that chronicles our
journey," said English. "Some will be parts of a larger story arc that may continue
for a number of weeks, and some will be freestanding webisodes, such as our
discovery of an amazing fish taco place in Morro Bay called The Taco Temple."

Michael added, "Together, the webisodes add up to a documentary that takes Pizza
Quest viewers on the proverbial bus with us." The webisodes are also being edited
for later use as a 13-part television series, currently in development.

In addition, the site includes a recipe section, with video instructionals,
featuring some of the guest pizzaiolos filmed during the quests. There is also a
guest contributors section with thoughtful essays by invited experts and thought
leaders.

"This site, while it focuses on pizza, is really a celebration of artisans and
artisanship, so the guest essays will cover a broad range of interesting topics,"
noted Reinhart. "I call it the 'This is what I've been thinking about lately'
section, so it will get into the philosophical and metaphorical, as well as the
practical side of the quest."

Every section of the site is designed for viewer interaction and community building.
PizzaQuest.com is aimed not only at the vast community of people who love pizza, but
also to anyone who loves the adventure of life and the search for excellence.

PizzaQuest.com can be accessed via www.fornobravo.com/pizzaquest or www.pizzaquest.com.

About Pizza Quest

Pizza Quest: a journey of self-discovery through pizza, is a website dedicated to
the exploration of artisanship in all forms, wherever we find it, but especially
through the literal and metaphorical image of pizza. The site features webisodes
chronicling the pizza quest journey, recipes with video instructionals, guest
essays, member blogs and other resources. Peter Reinhart, award-winning cookbook
author and acclaimed baker, serves as narrator and primary host. Visit
www.pizzaquest.com for more information.

About Forno Bravo

Founded in 2003, Forno Bravo is a leading global producer of Italian wood- and
gas-fired pizza ovens for residential and commercial use. Our ovens are made using
state-of-the-art methods and the highest-quality refractory and insulating
materials, and then shipped from our warehouse in Northern California. Visit
www.fornobravo.com for more information."

And on behalf The Pizza Therapy community, I want welcome, Pizza Quest! I know I will be a regular visitor!

pizza on earth, good will to Pizza Quest!

Albert Grande
The Pizza Promoter

Please visit:
The Pizza Therapy Community

Make sure you get a copy of Peter's book:

Easy Pizza Dough from Chef Tony Matassa

Chef Tony knows pizza.

He is a huge pizza fan. He's been making dough for many years and has learned lots of inside tricks.

In the following How to Make Pizza Dough video, he breaks down the process into simple easy to follow steps.

His recipe is very similar to my own pizza dough recipe. (You can claim a copy of my pizza therapy pizza dough recipe by going here.)

I like the addition of honey to the pizza dough recipe. It's a nice touch.

Chef's Tony's video has a great tone to it. He makes it known that anyone can make pizza dough. He is totally correct. And if you haven't made your own pizza yet, now may be time to get started.

Here is his video:



You can also have my own pizza dough recipe and watch my video at the Pizza Therapy, how to make pizza dough page.

However you slice it, when you make pizza, you make magic happen in your kitchen.

So go out and make pizza!

pizza on earth, good will to all!

Albert Grande
The Pizza Promoter

Learn the inside tips and tricks of pizza with,
The Pizza Therapy Pizza Book.

Check out my other favorite pizza books:

Star Trek Pizza Cutter from pizzatherapy.com

I know what your thinking...

How can you improve on something so basic as a pizza cutter or pizza wheel?
We've got an Oxo Good Grips 4-Inch Pizza Wheel and it does quite well. It has stood the test of cutting  hundreds of pizzas and it has not missed a beat. It's got a great grip and the blade has stayed sharp.

The pizza cutter has a wheel that has a simple job. Keep it clean and well oiled and you're in the pizza cutting business.  What more could you want?

For the record we have a  Homer Simpson Talking Pizza Cutter at the Pizza Therapy Pizza Museum.. This was a novelty item that was light years ahead of it's time.

 We have a number of other pizza cutter's in the Museum, including our prized Pepe's 75th Anniversary Pizza Cutter.                 

We just discovered a brand new pizza cutter that certainly deserves our attention:

The Star Trek Pizza Cutter. Here's the Video:

Star Trek Pizza Cutter Features:
•Metal Pizza cutter in the form of the famous NCC-1701 Enterprise ship from Star Trek the original series

•Officially licensed Star Trek collectible

•Laser Etched Stainless steel blade with solid zinc-alloy chromium plated body


Click here for the
Star Trek Enterprise Pizza Cutter

 
Now this will truly give you pizza in the entire universe!

Respectfully Submitted,

Albert Grande
The Pizza Cutter Promoter

P.S. To learn how to make your own pizza, visit:
Pizza Therapy. You will find Pizza on Earth...

CUCIDATI (Italian Fig Cookies)

Elliot shares the following:

CUCIDATI (Italian Fig Cookies)



These cookies are a little time consuming, but well worth the effort!
It's a Christmas favorite!


Preparation time approximately 2¼ hours  yields: approximate 36 cookies

Ingredients:
4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 cup vegetable shortening
1 large egg
1 tablespoon pure vanilla extract
1/2 cup milk

Filling

1 cup dried figs
1 cup dried dates, pitted
3/4 cup raisins
1/4 cup honey
1/2 teaspoon cinnamon
1/4 cup orange marmalade
1/2 cup walnuts, chopped
Icing

2 cups confectioners' sugar
water or milk
colored sprinkles

Directions:For cookie dough, sift flour, baking powder, and salt into a large bowl.
Add sugar and stir well.
Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
In a bowl, beat egg, vanilla and milk together.
Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.

(The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!)

Divide the dough into four pieces and wrap each piece with plastic wrap.
Refrigerate dough for 45 minutes.
To make the filling, grind figs, dates and raisins in a food processor until coarse.

(If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.

Add remaining filling ingredients and mix well.

(Mixture will be thick) Set aside mixture.

Preheat oven to 375°F.

Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
Cut dough into 2 X 3-inch rectangles.
Spoon about 1 teaspoon of filling onto each rectangle.
Carefully fold the long edges over to meet in the center and pinch to seal seam.
Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
Bake for about 12-15 minutes, or until cookies are golden in color.
Remove from oven and transfer cookies to a wire rack to cool.

For icing:

Place confectioner's sugar in a bowl.
Add just a little water or milk, until you get a smooth consistency- but not runny!
Ice the tops of each cookie and sprinkle with colored sprinkle.
Let icing dry completely before stacking!
Store in air-tight containers up to 2 weeks.

USA Today 51 great pizza parlors Review on lunch.com

Recently USA Today ran a story about 51 great pizza parlors. As USA Today explains in their article, they polled local experts in each state including the District of Columbia to come up with their top pizza. This was an ambitious project.

Here is a link.

No matter where you're from you'll find great pizza. And you can easily discover that, everyone has their own opinion on pizza. Everyone.

You can read the rest of this review, exclusively on Lunch.

The Pizza Rider: The Pizzeria Fixer Chapter 1

About a year ago, I got an email from Dino Ciccone.  Dino explained he had a concept for a television show. Since he was a pizza expert and loved motorcycles, he wanted to marry the two passions of his life.

I wished him well and told him to let me know when his pizza television show was finished.

His idea was simple, he would travel around on his motorcycle, visiting different pizzerias that needed help. Not just pizzerias that were a little off course. He wanted to offer his assistance to pizza places that had totally missed the boat.

 He would offer his pizza experience to get these pizzerias back on the right track.

Well Dino true to his word has his television series. It's kind of an Easy Rider as the Ultimate Pizza Guru type of show. Lots of motorcycles, lots of pizza.

A sure fire hit...

In the opening episode Dino attempts to help a pizzeria in sad shape:

• Their kitchen is filthy
• They have no consistent dough recipe
• They use pizza sauce from a can
• The owners are not even sure they want to be in the pizza business
• The pizza is just plain pizza. Barely.

Dino offers his assistance to get this pizzeria back in shape. He talks about the importance of using consistent, fresh dough. He teaches them the ear lobe test. He even vents his frustration by speaking in Italian.

Watch the episode right here:





Hey Dino, I'm available for a cameo!


Albert Grande
The Pizza Promoter

Food Wars: Grimaldi's Pizza vs. John's of Bleecker

A great New York City Pizza Challenge was recently orchestrated by the Travel Channel.

This was an episode of their show called Food Wars.

You know things will heat up when you put two great pizzerias head to head...er...pizza to pizza.

In one corner of Manhattan we have John's of Bleeker Street. In the other corner we have Grimaldi's Pizza of Brooklyn.
Our good friend Tony Miua of the Slice of Brooklyn Pizza Tour had this to say:

For those of you who missed it last night, I appeared on the Travel Channel's "Food Wars" episode about NYC pizza.They compared two of NYC's legendary pizzerias to see who's the best:. Grimaldi's under the Brooklyn Bridge vs. John's of Bleeker Street.The Travel Channel is airing it again, so set your clocks and devices if you'd like to see it.Who won? I have two words for you: John's? FUHGETTABOUDIT!

 You can visit Tony at A Slice of Brooklyn Pizza Tour here.

We'll let you decide for yourself who makes the best pizza. Here is a clip of the show.




For broadcast times and more information visit The Travel Channel Food Wars.

You can find The Best Pizza in New York at Pizza Therapy.

Here's to more pizza battles.

pizza  all over New York,

Albert Grande
The Pizza Promoter

Learn to make your own pizza with
The Pizza Therapy Pizza Book: Unlock the Secret of Making Simple, Easy Pizza

Paul's Pizza Tips: Double Pizza Stone Method

Paul writes:
Hi Albert, I was just browsing your website, in search of a brilliant tomato sauce recipe.
I've been trying to reverse-engineer pizza for a number of decades now.

Here's a tip I didn't see on your website:
Don't buy just one Pizza Stone. Buy TWO.

Use the first stone normally (i.e. put the pizza on it).

Put a second oven rack in its highest position and put the second pizza stone
on it - i.e. above the pizza. Now there is a stone above and
below the pizza. It makes a huge difference - pizzeria oven quality. Keeps the oven
temperature steady as a rock (:-) - something which electric ovens can't
otherwise achieve. The toppings brown nicely and the crust puffs up
delicately. Obviously, you have to put both of the stones in the oven before pre-heating
(which takes longer with the two stones).

Here is another tip, told to me by a food chemist who consulted with the bread industry - season your dough at least overnight.

I use a bread machine to knead the dough. After it's done its 1hour-10minute knead-rest-knead cycle, I plop the dough into a clear plastic bag and put it immediately into the refrigerator.

The internal heat generated by the yeast, allows the dough to continue rising in the refrigerator. It's quite surprising the first time you see it happen!

I make the dough this way the night before, so that it rises in the fridge for 24 hours.

Seasoning the dough gives a marked difference to the dough - the glutens have time to form and you get better "stretch", there is no trace of yeasty flavor, and the crust browns with a thin outer layer, like great bread. In fact, I make my own baguettes using seasoned dough, too.

Try it, you'll love it.

Best pizza in Toronto (and, therefore the world [*]):
Capi's Pizza.
See Capi's review here:

Best International Pizza in the World


My Response:

You know for a number of years, I did have two pizza stones and my pizzas really came out well.
I did not understand why, but you have certainly explained a lot to me!
The tip about proofing your dough overnight is a great concept. I have stated this idea here before, and it is worth repeating.

Thanks so much Paul.
And by the way, I can't wait to get to Capi's!

Albert Grande
Student of Pizza and
The Pizza Promoter

You can find great pizza stones, here:

The Pizzaiolo As Art

Bonnie writes:

I found your website in my search for pizza connections and I am contacting you to ask you if you would like to partner with us to market our new sculpture “Pizzaiolo.” 

OK, Bonnie, you got my attention. Can you tell me a bit more about this sculpture.

Sure, Albert:. Pizza! As a pizza professional you know how much the world loves pizza. And the Pizzaiolo, the master who creates pizza deserves to be celebrated. Now sculptor Jeff Tritel has done just that. He has created “Pizzaiolo,” a limited edition bronze sculpture celebrating Pizzaiolos everywhere!

“Pizzaiolo” captures the art of the dough. Our Pizzaiolo is spinning pizza dough and that spin is shown in the spin of his body. Here are Jeff’s words about his inspiration for “Pizzaiolo”:


There’s an element of magic in spinning pizza dough and for me, images of joy, wonder, skillful execution and old world charm appear in my mind’s eye. To capture the feeling of spinning dough in a sculpture, I’ve given our chef a radical body twist that adds torque to the image. While I was working on the design I had visions of wide-eyed children, mesmerized by the spinning pizza dough and thinking, “this is soooo cool.” I know that for me the idea of spinning dough is so compelling that the spinner of that dough deserves to be immortalized in bronze.

“Pizzaiolo” is currently in pre-production. This means that the wax design is complete and we expect to have the first finished bronzes ready to deliver approximately March 1. During this pre-production time, we are offering “Pizzaiolo” at a special introductory price which includes the finished signed and numbered bronze sculpture and a Certificate of Authenticity signed by the artist.

“Pizzaiolo” will be cast in a limited edition of only 200. That means that only 200 lucky individuals will ever be able to own “Pizzaiolo.”

Here is a video of Jeff explaining his motivation behind his sculpture.




For mor information about Pizzaiolo, please go to this link.

This is a great way to honor pizzaioli everywhere!

Thanks so much for sharing, Bonnie.

Go here now for more information.

pizza on earth,

albert grande
The Pizzaiolo Promoter
and
The Pizza Promoter

A Halloween Pizza Story

Here's a well put together Halloween Pizza story... A true original.

It's scary...it is seasonal...and it's all about pizza.  

This may take a few seconds to load...but it is worth it...


http://tinyurl.com/yhgp2lz


Happy Halloween!


pizza on earth,

albert grande
The Pizza Promoter

Order your own pizza right from Chicago, from Gino's East:

Spiritual Food, Passionate Food Interview

Sky Dylan Robbins is a filmmaker with an unbridled passion for food. you can hear it in her voice. You can feel it in her film.

You can listen to my interview with Sky at the end of this post.


Her latest project, Un Americana in Italia chronicles her food adventures in Italy. The film is comprised of 12 different episodes. Each episode takes you on a different quest to discover the truth about food. She gives us an understanding of why we are so obsessed with food.

After watching a clip of her discuss pizza, I knew I had to interview her. She introduces us to the master pizzaioli of Naples. This is the birthpalce of Pizza. Thanks for the introduction, Sky.

Her film tells us about ourselves and why our love affair with food will continue.

Sky takes you inside the underground secrets of how various food is produced. She also reveals the passions of those who create these amazing foods.

Food for Sky is magical. She celebrates the creation of food. She celebrates the consumption of food. Eating and sharing food together is an event that deserves to be celebrated.




Sky shared her own passion for food during our interview. In this interview Sky reveals...


•How she started a love affair with Italy and Italian food


•How she planned and executed her film

•The magical events that allowed her to complete each episode

•The truth about the Water Buffalo in Italy

•Why Bologna is one of the most special food destinations on the planet

•The inside secrets to the Best Flour in Italy, Caputo

•The true passion of the master pizza makers in Naples

and much much more.

Please listen to this interview below, or download here, (at the bottom of the page at Legends of Pizza) it if you wish.

I would greatly appreciate any of your comments about this amazing interview with Sky Dylan Robbins.



This interview is sponsored by The Happy Italian Cook Book. Learn to cook Italian food just like my grandmothers, Grandma Grande and Grandma Palmieri.


pizza all over the universe,

Albert Grande,
The Pizza Promoter

Here is one of my favorite Italian Food films of all time, Big Night:

Caputo and Salt Pizza Secrets from Mitch

Mitch writes:

Hello Albert.


I'd like to say thank you for hosting a great website and providing TONS of useful information. (Here's the link: Pizza Therapy)

I am at sea at the moment, but as soon as I return home, I'll be giving your dough a try.

The dough recipe that I have been using is this:

2 cups flour (either high gluten or Caputo "00")
3/4 cup warm water
1 package active yeast
2 tsp sugar
1/8 tsp salt
2 tbsp olive oil

I would also add some KAF Pizza dough flavor or grated Parmesan cheese.

The most frequent problem I would have is the dough would just not rise.

I tried everything. 105-110 deg. water by thermometer. Using more sugar, adding all the dry ingredients to the flour first. It was maddening.

Finally, I stumbled on the solution to my problem in a book called "The Bread Builders." It was the salt. The salt retards/controls the action of the yeast. Well too much salt stops the yeast completely. Adding the pizza dough flavor or cheese and the regular salt, was just too much.

As soon as I reduced the salt, the dough started rising wonderfully.

As for the flour, high gluten works really well. It makes a dough that even I can toss in the air and not rip. The Caputa "00" flour is also nice because it makes a very light and crunchy crust. The disadvantage to the Caputo is that it's so light the dough will tear easily.

Sometimes I'll add some vital wheat gluten to help build the gluten strands.

I love to experiment with my pizzas and my small group of friends really enjoys being guinea pigs.

I love making pizza so much that I'm planning on building a large outdoor wood fired oven. I may even start selling them.

Well, thanks again Albert and I'll let you know how things turn out.

Mitch

My response:

Thanks, Mitch. I look forward to hearing about your pizza adventures.
 
Here is Mitch's favorite book:  The Bread Builders: Hearth Loaves and Masonry Ovens
 

How to Cook Authentic Italian Food Like My Grandmothers...

True story:


When I was a kid, I would watch my Italian grandmother's cook. They were wizards in the kitchen.

The never measured anything. They never used a recipe. But everything they made came out perfect.

I asked them a number of times to tell me their secrets... sadly I only learned one recipe, spaghetti sauce. (gravy).

They both laughed when I asked them food related questions.

They could easily tell me what went into each dish.

But, they explained, they could not tell me the exact amounts
They were not sure.
They did not know themselves.
They had never written anything down.
It was all permanently etched in their soul.

And that's how they cooked, from their soul.

My grandmothers created soul food. Italian soul food.

They both gave me the following cooking advice:


"Put in a little bit of this and a little bit of that".

I told them I had no idea what they meant.

"Put in enough spice until it tastes right," they explained.

I always remembered what they said. I just wish there was a way for me to learn how they made their food taste the way they did.

I thought all of my grandmothers recipes had been lost.

Until now...

I recently discovered a resource which was like stepping back in time.

Picture yourself, having a priceless road map which shows you how to make
all of those old recipes of real Italian food with easy step by step directions.

I want to offer you an opportunity to discover this amazing resource.

I edited it, added some to it and renamed it.
I call it: The Happy Italian Cookbook. Because that's how my
grandmothers were when they cooked.

They were happy when they cooked. And you were happy when you ate it...

And you always ate..Or else!

Here is where you can take a peek:

The Happy Italian Cook Book
http://legendsofpizza.com/italian 

You can be cooking like my grandmothers cooked, immediately!
At that page you will read the story of how I learned to cook like my grandmothers.

I never did. Until now....

And you can have the same secrets that I have...

Go here now... The Happy Italian Cook Book.
 
Please let know what you think...
 
Italian Food On Earth,
 
Albert Grande
The Italian Food Promoter
 
 
 
 

The R Rated Pizza Video: Pizza is Sexy

During one of my conversations with Ed Ladou  (creator of Wolfgang Puck's Pizza as well as California Pizza Kitchen pizza), he remarked: "Pizza is sexy".

Ed went on to explain  how the popularity of pizza has really exploded. And how the image of pizza has changed dramatically over the years.  When Ed first started making pizza, everything was different.

Ed knew pizza. He was a true pizza philosopher and master pizzaiolo.

I wonder what Ed would have thought about the following video.
I'm sure he would have said: "See I told you so..." And Ed, I miss you. You were a true original.

I have to give this video an "R" rating. It's not for everyone. So be forewarned...

But if you like pizza, then you will like this video.

Yeah, I guess Ed was right all along..."Pizza is sexy..."






You can watch a huge collection of pizza videos at Pizza Therapy.

pizza on earth,

Albert Grande
The Pizza Promoter

-->

Cooking Pizza in A Cast Iron Skillet

Mike asks:

Albert -


Thanks for all the help. I am on the quest for the perfect white dough! I am actually trying it out tonight.

If you have time I do have a couple of questions. Have you ever cooked one in a cast iron skillet? How comparable would this be to a pizza stone since you can technically let it heat up with the oven as well? What temperature would you recommend?


Pizza is my life and I just started getting excited about it again after eating at a Mellow Mushroom just down the road from us.

 I used to work in the pizza business for about 7 years, at McSalty's Pizza Cafe  in Springfield MO. A local owned very good pizza. Probably one of the top two or three I have ever had. It is a wheat crust rolled real thin and baked at 550 degrees. It tastes like a pepper cracker.

 If you are ever near that area I would highly suggest you check it out. Dough and Sauce are made from scratch daily, and we chopped our own onions and green peppers as well.

Thanks for your time and thanks for the dough recipe. I am sure that we will enjoy making the pizza tonight.

Thanks again.

My response:


Hi Mike, thanks for writing.


Honestly no, I have never used a cast iron skillet. But I really know it will work great.

Interestingly enough someone gave me a special cast iron skillet made exclusively for cooking pizza, and I have never used it...

I have sampled pizza made in a cast iron skillet and it was great.

I may pull it out the next time I make pizza.

I'm sure it will work great for you as well.

For temp: I always recommend the hottest temperature you can make ie. The hotter the better.

At least 500+. If you can get your oven hotter than that great.


Think of this: the best pizza is made in wood or coal fired ovens that get up to 700-900 degrees F. You want your pizza to cook quickly and completely.

I hope this helps. Please let me know how you make out.

Albert Grande
Pizza Therapy

Here are some great cast iron pizza pans:
 

         

Two Kentucky Classics Merge to Create Unique Pizza Recipe

Bourbon Distillery and Local Pizza Chain Join Forces for Bourbon Heritage Month

LOUISVILLE, Ky. (September 7, 2010) – Four Roses Bourbon and Impellizzeri’s Pizza
have teamed up in celebration of Bourbon Heritage Month to create a unique pizza recipe combining two of Kentucky’s finest offerings – Bourbon and the classic Louisville dish, the Hot Brown.

“This pizza pairs two Kentucky classics, with the Hot Brown originating in Kentucky and 95 percent of the world’s bourbon being made in Kentucky as well,” said Four Roses Master Distiller Jim Rutledge. “This is one of the more creative uses of bourbon in cooking that I’ve come across and one I’d recommend Louisvillians try at least once while it’s available.”

The recipe for the Kentucky Bourbon Hot Brown Pizza calls for tweaking a house-made alfredo sauce with dry herbs, spices and cheese to emulate the traditional Mornay sauce used in a Hot Brown, yet giving it an Italian twist. Fresh-diced chicken in a Four Roses Dijon Marinade, bacon soaked in Four Roses bourbon, and shredded fresh mozzarella and cheddar cheese with a sprinkle of paprika and diced tomatoes round out the special fall offering.

The creation of the Four Roses Kentucky Bourbon Hot Brown Pizza was a “painstaking process” as described by the creators, Impellizzeri’s General Manager, David McNamara and Sullivan University culinary graduate, Brandon Lewis.

“I’ve been in the restaurant business for 15 years and the two of us were crestfallen when we discovered after at least half a dozen tries that we could not come up with the right taste,” said McNamara.

The final recipe was born of a newfound obsession with bourbon. Through experimentation, McNamara and Lewis thought a pizza based on the Hot Brown and spiced up with a splash of bourbon would be well received, and a very appropriate mix on two beloved Kentucky traditions. Appropriately, the final product would be released in September during Bourbon Heritage Month.

The Four Roses Kentucky Bourbon Hot Brown Pizza will be served throughout September and October at each Impellizzeri’s location – Bardstown Road, Old Brownsboro Road at Holiday Manor as well as the upcoming downtown Main Street location across from the KFC Yum Arena.

For more information, visit
 http://www.fourroses.us/ or
http://www.impellizzeris.com./

We will be following this pizza. sounds very interesting.

For the Best Pizza in Kentucky, please visit Pizza Therapy at this link.

pizza all over Kentucky,
albert grande
The Pizza Promoter


And for more unusual, strange and bizarre news about Kentucky, check out:
Weird Kentucky:

Marechiaro's Original Italian Food Makes Incredible Pizza

A member of The Pizza Therapy Community, our man Coda, shares his insights on
The Best Pizza in the World:

For the past fifteen years or so, there was a place out in Riverside (It's gone now) that was probably entitled to claim that they made my "Favorite" pizza. I wouldn't go so far as to claim that they were the "World's Best" but it was darn good.

Driving on the 91 fwy during rush hour made it difficult to visit them very often and now the restaurant is gone. (sigh) Oh well.

Anyway, I'd never found a pizza I would call "World's Best Pizza" before I tasted the pizza from Marechiaros. They say it sort of like "Mary Key Ahrrows" but with an Italian accent.

I've tried both their red and white sauce pizzas. Unbelievable. The red sauce is mild and slightly tangy but has a definite "Oomph" too it. Hard to describe. I call it "mmmMMMmmm" sauce. It's just plain good and it always seems to make me want another slice.

The Canadian Bacon/Mushroom and Black Olives combination pizza is out of this world.

Even their plain old cheese pizza is amazing. The size is good and they don't skimp on the toppings. I think they must use a combination of cheeses on every pizza even though they don't say that they do.

Really. Honestly. The best pizza I've ever had. It's far and away my favorite. It is without question the best pizza in the whole world.

If you have a chance to get out to El Cajon, give them a shot. Well worth the time.

Sincerely,

Coda

Here is their address:

Marechiaro's Original Italian Food
14120 Olde Highway 80 - Lake Jennings Park Road
El Cajon, CA 92021
Tel: (619) 561-6580

http://marechiaros.net/

 

 

Thanks so much for sharing Coda. We are always on the lookout for extra-ordinary pizza. Marechiaro's sounds incredible!

 

If you are interested in learning more about pizza, here's a great resource from our friend Tony G. and Diane Morgan:

Red Sauce / Gravy? Easy Spaghetti Sauce

Growing up in Italian household was an experience. We ate good food...and plenty of it.

Whenever friends would come to visit, they would always be fed. A lot... And if you didn't eat, you insulted the family. Everyone ate.

The first words out of my friend's mouths were always: "That was good"

Then, they would always ask: "Why is everyone yelling at each other?"

I tried to explain, we weren't yelling....that was the way we talked. I'm a pretty loud person to this very day...

One of the signature dishes was spaghtti sauce...I mean gravy. There is a lot of debate about what to call it. You'll have to decide yourself.

Here is the recipe:

Red Sauce / Gravy from Pasta Therapy

Ingredients

• 1-28oz. can of crushed tomato, stewed tomato or puree
• 1-6oz. can of tomato paste
• 2-3 cloves of garlic (or more)
• Olive oil
• Basil, parsley, oregano, salt, pepper to taste
• 1/4 cup of red table wine (more or less)

Directions

1. Crush garlic with the side of a knife and mince.

2. Add olive oil to a sauce pot turned on to medium-low heat. Add garlic and gently sauté.
3. (Savor the aroma of the cooked garlic!) Lightly cook garlic until it starts to change color.
4. Don't overcook, as the garlic will be bitter if left to long.
5. Add canned tomatoes, tomato paste, and wine. Add spices to taste.
6. Reduce heat to low, cover the pot, and simmer. Stir occasionally as the mixture cooks
7. If you wish, add more minced garlic or spices.

You can watch me make gravy / spaghetti sauce below:



You can discover pasta tips at: Pasta Therapy will teach you to make pasta.

You can find more spaghetti tips at Pizza Therapy Makes Red Sauce / Gravy.

As Grandma Grande would say:
"Thatsa nice."

Eat well. Eat often. Enjoy,

Albert Grande, The Pizza Promoter

For incredible pasta recipes go to:

Sticky pizza peel issues

I asked Dan about how his pizza turned out. He had gotten a free copy of The Mini Pizza Therapy Pizza Book 

He responded:

Thank you for your inquiry. I did order your Legends of Pizza story and haven’t gotten the chance to read it yet, but I did try the dough recipe and it was fantastic. I bought a pizza stone and the crust was perfect.

Unfortunately I had a problem getting the dough off the peel and it ended up spilling the toppings on the stone.

Is there some trick to getting the dough off the peel? I’ve read about using parchment paper, but that seems to defeat the purpose of the stone, so any suggestions you have would be appreciated.

Thanks

Yours in pizza
Dan G

My response:

Hi Dan.
I have made every mistake possible when making pizza. Believe me! Every miststake possible. And even some mistakes that were not possible!

So please do not feel bad.

You will get it down. It just takes a bit of practice.

Here is my advice on how to use a pizza peel:

1) Make sure when you make your pizza you have enough corn meal or flour underneath your pizza.

You can make it on the peel if you wish....but you want to make sure your pizza will slide, I always make my pizza on a counter or bread board. Then I slide my peel underneath the pizza. I give the pizza peel a shake to make sure it does not stick.

2) Lightly sprinkle cornmeal (or flour) all over your peel before you use it! Always! This will make the pizza easier to slide. I cannot emphasize this enough. You will find with practice, you will use less and less cornmeal.

3) Here is a million dollar pizza tip: if you find the pizza is stuck on the peel... use a piece of dental floss and slide it under the pizza to loosen it up. The should help. Make sure the piece is long enough to hold in both hands as you slide it underneath... You can use a piece of string in a pinch...I just like using dental floss.

4) And maybe this should be #1...In making pizza....Less is more. you don't need to pile your pizza high with toppings. The more stuff you have on your pizza, the harder it will be to cook completely and...the harder it will be to put on the peel.

Please let me know if that helps.
I am only an email away....

pizza on earth...and in your kitchen,
Albert,

The Pizza Promoter
pizzatherapy.com

For the best pizza peels and pizza stones, check out these:

Make Pizza With Reinhart in the Rockies: The Ultimate Pie Work Shop

The  Fire Within Portable Wood Fired Oven,  is having a pizza party, and you're invited!

Not only, that but they have invited some surprise guests.

The Ultimate Pie Workshop is offering you a chance to make pizza along side legendary pizzaiolo,  Peter Reinhart,  at an upcoming pizza workshop in Colorado.

Master pizza maker and event organizer, Joseph Pergolizzi asks:

 "Do you own a wood Fired oven in your home or backyard?

 Do you want to learn how to make the best pizza of your life?

 Are you ready to take wood fired oven cooking to the next level and knock your friends socks off at your next backyard pizza party?

 If so, come join us for The Ultimate Pie Workshop.

Join Peter Reinhart and 8 other top wood fired oven chefs for an unforgettable hands on weekend workshop! Learn and enjoy wood fired cooking at it's best: many new pizza
doughs, bread baking, international cuisine, and incredible deserts - all made in a wood
fired oven!

Taste samples of cheese's and tomatoes used throughout the pizza industry and learn where you cane purchase them.

Even those who are new to using a wood fired oven will have ample opportunities for hand-on experience throughout the weekend!  If you're an old pro, you'll learn new and
exciting recipes and have a chance to try them First hand! Bring your current expertise to a whole new level!

Distinguished Guest: Peter Reinhart, author of the best selling book:  American Pie, My Search for the Perfect Pizza.

 (Albert's side bar: You can read my review at this link.)

Reinhart is a baking instructor at Johnson & Wales University. He was the co-founder of the legendary Brother Juniper's Bakery in Sonoma, California. He is also the author of five books on bread baking, including Brother Juniper's Bread Book and the modern classic The Bread Baker's Apprentice, named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals.

Peter will be filming throughout the weekend for his new PBS TV show."

Additional pizzaioli are:

Jay Jerrier is the owner of Campania Pizza and caters weekly events at Times Ten Cellars in Dallas, Texas. Jay is a trained VPN, Verace Pizza Napoletana, pizzaiolo, the only authentic way of making Neapolitan pizza! His restaurant has won numerous awards including best independent pizzeria in Texas.

Grasiela Lopes is the owner of Capricho Pizza Catering. Raised in Brazil Graisela has many unique international and incredible dishes to share.

And more...

"We all have those moments where a book or something we experienced touches us
and ignites a passion within us. Taking a class with Peter and reading his book,
American Pie, changed the way I way I cooked in my wood fired oven - FOREVER."

About The Fire Within: TFW was founded by local entrepreneur Joseph Pergolizzi, in 2005. It offers a turnkey business opportunity at a surprisingly affordable cost. The wood-burning ovens are manufactured by Forno Bravo, Italy's leading pizza oven manufacturer. The company is based in Boulder Colorado, and has over 50 clients nationwide.

The Fire Within, the nation's leading manufacturer of portable wood-fired pizza ovens will also host their 5th hands-on, educational workshops for entrepreneurs interested in starting live-event wood fired pizza catering and concessions on October 23rd & 24th in Boulder CO.

Register for The Ultimate Pie here:

http://theultimatepie.eventbrite.com/

Limited space for this 2 day event!
Dates: October 16th and 17th.
Location: Boulder, CO

Register for Getting Started With Your Own Wood-Fired Oven Catering Business

http://gettingstartedoctober2010.eventbrite.com/



For more information, contact:

Joseph Pergolizzi

Phone: 303-652-7378
Email: info@portablebrickpizzaoven.com

Website:  http://portablebrickpizzaoven.com/

 This sounds like events you will not want to miss!
 
And if you cannot make the workshop, you may want to pick up one of Peter's books.
These are incredible cook books.


                                              

             

For more information about Peter Reinhart go to: Legends of Pizza.

                   

DiFara's Pizza Defended by Ozersky.tv

As if DiFara's needed a defender, Ozersky throws down the gauntlet.

  Josh Ozersky says: "With all due respect to Jeffrey Steingarten, DiFara’s Pizza is the best pizza in New York City (and probably the world). Anyone who says otherwise, even the most erudite of men, should have their head examined".



Here's what Goaline says about DiFara's:

"Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and freshly-made sauce created from plum tomatoes and he grows himself.

The parmagion cheese is straight from the cheese grater and the basil is straight from the vine.

It's great pizza, luscious cheeses, dripping with olive oil, and if you are lucky dotted with artichokes. The pie is fantastic: all ingredients are fresh, crust is thin and juicy! The biggest problem is finding parking space."

DiFara's Pizza
1424 Avenue J
Brooklyn, NY, 11230
Phone: 718-258-1367
 
From The Best Pizza in New York, by Pizza Therapy.

You can discover more videos of this legenday pizza place at Pizza Therapy Videos of DiFara's.



If you ever tasted pizza, you need to read Ed Levine's classic A Slice of Heaven:

Eggplant and Prosciutto Rolls: An Incredible Eggplant Fiesta

This is an amazing recipe and a wonderful way to cook eggplant.

I need to give credit to the Denver Food Guy for sharing this great recipe.

Most of my eggplant is the eggplant parmesan style. That's what was served at our table almost every night. I learned from my mom, who learned from her mom. And so eggplant parmesan was a family tradition.

I have used it as a pizza topping as well as in sandwiches.

Here is a very uniques way to serve this wonderful recipe. Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to prepare an easy Mediterranean antipasto: eggplant and prosciutto rolls.

Eat, eat!





Here are some other eggplant recipes you may enjoy:




eggplant on the planet,

albert grande
Pizza Therapy Will Teach You to Make Pizza

Now casting: Owners and employees of family-owned pizzerias in NY/NJ area

I just recieved the following and thought I'd share this with the Pizza Therapy community...

Television show producer, JD, is looking for reality pizza stars...

If you know of anyone who fits the bill as a pizza making family who is a "really fun and friendly bunch and one that's totally "New York", you can contact J.D.

This is how stars are made!

Hey Albert,


I was lucky enough to stumble onto your directory this morning and thought I'd reach out about a project that I'm working on. Since you seem to have quite the working knowledge of all things pizza, I thought you might be able to help!

I'm looking for a family-owned and operated NYC/NJ pizzeria for a new TV project that I'm casting, and I thought you might have a couple favorites or maybe some recommendations of local pizza joints that might fit the bill.

We're looking for a really fun and friendly bunch and one that's totally "New York". Does anything come to mind? I'm attaching a press release that outlines the specifics, and I'd love to hear if you
have any ideas!

Thanks a ton,

JD

------------------------------------------------------------------------------

Here's the Press Release:

Now casting: Owners and employees of family-owned pizzerias in NY/NJ area

New York, NY - NYC-based talent and casting agency, Vinnie Potestivo Entertainment, is seeking family owned and -operated pizzerias/Italian restaurants to be featured in a new docu-series in the vein of TLC's Cake Boss.

This series will give America an inside look at the daily events that take place in a classic NYC-area pizzeria. Participants should have dynamic personalities as well as a strong sense of family and fun. Pizzerias/restaurants should have a family feel and be run by a humorous and expressive group of characters.

If you've always thought your family could have its own show, or know one that should, this is the chance!To nominate your family, family-owned restaurant or favorite family-run pizzeria, send us an email to
vpe.casting@gmail.com
and tell us about your restaurant and/or family.

Vinnie Potestivo Entertainment, Inc. (VPE) is a full service talent and casting company dedicated to finding talent solutions for a myriad of platforms including broadcast, digital and print. Founded in 2008, VPE specializes in casting and the development of long-form character-driven reality programming, celebrity-driven reality programming, host and expert casting, celebrity talent procurement, as well
as branded media. http://www.vinniep.com/

My response:
Thanks so much for writing JD. I hope we can get more insights into your latest project. Definitely sounds like fun!

pizza all over New Jersey and New York,
albert grande
The Pizza Promoter

How to Make Ciabatta Bread in a Wood Fired Oven

From our friends at Forno Bravo, here is an incredible method to make Ciabatta Bread.

This bread has a good crust with lots of taste. The process is not that difficult. However as with most great breads, this one starts with a poolish.

Ciabatta Italian Hearth Bread

Poolish (the starter dough)


By weight
300 g general purpose flour (Caputo Tipo 00 works well)
300 g room temperature water
1 g (pinch) yeast

By volume
2 1/4 cups general purpose flour (Caputo Tipo 00 works well)
1 1/4 cups room temperature water
1/8 tsp yeast

Mix to a pancake batter consistency, cover with plastic wrap and let ferment for 3-4 hours, or overnight. Refrigerate after 3-4 hours.

The Finished Bread
By weight,
The poolish, plus:
700 g flour
20 g salt
9 g yeast
430 g water (73% final hydration)

By volume,
The poolish, plus:
2 7/8 cups flour
1 Tbs salt
1 1/4 tsp yeast
1/2 cup water

Mix the dough until it is well hydrated (it is very sticky).

Stretch and fold (like a letter) and let rest covered with plastic for 30 minutes.

Stretch and fold again, and let rest for 1 1/2-2 hours covered. (The stretch and fold lines up the gluten to give the dough structure.)

Cut the ball into 3 pieces, and stretch into the final shape.

Proof for 1 hour, then bake at 500ºF (plus or minus) until the internal temperature reaches 205ºF.

It’s a very moist dough, and you don’t slash it. The final shape looks almost like a dog bone, and the final bread is crusty, with big holes in the crumb.




Visit Forno Bravo, for a wide range of woodfired oven needs.

If you are looking for Italian Recipes go to, Pizza Therapy.

Learn how to make outstanding bread, here are two resources I recommend from my friend
Peter Reinhart. 

Stuffed Italian Squash (Zucchini) Recipes

If you have a garden, you may be wondering, what do I do with all of these zucchini?

If you don't have a garden, you should be able to find zucchini plentiful at any farmer's market.

From my old friend, Maria Gentile from her timeless recipes, The Italian Cook Book, The Art of Eating Well, here are some zucchini options.

Ripe and Ready Zucchini from Pizza Therapy

STUFFED ITALIAN SQUASH

(Zucchini ripieni)

To make the stuffed zucchini first cut them lengthwise in two halves and
remove the interior pulp, leaving space enough for the filling.

Take some lean veal (quantity in proportion to the squashes) cut it into
pieces and place it on the fire in a saucepan with a hash of onion,
parsley, celery, carrot, a little corned beef cut in little pieces, a
little oil, salt and pepper. Stir it often with a spoon and when the
meat is brown pour in a cup of water and then another after a while.
Then rub the gravy through a sieve and put it aside.

Chop the cooked meat fine and grind it in the grinder and make a hash of
it and one egg, a little grated cheese, a crumb of bread boiled in milk
or in soup stock and just a taste of nutmeg. Put this hash inside each
half squash and put them to brown in butter, completing the cooking with
the gravy set aside.


STRING BEANS AND SQUASHES SAUTÉ
(Fagiolini e zucchini sauté)

Brown in butter some string beans, that have been previously half cooked
in water and some raw squashes cut in cubes. Put the squashes in only
when the butter is beginning to brown. Season moderately with salt and
butter and add some brown stock or good tomato sauce.


FYI:  The Italian Cook Book, The Art of Eating Well will be released by Grande Publishing, in the near future.

Enjoy,

Albert Grande,
Italian in Training and
The Pizza Promoter

P.S. Here are some other resources you may enjoy: