Cooking Pizza in a Woodfire Oven on the North Shore

You really don't need a woodfired oven to make great pizza.

An electric or gas oven will work fine.

But if you ever get the opportunity to make pizza in a wood fired oven...jump on the chance.

In the following video you will get a taste of some of the pizzas that we recently created on Oahu's North Shore. All of the wood was kiawe wood, a Hawaiian hard wood.

The Norht Shore is arguably home of some of the best surfing in the world. You will discover Wiamea Bay, Pipeline and sunset Beach, right down the road.

The oven was built by my friend Paul who just had an inspiration that he wanted a pizza oven.
not that he knew how to make pizza: he didn't.

Paul creates the dough and allows his guests to go crazy with their pizza creations.

Believe me everyone was practicing Pizza Therapy.

Have a look:

And if you don't have a wood fired oven, use a pizza stone.

Modern Apizza, Pepe's, and Sally's Apizza: Blind Taste Test

The Reddecliffs report exclusively for Pizza Therapy:

I grew up in New Haven, (Connecticut) and thought that the whole world hade pizza like we did.

When I moved away, I was shocked that no one could come close!

 I went home to New Haven for this Thanksgiving.

My husband and I decided that in order to finally figure out who had the best pizza, Sally's, Pepe's or Modern, we just needed to have them all side by side.

Modern Clam Pizza

                                                               Pepe's Clam Pizza

Sally's Apizza

 Well, the stars aligned and we were able to get 2 mozzarella pizzas from all three restaurants.

We had a blind taste test with 8 participants, and in a unanimous decision, Sally's won!

 I was shocked because I have always been a Pepe's lover. Modern came in second, with Pepe's a close third.
It is good to know that there are other pizza obsessed people on the planet...I am not alone!

Drewman says: "Going to Wooster St. in New Haven is one of the best experiences you will ever have. Whether you eat at Sally's or Pepe's, this is the greatest pizza on earth. Why else would thousands wait in line for hours, year after year? Try and get there in the early afternoon if you can.

 It's good to experiment with different pies: Pepe's white clam, fresh grated Parmesan, special (everything) are excellent starters. Sally's makes a pie with sliced fresh tomatoes and garlic that is wonderful.

It is also customary to go to Libby's Pastry Shop (next to Pepe's) for gelato and Italian ice after you have eaten pizza. Would highly recommend the eating experience on Wooster St. in New Haven to anyone. Rivals any place in the world."

Anne and Ron explain: "Think of the best Italian restaurant you can, with the highest quality marinara sauce; now put that sauce on brick baked dough that's like no other dough you've ever tasted and you've got only a semblance of what Sally's pizza is like. In fact, the crust is like none other you've ever eaten; it's a scrumptious, delicious meal in itself."



Peter Reinhart has some incredible Sally's Apizza adventures in American Pie: My Search for the Perfect pizza

 
 

The Pizza Sleeping Bag, Good Enough to Eat..Almost

Our good friend Jay Vogler of Pizza on Earth, shared the following product with us.

The Pizza Sleeping Bag:

From the Etsy Website, here is a description by the creator

This listing is for a deposit on my slice of pizza sleeping bag with veggie pillows. I make them to order and the turn around time is typically 4 to 6 weeks. (Please let me know if you need it sooner, I will see what I can do) The total price of each sleeping bag is $300 dollars plus shipping (I can customize the shipping depending upon where you are located).

The sleeping bag is constructed by hand. I use recycled quilts for the stuffing. I dye the fabric for the cheese and sauce part myself. The bag is lined with satin which makes it not only adorable but luxurious and comfortable. The pillows are not attached to the bag so you can arrange them however you wish.
Dimensions are approximately 3 feet by 5 feet.

And for more sleeping bags check out:



sweet dreams in pizzaland,

albert grande
Pizza Therapy is the Pizza Portal

The Pizza Promoter

Classico Creamy Alfredo with Egg Noodles and Sausage



I was given a jar of Classico Creamy Alfredo Pasta Sauce to sample. Here is my review of this product.

There are certainly a number of ways you can create a pasta dish with Alfredo Sauce. The thought of marrying egg noodles with this light creamy sauce was appealing to me.

This recipe came about as searched for different ingredients in the fridge. The recipe was so easy it almost created itself.

Classico Creamy Alfredo with Egg Noodles and Sausage

Ingregients

• 1 jar of Classico Light Creamy Alfredo Pasta Sauce
• 12 oz. egg noodles
• 3 Sweet Italian Sausages (Kick this up with HOT sausage)
• 3 slices of Provolone Cheese

Directions

1. Cook egg noodles (6-7 minutes) al dente. Drain in a colander.
   (Recommend: OXO Good Grips 5-Quart Stainless-Steel Colander)
2. Cook the sausages.
3. Pre-heat oven to 350 Degrees F.
4. Place noodles in a casserole dish
5. Cover noodles with Classico Light Creamy Alfredo Pasta Sauce
6. Slice sausages (Can be left whole) and put on top of noodles
7. Mix sausages, egg noodles and Alfredo Sauce.
8. Top with 3 slices of Provolone
9. Cook in oven for 10-15 minutes, until provolone is melted.

I found the Classico Light Creamy Alfredo Pasta Sauce, to be very tasty and easy to work with. I should also note that the Alfredo Sauce has 50% less fat and 45% fewer calories. Diet Pasta sauce? It certainly did not taste like it.

Honestly, if I did not read that on the label, I would not have known this fact. To me it tasted hearty and rich.

The family gave this dish two thumbs up. We will definitely be serving this again.

Classico Creamy Alfredo with Egg Noodles and Sausage

Pasta On Earth, Good Will to All!

Albert Grande

The Pizza Promoter

Learn to Make Pasta at Pasta Therapy

Chessy and A'corny' Squash Risotto

Our friend, Jen is at it again, sharing great recipes with you.

Here she shares an easy simple Risotto .

As Jen explains, do not be intimidated by this dish. It's easy and fun!



Thanks, Jen.

5 Toppings You Never Thought Would Work on Pizza

If there’s one food that we can all agree is delicious, it’s pizza. With its almost limitless possibilities, it’s the ideal choice for lunch, dinner, or just a snack. Originating in Italy, the pizza is now one of the most popular dishes in the world, and can be found on dinner tables in almost every country.

One of the great things about pizza is how flexible they are as a dish; the range goes from the frozen variety costing just a few pennies, all the way up to the ‘haute cuisine’ pizzas you’ll find in the most expensive Italian restaurants. In the United States in particular, the pizza has been adopted as a national dish, so much so that many of the original types of pizza were actually created there. And there a number of pizza topping combinations.

With such a huge amount of choice when it comes to pizza toppings, you won’t be surprised to find that there are plenty of strange and unusual toppings out there – so let’s take a look at five of the most weird and wonderful gourmet pizza topping ideas! Here are some pizza topping ideas.

Fried eggs

You might think that this topping is reserved primarily for breakfast, but fried eggs are actually a popular choice in many places in the world. If you do manage to find a fried egg pizza, it’ll usually be accompanied by other breakfast items such as sausage and bacon, but you can find simply fried egg and marinara sauce – so it depends where you look. So how does it taste? Well, better than you might expect! The great thing about a well-cooked fried egg is that when the yolk breaks the flavor can really add to the experience. With the right dough and sauce combo, a fried egg on top of a pizza can be a real treat.

Macaroni Cheese

Here’s a big USA favorite: macaroni cheese. But can you imagine it on a pizza? Well, you’d better do because that’s exactly what this weird topping is. Most of us see macaroni cheese as being a completely standalone meal which needs no accompaniment, but in this case you’ll find that some dough and a little tomato sauce can make all the difference. This is very much an American dish, so you’ll only find macaroni cheese pizzas in specialist pizzerias in the states – and they’re well worth tracking down!

Chocolate and Marshmallow

If you’re a fan of sweet things, this is the pizza topping for you. Just like certain brands do with ice cream, why not mix chocolate and marshmallow on a pizza? It has to be said that this topping is really only for the most adventurous, and is very sweet on the taste buds. There’s an interesting interplay between the sweetness of the sauce and the chocolate which produces a unique flavor, to say the least. But if you think it’s your thing, have a go!

Tandoori Curry

Curry is all the rage in the UK (and in India of course), so it’s not too surprising that you can get a curry pizza topping; however tandoori is a particularly spicy one. Again, this one is ideal for the more adventurous pallet, and you’ll do well to have a glass of milk on standby if you decide to take the plunge and have a bite of the tandoori curry pizza!

Squid Ink

Didn’t we say these were weird and wonderful? Well, this one really has to take the cake (or pie). Squid ink pizza. Yes, that really does exist. Although it requires a lengthy Tripbase flight to get there, it tends to be readily available in Far Eastern countries like Japan and isn’t expensive. The taste is actually not as unpleasant as you’d think, it’s quite a salty flavor, so it can work quite well with other seafood. And a squid ink pizza will normally be accompanied by shrimp, squid rings, fish, and other more ‘regular’ seafood. So if you think you can handle it, and you want to try a pizza topping that is really and truly ‘out there’, then why not take a trip to Japan and try a squid ink pizza for yourself? You never know – it might just be your new favorite!

from The Izzy files
Here are some: Pizza Toppings (The Art of Good Food)





Albert Grande
The Pizza Promoter
Hawaii Business Videos for Your Small Business

Easy Homemade Pesto Recipe from pizzatherapy.com

Simple Easy Pesto from pizzatherapy.com



Pesto is wonderful and refreshing.

Use it for pasta, pizza or just spread it on a piece of ciabatta bread.

The best thing about pest is how easy it is to make.

Easy Pesto

Ingredients for Pesto

• 2 cups basil (loosely packed)
• 1/4 Cup Pine Nuts
• 2-3 cloves of garlic
• 1/2 Cup Olive Oil
• 1/4 Cup Parmesan Cheese
• Salt and pepper

Directions

1. Add all ingredients to a food processor
2. Pulse gently until everything is roughly mixed.
3. Add salt and pepper to taste.
4. Add more olive oil if needed

For a variation:
Use walnuts, macadamia nuts, or any other favorite nut.

Here is a video I created to demonstrate this easy pesto recipe.

pesto on earth,

albert grande
The Pizza Promoter

To make pesto you need a food processor.

Gabriele Bonci, Lezione di Pizza

From an email:

There is a chef named Gabriel Bonci in Italy who many consider the Michaelangelo of Pizza. This guys makes THE BEST pizza - period.

Simply incredible pizza and technique...

Napoli Pizza Masters Share Secrets of Great Pizza

During the Pizza Expo, I was able to sample some great pizza. I ate a lot of pizza. A lot of pizza. Yes, I was in Pizza Heaven.

I spoke about pizza whenever I could. And I had access to some of the best pizza makers on the planet!

Two of the Master Pizzaioli (Pizza Makers) I spoke with were: Antonio Stariata and Adolpho.

Antonio Stariata is one of the most incredible pizza makers in the world. His advice was simple and to the point.

If you want to make great pizza, you need to follow the Neapolitan method. You will only use 4 (four)ingredients: flour, yeast, salt and water.

That's it...nothing more.

He also adds: use no fat in your dough. (By this he means, oil...)

Adolpho, echos Antonio, and adds his best tip is to make sure you have a long enough ferment. You want to let your pizza leaven for at least 8 or 9 hours.

I have been following this advice. My pizza has been coming out great!

pizza on earth,

Albert Grande
The Pizza Promoter


Antonio and Adolpho would tell you there is only one type of flour they use, Caputo:

Antimo Caputo Italian "00" Farina Flour 2.2lb Bags 10 Pack

Pizza Expo Pizza by Caputo Pizzioli from Pizza Therapy

During the one of the best ways to learn a task is to see it being done.

Discover the secret of how to make incredible pizza by watching these Italain Pizzaioli (Pizza Masters) make pizza.

This video was recorded during the Pizza Expo held in Las Vegas. Caputo Flour (Caputo 00 Antimo Pizza Flour - 10/2.2 lb) sponsored a pizza booth. This was a wonderful experience to watch the best pizza masters in the world making pizza. Caputo, brought a number of Pizzaioli from Italy who happily made pizza.

Watching the video you will learn an amazing dough shaping technique.

 Caputo 00 Antimo Pizza Flour - 10/2.2 lb

Ms. Pizza Boston Pizza Picks

Ms. Pizza shares the following:

This list is still a Work in Progress (but, any pizza list is a work in progress, right?) I noticed that you have some reviews for Upper Crust and Ernesto’s, but Bostone, Marhino’s and Angelina’s are NOT on your list of Best Pizza in Massachusetts

(State Motto: "By the sword we seek pizza, but pizza only under liberty".)

-Ms. Pizza

Upper Crust – Boston, MA

Upper Crust Pizza, which is a local and growing chain of about 20 pizza shops, serves up gourmet thin crust pizza in Boston and in surrounding neighborhoods. Diners can expect a consistent pizza from one shop to the next. The pizzas are thin, and the toppings are all fresh. I enjoy this chain because it is NOT AT ALL a greasy bite, and has the right balance of cheese and sauce. Oftentimes I find that pizza joints load the pizza with cheese, which overpowers the crust, sauce, and other toppings. Upper Crust is careful to cover each pizza perfectly and should ABSOLUTELY be checked out if you are in the Boston area.

20 Charles Street, Boston

(617) 723-9600

Bostone Pizza – Boston, MA

Amidst all of the many pizza joints in the city, Bostone Pizza gets a little lost in the shuffle. This is unfortunate because this Newbury Street pizza shop produces a delicious Sicilian slice. Strolling up the famous Newbury Street can be hard work. Reward yourself with a slice of fresh, Sicilian style pizza from Bostone.

225 Newbury Street
Boston, MA 02116
(617) 536-9451

Ernesto’s Pizza – North End, Boston, MA

Ernesto’s is truly a hidden gem in every sense of the word. It can be difficult to find by tourists, who are often directed towards the famous Pizzeria Regina’s just a few blocks away. My recommendation to anyone in the North End seeking out a good slice: grab one from both restaurants. , I can PROMISE that although you can’t go wrong with Regina’s, Ernesto’s is the better pizza. Don’t let the small store front fool you. What Ernesto’s lacks in vibrant décor or street appeal it absolutely makes up for in taste.

69 Salem Street, Boston

Santarpio’s – East Boston/Peabody, MA

Want a hall of fame pizza? Check out Santarpio’s in either East Boston or the newer location in Peabody, MA. This family owned pizza shop has been around since 1903 and therefore has over 100 years of practice making the perfect pizza. Stylistically, you can expect a NY style pizza, array of toppings, and consistency from one visit to the next. And yes, it IS a hall of fame pizza (and was officially inducted into Boston’s hall of fame).

East Boston Location
111 Chelsea Street
East Boston, MA 02128
617 - 567-9871

Peabody Location
71 Newbury St (Route 1)
Peabody, MA 01960

Marinho’s Pizzeria – Millis, MA

984 Main Street, Millis, MA 02054

Marinho’s Pizzeria, situated conveniently on Main Street in Millis, MA is the unsung hero of suburban pizza joints. The pizza is thin, it is large, and it is more than satisfying. The owner is often there making each pizza himself, although his staff is more than capable of keeping the pizzas coming! His shop is worthy of a downtown real estate plot based on how consistently delicious it is. If you’re feeling hungry, feeding a soccer team, or plan on huddling up in your house for three days during a blizzard, go for jumbo size. No regrets.

Angelina’s Pizzeria – Braintree, MA

Braintree is not far from Boston. Because of this, residents may feel inclined to hop in their cars or board the beloved ‘T’ to head into town for dinner. Although a night out in the big city is fun every once and again, NOTHING beats a cozy night at home with a glass (or two) of vino and the PERFECT PIZZA. I cannot stress enough that Angelina’s Pizzeria on Elm Street in Braintree delivers (in terms of the pizza itself and also by car)!

You can expect a thin crust pie with fresh ingredients and, most importantly, a delectable crust. As any good pizza lover knows, the crust is the most important and I can say with confidence that Angelina’s has figured out their crust. Its thin, its light, its airy, and it soaks up the sauce, cheese and flavors better than any surrounding pizza restaurant or shop. Don’t wait! Run over to Angelina’s today!

Angelina's Pizzeria

419 Elm Street

Braintree, MA 02184
781-843-7827

Reviews compiled by: - Boston’s Ms. Pizza  (THE APPRENTICE, to The Pizza Promoter)

How about a Piranha Pizza Cutter with Stainless Steel Cutting Blade

Check it out here:

Or try:

Boston Warehouse Pepper Green Pizza Cutter, Earth-Friendly Kitchen Tool

How to Use A Pizza Peel

Our friend Tony G. shows you how to use a pizza peel:

Find some great pizza peels, here:

Norpro 5683 Bamboo Pizza Paddle

Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle

Outset QZ10 Stainless-Steel Pizza Peel with Rosewood Handle

And you can:

 learn how to use a pizza stone at Pizza Therapy

pizza on earth,

albert grande

The Pizza Promoter

Cooking With Nonnna: Stuffed Eggplant

Nonna is Italian for grandmother. In Italian it is a term of endearment. A term of respect.

Cooking With Nonna carries on this wonderful tradition by showing incredible recipes, created before your eyes.

In this video, you will get a wonderful demonstration on how to stuff an eggplant. The texture of eggplant is such that it resembles meat.

And in this episode you are going to have some fun.

Don't worry if the eggplant changes color. Eggplant oxidizes after you cut it.

"Food is like art...if you like art, you will like food!"

Nonna's Italian Kitchen: Delicious Home-Style Vegetarian Cuisine (Healthy World Cuisine)

Thatsa nice!

It's Not the Heat of the Oven....

Read John Arena's Article in Peter Reinhart's Pizza Quest

According to my friend, John Arena of Metro Pizza in Las Vegas, the heat of the oven is not the most critical part of the pizza experience.

John says:

The enjoyment of a pizza has less to do with the heat of the oven and more to do with the warmth of the pizzeria experience.

This is a great article. for me it speaks volumes of the heart and soul of the pizzaiolo (or pizzaiola).

You can read the rest of the article here at Pizza Quest.

Simply outstanding. Please let me know what you think.

pizza on earth,

albert

How Scott's Pizza Tour Started by Pizza Therapy

Scott Weiner is a pizza fanatic.

He loves his pizza so much, he diecided to turn pizza into a business. Now he offers pizza tours:

According to his website:

The best way to enjoy New York is by walking its streets, but the only way to taste New York is by eating its pizza. You can do both with a NYC Pizza Walk!

By 1900, several "Little Italies" spotted New York's five boroughs but the most famous remains in Manhattan's Lower East Side. It was here that new citizens would settle, as it was the first bit of land many would touch after a long immigration process at Ellis Island. The streets once overflowed with peddlers and fruit carts as the tenement buildings teemed with the disillusioned, transplanted from home and in search of a better life. It was here that a peasants' meal called "pizza" made its debut in America.

The NYC Pizza Walk focuses on pizza from a historical perspective. We'll start at America's oldest pizzeria and continue to follow pizza's rise to ubiquity block by block. Talking about pizza makes me hungry, so we'll have slices at three of New York's most significant pizzerias in Little Italy and Greenwich Village.

Here during one of his tours, he explains what to expect when you go on the tour. He also describes how he got started n the pizza tour business.



Carry on, Scott!

pizza all all over New York,

albert grande
The Pizza Promoter

Restaurants in Honolulu, Hawaii

Classic Italian Marinara Sauce

Here is a very simple and classic Italian Marinara Sauce.

Simply delicious.

Chef Umberto Shows you the easy way to make your own Marinara Sauce.

101 Year Old Celebrates Birthday with Pizza

You have to admire Sally Levy. Like all women she knows what she wants.

And now that she turned 101, what she wants is pizza.

"I love pizza," Levy explained.

Sally Levy has pizza for her 101 birthday celebration

Sally's "longtime friend, Filipo Tortora, transformed his White Plains Road restaurant, La Pentola, into a birthday paradise for Levy on her big day."

You can read the rest of the story at the New York Daily News Website.


Happy Birthday, Sally!

How to Make the Perfect Pizza Crust

This video gives you easy step by step instructions on how to make pizza dough.

This is educational as well as very hands on on. For this pizza dough you will be using 4 basic ingredients: flour, water, salt, yeast and oil.

As with all pizza doughs, the oil is totally optional. The olive oil will give you a softer crust. For a harder crust you can entirely omit the oil.




pizza on earth,

Albert Grande

The Pizza Promoter

For more pizza magic...check out Pizza on the Grill >>

Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More

Jon F.'s Best Pizza Stone Pizza Tip

Jon F. explains the best tip for cooking pizza. You need to heat your oven as hot as it will go for at least an hour.

This is critical for making pizza. You Pizza Stone, needs at least an hour to be able to heat up to 500 degress F. Let me repeat that: your pizza stone needs to heat up at least an hour.

Remember: Put the pizza stone in the oven first, then turn the oven on.


Note that Jon F's oven goes to 550 degrees F. Jon states he wishes his oven heated up tp 900 degrees.




You can find more pizza stone tips and tricks here: Pizza Therapy How to Use and Clean a Pizza Stone.





Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone

Jon F.'s Whole Wheat Pizza Dough

Making a good whole wheat pizza dough is difficult to say the least.
Due to the nature of whole wheat flour, the entire process requires addiditonal hydration and patience. Even my friend Peter Reinhart explained. how difficult the entire step by step procedure of making whole wheat pizza dough can be.

Our Whole Wheat expert Jon. F. seems to have this process down.

Jon F.'s Whole Wheat Pizza Dough

Ingredients:
3/4 cup King Arthur whole wheat flour or equiv.
3/4 cup King Arthur Unbleached white flour or equiv.
1/2 teaspoon salt
1/8 teaspoon yeast
2/3 cup iced water

Directions

1. Mix all ingredients in a Kitchenaid mixer until  blended, (Recommend: KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl (See all Stand Mixers) 
2. Knead mixture on floured board for a few minutes. 
3. Put in oiled bowl and cover with plastic wrap before putting in refrigerator for and 18 to 24 hour cold fermentation. 
4. Take out about one half hour before using.

The most important step of making dough for Jon F. is the cold ferment used to proof the dough.

In this video, Jon explains the entire process.

Pizza At the New York World's Fair by Mastro Pizza: The Pizza King

This video is a great historical slide show of pizza at the New York world's Fair 1964-1965.

The opening lines in the video state this exhibit: "This is a pavillion of pleasure..."

As you watch this video slide show you will hear a "beep" as each new slide is presented. This sound is what triggered the movement of the next slide. It is kind of irritating but necessary.

But for the history of pizza this is a priceless show. This gives the history of pizza as seen through the eyes of:
"The Pizza King: Mastro Pizza".

During the New York world's Fair, pizza was not known as widely as it is now.

Sure it was in New York, New Haven, Providence, Chicago, San Francisco, and other big cities with an Italian population. And that's where pizza stayed for a long time... Pizza was certainly not mainstream.

This is a great video:

THE Pizza King! MASTRO PIZZA '64-'65 NY Worlds Fair Video



Frank (Mastro) Ferrentino, MD
adds a description of this video;

"This is a video I created from the 1964-65 NY Worlds Fair. Those who attended the fair will remember the Mastro Pizza Pavilion with the automated slide & sound projector that told the story of my Uncle Vincent and Grandfather Frank Mastro and how they were the precursors of what Pizza now means in our Culture today.

My Grandma Mastro had the original "Big Brown Box" in her home. I fixed it, and eventually was able to convert it to video tape, then digitize it. My Grandfather invented the gas fired Pizza Oven.

My Uncle Vincent developed the First Pizza Franchise long before Pizza Hut, (Pizza Plaza) but died an untimely death at 33 in 1965.

My Grandfather died at 58. They have left behind a legacy that should never be forgotten; Frank Mastro was the original Pizza King & his Son Vincent furthered his fathers Dreams. Don't believe stories of those who claim credit for their accomplishments."

Enjoy!


Here are some other World's Fair memorabilia you may enjoy:


For a taste of New York pizza today, check out this interview with Roberto Caporuscio at Keste Pizzeria by Pizza Therapy

How to Make Pizza Dough Videos

Some people are visual learners.  They learn by seeing. There best way to learn is through watching something done.

Some are auditory learners. These learners learn by hearing something. They learn best with audio tapes or by hearing a lecture.

Others are tactile learners. These are hands on type of people and they learn best by doing it.

For me? I learn best with a combination of all three.

The best way for me to learn how to do something is to watch it, hear it and then do it.

That's why I love Internet Videos as a way to how to learn different things.

There are countless videos that will teach you to make pizza dough.

Here are a number of Pizza Dough Videos from Bing:

Check out these Pizza dough Videos from Bing, you will certainly learn how to make pizza dough.

Pizza Therapy has a pizza dough video, but there are so many different options to making great dough.

Choose the one that best fits your taste.

pizza on earth,

Albert Grande
The Pizza Promoter


Here are some of my favorite pizza books:


American Pie: My Search for the Perfect Pizza by Peter Reinhart (Pizza Therapy is referenced, here. Here is my review of American Pie)

and The Art of Pizza Making: Trade Secrets and Recipes



                                                

Calamari (Squid) Salad from Auntie Anna

My Auntie Anna had so many specialties, but her calamari salad is one of my favorites. She had a heart of gold. She always needed to feed you when you visited...(That's the Italian way!) And you had to eat or she would be insulted!


 You will always find this on her table next to her Sausage and Pepper Special! Side Note: If you want to learn about Calamari, here is: Squid: The Definitive Guide

Auntie Anna writes: "Some cooks add different spices,
but I think it takes away from the savory taste of the squid.
As you know by now, I'm a Plain-Jane!"

Sorry, Auntie Anna, you were far from plain! I miss you very much!

Ingredients

• 1 lb. of squid  (including tentacles)
• 1/8 Cup of vinegar
• 1/4 Cup of Olive Oil
• salt and pepper to taste
• A dash of red hot pepper!

Directions

1. Cut up squid into bite size pieces and simmer under 5 minutes in about a pint of water.  Do Not Boil!
2. Add a dash of vinegar to tenderize. If cooked to long, it will get tough.
3. Cool and strain. Save some liquid to add to salad if it is to dry.
4. Add salt and pepper to taste. Add a few flakes of red hot pepper!
5. Add 1/8 cup of wine vinegar and 1/4 cup of olive oil.
6. Chill and serve!

Calamari Tips!
Cleaning squid can be a messy project. It is best to buy it cleaned!

 

Olive Tapanade Pizza

 Meryl shows us how to create a perfect pie using an olive tapanade.

This is a fairly easy pizza to recreate.

You will be using ingredients that are available anywhere.

1) Open can of olives and drain
2) Put olives in food processor
3) Add 2-3 Tablespoons of Olive Oil.
4) Add 1 Teaspoon of minced garlic
5) Lemon Zest
6) Pulse ingredients in Food Processor
7) Make dough for one pizza.
8) Stretch out dough
9) Spread Tapanade on top of dough
10) Add cheese (Assagio, Parmesan, Mozzarella combination or your choice.)
11) Top with rosemary and / or your favorite spices.
12) Cook in a pre-heated oven (500+ F.) oven for 8-10 minutes or until crust is brown.




If you love olives, think about:




                                   

Real Pizza in NYC App: Discover the Best Pizza in New York

Jeff Orlick loves pizza. As he explains: "Square, regular, or by the personal size, I love them all".

To show his ultimate affection for America's favorite food, he created the ultimate pizza app. It's called  "Real Pizza in NYC".  And it is an amazing refernce guide for anyone who ever searched for great pizza in The City.

Not only does Orlick list dozens of great pizzerias, in New York, he also references them with categories and cross categories. For example you can search pizza by the borough (location), oven,  style, tour, Godfather's of pizza and Unique New York. You can also highlight your own personal favorites and save them in your own category.

The reviews are biased (of course) but all inclusive. No pizza box is left unopened. He covers Antonio's, Armando's, Keste', Deninio's Gennaro's and Lombardi's. Find Joe and Pat's, John's of Bleeker Street, Totonno's, Nick's Pizza, Paulie Gee's, Sacco Pizza, and Yolanda's. They are all here. With many, many more.
This is the absolute best pizza app I have ever seen. This app is not the best at what it does, it is the only one that does it all for pizza in New York.

He also encourages feedback and user comments. The reviews he has included are extraordinary. Orlick  has created his own micro pizza community. Most importantly this app is just plain fun. Fun to read and fun to browse.

The best part is the map feature. The app highlights your location and the directions and distance to your chosen pizza restaurant. This feature alone is worth far more than the very inexpensive price. You don't even need to be in New York for the map feature to work. You can be anywhere and Real Pizza in NYC  will calculate your distance.

If you have an I-phone or Itouch, this is an essential app for any pizza lover. I was able to test drive this incredible application myself and found it to be invaluable in my search for pizza perfection. Invaluable and indespensible.

Simply outstanding.

You can find this app on Itunes. To claim your own copy check out:  Top paid apps on the App Store of for free apps: visit the Top free apps on the App Store

900 º Rocks the Pizza World in New York City

The last time I saw Tony Gemignani, he was totally surrounded by admirers and well wishers. Surrounded. He draws a crowd wherever he goes. He is personable and pleasant. He is also charismatic. He oozes charisma.

Pizza charisma. My theory is that people want to be near him, because they think some of his pizza making magic will rub off on them. And there may be some truth to that.

I was able to spend a couple of moments with him recently at the Pizza Convention in Las Vegas. He mentioned to me he had something very big in the works.

"I have a new restaurant opening up in about 30 days in Greenwich Village".

He added: "I haven't told to many people about it".

"What's the name?" I asked.

"I can't tell you," he said with a smile.

Well I can tell you: it's called: 900 º, and is located at, 29 7th Ave South. Phone: (212) 989 9880

And let me tell you this: the pizza is fantastic! Incredible! The crust is superb.

Children's Pizza Top and Pancetta Porcini bottom

Tony G. and Bruno have hit a home run with this place. The pizzas are handcrafted to Tony' G.'s exact specifications. The crust is perfect. They utilize a great wood fired pizza oven but are also comfortable with other types of pizza cooking.

The Pancetta Porcini is an explosion of wild mushrooms and pancetta as well as truffle oil and scarmoza. I was literally knocked out by this pizza. The taste had my mouth singing. All of the pizza lovers in our crowd were smiling.

Even the kids, who are hard to please ate every bite of their pizza.

There was no surprise that Tony's award winning pizza was on the menu. This was the World Cup Winner in Naples that he discussed in Legends of Pizza Volume 5.

The Margherita is a work of art! The pizza was extraordinary! I need to go back! We are just getting started with all of the tastes on the menu!

If you get a chance to go to 900 º you need to go... Don't even think twice. The pizza is THAT good!

Maybe some of that great pizza making from Tony G. will rub off on you.




Actually I can feel and taste the magic right now!

900 º

29 7th Ave South
New York, NY
10011


(212) 989 9880


For more of Tony's magic, check out his pizza book:






 
 
 
 
 
 
 
 
 
 
Respectfully submitted,
 
Albert Grande
The Pizza Promoter

How to Use A pizza Peel

Suzanne writes:

Hi Albert,
I have a pizza stone but I need to get a peel. I am a
bit leary of them though as I don't know if I will be coordinated enough
to get the pizza on to the stone without sending it flying in to the
depths of my oven!

 Also, can I put the stone on my grill? will it damage
it or should i buy a stone for the grill and one for the oven? I would
appreciate your thoughts.

Thanks and Pizza on Earth. . .

My response:

Great suzzane.

Learning to use a peel is like anything else..it takes practice.

I make my dough on the counter. After I stretch it out, I make sure it has enough flour or cornmeal underneath it.. It needs to be able to slide so I can put the peel under the dough.

Then I put my toppings on the dough. I sprinkle a little corn meal or flour on the peel so it will slide underneath the pizza.

You need to use a quick jerking motion to get the pizza on the peel. It's kind of like "Newton's Law of Pizza " an object at rest tends to stay at rest"

You want your pizza dough to "stay at rest" when you slide the peel underneath.

Practice with a lightly topped pizza. Practice again. You will get the hang of it before you know it...

As far as putting your pizza stone on the grill...it should be OK as pizza stones are made to withstand high amounts of heat. I would check with the manufacturer.

There are some stones that are specifically made for a grill.

I hope this helps... Let me know how you make out using a peel...

pizza on your grill,

albert
the Pizza Promoter

P.S. In the Pizza Therapy Pizza Book, I go over three different method to grill pizza
The Pizza Therapy Pizza Book

P.P.S. Here are some great peels:



                                 
                     



















Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone

Roberto Caporuscio of Keste Shows How to Handle Dough for Pizza

Roberto Caporuscio is a master at making pizza. He learned from the best pizza makers in Naples.

His Pizzeria in New York, Keste, makes some of the best pizza on the planet.

Watching him make pizza is like watching a symphony. He knows his pizza and he knows his dough.

In the following video you will see how he gently scrapes the dough from the pizza box and puts it on the counter. He forms it with his hands and then slaps the dough between his hands to turn the dough into a pizza shape.

You can see the masterful way the dough is handled. Gently yet deliberately. There is magic in those hands. Roberto is simply an amazing pizzaiolo.




You can visit:
Keste
271 Bleeker Street
New York

Keste website


Thank you so much, Roberto. You truly are a Legend of Pizza.

How to Make Mini Pizzas from the Little Chef

The Little Chef, Kamalei, reveals all of her secrets for making pizza.

One of the World's Youngest Pizza Masters, she has been making pizza since before she could talk. As a matter of fact she has been playing with dough and flour since her sandbox days.

Her technique is New World Pizza Cusine including a Post-Punk Tween Tinged influence. This is pizza for the new millenium.

She has developed her own unique style of pizza creation that has not been duplicated anywhere.

While her creativity has blossomed she has also matured over the years.

In the following video she is explains how she creates mini-pizzas. There are subtle nuances in her original style of pizza making.




The Little Chef has become an integral and vital part of the Pizza Therapy family. As she explained in the video, she learned about pizza from her dad!

Her favorite Pizza Resource? The Pizza Therapy Pizza Book.
Here are some other great pizza ideas:

500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You'll Ever Need (500 Series Cookbooks)

Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More





Respectfully submitted by:
Albert Grande, The Pizza Promoter
Pizza Therapy

Brandi's in Napoli: A Review

Robert writes:

"I've just returned from Italy after a month of glorious gastronomical indulgence.

 Our first evening there, in Napoli, we had pizza at Brandi's, a Margherita of course.

When the beautiful pies were brought to our table, my wife and I toasted you, "Salute, Albert."

We then each devoured our own pie; what an experience. There is nothing even close to a true Neapolitan pizza. Since hooking up with you I've only eaten pizzas from wood fired ovens and as good as they are they do not compare to Brandi's.

Even other pizzas in other parts of Italy did not come close. Some people said it was the water, others say it's the wheat but whatever it is, Brandi's is a pizza every true believer should have before passing on to the big pizzeria in the sky.

 Pizza on earth.
ciao,"

Thanks for your review, Robert,

Here is a video about Pizzeria Brandi:





From the Pizzeria Brandi Website:

The Ancient Pizzeria Brandi

In 1780 the pizzeria Pietro...e basta così (which means "Peter ...and That's Enough"- funny name, isn't it?) was established in Salita S. Anna di Palazzo, in the surroundings of the Royal Palace. This name derived from one of the first owners, Pietro Colicchio, known as Pietro il pizzaiuolo (Peter the Pizzamaker). Pietro Colicchio, having no brothers nor sons, handed over the pizzeria to Enrico Brandi, who in his turn transferred the activity to his daughter Maria Giovanna Brandi, the future wife of Raffaele Esposito.

But the nickname of Pietro Colicchio, Pietro il pizzaiuolo, survived and all the subsequent managers of the pizzeria were always called "Pietro" by everybody.

It happened also with Raffaele Esposito, the husband of Maria Giovanna Brandi, who, in June 1889, during a visit in Naples of King Umberto I and Queen Margherita di Savoia, was invited, via an official of the Royal Household, to the Royal Palace of Capodimonte.

And so Raffaele Esposito and his wife Maria Giovanna Brandi went to Capodimonte, on board of their donkey-drawn gig.

Raffaele Esposito prepared for the Royals three qualities of pizza: the first, "white", with olive oil, cheese and basil; the second with cecenielle (kind of newly born sardines); and finally, a pizza with mozzarella and tomato.

The Queen Margherita appreciated especially this last kind of pizza and Raffaele Esposito didn't fail to pay his homage to the Queen and gave that pizza her name: that's the way the most famous pizza, the Pizza Margherita, was born in June 1889.

Here are some resources about Italian Pizza:





And if you are looking for Italian Sauce...

Best Pizza in Boulder, Colorado

Rick, Director of The Pizza Therapy Western Region Alliance, reveals an incredible pizza made in his hometown of Boulder Colorado...

He reports:

"So, I wanted to try this pie again before I emailed you. The name: Pizzeria da Lupo.
Website: Pizzeria da Lupo.
Address: 2525 Arapahoe Ave. Boulder,Colorado.


I was hoping to speak with Rob, who I mentioned to you the other day, but he was not working. I thought he was an owner, I guess not. The place was really busy last night and I did not see an owner there.

Impressive since they've been open just a couple of months. I had a business card of yours and a print out of a couple pages of Pizza Therapy to pass on to Rob. I'm going to see him on Wednesday as he works then.

THE PIE - Fabulous! I compare it to Pepe's because for me, it is the best! And they have a Pepe's pizza box mounted on the wall.

Wood fired oven. The pie dough / crust is exceptional and much like the Pepe's , though different. You want to eat the whole slice, that is, you don't put the crust back on the plate. Why would anyone do that!

Pepe's still reigns! I will say, in my 35+ years in Colorado this is the best I've had! The toppings are flavorfull and subtle. 12" round pies.

I've had the "Saliche" twice. A white pie with ricotta, house made mozzarella, rapini and sausage. The "Margherita" is a red pie with tomato (eaten twice), mozzarella, and basil.

I love a simple pie , and this one hits the spot! If you're in Boulder and you are going to eat, this is the place! And reasonable! This place is worthy of your pizza website! Food critics, I'm told, are giving this place great marks! Pretty good given I live in the west."



Pizzeria da Lupo
2525 Arapahoe Avenue
Boulder, Colorado

303-396-60366

Submitted by:
Rick
RTC Construction, Boulder, Colorado


Thanks for your great review, Rick.

And for more information on Boulder, check out: