Pizza Blog from pizzatherapy.com

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. ...

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 a...