Pizza Blog from pizzatherapy.com

Check out the most amazing pizza show in the World! Pizza Expo is more about pizza relationships, sharing pizza stories and making friends! It is one of the most incredible adventures I have ever experienced. Without a doubt this was a life changing experience for me. I met some the most extra-ordinary pizza fanatics, I ever met. I learned more about pizza and the pizza business. From the Pizza Expo website: Pizza's Renaissance man, Tony Gemignani, will pass along some of his extensive knowledge during two presentations—the Pizzeria Concept Showcase and the Making Pizzas With Tony Gemignani workshops. His principal location, Tony's Pizza Napoletana in San Francisco, was recently written up as the best pizzeria in the U.S. by USA Today. Part of the appeal is the extensive pizza menu featuring seven different ovens offering perfect temperatures for styles of pies ranging from New Haven to New York, Roman, Detroit, St. Louis and others. He also runs the International S...

Tim Huff of General Mills Flour explains the role of gluten in creating pizza dough. Tim states that wheat flour has two proteins glutenin and gladden which when mixed with water give pizza its unique properties. Gluten helps the dough become elastic and also helps it to bounce back. General Mills Hotel and Restaurant Bleached Enriched Malted All Purpose Flour, 10 Pound -- 4 per case.

I knew someone who used to love to go to Laundromats. She found the noise of the machines very soothing and reassuring. I never understood why, but I certainly respect her point of view. The same can be said about the following video. Witness three pizzas spinning around and around... Some contend this is a way to reach pizza enlightenment... Others claim they have been brought closer to the light... and have experienced a true calming of their mind and body. Experience this for yourself and let me know what you think: Onward, upward! In the meantime, check this out on Amazon...

Make pizza on your gas grill with the Mighty Pizza Oven . This device created some of the best pizza I ever made. The notion behind the MPO is that you cook your pizza from the bottom and the top at the same time. The MPO uses 3 ways to cook pizza. the pizza cooks with uses convection, to cook pizza. That is the super hot air around the pizza cooks it.  It uses reflection, as the tops stone cooks your pizza from the top. Finally the Mighty Pizza Oven . uses conduction. Your pizza is cooked on the bottom from the heat of the bottom stone. This is a great method to created a well cooked crust. Simply outstanding! Here's what how the pizza turned out last time I made pizza:   You can make the best pizza you ever made, here: Mighty Pizza Oven will let you bake pro-quality pizzas in 2-5 minutes on your backyard grill!

".. I kept on thinking of ways to build my ideal pizza oven – an oven that would be easy to operate, maintain and transport, and one that would simulate the heating and cooking characteristics of a brick oven. .. " Bert Touma, Creator of The Mighty Pizza Oven The Mighty Pizza Oven     Albert: Here is an interview with Bert Touma the inventor of the   Mighty Pizza Oven . Bert was very open and honest as he reveals the secrets of his creation. How did you get into making pizza? Bert: I grew up in Lebanon eating flat pita. Back then, I didn’t know that pita was a distant relative of one of the most popular foods in the world. Also we had Manaeesh, a popular Lebanese food consisting of dough topped with thyme, cheese, or ground meat. Manaeesh is quite similar to a pizza and can be eaten sliced or folded, so it was little wonder that, when I immigrated to the US back in 1982, pizza became my favor...

Tim Huff knows his pizza flour. As a Master Baker and Educator for General Mills , he teaches a Pizza Crust Boot Camp. This is put on for free for all of the professional pizza makers. He shows pizza makers how to get the best out of their flour. I had an opportunity to talk dough with Tim and he revealed the biggest pizza dough hydration secret I had ever heard. He explains many pizza makers make the a huge mistake in trying to mix water, dry ingredients and oil at the same time. If you do use oil in your dough recipe, make sure you mix the dry ingredients and water first.  allow the dough enough time to hydrate for about a minute or so. Then add your oil to the pizza dough. Oil and water do not mix. The oil will compete with the water to hydrate the dough and you will get a very inconsistent dough. The secret is  to allow the water to hydrate the dough before you put in the oil. Here is a video that explains everything: Honestly when I make my dough, I do not...

We are honored to present the second part of our exclusive interview with Gary Casper , creator of the Super Peel ... Gary Casper had a pizza problem. A BIG Pizza Problem. He was given a pizza stone, but he didn't know how to use it. He was able to make pizza alright, but getting the pizza on and off the stone proved to be a problem. Gary had been given a pizza baking stone similar to this one:  Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone Here is Part 2: Albert:   You sell the    on amazon. How did you get Amazon to sell   the Super Peel for you?     That is an interesting question.  Several years back, Amazon opened up its   site to products other than used books and CDs.  This was a game changer for me and others with their own products to sell - Amazon exposure, WOW!!   Initially, we packed and shipped everything in house, but have gradually migrated most of this over to Fulfillment by Amazon.  P...

Making homemade pasta is easy, fun and very rewarding. Sure it takes a little time and effort, but the result is worth it. you to can make a great pasta with these easy follow directions. I've also included a how to video. Enjoy! Ingredients for the Easy Pasta Dough Recipe  2 3/4 Cups of flour (I recommend King Arthur Flour Flour White Bread, 5-pounds (Pack of 4). Bread flour is better for Pasta. All purpose will work)  1 teaspoon of salt  1 Tablespoon of olive oil (Optional)  1 teaspoon of salt 3 eggs at room temperature  Directions  In a bowl combine the flour and salt. Mix well with a fork until salt is well mixed.  Mound flour on the counter. In separate bowl whisk 3 eggs.  Add 1 Tablespoon of Olive Oil (Optional) In the middle of the mound of flour make a hole or moat. Pour in egg mixture and mix with flour until all egg mixture has been absorbed by the flour  Knead for 8-10 minutes until dough is barel...

Gary Casper had a pizza problem.  A BIG Pizza Problem. He was given a pizza stone, but he didn't know how to use it. He was able to make pizza alright, but getting the pizza on and off the stone proved to be a major issue.  Gary had been given a pizza baking stone similar to this one: Old Stone Oven 4467 14-Inch by 16-Inch    Baking Stone  Then he had a brilliant idea... Gary and I have been an Internet friends for a number of years. I've always been amazed at his unique way of moving pizza on and off a pizza stone. In the following interview, Gary explains the Secret of The Super Peel: ( EXO Limited Edition Super Peel in Solid Cherry! 100% Made in USA )   Albert: The Super Peel is a new take on an old tool. A peel is used to transfer a pizza on and off a pizza stone (or wood fired oven). Gary how did you come up with the idea of the Super Peel ? How does it work? Gary: This truly was a Father-Daughter project from the getgo. Jen (my...

I love Noank . This is one of the sweetest seaside villages in the entire state. Located right down the street from Mystic, Connecticut . A very wonderful part of the state. I've been going to Ford's for a number of years. We used to go to get lobsters there. You were able to purchase fresh lobsters that had just come off the boat.  And they didn't get any fresher than Ford's . The Lobster Shack at Ford's is quite famous for being in a scene of Mystic Pizza . Now the scene with Ford's was quick and if you blinked you missed it. We now for's is serving lunch and dinner. The food was incredible. We had shrimp, and lobster bisque. We ordered crab cakes and salmon. There was even a Lobster Alfredo sauce, served over a bed of pasta. The ultimate was the lobster bomb, made with an entire pound of fresh lobster. You can see for yourself, right here:     You can see the dishes served in the following video, I created.     ...

Pizza Expert Mark Esposito shares the following: "What do you do on a hot dog day Sunday? Well if you are hanging with Albert, Charly, Kamalei Grande of pizzatherapy .com it means let’s eat pizza. On this day the plan was to hit the one and only Pepe’s Apizza in New Haven, Connecticut. So into the comfortable air conditioned Jeep we go. As we are cruising down I-95 Charly says,: “Why don’t we make this an adventure.” I said, whadaya mean? She says, “Let’s hit Zuppardi’s in West Haven.”  I had seen pictures of Zuppardi’s Apizza that Al had taken last week while on another pizza adventure. I didn’t have to think twice about it and said “Sure I’m up for that.”, as was everyone else. So off we went hungrily rolling down the highway on our Pizza Adventure. Down the highway and onto the neighborhood streets of West Haven and with the miracle of GPS turn by turn navigating we make it to Zuppardi’s . This place is a wonderful family owned and run place. Bridgette the lo...

Here is an interesting way to shape your pizza dough. Take the dough and slap it! Spank that dough until it listens. Give it a good whack! Then form it into the perfect pizza shape. Perfect pizza every time.... Please let me know what you think! pizza on the planet, albert Pizza Therapy will teach you to make pizza!

Here is my totally biased review of Pizza Cuz , a show featured on the cooking channel. Pizza Cuz is a show on the Cooking channel featuring Cousins Francis Garcia and Sal Basile. Sal and Francis from Pizza Cuz Sal and Francis grew up on Staten Island during the time when this remote borough of New York was very much the outskirts of the city. And during the course of the show you are given flashback and insights into how things were for the Cousins as they grew up. These two cousins come from a pizza family, they’ve been in the business for a while. They also opened Artichoke Basille’s in Manhattan in 2008. The basic story focuses on the two cousins traveling around the country try out different kinds of pizza. In the course of the show, you get to meet some extremely extra ordinary pizzaioli.   If you want to learn to make pizza, check out the Pizza Therapy Pizza Book. If you will be making pizza make sure you look for Pizza Supplies for your nex...

Ask any pizza master the type of flour they use and you will generally get the same answer: we only use  Caputo flour. .Some of the best pizza in the world is made with Caputo flour. And with good reason. The flour is unique and original. The makers of  Caputo flour.  have perfected the method for making incredible flour. I was lucky enough to engage Antimo Caputo,  a member of the Caputo family. He carries the torch of excellence which has allowed the family to create a flour which is honored and revered as the best flour to make authentic Italian pizza. For the International Pizza Expo, Antimo sponsored an entire crew of Italian pizzaioli (pizza masters). In addiditon they brought over hundreds of pounds of specialty flour for the Expo . Antimo explained it is the passion of making the flour that is the secret. \ Most artisan pizzerias use a high gluten pizza flour to make pizza. The brand of choice for many professionals i...

If you love pizza, you have to love Adam Kuban. Well maybe not love him, but at least admire his passion for New York Pizza. Kuban has done it done it again in this amazing pizza story featuring some of the more amazing New York pizzaioli. This is an incredible video story by Adam Kuban .  He gets into the heart of the matter of pizza in his conversation with Don Antonio Starita . He pulls back the onion layers to discover the true heart of pizza. You will find many different types of pizza including a deep fried pizza.  The dough is placed in a fryer and then finished off in a wood fired oven. Simply incredible! Travel with Slice founder Adam Kuban as he checks out the gloriously fried Montanara pizza and other edibles from Don Antonio, NYC's newest Neapolitan pizzeria by Roberto Caporuscio (Keste) and Antonio Starita (Naples' Pizzeria ) As usual Kuban delivers an amazing tale with memorable tastes... Thank you my pizza friend!

Domenico is a Master Pizzaiolo as well as a master artist. He creates incredible food in his kitchen, Bella Naopli in Glasgow. But he also creates amazing art! To look at them the obvious solution would be to use Adobe Photoshop & Premiere Elements 11 . But no! I asked him how he created these images and he explained they well all done free hand. Totally free hand. Form his website: This charismatic Scots-born Italian is the man behind Bella Napoli. But there is far much more to this man than an award-winning restaurant. He oozes so much personality, and such a passion for Italian cuisine, that it is hard to believe no talent scouts have snapped him up to host his own TV show, yet But to Glasgow, and indeed Scotland, Domenico is very much the Celebrity Chef - and we should be proud that we have beaten Italy in having him call our country his home. You can more about the amzing life of Domenico , Here at his personal website: Domenico Crolla.

The International Pizza Expo , held in Las Vegas every year, is the ultimate gathering of all things pizza related, at one time in one place. You will find, pizza ovens, pizza flours, pizza tools, pizza condiments, pizza services, both hardware and software. Included in the mix you will meet the Service Reps for all of these pizza support businesses. There is pizza competition. and pizza discussion. The competition is on-going. This year it was divided up into several different categories. The biggest competition, the pizza tossing was held on Wednesday evening. This is a wonderful high-light to the Pizza Expo. The wonderful thing abut this gathering are all of the interesting pizza personalities you will meet. There are pizza masters of all types. I was fortunate to have been able to discuss pizza with a wide range of pizza professionals. While the everyday pizza fanatic would certainly enjoy the Pizza Expo, the whole point of the show is for pizza pros to schmooze with each...

This video was shot at the Caputo flour booth. Mr. Starita and Mr. Adolpho are making pizza. These are pizza masters. Master of their craft. Watch and learn the inside techniques as these pizzaiolo work on their masterpieces! They are deliberate in their actions. They want the pizza that comes out of the oven to have character. They put their heart into each pizza they create. Making pizza can take a gentle yet firm touch. the master pizzaioli, came from Italy to work on making amazing hand-crafted pizza for the International Pizza Expo. These pizza master were sponsored by Caputo Flour Discover: Antimo Caputo Pizzeria Flour, 55 Pound Here is the video shot at the Pizza Expo. Watch, listen and learn.... For more pizza flour adventures go to Pizza Therapy Caputo flour page. Check out, Antimo Caputo Pizzeria Flour, 55 Pound If you do not want to buy a 50 lb. bag of flour, how about: Antimo Caputo "00" Flour 10 Pack 2.2lb Bags  For more info ...

Kazuya Akaogi is the new World Pizza Champion. Kazuya starts the competition as a spoof. He is wearing a costume. He pulls off his costume and then starts his show. Watch and learn how a true pizza champion performs. When Kazuya started to compete at the world Pizza Championships, he had to pay his own way from Japan. He came by himself and tried his hardest. His tenactiy has paid off in a big way. He now has sponsors that help to pay his way to the competition. He has stayed the course and this year it paid off. He won the Pizza Championship. He has a certain amount of flash. He has mastered the art of the pizza toss. Discover all of the mazing sights and sceneces of the World Pizza Expo. Incredible show all about pizza! Pizza video on you tube If you are looking for the best flour for pizza masters, Antimo Caputo Pizzeria Flour, 55 Pound

Pizza has been immortalized on the silver screen a number of times. There are the obvious pizza refernces to say Mystic Pizza and of course our personal favorite, Pizza! The Movie . Here is a rather extensive trip down the memory lane of pizza. The following was compiled by F oundItem "A feast for the eyes, we humbly present this hot, cheesy supercut of movie nostalgia. Panning and slicing across multiple eras and genres of film, we've peppered our mouthwatering edit with pizza's meatiest and and most memorable turns on the big screen. Bon appetit!" You can find a complete list of the movies, at BuzzFeed. Our thanks to Jay from, Pizza on Earth , and his latest project Boy's Lunch .

Most clam experts will tell you to open a clam from the front of the shell. They will explain that this is the best method to open a Cherry Stone. You will push the blade into the front of the clam and open the clam by exerting force and cutting the muscle of the clam. You are about to discover an new method of how to open a clam. Watch this video to discover a unique mehtod of openeing a clam: Here are the clam knives we reommend If you are going to open a clam, you need the right tools: Here are the clam knives we reommend