Happy Pizza Year, Think About Pizza

Pizza Greetings!

Making Pizza at Frank Pepe's, Wooster Street, New Haven Connecticut,

Pizza at Pepe's in New Haven

Pizza on Earth, Happy Christmas, Season's Greetings Pizza!

Happy Christmas to All!

Season's Greetings!

Pizza on Earth. Good Will to All!

How to Make Pesto Pizza, Pizza Video

In this installment of pizza making, Jon. F. tackles Pesto Pizza. Jon uses a 2 cheese mixture of Mozzarella and Italian imported Fontina cheese. He cooks this in the oven at 550 F (260 C) on a preheated pizza stone. The baking time is 7 minutes. The pizza stone has been preheated for at least an hour.

After the pizza comes out, Jon spreads the pesto on top of the pizza. Pesto is a mixture of basil, olive oil, Parmesan cheese and garlic. He finishes the pizza with a generous sprinkling of Parmesan cheese.

Tony Gemignani: "The Pizza Bible"

Great talk at Google on The Pizza bible!

A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion Tony Gemignani.

Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

Pizza Making: How to Make A Cheese Pizza with Jon F.

Jon F. shares his skill of making a cheese pizza. He constructs his pizza by putting the cheese on first, then the tomatoes and finally Romano Pecorino. He uses no spices on this pizza.

Here is Jon's Basic Dough Recipe:

Jon F’s Whole Wheat Pizza Dough

Ingredients:

 - 3/4 cup King Arthur whole wheat flour or equivalent

 - 3/4 cup King Arthur Unbleached white flour or equivalent

 - 1/2 teaspoon salt

 - 1/8 teaspoon yeast

 - 2/3 cup iced water



Directions

1) Mix all ingredients in a Kitchenaid mixer until  blended

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 Pizza Therapy Pizza book available at Amazon on Kindle.
This recipe is from: The Pizza Therapy Pizza Book: Unlock the Secret of Making Pizza

Pizza Dough Cam from Pizza A Casa with Mark Bello

Class Pic from Pizza A Casa

Pizza a Casa is an amazing place to learn how to make pizza.

Mark Bello has taken his pizza making skills and shows you how to simply and easily make pizza.

The following video gives a taste of Mark's teaching style. you can also see for the first time the Pizza dough Cam.






 Mark explains the importance of hand mixing your dough. This video was shot on location at Pizza a Casa Pizza School in New York. Nark has developed a simple system to make pizza. He also discusses his "Castle and Moat" method for mixing pizza dough.


Mark cooks all of his pizza on: Sur La Table Baking Steel.






This is the same baking steel recommended by Tony Gemignani in The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more



This video is sponsored by Pizza Therapy and Hawaii Business Videos.

 Learn to promote your business with video at: http://hawaiibusinessvideos.com

The Bible of Pizza: The Pizza Bible

True story. Tony Gemignani and his wife, Julie are visiting Honolulu for the first time.

We want to take them to lunch to one of our favorite restaurants. I’m thinking an upscale sushi place or maybe seafood dim sum. Something special. “What do you want for lunch?” I ask.

 Without batting an eye, “pizza” he states with a grin. And that is exactly what we ate.

  Tony Gemignani thinks about pizza all the time. He lives pizza. He honors pizza. And now he has put all of that knowledge and passion into a book about pizza called The Pizza Bible

 The  is an extraordinary book which shares his passion and desire about teaching you to make incredible pizza.

This book describes in detail how to recreate many different types of regional styles in your own kitchen. As you may know there are a number of different regional styles of pizza in the United States.

While certainly a melting pot for many ethnic dishes, the United States has allowed pizza to be cultivated and influenced by region. And Tony takes the best of each region showing you how to create that particular pizza.

 With this book Tony has raised the bar in teaching how to make great pizza. As Tony explains, this book is less about actual recipes and “more about inspiring people to master the craft of pizza.”

And he takes these words to heart or more precisely as the tattoos on his hands state simply: “Respect the craft.

”.

Tony gives you the tools you need and the ingredients necessary. As any professional chef will tell you a scale is essential to get the exact weights of ingredients. You can keep your measuring spoons in the drawer.

He starts with an equipment check list and then moves into the Master Class Shopping list. He goes into detail on the rationale about using particular tools and ingredients. Pizza maker be warned: the path to pizza perfection takes effort. As with all crafts you wish to master you must be dedicated and tenacious.

And Tony is a task master. He insists you read the first 19 pages before you try a single recipe. His notion is to teach you, then inspire you to create memorable pizzeria style pizza. He provides the steps involved and wants you to share his vision of creating pizzeria quality pizza in your own home. You won’t do this by obtaining ordinary pizza ingredients or tools.

Tony guides you as he would the pizzaioli he mentors at his pizza school or at his rare quality driven, pizza workshops. He encourages you to master each step along the way. He takes you through the techniques of his Master Class.

The best part is that you are sitting right in the front row! There are no short cuts here. As he testifies, anyone can follow a recipe and make reasonable pizza, but if you want to make authentic pizzeria style pizza, you need to follow his lead. And he takes you to pizza possibilities you never imagined. Pizza paradise, if you will. He is with you each phase along the way.




His go-to-flour list is a massive inventory of flours needed to create different types of pizzas.

 The flours range from Harvest King, to King Arthur’s Sir Lancelot and his own Tony’s California flour. He describes each one giving the protein percentage and why it should be used. And he shares the theory of pizza relativity. Simply stated that means making your pizza the best it can by adding touches and variation that will improve the experience.

While he is an expert, Tony realizes there needs to be adjustments and flexibility in creating pizza.

 He gives you his framework for pizza nirvana and it up to you to become your own pizza master. “Tony’s Ten Commandments of Pizza” are his must follow rules for pizza perfection.

 The commandments will help keep you grounded and on task as you go through all of the recipes. Tony takes you on an unprecedented pizza journey in teaching you, how to create various styles of regional pizza.  He shares New York, and New Haven. He gives Chicago Deep dish lessons as well as  how to make Detroit and St. Louis pizza. In addition he gives many pizza secrets for making California Style, Regional Italian, and grilled pizza. Tony has also included a section on focaccia and bread. Tony shares a wealth of pizza knowledge.

 Tony Gemignani has accomplished his mission with The Pizza Bible.

 As Tony explained to me: “I put everything I know about pizza into this book.” If you ever wanted to make pizza like a pizzeria, this book is for you. If you are looking for the inside secrets about pizza, you have just opened the magic doors of pizza knowledge.

 As Peter Reinhart once explained to me, there are two types of pizza: good pizza and great pizza. The same can be said about pizza books. The Pizza Bible is a great pizza book. Check out it out here: The Pizza Bible

Pizza in Honolulu: Pacifico Pizza with Alastair

Neapolitan Pizza in Honolulu..he's going to International Pizza Expo.

Listen to this interview with Alastair Hannmann of Pacifico Pizza and Kaneohe' Boston Pizza. Alastair discusses his inspiration to making piza and why he decided to bring Artisan pizza to Hawaii.

He also  talks about Pizza Expo and the importance of attending the biggest pizza party in the world!

Are you going to Pizza Expo?

 Check it out here: International Pizza Expo.

Flours, Pizza Dough Recipe and Pizza Questions

A Pot Roast Pizza from Pizza Therapy

Bev writes:

 Albert, I love your original dough recipe (Pizza Therapy Pizza Dough Recipe) but recently, upon your recommendation, bought Caputo OO flour.
(Antimo Caputo 00 Pizzeria Flour (Blue) 20 Lb Repack)

How will that flour change your recipe? The reason I ask is I love how your dough handles. It does not spring back and it was great to roll out and deal with . What will be different with the new flour?

 Also, what is up with this new recipe of yours? What is different about it
 and should I change to it.

 Also, I am having about ten people over for a pizza party. Have not done
 that before and am feeling a little nervous about making a lot of
 different pizzas and feeding everyone. Do you think I could pre-bake the
 crusts for a few minutes to aid in my getting a lot of pizzas out quickly?
 Or what do your recommend how I could pull it all off?

 Please guide me.
 Thanks in advance for your help and expertise.

My Response:

Hi Bev.

First thanks for the support....

Great questions, I will do my best!

I am a big believer in the theory of: if its not broke...don't fix it. That said, if what you are doing regarding pizza works, do not change it! Use the recipe and flour that you are comfortable and tastes best to you.

While I do use Caputo and recommend it, I have found it works best in a very hot oven. Such as when I am grilling pizza in my Mighty Pizza Oven. I have used it with good results in a wood fired oven as well.

For every day pizza in my home oven, I like Harvest King by General Mills...

In Tony Gemiginani's new book (the pizza bible) he talks about 15 different flours!

Each one should be used for a different type of pizza.

(The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more)

I say stick with the flour that tastes good to you. Use the flour that you find tastes great and is easy to work with.

Over the last several years, I have modified my dough recipe a bit:

4 cups of flour

1 teaspoon of salt

1 teaspoon of yeast and 1 and 1/2 cups of water.

I make the dough the day before and let it proof in my fridge for a day.

Since I got Ton'ys new book, I plan on trying some of his methods to see what happen. I am sure I will be pleased with the results.

Again, if you are having a pizza party, that is not the time to change the recipe or ingredients. Go with what you have always done. 

Experiment by yourself. I think that is the safest.

I think you could par cook the crust, But I have found the best thing to do is to cook each pizza by itself. If your oven is hot hot hot and you are using a pizza stone (or two) you should be able to get your pizza out fairly quickly...

I hope this answers all of your questions.

Best of luck in your pizza adventures! I know your pizzas will be great.

And stay tuned for more info about Tony's new book: "The Pizza Bible".

I am just finishing up a review...and there will be a contest so maybe you can win one!

BTW: you owe me some pics of your pizza party!

pizza on earth,

albert

Scott Wiener, Scott's Pizza Tours: The Art of the Pizza Box

http://pizzatherapy.comPizza Therapy



 In this video Scott talks about his latest book: The Art of the Pizza Box. Scott runs pizza tours in New York city and has an obsession with pizza. He loves all things pizza and is a true pizza activist! I made a mistake recording this video using my mini Ipad, and used portrait view instead of landscape...Sorry. I learned my lesson....

Get Scott's incredible book, Viva la Pizza!: The Art of the Pizza Box  here:

Best Flour for Pizza

Clint writes:

 Good evening! I have been a Pizza Therapy member for a while but just started
 reading.
 I’ve got a Pieson propane pizza oven (no longer in business) and
 make Forno Bravo’s exact recipe for Neapolitan pizza dough.
My grown kids
 get me Caputo 00 red for my birthday and fathers day. My quest is to find
 a recipe with whatever flour will give my crust more dry chew such as
 Scordato’s in Tucson or Napoli’s in Hoboken.

 I will read up on flour on your posts but appreciate any advice. I use a
 scale so everything is weighed to each recipe (even my meatballs are 80
 grams:).

 Pizza is “The wheel of life” in my mind.

 Thank you in advance.

My response:

Hi Clint,

Thanks for writing.

Honestly, I have no idea about: Scordato’s in Tucson or Napoli’s in Hoboken.
You may want to ask them or as I have done, check out the dumpster in back
of the restaurant!

Caputo (Antimo Caputo Chef's Flour, 2.2 Pound (Pack of 10)) is good flour but I understand you may need a very hot oven to get
great results.

I have used it many times and it has made good pizza....

In Tony Gemignani's new book (The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more) 

(Pages 14 and 15) he talks
about all of the flours he recommends.

And he does recommend using a scale for all pizza dough!

He lists 18 different types of flours for making different types of pizza.

For me, and I am no purist, I always use the flour that tastes the best to
me....

I like Harvest King by General Mills as well as Sir Lancelot by King
Arthur. They are great flours for my purpose...(Tony does mention these
brands in his book)

Tony's book is incredible!

This is absolutely the BEST book on pizza ever written and you may find
the answers you seek...

I hope you find the answer to your quest and if you do, please share it
with me!

Here's to all of your pizza adventures and keep me in the loop!


pizza on earth,

albert

Check out Tony's great book, below...

Thrillist Best Pizza in Fifty States: Hawaii

Best Pizza in Hawaii? There was only one logical choice! Inferno's Wood fire Pizza, 1344 Kona Street, Honolulu, Hawaii

Pizza: A Slice of American History Review

Barrett discusses Neapolitan and New York style pizza. She opens with the history of pizza and the differences between AVPN, New York, Tomato Pie and New Haven Apizza (Ah-beets). Sprinkled throughout the book are sketches of pizza luminaries such as Penny Pollack (Everybody Loves Pizza), Mark Bello (Pizza A Casa), Roberto Caporuscio (Don Antonio by Starita), Peter Reinhart (American Pie) and Adam Kuban (Slice).

Each type of American pie is described and dissected. She covers Detroit, St. Louis, California, Sicilian and Grandma style pizzas. Barrett’s pizza knowledge is extensive and she has a unique gift to distill the information into delectable slices. As an added benefit recipes for most styles are included. This makes this a true hands on volume as the recipes can be replicated by the home pizza chef. You can learn not only the history of each type of pie but also how to make it with step by step instructions.

She even added to the knowledge base of pizza by describing Pizza Strips created by Rhode Island Italian bakeries and found throughout the “Ocean State”. These were slices of pizza I enjoyed growing up and have only found them in that region. The pictures included are a wonderful addition and fit in nicely with the character of the book. The images are impressive and create a brilliant visual history of pizza. You will discover some rarities which are true nuggets of the pizza saga.

For anyone who loves pizza, this book will fit nicely on your library shelf. Some of the topics are brushed over, but understanding the depth of the subject matter, that is not an issue. I would have liked to have seen a discussion on the strong influence of the Internet on Pizza, but maybe that can be included in a volume of the Complete Encyclopedia of Pizza.

The Pizza Bible Book Signing by Tony Gemignani

Claim your copy of The Pizza Bible. Tony explained to me he put everything he knows about pizza in The Pizza Bible. From New York to New Haven. From Detroit to San Francisco and everything in between. Discover pizza secrets with The Pizza Bible! 



Claim your copy of Tony's great book:

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

Pizza, A Slice of American History by Pizza Therapy

One day in the near future The Complete Encyclopedia of Pizza will be published. This distinguished work will contain at least 150 volumes and will explain in detail the impact pizza has had in America and the known universe. 

 There will be a volume on every type of pizza, including New Haven, New York, Chicago, California, Old Forge, Detroit and much more. Some volumes will be dedicated to those influential pizzaioli such as Frank Pepe, Salvatore Consiglio, Jonathan Goldsmith, John Arena, Peter Reinhart, Ike Sewell, Dom Demarco and Ed Ladue to mention but a few.

 Until the Encyclopedia of Pizza is completed, you will be more than satisfied to discover Liz Barrett’s: Pizza, A Slice of American History. This volume covers numerous types of pizza in America, those persons who influenced the regional pizza and how the various styles developed.

 As a student of pizza, I was somewhat skeptical how one book could explain the history of pizza in America and the various styles included. My fears were immediately laid to rest when I started reading the introduction by pizza activist, Scott Wiener.

  Barrett discusses Neapolitan and New York style pizza. She opens with the history of pizza and the differences between AVPN, New York, Tomato Pie and New Haven Apizza (Ah-beets). Sprinkled throughout the book are sketches of pizza luminaries such as Penny Pollack (Everybody Loves Pizza), Mark Bello (Pizza A Casa), Roberto Caporuscio (Don Antonio by Starita), Peter Reinhart (American Pie) and Adam Kuban (Slice). Each type of American pie is described and dissected. She covers Detroit, St. Louis, California, Sicilian and Grandma style pizzas.

 Barrett’s pizza knowledge is extensive and she has a unique gift to distill the information into delectable slices. As an added benefit recipes for most styles are included. This makes this a true hands on volume as the recipes can be replicated by the home pizza chef. You can learn not only the history of each type of pie but also how to make it with step by step instructions.

 She even added to the knowledge base of pizza by describing Pizza Strips created by Rhode Island Italian bakeries and found throughout the “Ocean State”. These were slices of pizza I enjoyed growing up and have only found them in that region.

 The pictures included are a wonderful addition and fit in nicely with the character of the book. The images are impressive and create a brilliant visual history of pizza. You will discover some rarities which are true nuggets of the pizza saga.

 For anyone who loves pizza, this book will fit nicely on your library shelf. Some of the topics are brushed over, but understanding the depth of the subject matter, that is not an issue. I would have liked to have seen a discussion on the strong influence of the Internet on Pizza, but maybe that can be included in a volume of  the Complete Encyclopedia of Pizza.

 This is a well written volume for anyone who ever held a slice. Grab your own copy, and discover the wonders of “a magical little disk that makes things happen”. You will encounter with this book how pizza is very much a part of the fabric of America. Pizza, is A Slice of American History.

Claim your own copy, right here: Pizza, A Slice of American History


 Claim  

The Bike Riding Pizzaiolo Anthony Mangieri

Anthony Mangieri owns and operates Una Pizza Napoletana in San Francisco and is
considered by many  to be one of the top pizza makers in the world. Anthony discusses his relentless
pursuit of excellence for two of his lifelong passions, 
baking pizza and riding bikes.

BAKE PIZZA RIDE BIKES Featuring Anthony Mangieri from michael evans on Vimeo.

If you are interested in pizza, I recommend: The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, 
Detroit, and more

  

Best Pizza Honolulu: Inferno's Wood Fire Pizza, Kona Street

Best Pizza in Honolulu is Inferno's! Amazing pizza!

Inferno's Best Pizza in Hawaii, Wood Fired

Promo Pizza Therapy Pizza News September 2014

1) 101 Best Pizzas in America from the Daily Meal

2) Albert Goes to Pizza School at Pizza A Casa

3) Tony G.s Pizza Bible

4) Do You Ship Frozen Pizza?

5) Sites We Like: Food in the Fast Land and Frankie G.'s

More on Pizza News:

http://pizzatherapy.com/914

Pizza News Promo, September 2014 from Pizza Therapy

1) 101 Best Pizzas in America from the Daily Meal

2) Albert Goes to Pizza School at Pizza A Casa

3) Tony G.s Pizza Bible

4) Do You Ship Frozen Pizza?

5) Sites We Like: Food in the Fast Land and Frankie G.'s

Go to:

http://pizzatherapy.com/914

Making Pizza at Frank Pepe Pizzeria, Mohegan Sun

More Pepe's Pizza






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

Top 10 Unusual Pizza Cutters

Simply amazing!



The chain saw pizza cutter scared me a bit!

Don Antonio by Starita Tribute from Pizza Therapy

Got a chance to spend some time with Roberto and Giorgia Caporuscio in New York City....here's what happened:

Pizza a Casa Pizza School Tribute from Pizza Therapy

Pizza a Casa Pizza School Tribute from Pizza Therapy

For more pizza secrets check out: Legends of Pizza Blog. You will find interviews and inside information about the best of the best pizza makers. These are the Legends of Pizza!



If you are going to take your pizza to the next level you need to use a pizza peel.

The best way to learn to use a pizza peel is to practice. It will take your pizza making skilss to the next level.And if you are looking for the best pizza tools you need to check out:

the Best Pizza Peels for making pizza

Da Legna, New Haven Pizza Tribute from Pizza Therapy

Da Legna creates incredible pizza on State Street in New Haven


For amazing pizza flour go here: Best Flour for making pizza!


Make sure your protection is up to date: McAfee Total Protection 2014 - 50% off. Buy Now!

Pizza Cuz, Sal and Francis, Pizza Therapy Testimonial

Pizza Cuz Pizza Masters Love Pizza Therapy
http://pizzatherapy.com/sq.htm



Free Pizza Dough Recipe Click Me

Tyler and Christine on History and Culture of Pizza by John Arena of Met...

Testimonials from Tyler and Christine on UNLV Class the History and Culture of Pizza:



for more information on this incredible one of a kind Pizza Class offered for University Credit go to:

Pizza Therapy History and Culture of Pizza

Find the Best Pizza Flour to Make Great Pizza

There are many fine flours you can use to make great pizza. There are a few flours that I highly recommend for making pizza. But to make truly memorable pizza, know this: if you want a great pizza you need to have a great flour.

One of the best is imported from Italy, and it is: Antimo Caputo 00 Pizzeria Flour (Blue) 12 Lb Repack I have found this flour to make consistently good pizzas. You will discover many of the artisan pizza makers use Caputo Flour. And with good reason, it is extremely fine and is very easy to work with.

I have spoken to Antimo Caputo on several occasions and he explained that his flours are made with the finest grains available in Italy. He is extremely passionate about making the best flour for pizza. Each year Antimo brings together some of the best pizzaioloi (pizza masters) in the world to showcase his flour at Pizza Expo in Las Vegas. These master pizza makers demonstrate the wonderful qualities of Caputo flour with hands on modeling as to how to make great pizza.


Discover great pizza flour here.

Go to Best Pizza Flour...

Guilio Adriani, Discusses Pizza, Flour and Forcella at Pizza Expo

Guilio Adriani is a master pizziolo. All of his family is from Napoli (Naples), however Guiliano was born in Rome.

He has opened several successful Forcella Pizza Restaurants in New York. He freely discusses his philosophy about pizza. Pizza is a social food he explains.




Guilio Adriani, pizza master, discusses his New York Pizzeria Forcella. Guilio also gives his philosophy of pizza. Pizza is a universal food, explains Guiliano. You can search the world over and you will be able to find pizza. He further states that pizza is a nutritionally balanced food. You are able to have protein, starches, as well as helpful fats as part of your pizza.

Pizza cuts across all classes as well. You can find a business mn in a suit eating pizza as well as a construction worker. Pizza really brings people together.

Guilio was at Pizza Expo during our conversation. He had been invited by Antimo Caputo of Caputo Flour to help show the power of this Italian made product. I have used Caputo with good results. It is milled in Italy and is a favorite of many world class pizzaiolo (pizza masters).

For more information about the best pizza flour, go to Best Flour at Pizza Therapy.

Albert Grande and Guilio Adriani at Pizza Expo, Las Vegas

Pizza Tossing Finals Winner at Pizza Expo: Justin Wadstein,

Pizza Expo hosted the World Pizza Games this year in Las Vegas. The competition was fierce. There was a United Nations of contenders for the title, in the Pizza Tossing finals.

The crowd added to the energy being displayed by the contestants. There was pizza juggling, over the back, under the legs pizza throwing and more. With each contestant the crowd roared their approval. The contestants were able to take their pizza acrobatics to new levels.

In the end, Justin Wadstien of Pizza My Heart was able to narrowly defeat the contenders. This was a close contest. To close.




Justin Wadstein, Pizza My Heart won the finals at Pizza Expo in Las Vegas in 2014. Justin used finesse and talent to win.

Justin was exhausted in the end and barely able to finish his routine. What an incredible show of pizza acrobatic skills!

For more incredible Pizza Videos, Check out the Pizza Therapy Pizza Channel on YouTube.

Mark Bello Pizza a Casa on Pizza Making, Tips and More

Mark shares pizza making tips and tricks...Pizza a Casa (House of Pizza) rocks the pizza world!

Check out Pizza a Casa, click here.

This is one of the most unique pizza making concepts ever delivered. Mark Bello is a pizza rock star!
Mark has been making pizza for over 15 years. He is a trained sculptor, and that is his passion. Mark started to make pizza for friends at a gellery and the idea of great homemade pizza cought on.

He then was working at a cheese store. Just so happens there was an extra space there and Mark started to make pizza and offered pizza classes there.

The idea of showing people to make their own pizza caught on and the is how  Pizza a Casa, was born. He has been showing every day folks how to make pizza for the past four years. And Pizza a Casa, reached a milestone recently by serving their 25,000 th pizza! Quite an accomplishment for anyone.

How to Shuck Open A Little Neck Clam (Traditional)

Easy simple step by step...how to open a clam!

Pizza A Casa Pizza School Master at Pizza Expo

Pizza A Casa Pizza School Master at Pizza Expo: http://youtu.be/7ykCLGmNTvU #pizzaexpo #thinkaboutpizza

Pizza Trolley For Sale: Portable Pizza Business

Own a piece of Pizza History The Pizza Trolley is coming to you!

How to Get Into the Pizza Business Using Wood-Fired Mobile Pizza Ovens!

Click here for more info: FireWithin.com

Blindfolded Pizza Tossing at Pizza Expo by Lee Moonky (+playlist)

Amazing Pizza Tossing at Pizza Expo. Blindfolded, juggling pizza on his back and between the legs! WOW!

Roberto Caporuscio Pizza Expo Interview Discusses Pizza

Roberto Caporuscio on pizza at Pizza Expo #pizzaexpo #thinkaboutpizza

Giorgia Caporuscio Interview at Pizza Expo

Giorgia Caporuscio discusses how she learned to make pizza, from her father Roberto Caporuscio and from Don Antonio Starita.

Antimo Caputo of Caputo Flour Pizza Expo Interview

Antimo Caputo talks about pizza at Pizza Expo

#pizzaexpo #thinkaboutpizza

From Pizza Expo: The Pizza Cuz Make Pizza

Pizza Cuz Making Pizza from start to finish...

Fire Within: Mobile Wood Fired Pizza Ovens

consider the joys of a mobile wood fired pizza business!







The Fire Within!

The History and Culture of Pizza by John Arena of Metro Pizza, Las Vegas

Incredible class about the pizza business from John Arena....

Listen in as John explains what goes into creating the History and Culture of Pizza.

Student's learn the pizza business from the inside out. They start by learning the basics of what it takes to open a pizza restaurant. They go through all of the steps that are need by learning all of the steps needed to open a pizza restaurant. As a final exam the students need to present their idea to potential investors and convince them their pizza restaurant is viable.

John says the magic happens as students start to talk about their pizzeria as their restaurant and actually take ownership of the restaurant and start talking in terms of this being their restaurant.

If you would
like more information about this course:

You can
contact John Arena at this email address:

jcdurango
@ embarqmail.com

or at Metro Pizza

Johnny di Francesco creator of Best Pizza in the World on Pizza Expo

 Johnny Di Francisco won the wold Pizza Championship in Parma Italy. Johnny is a master pizzaiolo from Melbourne. 
http://youtu.be/kjzoPp57wpE

Johnny Di Francesco and friends at Pizza Expo

Check out Johnny's Pizzeria

400 Gradi, here

http://400gradi.com.au/

Big Dave Ostrander at Pizza Expo, Pizza Consulting (+playlist)

Big Dave knows the pizza business. He has spent much of his professional life working at his own pizzeria. you can reach Big Dave at 1-888-BIGDAVE.




The video was created by Pizza Therapy and Hawaii Business Videos

Testa Brothers Pizza Champions at Pizza Expo

 Watch their incredible feats of these young pizza athletes. The tricks they have learned tossing pizza will amaze you. These pizza pizza tossers know how to work the crowd!



At the end of their performance, Tony Gemignani, makes one of them an honorary member of the World Pizza Champions.







Please retweet #pizzaexpo

Testa Brothers Tossing

Anchovies in Olive Oil: A Request from Spain

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

Dear Sir/ Madam :

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

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

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

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

We look forward to receive word from you.

Yours faithfully,

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




My Response:

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

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

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

World Pizza Games at Pizza Expo Finals #2

 From the final day of the World Pizza Games.

 This was one of the final contestants of the evening hoping to become a World Pizza Champion at Pizza Expo!

The International Pizza Expo hosts the World Pizza Games every year in Las Vegas.



The games are held at the Las Vegas Convention Center.









See this on youTube:

http://youtu.be/doWC3unWRnc

Siler Chapman on World Pizza Games Events Pizza Expo

Here is a listing of all the events for the World Pizza Games at Pizza Expo. Siler Chapman is one of the World Pizza Games Organizers.



Siler Chapman explains the events for the wolrd Pizza Games. Siler helped coordinate the events. The amount of preparation required to organize The wolrd Pizza Games at Pizza Expo is staggering. Siler and his team did an outstaning job! 













View this video about The World Pizza Games, on YouTube.

Pizza Expo Pizza Games: The Finals #1

Video # 1 of Pizza Games Finals at Pizza Expo.







#pizzaexpo #thinkaboutpizza

Pizza Cuz Making Pizza at Pizza Expo

The Pizza Cuz are two very fun guys. Follow along as Sal and Francis as they make pizza for the crowd at the International Pizza Expo in Las Vegas.



The Cousins were hilarious as they demonstrated their brand of pizza making for the crowd. There were some issues as the ovens were a little to hot for their own pizza.



 True professionals they were able to overcome it.

Two very funny New York Pizza Guys!









View on YouTube:

http://youtu.be/7-coHCLccBU

Pizza Cuz at Pizza Expo

The truth is in the pizza!



Check this out!

Jeff Varasano Pizza Secrets at Pizza Expo

Jeff Varasano used to melt down ovens to get perfect pizza...now he runs a successful pizzeria in Atlanta called: Varasano's...listen in...













I am totally honored that Jeff spoke with me. great interview!

Tony Gemignani on Pizza Flours at Pizza Expo

Tony Gemignani shares his pizza passion at Pizza Expo....

Please comment. And please retweet. #pizzaexpo #pizzaexpo2014

World Pizza Games Trials

Here is a taste of the World Pizza Games trials....

Share and retweet!#pizzaexpo

Pizza Expo Preparations #pizzaexpo

There is an amazing amount of preparation involved in doing Pizza Expo!

When you look behind the scenes of a major show like this it is mind numbing.

I got to have a backstage pass and I was in awe at the amount of leg work needed!



There will be more coming.. for now check this out!







Help get the word out....

Please retweet: #pizzaexpo

World Pizza Games at Pizza Expo

World Pizza Games at Pizza Expo

International Pizza Expo 2014 Schedule of Events:
The Daily Schedule of Events
Tentative Schedule - it may change

Tuesday, March 25th
10:45am: Fastest Dough Trials
11:45am: Fastest Dough Finals
12:00pm: First Division Acrobatic
2:00pm: First Division Acrobatic Finalists Announced
2:15pm: Fastest Box Folding
2:45pm: Fastest Box Folding Finals

Wednesday, March 26th
10:30am: Pizza Triathlon Trials
11:15am: Pizza Triathlon Finals
11:30am: Largest Dough Trials
3:00pm: Largest Dough Finals
6:30pm: World Pizza Games Rocking Finals Party!

Video sponsored by Pizza Therapy http://pizzatherapy.com
and Hawaii Business Videos http://hawaiibusinessvideos.com

Pizza Therapy On YouTube

Pizza Therapy On YouTube

Celebrate Pizza.

This video gives a taste of The Pizza Therapy YouTube Channel.

Here is the intro: 





The following video is a tribute video to the best Connecticut Pizza. The state is rich in history and more. Connecticut boasts New Haven Style Pizza.

Pepe's, Sally's Apizza, Zuppardi's Apizza and Modern Apizza each serve outstanding pizza.

The extreme heat of the coal bakes the pizza at Pepe's, Sally's Apizza, and Zuppardi's Apizza, to perfection. These are classic old time ovens that have been grandfathered into the laws of Connecticut.  Modern Apizza  surprisingly uses an oil fired oven.

The extreme heat in all of the pizza ovens allows the pizza to be cooked quickly and completely. You may find some black spots on the dough, but that will add to the entire pizza eating experience.

If you are a fan of pizza I urge you to take the tour and discover the magic of true New Haven style pizza. And of course you need to get the pronunciation right. Say Ah-Beets...There you go!

Here is an example of the type video created on the Pizza Therapy Channel.





Visit Pizza Therapy on YouTube!

The Eggplant Parmesan Report

Before I ever thought about making pizza, I was making eggplant...

Along with Pizza, Eggplant Parmesan is my signature dish...

Eggplant Parmesan is a great main course or can be used as a side dish.

Eggplant is a magical vegetable that does not have a strong taste.

Eggplant Parmesan is a great main course or can be used as a side dish.

As a matter of fact, by itself eggplant is rather mild. However, once cooked with other ingredients, eggplant acts as an agent for all of the flavors and spices around it. Eggplant has the ability to make all other tastes stand out and do back flips.

Eggplant is truly an enchanting vegetable.  

I want to introduce you to one of my favorite vegetables. Eggplant. Eggplant is a wonderful vegetable that for some reason frightens some people. I’m sure they are not afraid of the vegetable itself, I think they are afraid of the taste. And for that reason, the humble eggplant gets very little respect in the vegetable world.

Let me clear the air for you right now! Eggplant tastes great. The taste actually depends on the way in which it is prepared.

Understand, there are many ways to prepare eggplant. It can be baked, fried and broiled. I will be discussing what I think I is the best way to prepare eggplant:Eggplant Parmesan.

Introducing an easy step by step method to make Eggplant!

Now available on Kindle:

You can also just purchase a Kindle Version of this e-book.

Here's what my mom said:

"...the Best Eggplant Parmesan I ever tasted..."

"I tried Albert's eggplant and I can honestly say this is some of the Best Eggplant Parmesan I ever tasted..."

Mrs. Gloria Grande,
Albert Grande's mom

So check it out now: The Eggplant Parmesan Report

World Pizza Games at Pizza Expo 2014

Schedule of Events:

Tuesday, March 25th, 2014

10:45am: Fastest Dough Trials
11:45am: Fastest Dough Finals
12:00pm: First Division Acrobatic
2:00pm: First Division Acrobatic Finalists Announced
2:15pm: Fastest Box Folding
2:45pm: Fastest Box Folding Finals

Wednesday, March 26th, 2014

10:30am: Pizza Triathlon Trials
11:15am: Pizza Triathlon Finals
11:30am: Largest Dough Trials
3:00pm: Largest Dough Finals
6:30pm: World Pizza Games Rocking Finals Party! 

From A Hawaii Pizza Dream to a Central Virginia Pizza Dream....

Meet Sharlene...she has a pizza dream. She wants to spread the passion of pizza. I met Sharlene and her husband at Pizza Expo. They were both personable and friendly. They shared their dream of making pizza. They displayed heart. They showed their passion.

Sharlene explained to me she was a professional photographer.  This was her day job. She got paid to take pictures. "Nice job", I thought. He husband was a techie. He designed and created software.

They explained the dream was to move to Hawaii and open a pizzeria. They said they were moving to Maui..

Hawaii can always use another great pizza place. But why am I always meeting people who are moving to Maui? (BTW: If you are coming to Maui, click HERE)

 (I tried to explain, that if they were coming to Hawaii, I had great resources, for them. Unfortunately, they already had all the answers...they had no questions. All the answers! Hmm I thought...)

I tried to tell them about the Best Book to Read if you are Moving to Hawaii. I wanted to them to know: Moving To Hawaii: A Step-By-Step Guide is the best resource for know-how you need to plan and execute your move to Hawaii. There are tons of tips, and links to online resources. You got to get this, I attempted to share with them...

Never the less I was very excited for them. I even made a mental note of checking them out when their pizzeria finally opened. While you can find good pizza in Hawaii, to find really great pizza, you have to search for it.

Turns out Sharlene and her husband are not moving to Hawaii, to open their pizzeria. I don't blame them. Moving and opening a business in Hawaii takes a lot of commitment, and a lot of capital. But the goal of opening a pizzeria has not changed...

The decided to move the pizza operation to Central Virginia. Having been to Virginia a number of times (I actually lived and worked in South Western Virginia a number of years ago), I can attest to the need of a great pizzeria!

So the dream has changed a bit..from Hawaii , to Virginia. But the goal to create wonderful pizza has not changed. Pizza Therapy  supports the mission.

We know Sharlene and her husband will be opening their own pizzeria in a short time. The dream continues!

Sharlene has a dream to spread the  word and tastes about pizza! And we know her dream will become a reality!

Here is her story:

When I had my first taste of Neapolitan pizza, I fell in love with its simplicity. The lightly charred crust was soft with a smoky flavor while the tenderness held together the sweet mozzarella and fresh tomatoes. This incredible experience has given me the desire to learn and share it with everyone. 

Since involving myself in the process of making a pizza of Naples, I feel as though I am experiencing tradition, a piece of history; a process celebrated by the people of Naples. I want to share this experience with you because it is a celebration of art, culture, history and life.

This amazing video explains some of her influences and reasons for making her pizza dream a reality. Meet Giulio Adriani  one of her major influences...

We wish Sharlene all the best and know her dream will become a reality!

Don't lose the dream...hang on...stay the course... You may have to re-group, change direction a bit, learn to compromise...but you will become a success. your passion will lead the way...

The journey has just started!  I can't wait to eat one of your pizzas!

If you are coming to Hawaii, to visit or live, click here now.

If you are interested in getting into the pizza business, I recommend:
Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

And
Growing Pizza: How to Plant the Seeds to a Successful Pizzeria