Pizza Blog from pizzatherapy.com

Pizza Greetings!

Pizza at Pepe's in New Haven

Happy Christmas to All! Season's Greetings! Pizza on Earth. Good Will to All!

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.

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 kitch...

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

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 ...

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 cultiv...

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.

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.  Than...

http://pizzatherapy.com Pizza 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:

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, ...

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

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 describin...

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

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 ...

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 in Honolulu is Inferno's! Amazing pizza!

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

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

More Pepe's Pizza Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle

Simply amazing! The chain saw pizza cutter scared me a bit!

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 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 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 Pizza Masters Love Pizza Therapy http://pizzatherapy.com/sq.htm Free Pizza Dough Recipe Click Me

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

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 ...

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...

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 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.

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

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

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

Click here for more info: FireWithin.com

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

Roberto Caporuscio on pizza at Pizza Expo  #pizzaexpo #thinkaboutpizza

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

Antimo Caputo talks about pizza at Pizza Expo #pizzaexpo #thinkaboutpizza

Pizza Cuz Making Pizza from start to finish...

consider the joys of a mobile wood fired pizza business! The Fire Within!

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 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 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

 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

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 carn...

 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

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.

Video # 1 of Pizza Games Finals at Pizza Expo. #pizzaexpo #thinkaboutpizza

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

The truth is in the pizza! Check this out!

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 shares his pizza passion at Pizza Expo.... Please comment. And please retweet. #pizzaexpo #pizzaexpo2014

Here is a taste of the World Pizza Games trials.... Share and retweet! #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 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 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...

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. ...

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! 

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 a...