Pizza Blog from pizzatherapy.com

Here is an amazing video featuring Tony Gemignani and  Enzo Coccia. Enjoy! Thank you Tony. Grazie Enzo. Find incredible t-shirts here... https://www.sunfrog.com/?44767 Here are the products I recommend: Check out this page from Pizza Therapy Pizza Products and More  This is my Influencer Page on Amazon. All links are affiliate links and I will be compensated if you purchase through these links.

This is a wonderful story of how the Caputo Flour company recruited an American Dream Team of Pizza Professionals to help develop Caputo Americana Flour. While Caputo flour "00" is the standard for Neapolitan pizza, the flour just does not work for New York style pizza. Tony Gemignani went to Naples with his pizza pals and helped develp an amazing blend of pizza flour: Caputo Americana. To doscover the rest of the story how Caputo Americana was developed, Go to: http://pizzatherapy.com/a

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

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 ...

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...

A great New York City Pizza Challenge was recently orchestrated by the Travel Channel . This was an episode of their show called Food Wars . You know things will heat up when you put two great pizzerias head to head...er...pizza to pizza. In one corner of Manhattan we have John's of Bleeker Street. In the other corner we have Grimaldi's Pizza of Brooklyn. Our good friend Tony Miua of the Slice of Brooklyn Pizza Tour had this to say: For those of you who missed it last night, I appeared on the Travel Channel's "Food Wars" episode about NYC pizza.They compared two of NYC's legendary pizzerias to see who's the best:. Grimaldi's under the Brooklyn Bridge vs. John's of Bleeker Street.The Travel Channel is airing it again, so set your clocks and devices if you'd like to see it.Who won? I have two words for you: John's? FUHGETTABOUDIT!  You can visit  Tony at  A Slice of Brooklyn Pizza Tour here. We'll let you decide for y...

I just recieved the following and thought I'd share this with the Pizza Therapy community... Television show producer, JD, is looking for reality pizza stars ... If you know of anyone who fits the bill as a pizza making family who is a "really fun and friendly bunch and one that's totally "New York" , you can contact J.D. This is how stars are made! Hey Albert, I was lucky enough to stumble onto your directory this morning and thought I'd reach out about a project that I'm working on. Since you seem to have quite the working knowledge of all things pizza, I thought you might be able to help! I'm looking for a family-owned and operated NYC/NJ pizzeria for a new TV project that I'm casting, and I thought you might have a couple favorites or maybe some recommendations of local pizza joints that might fit the bill. We're looking for a really fun and friendly bunch and one that's totally "New York". Does anything come to m...

Keste Pizzeria & Vino Photo by Eugene This exclusive review comes from Eugene, our man in New Jersey. Eugene reviews an incredible pizzeria, Keste's located on Bleeker Street, in New York City. Eugene shares the following: I recently took a Pizza Tour of my own making in NYC. I'm going to recap my experiences for you to add to your website. Having spent the last 45 years searching for excellent pizza the World over gives credence to my remarks IMO. Keste, Bleecker St, NYC I had made it my 'destination pizza place' on this trip in to NYC. As is my custom I like to be there when a place opens for the day to see how the place looks before it gets busy. I met Mr. Roberto Caprusioti , an owner and Pizzaiolo of Keste's , as he was dashing out to drop something off down the block. He quickly returned after I had been seated along with my friend at the head table for 2 closest to the Pizza making station. Roberto was kind enough to spend a few minu...

For this leg of The Pizza Therapy East Coast Pizza Tour 2009 we headed to New York to sample some of the World's Best Pizza . We hopped a train and headed to Spring Street to hook up with Scott Wiener, host of Scott's Pizza Tours . What can you say about a kid from New Jersey who has a passion for all things pizza, and in particular New York pizza? You gotta love the guy. He has the heart of pizza. He has energy. He tells great stories. He has done his homework. He even has a pizza pen. Scott truly loves sharing all he knows about pizza. I immediately connected with him. How could I help it. He is my pizza brother from a different mother. The tour began at the exact spot where pizza started in America. The home of the original location of Lombardi's pizza . ( Albert's Side Bar: For more information on the history of Pizza, please check out Legends of Pizza, Volume 3, The Lost Interviews of Evelyn Sloman Parts 1 and 2, here .) We started our trek, by heading to an Ita...

Jb-a sent the follwoing pizza recipe... DAD’S PIZZA DOUGH GOOD FOR ONE 12-13” PIZZA 1. Prepare the YEAST BLOOM - 1 package -yeast - 1 teaspoon sugar - ¼ cup 105 deg RO water - Allow to develop a froth-foam 2. PLACE THE LIQUID INGREDIENTS BELOW IN BREADMAKER ON “DOUGH” SETTING - 2 Tbs Extra Virgin Olive Oil - ¾ cup 105 degree water - Add the above yeast bloom 3. NOW ADD THE DRY INGREDIENTS: - 2 ½ cups bread flour - 2 TBS grated parmesan cheese - 1 tsp garlic powder - 1 tsp salt 4. START THE MACHINE ON THE DOUGH CYCLE IT SHOULD TAKE APPROXIMAGEL- 1 HR/20 MIN NO-COOK NEW YORK STYLE PIZZA SAUCE INGREDIENTS - 1-14.5 oz can of diced tomatoes with juice - 1-6 oz can of tomato paste - 2 Tbs extra virgin olive oil - 2 tsp dried basil - 1 ½ teaspoons dried oregano - 2 teaspoons dark brown sugar - 1 teaspoon diced minced garlic - 3/4 teaspoon salt (or 1 1/2 t. kosher salt) - 1/8 tsp baking soda DIRECTIONS 1. In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oreg...

"Start spreading the news, I'm leaving today. I want to be part of it, New York, New York..." Ok so, I'm not leaving today, but I am leaving soon. I'm heading to the East Coast for a Pizza Tour . I'll be having some "abeets" at my favorite New Haven places: Pepe's, Sally's and Modern . I'm also going to New York to sample some of the best pizza on the planet. (OK, if you listen to Adam Kuban and Ed Levine of Slice , New York has the Best Pizza in the World !) All I can say is that I'll have to judge for myself. I've already made reservations for The Brooklyn Pizza Tour . Tony Miua is the tour guide and I had the opprtunity to interview him. Albert: Can you tell me how you came up with idea for the Brooklyn Pizza Tour? Had you thought about it for a long time? Was it a secret dream? Tony: I've been an avid traveler over the years and whenever I went abroad I would always meet locals who were nice enoug...

Does water make a difference when you make pizza? Some say absolutely. Others insist that water does not make any difference at all.. Some contend that they need to import their water from New York in order to make great pizza. Water is to some, the secret ingredient. I have recieved numerous emails about this topic. Some are very fanatic about New Haven water. One friend, who left Connecticut and moved to North Carolina. insists that New Haven water is so special, she asks all of her visitors to bring gallons to her. In Hawaii, Anthony Romano , noted pizzaiolo, of Antonio's insists that the water be treated to make his pizza taste special. This issue has been debated and discussed. There are numerous opinions. Who is right? Enter the Food Network's Food Detectives. They assembled a panel of New York pizza professionals to settle the matter once and for all. This episode features Tony Muia, owner/operator of " A Slice of Brooklyn Pizza Tour" , comedian Mario Cantone, ...

The entire pizza community is saddened. A legendary New York, pizzeria, caught fire, and sustained major damage. Totonno's , located on Coney Island is one of the few pizza establishments that makes it's pizza in a coal fired oven. Unfortunately, the fire may have started in the oven. Ed Levine , noted pizza expert, was right on this story. Read Ed's post. According to the New York Daily News: the "blaze at Totonno's - which some foodies say serves the best pies in the city - broke out at 9:30 a.m. and spread to the roof, causing extensive damage, officials and witnesses said. No one was injured, but fans bemoaned the temporary loss of a culinary institution." Read the enitre story on this page: http://tiny.cc/Xoz4t Totonno's has been in continuous operation since 1924, making it one of the oldest pizzerias in the country. The pizza at Totonno's is incredible. Legend of pizza, Evelyn Sloman , learned to make pizza there. She credits T...