Pizza Blog from pizzatherapy.com

This video gives you easy step by step instructions on how to make pizza dough. This is educational as well as very hands on on. For this pizza dough you will be using 4 basic ingredients: flour, water, salt, yeast and oil. As with all pizza doughs, the oil is totally optional. The olive oil will give you a softer crust. For a harder crust you can entirely omit the oil. pizza on earth, Albert Grande The Pizza Promoter For more pizza magic...check out Pizza on the Grill >> Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More

 Meryl shows us how to create a perfect pie using an olive tapanade. This is a fairly easy pizza to recreate. You will be using ingredients that are available anywhere. 1) Open can of olives and drain 2) Put olives in food processor 3) Add 2-3 Tablespoons of Olive Oil. 4) Add 1 Teaspoon of minced garlic 5) Lemon Zest 6) Pulse ingredients in Food Processor 7) Make dough for one pizza. 8) Stretch out dough 9) Spread Tapanade on top of dough 10) Add cheese (Assagio, Parmesan, Mozzarella combination or your choice.) 11) Top with rosemary and / or your favorite spices. 12) Cook in a pre-heated oven (500+ F.) oven for 8-10 minutes or until crust is brown. If you love olives, think about:                                    

Enzo Coccio recently interviewed by Albert Grande at the Pizza Expo in Las Vegas. Enzo is a pizza master who is very willing to share his pizza secrets. From Enzo's Website: "Pizzeria, synonymous with home, place of the soul. Where Enzo finds himself. Where he lives there and its history. Where to apply ancient techniques and traditions. Where food of "Campania Felix" have their seals with their flavors, aromas and colors. Where employees are familiar. Where the pizza shop becomes of ideas and experimentation. Where love for their work is identified with the pleasure of cooking for others. Where guests are accommodated at friends house and share the beauty of being together and eat. Where the food is prepared becomes the tool that allows us to know each other a bit and get to know 'more, day after day. Identity, Unity, Pleasure. The News: This is the "Where" Enzo Coccia .. Via Caravaggio 53/55 80126 Naples Tel +39 081 7142155 Pizzaar...

Whenever I meet someone new, I always like to talk about pizza. Now I don't force the conversation on them. I like to let the conversation flow. But if I have any control of it, I love to start discussing pizza. What kind of pizza they like. Their favorite pizza place. You get the idea. Hey it's what I do... It doesn't really matter who I meet, the subject will always come up. So when the opportunity came up to ask Penn and Teller what their favorite kind of pizza was. I jumped on it. I was able to ask both of them. And Teller talked. Really. I have been a huge fan of Penn and Teller for more years than I can remember. I had a chance to see them a number of years ago, but I blew it...but that's another story. Let me explain what happened in Las Vegas . We happend to see their show at the Penn and Teller Theater at the Rio . They were, as expected incredible. They are funny, witty, magical. With a peppery dose of irony and lots of fun. They show lots of thi...

Chef Tony knows pizza. He is a huge pizza fan. He's been making dough for many years and has learned lots of inside tricks. In the following How to Make Pizza Dough video, he breaks down the process into simple easy to follow steps. His recipe is very similar to my own pizza dough recipe. (You can claim a copy of my pizza therapy pizza dough recipe by going here .) I like the addition of honey to the pizza dough recipe. It's a nice touch. Chef's Tony's video has a great tone to it. He makes it known that anyone can make pizza dough. He is totally correct. And if you haven't made your own pizza yet, now may be time to get started. Here is his video: You can also have my own pizza dough recipe and watch my video at the Pizza Therapy, how to make pizza dough page . However you slice it, when you make pizza, you make magic happen in your kitchen. So go out and make pizza! pizza on earth, good will to all! Albert Grande The Pizza Promoter Lear...

During one of my conversations with Ed Ladou   (creator of Wolfgang Puck's Pizza as well as California Pizza Kitchen pizza ), he remarked: "Pizza is sexy". Ed went on to explain  how the popularity of pizza has really exploded. And how the image of pizza has changed dramatically over the years.  When Ed first started making pizza, everything was different. Ed knew pizza. He was a true pizza philosopher and master pizzaiolo. I wonder what Ed would have thought about the following video. I'm sure he would have said: "See I told you so..." And Ed, I miss you. You were a true original. I have to give this video an "R" rating. It's not for everyone. So be forewarned... But if you like pizza, then you will like this video. Yeah, I guess Ed was right all along..."Pizza is sexy..." You can watch a huge collection of pizza videos at Pizza Therapy. pizza on earth, Albert Grande The Pizza Promoter -->

I was recently contacted by Sky , who just returned from a year in Italy. She has beeen working on a series of short films about the spitituality of food. Here is what she explained: Dear Albert, My name is Sky and I'm a young filmmaker from New York. I recently returned from a year in Italy, where I made a feature-length film, divided into 12 short episodes, on the spirituality of food. The last episode, on la vera pizza napoletana and featuring Naples' most expert pizzaioli, is complete. I thought you'd be interested in seeing it and putting it on Pizza Therapy . Thanks. Hope you enjoy! Let me know what you think - Pizza love, Sky My response: Sky your film is fantastic.  I am very excited about sharing your incredble film. Thanks for this great film...you have showed us an nmatched passion and love for food. And a love for pizza "You've got to put your heart in it... we call that passion..." Here it is: If you are interested in mor...

I’ve got some news for you. When you go on A Slice of Brooklyn Pizza Tour you don’t just get a Slice, you get the whole pie … You experience Brooklyn from the inside out. And I do mean experience. I’m proposing that they re-name this tour. Let me explain; Sure we ate pizza. But we got so much more. There was history, stories, clips of movies filmed in Brooklyn, and even a little romance. At one point we rubbed shoulders with a Brooklyn Wedding . (I’m not kidding). Our guide, Paula was simply amazing. Her energy level and spirit added to our entire experience. She is from Brooklyn and is half Italian and half Jewish. What a combination! She gave insights to the cultural melting pot that makes up all of the different neighborhoods. Who could ask for more? And she fit right in with the whole spirit of the tour. She was able to give inside information about all of the hot spots in Brooklyn. Her knowledge was extensive. Her passion for the borough of Brooklyn was unmatched. Wh...

Sally's Bacon Pizza from pizzatherapy.com So, what’s the big secret of Sally’s Apizza ? Simple: great pizza. If you want to have excellent pizza you need to search it out. And that is exactly what we discovered during our latest visit to Sally’s Apizza on Wooster Street in New Haven, Connecticut. An inside trick is to get there early. Sally’s opens at 5:00 P.M. (They are closed on Monday’s). We got there at 4:30. There were only two parties in front of us so we knew we would make the first seating. Another trick is to know what you want before your waiter or waitress comes. Make sure you decide what you want. The pizzas at Sally’s come out as they are ordered. Each pizza is lovingly constructed by hand, and that takes time. So the quicker you get your order in the quicker your pizza will come out. A visit to Sally’s is like stepping back in time. You will find the interior to be exactly as it was in the 50’s. Sure there are numerous plaques and diversions on the wall...

Let's face it: you can't argue with incredible pizza. Without a doubt Difara's makes some of the best pizza on the planet. I came accross this video and just had to share it. (Thanks for the heads up,  Casey ) Here's what Maalock told me about Difara's: "Painstaking care and expertise by a master pizza maker. Fresh hand grated cheese, great sauce, thin crust for the regular slice and ....the Sicilian is also unbelievable!" The following video whispers the message loud and clear. Difara's Pizza is like no other.  Ian Jensen  created a video masterpiece DiFaras Pizza - Pizza on a rainy day from Ian Jensen on Vimeo . I can't imagine handling a pizza with your bare hands. Dom Demarco does this many times a day. Here's what Goaline said: "Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and fresh...

Jan reports from San Francisco: Hi Albert, Thanks for sharing your story and the Anthony Mangieri video. It's great to see a master at work and now we have another reason to return to San Francisco. On a recent visit to the city my wife and I had the pleasure of dining at Tony’s (Gemignani) Pizza Napoletana. It was first on my list of things to do and I was not disappointed - truly amazing pizza and service. I could have died right there. Here is a picture of our pizzas and meatballs in an incredible tomato sauce. And then there is the International School of Pizza - imagine going to school to make pizza! If I were only 21 again . . . Pizza&Love, Jan And here is a picture of these incredible pizzas created by Tony G.: Thanks so much, Jan. Now you really gave me a reason to go to San Francisco... As if I need a reason. Pizza on the West Coast, albert I love the following book on pizza by Tony and Diane Morgan . I have a copy and it is amazing. As a mat...

pizzetta pizza: it's all about the crust. Louie and Mark Esposito had raved long and hard about a pizzeria in Mystic, Connecticut. They were so persistent about how good the pizza was, I listed pizzetta on the Best Pizza in Connecticut page . Here is what Louie said about the pizza: "thin crispy crunchy and the combination of toppings are mouth watering delectable. The first bite literally stopped me in my tracks. Truly the guy makes an exceptional pie.." Mark echoed his words by explaining: " Chris Owens certainly is on a noble mission and makes an equally noble pie. Chris makes a thin crispy crust that holds up very well with all the fresh and natural toppings. Pizzetta Pizza is a cut above, another star in the constellation of great pizza pies." As part of The Pizza Therapy East Coast Pizza Tour 2009 , I stopped by and ordered a pizza. The Espositos were not exaggerating. The pie was thin, crispy, and excellent. I was most impressed with the simplicity o...

This is the second episode of The Pizza Therapy East Coast Pizza Tour, 2009. For this part of the tour, I went to apizzo , located in Pawcatuck, Connecticut. OK let's set the record straight. First: the official name is actually apizzo Pizzeria Napoletana. Second: while apizzo is located in Pawcatuck, Connecticut , you can cross the streeet and be in Westerly, Rhode Island . With that said, our party arrived, expecting a fairly good pizza. Pawcatuck , is after all, the home of noted pizzaiolo, Jon F. . If Jon F. says a pizza is good, its good. What struck me immediately, was the ambiance of the place. Stefan Ambrosch the co-owner, and operator, explained to us, that the restaurant was completely designed with his own personal vision of what a great pizzeria should be. Next, I was amazed at the ornate wood fired pizza oven. Imported from Italy, it is, very attractive, yet functional. The entire restaurant was re-designed around the oven, once it had been installed. Discover a ta...

Update: Pizza Zing is no longer available. The compnay folded...) I was recently presented with a bottle of Pizza Zing , a new product from FOODWORKS WEST LLC. Here is the website: Pizza Zing . According to the makers: Pizza Zing "was developed to offer pizza lovers a condiment that would let them easily add more flavor and heat to their pizzas. The recipe development lasted over two years before finalizing the perfect blend of peppers, spices and cheeses." I decided to give the product an honest try. I used it on a slice of commercial pizza, (a mom and pop pizzeria), and found it to give a good kick to the pizza. It has heat but does not leave your mouth begging for mercy. I found the flavor to be full and actually did enhance the flavor of commercial pizza. Next I used it on some of my own home-made pizza. My pizza already has plenty of flavor, thank you very much. I found that while it did give some different tastes, I felt it was a bit of over-kill. Ther...

Lance's Pizza Over the years, I have given away thousands of copies of The Pizza Therapy Pizza Dough Recipe. No exaggeration. Thousands. You can get your own copy for free right here. I don't pretend that it is the best, but it is a good solid recipe to get you started making pizza. I'm honored to give it away. I'm more honored when people use it to make pizza. Here's why...My mission is to celebrate pizza. And, I celebrate everyone who celebrates pizza. For every pizza dough recipe I give I away, I send an email asking how the dough turned out. I have gotten lots of positive responses. Each one of those emails I get from pizza fans, makes me smile. I recently received the following from Lance in Connecticut: "Hi Albert or is it Aloha?, I'm in Connecticut - currently it's... now don't be jealous, 9° F. The crust was great. Simple and I love the organic honey instead of sugar. I made it in the bread machine and then let it rise for fifteen minutes....

Discover the greatest Pizza Movies of All Time right here. I nominate Pizza, the movie by Micheal Dorian as a true standout. This movie covers all types of pizza, including New Haven, New York, Chicago and California Pizza. Dorian leaves no pizza box unopened as he tries to reveal the truth about america's favoirte food. Another nomination is the quirky, Driver's Wanted. This is a very funny look at the life and times of Pizza Delivery Drivers. A great film. I also give an honorable mention to Mystic Pizza. Enjoy... You can check out Mystic Pizza, here: Pizza and Popcorn on earth, Albert Grande Director-in-Training

Cappicolla and Buffalo Mozzarella Pizza (Cappicolla and Mozzarella di Buffala) This pizza was the result of having the right kind of ingredients. It truly just made itself. Simple, yet oh so tasty! The texture of this pizza is superb if you use buffalo mozzarella. If not available, any whole milk or regular mozzarella will do. Ingredients: Dough for 1 pizza (Dough recipe will make 4 thin Neapolitan pizzas) 4-6 oz. of buffalo mozzarella (whole milk mozzarella is fine) 2-3 cloves of garlic minced 2-4 oz . of parmesan 4-6 slices of cappicolla (thinly sliced Italian ham) ¼ cup fresh basil or more (if available) olive oil, salt, and pepper to taste Directions: Roll out dough to desired size. Drizzle olive oil on dough. Spread evenly. Mince garlic and spread on dough. Slice mozzarella and spread over dough Spread the parmesan on the pizza Cover pizza with the cappicolla Bake at 500+ F degrees for 8 to 10 minutes (preferably on a preheated Pizza Stone . Stone should be preheated for 1 hou...

Without a doubt there are some incredible pizza makers who are totally dedicated to their craft. One of the most dedicated is Anthony Mangieri. Anthony Magieri is an amazing and legendary pizzaiolo. No question about that fact. He makes pizza because he has a love of making pizza. He has passion. He is a pizzaiolo's pizzaiolo. Chris Bianco , one of the most celebrated pizzaiolos in the country had this to say about Anthony : "I think Anthony does a great job...he is someone who is incredibly dedicated...I respect him immensely...he is doing something really important as far as a pizzaiolo... He really understands technique and old methods...." Chris Bianco in an interview for Albert Grande's Legends of Pizza Series ® Here's what Jeff Ruby and Penny Pollack Authors of Everybody Loves Pizza said: "Anthony W. Mangieri makes... pizzas:—and when the dough runs out, he’s done for the night. This guy is serious, he’s focused, and he makes the best pizza in the ...

The San Valentino Pizza has a gold leaf border. World famous pizzaiolo, Chef Domenico Crolla has broken his own world record of creating the world's most expensive pizza. His latest creation The San Valentino pizza , which contained gold leaf, edible pearls, Russian Beluga Caviar and other priceless ingredients, recently sold on ebay UK for 2,505 British Pounds. (Approximately $3,633.) Chef Domenico Crolla displays his San Valentino's Pizza Chef Crolla in an exclusive email with The Pizza Blog explains: "After my record in ’06 with PizzaRoyale007 selling on Ebay for a record £2,150.00 Love proved stronger than the credit crunch with my San Valentino pizza selling for a new record of £2,505.00. It was sold on Ebay.co.uk with proceeds going to OXFAM ." Our warmest congratulations to Chef Crolla for another incredible pizza. A close up of the San Valentino Pizza Thank you so much for sharing, Chef Domenico. Here is the location of the Chef's restaurnant: Bella Nap...

In the follwoing video, I discuss the ingredients you need to make pizza dough. These are simple ingredients found in any supermarket. You'll need flour, salt, water and yeast. I also use the optional ingredients of sugar and olive oil. The last two ingredients are totally optional. As a matter of fact, recently, I started to eliminate the sugar from my dough recipe. Here's everything you need to know to make pizza: You can watch me make dough with easy step by step instructions. Learn how to make Pizza dough, here . If you sign up for my newsletter Pizza News, I'll give youy a copy of my World Famous Dough Recipe. Go to this link . Check out one of the greatest pizza magazines ever created: I want to wish you the absolute best in all of your pizza adventures. pizza on the planet, Albert Grande Pizzailo-in-training Make Pizza, Be Happy...