Pizza Blog from pizzatherapy.com

Orlando Foods hosted a reception during Pizza Expo. Carlo Orlando was the first to speak saying "Thank you, thank you, thank you". Fred Mortati explained Orlando Foods had come to Pizza Expo 22 years ago, renting a 10 x 10-foot booth. While they were well received, no one bought anything. Over the years things have changed with the support of the pizza community. Antimo Caputo from Caputo flour was in attendance as well as Lino Cutolo of Ciao Tomatoes. This was also Lino's birthday and a "Happy Birthday" tribute can be heard in the video. Lino says: "Quality is a question of mentality." Albert Grande's Amazon Influencer Page https://www.amazon.com/shop/pizzatherapy

This is a great video featuring Michelle, one of the best pizzaiolo in the World! In this video he shows you how to make incredible pizza dough using Caputo Americana

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

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...

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

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

During the Pizza Expo, I was able to sample some great pizza. I ate a lot of pizza. A lot of pizza. Yes, I was in Pizza Heaven. I spoke about pizza whenever I could. And I had access to some of the best pizza makers on the planet! Two of the Master Pizzaioli (Pizza Makers) I spoke with were: Antonio Stariata and Adolpho . Antonio Stariata is one of the most incredible pizza makers in the world. His advice was simple and to the point. If you want to make great pizza, you need to follow the Neapolitan method. You will only use 4 (four)ingredients : flour, yeast, salt and water. That's it...nothing more. He also adds: use no fat in your dough. (By this he means, oil...) Adolpho , echos Antonio, and adds his best tip is to make sure you have a long enough ferment. You want to let your pizza leaven for at least 8 or 9 hours. I have been following this advice. My pizza has been coming out great! pizza on earth, Albert Grande The Pizza Promoter Antonio and Adol...

During the one of the best ways to learn a task is to see it being done. Discover the secret of how to make incredible pizza by watching these Italain Pizzaioli (Pizza Masters) make pizza. This video was recorded during the Pizza Expo held in Las Vegas. Caputo Flour ( Caputo 00 Antimo Pizza Flour - 10/2.2 lb )   sponsored a pizza booth. This was a wonderful experience to watch the best pizza masters in the world making pizza.  Caputo , brought a number of Pizzaioli from Italy who happily made pizza. Watching the video you will learn an amazing dough shaping technique.   Caputo 00 Antimo Pizza Flour - 10/2.2 lb

According to Time Out Magazine , La Pizza is the Best Pizza in Beijing... Here is what  Lillian Chou told me: "Beijing has great pizza! La Pizza opened its second shop in the back corner of 3.3 Mall in Sanlitun in early 2010 and everyone should run to this light at the end of the tunnel. Giuseppe De staefano Exsecutive Chef from Naples City the Pizza Country and Luca Mania , the bright-eyed pizzaiolo from Sicily, is the delicious reason our tastebuds tingle with delight. Luca lives and breathes pizza and has tossed dough up in the air in Spain and with his uncle in New York City. Add to that a brick-domed oven from Italy that burns fruitwood to an infernal 400 C and some of the best mozzarella and ricotta made locally by an Italian formaggiaio. The menu starts with Neapolitan fritti (fried things), and it's a very good beginning indeed. The polpettine ascolana (28RMB) are beef and pork meatballs mixed with chopped olives, rolled in semolina and then fried. Thes...

Mitch writes: Hello Albert. I'd like to say thank you for hosting a great website and providing TONS of useful information. (Here's the link: Pizza Therapy ) I am at sea at the moment, but as soon as I return home, I'll be giving your dough a try. The dough recipe that I have been using is this: 2 cups flour (either high gluten or Caputo "00") 3/4 cup warm water 1 package active yeast 2 tsp sugar 1/8 tsp salt 2 tbsp olive oil I would also add some KAF Pizza dough flavor or grated Parmesan cheese. The most frequent problem I would have is the dough would just not rise. I tried everything. 105-110 deg. water by thermometer. Using more sugar, adding all the dry ingredients to the flour first. It was maddening. Finally, I stumbled on the solution to my problem in a book called "The Bread Builders." It was the salt. The salt retards/controls the action of the yeast. Well too much salt stops the yeast completely. Adding the pizza dough...

This interview originally appeared in Pizza News from pizzatherapy.com : I was fortunate enough to get James of fornobravo.com to take a few minutes out of his work day for an interview. James shared how he got his start making pizza: using a pizza stone. Albert : Hi James you are the owner of fornobravo.com . Can you tell me a little bit about your company and products? James: Hi Albert. Thanks for having me on Pizza News . I love your site -- which is how we met. Forno Bravo specializes in wood-fired pizza ovens, brick oven accessories and pizza ingredients. We have a range of pizza oven types and sizes for the home owner, including pizza oven kits, real brick ovens, and fully assembled ovens. Typically, residential pizza ovens are between 31" and 43" -- large enough to cook multiple pizza at a time, but still easy to manage and fast to heat up. Our ovens, tools and pizza ingredients are all made in Italy -- and they let the American pizza chef make world-class pizza a...

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...