Pizza Blog from pizzatherapy.com

Go to: http://pizzatherapy.com/artisan Lean to make incredible Artisan Bread Here Peter starts by giving basic bread baking advice. Use top quality ingredients he explains. Employ unbleached rather than bleached flour. Use only as much yeast as needed to get the job done. Mix the dough as long as needed. Make sure you use higher hydration (water) levels for the dough. This is an incredible class that I can not recommend enough! Peter Reinhart Discover Artisan Bread Everyday Video Course

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 ...

Peter Reinhart is one of the true Legends of Pizza . He has perfected the craft of making incredible pizza. As a matter of fact he once explained to me he could deconstruct any pizza as well as reveal all of the ingredients included. Further he states he can re-create that pizza in his kitchen. Know this: Peter is not only a pizza expert, he is also a wonderful person full of pizza passion and pizza love. You can find out more about Peter by following him at his Pizza Quest Blog  sponsored by the wonderful folks at Forno Bravo . Peter has now taken his pizza show on the road. Pizza Quest will be a traveling circus of pizza. He will be visiting all manner of wonderful pizza makers and pizza personalities. As he explains you'll go to Pizza Mozz , Tony's Pizzeria Napoletana , Pizzeria Delfina and much much more... You can bet we will be following each episode of Pete's Pizza Quest... You can get a taste of Peter's journey right here:   You can...

Pizza has always been America’s favorite food. It’s been the subject of movies, books, and songs. Pizza is not only a food of sustenance, but for some has become an obsessive delight. And for many Pizza Fans, pizza is a sheer and utter passion. Pizza debate brings on an endless thirst for argument that cannot be easily quenched with just a slice or two. People discuss their favorite pizzerias with the same emotionally charged energy as they would discuss politics or their favorite sports team. Pizza has become so entrenched into the culture that it is easy to forget, pizza was once simply peasant food. Pizza was for many years, enjoyed by the lower echelons of society, who could afford little else. For most of Pizza’s long and romantic history, pizza was a regional dish. The great pizza in New York stayed in New York. The inside secrets of the best New York pizza remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazin...

The Reddecliffs report exclusively for Pizza Therapy: I grew up in New Haven, (Connecticut) and thought that the whole world hade pizza like we did. When I moved away, I was shocked that no one could come close!  I went home to New Haven for this Thanksgiving. My husband and I decided that in order to finally figure out who had the best pizza, Sally's , Pepe's or Modern , we just needed to have them all side by side. Modern Clam Pizza                                                                Pepe's Clam Pizza Sally's Apizza  Well, the stars aligned and we were able to get 2 mozzarella pizzas from all three restaurants. We had a blind taste test with...

Here in the opening episode of the Pizza quest, Peter Reinhart lays out his pizza philosophy. This is an introduction where he visits with various different pizzaiolo including Tony Gemignani . According to Peter the philosopphy of the Pizza Quest Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest. Here is the start of the journey: Onward, upward with the pizza quest! pizza on eart...

The  Fire Within Portable Wood Fired Oven,  is having a pizza party, and you're invited! Not only, that but they have invited some surprise guests. The Ultimate Pie Workshop is offering you a chance to make pizza along side legendary pizzaiolo,   Peter Reinhart ,  at an upcoming pizza workshop in Colorado. Master pizza maker and event organizer,  Joseph Pergolizzi asks:  "Do you own a wood Fired oven in your home or backyard?  Do you want to learn how to make the best pizza of your life?  Are you ready to take wood fired oven cooking to the next level and knock your friends socks off at your next backyard pizza party?  If so, come join us for The Ultimate Pie Workshop. Join Peter Reinhart and 8 other top wood fired oven chefs for an unforgettable hands on weekend workshop! Learn and enjoy wood fired cooking at it's best: many new pizza doughs, bread baking, international cuisine, and incredible deserts - all made i...

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...

I am extremely please to tell you that Peter Reinhart's new book Artisan Breads Every Day is incredible for any bread baker or pizza maker. Peter starts by giving basic bread baking advice. Use top quality ingredients he explains. Employ unbleached rather than bleached flour. Use only as much yeast as needed to get the job done. Mix the dough as long as needed. Make sure you use higher hydration (water) levels for the the dough. These are just the basics, he states. Peter then goes into a further discussion of bread baking. He talks about the difference between a wet poolish or sponge for your pre-ferment. The secret is that an overnight cold ferment will get the job done. Reading this book was like having Peter looking over my shoulder as I went through the recipes. He speaks to you in such a way, bread making becomes simple. Each page shares valuable bread baking information. As you devour this book, you can understand why he is regarded as not only a great baker but a word clas...

Peter Reinhart just released a new book called Artisan Breads Every Day As with all of Reinhart's books this one promises to show the novice baker how to create a wide varitey of wonderful breads. Peter has the ability to teach the bread making skills needed to make your own incredible masterpieces. I was extremely pleased to discover that he has made several companion videos available. You can feel his passion and joy as he takes you through the process. He is a guru of bread making. As a baker, teacher and life-long learner, he continues to take bread making to a higher level. This first video explains how to prepare your oven for breadmaking. I own several of Peter's books. They are my bible's of bread and pizza making. I love Peter's teaching style. You can claim your copy of Artisan Bread's Everyday,right here: pizza in your kitchen, albert

Naturally Risen is a film by Michael Evans . It's a film honoring, Anthony Mangieri and his pizzeria, Una Pizza Napoletana, When I interviewed Peter Reinhart and Chris Bianco , for Legends of Pizza, Volume 1 , they both praised Anthony for his pizza making and his dedication to the art of pizza. As Evans explains: "Naturally Risen, is a short film documenting the rhythm of the process of noted pizzaiola Anthony Mangieri. Anthony owned and operated Una Pizza Napoletana in the East Village of New York City from 2004 until 2009. The film takes a decided non-verbal, intimate approach, in the tradition of a surf video – allowing Mangieri's disciplined movements to speak for themself. Legendary skateboarder and musician Tommy Guerrero, provides the score." You can watch Naturally Risen , here: NATURALLY RISEN from michael evans on Vimeo . Anthony Mangieri is simply an incredible pizzaiolo. Michel Evans is an incredible filmaker. Without a doubt this is the most amazi...

If you want to learn to make great pizza, you need to eat great pizza. Then the next step is watch great pizza being make. In this episode of the Pizza Blog we journey to the birth place of Modern Pizza, Naples, Italy. You can watch the pizziolo step by step as puts together a simple pizza. First he puts on the sauce, and spreads it out. Next goes the mozzarella cheese. Then he puts on some pepperoni. Watch as he drizzles a little olive oil on the pizza. Simply amazing... pizza on earth, albert Discover More Pizza Videos , Here Internet Marketing, Pizza and Rock and Roll My friend Peter Reinhart went on a quest to find the best pizza in the world. You can discover his story, in American Pie .

The following is an excerpt from an interview with Master Bread Baker Peter Reinhart for the Legends of Pizza Series . The Legends of Pizza is comprised of interviews with master pizziolo from the pizza Industry. Albert: I first encountered Peter Reinhart when he interviewed me for his book American Pie: My Search for the Perfect Pizza . Peter began by asking me a few questions about pizza. After spending a few minutes with him on the phone, I realized I was speaking to someone whose knowledge and love of pizza were extraordinary. At one point, Peter said to me, “ I’m writing the book that you should have written about pizza, Albert.” Unfortunately, my interview never made it into the book, but Peter did mention me and my website pizzatherapy.com . You know, I still get emails from people who have discovered that pizzatherapy.com will teach you to make pizza and dough , through his book. Peter was very easy to talk to. He shared lots of his knowledge and thoughts about making pizza as...

Chris writes: Just wanted to say thanks for the notes and messages you send out and also wanted to get your opinion on which type of flour works best for the dough. I am relatively new to pizza making however I find that I really look forward to whenever my wife and I decide to eat pizza. Just this past weekend we had her parents over and I made a couple pies that I thought were my best I so far and I believe the switch to bread flour over all purpose was the key. The crust came out golden brown, slightly crisp but was also a little chewy which is the way I have always liked it. Instead of the slice standing straight up it had a little give to it, to the point where you could fold it in half to eat it. As far as I'm concerned bread flour is the way to go but I wanted to hear from a real expert as to the merits of flour. I also recently finished Peter Reinhart's book on pizza which I found vastly entertaining, imagine going on a mission around the world to find the best pizza, ...

Here's the story: I make pizza. I love to make pizza. I love teaching people how to make pizza. If you want a copy of my pizza dough recipe, you can get it here . I don't pretend it is the best pizza dough recipe. But I am quite sure it is not the worst pizza dough recipe. Or that's what I thought, until I got the following email from Toby . Toby writes: I just. tried your "dough" recipe and wish I hadn't wasted the time or effort. The crust came out with the consistency of one of those southern biscuits like you'd get from Hardee's or Bojangles. The kind that crumble all over you when you bite into it. Dry and crumbly. And I had even left a half cup of flour out and added an extra 1/4 cup water. I spent most of my life living in Massachusetts. We had pizza parlors on every corner. Italian and Greek. I know good pizza. I used to make my own but the dough (crust) never came out the same. Sometimes great. Sometimes not so good. But never as bad as what ...

A slice of Pepe's clam pizza What can I say about Pepe's ? Pepe's pizza is like returning to an old friend you haven't seen in a while. You've both been through some new adventures but you still maintain that connection. The spiritual bond remains. And so it is with the pizza. Pepe's Pizzeria Napolitana was the third stop on the Pizza Therapy East Coast Pizza Tour 2009. We knew what we wanted before we arrived. We were all dreaming about clam pizza. We talked about the clam pizza in the car on the way down. And not just a casual mention. It was the main topic of conversation. Pepe's is the home of clam pizza. Frank Pepe invented the clam pizza. You just hope against hope, that they are able to have clams on the day you arrive. They usually do, however, clam pizza is so popular, they sometimes, run out. Pepe's Pizzeria is all about the pizza and tradition. Pepe's continues to carry on the legacy of Frank Pepe by serving incredible world class pi...

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 ...

Peter Reinhart, James Beard Award winner. The following is a review of Peter Reinhart's book: American Pie: My Search for the Perfect Pizza . "Peter Reinhart starts his incredible pizza adventures in Italy and journeys across America in search of pizza perfection. To borrow a phrase from Bill Graham: “This book is not the best at what it does; it is the only book that does what it does!” Not only do we go on a quest to discover incredible pizzas, but we learn how to make them.! The first section of American Pie is the quest for pizza perfection. The subtitle should be “my search for the perfect “pizzaiolo” (pizza master), as Peter meets with a host of pizzaiolos who share ideas and philosophy about pizza. According to this book, there is more to pizza, than just throwing together flour, yeast oil, tomato sauce, cheese along with other toppings! The fact of the matter is that you must bake part of your heart into each pizza, to reach brilliance! (Albert's sidebar: "I ...

Over the years I have gotten many emails from pizza lovers. I wanted to share the latest from Curtis, who has just completed his first pizza book... Dear Albert: Peter Reinhart suggested that I reach out to you. Your site is quite impressive! I mean to spend some time looking through it in detail. I have found a few pizza web sites but had not come across yours. You show a strong passion for pizza and for helping others enjoy making pizza. I share a similar passion and desire. I would like to ask a favor of you. I began making Chicago-style pizza soon after I got married (now 20 years ago). My wife and I received a Chicago-style pizza set as a wedding shower gift. The kit had a deep-dish pizza pan, pizza cutter, pan lifter, and a pizza cookbook specializing in Chicago-style pizza. One day I asked my wife if she was ever going to make pizza; she said, "You go ahead." So, I did. I used the kit tomake pizza quite frequently. After a while, I was able to duplicate an...