Pizza Blog from pizzatherapy.com

Marechiaro’s Pizza in El Cajon, CA This is a guest post by Stacy Nanty from MyPizzaTalk.com . You can read more of her pizza reviews here http://mypizzatalk.com/pizzarestaurants/ . . For customers living in San Diego's East County, Marechiaro’s offers delicious and affordable Italian cuisine. This family-owned and -operated pizzeria has been doing business for more than 50 years in their location at 14120 Olde Highway 80.  Even though their location is on the very edge of town, right as you enter the foothills east of the city, you’ll usually find this restaurant packed come dinner time. It’s a local favourite, with many customers visiting the establishment for decades, and for good reason – the food is awesome, the service is friendly, and the atmosphere is cozy and welcoming. Even though Marechiaro’s offers a casual dining experience, the restaurant’s beautiful décor and low lighting provide an atmosphere suitable to any fine-dining setting.  There’s a gamin...

In the last several years there has been a renaissance as far as pizza is concerned. The Artisan Pizza movement has caught up with Hawaii in a big way. Seems like everyone is now interested in creating great pizza. Now these are not pizzerias that are obvious to the everyday person. And visitors to Hawaii will never find them unless you know where to look. I'm happy to share the opening of a new pizzeria at Ward Center, in Honolulu. As you read this Inferno's Wood Fire Pizza will have opened their doors. While not a new operation, these pizzioli, have paid their dues. They are John and Kyle , and until recently they operated a mobile pizza operation. They created pizza that was good, very good. They were relentless in their pizza production. At first they were located in a furniture store parking lot. They slowly built up a reputation as more and more crowds flocked to this outdoor operation seeking out great pizza. It was inevitable to anyone who ate pizza ther...

One of my favorite ways to enjoy pasta is with seafood. There is nothing quite like fresh scallops, shrimp, calamari, mussels,  and clams to make your pasta sing.   It may not always be possible to get fresh seafood, so frozen, is second best. But it is still very tasty. I was able to watch both of my Italian grandmother's make their sauce (gravy) from scratch. They would both literally spend hours making sure everything tasted just right. Hours. When you cooked for your family you did not cut any corners. You took your time. While that is still my preferred method, sometimes you just don't have hours to spare to make your sauce. So make I make it and try to make a double batch, so the goodness of the flavors will be cooked in the second time around. In the following video, I show a fairly quick method of making seafood pasta: Frutti Di Mare. My advice is to use the best possible pasta. Don't cut corners. The extra expense is certainly worth it. Her...

The following interview is with  Victor  of  Undici Taverna Rustica  in New Jersey. Victor  claims to make the  best pizza in New Jersey . After listening to some of Victor’s responses, you will understand this is no idle claim. Undici Taverna Rustica,  has no equal in  New Jersey  or anywhere else. Their pizza is in a word: simply outstanding. Honestly I was amazed at some of the information shared in this interview.  Victor  talks about his early influences of pizza, how he got into the business, his collaboration with  Anthony Mangieri  and more. Albert:   Victor, thanks for taking the time to speak with me. Do you have a memory of your first pizza? Please  describe it. Victor : I made my first pizza as a child I was 3 or 4 years old at my father’s pizza parlor Rallo’s Pizzeria in Newark, New Jersey. They tell me it was pretty good maybe I had a knack e...

When I first started to make pizza, I always thought flour did not matter. To me, flour was flour. all purpose was the same as bread flour. And I had never heard of high gluten flour.  High gluten flour is the type of flour most pizzerias use when they make pizza. It makes for a tastier dough, with more snap and crunch.  If you can find high gluten flour use it! While you can certainly get satisfactory results with All-purpose flour, I think that using a high gluten flour will give you a better taste. So what flour do I recommend. I have found very good results with  Caputo  Flour.  It is a flour imported from Italy. I have met the owner of  Caputo  flour as well as some of his master pizzaiolo. You can actually go on a video tour of the  Caputo  flour factory with my friend Sky Dylan Robbins. Check it out at this link,  Caputo Flour from Pizza Therapy. http://pizzatherapy.com/caputo.ht...

If you love pizza and you are in New York, one of the best things you can do for yourself is to hop on a Pizza Tour hosted by Scott Wiener. Sure you get to taste lots of pizza. And the crowd you are with makes it very enjoyable and fun. But make no mistake the real star of the show is Scott , and his boundless pizza knowledge and passion. You can't help be infected by the pizza bug. He is the "energizer bunny" of pizza. I mean the guy does not stop. He's going, going, going... Check out Scott's in the following video: Check out Scott's Pizza Tour Here. For more pizza related stuff go to: All Things Pizza With Discounts! Find the Best Pizza in New York.

Sure there are many pizza websites out there. You will discover pizza passion, pizza fans, pizza reviews and more. I would like to recognize the absolute Best Website for Homemade Gourmet Pizza. This website created, run and maintained by Master Pizzaiolo, Coye Jones is a total labor of love. Love of eating pizza, love of making pizza, love of everything having to do with pizza. According to Coye: "There's pizza history, cookbook ratings, preparation steps, recipes, tips & secrets, pizzeria recommendations, links, and Q  & A's from Ask Pizzameister email." What you don't see is the history of this website. You can't really peek behind the scenes. This is one of the oldest pizza websites on-line. The information contained here is top notch. The pizza recipes are stellar. And when I started to write about pizza on-line, one of my biggest supporters and mentors was Coy e. He was always positive, always encouraging and always a great...