Pizza Blog from pizzatherapy.com

Gary Casper had a pizza problem.  A BIG Pizza Problem. He was given a pizza stone, but he didn't know how to use it. He was able to make pizza alright, but getting the pizza on and off the stone proved to be a major issue.  Gary had been given a pizza baking stone similar to this one: Old Stone Oven 4467 14-Inch by 16-Inch    Baking Stone  Then he had a brilliant idea... Gary and I have been an Internet friends for a number of years. I've always been amazed at his unique way of moving pizza on and off a pizza stone. In the following interview, Gary explains the Secret of The Super Peel: ( EXO Limited Edition Super Peel in Solid Cherry! 100% Made in USA )   Albert: The Super Peel is a new take on an old tool. A peel is used to transfer a pizza on and off a pizza stone (or wood fired oven). Gary how did you come up with the idea of the Super Peel ? How does it work? Gary: This truly was a Father-Daughter project from the getgo. Jen (my...

I love Noank . This is one of the sweetest seaside villages in the entire state. Located right down the street from Mystic, Connecticut . A very wonderful part of the state. I've been going to Ford's for a number of years. We used to go to get lobsters there. You were able to purchase fresh lobsters that had just come off the boat.  And they didn't get any fresher than Ford's . The Lobster Shack at Ford's is quite famous for being in a scene of Mystic Pizza . Now the scene with Ford's was quick and if you blinked you missed it. We now for's is serving lunch and dinner. The food was incredible. We had shrimp, and lobster bisque. We ordered crab cakes and salmon. There was even a Lobster Alfredo sauce, served over a bed of pasta. The ultimate was the lobster bomb, made with an entire pound of fresh lobster. You can see for yourself, right here:     You can see the dishes served in the following video, I created.     ...

Pizza Expert Mark Esposito shares the following: "What do you do on a hot dog day Sunday? Well if you are hanging with Albert, Charly, Kamalei Grande of pizzatherapy .com it means let’s eat pizza. On this day the plan was to hit the one and only Pepe’s Apizza in New Haven, Connecticut. So into the comfortable air conditioned Jeep we go. As we are cruising down I-95 Charly says,: “Why don’t we make this an adventure.” I said, whadaya mean? She says, “Let’s hit Zuppardi’s in West Haven.”  I had seen pictures of Zuppardi’s Apizza that Al had taken last week while on another pizza adventure. I didn’t have to think twice about it and said “Sure I’m up for that.”, as was everyone else. So off we went hungrily rolling down the highway on our Pizza Adventure. Down the highway and onto the neighborhood streets of West Haven and with the miracle of GPS turn by turn navigating we make it to Zuppardi’s . This place is a wonderful family owned and run place. Bridgette the lo...

Here is an interesting way to shape your pizza dough. Take the dough and slap it! Spank that dough until it listens. Give it a good whack! Then form it into the perfect pizza shape. Perfect pizza every time.... Please let me know what you think! pizza on the planet, albert Pizza Therapy will teach you to make pizza!

Here is my totally biased review of Pizza Cuz , a show featured on the cooking channel. Pizza Cuz is a show on the Cooking channel featuring Cousins Francis Garcia and Sal Basile. Sal and Francis from Pizza Cuz Sal and Francis grew up on Staten Island during the time when this remote borough of New York was very much the outskirts of the city. And during the course of the show you are given flashback and insights into how things were for the Cousins as they grew up. These two cousins come from a pizza family, they’ve been in the business for a while. They also opened Artichoke Basille’s in Manhattan in 2008. The basic story focuses on the two cousins traveling around the country try out different kinds of pizza. In the course of the show, you get to meet some extremely extra ordinary pizzaioli.   If you want to learn to make pizza, check out the Pizza Therapy Pizza Book. If you will be making pizza make sure you look for Pizza Supplies for your nex...

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...

If you love pizza, you have to love Adam Kuban. Well maybe not love him, but at least admire his passion for New York Pizza. Kuban has done it done it again in this amazing pizza story featuring some of the more amazing New York pizzaioli. This is an incredible video story by Adam Kuban .  He gets into the heart of the matter of pizza in his conversation with Don Antonio Starita . He pulls back the onion layers to discover the true heart of pizza. You will find many different types of pizza including a deep fried pizza.  The dough is placed in a fryer and then finished off in a wood fired oven. Simply incredible! Travel with Slice founder Adam Kuban as he checks out the gloriously fried Montanara pizza and other edibles from Don Antonio, NYC's newest Neapolitan pizzeria by Roberto Caporuscio (Keste) and Antonio Starita (Naples' Pizzeria ) As usual Kuban delivers an amazing tale with memorable tastes... Thank you my pizza friend!