Pizza Blog from pizzatherapy.com

Chef Domenico Crolla of Glasgow, Scotland loves Italian food. He feels so strongly he wants to share that with everyone he meets. Domenico has been hailed as having the best Italian cuisine in Glasgow. He has opened not one, but several wildly successful Italian restaurants. His current restaurant is Bella Napoli, located in the heart of Glasgow. From the tender age of ten, he began working in his father's restaurants and cultivated a taste for fine food. He has always been on the cutting edge of fantastic food. He has never been afraid to try new tastes. Listen to him as he describes his thoughts and feelings about food. You can also watch as he creates a pizza masterpiece. Enjoy this video of someone who exudes passion for pizza and Italian food. Respectfully submitted, pizza on earth, albert grande Learn to Make Pizza at Pizza Therapy

This is a true tale of a recent pizza occurance. Here's what happened: I was interviewed by a food goddess for a radio show. The topic was pizza, of course. The conversation was going great as we discussed toppings, crusts and the best ingredients to use. I gave way all of my inside secrets. I held nothing back. I told her where to find my pizza videos. (Find how to make pizza here.) I explained where to find the best prices for pizza tools. I even revealed how she could get some extra crunch and snap to her pizza dough. She then asked who I thought made the best pizza. I explained that I liked my own pizza. "No" she said, "What pizzeria made the best pizza?" I thought hard and mentioned a couple of places that I thought were memorable. She was not satisfied with my answer. She wanted more. Much more. I tried to explain that like Peter Reinhart , I think there are only two types of pizza: good pizza and great pizza. We discussed several other pizza places. I th...

I recently received the following request from Spain. Originally it was in Spanish, so I requested a translation. Here is what email said: Dear Sir/ Madam : We are informed by the Spanish Commerce Office in London that your company is interested in importing fish and other foods from Spain. Our company is established in 1962 in Colindres, north coast in Spain. Our anchovies enjoy an excellent reputation in Spanish market, and is recipient to numerous awards of recognition with regards the quality of our product. We have a large factory completely adapted to EU requirements and we have obtained the BRC Certificate. Our production capacity permits us to offer unparalleled service to our customers in Spain, as well as in the international market. We already export to countries such as France, Italy, Portugal, Switzerland or Ireland. We are interested in extending the commerce to your country. If you are interested in importing anchovies in oil, " alla vera carne" or any of our ...

I had a wonderful experience this week at a fantastic Japanese restaurant in Honolulu ( Tokkuri Tei , 611 Kapahulu Ave Honolulu, HI 96815 (808) 739-2800). Softshell Crab Roll with Ikura (Salmon Roe) Believe me the food was top notch. Incredible dishes, of sushi, sashimi, delicate morsels of all manner of Japanese cuisine. But it wasn't the food. Various dishes were literally being thrown at our table by the minute. sometimes several in a minute. We ate family style, which allowed us to sample an amazing array of all manner of tastes and textures. But it wasn't about the incredible tastes. The ambiance was pleasant and comfortable. The wait staff were attentive and energetic. But it really had nothing to do with the restaurant itself. It was all about the company. As a featured publisher on Food Buzz , I was invited to get together with several other food bloggers to network, discuss food and enjoy a meal together. Call it Sushi Therapy. Sushi Therapy is when friends get togethe...

Over the years, I've had very good luck with this dough recipe. Feel free to experiment to make the dough that you like best. I have also included in this post a video of the dough making process. Making pizza can be an event enjoyed by one person or shared by a group of people. I have made "pizza for two" as well as given hands-on pizza demonstrations for over 70 pizza fanatics! Making pizza is FUN! Get people involved in your pizza adventure and magic will happen. Tools To make your pizza you need mixing bowls, a measuring cup, measuring spoons, a rolling pin (optional), a pizza pan or cookie sheet or pizza stone, and a cooking thermometer. Ingredients for the Dough (Makes 2 Regular or 4 Thin Neapolitan Pizzas!) • 1 or 2 Packages yeast (2-3 teaspoons of yeast or less) (Try 1-2 teaspoons) (Peter Reinhart says only use as much as you need, you can use less yeast to get good results) • 2 teaspoons honey or sugar (optional) • 4 cups of flour (Can be All purpose or Bread Fl...

With Everybody Loves Pizza , Jeff Ruby and his co-author Penny Pollack , take their book on a unique pizza quest. There are many things to like about this book. For starters, Ruby and Pollack break down American pizza into four distinct zones: California , Chicago , New York and New Haven , (Connecticut). After discovering that fact, I was hooked! The pizza tales and side-bars make this a fascinating read. The historical perspective of the unsung heroes of pizza will enlighten you. There are recipes and over 500 pizzerias recommended. The following is an exclusive interview with Jeffy Ruby . Albert : How did you come up with the idea of a pizza book? Jeff Ruby : The idea was pitched to us by Emmis Books, and we ran with it. Our idea was to make it as accessible as possible. That's where all the sidebars came in-we tossed in every goofy pizza-related idea that was interesting. Where else could we could talk about our favorite pizza moments on Seinfeld , or give props to the pizza ...

Hey, Saturday night is pizza night in the Grande household. It's a great time to get together with friends and family and experience my favorite food. Most of the time the camera is turned off, but on this particular Saturday, we had a videocamera available. I asked my friend Al to take some shots just as the pizzas were coming out of the oven. Included are a Big Portugese Sausage Pizza, Portobello Mushroom and Olive Pizza, and Anchovy and Tomato pizza. All pizzas were made with whole milk mozzarella and pecarino cheese. Hey, we had a great time! Also, here is a great pizza resource I just found: pizza on earth, Albert Grande pizzaiolo-in-training

Here is a great video of some finished pizzas by Cris Bianco. Chris doesn't make pizzas, he makes works of art! This could very well be the best pizza in the world! I was very hungry after watching this video! Discover the "Wise Guy" and other incredible pizza pies. Pizza on Earth, albert Pizza Therapy is all about Pizza

What can you say about the most celebrated pizzaiolo in the United States? He is simply amazing. In the following video you can watch Chris as he makes pizza. He makes each pizza very quickly. You can see him as he creates a masterpiece. He does so with love. Chris truly cares about each pizza he makes. Watch, learn, enjoy. This is simply amazing: you can discover an interview of Chris Bianco at Legends of Pizza, Volume 1 Respectfully, Albert Grande Pizzaiolo-in-training

Tomato Pizza Made with Buffalo Mozzarella Most of my pizzas have been made with commercial grade mozzarella. I have gotten good results over the years and have no real complaints. This type of mozzarella is made of cow’s milk and comes in blocks or is already shredded. I used to buy the individual packets in the 8 ounce size. This is probably the worst way to buy mozzarella. I found a great way to save money by buying in bulk at a local food warehouse. I buy a 5 pound bag of mozzarella and divide it up into individual packets that I freeze until I need them. Surprisingly, mozzarella freezes well with no ill effects. Buffalo Mozzarella (Mozzarella di Buffala) is made from buffalo milk and is very different from commercial mozzarella. Buffalo Mozzarella is shaped into a ball and is packed in a brine mixture rather than wrapped in plastic. Fresh cows milk mozzarella is similar to Buffalo Mozzarella and is also packed in brine. The taste of this fresh mozzarella is totally uniqu...

Bruno Di Fabio in training The World Pizza Champions compete at the International level. As a member of the Team, your training is difficult. Your training requires a major commitment. Competition is fierce. All of the training recently paid off for an amazing group of pizzaiolos. The World Pizza Champions won the gold in every acrobatic category at the World Pizza Cup in Naples, Italy. Bruno Di Fabio won the gold in both the Fastest and Largest categories. Justin Wadstein won the Gold in the Single Acrobatic category and the Silver in the Fastest Category. Tony Gemignani was presented by the city of Naples The Campione of the World Pizza Cup as the Pizzaiolo of the Year. Congratulations, Bruno. Congratulations Tony. We salute you. pizza on earth, albert grande Learn how to make pizza at Pizza Therapy

Albert Grande, The Mushroom King and Master Pizzaiolo My Dad Albert Grande , knew Italian food and Italian recipes. There was one thing he made better than anything else: pizza. When I was a teenager, my dad would bring home dough from a bakery, spread it out on a cookie sheet, smoosh on some stewed tomatoes along with garlic, cheese, basil, oregano and pepperoni. He would pop it in the oven and about 20 minutes later the best pizza in the world would come out. He sometimes made it when my friends were over and developed a reputation for making great pizza. My friends would ask for it regularly and my dad was more than happy to oblige. I soon realized that although the pizza was wonderful, it wasn't the pizza alone that brought my friends over. The pizza really became the basis for discussions about philosophy, values, and life in general. The event was a stepping stone for an evening of jokes and arguments about what was important in our lives. I started making pizza from scratch ...