Pizza Blog from pizzatherapy.com

Jan reports from San Francisco: Hi Albert, Thanks for sharing your story and the Anthony Mangieri video. It's great to see a master at work and now we have another reason to return to San Francisco. On a recent visit to the city my wife and I had the pleasure of dining at Tony’s (Gemignani) Pizza Napoletana. It was first on my list of things to do and I was not disappointed - truly amazing pizza and service. I could have died right there. Here is a picture of our pizzas and meatballs in an incredible tomato sauce. And then there is the International School of Pizza - imagine going to school to make pizza! If I were only 21 again . . . Pizza&Love, Jan And here is a picture of these incredible pizzas created by Tony G.: Thanks so much, Jan. Now you really gave me a reason to go to San Francisco... As if I need a reason. Pizza on the West Coast, albert I love the following book on pizza by Tony and Diane Morgan . I have a copy and it is amazing. As a mat...

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...

The real story of Pizza Therapy is all about my Dad. When we were teenagers, he would stop at an Italian bakery on his way home from work and purchase pizza dough. He would then create the most amazing pizzas I ever tasted. His pizzas were more abuot making pizza from the heart. He is the inspiration of Pizza Therapy .... So when you visit Pizza Therapy , you are honoring my Dad... Here is the story: Thanks, Dad. And thank you for all of your support. Pizza on Earth, Good Will to All, albert grande Pizza Therapy

You have to love St. Louis, Missouri. After all they fry their ravioli. Fried Ravioli is one of the signature dishes of this town. The pizza has its own spin as well. Forget the mozzarella and parmesan. In St. Louis, you will discover the secret of pizza is the provel cheese . What is provel? Provel is a cheese mixture made of provolone, swiss and cheedar cheese. Provel is the heart of many of the pizzas in St. Louis. It has a creamy texture with a very unique taste. You can learn more about provel cheese at this link at Wikipedia . Here some of the best pizzerias in St. Louis : Cusaneli's : "The cheese, (Provolone) and the paper thin crust." Imo's: "the best pizza...the paper thin crust, the yummy cheese, the real bacon toppings. I miss it so much that it's the first stop when I fly "home" to St. Louis ." Portas Pizza: "...Great crust, great sauce and great ingredients" Racanelli's Pizza: "The sauce, the crust.. and watc...

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...

Shane Kost is the mastermind behind Chicago Food Planet Chicago Food Tours. He walks around Chicago neighborhoods with you. He tells you the history, the architecture, but mostly it's about the food. He features two incredible food tours: The Near North Food Tasting and The Buck Town Wicker Park Food Tour. And yes both include a stop at a pizzeria. This is not the pizza you would expect. This is tasting pizza that you may not have ever experienced. This is Chcago Food Planet Pizza! Shane has the inside track. He gives you the real scoop on Chicago food. (including pizza...) Watch his amazing video: As a side note, I did an incredible interview with Shane. And then disaster struck. I would love to blame someone, but I must assume all responsibility...I accidently deleted the audio. Blast it! Hopefully Shane will give me another chance to do another interview. Until then. Make sure you check out: Chicago Food Planet Food Tours pizza all over Chicago, albert Pizza Therapy

From my friend Gary Bimonte of Pepe's : How long do you keep food before you toss it? Many times I have searched for the expiration date on a bottle of ketchup or mayonnaise. What has happened is that the date is impossible to find or it is smudged. In our kitchen we live by the moto: When in doubt toss it out... I want to share a valuable resource that answers the age old question how long is your food safe to eat... It's called StillTasty . All of the information is referenced. All the information seems current. For example, how long should you keep eggs? Answer: 3-5 weeks. (they will keep up to a year, frozen...) Should you put tomatoes in the fridge? Answer: Store them a room temperature until they are ripe. Who new? Check out StillTasty . It's a great resource... BTW: Keep that pizza you bought from the store for 3-4 days. Unless you freeze it, and then the pizza will be good for 1-2 months. food safety on earth, albert grande And in an emergency you may need to read t...

The following video was part of The Pizza Therapy East Coast Pizza Tour 2009. The news that Pepe's would be opening another location in South Eastern Connecticut created quite a buzz. Pizza fans were excited. This was the talk of the town as the local newspaper and radio stations added to the excitement. When would Pepe' s open? Would they have a coal fired oven? And the ultimate question was: would this Pepe's be as good as the pizza in New Haven ? We visited the day after they opened at Mohegan Sun Casino . We were hesitant to go on opening day for obvious reasons. This Pepe's location looks very similar to the location in New Haven . There was wonderful ambiance. The coal fired oven is there. The booths are there. They even serve Foxon soda. But how was the pizza? The pizza was great. We will definitely go back...as a matter of fact we ended going back two days later... The Pizza at Mohegan Sun was Incredible Here are some other Pepe...

I recently got a copy of a great video tutorial on how to make pizza created by Bev Collins . It's called "Secret's Inside the Pizzeria". It was a simple guide with easy to understand tips about making pizza. I decided to call up Bev and see if I could pull any more pizza secrets out of her. I recorded the entire call. It was a great pizza conversation. We covered a lot of information. She is an interesting pizzaiolo. First she never had pizza until she was 16. Here first pizza was out of a pizza kit. (Think Apian Way and Chef Boy Ardee...) But somehow she persisted. She studied, she learned. She was tenacious. She didn't give up. Now she makes pizza like a master. Some of the things we discussed were: pizza tools you need the best type of flour to use her take on other pizza ingredients the fact that you can have great ingredients but still not make great pizza It's all about all in the technique. Excellent step by step directions to make dough Some inside...

The Daily Reviewer recently nominated this bolg as being one of the Top Pizza Blogs . Hey thanks. Here is a list of the best of the best who made the cut: Slice America's Favorite Pizza Weblog. Adam Kuban's pizza vision. Intelligent, interesting and fun, with an attitude. Pizza Blog About How To Eat Order Italian Pizza Online : After you order your pizza online and before the pizza delivery man delivers a fresh pie to your door...spend some time relaxing and reading our pizza blog. Great concept. Fantastic blog! Passion-4-Pizza Blog: Lillian and Cary share their unique passion for pizza. Excellent resource. Pure pizza passion and insight. worstpizza.com : Dedicated to finding the best pizza places, by sorting through the worst. Opinionated but fair pizza reviews. Great information. The Pizza Blog: Everything you wanted to know about pizza, but were afraid to ask. Very informative. I Dream of Pizza: A New York City Pizza Blog : A blog dedicated to everything and anything ab...

About 2 years ago, I made pizza in my kitchen. I decided to film the process. It was simple, basic and not a lot of bravado. Just me making pizza dough. Something I've done hundreds of times. I then posted it on YouTube and kind of forgot about it. Honestly, if you told me I would have more than a thousand views for my pizza dough video, I would have said you were wacky. Sure people love pizza. People love to eat pizza. They eat it by the truckload. But never in my wildest dreams would I have thought, there would be very many pizza fans interested in making pizza. Well the stats speak for themselves. First a thousand. Then ten tousand. Then tens of thousands. At the end of one year, I had 50,000 views. I was shocked and amazed. That's a lot of pizza fans. During the next year, I got an additional 150,000 views. That's a total of 200,000 views. (Alright almost 200,000...) I'm speechless. I'm flabbergasted. I'm shocked. I'm in total disbelief. Can that many p...

John Arena and Sam Facchini co-owners of Metro Pizza There is only one pizzeria, that can claim the the title as The Best Pizza in Las Vegas and that is Metro Pizza . Metro has been on the radar of Pizza Therapy for a number of years. And with good reason. They make their pizza with heart and excellence. You can read the review at this page . (Scroll down to Nevada Pizza.) The Metro team loves pizza. They live pizza. They are passionate about pizza. John Arena and his cousin Sam Facchini founded Metro in 1980. They have not looked back since. The true love for the art form of pizza shines through with John and Sam's mission statement about Metro. "We believe that a true Pizzeria should be a gathering place for family and friends to relax, share great food and enjoy each other's company. We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be." John in a...