Pizza Blog from pizzatherapy.com

This video was shot at the Caputo flour booth. Mr. Starita and Mr. Adolpho are making pizza. These are pizza masters. Master of their craft. Watch and learn the inside techniques as these pizzaiolo work on their masterpieces! They are deliberate in their actions. They want the pizza that comes out of the oven to have character. They put their heart into each pizza they create. Making pizza can take a gentle yet firm touch. the master pizzaioli, came from Italy to work on making amazing hand-crafted pizza for the International Pizza Expo. These pizza master were sponsored by Caputo Flour Discover: Antimo Caputo Pizzeria Flour, 55 Pound Here is the video shot at the Pizza Expo. Watch, listen and learn.... For more pizza flour adventures go to Pizza Therapy Caputo flour page. Check out, Antimo Caputo Pizzeria Flour, 55 Pound If you do not want to buy a 50 lb. bag of flour, how about: Antimo Caputo "00" Flour 10 Pack 2.2lb Bags  For more info ...

Kazuya Akaogi is the new World Pizza Champion. Kazuya starts the competition as a spoof. He is wearing a costume. He pulls off his costume and then starts his show. Watch and learn how a true pizza champion performs. When Kazuya started to compete at the world Pizza Championships, he had to pay his own way from Japan. He came by himself and tried his hardest. His tenactiy has paid off in a big way. He now has sponsors that help to pay his way to the competition. He has stayed the course and this year it paid off. He won the Pizza Championship. He has a certain amount of flash. He has mastered the art of the pizza toss. Discover all of the mazing sights and sceneces of the World Pizza Expo. Incredible show all about pizza! Pizza video on you tube If you are looking for the best flour for pizza masters, Antimo Caputo Pizzeria Flour, 55 Pound

Pizza has been immortalized on the silver screen a number of times. There are the obvious pizza refernces to say Mystic Pizza and of course our personal favorite, Pizza! The Movie . Here is a rather extensive trip down the memory lane of pizza. The following was compiled by F oundItem "A feast for the eyes, we humbly present this hot, cheesy supercut of movie nostalgia. Panning and slicing across multiple eras and genres of film, we've peppered our mouthwatering edit with pizza's meatiest and and most memorable turns on the big screen. Bon appetit!" You can find a complete list of the movies, at BuzzFeed. Our thanks to Jay from, Pizza on Earth , and his latest project Boy's Lunch .

Most clam experts will tell you to open a clam from the front of the shell. They will explain that this is the best method to open a Cherry Stone. You will push the blade into the front of the clam and open the clam by exerting force and cutting the muscle of the clam. You are about to discover an new method of how to open a clam. Watch this video to discover a unique mehtod of openeing a clam: Here are the clam knives we reommend If you are going to open a clam, you need the right tools: Here are the clam knives we reommend

One of the joys of making your own pizza and bread is the ability to share your creations with the rest of the world. And one of the joys of publishing a Pizza Blog, is to showcase the gems you find with your readers. Lucy is a master bread maker who deserves to be featured. The following videos give a total step by step process for anyone interested in making bread. Lots of bread. While most recipes are created for the home pizza chef, the following recipe is for someone interested in creating multiple loaves of bread. The bread recipe can be easily modified to make pizza as well. Here is the bread recipe: Ingredients: 20 pounds of white unbleached flour 5 pounds of whole wheat flour 48 Cups of lukewarm water 4 Tablespoons of dry active yeast 1/3 Cup of salt Watch the video to learn how to mix the yeast, water salt and flour. All of this is done in a commercial mixer. Watch as the all of the flour is mixed and placed in a container. Put the mixture in ...

Mark just returned from Venice. His personal quest was to find the very best pizza that city had to offer. He found incredible pizza at Rossopomodoro. The pizzaioloi were originally from Naples, the home of pizza. The owners contend they have breathed and lived Neapolitan food all of their lives. They also explain this is the reason their pizza is truly authentic Neapolitan pizza. The pizza is made in traditional wood burning ovens. The pizza ingredients are from the area surrounding Naples. The pizza makers are from Naples and have studied pizza making in the Neapolitan style in Naples. The pizza has character and has it's own distinctive personality. You will find an authentic slice of Naples, right in Venice at:   Rossopomodoro. Thanks for sharing your pizza adventure, Mark. This was truly a memorable pizza quest! Learn The Art of Wood-Fired Cooking Discover: Pizza From Naples

  Sadly Flo Consiglio of Sally's Apizza has passed away. Here is the story from the New Haven Register. New Haven's Sally's Apizza matriarch, 'Flo' Consiglio, dies Flo Consiglio and her family.        Flo Consiglio   The World of Pizza Loses a Legend, and sheds a tear... Flo you will be missed!   Here is a video tribute to Sally's Apizza and Flo Consiglio :

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...

Bernadette Reed knows Italian Food. After all she's been cooking it since she was 9. She knows her way around the kitchen. She cooks for friends and family. She teaches others how to cook. I received a copy of her e-book "Cooking With Berna" , and I immediately went through it. I was extremely impressed with the recipes. They are all simply stated, in an easy to understand manner. Best of all, most of the ingredients can be found in any local grocery store. These are my kind of recipes. Plus Berna has been on a mission to lose weight.I had to know how she was able to lose weight by eating Italian Food. That did not make sense to me...I had to find the answer! I knew I had to track her down and get some more information. Berna was more than willing to share her story. Her book,  "Cooking With Berna" , is outstanding. The e-book is filled with stories of her childhood and the origin of the recipe. Albert :   How did you get interested in Italian co...

Some people think that going vegetarian means giving up on a lot of “fun” foods, but one fun and delicious food which anyone can enjoy, vegetarian or not, is pizza. Vegetarian pizza is a classic recipe menu item; just walk into any local pizzeria or regional or national pizza chain restaurant and you’ll find plenty  of menu options for vegetarians. While the traditional vegetarian pizza includes onions, peppers, tomatoes, mushrooms, and tomato sauce, the veggie pizza is evolving. On My Pizza Talk you’ll find reviews for numerous pizza chains as well as pizza recipes. Many of the restaurants we’ve reported on include unique vegetarian pizza options. One thing which we’ve been noticing about pizza lately is that people are no longer satisfied with nothing but the traditional menu options and ingredients. People are starting to demand more choices, and restaurants are responding by providing them. What are some of the ingredients we’re starting to see whic...

Grimaldi's Pizza from the Slice of Brooklyn Pizza Tour The following Interview is from The Pizza Therapy News Archives : A While back, I was contacted by Tony, who runs The Brooklyn Pizza Tour. When he explained the details of "The Pizza Tour", I knew I had to interview him for Pizza News. Albert: Hi Tony. Thanks so much for agreeing to do this interview. I am very excited to hear about The Brooklyn Pizza Tour Tony: Hi Albert. Thanks for your interest in my tour! Any mention of it in Pizza News would be a tremendous help to me. Albert: Can you tell me how you came up with idea for the Brooklyn Pizza Tour? Had you thought about it for a long time ? Was it a secret dream? Tony: I've been an avid traveler over the years and whenever I went abroad I would always meet locals who were nice enough to show me around. I would reciprocate when they visited NYC and would show them Brooklyn from a n...

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...