Pizza Blog from pizzatherapy.com

Albert Grande , of pizzatherapy.com proudly announces the release of: Legends of Pizza Volume 1 and 2 e-Book® You will learn all of the inside secrets and pizza tales in this exclusive e-Book . This e-Book is for anyone who ever enjoyed a pizza. If you are in the pizza business , you need to claim a copy. If you make pizza, you need to get a copy. If you love pizza, you will love: Legends of Pizza Volume 1 and 2 e-Book® These historical conversations were released as CD and downloads as part of The Legends of Pizza Volume 1 and The Legends of Pizza Volume 2 Now these same pizza discussions have been transcribed and bundled into an e-Book . You can unlock the pizza secrets and feel the pizza passion of six celebrated pizzaiolo. Unlock the secrets shared by conversations with: Brian Spangler Tony Gemignani Ed LaDou Peter Reinhart Gary Bimonte Chris Bianco I spoke to Chris Bianco recently. Chris Bianco is the most celebrated Pizzaiolo in the United States. He was sought after by Galy...

I got an email from my friend Franco, telling me there was a new pizza video on msn.com . "Watch it", he said. The video was an episode of : "A Big Life" with Sissy Biggers . In the episode Sissy learns to make pizza for the first time from scratch. I saw the finished pizza and it looked pretty good. Imagine my pleasant surprise when in the opening moments of the episode, up drives The Big Green Pizza Truck. "It's a small world after all..." I thought! The pizzaiolo of The Truck were going to teach Sissy how to make pizza. Owners Douglas Coffin and Kevin Spooner , gave Sissy some pizza making lessons as well as truck driving lessons... Watch the video right here>>> "Sissy Makes Pizza." Last year I had heard a number stories, about the The B ig Green Pizza Truck , a mobile pizzeria, with a full on, wood fired pizza oven, in the back. I knew I had to track down the truck and owner . I was finally able to track down Douglas a...

The phone rang a few days before Christmas. I said, "Hello". "Albert, this is Chris Bianco." "Hey Chris, how are you doing?" "Fine, fine. I just wanted to say, thanks Albert. I appreciate all of the work you are doing. I liked the way Legends of Pizza turned out". I was humbled. Here is one of the finest pizzaiolo in the country, calling me up to say "thanks". Chris as usual was easy to talk with. I had to ask him about his recent appearance on Oprah.(I had discussed his appearance in the November 2006 issue of Pizza News. ) I can't remember his exact words, but basically, he told me it was no big deal. Hey, if I ever show up on Oprah, I may give you my autograph. Maybe. But not Chris Bianco. Chris Bianco is one of the most modest people on the planet. It doesn't matter to him that he was featured on the most popular television show in the World. It really does not, matter. He just wants to do what he does best, make pizza. He i...

The Transcripts of The Legends of Pizza Volume 1 and 2 are now available. As you may know, I spent hours interviewing the most famous pizzaiolo in the pizza industry. Pizza makers like Peter Reinhart , Tony Gemignani and Chris Bianco . Dedicated pizzaiolo such as Ed LaDou , Gary Bimonte and Brian Spangler were also included. I released these interviews on CD as Legends of Pizza Volume 1 and 2. The response to these recordings has been incredible. (Visit the Legends of Pizza Right Here: http://pizzatherapy.com/1and2.htm ) The content was so explosive, I had to turn these interviews into a book. I just spent hundreds of dollars getting all of the recordings transcribed to the written word.. Everyone who has read the Legends transcripts has been amazed. Here is what Peter Reinhart said: "" ...Those are the kind of places that I think of as memorable pizzas. There are a number of them. There are thousands of good pizzerias in America. The only way you can make a bad piz...

I am posting the Press Release of Legends of Pizza, Volume 2. This CD features: Brian Spangler of Apizza Scholls, Tony Gemignani, Pyzano's Pizzeria, Ed LaDou, Caiote Pizza Cafe. Here's something right off the presses: Legends of Pizza Volume 1 and Volume 2 , will soon be available as a downloadable MP3 files. Up until now in order to listen to Legends of Pizza Volume 1 and Volume 2, you needed to own the CD. This will change soon. You will be able to download the entire interviews. Also I am negotiating to have Legends of Pizza 1 and 2 available as an ebook. Transcribing the CD's into a text file is difficult, however, there seems to be a demand to read the transcripts. More on this story as it develops. Meanwhile here is the press release: For immediate Release: “Pizza is Sexy” Claims Pizza Master Mililani, Hawaii- (December 3, 2006) “Pizza is sexy, right now,” contends world famous pizza maker, Ed LaDou. LaDou , best known as the creative pizza genius behind Wolfg...

Believe me, when the topic is pizza, I get excited. I was very excited when Oprah decided to feature her best friend, Gayle King discussing, my favorite topic. Gayle began her quest for pizza perfection in Maryland. She went to Ledo's Restaurant in, Adelphi. Now it seems that Gayle had fond memories of Ledo's from her college days. The pizza certainly looked good. Next Gayle journeyed to Phoenix , Arizona, to visit Chris Bianco of Pizzeria Bianco. Chris's pizzas are legendary. There was some wonderdful footage of customer interviews explaining the magic that is contained in each of Chris Bianco's pizzas. She could not believe the long lines. But when Gayle sampled the pizza she was amazed. She did a brief interview with Chris Bianco. He remains his humble self. He is an incredible pizzaiolo. He is a true Legend of Pizza . For an exclusive interview with Chris Bianco , please check out: Legends of Pizza, Volume 1 . Here is the link: Legends of Pizz...

It was a simple email with a simple request but it unleashed a firestorm of controversy. Believe me all I wanted to do was to promote a pizza show on my website and in my newsletter. After all, I have a highly targeted list of rabid pizza fans. Let me explain... I had heard that Chef Bobby Flay of The Food Channel, would be going head to head with a famous pizzaiolo. He called it a "Throwdown with Bobby Flay". He featured Giorgio Giove the reputed pizza king at Brother's Pizzeria in Staten Island. Both chefs would make pizzas. Both would be judged by a non-biased judge. What a great idea, I thought. I would write a feature article about the " Throw-down " and feature it in an edition of "Pizza News", my on-line ezine. (Subscribe by going to http://pizzatherapy.com ). Here is my email to The Food Channel: My name is Albert Grande of pizzatherapy.com I understand Bobby Flay will be doing an upcoming show about pizza, where does a Throwdown with a p...

We ceratinly had a lot of pizza during our recent vacation to Connecticut . I like to call our vacation: The East Coast Pizza Tour . But we also had our fair share of seafood. As a matter of fact, Kamalei, our three year old , had her first taste of lobster. She loved it! Now we have two lobster girls in the family. Southeastern Connecticut is known for the abundance of fresh seafood. The seafood can be fairly inexpensive, if you know where to look. You can visit lobster wholesalers and get fresh lobster's "right off the boat" at below market price. One of my favorite places to visit is Ford's Lobster's located in Noank. Actually a wonderful shot of Ford's is featured in the movie Mystic Pizza, with Julia Roberts. Mystic is just a few minutes away. If you don't want to cook the lobster's yourself, you can visit Abbot's, just a few blocks down the road. Abbot's offers incredible seafood. Make sure you order a "lobster roll", ...

Ruth, Rick, Bobby and Flo Consiglio: The Sally's Apizza Family! I knew it was going to be a good night of pizza when Jon F . and Sandi showed up with smiles of their faces. They were anxiously anticipating going to Sally’s Apizza for the first time. We arrived at Wooster Street, 30 minutes before Sally’s opened. We were first in line. Jon and Sandi guarded our spot, while Charlene and I took Kamalei to ride the swings in a nearby park. We came back just in time to see the lights of Sally’s twinkle on. Show-time! Stepping into Sally’s Apizza is like going back in time. From the moment you walk in the door you are transported to a different era. The décor is simple and functional. The booths are cozy and comfortable. Rick Consiglio , son of Sally (Salvatore), showed us our table and then handed us our menus. He explained there were several pizzas that were not on the menu. I looked around. Pictures and mementoes lined the walls. Frank Sinatra’s portrait, personally auto...

We just got back from Frank Pepe's Pizzeria Napolentana in New Haven, Connecticut. Charlene, Kamalei and I had made an appointment to meet college friends David and Judy who had driven down from Shaftsbury, Vermont. As an added bonus Pencil and his wife headed down from Granby, Massachussetts . What a grand reunion! Since my friends had not experienced Pepe's before, I prepared them for a 1-2 hour wait. Charlene remarked as we parked the car, that she noticed the line. However, as we got closer to Pepe's, the line had evaporated. We were able to walk right in, with no waiting. Our friends had reserved a table for us in the back. I was in shock. This was the first time in all of my visits to Pepe's that there was no line. No waiting. No kidding! (Here is the pizzatherapy.com: Pepe's page: http://pizzatherapy.com/pepe's.htm ) I found my friend Gary Bimonte, grandson of founder Frank Pepe as soon as we walked in. Gary was as gracious as ever, and gave...

We were invited by noted pizzaiolo, Jon F. and Sandi to experience some home-made pizza at their home in Westerly, Rhode Island, last night. Jon had prepared the dough the day before. He stated the method of creating the dough the day before imparts a unique flavor into his dough. He credited Peter Reinhart with giving him inside tips for the special flavor. He cranked up his oven to a sizzling 550F an hour before he placed his pizzas in the oven. He explained the importance of the high oven temeprature. His pizza stone was very hot and this allowed him to cook the pizza dough to perfection. I lamented my own situation, as I explained my home oven only goes up to 500F. He created three masterpieces. The first was a simple Tomato and Romano cheese pizza. This was lightly spiced with no salt added. The taste of the crust was able to shine through. I would have to agree. The crust was airy, yet full bodied. Jon confessed that he added no olive oil to the dough. He was attempting to cre...

We just got back from Modern Apizza in New Haven. Modern is the third member of the Holy Trinity of Pizza. The first two are Pepe's and Sally's. The most amazing thing is that we were able to get right in. No wating. No line. No nothing. The pizza's were delivered to our table with-in ten minutes after we sat down. Talk about service! We ordered three pizzas: a Clam Pizza , an Italian Bomb (pictured above), and a Cheese, Peppers and Onions. Incredible! We were all surprised at how quickly our pizzas were delivered. The pizza was different from Pepe's and Sally's Apizza but certainly right up there in quality. The pizza was probably the thinest crust I have ever tasted. The clam pizza was served with lemons and had a creamy cheesy taste. All of the pizzas had a generous amount of toppings. There was no skimping in that department. It almost seems to me that Modern Apizza may be the absolute best kept secret in New Haven. There was ample parking as well. No...