Pizza Blog from pizzatherapy.com

Bean writes: "My friend gave me this recipe after he got it while studying to be a priest in Italy. Easy & delish!" Penne all ‘arrabbiata Ingredients Olive oil (couple T.) 2 T. fresh basil (1 1/2 t. dried) 2 T. fresh parsley (1 1/2 dried) 3 to 4 garlic cloves, pressed 3 cans Italian crushed or diced tomatoes (I like crushed) 1 t. crushed red pepper (more or less to taste) Salt & Pepper to taste 1 package Penne Pasta Directions Heat the oil; add herbs and garlic. Add rest of ingredients and simmer. Meanwhile prepare Penne according to directions. As soon as the pasta is done, drain and toss with sauce. Serve with salad and garlic bread. – a bottle of Vino never hurt either! *I use about 1/4 c. olive oil, makes for a good sauce. thanks, for the recipe, Bean. Here is a great cooking resource from my pal, Rachael Ray: pasta on earth, albert Make Pasta at Pasta Therapy

Update: Pizza Zing is no longer available. The compnay folded...) I was recently presented with a bottle of Pizza Zing , a new product from FOODWORKS WEST LLC. Here is the website: Pizza Zing . According to the makers: Pizza Zing "was developed to offer pizza lovers a condiment that would let them easily add more flavor and heat to their pizzas. The recipe development lasted over two years before finalizing the perfect blend of peppers, spices and cheeses." I decided to give the product an honest try. I used it on a slice of commercial pizza, (a mom and pop pizzeria), and found it to give a good kick to the pizza. It has heat but does not leave your mouth begging for mercy. I found the flavor to be full and actually did enhance the flavor of commercial pizza. Next I used it on some of my own home-made pizza. My pizza already has plenty of flavor, thank you very much. I found that while it did give some different tastes, I felt it was a bit of over-kill. Ther...

Tony G. knows pizza. He knows how to make pizza. Incredible pizza. And as the Team Captain of the World Pizza Champions , he is a Nine-time World Champion. . He is not only a legendary pizzaiolo, he also a genuine, all around, good person. Tony is the entire pizza package. Most recently he and his pizza team members have been featured in a brand new book. Tony and the Pizza Champions: This is a wonderful book to get pizza fans of all ages excited about eating pizza and making pizza. Here is the review from Chronicle Books : "Tony and the Pizza Champions -- From the eight-time world pizza-tossing champion, this dynamic picture book invites readers to join in the dough-flying fun as Tony and his team of talented pizza-tossers travel to Italy to compete in an international competition." Not only are pizza tossing tips included, but you get Tony's incredible pizza recipe. You can learn Tony's step by step pizza tossing technique here: Thanks s...

The Big Green Pizza Truck Imagine not having to go out for pizza. I don't mean just having pizza delivered, I mean having entire pizzeria come to your door. I kept hearing stories, about the big 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. I finally found Douglas Coffin , the owner and operator. He not only agreed to do the interview but he was very forthcoming about the Pizza Business and his pizza truck. The interview follows: Albert : Hi Douglas. How did you get started with the pizza truck: What came first the pizza or the truck? What is your pizza background and how did you get interested in pizza? Because I feel, to make you pizza, you need to have a passion for it. Douglas : I am sorry to disappoint the pizza fanatics - I am not a pizza nut. I am a caterer and the truck grew out of my catering background, not a passion for pizza. For many years I have felt that the best food is that which is ...

The entire pizza community is saddened. A legendary New York, pizzeria, caught fire, and sustained major damage. Totonno's , located on Coney Island is one of the few pizza establishments that makes it's pizza in a coal fired oven. Unfortunately, the fire may have started in the oven. Ed Levine , noted pizza expert, was right on this story. Read Ed's post. According to the New York Daily News: the "blaze at Totonno's - which some foodies say serves the best pies in the city - broke out at 9:30 a.m. and spread to the roof, causing extensive damage, officials and witnesses said. No one was injured, but fans bemoaned the temporary loss of a culinary institution." Read the enitre story on this page: http://tiny.cc/Xoz4t Totonno's has been in continuous operation since 1924, making it one of the oldest pizzerias in the country. The pizza at Totonno's is incredible. Legend of pizza, Evelyn Sloman , learned to make pizza there. She credits T...

Lance's Pizza Over the years, I have given away thousands of copies of The Pizza Therapy Pizza Dough Recipe. No exaggeration. Thousands. You can get your own copy for free right here. I don't pretend that it is the best, but it is a good solid recipe to get you started making pizza. I'm honored to give it away. I'm more honored when people use it to make pizza. Here's why...My mission is to celebrate pizza. And, I celebrate everyone who celebrates pizza. For every pizza dough recipe I give I away, I send an email asking how the dough turned out. I have gotten lots of positive responses. Each one of those emails I get from pizza fans, makes me smile. I recently received the following from Lance in Connecticut: "Hi Albert or is it Aloha?, I'm in Connecticut - currently it's... now don't be jealous, 9° F. The crust was great. Simple and I love the organic honey instead of sugar. I made it in the bread machine and then let it rise for fifteen minutes....

Discover the greatest Pizza Movies of All Time right here. I nominate Pizza, the movie by Micheal Dorian as a true standout. This movie covers all types of pizza, including New Haven, New York, Chicago and California Pizza. Dorian leaves no pizza box unopened as he tries to reveal the truth about america's favoirte food. Another nomination is the quirky, Driver's Wanted. This is a very funny look at the life and times of Pizza Delivery Drivers. A great film. I also give an honorable mention to Mystic Pizza. Enjoy... You can check out Mystic Pizza, here: Pizza and Popcorn on earth, Albert Grande Director-in-Training

Can you really make egg plant parmigiana in 30 seconds? No, you can't. But check out this 30 second video: Eggplant Parmigiana Recipe A wonderful dish that tastes better the second time around! Ingredients 1 medium egg plant 1/2 cup bread crumb 1-2 beaten eggs 1/4 cup Parmesan cheese 1/3 cup Mozzarella cheese (shredded) Olive oil Basic Red Sauce (Link will take you to recipe and video) Directions Peel egg plant. Slice the eggplant. Dip egg plant in egg mixture and then in bread crumbs covering both sides. Heat olive oil in pan, and fry egg plant until lightly browned. (Before cooking the eggplant, my mom and grandmother would put a clove or two of garlic in the oil, let it turn brown and then discard. "This is to flavor the olive oil," they would say.) Drain on paper towel. (After frying a few pieces of eggplant, you can continue to the next step.) Ladle a small amount of sauce into a baking dish or baking pan. Place a single layer of egg plant, cheese and sauce. Repeat ...

Cappicolla and Buffalo Mozzarella Pizza (Cappicolla and Mozzarella di Buffala) This pizza was the result of having the right kind of ingredients. It truly just made itself. Simple, yet oh so tasty! The texture of this pizza is superb if you use buffalo mozzarella. If not available, any whole milk or regular mozzarella will do. Ingredients: Dough for 1 pizza (Dough recipe will make 4 thin Neapolitan pizzas) 4-6 oz. of buffalo mozzarella (whole milk mozzarella is fine) 2-3 cloves of garlic minced 2-4 oz . of parmesan 4-6 slices of cappicolla (thinly sliced Italian ham) ¼ cup fresh basil or more (if available) olive oil, salt, and pepper to taste Directions: Roll out dough to desired size. Drizzle olive oil on dough. Spread evenly. Mince garlic and spread on dough. Slice mozzarella and spread over dough Spread the parmesan on the pizza Cover pizza with the cappicolla Bake at 500+ F degrees for 8 to 10 minutes (preferably on a preheated Pizza Stone . Stone should be preheated for 1 hou...

Without a doubt there are some incredible pizza makers who are totally dedicated to their craft. One of the most dedicated is Anthony Mangieri. Anthony Magieri is an amazing and legendary pizzaiolo. No question about that fact. He makes pizza because he has a love of making pizza. He has passion. He is a pizzaiolo's pizzaiolo. Chris Bianco , one of the most celebrated pizzaiolos in the country had this to say about Anthony : "I think Anthony does a great job...he is someone who is incredibly dedicated...I respect him immensely...he is doing something really important as far as a pizzaiolo... He really understands technique and old methods...." Chris Bianco in an interview for Albert Grande's Legends of Pizza Series ® Here's what Jeff Ruby and Penny Pollack Authors of Everybody Loves Pizza said: "Anthony W. Mangieri makes... pizzas:—and when the dough runs out, he’s done for the night. This guy is serious, he’s focused, and he makes the best pizza in the ...

Discover the gentle taste of clams married with pasta... Without a doubt, fresh clams are the best! Use every bit of clam juice for a fantastic taste! My dad's biggest adventure was going after mushrooms! But the mushroom season is short. You can go clamming almost anytime... Espo, my brothers and I love to go clamming! There is nothing in the world that compares to the taste of a fresh, raw "cherry stones" plucked out of the ocean! The smaller "cherry stones" are eaten raw, right out of the shell. (Add some lemon and cocktail sauce, and you are in heaven!) The bigger clams (quahogs) are used for making clam fritters, baked stuffed clams or my favorite: Clams and Liguini Ingredients 1 lb. of cooked linguini (or your favorite pasta) 2-3 Tablespoons of olive oil 2-3 cloves of garlic minced (or more) 10-12 fresh shucked, clams (quahogs), or 1-2 cans of canned minced clams and "juice" (the liquid from the can). 1/2 Cup of white wine 1 Tablespoon fresh bas...

The San Valentino Pizza has a gold leaf border. World famous pizzaiolo, Chef Domenico Crolla has broken his own world record of creating the world's most expensive pizza. His latest creation The San Valentino pizza , which contained gold leaf, edible pearls, Russian Beluga Caviar and other priceless ingredients, recently sold on ebay UK for 2,505 British Pounds. (Approximately $3,633.) Chef Domenico Crolla displays his San Valentino's Pizza Chef Crolla in an exclusive email with The Pizza Blog explains: "After my record in ’06 with PizzaRoyale007 selling on Ebay for a record £2,150.00 Love proved stronger than the credit crunch with my San Valentino pizza selling for a new record of £2,505.00. It was sold on Ebay.co.uk with proceeds going to OXFAM ." Our warmest congratulations to Chef Crolla for another incredible pizza. A close up of the San Valentino Pizza Thank you so much for sharing, Chef Domenico. Here is the location of the Chef's restaurnant: Bella Nap...