Pizza Blog from pizzatherapy.com

Jb-a sent the follwoing pizza recipe... DAD’S PIZZA DOUGH GOOD FOR ONE 12-13” PIZZA 1. Prepare the YEAST BLOOM - 1 package -yeast - 1 teaspoon sugar - ¼ cup 105 deg RO water - Allow to develop a froth-foam 2. PLACE THE LIQUID INGREDIENTS BELOW IN BREADMAKER ON “DOUGH” SETTING - 2 Tbs Extra Virgin Olive Oil - ¾ cup 105 degree water - Add the above yeast bloom 3. NOW ADD THE DRY INGREDIENTS: - 2 ½ cups bread flour - 2 TBS grated parmesan cheese - 1 tsp garlic powder - 1 tsp salt 4. START THE MACHINE ON THE DOUGH CYCLE IT SHOULD TAKE APPROXIMAGEL- 1 HR/20 MIN NO-COOK NEW YORK STYLE PIZZA SAUCE INGREDIENTS - 1-14.5 oz can of diced tomatoes with juice - 1-6 oz can of tomato paste - 2 Tbs extra virgin olive oil - 2 tsp dried basil - 1 ½ teaspoons dried oregano - 2 teaspoons dark brown sugar - 1 teaspoon diced minced garlic - 3/4 teaspoon salt (or 1 1/2 t. kosher salt) - 1/8 tsp baking soda DIRECTIONS 1. In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oreg...

Let me make this clear: I usually don't eat frozen pizza. The operational word here is "usually". However, there are exceptions to every rule. Let me explain: Last week I received the following email: Hi Albert, I work on behalf of DiGiorno and wanted to tell you about our two new products – DiGiorno Flatbread Melts , microwavable sandwiches that are DiGiorno’s first foray beyond frozen pizza... Also, DiGiorno Crispy Flatbread Pizzas feature an extra-thin, crisp crust and topping combinations so unique – they serve up truly one-of-a-kind pizzas that you can’t get from delivery! If you’re interested, we’d be happy to send you a cold ship mailer containing both products to arrive at your home or office Thank you! Kate Kirkpatrick Of course I agreed to give these a try. The products were sent via Fed Ex in two extremely large boxes. The boxes contained styrofoam coolers, packed in dry ice. One contained two flatbread melts, the other contained a flatbread pizza. Yeah, they...

"Start spreading the news, I'm leaving today. I want to be part of it, New York, New York..." Ok so, I'm not leaving today, but I am leaving soon. I'm heading to the East Coast for a Pizza Tour . I'll be having some "abeets" at my favorite New Haven places: Pepe's, Sally's and Modern . I'm also going to New York to sample some of the best pizza on the planet. (OK, if you listen to Adam Kuban and Ed Levine of Slice , New York has the Best Pizza in the World !) All I can say is that I'll have to judge for myself. I've already made reservations for The Brooklyn Pizza Tour . Tony Miua is the tour guide and I had the opprtunity to interview him. 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 enoug...

Does water make a difference when you make pizza? Some say absolutely. Others insist that water does not make any difference at all.. Some contend that they need to import their water from New York in order to make great pizza. Water is to some, the secret ingredient. I have recieved numerous emails about this topic. Some are very fanatic about New Haven water. One friend, who left Connecticut and moved to North Carolina. insists that New Haven water is so special, she asks all of her visitors to bring gallons to her. In Hawaii, Anthony Romano , noted pizzaiolo, of Antonio's insists that the water be treated to make his pizza taste special. This issue has been debated and discussed. There are numerous opinions. Who is right? Enter the Food Network's Food Detectives. They assembled a panel of New York pizza professionals to settle the matter once and for all. This episode features Tony Muia, owner/operator of " A Slice of Brooklyn Pizza Tour" , comedian Mario Cantone, ...

I've always had a soft spot for Gilligan's Island. I enjoyed the show. Now out of no-where comes Dawn Wells , the Mary Ann of the show, with her own You Tube video. Dawn Wells, aka Mary Ann from Gilligan's Island, demonstrates a unique way to peel an Idaho potato...without the use of a potato peeler! You've come a long way baby.. Well now Dawn is in Idaho and she shows you how to peel an Idaho Potato. Dawn Wells Potato Peeling Video: And let's hear it for the biggest Potato Head of all time: Mr. Potato Head... And you can watch Gilligan's Island, here: Potatoes on Earth, Easily peeling potatoes, Albert Grande Legends of Pizza

An Appeal for a Peel: Al Writes: Could you please tell me exactly what a 'peel' is? I've never heard this term before. Thanks for the newsletter! Our Response: A peel also known as a pizza paddle is is a flat tool with a handle. You use the peel to put the pizza onto a pizza stone (or brick oven) and to take it out. You can build your pizza right on a pizza peel, dusted liberally with corn meal. You can see a wooden peel here: Peels can be made of wood as well as metal. I have both kinds. Both work well. here is a metal pizza peel: You really only need a peel if you are using a pizza stone.Until I gave him a peel, my friend Espo used a piece of cardboard to move his pizza on and off his pizza stone. It worked, but that is another story! I hope this answers your question... Pizza on Earth, albert Pizza Therapy P.S. Here is one more peel for you:

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....