Pizza Blog from pizzatherapy.com

Some people are visual learners.  They learn by seeing. There best way to learn is through watching something done. Some are auditory learners. These learners learn by hearing something. They learn best with audio tapes or by hearing a lecture. Others are tactile learners. These are hands on type of people and they learn best by doing it. For me? I learn best with a combination of all three. The best way for me to learn how to do something is to watch it, hear it and then do it. That's why I love Internet Videos as a way to how to learn different things. There are countless videos that will teach you to make pizza dough. Here are a number of Pizza Dough Videos from Bing: Check out these Pizza dough Videos from Bing, you will certainly learn how to make pizza dough. Pizza Therapy has a pizza dough video , but there are so many different options to making great dough. Choose the one that best fits your taste. pizza on earth, Albert Grande The Piz...

My Auntie Anna had so many specialties, but her calamari salad is one of my favorites. She had a heart of gold. She always needed to feed you when you visited...(That's the Italian way!) And you had to eat or she would be insulted!  You will always find this on her table next to her Sausage and Pepper Special ! Side Note: If you want to learn about Calamari, here is: Squid: The Definitive Guide Auntie Anna writes: "Some cooks add different spices, but I think it takes away from the savory taste of the squid. As you know by now, I'm a Plain-Jane!" Sorry, Auntie Anna, you were far from plain! I miss you very much! Ingredients 1 lb. of squid  (including tentacles) 1/8 Cup of vinegar 1/4 Cup of Olive Oil salt and pepper to taste A dash of red hot pepper! Directions Cut up squid into bite size pieces and simmer under 5 minutes in about a pint of water.  Do Not Boil! Add a dash of vinegar to tenderize. If cooked to long, it will get tough. Cool and s...

 Meryl shows us how to create a perfect pie using an olive tapanade. This is a fairly easy pizza to recreate. You will be using ingredients that are available anywhere. 1) Open can of olives and drain 2) Put olives in food processor 3) Add 2-3 Tablespoons of Olive Oil. 4) Add 1 Teaspoon of minced garlic 5) Lemon Zest 6) Pulse ingredients in Food Processor 7) Make dough for one pizza. 8) Stretch out dough 9) Spread Tapanade on top of dough 10) Add cheese (Assagio, Parmesan, Mozzarella combination or your choice.) 11) Top with rosemary and / or your favorite spices. 12) Cook in a pre-heated oven (500+ F.) oven for 8-10 minutes or until crust is brown. If you love olives, think about:                                    

Jeff Orlick loves pizza. As he explains: "Square, regular, or by the personal size, I love them all". To show his ultimate affection for America's favorite food, he created the ultimate pizza app. It's called  "Real Pizza in NYC".   And it is an amazing refernce guide for anyone who ever searched for great pizza in The City. Not only does Orlick list dozens of great pizzerias, in New York, he also references them with categories and cross categories. For example you can search pizza by the borough (location), oven,  style, tour, Godfather's of pizza and Unique New York. You can also highlight your own personal favorites and save them in your own category. The reviews are biased (of course) but all inclusive. No pizza box is left unopened. He covers Antonio's , Armando's , Keste' , Deninio's Gennaro's and Lombardi's . Find Joe and Pat's , John's of Bleeker Street, Totonno's , Nick's Pizza , Paulie Gee...

The last time I saw Tony Gemignani , he was totally surrounded by admirers and well wishers. Surrounded. He draws a crowd wherever he goes. He is personable and pleasant. He is also charismatic. He oozes charisma. Pizza charisma. My theory is that people want to be near him, because they think some of his pizza making magic will rub off on them. And there may be some truth to that. I was able to spend a couple of moments with him recently at the Pizza Convention in Las Vegas. He mentioned to me he had something very big in the works. "I have a new restaurant opening up in about 30 days in Greenwich Village ". He added: "I haven't told to many people about it". "What's the name?" I asked. "I can't tell you," he said with a smile. Well I can tell you: it's called: 900 º, and is located at, 29 7th Ave South. Phone: (212) 989 9880 And let me tell you this: the pizza is fantastic! Incredible! The crust is superb. ...

Suzanne writes: Hi Albert, I have a pizza stone but I need to get a peel. I am a bit leary of them though as I don't know if I will be coordinated enough to get the pizza on to the stone without sending it flying in to the depths of my oven!  Also, can I put the stone on my grill? will it damage it or should i buy a stone for the grill and one for the oven? I would appreciate your thoughts. Thanks and Pizza on Earth. . . My response: Great suzzane. Learning to use a peel is like anything else..it takes practice. I make my dough on the counter. After I stretch it out, I make sure it has enough flour or cornmeal underneath it.. It needs to be able to slide so I can put the peel under the dough. Then I put my toppings on the dough. I sprinkle a little corn meal or flour on the peel so it will slide underneath the pizza. You need to use a quick jerking motion to get the pizza on the peel. It's kind of like " Newton's Law of Pizza  " an object a...

Roberto Caporuscio is a master at making pizza. He learned from the best pizza makers in Naples. His Pizzeria in New York, Keste , makes some of the best pizza on the planet. Watching him make pizza is like watching a symphony. He knows his pizza and he knows his dough. In the following video you will see how he gently scrapes the dough from the pizza box and puts it on the counter. He forms it with his hands and then slaps the dough between his hands to turn the dough into a pizza shape. You can see the masterful way the dough is handled. Gently yet deliberately. There is magic in those hands. Roberto is simply an amazing pizzaiolo. You can visit: Keste 271 Bleeker Street New York Keste website Thank you so much, Roberto. You truly are a Legend of Pizza.

The Little Chef, Kamalei , reveals all of her secrets for making pizza. One of the World's Youngest Pizza Masters , she has been making pizza since before she could talk. As a matter of fact she has been playing with dough and flour since her sandbox days. Her technique is New World Pizza Cusine including a Post-Punk Tween Tinged influence. This is pizza for the new millenium. She has developed her own unique style of pizza creation that has not been duplicated anywhere. While her creativity has blossomed she has also matured over the years. In the following video she is explains how she creates mini-pizzas. There are subtle nuances in her original style of pizza making. The Little Chef has become an integral and vital part of the Pizza Therapy family . As she explained in the video, she learned about pizza from her dad! Her favorite Pizza Resource? The Pizza Therapy Pizza Book. Here are some other great pizza ideas: 500 Pizzas & Flatbreads: The Only Pizz...

Robert writes: "I've just returned from Italy after a month of glorious gastronomical indulgence.  Our first evening there, in Napoli, we had pizza at Brandi's, a Margherita of course. When the beautiful pies were brought to our table, my wife and I toasted you, "Salute, Albert." We then each devoured our own pie; what an experience. There is nothing even close to a true Neapolitan pizza. Since hooking up with you I've only eaten pizzas from wood fired ovens and as good as they are they do not compare to Brandi's. Even other pizzas in other parts of Italy did not come close. Some people said it was the water, others say it's the wheat but whatever it is, Brandi's is a pizza every true believer should have before passing on to the big pizzeria in the sky.  Pizza on earth. ciao," Thanks for your review, Robert, Here is a video about Pizzeria Brandi: From the Pizzeria Brandi Website: The Ancient Pizzeria Brandi In 1780 ...

Rick, Director of The Pizza Therapy Western Region Alliance , reveals an incredible pizza made in his hometown of Boulder Colorado ... He reports: "So, I wanted to try this pie again before I emailed you. The name: Pizzeria da Lupo . Website: Pizzeria da Lupo . Address: 2525 Arapahoe Ave. Boulder,Colorado. I was hoping to speak with Rob, who I mentioned to you the other day, but he was not working. I thought he was an owner, I guess not. The place was really busy last night and I did not see an owner there. Impressive since they've been open just a couple of months. I had a business card of yours and a print out of a couple pages of Pizza Therapy   to pass on to Rob. I'm going to see him on Wednesday as he works then. THE PIE - Fabulous! I compare it to Pepe's because for me, it is the best! And they have a Pepe's pizza box mounted on the wall. Wood fired oven. The pie dough / crust is exceptional and much like the Pepe's , though different....

Metro Pizza in Las Vegas has turned the pizza world upside down with their own version of sliders. Called meatball sliders, these would be fairly easy to re-create in your own kitchen. The trick is to use a good meatball recipe, fresh dough and provolone cheese. For the bread part of the sliders they are using their own fresh baked garlic knots. Sam shows you how to make them, and why they are so popular: You can check out Metro pizza in Las Vegas at various locations. Here is their website: Metro Pizza . Meatball sliders from Metro Pizza. Here is a review of Metro at the Best Pizza in the West from Pizza Therapy . Metro Pizza 1395 East Tropicana Avenue Las Vegas, Nevada Tropicana & Maryland Parkway Phone: (702) 736-1955 pizza all over Las Vegas, albert grande the Pizza Promoter  Here's more Las Vegas fun:

mussels Mussels A' La Grande from Pizza Therapy My brother Steve and I went "clamming" a while ago in a our secret spot located in Connecticut . We were mostly interested in "cherry stones", a small clam eaten raw with lemon and cocktail sauce. We decided to also get some mussels, which were in abundance. I brought them home and my mom had a great idea. She created this dish while attempting to recreate an appetizer which she had sampled. Make sure you only use fresh sea food. This dish would work with any shellfish such as clams or oysters .  (Hey, thanks mom!) Ingredients 3-4 lbs. of fresh mussels 2 Tablespoons of butter Bay leaf 2 cloves of crushed garlic 1/4 Cup Olive Oil 1/4 Cup of Bread Crumbs 1/4 Cup of Parmesan Cheese 1 Tablespoon of Fresh Parsley 2 Tablespoons of Butter Directions Scrub and wash mussels well. Pull off the "beard" from each mussel. Steam 3 to 4 lbs. of mussels in ½ cup of white wine, small onion, bay leaf unt...