Pizza Blog from pizzatherapy.com

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...

I have been working behind the scenes for the last several weeks to create a new website called pastatherapy.com The website is all about pasta. In additon, I am ecstatic to have finally competed a working forum for pizzatherapy.com The forum will be hosted at this link: pizzatherapy.com and pastatherapy.com Forum I have been anticipating this day for months. Finally, you and I can help to develop and foster a pizzatherapy.com community. Here is an inside tip: You need to leave many "footprints accross the Internet". and here is one of my footprints: Albert Grande's Digital Store, http://albertgrande.com/cb.html Albert Grande http://pizzatherapy.com/index.html http://www.pastatherapy.com/ http://pastatherapy.com/forum/index.php http://grandepublishing.com/

I have gotten some great feedback about The Legends of Pizza CD. Peter Reinhart (American Pie: My Search for the Perfect Pizza) said: "The Legends of Pizza helps us to understand why we all feel so passionate about pizza-- it starts with the passion of those who make it. How can such a simple, humble food elicit such passion? Listen to these interviews and you can feel the love. It's almost as good as eating one of their pizzas (I said almost).." Jeff Ruby (Everybody Loves Pizza) reported: "Nice, thoughtful interviews with three interesting guys...A wonderful document of where pizza is today, where it’s going, and where it’s been. I can honestly say I learned more in one hour than I have in a lifetime of eating the stuff". Tony Gemignani, World Famous pizzaiolo "5-Time World Champion Pizza Thrower stated: "Great Albert! Absolutely Great!" Jo F. (Noted Pizzaiolo) explained: "...There is simply no other way to have access to three of the ...

For immediate Release: Mililani, Hawaii- (June 6, 2006)-- Albert Grande of pizzatherapy.com , premier pizza portal, announces the release of a new CD called “Legends of Pizza Volume 1. ” The Legends of Pizza is a series of interviews with noted pizza experts who discuss the craft of pizza making as well as unlocking their own pizza passion. According to Grande, “Nothing like this has ever been attempted. I wanted to explore the pizzaiolo (pizza maker) in front of the oven. The pizzaiolo needs to be heard”. For Legends of Pizza Volume 1, Grande interviewed three of the most noted pizza professionals. First was Peter Reinhart , world renowned bread baker, teacher and author of American Pie: My Search for the Perfect Pizza. Next he spoke with Gary Bimonte , grandson of Frank Pepe and co-owner of the legendary, Frank Pepe’s Pizzeria Napoletana , located in New Haven, Connecticut . Grande also discussed pizza with award winning pizzaiolo, Chris Bianco , owner of Pizzeria Bianco, Phoe...

I did a pizza demo for a couple of classes at Waialua High Intermediate School. Here is some of the feedback I recieved: whis students said... I never really saw anybody make a pizza, I'm used to the pizza from Pizza Hut or Papa Johns. Your pizza was very good. I enjoyed eating homemade pizza, I'm going to try to make one myself. Miranda 10th gradeWaialua High school. I liked the pizza you made and I want to make the same one with the recipe that you have. Charlie 10th grade I really enjoyed the pizza that you have made for us. I hope to see you again to eat more pizza. Thank You. Reggie Carillo 10th grade You the man! I enjoyed the pizza that you made. How about you come again and make some more so we can have some more grinds.... TORAN KOBAYASHII REALLY LIKE THE PIZZA! IT WAS ORIGINAL AND DIFFERENT AND VERY DELICIOUS! THANKS FOR COMING -I THINK AT THE END OF THE YEAR YOU SHOULD COME AGAIN! KAYLE DOWIS 10TH GRADE WAIALUA HIGH I loved the pizza that you made for us. It inspire...