Pizza Blog from pizzatherapy.com

I am regularly reminded why I created the website: Pizza Therapy . I wanted to share some of the joy, my friends and I received, when my Dad (Big Al) , would mke pizza for us. I'm sure my Dad would be very proud. He is a recent email from my friend, Jaime : "Albert, my family - Grandpa , Grandpa , my sisters , my brothers , nieces , nephew , in-laws, husband , my two kids and some friends all had their hand in pizza and calzone making last night. There were 20 of us all together from age 1 - 74. Master kamado Chef David had the kamado cooking up our pizza's and calzones just right. Here's some pictures of our "Pizza in Palisades Night". Everyone just loved your recipe for the pizza crust!" Here is a picture of a kamado (a type of Japanese grill): Thanks, Jaime . Now that's what I'm talking about: Pizza Therapy in action! Pizza on Earth, Albert http://pizzatherapy.com/ http://grandepublishing.com/ http://pastatherapy.com/ http://hawaiis...

Albert's Pepperoni Pizza During the last couple of weeks, I had a chance to sample some great pizza. Pepe's and Sally's Apizza , (Wooster Street, New Haven, Connecticut) did not disappoint me. They were fantastic, as usual. On one of my adventures, I stumbled into a pizza joint. The family was busy shopping, so I took it upon myself to check out a new pizza place. The pizza looked good. The crust looked good. The taste was OK. It was not the best pizza I ever had, and it wasn' t the worst. It was good pizza. I agree with Peter Reinhart who says there are two types of pizza: good pizza and great pizza. In some ways pizza is relative,: had I not just had Pepe's or Sally's , I might have rated this pizza much higher. Pepe's and Sally's make great pizza. Anywhere in the pizza universe, this pizza may have been a solid 8 or 9. After Pepe's and Sally's, I would rate it a 6 or 7... Sometimes you can't get great pizza. Sometimes good, is goo...

The whole family went back to Sally's Apizza on Wooster Street last night. We're glad we did! We got there early, so we would be able to make it for the first seating. We patiently waited for the Sally's lights to be turned on. A few minutes later the doors opened. Unfortunately, we did not get our pizza order in right away, so we had a bit of a wait. This is the price you pay for good pizza. One couple who were seated just ahead of us, got tired of waiting, and ended up walking out. Oh, well. We ordered a medium anchovy, a large bacon and a medium potato pizza. (The potato pizza is not on the menu, so you have to ask). Our pizzas were fantastic. The crust was slightly burnt, just the way I like it. The coal fired oven imparts a great taste to the dough. The crust is ultra thin and very tasty. The toppings were perfect. I had a chance to chat with Flo Consiglio , owner of Sally's , for a couple of minutes. I asked her if there would be anything new at Sally's . Sh...

Here is a picture of a Portobello and Capacolla Pizza Before I get into the magic of the portobello mushroom, I want to give you an update of what I am doing. I'm currently on the East Coast, completing the last leg of my vacation. I like to call it: The East Coast Pizza Tour . I was able to get to Pepe's as well as Sally's Apizza . The pizzas at each pizzeria were both memorable and very satisfying. I was able to do some great interviews, which I will be making available at pizzatherapy.com in the near future. In the meantime, I have been creating several videos which I want to share with you. I did a review of my favorite mushroom, the Portobello . I have found these mushrooms very easy to work with as well as having a great taste. You can use them in pasta sauce, sandwiches, on the grill and of course as a topping for pizza. I think the potobello really adds to any dish. they have a beefy texture and a wonderful flavor. Videos are something new to me, but I think the t...

I couldn't believe it. Here I was back at my favorite pizza place in the world, Pepe's Pizzeria. We could hardly wait to order. Of course, we ordered the famous clam pizza. We wanted to try something a little different so we got half pepperoni and have bacon. OK we had ordered this before, but it was like the first time! The pizza was as usual fantastic. I am always amazed at the incredible consistency and quality of Pepe's pizza. I just love the taste! I was able to vist with Gary Bimonte , a true Legend of Pizza. . Gary ,was his usual positive self. I even did a short interview with him. He explained Pepe's , will be opening another location in Manchester, Connecticut. I had to ask him about a Pepe's in Hawaii... he said that "would be a beautiful thing". I can keep dreaming about that one! I had to order a large pepperoni to go. We had it for breakfast. It was still great the next day... I am very excited to be back in New England. I plan on continuing...

The first thing I noticed was the locked doors and empty tables. Although there never seemed to be much activity in this pizza place, there was at least a little activity. Now there was no activity. I used to joke to people that the pizzeria had to be a front for the mob. They intentionally were losing money so they could launder illegal profits. There was no way they could stay open with the amount of customers they had. A pizzeria needs customers. This pizza place had few customers. Very few. But they remained open. Until, now. So I went next door and asked what happened. The cashier said she didn't know. Just one day they didn't open. She said the people that worked there were just as surprised. They came to work but they were locked out. Seems like this pizzeria went belly up. The owners just forgot to tell the employees they were out of a job. They just left. To tell you the truth, I never had their pizza. I guess it was OK, but it was a multi-unit pizza chain. One of the ...

After answering countless pizza questions, sending out dozens of newsletters ( Pizza News ) , creating a Best Pizza in the World section ( Best Pizza in the World ) and a Pizza and Pasta Forum , you just wonder if anyone is listening. Then you get an email, that slaps you in the face and reminds you why you started this whole pizza website to begin with: "Hi Albert This is Franz, I want to thank you for your pizza dough recipe. I made my first pizza. Three small 10 inch round to be exact. I made some changes in the recipe. I used whole wheat flour and yeast. I had to laugh because I had never cooked with yeast before. When I put the yeast, sugar and warm water together , the yeast began rising out of the cup before I could get everything together. I said to my wife look at that. I wish our love life could rise that fast. My wife thought it was funny and laugh. Several hours later I rolled out the dough and and placed it in three pie pans. I put pizza sauce low calory cheese and p...