Pizza Blog from pizzatherapy.com

I had a wonderful experience this week at a fantastic Japanese restaurant in Honolulu ( Tokkuri Tei , 611 Kapahulu Ave Honolulu, HI 96815 (808) 739-2800). Softshell Crab Roll with Ikura (Salmon Roe) Believe me the food was top notch. Incredible dishes, of sushi, sashimi, delicate morsels of all manner of Japanese cuisine. But it wasn't the food. Various dishes were literally being thrown at our table by the minute. sometimes several in a minute. We ate family style, which allowed us to sample an amazing array of all manner of tastes and textures. But it wasn't about the incredible tastes. The ambiance was pleasant and comfortable. The wait staff were attentive and energetic. But it really had nothing to do with the restaurant itself. It was all about the company. As a featured publisher on Food Buzz , I was invited to get together with several other food bloggers to network, discuss food and enjoy a meal together. Call it Sushi Therapy. Sushi Therapy is when friends get togethe...

Over the years, I've had very good luck with this dough recipe. Feel free to experiment to make the dough that you like best. I have also included in this post a video of the dough making process. Making pizza can be an event enjoyed by one person or shared by a group of people. I have made "pizza for two" as well as given hands-on pizza demonstrations for over 70 pizza fanatics! Making pizza is FUN! Get people involved in your pizza adventure and magic will happen. Tools To make your pizza you need mixing bowls, a measuring cup, measuring spoons, a rolling pin (optional), a pizza pan or cookie sheet or pizza stone, and a cooking thermometer. Ingredients for the Dough (Makes 2 Regular or 4 Thin Neapolitan Pizzas!) • 1 or 2 Packages yeast (2-3 teaspoons of yeast or less) (Try 1-2 teaspoons) (Peter Reinhart says only use as much as you need, you can use less yeast to get good results) • 2 teaspoons honey or sugar (optional) • 4 cups of flour (Can be All purpose or Bread Fl...

With Everybody Loves Pizza , Jeff Ruby and his co-author Penny Pollack , take their book on a unique pizza quest. There are many things to like about this book. For starters, Ruby and Pollack break down American pizza into four distinct zones: California , Chicago , New York and New Haven , (Connecticut). After discovering that fact, I was hooked! The pizza tales and side-bars make this a fascinating read. The historical perspective of the unsung heroes of pizza will enlighten you. There are recipes and over 500 pizzerias recommended. The following is an exclusive interview with Jeffy Ruby . Albert : How did you come up with the idea of a pizza book? Jeff Ruby : The idea was pitched to us by Emmis Books, and we ran with it. Our idea was to make it as accessible as possible. That's where all the sidebars came in-we tossed in every goofy pizza-related idea that was interesting. Where else could we could talk about our favorite pizza moments on Seinfeld , or give props to the pizza ...

Hey, Saturday night is pizza night in the Grande household. It's a great time to get together with friends and family and experience my favorite food. Most of the time the camera is turned off, but on this particular Saturday, we had a videocamera available. I asked my friend Al to take some shots just as the pizzas were coming out of the oven. Included are a Big Portugese Sausage Pizza, Portobello Mushroom and Olive Pizza, and Anchovy and Tomato pizza. All pizzas were made with whole milk mozzarella and pecarino cheese. Hey, we had a great time! Also, here is a great pizza resource I just found: pizza on earth, Albert Grande pizzaiolo-in-training

Here is a great video of some finished pizzas by Cris Bianco. Chris doesn't make pizzas, he makes works of art! This could very well be the best pizza in the world! I was very hungry after watching this video! Discover the "Wise Guy" and other incredible pizza pies. Pizza on Earth, albert Pizza Therapy is all about Pizza

What can you say about the most celebrated pizzaiolo in the United States? He is simply amazing. In the following video you can watch Chris as he makes pizza. He makes each pizza very quickly. You can see him as he creates a masterpiece. He does so with love. Chris truly cares about each pizza he makes. Watch, learn, enjoy. This is simply amazing: you can discover an interview of Chris Bianco at Legends of Pizza, Volume 1 Respectfully, Albert Grande Pizzaiolo-in-training

Tomato Pizza Made with Buffalo Mozzarella Most of my pizzas have been made with commercial grade mozzarella. I have gotten good results over the years and have no real complaints. This type of mozzarella is made of cow’s milk and comes in blocks or is already shredded. I used to buy the individual packets in the 8 ounce size. This is probably the worst way to buy mozzarella. I found a great way to save money by buying in bulk at a local food warehouse. I buy a 5 pound bag of mozzarella and divide it up into individual packets that I freeze until I need them. Surprisingly, mozzarella freezes well with no ill effects. Buffalo Mozzarella (Mozzarella di Buffala) is made from buffalo milk and is very different from commercial mozzarella. Buffalo Mozzarella is shaped into a ball and is packed in a brine mixture rather than wrapped in plastic. Fresh cows milk mozzarella is similar to Buffalo Mozzarella and is also packed in brine. The taste of this fresh mozzarella is totally uniqu...