Pizza Blog from pizzatherapy.com

Anthony Bourdain is my hero. He travels around the world, eating the best food each country has to offer. He then comments on all he has eaten. What kind of job is that? Well it's a job that is really not a job. Until I get one of those gigs, I guess I'll keep my day job. and I'll continue to watch, Anthony Bourdain's No Reservations . Here he is in Venice, Italy. Check out the specatcular seafood! I love each and everyone of his shows. He is a character who is simply amazing...and believe me: Bourdain is quite a character. pizza on earth, albert grande Wannabe-food-critic

Fank Pepe in front of the famous Coal fired Oven Pepe's Pizza in New Haven has incredible pizza. Located on Wooster Street Pepe's is right down the street from Sally's Aipzza . Visit with Michael Stern of Roadfood as he goes to his favorite pizzeria: Pepe's Pizzeria Napolentana: New Haven residents are fanatics about their pizza. Don't even get in an argument about which pizza is better: Pepe's or Sally's. Here are some of the comments I have recieved about Pepe's: Chris explains:" Pepe's uses the freshest sauce and toppings to accent a perfect crispy dough. The restaurant itself is a great place to enjoy amazing pizza with friends or family. The best in the world." Jack Shalack remembers: "The crust is out of this world, I love the crispiness of it, and yet its not greasy like most other places. From the plain cheese to the clam sauce, its all amazing! I've been out on the west coast for13 yrs, just suffering, and I am going ba...

Tony G. knows pizza. He is an incredible pizza resource. I have been fortunate to speak with Tony on a number of occasions. He is a nine time World Pizza Champion . Tony won the Triple Crown of Pizza . In Italy no less! Tony is not one to sit back. He is always pushing the envelope of pizza. If you love pizza, you will love Tony Gemignani . Tony Gemignani presents his award winning pizza to the judges in Italy He was gracious enough to speak with me for my Legends of Pizza series. You can listen to another interview I did with Tony right now... Listen as he explains: How he had to make his dough in his hotel room during the Italian pizza competition. One of the judges was the Pope's personal pizza maker How he made it into the Guinness Book of World Records His latest project: the first ever Certified Pizza School in the U.S. His take on the New Haven Pizza (Wooster Street): Yes, he went to Modern, Pepe's and Sally's. Respectfully submitted, Albert Grande pizzaman-in-train...

A Portobello and Buffalo Mozzarella Pizza from Pizza Therapy Pizza is a universal food. Originally confined to Italian neighborhoods, pizza has now become mainstream. Travel anywhere in the world and you will be able to find some type of pizza. As noted bread baker Peter Reinhart explained to me: “Pizza is the perfect flavor delivery system.” Pizza is the ultimate comfort food. With a little practice, you can easily make your own delicious home made pizza. Here are four reasons why you should make your own pizza. 1) Making pizza is easy. With the basic tools found in any kitchen, you will be able to make pizza dough. All pizza dough follows the same basic pattern. Mix flour with yeast, water and salt. Some pizza dough recipes call for oil, however this may be omitted. (I use olive oil in my recipe, but this is a matter of preference.) There are many wonderful pizza dough recipes available to you. You need to find one that you like and will satisfy your own taste. 2) Making pizza is...

From my freinds over at foodbuzz.com , this is a very cool video on how to dice an onion. The video was submitted by Cook Local . I was taught this technique by Chef Peter when we co-taught several cooking classes. He made a point of showing me how easy it was to dice an onion. As with all things you learn, unless you use it, you loose it. I lost this one, but now I have a video record of the technique, so I will get some reminders. You should try this method. It will save you time and energy. pizza on earth, Albert Grande http;//pizzatherapy.com http;//pastatherapy.com

This dish was one of my dad's specialties. Pulling off the leaves of artichokes and dragging them between your teeth was fun! Eating the stuffing was wonderful. The absolute best taste was the "heart". (Life is like eating an artichoke...) Ingredients 4 artichokes 1/2 Cup of Seasoned Italian Breadcrumbs (You can easily make your own by toasting bread, cursh bread, and add seasonings) 12-15 chopped olives (1 can) 12-15 chopped mushrooms (fresh taste better but use canned mushrooms if you must) 2-3 cloves of finely chopped garlic 1-2 Tablespoons of finely chopped Italian parsley olive oil salt and pepper to taste Directions Bang artichokes on counter (leaves down) to loosen leaves. Rinse in cold water. Remove stems. Peel and put aside. Remove and discard small tough leaves from bottom. Use scissors to remove sharp tip from each leave. Chop stems and chop mushrooms. Sautee in olive oil until stems are tender and mushrooms have given up their water. In a bowl combine brea...

If you ever thought about building a pizza oven in your backyard this video is for you. You will discover step by step the entire process. You will see how the pizza oven is built brick by brick. It really is poetry in motion. The owner explains the oven was built with help of his grandfather, Ronnie Swan, in 3days. He was able to get some assistance from local artisans who shared the workload. This oven is used quite a bit to make pizza on a regular basis. If you are interested in seeing the pizza oven in person you can go to: 17 westmoreland street, glasgow. You can find the website at this address: www.southsidestudios.org I wonder if they know Master Pizziolo, Domenico Crolla ? Here is a very useful resource for learning more about cooking with an outdoor oven. A wood fired oven is the way to discover pizza perfection: pizza on earth, and in your back yard, Albert Grande Learn to Make Pizza Discover How to Make Pasta Learn About The Legends of Pizza