Pizza Blog from pizzatherapy.com

An Appeal for a Peel: Al Writes: Could you please tell me exactly what a 'peel' is? I've never heard this term before. Thanks for the newsletter! Our Response: A peel also known as a pizza paddle is is a flat tool with a handle. You use the peel to put the pizza onto a pizza stone (or brick oven) and to take it out. You can build your pizza right on a pizza peel, dusted liberally with corn meal. You can see a wooden peel here: Peels can be made of wood as well as metal. I have both kinds. Both work well. here is a metal pizza peel: You really only need a peel if you are using a pizza stone.Until I gave him a peel, my friend Espo used a piece of cardboard to move his pizza on and off his pizza stone. It worked, but that is another story! I hope this answers your question... Pizza on Earth, albert Pizza Therapy P.S. Here is one more peel for you:

Bean writes: "My friend gave me this recipe after he got it while studying to be a priest in Italy. Easy & delish!" Penne all ‘arrabbiata Ingredients Olive oil (couple T.) 2 T. fresh basil (1 1/2 t. dried) 2 T. fresh parsley (1 1/2 dried) 3 to 4 garlic cloves, pressed 3 cans Italian crushed or diced tomatoes (I like crushed) 1 t. crushed red pepper (more or less to taste) Salt & Pepper to taste 1 package Penne Pasta Directions Heat the oil; add herbs and garlic. Add rest of ingredients and simmer. Meanwhile prepare Penne according to directions. As soon as the pasta is done, drain and toss with sauce. Serve with salad and garlic bread. – a bottle of Vino never hurt either! *I use about 1/4 c. olive oil, makes for a good sauce. thanks, for the recipe, Bean. Here is a great cooking resource from my pal, Rachael Ray: pasta on earth, albert Make Pasta at Pasta Therapy

Update: Pizza Zing is no longer available. The compnay folded...) I was recently presented with a bottle of Pizza Zing , a new product from FOODWORKS WEST LLC. Here is the website: Pizza Zing . According to the makers: Pizza Zing "was developed to offer pizza lovers a condiment that would let them easily add more flavor and heat to their pizzas. The recipe development lasted over two years before finalizing the perfect blend of peppers, spices and cheeses." I decided to give the product an honest try. I used it on a slice of commercial pizza, (a mom and pop pizzeria), and found it to give a good kick to the pizza. It has heat but does not leave your mouth begging for mercy. I found the flavor to be full and actually did enhance the flavor of commercial pizza. Next I used it on some of my own home-made pizza. My pizza already has plenty of flavor, thank you very much. I found that while it did give some different tastes, I felt it was a bit of over-kill. Ther...

Tony G. knows pizza. He knows how to make pizza. Incredible pizza. And as the Team Captain of the World Pizza Champions , he is a Nine-time World Champion. . He is not only a legendary pizzaiolo, he also a genuine, all around, good person. Tony is the entire pizza package. Most recently he and his pizza team members have been featured in a brand new book. Tony and the Pizza Champions: This is a wonderful book to get pizza fans of all ages excited about eating pizza and making pizza. Here is the review from Chronicle Books : "Tony and the Pizza Champions -- From the eight-time world pizza-tossing champion, this dynamic picture book invites readers to join in the dough-flying fun as Tony and his team of talented pizza-tossers travel to Italy to compete in an international competition." Not only are pizza tossing tips included, but you get Tony's incredible pizza recipe. You can learn Tony's step by step pizza tossing technique here: Thanks s...

The Big Green Pizza Truck Imagine not having to go out for pizza. I don't mean just having pizza delivered, I mean having entire pizzeria come to your door. I kept hearing stories, about the big green pizza truck, a mobile pizzeria, with a full on, wood fired pizza oven, in the back. I knew I had to track down the truck. I finally found Douglas Coffin , the owner and operator. He not only agreed to do the interview but he was very forthcoming about the Pizza Business and his pizza truck. The interview follows: Albert : Hi Douglas. How did you get started with the pizza truck: What came first the pizza or the truck? What is your pizza background and how did you get interested in pizza? Because I feel, to make you pizza, you need to have a passion for it. Douglas : I am sorry to disappoint the pizza fanatics - I am not a pizza nut. I am a caterer and the truck grew out of my catering background, not a passion for pizza. For many years I have felt that the best food is that which is ...

The entire pizza community is saddened. A legendary New York, pizzeria, caught fire, and sustained major damage. Totonno's , located on Coney Island is one of the few pizza establishments that makes it's pizza in a coal fired oven. Unfortunately, the fire may have started in the oven. Ed Levine , noted pizza expert, was right on this story. Read Ed's post. According to the New York Daily News: the "blaze at Totonno's - which some foodies say serves the best pies in the city - broke out at 9:30 a.m. and spread to the roof, causing extensive damage, officials and witnesses said. No one was injured, but fans bemoaned the temporary loss of a culinary institution." Read the enitre story on this page: http://tiny.cc/Xoz4t Totonno's has been in continuous operation since 1924, making it one of the oldest pizzerias in the country. The pizza at Totonno's is incredible. Legend of pizza, Evelyn Sloman , learned to make pizza there. She credits T...

Lance's Pizza Over the years, I have given away thousands of copies of The Pizza Therapy Pizza Dough Recipe. No exaggeration. Thousands. You can get your own copy for free right here. I don't pretend that it is the best, but it is a good solid recipe to get you started making pizza. I'm honored to give it away. I'm more honored when people use it to make pizza. Here's why...My mission is to celebrate pizza. And, I celebrate everyone who celebrates pizza. For every pizza dough recipe I give I away, I send an email asking how the dough turned out. I have gotten lots of positive responses. Each one of those emails I get from pizza fans, makes me smile. I recently received the following from Lance in Connecticut: "Hi Albert or is it Aloha?, I'm in Connecticut - currently it's... now don't be jealous, 9° F. The crust was great. Simple and I love the organic honey instead of sugar. I made it in the bread machine and then let it rise for fifteen minutes....