Pizza Blog from pizzatherapy.com

"Start spreading the news, I'm leaving today. I want to be part of it, New York, New York..." Ok so, I'm not leaving today, but I am leaving soon. I'm heading to the East Coast for a Pizza Tour . I'll be having some "abeets" at my favorite New Haven places: Pepe's, Sally's and Modern . I'm also going to New York to sample some of the best pizza on the planet. (OK, if you listen to Adam Kuban and Ed Levine of Slice , New York has the Best Pizza in the World !) All I can say is that I'll have to judge for myself. I've already made reservations for The Brooklyn Pizza Tour . Tony Miua is the tour guide and I had the opprtunity to interview him. Albert: Can you tell me how you came up with idea for the Brooklyn Pizza Tour? Had you thought about it for a long time? Was it a secret dream? Tony: I've been an avid traveler over the years and whenever I went abroad I would always meet locals who were nice enoug...

Does water make a difference when you make pizza? Some say absolutely. Others insist that water does not make any difference at all.. Some contend that they need to import their water from New York in order to make great pizza. Water is to some, the secret ingredient. I have recieved numerous emails about this topic. Some are very fanatic about New Haven water. One friend, who left Connecticut and moved to North Carolina. insists that New Haven water is so special, she asks all of her visitors to bring gallons to her. In Hawaii, Anthony Romano , noted pizzaiolo, of Antonio's insists that the water be treated to make his pizza taste special. This issue has been debated and discussed. There are numerous opinions. Who is right? Enter the Food Network's Food Detectives. They assembled a panel of New York pizza professionals to settle the matter once and for all. This episode features Tony Muia, owner/operator of " A Slice of Brooklyn Pizza Tour" , comedian Mario Cantone, ...

I've always had a soft spot for Gilligan's Island. I enjoyed the show. Now out of no-where comes Dawn Wells , the Mary Ann of the show, with her own You Tube video. Dawn Wells, aka Mary Ann from Gilligan's Island, demonstrates a unique way to peel an Idaho potato...without the use of a potato peeler! You've come a long way baby.. Well now Dawn is in Idaho and she shows you how to peel an Idaho Potato. Dawn Wells Potato Peeling Video: And let's hear it for the biggest Potato Head of all time: Mr. Potato Head... And you can watch Gilligan's Island, here: Potatoes on Earth, Easily peeling potatoes, Albert Grande Legends of Pizza

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...