Pizza Blog from pizzatherapy.com

From Slice. DiFara Pizza has gotten rave reviews over the years from  Pizza Therapy Here is what Adam said: "The sauce, the crust, the toppings: ... Dom Demarco " uses "the freshest and finest ingredients. He imports mozzarella di buffala from his hometown in Italy, makes a bright sauce daily from a mixture of fresh and canned San Marzano tomatoes, and balances ratios of crust, cheese, and sauce perfectly." You can read more , here. Chef Frank Miller recently went to DiFara's and offers the following account. At one point during the filming a pizza is taken out of the oven barehnaded. No oven mits. No pot holders. No nothing! Here's what Maalock had to say: "The only pizza parlor left in Brooklyn where one man does all the cooking, plus he is been doing it for over forty years!..." pizza on earth. albert grande Pizza Therapy Ed Levine published one of the most amazing books on pizza ever. You can read more about DiFara an...

This is one of many signature dishes served by Mama Grande during our traditional Christmas Eve dinner. (The Feast of the Seven Fishes).  The first course was always Aglio e Olio, followed by many other types of seafood. There were always several types of bacala (dried, salted, codfish), as well as clams, shrimp, calamari (squid) and eel. This was my favorite! Mama Grande's Stuffed Sole Ingredients 8 fillets of sole (flounder) 1 Cup of crab meat or baby shrimp or clams 6 Tablespoons of butter 1/4 Cup white wine 1 Cup of bread crumbs 1 Lightly beaten egg Juice of 1/2 lemon 1/4 Cup chopped onion 1/4 Cup green pepper 1/4 Cup chopped celery 2 Tablespoons of parsley Paprika Salt and Pepper Directions For stuffing: in skillet heat 2 tablespoons of butter, add onion, green pepper, and celery. Cook until vegetables are translucent. Add wine. Cook for 1 minute. Add crabmeat (or clams or shrimp). Add bread crumbs, egg, parsley, salt and pepper. Place 4 fillets i...

Every Christmas Eve, as we grew up, there was a huge meal of various seafood. This was a tradition was known in some households as the Feast of the Seven Fishes. Because we lived in New England, near the coast, fresh seafood was abundant. Wilipedia explains: "The "Feast of the Seven Fishes" is said to have come from Southern Italy, but today is a completely Italian-American celebration. A dinner on Christmas Eve is celebrated with meals of fish and seafood, but there may be seven, eight, or even nine specific fishes that are considered traditional.  The most famous dish Southern Italians are known for is Baccalà (salted cod fish). Reasons for celebrating with such a simple fish as Baccalà is attributed to the greatly impoverished regions of Southern Italy.  Fried Smelts, calamari, and other types of seafood have been incorporated into the Christmas Eve dinner over the years, and sensationalized with the American version of "The Seven Fishes."" Ou...

I am extremely please to tell you that Peter Reinhart's new book Artisan Breads Every Day is incredible for any bread baker or pizza maker. Peter starts by giving basic bread baking advice. Use top quality ingredients he explains. Employ unbleached rather than bleached flour. Use only as much yeast as needed to get the job done. Mix the dough as long as needed. Make sure you use higher hydration (water) levels for the the dough. These are just the basics, he states. Peter then goes into a further discussion of bread baking. He talks about the difference between a wet poolish or sponge for your pre-ferment. The secret is that an overnight cold ferment will get the job done. Reading this book was like having Peter looking over my shoulder as I went through the recipes. He speaks to you in such a way, bread making becomes simple. Each page shares valuable bread baking information. As you devour this book, you can understand why he is regarded as not only a great baker but a word clas...

Ali writes: Dear Albert, Hi, I read your newsletter very keenly and I've even tried your famous dough recipe . It was good let me tell you. I have made a Pizza takeaway in Lahore, Pakistan. I would be delighted to know your expert opinion on how to run it successfully. We have no takeaways here. I'll wait for you valuable suggestions. Best Regards, Ali My Response: Hello Ali. Thank you very much for your very kind words! We really can claim our Pizza and Dough Recipe is World Famous!!! (Side Bar: You can find our pizza dough recipe, at this link: The Pizza Therapy Pizza Dough Recipe ) We have created a resource that offers advice for starting and running a successful pizza business. I have created a web resource where you can find valuable information that will assist you in creating, and maintaining a successful pizza business. We know you will do well, Ali! Here is the link: Learn How to Start a Pizza Business from Pizza Therapy Please let us know if this has been helpfu...

From the secret volume of "Science in the Kitchen", here are a number of tomato recipes. This book was first published in 1893. SCIENCE IN THE KITCHEN A Scientific Treatise on Food Substances and Their Dietetic Properties,together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes by Mrs. E. E. Kellogg, A.M. I have used tomatoes for everything from salads, pasta sauce and topping for pizza. Mrs. Kellogg shares her own unique spin on uses for the tomato. TOMATO DESCRIPTION.--The tomato, or "love apple," as it was called in the early part of the century, is a native of South America and Mexico. It was formerly regarded as poisonous, and though often planted and prized as a curiosity in the flower garden, it has only within the last half century come to be considered as a wholesome article of diet. Botanically, it is allied to the potato. It is an acid fruit, largely composed of water, a...

Jeff writes: Happy Canadian Thanksgiving today to you and all your readers, friends looking forward to making a delicious turkey gourmet pizza here goes: Jeff's Turkey Pizza Recipe Ingredients perfect dough , 2 hrs room temp rested after 24 hrs in fridge, soft and ready to roll out , large 16" full bodied red tomato pizza sauce , oregano and basil flavored a little garlic olive oil on dough before sauce mozzarella cheese oven roasted turkey roasted red peppers, zucchini, eggplant onion feta cheese last on top , Note: Beautiful color combination Directions: 4 min at 600 degrees, spin for another 4 times rotating to get best hot spots in commercial Bakers Pride oven finished at 10 minutes making sure bottom is toasty brown indicating cooked work of art cut into 10 all for me :):):) and of coarse a big glass of red (wine) luv ya all have a safe holiday Thanks Jeff. Turkey Pizza all over Canada and the USA , albert And if you are cooking turkey, here is a great resource: