Pizza Blog from pizzatherapy.com

Tony Gemignani knows about pizza. He makes pizza and he teaches others how to create pizza. I call Tony, the Amabassador of Pizza . He travels the world giving pizza demos. Let's face it, pizza just oozes out of this guy. He recently opened a new pizzeria / pizza school in San Francisco.And he makes the best pizza in San Francisco . From all of the reports I've seen, it is surpassing all expectations. According to their website: A small pizzeria in Naples, Italy is the inspiration behind Tony Gemignani's story for Tony's Pizza Napoletana . A fullfillment in his ever growing passion for pizza drew him to self content when he first tried an authentic Neapolitan pizza. Since then he was determined to learn this art of pizza making and one day open a restaurant like no other. Growing up, Tony worked by his mother's side, learning valuable skills he would later implement in operating a successful restaurant. Tony learned the creativity involved in preparing ha...

I appreciate anyone who has a love of pizza. And two of the greatest lovers of pizza are Cary and Lillian of Passion for Pizza . These two pizza afficiandos have really made their mark in the pizza world by sharing their pizza ideas, pizza adventures, and pizza dreams. They recently made a trip to Phoenix to discover and devour the pizza made by  Chris Bianco . They were able to spend some quality time with Chris and grill him about all things pizza. I found their interview to be enlightening as well s entertaining. Chris Bianco is humble about his pizza. Here is what Chris revealed to Cary and Lillian: I always say that, for me, it's more of a human study than a restaurant. It's afforded me to watch and listen to a lot of things and meet a lot of really interesting people, to exchange ideas and be inspired and hopefully, in some cases by accident, inspire people to do their own thing, to do something that they enjoy, and take what they want from i...

Let's face it: you can't argue with incredible pizza. Without a doubt Difara's makes some of the best pizza on the planet. I came accross this video and just had to share it. (Thanks for the heads up,  Casey ) Here's what Maalock told me about Difara's: "Painstaking care and expertise by a master pizza maker. Fresh hand grated cheese, great sauce, thin crust for the regular slice and ....the Sicilian is also unbelievable!" The following video whispers the message loud and clear. Difara's Pizza is like no other.  Ian Jensen  created a video masterpiece DiFaras Pizza - Pizza on a rainy day from Ian Jensen on Vimeo . I can't imagine handling a pizza with your bare hands. Dom Demarco does this many times a day. Here's what Goaline said: "Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and fresh...

Betty writes: Mr. Grande, Sorry, I haven't made a pizza yet. I need to purchase a pizza peel. Can I substitute something else to use for the peel, until I purchase one? I'll definitely be trying one of your pizza recipes soon. I have never ate a pizza with stewed tomatoes as the sauce. Thank you, Betty My Response: Hi Betty, you certainly do not need a peel to make god pizza. I used a cookie sheet, and then a regular pizza pan, for years before I got a pizza peel. My pizza's all turned out great. If you do not have a peel, you could do what my friend Espo did. I do not recommend this, but he claims it worked. He used a piece of thick cardboard to slide the pizza on and off the stone. Please, don't do what Espo did! I say use a cookie sheet or pizza pan. It will work fine. Then when you want, get a peel. Though a peel is not essential to make good pizza. Please let me know how you make out. Betty you can find a great peel below: I own o...

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...