Pizza Blog from pizzatherapy.com

Jon F. Noted pizzaiolo, installed a Sky Light to get a higher toss... I was pleased to interview noted pizzaiolo, Jon F. Here is what Shelley said: "This is GREAT. Thanks so much!". Jon gives his take on Pepe's Pizza , and Sally's Pizza . Jon gives his take on why the pizza on Wooster Street is so special. Jon also traveled to Italy and explains the difference between American Pizza and Italian Pizza. He is on a quest to find extraordianry pizza. He traveled to Portland to discover some of the greatest pizzas avialable in that city. He got a first hand look at Brian Spangler as he made pizza at Apizza Scholls . He noted that Brian has his hand on every pizza that is served. Jon also reveals another great up and coming legendary pizzeria, called Tastebuds. He finishes up this interview by giving some incredible advice for the home pizza maker. He explains the most important thing is not the toppings. Use all of the high quality toppings you have, ...

For the first stop of The Pizza Therapy Hawaiian Pizza Crawl, we stopped at V Lounge. We were there a little early and had a chance to meet Aker , master pizzaiolo and Blaine one of the owners. Aker stretching the dough. It's always great to speak with people who share your own passion for pizza. Aker and Blaine have the passion. We talked about Chris Bianco,   wood fired pizza ovens, New York pizza and also discussed Pepe's and Sally's Apizza (located on Woooster Street in New Haven , Connecticut.)   Aker explained that he was born in New Haven.   Hmm, I wonder if that had something to do with how the pizza turned out. Honestly, I was astounded at their extensive knowledge about pizza. These guys know their stuff. Aker , is a classically trained Chef who only recently started to make pizza. His last job was as a pastry chef at a famous Japanese Restaurant. As a matter of fact he never made pizza commercially until he started making pizza at V...

    Pizza Photo By Albert Grande, The Pizza Promoter     When the subject of pizza comes up, my ears perk up. As I tell everyone I meet, "Don't get me started about pizza...". If we're talking about pizza in Honolulu , now you really got my attention. Kawehi Haug , of The Honolulu Advertiser , organized an incredible event called The Pizza Crawl. A team was assembled to visit six Honolulu pizzerias in one night. These are pizzerias that are buzzworthy and at least have a reputation for making excellent pizza. The team was made up of hard core pizza lovers. Think about it: eating pizza from six different pizza restaurants in one night is no easy task. They were up to the challenge and they completed their mission. There were a few mis-steps along the way. Not by the team mind you, but by one of the restaurants. It just goes to show you buzz is not everything. Their results: 1) V Lounge (Kona Street) with the kiawe wood fired oven was a big hit. 2) J...

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...