Pizza Blog from pizzatherapy.com

This recipe is an original from the Pizzameister: Coye Jones . Our friend Bean shares the following about this recipe: Bean writes: This was a hit and will be made again and again. The olive mix needed a couple more T. of olive oil and I used the entire mixed on the pizza (didn’t mix in the tomato, but put it on top instead). I also added hot pepper rings. Muffuletta Pizza by Coye Jones (Used with permission) Ingredients: 1/2 cup celery, finely chopped 1/3 cup pimento-stuffed green olives, chopped 1/4 cup black olives, chopped 1/4 cup pepperoncini, chopped 1/4 cup cocktail onions, chopped 1 clove garlic, minced 1 Roma tomato, chopped 3 Tbsp. extra virgin olive oil 2 tsp. dry Italian salad dressing mix 2 oz. Prosciutto or thin-sliced deli ham 2 oz. Genoa or hard salami, thin sliced 4 oz. shredded provolone 2 oz. shredded mozzarella 1 13" uncooked dough crust Preparation: Mix first 9 ingredients for marinated olive salad and chill overnight. (Prepare...

I always get excited when I’m trying out a new product for the first time. I’ve usually done my homework. I know how the product works and what to expect. Over the years, I’ve reviewed dozens of pizza related products. I eagerly anticipated using the The Grilled Pizza Stone by Red Sky Grilling Products. According to the website: “By taking advantage of your grill’s high heat and ability to control natural wood smoke, in combination with the Grilled Pizza Stone’s unique shape and material, anyone is able to make great-tasting, wood-smoked, thin-crust pizzas at home.” I had done all of my prep work for the pizza. I had invited select friends and family to the pizza party. As a matter of fact (true story), I had a lawyer and a doctor doing all of my prep work, as well as helping with the clean up. They worked for less than minimum wage. They were “paid” with slices of pizza. I used a commercial gas grill and I pre-heated the stone to the highest possible temperature for almo...

Using A Pizza Stone If you are going to make great pizza you need the right tools. Most of the tools for making pizza will be found in any kitchen. There are a few tools that you will need if you want to make exceptional home made pizza. Mixing bowls, measuring spoons and a pizza pan or cookie sheet are essential. But if you want to take your pizza making to an expert level, you need a pizza stone. With a pizza stone you will be able to make gourmet pizza. A pizza stone , (also known as a baking stone), and a pizza peel are essential to make great pizza. The best pizza is made in a stone or brick oven. A pizza stone attempts to recreate a brick oven in your home. The notion behind this is that the pizza stone will absorb the heat in an oven. A pizza stone will cook your pizza quickly and evenly. One of the most important trick to using a pizza stone is to per-heat your stone for an hour or more. The biggest mistake made by home pizza chefs is not allowing the stone to heat u...

Here is a wonderful video about pizza in America, that needs to be shared. Amercia's Stories visited Frak Pepe's and had a long conversation with Gary Bimonte, grandson of Frank Pepe on Wooster Street in New Haven, Connecticut. Lou Abate of Abate's Pizza was also interviewed. Gary goes into detail about the history of Frank Pepe as he explains how Frank started selling pizza slice by slice. The story of Frank Pepe is America's story. Frank came off the boat with no money. He was able to get a job at a bakery. He sold pizza on the side. After saving his money his was able to open his own pizzeria. He was a good man, a generous man. And he was a pizza master who taught many others to make pizza. One of those was Lou Abate's father. The magic rubbed off and now Lou makes his own pizza down the street from Pepe's. He claims at times to make more pizza than Sally's and Pepe's combined. This is a wonderful film. My only issue with thi...

The following is from the Pizza Therapy Pizza Crawl in Honolulu: J.J. Dolan's will tell you right up front: "An Irish Pub, With New York pizza, from two guys in Chinatown". Now it doesn't get any plainer than that. And that explains J.J. Dolan's pizza. The pizza here is rock solid good. you will find a great version of a New york pie. The pizzas are thin crust with plenty of taste in their dough and toppings. The pizza was generously big. Large pizza allows the true tast of the pizza to explode in your mouth. They are not particularly fancy. That is not to say that some of the pizzas were not unusual. There was a great variety. This is blue collar pizza. Aand that was the charm of this pizzeria. You kind of felt you were back in your old neighborhood, rubbing elbows with your best friends as you indulge in your favorite past time: eating pizza. The Pizza Therapy Pizza crew was impressed. Several of their specialty pizzas were sampled. We gave J.J....

The following video interview is part of the archives for The Pizza Therapy East Coast Pizza Tour 2009 . Noted pizzaiolo Jon F. takes us into his kitchen to discuss, Grandmother's Pizza from Pawcatuck, Connecticut. This is a different type of pizza. A little thicker, with just a tomato sauce topping. The Pizza Promoter, on the East Coast Pizza Therapy Pizza Tour, stopped in on Jon F. Jon shared Grandmother's Pizza from Pawcatuck, Connecticut. Pizza was made by the Pizza Lady. She's been making pizza for over 50 years. This is a totally different kind of pizza. The pizza was good... pizza all over Pawcatuck, Albert Grande The Pizza Promoter Have a Custom Video created for your business... I learn something about pizza, everytime I read Ed Levine's book :

The following interview was first published in Pizza News . I was very apprehensive when I received my copy of pizza by Diane Morgan and Tony Gemignani . "Oh no" I thought "not another pizza book." I tore the book out of the package and immediately read the back cover. There on the back, was an endorsement from my friend Peter Reinhart , author of American Pie. ( http://www.pizzatherapy.com/ameripie.htm ) Well I thought, Peter Reinhart, does know pizza, this book can't be that bad. As I read through the book and recipes, it was quite evident, that Diane Morgan and Tony Gemignani know pizza, too. I love this book. It contains many great recipes and exclusive pizza techniques. I asked Diane if I could interview her for Pizza News . Luckily for me, she said yes. Albert : Hi Diane, thanks for agreeing to do an interview for Pizza News . First of all I want to congratulate you on your fantastic pizza book! Your book pizza was co-authored with Pizza Toss...