Pizza Blog from pizzatherapy.com

This report comes from our correspondent Rob, in Seattle. Rob is currently on assignment searching out incredible pizza. He shares the following review about Tutta Bella exclusively for Pizza Therapy: Rob reports: "We had an awesome pie in a place we've been hearing about, Tutta Bella . It's right around the corner from Walter's place, which I've got for the summer. Wood fired, the read-out said 759 degrees F. They use double zero "OO" flour. The crust is light as a feather and quickly attains a fluffy crispness in no time. Hand shaped, of course, and beautifully burned, the dough is mouthwatering when fire roasted and married with fresh juicy spices and toppings. All the toppings we had were fresh and tasty. We started with the namesake "Tutta Bella", it seemed right. Above a bright and saucy pomodoro, were spread melting platters of fresh mozzarella. Dashed with juicy bits of Italian sausage, roasted fresh mushrooms, and roaste...

Sally's Bacon Pizza from pizzatherapy.com So, what’s the big secret of Sally’s Apizza ? Simple: great pizza. If you want to have excellent pizza you need to search it out. And that is exactly what we discovered during our latest visit to Sally’s Apizza on Wooster Street in New Haven, Connecticut. An inside trick is to get there early. Sally’s opens at 5:00 P.M. (They are closed on Monday’s). We got there at 4:30. There were only two parties in front of us so we knew we would make the first seating. Another trick is to know what you want before your waiter or waitress comes. Make sure you decide what you want. The pizzas at Sally’s come out as they are ordered. Each pizza is lovingly constructed by hand, and that takes time. So the quicker you get your order in the quicker your pizza will come out. A visit to Sally’s is like stepping back in time. You will find the interior to be exactly as it was in the 50’s. Sure there are numerous plaques and diversions on the wall...

Shhh. Listen: It's me, Albert Grande, The Pizza Promoter . I try to keep a low profile. Sure sometimes I tend be a little loud. And I have gotten carried away occasionally...but that is my personality. I can't help it. I'm Italian. I guess its a genetic thing. Most of the time, I just try to remain anonymous. Now don't get me wrong, I love eating pizza. I love writing about pizza and I love making pizza. But most of all, I love talking about pizza. Hey, don't get me started.  For most of my pizza adventures, I quietly enjoy my pizza. Anonymously. The other night while eating pizza with some friends I got a tap on the shoulder.... "Are you that Pizza Therapy  ( http://pizzatherapy.com/ )  guy?" "Well, yeah", I answered sheepishly. "I have to tell you... you changed the way I look at pizza." "Are you kidding me? I changed your pizza perceptions?   Pizza Therapy , changed the way you look at pizza? I asked. "Absolu...

Learn to Make Pizza at: http://pizzatherapy.com/ Let’s face it, when you go to Pepe’s you expect a quality pizza. You know your pizza will contain top quality ingredients. You expect the pizza to be cooked in a coal fired oven. You know you are in a for a positive pizza experience. So when 11 members of the official Pizza Therapy Taste Testers descended on Pepe’s we were expecting nothing less than a high quality pizza experience. And Pepe’s did not disappoint us. Because of the diversity of the group (both ethnically and ethically) we decide on three different pizzas. For the seafood lovers (hey, everybody in the group was a seafood fan), we ordered the original clam pizza. This was Frank Pepe’s signature pie. Hey, Frank Pepe invented the clam pizza. you can see the whole story right here. (BTW, you can also listen to more pizza interviews at this link) . The standard clam is not made with “mootz” (mozzarella), just a sprinkling of Parmesan. The pizza just oozes with cl...

"Start spreading the news, I'm leaving today..." OK I'm not leaving today for The City, but soon. (We'll be there in June...) And one of the Big things on our agenda is to go on The Brooklyn Pizza Tour . Honestly I can't wait. I'm looking forward to spending some quality pizza time with Tony Miura, the genius behind the tour. As a matter of fact, our friend, Adam Kuban , over at Slice , reminded us that Tony was featured on the Today Show . This is not the first time I have bought a ticket for The Brooklyn Pizza Tour . But it will be the first time I get to go. Let me explain. We had tickets to go last summer, but  Pizza Therapy  got banned from Brooklyn by Bruce Willis and Tracy Morgan.  True story, you can read about it here. I just got an email from Tony and he assured me all things are go for our tour date,. We're locked, loaded and ready! Here's a video of the tour: Honestly, I can't wait to try Neapolitan-style pizz...

Our friend in Glasgow is at it again.... Watch   Domenico Crolla  on an episode of The Hour Show. Chef Domenico Crolla shows a step by step method for creating his incredible tasting Spaghetti Alla Carbonara. What I found most interesting in this video is the simple step by step instructions he provides. He takes you by the hand so that you will be able to re-create this amazing dish in your own kitchen. I think the important point he makes is worth repeating. For quality, elegent dishes, you must use quality ingredients. For example note that Chef Dominico only uses Extra Virgin olive oil. Also, instead of bacon he uses Italian pancetta. pancetta is "a type of dry cured meat, similar to bacon. It is pork belly that has been salt cured and spiced." He does explain though,you can also use other meats if you wish, as well as using no meat at all. He insists that you should not use bacon due to all of the additives. I love this recipe and I look forward to s...

Our friend Gail recently won the Ultimate Recipe Showdown on the Food Network. Her prize? $25,000 in cash, plus a $5,000 bonus in other prizes. I knew I had to interview her and get all of the inside secrets of how she did it. I was able to record an exclusive interview for Pizza Therapy . She explains: •How she came up with the recipe •What she did to enter the contest •What she asked Flo Consiglio, wife of Sal Consiglio •Her secret ingredient that she took from Sally's Apizza on Wooster Street in New Haven, Connecticut •Why this helps her make award winning pizza •What goes on behind the scenes at the Food Network •What she will do with her $25,000 •Her other $5,000 bonus prizes as part of her winnings •Inside pizza tricks and tips •Her secret hobby and passions •Why you should enter your own recipe You can listen or download the entire interview at this link: The $25,000 Pizza Recipe Interveiw with Gail. pizza all over the planet, albert Legend...