Pizza Blog from pizzatherapy.com

I know what your thinking... How can you improve on something so basic as a pizza cutter or pizza wheel? We've got an Oxo Good Grips 4-Inch Pizza Wheel  and it does quite well. It has stood the test of cutting  hundreds of pizzas and it has not missed a beat. It's got a great grip and the blade has stayed sharp. The pizza cutter has a wheel that has a simple job. Keep it clean and well oiled and you're in the pizza cutting business.  What more could you want? For the record we have a  Homer Simpson Talking Pizza Cutter at the Pizza Therapy Pizza Museum. . This was a novelty item that was light years ahead of it's time.  We have a number of other pizza cutter's in the Museum, including our prized Pepe's 75th Anniversary Pizza Cutter .                  We just discovered a brand new pizza cutter that certainly deserves our attention:...

Elliot shares the following: CUCIDATI (Italian Fig Cookies) These cookies are a little time consuming, but well worth the effort! It's a Christmas favorite! Preparation time approximately 2¼ hours  yields: approximate 36 cookies Ingredients: 4 cups unbleached all-purpose flour 1 1/2 tablespoons baking powder 1/4 teaspoon salt 1/2 cup sugar 1 cup vegetable shortening 1 large egg 1 tablespoon pure vanilla extract 1/2 cup milk Filling 1 cup dried figs 1 cup dried dates, pitted 3/4 cup raisins 1/4 cup honey 1/2 teaspoon cinnamon 1/4 cup orange marmalade 1/2 cup walnuts, chopped Icing 2 cups confectioners' sugar water or milk colored sprinkles Directions: For cookie dough, sift flour, baking powder, and salt into a large bowl. Add sugar and stir well. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal. In a bowl, beat egg, vanilla and milk together. Add egg mixture to the flour mixture and m...

Recently USA Today ran a story about 51 great pizza parlors. As USA Today explains in their article, they polled local experts in each state including the District of Columbia to come up with their top pizza. This was an ambitious project. Here is a link . No matter where you're from you'll find great pizza. And you can easily discover that, everyone has their own opinion on pizza. Everyone. You can read the rest of this review, exclusively on Lunch.

About a year ago, I got an email from Dino Ciccone.  Dino explained he had a concept for a television show. Since he was a pizza expert and loved motorcycles, he wanted to marry the two passions of his life. I wished him well and told him to let me know when his pizza television show was finished. His idea was simple, he would travel around on his motorcycle, visiting different pizzerias that needed help. Not just pizzerias that were a little off course. He wanted to offer his assistance to pizza places that had totally missed the boat.  He would offer his pizza experience to get these pizzerias back on the right track. Well Dino true to his word has his television series. It's kind of an Easy Rider as the Ultimate Pizza Guru type of show. Lots of motorcycles, lots of pizza. A sure fire hit... In the opening episode Dino attempts to help a pizzeria in sad shape: Their kitchen is filthy They have no consistent dough recipe They use pizza sauce from a can ...

A great New York City Pizza Challenge was recently orchestrated by the Travel Channel . This was an episode of their show called Food Wars . You know things will heat up when you put two great pizzerias head to head...er...pizza to pizza. In one corner of Manhattan we have John's of Bleeker Street. In the other corner we have Grimaldi's Pizza of Brooklyn. Our good friend Tony Miua of the Slice of Brooklyn Pizza Tour had this to say: For those of you who missed it last night, I appeared on the Travel Channel's "Food Wars" episode about NYC pizza.They compared two of NYC's legendary pizzerias to see who's the best:. Grimaldi's under the Brooklyn Bridge vs. John's of Bleeker Street.The Travel Channel is airing it again, so set your clocks and devices if you'd like to see it.Who won? I have two words for you: John's? FUHGETTABOUDIT!  You can visit  Tony at  A Slice of Brooklyn Pizza Tour here. We'll let you decide for y...

Paul writes: Hi Albert, I was just browsing your website, in search of a brilliant tomato sauce recipe. I've been trying to reverse-engineer pizza for a number of decades now. Here's a tip I didn't see on your website: Don't buy just one Pizza Stone. Buy TWO. Use the first stone normally (i.e. put the pizza on it). Put a second oven rack in its highest position and put the second pizza stone on it - i.e. above the pizza. Now there is a stone above and below the pizza. It makes a huge difference - pizzeria oven quality. Keeps the oven temperature steady as a rock (:-) - something which electric ovens can't otherwise achieve. The toppings brown nicely and the crust puffs up delicately. Obviously, you have to put both of the stones in the oven before pre-heating (which takes longer with the two stones). Here is another tip, told to me by a food chemist who consulted with the bread industry - season your dough at least overnight. I use a bread machin...

Bonnie writes: I found your website in my search for pizza connections and I am contacting you to ask you if you would like to partner with us to market our new sculpture “Pizzaiolo.”  OK, Bonnie, you got my attention. Can you tell me a bit more about this sculpture. Sure, Albert:. Pizza! As a pizza professional you know how much the world loves pizza. And the Pizzaiolo, the master who creates pizza deserves to be celebrated. Now sculptor Jeff Tritel has done just that. He has created “Pizzaiolo,” a limited edition bronze sculpture celebrating Pizzaiolos everywhere! “Pizzaiolo” captures the art of the dough. Our Pizzaiolo is spinning pizza dough and that spin is shown in the spin of his body. Here are Jeff’s words about his inspiration for “Pizzaiolo”: There’s an element of magic in spinning pizza dough and for me, images of joy, wonder, skillful execution and old world charm appear in my mind’s eye. To capture the feeling of spinning dough in a sculpture, I’ve given ...