Pizza Blog from pizzatherapy.com

This is an incredible recipe.  Matteo Fagin is on a mission. Matteo Fagin is out to revolutionize "Little Italy" one small plate at a time. Innovative contemporary Italian cooking show focusing on just Italian appetizers. Recipes are simple and affordable. This is simply an amazing recipe. Very easy to prepare, very delicious to eat! This recipe is from Italian Tapas. Thank you Chef Fagin, this recipe is delightful...and fll of flavor! For more Italian recipes I recommend you try: pizza on earth, Albert Grande, The Pizza Promoter

The following post is from our friend Vincent's Blog: Rediscovering Pizz. Saturday night did not disappoint. Along with several friends, we made it to Pizza Rock at the K Street Mall and put our names down to be seated. The place was packed but as we waited to be seated we got to watch the new and young pizzaiolos make their pizzas in a wood fired Pompeii oven near the front door and enjoy the heat emanating from the fires. Tony's Table was off to one side which sat 10 people with reservations. We were led to the back of the huge dining area past the huge mural of Pizza Rock's Creation by Carlos Lopez and were seated up front just a few feet with a view of the kitchen and the man behind it all, Tony Gemignani. Sheri & I had come prepared to meet the master. I had removed Tony's framed menu that hung in our kitchen from Tony's in San Francisco and rolled it up carefully in hopes of getting him to sign it. Also, I had made him an 8 x 10 color glossy of...

We know that Anthony Mangieri , has closed down Una Pizza Napoletana in New York and moved to San Francisco. (Address and hours listed below) Please watch this ver revealing film. This is such an incredible look at Anthony, it deserves another look... An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana , and he does it the very best way he can. Video from CHOW.com. Anthony has moved his operation to San Francisco: A.W.MANGIERI PROP. 210 11th St + Howard St San Francisco, CA 94103 HOURS OF OPERATION Wednesday Thru Saturday 5pm until out of dough

Without a doubt, some of the best pizza in Hawaii, is being made at 951 North King Street, in Honolulu. The odor of fresh pizza being cooked in an outdoor wood fired oven is unmistakenable. There under a tent, in the corner of a parking lot, you will discover an amazing pizza operation. Two amazing pizzioli are taking authentic Neapolitan to the streets...literally. This is a portable pizza operation. A traveling pizza circus. Complete with all that you would expect and demand of great pizza. And if you are looking for wonderful pizza, you just found it. The owners, Kyle and John , do exude pizza passion . They care about pizza. They care about their customers Each pizza is handcrafted. Each pizza is lovingly created. All the ingredients are fresh. All the pizzas are unique. And the pizza is good. Really good. . For me it is all about the crust. The crust is thin with a slight char and a smoky flavor. Check out this video of Inferno's Wood Fire Pizza: : ...

Here is a great dish for you start of the New Year. An easy pasta with a very bold taste. Although this pasta contains anchovies, the taste is not overpowering. Give this dish a try and let me know what you think. Aglio and Olio is a family favorite. So easy to prepare, it is almost a sin! In our house, only fish was served for Christmas Eve dinner as well as on New Year's Day. On Christmas eve we ate lots of different kinds of fish. Baccala (dried, salted, cod fish), shrimp , Mama Grande's Stuffed Sole , fried calamari,   clam cakes , baked stuffed clams , eel (yes eel!), stuffed calamari , calamari salad , and on and on!! This pasta dish was always a favorite. We never could pronounce it correctly, but we still love it! Step 1 Saute the garlic. Step 4 Add the anchovies Ingredients 3-4 Tablespoons of olive oil 3-4 Cloves of garlic 1-2 Cans of anchovies in oil 1 lb. of your favorite pasta 1 1/2 cups of reserved pasta water Salt and pepper to taste...

Popular Plates Pizza The Popular Plates Pizza volume by Jane and Michael Stern, creators of Road Food,  is a must have book for any pizza lover. This project is a labor of love all about pizza by Jane and Michael Stern who are clearly obsessed with pizza. And not just any pizza: great pizza. In addition, they are intimately familiar with all the different regional styles of pizza. The Stern’s document 120 pizza reviews which are comprehensive, inspiring and fascinating. Much of this book was created with assistance of the members of their Road Food Team . The Stern’s sent out these Food Warriors all across the United States in search of the best pizza. These pizza aficionados traversed the country looking for the obscure and the well-known. The pizza analyses are extraordinary and mouthwatering. You will discover the origins of pizza, pizza lingo and the official way to make certified VPN DOC Neapolitan. You will unlock the secrets of making different kinds of fantast...

Here in the opening episode of the Pizza quest, Peter Reinhart lays out his pizza philosophy. This is an introduction where he visits with various different pizzaiolo including Tony Gemignani . According to Peter the philosopphy of the Pizza Quest Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest. Here is the start of the journey: Onward, upward with the pizza quest! pizza on eart...