Pizza Blog from pizzatherapy.com

Food Blogger and Pizza Fantatic, Rishi Singh writes: At loss for words attempting to explain my love affair with pizza, I decided an illustration of my obsessive compulsive cooking would best reconcile my lack of words. Passion or obsession? (Photo Courtesy Rishi Singh) Surely a bit of both. Obsession, at times, holds a negative connotation, when referring to recipe development, the outcome is generally positive. Perfection, a byproduct of obsession, has been the goal of these pizza trials. Mastering pizza has been a family affair, my brother orchestrating the sauce as a mad conductor, my sister developing a crust with a crisp bottom and chewy top. Construction and flavor profile define my role, in addition to carefully snapping photos of quickly cooling pies amongst impatient diners. For the past three months lucky friends and family visit our kitchen to experience this ongoing pizza experiment.  Perfection will never be achieved, flavor being subjective and incarn...

Making pizza can be an event enjoyed by one person or shared by a group of people. I have made "pizza for two" as well as given hands-on pizza demonstrations for over 70 pizza fanatics! Making pizza is FUN! Get people involved in your pizza adventure and magic will happen. Tools To make your pizza you need mixing bowls, a measuring cup, measuring spoons, a rolling pin (optional), a pizza pan or cookie sheet and a cooking thermometer. If you want to cook incredible pizza you may want to invest in a pizza peel and a cooking stone. The peel, a kind of paddle is used to transport the pizza from the counter to the oven and back. Investing in a cooking stone will help you in your quest for the perfect pizza. The pizza stone will allow you to cook your pizza quickly and completely. Ingredients for the Easy Dough Pizza Dough Recipe (Makes 2 or 4 Pizzas!) Use this recipe if you will be making your pizza the same day. 1 Packages yeast (1-2 teaspoons of yeast or less) 2 ...

All right the real name of the song is: Pizza Pie . And you can groove to it down below. It's a classic! This song comes out of the Doo Wop era of American Music. Somehow it has been buried and lost in time. Here is the story from the Norm Fox and the Rob Roys website : "One of the earliest interracial quintets, Norman Fox & The Rob-Roys were also one of the most underrated and overlooked groups ever to cut a 45. With his distinctive lead voice, Norman Fox (16) of the Bronx hooked up with DeWitt Clinton High School friends Robert Thierer (17, baritone), Marshall "Buzzy" Helfand (17, bass), Bob Trotman (16, first tenor) and Andre Lilly (16, second tenor) in 1956 to form a dynamic vocal mix with their Jewish/black coalition (Trotman and Lilly were originally members of the Harmonaires on Holiday.) They practiced in the school's bathroom, at Norman's house on Henry Hudson Parkway, and at Robert's Knolls Crescent address, sharpening their sou...

I was doing a little pizza research recently. So, I decided to search the Internet for the best pizza . I immediately went to my favorite search engine (Google) and typed in: " best pizza ". I was somewhat amazed at the #1 result of over 65,000,000 websites. There in the #1 spot was Pizza Therapy. Then I thought I would look for the best pizza in the United States. My next search was for: " the best pizza in the east ". Again at the #1 spot out of 1,600,000 sites was: Pizza Therapy. My next search was for " best pizza in the central US ". At #1 in the search results out of 2,580,000 sites was once more: Pizza Therapy. Then I decided to search for the " best pizza in the west US ". Out of 1,290,000 sites, Pizza Therapy. again came out on top. Hmm. I'm starting to see a pattern here. I figured I might as well try to find the " best international pizza " so I typed that in the search box. Out of 2,560,000 ...

Kamalei and I have been discussing the earthquake and tsunami in Japan. We've watched the pictures and the news. We have been very saddened. Here in Hawaii we have many Japanese friends. Many of our friends have family and loved ones in Japan. We thought there must be someway we can help. The result is the following video. We dedicate this to all of our friends in Japan. Thousands of lives were lost. Those who survived lost everything. In addition to losing loved ones, they lost houses, their cars, their jobs: everything. Here is the video: You can contact the charities that are supporting efforts in Japan: Red Cross Here Global Giving  Doctors Without Borders Salvation Army Save the Children Thank-you for all of your support. Sincerely, Albert Grande, Pizza Therapy Supports Japan

Who knew that separating bananas from the bunch would make them ripen slower? Storing opened cheese in aluminum foil will keep the cheese fresher and retard mold growth. Most of the pizzas I make use cheese. I love my Parmesan, mozzarella, asagio, pepecorino and provolone. and of course, a key ingredient for My Blue Heaven Pizza , is Gorgonzola. There are countless cheeses you can use on your pizza. The advice is to not use plastic wrap for your cheese. I never knew that. I always store cheese in plastic wrap. That includes my Parmesan cheese, and especially Gorgonzola. Now Gorgonzola is naturally moldy, but the plastic wrap has been causing the the mold to grow faster. I guess I learned my lesson. How about this: look for the number of bumps on the bottom of your peppers. By counting the bumps you can determine that there is a difference in the taste of peppers. The tips about garlic are the most revealing: if you want a light taste of garlic, add it at the beginning of a...

The Divine Chef knows food. You can follow her on Twitter, here: The Divine Chef . Here is a video of her Pesto Shrimp Linguini Recipe. Here is her recipe: Pesto Shrimp Linguini Recipe - Delicious Italian Food Ingredients: •1/2 pound linguine pasta •2 tablespoons butter •4 cloves chopped garlic •1 cup heavy cream •1/2 teaspoon white pepper •1/2 cup grated Parmesan cheese •1/4 cup pesto •1/2 pound large shrimp, peeled and deveined •Fresh chopped basil Preparation: Bring a large pot of lightly salted water with olive oil to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until mixed. Blend in the pesto, and cook for 3 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Stir in fresh basil and serve ove...