Pizza Blog from pizzatherapy.com

The Little Chef, Kamalei , reveals all of her secrets for making pizza. One of the World's Youngest Pizza Masters , she has been making pizza since before she could talk. As a matter of fact she has been playing with dough and flour since her sandbox days. Her technique is New World Pizza Cusine including a Post-Punk Tween Tinged influence. This is pizza for the new millenium. She has developed her own unique style of pizza creation that has not been duplicated anywhere. While her creativity has blossomed she has also matured over the years. In the following video she is explains how she creates mini-pizzas. There are subtle nuances in her original style of pizza making. The Little Chef has become an integral and vital part of the Pizza Therapy family . As she explained in the video, she learned about pizza from her dad! Her favorite Pizza Resource? The Pizza Therapy Pizza Book. Here are some other great pizza ideas: 500 Pizzas & Flatbreads: The Only Pizz...

Robert writes: "I've just returned from Italy after a month of glorious gastronomical indulgence.  Our first evening there, in Napoli, we had pizza at Brandi's, a Margherita of course. When the beautiful pies were brought to our table, my wife and I toasted you, "Salute, Albert." We then each devoured our own pie; what an experience. There is nothing even close to a true Neapolitan pizza. Since hooking up with you I've only eaten pizzas from wood fired ovens and as good as they are they do not compare to Brandi's. Even other pizzas in other parts of Italy did not come close. Some people said it was the water, others say it's the wheat but whatever it is, Brandi's is a pizza every true believer should have before passing on to the big pizzeria in the sky.  Pizza on earth. ciao," Thanks for your review, Robert, Here is a video about Pizzeria Brandi: From the Pizzeria Brandi Website: The Ancient Pizzeria Brandi In 1780 ...

Rick, Director of The Pizza Therapy Western Region Alliance , reveals an incredible pizza made in his hometown of Boulder Colorado ... He reports: "So, I wanted to try this pie again before I emailed you. The name: Pizzeria da Lupo . Website: Pizzeria da Lupo . Address: 2525 Arapahoe Ave. Boulder,Colorado. I was hoping to speak with Rob, who I mentioned to you the other day, but he was not working. I thought he was an owner, I guess not. The place was really busy last night and I did not see an owner there. Impressive since they've been open just a couple of months. I had a business card of yours and a print out of a couple pages of Pizza Therapy   to pass on to Rob. I'm going to see him on Wednesday as he works then. THE PIE - Fabulous! I compare it to Pepe's because for me, it is the best! And they have a Pepe's pizza box mounted on the wall. Wood fired oven. The pie dough / crust is exceptional and much like the Pepe's , though different....

Metro Pizza in Las Vegas has turned the pizza world upside down with their own version of sliders. Called meatball sliders, these would be fairly easy to re-create in your own kitchen. The trick is to use a good meatball recipe, fresh dough and provolone cheese. For the bread part of the sliders they are using their own fresh baked garlic knots. Sam shows you how to make them, and why they are so popular: You can check out Metro pizza in Las Vegas at various locations. Here is their website: Metro Pizza . Meatball sliders from Metro Pizza. Here is a review of Metro at the Best Pizza in the West from Pizza Therapy . Metro Pizza 1395 East Tropicana Avenue Las Vegas, Nevada Tropicana & Maryland Parkway Phone: (702) 736-1955 pizza all over Las Vegas, albert grande the Pizza Promoter  Here's more Las Vegas fun:

mussels Mussels A' La Grande from Pizza Therapy My brother Steve and I went "clamming" a while ago in a our secret spot located in Connecticut . We were mostly interested in "cherry stones", a small clam eaten raw with lemon and cocktail sauce. We decided to also get some mussels, which were in abundance. I brought them home and my mom had a great idea. She created this dish while attempting to recreate an appetizer which she had sampled. Make sure you only use fresh sea food. This dish would work with any shellfish such as clams or oysters .  (Hey, thanks mom!) Ingredients 3-4 lbs. of fresh mussels 2 Tablespoons of butter Bay leaf 2 cloves of crushed garlic 1/4 Cup Olive Oil 1/4 Cup of Bread Crumbs 1/4 Cup of Parmesan Cheese 1 Tablespoon of Fresh Parsley 2 Tablespoons of Butter Directions Scrub and wash mussels well. Pull off the "beard" from each mussel. Steam 3 to 4 lbs. of mussels in ½ cup of white wine, small onion, bay leaf unt...

John Arena is an amazing pizziolo. He grew up with pizza. He's been making pizza for most of his life. In 1980, after seeing an ad in an Italian newspaper, he and his cousin, Sam, sold everything they owned and moved to Las Vegas. At first things were tough. These New York City transplants struggled to create outstanding pizza in a town, that did not know anything about pizza. They called their pizzeria Metro Pizza and now have several locations around Las Vegas. He and Sam's pizza skills are extraordinary. Metro Pizza is now regarded as having The Best Pizza in Las Vegas . He loves sharing his pizza passion by showing others how to make pizza. He is also known as The Pizza Professor. He teaches the only college certified pizza class in the country. He calls his class Pizza 101 and you can read the course proposal at this link . I was recently honored to attend a private class at one of his Metro locations. The Pizza class was fun, informative and filling. (It was f...

Wayne writes: I have been making good progress on the pizza. I found a premium mozzarella, but I quite often buy their regular mozzarella. I found that the premium mozzarella cheese was a better texture than the regular, and I thought it tasted better too. I got some of the hard white wheat flour here at a local flour mill, and it was a high gluten spring wheat flour from the West. Although the flavour was rather bland, the texture was perfect. I am thinking about experimenting with 20% all purpose flour, and 80%hard white wheat, and very the ratio until I get the right texture and flavour., If you have any suggestions regarding the flour, and cheese, I would appreciate hearing your suggestions. Last Thursday, and Friday I ate a 12 inch round pizza that I was happy with the crust texture, but crust flavour was not quite as good as expected. But, hey, it was some progress which I am thankful for. My toppings are not my main concern, as I will continue to use fresh ingredien...