Pizza Blog from pizzatherapy.com

Our good friend Jay Vogler of Pizza on Earth , shared the following product with us. The Pizza Sleeping Bag: From the Etsy Website, here is a description by the creator This listing is for a deposit on my slice of pizza sleeping bag with veggie pillows. I make them to order and the turn around time is typically 4 to 6 weeks. (Please let me know if you need it sooner, I will see what I can do) The total price of each sleeping bag is $300 dollars plus shipping (I can customize the shipping depending upon where you are located). The sleeping bag is constructed by hand. I use recycled quilts for the stuffing. I dye the fabric for the cheese and sauce part myself. The bag is lined with satin which makes it not only adorable but luxurious and comfortable. The pillows are not attached to the bag so you can arrange them however you wish. Dimensions are approximately 3 feet by 5 feet. And for more sleeping bags check out: sweet dreams in pizzaland, albert grande Pizza The...

 I was given a jar of Classico Creamy Alfredo Pasta Sauce to sample. Here is my review of this product. There are certainly a number of ways you can create a pasta dish with Alfredo Sauce . The thought of marrying egg noodles with this light creamy sauce was appealing to me. This recipe came about as searched for different ingredients in the fridge. The recipe was so easy it almost created itself. Classico Creamy Alfredo with Egg Noodles and Sausage Ingregients 1 jar of Classico Light Creamy Alfredo Pasta Sauce 12 oz. egg noodles 3 Sweet Italian Sausages (Kick this up with HOT sausage) 3 slices of Provolone Cheese Directions Cook egg noodles (6-7 minutes) al dente. Drain in a colander. (Recommend: OXO Good Grips 5-Quart Stainless-Steel Colander ) Cook the sausages. Pre-heat oven to 350 Degrees F. Place noodles in a casserole dish Cover noodles with Classico Light Creamy Alfredo Pasta Sauce Slice sausages (Can be left whole) and put on top of noodles Mix sausage...

Our friend, Jen is at it again, sharing great recipes with you. Here she shares an easy simple Risotto . As Jen explains, do not be intimidated by this dish. It's easy and fun! Thanks, Jen.

If there’s one food that we can all agree is delicious, it’s pizza. With its almost limitless possibilities, it’s the ideal choice for lunch, dinner, or just a snack. Originating in Italy, the pizza is now one of the most popular dishes in the world, and can be found on dinner tables in almost every country. One of the great things about pizza is how flexible they are as a dish; the range goes from the frozen variety costing just a few pennies, all the way up to the ‘haute cuisine’ pizzas you’ll find in the most expensive Italian restaurants. In the United States in particular, the pizza has been adopted as a national dish, so much so that many of the original types of pizza were actually created there. And there a number of pizza topping combinations . With such a huge amount of choice when it comes to pizza toppings, you won’t be surprised to find that there are plenty of strange and unusual toppings out there – so let’s take a look at five of the most weird and wonderful gourmet...

Simple Easy Pesto from pizzatherapy.com  Pesto is wonderful and refreshing. Use it for pasta, pizza or just spread it on a piece of ciabatta bread. The best thing about pest is how easy it is to make. Easy Pesto Ingredients for Pesto 2 cups basil (loosely packed) 1/4 Cup Pine Nuts 2-3 cloves of garlic 1/2 Cup Olive Oil 1/4 Cup Parmesan Cheese Salt and pepper Directions Add all ingredients to a food processor Pulse gently until everything is roughly mixed. Add salt and pepper to taste. Add more olive oil if needed For a variation: Use walnuts, macadamia nuts, or any other favorite nut. Here is a video I created to demonstrate this easy pesto recipe. pesto on earth, albert grande The Pizza Promoter To make pesto you need a food processor .

From an email: There is a chef named Gabriel Bonci in Italy who many consider the Michaelangelo of Pizza. This guys makes THE BEST pizza - period. Simply incredible pizza and technique...

During the Pizza Expo, I was able to sample some great pizza. I ate a lot of pizza. A lot of pizza. Yes, I was in Pizza Heaven. I spoke about pizza whenever I could. And I had access to some of the best pizza makers on the planet! Two of the Master Pizzaioli (Pizza Makers) I spoke with were: Antonio Stariata and Adolpho . Antonio Stariata is one of the most incredible pizza makers in the world. His advice was simple and to the point. If you want to make great pizza, you need to follow the Neapolitan method. You will only use 4 (four)ingredients : flour, yeast, salt and water. That's it...nothing more. He also adds: use no fat in your dough. (By this he means, oil...) Adolpho , echos Antonio, and adds his best tip is to make sure you have a long enough ferment. You want to let your pizza leaven for at least 8 or 9 hours. I have been following this advice. My pizza has been coming out great! pizza on earth, Albert Grande The Pizza Promoter Antonio and Adol...