Pizza Blog from pizzatherapy.com

One of my favorite ways to enjoy pasta is with seafood. There is nothing quite like fresh scallops, shrimp, calamari, mussels,  and clams to make your pasta sing.   It may not always be possible to get fresh seafood, so frozen, is second best. But it is still very tasty. I was able to watch both of my Italian grandmother's make their sauce (gravy) from scratch. They would both literally spend hours making sure everything tasted just right. Hours. When you cooked for your family you did not cut any corners. You took your time. While that is still my preferred method, sometimes you just don't have hours to spare to make your sauce. So make I make it and try to make a double batch, so the goodness of the flavors will be cooked in the second time around. In the following video, I show a fairly quick method of making seafood pasta: Frutti Di Mare. My advice is to use the best possible pasta. Don't cut corners. The extra expense is certainly worth it. Her...

The following interview is with  Victor  of  Undici Taverna Rustica  in New Jersey. Victor  claims to make the  best pizza in New Jersey . After listening to some of Victor’s responses, you will understand this is no idle claim. Undici Taverna Rustica,  has no equal in  New Jersey  or anywhere else. Their pizza is in a word: simply outstanding. Honestly I was amazed at some of the information shared in this interview.  Victor  talks about his early influences of pizza, how he got into the business, his collaboration with  Anthony Mangieri  and more. Albert:   Victor, thanks for taking the time to speak with me. Do you have a memory of your first pizza? Please  describe it. Victor : I made my first pizza as a child I was 3 or 4 years old at my father’s pizza parlor Rallo’s Pizzeria in Newark, New Jersey. They tell me it was pretty good maybe I had a knack e...

When I first started to make pizza, I always thought flour did not matter. To me, flour was flour. all purpose was the same as bread flour. And I had never heard of high gluten flour.  High gluten flour is the type of flour most pizzerias use when they make pizza. It makes for a tastier dough, with more snap and crunch.  If you can find high gluten flour use it! While you can certainly get satisfactory results with All-purpose flour, I think that using a high gluten flour will give you a better taste. So what flour do I recommend. I have found very good results with  Caputo  Flour.  It is a flour imported from Italy. I have met the owner of  Caputo  flour as well as some of his master pizzaiolo. You can actually go on a video tour of the  Caputo  flour factory with my friend Sky Dylan Robbins. Check it out at this link,  Caputo Flour from Pizza Therapy. http://pizzatherapy.com/caputo.ht...

If you love pizza and you are in New York, one of the best things you can do for yourself is to hop on a Pizza Tour hosted by Scott Wiener. Sure you get to taste lots of pizza. And the crowd you are with makes it very enjoyable and fun. But make no mistake the real star of the show is Scott , and his boundless pizza knowledge and passion. You can't help be infected by the pizza bug. He is the "energizer bunny" of pizza. I mean the guy does not stop. He's going, going, going... Check out Scott's in the following video: Check out Scott's Pizza Tour Here. For more pizza related stuff go to: All Things Pizza With Discounts! Find the Best Pizza in New York.

Sure there are many pizza websites out there. You will discover pizza passion, pizza fans, pizza reviews and more. I would like to recognize the absolute Best Website for Homemade Gourmet Pizza. This website created, run and maintained by Master Pizzaiolo, Coye Jones is a total labor of love. Love of eating pizza, love of making pizza, love of everything having to do with pizza. According to Coye: "There's pizza history, cookbook ratings, preparation steps, recipes, tips & secrets, pizzeria recommendations, links, and Q  & A's from Ask Pizzameister email." What you don't see is the history of this website. You can't really peek behind the scenes. This is one of the oldest pizza websites on-line. The information contained here is top notch. The pizza recipes are stellar. And when I started to write about pizza on-line, one of my biggest supporters and mentors was Coy e. He was always positive, always encouraging and always a great...

I love making pizza. I am honored when someone says they enjoyed a pizza I made for them. The greatest joy however, is teaching someone to make their own pizza. You are playing oyur pizza making forward. Now the can experience the joy of making pizza for other people. Making pizza is magical. Teaching someone else to use that magic for their own pizza takes it to a whole new level. It's kind of like when I taught my daughter to ride a bike for the first time..."Dad I can ride a bike!" The following video shows the joy experienced of making pizza for the first time. This video was shot entirely on loacation on the North Shore of Oahu, the Surfng Capital of the World! pizza on earth, good will to all! Albert Grande The Pizza Therapy Pizza Book The Pizza Therapy Digital Store rare e-books, tutorials, how to's

Joe Pergolizzi is a pizzaiolo, who founded “ The Fire Within”. The company, located in Boulder, Colorado , creates Mobile Pizza Ovens , and offers a total support system for those interested in succeeeding in the the pizza business. For Joseph this is a sacred mission. The Fire Within also offers classes, workshops, encouragement and assistance. This is an entire organization dedicated to pizza success through artisan pizza creation. On their website, Joseph explains: “We took the age old concept of a wood fired oven on a trailer and modernized it for today’s use. In addition to manufacturing a practical line-up of mobile pizza ovens and we created the tools you need to be set up for success. After a fiery debate, our 100+ customers across North America agreed upon a collective mission. It is the intention of the Fire Within mobile pizza caterers to save the world from common, cardboard-box-pizza one wood-fired pizza at a time. Taste testers welcome.” For the record: ...