Pizza Blog from pizzatherapy.com

This was no geographical list of pizzerias.  This wasn’t the best in each region. Each pizzeria had to stand on its own… The criteria was simple: the best of the best… And I really respected that about the voting… What pizzerias made the cut? I was happy to see many of my favorite pizzerias of all time represented: There were some obvious choices… Una Pizzeria Napoletana as well as Tony's Pizza Napoletana both from San Francisco made the cut. Pizzeria Bianco in Phoenix, was there, Apizza Scholls from Portland, Metro Pizza and Pizza Rock in Las Vegas was there. I was totally amazed Connecticut pizza and in particular  City of New Haven was well represented.. such wonderful pizza places such as Pepe’s, Roseland, Zuppardi’s, Earnie’s, and Modern Apizza all made the cut And I’m sure you are wondering: Did my favorite pizzeria make the list?  Here is the Link to 101 Best Pizzas in America 2015 If you are interested in baking, and cooking, here is a great magazi...

Tony Gemignani gives us a unique ssecret pizza tour of Pizza Rock located in Green Valley Resport, Henderson, Nevada.

Federal Hill Pizza , Warren, Rhode Island, is more than an Italian Kitchen. Federal Hill Pizza is a total Italian experience. This pizzeria has it all: great food, amazing appetizers and a full Italian restaurant. The taste, the taste, is extraordinary. Video created and produced by Pizza Therapy All images are authentic. All food is the real deal!

Click here:  http://amzn.to/1CEFrKA  For more review of this go to:  http://pizzatherapy.com/get-the-kind-... I felt there was nothing that could possibly be better than a pizza stone. After all, the stone is like making pizza in a brick fired oven. I’ve felt there was nothing better than a pizza stone…Until now. When pizza professionals such as, Tony Gemignani, (The Pizza Bible), John Arena (Metro Pizza) and Master pizza maker Jon F. sing the praises of Baking Steel, you need to listen. Of course, Mark Bello, had all of his pizza classes use, Baking Steel as well.

From  http://metropizza.com  John Arena and Chris Decker entice an invited crowd to delectable delights!

Kazuya Akaogi is a World Pizza Champion at Pizza Expo in the World Pizza Games. He decided to try the dough stretch competition.

From  Pizza Therapy  http://pizzatherapy.com Tony Gemignani talks about using Buffalo Mozzarella in making pizza. He discusses methods for using this cheese on piza. Tony was recorded during a private session at Pizza Expo in Las Vegas. Tony also discusses  Neapolitan Pizza and how it tends to be a "wet" pizza. He uses a special kind of pizza peel to move his pizza in and out of the oven. A special guest appearance is by Roberto Caporuscuio who transports the pizza in and out of the oven. This was a private workshop at Pizza Expo and attendees paid extra to attend this private session. One of the benefits was that attendees got to sample all of  f the pizzas as they came out of the oven. Tony was extremely gracious as well as educational in helping everyone "respect the craft".