Pizza Blog from pizzatherapy.com

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...

Whenever I meet someone new, I always like to talk about pizza. Now I don't force the conversation on them. I like to let the conversation flow. But if I have any control of it, I love to start discussing pizza. What kind of pizza they like. Their favorite pizza place. You get the idea. Hey it's what I do... It doesn't really matter who I meet, the subject will always come up. So when the opportunity came up to ask Penn and Teller what their favorite kind of pizza was. I jumped on it. I was able to ask both of them. And Teller talked. Really. I have been a huge fan of Penn and Teller for more years than I can remember. I had a chance to see them a number of years ago, but I blew it...but that's another story. Let me explain what happened in Las Vegas . We happend to see their show at the Penn and Teller Theater at the Rio . They were, as expected incredible. They are funny, witty, magical. With a peppery dose of irony and lots of fun. They show lots of thi...

My love affair with clams started before I could talk. I love clams in every way: raw clams on the half shell, clams in chowder, stuffed clams, clam fritters but one of my favorite clams are fried clams. Now these are not strip clams mind you, these are whole clams fried up. With the "bellies" on them. Not many people realize this but fried clams are steamers dipped in batter and fired in oil. I can't get enough of these babies...and I even dream of clams. Only because I can't get them all the time. You really need to go to New England to have fried clams... I want to talk about steamers..Oh they are amazing. The taste...the taste... Steamed clams, are in a class all by themselves. While fried clams (my favorites!)  can be greasy...steamers are totally natural. Sweet and tasty. The magic of the sea shines through and through... Clams come in several different varieties. The lager hard-shell clams, or quahogs are used for chowder. Some of these shells were made...

Here is the second installment of Un'Americana In Italia. Sky explains that Italy gave the world the very first chocolate bar.In the 1616th Century, she explains, all of the chocolate was imported from Spain. The chocolate was used for drinking. However the Italians invented a machine that was able to turn chocolate from a liquid to a solid chocolate bar. "Chocolate is the joy of life!" Not any chocolate, mind you: dark chocolate. Sky then takes us on an incredible cheese adventure. Enjoy this Un'Americana In Italia, Part 2 I love listening to Sky speak in Italian. The words just seem to flow. The fact this film is totally narrarated in Italian adds much to the experience. Here is a link where you can listen to (and download, if you wish) an interview I did with Sky. Sky Dylan Robbins Interview by Albert Grande of Pizza Therapy Sky takes you inside the underground secrets of how various food is produced. She also reveals the passions of those...

Ok I admit it: I love the Star Trek Pizza Cutter . The Star Trek Pizza Cutter is an exact replica of the Star Ship Enterprise. It is beautiful and shiny. Take a look right here: But does it really cut pizza? I took it for a test drive and it worked like a champ. Here is a video of me using the Star Trek Pizza Cutter : The truth is though, it is more for show than substance. But what a great show! It is very impressive! So While I will use it on special occasions, I will stick to my tried and true: Oxo 4-Inch Pizza Wheel But for special occasions and special pizzas, I'll take the Enterprise out of the box and use it to slice up pizza. I used The Star Trek Pizza Cutter and I liked it! Check it out here:  Star Trek Pizza Cutter Respectfully submitted, Albert Grande The Pizza Promoter For more conventional pizza cutters, check this out:

As a public service to our pizzeria owners and those interested in the pizza business, we share the following: Attending an industry trade show - even during an economic slowdown - can be the best investment you can make in your business. Some pizzerias are surviving and some are not, but only those who are taking the necessary action toward positive change will have the ability to compete and win. Here are six ways to boost your pizza business. Register to attend International Pizza Expo 2011. Come ready to learn at more than 80 pizza-specific seminars and demonstrations. Attend Beer & Bull Idea Exchanges for networking and sharing. You'll quickly learn that your problems are not unique and someone there just might have the solution you're seeking. Pick up new menu and recipe ideas at the International Pizza Challenge and the numerous demonstrations planned. Watch exhibitor product demonstrations and sample lots of great food. Negotiate great deals on an exhibit s...

I am please to announce that Sky Dylan Robbins just completed her film: Un'Americana In Italia Here is what Sky said: Hi Albert, Hope all's well with you and your family. Wanted to let you know that Un'Americana in Italia is finally complete - the premiere went well and I uploaded it to my site. Thanks so much for all your past support, Albert. Amazing how passion and food connects people. When you have a chance, take a look and let me know what you think! Have a great rest of your weekend! Food love, Sky Thanks so much, Sky! We can't wait to see what you have in store for the universe next! We know you will do great things. We loved it Sky! Be well, Stay well, and Laugh as much as you can. albert And for more Italian cuisine I recommend, Mario's book:

Oysters are a wonderful seafood. You can enjoy them in so many different ways. You can put them right on the grill. They cook up nicely in their own little package. You can enjoy them fried, or in a sandwich. Use them in sauces and stir fries Oysters have a wide array of uses. My favorite way to enjoy them is fresh and raw, right in the shell. The taste is almost indescribable. Wonderfully fresh with the taste of the ocean shining right through. The problem with these bivalves is the difficulty in getting them out of their shell. You need to know how to shuck them. If you are going to  open your own oysters, though you need the right tools. You need to have an oyster knife. The oyster knife needs to be made well with hardened steel. Accept no substitutes. You need a hardened steel oyster knife. Here's what I recommend: Dexter-Russell 2-3/4-Inch Oyster Knife, Carbon Steel and Beechwood . Here are the steps: Place your oyster on a board, flat side up. (You don't want ...

pepperoni The New York Times featured a great article about pepperoni. Say what you want about pepperoni, it has long been the number one topping for pizza in the U.S. Read the entire article, at this New York Times link. Reporter Julia Moskin reveals some things I never realized about pepperoni. For example: pepperoni is a total American invention. While dried sausage such as sopressa is real Italian, pepperoni is not. (Are you kidding me Julia? Totally American?) Hormel, the biggest producer of pepperoni and has sold much in preparation for Super Bowl. (As a mater of fact: Super Bowl is one of the top pizza days, ever , according to USA Today.) There is no agreement among experts about pepperoni on pizza: should the pepperoni lay flat on the pizza or should it curl. Pepperoni has almost taken on cult like status with some of the finest "cure-masters" who work long hous in trying to supply the best pepperoni possible. A number of new Artisan pizzerias refuse t...

According to Time Out Magazine , La Pizza is the Best Pizza in Beijing... Here is what  Lillian Chou told me: "Beijing has great pizza! La Pizza opened its second shop in the back corner of 3.3 Mall in Sanlitun in early 2010 and everyone should run to this light at the end of the tunnel. Giuseppe De staefano Exsecutive Chef from Naples City the Pizza Country and Luca Mania , the bright-eyed pizzaiolo from Sicily, is the delicious reason our tastebuds tingle with delight. Luca lives and breathes pizza and has tossed dough up in the air in Spain and with his uncle in New York City. Add to that a brick-domed oven from Italy that burns fruitwood to an infernal 400 C and some of the best mozzarella and ricotta made locally by an Italian formaggiaio. The menu starts with Neapolitan fritti (fried things), and it's a very good beginning indeed. The polpettine ascolana (28RMB) are beef and pork meatballs mixed with chopped olives, rolled in semolina and then fried. Thes...

This is an incredible recipe.  Matteo Fagin is on a mission. Matteo Fagin is out to revolutionize "Little Italy" one small plate at a time. Innovative contemporary Italian cooking show focusing on just Italian appetizers. Recipes are simple and affordable. This is simply an amazing recipe. Very easy to prepare, very delicious to eat! This recipe is from Italian Tapas. Thank you Chef Fagin, this recipe is delightful...and fll of flavor! For more Italian recipes I recommend you try: pizza on earth, Albert Grande, The Pizza Promoter

The following post is from our friend Vincent's Blog: Rediscovering Pizz. Saturday night did not disappoint. Along with several friends, we made it to Pizza Rock at the K Street Mall and put our names down to be seated. The place was packed but as we waited to be seated we got to watch the new and young pizzaiolos make their pizzas in a wood fired Pompeii oven near the front door and enjoy the heat emanating from the fires. Tony's Table was off to one side which sat 10 people with reservations. We were led to the back of the huge dining area past the huge mural of Pizza Rock's Creation by Carlos Lopez and were seated up front just a few feet with a view of the kitchen and the man behind it all, Tony Gemignani. Sheri & I had come prepared to meet the master. I had removed Tony's framed menu that hung in our kitchen from Tony's in San Francisco and rolled it up carefully in hopes of getting him to sign it. Also, I had made him an 8 x 10 color glossy of...

We know that Anthony Mangieri , has closed down Una Pizza Napoletana in New York and moved to San Francisco. (Address and hours listed below) Please watch this ver revealing film. This is such an incredible look at Anthony, it deserves another look... An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana , and he does it the very best way he can. Video from CHOW.com. Anthony has moved his operation to San Francisco: A.W.MANGIERI PROP. 210 11th St + Howard St San Francisco, CA 94103 HOURS OF OPERATION Wednesday Thru Saturday 5pm until out of dough

Without a doubt, some of the best pizza in Hawaii, is being made at 951 North King Street, in Honolulu. The odor of fresh pizza being cooked in an outdoor wood fired oven is unmistakenable. There under a tent, in the corner of a parking lot, you will discover an amazing pizza operation. Two amazing pizzioli are taking authentic Neapolitan to the streets...literally. This is a portable pizza operation. A traveling pizza circus. Complete with all that you would expect and demand of great pizza. And if you are looking for wonderful pizza, you just found it. The owners, Kyle and John , do exude pizza passion . They care about pizza. They care about their customers Each pizza is handcrafted. Each pizza is lovingly created. All the ingredients are fresh. All the pizzas are unique. And the pizza is good. Really good. . For me it is all about the crust. The crust is thin with a slight char and a smoky flavor. Check out this video of Inferno's Wood Fire Pizza: : ...

Here is a great dish for you start of the New Year. An easy pasta with a very bold taste. Although this pasta contains anchovies, the taste is not overpowering. Give this dish a try and let me know what you think. Aglio and Olio is a family favorite. So easy to prepare, it is almost a sin! In our house, only fish was served for Christmas Eve dinner as well as on New Year's Day. On Christmas eve we ate lots of different kinds of fish. Baccala (dried, salted, cod fish), shrimp , Mama Grande's Stuffed Sole , fried calamari,   clam cakes , baked stuffed clams , eel (yes eel!), stuffed calamari , calamari salad , and on and on!! This pasta dish was always a favorite. We never could pronounce it correctly, but we still love it! Step 1 Saute the garlic. Step 4 Add the anchovies Ingredients 3-4 Tablespoons of olive oil 3-4 Cloves of garlic 1-2 Cans of anchovies in oil 1 lb. of your favorite pasta 1 1/2 cups of reserved pasta water Salt and pepper to taste...

Popular Plates Pizza The Popular Plates Pizza volume by Jane and Michael Stern, creators of Road Food,  is a must have book for any pizza lover. This project is a labor of love all about pizza by Jane and Michael Stern who are clearly obsessed with pizza. And not just any pizza: great pizza. In addition, they are intimately familiar with all the different regional styles of pizza. The Stern’s document 120 pizza reviews which are comprehensive, inspiring and fascinating. Much of this book was created with assistance of the members of their Road Food Team . The Stern’s sent out these Food Warriors all across the United States in search of the best pizza. These pizza aficionados traversed the country looking for the obscure and the well-known. The pizza analyses are extraordinary and mouthwatering. You will discover the origins of pizza, pizza lingo and the official way to make certified VPN DOC Neapolitan. You will unlock the secrets of making different kinds of fantast...