Pizza Blog from pizzatherapy.com

Antimo Caputo Reveals the Secret of Caputo Flour

noreply@blogger.com (Albert Grande) — Tue, 21 May 2013 05:55:00 +0000

Ask any pizza master the type of flour they use and you will generally get the same answer: we only use Caputo flour.

.Some of the best pizza in the world is made with Caputo flour.

And with good reason. The flour is unique and original. The makers of Caputo flour. have perfected the method for making incredible flour.

I was lucky enough to engage Antimo Caputo, a member of the Caputo family. He carries the torch of excellence which has allowed the family to create a flour which is honored and revered as the best flour to make authentic Italian pizza.

For the International Pizza Expo, Antimo sponsored an entire crew of Italian pizzaioli (pizza masters). In addiditon they brought over hundreds of pounds of specialty flour for the Expo.

Antimo explained it is the passion of making the flour that is the secret.

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Most artisan pizzerias use a high gluten pizza flour to make pizza. The brand of choice for many professionals is Caputo. Caputo is imported flour, milled in Italy.

You can get a 55 pound bag, here: Antimo Caputo Pizzeria Flour, 55 Pound

Adam Kuban Visits with Don Antonio Starita and Roberto Carporuscio

noreply@blogger.com (Albert Grande) — Sun, 19 May 2013 21:44:00 +0000

If you love pizza, you have to love Adam Kuban. Well maybe not love him, but at least admire his passion for New York Pizza.

Kuban has done it done it again in this amazing pizza story featuring some of the more amazing New York pizzaioli.

This is an incredible video story by Adam Kuban.

He gets into the heart of the matter of pizza in his conversation with Don Antonio Starita. He pulls back the onion layers to discover the true heart of pizza. You will find many different types of pizza including a deep fried pizza.

The dough is placed in a fryer and then finished off in a wood fired oven. Simply incredible! Travel with Slice founder Adam Kuban as he checks out the gloriously fried Montanara pizza and other edibles from Don Antonio, NYC's newest Neapolitan pizzeria by Roberto Caporuscio (Keste) and Antonio Starita (Naples' Pizzeria )

As usual Kuban delivers an amazing tale with memorable tastes...

Thank you my pizza friend!

PIzza Art from Domenico Crolla

noreply@blogger.com (Albert Grande) — Sun, 05 May 2013 17:41:00 +0000

Domenico is a Master Pizzaiolo as well as a master artist. He creates incredible food in his kitchen, Bella Naopli in Glasgow. But he also creates amazing art!

To look at them the obvious solution would be to use Adobe Photoshop & Premiere Elements 11. But no! I asked him how he created these images and he explained they well all done free hand. Totally free hand.

Form his website:

This charismatic Scots-born Italian is the man behind Bella Napoli.
But there is far much more to this man than an award-winning restaurant.
He oozes so much personality, and such a passion for Italian cuisine, that it is hard to believe no talent scouts have snapped him up to host his own TV show, yet

But to Glasgow, and indeed Scotland, Domenico is very much the Celebrity Chef - and we should be proud that we have beaten Italy in having him call our country his home.

You can more about the amzing life of Domenico, Here at his personal website: Domenico Crolla.

International Pizza Expo 2013, Day 2

noreply@blogger.com (Albert Grande) — Tue, 26 Mar 2013 16:42:00 +0000

The International Pizza Expo, held in Las Vegas every year, is the ultimate gathering of all things pizza related, at one time in one place. You will find, pizza ovens, pizza flours, pizza tools, pizza condiments, pizza services, both hardware and software. Included in the mix you will meet the Service Reps for all of these pizza support businesses.

There is pizza competition. and pizza discussion. The competition is on-going. This year it was divided up into several different categories. The biggest competition, the pizza tossing was held on Wednesday evening. This is a wonderful high-light to the Pizza Expo.

The wonderful thing abut this gathering are all of the interesting pizza personalities you will meet. There are pizza masters of all types. I was fortunate to have been able to discuss pizza with a wide range of pizza professionals. While the everyday pizza fanatic would certainly enjoy the Pizza Expo, the whole point of the show is for pizza pros to schmooze with each other making connections and contacts.

If the course of the 3 days I was able to discuss pizza with many of the presenters and pizza support people. I tried to not get in the way and attempted to blend in as much as possible. I wanted to feature their mission and support their pizza passion. One of the more interesting booths was the Caputo Flour Booth. They showcased: Antimo Caputo "00" Flour.

In all of the pizza promotions and discussions I was involved in, I only got in trouble just once... But that's for another post and another time. Here are some highlights of The Las Vegas Pizza Expo, Day 2.

Pizza Making at International Pizza Expo

noreply@blogger.com (Albert Grande) — Tue, 26 Mar 2013 08:43:00 +0000

This video was shot at the Caputo flour booth. Mr. Starita and Mr. Adolpho are making pizza. These are pizza masters. Master of their craft. Watch and learn the inside techniques as these pizzaiolo work on their masterpieces! They are deliberate in their actions. They want the pizza that comes out of the oven to have character. They put their heart into each pizza they create.

Making pizza can take a gentle yet firm touch. the master pizzaioli, came from Italy to work on making amazing hand-crafted pizza for the International Pizza Expo. These pizza master were sponsored by Caputo Flour Discover: Antimo Caputo Pizzeria Flour, 55 Pound Here is the video shot at the Pizza Expo. Watch, listen and learn....

For more pizza flour adventures go to Pizza Therapy Caputo flour page.
Check out, Antimo Caputo Pizzeria Flour, 55 Pound

If you do not want to buy a 50 lb. bag of flour, how about: Antimo Caputo "00" Flour 10 Pack 2.2lb Bags

For more info about Pizza Expo: Legends of Pizza Blog, Click Me

World Pizza Champion Kazuya Akaogi Pizza Expo 2013

noreply@blogger.com (Albert Grande) — Tue, 26 Mar 2013 08:24:00 +0000

Kazuya Akaogi is the new World Pizza Champion. Kazuya starts the competition as a spoof. He is wearing a costume. He pulls off his costume and then starts his show. Watch and learn how a true pizza champion performs. When Kazuya started to compete at the world Pizza Championships, he had to pay his own way from Japan. He came by himself and tried his hardest. His tenactiy has paid off in a big way. He now has sponsors that help to pay his way to the competition. He has stayed the course and this year it paid off. He won the Pizza Championship.

He has a certain amount of flash. He has mastered the art of the pizza toss.

Discover all of the mazing sights and sceneces of the World Pizza Expo. Incredible show all about pizza! Pizza video on you tube

If you are looking for the best flour for pizza masters,Antimo Caputo Pizzeria Flour, 55 Pound

Pizza on and In Film

noreply@blogger.com (Albert Grande) — Tue, 19 Feb 2013 15:42:00 +0000

Pizza has been immortalized on the silver screen a number of times.

There are the obvious pizza refernces to say

Mystic Pizza and of course our personal favorite, Pizza! The Movie. Here is a rather extensive trip down the memory lane of pizza.

The following was compiled by FoundItem "A feast for the eyes, we humbly present this hot, cheesy supercut of movie nostalgia. Panning and slicing across multiple eras and genres of film, we've peppered our mouthwatering edit with pizza's meatiest and and most memorable turns on the big screen. Bon appetit!"

You can find a complete list of the movies, at BuzzFeed.
Our thanks to Jay from, Pizza on Earth, and his latest project Boy's Lunch.

How to Shuck A Cherry Stone clam

noreply@blogger.com (Albert Grande) — Wed, 09 Jan 2013 08:37:00 +0000

Most clam experts will tell you to open a clam from the front of the shell. They will explain that this is the best method to open a Cherry Stone. You will push the blade into the front of the clam and open the clam by exerting force and cutting the muscle of the clam. You are about to discover an new method of how to open a clam.

Watch this video to discover a unique mehtod of openeing a clam: Here are the clam knives we reommend If you are going to open a clam, you need the right tools: Here are the clam knives we reommend

Italian Brick Oven Bread and Pizza from Scratch

noreply@blogger.com (Albert Grande) — Tue, 13 Nov 2012 06:01:00 +0000

One of the joys of making your own pizza and bread is the ability to share your creations with the rest of the world.

And one of the joys of publishing a Pizza Blog, is to showcase the gems you find with your readers.

Lucy is a master bread maker who deserves to be featured.

The following videos give a total step by step process for anyone interested in making bread. Lots of bread.

While most recipes are created for the home pizza chef, the following recipe is for someone interested in creating multiple loaves of bread. The bread recipe can be easily modified to make pizza as well.

Here is the bread recipe:

Ingredients:

20 pounds of white unbleached flour
5 pounds of whole wheat flour
48 Cups of lukewarm water
4 Tablespoons of dry active yeast
1/3 Cup of salt

Watch the video to learn how to mix the yeast, water salt and flour. All of this is done in a commercial mixer.

Watch as the all of the flour is mixed and placed in a container.

Put the mixture in a large greased container. Watch as Lucy covers the dough with a blanket and allows it to rest for 2 hours. Then Lucy will gently mix the dough.

Note the consistency of the dough. It is very wet and Lucy does a great job of mixing it all together.

Also note that Lucy prepares each bread basket with a cloth.

Next watch as Lucy takes the entire mass of dough and spreads it on a large surface.

The dough is ready to be made into individual dough balls. Each dough ball is cut into approximately 3 pound portions. The dough is gently folded to form a loaf. These dough balls are placed in a basket and allowed to rest.

The dough is allowed to rest for 30 minutes.

Next the wood oven is prepared by removing the ashes and embers. The surface of the oven is cleaned with a wet cloth.

Then you can watch the pizza magic happen! Lucy cooks her pizza in a pizza pan.

Next you can watch as the bread is cooked for 2 hours.

Simply beautiful!

Thanks Lucy!

Mark's Excellent Venice Pizza Adventure

noreply@blogger.com (Albert Grande) — Sun, 04 Nov 2012 16:59:00 +0000

Mark just returned from Venice. His personal quest was to find the very best pizza that city had to offer.

He found incredible pizza at Rossopomodoro.

The pizzaioloi were originally from Naples, the home of pizza. The owners contend they have breathed and lived Neapolitan food all of their lives. They also explain this is the reason their pizza is truly authentic Neapolitan pizza.

The pizza is made in traditional wood burning ovens. The pizza ingredients are from the area surrounding Naples.

The pizza makers are from Naples and have studied pizza making in the Neapolitan style in Naples.

The pizza has character and has it's own distinctive personality.

You will find an authentic slice of Naples, right in Venice at: Rossopomodoro.

Thanks for sharing your pizza adventure, Mark.

This was truly a memorable pizza quest!

Learn The Art of Wood-Fired Cooking

Discover: Pizza From Naples

In Memorium, Flo Consiglio of Sally's Apizza

noreply@blogger.com (Albert Grande) — Tue, 25 Sep 2012 16:18:00 +0000

Sadly Flo Consiglio of Sally's Apizza has passed away.

Here is the story from the New Haven Register. New Haven's Sally's Apizza matriarch, 'Flo' Consiglio, dies

Flo Consiglio and her family.

Flo Consiglio

The World of Pizza Loses a Legend, and sheds a tear...

Flo you will be missed!

Here is a video tribute to Sally's Apizza and Flo Consiglio:

How the Internet Changed Pizza History

noreply@blogger.com (Albert Grande) — Tue, 18 Sep 2012 09:39:00 +0000

Pizza has always been America’s favorite food. It’s been the subject of movies, books, and songs. Pizza is not only a food of sustenance, but for some has become an obsessive delight. And for many Pizza Fans, pizza is a sheer and utter passion. Pizza debate brings on an endless thirst for argument that cannot be easily quenched with just a slice or two.

People discuss their favorite pizzerias with the same emotionally charged energy as they would discuss politics or their favorite sports team. Pizza has become so entrenched into the culture that it is easy to forget, pizza was once simply peasant food. Pizza was for many years, enjoyed by the lower echelons of society, who could afford little else.

For most of Pizza’s long and romantic history, pizza was a regional dish. The great pizza in New York stayed in New York. The inside secrets of the best New York pizza remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazine article. Television and radio reporters would sporadically discuss pizza on regional and local venues. However, unless you visited New York, these inside pizza secrets remained mysteries to the rest of the country.

The pizza in New Haven stayed in New Haven. Frank Pepe began making pizza in 1925. Sally’s founded by Franks, nephew, Salvatore Consiglio, came into being a decade later. Modern Apizza, also in New Haven developed their own brick oven masterpieces. Up the road in Derby, Connecticut, Roseland Apizza had created their own brand of incredible pizza, independently of anyone else.

Most people outside of New Haven were clueless to the pizza being created there. This was true for most of the residents of the entire state. Most Connecticut residents had never thought of traveling to New Haven to eat pizza. And why would they? They had their own great pizza, or so they thought.

And so it had been across the country. State by state, region by region. From the East Coast to the Heartland. From the Deep South to the West Coast. From Chicago to Los Angeles. From Portland to Louisiana. Pizza made in that region stayed in that region. There was no cross over. No sharing of pizza ideas.

The only way you discovered regional pizza was by knowing someone who lived there or by traveling yourself to a particular area and searching it out. Other than that, pizza was regionalized remained hidden and undiscovered.

This was true not only of the United States but across the entire planet. Pizzerias in Italy, all of Europe and other continents hid their pizza secrets to all but the fortunate residents and random traveler.

However, things were about to change. Enter the great game changer. The Big Kahuna of Information was about to turn regionalized pizza into a global point of argument and dialogue.

The floodgates of the great pizza symposium were opened. The Internet was the single biggest catalyst to educate, inform and open the debate of how to make pizza and where to find great pizza. The earth had truly become a global village of pizza. Now various countries, regions cities and towns were able to showcase their own marvel of pizza.

Slowly at first, websites were created. Here and there pizza was discussed. Pizza making secrets were shared. People became aware of pizza in other areas. Pizza Forums and blogs picked up the banner. And today you will find hundreds and hundreds of pizza related websites, blogs and discussion forums. All of these information portals share insights and knowledge about pizza.

Finally pizza lovers across the globe had a common voice. Pizza was given a common arena of deliberation and examination.

And we are just getting started. More pizza blogs and websites are created daily. All with their own unique pizza perspective, individual recommendations, pizza picks and pans. The pizza debate continues.

I don’t want to discount the many books on pizza, which assisted in the process of promoting the joys of pizza. Certainly, Peter Reinhart’s American Pie, My Search for the Perfect Pizza fueled the fire of pizza information. Ed Levine created a master piece with A Slice of Heaven. Penny Pollack and Jeff Ruby with their pizza tribute Everybody Loves Pizza made a huge statement.

(Shameless plug: to purchase these books and a video review, go to: http://pizzatherapy.com/pizzabooks.htm )

However, even the Internet assisted with the promotion of these books and allowed for more seasoned debate about pizza. Now you did not have to go out to purchase a book. If you found a pizza book you liked, you could just order it online and have delivered right to your door.

As much as the Internet did to create knowledge about countless unknown pizzerias, it became a way to show people how to make pizza. For the first time pizza fans could learn recipes and techniques from home. They could discuss and even ask questions. And if that weren’t enough the advent of video allowed pizza fans to learn pizza making by seeing it demonstrated in front of their eyes. And if they missed something the first time around, they could watch it again and again.

Some of the pizza information was free, while others (myself included) created their own pizza e-books for sale.

There were a number of pizza fans who decided to take pizza making to the next level by opening their own pizzeria. I have been shocked and surprised at the number of world class pizzaioli who revealed to me, they first learned pizza making from the Internet.

This has happened to me on a number of occasions. I arrived at a pizza restaurant, looking forward to a classic pizza. I had the pizza, I loved the pizza, and when I asked the owner where they learned to make pizza, they proudly declared: they learned all about pizza making directly from the Internet.

And so that’s how the Internet changed Pizza History. That’s my story, and I’m sticking to it!

Italian Recipes: Cooking Italian Food With Berna

noreply@blogger.com (Albert Grande) — Tue, 04 Sep 2012 10:03:00 +0000

Bernadette Reed knows Italian Food. After all she's been cooking it since she was 9.

She knows her way around the kitchen. She cooks for friends and family. She teaches others how to cook.

I received a copy of her e-book "Cooking With Berna", and I immediately went through it. I was extremely impressed with the recipes. They are all simply stated, in an easy to understand manner.

Best of all, most of the ingredients can be found in any local grocery store. These are my kind of recipes.

Plus Berna has been on a mission to lose weight.I had to know how she was able to lose weight by eating Italian Food.

That did not make sense to me...I had to find the answer!

I knew I had to track her down and get some more information. Berna was more than willing to share her story. Her book, "Cooking With Berna", is outstanding. The e-book is filled with stories of her childhood and the origin of the recipe.

Albert:   How did you get interested in Italian cooking?

Berna:   I have been cooking since I was 9 years Old My grandmother taught me to cook and it has always been my passion and joy.

Albert: What are some of your earliest memories of Italian food?

Berna: In the book there is a memory attached to each recipe!

Albert: I understand you were influenced by your uncle who owned an Italian restaurant. Did you work there? Did the restaurant use your grandmother's recipes?

Berna: Yes My Uncle would show me everything and I enjoyed spending time he was the main CHEF! My grandmother’s recipes were used there also.

Albert: You say your e-book is based on "Old World Italian cooking", what do you mean by that?

Berna: It means you cannot find these recipes today and we did the long harder ways to make it more delicious no short cuts are used my recipes are very simple but very Italiano!

Albert: What do you think are the most important spices to use in Italian cooking?

Berna: All fresh ingredients like basil for one, and any Italian Seasonings.

Albert: How did you develop the recipes used in your book?

Berna: These recipes have been in my family for generations, I used my mind from what I remember and my Grandmother’s old written recipes as well.

Albert: Do you still teach cooking classes?

Berna: I am giving up my cooking classes because there is no money in it. For 3 years I have had a huge loss! So I was teaching in 6 cities. I am now only teaching in 2 cities because I am looking for an admin job. I still teach cooking and speak at our local library, (Saratoga, California) for my weight loss and I teach the teens.

Albert: Does one need any special tools or devices to be able to cook Italian?

Berna: No A good sauce pot and a good wooden SPOON!

Albert: Can you give me your favorite tip for someone who wants to be an Italian cook?

Berna: Make everything fresh.

Albert: Tell me a bit about your cookbook: Berna's Italian Cookbook.

Berna: The recipes are very simple and can be found in any grocery store. Everyone loves how simple it is.
They are from my memory and my grandmother's written recipes.

Albert: I also understand you lost a considerable amount of weight by eating some of these recipes?

Berna: I have lost 118 pounds and I eat healthy I used to teach healthy eating in my classes. You can make Italian food healthy by using lite products, lite cheese, etc.

Albert: What was your secret? What advice do you have for someone who wants to lose weight?

Berna: I cut out the carbs mostly and eat lots of veggies and fruits to supplement, I don’t cheat and eat no fattening foods at all!

Albert: Why should someone purchase your e-book?

Berna: Because all of the recipes are authentic,  easy and simple recipes.

Albert: Thanks so much Berna!

I love this e-book and highly recommend "Cooking With Berna",

Berna with her students.

Check out: "Cooking With Berna", you will amaze your self at how soon you will be cooking Italian Food.

Click here to discover the Italian Recipe Secrets from Berna.

Vegetarian Pizza: A Fun Classic That’s Evolving

noreply@blogger.com (Albert Grande) — Tue, 24 Jul 2012 10:00:00 +0000

Some people think that going vegetarian means giving up on a lot of “fun” foods, but one fun and delicious food which anyone can enjoy, vegetarian or not, is pizza. Vegetarian pizza is a classic recipe menu item; just walk into any local pizzeria or regional or national pizza chain restaurant and you’ll find plenty
of menu options for vegetarians. While the traditional vegetarian pizza includes onions, peppers, tomatoes, mushrooms, and tomato sauce, the veggie pizza is evolving.

On My Pizza Talk you’ll find reviews for numerous pizza chains as well as pizza recipes. Many of the restaurants we’ve reported on include unique vegetarian pizza options. One thing which we’ve been noticing about pizza lately is that people are no longer satisfied with nothing but the traditional menu options and ingredients. People are starting to demand more choices, and restaurants are responding by providing them.

What are some of the ingredients we’re starting to see which are relatively new in the pizza world? Along with the traditional favorites, restaurants are offering options like spinach, artichoke hearts, celery, avocados, sprouts, roasted nuts, and more.

Different types of mushrooms such as Portobello mushrooms are also making their way onto pizza pies. Some courageous restaurants have even started to integrate fruit into their recipe (not just pineapple!). For example, one pizza which is served at Pizza My Heart, a San Francisco area chain, includes green apple slices.

Many of the recipes that are starting to transform the pizza world are based off of specific culinary dishes or regions. For example, many people enjoy asparagus with white cream. This has led to the invention of a pizza inspired by the popular vegetable side dish, a pizza with white cream sauce, asparagus, and white cheddar cheese. An example of a regional recipe is a Greek-inspired pizza which is made on pizza brad crust and is topped with feta cheese, hummus, olives, and peppers. Mexican-inspired pizza is becoming very popular too.

One vegetarian recipe includes kidney beans, salsa, cheese, and avocado slices. There is no meat but the beans in the recipe make the pizza very filling and replete with protein. The salsa is used as a substitution for tomato sauce, just as in the Greek-inspired recipe, the hummus is substituted for sauce.

Vegetarian pizza has many health benefits. For many people in the US, vegetables are considered side dishes—more garnishes than main dishes. While vegetarians eat vegetables principally, vegetarian pizza can provide ample health benefits to everyone, not just vegetarians. It’s important for people to get more healthy greens in their diet and all the vitamins, minerals and fiber they include.

In the past, vegetarian pizza wasn’t as accessible as it is now. Not everyone enjoys olives, peppers, and onions, the traditional ingredients on Italian-style vegetarian pizza. If you’re among the many people who would prefer to have something a little different but still eat vegetarian when you go out for pizza, have a look at the specialty pizzas included on many modern menus. No matter what fruits and veggies you enjoy, you’re bound to find something which suits your fancy.

Since pizza restaurants are offering more specialty pizzas with unique ingredients, those ingredients are also available if you choose a build-your-own-pizza option. And don’t forget that you can cook up vegetarian pizza at home too, and you can choose whatever ingredients you want. Check out vegetarian pizza recipes online for inspiration. Vegetarian pizza is a classic menu item, but it’s one which is transforming and evolving as more and more pizza lovers think outside the box and create exciting new recipes!

Here is a book we like:

Brooklyn Pizza Tour Interview

noreply@blogger.com (Albert Grande) — Thu, 19 Jul 2012 21:16:00 +0000

Grimaldi's Pizza from the Slice of Brooklyn Pizza Tour

The following Interview is from The Pizza Therapy News Archives:

A While back, I was contacted by Tony, who runs The Brooklyn Pizza Tour. When he explained the details of "The Pizza Tour", I knew I had to interview him for

Pizza News.

Albert: Hi Tony. Thanks so much for agreeing to do this interview. I am very excited to hear about The Brooklyn Pizza Tour

Tony: Hi Albert. Thanks for your interest in my tour! Any mention of it in Pizza News would be a tremendous help to me.

Albert: Can you tell me how you came up with idea for the Brooklyn Pizza Tour? Had you thought about it for a long time? Was it a secret dream?

Tony:

I've been an avid traveler over the years and whenever I went abroad I would always meet locals who were nice enough to show me around. I would reciprocate when they visited NYC and would show them Brooklyn from a native's point of view. I would drive them around and show them Brooklyn landmarks, points of interest, famous movie locations and take them for some of Brooklyn's amazing pizza. To many of us, Brooklyn is synonymous with pizza. Then about 2 years ago I took a group of friends from Manhattan, who are pizza fanatics, on a personal pizza tour. There were 3 cars with 10 of us and we did a similar type of thing...a few pizzerias interspersed with Brooklyn highlights. Word got out and the next time we tried to do it we had as many as 25-30 wanting to do it so I thought to myself "Hey, maybe New Yorkers and tourists alike might be interested in something like this?"

Albert:

I am interested in the choice of pizzerias. Now you're from New York. Why Brooklyn? You choose two pizzerias, in a place where there are dozens and dozens of great pizza places.

Tony: True, there are dozens of fantastic pizzerias around Brooklyn. That's the great thing about the borough. Brooklynites are a choosey bunch when it comes to pizza. You don't stay in business for 30, 40 or 50 years serving lousy pizza. The great thing about Brooklyn is that you can walk into so many old-school pizzerias and get a great slice. The reason I chose the two, is because they're the best at what they do.

Grimaldi's, whose lineage goes all the way back to the very first pizzeria that opened in New York City in 1905, serves up amazing Neapolitan pizza the likes of which I've only had in Naples. The other pizzeria, L&B Spumoni Gardens, serves up the best Sicilian anywhere around. It recently came in first place in the borough-wide pizza contest held by the New York Daily News. Then again you could have known this by asking anyone who's grown up with the stuff.

As it says on my website, Booklyn Pizza Tour, I chose the two best pizzerias in Brooklyn according to locals, pizza aficionados and others. Being born and raised in Brooklyn I've been eating at L&B for over 30 years now. Grimaldi's is known for their Neapolitan style and L&B is known for their Sicilian style.

Adam, from the pizza blog "Slice" agreed with me on my two choices. I can't say I have one personal favorite because sometimes I'm in the mood for Neapolitan and sometimes Sicilian. Either way these are the only two I'll go to and I'm not the only person who feels that way.

Albert: Just for your information, Tony, we feature both Grimaldi's, and L&B Spumoni Gardens at pizzatherapy.com in our "Best Pizza in The World", section. How long does the tour take? How much time do you spend in each pizzeria?
What does it cost? Do you do it everyday? How long have you been offering the tour?

Tony: The tour lasts 4 1/2 hours and we spend a half hour in each pizzeria. We sit down at tables, have waiter service and the pies come out shortly after we arrive. I usually arrange with the pizzerias beforehand as to how many pies or slices I'll need and we usually get there within 5 minutes of the estimated time. So the pies always come out hot out of the oven.

We usually arrive at Grimaldi's before the lunchtime rush and L&B Spumoni Gardens after the lunchtime rush. There's no other way to do a tour like this other than at those allotted times.

As much as the pizzerias have been nothing but cooperative with what I need. They both pleaded with me not to do it on the weekends. I've even had locals who have taken the tour tell me that it was the first time they were actually able to sit down and eat at Grimaldi's. On the weekends, there are lines down the block as soon as they open.

Albert: Who are you customers? Are there New Yorkers and tourists alike or just tourists?

Tony: I get New Yorkers, people from around the country and tourists from as far away as England, Ireland, Australia and Holland.

Albert: What do the people say after the tour? Can you give me some comments?

Tony: People absolutely love the tour...We've received pretty much 5 star reviews across the board. Participants have nothing but great things to say about the tour. They will explain, how it's a hidden gem, how incredible the pizza is and how happy they were with me as a tour guide!

I can't tell you how truly flattered I am and how happy that makes me feel. I tried to make this the best possible tour I know how to provide. I took many things into consideration. This includes what I've liked when taking tours over the years, the size of the group, the intimacy of when we sit down and eat and get to talk to each other, etc.

I think it comes across to those people who take the tour. At least it seems so from the reviews. Those reviews are a part of my website as well and I've been told by folks that it helped them in deciding whether to take the tour.

Albert: Thanks Tony. Can you give me your contact information for our readers? You know who I'm going to call the next time I am in the City!

Tony: Thank you. Here it is:

Tony Muia, President
A Slice of Brooklyn Pizza Tour
Phone: 917-678-9733
Fax: 718-228-4713
tony@bknypizza.com

Tour Highlights

Brooklyn Bridge Park for the most spectacular view of the Brooklyn Bridge!

Coney Island's landmark amusement park and boardwal

The scenic Brooklyn and Verrazano-Narrows Bridges.

The history of pizza from Italy to Brooklyn.

The Brooklyn Army Terminal where Elvis shipped off to Germany in 1958.

Million dollar homes along scenic Shore Road in Bay Ridge, including the famous "Gingerbread House"

Learn about Brooklyn-born celebrities

Locations from movies filmed in Brooklyn such as Saturday Night Fever, Goodfellas, The French Connection, Scent of a Woman, Annie Hall and many more. We show you the respective movie clips on our TV monitors as we drive up to the movie locations!

Essential Information

When:
Fridays, Saturdays, Sundays and Mondays at 11:00am.

Length:
Approximately 4.5 hours

Price:
Adults: $80 • Children under 12: $70
Price includes 2 slices of pizza & a soft drink at each of the two pizzerias

For more great pizza, check out The Best Pizza in New York from Pizza Therapy

Marechiaro’s, Great Pizza in El Cajon, Claifornia

noreply@blogger.com (Albert Grande) — Tue, 10 Jul 2012 09:43:00 +0000

Marechiaro’s Pizza in El Cajon, CA This is a guest post by Stacy Nanty from MyPizzaTalk.com. You can read more of her pizza reviews here http://mypizzatalk.com/pizzarestaurants/. .

For customers living in San Diego's East County, Marechiaro’s offers delicious and affordable Italian cuisine. This family-owned and -operated pizzeria has been doing business for more than 50 years in their location at 14120 Olde Highway 80.

Even though their location is on the very edge of town, right as you enter the foothills east of the city, you’ll usually find this restaurant packed come dinner time. It’s a local favourite, with many customers visiting the establishment for decades, and for good reason – the food is awesome, the service is friendly, and the atmosphere is cozy and welcoming. Even though Marechiaro’s offers a casual dining experience, the restaurant’s beautiful décor and low lighting provide an atmosphere suitable to any fine-dining setting.

There’s a gaming room off to the side in back of the restaurant, which makes it a perfect family setting. You can bring your kids there to have a good time, but if you’re attending the restaurant with friends or a date, you don’t have to worry about the noise interfering with your dinner. As a family-operated business, it’s a very personable location with friendly waiters and fast service. You can eat in or you can order takeout.

Small pizzas start out at just $11.00, while most of the large single-topping pizzas on the menu are $17.00. You can choose from Mozzarella Cheese, Provolone Cheese, Ham, Meatball, Pepperoni, Italian Sausage, Mushroom, Pepperoni and Mushroom, Italian Sausage and Pepperoni or Mushrooms, The Works, Pepperoni and Meatball, Vegetarian, or Canadian Bacon. There are also a number of specialty pizzas on the menu including White Pizza, Polynesian, Benedetto’s Favorite, BBQ Chicken Pizza, Anna Maria’s Sicilian Pizza, Basillico Pommodoro Pizza, Chicken Alfredo, and Sharyn’s Favorite. You can add additional items to your pizza including onions, black olives, bell peppers, tomatoes, garlic, pineapple, artichokes, pesto, jalapeno, pepperoncini, anchovies, thick crust or extra cheese.

All of the ingredients are fresh and delicious, and the crust is always cooked through for a perfect taste and texture. While Marechiaro’s is principally a pizza restaurant, you can also choose from a number of appetizers, salads, sandwiches, pastas, and Italian dinner entrees. Dinner entrees are fine Italian cuisine such as Veal Parmigiana, Eggplant Parmigiana, Shrimp Risotto, Chicken Marsala, and Chicken Pesto.

Marechiaro’s is anything but fast food, but the prices aren’t much higher than those you’ll find at a typical fast food establishment for pizzas and subs (the dinner entrees are more expensive). Nor is the experience like that of a fast food establishment—this is a thoroughly pleasant location to eat out, and it’s located conveniently close to the on ramp to I-8 and beautiful Lake Jennings Park. You can be assured your pizza will always be served to you piping hot, and that includes if you order takeout.

On the restaurant’s website you’ll usually find some great coupons which you can use to save even more money. So if you’re located in East County and you want a superior pizza at a superior price, give it a try.

Marechiaro’s
854 North 2nd Street El Cajon, CA 92021
(619) 442-9889

Looking for more great Pizza? Discover the Best Pizza in California at Pizza Therapy.

And if you want to make your own great pizza, check out Pizza Therapy.
Pizza Books and Dean Martin can be found here.

A great book we recommend: Pizza: More than 60 Recipes for Delicious Homemade Pizza

Inferno's Pizza Opens at Ward Center

noreply@blogger.com (Albert Grande) — Thu, 05 Jul 2012 11:16:00 +0000

In the last several years there has been a renaissance as far as pizza is concerned.

The Artisan Pizza movement has caught up with Hawaii in a big way. Seems like everyone is now interested in creating great pizza. Now these are not pizzerias that are obvious to the everyday person. And visitors to Hawaii will never find them unless you know where to look.

I'm happy to share the opening of a new pizzeria at Ward Center, in Honolulu. As you read this Inferno's Wood Fire Pizza will have opened their doors.

While not a new operation, these pizzioli, have paid their dues. They are John and Kyle, and until recently they operated a mobile pizza operation. They created pizza that was good, very good.

They were relentless in their pizza production. At first they were located in a furniture store parking lot. They slowly built up a reputation as more and more crowds flocked to this outdoor operation seeking out great pizza. It was inevitable to anyone who ate pizza there that this location could not last.

They were just getting to big for the parking lot. And their customers were crowding out the furniture store customers. Their next location was an obscure part of town. Immediately their pizza production took a big hit. No one could find them any more. So they moved once again.

They relocated to a major street with pleny of traffic. Business started to pick up agian. It looked they had found a new home. However, the owner of the property raised the rent, and once more they were on the road.

They decided to take the pizza show on the road. They were fixtures at varous farmer's markets, fund raisers and private parties throughout the Island of Oahu. but all along they have been searching for a permanent home and it looks like John and Kyle may have found one.

Now they are ready to show their talents in a full scale pizza restaurant. The pizzeria will be a full time operation for them. They plan on retaining the pizza cart, however, it appears the Ward Center location will be a permanent home.

Here is a promo video created for them by Hawaii Business Videos, a Hawaii Internet Marketing company :

Inferno's Wood Fire Pizza
Ward Center
1200 Ala Moana Boulevard
Honolulu, Hawaii

Frutti Di Mare (Fruit of the Sea)

noreply@blogger.com (Albert Grande) — Tue, 19 Jun 2012 09:55:00 +0000

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.
Here are the ingredients:

fettuccine pasta
shell fish (This can be fresh or frozen
Garlic
Tomato Sauce and spices

You can find the entire recipe at Frutti Di Mare at Pizza Therapy

The Best Pizza in New Jersey?

noreply@blogger.com (Albert Grande) — Sun, 10 Jun 2012 20:50:00 +0000

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 early on.

Albert: Where did you grow up? How was the pizza?

Victor: I grew up as a child in Newark and then in My school days in Franklin Lakes New Jersey. The pizza was standard pizza parlor pizza. I ate the pizza but it never really impressed my as something delicious or gourmet.

Albert: How did you get interested in making pizza?

Victor: My dad was in the restaurant business his entire life so I was always around Italian food and pizza. My dad made a great pie in a conventional Bakers Pride oven. But he always used great ingredients his pizza’s were better than anyone else at the time.

Anthony Mangieri, at Undici Taverna Rustica i

Albert: Anthony Mangieri of Una Pizza Napoletana, is a legendary pizzaiolo. And I
believe he is from New Jersey. He is from what I understand, actually quite a purist when it comes to pizza.
You mention him as endorsing your pizza. Any endorsement from him holds a lot of weight in the World of Pizza.

How did you meet him?

Victor: I met Anthony riding bicycles; he and I share a passion for cycling. He rides more mountain bike then I do, I ride and race more on the road. But we used to ride together often. So we met on our bikes.

Albert: What is your relationship to Anthony?

Victor: He is a good fiend and my pizza mentor I believe he is the best pizza maker in America!

We made pizzas together at Undici my restaurant in Rumson New Jersey, for almost three months. We made so many pizzas together. He is a purest and that’s what I love about him.

Albert: Can you give us an Anthony Mangieri anecdote or pizza story?

Victor: Sure as we were making pizzas I asked Anthony if the staff could eat them and he said no not until the pizzas are perfect. About a week later they tasted the pizza, a purest with a passion that is lost in most American kitchens.

Albert: How did you learn to make pizza? Did you struggle with anything in learning how to make great pizza?

Victor: I always knew how to make good dough, I learned that from my father but getting it all right at very high temperatures is very difficult. This is what sets the great pizzaiolas apart. They understand the balance of heat, texture of the dough, the cheese it’s a true art. So it took me quite a while to get the wood burning oven down, every day is a challenge.

Albert: I understand you make Neapolitan pizza. And your pizzeria is in New Jersey. New Jersey is famous for their tomato pies.

How is your style of pizza different or similar to the Tomato Pie?

Victor: This is a great pizza, classic Napoletana pizza, san Marzano tomato, Bufala Mozzarella, Caputo“oo” flour, fresh basil and really good extra virgin olive oil. Plus we use a three day dough so the dough has great character and life.

Albert: What makes your pizza the “best in New Jersey”?

Victor: Passion, precision and purity. I have a deep passion for Italian history and culture, so I try every day to put on the table the closest possible thing top Pizza Vera Napoletana. If you taste my pizza and you have been to Naples you will taste, see and smell Naples in every bite. Very few people in New Jersey are doing this the authentic way.

Read the Rest of the interview here at: Legends of Pizza, The Best Pizza in New Jersey Interview

Victor of Undici Taverna Rustica

Find the Rest of the Best Pizza in New Jersey, here.

And if you want to make your own pizza I recommend my latest favorite pizza book:
My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

pizza on earth, good will to all,

albert

Best Flour for Pizza

noreply@blogger.com (Albert Grande) — Thu, 07 Jun 2012 20:36:00 +0000

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.htm

Another flour that I like is King Arthur Flour. This flour is made in Vermont. King Arthur makes a flour for pizza called Sir Lancelot Flour. This flour is somewhat pricey, however.

According to the King Arthur website:

"Perfect for pizza, bagels, chewy artisan loaves... anytime you want extra "chew" in your bread, or extra rise in your whole-grain (rye, whole wheat, oat) loaves."

I have used King Arthur Unbleached Bread flour for pizza with fantastic results.

I discuss more about my favorite flours on this page: Pizza Therapy recommends flour.

http://pizzatherapy.com/flour.htm

You can also see some great video I shot of Caputo flour. I know you'll like it.

I also found an up and comer great flour from Honeyville farms.

You can find links to some great flour on that page as well.

Here are the links to see the videos. I know you will enjoy them.

Caputo Flour from Pizza Therapy.

http://pizzatherapy.com/caputo.htm

And also:

Pizza Therapy recommends flour.

http://pizzatherapy.com/flour.htm

Until next time, may all of your pizzas turn out well. Try experimenting with some different flours, I know you will discover amazing pizza.

pizza on earth,

albert

Pizza Therapy

P.S. For more pizza videos, check pit my Pizza Video Page:

http://pizzatherapy.com/pizzavideos.htm

Scott's Pizza Tours for All Pizza Lovers

noreply@blogger.com (Albert Grande) — Tue, 03 Apr 2012 19:00:00 +0000

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.

Best Website for Homemade Gourmet Pizza

noreply@blogger.com (Albert Grande) — Thu, 29 Mar 2012 10:25:00 +0000

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 Coye. He was always positive, always encouraging and always a great role model. Thank you very much Coye!

The true test is the spirit and the heart of the website creator. Coye Jones has a lot of heart. You will discover things and methods you have never heard of before. You will be entertained. you will gain true pizza knowledge.

Check out: Best Website for Homemade Gourmet Pizza.

Or click on this image:

Homemade Pizza Gourmet

Respectfully Submitted,

Albert Grande

Pizza Therapy

Rare e-books, tutorials, videos, more.

The Greatest Joy of Pizza

noreply@blogger.com (Albert Grande) — Wed, 28 Mar 2012 09:37:00 +0000

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

Fire Within Interview from Pizza therapy

noreply@blogger.com (Albert Grande) — Mon, 26 Mar 2012 11:58:00 +0000

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: Pizza Therapy, and Legends of Pizza, whole heratedly supports the mission of The Fire Within.

I was lucky enough to snag an interview with Joseph. I totally raked him over the coals and asked him the tough questions!

He was always gracious and very forthcoming.
Albert: It seems to me that your company has lots of different hats…
Please tell me what exactly is “Fire Within”?

Joseph: Simply, Fire Within offers a turnkey mobile wood fired oven business. In addition to manufacturing almost a dozen custom mobile wood fired oven designs we offer entrepreneurs the necessary tools to succeed and welcome them into a community where they can thrive. For those that need a business plan we’ve written a comprehensive 200 page business manual called Rolling In The Dough that has over 6 years of professional advice on running your own business. For those that would like hands on training and a business intensive our hands on Getting Started workshops are designed for the first timer as well as the accomplished chef. We started our own mobile pizza oven business over 6 years ago which we still do some select catering events and concerts here in Boulder.

Albert: Do you remember your first pizza? How did you get interested in making pizza?

Joseph: I actually do remember my first pizza. My parents have this photo of me in my high chair eating a slice of pizza from Denino’s with a bottle of beer on my table.
As a young kid I remember looking over the counter at pizzaeria’s and I would stare at the guys making pizza. I was so curious about the dough I couldn’t quite figure out what the texture was of dough – was it wet? soft? fragile?….

Albert: Where are you from Joseph? Where did you grow up?

Joseph: I was born in Brooklyn hours after my parents had pizza at Spumoni Gardens. (True story) They raised us in Staten Island.

Albert: Can you share some early memories of pizza?

Joseph: There are so many. One was a constant occurrence as a teenager. I would scrounged up change from everywhere across the house to get a slice of pizza at the pizzeria in front of the bus stop. Another funny one was eating an entire pie with my best friend on the curb in front of Gino’s pizzeria on Staten Island. We somehow thought it was going to be an impossible task to eat an entire 18’’ pie. After we both had 4 slices we both thought we would be stuffed. We weren’t. We ordered 2 more slices, each.

Read the Rest of The Interview HERE

How Frank Pepe Started in the Pizza Business

noreply@blogger.com (Albert Grande) — Mon, 13 Feb 2012 08:20:00 +0000

Frank Pepe's opened in 1925. Frank Pepe's Pizzeria Napoletana has been making pizza on Wooster Street in New Haven, ever since.

Frank did not originally start out making pizza. He was a bread baker by trade. The pizza was actually an afterthought.

Who in their right mind would pay for pizza?

Lots of loyal pizza fans, that's who. Here are some of the comments, I have recived about Pepe's:

"I've eaten apizza from coast to coast and in Italy and have found none better. Though living in PA for the past 30 years several trips a year to Wooster Street each summer are traditional. The crust can't be beaten. I am a loyal fan!"

"Tastes better now than when I was a child in the 50's and 60's...I ate so much Pepe's pizza that I had no room to burp. It was almost disgusting....When I was a child, Sal was my waiter and I will never forget Sal, Pepe's or that great pizza!"

"Pepe's is the greatest....my family once traveled 2 hours from upstate NY to New Haven to wait in line for another 2 hours and eat Pepe's...it's THAT GOOD. And it is the home of pizza in the USA."

"Pepe's is the best hands down!!! I've eaten pizza in New York, Chicago, Italy, all the places that supposedly have "great" pizza. Well none of these places compare with New Haven, Connecticut. And in New Haven, nothing compares with Pepe's. Everything is perfect, thin crunchy crust, excellent sauce, just the right amount of cheese, everything in balance the way pizza should be."

Frank Pepe actually starte selling pizza from the top of his head.

Gary Bimonte, Franks Grandson states where the Spot is today, is the original location of Pepe's. He also explains in the following interview this was the original location of the bakery that would eventually turn into Pepe's:

pizza all over Pepe's, good will to all!
Albert Grande, The Pizza Promoter
Head Bottle Washer at :Pizza Therapy

Discover The Best Restaurants in Honolulu, Hawaii.

Here's what Pepe's Fans Say About Frank Pepe's Pizza

You will find a great review of Pepe's, in: American Pie: My Search for the Perfect Pizza