Pizza Blog from pizzatherapy.com

Wacky Walnut Pizza from Pizza Therapy

noreply@blogger.com (Albert Grande) — Wed, 25 Jan 2012 09:50:00 +0000

Wacky Walnut Pizza from Pizza Therapy

Ok, to be truthful, there is nothing wacky about this pizza. The taste of the walnuts shine through on this very tasty pie.

We created this by chance. And it worked.

Ingredients or the dough:

4 cups of flour
1 teaspoon of yeast
1 teaspoon of salt
1 and 1/2 Cups of water.

Mix ingredients together and knead for 6-8 minutes or until smooth and silky. Dough should be slightly tacky to the touch. If very tacky, add a bit more flour. If the dough is dry add a few drops of water.

Put dough in a bowl or zip lock bag. Drizzle olive oil over the dough. (Don't completely seal the bag).

Put the dough in the fridge and allow it to proof overnight. Dough can stay in the fridge for up to 4 days.

Take dough out of fridge when you are ready to make pizza. Allow the pizza dough to warm up to room temperature. (About an hour or so)

Makes 3-4 thin crust pizzas

Ingredients for Pizza:

2-3 cloves of garlic (minced)
1/2 Cup mozzarella cheese (If possible use: buffalo mozzarella)
1/4 Cup Parmesan Cheese
1/4 Cup Pecroino or Romano Cheese (if available)
3/4 Cup of Chopped walnuts
1/2 teaspoon of basil or fresh basil if available
salt and pepper to taste
Olive oil

Directions:

Using your hands stretch out pizza dough (If you must, use a rolling pin.)
Put garlic, and basil on dough. Drizzle a small amount of olive oil on dough.
Place Mozzarella, Parmesan and Pecorino or Romano cheese on pizza
Top pizza with walnuts
Put fresh basil leaves on top
Drizzle small amount of olive oil over pizza
Salt and pepper to taste

Cook in a 500 + F. Degree over for 8-10 minutes. Or until bottom of crust starts to change color.
If available cook pizza on a Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
Variations: Use macademia nuts, or pistachios

Respectfully submitted,
Albert Grande
The Pizza Promoter
Restaurants in Honolulu

Find incredible Genco Extra Virgin Olive Oil - 1 Gallon

Grilling Pizza: Three Methods

noreply@blogger.com (Albert Grande) — Wed, 11 Jan 2012 09:58:00 +0000

Grilling pizza can be done anytime. Don't limit your pizza grilling to just summer time activities. You can cook pizza on the grill any time of the year!

There are three ways to grill pizza, the Direct Heat Method, the Indirect Heat Method and the Pizza Stone Method! I have used all three methods and each will produce excellent pizza! Choose the method that best suits your own taste and pizza style. Because I like to make very thin pizza, I prefer the Direct Heat Method, but again that is just my preference.

To make pizza using the Direct Heat Method, build a charcoal fire and evenly spread out the coals. Roll out the dough thinly (or use your fingers). After the pizza is formed, slide the dough right on the grill using a pizza peel that has corn meal spread on it. You can coat both sides of the pizza with olive oil if you wish, but this is not necessary. Don't worry, the dough won't stick if you loosen it with a spatula. Check for doneness frequently. It will cook in minutes. The dough may start to bubble at this point. "Pop" the bubbles with a fork or the edge of the spatula.

Don't be alarmed at grill marks on the dough, but do not over cook! The dough should be firm, just starting to turn color. Once one side of the dough is cooked, flip it over cooked side up. Take the pizza off the grill, to your prep table. Lightly coat the cooked side with olive oil and put on your preferred toppings. Using a peel coated with cornmeal and return the pizza to the grill. When the dough starts to turn color, slide a pizza pan (or cookie sheet) under the pizza to prevent the dough from burning. Replace the cover of the grill and check for doneness every couple of minutes. When the toppings are cooked, your pizza is ready. Carefully remove the pizza from the grill! I just slide the peel underneath the pizza pan and then transfer the pizza to a cooled pizza pan.

With the Indirect Heat Method, you place your coals to one side of the grill. This method is the most popular and the one I have seen used by several chefs. You can also place your coals on two sides of the grill leaving a bare spot in the middle of your grill. The notion here is that with hot and cool sides to your grill, you can have greater control over cooking your pizza! This method is preferred if your pizza has a thick crust. You don't want to burn the outside of the crust, before the middle has had a chance to cook. If your pizza crust does start to burn, just slide the pizza over to the side off the coals.

The Pizza Stone Method is accomplished by placing your pizza stone on top of the grill. Build the fire and let the stone heat up for at least an hour. Cook your pizza just as you would in your oven. With this method, you do not have to precook one side of the pizza. If your stone is hot enough and your grill is covered, your pizza will cook. You essentially have created your own "brick" oven, right on the grill!

Learn different grilling methods here: Weber's Charcoal Grilling: The Art of Cooking with Live Fire

To really grill pizza you need a: Weber 4411001 Spirit E-210 Propane Grill, Black

Respectfully submitted by:
Albert Grande
Internet Marketing Pizza Consultant
The Pizza Promoter
Legends of Pizza

Cooking Pizza in a Woodfire Oven on the North Shore

noreply@blogger.com (Albert Grande) — Tue, 20 Dec 2011 01:48:00 +0000

You really don't need a woodfired oven to make great pizza.

An electric or gas oven will work fine.

But if you ever get the opportunity to make pizza in a wood fired oven...jump on the chance.

In the following video you will get a taste of some of the pizzas that we recently created on Oahu's North Shore. All of the wood was kiawe wood, a Hawaiian hard wood.

The Norht Shore is arguably home of some of the best surfing in the world. You will discover Wiamea Bay, Pipeline and sunset Beach, right down the road.

The oven was built by my friend Paul who just had an inspiration that he wanted a pizza oven.
not that he knew how to make pizza: he didn't.

Paul creates the dough and allows his guests to go crazy with their pizza creations.

Believe me everyone was practicing Pizza Therapy.

Have a look:

And if you don't have a wood fired oven, use a pizza stone.

Modern Apizza, Pepe's, and Sally's Apizza: Blind Taste Test

noreply@blogger.com (Albert Grande) — Tue, 13 Dec 2011 09:38:00 +0000

The Reddecliffs report exclusively for Pizza Therapy:

I grew up in New Haven, (Connecticut) and thought that the whole world hade pizza like we did.

When I moved away, I was shocked that no one could come close!

I went home to New Haven for this Thanksgiving.

My husband and I decided that in order to finally figure out who had the best pizza, Sally's, Pepe's or Modern, we just needed to have them all side by side.

Modern Clam Pizza

Pepe's Clam Pizza

Sally's Apizza

Well, the stars aligned and we were able to get 2 mozzarella pizzas from all three restaurants.

We had a blind taste test with 8 participants, and in a unanimous decision, Sally's won!

I was shocked because I have always been a Pepe's lover. Modern came in second, with Pepe's a close third.
It is good to know that there are other pizza obsessed people on the planet...I am not alone!

Drewman says: "Going to Wooster St. in New Haven is one of the best experiences you will ever have. Whether you eat at Sally's or Pepe's, this is the greatest pizza on earth. Why else would thousands wait in line for hours, year after year? Try and get there in the early afternoon if you can.

It's good to experiment with different pies: Pepe's white clam, fresh grated Parmesan, special (everything) are excellent starters. Sally's makes a pie with sliced fresh tomatoes and garlic that is wonderful.

It is also customary to go to Libby's Pastry Shop (next to Pepe's) for gelato and Italian ice after you have eaten pizza. Would highly recommend the eating experience on Wooster St. in New Haven to anyone. Rivals any place in the world."

Anne and Ron explain: "Think of the best Italian restaurant you can, with the highest quality marinara sauce; now put that sauce on brick baked dough that's like no other dough you've ever tasted and you've got only a semblance of what Sally's pizza is like. In fact, the crust is like none other you've ever eaten; it's a scrumptious, delicious meal in itself."

Peter Reinhart has some incredible Sally's Apizza adventures in American Pie: My Search for the Perfect pizza

The Pizza Sleeping Bag, Good Enough to Eat..Almost

noreply@blogger.com (Albert Grande) — Wed, 23 Nov 2011 20:13:00 +0000

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 Therapy is the Pizza Portal

The Pizza Promoter

Classico Creamy Alfredo with Egg Noodles and Sausage

noreply@blogger.com (Albert Grande) — Tue, 15 Nov 2011 09:37:00 +0000

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 sausages, egg noodles and Alfredo Sauce.
Top with 3 slices of Provolone
Cook in oven for 10-15 minutes, until provolone is melted.

I found the Classico Light Creamy Alfredo Pasta Sauce, to be very tasty and easy to work with. I should also note that the Alfredo Sauce has 50% less fat and 45% fewer calories. Diet Pasta sauce? It certainly did not taste like it.

Honestly, if I did not read that on the label, I would not have known this fact. To me it tasted hearty and rich.

The family gave this dish two thumbs up. We will definitely be serving this again.

Classico Creamy Alfredo with Egg Noodles and Sausage

Pasta On Earth, Good Will to All!

Albert Grande

The Pizza Promoter

Learn to Make Pasta at Pasta Therapy

Chessy and A'corny' Squash Risotto

noreply@blogger.com (Albert Grande) — Tue, 08 Nov 2011 11:35:00 +0000

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.

5 Toppings You Never Thought Would Work on Pizza

noreply@blogger.com (Albert Grande) — Thu, 27 Oct 2011 16:48:00 +0000

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 pizza topping ideas! Here are some pizza topping ideas.

Fried eggs

You might think that this topping is reserved primarily for breakfast, but fried eggs are actually a popular choice in many places in the world. If you do manage to find a fried egg pizza, it’ll usually be accompanied by other breakfast items such as sausage and bacon, but you can find simply fried egg and marinara sauce – so it depends where you look. So how does it taste? Well, better than you might expect! The great thing about a well-cooked fried egg is that when the yolk breaks the flavor can really add to the experience. With the right dough and sauce combo, a fried egg on top of a pizza can be a real treat.

Macaroni Cheese

Here’s a big USA favorite: macaroni cheese. But can you imagine it on a pizza? Well, you’d better do because that’s exactly what this weird topping is. Most of us see macaroni cheese as being a completely standalone meal which needs no accompaniment, but in this case you’ll find that some dough and a little tomato sauce can make all the difference. This is very much an American dish, so you’ll only find macaroni cheese pizzas in specialist pizzerias in the states – and they’re well worth tracking down!

Chocolate and Marshmallow

If you’re a fan of sweet things, this is the pizza topping for you. Just like certain brands do with ice cream, why not mix chocolate and marshmallow on a pizza? It has to be said that this topping is really only for the most adventurous, and is very sweet on the taste buds. There’s an interesting interplay between the sweetness of the sauce and the chocolate which produces a unique flavor, to say the least. But if you think it’s your thing, have a go!

Tandoori Curry

Curry is all the rage in the UK (and in India of course), so it’s not too surprising that you can get a curry pizza topping; however tandoori is a particularly spicy one. Again, this one is ideal for the more adventurous pallet, and you’ll do well to have a glass of milk on standby if you decide to take the plunge and have a bite of the tandoori curry pizza!

Squid Ink

Didn’t we say these were weird and wonderful? Well, this one really has to take the cake (or pie). Squid ink pizza. Yes, that really does exist. Although it requires a lengthy Tripbase flight to get there, it tends to be readily available in Far Eastern countries like Japan and isn’t expensive. The taste is actually not as unpleasant as you’d think, it’s quite a salty flavor, so it can work quite well with other seafood. And a squid ink pizza will normally be accompanied by shrimp, squid rings, fish, and other more ‘regular’ seafood. So if you think you can handle it, and you want to try a pizza topping that is really and truly ‘out there’, then why not take a trip to Japan and try a squid ink pizza for yourself? You never know – it might just be your new favorite!

from The Izzy files
Here are some: Pizza Toppings (The Art of Good Food)

Albert Grande
The Pizza Promoter
Hawaii Business Videos for Your Small Business

Easy Homemade Pesto Recipe from pizzatherapy.com

noreply@blogger.com (Albert Grande) — Wed, 05 Oct 2011 09:13:00 +0000

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.

Gabriele Bonci, Lezione di Pizza

noreply@blogger.com (Albert Grande) — Sun, 18 Sep 2011 00:56:00 +0000

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...

Napoli Pizza Masters Share Secrets of Great Pizza

noreply@blogger.com (Albert Grande) — Mon, 05 Sep 2011 20:24:00 +0000

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 Adolpho would tell you there is only one type of flour they use, Caputo:

Antimo Caputo Italian "00" Farina Flour 2.2lb Bags 10 Pack

Pizza Expo Pizza by Caputo Pizzioli from Pizza Therapy

noreply@blogger.com (Albert Grande) — Sun, 04 Sep 2011 10:58:00 +0000

During the one of the best ways to learn a task is to see it being done.

Discover the secret of how to make incredible pizza by watching these Italain Pizzaioli (Pizza Masters) make pizza.

This video was recorded during the Pizza Expo held in Las Vegas. Caputo Flour (Caputo 00 Antimo Pizza Flour - 10/2.2 lb) sponsored a pizza booth. This was a wonderful experience to watch the best pizza masters in the world making pizza. Caputo, brought a number of Pizzaioli from Italy who happily made pizza.

Watching the video you will learn an amazing dough shaping technique.

Caputo 00 Antimo Pizza Flour - 10/2.2 lb

Ms. Pizza Boston Pizza Picks

noreply@blogger.com (Albert Grande) — Sat, 03 Sep 2011 18:55:00 +0000

Ms. Pizza shares the following:

This list is still a Work in Progress (but, any pizza list is a work in progress, right?) I noticed that you have some reviews for Upper Crust and Ernesto’s, but Bostone, Marhino’s and Angelina’s are NOT on your list of Best Pizza in Massachusetts

(State Motto: "By the sword we seek pizza, but pizza only under liberty".)

-Ms. Pizza

Upper Crust – Boston, MA

Upper Crust Pizza, which is a local and growing chain of about 20 pizza shops, serves up gourmet thin crust pizza in Boston and in surrounding neighborhoods. Diners can expect a consistent pizza from one shop to the next. The pizzas are thin, and the toppings are all fresh. I enjoy this chain because it is NOT AT ALL a greasy bite, and has the right balance of cheese and sauce. Oftentimes I find that pizza joints load the pizza with cheese, which overpowers the crust, sauce, and other toppings. Upper Crust is careful to cover each pizza perfectly and should ABSOLUTELY be checked out if you are in the Boston area.

20 Charles Street, Boston

(617) 723-9600

Bostone Pizza – Boston, MA

Amidst all of the many pizza joints in the city, Bostone Pizza gets a little lost in the shuffle. This is unfortunate because this Newbury Street pizza shop produces a delicious Sicilian slice. Strolling up the famous Newbury Street can be hard work. Reward yourself with a slice of fresh, Sicilian style pizza from Bostone.

225 Newbury Street
Boston, MA 02116
(617) 536-9451

Ernesto’s Pizza – North End, Boston, MA

Ernesto’s is truly a hidden gem in every sense of the word. It can be difficult to find by tourists, who are often directed towards the famous Pizzeria Regina’s just a few blocks away. My recommendation to anyone in the North End seeking out a good slice: grab one from both restaurants. , I can PROMISE that although you can’t go wrong with Regina’s, Ernesto’s is the better pizza. Don’t let the small store front fool you. What Ernesto’s lacks in vibrant décor or street appeal it absolutely makes up for in taste.

69 Salem Street, Boston

Santarpio’s – East Boston/Peabody, MA

Want a hall of fame pizza? Check out Santarpio’s in either East Boston or the newer location in Peabody, MA. This family owned pizza shop has been around since 1903 and therefore has over 100 years of practice making the perfect pizza. Stylistically, you can expect a NY style pizza, array of toppings, and consistency from one visit to the next. And yes, it IS a hall of fame pizza (and was officially inducted into Boston’s hall of fame).

East Boston Location
111 Chelsea Street
East Boston, MA 02128
617 - 567-9871

Peabody Location
71 Newbury St (Route 1)
Peabody, MA 01960

Marinho’s Pizzeria – Millis, MA

984 Main Street, Millis, MA 02054

Marinho’s Pizzeria, situated conveniently on Main Street in Millis, MA is the unsung hero of suburban pizza joints. The pizza is thin, it is large, and it is more than satisfying. The owner is often there making each pizza himself, although his staff is more than capable of keeping the pizzas coming! His shop is worthy of a downtown real estate plot based on how consistently delicious it is. If you’re feeling hungry, feeding a soccer team, or plan on huddling up in your house for three days during a blizzard, go for jumbo size. No regrets.

Angelina’s Pizzeria – Braintree, MA

Braintree is not far from Boston. Because of this, residents may feel inclined to hop in their cars or board the beloved ‘T’ to head into town for dinner. Although a night out in the big city is fun every once and again, NOTHING beats a cozy night at home with a glass (or two) of vino and the PERFECT PIZZA. I cannot stress enough that Angelina’s Pizzeria on Elm Street in Braintree delivers (in terms of the pizza itself and also by car)!

You can expect a thin crust pie with fresh ingredients and, most importantly, a delectable crust. As any good pizza lover knows, the crust is the most important and I can say with confidence that Angelina’s has figured out their crust. Its thin, its light, its airy, and it soaks up the sauce, cheese and flavors better than any surrounding pizza restaurant or shop. Don’t wait! Run over to Angelina’s today!

Angelina's Pizzeria

419 Elm Street

Braintree, MA 02184
781-843-7827

Reviews compiled by: - Boston’s Ms. Pizza (THE APPRENTICE, to The Pizza Promoter)

How about a Piranha Pizza Cutter with Stainless Steel Cutting Blade

Check it out here:

Or try:

Boston Warehouse Pepper Green Pizza Cutter, Earth-Friendly Kitchen Tool

How to Use A Pizza Peel

noreply@blogger.com (Albert Grande) — Wed, 24 Aug 2011 10:00:00 +0000

Our friend Tony G. shows you how to use a pizza peel:

Find some great pizza peels, here:

Norpro 5683 Bamboo Pizza Paddle

Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle

Outset QZ10 Stainless-Steel Pizza Peel with Rosewood Handle

And you can:

learn how to use a pizza stone at Pizza Therapy

pizza on earth,

albert grande

The Pizza Promoter

Cooking With Nonnna: Stuffed Eggplant

noreply@blogger.com (Albert Grande) — Fri, 12 Aug 2011 16:13:00 +0000

Nonna is Italian for grandmother. In Italian it is a term of endearment. A term of respect.

Cooking With Nonna carries on this wonderful tradition by showing incredible recipes, created before your eyes.

In this video, you will get a wonderful demonstration on how to stuff an eggplant. The texture of eggplant is such that it resembles meat.

And in this episode you are going to have some fun.

Don't worry if the eggplant changes color. Eggplant oxidizes after you cut it.

"Food is like art...if you like art, you will like food!"

Nonna's Italian Kitchen: Delicious Home-Style Vegetarian Cuisine (Healthy World Cuisine)

Thatsa nice!

It's Not the Heat of the Oven....

noreply@blogger.com (Albert Grande) — Mon, 08 Aug 2011 07:56:00 +0000

Read John Arena's Article in Peter Reinhart's Pizza Quest

According to my friend, John Arena of Metro Pizza in Las Vegas, the heat of the oven is not the most critical part of the pizza experience.

John says:

The enjoyment of a pizza has less to do with the heat of the oven and more to do with the warmth of the pizzeria experience.

This is a great article. for me it speaks volumes of the heart and soul of the pizzaiolo (or pizzaiola).

You can read the rest of the article here at Pizza Quest.

Simply outstanding. Please let me know what you think.

pizza on earth,

albert

How Scott's Pizza Tour Started by Pizza Therapy

noreply@blogger.com (Albert Grande) — Fri, 05 Aug 2011 15:32:00 +0000

Scott Weiner is a pizza fanatic.

He loves his pizza so much, he diecided to turn pizza into a business. Now he offers pizza tours:

According to his website:

The best way to enjoy New York is by walking its streets, but the only way to taste New York is by eating its pizza. You can do both with a NYC Pizza Walk!

By 1900, several "Little Italies" spotted New York's five boroughs but the most famous remains in Manhattan's Lower East Side. It was here that new citizens would settle, as it was the first bit of land many would touch after a long immigration process at Ellis Island. The streets once overflowed with peddlers and fruit carts as the tenement buildings teemed with the disillusioned, transplanted from home and in search of a better life. It was here that a peasants' meal called "pizza" made its debut in America.

The NYC Pizza Walk focuses on pizza from a historical perspective. We'll start at America's oldest pizzeria and continue to follow pizza's rise to ubiquity block by block. Talking about pizza makes me hungry, so we'll have slices at three of New York's most significant pizzerias in Little Italy and Greenwich Village.

Here during one of his tours, he explains what to expect when you go on the tour. He also describes how he got started n the pizza tour business.

Carry on, Scott!

pizza all all over New York,

albert grande
The Pizza Promoter

Restaurants in Honolulu, Hawaii

Classic Italian Marinara Sauce

noreply@blogger.com (Albert Grande) — Wed, 27 Jul 2011 08:41:00 +0000

Here is a very simple and classic Italian Marinara Sauce.

Simply delicious.

Chef Umberto Shows you the easy way to make your own Marinara Sauce.

101 Year Old Celebrates Birthday with Pizza

noreply@blogger.com (Albert Grande) — Thu, 21 Jul 2011 19:51:00 +0000

You have to admire Sally Levy. Like all women she knows what she wants.

And now that she turned 101, what she wants is pizza.

"I love pizza," Levy explained.

Sally Levy has pizza for her 101 birthday celebration

Sally's "longtime friend, Filipo Tortora, transformed his White Plains Road restaurant, La Pentola, into a birthday paradise for Levy on her big day."

You can read the rest of the story at the New York Daily News Website.

Happy Birthday, Sally!

How to Make the Perfect Pizza Crust

noreply@blogger.com (Albert Grande) — Thu, 21 Jul 2011 17:32:00 +0000

This video gives you easy step by step instructions on how to make pizza dough.

This is educational as well as very hands on on. For this pizza dough you will be using 4 basic ingredients: flour, water, salt, yeast and oil.

As with all pizza doughs, the oil is totally optional. The olive oil will give you a softer crust. For a harder crust you can entirely omit the oil.

pizza on earth,

Albert Grande

The Pizza Promoter

For more pizza magic...check out Pizza on the Grill >>

Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More

Jon F.'s Best Pizza Stone Pizza Tip

noreply@blogger.com (Albert Grande) — Fri, 15 Jul 2011 03:51:00 +0000

Jon F. explains the best tip for cooking pizza. You need to heat your oven as hot as it will go for at least an hour.

This is critical for making pizza. You Pizza Stone, needs at least an hour to be able to heat up to 500 degress F. Let me repeat that: your pizza stone needs to heat up at least an hour.

Remember: Put the pizza stone in the oven first, then turn the oven on.

Note that Jon F's oven goes to 550 degrees F. Jon states he wishes his oven heated up tp 900 degrees.

You can find more pizza stone tips and tricks here: Pizza Therapy How to Use and Clean a Pizza Stone.

Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone

Jon F.'s Whole Wheat Pizza Dough

noreply@blogger.com (Albert Grande) — Wed, 13 Jul 2011 22:04:00 +0000

Making a good whole wheat pizza dough is difficult to say the least.
Due to the nature of whole wheat flour, the entire process requires addiditonal hydration and patience. Even my friend Peter Reinhart explained. how difficult the entire step by step procedure of making whole wheat pizza dough can be.

Our Whole Wheat expert Jon. F. seems to have this process down.

Jon F.'s Whole Wheat Pizza Dough

Ingredients:
3/4 cup King Arthur whole wheat flour or equiv.
3/4 cup King Arthur Unbleached white flour or equiv.
1/2 teaspoon salt
1/8 teaspoon yeast
2/3 cup iced water

Directions

Mix all ingredients in a Kitchenaid mixer until blended, (Recommend: KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl (See all Stand Mixers)
Knead mixture on floured board for a few minutes.
Put in oiled bowl and cover with plastic wrap before putting in refrigerator for and 18 to 24 hour cold fermentation.
Take out about one half hour before using.

The most important step of making dough for Jon F. is the cold ferment used to proof the dough.

In this video, Jon explains the entire process.

Pizza At the New York World's Fair by Mastro Pizza: The Pizza King

noreply@blogger.com (Albert Grande) — Sun, 26 Jun 2011 14:24:00 +0000

This video is a great historical slide show of pizza at the New York world's Fair 1964-1965.

The opening lines in the video state this exhibit: "This is a pavillion of pleasure..."

As you watch this video slide show you will hear a "beep" as each new slide is presented. This sound is what triggered the movement of the next slide. It is kind of irritating but necessary.

But for the history of pizza this is a priceless show. This gives the history of pizza as seen through the eyes of:
"The Pizza King: Mastro Pizza".

During the New York world's Fair, pizza was not known as widely as it is now.

Sure it was in New York, New Haven, Providence, Chicago, San Francisco, and other big cities with an Italian population. And that's where pizza stayed for a long time... Pizza was certainly not mainstream.

This is a great video:

THE Pizza King! MASTRO PIZZA '64-'65 NY Worlds Fair Video

Frank (Mastro) Ferrentino, MD
adds a description of this video;

"This is a video I created from the 1964-65 NY Worlds Fair. Those who attended the fair will remember the Mastro Pizza Pavilion with the automated slide & sound projector that told the story of my Uncle Vincent and Grandfather Frank Mastro and how they were the precursors of what Pizza now means in our Culture today.

My Grandma Mastro had the original "Big Brown Box" in her home. I fixed it, and eventually was able to convert it to video tape, then digitize it. My Grandfather invented the gas fired Pizza Oven.

My Uncle Vincent developed the First Pizza Franchise long before Pizza Hut, (Pizza Plaza) but died an untimely death at 33 in 1965.

My Grandfather died at 58. They have left behind a legacy that should never be forgotten; Frank Mastro was the original Pizza King & his Son Vincent furthered his fathers Dreams. Don't believe stories of those who claim credit for their accomplishments."

Enjoy!

Here are some other World's Fair memorabilia you may enjoy:

For a taste of New York pizza today, check out this interview with Roberto Caporuscio at Keste Pizzeria by Pizza Therapy

How to Make Pizza Dough Videos

noreply@blogger.com (Albert Grande) — Sat, 25 Jun 2011 12:58:00 +0000

Some people are visual learners. They learn by seeing. There best way to learn is through watching something done.

Some are auditory learners. These learners learn by hearing something. They learn best with audio tapes or by hearing a lecture.

Others are tactile learners. These are hands on type of people and they learn best by doing it.

For me? I learn best with a combination of all three.

The best way for me to learn how to do something is to watch it, hear it and then do it.

That's why I love Internet Videos as a way to how to learn different things.

There are countless videos that will teach you to make pizza dough.

Here are a number of Pizza Dough Videos from Bing:

Check out these Pizza dough Videos from Bing, you will certainly learn how to make pizza dough.

Pizza Therapy has a pizza dough video, but there are so many different options to making great dough.

Choose the one that best fits your taste.

pizza on earth,

Albert Grande
The Pizza Promoter

Here are some of my favorite pizza books:

American Pie: My Search for the Perfect Pizza by Peter Reinhart (Pizza Therapy is referenced, here. Here is my review of American Pie)

and The Art of Pizza Making: Trade Secrets and Recipes

Calamari (Squid) Salad from Auntie Anna

noreply@blogger.com (Albert Grande) — Fri, 24 Jun 2011 14:43:00 +0000

My Auntie Anna had so many specialties, but her calamari salad is one of my favorites. She had a heart of gold. She always needed to feed you when you visited...(That's the Italian way!) And you had to eat or she would be insulted!

You will always find this on her table next to her Sausage and Pepper Special! Side Note: If you want to learn about Calamari, here is: Squid: The Definitive Guide

Auntie Anna writes: "Some cooks add different spices,
but I think it takes away from the savory taste of the squid.
As you know by now, I'm a Plain-Jane!"

Sorry, Auntie Anna, you were far from plain! I miss you very much!

Ingredients

1 lb. of squid (including tentacles)
1/8 Cup of vinegar
1/4 Cup of Olive Oil
salt and pepper to taste
A dash of red hot pepper!

Directions

Cut up squid into bite size pieces and simmer under 5 minutes in about a pint of water. Do Not Boil!
Add a dash of vinegar to tenderize. If cooked to long, it will get tough.
Cool and strain. Save some liquid to add to salad if it is to dry.
Add salt and pepper to taste. Add a few flakes of red hot pepper!
Add 1/8 cup of wine vinegar and 1/4 cup of olive oil.
Chill and serve!

Calamari Tips!
Cleaning squid can be a messy project. It is best to buy it cleaned!