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The following comes from Steve Lieber, Director of Operations United States Pizza Team.
Enter this contest:
"The competitions are Gluten Free Championship September 12 and the American Pizza Championship September 13, 2010."
Registration Criteria You must be employed at a pizzeria, or have pizza on your menu at the time of competition.
Competition Criteria
Competitors must agree to judge criteria prior to competition. At the pre-competition briefing contestants must sign publicity waivers and rule agreement waiver.
For more information:
For Additional Information Visit www.pmq.com or
Email steve@uspizzateam.com
www.pmq.com
Dom Demarco is a true original. He is an old school pizzaiolo. He makes incredible pizza. He does it his way.
Here is what Adam said:
"The sauce, the crust, the toppings: … Dom Demarco" uses "the freshest and finest ingredients. He imports mozzarella di buffala from his hometown in Italy, makes a bright sauce daily from a mixture of fresh and canned San Marzano tomatoes, and balances ratios of crust, cheese, and sauce perfectly."
He makes his pizza because he loves his craft. He makes pizza from the heart.
From the Best Pizza in New York at Pizza Therapy, comes the following:
"Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and freshly-made sauce created from plum tomatoes and he grows himself. The parmagion cheese is straight from the cheese grater and the basil is straight from the vine. It's great pizza, luscious cheeses, dripping with olive oil, and if you are lucky dotted with artichokes. The pie is fantastic: all ingredients are fresh, crust is thin and juicy! The biggest problem is finding parking space."
Here is video proof of his artistry:
Billions of used pizza boxes pile up in landfills every year. Billions.
These pizza boxes cannot be composted due to grease.
Here's what William Betz told me:
Americans consume 3 billion, yes, 3 BILLION with a B, cardboard pizza boxes every year…in the 2 minutes you've spent reading this message…12,000 have been used…and they are NOT recyclable as they are contaminated with/ grease and foodstuffs…
There is a solution to the pizza box problem clogging our landfills. We can go green with our pizza. The answer is the hybrid pizza box. This innovation offers an alternative to just dumping used pizza boxes in the trash.
Mike Sudia of DMS Innovation is the inventor of the reusable pizza box.
The Hybrid Pizza Box
In the following interview, Mike explains how he came up with the concept of the reusable pizza box.
He also discusses:
Listen and/or download below:
If you are interested in the Reusable Pizza Box (The Hybrid Pizza Box), you can contact,
Mike Sudia at
DMS Innovation 416 Antelope Ridge Way City, State: Danville, California 94506 Phone: 925-786-9054 Fax: 925-648-2402
Website: http://dmsinnovation.com/
pizza on earth,
Albert Grande
The Pizza Promoter
Ads By CbproAds
North Haven Sons and Daughters of Italy Lodge #2805, in conjunction with The Original Frank Pepe Pizzeria Napoletana, is sponsoring a fundraiser for Holy Joe's Cafe'.
Holy Joe's Cafe' is a non-profit that sends coffee to U.S. troops around the world via a network of deployed military chaplains.
Coffee and monetary donations will be collected at The Original Frank Pepe Pizzeria Napoletana on Wooster Street in New Haven throughout 4th of July weekend, Friday, Saturday and Sunday evenings from 4 to 8 pm. 100% of the donations will be sent overseas to provide free coffee for the troops. Y
You can get more info about Holy Joe's Cafe' at www.holyjoescafe.org . Join us at the pizzeria over 4th of July weekend and show your support for our troops!
South Florida Upscale Italian Restaurant Creates Real "New York" Pizza with Innovative Water Filtration System Replicating New York City Water
Palm Beach County, FL (PRWEB) June 17, 2010 — Anyone who has tasted real New York pizza, bagels and breads knows there's something special about them. For starters, they're lighter and crisper. This is thanks to award-winning New York water, famous for its purity and unique mineral characteristics that make it perfect for creating out-of-this world baked goods. Now, a new company is making this water available to restaurants and bakeries nationwide, and a South Florida fine Italian restaurant is the first to jump on board.
Palm Beach County, Florida-based Famous New York Baking Water Corp. has created a distinctive water system to duplicate the baking characteristics of New York water – only purer – making it possible for restaurants and bakeries nationwide to replicate the real flavors and textures of authentic New York-style breads, bagels, pizzas and other baked goods. Mamma Mia's Trattoria in Palm Beach County, Florida, is the first to scoop up this new system for its 220-seat restaurant, which serves around 250 covers per day.
Joey Lograsso, owner of Mamma Mia's Trattoria, says that his customers can't get enough of his New York pizza. "I was doing great before," says Lograsso, "but now my pizzas are flying out the door. I never dreamed I could have real New York pizza in South Florida. And thanks to the purity of the water, the flavors of all of my foods are enhanced."
Famous New York Baking Water Corp. offers a variety of systems scaled to the individual restaurant or bakery's usage needs. It teamed up with Fitness and Health CLA, one of the premier filtration companies in the water industry, to create this unique water filtration system that duplicates the precise baking characteristics of New York Water.
Anthony Vincent Liotta, who started making bread in his father's Brooklyn bakery at age eight, tested the water and was amazed at the difference. "I have been baking breads, pizza and bagels for over 35 years in New York and Florida. I couldn't believe the way the products came out using their water. The crust and textures were identical to the ones I used to make in New York. I was also impressed by how the water enhanced the flavor of the soups."
The water system can supply everything from small mom-and-pop pizzerias to wholesale bakeries that operate 24/7. The system can be installed as part of new construction or retrofitted into existing operations. Famous New York Baking Water Corp. is making it available nationwide, so that now restaurants, bakeries and pizzeria's from Palm Beach to Portland can serve real New York pizza, breads and bagels.
"This is not 'New York style' pizza, as many restaurants advertise," says Angela Bean, president of Famous New York Baking Water Corp. "Since our system replicates the necessary baking characteristics of New York water, you are getting authentic New York baked goods."
"What's amazing," says Bean, "is that not only is the water great for baking, it's also the healthiest and purist water in the world. It makes the flavors of everything it touches from soups to sodas really pop."
For more information on the Famous New York Baking Water Corp. visit http://famousnewyorkbakingwater.com or call 561-452-2922.
Media Contact: Bruce Serbin Reeves Laverdure PR 561-391-8717
I was excited to hear the news that our friend had made it to the finals of Food Network's: "Ultimate Recipe Showdown",
I was very proud to hear our own Gail Churinetz, a winner of the Pizza Therapy Recipe Contest, was being featured on The Food Network.
Gail has been a long time supporter of Pizza Therapy, and she is like a member of the family.
Gail writes:
Hello Albert…. Just wanted to keep you posted regarding my Pizza making…..I am the one that won your competition several years back…I am going to be on Food Network "Ultimate Recipe Showdown", I made the finals and my recipe….. "Crawfish & Andouille Sausage Pizza". Gail the $25,000 winner with Guy ]
Hello Albert…. Just wanted to keep you posted regarding my Pizza making…..I am the one that won your competition several years back…I am going to be on Food Network "Ultimate Recipe Showdown", I made the finals and my recipe….. "Crawfish & Andouille Sausage Pizza".
Gail the $25,000 winner with Guy
]
I was even more excited when Gail gave me the news that she had won, the "Ultimate Recipe Showdown"
I knew I had to interview her. And this exclusive interview follows.
Gail shares:
Gail holds nothing back in this interview.
You can listen right here, or download it for later listening if you wiish.
Listen below:
You can follow Gail on her Facebook page:
Thanks so much for this great interview Gail.
albert grande
The Pizza Therapy Pizza Blog
For more great recipes you can check out below:
Who are the New World Pizza Champions?
Founding members Tony Gemignani, Michael Shepherd, Siler Chapman, Joe Carlucci, and Sean Brauser would like you to meet the newest members of the World Pizza Champions Team and are headed to Italy this
week for the World Pizza Championships
Eric Corbin
Ryan LaRose
Patt Miller
Steve Lieber
Audrey Sherman
Michael Bausch
Guilio Adriani - (International Member)
Steve Lieber knows pizza….
He is a member of the World Pizza Champions. He has an incredible story to tell. In the following interview he tells his pizza story.
He explains how he got into the pizza business. He learned how to make pizza. He worked in a number of restaurants and decided he wanted to become a master pizziolo.
According to Steve's bio:
Over the years, Lieber established himself working in high volume restaurants that posed many challenges and soon found great success…A self-described “pizza fanatic,” Steve regularly travels the globe to attend conventions and further his knowledge of the industry to perfect techniques and capitalize on the latest in pizza trends. You can watch Steve make his truffle pizza, here: Listen to the interview with Steve below:
Over the years, Lieber established himself working in high volume restaurants that posed many challenges and soon found great success…A self-described “pizza fanatic,” Steve regularly travels the globe to attend conventions and further his knowledge of the industry to perfect techniques and capitalize on the latest in pizza trends.
You can watch Steve make his truffle pizza, here:
Listen to the interview with Steve below:
In the following interview, he explains how he: learned to make pizza how his passion for pizza led him to try to master the coal fired oven pizza The differences between a coal fired oven and other pizza ovens in making pizza how he met Tony Gemignani. What happened to his pizza making, after attending The International School of Pizza How he won the Best Pizza in the United States Award He give lots of pizza making tips for the home pizza maker He explodes the myth of using water to make pizza Where he is going with pizza How giving back to the community has helped his business This is an incredible pizza interview. The highlight may be his "Babe Ruth" moment during a pizza contest. Steve has many secrets to share and he holds nothing back in the following interview. Steve Lieber is truly one of the Legends of Pizza. Click play button to hear interview: Steve Lieber is an incredible pizziolo.
In the following interview, he explains how he:
This is an incredible pizza interview. The highlight may be his "Babe Ruth" moment during a pizza contest.
Steve has many secrets to share and he holds nothing back in the following interview.
Steve Lieber is truly one of the Legends of Pizza.
Click play button to hear interview:
Or use this player:
This may be your chance to show your stuff at the World Pizza Games:
Once Again The World Pizza Games® Are Coming to Pizza Expo!
Fastest Dough: How fast can you toss out (5) 12" doughs!
Largest Dough: How big can you make 18oz of dough in just 5 minutes!
Fastest Box Folding: How fast can you fold (5) 12" pizza boxes?
Longest Spin: How long can you keep a dough spinning over your head?
Freestyle Acrobatics First Division& the Masters Division - With so many dough throwing acrobats getting better and better all the time, we have split the freestyle acrobatics into two categories: *First Division & *Masters Division.
*First Division - created for those up and coming acrobats who want to showcase their talent without having to go head to head against the masters of the sport. The finalists will face off at the World Pizza Games® Finals and Rockin' Party Wednesday night.
*Masters Division - created for those dough throwing acrobats that are the best of the best. These masters will face off against each other at the World Pizza Games® Finals and Rockin' Party. Please contact the World Pizza Champions for more details for qualifying for this event.
Please Note: If you have won a world or international title in an acrobatic dough throwing competition in recent years you may automatically qualify for the Masters Division. Qualifying for the Master division may make you ineligible to compete in the First Division. If you feel that you may fit into this category, please consult with the World Pizza Champions before entering the competition.
Please see the rules for complete details.
*(ALL TIMES ARE SUBJECT TO CHANGE)
Check out the World Pizza Champions
Please visit www.worldpizzachampions.com/games.php or http://www.pizzaexpo.com/ for more details and to download rules and entry forms.
Good luck to you.
This could a once-in-a-life-time opportunity.
pizza all over Las Vegas,
Albert Grande The Pizza Promoter
I'm pleased to present to you a wonderful pizza interview. Noted pizza expert Jon F. shares all of his secrets including:
Jon's interview is informative, lively and interesting.
He is a pizza expert and he reveals many tips and tricks.
This interview is sponsored by The Pizza Therapy Pizza Book.
