Archive for September, 2014

Correct Way to Eat A Chicago Deep Dish Pizza

Just to let you know….there is a correct way to eat a deep dish Chicago Pizza.

Kyle Olsen writes:

Many claim to know how to eat the scrumptious round dish of love we
call a Chicago deep dish pizza. The problem is; they often fail to
realize the proper Windy City etiquette and technique.

This is where Lou Malnati’s and
TastesofChicago.com come in. We’ve
worked together to develop a video that will once and for all show
everyone how to properly each a deep dish pizza like a true
Chicagoan.

How to Eat Pizza like a Chicagoan

101 Best Pizzas in America from the Daily Meal

Daily Meal 101 Best Pizzas

Daily Meal 101 Best Pizzas

The Daily Meal took on the task of discovering who makes the Best Pizza in America. Certainly no easy mission. As has been discussed on these pages many times, people are passionate about pizza. You won’t find this kind of emotional fervor about sushi, Thai Food or French Cuisine. Certainly all those who enjoy food, have their favorites and if asked are willing to share opinions. But you are going to get very few arguments on the best spring rolls or steak. There may be disagreements, sure…but you will not many folks willing to fight to the death about doughnuts.

Pizza? Well, pizza is a food with a difference. Once you enter this arena of the “best pizza”, there is no turning back. The gauntlet is tossed. And the swords are drawn. (Verbal swords of course.)

Discussions about pizza are another matter altogether. There are few opinions on the planet that evoke as much emotion. Certainly sports teams come to mind. Super Bowls have become a National Pastime. Political debates can bring out the best and the worst of those involved. And discussion about religion…well let’s leave that one alone.

Pizza is in a showground all it’s own. Some argue New York is the home of the best pizza. If you’ve ever discussed pizza with natives of New Haven, the lines are are drawn in the sand. Don’t leave those from the West Coast out. Pizza fans from St. Louis and Detroit have their own favorites. And those from Old Forge, Pennsylvania would have you believe pizza was invented there. The tribes from Chicago have their own passions.

Pizza is a food that has been continually discussed, debated and argued. And that is the beauty of pizza. That is what makes pizza special, unique and wondrous. “Pizza is a magical little disk that makes things happen…” (And yes, I’m quoting myself here…)

 I was honored to be chosen to be a one of the Pizza Expert Panelists. I was very flattered and of course grateful to be part of this elite group. The list of pizzerias was extensive. The voting was totally subjective and asked for my complete biased opinion. This was my type of pizza panel.

Albert Grande, Pizza Ambassador

Albert Grande, Pizza Ambassador

I was in very good company as a number of my closest pizza pals were also voting on their choices for Best Pizza in America. The other panelists included John Arena, from  Metro Pizza, Mark Bello from Pizza A Casa (PizzaSchool.com),  Tony Muia, A Slice of Brooklyn Bus Tours, Cary & Lillian Steiner Passion-4-Pizza.com, and Scott Wiener Scott’s Pizza Tours, to name but a few.

Very good company indeed. These are pizza professional experts, whose opinion I greatly respect. An honorable bunch of pizza aficionados. There may have been other pizza experts who voted but they chose to remain anonymous. I guess the anonymous voters wanted to avoid a pizza controversy that is inevitable with such discussions!

Pepe's Calm Pie

Pepe’s Calm Pie

Here are the Top 10 Winners:

#10 Tony’s Pizza Napoletana, San Francisco (Margherita) (You can read more about Tony and his new book “The Pizza Bible,” below.

#9 Paulie Gee’s, Brooklyn, N.Y. (Regina)

#8 Totonno’s, Brooklyn, N.Y. (Margherita)

#7 Flour + Water, San Francisco, Calif. Margherita)

#6 Pizzeria Mozza, Los Angeles Calif. (Squash blossoms, Tomato, Burrata Mozzarella, Tomato Sauce)

#5 Sally’s Apizza, New Haven Conn. (Tomato Pie: Tomato Sauce, No Cheese)

#4 Roberta’s, Brooklyn N.Y. (Margherita)

#3 Pizzeria Bianco, Phoenix, AZ (Margherita: Tomato Sauce, Fresh Mozzarella, Basil)

#2 Di Fara, Brooklyn, N.Y. (Classic Round Pie: Mozzarella, Parmesan, Plum Tomato Sauce, Basil, Olive Oil, Sausage, Peppers, Mushroom, Onion)

And number 1 for the Second Year in a Row:

#1 Frank Pepe, New Haven, Conn. (White Clam: Clams, Grated Parmesan, Olive Oil, Garlic, Oregano)

You can find out the rest of the 101 Best Pizzas in America, here.

Pepe's Famous Clam Pizza

Pepe’s Famous Clam Pizza

My latest book:
The Pizza Therapy Pizza Book


 

 


Tony Gemignani and The Pizza Bible

Pizza Bible

Tony Gemignani has a new book
coming out called The Pizza Bible. The Pizza Bible, will be officially released in October, but already it is making waves in the world of pizza.

Tony Gemignani, Pizza Master

Tony Gemignani, Pizza Master

You may be familiar with Tony as a world class chef who has appeared in
every cooking show imaginable. Tony has entered in Pizza Contests
Internationally and has beaten out many other Master Pizzaioli.

He has a number of incredible pizza restaurants
including Tony’s Pizza Napoletana, San Francisco and
Pizza Rockin Las Vegas
as well as  Pizza Rock in Sacramento.
In addition Tony runs his own pizza school where he teaches the art
of making pizza. It’s called

Tony Gemignani’s International School of Pizza.

I was honored to be given a private tour of
Pizza Rock, last time I was in Las Vegas. No kidding a very private tour: just me and Tony! Tony took me through every part of Pizza Rock, from the Wood Fired Oven, to the gas fired ones, to the prep
tables. I saw all manner of pizza emerge from all of the pizza
ovens! From the flour storage to the side window leading to the
street that sold slices. I was shown every square inch of the restaurant. He told me he wanted to make several different types of pizza. He is aware of the many regional styles of pizza and wanted to offer pizza for every taste. “Something for everyone”, he explained.\

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

What an amazing experience. A personal tour
from one of the true pizza masters of our time! I will never forget
it! Tony loves pizza and he loves sharing his pizza passion. Let’s
face it, you hang around with him for a few minutes you cannot
help get excited about pizza. You get bitten by the Pizza Bug and
you are now are pizza infected!

Pizza at Pizza Rock

Pizza at Pizza Rock

In  The Pizza Bible, Tony share every thing he knows about pizza
including all of the different regional styles. “It’s my life’s work
about pizza, put into a book” he explained to me.

This book is an amazing resource for any pizzalover.. In this new book, Tony puts forth his entire heart and soul.
The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

From his website:

The Pizza Bible is “a comprehensive guide to making pizza,
covering nine different regional styles—including standards like Neopolitan, Roman, and Chicago, as well as renowned pizza
sub-specialties like St. Louis and Californian—from chef, 11-time
world Pizza Champion, and Guinness world record-holding
pizza-spinner, Tony Gemignani. Pizza is one of the world’s most
well-known and beloved foods, and everyone has their favorite style.

I will be offer my review here as soon as I
get a copy. I know I will not be disappointed!

Pre-order your copy:
The Pizza Bible HERE
.