Author Archives: pizzatherapy

About pizzatherapy

Albert Grande is the Pizza Promoter and an Internet Marketer

Chef Carl Oshinsky, Pizza Gourmet Interview

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What Your Mother Never Taught You, The Pizza Gourmet Will

There is no doubt that Chef Carl Oshinsky was ahead of his time. Way ahead. Long before there was a Cooking Channel, Chef Carl, had a pizza show on PBS television. Unfortunately, he missed the wave. Now there are many shows that feature pizza, but Chef Carl was the first. His show featured his vision of pizza. He has a unique spin on the entire process.

In this interview, we discuss his uniqe spin on what makes pizza special. He discusses pizza stones and why you need them, to create excellent pizza.

As a matter of fact at one time, Chef Carl was in the business. He sold pizza stones all over the country. He is recognized as one of the true originals in the world of pizza. His toppings and pizza creations are really very much outside the usual pizza box. But that is what makes him special and unique. His pizzas are simple, yet elegant. His ingredients are the finest available. He knows what he likes. The most interesting part of the interview for me, was when he discussed his own pizza business.

He becomes a traveling minstrel of pizza. He is a hired gun of pizza. He comes to your house and sets up a temporary pizza shop. He give lots of tips and information about how this business could work for the right person.

This was a great interview and I know that you will find lots of useful tips, and tricks. Here is Chef Carl's website: The Pizza Gourmet. You can also find many different pizza tools available.

You can also get a copy of his book: What Your Mother Never Taught You, The Pizza Gourmet Will. Also be sure to check out all of the incredible recipes, videos and pizza information. His site is a gold mine of pizza knowledge. Let me know what you think…. pizza on earth, albert grande Make Pizza, Be Happy

How to Make Pizza Dough

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If you like pizza, you can learn make your own pizza at home.

This video will show you easy step by step instructions how to make pizza dough from scratch.

Making pizza is not hard at all. you start with basci ingredients: flour, salt, yeast and water. That’s it.

I use a little olive oil in my dough as well as some sugar. You can easily omit the sugar and olive oil. as a matter of fact the last several times I have made dough I completely omitted the sugar.

The dough came out fine.

Whan you make dough, you turn simple ingredients into something incredible.

When you make pizza, you make magic.
Learn to make pizza and make magic in your kitchen.

Here is the video:

 

 

 

 

For more pizza tips and tricks, get a free copy of my pizza dough recipe and other pizza recipes.

Go to: Pizza Therapy, and Claim My Free  Pizza Recipe.

You can also learn to create your own amazing pizza.
Check out Pizza Therapy

pizza on earth,

albert grande

The World Pizza Champions Are Legends of Pizza

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World Pizza Champions

The World Pizza Champions are a team no like no other.

They are dedicated pizza professionals who are a mission to spread the word about pizza. They are dedicated. The are talented. And they are all about making fun while they make pizza.

They all come from differnet backgrounds and experiences. They each have their own individual strnegths. But together as a team they maky synergy happen.

That is the strength of the team is greater than each individual part. You gotta love America’s Pizza Team.

They are:

  • Tony Gemignani & Ken Bryant of Pyzano’s Pizzeria in Castro Valley, CA;
  • Michael Shepherd of Michael Angelo’s Pizza in Kenton & Rushsylvania, Ohio;
  •  Joe Carlucci of NY ;
  • Siler Chapman of Donato’s Pizzeria in SC and
  • Sean Brauser of Romeo’s Pizza in Medina, OH.

You can learn all about the latest of the World Pizza Champions at their website.

Each member has earned the highest awards in several different categories in the pizza industry, Food Network, and Tony Gemignani & Joe Carlucci are inducted into the Guiness Book of World Records.

They are considered by many pizza operators worldwide as professionals and pioneers.

Each member is a pizzaiolo in his own right. Each member owns a pizzeria, where they have honed their craft, reaching pizza perfection.

Make sure you check them out to see if they will be on tour in a city near you.

each member of the team is a true Legend of Pizza.

pizza on Earth,
to the Pizza Champions,

albert

P.S. You can grab a copy of Tony G.’s new book all about The World Pizza Chamions right here:

Secrets from Inside the Pizzeria the Interview

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Secrets from Inside the Pizzeria

 

Secrets from Inside the Pizzeria is a video guide of step by step instructions on how to make pizza.

Bev Collins is an unusual pizza master. First she never had pizza until she was sixteen. Next her first pizzas were out of the box kits. Not something you would expect from a pizza expert.

You can listen to an  interview with Bev at the end of this post

 Her passion for baking soon became evident. She had many life adventures and a number of professional experiences.

Her invlovement with pizza continued to grow. She became involved with a National Pizza Chain, working in their research and development section.

She was forced to learn the inside tricks of making pizza.

She shares this knowledge in her video tutorial, Secrets Inside the Pizzeria. You can get your own copy at at this link.

I have a copy and I like it. It gives some great tips on creating pizza.

  • Bev explains the best pizza stone
  • She gives great tips about what kind of flour to use
  • Where to find the right flour
  • Cheese blends you can use
  • Excellent step by step directions to make dough
  • Some inside tips on why your dough needs to be cold
  • Why you need to proof your pizza

And you can claim your copy of Secrets from Inside the Pizzeria here.

Listen to the Bev Collins interview, below:

A Visit to Lombardi’s, Little Italy, New York

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The oldest pizzeria in the Untied States continues

The tradition started by Gennaro Lombardi.

Excellent pizza created by master pizzioli.

The coal fired oven is a key ingredient to this amazing pizza. Thin crust Neapolitan pizza cooked to perfection.

Lombardi’s does not disappoint. The pizza is excellent.

[youtube]http://www.youtube.com/watch?v=FZoo0vSUg9I&feature=related[/youtube]

From The History of  Pizza from Pizza Therapy:

“The first American pizzeria was opened in New York in 1905 by Gennaro Lombardi.  This restaurant ( Lombardi’s) is still in operation today. The pizza is baked in a coal burning oven with the same recipe Gennaro Lombardi brought from Naples in 1897.”

For more pizza adventures, get some Caputo flour:

 

Una Pizza Napoletana Closes, for Now

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Anthony Mangieri of Una Pizza, Napoletana.

 

 

 

 

 

 

Famed Pizzaiolo Anthony Mangeri on right.

The pizza world is in a state of shock: Una Pizza Napoletana has closed. There has been much speculation as to why.

Famed pizzaiolo and Legend of Pizza, Anthony Mangieri, recently explained at his website:

“UNA PIZZA NAPOLETANA

Thank you to everyone who has supported us over all these years.

I’ve closed Una Pizza Napoletana in Manhattan and am taking some time off.

After some time away, I’ll decide where Una Pizza Napoletana will re-open.

Stay tuned friends.

Anthony Mangieri”

Adam Kuban od Slice  asked Mangieri directly.  Here is his response:

“I’ve been working making bread and pizza, first in Jersey, then in New York City, since 1993, and though I loved doing both things in both places, I am going to take a little break,” Mangieri said. “I’m scared and excited all at the same time. I know a lot of people think I’m crazy and stupid for doing this now. But it kind of makes sense for me at this moment.”

You can read a review of Una Pizza Napoletana at the Pizza Therapy Pizza Blog.

The New York Times reported the closing, calling Una Pizza, the most meticulous pizzeria in New York. Here is the story.

[youtube]http://www.youtube.com/watch?v=29eaBRsnn3g&eurl=http%3A%2F%2Fvideo%2Egoogle%2Ecom%2Fvideosearch%3Fhl%3Den%26q%3DUna%2520Pizza%2520Napoletana%26um%3D1%26ie%3DUTF%2D8%26sa%3DN%26tab%3Dwv&feature=player_embedded[/youtube]

Thanks so much, Anthony. We all wish you luck in your next pizza adventure.

albert grande
Pizza Therapy


(CLOSED) apizzo Pizzeria Napoletana from Pizza Therapy

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CLOSED

From http://pizzatherapy.com apizzo Pizzeria Napoletana, Pawcatuck, CT. Incredible pizza, wonderful ambiance, wood fired oven. This pizzeria rocks! Stefan and his brothers are an amazing pizza family. Produced by Pizza Therapy .  Go to Pawcatuck and see one of the rising Super Stars of pizza. Stefan is an amazing pizzaiolo. Tell him Pizza Therapy sent you…

Here is an incredible fact about Stefan: he’s been making pizza for less than 3 years. He has mastered the art of pizza in a very short time. I predict that with time his pizza will just get better and better.

He is the next super-star of pizza. He has passion, he has heart. He shares this passion in every pizza he creates.

Visit apizzo, you will not be disappointed, at all.

CLOSED

pizza in pawcatuck,

albert grande
Make Pizza Be Happy

 


Legends of Pizza Volume 3: The Lost Evelyn Sloman Interviews Part 3

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The Legends of Pizza Volume 3 is a series of interviews done with master pizzaiolo, Evelyn Sloman. These interviews contain a wealth of knowledge, pizza history and pizza passion.

 Evelyn learned to make pizza while growing up in New York. The Tontonno’s and Lombardi’s operated legendary Pizzerias in New York and Evelyn was able to learn from these masters.

You will discover Evelyn’s insights and secrets about pizza including:

  • A review of the Lombardi Method
  • How the master used measurement for their pizza
  • The Artisan Bread movement and pizza
  • The importance of fermentation in pizza
  • How Evelyn learned to rule the dough
  • The one key ingredient for pizza
  • High gluten or not high gluten flour…
  • The use of flour in pizza
  • The best tomatoes to use for pizza
  • Why Evelyn’s recipe gets better and better

Thank you so much Evelyn for this incredible knowledge.

This episode of Legends of Pizza, Volume 3, is brought to you by the Pizza Therapy Pizza Book.

 Make pizza Be Happy,

albert

Listen Below:
Just Press the Play Button

History of Pizza in the U.S. with Scott from Pizza Therapy

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Scott Wiener of Scott's New York Pizza Tours

Scott Wiener of Scott’s New York Pizza Tours

Scott Wiener of Scott’s Tours explains where pizza was first made in the U.S.

Scott begins his tour from the exact spot of Lombardi’s Pizza on Spring Street. Scott shares all he knows about pizza on this tour.

And the guy knows a lot. He has done his homework. He explains that he researched the Ellis Island records of Gennaro Lombardi.

This video is part of the The Pizza Therapy East Coast Pizza Tour 2009.

[/vc_column_text][vc_video link=”http://www.youtube.com/watch?v=6YGWT9itTC4″ title=”Scott Wiener on the History of Pizza in New York”][/vc_column][/vc_row]

The Birth of Pepe’s Clam Pie

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Gary Bimonte, co-owner of Pepe’s and grandson of Frank Pepe, relates the story of how the clam pizza was invented.

This is the origianl clam pizza. While other pizzerias may serve a clam pizza, there is no comparison.

The clam pizza is often imitated but never duplicated. Incredible in it’s taste and and simplicity.

 

 

 

Thank you Frank Pepe. Thank you Gary.

pizza on earth, and all over New Haven,

albert

P.S. Discover your own Pizzza Passion: Claim The Pizza Therapy Pizza Book

Legends of Pizza Volume 3, Evelyn Sloman, Part 2

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This is part 2 of Legends of Pizza, Volume 3

  • Evelyn discusses how pizza came to the United States

  • She explains how she gained her knowledge about how to make pizza

  •  Who was the very first pizzaiolo in the United States

  • Why bread baking is closely related to pizza making

  • How U.S. pizza is different from Italian pizza

  • What is the "Lombardi Formula"

  • What did Evelyn learn from the Jerry Totonno and Jerry Lombardi

  • How the skill of pizza making "flowed out of Lombardi’s and Totonno’s fingers"

  • How to "listen to the dough"

  • Why the Italians give their dough a "rest"

Legends of Pizza, Volume 3: Evelyn Sloman

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I’m very excited to share with you Part of Legends of Pizza Volume 3 Part 1.

These interviews were conducted a while ago. I had started to edit them and was ready to release Legends of Pizza Volume 3.

I was very excited about all of the knowledge that Evelyn brought to the world of pizza.

Then disaster struck: my hard drive crashed, leaving me with nothing but digital dust of an incredible conversation with Evelyn Sloman.

Recently after spending hundreds of dollars, I was able to recover most of the files from my hard drive. Luckily, I could save parts of the original mp3’s of the Evelyn Sloman interview

 I was able to piece together parts of the interview and hope to release the rest of Legends of Pizza Volume 3.