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 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:

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.

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:

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.

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

albert grande
Pizza Therapy

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 . Visit apizzo at: http://www.apizzo.com/Apizzo/Home.html 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 apizz, you will not be disappointed, at all.

pizza in pawcatuck,

albert grande
Make Pizza Be Happy

If you own a business, you may be interested in claiming these business cards.

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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

 Sc0tt 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.

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

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"

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.