Category Archives: How to make pizza

Tony Gemignani Pizza Making Skills at Pizza Expo

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Tony Gemignani and Laura Meyer at Pizza Demo

Tony Gemignani and Laura Meyer at Pizza Demo

Here is a video excerpt of Tony Gemignani at an exclusive workshop at Pizza Expo.

Tony is doing this demonstration for an exclusive group of attendees at this private class.  He shows why he is an 11 time World Pizza Champion. He explains dough stretching technique.  He uses two different types of pepperoni. You can watch Tony’s hand as he stretches the dough.

Tony describes how to shape dough. As he stretches the pie, he holds up the dough to look through the light. He is looking for weak spots in the dough. He is making a New York style pizza during this demonstration. He puts sauce on the crust explaining he wants to leave about a 1/2 inch border around the pizza. As he puts together the pizza he explains he uses two different types of pepperoni. At Tony’s pizzeria an in house sausage is used.

Tony puts down the pepperoni and follows the sauce line making sure to cover the entire pie. One of the biggest errors is that first time pizza makers encounter is do not following their sauce line when placing pepperoni on the pizza. If you put all of your toppings in the middle, your pizza will actually appear smaller than it actually is. When he places the sausage on the pizza note that he pinches the sausage the size of a dime. “If you pinch your sausage the size of a quarter it will not cook well.”

Tony explains that if the pie is a little small on the table, you can stretch the dough out a bit. Doing this quickly does not give the sauce a chance to bleed through. A common Neapolitan method for shaping dough is to make them smaller and then gradually stretch them on the peel. Tony also demonstrates a Roman style pie.

Discover Tony’s pizzeria:

Tony's Pizza Napoletana

Tony’s Pizza Napoletana

 

Tony’s Pizza Napoletana
1570 Stockton St
San Francisco, CA 94133
(415) 835-9888

You can claim a copy of Tony’s Best Selling Book 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

 

Pizza Dough Hydration Secrets Revealed at Pizza Expo

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Albert: Albert Grande here from pizzatherapy.com legends pizza.com/blog I have cornered my old friend Tim Huff master baker at General Mills, and I wanted you to talk a little bit about the hydration of flour and in particular Pizza Dough Hydration. That’s something that’s come up a lot in my video, I did a previous interview with you. Could you address that Tim?

General Mills

General Mills

Tim Huff:  You bet. When it comes hydration it’s the amount of water that goes into formulation and when we look at that we compare that to flour weight so it’s in Baker’s percent

In these days I see a significant influence from the artisan baking industry we’re used to higher hydration doughs and so a lot of the folks that are baking Neapolitan style pizzas these days I see ranges from 60 may be close to 70% hydration so that be 60 to 70 pounds of water to hundred pounds of flour.

If you’re talking kind of traditional New York style crust a lot of the folks I talked to they may be around 55% absorption but I think they’re leaving money on the table by not hydrating the high gluten flours to the extent they could be. Pushing up to 60% is certainly very doable.

In a lot of ways, I think it actually makes the crust bake out better. The more you hydrate a dough the softer that dough is. It actually expands quicker in the oven and bakes more efficiently. So a lot of the folks that have a soggy dough or say hey I have a gum line I can’t figure it out. I keep taking away water and keeps getting worse and that’s why it’s getting worse cause as her take water away it makes the dough stiffer, the dough doesn’t expand when it hits the oven.

If a dough has higher hydration, it’s a little bit looser it pops quicker on the deck when you put it in the oven actually bakes more efficiently so pushing the hydration on those is something I think a lot of pizza operators could do.

Albert: So I’ve also heard Tim that using a higher hydration will make your pizza crisper? Is that true?

Tim Huff: Exactly and that’s the reason that it is crisper because it is baking more efficiently and it seems counterintuitive if I add more moisture to something how could it be crisper? The reason it is, is because it’s opening up the cell structure of that dough as it hits the oven it expands quicker when you have that expansion you’re essentially developing more little air cells, the bubbles there. It’s easier to bake something that’s airier versus baking something that’s dense.

And so it bakes more efficiently therefore gives it a crisper crust

Albert:  Okay great and what are some of the flours that you recommend from General Mills

Tim Huff: Sure sure I mean when I think of the quintessential New York style pizza I think of All Trumps. All Trumps is a 14% spring wheat high gluten flour that’s predominately used in the New York market.

Right now with the advent of a lot of the Neapolitan style pizza as we came out with a flour a couple years ago called Gold Medal Neapolitan it’s a 12% winter wheat protein. It’s actually what I call and they can flour we have no treatment on it so it’s no bleach, no brominated but it also has no malted barley flour.

With some of these high heat applications what they’re wanting is a something that reduces a little bit of that browning because the oven does such a great job with the browning so we took away the malt so that you don’t get those additional residual sugars in there. So those two are some of the big ones right now.

For the rest of the Tim Huff interview, watch the video below or you may listen to the MP3 below video.

 

You can contact Tim at: tim.huff@genmills.com

You can listen to the MP3 of this interview or download of below:

[display_podcast]

 

Find out more about Pizza Expo at this link.Pizza Therapy supports the Pizza Expo

 

 

 

You can find All Trumps here:

General Mills Gold Medal All Trumps High Gluten Flour, 50 Pound

Frank Pepe Making Pizza

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Frank Pepe Pizzeria Napoletana

Frank Pepe Pizzeria Napoletana

Here is some priceless video of Frank Pepe making pizza at Frank Pepe Pizzeria Napoletana, Wooster Street in New Haven, Connecticut. You can view step by simple step how he casually puts together a pizza. Simple, easy with the love of making an incredible pizza.

The Frank Pepe Pizza Box

The Frank Pepe Pizza Box

What I find most fascinating is the how casual he is while putting together his pizza.

The simplicity of the ingredients. The master is able to shape the pizza gently and deliberately.
There is no hesitation in his pizza making…

I do not know the origin of this video. It was posted on YouTube and I am just sharing it. Frank Pepe passed away in 1969 so this video was shot some time in the 50’s or -60’s.

The Pizza Crew at Frank Pepe's

The Pizza Crew at Frank Pepe’s

Just as a contrast, I present some video of pizza maing at Pepe’s. This is a video I created myself.

Here are some the pizzas that come out of the Pepe’s oven.

A fresh pizza at Pepe's

A fresh pizza at Pepe’s

Another great Pizza from Pepe's

Another great Pizza from Pepe’s

The Legendary Clam Pizza:

Pepe's Clam Pizza

Pepe’s Clam Pizza

Inspiration from Billy Manzo, Federal Hill Pizza

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Chef Billy Manzo is an inspirational pizza maker. He takes his craft seriously. He is funny and loves to laugh. He has a unique sense of humor, and he loves making pizza. He believes in using only quality ingredients to make the best possible pizza.

He is also an inspirational story teller. He shared his story during our visit to Federal Hill Pizza in Warren, Rhode Island.

Federal Hill Pizza, Warren Rhode Island

Federal Hill Pizza, Warren Rhode Island

Billy started in the pizza business out of necessity. He owned a Cigar Lounge on Atwells Avenue in Providence for 16 years. Part of of the licensing agreement was that he serve some type of food. He thought about hot dogs and hamburgers, but decided he would do better with pizza. The first day he started he sold 40 pizzas. and thus began his pizza journey! He only did 2 types of pizza, a Margherita and a pepperoni pizza.

The pizzas became a hit. The owner of the Eastside Market in Providence asked if he could sell the pizza dough. He recognized the quality of the pizza dough.  Soon other businesses were asking for some of his dough, so he decided to get in the wholesale pizza dough business. Within 6 months Billy was selling his dough to over 200 retail outlets in the state of Rhode Island and part of Massachusetts.

Chef Billy Manzo

Chef Billy Manzo

After his daughter was born, he decided to go into a different direction and went into the retail side of the pizza business. He opened his shop, Federal Hill Pizza in Warren.

Billy believes the best route to take for any entrepreneur is simplicity. You need to know the simplicity of where your product comes from and where it is going to the end consumer. Simplicity is the philosophy that drives his business. The is why one of the foundations of his pizza is the Margherita.

Pizza at Federal Hill Pizza

Pizza at Federal Hill Pizza

As he explains, “you can’t hide from a Margherita”. It is the foundation of his entire menu. While he offers a number of Italian dishes at his pizzeria, he prefers to stick with the basics.

He was laos forht coming on some tips for the home pizza maker.

  1. Temperature of your oven.
  2. A pizza stone in your oven and
  3. patience.

The patience in working your dough and allowing it to ferment properly is key. You need to let your dough rise for at least 24 hours…

You can watch the entire interview here:

 

 

Please make sure you visit Federal Hill Pizza and discover the magic yourself.

Federal Hill Pizza
495 Main St, Warren, RI 02885
Phone:(401) 245-0045

Thank you Billy, you are truly amazing!


How to Make A Clam Pizza At Frank Pepe’s Pizzeria

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Frank Pepe's Pizzeria Napoletana

Frank Pepe’s Pizzeria Napoletana

Witness an actual demonstration of how to make a clam Pizza at Frank Pepe’s Pizzeria Napoletana.

The dough is stretched to the correct shape which is actually an oval shape rather than a round shape.
This is the signature dish at Pepe’s. While many other pizzaiolo and chefs will try to duplicate the Calm Pie, there really is only one clam pizza.
The clam pizza starts with fresh clams and their clam juice. One of the reasons for the success of Pepe’s clam pizza may be the local seafood that is used. These are actual New England fresh clams. Many parts of the country are unable to get the actual clams used. These are native clams of the East Coast.

Slice of Bacon Pizza and a slice of clam

Slice of Bacon Pizza and a slice of clam

The clam pizza is cooked with almost no cheese. There will be a sprinkling of Parmesan, but no mozzarella is used (pronounced mootz in New Haven).

 

Pepe's Clam Pizza

Pepe’s Clam Pizza

 

Also take note of the huge amount of clams that are put on each pizza. They do not skimp on clams at Pepe’s. The Clam Pizza is a white pizza, you will not find any tomato sauce here. Then there is an amount of Parmesan Cheese put on the pizza. Spices and a sprinkle of olive oil finish off the pizza. Another feature that adds to the taste of Pepe’s pizza is coal fired oven used to cook the pizza. The oven can get up to 900 degrees F. The pizza is cooked quickly and completely.

Pepe's Clam Pizza

Pepe’s Clam Pizza

You can see the actual way to make a Pepe’s Clam pizza in the following video:

Once the pizza is finished it comes out of the coal fired oven and then put on a serving try where the pizza is cut inot slices. These serving trays are placed on your table and really make a unique holder for the pizza.

I was able to interview Gary Bimonte, grandson of Frank Pepe on the history of the clam Pizza. Gary explains that the clam pizza was actually an accident. Gary states that the clam pizza was invented right on Wooster street.

The Frank Pepe Pizza Box

The Frank Pepe Pizza Box

 

How to Create Authentic Neapolitan Pizza with Jonathan Goldsmith of Spaca Napoli

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Jonathan Goldsmith and John Arena

Jonathan Goldsmith of Spaca Napoli with John Arena of Metro Pizza at Pizza Expo

 

Jonathan Goldsmith is a pizza master. He has studied in Italy and learned his craft. He speaks fluent Italian and is able to converse eloquently in the true language of pizza.

The most amazing thing about Jonathan is his true humbleness when it comes to discussing pizza. I have spoken to him several times on the art of pizza. He says he is proud to be part of a time honored guild and tradition of pizzaioli. His restaurant in Chicago, is called Spaca Napoli.

In the video and audio below, he explains how to make authentic Neapolitan pizza dough. Jonathan was interviewed at the International Pizza Expo, in Las Vegas in 2014. He is extremely forthcoming and gladly explains the formula for making authentic Neapolitan pizza dough.

The following recipe is for 12 Dough Balls, so it may be more than enough for the home pizza chef. He states you can give some of the excess to friends and family so they can make their own pizza. He explains that if you have some dough left over, you can also use the dough recipe to make bread.

Note that in the tradition of all great bakers and pizza masters the recipe is given in baker’s weights rather than amounts of cups or measuring spoons. Professional bakers need to be exact in their measurements in order to maintain a certain amount of consistency of their product. This recipe can certainly be modified for the home pizza chef. Note also the pizza dough recipe is completely in metric units. This is how he was taught to make pizza and he share all of his knowledge to further the concept of having others create wonderful pizza.

You can feel the enthusiasm Jonathan feels for the creation of pizza. He once explained to me, he feels he is still learning his craft. He still is working at making incredible pizza.

This dough recipe will teach you to make authentic Neapolitan pizza. The recipe is listed below. As you watch the video you can learn all of the steps involved in creating amazing pizza in your own kitchen. Or if you are a pizza professional, you have discovered true pizza secrets, here.

Recipe for Pizza dough:
1 liter of water
1.7 kilos of flour
50 grams of salt
1 1/2 grams of yeast.

Jonathan is a world famous pizza maker. His restaurant Spaca Napoli has received numerous local and International awards and recognition as one of the best Pizza Restaurants in Chicago.

Here is the video:

Spaca Napoli
1769 W. Sunnyside Ave, Chicago, IL
Reservations Accepted
773-878-2420

Here is the mission of Spaca Napoli:

Spacca Napoli Pizzeria was inspired by the authentic aroma, taste, and craft of pizza found on the streets and in the pizzerias in Naples.

You can listen and download the mp3 recording of this interview, below:

[display_podcast]

Jonathan uses Antimo Caputo Pizzeria Flour for all of his pizzas.

Tony Gemignani at Google on the Pizza Bible

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Tony Gemignani at Google

Tony Gemignani at Google

This is an wonderful talk given by Tony Gemignani at Google on the 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

According to Google:

A comprehensive guide to making pizza, covering nine different regional styles–including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian–from chef, 11-time world Pizza Champion Tony Gemignani.

Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Category
Science & Technology

“I got to travel around the world and make pizzas…: Tony G.

Here is a memorable account of Tony’s recent visit to Google. Simply outstanding!

 

Check out The Pizza bible, here.

Outline of the Pizza Journey to Date

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The Pizza Bible

The Pizza Bible

Tom writes:

“I always admired the best pizza shops in the area.  I had heard there was good margin in it, and I marveled at the business they did, extrapolating the numbers and easily estimating profits over $200K, sometimes far more.  Benny’s Pizza in Marysville went ballistic about 10 years ago. Then it was Michael Angelo’s in Kenton that topped my favorites list for a while. I got a wood fired oven in the back yard a few years ago.

I’d serve pizzas after croquet parties and didn’t expect perfection.  It was a lot of fun and I got better over time.But then about a year ago I started getting more serious about perfecting things, talking to more shop owners, reading a lot on the web, always making two different doughs and comparing the results. And I caught a break this past summer  when a friend gave me a perfect sauce recipe that hit a home run.Then comes the The Pizza Bible  in October – shipped to my door unordered and unannounced.  The “master class” works out so beautifully.

doughballs

The precision.  The patience.  The feel.  The art.  Finally last week, my first shipment of diastatic malt powder from King Arthur arrived.  You see I cook in my 500F home convection oven in the winter, and needed a dough that would brown on schedule with the toppings.  I use two large 14 x 19 stones 1 1/2″ thick, preheated for two hours and the top one “broiled on” for 20 minutes before the pizza goes in.  Even before the malt Tony’s dough system was really paying off.  Now I am in a very good place, with almost every home guest telling me “that is the best pizza I have ever had.”

I have an idea for a high end shop, with a way to deliver pizzas with no loss of dough quality.  But I promised my friend Michael (Six Hundred Downtown) I wouldn’t go into business in his market. I think there is an even better market 30 – 40 miles to the east…
We’ll see what happens.

I have also started doing a little private function work – supplying dough and sauce for a minimum of 50 14″ pizzas – throwing in basic lessons on shaping, assembly, baking and finishing, and using a local church’s commercial kitchen.  Flying under the radar for now.

So that’s where I am.  51 years old, still feeling like I am near the beginning of my pizza journey and loving every bump and curve in the road.

The Pizza Bible   I guess you could call me a true believer.”

Tony Gemignani making pizzza

Tony Gemignani making pizzza

 

My response:

You are truly an inspiration to every wannbe pizza maker in the world (I include myself into that group.)

Thanks so much for sharing your journey and please keep sharing the rest of your journey with us!

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

The Pizza Bible is HERE!

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Tony's Pizza

Tony’s Pizza

True story. Tony Gemignani and his wife, Julie are visiting Honolulu for the first time. We want to take them to lunch to one of our favorite restaurants.

I’m thinking an upscale sushi place or maybe seafood dim sum. Something special.
“What do you want for lunch?” I ask.

Without batting an eye, “pizza” he states with a grin. And that is exactly what we ate.

The Pizza Bible

The Pizza Bible

Tony Gemignani thinks about pizza all the time. He lives pizza. He honors pizza.
And now he has put all of that knowledge and passion into a book about pizza called “The Pizza Bible.

The “The Pizza Bible is an extraordinary book which shares his passion and desire about teaching you to make incredible pizza. This book describes in detail how to recreate many different types of regional styles in your own kitchen. As you may know there are a number of different regional styles of pizza in the United States. While certainly a melting pot for many ethnic dishes, the United States has allowed pizza to be cultivated and influenced by region. And Tony takes the best of each region showing you how to create that particular pizza.

With this book Tony has raised the bar in teaching how to make great pizza. As Tony explains, this book is less about actual recipes and “more about inspiring people to master the craft of pizza.” And he takes these words to heart or more precisely as the tattoos on his hands state simply: “Respect the craft”.

Tony gives you the tools you need and the ingredients necessary. As any professional chef will tell you a scale is essential to get the exact weights of ingredients. You can keep your measuring spoons in the drawer. He starts with an equipment check list and then moves into the Master Class Shopping list. He goes into detail on the rationale about using particular tools and ingredients.

Pizza maker be warned: the path to pizza perfection takes effort. As with all crafts you wish to master you must be dedicated and tenacious. And Tony is a task master. He insists you read the first 19 pages before you try a single recipe. His notion is to teach you, then inspire you to create memorable pizzeria style pizza. He provides the steps involved and wants you to share his vision of creating pizzeria quality pizza in your own home.

You won’t do this by obtaining ordinary pizza ingredients or tools. Tony guides you as he would the pizzaioli he mentors at his pizza school or at his rare quality driven pizza workshops. He encourages you to master each step along the way. He takes you through the techniques of his Master Class. The best part is that you are sitting right in the front row!

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There are no short cuts here. As he testifies, anyone can follow a recipe and make reasonable pizza, but if you want to make authentic pizzeria style pizza, you need to follow his lead. And he takes you to pizza possibilities you never imagined. Pizza paradise, if you will. He is with you each phase along the way.

His go to flour list is a massive list of flours needed to create different types of pizzas. The flours range from Harvest King, to King Arthur’s Sir Lancelot and his own Tony’s California flour. He describes each one giving the protein percentage and why it should be used. And he shares the theory of pizza relativity. Simply stated that means making your pizza the best it can by adding touches and variation that will improve the experience. While he is an expert, Tony realizes there needs to be adjustments and flexibility in creating pizza. He gives you his framework for pizza nirvana and it up to you to become your own pizza master.

Tony Gemignani, Pizza Master

Tony Gemignani, Pizza Master

“Tony’s Ten Commandments of Pizza” are his must follow rules for pizza perfection. The commandments will help keep you grounded and on task as you go through all of the recipes.
Tony takes you on an unprecedented pizza journey in teaching you, how to create various styles of regional pizza. He shares New York, and New Haven. He gives Chicago Deep dish lessons as well as how to make Detroit and St. Louis pizza. In addition he gives many pizza secrets for making California Style, Regional Italian, and grilled pizza. Tony has also included a section on focaccia and bread. Tony shares a wealth of pizza knowledge.

Tony Gemignani has accomplished his mission with The Pizza Bible. As Tony explained to me: “I put everything I know about pizza into this book.”
If you ever wanted to make pizza like a pizzeria, this book is for you. If you are looking for the inside secrets about pizza, you have just opened the magic doors of pizza knowledge.

As Peter Reinhart once explained to me, there are two types of pizza: good pizza and great pizza. The same can be said about pizza books. “The Pizza Bible” is a great pizza book.

Check out it out here: The Pizza Bible

Pizza, A Slice of American History Review

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One day in the near future The Complete Encyclopedia of Pizza will be published. This distinguished work will contain at least 150 volumes and will explain in detail the impact pizza has had in America and the known universe.

There will be a volume on every type of pizza, including New Haven, New York, Chicago, California, Old Forge, Detroit and much more. Some volumes will be dedicated to those influential pizzaioli such as Frank Pepe, Salvatore Consiglio, Jonathan Goldsmith, John Arena, Peter Reinhart, Ike Sewell, Dom Demarco and Ed Ladue to mention but a few.

Until the Encyclopedia of Pizza is completed, you will be more than satisfied to discover Liz Barrett’s: Pizza, A Slice of American History. This volume covers numerous types of pizza in America, those persons who influenced the regional pizza and how the various styles developed.

As a student of pizza, I was somewhat skeptical how one book could explain the history of pizza in America and the various styles included. My fears were immediately laid to rest when I started reading the introduction by pizza activist, Scott Wiener.

Barrett discusses Neapolitan and New York style pizza. She opens with the history of pizza and the differences between AVPN, New York, Tomato Pie and New Haven Apizza (Ah-beets). Sprinkled throughout the book are sketches of pizza luminaries such as Penny Pollack (Everybody Loves Pizza), Mark Bello (Pizza A Casa), Roberto Caporuscio (Don Antonio by Starita), Peter Reinhart (American Pie) and Adam Kuban (Slice).

Each type of American pie is described and dissected. She covers Detroit, St. Louis, California, Sicilian and Grandma style pizzas. Barrett’s pizza knowledge is extensive and she has a unique gift to distill the information into delectable slices. As an added benefit recipes for most styles are included. This makes this a true hands on volume as the recipes can be replicated by the home pizza chef. You can learn not only the history of each type of pie but also how to make it with step by step instructions.

She even added to the knowledge base of pizza by describing Pizza Strips created by Rhode Island Italian bakeries and found throughout the “Ocean State”. These were slices of pizza I enjoyed growing up and have only found them in that region. The pictures included are a wonderful addition and fit in nicely with the character of the book. The images are impressive and create a brilliant visual history of pizza. You will discover some rarities which are true nuggets of the pizza saga.

For anyone who loves pizza, this book will fit nicely on your library shelf. Some of the topics are brushed over, but understanding the depth of the subject matter, that is not an issue. I would have liked to have seen a discussion on the strong influence of the Internet on Pizza, but maybe that can be included in a volume of the Complete Encyclopedia of Pizza.

This is a well written book for anyone who ever held a slice. Grab your own copy, and discover the wonders of “a magical little disk that makes things happen”. You will encounter with this book how pizza is very much a part of the fabric of America. Pizza, is A Slice of American History.

Claim your own copy, right here: Pizza, A Slice of American History

How to Get into The Pizza Business Cheap!

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Fire Within

Fire Within

Get Into The Pizza Business without a lot of capital…

Here’s Pete’s story.

Meet Pete.

Pete wants to open a pizza business, but he does not know where to start…
Pete wants dreams of making memorable pizza in his own pizza restaurant.
He realizes that this would take an investment of hundreds of thousands dollars…
Just to get started….

Pete is very sad…

Pete watches YouTube videos to cheer himself up and discovers:
A video by Pizza Therapy about The fire within…

The Fire Within makers of wood fired mobile pizza ovens.

The Fire Within offer all types and sizes of mobile wood fired pizza ovens that can be the answer to starting a pizza business.
They offer training workshops in making great pizza as well as offer complete business plans.
Pete is happy. He found the solution to starting a pizza business.

Pete signs up to attend one of their pizza making workshops and discovers a wonderful pizza community of pizza operators, just like himself…
Pete is able to not only able to learn to make great pizza but also he learns the pizza business from the inside out. In addition The Fire within folks even help him to find financing to get started with his own mobile pizza business.

If you are like Pete. And are interested in getting started in the Pizza Business, owning a portable wood fired pizza oven may be the answer.
For more information on getting started with your own mobile wood fired pizza oven business, contact The Fire With In.

That’s firewithin.com….
We also recommend: Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

And make sure you check out: 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 by my friend, Tony Gemignani:

Jeff Varasano at Pizza Expo, Extreme Pizza Secrets

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Albert Grande and Jeff Varasano at Pizza Expo

Albert Grande and Jeff Varasano at Pizza Expo

Jeff Varasano, is a master pizza maker as well as a Legendary Pizzaiolo.

His exploits have been reported in a variety of print media, broadcast media and of course the Internet.

As a matter of fact you can read about his exploits in the New York Times article, here: A New York Expatriate’s Magnificent Obsession: Pizza

As stated in the article, Jeff was on a quest to recreate pizza in his home oven as good as he had at Pizzerias in New York. He devised a trick to be able to manipulate his oven to get to extreme temperatures. He had a realization on how to accomplish this. As was reported in the Times:

“That epiphany,” … “allowed Mr. Varasano to finally produce a pizza as good as he would get in New York. He took a photo of that pie and posted an account, with mad-scientist specificity, of his six years of experiments with flours, mixing techniques, yeast cultures, canned tomatoes, cheeses and oven temperatures.

I was able to sit down with Jeff at Pizza Expo in Las Vegas and asked him to explain how he got started with creating pizza and his new direction in pizza.

Jeff was elaborated on his process and gives lots of great tips on how to create spectacular pizza. Of note is the fact that Jeff has now opened an extremely successful pizzeria in the Atlanta area named aptly: Varasano’s Pizzeria.

He was able to take the idea of pizza and perfect it for his own tastes. He researched first hand some of the best pizzerias in the country. He was able to discover the common elements which take pizza from being simply good pizza to great pizza. Jeff does not promote the changing of your oven settings unless you know what you are doing. He gives some very practical tips. And he explains he destroyed numerous ovens in the process, including shattering the glass on the front of a number of ovens.

 

You can listen (or download if you wish,) a complete audio of the interview with Jeff Varasano below:

[display_podcast]

 

You can experience, Jeff’s vision of pizza, here:

Varasano’s Pizzeria
2171 Peachtree Rd NE,
Atlanta, GA 30309

(404) 352-8216

Jeff’s pizza adventures are now limited to a commercial pizza oven in his own pizzeria. He also states that he has now franchised the entire process making his restaurant concept available to the would be pizzeria owner. The restrictions are very strict and you must adhere to the franchise agreement. you can out more about franchising a Varasano’s Pizzeria, here.

 

 

For more info, search here:

If you are interested in the Pizza Business, we recommended the following resources:

How to Open a Financially Successful Pizza & Sub Restaurant

And this book from our friend Michael Sheppard:

Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

Antimo Caputo, The Philosophy of Pizza

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Antimo Caputo comes from a long line of  pizza flour makers. Antimo Caputo Pizzeria Flour is used by the finest pizza makers in the world.

He supports the concept that making pizza is truly an art form.

“Pizza is not just a plate”” he explains, rather “pizza is a expression of cultural philosophy. The pizza maker is an artist….The pizzaiolo is an ambassador of pizza.”

Pizza is a story as well he suggests. Antimo wants to share the joy of making pizza with the rest of the world.

Caputo

 

In the following interview Antimo discusses  his love of pizza and why he brought the most amazing pizzaioli in the world to Pizza Expo….

 

 


For a long time the only way to purchase Caputo flour was through a food distributor. Now you can get it by clicking on the link: Antimo Caputo Pizzeria Flour, 55 Pound

 

The Super Peel Interview, Part 2

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This is part 2 of an interview, I did with Gary Casper, creator of the Super Peel:

Here is Part 1 of the Super Peel Interview. Part 2 follows:

Albert: You sell the on Amazon How did you get Amazon to sell the Super Peel for you?

Gary:
That is an interesting question. Several years back, Amazon   opened up its site to products other than used books and CDs. This was a game changer for
me and others with their own products to sell – Amazon exposure, WOW!! Initially, we packed and shipped everything in house, but have gradually
migrated most of this over to Fulfillment by Amazon. Product is shipped to Amazon’s warehouses and they take it from there right through customer
service. Using Fulfillment by Amazon carries with it the free Amazon Prime shipping offer. Of course, someone actually does have to pay for the
shipping until UPS and the Post Office offers to deliver for free. There are more fees for this service, but you get actual shipping prices that are
ridiculously low compared to what one could get themselves. So it averages out, and so far Amazon has been good for the product.

Albert: Is the Super Peel used by commercial bakers? Or is just used by home bakers?

Gary: From the very beginning there was some interest from commercial bakers and pizza shops, but it really has been a home use type of product. We continue
to sell some to restaurants, pizzerias and bakeries, but these are generally small and/or specialized. Last year I spent a large chunk of time designing
and building a large prototype that would work with a particular commercial oven brand. It was an interesting project, but it did not end up going
anywhere. On a related note, Eric Kastel from the CIA tells his bread baking students to get a Super Peel as part of their home baking arsenal
when they leave. It is the best tool to simulate the oven loaders that they have been using in class. In the end, the Super Peel is and has mostly been
a tool for home users.

Albert: How did you come up with the design for a long handled Super Peel?

Gary: The design for the long handled Super Peel has been in the works for some time. Over the past several years, I have sent out maybe a dozen of various
prototypes to customers who wanted a longer handle, mostly for their WFOs. Early users have been very happy with it. Having one for my own use has
converted me, even for indoor oven use. There is just something very cool about having the extra reach. So, the design has been sort of shape
shifting, but has been getting more refined.

Albert: We understand you will be working with the Fire With In as well as Forno Bravo. How did that come about?

Gary: Hooking up with The Fire Within group was a bit of serendipity. Jim, who works with them and also operates one of their WFO “pizza wagons”, just
happened to receive a Super Peel from Florida from his Mom’s estate. He had never seen one before, but was struggling a bit with loading pies into his
WFO. He tried it out and was totally hooked. Turns out that he lives in my home town, just 20 miles from where I am located. We got together and I
set him up with a few more of the standard Super Peels. I actually had a chance to see his WFO pizza wagon in operation a few weeks back at local
farmers market. It is a winner for sure! I was there only 2 hours and I bet he made and sold 200 pies. People could not walk past without stopping,
gawking, shooting video, etc., and even buying a pie or two!

The connection with The Fire Within has only been through Jim so far, and I am not entirely sure where it is going. We will have about a dozen
preproduction units in a few weeks and, hopefully we will be able to equip their cart packages with both standard and long handled Super Peels.
Pairing the Super Peel with the traveling WFO does make a lot sense, as many people starting one of these operations have never made a pizza before. The
Super Peel makes prep and loading of their pies so much easier. And, as I mentioned earlier, using less bench flour can really improve the results.

Albert: Do you have any advice for someone that wants to create a new product?

Gary: I would strongly recommend that they start with a concept that fits their knowledge base and is relatively simple, ideally being a product that they
could actually make and sell themselves in order to test market and develop some sales data. Even if they wish to license the idea to another company,
sales data speaks way more loudly than just optimistic words like “everyone will want one of these”. And, a good licensing deal with a good company can
be hard to get. Even with luck finding a willing and able licensee, they need to keep performance requirements and minimum royalties in any contract.

What seemed like a good deal can sour easily for any of many reasons, and they will want the rights to their invention to come back to them in any
case of non-performance by the licensee. As was the case with the Super Peel, they might then still be able to bootstrap a business of their own
around it. I never did make many Super Peels personally – maybe 25 or so. I am sure they will be worth millions down the road, so if you have one hang
on to it!! The best way to get going is to get some sales data to prove the need and pricing, and then work with contractors to make the widget or at
least the parts.

The most important thing, above all, is to persevere! Once they have some “real data” to absolutely know that their idea has good potential, they need
to go at it like a shark on a seal, and drive through all of the many setbacks that will inevitably come along. At the same time, they need to
pay real attention to any show stoppers that might crop up and be ready to
let it all go if that time comes.\

Albert: What has been the hardest thing for you in developing the Super Peel?

Gary: Development was never a hard problem, though redesigning to reach a product that would be of high quality and could be sold at an acceptable price was
challenging. I always continue to look at other products, new materials and manufacturing technology to see if there are improvements that can be made.
Even looking back through old stuff can be helpful.

Case in point, we will be launching a new version – the Super Peel Pro, in October this year. It is
available in limited quantities on Amazon right now, but I just contracted for the first real production run. It will be made of the same resin/fiber composite board that goes by the name “Richite”, sold under the Epicurean brand. In many ways it is a better material for the product than wood, but
it was way too pricey when I first looked at it over 10 years ago. Manufacturing costs have shifted enough that it has now reached relative
parity with wood. We will keep the wooden peels, but I expect that many will prefer the composite for its low maintenance.

Albert: Part of your marketing strategy has always been to give back to
the community. (And yes I think you’ve gotten Pizza Therapy involved more than once..)

How does that fit in with your mission statement of your company? Has giving back to the community helped your business?

Gary: Giving back and paying it forward are two things that I strongly believe in. I can’t say that charitable giving has helped the business directly, at
least not to my knowledge, but it is something that I am committed to.

I strongly believe that all of our kids need every chance that they can get to succeed in life. I donate to local children’s charities and have for years given talks to grade school kids on inventing and being an inventor. I love to see how amazing their problem solving is at an early age, and want them all to know that this is something that they also can do. People usually refer to thinking inside of or outside of the box. Young children tend to think without consideration of any box at all. And, who knows where the next great product idea or company will come from?

Albert: What else is new with the Super Peel?

Gary: As usual Albert, I have probably ranted on a bit long already, and have covered a lot of this question already. I can only add that I do have many
product ideas in various stages of development. Some are just simple existing products that make sense to brand and sell under our company name.
Others are totally new products. And then, there is the next generation Super Peel – the final frontier!, which is always in the works. This last one must remain a secret for now, but stay tuned!!

Claim your EXO Super Peel Gift Set – Our Best Hard Maple Peel With Extra Transfer Cloth and Printed Storage Bag
It makes a great gift for any pizza fan!.

Best Pizza Peel: the Super Peel Part 1

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Gary Casper had a pizza problem.

A BIG Pizza Problem. He was given a pizza stone, but he didn’t know how to use it. He was able to make pizza alright, but getting the pizza on and off the stone proved to be a problem.

Gary had been given a pizza baking stone similar to this one: Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone

Then he had a brilliant idea…
Gary and I have been an Internet friends for a number of years. I’ve always been amazed at his unique way of moving pizza on and off a pizza stone.

In the following interview, Gary explains the Secret of The Super Peel: (EXO Limited Edition Super Peel in Solid Cherry! 100% Made in USA)

Albert: The Super Peel is a new take on an old tool. A peel is used to transfer a
pizza on and off a pizza stone (or wood fired oven).

Gary how did you come up with the idea of the Super Peel? How does it work?

Gary:

This truly was a Father-Daughter project from the getgo. Jen (my youngest)
had given me a pizza stone when she was about 9. We tried sliding pizzas
from a cardboard sheet and off of a flat baking sheet. Neither worked too
well initially. I am sure now that the whole shaking-sliding thing was
probably not beyond my abilities with a bit more practice.

But, impatience and stubbornness and a need to fix things was already kicking in.
Generally, we just set off try and incorporate a floured pastry cloth into
“something” that pizza wouldn’t stick to and that would magically put our
pizzas onto our baking stone.

Albert: How did you first create it? Did you go through a couple of design
ideas?

Gary:
Ha, I wish I had pictures of some of the variations. I do still have one
early version that was sort of a cloth held between two wooden rods and
third rod to move a loop of the fabric.

Another one incorporated parts from a car window shade. Fun yes, but getting more complicated all the way.
The basic design that is used in the Super Peel today, came as sort of a
“bolt out of the blue”, a flash of thought that came after having set the
whole project aside for a while. It was so simple and elegant!

Albert:
What gave you idea that the Super Peel would be popular with pizza makers and home chefs?

Gary:
A lot of research: books, magazines, internet, etc. all led to the
confirmation that we were not the only ones with this dough transfer
problem. We were clearly focused on pizza initially. Regarding possible
patenting, what is important is that which has already been done or
described before – referred to as “prior art”.

During my research, I came across a bread baking cook book by Carol Field – “The Italian Baker”. In
one part of the book she is describing how she observed bakers loading their oven in the “Old Country”.
She described them using a sling of fabric to place loaves in the oven and then just whipping it out to leave the loaves behind.

She then goes on to lament the fact that there is unfortunately no
such device for use in the home kitchen. That helped to further enforce the
notion that maybe we really were onto something and that it might find uses
beyond pizza making.

Albert: Does the Super Peel have any other uses in baking other than pizza?

Gary:
Yes, bread bakers, both amateurs and professionals have found it useful and
have endorsed it. The Super Peel has been used in classes at the CIA and
has even been mentioned in some bread baking books over the years. It can also be useful for pie and pastry making, as it can be slipped beneath and dough sheet even if it is partially stuck to the rolling surface.

Generally, it can help with any dough moving task and will reduce the amount of handling and reduce the amount of extra flouring needed. As you know, too much of either of these can adversely affect the quality of your
finished baked goods. Most recently, the wood fired oven gang has been giving us more attention. The use of too much bench flour can leave deposits on the bottom of your pizza, where it burns in the high heat of the
WFO. The result can be an unpleasant bitterness which can really detract from the pie.

Albert: How did you first start to Market the Super Peel?? What was your most successful promotion?

I actually started by attempting to license the concept. There was good
interest and a couple of near misses, which actually bolstered my confidence
in the product idea. The major obstacle to licensing was the fact that it
was just too new of an idea. One might think that a revolutionary game
changer would be a good thing, but such a product often requires so much
education up and down the line so as to be a real negative, regardless of
how cool and functional the product is. If customers cannot easily
understand a new product, they are not likely to buy it, especially if it
purports (like the Super Peel) to do magic.

I pitched the product to The Baker’s Catalogue, and they were interested in
trying it. Eventually, it appeared on the cover of the Catalogue in Nov. of
2003 and they sold about 1000 units. It was such a good fit with the
Catalogue that we had to do it, even though we didn’t make any money on the
whole deal. But, the exposure in The Baker’s Catalogue would later lead to
product testing at Cook’s Illustrated. Gaining a Cook’s Illustrated
endorsement has undoubtedly played a role in the success of the product.

End of Part 1 of Super Peel: Interview

Spacca Napoli Owner, Jonathan Goldsmith, Master Pizzaiolo Interview

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Jonathan Goldsmith is a master pizzaiolo. That is a pizza master. Jonathan is humble explaining he is honored to be part of the guild of Pizza Makers.

Jonathan and Albert

Jonathan and Albert

He does not consider himself a pizza master. Rather he explains, he is still learning the craft. Using the analogy of apprenticing for a master painter, he explains he is only able to clean the brushes. He is not able to pick up a paintbrush…yet.

The truth of the matter is that he makes some of the Best Pizza in Chicago. He takes pride in every pizza he creates. Part of him goes into every pizza. He has the true spirit of pizza inside of him.

Jonathan journeys to Italy 3 or 4 times a year. He is serious about immersing himself into the culture. He lives the Italian culture. He is quite serious about the philosophy and love of pizza.

Jonathan shares the same love and passion of pizza shared by John Arena of Metro Pizza in Las Vegas. They both a diplomats of pizza. Showing their love of pizza through action.

According to Jonathan:

Recently my partner Ginny reminded me that approximately ten years ago the idea for Spacca Napoli was born, or rather, as she describes it, Cupid shot a pizza love arrow.

Jonathan Goldsmith makes a point of pizza!

Jonathan Goldsmith makes a point of pizza!

The following video interview was conducted at the International Pizza Expo in Las Vegas. Jonathan was candid and open in explaining his thoughts and ideas about pizza making.

Here is an audio of the interview of Johnathan Goldsmith .

Listen, or download this interview with Jonathan Goldsmith, to your computer:

[display_podcast]

Spacca Napoli

Spacca Napoli

You can find more about Spacca Napoli, here:

Spacca Napoli
1769 W. Sunnyside Chicago IL 60640
(773) 878-2420

 
Check out amazing stuff by going to: ThinkGeek Books


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Pizza Cuz Review, Food Channel Pizza Show Pizza Cuz

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Here is an unbiased review the pizza show, Pizza Cuz.
Pizza Cuz is a show on the Cooking channel featuring Cousins Francis Garcia and Sal Basile.

Sal and Francis grew up on Staten Island during the time when this remote borough of New York was very much the outskirts of the city. And during the course of the show you are given flashback and insights into how things were for the Cousins as they grew up.
These two cousins come from a pizza family, they’ve been in the business for a while. They also opened Artichoke Basille’s in Manhattan in 2008.

The basic story focuses on the two cousins traveling around the country try out different kinds of pizza. In the course of the show, you get to meet some extremely extra ordinary pizzaiolo.

Because Sal and Francis are pizza masters themselves, you get a great insight into how the pizza is made, what kind of special ingredients are included as well as how the pizza is cooked. Of course Sal and Francis personally sample each and every pizza as it comes out of the oven.

Yeah, these boys like to eat.

And they showcase the unusual, the bizarre and the downright out of the ordinary.
For example, in one show they traveled to Portland Oregon and meet with Brian Spangler of Apiza Scholls. Brian created a masterpiece Manila Clam pizza for the boys. The most unusual thing was the fact that these clams were placed on the pizza unshucked. As the pizza cooked the clams opened up.

Pizza Cuz

Pizza Cuz!

Another time they ventured to Greenwich Village and made mozzarella with Roberto Carporusio of Keste’s Pizzeria. Now needless to say Roberto makes incredible pizza however before he became a pizza master, he was a master cheese maker.
Sal and Francis jumped right in and stood shoulder to shoulder with Roberto helping him with his creations.

The question is: is this good television? Is this a worthwhile show? Should you be wasting your time with Sal and Francis?

And the answer is absolutely YES. This is a wonderful show for anyone who loves pizza. The stories are there, the insights are shared. And the pizza secrets are reveled. Pizza Therapy supports the Pizza Cuz concept and we say: thanks Sal and Francis!

The Pizza Cuz at Artichokes

The Pizza Cuz at Artichokes

You guy rock the pizza world! If there is one shortcoming about Pizza Cuz, is that it is only a 30 minute show. To really get more in depth coverage of pizza requires at least 60 minutes. So let’s get with the program, Cooking Channel. Make pizza lovers happy:: increase Pizza Cuz to a full hour!

You can listen to and download an audio of this review below:

[display_podcast]

This video is brought to you by The Pizza Therapy Pizza Book. Learn to make own homemade pizza. Go to: The Pizza Therapy Pizza Book.

Discover: Food Network Store


Find your favorite Food Network Hosts

Anthony Mangieri, Legend of Pizza

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Anthony Mangieri is truly one of the Legends of Pizza.

He has true passion and puts part of himself in each pizza he creates.

Peter Reinhart first told me about Anthony:

He’s dedicated to the craft of pizza making. He makes so much pizza and so many dough balls a day. When they run out, he closes. That’s it. This is what I do. He doesn’t sell anything except pizza there and you can’t even buy…I don’t think he even sells bottled water there. He says: It’s just pizza because this is what I do.

Chris Bianco says of Anthony;

Now, with this great fervor of…you know, like for instance, I think Anthony at Una Pizza Napoletana does a great job.  He is someone who is incredibly dedicated and I respect immensely.

I think he is someone that is doing something that is really important in our industry as far as a pizzaiolo.  He’s in New York at Una Pizza Napoletana and he is doing something that is really important as far as really understanding technique and old method and kind of time honored Neapolitan recipes.

Peter Reinhart and Chris Binanco in Legends of Pizza, Volume 1

From:”Il Fatto Quotidiano”, daily italian paper:

 Stands out as one of the best pizza makers in the world, Anthony Mangieri at Una Pizza Napoletana, doing an extraordinary job with mostly local products: just open Wednesday through Saturday, no reservations, just five kinds of pizza and five different italian wines on the menu.

You can watch this incredible movie of Antony here. Lisen to his unique pizza pholosophy. He has a sense of humor but he takes his pizza very seriously. For Anthony, pizza is his life.


Anthony has moved his operation to San Fancisco:

Una Pizza Napoletana
210 11th St + Howard St   San Francisco, CA 94103

HOURS OF OPERATION
Wednesday Thru Saturday 5pm until out of dough

Website: Una Pizza Napoletana

Facebook: Una pizza

Thank you Anthony for all that you do. Pizza Therapy salutes you. And wishes you the absolute best!

You can watch another film about Anthony called Naturally Risen, here.

Anthony only uses Caputo ” 00″ Pizzeria Flour 25kg (55lb) Bag

 
You may not need a 55 pound bag of flour: Antimo Caputo 00 Pizzeria Flour (Blue) 12 Lb Repack

 

Pizza:

Posted on by
Pizza: Description:

An amazing new format for a cookbook that is the same shape and size as the pizzas that can be made from the 56 recipes included inside. Discover the secrets of pizza pie, from the traditional recipes of Naples and old Italy, to modern variations from around the globe. Whether you like thin, crispy crusts or thick deep-dish pies; vegetable toppings or meat toppings; traditional mozzarella cheese or pizzas with several cheeses such as provolone, gorgonzola, and ricotta, Pizza will show you how you can make your favorites in your very own oven. There are 56 different scrumptious recipes inside including: Pizza Napoletana Pizza with Gorgonzola & Pineapple Whole wheat pizza with 3-cheese toppings Potato pizza with mushrooms Cheese pizza with Onion, Apple & Walnut Filled pizza with mozzarella, egg & tomatoes White pizza with prosciutto & arugula With amazing photos in the actual size and shape of the finished pizzas and easy-to-follow instructions with step-by-step photos, you’ll delight your friends and family with fresh-from-the-oven, homemade pizza!
Regular price: 17.95 USD
Our price: 11.84 USD

Buy Now

Pizza Tips from the Masters…

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I cornered two Italian pizza masters (pizzaioli) at the Pizza Expo in Las Vegas.

I told them I was not leaving until they gave me their best pizza tips.

They had no idea what I was talking about: they do not speak any english.

They just nodded and waved. Nodded and waved.

I decided to find an Italian translator.

I needed to know the secret. I had to know their best advice. I had to discover what made great pizza, great!

I needed to have the best pizza advice, from Antonio Stariata and Adolpho.

Don Antonio Stariata and Adolpho, two master pizza makers from Naples, share their best pizza tips. This interview was conducted at the Pizza Expo, in Las Vagas.

And you need great pizza tools to make great pizza. Check out this pizza peel:

Epicurean Cutting Surfaces 21x14-in. Pizza Peel Series Pizza Peel

Epicurean Cutting Surfaces 21×14-in. Pizza Peel Series Pizza Peel

The Pizza Peel won’t necessarily help you to hand toss the dough, but it just might make you want to. It works great with frozen pizzas as well. The beveled front edge helps to scoop the perfect pie from the oven and the hole in the handle makes for a convenient hanging option.



Epicurean Cutting Surfaces 21×14-in. Pizza Peel Series Pizza Peel

Revolving Pizza Oven Video

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This is one of the most amazing pizza ovens, I have ever seen.

Watch as the oven revolves. The pizzas are cooked compleely in just a few minutes.

A most incredible way to cook pizza.

This oven is avaiable from Goodfellas Woodfired Pizza School.
Ask For Scot THE BEST OVENS IN THE WORLD! 718 987- 2422

Music in this video from Glen Kaiser Band.
The Glen Kaiser Band rocks and so does this pizza oven!

pizza on earth,

Albert Grande
The Pizza Promoter

Caputo Pizzioli at the Pizza Expo from Legends of Pizza

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Here is an amazing show of professional pizzaioli at the Pizza Expo.

The Pizzaioli from Italy make pizza at Pizza Expo. Watch the dough technique.

These pizza master came to make pizza. The pizza pros made pizza after pizza. Each pizza was then passed out to the crowd. The pizzas were consumed in minutes.

Amazing pizza!

Watch the incredible dough technique. See how they shape their dough.

Learn more about pizza:
How to use a pizza stone.

The Pizza Promoter

Pasta Therapy