Category Archives: International Pizza Expo

Mikes Hot Honey: Unique Pizza Topping

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[vc_row][vc_column][vc_single_image image=”2720″ img_size=”medium” add_caption=”yes” title=”Mike Kurtz and Albert Grande at Pizza Expo”][vc_single_image image=”2724″ title=”Mike’s Hot Honey”][vc_column_text]Mike Kurtz the creator of  Mikes Hot Honey started a pizza journey in Brazil while visiting that country. He stumbled into a local pizzeria that was using honey infused chilies as a pizza topping. He was blown away by the taste. Hot and sweet!

He made it back home and started to experiment. After countless false starts he kept trying to perfect a formula that would give him the same tastes he had experienced in Brazil. The taste he was looking for finally came together and Mike’s Hot Honey was born.

His pizza journey started with tech guy turned pizza guy Paulie Gee. While making pizza he introduced Pauie to the concept of using hony infused chilies on pizza. The taste made sense and soon a pizza infused with hot honey was on the menu.

I was able to speak with Mike at Pizza Expo and he explained to me the history of how Mike’s Hot Honey    was created and developed. Mike also shows passion and understanding for all things pizza. In addition to making his hot honey Mike also has a podcast. I’ll put all links below the video.

And if you have not tried Mike’s Hot Honey  on pizza you are missing out on a unique taste sensation. If you own a pizzeria I urge you to give this amazing taste a try. Your customers will love you for it.

All I could say when I tasted this on a pizza was WOW![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/rVngGos1FBc” title=”Mikes Hot Honey Interview at Pizza Expo”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Mikes website:
http://mikeshothoney.com
Mikes podcast:
https://itunes.apple.com/us/podcast/m…[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]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[/vc_raw_html][vc_raw_html]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[/vc_raw_html][vc_raw_html]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[/vc_raw_html][vc_raw_html]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[/vc_raw_html][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]

Best Pizza on Kauai, Pietro’s Pizza Interview at Pizza Expo

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[vc_row][vc_column][vc_column_text]In this video I speak with Tom Ianucci of Pietro’s Pizza on Kauai.
The interview was recorded at Pizza Expo in Las Vegas. Tom who is also a Pastor, explains how his journey with pizza started over 30 years ago when he moved to Kauai and could find no great pizza. Tom took it upon himself to not only learn about making pizza but how to start a pizza business.
Tommy Iannucci moved to Kauai in the 80’s and was distressed to find he could not get a decent slice of his favorite food: pizza.
He went on a pizza quest and made the commitment to learn to make great pizza. At first it was at home in his kitchen, then he built a brick oven in his driveway. He began by making pizza for friends, family, neighbors and anyone else who loved pizza. He made lots of pizzas and most importantly he shared them.


Not satisfied with his skills, he traveled the world learning the craft. As Tommy explains he visited known and unknown pizzerias. He trained in New York, Rome, Las Vegas and even trained in Naples under pizza Enzo Coccia.
The pizza business part started at Pizza Expo…let’s get his story….[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/2DJoudyS7S8″ title=”Tom Ianuaaci of Pietro’s Pizza Interview at Pizza Expo”][/vc_column][/vc_row][vc_row][vc_column][vc_images_carousel images=”2670,2669,2668,2666,2665,2664,2663,2662,2661,2660,2659,2658,2657,2655,2654,2652,2651,2650,2649″ img_size=”400×500″ autoplay=”yes” wrap=”yes” title=”Pics of Pietro’s Click for Full Size…”][vc_column_text]Pietro’s makes memorable pizza. As Tom explained he makes New York style pizza. As far as I am concerned his pizzas are simply amazing. You will have to try them yourself. If you happen to be on Kauai, there is no better place to experience pizza than Pietro’s.

In addition to New York style pizza, Pietro’s is the only certified VPN pizzeria in the entire state of Hawaii. That means that Pietro’s is using authentic Neapolitan methods to craft their pizzas.

Here is my review of this amazing pizza:[/vc_column_text][vc_video link=”https://youtu.be/RgGzgTIaXV8″ title=”Review of Pietro’s Pizza on Kauai”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]You can visit Pietro’s Pizza on Facebook here.

3501 Rice St
Lihue, Hawaii
Phone: (808) 245-2266
Hours:
NY Window Hours: Mon – Sat 11am-9pm
Neapolitan pizza (Indoors) Hours: Tues – Thurs 5-9pm & Fri/Sat 5-9:30pm

[/vc_column_text][vc_facebook type=”button_count”][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]JTNDcCUzRSUzQ2lmcmFtZSUyMHdpZHRoJTNEJTI3MjUwJTI3JTIwaGVpZ2h0JTNEJTI3MzUwJTI3JTIwc3JjJTNEJTI3aHR0cHMlM0ElMkYlMkZ3d3cuc3VuZnJvZy5jb20lMkZ3aWRnZXQlMkZzZndpZGdldC5jZm0lM0Y0NDc2NyUyNmN0JTNEJTI2a2V5JTNEJTI2YnRuJTNEMSUyNmJ0bnR4dCUzREJ1eSUyME5vdyUyNmNvbCUzRDAlMjclMjBmcmFtZWJvcmRlciUzRCUyNzAlMjclMjBhbGxvd2Z1bGxzY3JlZW4lMjBzY3JvbGxpbmclM0QlMjdubyUyNyUzRSUzQyUyRmlmcmFtZSUzRSUzQyUyRnAlM0U=[/vc_raw_html][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]

Vito of Stella’s Pizza Pie Talks Mobile Pizza Business

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Stella's Pizza Pie Oven

Stella’s Pizza Pie Oven

In this video I interview Vito Romani of Vito’s Pizza Pie. Vito is the owner of Stella’s Pizza Pie which is a mobile pizza business. This interview took place at Pizza Expo

Pizza Therapy supports the Pizza ExpoHis pizza business is a catering business and although he is based outside of San Diego, he is able to travel with his pizza business to various locations. Vito has taken his oven up to Northern California. He is able to take his pizza oven anywhere, and is actually a rolling pizza party on Wheels.

“This is a fun family oriented business that really makes me enjoy life.”

Vito explains how he had always loved pizza and wanted to get into the pizza business. This had been a life long dream of his. He had always wanted  to follow the pizza dream.

As with most budding pizza business owners, he started first by researching. He consumed all he could about the pizza business. He looked at buying a pizza business and also more importantly  running a pizza business. He spent months finding all the answers to his questions. He felt he had a great knowledge base….he was ready.

One of the first learning experiences for pizza was to attend The Fire Within Pizza University.

Fire Within

Fire Within

Vito explained that he learned more at the Fire Within than he had learned in all those months of trying to learn on his own. He was able to purchase his oven directly from The Fire Within. The oven is made by Forno Bravo

Stella' Pizza Pie Oven with Pizzas

Stella’ Pizza Pie Oven with Pizzas

The best thing about Vito’s pizza operation is that he can go anywhere to cater events. From Farmer’s Markets, to weddings, to private parties and even corporate events, he is ready to bring his pizza restaurant on wheels. Guests are able to see the pizza being made and are able to interact with his and his staff. The oven is the focal point for the entire operation. The pizzas that come out speak for the business creating an edible calling card and promotion.

As you can imagine there is quite a bit of work in preparing the ingredients and dough, setting everything up as well as taking everything down at the end of the day. At the event itself, he explains it is well worth it.

Vito and Peter Reinhart

Vito and Peter Reinhart

[/vc_column_text][vc_video link=”https://youtu.be/0Tkm3jE4zho” title=”Vito of Stella’s Pizza Pie Interview”][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row][vc_column][vc_images_carousel images=”2617,2616,2614,2615,2613,2611″ title=”Stella Pizza Pics (Click On Image)”][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]For more information contact:

Find out more about Pizza Expo at:
http://pizzaexpo.com
The Fire Within:
http://firewithin.com
Forno Bravo
http://fornobravo.com[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]JTNDcCUzRSUzQ2lmcmFtZSUyMHdpZHRoJTNEJTI3MjUwJTI3JTIwaGVpZ2h0JTNEJTI3MzUwJTI3JTIwc3JjJTNEJTI3aHR0cHMlM0ElMkYlMkZ3d3cuc3VuZnJvZy5jb20lMkZ3aWRnZXQlMkZzZndpZGdldC5jZm0lM0Y0NDc2NyUyNmN0JTNEJTI2a2V5JTNEJTI2YnRuJTNEMSUyNmJ0bnR4dCUzREJ1eSUyME5vdyUyNmNvbCUzRDE0Mjg4JTI3JTIwZnJhbWVib3JkZXIlM0QlMjcwJTI3JTIwYWxsb3dmdWxsc2NyZWVuJTIwc2Nyb2xsaW5nJTNEJTI3bm8lMjclM0UlM0MlMkZpZnJhbWUlM0UlM0MlMkZwJTNF[/vc_raw_html][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]JTNDcCUzRSUzQ3NjcmlwdCUyMHR5cGUlM0QlMjJ0ZXh0JTJGamF2YXNjcmlwdCUyMiUyMHNyYyUzRCUyMmh0dHAlM0ElMkYlMkZ0ZXNsYXRoZW1lcy5jb20lMkZhbWVtYmVyJTJGYiUyRjYyNjJiMDM2MzczNCUyRnBpenphdGhlcmFweSUyMiUzRSUzQyUyRnNjcmlwdCUzRSUzQyUyRnAlM0U=[/vc_raw_html][/vc_column][/vc_row]

Pizza Expo, March 27 – 30, 2017 Las Vegas Convention Center

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Pizza Expo 2017

Pizza Expo is the premier event for the pizza industry and the world’s largest gathering of pizza professionals.
This is your once-a-year opportunity to come together with other successful pizzeria operators from across the U.S. and the world to see, shop, network and learn!

Pizza Judges

Pizza Expo, will be held on March 27 – 30, 2017 Las Vegas Convention Center in Las Vegas.

This year’s show is going to be bigger and better than ever with 450+ exhibitors and 90+ educational sessions, demonstrations, workshops and networking events. This is the Las Vegas Pizza Show, sponsored by Pizza Today magazine.

You can find out more by going to
Pizzaexpo.com

Pizza Therapy supports the Pizza Expo

Why You Should Go:

Discover endless possibilities to take your operation to the next level. Make plans now to join 7,000 of your fellow pizza professionals to exchange ideas…improve your operation with a world-class education program…and discover the hottest new products and innovative trends. You can’t beat the experience or the value.

Check out this video:

 

With so many business-boosting opportunities in one place, it makes sense to bring key employees with you. Please remember to take advantage of our popular discounted Buddy Rates…the more people you bring, the more you save.

Pizza Expo attendees

 

You can also take part in the World Pizza Games. Showcase your own pizza making skills with the best of the best pizza makers in the world. You can also participate in the World Piza Games and become a world pizza champion! Or you can just enjoy the show.

World Pizza Games

World Pizza Games

It’s all Pizza and it’s all for YOU!

There are countless reasons you should attend Pizza Expo. You can discover the best pizza vendors in the pizza business.  The most powerful reason to attend is to the networking you will be able to do. You will develop relationships with the most successful pizza professionals in the world. You will take part in the World’s Largest Pizza party.

Tony Gemignani Pizza Demo

Tony Gemignani Pizza Demo

 

Discover all you can about Pizza Expo go to: pizzaexpo.com

Pizza Expo Las Vegas Convention Center

Pizza Expo Las Vegas Convention Center

 

If you are searching for a Wood fired Oven, please check out:
Wood-Fired Pizza Ovens
6 Exciting New Models Just Arrived!
All-Stainless or Black: $1695-$7195

For web hosting we recommend:

Marra Forni Pizza Ovens

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The following interview took place at Pizza Expo.

Marra Forni

Marra Forni

I was walking through the exhibition area when Francesco Marra motioned to me. Francesco is the CEO of Marra Forni pizza ovens. He wanted to discuss his pizza ovens with me. I asked if I could record the interview and he was enthusiastic about sharing his story.

Francesco Marra

Francesco Marra

He explained that he started the company seven years ago with his brother. At first the company was in a small 3,000 foot space. They wanted to not only offer quality pizza ovens but were interested in being a “one stop shop” for every pizza business. The rotator deck oven is able to cook 200-250 pizzas in one hour. The unique aspect of this particular oven is the programmable touch screen. The screen has an automatic turn on and turn off. You can set the oven to be cranked up by the time you get to the store to open your pizzeria. There is a very special insulation used in the ovens which allow them to cook their pizza at 900 degree F.

Enzo Marra

Enzo Marra

All of the raw material for the ovens is imported from Italy. The company assembles all of the ovens in the United States.

The oven line includes Neapolitan style ovens, rotating deck ovens and electric ovens. They offer a wide variety of pizza tools, pizza ovens, both wood fired and electric. They also do consulting. He stressed that the company is very customer service oriented.

“If you succeed, we succeed…” Francesco Marra

He is very interested in all aspects of the pizza business. He went on to explain that Marra Forni is not just an oven company.  The company wants to help in all aspects of the pizza business. From choosing the correct oven to helping you be a pizza success.

Here is the interview:

Pizza Tools from Pizza Therapy Click HERE

You can order a Marra Forni oven here:

Marra Forni Vesuvio 110 Wood Fired Brick Pizza Oven – Six Tile Choices

 

Marra Forni Vesuvio 90 Wood Fired Brick Pizza Oven – Six Tile Choices

I Want to Get Into The Pizza Business Advice

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Pizza Trolley Pizza Oven

Pizza Trolley Pizza Oven

I get the following question asked of me regularly about getting into the pizza business..

“How do I get into the pizza business?”

Here is an example, of the question with my response:

Abhi writes:
“Hey Albert
How are you doing ? I’m planning to open my own pizza cafe in the future,
but I have a long way to go.

Today I made some pizza’s, but wasn’t too happy with how the pizza came out, when I make the dough, I know I’m using the
measurements to make the dough, but i fail to get the same dough every time,

I was wondering if i could work as an apprentice at your pizza place? That will help my solve my unanswered question
Ride,Respect,Rewrite

Abhi

My response:

Hello Abhi,

Thanks for writing.

I do not own a pizza place at this time.

I do have some options for you….

If you would like to learn the pizza business with hands on experience I have a few suggestions for you….I have personal experience with different ways to learn the pizza business.

I suggest you apply for employment at one of the pizzerias in your area. I think that is the best way to get hands on training.

Pizza Therapy supports the Pizza Expo

Consider going to Pizza Expo. you can learn first hand all about the pizza business and the options available to you.

Find out more here:

http://pizza expo.com

 

If you want to learn to make professional pizza skills I suggest you take a class at my friend Tony Gemignani’s pizza school.

Here is the link:

TONY GEMIGNANI’S INTERNATIONAL SCHOOL OF PIZZA

The Fire Within is another option:

One of the best operations to learn the Pizza Business is The Fire Within.  They are a combination Pizza School as well as makers of portable wood fired ovens. The school has classes regularly and will teach you everything you need to know about the pizza business. The staff are dedicated pizza professionals and will help you in any way possible to succeed.
Here is a video I created about them:

 

Fire Within

I can’t say enough about the integrity and the passion of the Fire Within. They really want you succeed.

These are just some ideas to get you started and thinking about starting your pizza operation.

I did an extensive interview with Anthony Saportio. Anthony was very motivated to get into the pizza business. He took an interesting path to learn the pizza business. He started by taking classes and researching different pizza schools. He took years to learn his craft and finally became an apprentice of Paulie Gee. (FYI: I intervewed Paule about the pizza business, you can find out more by watching the Paulie Gee interview on YouTube.

Anthony and I did a series of interviews. He outlines his whole process for getting into the Pizza Business. The interview was so long I posted in in 3 parts.

Here is the interview:

In Search of A Pizza Dream Part 1

In Search of A Pizza Dream Part 2

In Search of A Pizza Dream Part 3

Or if you are interested in learning some great recipes go here:

http://pizzatherapy.com/pizzabooks/

 

 

You will find incredible resources in how to make pizza, including my Pizza Therapy Pizza Book.

I hope this helps. Please let me know how you make out and what you decide…

pizza on earth,

Albert

Here is another guide that may be helpful:

You can learn the complete how to system of being in the outdoor catering business.

 [cbpress vendor=”mycatering”]

Pizza Talk: John Arena and Jonathan Goldsmith

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Mix together flour, salt yeast, water (and depending who you talk to: olive oil), and you can make a great pizza. Mix together two of the most passionate pizza makers in the U.S.A. and there is no telling what you are going to end up with. The end result as in both examples will be pure pizza satisfaction. With the later you will discover what fuels that passion and drive. You will also understand the spirit of pizza and the relationships that can be created as a result.

Pizza Brothers: Jonathan Goldsmith and John Arena

Pizza Brothers: Jonathan Goldsmith and John Arena

I was very fortunate to snag John Arena (Metro Pizza, Las Vegas) and Jonathan Goldsmith (Spacca Napoli, Chicago) at the close of Pizza Expo 2016, in Las Vegas. The conversation was fast, furious and totally from the heart. Both come from very different places in the pizza industry.

John, from New York, grew up around pizza and began making pizza at a very young age.  John continues to make pizza at his pizzerias in Las Vegas. In addition, he also teaches the only certified Collegiate Level class on pizza at UNLV. John spreads the joy and love with pizza at several locations around Las Vegas. While he knows New York style pizza well, he is also able to make numerous styles of pizza. John was recently invited by Caputo Flour to go to Italy to help develop a New York Style Flour. He was accompanied by pizza luminaries Tony Gemignani, Scott Wiener, Guilio Adriani, and Michele D’Amelio. (You can see a video of this event by clicking here)

Jonathan Goldsmith, learned his craft by going to the source of pizza: Naples, Italy. Jonathan learned his craft from Master Pizzaiolo Enzo Coccia. Jonathan has studied and continues to study his craft. His pizzeria, Spacca Napoli, recently celebrated a tenth anniversary. Jonathan who was a concerned with social change in a former profession, carries that over into his business of creating pizza.

While John will use olive oil in his pizza creation, Jonathan will use none. Their pizzas can be quite different, however they share a love of pizza and of each other. They have developed a strong bond over the years which continues to grow. Their passion for the craft of creating pizza is endless. When asked where is the common ground, John holds up his hands.

Both Jonathan and John embody the true spirit of pizza. While there are certain differences in their style. there is common ground in turning simple ingredients into pure pizza magic. The wonderful thing about both is their willingness to share and collaborate with others who share in the joy of creating pizza.  Both are willing to share their experience with a pizza master or someone who is just discovering the love of pizza. Pizza is a dish which inspires and illuminates.

This is a great interview with two incredible pizza makers who share in the brotherhood of pizza.

 

 

You can listen to an audio of this interview,
or download it if you wish, below:

[display_podcast]

Jonathan’s Pizzeria is:

Spacca Napoli

 

 

 

 

 

Spacca Napoli Pizzeria

1769 W. Sunnyside Ave.
Chicago, IL 60640
773.878.2420

John Arena is the co-owner of:

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Metro Pizza:
1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
Phone: (702) 736-1955

2016-03-16_12-49-03

 

 

 

 

 

You can discover more about John by going to Pizza Quest:
https://www.fornobravo.com/pizzaquest

Information about Pizza Expo can be found:

Pizza Therapy supports the Pizza Expo

 

 

 

http://pizzaexpo.com

Pizza Therapy Website is located at:
http://pizzatherapy.com
And more Pizza Related Videos can be found at the
Pizza Therapy Channel on YouTube

Here is Penny Pollack and Jeff Ruby’s book:
Everybody Loves Pizza: The Deep Dish on America’s Favorite Food

A Preview of Pizza Expo

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Pizza Expo is right around the corner.

This incredible pizza event also known as the International Pizza Expo will take place at the Las Vegas Convention Center on March 7-10, 2016 at the Las Vegas Convention Center in Las Vegas.

There will an incredible array of Pizza Vendors, showing the latest pizza products. Of course there will be lots of pizza to sample.

Understand Pizza Expo is:

The Largest Pizza Show in the World.

THE Trade Show for the Pizza Industry.

Attendees include pizzeria or pizza-concept restaurant owners, operators and managers, as well as distributors and food brokers.

Pizza Expo is not open to the general public.

According to the Pizza Expo website:

With nearly 500 exhibiting companies on the show floor, Pizza Expo is the place for independent and chain pizzeria owners and managers to one-stop shop for nearly any needed product or service — and see what’s new in the industry. Attendees can expand their knowledge on topics relevant to business success during Expo’s more than 90 seminars, workshops and baking demonstrations. They also can participate in pizza skills competitions and go to special events such as the Beer & Bull networking session and the Pizza Expo Block Party.

I wanted to share two preview interviews with you.

The first from Tony Gemignani who discusses his key note presentation. I was able to catch up with Tony on a recent visit to Hawaii. Tony was forthcoming and fun. He will be discussing the past, the present and the future of Pizza.

The second interview is with Tony’s Number One, Executive Chef Laura Meyer, at his restaurant Tony’s Pizza Napoletana in San Francisco. Laura was recently named one of Forbe’s 30 Under 30, an honor which was richly deserved.

You can catch both Tony and Laura in person at the International Pizza Expo in Las Vegas.
And if you are in San Francisco make sure you go to Tony’s Pizza Napoletana

For more info go to: Pizza Expo 2016

Pizza Expo will be held at the Las Vegas Convention Center. MARCH 7 – 10, 2016

Pizza Expo 2016

Pizza Expo 2016

Scott Anthony on Punxsy Pizza, Tony Gemignani and Pizza as Social Change

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Scott Anthony talks about his pizza, and how he uses his pizzeria Punxsy Pizza as a vehicle for social change.

Scott Anthony is a Pizza Consultant as well as a pizzeria owner. He has been in the pizza business over twenty years. For many of those years he ran a very successful pizza franchise. He took the franchise to one of the top selling pizzerias in the chain.

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Scott decided he wanted to take his pizza making to the next logical step and that was to open his own independent local pizza shop in his home town. He dropped the franchise and created his own local pizzeria called: Punxsy Pizza.

What sets his pizzeria apart is what Scott has done for the local community. He has created a fund raiser for the local fire department known as Punxsy Pizza and Prevention. Scott gets the fire Department involved in making pizza and delivering pizza. This fund raiser is wildly successful for the Local Volunteer Fire Department as most of their funds come through donations. According to the local paper more than $40,000 in donations was raised in a single day. Every dollar went to support the local fire department.

Donations from Punxsy Pizza!

Donations from Punxsy Pizza!

Scott is at the forefront of using pizza for social change. He is a role model for other pizzeria operators regarding the power of pizza. Scott understands using pizza for Social Good.

Punxsy Pizza and Prevention

Punxsy Pizza and Prevention

Scott has had Tony Gemignani come to Punxsutawney, PA to promote pizza. Tony is the author of The Pizza Bible and did an entire event there. In addition Tony G. was almost attacked by Punxsutawney Phil. Scott cites one of his highlights in his career was being named to the World Pizza Champions Team.

Scott Anthony and Tony Gemignani

Scott Anthony and Tony Gemignani

The following interview with Scott was done at Pizza Expo. One of my favorite quotes from Scott is :”What’s good for Punxsatawney, is good for me”. Scott is the conscience of pizza! Thank you Scott for all that you do!

 

Punxsy Pizza
115 N Findley St, Punxsutawney, PA 15767
(814) 938-8132

Scott’s Book primarily for pizza professionals:
Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Tony Gemignani’s 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

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.

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

Pizza Games 2014 at Pizza Expo, Let’s Party!

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Everyone is getting ready for the World Pizza Games at Pizza Expo….

2014 Schedule of Events:
The Daily Schedule of Events
Tentative Schedule – it may change

Tuesday, March 25th
10:45am: Fastest Dough Trials
11:45am: Fastest Dough Finals
12:00pm: First Division Acrobatic
2:00pm: First Division Acrobatic Finalists Announced
2:15pm: Fastest Box Folding
2:45pm: Fastest Box Folding Finals

Wednesday, March 26th
10:30am: Pizza Triathlon Trials
11:15am: Pizza Triathlon Finals
11:30am: Largest Dough Trials
3:00pm: Largest Dough Finals
6:30pm: World Pizza Games Rocking Finals Party!

For more information, go to:

Pizza Expo at http://pizzaexpo.com

Video sponsored by Pizza Therapy http://pizzatherapy.com
and Hawaii Business Videos http://hawaiibusinessvideos.com

Upcoming World Pizza Games at Pizza Expo 2014

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Here is the latest on the world Pizza Games coming up to Pizza Expo. This will be a wonderful event!

If you at all interested in the Pizza Business, this is an event you should attend. You will be able to meet incredible pizza masters and other experts in the Pizza Business. If you are on the fence about
Tuesday, March 25th, 2014
10:45am: Fastest Dough Trials
11:45am: Fastest Dough Finals
12:00pm: First Division Acrobatic
2:00pm: First Division Acrobatic Finalists Announced
2:15pm: Fastest Box Folding
2:45pm: Fastest Box Folding Finals

Wednesday, March 26th
10:30am: Pizza Triathlon Trials
11:15am: Pizza Triathlon Finals
11:30am: Largest Dough Trials
3:00pm: Largest Dough Finals
6:30pm: World Pizza Games Rocking Finals Party!

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

 

Tony Gemignani Interview at Pizza Expo

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Tony Gemignani at Pizza Expo

Tony Gemignani at Pizza Expo

 

Tony's Pizza Napoletana

Tony’s Pizza Napoletana

Tony Gemignani, always has something going on. I got a chance to chat with him recently.
We talked all about pizza….

Tony discusses his latest concept for pizza called Capo’s.  This is a Chicago styled pizzaeria based on the prohibition era.
They specialize in deep dish Chicago pizza and have a whiskey bar as well as many different Chicago style Italian dishes.Tony explains when you look at the pizza industry, Chicago is making a new wave.

Tony’s got a new book coming out next year. He’s opening two new restaurants, one in California and one in Las Vegas.
Both restaurants will be opening at the end of the year. He’s also doing something pizza related for Hollywood.

Yeah you heard that right, Hollywood!

This guys got a lot on his plate! How does he have time for all of these projects.  How does he do it, I just had to know.

“I barely sleep, I just love it”, he stated sheepishly. “I always thought the independent operator could make a statement in this industry, and we are…”

I wanted to know if he still keeps making pizza. I mean how does he have time for all of his projects and still be a hands-on pizza operator.

“When you come to Tony’s (Tony’s Pizza Napoleletana) you’ll see me behind the line. There are a few things we introduced to Tony’s. I think I said a few years ago Detroit was going to make a big impact. I brought that to the Tony’s menu, Detroit style, about a year and a half ago. That style is one of the hottest styles on the Expo floor.A few years ago it didn’t exist.
Last year a guy won best pizza in the world. Now everyone is talking Detroit.So we’ve introduced a couple of styles: St. Louis and Detroit. Places that most people don’t think existwhen it comes to pizza, but, if you do it right, it can be pretty awesome.
So we launched that about a year and a half ago.

That’s been a big part of the program at Tony’s because we have every style.
It’s crazy to go to Tony’s now and get 11 styles of pizza…”

Tony Gemignani

Tony’s Back

Here’s a video interview. I recorded of Tony at Pizza Expo. Tony was very honest and forthcoming in his responses.

Tony was a super star at Expo. Everyone wanted to speak with him. I was very appreciative that he was able to

spend some time with me….

 

 

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

No Reservations. No Exceptions.

The philosophy at Tony’s:

A small pizzeria in Naples, Italy is the inspiration behind Tony Gemignani’s story for Tony’s Pizza Napoletana. A fulfillment in his ever growing passion for pizza drew him to self content when he first tried an authentic Neapolitan pizza. Since then he was determined to learn this art of pizza making and one day open a restaurant like no other.

 

Tony Gemignani and Albert Grande of Pizza Therapy

Tony Gemignani and Albert Grande of Pizza Therapy

 

 

You can listen to Tony’s Interview (and download it if you wish) below:
[display_podcast]
Tony’s book Pizza: More than 60 Recipes for Delicious Homemade Pizza is available right here…


Domenico Crolla Pizza Master and Pizza Artist

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Domenico and Jenny Crolla

Domenico and Jenny Crolla

In the following interview, Domenico Crolla reveals his true inner pizza being. He explains how he first got into making pizza. His earliest pizza were done out of necessity. He needed to support his family.  He learned his craft so well he now creates the best pizza in Glasgow, Scotland. As a matter of face his pizza making skills have been honored throughout Europe as well as the United States.

Domenico and Albert

Domenico and Albert

 

This interview was recorded at Pizza Expo in Las Vegas. Domenico was relaxed and very forthcoming. He explained the Secret Behind his Casino Royale Pizza, the most expensive pizza in the World. The pizza was created for a charity event and sold on eBay. It raised over $4,000 for charity.

Casino Royale Pizza

Casino Royale Pizza

Domenico runs an Italian Restaurant in Glasgow known as Bella Napoli. He takes pride in the menu, serving food made with the finast ingredients. He also makes pizza. Lots of pizza. During on particular pizza adventure, he was contacted by the Arch-Bishop of Scotland. The Pope (yes that Pope..) was in town and he had a desire for a simple Marinara Pizza. Domenico crafted the pizza and a member of the Arch-Bishop’s staff delivered it to the Pope.

Domenico has also created a stir in the pizza community with his pizza art. These are hand crafted pizzas which are in the image of famous people. These pizzas are  so realistic that it would be easy to think these pizzas are created with Adobe Photoshop CS6.
The truth of the matter is these images were created totally freehand.

Pizza Art by Domenico

Pizza Art by Domenico

Here is the video:

You can listen or download the interview with Domenico Crolla, if you wish, by clicking below:

[display_podcast]

 

Update:

Domenico’s Pizza Art was just featured at the MSN Website, you can read the entire Pizza Art article here.

 


And if you are interested in Adobe Photoshop CS6, you can find it below:

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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