Interviews Archives

Marra Forni Pizza Ovens

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

Paulie Gee's Logo

I was extremely lucky to land this interview with Paulie Gee. After stalking him for 2 days at Pizza Expo, I was excited to be able to discuss pizza, and to discover his favorite pizzerias and how he started in the pizza business.

Albert Grande and Paulie Gee

Albert Grande and Paulie Gee

The interview started badly. I called him a legend of pizza as well as a pizzaiolo. He stopped me dead in my tracks by proclaiming he was no legend, just a guy who makes pizza. And he said there are no pizzaiolo at Paulie Gee’s, just pizza guys.

After we got over that bump, the interview went well. Paulie Gee was open about how he happened to get into the pizza business. After working in the IT profession for 30 years he decided to move on and follow his dream. Although he loved to cook, he did not see himself opening a restaurant. He knew it had to be pizza. So he formulated a plan.

He started to make pizza at home and worked at perfecting his craft. He used Peter Reinhart’s book: American Pie My Search for the Perfect Pizza as a model. He worked on his pizza dough recipe and kept working on it. He experimented with different dough recipes until he had it the way he wanted it.

"First and foremost its about the love of pizza..."

Paulie Gee on the love of pizza!

His goal was not to be a pizza hobbyist. Rather he knew all along he wanted to get into the pizza business. He made pizza for friends, family, and bloggers. He fed them pizza, got them drunk,  and they spread the word. He continued to make pizza and soon many people were discussing Paulie Gee’s great pizza..

His vision of Paulie Gee’s was not so much to open just another pizzeria. He wanted his place to be an experience. He explained he he wanted Paulie Gee’s to look like the “Little Rascals” opened up a pizzeria. He wanted his place to be totally different. He wanted a certain amount of mystery as well as a comfortable. All along the way he sought out assistance from established pizza makers who shared his vision. Paulie Gee is thankful to all the assistance he has received and he acknowledges the assistance from others along the way.

Paulie does not allow any of his employees to wear Paulie Gee logos or hats. Rather he encourages his staff to wear t-shirts and hats from other pizzerias. Celebrating pizza is one of Paulie’s goals. The pizzas are non traditional melding various flavors such as sweet and savory with a hint of hotness.

Albert Grande Interviews Paulie Gee

Albert Grande Interviews Paulie Gee

He is also very supportive of anyone else who wants to follow the path of having their own pizzeria. He embodies the heart and soul of pizza. Because as you may know pizza is more than just water, salt yeast and flour. Magic happens when you make pizza. Paulie Gee wants to spread that magic around.

In the following interview Paulie talks about his favorite pizzas in New York. He speaks about some of the pizza makers who influenced him. He closes out by talking about what it takes to follow one’s dreams. Here’s the interview:

You can listen to the audio of this interview and
download a copy if you wish below:

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Visit Pauie Gee on line at:
Paulie Gee’s
60 Greenpoint Ave.
Brooklyn, New York

Pizza-Fixes-Everything-T-Shirt

Exclusive Collection of Pizza T-Shirts (CLICK)

Discover Pizza Inspiration here, go to:
Pizza Therapy Pizza Books

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:

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:

2015-08-21_10-32-40

 

 

 

 

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

Inspiration from Billy Manzo, Federal Hill Pizza

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!


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.

2015-10-15_20-22-21

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

Tony Gemignani Pizza Tour, Pizza Rock

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

Here is an exclusive video interview with Tony Gemignani, World Famous Pizza Chef as he takes us behind the scenes of his award winning pizzeria Pizza Rock. One of the most knowledgeable and colorful pizzaiolo in the Industry, he is friendly and forthcoming. Tony is the owner of Tony’s Pizza Napoletana, one the best pizza places in that city.

I was very fortunate to be able to interview Tony as he explained every important feature of the restaurant. This was an exclusive “back of the house” pizza tour with one of the Legends of Pizza. He takes us to the prep stations where the pizzas are made and prepared. He shows the pasta station where fresh pasta is made daily. He shows the making of fresh sausage. He even introduces us to Chef Andrew, a mainstay at Pizza Rock in Green Valley.

Tony explains the importance of using the best and freshest ingredients when making his Italian recipes and especially pizza.

Tony Gemignani inspects a pizza

Tony Gemignani inspects a pizza

One of the more important aspects of any pizza according to Tony is the water used when making pizza. He discusses the use of a reverse osmosis machine in preparing the water used for pizza. The water is critical in making great pizza Tony explains. The reverse osmosis process pulls everything out of the water. Tony shows us the industrial dough mixer that is used to create the pizza dough.

Tony's Pizza Naoletana

Tony’s Pizza Naoletana

 

“Water is the second highest ingredient is pizza dough, states Tony. “Not so much the flavor of it, but how the yeast works, the softness of it, the conditioning of it, the manageability of it. There is a lot that goes into it. You do not want to use super hard water”.

 

Tony with The Pizza Bible

Tony with The Pizza Bible

Tony is the author of 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. This pizza book is like taking a master class with Tony. He takes you every step of the way creating incredible pizzeria style pizza. I own a copy and give it my highest recommendation.

Chef Maurizio Crescenzo with pizza

Chef Maurizio Crescenzo with pizza

 

I had the pleasure of interviewing Chef Maurizio Crescenzo of Grano Trattoria, an Italian restaurant and pizzeria
in New York City. Read on for this revealing interview.

 

As the recently crowned Chopped Champion on Food Network Chopped, Chef and owner Maurizio Crescenzoo is no stranger to brick oven cuisine. On a daily basis he makes pizza, bakes bread and pasta, and even braises all types of meat in the brick oven. Maurizio has been showcasing his culinary skills since the age of 14. He came to New York City in 1996 and one year later launched Grano Trattoria in Greenwich Village. After the success of his first restaurant, Maurizio opened up Taverna Di Bacco in the Lower East
Side in 2011.

Albert: Thanks very much for taking time out of your busy schedule to talk with me…

Tell me a little bit about yourself and how you got into the restaurant business:
What is your training? Did you learn in Italy? Did you have any pizza mentors there?

Chef Maurizio: At a young age, I discovered my passion for food. When I was 14, I attended I.P.A.S. (Istituto Professionale Alberghiero Di Statoculinary) culinary school in Italy which is where I really fell in love with cooking. I worked alongside great Italian chefs who also mentored me through culinary school. I learned everything I know about cooking while living in Italy since I lived there my whole life until 1996. My biggest pizza mentor was in my hometown Sarno. For one year, I worked with a family who owned a pizzeria for two generations. They even built their own brick ovens.

Albert: What are your earliest memories of pizza? How have these memories influenced your pizza making today? What is your favorite pizza?

Chef Maurizio: My earliest memory of pizza is when I was a little boy and my parents took me to a local pizzeria. I thought it was the best food I had ever tasted (apart from my mom’s cooking of course).
This memory has influenced my pizza making today because I try to relive my memories of living in Italy through cooking. When people taste my pizza, I want them to have the same feeling I had when I first tried it. One of my favorite pizzas is Pizza Margherita. My absolute favorite when I am at home is Napoletana pizza made with all fresh ingredients. All my pizzas use only the freshest of ingredients.

Albert: What is your philosophy about making pizza? Are your pizzas influenced by any particular style of pizza? Have you been influenced by any pizzailo?

Chef Maurizio:: My philosophy is to make pizza as good as anything from Naples. My pizzas are not influenced by any particular style of pizza, but they have been influenced by the family of Tonino and Michele in Sarno because they taught me everything I need to know about pizza. They helped me develop my own feel in each pizza I make.

Rustica-pizza

Rustica-pizza

 

Albert: What advice would you give someone who wants to get into the pizza business?

Chef Maurizio:: I would suggest that someone who wants to get into the pizza business should go to Italy at least once and see how pizza is made in Napoli. Until you have tried their incredible pizza, you will have no baseline to work from.

Albert: Tell me a bit about your restaurants. Do they have the same menu? Do they both feature pizza?

Chef Maurizio: My first restaurant Grano Trattoria (in the West Village) has a wood burning brick oven which is used to make my authentic pizza. Although my restaurant Taverna di Bacco (on the Lower East Side) does not have a wood burning brick oven, it has a beautiful garden. Both of my restaurants have different menus but feature traditional Italian Cuisine.

Chef Maurizio Crescenzo making pizza

Albert: Congratulations on your recent win on the Food Network Show Chopped. I understand you started filming at 6:00 AM and didn’t leave until midnight. How was that experience? What were your winning dishes? How were the judges?

Thank you! It was definitely a long day taping the Chopped episode, but it was well worth it! Being on Chopped was a great experience and I was really able to showcase my creativity and ability to cook under pressure. I wanted to stay true to my comfort food style and create laid-back homey dishes. The episode was all about cheese, so each dish required the use of at least two different types of cheese.

For the appetizer round, I had to use the mystery basket ingredients which were domed goat cheese, blue cheese, mostarda and guanciale. I used these ingredients to make Zuppa di Formaggio which is cheese soup with guanciale fat potatoes using thyme, cream and bread.

For the entrée round, the mystery basket ingredients were raclette, brie, chicken thighs and garlic scapes. I created Pollo alla Cacciatora which is chicken cacciatore with cheese mashed potatoes using red wine, onions and garlic.

For the dessert round, the mystery basket ingredients to use were manchego, garrotxa, fig spread and tarragon. I made Formaggio al Cioccolato which is a deconstructed cheese plate using chocolates, prosecco and almonds.

For a limited time, my restaurants are featuring the Chopped tasting menu with a wine pairing. Monday nights at Taverna di Bacco and Thursday nights at Grano Trattoria.

Overall this was a great learning experience and I am very lucky I was given the opportunity to be on Chopped. The judges were tough critics but I know they were doing their job and trying to find the best chef to be the newest Chopped Champion.

Chef Maurizio Crescenzo tossing pizza

Albert: Any tips for the home pizza chef, who wants to make great pizza in their own kitchen? What is the secret to making great pizza?


Pizza Stone

Chef Maurizio:: Make sure you buy a good pizza stone! It is also important to have delicious pizza dough. If you live near Grano Trattoria, come stop by the restaurant and we can provide you with fresh dough to make your own pizza at home.

Grano-pizza

Albert: What next for you: Chef Maurizio Crescenzo? Will you be adding new dishes or pizza items to your restaurant’s menu?

Chef Maurizio:: I am always challenging myself in the kitchen. Whether I am cooking pasta, pizza or any other dish it is extremely important that each one is just right. For that reason, I am refining the menus at each restaurant as springtime is upon us. I am making sure that we continue to serve some of the best Italian cuisine in New York City.

Albert: Are you planning on opening any new restaurants?

Chef Maurizio:: I have no plans to open another restaurant at this time. Right now I have Grano in the West Village and Bacco on the Lower East Side and I ride my bike back and forth between the two locations throughout the day. That is more than enough for me! My family is very important to me and I like to put aside time to spend with my wife and twin daughters.

in the pizza oven with Chef Maurizio Crescenzo

Albert: Why do you think pizza has become so popular? It is the ultimate comfort food in America… But it seems like in the last few years there has been an upturn in pizza popularity.

Chef Maurizio:: Pizza is the ultimate in convenience for the customer. Pizza has become so popular because it is an extremely tasty meal (with so many different varieties), but it is also quick and easy to eat on the go. At my restaurant people like to order pizza and take their time to savor the dish. I find that many customers will start off their meal with one of my specialty pizzas and then continue by ordering an entrée as their meal. We also find that pizza is also a great plate to share whilst having a pre-dinner cocktail. Pizza is something that can be had by one person or shared by many; it can be served as an appetizer, lunch, dinner or snack. There are endless possibilities when it comes to pizza and I think that is why people enjoy it so much.

You can discover Grano Trattoria
21 Greenwich Ave, New York, NY 10014
(212) 645-2121

And Taverna Di Bacco
175 Ludlow St, New York, NY 10002
(212) 477-0077

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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:

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

Tony Gemignani at Google on the Pizza Bible

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.

The following interview with Liz Barrett, author of Pizza, A Slice of American History is revealing and timely. She explains how she was able to research her book and how she was able to find some of the incredible information contained in her new treatise on pizza. Liz also shares some great advice for anyone who wants to write their own book. Thanks, Liz for taking the time to speak with me.

Liz Barrett author of Pizza, A Slice of American History

Liz Barrett author of Pizza, A Slice of American History

How did you start researching the book?

Even though I’ve been writing about the pizza industry for seven years with PMQ Pizza Magazine, I was surprised at how much research went into writing Pizza: A Slice of American History. With PMQ, I mostly write about what’s happening now, along with some predictions for the future; for this book, it’s all about pizza’s history here in America, so I turned to all of my favorite pizza books, called up some pizza folks I know, and started scouring the Net for pizza information to help fill in blanks.

What was the reason you wanted to write the book?

I wanted to bring something different to the pizza book offerings that are currently available. My publisher and I had a long discussion before I started about the various topics I could discuss in the book that would make the book more unique. Because I came at it from the standpoint of a seasoned pizza journalist, I’m able to share lots of fun nuggets of information that readers can’t necessarily find in other books. I break down the history of each of the major pizza styles and then include a variety of additional snippets of information all throughout the book, like where to find the slices outside of the normal zone, how to make them at home, pizza trivia, and more.

9780760345603 A Slice of American History Review

What were a couple of the out of this world pizzas that you sampled?

I didn’t necessarily sample pizzas for the book. I’ve been “sampling” hundreds of pizzas since 2007, both for PMQ and for my own personal enjoyment.

Do you make your own pizza?

Every once in a while my husband and I will make pizza, and it’s good, but it’s not something we do on a regular basis. I really prefer to support the pizza makers and enjoy the pizzeria experience.

Any pizza tips for the home pizza maker?

Page 49 of the book has a whole list of tips for the home pizza maker. My favorite is: If you’re using a pizza stone to cook your pizza, put the stone in the oven during the pre-heat phase; when you put your pizza on the hot stone, it will mimic a deck oven.

What was the most fun you had researching the book?

When it comes to research, I’m kind of a nerd. I actually had the most fun with the research itself—looking back through old records to find when an ingredient was mentioned, and checking patent dates to see when certain ovens were invented, etc. When I’m on a hot lead, I’ll stay up until 3 a.m. trying to find the answer.

How did you choose the mini interviews that were included in the book?

2-pizzas-from-pizza

The people I chose to interview are just a few of the people I’ve respected over the years for being innovative, entrepreneurial, industrious, or just being a great example of the term “pizza lover”. There’s never room for everyone you want to include, but I wanted to give readers a taste of some of the people that help to make the industry what it is today.

What was the big takeaway from writing your book? Did you come to any conclusions?

That’s a great question. I think what stood out to me the most was that the same ingredients and equipment that were being used decades ago in some of these regions are still being used today. Pizza makers are very dedicated to their craft and honoring its traditions. The same ovens are being used in New Haven, Connecticut; the same square steel pans are being used in Detroit; and the same Provel cheese is topping pizzas in St. Louis. With pizza, you don’t have to be overtly innovative to please people. Give them what they remember, what gives them that warm, fuzzy, comfortable feeling inside, and they’ll love you forever.

Chicago Deep Dish from Pizza

What advice would you give to someone who wanted to write a book like yours?

Clear your schedule. If you can write, you can write a book. But, you need to have the time for the research, phone calls, follow-ups, late nights, re-writes, deadlines, etc. I put all of my freelance writing on hold when I wrote this book because I knew there was no way I could do both at the same time. You have to focus on the book until it’s done, or you will never meet your deadline on time.

What’s next? Do you have any other books planned?

I recently spoke with someone who wanted to co-author a book with me in the business/marketing field, since I cover that topic a lot for PMQ and my blog, The Pizza Insider. For now, though, I’m focusing my efforts on getting the word out about Pizza, A Slice of American History and making sure that it ends up on the coffee table of every house and the counter of every pizzeria!

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

The Pizza Trolley Is for Sale

The Pizza Trolley

The Pizza Trolley

I was recently contacted by Michael about The Pizza Trolley.
Michael purchased the trolley and retrofitted it to sell pizza. And it turned out beautiful!

Unfortunately, due to personal reasons, he needs to sell it…And once I saw this baby, I had a lot of questions myself….

Albert: Where did you purchase your mobile pizza oven?

Michael: We purchased the Trolley thru a trolley broker located in Colorado. The Trolley was used in a park in Arkansas for transporting their visitors. We had it shipped to us in FL. We are in construction, so we did the complete retrofit. I have attached an information sheet on all the work we have performed. Also, this link is to our drop box with photos of inside and out. 

Albert: What type of oven do you have? 

Michael: We have a Mugnaini 120 purchased directly from them.

Albert: What is your asking price for your mobile pizza oven? 

Michael: Asking $129,000, but will listen to reasonable offers. We have actual cost of slightly over $130,000 into it with all the work, equipment, etc.

Pizza Trolley Pizza Oven

Pizza Trolley Pizza Oven

Albert: You want me to put the word out that your pizza business is for sale?

 Michael: Certainly I would welcome that. We have not been in business long enough to establish strong Good Will for a business sale, but the reception we received in the short time we were in service is truly  a great sign. We were very proud that we offered personal sized, made to order pizzas of very high quality. With the speed with which the oven bakes, we were well ahead of any other food truck at truck festivals and events because we could service our customers much quicker. We use a 3 ½ oz ball, makes 7” pizza. Use 00 flour, San Marzano tomatoes, imported olive oil. We had not yet gotten to point of making our own mozzarella and burata but it was in our sights to do so.

Albert: Would you be willing to train the new owner? 

Michael: I would be happy to do so. And, I think a smart buyer would want that, unless they were to go to one of the very noted Masters of Pizza for training.

Albert: I also have a few tried and true suggestions, if you want to hear them…  

Michael: Absolutely I would be interested in hearing them. Trolley is way too costly to leave parked in garage. I need to find a happy owner.

Albert: Michael, one of the best ways to promote anything is through video.

I was so excited about the Pizza Trolley, I had to make a video.

If you are interested in the Pizza Trolley. you can contact Michael at:

The Pizza Trolley.

Here is More Information:

 FOOD TRUCK FOR SALE PIZZA TROLLEY

The Pizza Trolley

The Pizza Trolley is For Sale!

 

1991 Chance, authentic Old World Trolley for sale. Exterior veneer in varnished wood and brass
25’ Long; 10’6” High. 8’6’ Wide. 20,000 Pounds

Features:
1. Cummins diesel motor (5.9) 70,335 miles on odometer.

2. Custom built air conditioning system by Ocean Breeze, Stuart, FL. Thermostatically controlled
temperature with 3 independent fan motors.

3. Exhaust fan- MaxxAir with rain cover. Reversible fan for air intake or exhaust in work cabin.

4. Pizza oven- wood fired, Mugnaini 120 brick oven with Exhausto oven exhaust fan. Oven exterior
inside work cabin and exterior elevation are faux painted brick to replicate brick without the
added weight of actual brick. Oven baking floor is 48” x 52”.

5. Electrical- Power supply is by shore power when on board generator is not in operation, or via
on board generator. Shore power will operate all refrigeration. Generator operates all electrical
requirements of Trolley.

6. Generator- water cooled diesel powered 20 kW Kubota. Generator can be turned on and off
from inside Trolley. Generator is located on a slide out rack for service only. Maintaining the
generator inside the specialized, insulated compartment provides a much quieter operation and
more aesthetic appearance. Generator does not need to be exposed to exterior for operation.

7. Gray water- Trolley is equipped with a 30 gallon gray water holding tank with exterior “dump”
for gray (used) water. On board stainless steel hand sink and stainless steel 3-compartment sink
drain to this storage reservoir.

8. Fresh water- Trolley is equipped with a 25 gallon fresh water reservoir with easy fill exterior
connection. Hot water is generated via an Eemax electric tankless hot water heater.

9. Pizza prep table- 2-door stainless steel Alamo refrigerated pizza work station, 70” W x 31” D x
42” H. 16.85 cubic feet. 2 doors under counter refrigerated storage and 2-door lift up top
refrigerated work station.

10. Refrigeration (beverage) – Frigidaire Professional Series stainless steel 19 cubic foot
refrigerator.

11. Audio and Electrical
Fully wired with 110v receptacles inside to receive devices such as: TV, credit card
processor; portable cooking (steam table, micro, induction, charge I-pad, phone, etc.), sound
equipment. Exterior lighting is accent, 2 levels LED rope lighting at upper and lower fascia’s,
weatherproof outlets on service, rear, and driver sides of vehicle, and 2 exterior portable flood
lights on extension arms to illuminate service side of Trolley; accent lighting over exterior dome
of oven. Interior cabin lighting is LED puck lighting above work station, oven, and service
counter, giving a much softer and comfortable light than fluorescent lighting.
Audio- wired to permit portable exterior speakers to play music through I-pad or other
device, and customer paging or announcements. Music can also be played in work cabin as well.
Fully wired to permit adding TV to Trolley exterior for menu, sporting events, etc.

12. Rear camera- Trolley is equipped with rear view camera that operates to a separate monitor
whenever the motor is operating.

13. Air curtain on sliding service window

14. Air pump to maintain 120 PSI in the Trolley’s air brake and air ride system for balance and
stabilization of vehicle while on shore power parking

15. Custom vehicle identification and branding wrap

16. Ample shelving storage above work counters and below. Under counter cash drawer.
Under counter small utensil storage drawer.

17. Summary of work performed after our 2013 acquisition:
Interior of Trolley was completely gutted to bare frame. All suspension air bags were replaced.
Metal sub-floor and waterproof membrane was installed for protection from undercarriage
water intrusion. All 6 tires were replaced with new Toyos.

Both heavy duty batteries were replaced . The engine injection pump and alternator were completely rebuilt, and new injectors
were installed as a matter of routine maintenance.

Running lights have been replaced with LED lights. All upper window glass was removed and resealed to prevent water leaks. Care was taken
to preserve the old world integrity of the Trolley during its transformation to a food truck.

Build Your Own Wood Burning Pizza Oven

Product Review

You Can Build Your Very Own Wood Burning Pizza Oven And Make The Same Delicious Pizza As You’ll Find In Those Authentic Italian Restaurants All Over The World!

Check out Build Your Own Wood Burning Pizza Oven

 

In Search of A Pizza Dream Part 3

Anthony Saporito had a dream to own a pizzeria…In this the final episode, we conclude our interview with him. Listen and learn about a Legend of Pizza in progress!

Albert: What kind of Pizza do you make? What is you favorite to make.

Anthony: At my new place, “Urban Fire” we will being making Authentic Neapolitan style, using “00” flour, salt, water and yeast, That’s it. We just purchased a beautiful Stefano Ferrara, wood burning oven from Naples, and really want to do things the Authentic way. I’m all about tradition, and nostalgia. but I also experimenting with new ideas as well.

Just recently, I had the honor to be invited over my cousin’s house and cook with his 88 year old Mother in Law. Her name is Mrs. Kay Cammareri, and she is the Matriarch of “Cammareri Brothers Bakery” in Brooklyn. Her bakery was a focal point in the hit Movie, ‘Moonstruck’, and even Nicholas Cage’s Character took her last name. She still lives above where the old Bakery was located in the movie. She showed me how to make, “Sfincione”, a Sicilian pie made in a rectangular tray, topped off with tomato paste, onions, anchovies and Bread crumbs. The pie was phenomenal, The onions and the paste make for a very Sweet sauce. The experience I had while making it was even better. As Mrs. Cammareri was instructing me, she told different stories about different people, and places, different occasions to whom she served the dish to over the last 60 years. That makes the dish even more special. So I guess my favorite pizza to make is any one that has a great story behind it.

Paulie Gee and Anthony Saporito

Paulie Gee and Anthony Saporito

Albert: Tell me about your new Pizzeria

Anthony: The name of my place is Called “Urban Fire”. We are located in Madison, New Jersey. Its a great little town filled with friendly people who love good food. We will be serving traditional Neapolitan pizza and Italian Street eats. Our Pizza is going to be done in a Fast Casual/ Create your own, model. You will be able to choose your base of, Margherita, Marinara, Bianco, or Pesto and then go down the line and choose what you want. If you don’t want to create your own, you can choose from our list of Specialty pies. I like giving people the chance to interact in what they want. It creates for a lively, different experience. It’s a great way to also get to know your customers. I’ve already said, If someone comes in and orders the same pie a bunch a times, we will definitely feature it on the menu board. So I plan to have a lot of “Joe” or “Mary” Specials.

I know that few other people are doing “create your own”, out west, but from what I understand, we will be the only ones doing it with a 100% wood fired oven. Even though the assembly line method is a bit unorthodox, I still wanted to keep the artisan tradition of cooking the pie intact, which is why we got a Stefano Ferrara oven. Hopefully I’m not crazy in trying this out, but Think it’ll be fine.

We also will serving a variety of “Street Eats”. In Italy, you can eat some really great food without ever stepping foot in a restaurant. I loved the idea of replicating what street Vendors have been doing for Decades. We will have sandwiches that represent different street foods from different cities, such as a “Porchetta” (Rome), Panelle,(Palermo Sicily) and Lampredotto (Florence–ours will be made of beef and not cow stomach-haha). We will also have sides such as Arancini, (rice balls) Prociutto balls, and Zeppole. And of course, in Naples, Pizza is the original Street Food.

Albert: What would you tell someone who wanted to get into the pizza business?
What advice would you give them?

Anthony: I’d say “Do NOT get discouraged”. When you first start out, its almost like learning a different language, and can be a bit overwhelming. I’ve noticed that 99% of Pizza makers are friendly, and want to help each other out. It also seems like everybody knows each other. It’s really cool. So ask questions, and don’t get discouraged. Of course you will run into the Naysayers and extremists; The guys with egos as big as a house, who think that they are curing diseases, and keep everything a secret. Don’t bother with them. There are plenty of people out there who want to help. And if you can’t find anyone, call me.
Once you get your basics down, start experimenting. Have Pizza Parties where you cook for everyone. It’s fun and gratifying. You’ll see that after a while, you will adopt your own style. Special ways you like doing things which are 100% yours. If you are into it, everything else will fall into place. You’ll start picking up things you weren’t even looking for. Like I said earlier, it’s not rocket science. It’s supposed to be fun and creative. And if anyone tells you, “That’s not the right way to do this” , or, “That is wrong”, ask them to see the book where the rules of Pizza are written.
When I first said I wanted to start my own place, everyone had their own opinion. People will tell you “How will you pay the bills?” , “It’s a lot of work”, “It’s very hard”, or my favorite, “There’s so many places for Pizza”. All of a sudden, everybody is an expert of a sudden. Paulie Gee gave me the best rebuttal for these naysayers. “Tell’ em thanks”, he said, “And then ask them how many Pizza places they own”
If you’re considering getting into the Pizza business, think about why it is that you love Pizza. What about it moves you? I guarantee its because it evokes happy feelings, and in turn you want to share those feelings with others. What is better than that? While its true, I haven’t sold a Pizza on my own just yet but I know that I will do everything in my power to make sure I succeed. I love the quote from Henry Ford that says; “Whether you think you can, or can not do something, you’re right.” This goes for anything in life. Even Pizza

Albert: When do you plan to open? What is your address?

Right now I am playing with all my recipes. I’m having a pretty good time with it too. I invite everybody
I see walking outside to come inside and give me their opinion. My store is all built out. Right now I am just going through the hiring Process. So Hopefully I will be able to get open by mid April.
Our address is:
URBAN FIRE
6 Main Street
Madison, NJ 07940

I am also currently getting a Web Site up, but nothing is up yet. However, I make sure to post on our progress on Social Media.
Facebook:
Urban Fire

Instagram:
Urban_Fire

Twitter:
urbanfirepizza

I would like to thank you, Albert. I’ve enjoyed your articles and videos over the years, but I’ve also enjoyed your insight. So Thank you for helping me tell me story, and please stop by the Next time you are in the NY/NJ area.

All the Best,
Anthony Saporito

 

 

In Search of the Pizza Dream Part 2

This is Anthony Saporito, pizza story of how he went from dreaming about opening his own pizzeria to actually doing it. Anthony has opened his new pizza restaurant called,   Urban Fire located in Madison, New Jersey. We will be serving authentic Neapolitan pizza and Italian Street eats, Such as Porchetta sandwiches, zeppoles, Arancini, salads and more.

Albert: What kind of research did you do? Where did you go for your information? Did you get any help?

Anthony:  As I was leaving the Stock Exchange the day I got laid off, I had a smile on, ear to ear. Instead of, “Oh God what do I do now!” My only thought was what Wood fired oven I was going to buy. I took a chunk of my Severance package my company gave me, and bought a Forno Bravo, Primavera oven and Put it in My Parents Back Yard. That summer, all I did was research recipes, and techniques, and make Pizza. My parents had people over all the time, and I tried to make pizza for each and every one of them. At first, Like Many Others, I searched the internet, and found sites like Pizzamaking.com very informative. I got very discouraged at first, because a lot of what I read was explained scientifically. I felt like I was back in grade school (where science was my mortal enemy). I’d read as some of these guys would break down the pizza process molecule by molecule.

Forno Bravo Primavera

Forno Bravo Primavera

Thankfully, soon after, my wife (at that time, my girlfriend) bought me “American Pie: My Search for the Perfect Pizza” by Peter Reinhart. The book really opened my eyes up to a whole new world of how people “thought” about Pizza. Not to mention, it explained the science of the process in a way even I could understand. Almost like a “Pizza for dummies”.

Ha. I was always more into the emotional gratification of Pizza, rather then the science of it Anyway. The book made me realize that Pizza isn’t just a food that tastes good, it’s a special something that invokes a whole slew of emotions for everyone, young and old, rich or poor, man or woman. And its a different feeling for everyone. So I became obsessed with it. From there I adopted the Philosophy that Pizza was not so much about “How” it is made, but the “Who” was making it. I came to really admire the people whose passion came through the pages as I read them, or whose facial expressions practically screamed to me how much they loved to make pizza when I met them. The simple fact is this; If you eat a pizza that is really delicious–chances are there is an extremely passionate person behind it. But like with anything else, you can read or research all you want about a subject, but you can’t get good at it until you actually physically do it. I had to get my hands dirty. Or better yet, full of flour.

Albert: Why Did you go to Pizza school?

Anthony: The same summer I read American Pie: My Search for the Perfect Pizza, my parents took my sister and me to Italy. After reading how much Mr. Reinhart loved the Pizza at Da Michele, in Naples, I insisted we try it out. so we did. The line wasn’t bad at all, surprisingly and I must admit, I was a little apprehensive at the fact that they only had two kinds of pies (marinara and Margherita). That quickly changed. The four of us all took our first bite, and then there was complete silence. We all just looked at each other. Nobody said a word, but the expression of our faces let each of us know that we all felt that this pizza was unlike anything we ever ate. I will fully admit that when you are from New York, you have an arrogance about you when it comes to Pizza. Don Antonio Starita and Albert Grande I “Thought” I knew great Pizza. Humbly, I Knew I was wrong the second I ate that first piece of Da’Michele. It tasted like something your Grandmother made for you. For me that was my “ah Hah” moment. After that, I became obsessed with Authentic Neapolitan Pizza. I’m very fortunate that a couple Neapolitan places were starting to make their mark in the New York area. So, I wrote e-mails to all the owners, telling them how passionate I was about learning how to make Neapolitan pizza, and that I would love to come and apprentice for them. That was when Roberto Caporuscio wrote me back, telling me about the Pizza Class he gives.

Don Antonio Starita and Albert Grande

Don Antonio Starita and Albert Grande

I couldn’t pass up an opportunity like that, to learn from such a master of his craft. The first thing he instructed us to do was “Open your minds”. In other words, to not just think of pizza as how you knew it growing up, but instead to keep an open mind for the simplicity, yet creativity of Neapolitan Pizza.

I learned a great deal, and am very Thankful to Roberto for the opportunity he gave me. to say the least, the course certainly opened my mind. I wanted to go work for him at Keste, but he was too busy starting up “Don Antonio” and didn’t have the time to train a new person at that point. So I decided to keep looking for a place I could not just work at, but where I would also be able to learn more, and sharpen my skills.

Paulie G. and Albert G.

Paulie G. and Albert G.

Albert:  I understand you apprenticed with Paulie Gee. How did you approach him? Was he skeptical or very open? Did you tell him for the start about your goal?

Anthony: One day I drove around Brooklyn the area to see if they would hire me. A few places turned me down, or said, “Come back another day”. Looking back on it, I very grateful they did. My last stop of the day brought me to Paulie Gees in Greenpoint. I hadn’t eaten there yet, nor had I met Paulie, but I really enjoyed watching some of the interviews he gave. We sat down at one of his tables in the front, and I think we were two sentences into the conversation when we realized we liked each other. We are both Brooklyn guys, and the conversation flowed as if we were both sitting on somebody’s front stoop in the old neighborhood. I told him my intentions of one day opening up my own place right off the bat. He then shared with me his experiences in getting his own place started and how helpful other Pizza makers like Mark Iacono of “Lucali”, and Chris Bianco of “Pizzeria Bianco” in Phoenix, were to him. “When Chris Bianco helped me out” , he explained, “The only thing he asked of me in return was that someday I pay it forward.” So in hiring me, he wasn’t just getting another worker, he was helping someone out in attaining their dream. He was paying it forward. I can’t tell you how appreciative I am for that. Still to this Day.

At first I worked in the Kitchen doing Prep work, but eventually I got a shift or two a week doing Pizza at night. The first night I worked the Pizza station, Paulie came up to me and reminded me, “You’re officially serving Pizza to the Public”. I really have to say it was an incredible feeling, not to mention, Paulie was just as excited saying it. He knew what I was feeling, and I thought it was a great gesture to bring it to light. While working Pizza, my main goal was to learn how to work the oven. Paulie has a beautiful Stefano Ferrara and I was always in awe of the pizzaioli who could cook 4 or 5 pies at one time, on a busy night. So I was determined to be like them. It wasn’t easy, and I hit a few bumps a long the way and burnt many ‘a pie. I quickly realized that it wasn’t just about how fast you cooked the pies, but more about how well, you cooked them. Making the last pie in the oven look as good as the first. There is no room for error, and you have to concentrate. I would usually come in an hour or two before my shift and practice with old dough to just get my technique down. Once I started getting the hang of it, I was relentless. I would beg the person working the oven that night to just let me cook for “Ten minutes”. After a few months, I got pretty good at it, and it became second nature. I worked at Paulie Gee’s for almost 2 years. My experience was great, and I learned a lot of little ins and outs that I would not have known, had I just picked up and went into the business blind. I am very grateful to Paulie for the opportunity he gave me and we still remain close friends till this day. He refers to himself as my, “Pizza Daddy”. Its an affectionate term, almost like “Godfather”, explaining that he was my Mentor in the Pizza business. haha. I’m very lucky to have him as my “Pizza Daddy” and hopefully, some day I can Pay it forward also, and become a “Pizza Daddy” myself to somebody.

Albert: What are your earliest Memories of Pizza?

Anthony: My earliest Memory of Pizza was the homemade kind my Grandmother made. She had this old, cast Iron frying pan, which was, as she put it, “As old as the hills”. And in a Time before Williams and Sonoma, or Pizza stones, she’d gently coat the bottom of the frying pan with Olive oil and then put the dough in it, cupping the side rims of the pan, and then cook it in the oven. She only used the “plum” of the tomato, no sauce, which she crushed by hand. Sometimes she put cheese, sometimes she didn’t, but it didn’t matter. It was Heaven on Earth. When the pie came out of the oven, she’d take it out and cut it with a scissor. Man was it good. During Lent, being that we ever ate meat on Fridays, she’d take that same pan and fill it up about a quarter of the way with oil, and fry the dough first, then top it off with tomatoes and cheese in the oven, almost like the famous, “Montanara”. Or make a bite size pocket with ricotta cheese in it, like a mini Calzone, or Pizza Fritta. Other’s may refer to it as , “Peasant Food”. But Man, did we eat like kings when she cooked. Other than that, growing up in Brooklyn, Pizza was everywhere.

The pizza place we went to was usually accompanied by an event. For instance, in the summer, we went to the beach at Coney Island almost every weekend, and always stopped off at “Totonnos” to bring a pie or two home. I loved the old man, Jerry who was the son original founder. He was not very pleasant, and wasn’t a fan of kids, and I was as he’d call me, a “Rascal”. At 8 years old, every chance I got, I’d try to do something to make him yell at me, which I got a kick t of. However, as soon as he alluded to chance of , “No Pizza” I quickly shut my mouth and stood in the back, as quiet as a mouse. His pizza was that delicious.

Every Halloween, we always went to go see the parade in Greenwich Village, so before that, we stopped off and had a Pie at “John’s” on Bleeker street. We went about once a month to Staten Island, to visit my Parents close friends, and had the Friday night tradition of going to “Deninos” for Pizza, and then across the street for Italian ices at Ralphs. When I became a teenager, the local hangout became L&B Spumoni Gardens. It was the perfect spot to meet up with your friends, talk to girls, and oh yea, eat pizza. I never really thought of it much until now, but , WOW I’ve eaten a lot of Pizza in my life. Geez. But, the fact that I still love it after all these years, and that I am always looking for new places to try, or new recipes to create, just reminds me why I love it so much. It’s the same for many people. Pizza is just one of those foods you can’t get tired of, and even if you do get tired of it, you can’t help but crave it after some time off.

 

Stay tuned for Part 3… In the meantime, please check out:

How To Open Your Restaurant In 8 Weeks

A Step-by-step Guide To Open A Restaurant In Malaysia Within 8 Weeks. The Ebook Has Helped A Lot Of People From All Over The World In Achieving Their Dreams Of Starting Their Own Restaurants In Malaysia Check out How To Open Your Restaurant In 8 Weeks

In Search of the Pizza Dream Part 1

Here is a letter I recently received:

“Albert, A few years ago I sent you an email, asking you for some advice. I had just gotten laid off from my Job on Wall Street and knew that I didn’t want to go back into the fat race of the financial world. I loved making pizza and knew I wanted to do something with the passion I had for it.

Alberto Grande, Giorgia, and Roberto Caporuscio

Alberto Grande, Giorgia, and Roberto Caporuscio

When we first spoke ,you pretty much told me that I knew what I had to do, deep down. You reminded me that since I lived in New York, there were ample opportunities to sculpt my craft. In other words The knowledge was there for the taking. I just needed to cease it. Not long after we spoke I wrote a letter to two titans of the pizza world. Roberto Caporuscio, of Keste, and Paulie Gee of Paulie Gees.

Paulie G. and Albert G.

Paulie G. and Albert G.

You commented to me you enjoyed reading that letter so much that you put it in one of your newsletters. In the letter I explained my passion, and how serving pizza, and more importantly, bringing others together with good food was in my blood.

The letter went over so well that I was able to learn from both of these masters, first at Roberto’s pizza class and then working at Paulie Gees as a Pizzaiolo for 2 years. The knowledge I gained has been invaluable and I am indebted to both Men for the opportunities they gave me as well as my resume. Now I am starting my own place. It is called ” Urban Fire” located in Madison, NJ.

We will be serving authentic Neapolitan pizza and Italian Street eats, Such as Porchetta sandwiches, zeppoles , Arancini , salads etc. We have a Stefano Ferrara oven from Naples , and our pizza will be severed I a fast/casual style, where the customer gets to go down the line and choose what sauce, cheese and toppings they prefer, to create their own pie. We cook it in our wood burning oven at 800- 1000 degrees and the pie will be ready in 60-90 seconds! I am very excited We should be opened in March, but before then I just waned to reach out to you and say, “thank you” for your help and advice in getting me started.

You helped me get on the path to following my dream and now that dream is finally becoming a reality. Please, if you are ever in the NY/NJ area, please stop by and see me. I’d be honored to host you. Also.

Once again Albert, thank you for everything, for all your help along the way and as always,

Pizza on Earth!

Yours truly,

Anthony Saporito, Owner

Urban Fire,
Madison, NJ

Thanks Anthony. Tell us more about your pizza quest!

I understand you have just undertaken an incredible journey to have a goal
of getting into the pizza business.

Albert: You had a dream, you showed passion and you put effort in and you made
your dream a reality…

 Tell me a bit about you Anthony. What led you to get into the pizza
business?

Anthony: I studied Finance in College. Don’t ask me why. It never really excited me. For the first 10 years after college I worked as a Trader on the Floor of the New York Stock Exchange. At first I loved the fast pace, and interaction with others, but one day we all came in and they told us that the Exchange was abandoning its 200 year old way of doing business, and going computerized. After that, Layoffs started coming every few months. It was a terrible feeling, wondering day to day, when it was going to be your turn. When I first started, my company had 350 employees. When I finally did get laid off, there was 48. I was actually ecstatic when my Boss tapped me on the shoulder to tell me the news -I had already been dreaming of Pizza for the last 2 years prior. Getting laid off was just the kick in the rear I needed to get started.

Albert: Of all the other Jobs, why did you decide to do your own business. Why Pizza?

Anthony:  Entertaining others and cooking for them is in my blood. I grew up in a traditional Italian/American household and my Grandmother’s house on Sunday was like Grand Central station. People came in and out all day. Some stayed for dinner, some ate and ran, some came for coffee. I was always enamored how she was able to feed everyone with such ease and how much Joy she was able to bring to others by doing so. It was contagious. Even when I was in college, and studying Finance, I was still always using the Kitchen in my dorm to cook for everyone. I loved it.

Working in a Job that I had zero drive for really annoyed me. I knew that the next line of business I went into was going to be something I had a Passion for. I didn’t have to think for too long to come up with, what exactly that was, and the answer was Pizza. Pizza is just one of those things that makes everyone happy and excited. You have an age old recipe, and yet you can still be creative. And creating different pizzas with the sole purpose of having others enjoy it, and bringing a smile to their face is what moves me. Much like the feeling I had at my Grandmothers house. I always wanted to do something on my own in the food service industry. This was my chance. I was 30 years old, and decided to do something on my own that I knew I would love. Had I just put my Résumé online and took another desk job, I knew I’d regret it for the rest of my life. I had to take a shot.

Stay tuned for the rest of this incredible interview….

If you are in the pizza business or interested in getting into the Pizza business, I recommend: Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

And also: Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Step-by-step Secret Profitable System Shows You Exactly How To Start & Manage A Successful Restaurant Business & Increase Success Rate Even If You Have No Business Experience Or Background!

. Even If You Have No Business Experience Or Background. Check Out & Promote Today.

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:

 

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

Rick, Creative Director, Pizza Today

Rick, Creative Director, Pizza Today

Have you ever wondered the best way to take picutres of pizza and other food.

Rick the Creative Director from Pizza Today, explains the best way to take pictures of pizza.

Natural light is the best tip for tkaing pictures of food. Try to use the light from say a picture window.

As far as other tricks, Rick says try to stack the food in different layers. Use dishes and bowls to give different layers and this will give your food shots more depth. He also explians this will make your food shot much more interesting.

La Strada Pizza on Pizza, Secrets, Best Pizza Places

lastradalogo

La Strada Pizza logo

Here is an interview I did recently with Nick Schneider, owner of La Strada, Pizza in Matunuck Rhode Island.
The pizza was excellent. A thin crust with lots of taste. We were all impressed. I had to ask him
what were his secrets. How did he learn to make pizza?

Nick gave me more than I asked for. He was honest and forthcoming…
and don’t even call him a pizzaiolo…he’s a pizza guy!

Albert: Nick, tell me how you got into the pizza business?

Nick: I got into the pizza business through my father Paul.
He’s been making pizza for over 50 years now. He opened his first place in his late teens
in Provincetown, Massachusetts called Spiritus Pizza, which is still there.

Paul, my father and John Yingling, (Jingles) opened Spiritus together. So it’s been around a long time,
then he opened a bunch of other places. He is one of the original East Coast, New York Pizza Guys.
I’m not saying that because he is my father but Paul Schneider is one of the original old school guys
and a lot of people have learned from him and used his recipe and are kind of pushing on.
He’s still around and that’s
where I got all of my pizza stuff from.

He’s an artist and sculptor and a cook and a really interesting guy. That’s where my pizza
comes from and where my esthetic comes from.

Albert: Is he still making pizza?

Nick: Oh yeah, he’s go a great place in a very unassuming spot,
in Ellsworth, Maine called, Finelli’s Pizza.

People are walking in there all the time with their chest out, saying I’m from New York, I’m from New Haven
and we know pizza. We’ve heard all about this place. And once they have the pizza, they become believers.
And he’s still there in Ellsworth, Maine and he’s still doing it. He makes the best pizza I’ve ever had! Ever!
Way better than mine.
Yeah, the best.

nickoven

La Strada Pizza Oven

Albert: So you learned to make pizza side by side with your Dad.
He took you by the hand and showed you how to make pizza.

Nick: I remember sleeping on flour bags as a kid. I’d always stay there because there was a
rush (of customers)
and he would work really late, and I was a kid and I would stay in the pizza shop…
lastradapizza

Albert: Do you make your dough the day before?

Nick: I make my dough a couple of days before. I at least make it a day before, I like to make it a couple of days
before…Depends on how busy we are.

Albert: So you use a cold ferment method, as opposed to a warm ferment?

Nick: Both actually. I use a warm (proof) ferment, then a cold ferment and then a warm ferment.

Albert: So you think that is the secret to great pizza?

Nick: It’s not a secret anymore, cause you just screwed it up for for me. It was a secret!

You know when you came in here you asked me if I was a pizzaiolo, and I said no, I’m the pizza guy.
My dad’s a pizza guy, he’s not a pizzaiolo either. That stuff I think a lot
of this stuff and secrets that is out on the Internet now,like the DOC stuff is coming from these certifications.
There is a school that says you have to use this flour, you have to use this method, you have to use this water.
You have to do this and you have to do that.

I don’t think that is the case. I’m not a Prima Dona I don’t know anything about anything.
You just got to do what you
do and love it and that’s it.

And the most important thing I believe is the way the dough is handled.
My father calls this dough management.
The way the dough is handled, when it comes out, how long it is sitting around for before
it goes into the oven.
And of course the temperature of
the oven.

Your oven’s got to be hot, hot hot!

And that’s it…

Nick of La Stada and  Albert of Pizza Therapy

Nick of La Stada and Albert of Pizza Therapy

This “your oven’s got to be made here by this guy, who is from this part of Naples, and using this flour,
that’s all”
a little to much, … I’m in Matunuck Rhode Island. I’m not brining in the water from New York. I don’t bring in any crazy stuff.
I just do it the way I was taught, which is the way my dad taught me. And it seems to work for us…

Here is the interview on You Tube:

You can watch the rest of this interview here. You can also listen if you wish and download for later listening….


Find La Strada, here:
La Strada
920 Matunuck Beach Road
Wakefield, RI 02879
Shop: 401.284.2253 Mobile: 401.533.2019

The Super Peel Interview, Part 2

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

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

Tony Gemignani Interview at Pizza Expo

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:


Tony’s book Pizza: More than 60 Recipes for Delicious Homemade Pizza is available right here…


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:

 

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:

Joe Fugere has an unusual story. He knew he wanted to get into the food business, but he did not know which one. “Hmmm” he thought, “what are the most popular foods?”

He reasoned the two most popular dishes in america were burgers and pizza. He did not want to sell hamburgers, so he chose pizza. And pizza lovers everywhere are glad he decided to take that fork in the road.

Coming from an Italian family he always had the passion for Italian food. His Italain grandmother explained to him that to really experience food he needed to immerse himself in the food of her homeland.

Joe did his homework and fortunately for us he chose pizza. He decided to go to Naples and study with the master pizzailo. He learned the craft well and started to make incredible pizza. He chose t learn to make pizza from the Associzione Verace Pizza Napoletana. This group of pizza professionals adhere to very strict rules of pizza preparation and pizza making. Everything must be to exact standards. There is no room for deviation from the very strict rules. Joe learned his craft well.

Associzione Verace Pizza Napoletana

Tutta Bella Logo

Tutta Bella Logo

His pizzeria Tutta Bella has been an incredible success.

Listen to Joe as he expplains the secret to his success.

Here is a review of Tutta Bella from Pizza Therapy:

 

We had an awesome pie in a place we’ve been hearing about, Tutta Bella. It’s right around the corner from Walter’s place, which I’ve got for the summer.Wood fired, the read-out said 759 degrees F. They use double zero “OO” flour.

The crust is light as a feather and quickly attains a fluffy crispness in no time. Hand shaped, of course, and beautifully burned, the dough is mouthwatering when fire roasted and married with fresh juicy spices and toppings. All the toppings we had were fresh and tasty. 

You can listen or download the interview with Joe Fugere of Tutta Bella below:

Discover incredible pizza…

 Tutta Bella
4411 Stone Way N, Seattle, WA 98103
(206) 633-3800

 

Don’t forget to search for: Find the Best Daily Deal in Your Neighborhood by Clicking HERE


Giulio Adriani of Forcella , is a pizza master. He oozes pizza passion. His pizzerias in New York have been wildly successful. He loves sharing his pizza knowledge. He is a teacher as well as a master pizzaiolo.

Guliano Adriani of Forcella

Guliano Adriani of Forcella

 

He prides himself on trying new things. He was the first to bring fried pizza dough pizza called the “montanara”. This is a very unusual pizza concept.  As you know to introduce new tastes into the New York pizza scene comes with a certain amount of risk. However, the pizza became wildly popular and is one of the newest pizza concepts sought after in the New York.

He also opened the first Kosher Neapolitan Pizzeria in the World. This became very popular as well. In order to be Kosher certain guidelines must be followed. Guliano also makes his own cheese for his pizzerias. And this is necessary in order to make great taste as well as making sure everything is done properly and correctly.

He explains the reason for his success:

  1. Passion: you need to be passionate about what you do. This needs to shine through with every pizza you make.
  2. Attention to Detail: If you want to make great pizza, you need to be aware of all the details that go into every dish you create.
  3. Knowledge: A key ingredient to success. You have to know what you are doing.

Here is an interview with Giulio from Pizza Therapy:

 

 

Guiliano is willing to share all he knows and offers classes at his pizzerias.

Forcella
485 Lorimer St.
11211 Brooklyn NY
(718) 388-8820

Forcella is an Italian pizzeria in Brooklyn dedicated to the art of making traditional Neapolitan pizza. Double certified pizza master Giulio Adriani creates an assortment of twenty different pizzas, as well as a variety of antipasti, insalate and housemade desserts.

Albert Grande and Giulio Adriani

Albert and Giulio

 

You can listen or download this interview with Giulio, below:

For more pizza passion check out:
Find the Best Daily Deal in Your Neighborhood

Or check out the Cooking Channel:

John Arena of Metro Pizza, Las Vegas, Interview

John Arena  is both a student and a teacher of pizza.

John Arena contacted me several years ago explaining he had developed the first course about pizza to be offered at a major university.

Albert Grande and John Arena at the Pizza Expo.

Albert Grande and John Arena at the Pizza Expo.

The class is entitled: The Culture of Pizza.   

Here is the course description:

Course Description: A survey course on the history, culture and developing trends in the creation and production of pizza. The course includes, lectures, readings, ingredient analysis, production demonstrations and hands-on work with regard to the art and science of pizza-making.

Week 1: History of Pizza

A discussion of the evolution of pizza and related flatbreads from the ancient Greeks to the kitchens of celebrity chefs. We will discuss how historical events and migration have shaped pizza, where we started, where we are now, and where we may be headed. Class will be divided into three teams for final project.

Week 2: Napoli

Napoli is the birthplace of pizza as we know it. Discussion and hands-on demonstration of pizza as it is prepared in Naples. We will examine the approved standards of the VPN Italy’s governing body of pizza.

Week 3: Pizza Comes to the New World

An examination of pizza as it was prepared in New York’s Little Italy in the early 1900’s and how and why it has changed over time. Demonstration and practice of proper hand-crafting techniques.

Week 4: Dough Production

It all starts here. Basics of crust formulation. We will examine selection of ingredients, proper mixing and fermentation, and variations that will change flavor profiles and texture.

Week 5: Basics of Sauce, Cheese and Spices

We will sample and compare ingredients and learn to prepare a base pizza sauce. This class will also examine regional preferences and variations of the basic ingredients.

Week 6: In the Thick of It

Chicago Style Deep Dish, Foccacia, Stuffed Pizza and Calzones. We will examine the origins and elements of these pizza variations including hands-on practice of basic techniques.

Week 7: Pizza in the 21st Century

An examination of multi-cultural influences and current trends in the pizza world including sample and discussion of pizzas with nontraditional toppings.

Week 8: Presentation of Final Projects

Each team will have 15 minutes to prepare the team’s Pizza Creation including a spoken explanation of the inspiration and rationale behind its development. Final written examination.

The mandatory text book used was: Everybody Loves Pizza: The Deep Dish on America’s Favorite Food

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I was honored to be able to interview John. He is not only a master pizzaiolo, but also a wonderful person.

In the following interview john discusses:

  • How he learned the pizza business
  • His philosophy of creating a pizza community
  • Why he pays his customers $25 gift certificates to visit other pizzerias
  • His take on the kinds of regional pizzerias in the United States
  • Why he takes his entire staff to visit Chris Bianco’s Pizzeria every year
  • He offers incredible insight on Chris Bianco
  • He gives great tips for the home pizza maker
  • What is the one pizza tool you should “throw away” if you are making pizza
  • How he created a College Class called The Culture of Pizza

This was a fascinating interview. You will discover tons of use information.

This interview is full of incredible pizza facts and insight, about John, his pizza philosophy, his relationship with his cousin, Sam, and more. 

You will be astounded with the amount of knowledge that John shares in this incredible interview. John Arena is a true Legend of Pizza.

You can listen and / or download this interview below: 

 

In the following interview Scott Anthony, of Fox’s Pizza Den in Punxsutawney, PA explains the secrets of success for business owners. Scott has been able to turn his pizzeria into a business that is not only profitable but also a valued business in his community of Punxsutawney.

Scott explains that for any business to be successful, one needs to be responsive as well generous to your community.

Scott and his company have created a series of fund raisers and events which have not only helped raise funds but also helped his business succeed exponentially.
Scott also discusses his book “Profits in the Pie” which outlines his secrets for success for not only pizzeria owners but all small businesses.

From Amazon:
“Turn YOUR Passion into Profits’, so you can always do the things you love.
The business tactics and strategies in this book flat out work – not only for
me, but for students and friends of mine. Inside this book you will find tactics
and strategies to:
-Help you envision what your life can be out of the kitchen – Have the time
to do the things you love with the people you love!

-Open your eyes to the possibilities of happiness in the pizzeria – looking
forward to a profitable & enjoyable day at work – everyday!

-Give you marketing ideas that are tried & true – not wasting money, but
making $1000’s!

-Help you easily implement marketing tactics – have an action plan you can
act on making you a local celebrity!

-Tweak ideas & make them your own – be the talk of your town with
‘innovative’ ideas that generate free press!

My 17 years of pizza experience can help put you on your way to the bank.
This book has no theory. It’s operator to operator – and contains what you
need to grow your pizzeria!”
Scott Anthony

Here’s the Interview with Scott:

You can listen now or download for later listening:

 

Kindle Edition:

 

 

The Best Pizza in New Jersey Interview

 

Undici from Legendsofpizza.com

The following interview is with Victor of Undici Taverna Rustica in New Jersey.

Victor claims to make the best pizza in New Jersey.

After listening to some of Victor’s responses, you will understand this is no idle claim.

Undici Taverna Rustica, has no equal in New Jersey or anywhere else. Their pizza is in a word: simply outstanding.

Honestly I was amazed at some of the information shared in this interview. Victor talks about his early influences of pizza, how he got into the business, his collaboration with Anthony Mangieri and more.
Albert:  Victor, thanks for taking the time to speak with me.
Do you have a memory of your first pizza? Please  describe it.

Victor: I made my first pizza as a child I was 3 or 4 years old at my father’s pizza parlor Rallo’s Pizzeria in Newark, New Jersey. They tell me it was pretty good maybe I had a knack early on.

Albert: Where did you grow up? How was the pizza?

Victor: I grew up as a child in Newark and then in My school days in Franklin Lakes New Jersey. The pizza was standard pizza parlor pizza. I ate the pizza but it never really impressed my as something delicious or gourmet.

Albert: How did you get interested in making pizza?

Victor: My dad was in the restaurant business his entire life so I was always around Italian food and pizza. My dad made a great pie in a conventional Bakers Pride oven. But he always used great ingredients his pizza’s were better than anyone else at the time.

Albert: Anthony Mangieri of Una Pizza Napoletana, is a legendary pizzaiolo. And I
believe he is from New Jersey. He is from what I understand, actually quite a purist when it comes to pizza.
You mention him as endorsing your pizza. Any endorsement from him holds a lot of weight in the World of Pizza.

How did you meet him?

Victor: I met Anthony riding bicycles; he and I share a passion for cycling. He rides more mountain bike then I do, I ride and race more on the road. But we used to ride together often. So we met on our bikes.

Albert: What is your relationship to Anthony?

Victor: He is a good fiend and my pizza mentor I believe he is the best pizza maker in America!

We made pizzas together at Undici my restaurant in Rumson New Jersey, for almost three months. We made so many pizzas together. He is a purest and that’s what I love about him.

Albert: Can you  give us an Anthony Mangieri anecdote or pizza story?

Victor: Sure as we were making pizzas I asked Anthony if the staff could eat them and he said no not until the pizzas are perfect.  About a week later we they tasted the pizza, a purest with a passion that is lost in most American kitchens.

Albert: How did you learn to make pizza? Did you struggle with anything in learning how to make great pizza?

Victor: I always knew how to make good dough, I learned that from my father but getting it all right at very high temperatures is very difficult. This is what sets the great pizzaiolas apart. They understand the balance of heat, texture of the dough, the cheese it’s a true art. So it took me quite a while to get the wood burning oven down, every day is a challenge.

Albert: I understand you make Neapolitan pizza. And your pizzeria is in New Jersey. New Jersey is famous for their tomato pies.

How is your style of pizza different or similar to the Tomato Pie?

Victor: This is a great pizza, classic Napoletana pizza, san Marzano tomato, Bufala Mozzarella, Caputo “oo” flour, fresh basil and really good extra virgin olive oil. Plus we use a three day dough so the dough has great character and life.

Albert: What makes your pizza the “best in New Jersey”?

Victor: Passion, precision and purity.  I have a deep passion for Italian history and culture, so I try every day to put on the table the closest possible thing top Pizza Vera Napoletana. If you taste my pizza and you have been to Naples you will taste, see and smell Naples in every bite. Very few people in New Jersey are doing this the authentic way.

Albert: What kind of oven do you have and why do you use it?

Victor: We use a Woodstone oven that burns only wood.

Albert: What kind of flour do you use?

Victor: Always Caputo it is the best.

Albert: Do you think water makes any difference when making pizza?

Victor: Absolutely only a master like Anthony could figure it out in California, because the water is not great there. In New Jersey the water has a perfect balance of minerrality to make great pizza. Yes it makes a difference.

Albert: Can you give the home pizza maker some pizza tips?

Victor: First buy a pizza stone, get your oven as hot as you can , use the ingredients I have described above and you can make a darn good pizza at home

Albert: Can you share a pizza recipe with us?

Victor: One of my favorites is making a traditional pizza Napoletana and when it comes out of the oven tossing some fresh garden arugula in olive oil and laying it on top of the pizza and then slicing some Prosciutto di Parma and laying a beautiful thin piece on each slice. BRAVO!!!!!

Albert: Do you make your dough the day before? Do you ferment your dough?

Victor: We start our dough with a mother on day one, some people call it a starter. On day two we add the remaining ingredients into the mother and mix the dough. We then let the dough set for 15- 30 minutes depending on the temperature of the kitchen. After it settles we ball the day and refrigerate it for use the third day. So the long and short answer is yes we ferment the dough.

Albert: Tell us a bit about your restaurant,  Undici Taverna Rustica? Do you have
a specialty house pizza?

Victor: The restaurant was built to recreate a Tuscan farmhouse, my partners the Diaco family had a major influence on the design it is absolutely a beautiful recreation. Besides pizza we make all of our own pasta homemade including ravioli and gnocchi.

Albert: How do you stay in touch with your customers?

Victor: We have a great staff that touches every customer that walks in our door. And we also monitor and use the internet and social media to touch our customers.

Tell us your website address: www.undicirestaurant.com
I love your video. You tell the whole  Undici Taverna Rustica pizza story.

Victor: I think my videos tell the whole story search Da Michele in Naples the best pizza place in the world I shot a great video from there.

Albert: Have your videos been a successful way to market  Undici Taverna Rustica?

Victor: Absolutely we have thousands of hits and views on our videos.

Albert: What is in the future for  Undici Taverna Rustica?

Victor: Undici will continue to serve the freshest seasonal interpretations of Italian cuisine in New Jersey and continue to make perfect Pizza Vera Napoletana for many years to come.

Albert: Thanks so much for taking the time to answer my questions. Pizza on Earth, to you.

And Pizza All Over:

Undici Taverna Rustica

11  West River Road
Rumson , NJ 07760

732-842-3880

www.undicirestaurant.com

Victor from Undici

And for more great New Jersey Pizza:

Discover The Best Pizza in New Jersey at Pizza Therapy

Pizza My Heart Video Interview

Pizza My Heart grew from a one store pizza operation serving surfers to over 20 pizza outlets.

According to Chuck, owner, the main goal of Pizza My Heart is to serve the absolute best gourmet pizza available.

They only use the freshest ingredients available.  You won’t find any canned mushrooms at Pizza My Heart.

According to Yelp, Rimi says:

Mushroom Pizza.  Very filling.  Cool drink dispenser.  Free blu cheese to dip the crust in!
Everything a girl needs for a soul food lunch!

 

Pizza My Heart was founded in 1981 right on Capitola Beach, California. A lot has changed in those 30 years, but our commitment to serving hand tossed pizzas with superior ingredients hasn’t. It is part of why we know we are worthy of the title, “World’s Best Pizza.”

[flowplayer src=’http://legendsofpizza.com/blog/wp-content/uploads/2012/04/pizza-my-heart.mp4′]

Pizza My Heart Capitola
209 The Esplanade
Capitola, CA 95010

Sun-Thurs – 11:00am – 10:00pm
Fri-Sat – 11:00am – 1:00am

(831) 475-5714

If you are interested in making great pizza check out: My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. My Pizza shares this revolutionary technique

 

And for bread discover: My Bread: The Revolutionary No-Work, No-Knead Method

Fire Within Interview With Joseph Pergolizzi

 

The Fire Within

Joe Pergolizzi is a pizzaiolo, who founded The Fire Within”.   The company, located in Boulder, Colorado,  creates Mobile Pizza Ovens, and offers a total support system for those interested in succeeeding in the the pizza business. For Joseph this is a sacred mission. The Fire Within also offers classes, workshops, encouragement and assistance. This is an entire organization dedicated to pizza success through artisan pizza creation.

On their website, Joseph explains:

“We took the age old concept of a wood fired oven on a trailer and modernized it for today’s use. In addition to manufacturing a practical line-up of mobile pizza ovens and we created the tools you need to be set up for success.

After a fiery debate, our 100+ customers across North America agreed upon a collective mission. It is the intention of the Fire Within mobile pizza caterers to save the world from common, cardboard-box-pizza one wood-fired pizza at a time. Taste testers welcome.”

For the record: Pizza Therapy, and Legends of Pizza, whole heratedly supports the mission of The Fire Within.

I was lucky enough to snag an interview with Joseph. I totally raked him over the coals and asked him the tough questions!

He was always gracious and very forthcoming.

Albert: It seems to me that your company has lots of different hats…

Please tell me what exactly is “Fire Within”?

Joseph: Simply, Fire Within offers a turnkey mobile wood fired oven business. In addition to manufacturing almost a dozen custom mobile wood fired oven designs we offer entrepreneurs the necessary tools to succeed and welcome them into a community where they can thrive. For those that need a business plan we’ve written a comprehensive 200 page business manual called Rolling In The Dough that has over 6 years of professional advice on running your own business.  For those that would like hands on training and a business intensive our hands on Getting Started workshops are designed for the first timer as well as the accomplished chef. We started our own mobile pizza oven business over 6 years ago which we still do some select catering events and concerts here in Boulder.

Albert: Do you remember your first pizza? How did you get interested in making pizza?

Joseph: I actually do remember my first pizza. My parents have this photo of me in my high chair eating a slice of pizza from Denino’s with a bottle of beer on my table.

As a young kid I remember looking over the counter at pizzaeria’s and I would stare at the guys making pizza. I was so curious about the dough I couldn’t quite figure out what the texture was of dough – was it wet? soft? fragile?….

Albert: Where are you from Joseph? Where did you grow up?

Joseph: I was born in Brooklyn hours after my parents had pizza at Spumoni Gardens. (True story) They raised us in Staten Island.

Albert: Can you share some early memories of pizza?

Joseph: There are so many. One was a constant occurrence as a teenager. I would scrounged up change from everywhere across the house to get a slice of pizza at the pizzeria in front of the bus stop. Another funny one was eating an entire pie with my best friend on the curb in front of Gino’s pizzeria on Staten Island. We somehow thought it was going to be an impossible task to eat an entire 18’’ pie. After we both had 4 slices we both thought we would be stuffed. We weren’t. We ordered 2 more slices, each.

Albert: Can you explain some of your influences for your pizza?

Joseph: My influences may not be your ordinary influences as other people in the pizza community. Art, a great painting as Color and not too many flavors all at once. The sauce should be as pure as possible.

Albert: What is the most important the crust or the toppings?

Joseph: Ouch, tough question. A good pizza can not have a lacking crust. Toppings you can take off.

Albert: What is your favorite pizza? Why?

Joseph: This is a strange answer.

Peter Reinhart says, there are 2 kinds of pizza. The one that you share with a friend and then there is the one that has carefully selected ingredients. The first kind is my favorite pizza. Interestingly enough my favorite pizza changes every few years. For the past 2 years it’s been a white pizza with kalamata olives, rosemary, with parmigiana and either ricotta cheese or another kind of cheese.

Albert: What is the best pizza in Colorado?

Joseph: Tough call, I have a few friends who own pizzeria’s. In Boulder, Pizzeria Basta and Pizzeria da Lupo. In Denver, Dave Bravdica and Tom Garnick at Brava Pizzeria Della Strada.

Albert: The U.S???

Joseph: The Sicilian slice at Spumoni Gardens in Brooklyn is hands down the best Sicilian you will ever eat. No disrespect to those that like to make it, but it’s futile. They figured it out. I don’t make a Sicilian pie out of respect. They achieved perfection. There is one one Sicilian pie. Everything else falls somewhere between Chicago pizza and Focaccia.

Thin crust pizza is either Joe and Pat’s in Staten Island (they won best pizza in NYC) or Denino’s. It’s the subtleties in NY pizzerias. The napkins, the grenade chilli flake dispensers. Whether it’s the table cloths or the tables that make you feel like your back in Junior High. Some say it’s all about the water. Ok. Sure. Whatever makes sense to people.  If it’s not from NY it’s Neo-american pizza. I stand with the rest of the NY loyalists who speak the truth 😉

Respect needs to be given to Crust, Tony G’s in SF, Tony Calzone at Rebbecca’s, Jay Jerrier of Cane Rosso in Dallas, Chris Bianco in AZ, Matt Tierney at Pele’s in FL. For each of their own credit they have done our craft good.

Albert: Favorite pizzaioli?

Joseph: Honestly and I may have touched on this here or in other places and I truly don’t mind sticking my neck out on this…. it’s about the passion, it’s about the love of wanting to make someone happy, it’s all the simplicity that comes along with pizza. how easy it is to eat, how easy it is to make. my favorite pizzaioli is the one that never stops learning, holds no secrets, welcomes everyone over to the table to eat and makes pizza regardless if they got paid or not.

The joy of cooking with wood.

Albert: What are your best tips for making pizza?

Joseph: Depending on your comfort level, years making pizza —For starters, focus on Color, Pizza is simple. leave space to where you can see the crust through the sauce. less is more. most of the time it;s one main ingredient takes the center stage, then it has one or 2 back up singers and then a little bit of flair with some spices.

Albert: What type of flour do you use?

Joseph: Gusto’s

Albert: Do you feel using great flour is critical for great pizza?

Joseph: Absolutely, but you can have a great flour but still make a lousy pizza.

Albert: It seems that The fire With-in has created a type of pizza community.
How do you stay in touch?

Joseph: The people I’ve been lucky to meet and speak with over the years are truly special. They are following their passion, leaving career’s, mortgaging their house, building their own pizza empires.

I was sharing this story with my father the other day – the day after GM laid off 5,000 workers an ex-employee called me and said “ I just lost my job and I’m looking for something new to do. I want to do something I love, something that is for me.” I’ve heard so many stories just like that. To hear people share their dreams of owning their own business or wanting to make a difference in people’s lives through food is very special, it’s changed my life to witness this time and time again. I’m humbled.

Albert: You have a unique pizza philosophy?

Joseph: Pizza presence and meaning is bigger than I fail to realize sometimes.

The product:

I had a student once who was so bent on making authentic Neapolitan pizza. He stressed he wanted to learn the authentic tradition and that it was the best way to make pizza. What he had a difficult time understanding was that he was very far removed from what pizza meant to him. Being genuine comes from within, not from a recipe book. People can tell when you care. The only way you can screw up a pizza is thinking that you know everything there is to know about pizza.

The people:

Pizza promotes conversation. Pizza is an art form to be appreciated. Pizza is comfort food. The only way to ruin a nice meal is to think that you know what good pizza is and the person you are eating it with doesn’t

The experience of eating pizza:

Eating a slice of pizza is unlike eating anything else. Being able to grab a slice of pizza at a deck oven pizzeria fold it in half, walk with it while eating it or sit down and eat it at a small table. It’s a meal, it’s a snack. You don’t just time having a slice around meal time. It’s comfort food. People have a slice as part of their routine in life or they go to a sit down pizzeria every Friday night or call in an order to be picked up.

Wood fired pizza:

Wood fired pizza is it’s own unique pizza experience. It’s like having a third party join you for the meal, in this case it’s the fire. Even though it’s not sitting down with you at the table we are acutely aware that this food was made with fire. It has an impact on the meal, on the conversation.

I’m fortunate enough to be part of something very special with these mobile ovens. Mobile wood fired oven caterers are promoting them and making these 2 pizza experiences available and accessible.

Making Pizza as a profession or a hobby can be very satisfying.

For us pizza fanatics stepping back and looking at how much we get from pizza can be quite a shock.I’m not sure how VPN fits into my philosophy. It has a place in pizza culture but it’s not near my top of ways I relate to pizza.

Albert: Tell me more about the pizza school and how one can enroll….

We host our getting started with your own mobile wood fired oven business 6 times a year. In 2012 we will be adding a few other workshops to our offering, specifically advanced wood fired oven cooking. Peter Reinhart will join us next year for a 3 day workshop. He taught an advanced cooking class for us last year and it was a huge success. We have taught over 200 people how to start their own mobile pizza business. After just the first day the group comes together like a family. A small community is born. People see how similar we all are, we all like fire, we all love pizza, we all are independent souls, we are all searching for something new. I teach people to make their business an extension of themselves. I don’t think enough people were given permission or shown the way on how to do that.

Albert: Where is The Fire Within headed?

Joseph:: We have a number of great projects in the works. Some will be cut from our business plan but I think we’ll have a few really cool things to offer artisan chefs and entrepreneurs in 2012. We are really excited to talk more about it shortly.

Albert: Please add anything else you like.

Joseph: I once spoke with Jim Leahy from Sullivan Street Bakery in NYC. I was really impressed by his continuous pursuit to perfect his craft. He’s mastered great dough recipes and he still had the fire to learn more to still be humbled by the knowledge still yet to be learned. Someone so accomplished yet still looking at things from a beginners mind. Artisanship is a pursuit, not an accomplishment. The respectable bakers and chefs are the ones that encourage and make something feel obtainable. I think this type of genuine humility in chefs/teachers is rare.

Thanks so much Joseph. We wish you continued success.

Contact:

The Fire Within
PO Box 1563, Boulder, Colorado 80306

Pizza on Earth, Good Will to All!
Albert Grande

The Pizza Therapy Pizza Book: Unlock the Secret of Making Simple, Easy Pizza

The Pizza Place, Westerly Rhode Island

The Pizza Place, Westerly Rhode Island

Rosario Cacciatore knows pizza. He first started to make pizza while he was the dishwasher at the Recovery Room, in New London. FYI: the Recovery Room makes some of the best pizza in Southeastern Connecticut.

Now, Rosario has opened his own pizzeria in nearby, Westerly, Rhode Island. Known simply as the Pizza Place, he continues to make great pizza.

Now The Pizza place is making the best pizza in Rhode Island.

For me one of the most interesting things he states is about making pizza. He does explain that you need to use only the finest ingredients. You need very fresh high qulaity ingredients.

But then he goes on to explain that unless you have a love for pizza, it just does not turn out right.

Visit the Pizza Place and let us know what you think.

The Pizza Place
43 Broad Street,
Westerly, RI 02891
(401) 348-1803 or Toll Free 1-877-596-7739

Here is something you may find useful, if you are in the Pizza Business or considering the pizza business. Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Vision of Pizza by John Arena from Metro Pizza

John Arena explains the Vision of Pizza embraced by Metro Pizza in Las Vegas. Jon explains everyone has thier own vision of great pizza. Whether you are from Brooklyn or New Haven. New Jersey or Chicago. Seattle or San Francisco, everyone has their own idea of the perfect pizza.

Metro has a great concept for out of town pizza fans. If you go to Metro with a picture in front of you favorite pizzeria, you will recieve $25.00 worth of food. Metro pizza wants to recgnize and celebrate great pizza the world over.

John and his cousin Sam came from New York to begin their pizza adventure.

In the following presetation John, explains his vision of pizza.

John’s pizzeria philosophy:

“…We believe that a true Pizzeria should be a gathering place for family and friends to relax, share great food and enjoy each other’s company. We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be….”

Metro Pizza( 5 Locations including:)
1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
(702) 736-1955

John teaches a pizza class at UNLV. Here is the course outline:

Week 1: History of Pizza

A discussion of the evolution of pizza and related flatbreads from the ancient Greeks to the kitchens of celebrity chefs. We will discuss how historical events and migration have shaped pizza, where we started, where we are now, and where we may be headed. Class will be divided into three teams for final project.

Week 2: Napoli

Napoli is the birthplace of pizza as we know it. Discussion and hands-on demonstration of pizza as it is prepared in Naples. We will examine the approved standards of the VPN Italy’s governing body of pizza.
Week 3: Pizza Comes to the New World

An examination of pizza as it was prepared in New York’s Little Italy in the early 1900’s and how and why it has changed over time. Demonstration and practice of proper hand-crafting techniques.

Week 4: Dough Production

It all starts here. Basics of crust formulation. We will examine selection of ingredients, proper mixing and fermentation, and variations that will change flavor profiles and texture.

Week 5: Basics of Sauce, Cheese and SpicesWe will sample and compare ingredients and learn to prepare a base pizza sauce. This class will also examine regional preferences and variations of the basic ingredients.

Week 6: In the Thick of It

Chicago Style Deep Dish, Foccacia, Stuffed Pizza and Calzones. We will examine the origins and elements of these pizza variations including hands-on practice of basic techniques.

Week 7: Pizza in the 21st Century

An examination of multi-cultural influences and current trends in the pizza world including sample and discussion of pizzas with nontraditional toppings.

Week 8: Presentation of Final Projects

Each team will have 15 minutes to prepare the team’s Pizza Creation including a spoken explanation of the inspiration and rationale behind its development. Final written examination.

Here is the textbook for the course:

Everybody Loves Pizza: The Deep Dish on America’s Favorite Food

Tony Gemignani Interview at the Pizza Expo

Tony Gemignani is truly an amazing pizzaiolo.

In the following interview Tony discusses his newest pizza adventures.

Tony was extremely busy and tired at the Pizza Expo, in Las Vegas. He explains his recent pizza adventures. He has opened a number of very successful pizza restaurants in San Francisco. His latest project is Tony’s Pizzeria Napoletana.

He started with just one wood fired oven. He has now added a coal fired oven and is working on a gluten free concept.

Tony explains his respect for Pepe’s Pizzeria on Wooster Street  in New Haven. He has been a long time fan of New Haven Pizza.

In The Legends of Pizza Volume 2, Tony explained how his love of Italian Food changed his life:

Yeah, you know I grew up in Fremont, California on a farm actually.  My grandpa was a big Italian farmer.  We lived with our grandpa; a typical Italian family.  I never knew I was going to get into pizza.  Food was a big part of our life.

We were on apricot orchards, cherry orchards, and fava beans.  Italians call them horse beans.  I grew up around food all the time especially watching my mom cook.  That was a pretty big part of my life.  I always tell everybody about that.

Like if it had garlic in it, then it had a lot of garlic.  If it was spicy, it was really spicy.  In the taste of the kitchen, your taste really comes from someone usually and that came from my mom.

 

The following interview was done at the Pizza Expo, in Las Vegas:


 

Tony’s Pizza Napoletana
1570 Stockton Street
San Francisco
415-835-9888

You can learn all of Tony’s secrets, here, Pizza: More than 60 Recipes for Delicious Homemade Pizza

pizza on earth,

Albert Grande
The Pizza Promoter
Pizza Therapy shows you The Best Pizza in the World

 

The Pizza Snobo Interview by Pizza Therapy

Pizza Snobo Interview from pizzatherapy.com

Pizza Snobo Reviews pizza

Pizza Snobo is a pizza review site. They review all types of pizza the good, the bad and the not so good.

In the following interview, Al the creator of Pizza Snobo reveals all of his favorite pizzerias.

He explains:

  • What is behind the concept of Pizza Snobo
  • Why he decided to review pizza
  • Pizza Snobo’s unique pizza review rubric
  • The best pizzerias in New York
  • The best pizza in Washington D.C.
  • How health departments rate and review pizzerias
  • The pizza in Paris
  • How he decides what is good pizza
  • And so much, much more…..

This is truly a fascinating interview. You will discover the truth about great pizza. And what makes pizza not so great.

Pizza Snobo grew out of a great love and passion about pizza.

You can visit PizzaSnobo for more pizza reviews.

If you want to find more about The Best Pizza in the World visit Pizza Therapy.

Listen to the Pizza Snobo Interview, below:
(You may also download this interview for later listening. Look for link below player.)

Jonathan Goldsmith of Spacca Napoli Interview

Jonathan Goldsmith is a true Legend of Pizza.

He has pizza passion. He moved to Italy to learn to create authentic Neapolitan Pizza.

The result is his very famous pizzeria, Spacca Napoli:

According the their website:

The creation of Spacca Napoli ame out of Jon Goldsmith’s profound love for Italy, a cherished place that he, partner Ginny Sykes and daughter Sarah have considered a second home for many years.

One could say the dream was always there, waiting for the right moment to be born.

From Florence to the Gargano to Naples, creating the pizzeria came naturally, bringing together Jon’s passions for cooking and hospitality and melding them with his appreciation of all things Italian. The plan began to take shape on a flight to Italy in July 2004, following a casual suggestion to Jon from a fellow traveller who was from Naples that he ought to open a pizzeria in Chicago. On that trip, Jon began to talk about the pizzeria idea to his many Italian friends in Rodi Garganico (Rodiani).

 He was encouraged to go west for “true” pizza, to Naples — said to be the birthplace of pizza. As that summer drew to a close, Jon was determined to bring the essence of the Italian markets, the street life, and the abundance of Italy right back to Chicago.

 

 

Visit Spacca Napoli:

1769 W. Sunnyside, Chicago, IL 60640

• 773.878.2420

 

Jonathan exclusively uses Caputo:

Antimo Caputo Superfine Farina Flour “00” 10 count / 2.2 lb

Pizza Tips from the Masters…

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

Beer and Pizza= Pizza Beer

Pizza Beer is here! In the following interview we discover the history of pizza beer, how it was created and the future of pizza beer! Stay tuned to this one, its a sohcker!

I did sample some Mama Mia’s Pizza Beer and I must admit I really liked it. The taste was bold but not overstated. There is a hint of pizza taste with every sip. And believe it or not that is a good thing.

Pizza Beer is the brain child of Chef Tom. He was experimenting with some home brews in his own kitchen when he made the discovery.

He shared it with some Friends and they shared it with their Friends. He knew he had a hit on his hands.

As a matter of fact, one pizzeria in California (Portino’s) actually uses pizza beer as the basis for all of their pizza.

And it’s good. chef Tom uses basic beer ingredients and then adds: basil, oregano , tomato and garlic.
I was able to do an interview with the creator of Pizza Beer, Chef Tom and Frank of Portino’s.

Chef Tom explains the entire history of Mama Mia’s Pizza Beer and Frank explains how he uses Pizza Beer in his pizza.

Here is the story:

You can learn to make your own beer. Who knows where that will take you?

Coopers Brewery DIY Beer KitBeer Brewing)

Frank Giovanni helps pizzerias by supplying them with the finast ingredients. Salandino’s has been in the business for over 50 years. They always put their customers first. You can visit them at;

The story of Saladino’s, Inc., is proof that great things can come from personal commitment, unwavering determination and old fashioned family values.

The story begins in Fresno, California, where Don Saladino worked in the meat department of his father’s grocery store. In 1944, Don combined his meat packaging experience with Old World family recipes from Italy’s Calabrese region, and launched Saladino Sausage Company – the business grew quickly and earned a widespread reputation for delicious, high-quality sausage products.

In 1980, Don’s son, Craig, joined his father in the family business. Together, they expanded their product offerings to include specialty sausage and linguica, which they sold to local pizzerias and restaurants. The company’s wide variety of raw and cooked sausage products attracted a loyal following among a growing number of retail and institutional customers.

Visit them, here:
http://saladinos.com/


If you want to purchase pizza supplies for your pizzeria, you need to check out, Saladino’s.
Tell them, Pizza Therapy sent you!

A very important aspect of using the Internet is the use of video. If you are not using video for your website, or your business, you are leaving money on the table.

If you would like a custom video created for your pizzeria, please to go:

The Pizza Promoter.
We can create a website for you. We can make vidoes for you.

Also check out: Hawaii Business Videos

pizza on earth,

Albert Grande
The Pizza Promoter.

How Scott’s Pizza Tours Started

When you are with Scott Weiner you are in the presence of a dynamo. A dynamo of pizza history, pizza knowledge, and pizza passion.

The following video gives you a taste of the tour. From the minute the Pizza Tour starts you are in a whirl wind of energy and pure pizza stories.

The beginnning of the video shows Scott’s style as he discusses various pizzas you will be sampling on the tour. The video was recorded  at Lombardi’s in New York. Opened in 1905, Lombardi’s is the true birthplace of pizza in the United States.

The second part of the video is a one  on one interview with Scott as he explains how he got into the pizza tour business.

It was actually quite by accident. He started by taking friends of his on tours of New York. Soon this started to be quite a habit.

Here’s the video:

 

 

 Visit Scott’s Pizza Tours, here.

 

Scott's Pizza Tours

 

In this interview with Roberto Caporuscio of Keste Pizzeria and Vino, he reveals his inspiration for making great pizza.

Roberto explains his original inspiration for pizza was his mentor. Now he is inspired by his cusomers.

From the Keste website here is some history of Roberto:

It was…in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

While I discussed pizza with Roberto, he revealed to me his true inspiration for pizza:

My customers are my inspiration…I want to do better every day for them. Every morning when I wake up I want to do a better job for them.

He also talks about his new pizza school. You can learn the art of pizza making from Roberto and his world reknowned staff.

What I was most impressed when I did this interview was how friendly and happy, Roberto was. He allowed his customers to come right up to him while he was making pizza. He answered all of their questions. He took time for them. He shared all of his knowledge about pizza. And he did it with a smile on his face.

Roberto is truly an inspirational pizzaiolo. A great person, making great pizza. What a combination.

You can get more information about Robert’s Pizza School, here. The school will teach you not only how to make pizza but also how to make mozzarella.

Roberto Caporuscio is a true Legend of Pizza . He has passion and belief. He truly cares about his customers and his pizza.

Keste Pizzeria and Vino
271 Bleecker Street
New York, New York 10014

212-243-1500

Another Pizza from Keste:

Amazing pizza at Keste from Pizza Therapy

A simple pizza from Keste

You can watch  Roberto Working Dough, here.

Respectfully submitted,

Albert Grande
The Pizza Promoter

And if you want to get into The Pizza Business, get a copy of the Pizza Business Papers. you can discover all the inside tricks of how to start a pizza business.

Here is another great resource:

Un Americana Italia Interview

Sky Dylan Robbins is a filmmaker with an unbridled passion for food. you can hear it in her voice. You can feel it in her film.

Her latest project,  Un Americana in Italia chronicles her food adventures in Italy. The film is comprised of 12 different episodes. Each episode takes you on a different quest to discover the truth about food. She gives us an understanding of why we are so obsessed with food.

After watching a clip of her discuss pizza, I knew I had to interview her. She introduces us to  the master pizzaioli of Naples. This is the birthpalce of Pizza. Thanks for the introduction, Sky.

Her film tells us about ourselves and why our love affair with food will continue.

Sky takes you inside the underground secrets of how various food is produced. She also reveals the passions of those who create these amazing foods.

Food for Sky is magical. She celebrates the creation of food. She celebrates the consumption of food.

Eating and sharing food together is an event that deserves to be celebrated.

Here is a preview of her film:

In our interview Sky reveals the following:

  • How she started a love affair with Italy and Italian food
  • How she planned and executed her film
  • The magical events that allowed her to complete each episode
  • The truth about the Water Buffalo in Italy
  • Why Bologna is one of the most special food destinations on the planet
  • The inside secrets to the Best Flour in Italy, Caputo
  • The true passion of the master pizza makers in Naples

and much much more. Please listen to this interview, and download it if you wish.

I would greatly appreciate any of your comments about this amazing interview with Sky Dylan Robbins

You can listen to an incredible interview with Sky Dylan Robbins below. Download this interview for later listening

Right  Click Here (and save).

 

 

Learn How to Cook Authentic Italian Food

True story:
When I was a kid, I would watch my Italian grandmother's cook. They were wizards in the kitchen.
 
The never measured anything. They never used a recipe. But everything they made came out perfect.
 
I asked them a number of times to tell me their secrets… sadly I only learned one recipe, spaghetti sauce.
 
They both laughed when I asked them food related questions.
They could easily tell me what went into each dish.
But, they explained, they could not tell me the exact amounts.
They were not sure.
They did not know themselves.
They had never written anything down.
It was all permanently etched in their soul.
And that's how they cooked, from their soul.
 
My grandmothers created soul food. Italian soul food.
 
You can discover my grandmother's secrets, here:
They both gave me the following cooking advice:
 
"Put in a little bit of this and a little bit of that".

I told them I had no idea what they meant.

"Put in enough spice until it tastes right," they explained.
 
I always remembered what they said. I just wish there was a way for me to learn how they made their food taste the way they did.
I thought all of my grandmothers recipes had been lost.
 
Until now…
I recently discovered a resource which was like stepping back in time.
 
Picture yourself, having a priceless road map which shows you how to make
all of those old recipes of real Italian food with easy step by step directions.
I want to offer you an opportunity to discover this amazing resouce.
 
I edtied it, added some to it and renamed it.
I call it:  The Happy Italian Cook Book Becuse that's how my
grandmothers were when they cooked.
 
They were happy when they cooked. And you were happy when you ate their food…
 
And you always ate..Or else!
Here is where you can take a peek:
 
You can be cooking like my grandmothers cooked, immediately!
At that page you will read the story of how I learned to cook like my grandmothers.
 
I never did. Until now….
 
And you can have the same secrets that I have…
 
 
You can listen to a tale of Grandma Grande's cooking, here:
 
 
 
You can learn to cook like Grandma Grande,

The Reusable Pizza Box Interview

Billions of used pizza boxes pile up in landfills every year. Billions.

These pizza boxes cannot be composted due to grease.

Here's what William Betz told me:

Americans consume 3 billion, yes, 3 BILLION with a B, cardboard pizza boxes every year…in the 2 minutes you've spent reading this message…12,000 have been used…and they are NOT recyclable as they are contaminated with/ grease and foodstuffs…

There is a solution to the pizza box problem clogging our landfills. We can go green with our pizza. The answer is the hybrid pizza box. This innovation offers an alternative to just dumping used pizza boxes in the trash.

  Mike Sudia of  DMS Innovation is the inventor of the reusable pizza box.

Hybrid Pizza Box
The Hybrid Pizza Box

In the following interview, Mike explains how he came up with the concept of the reusable pizza box.

He also discusses:

  • Why he invented the hybrid pizza box
  • The 7 steps that cardboard boxes go through leaving a large carbon footprint
  • Why card board pizza boxes cannot be recycled or composted
  • How hybrid pizza box can be used over 1.000 times
  • How have consumers reacted to this pizza box
  • His first invention the "batting buddy"

Listen and/or download below:

 

If you are interested in the Reusable Pizza Box (The Hybrid Pizza Box), you can contact,

Mike Sudia at

DMS Innovation
416 Antelope Ridge Way     
City, State:  Danville,  California      94506 
Phone:  925-786-9054    Fax: 925-648-2402

Website: http://dmsinnovation.com/

pizza on earth,

Albert Grande

The Pizza Promoter

 

 

Ads By CbproAds

The $25,000 Pizza Recipe Interview

I was excited to hear the news that our friend  had made it to the finals of Food Network’s: “Ultimate Recipe Showdown”, 

I was very proud to hear our own Gail Churinetz, a winner of the Pizza Therapy Recipe Contest, was being featured on The Food Network.

Gail has been a long time supporter of Pizza Therapy   and she is like a member of the family.

Gail writes:

Hello Albert….

Just wanted to keep you posted regarding my Pizza making…..I am the one that won your competition several years back…I am going to be on Food Network “Ultimate Recipe Showdown”,  I made the finals and my recipe….. “Crawfish & Andouille Sausage Pizza”.

 

Gail the $25,000 winner with Guy

]Gail and Guy on the Ultimate Recpe Challenge

 

I was even more excited when Gail gave me the news that she had won, the “Ultimate Recipe Showdown”

I knew I had to interview her. And this exclusive interview follows.

Gail shares:

  • How she came up with the recipe
  • What she did to enter the contest
  • What she asked Flo Consiglio, wife of Sal Consiglio
  • Her secret ingredient that she took from Sally’s Apizza on Wooster Street in New Haven, Connecticut
  • Why this helps her make award winning pizza
  • What goes on behind the scenes at the Food Network
  • What she will do with her $25,000
  • Her other $5,000 bonus prizes as part of her winnings
  • Inside pizza tricks and tips
  • Her secret hobby and passions
  • Why you should enter your own recipe

Gail holds nothing back in this interview.

You can listen right here, or download it for later listening if you wish.

Listen below:

You can follow Gail on her Facebook page:

Gail Wallenta Churinetz

Thanks so much for this great interview Gail.

pizza on earth,

albert grande

The Pizza Therapy Pizza Blog

 

Gails $25,000 pizza recipe is now included in The Pizza Therapy Pizza Book: Unlock the Secret of Making Pizza
:

 

Steve Lieber: World Pizza Champion Interview

Steve Lieber knows pizza….

He is a member of the World Pizza Champions. He has an incredible story to tell. In the following interview he tells his pizza story.

He explains how he got into the pizza business. He learned how to make pizza. He worked in a number of restaurants and decided he wanted to become a master pizziolo.

According to Steve's bio:

Over the years, Lieber established himself working in high volume restaurants that posed many challenges and soon found great success…A self-described “pizza fanatic,” Steve regularly travels the globe to attend conventions and further his knowledge of the industry to perfect techniques and capitalize on the latest in pizza trends.

 

You can watch Steve make his truffle pizza, here:

 

 

 

Listen to the interview with Steve below:

In the following interview, he explains how he:

  • learned to make pizza
  • how his passion for pizza led him to try to master the coal fired oven pizza
  • The differences between a coal fired oven and other pizza ovens in making pizza
  • how he met Tony Gemignani.
  • What happened to his pizza making, after attending The International School of Pizza
  • How he won the Best Pizza in the United States Award
  • He give lots of pizza making tips for the home pizza maker
  • He explodes the myth of using water to make pizza
  • Where he is going with pizza
  • How giving back to the community has helped his business

This is an incredible pizza interview. The highlight may be his "Babe Ruth" moment during a pizza contest.

Steve has many secrets to share and he holds nothing back in the following interview.

Steve Lieber is truly one of the Legends of Pizza.

Click play button to hear interview:

 

 Or use this player:

 

  

 

 

 

 

 

 

Jon F. Noted Pizzaiolo Tells His Secrets

 

Jon F. on the state of Pizza in New Haven, Italy and beyond!

 
 
Jon F.'s amazing pizza from pizzatherapy.com
 

 

Jon F. has been around pizza his entire life. As a matter of fact member’s of his family owned an Italain Restaurant. It was not until he went away to college did his entire perspective of pizza change.  One of his friends took him to Pepe’s Pizza in New Haven and this event transformed his notion of pizza.

The first thing he noticed was the enourmous coal fired oven. “What manner of beast is this?” he wondered. As soon as he had his first taste of New Haven pizza, he realized, his total idea of pizza had changed, forever. He ended up going back again and again.

This taste of Pepe’s inspired him to go on a quest to discover incredible pizza. He started making his own pizza based on some of the pizza he tasted in his travels. He would eventually go to the West Coast of the United States and sample pizzas created by Brian Spangler of Apizza Scholls. He was drawn to Italy to find some of the best pizza that country had to offer.  This is his story a story of pizza discovery.

I’m pleased to present to you a wonderful pizza interview. Noted pizza expert Jon F. shares all of his secrets including:

  • His take on what makes Pepe’s Pizza so special.
  • Inside information about  Sally’s Apizza on Wooster Street 
  • The real secret to Pepe’s Pizza and Sally’s Apizza
  • Jon’s thoughts on Italian Pizza
  • The difference between Italian pizza and American Pizza
  • The Pizza of Portland
  • Apizza Scholls
  • Taste Bud
  • The most important thing you can do when you cook your own pizza.
  • more pizza tips and tricks.

Jon’s interview is informative, lively and interesting.

He is a pizza expert and he reveals many tips and tricks.

This interview is sponsored by The Pizza Therapy Pizza Book.