Domenico Crolla is an amazing pizzaiolo. He has even made pizza for the pope!
In this video my friend Domenico shows the result of making pizza tributes.
The process is a long and arduous one.
He uses no computer generated image producing program and does all of this free hand.
Here are some of Domenico’s accomplishments:
Italian Chef Wars 2007, Las Vegas
International Pizza Challenge 2007, Las Vegas
UK Pizza Designer 2006, 2008, 2009
UK Gold Award for best Pizzeria UK 2008, 2009, 2010 & 2012
UK Gold Award best Italian Restaurant UK 2007,2008
Head Judge at PizzaExpo, Las Vegas 2008,2009, 2010, 2011
UK judge at Italy’s Campionato Mondiale della Pizza 2008, 2009, 2010, 2011
Chef to Pope Benedict XV1 during his visit to Glasgow in 2010
‘Birra Moretti’ Champion Pizza Chef 2010
World’s most expensive pizza record holder with Pizza Royale 007
Recipient of the 2011 ‘Italian Cuisine Worldwide Awards’.
Certified as Italian Cuisine Master Chef (ICMC) ad honorem by Accademia
Barilla, Parma
Winner of the 2011 International ‘Kitchen Clash’ contest
Recipient of Marchio Ospitalita Italian 2012 from the Italian Chambre of
commerce!
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.
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:
Anthony Mangieri is truly one of the Legends of Pizza.
He has true passion and puts part of himself in each pizza he creates.
Peter Reinhart first told me about Anthony:
He’s dedicated to the craft of pizza making. He makes so much pizza and so many dough balls a day. When they run out, he closes. That’s it. This is what I do. He doesn’t sell anything except pizza there and you can’t even buy…I don’t think he even sells bottled water there. He says: It’s just pizza because this is what I do.
Chris Bianco says of Anthony;
Now, with this great fervor of…you know, like for instance, I think Anthony at Una Pizza Napoletana does a great job. He is someone who is incredibly dedicated and I respect immensely.
I think he is someone that is doing something that is really important in our industry as far as a pizzaiolo. He’s in New York at Una Pizza Napoletana and he is doing something that is really important as far as really understanding technique and old method and kind of time honored Neapolitan recipes.
Stands out as one of the best pizza makers in the world, Anthony Mangieri at Una Pizza Napoletana, doing an extraordinary job with mostly local products: just open Wednesday through Saturday, no reservations, just five kinds of pizza and five different italian wines on the menu.
You can watch this incredible movie of Antony here. Lisen to his unique pizza pholosophy. He has a sense of humor but he takes his pizza very seriously. For Anthony, pizza is his life.
Anthony has moved his operation to San Fancisco:
Una Pizza Napoletana
210 11th St + Howard St San Francisco, CA 94103
HOURS OF OPERATION
Wednesday Thru Saturday 5pm until out of dough
From Gary Bimonte, Frank Pepe’s grandson, we are pleased to share the real history of Fank Pepe’s:
Frank Pepe Pizzeria Napoletana
is one of the oldest and best-known pizzerias in the United States. Known locally as Pepe’s, is has its Original Location in the Wooster Square neighborhood of New Haven, CT, as well as stores in Fairfield, Manchester and Danbury CT, Yonkers, NY., and Mohegan Sun Casino in Uncasville, Connecticut.
Frank Pepe Pizzeria was founded in 1925 by Frank Pepe (b. April 15, 1893 d. September 6, 1969). Born in the town of Maiori, on the Amalfi coast, southwest of Naples, Frank Pepe was the quintessential Italian immigrant. Poor and illiterate, he immigrated to the United States in 1909 at age 16 with little more than his health and a strong work ethic. His first job was at a New Haven, CT factory until he returned to fight for his native Italy in World War 1 a few years later.
He married Filomena Volpi, also from Maiori, in 1919. As newly-weds they returned to New Haven, CT in 1920 to begin building their new lives together.
Frank Pepe took a job at a local Wooster Street macaroni manufacturer, Genneroso Muro (the current location of Libby’s Italian Pastry). He then worked for Tony Apicella at his bread bakery, also on Wooster St.
He made his first entrepreneurial move by establishing his own bakery at 163 Wooster Street — in business today as Frank Pepe’s the Spot – baking his bread and delivering to the local community with a cart. Since he had difficulty documenting, because of his illiteracy, to whom he delivered and to the quantity, he soon abandoned his efforts of delivery. Instead, he made the fortuitous decision to start a business where his customers would come to him.
In 1925, with his wife Filomena, who was a pivotal influence on his success (she was literate and learned to speak and write English), they started making a simple and humble product from their homeland, pizza — or as they would say in their Neapolitan dialect, “apizza” (ah-beets). They baked their pizzas offering two types, tomatoes with grated cheese, garlic, oregano and olive oil and the other with anchovy. The Original Tomato Pie is still offered today and anchovy is still available as a topping. Mozzarella and additional ingredients were to follow.
In the formative years 1925 — 1937, he employed a small crew of relatives that included his half brother Alessio Pepe and his son Mac, cousin Tommy Sicignano, nephews Salvatore and Tony Consiglio. Incidentally, Salvatore Consiglio, after learning pizza baking from his uncle Frank, eventually made the decision to establish his own pizzeria on Wooster Street, the well known Sally’s Apizza.
In 1937, Frank Pepe bought the building next door at 157 Wooster Street, and moved his pizzeria to what is historically understood to be the main (although not the original) location. The original location continued as a pizzeria, called The Spot and operated by the Boccamiello family.
Like many business owners of the day, Frank Pepe lived above the pizzeria with his family that now included his daughters Elizabeth and Serafina. Everyone worked downstairs in the pizzeria. Frank Pepe became know as “Old Reliable” for his contributions to community and unwavering love for his growing family.
In the late 1970s, Elizabeth and Serafina, purchased the original bakery (163 Wooster St.) from the Boccamiello’s and re-opened Frank Pepe’s the Spot as an annex to the main building.
Pepe’s reputation as one the country’s premier pizzeria spread through word of mouth. In the early 1990s, Elizabeth and Serafina retired and the business passed to their children – Anthony, Francis, Lisa, Bernadette, Genevieve, Jennifer and Gary — who still operate the business today and have overseen its expansion.
Frank Pepe originated the New Haven-style thin crust pizza which he baked in bread ovens fired by coke. Coke is a byproduct of coal and it was used extensively until the late 1960′s when it became unavailable and hence coal was then put into use to fire the oven.
Pepe’s signature pizza, the White Clam Pizza, was most likely an organic inspiration by Frank Pepe; an idea born from the fact that Pepe’s also served raw little neck clams from Rhode Island, on the half shell, as an appetizer. This development occurred around the mid 1960′s and gradually became popular through the past 40 years. Contrary to what many have heard, Frank Pepe did not have an allergy to cheese and tomatoes and the white clam pizza’s evolution should not be attributed to this false malady.
A lot has happened since Frank Pepe starting baking “ah-beets” 85 years ago. Pizza has gone from an obscure ethnic dish to become a mainstay of the American dining scene. But what hasn’t changed at Pepe’s is the family’s commitment to the tradition of food quality and commitment to the community at large that Frank Pepe envisioned in 1925.
This is an outstanding book for anyone who is in the pizza business. Or for anyone who is seriously considering the pizza business.
Anthony holds nothing back here. He reveals all of his secrets, and what has made him a success.
I personally know Scott and I can attest to his expertise in the business.
One of the best things about him, is that he and his pizzeria, give much back to the community.
That may be an inkling to his wildly successful restaurant.
He is able to go head to head with much larger chains. As a matter of fact the town he is located in: Punxsutawney, PA, which has a population of less than 10,000. Very small by anyone’s standards.
Yet, Scott has been able to grow his business exponentially.
Scott explains:
Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie
“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!”
If you run a pizza business or ever thought of the pizza business, you need to grab this book:
An ex-cop opens a pizzeria that starts to get lots of buzz. He learns his craft well.
He uses fresh Parmigiano Reggiano – 1 Pound
in his sauce (OK, gravy). This is the secret to making his incredible base for his pizza. Located just 1 1/2 miles from Times Square this pizzeria is one to watch. Doug Greenwood, explains the 28-month-aged Parmigiano Reggiano is the real secret. And a wheel of 28-month-aged Parmigiano Reggiano can cost about $1,000 bucks. Doug says that in order to have the name Parmigiano Reggiano , it needs to be certified.
They serve several different types of pizza. Each one is unique, and each one is very, very good.
Having a slice of pizza here is like heaven on earth!
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.
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.
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:
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.
