legends of pizza Archives

Artisan Bread Making with Peter Reinhart

This post is a review of Peter Reinhart’s Class:Artisan Bread Making

Peter Reinhart is a master bread maker. He is a James Beard Award Winner and an educator. He is a faculty member at Johnson and Wales Culinary School. Peter travels the World demonstrating his mastery of breads and pizza.  He has been featured at various events around the country. He has been featured at Google discussing bread. Check it out here: Peter Reinhart: “Peter Reinhart’s Whole Grain Breads” | Food at Google He has also been a presenter at Ted Talks. Here is Peter’s lecture.

Peter has come out with a course called Artisan Bread Making, which has changed the way I created bread as well as pizza. The techniques are easy and simple to master.

The course has changed the way I make bread as well as pizza. The simple step of using a small amount of olive oil when you knead you bread (and pizza) is nothing short of miraculous. A light bulb went off in my head when I discovered this simple yet effective bread technique..

In this video course Peter takes you step by step into the bread making process. The first part of the course is an introduction to the course. Peter introduces himself and talks about some of the concepts involved in bread making.  He starts by explaining the 12 steps of bread making. The first section is an introduction to Peter and his bread making philosophy. This is a great foundation for all that follows. .

Peter explains simply and completely how to create artisan bread. This goes for the professional as well as the home baker.. All his explanations are done in a simple step by step demonstration as well as a description of why you should do each step. He discusses baking tools that will help you master the art of bread making. He explains the critical importance of using a scale for bakers percent’s, and explains this is the most accurate method of getting consistency in your final product. The breads are amazing. Here is a video review of the class:

Check out Peter’s Course here: Artisan Bread Making

The Harlem Globetrotters Visit Tony Gemignani

The Harlem Globetrotter visit Tony Gemignani at Tony’s Pizza Napoletana

The Basketball World Collides with the Pizza World:

Tony Gemignani and the Harlem Globetrotters

Tony Gemignani and the Harlem Globetrotters

When you get World Champions together you know you are in for something special. When the Champions are from totally different areas, well you get a total mash of talents.

That is exactly what happened when the Harlem Globetrotters visited Tony Gemignani at his Tony’s Pizza Napoletana.

Tony explained his fond memories of his Dad taking his brother Frank and him to see the Harlem Globetrotters play. “It’s one of your childhood memories you grow up with and it stays with you forever,” he stated.

Now the amazing stars and legends of basketball were going to be visiting and playing basketball with him at his restaurant.

Tony, a Legends of Pizza, has distinguished himself as both an incredible pizzaiolo (pizza master) and World Pizza Champion as a pizza acrobat. As a matter of fact he is a 9 time World Pizza Champion.

Inside the pizzeria, Tony amazed the Globetrotters with a few tricks and showed them the finer points of pizza tossing. They explained not only does Tony have some of the best pizza around, but they dubbed him: “He’s a Globe Trotter With the Pizza dough.”

They said: “We want to know the secrets to what you do..What is the first thing? ” And there was Tony giving a pizza tossing lesson to the Harlem Globetrotters! He gave them an intro lesson into pizza tossing. “This trick is the basis for all pizza tricks…” he stated. “Grab it and turn it..”

Then they showed Tony the basics of spinning a basketball. After that they invited him to join the Globetrotters. “He’s got a lot of skills…” they said.

 

After mincing a few words, the Globetrotters took Tony outside. They explained they were at: ” Here at Tony’s Pizza Napoletana, (right on the corner), we are going to have a going to have a Magic Triangle A.K.A. a magic pizza slice…”

And there they were, two Harlem Globetrotters and Tony Gemignani, doing their acrobatics to the familiar strains of “Sweet Georgia Brown“.  Tony tossed and flipped his pizza dough. at one point bouncing it off his shoe while the basketball experts tossed and flipped and did everything imaginable with the basketball. They bounced the ball everywhere imaginable. Of course they balanced the ball on the tip of their fingers and spun it. The ball was balanced on the tip of their nose, on their backs, and even the top of their heads. All the while Tony was manipulating the dough in every way possible.

Then they brought out 2 basketballs and Tony brought out two pizzas. Each trying to outshine the other. Laughs, jokes and hugs continued throughout the demonstration. Tony got on his back still tossing the pizzas. Through his legs, under his body and he never missed a beat!

You can see the video of their performance right here:

 

 

You can get a copy of Tony’s book: The Pizza Bible, here

 

 

You can discover Harlem Globetrotter stuff at this link.

And claim an official Harlem Globetrotter Basketball:

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

A Preview of Pizza Expo

Pizza Expo is right around the corner.

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

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

Understand Pizza Expo is:

The Largest Pizza Show in the World.

THE Trade Show for the Pizza Industry.

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

Pizza Expo is not open to the general public.

According to the Pizza Expo website:

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

I wanted to share two preview interviews with you.

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

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

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

For more info go to: Pizza Expo 2016

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

Pizza Expo 2016

Pizza Expo 2016

Frank Pepe Making Pizza

Frank Pepe Pizzeria Napoletana

Frank Pepe Pizzeria Napoletana

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

The Frank Pepe Pizza Box

The Frank Pepe Pizza Box

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

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

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

The Pizza Crew at Frank Pepe's

The Pizza Crew at Frank Pepe’s

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

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

A fresh pizza at Pepe's

A fresh pizza at Pepe’s

Another great Pizza from Pepe's

Another great Pizza from Pepe’s

The Legendary Clam Pizza:

Pepe's Clam Pizza

Pepe’s Clam Pizza

Inspiration from Billy Manzo, Federal Hill Pizza

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

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

Frank Pepe's Pizzeria Napoletana

Frank Pepe’s Pizzeria Napoletana

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

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

Slice of Bacon Pizza and a slice of clam

Slice of Bacon Pizza and a slice of clam

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

 

Pepe's Clam Pizza

Pepe’s Clam Pizza

 

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

Pepe's Clam Pizza

Pepe’s Clam Pizza

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

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

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

The Frank Pepe Pizza Box

The Frank Pepe Pizza Box

 

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.

Our friends at Metro Pizza, in Las Vegas are celebrating an anniversary…
They have been making pizza at Metro for over 35 years…

John Arena with pizza

John Arena with pizza

John and Sam, the owners have pizza in their blood. They grew up making pizza at the family run pizza business.

Learning to make pizza at Metro

Learning to make pizza at Metro

Here’s the story:

Thirty five years ago, two young men from New York saw an Ad in an Italian newspaper. The ad was for the sale of pizza place in Las Vegas, Nevada.

After much discussion, they packed their bags borrowed a car and headed to a new life in Las Vegas to start a pizza business.

Things were not easy, but both were determined and dedicated to make their pizzeria work.
They named the pizzeria, Metro in honor of their New York roots.

They struggled. They worked. They tried. And they made pizza…

And more pizza. And more pizza!

Metro Pizza

Metro Pizza

They held onto the dream… and expanded their pizza vision

Along the road, they influenced other would be pizzeria owners in their own pizza journey…

They freely share their love and knowledge of pizza to anyone who asks. They continue to make pizza, teach pizza share the spirit of pizza …

They are known simply as:

“The pizza guy and the other pizza guy!”

Metro Pizza

Metro Pizza

John and Sam, We thank you! We praise you… We salute you!

Here’s to Metro Pizza and to you both.

The pizza guy and the other pizza guy!

Keep on doing what you do….

Check out our video tribute to Metro pizza:

From the Metro website, here is their 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.

 

Which city has the best pizza? At Metro Pizza we celebrate all of the great traditions of the pizza experience and we Thank You for choosing us as your neighborhood Pizzeria.

 

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

And if you are looking for Pizza T-shirts…
Check this out:
Pizza T-shirts

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.

Happy New Pizza Year!

Happy New Year!

I wanted to take this opportunity to say Happy Pizza Year. And also thanks for all of your continued support!

Check out the Pizza Video Celebration, below. just click Play!

Have a wonderful, safe and prosperous, New Year!

Happy 2015 Pizza Year!

Happy 2015 Pizza Year!

If you are interested in learning, please check out Udemy:

Clcik Here >> Save up to 90% on more than 9,000 courses!

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.

Scott Wiener of Scott’s Pizza Tours is not only all about showing pizza fans, the best New York Pizza (yes there are a lot of them!), but he also has a very unique hobby. He collects pizza boxes. Unusual pizza boxes. Pizza Boxes that are works of art. Scott was recently honored by The Guinness Book of World Records as having the largest Pizza box Collections in the world!

Mark Bello, Pizza A Casa and Scott Wiener, Scott's Pizza Tours

Mark Bello, Pizza A Casa and Scott Wiener, Scott’s Pizza Tours at Pizz Expo

I have personally taken his pizza tour and I was totally blown away by his knowledge and enthusiasm for all things pizza. He showed us the exact spot where Genaro Lombardi opned the first pizzeria in the United States. He had us sample some freshly made mozzarella at a hidden gem of a place in New York’s Little Italy. Then he took us to the current location of Lombardi’s to sample some amazing pizza cooked in a coal fired oven. The tour was informative, educational and tons of fun! The guy loves his job. He loves sharing his pizza knowledge.

You learn about pizza by just being on the street with him. He oozes pizza passion. He has traveled the world sampling the pizza and sharing his journey. He is a walking encyclopedia about pizza. And on top of everything else, Scott is a great person. He is a fun loving pizza advocate. He is someone I really enjoy hanging out with.

Scott talks about his latest book: The Art of the Pizza Box. Scott runs pizza tours in New York city and has an obsession with pizza. He loves all things pizza and is a true pizza activist!

You can see more of Scott at this You Tube Video.

Mark Bello, Scott Wiener and Albert Grande  Pizza Expo

Mark Bello, Scott Wiener and Albert Grande at Pizza Expo

You can check out Scott’s book, here: Viva la Pizza!: The Art of the Pizza Box

 

The Pizza Bible is HERE!

Tony's Pizza

Tony’s Pizza

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

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

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

The Pizza Bible

The Pizza Bible

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

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

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

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

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

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

10394059_917668311595429_1863713096477902336_n

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

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

Tony Gemignani, Pizza Master

Tony Gemignani, Pizza Master

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

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

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

Check out it out here: The Pizza Bible

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.

Tony Gemignani and The Pizza Bible

Pizza Bible

Tony Gemignani has a new book
coming out called The Pizza Bible. The Pizza Bible, will be officially released in October, but already it is making waves in the world of pizza.

Tony Gemignani, Pizza Master

Tony Gemignani, Pizza Master

You may be familiar with Tony as a world class chef who has appeared in
every cooking show imaginable. Tony has entered in Pizza Contests
Internationally and has beaten out many other Master Pizzaioli.

He has a number of incredible pizza restaurants
including Tony’s Pizza Napoletana, San Francisco and
Pizza Rockin Las Vegas
as well as  Pizza Rock in Sacramento.
In addition Tony runs his own pizza school where he teaches the art
of making pizza. It’s called

Tony Gemignani’s International School of Pizza.

I was honored to be given a private tour of
Pizza Rock, last time I was in Las Vegas. No kidding a very private tour: just me and Tony! Tony took me through every part of Pizza Rock, from the Wood Fired Oven, to the gas fired ones, to the prep
tables. I saw all manner of pizza emerge from all of the pizza
ovens! From the flour storage to the side window leading to the
street that sold slices. I was shown every square inch of the restaurant. He told me he wanted to make several different types of pizza. He is aware of the many regional styles of pizza and wanted to offer pizza for every taste. “Something for everyone”, he explained.\

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

Tony Gemignani and Albert Grande at Pizza Rock, Las Vegas

What an amazing experience. A personal tour
from one of the true pizza masters of our time! I will never forget
it! Tony loves pizza and he loves sharing his pizza passion. Let’s
face it, you hang around with him for a few minutes you cannot
help get excited about pizza. You get bitten by the Pizza Bug and
you are now are pizza infected!

Pizza at Pizza Rock

Pizza at Pizza Rock

In  The Pizza Bible, Tony share every thing he knows about pizza
including all of the different regional styles. “It’s my life’s work
about pizza, put into a book” he explained to me.

This book is an amazing resource for any pizzalover.. In this new book, Tony puts forth his entire heart and soul.
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

From his website:

The Pizza Bible is “a comprehensive guide to making pizza,
covering nine different regional styles—including standards like Neopolitan, Roman, and Chicago, as well as renowned pizza
sub-specialties like St. Louis and Californian—from chef, 11-time
world Pizza Champion, and Guinness world record-holding
pizza-spinner, Tony Gemignani. Pizza is one of the world’s most
well-known and beloved foods, and everyone has their favorite style.

I will be offer my review here as soon as I
get a copy. I know I will not be disappointed!

Pre-order your copy:
The Pizza Bible HERE
.


 

Giulio Adriani is a master pizza maker. He shares his knowledge freely about how to create incredible pizza. He opened his pizza restaurant  Forcella in New York, to rave reviews. He featured an unusual version of pizza to New York: the fried pizza. This pizza was such a big hit, he opened two more pizzerias. In addition to his Park Avenue location he now has pizzerias in the Bowery and Williamsburg. He is an incredible pizza talent.

Albert Grande amd Guilio Adriani

Albert Grande amd Giulio Adriani

I was fortunate to catch Giulio at Pizza Expo. He was at the Caputo Flour Booth furiously making pizza. He has a strong connection to the other master pizzaioli, including Roberto Caporuscio of Don Antonio by Starita and Jonathan Goldmsith of Spaca Napoli. He shares some of his philosophy about pizza in the interview. Pizza is a universal food. Pizza is an easy going food. You can find a business man with a tie sitting next to a construction worker. It is truly a social food, that cuts across all cultural and economic fields.

Giulio says “Pizza is the only food you can find all over the world.” And this is true as anyone who travels can attest. He further states that pizza is totally a balanced food. Nutritionally it is very balanced between protein carbohydrates and fat. He also teaches individual classes at Forcella. He loves to share his knowledge about making pizza. You can discover more pizza secrets in the following interview.

 

” Pizza is a social food…” Giulio explains.

 

Guiliano Adriani and Mark Dym of Marco's Coal Fired

Giulio Adriani and Mark Dym of Marco’s Coal Fired

You can find a review of the Best Flour to make pizza at Pizza Therapy Flour Review and Recommendations.

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

 

 

Antimo Caputo, The Philosophy of Pizza

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

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

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

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

Caputo

 

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

 

 


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

 

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:

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:

Domenico Crolla, Master Pizzaiolo

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!

Domenico and Todd English

Domenico Crolla and Todd English

Thanks Domenico!

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

<
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:

 

 

Anthony Mangieri, Legend of Pizza

Anthony Mangieri is truly one of the Legends of Pizza.

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

Peter Reinhart first told me about Anthony:

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

Chris Bianco says of Anthony;

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

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

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

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

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

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


Anthony has moved his operation to San Fancisco:

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

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

Website: Una Pizza Napoletana

Facebook: Una pizza

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

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

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

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

 

The History of Pepe’s Pizzeria Napoletana

Pepe's Clam Pizza

Pepe's Clam Pizza

Frank Pepe Sign
The Famous Frank Pepe Sign on Wooster Street

 

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.

For more info about Pepe’s Visit Pizza Therapy Pepe’s Page

Comments from Pepe’s Pizza Lovers

Scott Anthony Pizza Consultant and Author of "Profits in the Pie".

Scott Anthony Pizza Consultant and Author of “Profits in the Pie”.

Scott Anthony knows pizza. From his humble pizza shop in rural Pennsylvania he has built an empire.

Profits in the Pie
is based on his experiences at:

Punxsy Pizza
115 N Findley St.
Punxsutawney, PA 15767

  • Phone number (814) 938-8132

Punxsy Pizza Website

Scott’s Pizza Consulting Business Website

 

Now he is ready to tell all of his secrets. He has published a new book entitled: Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

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:

Here is my audio review:

 

 

 


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

Also available in Kindle format:

Profits in the Pie

Bleecker Street Pizza in New York City

Bleecker Street Pizza, Heaven on Earth!

Bleecker Street Pizza

Here is a great pizza story.

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!

Bleecker Street Pizza
69 7th Avenue South
New York, N.Y.
(212) 924-4466

Next time you are in the City, you need to check them out. You can be sure I’ll be heading over there soon.

Get your own fresh Parmesan, here: Parmigiano Reggiano – 1 Pound

 

Or go for:

.

28-month-aged Parmigiano Reggiano

 

To discover the Best Pizza in New York, go to Pizza Therapy

pizza on earth,

Albert Grande

The Pizza Promoter

 

 

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

 

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

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

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

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

Amazing pizza!

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

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

The Pizza Promoter

Pasta Therapy

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

 

Di Matteo Pizza Masters Make Pizza

Master pizzaiolo Jonathan Goldsmith takes us on an incredible pizza journey..

Here Jonathan takes on a journey of knowledge that tells us much about Italian pizza as it does about our own passion for Italian food itself.

The video created by Jonathan reveals much about him and his own love of pizza!

Masters at their craft, the pizzaioli at Di Matteo show their skill and love of the art of pizza making.
Made on location in Naples, Italy.

 

If you are in Chicago, you must pay a visit to
Spacca Napoli
1769 W. Sunnyside,
Chicago, IL 60640
773-878-2420

Visit Spacca Napoli, here.

 

Roberto Carporuscio, and Jonathan Goldsmith at the Las Vegas Pizza Convention

Roberto Carporuscio, and Jonathan Goldsmith at the Las Vegas Pizza Convention

 

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:

The Back Story of Metro Pizza Las Vegas

Over 40 years ago, in New York, two cousins learned to make pizza at their family pizzeria.

Young John Arena, (12) started working for 50 cents an hour. It was fun but difficult. He worked hard but he began to learn the pizza business.

After a short while he asked his younger cousin Sam Facchini (11) to come by to work as well.

This did not sit well with Uncle Rocky, one of the brothers who owned the pizzeria.

He told John, “I didn’t hire him, you did…so you pay him…”

And John did. He split his 50 cent per hour wage in half. Both he and Sam were now making 25 cents an hour.

Here is the story as explained by Sam:

Years later, Sam and John , would see an ad in an Italian newspaper in New York, describing a pizzeria for sale. The problem was that it was in the desert town of Las Vegas. The year was 1980.

The first day they opened, someone rode up to their shop on horseback and ordered pizza. They knew they were in for a ride!

They struggled at first. Making dough in Las Vegas was very different from making dough in New York. The humidity of the desert air affected the dough process greatly. They experimented and after a short while they perfected their dough.

They have come a long way since those early years and now make award winning pizza. They are both Legends of Pizza.

They have been featured on Entertainment Tonight, guests on Regis and Kathy Lee, and made pizza for Air-Force One.  John and Sam, now host monthly “reservation only” pizza seminars. Metro has received the highest awards in the restaurant industry, including:

  • Top Ten Pizzerias in America- USA Today
  • National Pizzerias Operators of the Year- Pizza Today Magazine
  • Best of Las Vegas- Las Vegas Review-Journal
  • Best Pizza-LV Weekly Magazine
  • Top Pizza  in Las Vegas- Zagat’s Restaurant Review
  • Best in City- aol.com
  • Best Pizza in town- UNLV

They learned their craft well and now make the best pizza in Las Vegas.

Visit Metro at:

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

Repectfully submitted by:
Albert Grande
The Pizza Promoter




Ads By CbproAds

I came accross these amazing videos that I felt I needed to share.

Here you can see Roberto Caporuscio of Keste and Don Antonio Starita of Pizzeria Starita demonstrating pizza.

It is fun to watch as Roberto translates for Don Antonio.

In the following video you can see the dough handling technique of Roberto Caporuscio of Keste.

You can see the masterful way the dough is handled. Gently yet deliberately. There is magic in those hands. Roberto is simply an amazing pizzaiolo.

For more pizza adventure, visit:

Pizza Therapy

Albert Grande
The Pizza Promoter


Roberto Capruscio learned to make pizza from the masters in Naples.

Naples, Italy is the birthplace of pizza. He studied and perfected his craft through years of hard work. He has been rewarded and honored by his ultra successful pizzeria Kest, located at at 271 Bleeker Street, in New York City.

The Keste website describes Robert’s journey:

“Roberto Caporuscio was born and raised on a dairy farm in Pontinia, about an hour’s drive from Napoli where he first developed his culinary skills producing and selling cheese.

It was, however, 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.

Two years ago, Chef Roberto became President of APN (Associazione Pizzaiuoli Napoletani) and consultant to a variety of restaurants in Chicago, Denver, St Louis, and Madison – bringing his knowledge, experience and influence to a wider audience.”

i was fortunate to be able to interview Robert recently at the Pizza Expo in Las Vegas. He discusses what it takes to be a legendary pizzaiolo. He talks about his experiences and his training. He also tells why he feels Keste has become so successful.

You can visit:
Keste
271 Bleeker Street
New York

Keste website

Here is something I have in common with Roberto.

We were both featured in Ed Levine’s Book,

Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion

Now that is amazing!
Albert Grande
The Pizza Promoter

Here is an interview I did with Scot Cosentino of Goodfella’s Pizza on Staten Island, New York.

The interview took place at the Pizza Expo in Las Vegas.

Scot describes how he got into the pizza business. His motivation was that he really loves pizza. He has always been a fan of some of the best pizzas in New York. In particular he loves gourmet pizza. He particularly loves wood fired pizza. He admired the pizzas from New York and wanted to do the same thing.

He had never made pizza before but he decided to build his first brick oven by hand. He purchased a number of recipes and books about pizza. He explains that he learned by studying and learning all he could about pizza. He is a self taught pizzaiolo.

He developed his skills and was able to create artisan pizza. Or as he says, “Great pizza”.

His pizzas have won awards. He has also had his pizza described as being the best in the world.

Scot’s secret to making great pizza? He says you need to really care aobut what you do. You need to have a passion for pizza and you need to use the best ingredients that you can.

Thanks Scot.

You can visit his website, here:

Goodfella’s Pizza

And if you want to learn about the pizza business, please check out How to Get into The Pizza Business.
You will discover inside tricks and tips avialable no where else. you can also get interviews with world famous pizzaioli.

How to Get into The Pizza Business from Pizza Therapy

Italian Cuisine Worldwide Awards 2011

Italian Cuisine Worldwide Awards


The mission of the Italian Cuisine Worldwide Awards is to honour individuals who have made an outstanding contribution to the introduction, spreading and preservation of the Italian food and wine culture in the countries they live in or in global context. The Awards, promoted by itchefs-gvci.com, are granted annually to chefs, writers, journalists and business people, for the work performed in the previous year or during their careers.

The award receivers are nominated after a lengthy survey among the over 1200 GVCI (Virtual Group of Italian Chefs) associates and selected by an international panel of professionals, which includes the President of GVCI.

ICWA FOR CONTRIBUTIONS MADE IN THEIR CAREER
PAUL BARTOLOTTA, Las Vegas, USA
MARIO BATALI, New York, USA
DOROTHY HAMILTON, New York, USA
DAVID CHEUNG, Hong Kong, CHINA
DOMENICO CROLLA, Glasgow, UNITED KINGDOM
BEPPE DE VITO, SINGAPORE
ROBERTO GALETTI, SINGAPORE
TONY MAY, New York, USA ICWA LIFE AWARDS
ARRIGO CIPRIANI, Venezia, ITALY
ANGELO MINOGGIO, Milano, ITALY
2010 GVCI CHEF OF THE YEAR
GIANNI FAVRO, Bangkok, THAILAND

Gaeta’s Sculpture for the ICWA 2011
The Italian Cuisine Worldwide Awards 2011 are represented by 10 limited-edition artistic sculptures made in Faenza ceramics (city and comune of Faenza) realized by the artist Goffredo Gaeta. They are offered by the Emilia Romagna, Italian Region with the highest number of typical quality foods protected by geographical status in Europe (PDO, PGI).

Italian Cuisine Worldwide Award 2011 and his creator: the artist Goffredo Gaeta

The Table of Records? Emilia Romagna! The First Region in Europe with 33 products Dop and Igp

When speaking of typical Italian oenogastronomy, inevitably, the first name that comes to mind is ‘Emilia Romagna’. And that’s no coincidence; in fact, Emilia Romagna is the record holding territory. The numbers alone demonstrate this (as well as the taste buds); this is the birth place of 33 products from Dop to Igp; from Prosciutto di Parma to Parmigiano Reggiano, from Mortadella to traditional Aceto balsamico. There is no other region in Europe of such a high density of labels of quality. And what do we drink to accompany them? Obviously, nothing else other than wines of correspondingly high quality. And so, 20 types of Doc (without naming the derivatives of each one), to which must then be added Italy’s oldest white Docg, the Albana di Romagna.

Such a wealth and quality of products has also become a source of tourism. Today, Emilia Romagna is one of the very few territories of Italy that has developed a regional system to receive tourists; from Piacenza to Rimini, there are fifteen Streets of Wines and Flavours. That is to say, that there is an organised circuit, more than two thousand kilometres long, with 1,500 marked steps. So, the tourist can stop and enter the places as he or she likes, farms, cellars, cheese-producing dairies, prosciutto-producing pig farms, agritourism and arts and crafts boutiques.

Among the most interesting packets is the weekend spent with a boat trip on the Po River and a visit with a demonstration to a cheese producing dairy. Otherwise, there is a bicycle trip to a town of art combined with a tasting of wine or a certain type of cheese.

For the all the curious and the gourmands, 22 museums of taste are now open; from the one of Prosciutto in Langhirano, Province of Parma to the one of Parmigiano Reggiano in Soragna, Province of Parma, from the one of traditional Aceto balsamico in Spilamberto, Province of Modena to the Garden of Herbs in Casola Valsenio, Province of Ravenna. And if you don’t have time to organise your holidays, there is someone to do it for you. Touristic packets, weekends, excusrions and tastings are found at the site www.strade.emilia-romagna.it.
And now the latest novelty in Emilia Romagna (with an unedited and still unique format) is the Wine Food Festival, a billboard of 40 events in the span of three months, feasts, fairs and tastings dedicated to the excellent products of Emilia Romagna; The most recent one finished in December, with the record of one and a half million visitors. All the curiosities can be found at the site www.winefoodfestival.it

Casa Artusi: the gastronomic center dedicated to Italian home cooking

Welcome to Faenza, Town of Ceramics

If it’s true that every town has its own destiny, that of Faenza is ceramics. In this small artistic town between Bologna and Florence, fantastic ceramics of great originality are produced. Half of every year, Faenza is full of thousands of tourists from every part of Italy and Europe. Just think that in 1100, medieval Faenza was already famous for its artistic ceramics.

The name ‘Faenza’ is derived from the French ‘faience’, a word that in the entire world means majolica, glazed terracotta of refined clay.

And there has been no lull in this fame during the last millennium. And today, the fabulous history of Faenza’s ceramics is represented in the Museo Internazionale delle Ceramiche (International Museum of Ceramics), otherwise known as the Mic, in viale Baccarini 19. In its field, it is one of the most important in the world. It consists of various sections: schools, Italian and foreign, the ancient series of ancient Greece, Tuscany and ancient Rome and from far-off countries, such as pre-Columbian, African and Oriental creations. And there’s a wonderful series signed by famous artists, such as Picasso, Matisse, Chagall, Meandri and Burri.

These days, there are around 50 artistic botteghe del fuoco (‘fire boutiques’) that are small workshops and kilns that the public can enter to experience live each and every phase of the elaboration. There are also schools for the education of technicians of the ceramics industry of all parts of the world, international demonstrations, exhibits and conventions.


Art and Culture

The museum alone would make the trip to Faenza worthwhile. However, Faenza is also a town of outstanding artistic and architectural features. There are two beautiful squares linked in Renaissance style, fascinating palaces, the large cathedral of the 15th century, the typical arcaded streets, a historic, 18th-century theatre and museums sporting a wealth of precious works of art. Want some advice? Walk up the octagonal bell tower of Santa Maria Vecchia to enjoy the stimulating panorama of Faenza from above.

Fine Dining
Faenza is an important agricultural and foodstuff centre. The zone is particularly known for its vegetable gardening and fruit farming as well as for its distillations. The fruit of the territory of Faenza is of high quality, especially its own, famous type of peach, the Peach and Nectarine of Romagna Igp. Its grappa and other grape distillates are excellent, too.

The surrounding hills are cultivated with olive groves and vineyards. Its most famous olive oil is extravirgin olive oil from Brisighella Dop. And the wines denominated ‘Colli di Faenza Doc’ are also of best quality.

Dining is the triumph of the flavours of Romagna: pasta sfoglia spread out with a rolling pin, flatbread, typical ovine meats, lamb and mutton prepared with aromatic herbs, salami, fresh and sheep cheeses.

Paul Bartolotta, Las Vegas, USA
There is a constant, recognisable thread in the career of Paul Bortolotta: to elevate the level of Italian cuisine in the US. A goal that he has consistently achieved, from the day he became the James Beard Best Chef Midwest in 1994 (the first Italian chef ever) to his successful nine year tenure of the Spiaggia Restaurant in Chicago; from the opening of the Ristorante di Mare, at the Wynn Las Vegas Hotel & Casino (for which he imports one and a half tons of seafood a year from Italy) to the second James Beard accolade in 2009, Best Chef Southwest. Besides his unquestionable culinary talent and his winning business perspective, Bartolotta has been and is a relentless educator, who contributes to defeat stereotypes. As far as Italian cuisine is concerned, his life, his career and his values are a model, an example to follow, by any chef of Italian cuisine working outside Italy.

Mario Batali, New York, USA
His involvement in the Eataly, New York City, is only the latest act of a career in which, he, as chef, restaurant owner, food commentator and TV personality, has constantly promoted quality Italian cuisine and culture. His business success is based on a solid knowledge of the history of Italian cuisine, its regional characteristics and Italy in general. Millions of Americans have been introduced to genuine tenets of Italian cuisine thanks to Mario’s communication skills. He has always had a special relationship with Bologna and his province where he made his first steps as a chef, and during IDIC 2010 he was pronounced honorary Apostolo della Tagliatella.

Dorothy Cann Hamilton, New York, USA
When in 2007 she decided to open the Italian Culinary Studies Program, Dorothy, the currant President of the International Culinary Center, had already achieved the respect and appreciation of the culinary industry with her prestigious French Culinary Institute. Because of its qualified contents and rigorous methodology, the Program is a point of reference for Italian culinary education not only for New York City and the USA but for the entire world today. Dorothy’s vision and initiative appeared in a very particular moment in the history of Italian Cuisine in the US; Italian cuisine and the related diet (the Mediterranean) were enormously popular in the United States. But the presence of the immigrants that had spread it about and made it famous was all but exhausted. The future of Italian cuisine in the USA, especially authentic, quality, professional Italian cuisine, was directly related to institutes such as the one created by Dorothy.

David Cheung, Hong Kong, CHINA
After a long residence in the United Kingdom, David Cheung was pushed by his passion for Italian cuisine to open the Gaia restaurant in Hong Kong exactly ten years ago. Passionate about style and design, David in the last ten years has dedicated himself to the development of his concept of the high-quality Italian restaurant, of the Italian restaurant bound to high quality, Italian cuisine prepared by Italian born and trained cooks of the new generation and based on excellent products imported from Italy. David Cheung is an example of the entrepreneur who has managed to pair the profitability of his business with the defence of Italian gastronomic traditions in one of the most prominent markets of Italian cuisine. In the last ten years, the group he presides has opened or acquired ten restaurants including Isola, Joia and Va Bene in Hong Kong. Recently, it also opened Isola in Shanghai and on 17th January, the same day as the International Day of Italian Cuisines, it is opening Bene in Shatin, also in China.

Arrigo Cipriani, Venezia, ITALY
For decades now, Arrigo Cipriani has been a protagonist of Italian dining with his legendary Harry’s Bar in Venice, where he has continued his father, Giuseppe’s, mission. However, this award goes to those activities of Arrigo and his company outside Italy. With the opening of establishments abroad, in places such as New York City, Miami, Istanbul, Moscow and, very recently, in Abu Dhabi, Cipriani has always delivered authentic Italian cuisine of highest quality. Many things have been said and written about Arrigo, but here we give a couple of small extracts of what he stated in an interview, true extracts of the philosophy that stands behind the success of the enterprise
managed today by Giuseppe’s son:

“We consider ourselves to be super-Italians; the DNA of taste is a fact, Italian taste is the one closest to the taste of the world as far as cooking is concerned. Therefore we’ve never given in to the temptation of the revision of Italian cuisine, and therefore we’re traditional, and so we will be for a long time to come.”

“Borrowed cultures have no sense, they remain outsider human culture. Even when one is really capable, one has always to go back to one’s roots. Abroad, this is always appreciated.”

Domenico Crolla, Glasgow, UNITED KINGDOM
Born in Glasgow, Scotland, Domenico learnt much of his craft from his father, Alfredo, an immigrant from Italy and one of the pioneers of Italian cuisine in the region. Domenico, in his career, has been an untiring promoter of Italian cuisine in the United Kingdom. But his restaurant, Bella Napoli, has above and beyond anything else become a Mecca for high quality Italian pizza and he himself a highly esteemed expert in the craft. Domenico is a passionate communicator but more than anything else, he is well-experienced expert of techniques and products. Other than events that have added to his growing popularity, Domenico continues to win contests and competitions. His experience in pizza is appreciated also at an international level when he is invited to take part in competition juries.

Beppe De Vito, SINGAPORE
In an era dominated by the figures of chef celebrities, Beppe De Vito has been and still is one of the most brilliant, young interpreters of another role fundamental for the success of a contemporary Italian restaurant tuned to fine dining outside Italy; the manager-owner, a role rooted in restaurants of the past. Beppe’s career has been woven from the standard of the glorification of quality and of elegance. First in the context of Italian restaurants of large hotels such as the Bice of Singapore, where he left clear imprint of class, then on to the Garibaldi and then finally to the opening of the truly elegant Lido on Sentosa Island, Singapore. Together with the Forlino, another establishment under his control, these two restaurants have contributed to changing the history of Italian cuisine, not to mention the acquisition of the finest of Italian style in Singapore and in Asia.

Gianni Favro, Bangkok, THAILAND
Talented chef and wine expert born in Pordenone, in the Northern Italian region of Friuli Venezia Giulia, Gianni built his culinary reputation on 3 principles: Mediterranean style (which means culinary traditions of Italy freely interpreted by Gianni), modernity and top quality raw ingredients. Gianni has an extensive experience as an Italian Chef in Thailand, previously he had worked in Hong Kong, Germany and, of course, in Italy at Sardegna, Costa Smeralda- Campiglio. Since 1996 Gianni’s Restaurant has been an outpost of quality Italian cuisine in Thailand and in 2010 he received the GVCI chef of the year recognition.

Roberto Galetti, SINGAPORE
Roberto Galetti is a shining example of the figure of the contemporary Italian chef abroad. Now in his forties, born in Brescia, Lombardy, schooled in Italy, with work experience in London, Salzburg, Buenos Aires and Tokyo, he opened the Garibaldi Restaurant in Singapore in 2003. Since then, his professional status has moved ever upwards, not only as chef but also as restaurant entrepreneur. In 2009, his Garibaldi restaurant won the title of Restaurant of the year at the World Gourmet Summit, where, last year, he won the title of Chef of the Year. However, all along, the heart of his business has always been in Italian cuisine and especially in the Italian cuisine that he likes. He believes that the authenticity of the ingredients and the genuineness of the dishes are of highest importance. He enjoys cooking in a traditional manner, simple food, just what he likes to eat. He enjoys experimenting but then, he is not fond of using ingredients that are not part of the Italian culture.

Tony May, New York, USA
Throughout his whole career, Tony May, restaurant manager and restaurateur, has never ceased promoting Italian cuisine and products made in Italy. He has from the beginning been committed to raising the level of high quality Italian dining especially by means of the examples of his successful enterprises from that of the San Domenico on. Through the years, Tony has developed his own, very Italian style in the management of restaurants, a style that, since, dozens of colleagues have used as a point of reference.
Tony has indeed become a savvy businessman, but yet he enters his battles, for example the one for the authenticity of Italian cuisine and the one against the unpreparedness of oenogastronomic critics, with militant passion. A distinguishing connoisseur of Italian cuisine deeply versed in its history, he has always occupied himself with the education about the true nutritional tradition of Italy, be it for the consumer or for the professional of the sector. Although Tony has occupied himself almost exclusively in the USA, his career and his commitment are great examples for any entrepreneurs and culinary professionals who have set high quality Italian cuisine as the objective of their profession activity, no matter in which part of the world they are active in.

Angelo Minoggio, Milano, ITALY Chef Angelo (83) is now enjoying his retirement in Milan (Italy) after a long career that saw him at the helm of the kitchens of the Ussuri hotels, all round the world. Mr Minoggio was the forerunner of the current qualified Italian chefs working abroad. He was a globetrotting chef in the sixties and seventies of the last century, at a time in which in the majority of the Italian restaurants outside Italy there were improvised cooks often only equipped with their enthusiasm. Chef Angelo, in those years and since, won the respect and esteem of his brigades as well as of his foreign colleagues.

IC Worldwide Awards 2011

Dom Demarco, Legend of Pizza

Dom Demarco is a true original. He is an old school pizzaiolo. He makes incredible pizza. He does it his way.

Here is what Adam said:

"The sauce, the crust, the toppings: … Dom Demarco" uses "the freshest and finest ingredients. He imports mozzarella di buffala from his hometown in Italy, makes a bright sauce daily from a mixture of fresh and canned San Marzano tomatoes, and balances ratios of crust, cheese, and sauce perfectly."

 

He makes his pizza because he loves his craft. He makes pizza from the heart.

From the Best Pizza in New York at Pizza Therapy,  comes the following:

"Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and freshly-made sauce created from plum tomatoes and  he grows himself. The parmagion cheese is straight from the cheese grater and the basil is straight from the vine. It's great pizza, luscious cheeses, dripping with olive oil, and if you are lucky dotted with artichokes. The pie is fantastic: all ingredients are fresh, crust is thin and juicy! The biggest problem is finding parking space."

 

Here is video proof of his artistry:

 

 

 

 

 

 

New York City Water Creates Perfect Pizza

 

 

New York City Water 'Flows' Downstream To Florida, Creating Perfect Pizza

South Florida Upscale Italian Restaurant Creates Real "New York" Pizza with Innovative Water Filtration System Replicating New York City Water

Palm Beach County, FL (PRWEB) June 17, 2010 — Anyone who has tasted real New York pizza, bagels and breads knows there's something special about them. For starters, they're lighter and crisper. This is thanks to award-winning New York water, famous for its purity and unique mineral characteristics that make it perfect for creating out-of-this world baked goods. Now, a new company is making this water available to restaurants and bakeries nationwide, and a South Florida fine Italian restaurant is the first to jump on board.

Palm Beach County, Florida-based Famous New York Baking Water Corp. has created a distinctive water system to duplicate the baking characteristics of New York water – only purer – making it possible for restaurants and bakeries nationwide to replicate the real flavors and textures of authentic New York-style breads, bagels, pizzas and other baked goods. Mamma Mia's Trattoria in Palm Beach County, Florida, is the first to scoop up this new system for its 220-seat restaurant, which serves around 250 covers per day.

Joey Lograsso, owner of Mamma Mia's Trattoria, says that his customers can't get enough of his New York pizza. "I was doing great before," says Lograsso, "but now my pizzas are flying out the door. I never dreamed I could have real New York pizza in South Florida. And thanks to the purity of the water, the flavors of all of my foods are enhanced."

Famous New York Baking Water Corp. offers a variety of systems scaled to the individual restaurant or bakery's usage needs. It teamed up with Fitness and Health CLA, one of the premier filtration companies in the water industry, to create this unique water filtration system that duplicates the precise baking characteristics of New York Water.

Anthony Vincent Liotta, who started making bread in his father's Brooklyn bakery at age eight, tested the water and was amazed at the difference. "I have been baking breads, pizza and bagels for over 35 years in New York and Florida. I couldn't believe the way the products came out using their water. The crust and textures were identical to the ones I used to make in New York. I was also impressed by how the water enhanced the flavor of the soups."

The water system can supply everything from small mom-and-pop pizzerias to wholesale bakeries that operate 24/7. The system can be installed as part of new construction or retrofitted into existing operations. Famous New York Baking Water Corp. is making it available nationwide, so that now restaurants, bakeries and pizzeria's from Palm Beach to Portland can serve real New York pizza, breads and bagels.

"This is not 'New York style' pizza, as many restaurants advertise," says Angela Bean, president of Famous New York Baking Water Corp. "Since our system replicates the necessary baking characteristics of New York water, you are getting authentic New York baked goods."

"What's amazing," says Bean, "is that not only is the water great for baking, it's also the healthiest and purist water in the world. It makes the flavors of everything it touches from soups to sodas really pop."

For more information on the Famous New York Baking Water Corp. visit http://famousnewyorkbakingwater.com or call 561-452-2922.

Media Contact:
Bruce Serbin
Reeves Laverdure PR
561-391-8717

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Who Are the New World Pizza Champions?

 Who are the New World Pizza Champions? 

Founding members Tony Gemignani, Michael Shepherd, Siler Chapman, Joe Carlucci, and Sean Brauser would like you to meet the newest members of the World Pizza Champions Team and are headed to Italy this

week for the World Pizza Championships  

 

Eric Corbin

Eric Corbin

2010 World Pizza Champion Member of the Year and 2010 World Pizza Games Winner – Grimaldi's, Tuscon, Arizona

 

Ryan

Ryan LaRose

 National Champion – Pizza Acrobat – A Slice of New York – Columbus Ohio
 
 
 
 Pat Miller

Patt Miller

National Champion – Pizza Acrobat Owner/Operator – A Slice of New York Columbus Ohio
 
 
Steve Lieber

Steve Lieber

National Pizza Champion / Certified Pizzaiolo Pizza Classica, Miami Beach,  Racks Italian Bistro
(You can listen a great interview I did with Steve, at this link.

 
 
 
Audrey Sherman

Audrey Sherman

Certified Pizzaiola Napoletana – Tony's Pizza Napoletana San Francisco, California
 
 
Michael Bausch

Michael Bausch

 
Certified Pizzaiolo Pizza Classica / Owner Andolini's North Owasso, Oklahoma
 
 
 
 
Guilio

Guilio Adriani – (International Member)

 

This year the World Pizza Champions consist of  over 50 members worldwide.  
Most members will be representing the US and home counties at the World Pizza Championships in Salsomaggiore, Italy April 19, 20, 21
Naples, Italy – Master VPN Instructor and World Champion Pizza Maker. Andriani has won several International awards in Baking including the World Pizza Cup in Naples Italy 2008.
 
 
If you like the Wolrd Pizza Champions, you will love this great book, by Tony Gemignani:
 
 

 
 
pizza all over the pizza champs,
 
Albert Grande
 
 

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:

 

  

 

 

 

 

 

 

Late Breaking News from World Pizza Champions

 

This may be your chance to show your stuff at the World Pizza Games:

Once Again The World Pizza Games® Are Coming to Pizza Expo!

 
 
Check out the World Pizza Champions
 
On Tuesday, March 2nd we will open up the competition and invite you to
come compete in one or all of five events: Freestyle Acrobatics First
Division, Fastest Dough, Largest Stretch, Fastest Box Folding and
Longest Spin.

 

Fastest Dough: How fast can you toss out (5) 12" doughs!

Largest Dough: How big can you make 18oz of dough in just 5 minutes!

Fastest Box Folding: How fast can you fold (5) 12" pizza boxes?

Longest Spin: How long can you keep a dough spinning over your head?

Freestyle Acrobatics First Division& the Masters Division – With so many dough throwing acrobats getting better and better all the time, we have split the freestyle acrobatics into two categories: *First Division & *Masters Division.

*First Division – created for those up and coming acrobats who want to showcase their talent without having to go head to head against the masters of the sport. The finalists will face off at the World Pizza Games® Finals and Rockin' Party Wednesday night.

*Masters Division – created for those dough throwing acrobats that are the best of the
best. These masters will face off against each other at the World Pizza Games® Finals and Rockin' Party. Please contact the World Pizza Champions for more details for qualifying for this event.

Please Note: If you have won a world or international title in an acrobatic dough throwing competition in recent years you may automatically qualify for the Masters Division. Qualifying for the Master division may make you ineligible to compete in the First Division. If you feel that you may fit into this category, please consult with the World Pizza Champions before entering the competition.

Please see the rules for complete details.

 
The Daily Schedule of Events
Tuesday, March 2nd
10:00 a.m. Opening Ceremonies
10:15 a.m. Fastest Dough Trials
11:15 a.m. Top five winners announced
11:30 a.m. Individual Freestyle Acrobatic Dough Tossing – Top 3 Winners Announced Immediately After Trials

Wednesday, March 3rd
10:00 a.m. Largest Dough Stretch Trials
12:30 p.m. Largest Dough Stretch Finals – Winners Announced at Finals and Rockin' Party
1:30 p.m. Fastest Pizza Box Folding Trials
2:00 p.m. Top Five Winners Announced
2:15 p.m. Longest Dough Spin Trials
3:00 p.m. Longest Dough Spin Finals – Winners Announced at Finals and Rockin' Party
6:15 p.m. ~ 9:15 p.m. World Pizza Games Finals and Rockin' Party – Including: Fastest Pizza Box Folding Finals, Fastest Dough Final, Freestyle Acrobatic Dough Tossing Finals – First Division, Freestyle Acrobatic Dough Tossing Finals – Masters and Awards Ceremony.

*(ALL TIMES ARE SUBJECT TO CHANGE)

Check out the World Pizza Champions

Get your routine ready and come join the fun at the World Pizza Games®!
 

  Please visit www.worldpizzachampions.com/games.php or http://www.pizzaexpo.com/ for more details and to download rules and entry forms.

Good luck to you.

This could a once-in-a-life-time opportunity.

pizza all over Las Vegas,

Albert Grande
The Pizza Promoter

 

 

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