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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:
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?
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
Ryan LaRose
Patt Miller
Steve Lieber
Audrey Sherman
Michael Bausch
Guilio Adriani - (International Member)
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:
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: Steve Lieber is an incredible pizziolo.
In the following interview, he explains how he:
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:
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!
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.
*(ALL TIMES ARE SUBJECT TO CHANGE)
Check out the World Pizza Champions
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
Simply an amazing video about one of the most dedicatied pizzaiolo on the planet, Antony Mangieri. He drips pizza passion.
According to Chow, here is a description
An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.
Anthony has now closed Una Pizz Napoletana. He will taking a break, but he will be making pizza soon.
Not soon enough as fas as Im concerned. Everyone who is interested in making pizza would do well to emulate Anthony.
pizza on earth,
albert grande The Pizza Promoter
