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I was excited to hear the news that our friend had made it to the finals of Food Network's: "Ultimate Recipe Showdown",
I was very proud to hear our own Gail Churinetz, a winner of the Pizza Therapy Recipe Contest, was being featured on The Food Network.
Gail has been a long time supporter of Pizza Therapy, and she is like a member of the family.
Gail writes:
Hello Albert…. Just wanted to keep you posted regarding my Pizza making…..I am the one that won your competition several years back…I am going to be on Food Network "Ultimate Recipe Showdown", I made the finals and my recipe….. "Crawfish & Andouille Sausage Pizza". Gail the $25,000 winner with Guy ]
Hello Albert…. Just wanted to keep you posted regarding my Pizza making…..I am the one that won your competition several years back…I am going to be on Food Network "Ultimate Recipe Showdown", I made the finals and my recipe….. "Crawfish & Andouille Sausage Pizza".
Gail the $25,000 winner with Guy
]
I was even more excited when Gail gave me the news that she had won, the "Ultimate Recipe Showdown"
I knew I had to interview her. And this exclusive interview follows.
Gail shares:
Gail holds nothing back in this interview.
You can listen right here, or download it for later listening if you wiish.
Listen below:
You can follow Gail on her Facebook page:
Thanks so much for this great interview Gail.
pizza on earth,
albert grande
The Pizza Therapy Pizza Blog
For more great recipes you can check out below:
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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:
I'm pleased to present to you a wonderful pizza interview. Noted pizza expert Jon F. shares all of his secrets including:
Jon's interview is informative, lively and interesting.
He is a pizza expert and he reveals many tips and tricks.
This interview is sponsored by The Pizza Therapy Pizza Book.
What can you learn from the Masters of Pizza?…
The Legends of Pizza Project is a series of interviews with the most influential pizzaioli (pizza masters) on the planet.
You will learn as Peter Reinhart explodes the myth of high gluten flour.
You will be astounded as Peter Reinhart reveals who really created Wolfgang Puck's Pizzas and the California Pizza Kitchen Menu
You will listen as Gary Bimonte (Pepe's) discusses for the first time: "The Birth of the Clam Pie!"
You will discover the true story of Frank Pepe
You can find out the biggest change at Pepe's in over 80 years!
You will be engaged as Chris Bianco explains his pizza philosophy
Chris Bianco will infect you with his pizza passion
You will find out Chris Bianco's future plans
and so much more…
Here's what Ed LaDou said of Legends of Pizza:
"I received the Legends of Pizza CD, and listened to it in my car as I drove to work and back this afternoon. … Brian and Tony's interviews were great …They both…had a lot of helpful and insightful things to say about the pizza craft…. my interview came out well. … I am very grateful I came out sounding like I knew a few things about pizza. You did a fantastic job on the CD and I couldn't be more pleased." Ed LaDou on the Legends of Pizza, Volume 2 ®
Claim Legends of Pizza Volume 1 at this link:
http://www.pizzatherapy.com/legends.htm
Claim Legends of Pizza Volume 2, at this link:
http://www.pizzatherapy.com/volume2.htm
Get the transcripts of the recordings, here:
http://pizzatherapy.com/transcript.htm
Here's what noted Pizzaiolo jon F. had to say about The Legends of Pizza. Click below:
I was recently interviewed by the BBC in Chile.
They were interested in Pizza Therapy. They wanted to konw how it started and why I loved pizza.
Thank you BBC, Chile. I appreciate the opportunity to share my passion for pizza. Thanks for allowing me to explain Pizza Therapy.
during the initial interview, everything I said was translated into spanish. Both the questions and the answers.
This interview does not contain any of the tranlations.
There is no doubt that Chef Carl Oshinsky was ahead of his time. Way ahead. Long before there was a Cooking Channel, Chef Carl, had a pizza show on PBS television. Unfortunately, he missed the wave. Now there are many shows that feature pizza, but Chef Carl was the first. His show featured his vision of pizza. He has a unique spin on the entire process.
In this interview, we discuss his uniqe spin on what makes pizza special. He discusses pizza stones and why you need them, to create excellent pizza.
As a matter of fact at one time, Chef Carl was in the business. He sold pizza stones all over the country. He is recognized as one of the true originals in the world of pizza. His toppings and pizza creations are really very much outside the usual pizza box. But that is what makes him special and unique. His pizzas are simple, yet elegant. His ingredients are the finest available. He knows what he likes. The most interesting part of the interview for me, was when he discussed his own pizza business.
He becomes a traveling minstrel of pizza. He is a hired gun of pizza. He comes to your house and sets up a temporary pizza shop. He give lots of tips and information about how this business could work for the right person.
This was a great interview and I know that you will find lots of useful tips, and tricks. Here is Chef Carl's website: The Pizza Gourmet. You can also find many different pizza tools available.
You can also get a copy of his book: What Your Mother Never Taught You, The Pizza Gourmet Will. Also be sure to check out all of the incredible recipes, videos and pizza information. His site is a gold mine of pizza knowledge. Let me know what you think…. pizza on earth, albert grande Make Pizza, Be Happy
Secrets from Inside the Pizzeria is a video guide of step by step instructions on how to make pizza.
Bev Collins is an unusual pizza master. First she never had pizza until she was sixteen. Next her first pizzas were out of the box kits. Not something you would expect from a pizza expert.
You can listen to an interview with Bev at the end of this post
Her passion for baking soon became evident. She had many life adventures and a number of professional experiences.
Her invlovement with pizza continued to grow. She became involved with a National Pizza Chain, working in their research and development section.
She was forced to learn the inside tricks of making pizza.
She shares this knowledge in her video tutorial, Secrets Inside the Pizzeria. You can get your own copy at at this link.
I have a copy and I like it. It gives some great tips on creating pizza.
And you can claim your copy of Secrets from Inside the Pizzeria here.
Listen to the Bev Collins interview, below:
The Legends of Pizza Volume 3 is a series of interviews done with master pizzaiolo, Evelyn Sloman. These interviews contain a wealth of knowledge, pizza history and pizza passion.
Evelyn learned to make pizza while growing up in New York. The Tontonno’s and Lombardi’s operated legendary Pizzerias in New York and Evelyn was able to learn from these masters.
You will discover Evelyn’s insights and secrets about pizza including:
Thank you so much Evelyn for this incredible knowledge.
This episode of Legends of Pizza, Volume 3, is brought to you by the Pizza Therapy Pizza Book.
Make pizza Be Happy,
albert
Listen Below: Just Press the Play Button
This is part 2 of Legends of Pizza, Volume 3
Evelyn discusses how pizza came to the United States
She explains how she gained her knowledge about how to make pizza
Who was the very first pizzaiolo in the United States
Why bread baking is closely related to pizza making
How U.S. pizza is different from Italian pizza
What is the "Lombardi Formula"
What did Evelyn learn from the Jerry Totonno and Jerry Lombardi
How the skill of pizza making "flowed out of Lombardi’s and Totonno’s fingers"
How to "listen to the dough"
Why the Italians give their dough a "rest"
These interviews were conducted a while ago. I had started to edit them and was ready to release Legends of Pizza Volume 3.
I was very excited about all of the knowledge that Evelyn brought to the world of pizza.
Then disaster struck: my hard drive crashed, leaving me with nothing but digital dust of an incredible conversation with Evelyn Sloman.
Recently after spending hundreds of dollars, I was able to recover most of the files from my hard drive. Luckily, I could save parts of the original mp3′s of the Evelyn Sloman interview
I was able to piece together parts of the interview and hope to release the rest of Legends of Pizza Volume 3.
