Legends of Pizza Scoops Archives

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:

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.

Here is an interview with Roberto Caporuscio and his daughter Giorgia.

Pizza at Don Antonia by Starita

Roberto Caporuscio and his daughter Giorgia are master pizzaioli (pizza makers). Roberto explains the oven he uses to be able to cook his pizzas in 90 seconds. He explained they come out perfect every time.

Giorgia, Albert Grande and Roberto Caporuscio

Giorgia, Albert Grande and Roberto Caporuscio

From his website we share the following:

World-renowned Neapolitan pizza chefs, Roberto Caporuscio of the wildly popular Kesté Pizza & Vino in New York City, and his maestro, Antonio Starita, third generation owner of one Naples’ oldest and most revered pizzerias, Pizzeria Starita a Materdei, have joined forces to bring authentic Neapolitan pizza to Midtown Manhattan at Don Antonio by Starita.

Located at 309 West 50th Street in New York City, Don Antonio by Starita is where pizza fans can indulge in an expansive assortment of more than 60 traditional and creative, wood-fired Neapolitan pies, crafted from the finest ingredients, including homemade mozzarella. Highlights include a selection of pizze fritte (lightly fried pizza), such as the “Montanara Starita”,

Roberto discusses his pizza oven which was made in Naples and imported to New York. The oven is very unusual in that it has a small opening in the front. The pizzas come out perfect in 90 seconds.

Girogia happened to be in New York at the time of this interview, so it was a treat to be able to discuss pizza with her. She explains her favorite pizza and how it is made. She curently works at the Don Antonio’s location in Atlanta. She is a master pizza maker and is following in the footsteps of her famous father.

Here is the interview:

Don Antonios has several locations.

Don Antonio’s by Starita
309 West 50th Street (at 8th Ave.)
New York, NY 10019
Phone: 646.719.1043

and find them in Atlanta:

Don Antonio by Starita
102 West Paces Ferry Road Northwest
Atlanta, Georgia 30305
Phone: (404) 844-2879

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.

2014: The Daily Meal 101 Best Pizza in America

Daily Meal 101 Best Pizzas in the USA

Daily Meal 101 Best Pizzas in the USA

 

With permission from our friends at The Daily Meal, we are pleased to present their list of the Best Pizza in america for 2014.

We were so excited about this list, we created a video about it. The list is from #50 to #1.

Watch the video and please comment. The entire list is below:

 

You can see the list here, here at the Daily Meal.

#50 Zuppardi’s, New Haven, Conn. (Special: Mozzarella, Mushroom, Sausage, Marinara)

#51 Santillo’s Brick Oven Pizza, Elizabeth, N.J. (Sicilian: Pepperoni, Mozzarella, Pizza Sauce)

#50 Pizzaiolo, Oakland, Calif. (Margherita)

#49 Franny’s, Brooklyn, N.Y. (Clam Pizza)

#48 The Cheese Board, Berkeley, Calif. (Changes Daily)

#47 2Amys, Washington, D.C. (2Amys: Tomato Sauce and Mozzarella)

#46 Don Antonio by Starita, Atlanta, Ga. (Montanara Stari ta: Lightly-Fried Dough, Starita Tomato Sauce, Smoked Buffalo Mozzarella)

#45 Antico Pizza Napoletana, Atlanta, Ga. (Pepperoni)

#44 Prince Street Pizza, New York City (Prince Perfection: “Our Signature Square”: Fresh Mozzarella and “Our Secret Sauce”)

#43 Spacca Napoli, Chicago (Diavola: Blended San Marzano Tomatoes, Mozzarella di Bufala, Spicy Salami, Basil, Calabrian Chili Powder, Extra Virgin Olive Oil)

#42 Nellcôte, Chicago Ill. (Sunnyside-Up Organic Egg: D.O.P. Fontina)

#41 Juliana’s Pizza, Brooklyn N.Y. (Margherita)

#40 Little Vincent’s, Huntington, N.Y. (Cheese)

#39 Pequod’s, Chicago Ill. (Deep Dish with Sausage and Pepperoni)

#38 Best Pizza, Brooklyn, N.Y. (White Pizza)

#37 Star Tavern Pizzeria, Orange, N.J. (Thin Crust)

#36 Colony Pizza, Stamford, Conn. (Sausage Pie)

#35 Pizzeria Delfina, San Francisco (Salsiccia Pizza)

#34 Lombardi’s, New York City (Pepperoni)

#33 Patsy’s, East Harlem, N.Y. (Cheese)

#32 Joe & Pat’s Pizzeria, Staten Island, N.Y. (Vodka)

#31 De Lorenzo’s Tomato Pies, Robbinsville, N.J. (Tomato Pie)

#30 Al Forno, Providence, R.I. (Margarita)

#29 Regina Pizzeria, Boston (Melanzane)

#28 Grimaldi’s, Brooklyn, N.Y. (Margherita)

#27 John’s of Bleecker, New York City (Bruschetta)

#26 Louie and Ernie’s, Bronx, N.Y. (Sausage Pie)

#25 Varasano’s, Atlanta, Ga. (Nana: San Marzano Tomatoes, Mozzarella, Herbs and Spices)

#24 Bru Room at Bar, New Haven, Conn. (Mashed Potato and Bacon)

#23 Nick’s Pizza, Forest Hills, Queens, N.Y. (Mushroom and Sausage)

#22 Kesté, New York City (Kesté)

#21 Gjelina, Los Angeles (Lamb Sausage)

#20 Co., New York City (Popeye)

#19 Apizza Scholls, Portland, Ore. (Apizza Amore)

#18 Lucali, Brooklyn, N.Y. (Pepperoni)

#17 New Park Pizza, Howard Beach, Queens, N.Y. (Cheese, “Well-Done”)

#16 Rubirosa Ristorante, New York City (Vodka: Vodka Sauce and Mozzarella)

#15 Santarpio’s, Boston, Mass. (Mozzarella, Sausage, and Garlic)

#14 Motorino, New York City (Brussels Sprouts)

#13 Joe’s, New York City (Cheese)

#12 Modern Apizza, New Haven, Conn. (Italian Bomb)

#11 Una Pizza Napoletana, San Francisco (Margherita)

#10 Tony’s Pizza Napoletana, San Francisco (Margherita)

#9 Paulie Gee’s, Brooklyn, N.Y. (Regina)

#8 Totonno’s, Brooklyn, N.Y. (Margherita)

#7 Flour + Water, San Francisco, Calif. Margherita)

#6 Pizzeria Mozza, Los Angeles Calif. (Squash blossoms, Tomato, Burrata Mozzarella, Tomato Sauce)

#5 Sally’s Apizza, New Haven Conn. (Tomato Pie: Tomato Sauce, No Cheese)

#4 Roberta’s, Brooklyn N.Y. (Margherita)

#3 Pizzeria Bianco, Phoenix, AZ (Margherita: Tomato Sauce, Fresh Mozzarella, Basil)

#2 Di Fara, Brooklyn, N.Y. (Classic Round Pie: Mozzarella, Parmesan, Plum Tomato Sauce, Basil, Olive Oil, Sausage, Peppers, Mushroom, Onion)

#1 Frank Pepe, New Haven, Conn. (White Clam: Clams, Grated Parmesan, Olive Oil, Garlic, Oregano)

 

Pepe's Clam Pie

Pepe’s Clam Pie

 

The Pizza Therapy Pizza Book

 

 

The Pizza Therapy Pizza Book

The Pizza Therapy Pizza Book

Product Review

Albert Grande Of Pizzatherapy.com Shows You To Make Pizza

Claim your copy below:

The Pizza Therapy Pizza Book: Unlock the Secret of Making Pizza

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

 

Outline of the Pizza Journey to Date

The Pizza Bible

The Pizza Bible

Tom writes:

“I always admired the best pizza shops in the area.  I had heard there was good margin in it, and I marveled at the business they did, extrapolating the numbers and easily estimating profits over $200K, sometimes far more.  Benny’s Pizza in Marysville went ballistic about 10 years ago. Then it was Michael Angelo’s in Kenton that topped my favorites list for a while. I got a wood fired oven in the back yard a few years ago.

I’d serve pizzas after croquet parties and didn’t expect perfection.  It was a lot of fun and I got better over time.But then about a year ago I started getting more serious about perfecting things, talking to more shop owners, reading a lot on the web, always making two different doughs and comparing the results. And I caught a break this past summer  when a friend gave me a perfect sauce recipe that hit a home run.Then comes the The Pizza Bible  in October – shipped to my door unordered and unannounced.  The “master class” works out so beautifully.

doughballs

The precision.  The patience.  The feel.  The art.  Finally last week, my first shipment of diastatic malt powder from King Arthur arrived.  You see I cook in my 500F home convection oven in the winter, and needed a dough that would brown on schedule with the toppings.  I use two large 14 x 19 stones 1 1/2″ thick, preheated for two hours and the top one “broiled on” for 20 minutes before the pizza goes in.  Even before the malt Tony’s dough system was really paying off.  Now I am in a very good place, with almost every home guest telling me “that is the best pizza I have ever had.”

I have an idea for a high end shop, with a way to deliver pizzas with no loss of dough quality.  But I promised my friend Michael (Six Hundred Downtown) I wouldn’t go into business in his market. I think there is an even better market 30 – 40 miles to the east…
We’ll see what happens.

I have also started doing a little private function work – supplying dough and sauce for a minimum of 50 14″ pizzas – throwing in basic lessons on shaping, assembly, baking and finishing, and using a local church’s commercial kitchen.  Flying under the radar for now.

So that’s where I am.  51 years old, still feeling like I am near the beginning of my pizza journey and loving every bump and curve in the road.

The Pizza Bible   I guess you could call me a true believer.”

Tony Gemignani making pizzza

Tony Gemignani making pizzza

 

My response:

You are truly an inspiration to every wannbe pizza maker in the world (I include myself into that group.)

Thanks so much for sharing your journey and please keep sharing the rest of your journey with us!

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

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

Correct Way to Eat A Chicago Deep Dish Pizza

Just to let you know….there is a correct way to eat a deep dish Chicago Pizza.

Kyle Olsen writes:

Many claim to know how to eat the scrumptious round dish of love we
call a Chicago deep dish pizza. The problem is; they often fail to
realize the proper Windy City etiquette and technique.

This is where Lou Malnati’s and
TastesofChicago.com come in. We’ve
worked together to develop a video that will once and for all show
everyone how to properly each a deep dish pizza like a true
Chicagoan.

How to Eat Pizza like a Chicagoan

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.

The Pizza Trolley Is for Sale

The Pizza Trolley

The Pizza Trolley

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

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

Albert: Where did you purchase your mobile pizza oven?

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

Albert: What type of oven do you have? 

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

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

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

Pizza Trolley Pizza Oven

Pizza Trolley Pizza Oven

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

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

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

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

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

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

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

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

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

The Pizza Trolley.

Here is More Information:

 FOOD TRUCK FOR SALE PIZZA TROLLEY

The Pizza Trolley

The Pizza Trolley is For Sale!

 

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

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

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

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

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

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

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

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

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

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

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

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

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

13. Air curtain on sliding service window

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

15. Custom vehicle identification and branding wrap

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

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

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

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

Build Your Own Wood Burning Pizza Oven

Product Review

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

Check out Build Your Own Wood Burning Pizza Oven

 

How to Get into The Pizza Business Cheap!

Fire Within

Fire Within

Get Into The Pizza Business without a lot of capital…

Here’s Pete’s story.

Meet Pete.

Pete wants to open a pizza business, but he does not know where to start…
Pete wants dreams of making memorable pizza in his own pizza restaurant.
He realizes that this would take an investment of hundreds of thousands dollars…
Just to get started….

Pete is very sad…

Pete watches YouTube videos to cheer himself up and discovers:
A video by Pizza Therapy about The fire within…

The Fire Within makers of wood fired mobile pizza ovens.

The Fire Within offer all types and sizes of mobile wood fired pizza ovens that can be the answer to starting a pizza business.
They offer training workshops in making great pizza as well as offer complete business plans.
Pete is happy. He found the solution to starting a pizza business.

Pete signs up to attend one of their pizza making workshops and discovers a wonderful pizza community of pizza operators, just like himself…
Pete is able to not only able to learn to make great pizza but also he learns the pizza business from the inside out. In addition The Fire within folks even help him to find financing to get started with his own mobile pizza business.

If you are like Pete. And are interested in getting started in the Pizza Business, owning a portable wood fired pizza oven may be the answer.
For more information on getting started with your own mobile wood fired pizza oven business, contact The Fire With In.

That’s firewithin.com….
We also recommend: Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

And make sure you check out: 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 by my friend, Tony Gemignani:

How to Get Into the Pizza Business

Have you ever thought about starting a pizza business?

If always wanted your own pizza operation where you can make the world a better place by making great pizza, read on.
Would you like to starts a pizza business where you could give pizza to people who wanted it?
Your potential pizza customers are craving incredible pizza cooked in a wood fired oven!
And you can deliver.
You could bring your pizza to Farmer’s Markets, football games, festivals, and special events.

The Fire Within is your answer.

The Fire Within offers mobile pizza ovens that can be the answer to starting a pizza business.
The Fire Within folks are more than just creators of all types of incredible portable pizza ovens. They offer training in making great pizza as well as offer complete business plans to get you started.

You can attend one of their pizza making workshops and learn the pizza business from the inside out. In addition they will even help you find financing to get you started with your own portable pizza oven.

If you ever thought about getting into the Pizza Business you need to check out:
The fire within, a pizza making community with true pizza passion.

Fire Within

Fire Within


Get started now, go to firewith.com

Discover your own passion and learn how you can start your own pizza business.
firewithin.com

In Search of A Pizza Dream Part 3

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

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

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

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

Paulie Gee and Anthony Saporito

Paulie Gee and Anthony Saporito

Albert: Tell me about your new Pizzeria

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

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

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

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

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

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

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

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

Instagram:
Urban_Fire

Twitter:
urbanfirepizza

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

All the Best,
Anthony Saporito

 

 

In Search of the Pizza Dream Part 2

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

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

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

Forno Bravo Primavera

Forno Bravo Primavera

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

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

Albert: Why Did you go to Pizza school?

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

Don Antonio Starita and Albert Grande

Don Antonio Starita and Albert Grande

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

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

Paulie G. and Albert G.

Paulie G. and Albert G.

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

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

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

Albert: What are your earliest Memories of Pizza?

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

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

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

 

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

How To Open Your Restaurant In 8 Weeks

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

Pizza Games 2014 at Pizza Expo, Let’s Party!

Everyone is getting ready for the World Pizza Games at Pizza Expo….

2014 Schedule of Events:
The Daily Schedule of Events
Tentative Schedule – it may change

Tuesday, March 25th
10:45am: Fastest Dough Trials
11:45am: Fastest Dough Finals
12:00pm: First Division Acrobatic
2:00pm: First Division Acrobatic Finalists Announced
2:15pm: Fastest Box Folding
2:45pm: Fastest Box Folding Finals

Wednesday, March 26th
10:30am: Pizza Triathlon Trials
11:15am: Pizza Triathlon Finals
11:30am: Largest Dough Trials
3:00pm: Largest Dough Finals
6:30pm: World Pizza Games Rocking Finals Party!

For more information, go to:

Pizza Expo at http://pizzaexpo.com

Video sponsored by Pizza Therapy http://pizzatherapy.com
and Hawaii Business Videos http://hawaiibusinessvideos.com

Rick, Creative Director, Pizza Today

Rick, Creative Director, Pizza Today

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

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

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

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

Here is the latest on the world Pizza Games coming up to Pizza Expo. This will be a wonderful event!

If you at all interested in the Pizza Business, this is an event you should attend. You will be able to meet incredible pizza masters and other experts in the Pizza Business. If you are on the fence about
Tuesday, March 25th, 2014
10:45am: Fastest Dough Trials
11:45am: Fastest Dough Finals
12:00pm: First Division Acrobatic
2:00pm: First Division Acrobatic Finalists Announced
2:15pm: Fastest Box Folding
2:45pm: Fastest Box Folding Finals

Wednesday, March 26th
10:30am: Pizza Triathlon Trials
11:15am: Pizza Triathlon Finals
11:30am: Largest Dough Trials
3:00pm: Largest Dough Finals
6:30pm: World Pizza Games Rocking Finals Party!

La Strada Pizza on Pizza, Secrets, Best Pizza Places

lastradalogo

La Strada Pizza logo

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

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

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

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

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

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

Albert: Is he still making pizza?

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

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

nickoven

La Strada Pizza Oven

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

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

Albert: Do you make your dough the day before?

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

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

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

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

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

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

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

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

Your oven’s got to be hot, hot hot!

And that’s it…

Nick of La Stada and  Albert of Pizza Therapy

Nick of La Stada and Albert of Pizza Therapy

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

Here is the interview on You Tube:

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


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

The Super Peel Interview, Part 2

This is part 2 of an interview, I did with Gary Casper, creator of the Super Peel:

Here is Part 1 of the Super Peel Interview. Part 2 follows:

Albert: You sell the on Amazon How did you get Amazon to sell the Super Peel for you?

Gary:
That is an interesting question. Several years back, Amazon   opened up its site to products other than used books and CDs. This was a game changer for
me and others with their own products to sell – Amazon exposure, WOW!! Initially, we packed and shipped everything in house, but have gradually
migrated most of this over to Fulfillment by Amazon. Product is shipped to Amazon’s warehouses and they take it from there right through customer
service. Using Fulfillment by Amazon carries with it the free Amazon Prime shipping offer. Of course, someone actually does have to pay for the
shipping until UPS and the Post Office offers to deliver for free. There are more fees for this service, but you get actual shipping prices that are
ridiculously low compared to what one could get themselves. So it averages out, and so far Amazon has been good for the product.

Albert: Is the Super Peel used by commercial bakers? Or is just used by home bakers?

Gary: From the very beginning there was some interest from commercial bakers and pizza shops, but it really has been a home use type of product. We continue
to sell some to restaurants, pizzerias and bakeries, but these are generally small and/or specialized. Last year I spent a large chunk of time designing
and building a large prototype that would work with a particular commercial oven brand. It was an interesting project, but it did not end up going
anywhere. On a related note, Eric Kastel from the CIA tells his bread baking students to get a Super Peel as part of their home baking arsenal
when they leave. It is the best tool to simulate the oven loaders that they have been using in class. In the end, the Super Peel is and has mostly been
a tool for home users.

Albert: How did you come up with the design for a long handled Super Peel?

Gary: The design for the long handled Super Peel has been in the works for some time. Over the past several years, I have sent out maybe a dozen of various
prototypes to customers who wanted a longer handle, mostly for their WFOs. Early users have been very happy with it. Having one for my own use has
converted me, even for indoor oven use. There is just something very cool about having the extra reach. So, the design has been sort of shape
shifting, but has been getting more refined.

Albert: We understand you will be working with the Fire With In as well as Forno Bravo. How did that come about?

Gary: Hooking up with The Fire Within group was a bit of serendipity. Jim, who works with them and also operates one of their WFO “pizza wagons”, just
happened to receive a Super Peel from Florida from his Mom’s estate. He had never seen one before, but was struggling a bit with loading pies into his
WFO. He tried it out and was totally hooked. Turns out that he lives in my home town, just 20 miles from where I am located. We got together and I
set him up with a few more of the standard Super Peels. I actually had a chance to see his WFO pizza wagon in operation a few weeks back at local
farmers market. It is a winner for sure! I was there only 2 hours and I bet he made and sold 200 pies. People could not walk past without stopping,
gawking, shooting video, etc., and even buying a pie or two!

The connection with The Fire Within has only been through Jim so far, and I am not entirely sure where it is going. We will have about a dozen
preproduction units in a few weeks and, hopefully we will be able to equip their cart packages with both standard and long handled Super Peels.
Pairing the Super Peel with the traveling WFO does make a lot sense, as many people starting one of these operations have never made a pizza before. The
Super Peel makes prep and loading of their pies so much easier. And, as I mentioned earlier, using less bench flour can really improve the results.

Albert: Do you have any advice for someone that wants to create a new product?

Gary: I would strongly recommend that they start with a concept that fits their knowledge base and is relatively simple, ideally being a product that they
could actually make and sell themselves in order to test market and develop some sales data. Even if they wish to license the idea to another company,
sales data speaks way more loudly than just optimistic words like “everyone will want one of these”. And, a good licensing deal with a good company can
be hard to get. Even with luck finding a willing and able licensee, they need to keep performance requirements and minimum royalties in any contract.

What seemed like a good deal can sour easily for any of many reasons, and they will want the rights to their invention to come back to them in any
case of non-performance by the licensee. As was the case with the Super Peel, they might then still be able to bootstrap a business of their own
around it. I never did make many Super Peels personally – maybe 25 or so. I am sure they will be worth millions down the road, so if you have one hang
on to it!! The best way to get going is to get some sales data to prove the need and pricing, and then work with contractors to make the widget or at
least the parts.

The most important thing, above all, is to persevere! Once they have some “real data” to absolutely know that their idea has good potential, they need
to go at it like a shark on a seal, and drive through all of the many setbacks that will inevitably come along. At the same time, they need to
pay real attention to any show stoppers that might crop up and be ready to
let it all go if that time comes.\

Albert: What has been the hardest thing for you in developing the Super Peel?

Gary: Development was never a hard problem, though redesigning to reach a product that would be of high quality and could be sold at an acceptable price was
challenging. I always continue to look at other products, new materials and manufacturing technology to see if there are improvements that can be made.
Even looking back through old stuff can be helpful.

Case in point, we will be launching a new version – the Super Peel Pro, in October this year. It is
available in limited quantities on Amazon right now, but I just contracted for the first real production run. It will be made of the same resin/fiber composite board that goes by the name “Richite”, sold under the Epicurean brand. In many ways it is a better material for the product than wood, but
it was way too pricey when I first looked at it over 10 years ago. Manufacturing costs have shifted enough that it has now reached relative
parity with wood. We will keep the wooden peels, but I expect that many will prefer the composite for its low maintenance.

Albert: Part of your marketing strategy has always been to give back to
the community. (And yes I think you’ve gotten Pizza Therapy involved more than once..)

How does that fit in with your mission statement of your company? Has giving back to the community helped your business?

Gary: Giving back and paying it forward are two things that I strongly believe in. I can’t say that charitable giving has helped the business directly, at
least not to my knowledge, but it is something that I am committed to.

I strongly believe that all of our kids need every chance that they can get to succeed in life. I donate to local children’s charities and have for years given talks to grade school kids on inventing and being an inventor. I love to see how amazing their problem solving is at an early age, and want them all to know that this is something that they also can do. People usually refer to thinking inside of or outside of the box. Young children tend to think without consideration of any box at all. And, who knows where the next great product idea or company will come from?

Albert: What else is new with the Super Peel?

Gary: As usual Albert, I have probably ranted on a bit long already, and have covered a lot of this question already. I can only add that I do have many
product ideas in various stages of development. Some are just simple existing products that make sense to brand and sell under our company name.
Others are totally new products. And then, there is the next generation Super Peel – the final frontier!, which is always in the works. This last one must remain a secret for now, but stay tuned!!

Claim your EXO Super Peel Gift Set – Our Best Hard Maple Peel With Extra Transfer Cloth and Printed Storage Bag
It makes a great gift for any pizza fan!.

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…


Here is an unbiased review the pizza show, Pizza Cuz.
Pizza Cuz is a show on the Cooking channel featuring Cousins Francis Garcia and Sal Basile.

Sal and Francis grew up on Staten Island during the time when this remote borough of New York was very much the outskirts of the city. And during the course of the show you are given flashback and insights into how things were for the Cousins as they grew up.
These two cousins come from a pizza family, they’ve been in the business for a while. They also opened Artichoke Basille’s in Manhattan in 2008.

The basic story focuses on the two cousins traveling around the country try out different kinds of pizza. In the course of the show, you get to meet some extremely extra ordinary pizzaiolo.

Because Sal and Francis are pizza masters themselves, you get a great insight into how the pizza is made, what kind of special ingredients are included as well as how the pizza is cooked. Of course Sal and Francis personally sample each and every pizza as it comes out of the oven.

Yeah, these boys like to eat.

And they showcase the unusual, the bizarre and the downright out of the ordinary.
For example, in one show they traveled to Portland Oregon and meet with Brian Spangler of Apiza Scholls. Brian created a masterpiece Manila Clam pizza for the boys. The most unusual thing was the fact that these clams were placed on the pizza unshucked. As the pizza cooked the clams opened up.

Pizza Cuz

Pizza Cuz!

Another time they ventured to Greenwich Village and made mozzarella with Roberto Carporusio of Keste’s Pizzeria. Now needless to say Roberto makes incredible pizza however before he became a pizza master, he was a master cheese maker.
Sal and Francis jumped right in and stood shoulder to shoulder with Roberto helping him with his creations.

The question is: is this good television? Is this a worthwhile show? Should you be wasting your time with Sal and Francis?

And the answer is absolutely YES. This is a wonderful show for anyone who loves pizza. The stories are there, the insights are shared. And the pizza secrets are reveled. Pizza Therapy supports the Pizza Cuz concept and we say: thanks Sal and Francis!

The Pizza Cuz at Artichokes

The Pizza Cuz at Artichokes

You guy rock the pizza world! If there is one shortcoming about Pizza Cuz, is that it is only a 30 minute show. To really get more in depth coverage of pizza requires at least 60 minutes. So let’s get with the program, Cooking Channel. Make pizza lovers happy:: increase Pizza Cuz to a full hour!

You can listen to and download an audio of this review below:

This video is brought to you by The Pizza Therapy Pizza Book. Learn to make own homemade pizza. Go to: The Pizza Therapy Pizza Book.

Discover: Food Network Store


Find your favorite Food Network Hosts

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!

How the Internet Changed Pizza History

How the Internet Changed Pizza History

Pizza has always been America’s favorite food. It’s been the subject of movies, books, and songs. Pizza is not only a food of sustenance, but for some has become an obsessive delight. And for many Pizza Fans, pizza is a sheer and utter passion. Pizza debate brings on an endless thirst for argument that cannot be easily quenched with just a slice or two.

People discuss their favorite pizzerias with the same emotionally charged energy as they would discuss politics or their favorite sports team. Pizza has become so entrenched into the culture that it is easy to forget, pizza was once simply peasant food. Pizza was for many years, enjoyed by the lower echelons of society, who could afford little else.
For most of Pizza’s long and romantic history, pizza was a regional dish. The great pizza in New York stayed in New York.

The inside secrets of the best New York pizza remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazine article. Television and radio reporters would sporadically discuss pizza on regional and local venues. However, unless you visited New York, these inside pizza secrets remained mysteries to the rest of the country.

The pizza in New Haven stayed in New Haven. Frank Pepe began making pizza in 1925. Sally’s founded by Franks, nephew, Salvatore Consiglio, came into being a decade later. Modern Apizza, also in New Haven developed their own brick oven masterpieces. Up the road in Derby, Connecticut, Roseland Apizza had created their own brand of incredible pizza, independently of anyone else.

Most people outside of New Haven were clueless to the pizza being created there. This was true for most of the residents of the entire state. Most Connecticut residents had never thought of traveling to New Haven to eat pizza. And why would they? They had their own great pizza, or so they thought.

And so it had been across the country. State by state, region by region. From the East Coast to the Heartland. From the Deep South to the West Coast. From Chicago to Los Angeles. From Portland to Louisiana. Pizza made in that region stayed in that region. There was no cross over. No sharing of pizza ideas.

The only way you discovered regional pizza was by knowing someone who lived there or by traveling yourself to a particular area and searching it out. Other than that, pizza was regionalized remained hidden and undiscovered.
This was true not only of the United States but across the entire planet. Pizzerias in Italy, all of Europe and other continents hid their pizza secrets to all but the fortunate residents and random traveler.

However, things were about to change. Enter the great game changer. The Big Kahuna of Information was about to turn regionalized pizza into a global point of argument and dialogue.

The floodgates of the great pizza symposium were opened. The Internet was the single biggest catalyst to educate, inform and open the debate of how to make pizza and where to find great pizza. The earth had truly become a global village of pizza. Now various countries, regions cities and towns were able to showcase their own marvel of pizza.
Slowly at first, websites were created. Here and there pizza was discussed. Pizza making secrets were shared. People became aware of pizza in other areas. Pizza Forums and blogs picked up the banner. And today you will find hundreds and hundreds of pizza related websites, blogs and discussion forums. All of these information portals share insights and knowledge about pizza.

Finally pizza lovers across the globe had a common voice. Pizza was given a common arena of deliberation and examination.

And we are just getting started. More pizza blogs and websites are created daily. All with their own unique pizza perspective, individual recommendations, pizza picks and pans. The pizza debate continues.
I don’t want to discount the many books on pizza, which assisted in the process of promoting the joys of pizza. Certainly, Peter Reinhart’s American Pie: My Search for the Perfect Pizza
fueled the fire of pizza information. Ed Levine created a master piece with Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion
. Penny Pollack and Jeff Ruby with their pizza tribute Everybody Loves Pizza: The Deep Dish on America’s Favorite Food
made a huge statement.

(Shameless plug: to purchase these books and a video review, go to: http://pizzatherapy.com/pizzabooks.htm ) Pizza Books

However, even the Internet assisted with the promotion of these books and allowed for more seasoned debate about pizza. Now you did not have to go out to purchase a book. If you found a pizza book you liked, you could just order it online and have delivered right to your door.

As much as the Internet did to create knowledge about countless unknown pizzerias, it became a way to show people how to make pizza. For the first time pizza fans could learn recipes and techniques from home. They could discuss and even ask questions. And if that weren’t enough the advent of video allowed pizza fans to learn pizza making by seeing it demonstrated in front of their eyes. And if they missed something the first time around, they could watch it again and again.

Some of the pizza information was free, while others (myself included I created: The Pizza Therapy Pizza Book ) created their own pizza e-books for sale.
There were a number of pizza fans who decided to take pizza making to the next level by opening their own pizzeria. I have been shocked and surprised at the number of world class pizzaioli who revealed to me, they first learned pizza making from the Internet.

This has happened to me on a number of occasions. I arrived at a pizza restaurant, looking forward to a classic pizza. I had the pizza, I loved the pizza, and when I asked the owner where they learned to make pizza, they proudly declared: they learned all about pizza making directly from the Internet.

And so that’s how the Internet changed Pizza History. That’s my story, and I’m sticking to it!

The Pizza Therapy Pizza Book on Kindle:

 

 

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

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

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

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

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

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

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

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

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

Here’s the Interview with Scott:

You can listen now or download for later listening:

 

Kindle Edition:

 

 

The Best Pizza in New Jersey Interview

 

Undici from Legendsofpizza.com

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

Victor claims to make the best pizza in New Jersey.

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

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

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

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

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

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

Albert: How did you get interested in making pizza?

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

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

How did you meet him?

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

Albert: What is your relationship to Anthony?

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

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

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

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

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

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

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

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

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

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

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

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

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

Albert: What kind of flour do you use?

Victor: Always Caputo it is the best.

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

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

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

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

Albert: Can you share a pizza recipe with us?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

And Pizza All Over:

Undici Taverna Rustica

11  West River Road
Rumson , NJ 07760

732-842-3880

www.undicirestaurant.com

Victor from Undici

And for more great New Jersey Pizza:

Discover The Best Pizza in New Jersey at Pizza Therapy

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

 

If you own a pizzeria or restaurant, this post is for you.
If you know someone who owns a pizzeria or restaurant, please share the following:
I’ve been hard at work on my latest project and I wanted to let you know about it.
If you are in a hurry, you can check it out here:
As you may know, I’ve been on-line for a number of years. I’ve been featured in 3 books, television, radio, national magazines, newspapers and of course the Internet.
This did not happen by accident. I work hard to continue to create an Internet presence.
Over the years I have discovered a number of techniques and inside information which has allowed me to create a huge Internet presence. As a matter of fact I was recently contacted by a National Pizza Chain. You can find out what I told them here:
I want to share my best Internet Marketing tips and tricks with you with my new e-book;
 9 Internet Secrets to Explode Your Pizza Business.
This is a step by step report which explains how you can easily create an Internet presence which will help you get more customers coming in your door.
I don’t use complicated language or terms. This is a very common sense approach to helping your pizza business dominate your local market.
As a matter of fact the first Secret explains 5 different places, totally targeted to your area, that you can list your business. And there is zero cost for this.
Everything contained in this report is based on sound business practices. I use a very common sense approach.
But I will tell you this: 99% of the pizza businesses have never heard of most of the information, I will be sharing with you.
Here is the link again:
I am sharing the absolute best information that will work for you and your pizza business.
(Of course, this will work for any restaurant as well)
Make sure you check out the bonuses, I am offering. I have never offered anything like this before.
I have shared the report with a few pizzeria owners and they have been very enthusiastic about it.
So please check it out and let me know what you think.
I am offering it at a very low price to start out. The price may increase at any time.
 Listen: in the last 6 months, 3 pizzerias in my town totally went out of business. I explain the fatal mistake they each made on this page:
 
Don’t let this happen to you!
 
You will discover inside tips and angles that will blow your competition out of the water.
 
You will learn to totally dominate the Internet in your area.
 
Please have a look and let me know what you think:
 
To your continued pizzeria success,
 
Albert Grande
The Pizza Promoter
 
P.S. Wayne Gretzky says: “100% of the shots you never take, don’t go in!”
So take some shots go here right now:
 

Fire Within Interview With Joseph Pergolizzi

 

The Fire Within

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

On their website, Joseph explains:

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

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

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

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

He was always gracious and very forthcoming.

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

Please tell me what exactly is “Fire Within”?

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

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

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

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

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

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

Albert: Can you share some early memories of pizza?

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

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

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

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

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

Albert: What is your favorite pizza? Why?

Joseph: This is a strange answer.

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

Albert: What is the best pizza in Colorado?

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

Albert: The U.S???

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

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

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

Albert: Favorite pizzaioli?

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

The joy of cooking with wood.

Albert: What are your best tips for making pizza?

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

Albert: What type of flour do you use?

Joseph: Gusto’s

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

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

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

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

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

Albert: You have a unique pizza philosophy?

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

The product:

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

The people:

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

The experience of eating pizza:

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

Wood fired pizza:

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

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

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

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

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

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

Albert: Where is The Fire Within headed?

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

Albert: Please add anything else you like.

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

Thanks so much Joseph. We wish you continued success.

Contact:

The Fire Within
PO Box 1563, Boulder, Colorado 80306

Pizza on Earth, Good Will to All!
Albert Grande

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

The 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

Pizza Expo 2012: Register Now!

Pizza Therapy supports the Pizza Expo

Here is the inside scoop for Pizza Expo 2012

Listen as Tony G. talks about what he will be doing at Pizza Expo:

Keynote Addresses

The first two days of Pizza Expo will kick off with remarks from a couple of industry standouts with very different stories to tell.

Tuesday, March 13, begins with a speech—open to all attendees—by Nick Sarillo, owner of two hugely popular Nick’s Pizza & Pub locations in suburban Chicago.

Dubbed two years ago as the “Blue-Collar Millionaire” by Inc. magazine, Sarillo left his first career as a home-builder and dusted off some old family recipes to enter the pizza business in 1995. He placed two goals among his top priorities: creating a family-friendly restaurant that would become a hub for repeat business; and molding a new model for employee culture, one that drives his staff to stay longer and work harder.

That he’s succeeded is obvious by the multi-million-dollar revenue at both Nick’s restaurants, and by the advance interest in his new book outlining his business philosophy, A Slice of the Pie, scheduled for releas in summer 2012.

Wednesday, March 14, will be launched with a 7:45 a.m. keynote by Marla Topliff, president of another suburban Chicago-based success story—the 170-unit Rosati’s Pizza chain.

She’ll share her personal journey from local representative for Welcome Wagon to a position as its national sales manager, and relate how some of Welcome Wagon’s then-novel neighborhood marketing tactics still apply today. But Topliff credits another position she held while raising her children as her truest training ground: president of the local PTA. She’ll explain how running a Parent Teacher Association group educated her in the arts of politics and persuasion, and helped fuel her rise from marketing director to president at Rosati’s, where she is one of the top women executives in the pizza business.

She’ll also address the role marketing has played in Rosati’s tremendous growth and explain how the company’s cohesive brand image continues to solidify its success.

Competitions

For the 2012 show, we’re adding a new demonstration area—located on the Exhibit Hall floor and outfitted with stadium seating—allowing us to expand the International Pizza Challenge? while continuing the Making Dough With Tony Gemignani workshops and a full slate of pizza-making and hot-topic menu item demonstrations.

The Pizza Challenge will feature four divisions in March 2012: Traditional and Non-Traditional, plus the first-time categories of American-Pan and Italian-Style. Attendees can observe the preparation and judging of these entries and taste the pies themselves to form their own opinions. Winners in each division move on to the Pizza Maker of the Year finals.

The Challenge will also bring back past Pizza Maker of the Year winners for a special “Best of the Best” competition that is sure to wow the audience.

Seminars and Workshops
Among the 75-plus seminars and cooking demonstrations will be these special new sessions:

Power Panels

We’ll convene panels consisting of top operators who are on the cutting edge in their approaches to top-of-mind topics. You’ll be able to learn from the best on subjects including: finding and keeping the best pizzeria employees, building blocks for profitable menus and proven tactics for driving business with social media marketing.

Operator Presentations

We’ve gone to great lengths to bring in more pizza owners and operators to speak about how they excel in specific segments of the business. Among the operator-presenters appearing at Pizza Expo 2012 are: Peter Cooperstein of Amici’s on delivery, Glenn Cybulski of Seasons Pizzeria and Clovers Sports Bar on appetizers, Doug Ferriman of Crazy Dough’s on selling slices, Clayton Krueger of Farrelli’s on social media, George Hadjis of Oggi’s on building community partnerships—and several more.

Super-Segment Thursday

Seminar sessions on the final morning of Pizza Expo will be turned over to special topics presented by those who know them best—pizza people. The morning will begin with a Power Panel on social media marketing featuring advanced practitioners of this new advertising art. Breakout sessions will follow: Bill Jacobs of Piece Pizza on his branding campaign, Mike Rangel of Asheville Pizza and Brewing on tapping higher beer sales, Matt Galvin of Pagliacci’s on growing the catering segment, Michael Shepherd of Michael Angelo’s on working well with vendors—and more.

Pre-Show Monday

After a well-attended day of workshops and seminars geared toward new operators and first-time attendees in 2011, we’re expanding the offerings in 2012. In addition to repeating Big Dave Ostrander’s workshop, “So You Want to Open a Pizzeria,” a second pay-to-attend session is being added: “How to Turn Your Good Restaurant Into a Great Business” with restaurant business guru Jim Laube.
A special Power Panel—“The $2 Million Club”—will also convene, featuring Tony Gemignani, Peter Cooperstein, George Hadjis, Bill Jacobs and Mike Rangel, all of whom preside over pizza operations that average $2 million-plus per unit in revenue. Their subject: “How to Outcompete the Big Chains.”
And a track of afternoon seminars for first-time attendees is being added to go with the track for new operators that was so well attended at our last show.

Here is what Tony had to say to me last year at The Pizza Expo:

As a side note:

Attending Pizza Expo 2012
will be an incredible opportunuty for you and your business!

If you are serious about your pizza business, just do it!

Pizza Therapy supports the Pizza Expo

Respectfully submitted,

Albert Grande
The Pizza Promoter

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

A UK Pizza Guide

Pizza is loved the world over. But is pizza exceptional the world over? It depends on where you look. These days, it is essentially a universal topic. There are mediocre pizzerias everywhere and there are outstanding pizzerias everywhere. So anywhere you go, you can find a pizza shop to suit your tastes. England, for instance, has several exceptional shops in various cities. To name a few, Brighton has Pizzaiola, Cambridge has Cherrybox Pizza, Trowbridge has Pasquales, London has Franco Manca and Bournemouth has Vesuvio.

Most of these have some very original and perhaps what some may call, odd
combinations. Pizzaiola`s menu is a good example of this. Their “Al Tonna” pizza includes tomato sauce, oregano, mozzarella cheese, olives, garlic and tuna. Their “Marinara” is identical to the “All Tonna” but with the addition of prawns and nchovies. However, they also implement more familiar topping combinations such as the Hawaiian with ham, mozzarella, pineapple and tomato sauce and the Pepperoni, or “Meat Feast”.

Cherrybox Pizza has a few more familiar options, although they also have equally less mainstream menu items as well. One that is particularly unique is the “Peking Duck”, topped with shredded cucumber, mozzarella cheese, shredded duck and Chinese hoi sin sauce. Another unique item is the “Moroccan”, made with a hummus base and topped with shredded lamb seasoned with cumin, raisins, mint yogurt sauce, red onions and mozzarella cheese.

While Pasquales is specially known for its excellent garlic bread, Franco Manca is known for its sourdough crust pizzas. Their menus are seasonal and their summer options and pie names, are simpler. Their most distinctive pies include the “Number 3”, with buffalo ricotta cheese, courgettes and basil with their organic specialty “Franco and Lloyd Somerset Pecorino” and the “Number 4” with buffalo ricotta cheese, home cured Gloucester Old Spot ham and wild mushrooms.

Vesuvio distinguishes its daytime menu from its nighttime menu, with a larger variety of pizzas on the nighttime menu. Unlike the others, they serve a full menu with pasta and side dishes. They share Pizzaiola`s Marinara pie, along with a couple of others that overlap with other distinguished pizzerias. However, they offer a unique “Pizza Vulcano” with mozzarella cheese, tomato, spicy Italian sausage, olives and the option of either dried or fresh chili. The “Pizza Parma” is also unique, featuring prosciutto, wild rocket, shaved Parmesan, cherry tomatoes, olives and fresh basil. There is also the “Pizza Paesana” with tomato, onion, mushrooms and
egg.

As you can see, specialty pizzerias are not limited to Italy. You do not have to go far in the UK for unique or “standardized” delicious pizza.

Those looking to enter the pizza industry can even gather inspiration from these pizzerias, simply by viewing these recipes online, though tasting them is a finer experience. You can even search for catering equipment companies online.

Whether you are just a pizza enthusiast or looking to enter the business, finding delicious pizza can be a quick click away.

On Spiritual Pizza Making

In my car, I have a battered copy of The Magic Of Believing
by Claude Bristol I have read this book many times and I always seem to get something new out of it. If I know I need to wait in a line, such as at a bank or food shopping, I will take the book along to read. This seems to make the line move faster.

Simply put, The Magic of Believing states, the energy of the subconscious mind can help individuals achieve any goal. If you believe it, it will happen. This book contains countless examples of the hidden power of the subconscious mind and how it can influence our lives.

Bristol speaks about two people cooking an item using the same ingredients, and the same recipe. One item turns out to be a failure while the other is a successful culinary achievement.

The successful cook, saw the finished product in their mind’s eye. This successful cook, baked their heart and soul in to the finished dish. They created a spiritual link with the food.

Making pizza, is no different. You must put your spirit into each pizza you create. The great pizzaiolos such as Gennaro Lombardi (Lombardi’s), Frank Pepe (Pepe’s) and Salvatore Consiglio (Sally’s Apizza), knew this, and made pizza for the body as well as the soul. They were masters of Spiritual Pizza.

Spiritual pizza is made when you connect with your pizza on a higher level. You put a part of yourself into each pizza.

Make all of your pizza, Spiritual Pizza. Your pizza will taste better. Your pizza will be better.

Robert writes:

In your article on spiritual pizza making you say:” Spiritual pizza is made when you connect with your
pizza on a higher level. You put a part of yourself into each pizza.
Make all of your pizza, Spiritual Pizza. Your pizza will taste better. Your pizza will be better.”

That really hit home with me, you wouldn’t believe what I put into my pizza making and it really shows in
the pizza. If I’m making a pizza for company and really want it to be its best I will turn on the oven
light and keep looking in at it to make sure it is just right, my wife laughs at me but the pizza is
always great.

I’ve spent years now trying to perfect the crust, after all it’s the crust that makes the pizza, everything else
is just toppings, right?. A couple of very important things I have learned along the way.

If you are going to experiment away from a recipe,
WRITE DOWN THE CHANGES YOU MAKE! Otherwise who can
remember what they did the next time.

I’ve found that “Hotel and Restaurant” flour seems to provide the most “Pizzeria” taste and consistency I
believe it is the extra Gluten.

More yeast and sugar (or honey) in the mix than is
usually called for seems to work well for me as far as a nice light dough that tastes great.

Let the pizza rise! at least once but even better twice and at least an hour each time, then roll it out
at least half an hour before you put a topping on it of any sort and cover it with plastic wrap so it can
rise a bit before you squash it with toppings.
5. And finally, make sure you preheat the oven and get it as hot as you can for the amount of toppings you
have on it. More toppings, less temperature so it can have a chance to cook all the way through, raw dough
is nasty. the reason for the hot oven is that the dough does an initial rise just after it
is exposed to the heat and that makes for a much better crust I think than you get with lower temps.

Yipes, and I don’t even do this for a living! but if you look in my pantry and fridge and freezer you would swear I did.

Anyway yep, pizza is a spiritual experience for me and everyone that tastes it begs me to open a pizza
parlor.

Pizza on Earth and Good Will to All!
Robert Cotterill

My Response:

Thanks so very much for sharing your great advice, Robert.

I received many wonderful comments about Spiritual Pizza. I feel to do anything worthwhile, we must put our heart and soul into it. We will then connect with a higher spiritual power.

We must realize there is a greater power that we can connect with. Thanks everyone for your wonderful positive energy.

You should check out The Magic Of Believing
This is an incredible life changing book.

Pizza Tips from the Masters…

I cornered two Italian pizza masters (pizzaioli) at the Pizza Expo in Las Vegas.

I told them I was not leaving until they gave me their best pizza tips.

They had no idea what I was talking about: they do not speak any english.

They just nodded and waved. Nodded and waved.

I decided to find an Italian translator.

I needed to know the secret. I had to know their best advice. I had to discover what made great pizza, great!

I needed to have the best pizza advice, from Antonio Stariata and Adolpho.

Don Antonio Stariata and Adolpho, two master pizza makers from Naples, share their best pizza tips. This interview was conducted at the Pizza Expo, in Las Vagas.

And you need great pizza tools to make great pizza. Check out this pizza peel:

Epicurean Cutting Surfaces 21x14-in. Pizza Peel Series Pizza Peel

Epicurean Cutting Surfaces 21×14-in. Pizza Peel Series Pizza Peel

The Pizza Peel won’t necessarily help you to hand toss the dough, but it just might make you want to. It works great with frozen pizzas as well. The beveled front edge helps to scoop the perfect pie from the oven and the hole in the handle makes for a convenient hanging option.








Epicurean Cutting Surfaces 21×14-in. Pizza Peel Series Pizza Peel

Abate’s Pizza on Wooster Street Interview by Pizza Therapy

Wooster Street in New Haven Connecticut is an Italain food paradise. You will find great Italain food, but especially great pizza. Home of Sally’s Apizza and Pepe’s, Wooster Street boasts extraordinary pizza. But these two well known pizzerias are not the only great places to have pizza on Wooster Street.

Abate’s makes great pizza on Wooster Street, also.

When you are in the shadows of two pizza heavy weights, like Pepe’s and Sally’s, you definitely try harder.

In the following interview, Louis Abate explains what makes his pizzeria special. He shares his pizza secrets. He has been on Wooster Street for over 20 years, so he is no fly by night. Louis is here for the long haul…

You can visit Abate’s yourself.

Abate Apizza and Seafood Restaurant129 Wooster St
New Haven, CT 06511
(203) 776-4334

Here is one of my favorite books:


pizza

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

Goodfella’s Brick Oven Pizza of Staten Island New York opens Official Brick Oven Pizza School

The world famous Goodfella’s of Staten island announced today its official opening of Goodfella’s wood fired pizza school of New York. It will be one of the most comprehensive pizza schools in the country.

Focusing on the art of wood fired pizza ,gourmet breads and cheese making. Founder Scot Cosentino Says “We will be running the school from our original location at 1718 Hylan Blvd Staten Island New York.

It will be a completely hands on experience turning pizza makers from all over the world into gourmet artisans who will master the art of wood fired pizza. We also will be focusing on Gourmet Breads, Sauces, Cheese making and offer a variety of services from custom brick ovens to complete consulting on start up operations.”

Goodfella’s Founded in 1992 and has been an industry trend setter and leader in gourmet brick oven pizza since its inception. Wining numerous national and international prizes for its gourmet creations such as the Vodka Pie,Smokin Goodfella and Sally Pie.

Goodfella’s Brick Oven Pizza has also been known as one of Rudy Giuliani favorite place for pizza and known as a local celebrity hot spot for years and featured on many TV Segments.

****

Contact information Scot Cosentino

(718) 987-2422 www.goodfellas.com

Scot, I want to wish you all the best
with your new Pizza School!

pizza all over Staten Island,

Albert Grande
The Pizza Promoter

Pizza Expo Las Vegas March 1-3, 2011

Here is the latest news on the Pizza Expo:

27th Annual International Pizza Expo®
The World’s Largest and Oldest Pizza Tradeshow!
Las Vegas Convention Center
March 1 – 3, 2011

You’ve been attending Pizza Expo for years, you’ve heard it all and you’re ready for something new. Well, we listened and for the second year, you have an entire session module planned and developed with you in mind.

This session module will feature one session during every seminar time period – that’s three sessions on Tuesday, three sessions on Wednesday and one session on Thursday. Business leaders outside the pizza industry, who will bring a fresh approach to common business issues, will lead these sessions.

Tuesday morning will open with an encore presentation from Larry Oxenham, one of America’s top asset protection experts. In his Advanced Lawsuit Protection, Tax Reduction and Estate Planning Strategies, Larry will discuss strategies most advisors are unaware of, and are too many to list here. This was one of last year’s most popular sessions earning Larry a return invitation. You can’t afford to miss this session.

Tuesday afternoon will feature two sessions by noted author, Christine Corelli. In her first session, Are You a Leader or a Boss, Christine will show you how to lead in a way that gets the most out of your team. Her second session, Change, Challenges and Hard Choices, will look at today’s marketplace and the demands to embrace new ideas, create new business models and implement smart strategies in order to create and sustain success.

You don’t want to miss Wednesday morning with Troy Hazard and his Leadership Lessons From the Naked Entrepreneur: How to Guide Your Staff Through Tough Times. If you want to know what makes a good leader, then ask a leader of leaders. Troy is a veteran with 10 start-ups in 20 years under his belt and has proven himself in one of the toughest leadership roles on the planet – President of he Global Board of the Entrepreneurs’ Organization. Troy will share some of the lessons he learned as a leader of leaders and as a leader of teams. He will explain why he believes leaders are not born, they evolve.

Wednesday afternoon promises to be one of learning and one of entertainment. Barry Maher – you may have seen him on the Today Show or CNBC, or you may have read about him in USA Today, the New York Times, the Wall Street Journal or Business Week – will begin with Filling the Glass: Real World Tactics and Motivation for Increasing Productivity AND Job Satisfaction. This session is perfect for the most cynical veteran AND the most starry-eyed (or the most discouraged) novice. In Barry’s second session, Slicing Through the Noise: Powerful Communication for Leadership and Professional Success, he will show you how to communicate with people of all types and how to tactfully get what you want.

In the final session on Thursday, Ron Jasniowski will address the challenge foodservice managers face every day – the endless struggle to build a harmonious workforce of conscientious, loyal employees. In Turning Ordinary People Into Extraordinary Foodservice Employees, you will learn how to develop the untapped character qualities in your employees and more.

These new session topics and fresh new speakers will expose you to the latest trends and practices in business and challenge you to look at your business in a new light.

For more information about International Pizza Expo, visit our award-winner Web site today.

Pizza all over Vegas,

And, I’ll see you there!

Albert Grande,
The Pizza Promoter

If you want to learn more about How to Open a Financially Successful Pizza & Sub Restaurant

Go here now:

PizzaQuest.com to Launch December 20

I am very pleased to share the following information with you. This will rock the World of Pizza as we know it!

Hosted by Peter Reinhart, new website serves as a virtual meeting place and resource for people with a passion for pizza and artisan food; site includes webisodes
chronicling the search for America’s great pizzas and pizzaiolos, recipes and video
cooking instructionals, expert guest blogs, and photo galleries

Two years in the making, PizzaQuest.com with Peter Reinhart is set to go live on Monday, December 20, 2010. The website is subtitled “a journey of self-discovery
through pizza,” and that’s exactly what it is, according to host Peter Reinhart,
author of American Pie, My Search for the Perfect Pizza.

“We set out to find the great pizzas and pizzaiolos of America and discovered all
sorts of other amazing artisans, and found ourselves following unexpected paths to
unanticipated adventures. We soon realized that our pizza quest was about a lot more
than pizza,” Reinhart continued.

PizzaQuest.com is a joint venture between Pizza Quest and Forno Bravo, a leading supplier of pizza ovens, pizza stones and pizza-making supplies. “The Internet is
the perfect media to deliver Peter’s passion for pizza and the artisan food
movement,” said James Bairey, Forno Bravo founder and president. “We think
PizzaQuest.com breaks new ground for food lovers everywhere.”

The website features short video episodes or “webisodes,” as producers Jeff Michael
and Brad English call them. “Each week we’ll post a new segment that chronicles our
journey,” said English. “Some will be parts of a larger story arc that may continue
for a number of weeks, and some will be freestanding webisodes, such as our
discovery of an amazing fish taco place in Morro Bay called The Taco Temple.”

Michael added, “Together, the webisodes add up to a documentary that takes Pizza
Quest viewers on the proverbial bus with us.” The webisodes are also being edited
for later use as a 13-part television series, currently in development.

In addition, the site includes a recipe section, with video instructionals,
featuring some of the guest pizzaiolos filmed during the quests. There is also a
guest contributors section with thoughtful essays by invited experts and thought
leaders.

“This site, while it focuses on pizza, is really a celebration of artisans and
artisanship, so the guest essays will cover a broad range of interesting topics,”
noted Reinhart. “I call it the ‘This is what I’ve been thinking about lately’
section, so it will get into the philosophical and metaphorical, as well as the
practical side of the quest.”

Every section of the site is designed for viewer interaction and community building.
PizzaQuest.com is aimed not only at the vast community of people who love pizza, but
also to anyone who loves the adventure of life and the search for excellence.

PizzaQuest.com can be accessed via www.fornobravo.com/pizzaquest or www.pizzaquest.com.

About Pizza Quest
Pizza Quest: a journey of self-discovery through pizza, is a website dedicated to
the exploration of artisanship in all forms, wherever we find it, but especially
through the literal and metaphorical image of pizza. The site features webisodes
chronicling the pizza quest journey, recipes with video instructionals, guest
essays, member blogs and other resources. Peter Reinhart, award-winning cookbook
author and acclaimed baker, serves as narrator and primary host. Visit
www.pizzaquest.com for more information.

About Forno Bravo
Founded in 2003, Forno Bravo is a leading global producer of Italian wood- and
gas-fired pizza ovens for residential and commercial use. Our ovens are made using
state-of-the-art methods and the highest-quality refractory and insulating
materials, and then shipped from our warehouse in Northern California. Visit
www.fornobravo.com for more information.

The Art of the Pizzaiolo

Pizza! As a pizza professional you know how much the world loves pizza. And the Pizzaiolo, the master who creates pizza deserves to be celebrated. Now sculptor Jeff Tritel has done just that. He has created “Pizzaiolo,” a limited edition bronze sculpture celebrating Pizzaiolos everywhere! “Pizzaiolo” captures the art of the dough. Our Pizzaiolo is spinning pizza dough and that spin is shown in the spin of his body.

Here are Jeff’s words about his inspiration for  “Pizzaiolo,”

There’s an element of magic in spinning pizza dough and for me, images of joy, wonder, skillful execution and old world charm appear in my mind’s eye. To capture the feeling of spinning dough in a sculpture, I’ve given our chef a radical body twist that adds torque to the image. While I was working on the design I had visions of wide-eyed children, mesmerized by the spinning pizza dough and thinking, “this is soooo cool.” I know that for me the idea of spinning dough is so compelling that the spinner of that dough deserves to be immortalized in bronze.

“Pizzaiolo” is currently in pre-production. This means that the wax design is complete and we expect to have the first finished bronzes ready to deliver approximately March 1. During this pre-production time, we are offering “Pizzaiolo” at a special introductory price of $1,300 which includes the finished signed and numbered bronze sculpture and a Certificate of Authenticity signed by the artist. “Pizzaiolo” will be cast in a limited edition of only 200. That means that only 200 lucky individuals will ever be able to own “Pizzaiolo.” To be one of the lucky few, please visit our website.

You can learn more about  “Pizzaiolo,” here:

All About the Pizzaiolo sculture.

 

The pizzaiolo from Legends of Pizza

All About the Pizzaiolo sculture.

Learn How to Cook Authentic Italian Food

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

I told them I had no idea what they meant.

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

Hands On Pizza Workshops: Make Better Pizza

Boulder, CO­ September 13th, 2010, ­ The Fire Within, the nation's leading manufacturer of Mobile wood-fired pizza ovens announced today the first fall educational, hands-on workshops for entrepreneurs interested in live event pizza catering and concessions.

The workshop, designed and taught by "Fire Within's" founder, Joseph Pergolizzi, will include guest instructors. Participants in the two-day workshop will learn and practice insider secrets to making real pizza dough, and will have the opportunity to work with an authentic, Italian-made wood-fired pizza oven.

The course also includes essential marketing, food-safety and business techniques specific to the mobile wood-fired pizza oven concept. Registration, including all manuals and materials is $899.

 Participants are encouraged to pre-enroll at

http:// gettingstartedoctober2010.eventbrite.com/

The first fall workshop will be held on October 23rd and 24th at the 63rd Street Farm in Boulder, CO

"We're extremely excited to be offering another one of these workshops," said founder Pergolizzi. "Very few of the customers who purchase our mobile ovens have Pizza business experience. We have spent the last several years crafting a no-nonsense, easy-to-implement plan for success.

The workshops are very popular, we've trained over 50 people in our first year in offering this workshop."

Pergolizzi said the workshop can accommodate 20 participants and already has several registrations.

About Fire Within: FW was founded by Joseph Pergolizzi in 2005 and offers a turn-key business opportunity at a surprisingly affordable cost. The wood-burning ovens are manufactured by Forno Bravo, Italy's leading Pizza Oven builder and their portability platform was designed and manufactured in Boulder, CO. The company offers everything needed to start and succeed with a unique business concept ­ a mobile wood-burning Pizza Oven. The company is based in Boulder, Colorado.

Contact: Joseph Pergolizzi Phone: 303-652-7378 Email: info@portablebrickpizzaoven.com

website: http://portablebrickpizzaoven.com/
 

For more information about pizza, discover more pizza secrets at: The Pizza Therapy Pizza Blog

Become A Pizza Champion Here

The following comes from Steve Lieber, Director of Operations United States Pizza Team.

Enter this contest:

"The competitions are Gluten Free Championship September 12 and the American Pizza Championship September 13, 2010."

Registration Criteria
You must be employed at a pizzeria, or have pizza on your menu at the time of competition.

Competition Criteria

  •  Competitor must bring own pre made dough, sauce, cheese and toppings for 2, 14-inch pizzas. On site refrigeration will be provided. (Contestants will have access to dough making equipment if necessary.
  • Oven testing will take place prior to first competition. Bring extra ingredients if you want to prove the ovens.
  • Dough trays and peels will be provided; competitor should bring any other needed tools.
  • The choice of pizza ingredients is strictly up to the discretion of the competitors.   There is no requirement that this pizza is on any existing menu but part of the judging criteria is that it be commercially viable.   Bring your best pie.
  • You must prepare and cook pizza in competition area.
  • Competitors will make 2 pizzas. They will decide which of the two will go to judges. The second will be given to audience for sampling.
  • Contestants must be at pre-competition briefing at 9 am September 5th.

Competitors must agree to judge criteria prior to competition. At the pre-competition briefing contestants must sign publicity waivers and rule agreement waiver.

  • All contestants will be assigned numbers and a drawing will determine order. Judges will be sequestered before drawing takes place.
  • This is a double blind taste test and numbers will be assigned to pizza in the order in which they are made.
  • All contestants must write and print a description of their pizza and provide recipe of ingredients and cooking instructions. This will be used during the judging of each pizza.
  • Contestants will remove finished pizza from oven and place on a pizza circle. At this time PMQ will take photos of chef with pizza, then the pizza will be taken to an area to have photos taken of the pizza itself.
  • The pizza will then be taken by a runner who will then take it to the judging area. Here the runner will read the description and recipe of the pizza.   The runner will then cut the pizza and allow each judge to choose a slice (piece).   The judges will grade the pizza, then the score sheets picked up, tallied, and held by head judge. The tables will then be cleared.
  • Contestants will give permission for PMQ to use photos and statements in any future media without obligation.

For more information:

For Additional Information Visit www.pmq.com  or

 Email steve@uspizzateam.com

www.pmq.com

 Page 1 of 2  1  2 »