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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
Competitors must agree to judge criteria prior to competition. At the pre-competition briefing contestants must sign publicity waivers and rule agreement waiver.
For more information:
For Additional Information Visit www.pmq.com or
Email steve@uspizzateam.com
www.pmq.com
North Haven Sons and Daughters of Italy Lodge #2805, in conjunction with The Original Frank Pepe Pizzeria Napoletana, is sponsoring a fundraiser for Holy Joe's Cafe'.
Holy Joe's Cafe' is a non-profit that sends coffee to U.S. troops around the world via a network of deployed military chaplains.
Coffee and monetary donations will be collected at The Original Frank Pepe Pizzeria Napoletana on Wooster Street in New Haven throughout 4th of July weekend, Friday, Saturday and Sunday evenings from 4 to 8 pm. 100% of the donations will be sent overseas to provide free coffee for the troops. Y
You can get more info about Holy Joe's Cafe' at www.holyjoescafe.org . Join us at the pizzeria over 4th of July weekend and show your support for our troops!
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South Florida Upscale Italian Restaurant Creates Real "New York" Pizza with Innovative Water Filtration System Replicating New York City Water
Palm Beach County, FL (PRWEB) June 17, 2010 — Anyone who has tasted real New York pizza, bagels and breads knows there's something special about them. For starters, they're lighter and crisper. This is thanks to award-winning New York water, famous for its purity and unique mineral characteristics that make it perfect for creating out-of-this world baked goods. Now, a new company is making this water available to restaurants and bakeries nationwide, and a South Florida fine Italian restaurant is the first to jump on board.
Palm Beach County, Florida-based Famous New York Baking Water Corp. has created a distinctive water system to duplicate the baking characteristics of New York water – only purer – making it possible for restaurants and bakeries nationwide to replicate the real flavors and textures of authentic New York-style breads, bagels, pizzas and other baked goods. Mamma Mia's Trattoria in Palm Beach County, Florida, is the first to scoop up this new system for its 220-seat restaurant, which serves around 250 covers per day.
Joey Lograsso, owner of Mamma Mia's Trattoria, says that his customers can't get enough of his New York pizza. "I was doing great before," says Lograsso, "but now my pizzas are flying out the door. I never dreamed I could have real New York pizza in South Florida. And thanks to the purity of the water, the flavors of all of my foods are enhanced."
Famous New York Baking Water Corp. offers a variety of systems scaled to the individual restaurant or bakery's usage needs. It teamed up with Fitness and Health CLA, one of the premier filtration companies in the water industry, to create this unique water filtration system that duplicates the precise baking characteristics of New York Water.
Anthony Vincent Liotta, who started making bread in his father's Brooklyn bakery at age eight, tested the water and was amazed at the difference. "I have been baking breads, pizza and bagels for over 35 years in New York and Florida. I couldn't believe the way the products came out using their water. The crust and textures were identical to the ones I used to make in New York. I was also impressed by how the water enhanced the flavor of the soups."
The water system can supply everything from small mom-and-pop pizzerias to wholesale bakeries that operate 24/7. The system can be installed as part of new construction or retrofitted into existing operations. Famous New York Baking Water Corp. is making it available nationwide, so that now restaurants, bakeries and pizzeria's from Palm Beach to Portland can serve real New York pizza, breads and bagels.
"This is not 'New York style' pizza, as many restaurants advertise," says Angela Bean, president of Famous New York Baking Water Corp. "Since our system replicates the necessary baking characteristics of New York water, you are getting authentic New York baked goods."
"What's amazing," says Bean, "is that not only is the water great for baking, it's also the healthiest and purist water in the world. It makes the flavors of everything it touches from soups to sodas really pop."
For more information on the Famous New York Baking Water Corp. visit http://famousnewyorkbakingwater.com or call 561-452-2922.
Media Contact: Bruce Serbin Reeves Laverdure PR 561-391-8717
This may be your chance to show your stuff at the World Pizza Games:
Once Again The World Pizza Games® Are Coming to Pizza Expo!
Fastest Dough: How fast can you toss out (5) 12" doughs!
Largest Dough: How big can you make 18oz of dough in just 5 minutes!
Fastest Box Folding: How fast can you fold (5) 12" pizza boxes?
Longest Spin: How long can you keep a dough spinning over your head?
Freestyle Acrobatics First Division& the Masters Division - With so many dough throwing acrobats getting better and better all the time, we have split the freestyle acrobatics into two categories: *First Division & *Masters Division.
*First Division - created for those up and coming acrobats who want to showcase their talent without having to go head to head against the masters of the sport. The finalists will face off at the World Pizza Games® Finals and Rockin' Party Wednesday night.
*Masters Division - created for those dough throwing acrobats that are the best of the best. These masters will face off against each other at the World Pizza Games® Finals and Rockin' Party. Please contact the World Pizza Champions for more details for qualifying for this event.
Please Note: If you have won a world or international title in an acrobatic dough throwing competition in recent years you may automatically qualify for the Masters Division. Qualifying for the Master division may make you ineligible to compete in the First Division. If you feel that you may fit into this category, please consult with the World Pizza Champions before entering the competition.
Please see the rules for complete details.
*(ALL TIMES ARE SUBJECT TO CHANGE)
Check out the World Pizza Champions
Please visit www.worldpizzachampions.com/games.php or http://www.pizzaexpo.com/ for more details and to download rules and entry forms.
Good luck to you.
This could a once-in-a-life-time opportunity.
pizza all over Las Vegas,
Albert Grande The Pizza Promoter
I love eating pizza. I love making pizza. I love promotng pizza.
Here is a video of making pizza at Paul S.'s woodfired oven on the North Shore of Oahu.
This was real North Shore Pizza…
If you ever thought about getting into the pizza business I have a resource with inside tricks and tips about the pizza business.
Hi my name is is Albert Grande, owner of Pizza Therapy, a resource for pizza. I have been featured in three books about pizza, been on radio, television, newspapers, magazines, and of course the Internet.
I know about pizza. As a matter of fact, I was recently given the name: "The Pizza Promoter".
I have interviewed the best pizzaiolo (pizza masters) in the world.
Over the years, I have gotten hundreds of emails from people, just like you, wanting information about getting into the pizza business.
I would research their questions and answer it. After a while, I noticed that I had collected a vast amount of information that would be very valuable for anyone who wanted to know about the pizza business.
Here are some of the actual questions:
Where can I find the best pizza dough recipe?
How do I find a pizza place for sale?
Should I buy a franchise or a mom and pop pizzeria?
How can I learn more about the pizza business?
How can I get my pizza business questions answered for free?
I have put together all of my pizza business resources, tips and secret information for the first time.
Here's what John Arena of Pizza Metro in Las Vegas said:
"At last there is a comprehensive collection of resources that will guide aspiring pizzeria owners. Whether you are a beginner or a veteran this report will save you time and money. Finally all the answers are available in one easy to use collection"
John Area, Owner Metro Pizza Las Vegas
You can listen below to a preview of The Pizza Buisiness Papers.
To find out more, you can go to this link:
The Pizza Buisness Papers
http://pizzatherapy.com/pizzabusinespapers.htm
In the following interview, Gary Bimonte, Frank Pepe’s granson explains how Frank got into the pizza business.
He started to make his pizza at a bakery where he worked. He began by selling the pizza’s from a “pizza hat”.
He would store the pizzas in a hat on top of his head and then he would walk around to local markets shouting: “Abeets, abeets”.
With the money he saved he puurchased a push cart. He then again saved all of his money and purchased the bakery where he once worked.
Listen as Gary explains the whole story of how Frank Pepe started in the pizza business:
If you are interested in the Pizza Business, you may want to check out this pizza business resource, The Pizza Business Papers.
pizza everywhere,
albert grande Pizza Therapy
The World Pizza Champions are a team no like no other.
They are dedicated pizza professionals who are a mission to spread the word about pizza. They are dedicated. The are talented. And they are all about making fun while they make pizza.
They all come from differnet backgrounds and experiences. They each have their own individual strnegths. But together as a team they maky synergy happen.
That is the strength of the team is greater than each individual part. You gotta love America’s Pizza Team.
They are:
You can learn all about the latest of the World Pizza Champions at their website.
Each member has earned the highest awards in several different categories in the pizza industry, Food Network, and Tony Gemignani & Joe Carlucci are inducted into the Guiness Book of World Records.
They are considered by many pizza operators worldwide as professionals and pioneers.
Each member is a pizzaiolo in his own right. Each member owns a pizzeria, where they have honed their craft, reaching pizza perfection.
Make sure you check them out to see if they will be on tour in a city near you.
each member of the team is a true Legend of Pizza.
pizza on Earth, to the Pizza Champions,
albert
P.S. You can grab a copy of Tony G.’s new book all about The World Pizza Chamions right here:
Famed Pizzaiolo Anthony Mangeri on right.
The pizza world is in a state of shock: Una Pizza Napoletana has closed. There has been much speculation as to why.
Famed pizzaiolo and Legend of Pizza, Anthony Mangieri, recently explained at his website:
“UNA PIZZA NAPOLETANA Thank you to everyone who has supported us over all these years.
I’ve closed Una Pizza Napoletana in Manhattan and am taking some time off.
After some time away, I’ll decide where Una Pizza Napoletana will re-open.
Stay tuned friends.
Anthony Mangieri”
Adam Kuban od Slice asked Mangieri directly. Here is his response:
“I’ve been working making bread and pizza, first in Jersey, then in New York City, since 1993, and though I loved doing both things in both places, I am going to take a little break,” Mangieri said. “I’m scared and excited all at the same time. I know a lot of people think I’m crazy and stupid for doing this now. But it kind of makes sense for me at this moment.”
You can read a review of Una Pizza Napoletana at the Pizza Therapy Pizza Blog.
The New York Times reported the closing, calling Una Pizza, the most meticulous pizzeria in New York. Here is the story.
Thanks so much, Anthony. We all wish you luck in your next pizza adventure.
