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

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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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!

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:

• Tony Gemignani & Ken Bryant of Pyzano’s Pizzeria in Castro Valley, CA;
• Michael Shepherd of Michael Angelo’s Pizza in Kenton & Rushsylvania, Ohio;
•  Joe Carlucci of NY ;
• Siler Chapman of Donato’s Pizzeria in SC and
• Sean Brauser of Romeo’s Pizza in Medina, OH.

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.

albert grande
Pizza Therapy