Category Archives: New York Pizza

101 best Pizza List Rant, Raves, and Pizza Recommendations

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The Daily Meal posted their 101 Best Pizzas in America.

I always get excited to see who made the cut. Who is new on the list, who got edged out.

Now don’t get me wrong, I love anything that celebrates pizza.  Most lists, however, lack a certain amount of credibility.

The 101 Best Pizzas in America in the past always had authenticity and credibility.

Past years saw pizza nominations come from a“blue-chip, geographically diverse list of pizza panelists — chefs, restaurant critics, bloggers, writers, and other pizza authorities — asking them to vote only for places where they’ve actually eaten.” 

This year was a total 180-degree assessment and a complete turnaround on the credibility of the list. Instead of polling the pizza elite, they used an inferior method of listing.

Let me tell you a quick story:

I was working as a Social Worker and had to testify in Court as to the progress of one of my clients.

“How is the young man doing?” the judge asked me:

“He’s doing fine your honor” I exclaimed

After my testimony, a school counselor got up and explained the young man was frequently absent from school, had been involved in a number of fights, had numerous curfew violations and was failing all of his classes.

The judge called me back to the bench and chastised me by saying: “Mr. Grande, you have lost all credibility with this court”.

So while I certainly respect all the pizzerias on the list,

I am certain they are worthy of a taste, as far as I’m concerned.  But the 101 best pizza list has lost a certain amount of credibility in the Court of Pizza or the Pizza Court!

Now that’s my rant, let’s look at some raves!

There were many well-deserving pizzerias that I liked. Most of all I liked the fact that the signature pie of each pizzeria was highlighted.

Here are some of my favorites:

#72: Ken’s Artisan Pizza in Portland

#61 Tony Gemignani’s Pizza rock

#58 Al Santillo’s Brick Oven Pizza, Elizabeth, NJ

#50 John Arena Chris Decker and Sam Faccini of Metro Pizza, Las Vegas, NV

#45 Zuppardi’s Apizza, West Haven, CT

#38 L&B Spumoni Gardens, Brooklyn, NY

#30 Dom Demarco’s Di Fara, Brooklyn, NY

#29 Tony’s Pizza Napoletana, San Francisco, CA

#28 Apizza Scholls, Portland, OR

#19 Lombardi’s, New York, NY

#16 Modern Apizza, New Haven, CT’

#15 Paulie Gee’s, Brooklyn, NY

#14 Pizzeria Bianco, Phoenix, AZ

#11 Smiling with Hope, Reno, NV

#9 Sally’s Apizza, New Haven, CT

#8 Lucali, Brooklyn, NY

#1 Frank Pepe Pizza Napoletana, New Haven, CT which of course is well deserved.

Missing from the list were some incredible pizzerias such as;

Anthony Mangieri’s Una Pizza Napoletana, New York,

Robert Caporuscio Keste, New York

Jonathan Goldsmiths Spacca Napoli, Chicago

Chef Billy Mano’s Federal Hill Pizza Company, Providence.

Jay Vogler’s Pizza on Earth, in Vermont.

Mia Marcos Pizza

And not one pizza from the entire State of Hawaii:

I would nominate: Brick Fire Tavern, Honolulu, Authentic Neapolitan Pizza.

J. Dolan’s,

Garibaldi’s all in Honolulu, mouth pleasing Sicilian Pizza.

A newcomer: Agostino’s Pizza Truck, and
Of course, Pizza Corner in Kapolei for their signature Poke Pizza.

Poke Pizza from the Pizza Corner

I am hoping the editors of The Daily Meal revert to their previous methodology next year.

Also, I want to give a shout out to Barb and Eric’s Pizza Adventures. They have made a mission of attempting to sample all the pizzas on the 101 Best Pizza List. They are an inspirational couple of pizza fans. You can find them at:

https://101pizzaplaces.com/

They deserve special praise!

And the best part of their site is they created their own individual list of their own pizza ranking! All the best to you Barb and Eric: you are both ultimate pizza fans.

My hope is that you create your own favorite list of pizzerias, if not 101 at least a top 10. And after you created your list you visit and order pizza.

If you are interested in pizza tools please go to: http://pizzatherapy.com/pizzatols

 I would love to see your own list! Please comment below…

Shop Ooni Pro 16 Multi-Fuel Pizza Oven

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Roberto Caporuscio and Tony Gemignani Make Pizza

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[vc_row][vc_column][vc_video link=”https://www.youtube.com/watch?v=Y9_wJuwHMdc” title=”Robert Caporuscio and Tony Gemignani Make Pizza at Keste’s 10/19/17″][vc_column_text]FOR IMMEDIATE RELEASE

Pizza Powerhouses Roberto Caporuscio and Tony Gemignani to Share Neapolitan Pizza-Making Techniques and Tasting at Newest Kesté Pizza and Vino Location Collaborative Pizza Benefitting Hurricane Victims to be Unveiled (NEW YORK, NY, OCTOBER 5, 2017) — Dynamic duos of the pizza world, Roberto Caporuscio and Tony Gemingani, will join forces to ofer pizza fans an up close look at the art of Neapolitan pizza-making, along with a tasting of their crafty creations.

The one of a kind pizza presentation is taking place 6:00PM on October 19th at 66 Gold Street in the Financial District of New York City, home to the newest location of favorite pizza spot Kesté Pizza and Vino. Pizza pros Caporuscio and Gemignani, two of the most renown names in the business, bring more than four decades of pizza knowledge to the helm.

Caporuscio is one of the most highly regarded pizza chefs in the country, and the subject of rave reviews from the media, often appearing on television, at prestigious culinary events, and making masterful creations for the covers of magazines. He serves as U.S. President of the Association of Neapolitan Pizza Makers (APN), the elite Italian governing body teaching the 300-year-old art of Neapolitan pizza making, and certifying adherence to authentic procedures. The maestro, who owns four restaurants in New York City, is also Founder of the Pizza Academy Foundation (PAF) in New York City, ofering Neapolitan pizza-making classes to both professionals and novices.

Gemignani, a 12-time world pizza champion and multiple cookbook author, is a chef and owner of seventeen restaurants in Northern California and Las Vegas, and holds an impressive set of awards for his pizza-making and tossing skills. He is proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the globe, and is an ofcial U.S. Ambassador of Neapolitan Pizza by the city of Naples, a prestigious title only given to three people in the entire world. Said Caporuscio, “It’s important that the centuries-old art of Neapolitan pizza-making is preserved for generations to come. Tony and I have so much respect and passion for what we do and love to share it with others. While he’s in town from the west coast, we thought it would fun to get together and offer pizza lovers an evening of tasting and teaching.” During the event, a special pizza created by both Caporuscio and Gemignani, will be debuted and offered as a special through November at Caporuscio’s restaurants; all Kesté Pizza and Vino locations and Don Antonio.

Proceeds from the collaborative pizza, which is topped with peas, prosciutto di parma, pancetta, housemade burrata, and drizzle of local honey, will be donated to the American Red Cross’ Hurricane Irma relief fund. At the end of the evening, Gemignani will sign copies of his latest cookbook for purchase, “The Pizza Bible”, a comprehensive guide to making delicious pizzeria-style pizza at home; covering nine different regional styles, including standards such as Neapolitan, Roman, and Chicago, as well as pizza sub-specialties like St. Louis and California. Admission to the event, which is open to the public, is $25 and by reservation only, Tel. 212.693.9030 ‘

Kesté Pizza and Vino is located at 66 Gold Street (of Fulton Street), New York, NY 10038. Hours of operation are: Monday through Thursday, 10:30AM-3:30PM and 4:30PM-10:00PM, Friday through Sunday 12:00PM-11:30PM, Saturday 10:30AM-10:30PM, Tel. 212.693.9030. www.KestePizzeria.com. Other Kesté locations include 271 Bleecker Street in the West Village and 232 North 12th Street in Williamsburg, Brooklyn.

About Roberto Caporuscio: Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside of Naples, where he first developed his culinary skills producing and selling cheese. However, it was in Naples, where Roberto went to study the art and craft of Neapolitan pizza-making, with the most talented pizza masters. After training, Roberto came to the United States opened several successful pizzerias, and ultimately settled in New York City in 2009 and established Kesté Pizza and Vino on Bleecker Street, followed by Don Antonio, in Midtown in February 2012, and two additional Kesté Pizza and Vino locations in Williamsburg, Brooklyn in December 2016, and in the Financial District April 2017. Roberto has become one of the most highly praised pizza chefs amongst his peers and the media, critically acclaimed “#1 Pizza in New York” by New York magazine, “Best Pizza” in the state of NY by Food Network Magazine, and amongst the top 25 “Best Pizza Places the US” by Food and Wine. His pizzas have also graced the covers of Saveur and La Cucina Italiana magazines. A passionate advocate of the Neapolitan Pizza Industry, Roberto serves as U.S. President of the Association of Neapolitan Pizza Makers (APN), the elite Italian governing body that teaches the 300 year old art of Neapolitan pizza-making, and certifies adherence to authentic procedures. The pizza maestro is the Proprietor of the Pizza Academy Foundation (PAF), and is called upon by numerous restaurants throughout the United States, for private consultations, and conducts an intensive, ten day Neapolitan pizzamaking course at which he issues APN certification to aspiring Neapolitan pizza makers/restaurateurs around the world.

About Tony Gemignani Tony Gemignani is the chef and owner of seventeen restaurants in Northern California and Las Vegas and a 12-time world pizza champion. Born and raised in Fremont, California, he is the first and only Triple Crown winner for baking at the International Pizza Championships in Lecce, Italy; and, his most prestigious title to date, is 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor. Tony has also been inducted three times into the Guinness Book of World Records for creating the world’s largest pizza, for accomplishing the most consecutive rolls across the shoulders, a unique pizza dough throwing trick, and for creating the world’s longest pizza in 2017. Tony is president of the World Pizza Champions, and an ofcial U.S. Ambassador of Neapolitan Pizza by the city of Naples, a prestigious title only given to three people in the entire world.

He is also the first Master Instructor in the United States from the Scuola Italiana Pizzaioli and is the proprietor of the International School of Pizza where he certifies chefs from around the world. Tony has appeared on a number of popular shows, including taking home the gold medal at the Food Network Pizza Champions Challenge. In an efort to share his talent and passion with aspiring connoisseurs, Tony collaborated with acclaimed cookbook writer, Diane Morgan, on his first cookbook PIZZA.

Following the success of PIZZA, he wrote Tony and the Pizza Champions and most recently, The Pizza Bible, the definitive book on pizza. About Kesté Pizza and Vino Gold Street The newest location of Kesté Pizza and Vino, 66 Gold Street in the Financial District of New York City, opened April 2017.

Combining historic architectural elements such as aged woods, ceramics from the Amalfi Coast, carved Lecce stone (a unique limestone from Italy’s Apulia region), brick and copper details, the 150 seat restaurant emulates the style of traditional Neapolitan pizzerias from the 1800s.

At Kesté, which means “this is it” in Neapolitan dialect, 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. In addition to several red, white, fried and specialty pizzas, the menu also showcases an assortment of gluten free pizzas, and several vegetarian/vegan options. The full-service bar, features a list of carefully selected Italian wines and beers as well as specialty cocktails.

Telephone: 212-693-9030

Keste Pizza and Vino

Contact: Dana L. Stott
DLS Public Relations
Telephone: (202) 981-0463
Dana@DSLPublicRelations.com

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Mikes Hot Honey: Unique Pizza Topping

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[vc_row][vc_column][vc_single_image image=”2720″ img_size=”medium” add_caption=”yes” title=”Mike Kurtz and Albert Grande at Pizza Expo”][vc_single_image image=”2724″ title=”Mike’s Hot Honey”][vc_column_text]Mike Kurtz the creator of  Mikes Hot Honey started a pizza journey in Brazil while visiting that country. He stumbled into a local pizzeria that was using honey infused chilies as a pizza topping. He was blown away by the taste. Hot and sweet!

He made it back home and started to experiment. After countless false starts he kept trying to perfect a formula that would give him the same tastes he had experienced in Brazil. The taste he was looking for finally came together and Mike’s Hot Honey was born.

His pizza journey started with tech guy turned pizza guy Paulie Gee. While making pizza he introduced Pauie to the concept of using hony infused chilies on pizza. The taste made sense and soon a pizza infused with hot honey was on the menu.

I was able to speak with Mike at Pizza Expo and he explained to me the history of how Mike’s Hot Honey    was created and developed. Mike also shows passion and understanding for all things pizza. In addition to making his hot honey Mike also has a podcast. I’ll put all links below the video.

And if you have not tried Mike’s Hot Honey  on pizza you are missing out on a unique taste sensation. If you own a pizzeria I urge you to give this amazing taste a try. Your customers will love you for it.

All I could say when I tasted this on a pizza was WOW![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/rVngGos1FBc” title=”Mikes Hot Honey Interview at Pizza Expo”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Mikes website:
http://mikeshothoney.com
Mikes podcast:
https://itunes.apple.com/us/podcast/m…[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]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[/vc_raw_html][vc_raw_html]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[/vc_raw_html][vc_raw_html]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[/vc_raw_html][vc_raw_html]JTNDaWZyYW1lJTIwc3R5bGUlM0QlMjJ3aWR0aCUzQTEyMHB4JTNCaGVpZ2h0JTNBMjQwcHglM0IlMjIlMjBtYXJnaW53aWR0aCUzRCUyMjAlMjIlMjBtYXJnaW5oZWlnaHQlM0QlMjIwJTIyJTIwc2Nyb2xsaW5nJTNEJTIybm8lMjIlMjBmcmFtZWJvcmRlciUzRCUyMjAlMjIlMjBzcmMlM0QlMjIlMkYlMkZ3cy1uYS5hbWF6b24tYWRzeXN0ZW0uY29tJTJGd2lkZ2V0cyUyRnElM0ZTZXJ2aWNlVmVyc2lvbiUzRDIwMDcwODIyJTI2T25lSlMlM0QxJTI2T3BlcmF0aW9uJTNER2V0QWRIdG1sJTI2TWFya2V0UGxhY2UlM0RVUyUyNnNvdXJjZSUzRHNzJTI2cmVmJTNEYXNfc3NfbGlfdGlsJTI2YWRfdHlwZSUzRHByb2R1Y3RfbGluayUyNnRyYWNraW5nX2lkJTNEcGl6emF0aGVyYXB5Y3liZSUyNm1hcmtldHBsYWNlJTNEYW1hem9uJTI2cmVnaW9uJTNEVVMlMjZwbGFjZW1lbnQlM0RCMDExTFdSQkVTJTI2YXNpbnMlM0RCMDExTFdSQkVTJTI2bGlua0lkJTNEYzkyMWM1YmFiOTA4YWM3MjlhODllOGQwYzQ0YTE0ZTQlMjZzaG93X2JvcmRlciUzRHRydWUlMjZsaW5rX29wZW5zX2luX25ld193aW5kb3clM0R0cnVlJTIyJTNFJTNDJTJGaWZyYW1lJTNF[/vc_raw_html][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]

Tony Gemignani Pizza Making Skills at Pizza Expo

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Tony Gemignani and Laura Meyer at Pizza Demo

Tony Gemignani and Laura Meyer at Pizza Demo

Here is a video excerpt of Tony Gemignani at an exclusive workshop at Pizza Expo.

Tony is doing this demonstration for an exclusive group of attendees at this private class.  He shows why he is an 11 time World Pizza Champion. He explains dough stretching technique.  He uses two different types of pepperoni. You can watch Tony’s hand as he stretches the dough.

Tony describes how to shape dough. As he stretches the pie, he holds up the dough to look through the light. He is looking for weak spots in the dough. He is making a New York style pizza during this demonstration. He puts sauce on the crust explaining he wants to leave about a 1/2 inch border around the pizza. As he puts together the pizza he explains he uses two different types of pepperoni. At Tony’s pizzeria an in house sausage is used.

Tony puts down the pepperoni and follows the sauce line making sure to cover the entire pie. One of the biggest errors is that first time pizza makers encounter is do not following their sauce line when placing pepperoni on the pizza. If you put all of your toppings in the middle, your pizza will actually appear smaller than it actually is. When he places the sausage on the pizza note that he pinches the sausage the size of a dime. “If you pinch your sausage the size of a quarter it will not cook well.”

Tony explains that if the pie is a little small on the table, you can stretch the dough out a bit. Doing this quickly does not give the sauce a chance to bleed through. A common Neapolitan method for shaping dough is to make them smaller and then gradually stretch them on the peel. Tony also demonstrates a Roman style pie.

Discover Tony’s pizzeria:

Tony's Pizza Napoletana

Tony’s Pizza Napoletana

 

Tony’s Pizza Napoletana
1570 Stockton St
San Francisco, CA 94133
(415) 835-9888

You can claim a copy of Tony’s Best Selling Book 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

 

Paulie Gee on Paulie Gee’s, Pizza and the Pizza Business

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Paulie Gee's Logo

I was extremely lucky to land this interview with Paulie Gee. After stalking him for 2 days at Pizza Expo, I was excited to be able to discuss pizza, and to discover his favorite pizzerias and how he started in the pizza business.

Albert Grande and Paulie Gee

Albert Grande and Paulie Gee

The interview started badly. I called him a legend of pizza as well as a pizzaiolo. He stopped me dead in my tracks by proclaiming he was no legend, just a guy who makes pizza. And he said there are no pizzaiolo at Paulie Gee’s, just pizza guys.

After we got over that bump, the interview went well. Paulie Gee was open about how he happened to get into the pizza business. After working in the IT profession for 30 years he decided to move on and follow his dream. Although he loved to cook, he did not see himself opening a restaurant. He knew it had to be pizza. So he formulated a plan.

He started to make pizza at home and worked at perfecting his craft. He used Peter Reinhart’s book: American Pie My Search for the Perfect Pizza as a model. He worked on his pizza dough recipe and kept working on it. He experimented with different dough recipes until he had it the way he wanted it.

"First and foremost its about the love of pizza..."

Paulie Gee on the love of pizza!

His goal was not to be a pizza hobbyist. Rather he knew all along he wanted to get into the pizza business. He made pizza for friends, family, and bloggers. He fed them pizza, got them drunk,  and they spread the word. He continued to make pizza and soon many people were discussing Paulie Gee’s great pizza..

His vision of Paulie Gee’s was not so much to open just another pizzeria. He wanted his place to be an experience. He explained he he wanted Paulie Gee’s to look like the “Little Rascals” opened up a pizzeria. He wanted his place to be totally different. He wanted a certain amount of mystery as well as a comfortable. All along the way he sought out assistance from established pizza makers who shared his vision. Paulie Gee is thankful to all the assistance he has received and he acknowledges the assistance from others along the way.

Paulie does not allow any of his employees to wear Paulie Gee logos or hats. Rather he encourages his staff to wear t-shirts and hats from other pizzerias. Celebrating pizza is one of Paulie’s goals. The pizzas are non traditional melding various flavors such as sweet and savory with a hint of hotness.

Albert Grande Interviews Paulie Gee

Albert Grande Interviews Paulie Gee

He is also very supportive of anyone else who wants to follow the path of having their own pizzeria. He embodies the heart and soul of pizza. Because as you may know pizza is more than just water, salt yeast and flour. Magic happens when you make pizza. Paulie Gee wants to spread that magic around.

In the following interview Paulie talks about his favorite pizzas in New York. He speaks about some of the pizza makers who influenced him. He closes out by talking about what it takes to follow one’s dreams. Here’s the interview:

You can listen to the audio of this interview and
download a copy if you wish below:

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Visit Pauie Gee on line at:
Paulie Gee’s
60 Greenpoint Ave.
Brooklyn, New York

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Exclusive Collection of Pizza T-Shirts (CLICK)

Discover Pizza Inspiration here, go to:
Pizza Therapy Pizza Books

Pizza Talk: John Arena and Jonathan Goldsmith

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Mix together flour, salt yeast, water (and depending who you talk to: olive oil), and you can make a great pizza. Mix together two of the most passionate pizza makers in the U.S.A. and there is no telling what you are going to end up with. The end result as in both examples will be pure pizza satisfaction. With the later you will discover what fuels that passion and drive. You will also understand the spirit of pizza and the relationships that can be created as a result.

Pizza Brothers: Jonathan Goldsmith and John Arena

Pizza Brothers: Jonathan Goldsmith and John Arena

I was very fortunate to snag John Arena (Metro Pizza, Las Vegas) and Jonathan Goldsmith (Spacca Napoli, Chicago) at the close of Pizza Expo 2016, in Las Vegas. The conversation was fast, furious and totally from the heart. Both come from very different places in the pizza industry.

John, from New York, grew up around pizza and began making pizza at a very young age.  John continues to make pizza at his pizzerias in Las Vegas. In addition, he also teaches the only certified Collegiate Level class on pizza at UNLV. John spreads the joy and love with pizza at several locations around Las Vegas. While he knows New York style pizza well, he is also able to make numerous styles of pizza. John was recently invited by Caputo Flour to go to Italy to help develop a New York Style Flour. He was accompanied by pizza luminaries Tony Gemignani, Scott Wiener, Guilio Adriani, and Michele D’Amelio. (You can see a video of this event by clicking here)

Jonathan Goldsmith, learned his craft by going to the source of pizza: Naples, Italy. Jonathan learned his craft from Master Pizzaiolo Enzo Coccia. Jonathan has studied and continues to study his craft. His pizzeria, Spacca Napoli, recently celebrated a tenth anniversary. Jonathan who was a concerned with social change in a former profession, carries that over into his business of creating pizza.

While John will use olive oil in his pizza creation, Jonathan will use none. Their pizzas can be quite different, however they share a love of pizza and of each other. They have developed a strong bond over the years which continues to grow. Their passion for the craft of creating pizza is endless. When asked where is the common ground, John holds up his hands.

Both Jonathan and John embody the true spirit of pizza. While there are certain differences in their style. there is common ground in turning simple ingredients into pure pizza magic. The wonderful thing about both is their willingness to share and collaborate with others who share in the joy of creating pizza.  Both are willing to share their experience with a pizza master or someone who is just discovering the love of pizza. Pizza is a dish which inspires and illuminates.

This is a great interview with two incredible pizza makers who share in the brotherhood of pizza.

 

 

You can listen to an audio of this interview,
or download it if you wish, below:

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Jonathan’s Pizzeria is:

Spacca Napoli

 

 

 

 

 

Spacca Napoli Pizzeria

1769 W. Sunnyside Ave.
Chicago, IL 60640
773.878.2420

John Arena is the co-owner of:

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Metro Pizza:
1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
Phone: (702) 736-1955

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You can discover more about John by going to Pizza Quest:
https://www.fornobravo.com/pizzaquest

Information about Pizza Expo can be found:

Pizza Therapy supports the Pizza Expo

 

 

 

http://pizzaexpo.com

Pizza Therapy Website is located at:
http://pizzatherapy.com
And more Pizza Related Videos can be found at the
Pizza Therapy Channel on YouTube

Here is Penny Pollack and Jeff Ruby’s book:
Everybody Loves Pizza: The Deep Dish on America’s Favorite Food

Roberto and Giorgia Caporuscio at Don Antonio’s by Starita

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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

Grano Trattoria, Owner Maurizio Crescenzo Speaks Out on Pizza, and More

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Chef Maurizio Crescenzo with pizza

Chef Maurizio Crescenzo with pizza

 

I had the pleasure of interviewing Chef Maurizio Crescenzo of Grano Trattoria, an Italian restaurant and pizzeria
in New York City. Read on for this revealing interview.

 

As the recently crowned Chopped Champion on Food Network Chopped, Chef and owner Maurizio Crescenzoo is no stranger to brick oven cuisine. On a daily basis he makes pizza, bakes bread and pasta, and even braises all types of meat in the brick oven. Maurizio has been showcasing his culinary skills since the age of 14. He came to New York City in 1996 and one year later launched Grano Trattoria in Greenwich Village. After the success of his first restaurant, Maurizio opened up Taverna Di Bacco in the Lower East
Side in 2011.

Albert: Thanks very much for taking time out of your busy schedule to talk with me…

Tell me a little bit about yourself and how you got into the restaurant business:
What is your training? Did you learn in Italy? Did you have any pizza mentors there?

Chef Maurizio: At a young age, I discovered my passion for food. When I was 14, I attended I.P.A.S. (Istituto Professionale Alberghiero Di Statoculinary) culinary school in Italy which is where I really fell in love with cooking. I worked alongside great Italian chefs who also mentored me through culinary school. I learned everything I know about cooking while living in Italy since I lived there my whole life until 1996. My biggest pizza mentor was in my hometown Sarno. For one year, I worked with a family who owned a pizzeria for two generations. They even built their own brick ovens.

Albert: What are your earliest memories of pizza? How have these memories influenced your pizza making today? What is your favorite pizza?

Chef Maurizio: My earliest memory of pizza is when I was a little boy and my parents took me to a local pizzeria. I thought it was the best food I had ever tasted (apart from my mom’s cooking of course).
This memory has influenced my pizza making today because I try to relive my memories of living in Italy through cooking. When people taste my pizza, I want them to have the same feeling I had when I first tried it. One of my favorite pizzas is Pizza Margherita. My absolute favorite when I am at home is Napoletana pizza made with all fresh ingredients. All my pizzas use only the freshest of ingredients.

Albert: What is your philosophy about making pizza? Are your pizzas influenced by any particular style of pizza? Have you been influenced by any pizzailo?

Chef Maurizio:: My philosophy is to make pizza as good as anything from Naples. My pizzas are not influenced by any particular style of pizza, but they have been influenced by the family of Tonino and Michele in Sarno because they taught me everything I need to know about pizza. They helped me develop my own feel in each pizza I make.

Rustica-pizza

Rustica-pizza

 

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

Chef Maurizio:: I would suggest that someone who wants to get into the pizza business should go to Italy at least once and see how pizza is made in Napoli. Until you have tried their incredible pizza, you will have no baseline to work from.

Albert: Tell me a bit about your restaurants. Do they have the same menu? Do they both feature pizza?

Chef Maurizio: My first restaurant Grano Trattoria (in the West Village) has a wood burning brick oven which is used to make my authentic pizza. Although my restaurant Taverna di Bacco (on the Lower East Side) does not have a wood burning brick oven, it has a beautiful garden. Both of my restaurants have different menus but feature traditional Italian Cuisine.

Chef Maurizio Crescenzo making pizza

Albert: Congratulations on your recent win on the Food Network Show Chopped. I understand you started filming at 6:00 AM and didn’t leave until midnight. How was that experience? What were your winning dishes? How were the judges?

Thank you! It was definitely a long day taping the Chopped episode, but it was well worth it! Being on Chopped was a great experience and I was really able to showcase my creativity and ability to cook under pressure. I wanted to stay true to my comfort food style and create laid-back homey dishes. The episode was all about cheese, so each dish required the use of at least two different types of cheese.

For the appetizer round, I had to use the mystery basket ingredients which were domed goat cheese, blue cheese, mostarda and guanciale. I used these ingredients to make Zuppa di Formaggio which is cheese soup with guanciale fat potatoes using thyme, cream and bread.

For the entrée round, the mystery basket ingredients were raclette, brie, chicken thighs and garlic scapes. I created Pollo alla Cacciatora which is chicken cacciatore with cheese mashed potatoes using red wine, onions and garlic.

For the dessert round, the mystery basket ingredients to use were manchego, garrotxa, fig spread and tarragon. I made Formaggio al Cioccolato which is a deconstructed cheese plate using chocolates, prosecco and almonds.

For a limited time, my restaurants are featuring the Chopped tasting menu with a wine pairing. Monday nights at Taverna di Bacco and Thursday nights at Grano Trattoria.

Overall this was a great learning experience and I am very lucky I was given the opportunity to be on Chopped. The judges were tough critics but I know they were doing their job and trying to find the best chef to be the newest Chopped Champion.

Chef Maurizio Crescenzo tossing pizza

Albert: Any tips for the home pizza chef, who wants to make great pizza in their own kitchen? What is the secret to making great pizza?


Pizza Stone

Chef Maurizio:: Make sure you buy a good pizza stone! It is also important to have delicious pizza dough. If you live near Grano Trattoria, come stop by the restaurant and we can provide you with fresh dough to make your own pizza at home.

Grano-pizza

Albert: What next for you: Chef Maurizio Crescenzo? Will you be adding new dishes or pizza items to your restaurant’s menu?

Chef Maurizio:: I am always challenging myself in the kitchen. Whether I am cooking pasta, pizza or any other dish it is extremely important that each one is just right. For that reason, I am refining the menus at each restaurant as springtime is upon us. I am making sure that we continue to serve some of the best Italian cuisine in New York City.

Albert: Are you planning on opening any new restaurants?

Chef Maurizio:: I have no plans to open another restaurant at this time. Right now I have Grano in the West Village and Bacco on the Lower East Side and I ride my bike back and forth between the two locations throughout the day. That is more than enough for me! My family is very important to me and I like to put aside time to spend with my wife and twin daughters.

in the pizza oven with Chef Maurizio Crescenzo

Albert: Why do you think pizza has become so popular? It is the ultimate comfort food in America… But it seems like in the last few years there has been an upturn in pizza popularity.

Chef Maurizio:: Pizza is the ultimate in convenience for the customer. Pizza has become so popular because it is an extremely tasty meal (with so many different varieties), but it is also quick and easy to eat on the go. At my restaurant people like to order pizza and take their time to savor the dish. I find that many customers will start off their meal with one of my specialty pizzas and then continue by ordering an entrée as their meal. We also find that pizza is also a great plate to share whilst having a pre-dinner cocktail. Pizza is something that can be had by one person or shared by many; it can be served as an appetizer, lunch, dinner or snack. There are endless possibilities when it comes to pizza and I think that is why people enjoy it so much.

You can discover Grano Trattoria
21 Greenwich Ave, New York, NY 10014
(212) 645-2121

And Taverna Di Bacco
175 Ludlow St, New York, NY 10002
(212) 477-0077

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Tony Gemignani at Google on the Pizza Bible

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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.

The Art of the Pizza Box from Scott Wiener, Scott’s Pizza Tours

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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

 

Pizza, A Slice of American History Review

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One day in the near future The Complete Encyclopedia of Pizza will be published. This distinguished work will contain at least 150 volumes and will explain in detail the impact pizza has had in America and the known universe.

There will be a volume on every type of pizza, including New Haven, New York, Chicago, California, Old Forge, Detroit and much more. Some volumes will be dedicated to those influential pizzaioli such as Frank Pepe, Salvatore Consiglio, Jonathan Goldsmith, John Arena, Peter Reinhart, Ike Sewell, Dom Demarco and Ed Ladue to mention but a few.

Until the Encyclopedia of Pizza is completed, you will be more than satisfied to discover Liz Barrett’s: Pizza, A Slice of American History. This volume covers numerous types of pizza in America, those persons who influenced the regional pizza and how the various styles developed.

As a student of pizza, I was somewhat skeptical how one book could explain the history of pizza in America and the various styles included. My fears were immediately laid to rest when I started reading the introduction by pizza activist, Scott Wiener.

Barrett discusses Neapolitan and New York style pizza. She opens with the history of pizza and the differences between AVPN, New York, Tomato Pie and New Haven Apizza (Ah-beets). Sprinkled throughout the book are sketches of pizza luminaries such as Penny Pollack (Everybody Loves Pizza), Mark Bello (Pizza A Casa), Roberto Caporuscio (Don Antonio by Starita), Peter Reinhart (American Pie) and Adam Kuban (Slice).

Each type of American pie is described and dissected. She covers Detroit, St. Louis, California, Sicilian and Grandma style pizzas. Barrett’s pizza knowledge is extensive and she has a unique gift to distill the information into delectable slices. As an added benefit recipes for most styles are included. This makes this a true hands on volume as the recipes can be replicated by the home pizza chef. You can learn not only the history of each type of pie but also how to make it with step by step instructions.

She even added to the knowledge base of pizza by describing Pizza Strips created by Rhode Island Italian bakeries and found throughout the “Ocean State”. These were slices of pizza I enjoyed growing up and have only found them in that region. The pictures included are a wonderful addition and fit in nicely with the character of the book. The images are impressive and create a brilliant visual history of pizza. You will discover some rarities which are true nuggets of the pizza saga.

For anyone who loves pizza, this book will fit nicely on your library shelf. Some of the topics are brushed over, but understanding the depth of the subject matter, that is not an issue. I would have liked to have seen a discussion on the strong influence of the Internet on Pizza, but maybe that can be included in a volume of the Complete Encyclopedia of Pizza.

This is a well written book for anyone who ever held a slice. Grab your own copy, and discover the wonders of “a magical little disk that makes things happen”. You will encounter with this book how pizza is very much a part of the fabric of America. Pizza, is A Slice of American History.

Claim your own copy, right here: Pizza, A Slice of American History

Giulio Adriani of Forcella in New York Reveals Pizza Secrets

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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.

Giulio Adriani of Forcella Pizzeria, Pizza Passion in New York

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Giulio Adriani of Forcella , is a pizza master. He oozes pizza passion. His pizzerias in New York have been wildly successful. He loves sharing his pizza knowledge. He is a teacher as well as a master pizzaiolo.

Guliano Adriani of Forcella

Guliano Adriani of Forcella

 

He prides himself on trying new things. He was the first to bring fried pizza dough pizza called the “montanara”. This is a very unusual pizza concept.  As you know to introduce new tastes into the New York pizza scene comes with a certain amount of risk. However, the pizza became wildly popular and is one of the newest pizza concepts sought after in the New York.

He also opened the first Kosher Neapolitan Pizzeria in the World. This became very popular as well. In order to be Kosher certain guidelines must be followed. Guliano also makes his own cheese for his pizzerias. And this is necessary in order to make great taste as well as making sure everything is done properly and correctly.

He explains the reason for his success:

  1. Passion: you need to be passionate about what you do. This needs to shine through with every pizza you make.
  2. Attention to Detail: If you want to make great pizza, you need to be aware of all the details that go into every dish you create.
  3. Knowledge: A key ingredient to success. You have to know what you are doing.

Here is an interview with Giulio from Pizza Therapy:

 

 

Guiliano is willing to share all he knows and offers classes at his pizzerias.

Forcella
485 Lorimer St.
11211 Brooklyn NY
(718) 388-8820

Forcella is an Italian pizzeria in Brooklyn dedicated to the art of making traditional Neapolitan pizza. Double certified pizza master Giulio Adriani creates an assortment of twenty different pizzas, as well as a variety of antipasti, insalate and housemade desserts.

Albert Grande and Giulio Adriani

Albert and Giulio

 

You can listen or download this interview with Giulio, below:

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For more pizza passion check out:
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Or check out the Cooking Channel: