pizza business Archives

Marra Forni Pizza Ovens

The following interview took place at Pizza Expo.

Marra Forni

Marra Forni

I was walking through the exhibition area when Francesco Marra motioned to me. Francesco is the CEO of Marra Forni pizza ovens. He wanted to discuss his pizza ovens with me. I asked if I could record the interview and he was enthusiastic about sharing his story.

Francesco Marra

Francesco Marra

He explained that he started the company seven years ago with his brother. At first the company was in a small 3,000 foot space. They wanted to not only offer quality pizza ovens but were interested in being a “one stop shop” for every pizza business. The rotator deck oven is able to cook 200-250 pizzas in one hour. The unique aspect of this particular oven is the programmable touch screen. The screen has an automatic turn on and turn off. You can set the oven to be cranked up by the time you get to the store to open your pizzeria. There is a very special insulation used in the ovens which allow them to cook their pizza at 900 degree F.

Enzo Marra

Enzo Marra

All of the raw material for the ovens is imported from Italy. The company assembles all of the ovens in the United States.

The oven line includes Neapolitan style ovens, rotating deck ovens and electric ovens. They offer a wide variety of pizza tools, pizza ovens, both wood fired and electric. They also do consulting. He stressed that the company is very customer service oriented.

“If you succeed, we succeed…” Francesco Marra

He is very interested in all aspects of the pizza business. He went on to explain that Marra Forni is not just an oven company.  The company wants to help in all aspects of the pizza business. From choosing the correct oven to helping you be a pizza success.

Here is the interview:

Pizza Tools from Pizza Therapy Click HERE

You can order a Marra Forni oven here:

Marra Forni Vesuvio 110 Wood Fired Brick Pizza Oven – Six Tile Choices

 

Marra Forni Vesuvio 90 Wood Fired Brick Pizza Oven – Six Tile Choices

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

 

I get the following question asked of me regularly about getting into the pizza business..

“How do I get into the pizza business?”

Here is an example, of the question with my response:

Abhi writes:
“Hey Albert
How are you doing ? I’m planning to open my own pizza cafe in the future,
but I have a long way to go.

Today I made some pizza’s, but wasn’t too happy with how the pizza came out, when I make the dough, I know I’m using the
measurements to make the dough, but i fail to get the same dough every time,

I was wondering if i could work as an apprentice at your pizza place? That will help my solve my unanswered question
Ride,Respect,Rewrite

Abhi

My response:

Hello Abhi,

Thanks for writing.

I do not own a pizza place at this time.

I do have some options for you….

If you would like to learn the pizza business with hands on experience I have a few suggestions for you….I have personal experience with different ways to learn the pizza business.

I suggest you apply for employment at one of the pizzerias in your area. I think that is the best way to get hands on training.

Pizza Therapy supports the Pizza Expo

Consider going to Pizza Expo. you can learn first hand all about the pizza business and the options available to you.

Find out more here:

http://pizza expo.com

 

If you want to learn to make professional pizza skills I suggest you take a class at my friend Tony Gemignani’s pizza school.

Here is the link:

TONY GEMIGNANI’S INTERNATIONAL SCHOOL OF PIZZA

The Fire Within is another option:

One of the best operations to learn the Pizza Business is The Fire Within.  They are a combination Pizza School as well as makers of portable wood fired ovens. The school has classes regularly and will teach you everything you need to know about the pizza business. The staff are dedicated pizza professionals and will help you in any way possible to succeed.
Here is a video I created about them:

 

Fire Within

I can’t say enough about the integrity and the passion of the Fire Within. They really want you succeed.

These are just some ideas to get you started and thinking about starting your pizza operation.

I did an extensive interview with Anthony Saportio. Anthony was very motivated to get into the pizza business. He took an interesting path to learn the pizza business. He started by taking classes and researching different pizza schools. He took years to learn his craft and finally became an apprentice of Paulie Gee. (FYI: I intervewed Paule about the pizza business, you can find out more by watching the Paulie Gee interview on YouTube.

Anthony and I did a series of interviews. He outlines his whole process for getting into the Pizza Business. The interview was so long I posted in in 3 parts.

Here is the interview:

In Search of A Pizza Dream Part 1

In Search of A Pizza Dream Part 2

In Search of A Pizza Dream Part 3

Or if you are interested in learning some great recipes go here:

Pizza Books

 

 

You will find incredible resources in how to make pizza, including my Pizza Therapy Pizza Book.

I hope this helps. Please let me know how you make out and what you decide…

pizza on earth,

Albert

Here is another guide that may be helpful:

You can learn the complete how to system of being in the outdoor catering business.

 
Lists & Crowds Incl: Street Food. Catering. Restaurant. Food Truck. Bbq. Ice Cream. Hot Dog. Recipe. Chefs. Foodies. Work-from-home & More. Https://

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:

i_094

 

 

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

Pizza-Fixes-Everything-T-Shirt

Exclusive Collection of Pizza T-Shirts (CLICK)

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

Inspiration from Billy Manzo, Federal Hill Pizza

Chef Billy Manzo is an inspirational pizza maker. He takes his craft seriously. He is funny and loves to laugh. He has a unique sense of humor, and he loves making pizza. He believes in using only quality ingredients to make the best possible pizza.

He is also an inspirational story teller. He shared his story during our visit to Federal Hill Pizza in Warren, Rhode Island.

Federal Hill Pizza, Warren Rhode Island

Federal Hill Pizza, Warren Rhode Island

Billy started in the pizza business out of necessity. He owned a Cigar Lounge on Atwells Avenue in Providence for 16 years. Part of of the licensing agreement was that he serve some type of food. He thought about hot dogs and hamburgers, but decided he would do better with pizza. The first day he started he sold 40 pizzas. and thus began his pizza journey! He only did 2 types of pizza, a Margherita and a pepperoni pizza.

The pizzas became a hit. The owner of the Eastside Market in Providence asked if he could sell the pizza dough. He recognized the quality of the pizza dough.  Soon other businesses were asking for some of his dough, so he decided to get in the wholesale pizza dough business. Within 6 months Billy was selling his dough to over 200 retail outlets in the state of Rhode Island and part of Massachusetts.

Chef Billy Manzo

Chef Billy Manzo

After his daughter was born, he decided to go into a different direction and went into the retail side of the pizza business. He opened his shop, Federal Hill Pizza in Warren.

Billy believes the best route to take for any entrepreneur is simplicity. You need to know the simplicity of where your product comes from and where it is going to the end consumer. Simplicity is the philosophy that drives his business. The is why one of the foundations of his pizza is the Margherita.

Pizza at Federal Hill Pizza

Pizza at Federal Hill Pizza

As he explains, “you can’t hide from a Margherita”. It is the foundation of his entire menu. While he offers a number of Italian dishes at his pizzeria, he prefers to stick with the basics.

He was laos forht coming on some tips for the home pizza maker.

  1. Temperature of your oven.
  2. A pizza stone in your oven and
  3. patience.

The patience in working your dough and allowing it to ferment properly is key. You need to let your dough rise for at least 24 hours…

You can watch the entire interview here:

 

 

Please make sure you visit Federal Hill Pizza and discover the magic yourself.

Federal Hill Pizza
495 Main St, Warren, RI 02885
Phone:(401) 245-0045

Thank you Billy, you are truly amazing!


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.

The Pennsylvania Restaurant and Lodging Association (PRLA) recently gathered at the Peddler’s Inn in Lahaska, Pa for their annual spring meeting. A highlight of this meeting is the presentation of the Restaurant Neighbor Award.

Fifteen years ago, the National Restaurant Association together with the award’s founding partner, American Express, created the Restaurant Neighbor Award to help honor restaurants in the field of outstanding community service and involvement. Ninety percent of restaurants are actively involved in community activities and this award highlights the positive contributions restaurants make in their local neighborhoods each and every day.

John Graf, Proprietor of Priory Hotel, Pittsburgh and current Vice Chairman of the Board, presented the small business category of the Restaurant Neighbor Award to Punxsy Pizza.

Graf commented: “Punxsy Pizza’s owner, Scott Anthony, created a community event to benefit the town’s fire department and has provided almost 4,000 smoke detectors to the community since its inception 13 years ago. Last year the restaurant sold 4,430 pizzas and raised more than $43,000. Since it started the program has raised more than $370,000 in an effort to keep the community safe.”
“The Punxsutawney Fire Department makes, cooks, delivers pizza and then checks and replaces batteries as well as hands out smoke detectors to those in need,” says Scott Depp, Punxsutawney’s fire chief. In addition the restaurant raises funds for the Make-A-Wish Foundation, Punxsutawney Community Center, AJ Parise Football, and Boy Scouts of America.

Depp represented the Punxsutawney Fire Department at the presentation dinner. Depp added, “This marks the third consecutive year that Punxsy’s Pizza and Prevention event has been given this state honor.”

Other state winners included, Auntie Ann’s Inc. of Lancaster, The Rose Group of Newton, Irish Pub of Philadelphia & Ollie’s Restaurant of Edmundsville.

Scott Anthony  accepts the Restaurant Neighbor Award

Scott Anthony accepts the Restaurant Neighbor Award

Punxsy Pizza
115 North Findley Street
Punxsutawney, PA 15767
814.938.8132
www.PunxsyPizza.com

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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Pizza Rock Pre-Party Party for Pizza Expo

Pizza Rock Pizza Expo Pre-party Poste

Pizza Rock Pizza Expo Pre-party Poste

Pizza Rock Pizza

Pizza Rock Pizza

Pizza Rock Pizza Party

Pizza Rock Pizza Party

At Pizza Rock Pre-Party Party for Pizza Expo. Lots of pizza, lots of conversation, lots of Fun! #thinkaboutpizza #PizzaExpo

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.

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

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
.


 

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:

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

In Search of the Pizza Dream Part 1

Here is a letter I recently received:

“Albert, A few years ago I sent you an email, asking you for some advice. I had just gotten laid off from my Job on Wall Street and knew that I didn’t want to go back into the fat race of the financial world. I loved making pizza and knew I wanted to do something with the passion I had for it.

Alberto Grande, Giorgia, and Roberto Caporuscio

Alberto Grande, Giorgia, and Roberto Caporuscio

When we first spoke ,you pretty much told me that I knew what I had to do, deep down. You reminded me that since I lived in New York, there were ample opportunities to sculpt my craft. In other words The knowledge was there for the taking. I just needed to cease it. Not long after we spoke I wrote a letter to two titans of the pizza world. Roberto Caporuscio, of Keste, and Paulie Gee of Paulie Gees.

Paulie G. and Albert G.

Paulie G. and Albert G.

You commented to me you enjoyed reading that letter so much that you put it in one of your newsletters. In the letter I explained my passion, and how serving pizza, and more importantly, bringing others together with good food was in my blood.

The letter went over so well that I was able to learn from both of these masters, first at Roberto’s pizza class and then working at Paulie Gees as a Pizzaiolo for 2 years. The knowledge I gained has been invaluable and I am indebted to both Men for the opportunities they gave me as well as my resume. Now I am starting my own place. It is called ” Urban Fire” located in Madison, NJ.

We will be serving authentic Neapolitan pizza and Italian Street eats, Such as Porchetta sandwiches, zeppoles , Arancini , salads etc. We have a Stefano Ferrara oven from Naples , and our pizza will be severed I a fast/casual style, where the customer gets to go down the line and choose what sauce, cheese and toppings they prefer, to create their own pie. We cook it in our wood burning oven at 800- 1000 degrees and the pie will be ready in 60-90 seconds! I am very excited We should be opened in March, but before then I just waned to reach out to you and say, “thank you” for your help and advice in getting me started.

You helped me get on the path to following my dream and now that dream is finally becoming a reality. Please, if you are ever in the NY/NJ area, please stop by and see me. I’d be honored to host you. Also.

Once again Albert, thank you for everything, for all your help along the way and as always,

Pizza on Earth!

Yours truly,

Anthony Saporito, Owner

Urban Fire,
Madison, NJ

Thanks Anthony. Tell us more about your pizza quest!

I understand you have just undertaken an incredible journey to have a goal
of getting into the pizza business.

Albert: You had a dream, you showed passion and you put effort in and you made
your dream a reality…

 Tell me a bit about you Anthony. What led you to get into the pizza
business?

Anthony: I studied Finance in College. Don’t ask me why. It never really excited me. For the first 10 years after college I worked as a Trader on the Floor of the New York Stock Exchange. At first I loved the fast pace, and interaction with others, but one day we all came in and they told us that the Exchange was abandoning its 200 year old way of doing business, and going computerized. After that, Layoffs started coming every few months. It was a terrible feeling, wondering day to day, when it was going to be your turn. When I first started, my company had 350 employees. When I finally did get laid off, there was 48. I was actually ecstatic when my Boss tapped me on the shoulder to tell me the news -I had already been dreaming of Pizza for the last 2 years prior. Getting laid off was just the kick in the rear I needed to get started.

Albert: Of all the other Jobs, why did you decide to do your own business. Why Pizza?

Anthony:  Entertaining others and cooking for them is in my blood. I grew up in a traditional Italian/American household and my Grandmother’s house on Sunday was like Grand Central station. People came in and out all day. Some stayed for dinner, some ate and ran, some came for coffee. I was always enamored how she was able to feed everyone with such ease and how much Joy she was able to bring to others by doing so. It was contagious. Even when I was in college, and studying Finance, I was still always using the Kitchen in my dorm to cook for everyone. I loved it.

Working in a Job that I had zero drive for really annoyed me. I knew that the next line of business I went into was going to be something I had a Passion for. I didn’t have to think for too long to come up with, what exactly that was, and the answer was Pizza. Pizza is just one of those things that makes everyone happy and excited. You have an age old recipe, and yet you can still be creative. And creating different pizzas with the sole purpose of having others enjoy it, and bringing a smile to their face is what moves me. Much like the feeling I had at my Grandmothers house. I always wanted to do something on my own in the food service industry. This was my chance. I was 30 years old, and decided to do something on my own that I knew I would love. Had I just put my Résumé online and took another desk job, I knew I’d regret it for the rest of my life. I had to take a shot.

Stay tuned for the rest of this incredible interview….

If you are in the pizza business or interested in getting into the Pizza business, I recommend: Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

And also: Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Step-by-step Secret Profitable System Shows You Exactly How To Start & Manage A Successful Restaurant Business & Increase Success Rate Even If You Have No Business Experience Or Background!

. Even If You Have No Business Experience Or Background. Check Out & Promote Today.

Albert Grande and Jeff Varasano at Pizza Expo

Albert Grande and Jeff Varasano at Pizza Expo

Jeff Varasano, is a master pizza maker as well as a Legendary Pizzaiolo.

His exploits have been reported in a variety of print media, broadcast media and of course the Internet.

As a matter of fact you can read about his exploits in the New York Times article, here: A New York Expatriate’s Magnificent Obsession: Pizza

As stated in the article, Jeff was on a quest to recreate pizza in his home oven as good as he had at Pizzerias in New York. He devised a trick to be able to manipulate his oven to get to extreme temperatures. He had a realization on how to accomplish this. As was reported in the Times:

“That epiphany,” … “allowed Mr. Varasano to finally produce a pizza as good as he would get in New York. He took a photo of that pie and posted an account, with mad-scientist specificity, of his six years of experiments with flours, mixing techniques, yeast cultures, canned tomatoes, cheeses and oven temperatures.

I was able to sit down with Jeff at Pizza Expo in Las Vegas and asked him to explain how he got started with creating pizza and his new direction in pizza.

Jeff was elaborated on his process and gives lots of great tips on how to create spectacular pizza. Of note is the fact that Jeff has now opened an extremely successful pizzeria in the Atlanta area named aptly: Varasano’s Pizzeria.

He was able to take the idea of pizza and perfect it for his own tastes. He researched first hand some of the best pizzerias in the country. He was able to discover the common elements which take pizza from being simply good pizza to great pizza. Jeff does not promote the changing of your oven settings unless you know what you are doing. He gives some very practical tips. And he explains he destroyed numerous ovens in the process, including shattering the glass on the front of a number of ovens.

 

You can listen (or download if you wish,) a complete audio of the interview with Jeff Varasano below:

 

You can experience, Jeff’s vision of pizza, here:

Varasano’s Pizzeria
2171 Peachtree Rd NE,
Atlanta, GA 30309

(404) 352-8216

Jeff’s pizza adventures are now limited to a commercial pizza oven in his own pizzeria. He also states that he has now franchised the entire process making his restaurant concept available to the would be pizzeria owner. The restrictions are very strict and you must adhere to the franchise agreement. you can out more about franchising a Varasano’s Pizzeria, here.

 

 

For more info, search here:

If you are interested in the Pizza Business, we recommended the following resources:

How to Open a Financially Successful Pizza & Sub Restaurant

And this book from our friend Michael Sheppard:

Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

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!

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

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:

 

 

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

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

Beer and Pizza= Pizza Beer

Pizza Beer is here! In the following interview we discover the history of pizza beer, how it was created and the future of pizza beer! Stay tuned to this one, its a sohcker!

I did sample some Mama Mia’s Pizza Beer and I must admit I really liked it. The taste was bold but not overstated. There is a hint of pizza taste with every sip. And believe it or not that is a good thing.

Pizza Beer is the brain child of Chef Tom. He was experimenting with some home brews in his own kitchen when he made the discovery.

He shared it with some Friends and they shared it with their Friends. He knew he had a hit on his hands.

As a matter of fact, one pizzeria in California (Portino’s) actually uses pizza beer as the basis for all of their pizza.

And it’s good. chef Tom uses basic beer ingredients and then adds: basil, oregano , tomato and garlic.
I was able to do an interview with the creator of Pizza Beer, Chef Tom and Frank of Portino’s.

Chef Tom explains the entire history of Mama Mia’s Pizza Beer and Frank explains how he uses Pizza Beer in his pizza.

Here is the story:

You can learn to make your own beer. Who knows where that will take you?

Coopers Brewery DIY Beer KitBeer Brewing)

Revolving Pizza Oven Video

This is one of the most amazing pizza ovens, I have ever seen.

Watch as the oven revolves. The pizzas are cooked compleely in just a few minutes.

A most incredible way to cook pizza.

This oven is avaiable from Goodfellas Woodfired Pizza School.
Ask For Scot THE BEST OVENS IN THE WORLD! 718 987- 2422

Music in this video from Glen Kaiser Band.
The Glen Kaiser Band rocks and so does this pizza oven!

pizza on earth,

Albert Grande
The Pizza Promoter

Frank Giovanni helps pizzerias by supplying them with the finast ingredients. Salandino’s has been in the business for over 50 years. They always put their customers first. You can visit them at;

The story of Saladino’s, Inc., is proof that great things can come from personal commitment, unwavering determination and old fashioned family values.

The story begins in Fresno, California, where Don Saladino worked in the meat department of his father’s grocery store. In 1944, Don combined his meat packaging experience with Old World family recipes from Italy’s Calabrese region, and launched Saladino Sausage Company – the business grew quickly and earned a widespread reputation for delicious, high-quality sausage products.

In 1980, Don’s son, Craig, joined his father in the family business. Together, they expanded their product offerings to include specialty sausage and linguica, which they sold to local pizzerias and restaurants. The company’s wide variety of raw and cooked sausage products attracted a loyal following among a growing number of retail and institutional customers.

Visit them, here:
http://saladinos.com/


If you want to purchase pizza supplies for your pizzeria, you need to check out, Saladino’s.
Tell them, Pizza Therapy sent you!

A very important aspect of using the Internet is the use of video. If you are not using video for your website, or your business, you are leaving money on the table.

If you would like a custom video created for your pizzeria, please to go:

The Pizza Promoter.
We can create a website for you. We can make vidoes for you.

Also check out: Hawaii Business Videos

pizza on earth,

Albert Grande
The Pizza Promoter.

Pizza Business for Sale: Pizza in A Box

Pizza Oven from Pizza Therapy

I was just informed that the following pizza business is for sale:

It’s a La Panyol model 83. (from Maine wood heat)
The oven is on a lazy Susan so no matter where you park, the oven will spin to the position that you need it too. The trailer tongue is also removable. It’s a custom 6’x8′ trailer with electronic brake assist (7 pin wire harness). 1 full size spare tire with matching rim (has u-bolt to attach it to the trailer tongue). The oven and trailer weigh 1,280 lbs.  Uses a 2″ ball hitch.

Tools:
4 peals (2 wood peals for making and loading pizzas, each holds 3-4 10″ pizzas. 1 sm peal, 1 large peal for moving pizzas in the oven)
Wire brush, ash rake, and ash shuttle.
2 sneeze guards each 2’x 4′ long, each 2 pcs
1 sneeze guard @ 2’x2′, 2 pcs
1 sneeze guard end cap @39″
Sneeze guards are made with 1/2″ copper pipe and Lexon plexiglass they’re designed for use with 6′ folding tables, and to start at the table top. End cap’s designed for use with custom garnish caddy (also included) but could be used with out the caddy with a slight modification.
Custom garnish caddy with 2 metal inserts for ice and 3 metal dividers.
2-6′ foot folding tables
“wood fired pizza” lawn signs
1-infrared digital thermometer
 Approximately 200 10″ pizza boxes
1 soft sided cooler for dough boxes

Tire lock for trailer

Food storage (all Cambro):
6 stackable dough boxes (18x26x3)  (new in case)
6 Dough box lids  (new in case)
1-deep 1/3 size with sealable lid
3-1/2 deep 1/3 size with sealable lids
9 1/2 deep 1/6 size
8 1/6 size sealable lids
2 hard plastic lids for use with ladles
1 hard plastic lid
2 2oz ladles

1 pizza cutter

The oven is in Glastonbury, CT
I’m asking $19,000 or B/O, as part of the purchase I will train whoever buys the oven in how to operate and maintain it. If it’s to be operated in the state of CT and they like the registered business name “The Rolling Stone llc” I’ll include that as well.

Ask for

Scott   Tell him Pizza Therapy sent you.

Call

860-899-8690

email:

mghomemade@gmail.com

 
Get a Free $100 Starbucks Gift Card!



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

Here is an interview I did with Scot Cosentino of Goodfella’s Pizza on Staten Island, New York.

The interview took place at the Pizza Expo in Las Vegas.

Scot describes how he got into the pizza business. His motivation was that he really loves pizza. He has always been a fan of some of the best pizzas in New York. In particular he loves gourmet pizza. He particularly loves wood fired pizza. He admired the pizzas from New York and wanted to do the same thing.

He had never made pizza before but he decided to build his first brick oven by hand. He purchased a number of recipes and books about pizza. He explains that he learned by studying and learning all he could about pizza. He is a self taught pizzaiolo.

He developed his skills and was able to create artisan pizza. Or as he says, “Great pizza”.

His pizzas have won awards. He has also had his pizza described as being the best in the world.

Scot’s secret to making great pizza? He says you need to really care aobut what you do. You need to have a passion for pizza and you need to use the best ingredients that you can.

Thanks Scot.

You can visit his website, here:

Goodfella’s Pizza

And if you want to learn about the pizza business, please check out How to Get into The Pizza Business.
You will discover inside tricks and tips avialable no where else. you can also get interviews with world famous pizzaioli.

How to Get into The Pizza Business from Pizza Therapy

Let’s face it, most people use their cell phones to text message. Have you considered using text messaging as a way to personally stay in touch with your customers?

The best way to stay in touch with these mobile phone users is use text messaging to promote your pizza and your pizza business via text. By offering an incentive, such as a special deal or preffered customer list. You can explain they can immediately and permanently be removed form your text messaging at any time.

Imagine a text list of only 100 customers. If you have a special of the day, you can immediately let them know about it. You can use text messaging to fill up your restaurant when things are slow.

The great thing about using text messaging is the fact that you can instantly stay in touch with your customers.

The worst thing is the cost. That is until now.

Here is an excellent and affordable (under $75 a month) Unlimited Text Message Marketing (Text Message Coupon) program. You read that correctly: unlimited text.

FREXTR http://www.frextr.com/ text programs are as good as magnets in creating an excellent repeat customer retention program.

If used regularly it can increase customer return rate and daily sales.

A good deal at the regular price, the referral code ALTXT25 will get you a permanent discount and a number of other things to help get going.

Go to www.frextr.com FREXTR http://www.frextr.com/ to register. And make sure you use the discount code:
ALTXT25

Program Highlights:

You have complete and exclusive control of your list, unlimited access and unlimited use. Send as many text coupons and offers as you want each month with no additional fees! The Frextr FLAT RATE of $67.45 per month covers everything.
The monthly rate will not increase over time as long as your account remains active.

Once you register your keyword the following will come to you to help get your text message marketing program up and running:

* 1,000 double laminated pass along cards will arrive about two weeks after your register your keyword.
* Shortly there after 2 Push/Pull stickers that announce the text message program will arrive.
* Forward-able email to introduce your text message program to existing email list clients.
* Email with instructions to help turn twitter and facebook followers to text coupon users.
* Email “owner’s manual” to the Frextr program.
There is no contract term.
There are no limitations on the number of users or the frequency of messages sent.
Users opt in and opt out instantly.
You can track your program in real time 24/7 via the browser based application.
Messages are schedule-able years ahead of time in five minute increments.
Use one Keyword for all your locations or give each manager their own at just $67.45 each and each manager will get the whole package as listed for each keyword registered.

Check out the details in the attached PDF file or go to FREXTR http://www.frextr.com/ to register.
Either way remember to use the ALTXT25 referral code to get the ongoing discount.
Download the pdf file Click Here.
(Right click and save to your hard drive…)

Use the ALTXT25 referral code to get the ongoing discount.

Enjoy success!

pizza on earth,

Albert Grande
The Pizza Promoter
Owner of Pizza Therapy
P.S. Go to: FREXTR http://www.frextr.com/ And make sure you use the discount code:
ALTXT25

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

International Pizza Expo 2011

I’m going to the Pizza Expo, and I can’t wait! I think it will be a very exciting event.

The 3-Day registration package includes the following:
Admission to your choice of more than 80 educational seminars, special Monday sessions for New Operators and First-Time Attendees, Pizza Crust Boot Camp®, two keynote speaker general sessions, two Beer & Bull Idea Exchanges® and World Pizza Games® Finals and Rockin’ Party.

Additional fee is required for the Monday morning Pre-Show Workshop (So, You Want to Open a Pizzeria), Making Dough With Tony Gemignani and Thursday morning FoodCost Pro Menu Pricing Workshop.

Admission to three exciting days of pizza-only exhibits at the Las Vegas Convention Center. Exhibits are open Tuesday and Wednesday (10:00 a.m. – 3:30 p.m.) and Thursday (10:00 a.m. – 3:00 p.m.)

Watch the World’s Most prestigious pizza-making contests. The International Pizza Challenge™ will crown the World’s Best Traditional Pizza and the World’s Best Non-Traditional Pizza.
World Pizza Games® return with more fun and excitement when the finals are held at a Rockin’ Party for all show attendees.

The opportunity to win $20,000 in our $20,000 MEGA BUCKS Contest.
Discounts on air travel and rental cars.

Special discounted hotel room rates with complimentary shuttle service from selected hotels.
 

One-Day Pass – Thursday, March 3
We are offering a one-day pass for Thursday ONLY that will allow you to attend the Thursday morning seminars and will admit you to the show floor on Thursday (10:00 a.m. – 3:00 p.m.). You will also be eligible to win the “$20,000 MEGA CASH Giveaway” drawing Thursday afternoon. You must be present to win.

Registration and Show Rules

All seminars, exhibits, Beer & Bull Idea Exchange® and keynote general sessions will be held at the Las Vegas Convention Center – North Halls 2 & 3.
Registration confirmation will be mailed. Please allow two to three weeks for processing.
Badges and tickets will be mailed after February 1, 2011. One Day Passes will not be mailed.
Badges are not transferable and must be worn at all seminars and on the exhibit floor.
Pre-registration cut-off date is February 24, 2011.
REFUNDS – Pizza Expo will refund pre-registration fees (minus $25 processing fee per person registered) provided the request for refund is made in writing to Pizza Expo and mailed to:
                            International Pizza Expo®
                            908 South 8th Street, Suite 200
                            Louisville, KY 40203

Requests for refunds must be received no later than February 1, 2011.

NO REFUNDS AFTER February 1.
No one under the age of 16 will be allowed on the exhibit floor. Proof of age will be required. No strollers, baby carriages or baby packs. NO EXCEPTIONS.
Absolutely NO SOLICITING permitted. Solicitations in the Exhibit Hall by non-exhibiting personnel are strictly prohibited.

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


Business Cards
, who needs them?

If you are in the pizza business, or any business, the answer is simple. You need them. Hundreds of them. They will help to promote you and your pizza business.

This is the most important promotional device that you own. And here is a way to get  80% OFF Premium Business Cards & FREE Return Address Labels

This simple little item is vital for your success and credibility.

This small cardboard (or plastic) will help to promote you and your pizza restaurant, your pizza and you.

You can use your Business Cards as a quick introduction. This is a mirror of  your pizza business. It can explain your pizza business and give you an edge.

Make them match you and your unique personality. Have your business cards  sizzle by using colors, graphics and your personal story. Your unique business cards will set you apart from everyone else..

Your  Business Cards can not only be an introduction to your pizza restaurant, but a call to action. Your card should reflect what your pizzeria  represents. But, make sure they are personal business cards and personable. You want to show you are easy to do business with.

It is very important to have  on you at all times. Lots of them.

You never know when an opportunity will arise. And opportunities are all around you.

These little  Business Cards can help sell people on you. This advertisement can be the start of your story. Later, you can fill in the rest of the story.

You can give them out while:

  • waiting in line at the grocery store
  • hang them up at community markets
  • Laundromats
  • community gatherings
  • give them away at church
  • schools
  • kid’s sporting event
  • the theater
  • family reunions
  • weddings
  • wine tastings
  • political events
  • at concerts
  • in bars
  • soccer games
  • basketball games
  • baseball games
  • children’s activities
  • at parties
  • meeting new people
  • funerals

They are your own personal billboard. They need to be given away as often as possible.

Your Business Cards can help sell people on you. This can be the start of your story. Later, you can fill in the rest of the story. A word of caution: if you are going to invest in yourself, you only want the best business cards.

The most economical way to purchase these cards is on-line. And if you look around you will discover where to find
Business Cards
that are free, right here!  There is only one company that I recommend to get your Business cards. Just click on this link >>>  Business Cards

If you are looking for free unique ways to promote your business, click on the link below.

Click on the link to claim your Free Business Cards. If you are in any business, you need a business card. It’s your personal billboard.

Get free copy of No Cost Low Cost Internet Resources at this link: No Cost Resources Discover how one little idea can change the way you look at business and yourself. Change your ideas and change the way you do business. Remember: you cannot win, if you do not play.

With
Business Cards
in hand, Ready to hand out,

Albert Grande
The Pizza Promoter


FREE Checks & Business Cards

Why You Need A POS (Point of Sale) System

A POS (point of sale) System can save you money, time, and needless expense.
A point of sale system is a computer system that helps businesses track all of your sales and can help with inventory control, delivery and customer needs.

While using a cash register to track sales will tell you how much money you took in, you are only getting part of the picture.

A Point of Sale system eliminates the need to use paper receipts. A POS system totally removes the need for paper receipts which can be a nightmare to sort and file.

While you can get a good idea of your sales with a cash register, you are missing out on a way to have a complete picture of the types of food you are selling.

With software POS installed in your pizza restaurant you can not only tell you how much money you are taking in, but it can also tell you the types of food you are selling. Information on the exact number of pepperoni pizzas you sold on a given day will allow you to keep much better inventory.

Not only can a POS help you with inventory ordering but you can also tell the exact amount of sales done by a particular employee.

You will be able to track who is selling the most of certain items. You can then take this information and look at who your best employees are. This will aid you in discovering what they are doing right. In the long run this will only increase your business.

A pizza POS system can assist you with employee training. When used properly a POS system is the best method for business tracking.

Without a POS your server is running into the kitchen with a fist full of orders that need to be filled. With a POS set up properly, your employee only has to punch in a couple of numbers or code onto a computer screen and the computer does the rest.

The kitchen staff knows exactly how to prepare and fulfill the orders in the quickest way possible. With a POS in place you have totally eliminated an entire step in the ordering process.

This means the customer will get their food much quicker. A POS will also help you to eliminate errors. And customers will be delighted that they are getting their pizzas delivered to their table a lot quicker.

Happy customers will mean more repeat business for you and your business.

A pizza POS can help you manage your inventory and allow you to spend more time managing your restaurant.
Your POS software is a complete database for all of your restaurant needs.
So isn’t it about time you decided to take the plunge and Invest in a POS system for your pizzeria. It just makes total sense to run your business more efficiently. It will save you time. It will save you money. A POS system is the answer for your pizza restaurant.

This just in from our old friend, Tony Gemignani:

"The International School of Pizza has teamed up with Roto Flex and Wood Stone Ovens.

The school has expanded and now offers authentic Old World New York and New Haven certifications with its new Wood Stone Fire Deck 9660 Coal Fire oven.

Woodstone Oven

Woodstone Oven at International School of Pizza

Rotoflex

 

The school now has the capability to teach students high production, gas, brick oven pizzas ranging from 6 to 22 inches.  With this expansion, the two ovens are next door to the original location and shares the space with one of San Francisco's newest concepts, "Tony's Coal Fired Pizza and Slice House".  Both of these ovens are monumental in the pizza industry. 

"When an operator fires an oven for the first time, you are usually scared to think when the oven will be seasoned enough to get the perfect bake.  By the time we cooked our third in both of these ovens, it was as if these ovens had been in my restaurant for 50 years." 

That's how good our pizzas performed and all my partners and employees were blown away." ~ Tony Gemignani

The school now has a total of six ovens and certifies in every style.

For more info please contact Nancy Puglisi at 415-835-9888 or visit http://www.internationalschoolofpizza.com/   

  

Ads By CbproAds

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

The Reusable Pizza Box Interview

Billions of used pizza boxes pile up in landfills every year. Billions.

These pizza boxes cannot be composted due to grease.

Here's what William Betz told me:

Americans consume 3 billion, yes, 3 BILLION with a B, cardboard pizza boxes every year…in the 2 minutes you've spent reading this message…12,000 have been used…and they are NOT recyclable as they are contaminated with/ grease and foodstuffs…

There is a solution to the pizza box problem clogging our landfills. We can go green with our pizza. The answer is the hybrid pizza box. This innovation offers an alternative to just dumping used pizza boxes in the trash.

  Mike Sudia of  DMS Innovation is the inventor of the reusable pizza box.

Hybrid Pizza Box
The Hybrid Pizza Box

In the following interview, Mike explains how he came up with the concept of the reusable pizza box.

He also discusses:

  • Why he invented the hybrid pizza box
  • The 7 steps that cardboard boxes go through leaving a large carbon footprint
  • Why card board pizza boxes cannot be recycled or composted
  • How hybrid pizza box can be used over 1.000 times
  • How have consumers reacted to this pizza box
  • His first invention the "batting buddy"

Listen and/or download below:

 

If you are interested in the Reusable Pizza Box (The Hybrid Pizza Box), you can contact,

Mike Sudia at

DMS Innovation
416 Antelope Ridge Way     
City, State:  Danville,  California      94506 
Phone:  925-786-9054    Fax: 925-648-2402

Website: http://dmsinnovation.com/

pizza on earth,

Albert Grande

The Pizza Promoter

 

 

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