Category Archives: Pizza Reviews

Artisan Bread Making with Peter Reinhart

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This post is a review of Peter Reinhart’s Class:Artisan Bread Making

Peter Reinhart is a master bread maker. He is a James Beard Award Winner and an educator. He is a faculty member at Johnson and Wales Culinary School. Peter travels the World demonstrating his mastery of breads and pizza.  He has been featured at various events around the country. He has been featured at Google discussing bread. Check it out here: Peter Reinhart: “Peter Reinhart’s Whole Grain Breads” | Food at Google He has also been a presenter at Ted Talks. Here is Peter’s lecture.

Peter has come out with a course called Artisan Bread Making, which has changed the way I created bread as well as pizza. The techniques are easy and simple to master.

The course has changed the way I make bread as well as pizza. The simple step of using a small amount of olive oil when you knead you bread (and pizza) is nothing short of miraculous. A light bulb went off in my head when I discovered this simple yet effective bread technique..

Peter Reinhart eats pizza.

Peter Reinhart eats pizza.

In this video course Peter takes you step by step into the bread making process. The first part of the course is an introduction to the course. Peter introduces himself and talks about some of the concepts involved in bread making.  He starts by explaining the 12 steps of bread making. The first section is an introduction to Peter and his bread making philosophy. This is a great foundation for all that follows. .

Peter explains simply and completely how to create artisan bread. This goes for the professional as well as the home baker.. All his explanations are done in a simple step by step demonstration as well as a description of why you should do each step. He discusses baking tools that will help you master the art of bread making. He explains the critical importance of using a scale for bakers percent’s, and explains this is the most accurate method of getting consistency in your final product. The breads are amazing. Here is a video review of the class:

Check out Peter’s Course here: Artisan Bread Making

Metro Pizza, 35 Years of Great Pizza in Las Vegas

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Our friends at Metro Pizza, in Las Vegas are celebrating an anniversary…
They have been making pizza at Metro for over 35 years…

John Arena with pizza

John Arena with pizza

John and Sam, the owners have pizza in their blood. They grew up making pizza at the family run pizza business.

Learning to make pizza at Metro

Learning to make pizza at Metro

Here’s the story:

Thirty five years ago, two young men from New York saw an Ad in an Italian newspaper. The ad was for the sale of pizza place in Las Vegas, Nevada.

After much discussion, they packed their bags borrowed a car and headed to a new life in Las Vegas to start a pizza business.

Things were not easy, but both were determined and dedicated to make their pizzeria work.
They named the pizzeria, Metro in honor of their New York roots.

They struggled. They worked. They tried. And they made pizza…

And more pizza. And more pizza!

Metro Pizza

Metro Pizza

They held onto the dream… and expanded their pizza vision

Along the road, they influenced other would be pizzeria owners in their own pizza journey…

They freely share their love and knowledge of pizza to anyone who asks. They continue to make pizza, teach pizza share the spirit of pizza …

They are known simply as:

“The pizza guy and the other pizza guy!”

Metro Pizza

Metro Pizza

John and Sam, We thank you! We praise you… We salute you!

Here’s to Metro Pizza and to you both.

The pizza guy and the other pizza guy!

Keep on doing what you do….

Check out our video tribute to Metro pizza:

From the Metro website, here is their philosophy:

We believe that a true Pizzeria should be a gathering place for family and friends to relax, share great food and enjoy each other’s company. We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be.

 

Which city has the best pizza? At Metro Pizza we celebrate all of the great traditions of the pizza experience and we Thank You for choosing us as your neighborhood Pizzeria.

 

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

And if you are looking for Pizza T-shirts…
Check this out:
Pizza T-shirts

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

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Chef Maurizio Crescenzo with pizza

Chef Maurizio Crescenzo with pizza

 

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

 

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

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

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

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

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

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

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

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

Rustica-pizza

Rustica-pizza

 

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

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

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

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

Chef Maurizio Crescenzo making pizza

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

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

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

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

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

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

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

Chef Maurizio Crescenzo tossing pizza

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


Pizza Stone

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

Grano-pizza

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

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

Albert: Are you planning on opening any new restaurants?

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

in the pizza oven with Chef Maurizio Crescenzo

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

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

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

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

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Liz Barrett Interview, Pizza: A Slice of American History

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The following interview with Liz Barrett, author of Pizza, A Slice of American History is revealing and timely. She explains how she was able to research her book and how she was able to find some of the incredible information contained in her new treatise on pizza. Liz also shares some great advice for anyone who wants to write their own book. Thanks, Liz for taking the time to speak with me.

Liz Barrett author of Pizza, A Slice of American History

Liz Barrett author of Pizza, A Slice of American History

How did you start researching the book?

Even though I’ve been writing about the pizza industry for seven years with PMQ Pizza Magazine, I was surprised at how much research went into writing Pizza: A Slice of American History. With PMQ, I mostly write about what’s happening now, along with some predictions for the future; for this book, it’s all about pizza’s history here in America, so I turned to all of my favorite pizza books, called up some pizza folks I know, and started scouring the Net for pizza information to help fill in blanks.

What was the reason you wanted to write the book?

I wanted to bring something different to the pizza book offerings that are currently available. My publisher and I had a long discussion before I started about the various topics I could discuss in the book that would make the book more unique. Because I came at it from the standpoint of a seasoned pizza journalist, I’m able to share lots of fun nuggets of information that readers can’t necessarily find in other books. I break down the history of each of the major pizza styles and then include a variety of additional snippets of information all throughout the book, like where to find the slices outside of the normal zone, how to make them at home, pizza trivia, and more.

9780760345603 A Slice of American History Review

What were a couple of the out of this world pizzas that you sampled?

I didn’t necessarily sample pizzas for the book. I’ve been “sampling” hundreds of pizzas since 2007, both for PMQ and for my own personal enjoyment.

Do you make your own pizza?

Every once in a while my husband and I will make pizza, and it’s good, but it’s not something we do on a regular basis. I really prefer to support the pizza makers and enjoy the pizzeria experience.

Any pizza tips for the home pizza maker?

Page 49 of the book has a whole list of tips for the home pizza maker. My favorite is: If you’re using a pizza stone to cook your pizza, put the stone in the oven during the pre-heat phase; when you put your pizza on the hot stone, it will mimic a deck oven.

What was the most fun you had researching the book?

When it comes to research, I’m kind of a nerd. I actually had the most fun with the research itself—looking back through old records to find when an ingredient was mentioned, and checking patent dates to see when certain ovens were invented, etc. When I’m on a hot lead, I’ll stay up until 3 a.m. trying to find the answer.

How did you choose the mini interviews that were included in the book?

2-pizzas-from-pizza

The people I chose to interview are just a few of the people I’ve respected over the years for being innovative, entrepreneurial, industrious, or just being a great example of the term “pizza lover”. There’s never room for everyone you want to include, but I wanted to give readers a taste of some of the people that help to make the industry what it is today.

What was the big takeaway from writing your book? Did you come to any conclusions?

That’s a great question. I think what stood out to me the most was that the same ingredients and equipment that were being used decades ago in some of these regions are still being used today. Pizza makers are very dedicated to their craft and honoring its traditions. The same ovens are being used in New Haven, Connecticut; the same square steel pans are being used in Detroit; and the same Provel cheese is topping pizzas in St. Louis. With pizza, you don’t have to be overtly innovative to please people. Give them what they remember, what gives them that warm, fuzzy, comfortable feeling inside, and they’ll love you forever.

Chicago Deep Dish from Pizza

What advice would you give to someone who wanted to write a book like yours?

Clear your schedule. If you can write, you can write a book. But, you need to have the time for the research, phone calls, follow-ups, late nights, re-writes, deadlines, etc. I put all of my freelance writing on hold when I wrote this book because I knew there was no way I could do both at the same time. You have to focus on the book until it’s done, or you will never meet your deadline on time.

What’s next? Do you have any other books planned?

I recently spoke with someone who wanted to co-author a book with me in the business/marketing field, since I cover that topic a lot for PMQ and my blog, The Pizza Insider. For now, though, I’m focusing my efforts on getting the word out about Pizza, A Slice of American History and making sure that it ends up on the coffee table of every house and the counter of every pizzeria!

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

Tony Gemignani and The Pizza Bible

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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.


 

Tutta Bella Founder Joe Fugere Discusses Pizza and the Pizza Business

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Joe Fugere has an unusual story. He knew he wanted to get into the food business, but he did not know which one. “Hmmm” he thought, “what are the most popular foods?”

He reasoned the two most popular dishes in america were burgers and pizza. He did not want to sell hamburgers, so he chose pizza. And pizza lovers everywhere are glad he decided to take that fork in the road.

Coming from an Italian family he always had the passion for Italian food. His Italain grandmother explained to him that to really experience food he needed to immerse himself in the food of her homeland.

Joe did his homework and fortunately for us he chose pizza. He decided to go to Naples and study with the master pizzailo. He learned the craft well and started to make incredible pizza. He chose t learn to make pizza from the Associzione Verace Pizza Napoletana. This group of pizza professionals adhere to very strict rules of pizza preparation and pizza making. Everything must be to exact standards. There is no room for deviation from the very strict rules. Joe learned his craft well.

Associzione Verace Pizza Napoletana

Tutta Bella Logo

Tutta Bella Logo

His pizzeria Tutta Bella has been an incredible success.

Listen to Joe as he expplains the secret to his success.

Here is a review of Tutta Bella from Pizza Therapy:

 

We had an awesome pie in a place we’ve been hearing about, Tutta Bella. It’s right around the corner from Walter’s place, which I’ve got for the summer.Wood fired, the read-out said 759 degrees F. They use double zero “OO” flour.

The crust is light as a feather and quickly attains a fluffy crispness in no time. Hand shaped, of course, and beautifully burned, the dough is mouthwatering when fire roasted and married with fresh juicy spices and toppings. All the toppings we had were fresh and tasty. 

You can listen or download the interview with Joe Fugere of Tutta Bella below:

[display_podcast]

Discover incredible pizza…

 Tutta Bella
4411 Stone Way N, Seattle, WA 98103
(206) 633-3800

 

Don’t forget to search for: Find the Best Daily Deal in Your Neighborhood by Clicking HERE


Pizza Cuz Review, Food Channel Pizza Show Pizza Cuz

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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:

[display_podcast]

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


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Get Your Profits in the Pie from Scott Anthony, Pizza Expert

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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:

[display_podcast]

 

 

 


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

Bleecker Street Pizza in New York City

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Bleecker Street Pizza, Heaven on Earth!

Bleecker Street Pizza

Here is a great pizza story.

An ex-cop opens a pizzeria that starts to get lots of buzz. He learns his craft well.

He uses fresh Parmigiano Reggiano – 1 Pound
in his sauce (OK, gravy). This is the secret to making his incredible base for his pizza. Located just 1 1/2 miles from Times Square this pizzeria is one to watch.

Doug Greenwood, explains the 28-month-aged Parmigiano Reggiano is the real secret. And a wheel of 28-month-aged Parmigiano Reggiano can cost about $1,000 bucks. Doug says that in order to have the name  Parmigiano Reggiano , it needs to be certified.

They serve several different types of pizza. Each one is unique, and each one is very, very good.

Having a slice of pizza here is like heaven on earth!

Bleecker Street Pizza
69 7th Avenue South
New York, N.Y.
(212) 924-4466

Next time you are in the City, you need to check them out. You can be sure I’ll be heading over there soon.

Get your own fresh Parmesan, here: Parmigiano Reggiano – 1 Pound

 

Or go for:

.

28-month-aged Parmigiano Reggiano

 

To discover the Best Pizza in New York, go to Pizza Therapy

pizza on earth,

Albert Grande

The Pizza Promoter

 

 

Maruca’s Tomato Pies: Amazing Pizza in New Jersey

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Maruca's Tomato Pies from Legends of Pizza

Maruca's a legendary pizza on the New Jersey Shore

When you stumble upon your first Tomato Pie it’s like getting that first ripe Jersey tomato of the season! So elusive for the first few months of the growing season and then WHAM! You pick one and it’s THE ONE!

Same goes for Maruca’s Tomato Pies, or pizza, if that’s the only vernacular you use to describe this type of delicous food.

It’s a genre in pizza all it’s own, and rightfully so. You’ve heard of ‘Tomato Pie’, maybe, maybe not; certainly if you live in NJ you have.

On the other hand the Tomato Pie purveyours are a cult unto themselves as great as the Neopolitan Brick Oven cult’s are to it’s fans. Tucked away in places in the State like Trenton, Belmar, and Seaside Heights amongst others.

The fact that the places that are exclusively places that sell only Tomato Pies are few and far between is part of the allure of hunting one down. Worth seeking out is an understatement, once you’ve aquired a taste for great Tomato Pie there is only your conscience from keeping you from getting in a car and heading to one every chance you can
sneek away to one.

It’s the ‘Fight Club’ of pizzeria’s to me, elusive, but available for anyone who knows where the places are.

One thing you’ll immediately notice amongst most of the Tomato Pie shop Pizzaiolas is that they are pie purists (for the most part). They respect the ingredients as much as any other Pizzaiola worth their dough. The crust is hand formed then adorned with cheese in copious amounts, sauced with perfectly seasoned tomato sauce and slid into their oven for the bake.

When the Tomato Pie is extracted from the oven the magic begins to grasp your attention because it smells like the best pizza you’ll ever eat (it may ver,well be!). Something about the way the sauce gets cooked on top of the cheese, yet the sauce doesn’t overpower your taste buds.

Rather, the sauce enhances your pizza experience by highlighting the crisp crust underneath, and accents the cheese, which in it’s own right has pockets of crispy cheese and stretchy cheese all on the same pie!

The timid order a ‘trial slice’, unaware that they’ll soon be
wishing they had ordered a whole pie, as had happened to me.

Having been raised on a NY slice from venerable places like Joe’s on 6th Ave and pies from all of the classics like Totonno’s, Lombardi’s, Grimaldi’s, etc I can tell you that your first bite of Tomato Pie is a Pizza Altering Experience! It’s not ‘like’ a NY Slice, it’s not anywhere near a Neopolitan Slice, it’s not similiar to any pizza type you’ve ever had in my experience, it’s it’s own unique style of Pizza and rightfully so.

Maruca’s Tomato Pies
1927 Promenade
Seaside Park, NJ 08752
(732) 793-0707

Albert’s side note: Maruca’s offers franchise opportunities as well.

If you are looking for the Best Pizza in New Jersey, go to Pizza Therapy.

End of Part 1

Submitted Eugene in Sandy Hook, NJ exclusively for Pizza Therapy and Legends of Pizza Readers

On the Road for Pizza in Italy

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Here is a story of twp brothers who have decided to travel to Italy in search of pizza perfection.

Brothers Thom and James are embarking on an epic 2000 mile “Pizza Pilgrimage” from the southernmost tip of Italy back to their home in London.

They will be tackling this journey at a top speed of 40mph in their newly acquired Piaggio Ape van (the 3 wheeled one) and therefore, Very much sticking to the back roads, they will be hunting down the best produce and techniques that go into making the ‘perfect pizza’.

They will then bring all this knowledge back to England to serve traditional Italian pizzas to the people of London.

I support this journey, This is a scared journey for pizza! What could be more spiritual than that. This is a spiritual quest….

albert grande
Hawaii Businesss Videos and Hawaii Internet Service
Discover The Best Pizza in the World

Of course my old friend Peter Reinhart went on a similar journey…
American Pie: My Search for the Perfect Pizza

The Pizza Snobo Interview by Pizza Therapy

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Pizza Snobo Interview from pizzatherapy.com

Pizza Snobo Reviews pizza

Pizza Snobo is a pizza review site. They review all types of pizza the good, the bad and the not so good.

In the following interview, Al the creator of Pizza Snobo reveals all of his favorite pizzerias.

He explains:

  • What is behind the concept of Pizza Snobo
  • Why he decided to review pizza
  • Pizza Snobo’s unique pizza review rubric
  • The best pizzerias in New York
  • The best pizza in Washington D.C.
  • How health departments rate and review pizzerias
  • The pizza in Paris
  • How he decides what is good pizza
  • And so much, much more…..

This is truly a fascinating interview. You will discover the truth about great pizza. And what makes pizza not so great.

Pizza Snobo grew out of a great love and passion about pizza.

You can visit PizzaSnobo for more pizza reviews.

If you want to find more about The Best Pizza in the World visit Pizza Therapy.

Listen to the Pizza Snobo Interview, below:
(You may also download this interview for later listening. Look for link below player.)