Pizza My Heart grew from a one store pizza operation serving surfers to over 20 pizza outlets.

According to Chuck, owner, the main goal of Pizza My Heart is to serve the absolute best gourmet pizza available.

They only use the freshest ingredients available.  You won’t find any canned mushrooms at Pizza My Heart.

According to Yelp, Rimi says:

Mushroom Pizza.  Very filling.  Cool drink dispenser.  Free blu cheese to dip the crust in!
Everything a girl needs for a soul food lunch!

Pizza My Heart was founded in 1981 right on Capitola Beach, California. A lot has changed in those 30 years, but our commitment to serving hand tossed pizzas with superior ingredients hasn’t. It is part of why we know we are worthy of the title, “World’s Best Pizza.”

Pizza My Heart Capitola
209 The Esplanade
Capitola, CA 95010

Sun-Thurs – 11:00am – 10:00pm
Fri-Sat – 11:00am – 1:00am

(831) 475-5714

If you are interested in making great pizza check out: My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

And for bread discover: My Bread: The Revolutionary No-Work, No-Knead Method

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
Creator of The Pizza Therapy Digital Store:
Rare E-books, How to’s, Software, and Tutoritals

Learn Cooking with Fire: French Family Recipes & More for Woodfire Ovens (Book & DVD)

Pepe's Clam Pizza

From Gary Bimonte, Frank Pepe’s grandson, we are pleased to share the real history of Fank Pepe’s:

Frank Pepe Pizzeria Napoletana

is one of the oldest and best-known pizzerias in the United States. Known locally as Pepe’s, is has its Original Location in the Wooster Square neighborhood of New Haven, CT, as well as stores in Fairfield, Manchester and Danbury CT, Yonkers, NY., and Mohegan Sun Casino in Uncasville, Connecticut.

Frank Pepe Pizzeria was founded in 1925 by Frank Pepe (b. April 15, 1893 d. September 6, 1969). Born in the town of Maiori, on the Amalfi coast, southwest of Naples, Frank Pepe was the quintessential Italian immigrant. Poor and illiterate, he immigrated to the United States in 1909 at age 16 with little more than his health and a strong work ethic. His first job was at a New Haven, CT factory until he returned to fight for his native Italy in World War 1 a few years later.

He married Filomena Volpi, also from Maiori, in 1919. As newly-weds they returned to New Haven, CT in 1920 to begin building their new lives together.

Frank Pepe took a job at a local Wooster Street macaroni manufacturer, Genneroso Muro (the current location of Libby’s Italian Pastry). He then worked for Tony Apicella at his bread bakery, also on Wooster St.

He made his first entrepreneurial move by establishing his own bakery at 163 Wooster Street — in business today as Frank Pepe’s the Spot – baking his bread and delivering to the local community with a cart. Since he had difficulty documenting, because of his illiteracy, to whom he delivered and to the quantity, he soon abandoned his efforts of delivery. Instead, he made the fortuitous decision to start a business where his customers would come to him.

In 1925, with his wife Filomena, who was a pivotal influence on his success (she was literate and learned to speak and write English), they started making a simple and humble product from their homeland, pizza — or as they would say in their Neapolitan dialect, “apizza” (ah-beets). They baked their pizzas offering two types, tomatoes with grated cheese, garlic, oregano and olive oil and the other with anchovy. The Original Tomato Pie is still offered today and anchovy is still available as a topping. Mozzarella and additional ingredients were to follow.

In the formative years 1925 — 1937, he employed a small crew of relatives that included his half brother Alessio Pepe and his son Mac, cousin Tommy Sicignano, nephews Salvatore and Tony Consiglio. Incidentally, Salvatore Consiglio, after learning pizza baking from his uncle Frank, eventually made the decision to establish his own pizzeria on Wooster Street, the well known Sally’s Apizza.

In 1937, Frank Pepe bought the building next door at 157 Wooster Street, and moved his pizzeria to what is historically understood to be the main (although not the original) location. The original location continued as a pizzeria, called The Spot and operated by the Boccamiello family.

Like many business owners of the day, Frank Pepe lived above the pizzeria with his family that now included his daughters Elizabeth and Serafina. Everyone worked downstairs in the pizzeria. Frank Pepe became know as “Old Reliable” for his contributions to community and unwavering love for his growing family.

In the late 1970s, Elizabeth and Serafina, purchased the original bakery (163 Wooster St.) from the Boccamiello’s and re-opened Frank Pepe’s the Spot as an annex to the main building.

Pepe’s reputation as one the country’s premier pizzeria spread through word of mouth. In the early 1990s, Elizabeth and Serafina retired and the business passed to their children – Anthony, Francis, Lisa, Bernadette, Genevieve, Jennifer and Gary — who still operate the business today and have overseen its expansion.

Frank Pepe originated the New Haven-style thin crust pizza which he baked in bread ovens fired by coke. Coke is a byproduct of coal and it was used extensively until the late 1960′s when it became unavailable and hence coal was then put into use to fire the oven.

Pepe’s signature pizza, the White Clam Pizza, was most likely an organic inspiration by Frank Pepe; an idea born from the fact that Pepe’s also served raw little neck clams from Rhode Island, on the half shell, as an appetizer. This development occurred around the mid 1960′s and gradually became popular through the past 40 years. Contrary to what many have heard, Frank Pepe did not have an allergy to cheese and tomatoes and the white clam pizza’s evolution should not be attributed to this false malady.

A lot has happened since Frank Pepe starting baking “ah-beets” 85 years ago. Pizza has gone from an obscure ethnic dish to become a mainstay of the American dining scene. But what hasn’t changed at Pepe’s is the family’s commitment to the tradition of food quality and commitment to the community at large that Frank Pepe envisioned in 1925.

For more info about Pepe’s Visit Pizza Therapy Pepe’s Page

Comments from Pepe’s Pizza Lovers

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!

Respectfully submitted,

Albert Grande
The Pizza Promoter

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:

Fox’s Pizza Den
115 N Findley Street
Punxsutawney, PA 15767
814-938-4615
Fox’s 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 th Pie Review by Pizza Therapy [ 1:59 ] Play Now | Play in Popup | Download (78)

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

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

Pizza is a universal food. Originally confined to Italian neighborhoods, pizza has now become mainstream. Travel anywhere in the world and you will be able to find some type of pizza..

As noted bread baker Peter Reinhart explained to me: “Pizza is the perfect flavor delivery system.” Pizza is the ultimate comfort food.

With a little practice, you can easily make your own delicious home made pizza.

Here are four reasons why you should make your own pizza.

1) Making pizza is easy. With the basic tools found in any kitchen, you will be able to make pizza dough. All pizza dough follows the same basic pattern. Mix flour with yeast, water and salt. Some pizza dough recipes call for oil, however this may be omitted. (I use olive oil in my recipe, but this is a matter of preference.) There are many wonderful pizza dough recipes available to you. You need to find one that you like and will satisfy your own taste.

2) Making pizza is healthy. Since you are making your own pizza, you have total control over the ingredients used. I encourage you to use the freshest ingredients available. The old standards, pepperoni, sausage, tomato sauce, and various cheeses make excellent toppings for pizza. There are many vegetables that can be used for pizza as well including fresh garlic, tomatoes, eggplant, peppers, onions, mushrooms and zucchini. Fresh seafood such as shrimp and clams can also compliment your pizza. Experiment. You will create new taste sensations. You are only limited to your imagination when deciding what to put on your pizza.

3) You will save lots of money. You will be amazed at how economical it is to make your own pizza. The actual price of putting together a quality pizza at home is much cheaper than buying pizza at a pizzeria. One way to save money is by purchasing ingredients on sale. You can multiply your savings by obtaining items in bulk at a food discount warehouse. For example some items like mozzarella cheese can be purchased in bulk. Use what you need, and freeze the rest to be used the next time you make pizza. The savings of buying your pizza ingredients in bulk is substantial.

4) Making pizza is fun. Pizza can be a wonderful group activity. When you make pizza, you can get everyone around you involved in some part of the process. Pizza is also an enjoyable family activity. All kids love making pizza. Pizza is a fun activity which can be enjoyed not only by families but by singles as well. When you make pizza, you make magic happen.

Still not convinced you can make your own pizza? Here are some steps you can take to painlessly, create your own pizza. Start with a frozen pizza shell purchased at a supermarket. This is a good way to begin to learn how to make your own pizza. You are in complete control of what toppings you will use.

The next step is to purchase fresh pizza dough from a bakery or pizzeria. This will give you good experience in working with dough and shaping your pizza. Making pizza like this will allow you invaluable experience.

Finally, you can try making your own dough from scratch. Making dough may seem difficult at first, but will get easier and easier over time. You can find a link box to get a free copy of my pizza dough at the end of this article.

Without much effort, you will be making healthy pizza, saving money and having a lot of fun. The hardest part of making pizza is the clean-up.

Listen to an audio of this article, here:

Learn to make your own homemade pizza and dough at Pizza Therapy, click here, now!

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The Pizza Place, Westerly Rhode Island

Rosario Cacciatore knows pizza. He first started to make pizza while he was the dishwasher at the Recovery Room, in New London. FYI: the Recovery Room makes some of the best pizza in Southeastern Connecticut.

Now, Rosario has opened his own pizzeria in nearby, Westerly, Rhode Island. Known simply as the Pizza Place, he continues to make great pizza.

Now The Pizza place is making the best pizza in Rhode Island.

For me one of the most interesting things he states is about making pizza. He does explain that you need to use only the finest ingredients. You need very fresh high qulaity ingredients.

But then he goes on to explain that unless you have a love for pizza, it just does not turn out right.

Visit the Pizza Place and let us know what you think.

The Pizza Place
43 Broad Street,
Westerly, RI 02891
(401) 348-1803 or Toll Free 1-877-596-7739

Here is something you may find useful, if you are in the Pizza Business or considering the pizza business. Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Pizza is loved the world over. But is pizza exceptional the world over? It depends on where you look. These days, it is essentially a universal topic. There are mediocre pizzerias everywhere and there are outstanding pizzerias everywhere. So anywhere you go, you can find a pizza shop to suit your tastes. England, for instance, has several exceptional shops in various cities. To name a few, Brighton has Pizzaiola, Cambridge has Cherrybox Pizza, Trowbridge has Pasquales, London has Franco Manca and Bournemouth has Vesuvio.

Most of these have some very original and perhaps what some may call, odd
combinations. Pizzaiola`s menu is a good example of this. Their “Al Tonna” pizza includes tomato sauce, oregano, mozzarella cheese, olives, garlic and tuna. Their “Marinara” is identical to the “All Tonna” but with the addition of prawns and nchovies. However, they also implement more familiar topping combinations such as the Hawaiian with ham, mozzarella, pineapple and tomato sauce and the Pepperoni, or “Meat Feast”.

Cherrybox Pizza has a few more familiar options, although they also have equally less mainstream menu items as well. One that is particularly unique is the “Peking Duck”, topped with shredded cucumber, mozzarella cheese, shredded duck and Chinese hoi sin sauce. Another unique item is the “Moroccan”, made with a hummus base and topped with shredded lamb seasoned with cumin, raisins, mint yogurt sauce, red onions and mozzarella cheese.

While Pasquales is specially known for its excellent garlic bread, Franco Manca is known for its sourdough crust pizzas. Their menus are seasonal and their summer options and pie names, are simpler. Their most distinctive pies include the “Number 3″, with buffalo ricotta cheese, courgettes and basil with their organic specialty “Franco and Lloyd Somerset Pecorino” and the “Number 4″ with buffalo ricotta cheese, home cured Gloucester Old Spot ham and wild mushrooms.

Vesuvio distinguishes its daytime menu from its nighttime menu, with a larger variety of pizzas on the nighttime menu. Unlike the others, they serve a full menu with pasta and side dishes. They share Pizzaiola`s Marinara pie, along with a couple of others that overlap with other distinguished pizzerias. However, they offer a unique “Pizza Vulcano” with mozzarella cheese, tomato, spicy Italian sausage, olives and the option of either dried or fresh chili. The “Pizza Parma” is also unique, featuring prosciutto, wild rocket, shaved Parmesan, cherry tomatoes, olives and fresh basil. There is also the “Pizza Paesana” with tomato, onion, mushrooms and
egg.

As you can see, specialty pizzerias are not limited to Italy. You do not have to go far in the UK for unique or “standardized” delicious pizza.

Those looking to enter the pizza industry can even gather inspiration from these pizzerias, simply by viewing these recipes online, though tasting them is a finer experience. You can even search for a catering equipment supplier online.

Whether you are just a pizza enthusiast or looking to enter the business, finding delicious pizza can be a quick click away.