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Dom Demarco is a true original. He is an old school pizzaiolo. He makes incredible pizza. He does it his way.
Here is what Adam said:
"The sauce, the crust, the toppings: … Dom Demarco" uses "the freshest and finest ingredients. He imports mozzarella di buffala from his hometown in Italy, makes a bright sauce daily from a mixture of fresh and canned San Marzano tomatoes, and balances ratios of crust, cheese, and sauce perfectly."
He makes his pizza because he loves his craft. He makes pizza from the heart.
From the Best Pizza in New York at Pizza Therapy, comes the following:
"Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and freshly-made sauce created from plum tomatoes and he grows himself. The parmagion cheese is straight from the cheese grater and the basil is straight from the vine. It's great pizza, luscious cheeses, dripping with olive oil, and if you are lucky dotted with artichokes. The pie is fantastic: all ingredients are fresh, crust is thin and juicy! The biggest problem is finding parking space."
Here is video proof of his artistry:
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.
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:
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
Ads By CbproAds
North Haven Sons and Daughters of Italy Lodge #2805, in conjunction with The Original Frank Pepe Pizzeria Napoletana, is sponsoring a fundraiser for Holy Joe's Cafe'.
Holy Joe's Cafe' is a non-profit that sends coffee to U.S. troops around the world via a network of deployed military chaplains.
Coffee and monetary donations will be collected at The Original Frank Pepe Pizzeria Napoletana on Wooster Street in New Haven throughout 4th of July weekend, Friday, Saturday and Sunday evenings from 4 to 8 pm. 100% of the donations will be sent overseas to provide free coffee for the troops. Y
You can get more info about Holy Joe's Cafe' at www.holyjoescafe.org . Join us at the pizzeria over 4th of July weekend and show your support for our troops!
South Florida Upscale Italian Restaurant Creates Real "New York" Pizza with Innovative Water Filtration System Replicating New York City Water
Palm Beach County, FL (PRWEB) June 17, 2010 — Anyone who has tasted real New York pizza, bagels and breads knows there's something special about them. For starters, they're lighter and crisper. This is thanks to award-winning New York water, famous for its purity and unique mineral characteristics that make it perfect for creating out-of-this world baked goods. Now, a new company is making this water available to restaurants and bakeries nationwide, and a South Florida fine Italian restaurant is the first to jump on board.
Palm Beach County, Florida-based Famous New York Baking Water Corp. has created a distinctive water system to duplicate the baking characteristics of New York water – only purer – making it possible for restaurants and bakeries nationwide to replicate the real flavors and textures of authentic New York-style breads, bagels, pizzas and other baked goods. Mamma Mia's Trattoria in Palm Beach County, Florida, is the first to scoop up this new system for its 220-seat restaurant, which serves around 250 covers per day.
Joey Lograsso, owner of Mamma Mia's Trattoria, says that his customers can't get enough of his New York pizza. "I was doing great before," says Lograsso, "but now my pizzas are flying out the door. I never dreamed I could have real New York pizza in South Florida. And thanks to the purity of the water, the flavors of all of my foods are enhanced."
Famous New York Baking Water Corp. offers a variety of systems scaled to the individual restaurant or bakery's usage needs. It teamed up with Fitness and Health CLA, one of the premier filtration companies in the water industry, to create this unique water filtration system that duplicates the precise baking characteristics of New York Water.
Anthony Vincent Liotta, who started making bread in his father's Brooklyn bakery at age eight, tested the water and was amazed at the difference. "I have been baking breads, pizza and bagels for over 35 years in New York and Florida. I couldn't believe the way the products came out using their water. The crust and textures were identical to the ones I used to make in New York. I was also impressed by how the water enhanced the flavor of the soups."
The water system can supply everything from small mom-and-pop pizzerias to wholesale bakeries that operate 24/7. The system can be installed as part of new construction or retrofitted into existing operations. Famous New York Baking Water Corp. is making it available nationwide, so that now restaurants, bakeries and pizzeria's from Palm Beach to Portland can serve real New York pizza, breads and bagels.
"This is not 'New York style' pizza, as many restaurants advertise," says Angela Bean, president of Famous New York Baking Water Corp. "Since our system replicates the necessary baking characteristics of New York water, you are getting authentic New York baked goods."
"What's amazing," says Bean, "is that not only is the water great for baking, it's also the healthiest and purist water in the world. It makes the flavors of everything it touches from soups to sodas really pop."
For more information on the Famous New York Baking Water Corp. visit http://famousnewyorkbakingwater.com or call 561-452-2922.
Media Contact: Bruce Serbin Reeves Laverdure PR 561-391-8717
I was excited to hear the news that our friend had made it to the finals of Food Network's: "Ultimate Recipe Showdown",
I was very proud to hear our own Gail Churinetz, a winner of the Pizza Therapy Recipe Contest, was being featured on The Food Network.
Gail has been a long time supporter of Pizza Therapy, and she is like a member of the family.
Gail writes:
Hello Albert…. Just wanted to keep you posted regarding my Pizza making…..I am the one that won your competition several years back…I am going to be on Food Network "Ultimate Recipe Showdown", I made the finals and my recipe….. "Crawfish & Andouille Sausage Pizza". Gail the $25,000 winner with Guy ]
Hello Albert…. Just wanted to keep you posted regarding my Pizza making…..I am the one that won your competition several years back…I am going to be on Food Network "Ultimate Recipe Showdown", I made the finals and my recipe….. "Crawfish & Andouille Sausage Pizza".
Gail the $25,000 winner with Guy
]
I was even more excited when Gail gave me the news that she had won, the "Ultimate Recipe Showdown"
I knew I had to interview her. And this exclusive interview follows.
Gail shares:
Gail holds nothing back in this interview.
You can listen right here, or download it for later listening if you wiish.
Listen below:
You can follow Gail on her Facebook page:
Thanks so much for this great interview Gail.
albert grande
The Pizza Therapy Pizza Blog
For more great recipes you can check out below:
I'm pleased to present to you a wonderful pizza interview. Noted pizza expert Jon F. shares all of his secrets including:
Jon's interview is informative, lively and interesting.
He is a pizza expert and he reveals many tips and tricks.
This interview is sponsored by The Pizza Therapy Pizza Book.
I love eating pizza. I love making pizza. I love promotng pizza.
Here is a video of making pizza at Paul S.'s woodfired oven on the North Shore of Oahu.
This was real North Shore Pizza…
Simply an amazing video about one of the most dedicatied pizzaiolo on the planet, Antony Mangieri. He drips pizza passion.
According to Chow, here is a description
An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.
Anthony has now closed Una Pizz Napoletana. He will taking a break, but he will be making pizza soon.
Not soon enough as fas as Im concerned. Everyone who is interested in making pizza would do well to emulate Anthony.
albert grande The Pizza Promoter
What can you learn from the Masters of Pizza?…
The Legends of Pizza Project is a series of interviews with the most influential pizzaioli (pizza masters) on the planet.
You will learn as Peter Reinhart explodes the myth of high gluten flour.
You will be astounded as Peter Reinhart reveals who really created Wolfgang Puck's Pizzas and the California Pizza Kitchen Menu
You will listen as Gary Bimonte (Pepe's) discusses for the first time: "The Birth of the Clam Pie!"
You will discover the true story of Frank Pepe
You can find out the biggest change at Pepe's in over 80 years!
You will be engaged as Chris Bianco explains his pizza philosophy
Chris Bianco will infect you with his pizza passion
You will find out Chris Bianco's future plans
and so much more…
Here's what Ed LaDou said of Legends of Pizza:
"I received the Legends of Pizza CD, and listened to it in my car as I drove to work and back this afternoon. … Brian and Tony's interviews were great …They both…had a lot of helpful and insightful things to say about the pizza craft…. my interview came out well. … I am very grateful I came out sounding like I knew a few things about pizza. You did a fantastic job on the CD and I couldn't be more pleased." Ed LaDou on the Legends of Pizza, Volume 2 ®
Claim Legends of Pizza Volume 1 at this link:
http://www.pizzatherapy.com/legends.htm
Claim Legends of Pizza Volume 2, at this link:
http://www.pizzatherapy.com/volume2.htm
Get the transcripts of the recordings, here:
http://pizzatherapy.com/transcript.htm
Here's what noted Pizzaiolo jon F. had to say about The Legends of Pizza. Click below:
I was recently interviewed by the BBC in Chile.
They were interested in Pizza Therapy. They wanted to konw how it started and why I loved pizza.
Thank you BBC, Chile. I appreciate the opportunity to share my passion for pizza. Thanks for allowing me to explain Pizza Therapy.
during the initial interview, everything I said was translated into spanish. Both the questions and the answers.
This interview does not contain any of the tranlations.
