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Dom Demarco, Legend of Pizza

pizzatherapy — Wed, 14 Jul 2010 19:08:58 +0000

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:

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The Reusable Pizza Box Interview

pizzatherapy — Mon, 12 Jul 2010 10:13:37 +0000

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:

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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Post tags: cardboard pizza boxes, going green with pizza, recycling pizza boxes, reusable pizza box

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Frank Pepe’s Supports U.S. Troops

pizzatherapy — Sat, 19 Jun 2010 00:14:42 +0000

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!

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New York City Water Creates Perfect Pizza

pizzatherapy — Thu, 17 Jun 2010 13:21:47 +0000

New York City Water 'Flows' Downstream To Florida, Creating Perfect Pizza

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

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Post tags: make pizza, new york pizza, new york water, pizza

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The $25,000 Pizza Recipe Interview

pizzatherapy — Mon, 24 May 2010 10:15:11 +0000

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

]

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:

How she came up with the recipe
What she did to enter the contest
What she asked Flo Consiglio, wife of Sal Consiglio
Her secret ingredient that she took from Sally's Apizza on Wooster Street in New Haven, Connecticut
Why this helps her make award winning pizza
What goes on behind the scenes at the Food Network
What she will do with her $25,000
Her other $5,000 bonus prizes as part of her winnings
Inside pizza tricks and tips
Her secret hobby and passions
Why you should enter your own recipe

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:

Gail Wallenta Churinetz

Thanks so much for this great interview Gail.

pizza on earth,

albert grande

The Pizza Therapy Pizza Blog

For more great recipes you can check out below:

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Jon F. Noted Pizzaiolo Tells His Secrets

pizzatherapy — Sun, 17 Jan 2010 23:07:26 +0000

I'm pleased to present to you a wonderful pizza interview. Noted pizza expert Jon F. shares all of his secrets including:

His take on what makes Pepe's Pizza so special.
Inside information about Sally's Apizza on Wooster Street
The real secret to Pepe's Pizza and Sally's Apizza
Jon's thoughts on Italian Pizza
The difference between Italian pizza and American Pizza
The Pizza of Portland
Apizza Scholls
Taste Bud
The most important thing you can do when you cook your own pizza.
more pizza tips and tricks.

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.

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Post tags: apizza scholls, how to make pizza, Italain pizza, New Haven Pizza, pepe's pizza, portland pizza, sally's apizza, wooster street pizza

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Albert Grande, The Pizza Promoter

pizzatherapy — Wed, 13 Jan 2010 09:41:18 +0000

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…

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Antony Mangieri: Pizza Perfection

pizzatherapy — Mon, 11 Jan 2010 07:56:30 +0000

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.

pizza on earth,

albert grande
The Pizza Promoter

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Post tags: anthony magieri, legends of pizza, pizza, pizziolo, una pizza naploetana

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Legends of Pizza: Volume 1 and 2

pizzatherapy — Sun, 03 Jan 2010 00:14:41 +0000

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:

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Post tags: brian spangler, ed ladou, Gary Bimonte, legends of pizza, Peter Reinhart, tony gemignani

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Albert Grande Interview of the BBC Chile

pizzatherapy — Fri, 01 Jan 2010 21:15:34 +0000

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.

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Post tags: albert grande, Albert Grande Interview, BBC, BBC Chile, pizza therapy

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Pizza Napoli: Italian Pizza

pizzatherapy — Sat, 19 Dec 2009 00:39:38 +0000

Pizza is a universal language. There is no doubt about it.

Let's travel to Naples Italy, the birthplace of modern day pizza Watch and learn as the pizzaiolo make pizza.

Each part of the process is given amore and passion.

You will be astounded by the following video. Sure it is totally in Italian.

And there are no subtitles. But honestly it does not matter. Watch and learn while Legends of Pizza create a masterpiece.

I love this video, and I love pizza.

These are the true Legends.

This is pizza form the heart.

pizza on earth,

albert grande

And if you have not gotten this book yet, you need to really click below to order it.

My friend Peter Reinhart went on a journey. He called it Ameican Pie: My Search for the perfect pizza.

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Post tags: American Pie, authentic pizza, how to make pizza, italian pizza, legends of pizza, making pizza, Peter Reinhart, pizza vidoes

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How to Get Into the Pizza Business

pizzatherapy — Sat, 12 Dec 2009 03:17:04 +0000

If you ever thought about getting into the pizza business I have a resource with inside tricks and tips about the pizza business.

Hi my name is is Albert Grande, owner of Pizza Therapy, a resource for pizza. I have been featured in three books about pizza, been on radio, television, newspapers, magazines, and of course the Internet.

I know about pizza. As a matter of fact, I was recently given the name: "The Pizza Promoter".

I have interviewed the best pizzaiolo (pizza masters) in the world.

Over the years, I have gotten hundreds of emails from people, just like you,
wanting information about getting into the pizza business.

I would research their questions and answer it. After a while, I noticed that I had collected a vast amount of information that would be very valuable for anyone who wanted to know about the pizza business.

Here are some of the actual questions:

Where can I find the best pizza dough recipe?
How do I find a pizza place for sale?
Should I buy a franchise or a mom and pop pizzeria?
How can I learn more about the pizza business?
How can I get my pizza business questions answered for free?

I have put together all of my pizza business resources,
tips and secret information for the first time.

Here's what John Arena of Pizza Metro in Las Vegas said:

"At last there is a comprehensive collection of resources that will guide aspiring pizzeria owners. Whether you are a beginner or a veteran this report will save you time and money. Finally all the answers are available in one easy to use collection"

John Area, Owner Metro Pizza Las Vegas

You can listen below to a preview of The Pizza Buisiness Papers.

To find out more, you can go to this link:

The Pizza Buisness Papers

http://pizzatherapy.com/pizzabusinespapers.htm

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How to Toss Pizza Dough With Tony Gemignani

pizzatherapy — Sun, 25 Oct 2009 01:47:37 +0000

My friend Tony Gemignani is a pizza master. He is an 8 time World Pizza Champion. He is an author, business man, Legend of Pizza, and all around good guy.

Without a doubt he knows how to toss pizza dough. more importantly, he is able to teach how to toss pizza. He has the ability to break down this seemingly complex task into small learning chunks.

the follwoing video illustrates for you how to hand toss pizza. Watch the video several times until you feel comfortable with the technique. Then go make some dough and learn how to toss your own pizza.

One of the best feautres is that Tony explains the art for both right handed and left handed pizza tossers.

Here is his greatest tips on tossing pizza:

Click here to view the embedded video.

Thanks, very much Tony.
You are the pizza master.

I want to encourage you to pick up Tony’s new book called “Tony and the Pizza Champions”.

You can get a copy right here:

pizza on earth,
albert grande
Learn to How to Start Your Pizza Business, Here.

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Wood Fired Oven at apizzo pizzeria

pizzatherapy — Tue, 13 Oct 2009 00:12:20 +0000

I’ve said this before about Stefan Ambrosch is the next super star of pizza. He is incredible.

He is a dedicated pizzaiolo. He creates his pizzas to perfection. His pizzas are awesome. These are memorable pizzas. The kinds of pizzas you can’t get out of your head.

The kind of pizzas you dream about. Incredible pizza. And makng these high quality pizzas is no accident.

Stefan has studies his craft. He makes his pizzas in a wood fired oven. Stefan’s pizzas are some of the best pizzas I have eaten.

In the following interview Stafan explains why he uses wood to make his pizza.

Click here to view the embedded video.

If you get a chance, visit apizzo.
They are located in Pawcatuck, Connecticut.
Here is their website: apizzo

Here is a great wood fired pizza oven resource:

pizza forever,
albert grande
Pizza Therapy

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Saturday Night Pizza from pizzatherapy.com

pizzatherapy — Mon, 12 Oct 2009 07:05:19 +0000

On any given Saturday you will find me in my kitchen making pizza. We know how to make homemade pizza. We make a lot of pizza. We eat a lot of pizza. For this particular night on making pizza we made a number of different pizza including: a portuguese sausage pizza. Portuguese sausage is big in Hawaii. We also made a portobello mushroom pizza and an anchovy and tomato pizza. We had a great time.

You can easily make your own delicious homemade pizza. Subscribe to Pizza News, and get a copy of my pizza dough recipe. Discover how to make pizza dough, here. pizza on earth, albert grande Pizza Therapy

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Post tags: anchovy and tomato pizza, how to make homemade pizza, how to make pizza, how to make pizza dough, porotbello mushroom pizza, portuguese sausage pizza

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