Legends of Pizza Blog

Become A Pizza Champion Here

pizzatherapy — Fri, 23 Jul 2010 08:38:10 +0000

The following comes from Steve Lieber, Director of Operations United States Pizza Team.

Enter this contest:

"The competitions are Gluten Free Championship September 12 and the American Pizza Championship September 13, 2010."

Registration Criteria
You must be employed at a pizzeria, or have pizza on your menu at the time of competition.

Competition Criteria

Competitor must bring own pre made dough, sauce, cheese and toppings for 2, 14-inch pizzas. On site refrigeration will be provided. (Contestants will have access to dough making equipment if necessary.
Oven testing will take place prior to first competition. Bring extra ingredients if you want to prove the ovens.
Dough trays and peels will be provided; competitor should bring any other needed tools.
The choice of pizza ingredients is strictly up to the discretion of the competitors. There is no requirement that this pizza is on any existing menu but part of the judging criteria is that it be commercially viable. Bring your best pie.
You must prepare and cook pizza in competition area.
Competitors will make 2 pizzas. They will decide which of the two will go to judges. The second will be given to audience for sampling.
Contestants must be at pre-competition briefing at 9 am September 5th.

Competitors must agree to judge criteria prior to competition. At the pre-competition briefing contestants must sign publicity waivers and rule agreement waiver.

All contestants will be assigned numbers and a drawing will determine order. Judges will be sequestered before drawing takes place.
This is a double blind taste test and numbers will be assigned to pizza in the order in which they are made.
All contestants must write and print a description of their pizza and provide recipe of ingredients and cooking instructions. This will be used during the judging of each pizza.
Contestants will remove finished pizza from oven and place on a pizza circle. At this time PMQ will take photos of chef with pizza, then the pizza will be taken to an area to have photos taken of the pizza itself.
The pizza will then be taken by a runner who will then take it to the judging area. Here the runner will read the description and recipe of the pizza. The runner will then cut the pizza and allow each judge to choose a slice (piece). The judges will grade the pizza, then the score sheets picked up, tallied, and held by head judge. The tables will then be cleared.
Contestants will give permission for PMQ to use photos and statements in any future media without obligation.

For more information:

For Additional Information Visit www.pmq.com or

Email steve@uspizzateam.com

www.pmq.com

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Post tags: gluten free pizza, pizza pro, The Pizza Promoter, united states pizza team, world pizza champions

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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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Post tags: Food Network, Food Network winner, Gail Churinetz, I, legends of pizza, pizza recipe, Ultimate Recipe Showdown

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Who Are the New World Pizza Champions?

pizzatherapy — Wed, 14 Apr 2010 10:03:14 +0000

Who are the New World Pizza Champions?

Founding members Tony Gemignani, Michael Shepherd, Siler Chapman, Joe Carlucci, and Sean Brauser would like you to meet the newest members of the World Pizza Champions Team and are headed to Italy this

week for the World Pizza Championships

Eric Corbin

2010 World Pizza Champion Member of the Year and 2010 World Pizza Games Winner – Grimaldi's, Tuscon, Arizona

Ryan LaRose

National Champion – Pizza Acrobat - A Slice of New York – Columbus Ohio

Patt Miller

National Champion – Pizza Acrobat Owner/Operator – A Slice of New York Columbus Ohio

Steve Lieber

National Pizza Champion / Certified Pizzaiolo Pizza Classica, Miami Beach, Racks Italian Bistro
(You can listen a great interview I did with Steve, at this link.

Audrey Sherman

Certified Pizzaiola Napoletana - Tony's Pizza Napoletana San Francisco, California

Michael Bausch

Certified Pizzaiolo Pizza Classica / Owner Andolini's North Owasso, Oklahoma

Guilio Adriani - (International Member)

This year the World Pizza Champions consist of over 50 members worldwide.

Most members will be representing the US and home counties at the World Pizza Championships in Salsomaggiore, Italy April 19, 20, 21

Visit http://www.worldpizzachampions.com/

Naples, Italy – Master VPN Instructor and World Champion Pizza Maker. Andriani has won several International awards in Baking including the World Pizza Cup in Naples Italy 2008.

If you like the Wolrd Pizza Champions, you will love this great book, by Tony Gemignani:

pizza all over the pizza champs,

Albert Grande

The Pizza Promoter

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Post tags: Audrey Sherman, Michael Bausch, steve lieber, tony gemignani, world pizza champions

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Steve Lieber: World Pizza Champion Interview

pizzatherapy — Sun, 04 Apr 2010 14:51:03 +0000

Steve Lieber knows pizza….

He is a member of the World Pizza Champions. He has an incredible story to tell. In the following interview he tells his pizza story.

He explains how he got into the pizza business. He learned how to make pizza. He worked in a number of restaurants and decided he wanted to become a master pizziolo.

According to Steve's bio:

Over the years, Lieber established himself working in high volume restaurants that posed many challenges and soon found great success…A self-described “pizza fanatic,” Steve regularly travels the globe to attend conventions and further his knowledge of the industry to perfect techniques and capitalize on the latest in pizza trends.

You can watch Steve make his truffle pizza, here:

Listen to the interview with Steve below:

In the following interview, he explains how he:

learned to make pizza
how his passion for pizza led him to try to master the coal fired oven pizza
The differences between a coal fired oven and other pizza ovens in making pizza
how he met Tony Gemignani.
What happened to his pizza making, after attending The International School of Pizza
How he won the Best Pizza in the United States Award
He give lots of pizza making tips for the home pizza maker
He explodes the myth of using water to make pizza
Where he is going with pizza
How giving back to the community has helped his business

This is an incredible pizza interview. The highlight may be his "Babe Ruth" moment during a pizza contest.

Steve has many secrets to share and he holds nothing back in the following interview.

Steve Lieber is truly one of the Legends of Pizza.

Click play button to hear interview:

Steve Lieber is an incredible pizziolo.

Or use this player:

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Post tags: legends of pizza, pizza interview, pizza trends, pizziolo, steve lieber, world pizza champions

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Late Breaking News from World Pizza Champions

pizzatherapy — Fri, 05 Feb 2010 01:38:05 +0000

This may be your chance to show your stuff at the World Pizza Games:

Once Again The World Pizza Games® Are Coming to Pizza Expo!

Check out the World Pizza Champions

On Tuesday, March 2nd we will open up the competition and invite you to
come compete in one or all of five events: Freestyle Acrobatics First
Division, Fastest Dough, Largest Stretch, Fastest Box Folding and
Longest Spin.

Fastest Dough: How fast can you toss out (5) 12" doughs!

Largest Dough: How big can you make 18oz of dough in just 5 minutes!

Fastest Box Folding: How fast can you fold (5) 12" pizza boxes?

Longest Spin: How long can you keep a dough spinning over your head?

Freestyle Acrobatics First Division& the Masters Division - With so many dough throwing acrobats getting better and better all the time, we have split the freestyle acrobatics into two categories: *First Division & *Masters Division.

*First Division - created for those up and coming acrobats who want to showcase their talent without having to go head to head against the masters of the sport. The finalists will face off at the World Pizza Games® Finals and Rockin' Party Wednesday night.

*Masters Division - created for those dough throwing acrobats that are the best of the
best. These masters will face off against each other at the World Pizza Games® Finals and Rockin' Party. Please contact the World Pizza Champions for more details for qualifying for this event.

Please Note: If you have won a world or international title in an acrobatic dough throwing competition in recent years you may automatically qualify for the Masters Division. Qualifying for the Master division may make you ineligible to compete in the First Division. If you feel that you may fit into this category, please consult with the World Pizza Champions before entering the competition.

Please see the rules for complete details.

The Daily Schedule of Events

Tuesday, March 2nd
10:00 a.m.	Opening Ceremonies
10:15 a.m.	Fastest Dough Trials
11:15 a.m.	Top five winners announced
11:30 a.m.	Individual Freestyle Acrobatic Dough Tossing – Top 3 Winners Announced Immediately After Trials

Wednesday, March 3rd
10:00 a.m.	Largest Dough Stretch Trials
12:30 p.m.	Largest Dough Stretch Finals – Winners Announced at Finals and Rockin' Party
1:30 p.m.	Fastest Pizza Box Folding Trials
2:00 p.m.	Top Five Winners Announced
2:15 p.m.	Longest Dough Spin Trials
3:00 p.m.	Longest Dough Spin Finals – Winners Announced at Finals and Rockin' Party
6:15 p.m. ~ 9:15 p.m.	World Pizza Games Finals and Rockin' Party – Including: Fastest Pizza Box Folding Finals, Fastest Dough Final, Freestyle Acrobatic Dough Tossing Finals – First Division, Freestyle Acrobatic Dough Tossing Finals – Masters and Awards Ceremony.
*(ALL TIMES ARE SUBJECT TO CHANGE) Check out the World Pizza Champions Get your routine ready and come join the fun at the World Pizza Games®! Please visit www.worldpizzachampions.com/games.php or http://www.pizzaexpo.com/ for more details and to download rules and entry forms. Good luck to you. This could a once-in-a-life-time opportunity. pizza all over Las Vegas, Albert Grande The Pizza Promoter

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Post tags: International Pizza Expo, pizza expo, world pizza champions, world pizza games

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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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