Jon F. Noted Pizzaiolo Tells His Secrets
Sunday, January 17th, 2010 at
1:07 pm
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.
Tagged with: apizza scholls • how to make pizza • Italain pizza • New Haven Pizza • pepe's pizza • portland pizza • sally's apizza • wooster street pizza
Filed under: Interviews • Legends of Pizza Audios • Uncategorized
Like this post? Subscribe to my RSS feed and get loads more!
Excellent interview, Albert and Jon. Thanks for the tips for the home pizzaiolo. Do you guys have any preference in home ovens — gas vs. electric? Howz about convection oven?
Other West Coast suggestions — Marzano's on Park Boulevard in Oakland and Pyzano's in Castro Valley, near Oakland (run by Tony Gemignani and his brother; Tony recently opened another place in San Francisco's North Beach district, Tony's Pizza Napoletana.)
As for Italy, don't miss, in Sorrento, a little place on a side street called Pizza da Gigino. I have pics of a visit there.
Avanti, amici.
Great tips, sounds more like a conference which is around thirty minutes or more, my schedule at this time only allowed ten minutes however I will listen again and allow myself more time to listen around thirty minutes to an hour.
Speaking about the making the dough was more important to me where can one order Pizza Dough. I would like to purchase Pizza Therapy Book though it is difficult for me to purchase thourgh Pay Pal; is there another method in purchasing your book Mr. Grande. ThanK You.
Thanks so much Rick for your great comments.
No, I honestly don't have a preference to gas or electric. To me it is whatever gets the job done. That is to say: however you can get your oven hot, hot hot! That is the key to great pizza.
thanks, Glendale for your great comments. I will accept any method of payment for The Pizza Therapy Pizza Book. http://legendsofpizza.com/pizzabook
Just email me at: albert@pizzatherapy.com, and I will give you instructions.
pizza on earth,
albert
http://pizzatherapy.com
Albert,
Thank you for making all this history and knowledge available. When one makes pizza, baked goods for others, you heart and face are put in the end results. Your interviews help to bring this to a new level.
David
Albert,
Thank you for making all this history and knowledge available. When one makes pizza, baked goods for others, your heart and face are put in the end results to share with others. Your interviews help to bring this to a new level.
David
Totally enjoyed the interview, and laughed about the customers who thought their pizza should be totally round. Also, I grew up on my grandmother’s pizza and I agree less is more– she kept toppings to a minimum. I’ve also eaten pizza in Rome, Naples, and near Pisa– toppings are the “jewelry” to the pizza.