The Super Peel Interview, Part 2

This is part 2 of an interview, I did with Gary Casper, creator of the Super Peel:

Here is Part 1 of the Super Peel Interview. Part 2 follows:

Albert: You sell the on Amazon How did you get Amazon to sell the Super Peel for you?

That is an interesting question. Several years back, Amazon   opened up its site to products other than used books and CDs. This was a game changer for
me and others with their own products to sell – Amazon exposure, WOW!! Initially, we packed and shipped everything in house, but have gradually
migrated most of this over to Fulfillment by Amazon. Product is shipped to Amazon’s warehouses and they take it from there right through customer
service. Using Fulfillment by Amazon carries with it the free Amazon Prime shipping offer. Of course, someone actually does have to pay for the
shipping until UPS and the Post Office offers to deliver for free. There are more fees for this service, but you get actual shipping prices that are
ridiculously low compared to what one could get themselves. So it averages out, and so far Amazon has been good for the product.

Albert: Is the Super Peel used by commercial bakers? Or is just used by home bakers?

Gary: From the very beginning there was some interest from commercial bakers and pizza shops, but it really has been a home use type of product. We continue
to sell some to restaurants, pizzerias and bakeries, but these are generally small and/or specialized. Last year I spent a large chunk of time designing
and building a large prototype that would work with a particular commercial oven brand. It was an interesting project, but it did not end up going
anywhere. On a related note, Eric Kastel from the CIA tells his bread baking students to get a Super Peel as part of their home baking arsenal
when they leave. It is the best tool to simulate the oven loaders that they have been using in class. In the end, the Super Peel is and has mostly been
a tool for home users.

Albert: How did you come up with the design for a long handled Super Peel?

Gary: The design for the long handled Super Peel has been in the works for some time. Over the past several years, I have sent out maybe a dozen of various
prototypes to customers who wanted a longer handle, mostly for their WFOs. Early users have been very happy with it. Having one for my own use has
converted me, even for indoor oven use. There is just something very cool about having the extra reach. So, the design has been sort of shape
shifting, but has been getting more refined.

Albert: We understand you will be working with the Fire With In as well as Forno Bravo. How did that come about?

Gary: Hooking up with The Fire Within group was a bit of serendipity. Jim, who works with them and also operates one of their WFO “pizza wagons”, just
happened to receive a Super Peel from Florida from his Mom’s estate. He had never seen one before, but was struggling a bit with loading pies into his
WFO. He tried it out and was totally hooked. Turns out that he lives in my home town, just 20 miles from where I am located. We got together and I
set him up with a few more of the standard Super Peels. I actually had a chance to see his WFO pizza wagon in operation a few weeks back at local
farmers market. It is a winner for sure! I was there only 2 hours and I bet he made and sold 200 pies. People could not walk past without stopping,
gawking, shooting video, etc., and even buying a pie or two!

The connection with The Fire Within has only been through Jim so far, and I am not entirely sure where it is going. We will have about a dozen
preproduction units in a few weeks and, hopefully we will be able to equip their cart packages with both standard and long handled Super Peels.
Pairing the Super Peel with the traveling WFO does make a lot sense, as many people starting one of these operations have never made a pizza before. The
Super Peel makes prep and loading of their pies so much easier. And, as I mentioned earlier, using less bench flour can really improve the results.

Albert: Do you have any advice for someone that wants to create a new product?

Gary: I would strongly recommend that they start with a concept that fits their knowledge base and is relatively simple, ideally being a product that they
could actually make and sell themselves in order to test market and develop some sales data. Even if they wish to license the idea to another company,
sales data speaks way more loudly than just optimistic words like “everyone will want one of these”. And, a good licensing deal with a good company can
be hard to get. Even with luck finding a willing and able licensee, they need to keep performance requirements and minimum royalties in any contract.

What seemed like a good deal can sour easily for any of many reasons, and they will want the rights to their invention to come back to them in any
case of non-performance by the licensee. As was the case with the Super Peel, they might then still be able to bootstrap a business of their own
around it. I never did make many Super Peels personally – maybe 25 or so. I am sure they will be worth millions down the road, so if you have one hang
on to it!! The best way to get going is to get some sales data to prove the need and pricing, and then work with contractors to make the widget or at
least the parts.

The most important thing, above all, is to persevere! Once they have some “real data” to absolutely know that their idea has good potential, they need
to go at it like a shark on a seal, and drive through all of the many setbacks that will inevitably come along. At the same time, they need to
pay real attention to any show stoppers that might crop up and be ready to
let it all go if that time comes.\

Albert: What has been the hardest thing for you in developing the Super Peel?

Gary: Development was never a hard problem, though redesigning to reach a product that would be of high quality and could be sold at an acceptable price was
challenging. I always continue to look at other products, new materials and manufacturing technology to see if there are improvements that can be made.
Even looking back through old stuff can be helpful.

Case in point, we will be launching a new version – the Super Peel Pro, in October this year. It is
available in limited quantities on Amazon right now, but I just contracted for the first real production run. It will be made of the same resin/fiber composite board that goes by the name “Richite”, sold under the Epicurean brand. In many ways it is a better material for the product than wood, but
it was way too pricey when I first looked at it over 10 years ago. Manufacturing costs have shifted enough that it has now reached relative
parity with wood. We will keep the wooden peels, but I expect that many will prefer the composite for its low maintenance.

Albert: Part of your marketing strategy has always been to give back to
the community. (And yes I think you’ve gotten Pizza Therapy involved more than once..)

How does that fit in with your mission statement of your company? Has giving back to the community helped your business?

Gary: Giving back and paying it forward are two things that I strongly believe in. I can’t say that charitable giving has helped the business directly, at
least not to my knowledge, but it is something that I am committed to.

I strongly believe that all of our kids need every chance that they can get to succeed in life. I donate to local children’s charities and have for years given talks to grade school kids on inventing and being an inventor. I love to see how amazing their problem solving is at an early age, and want them all to know that this is something that they also can do. People usually refer to thinking inside of or outside of the box. Young children tend to think without consideration of any box at all. And, who knows where the next great product idea or company will come from?

Albert: What else is new with the Super Peel?

Gary: As usual Albert, I have probably ranted on a bit long already, and have covered a lot of this question already. I can only add that I do have many
product ideas in various stages of development. Some are just simple existing products that make sense to brand and sell under our company name.
Others are totally new products. And then, there is the next generation Super Peel – the final frontier!, which is always in the works. This last one must remain a secret for now, but stay tuned!!

Claim your EXO Super Peel Gift Set – Our Best Hard Maple Peel With Extra Transfer Cloth and Printed Storage Bag
It makes a great gift for any pizza fan!.

Best Pizza Peel: the Super Peel Part 1

Gary Casper had a pizza problem.

A BIG Pizza Problem. He was given a pizza stone, but he didn’t know how to use it. He was able to make pizza alright, but getting the pizza on and off the stone proved to be a problem.

Gary had been given a pizza baking stone similar to this one: Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone

Then he had a brilliant idea…
Gary and I have been an Internet friends for a number of years. I’ve always been amazed at his unique way of moving pizza on and off a pizza stone.

In the following interview, Gary explains the Secret of The Super Peel: (EXO Limited Edition Super Peel in Solid Cherry! 100% Made in USA)

Albert: The Super Peel is a new take on an old tool. A peel is used to transfer a
pizza on and off a pizza stone (or wood fired oven).

Gary how did you come up with the idea of the Super Peel? How does it work?


This truly was a Father-Daughter project from the getgo. Jen (my youngest)
had given me a pizza stone when she was about 9. We tried sliding pizzas
from a cardboard sheet and off of a flat baking sheet. Neither worked too
well initially. I am sure now that the whole shaking-sliding thing was
probably not beyond my abilities with a bit more practice.

But, impatience and stubbornness and a need to fix things was already kicking in.
Generally, we just set off try and incorporate a floured pastry cloth into
“something” that pizza wouldn’t stick to and that would magically put our
pizzas onto our baking stone.

Albert: How did you first create it? Did you go through a couple of design

Ha, I wish I had pictures of some of the variations. I do still have one
early version that was sort of a cloth held between two wooden rods and
third rod to move a loop of the fabric.

Another one incorporated parts from a car window shade. Fun yes, but getting more complicated all the way.
The basic design that is used in the Super Peel today, came as sort of a
“bolt out of the blue”, a flash of thought that came after having set the
whole project aside for a while. It was so simple and elegant!

What gave you idea that the Super Peel would be popular with pizza makers and home chefs?

A lot of research: books, magazines, internet, etc. all led to the
confirmation that we were not the only ones with this dough transfer
problem. We were clearly focused on pizza initially. Regarding possible
patenting, what is important is that which has already been done or
described before – referred to as “prior art”.

During my research, I came across a bread baking cook book by Carol Field – “The Italian Baker”. In
one part of the book she is describing how she observed bakers loading their oven in the “Old Country”.
She described them using a sling of fabric to place loaves in the oven and then just whipping it out to leave the loaves behind.

She then goes on to lament the fact that there is unfortunately no
such device for use in the home kitchen. That helped to further enforce the
notion that maybe we really were onto something and that it might find uses
beyond pizza making.

Albert: Does the Super Peel have any other uses in baking other than pizza?

Yes, bread bakers, both amateurs and professionals have found it useful and
have endorsed it. The Super Peel has been used in classes at the CIA and
has even been mentioned in some bread baking books over the years. It can also be useful for pie and pastry making, as it can be slipped beneath and dough sheet even if it is partially stuck to the rolling surface.

Generally, it can help with any dough moving task and will reduce the amount of handling and reduce the amount of extra flouring needed. As you know, too much of either of these can adversely affect the quality of your
finished baked goods. Most recently, the wood fired oven gang has been giving us more attention. The use of too much bench flour can leave deposits on the bottom of your pizza, where it burns in the high heat of the
WFO. The result can be an unpleasant bitterness which can really detract from the pie.

Albert: How did you first start to Market the Super Peel?? What was your most successful promotion?

I actually started by attempting to license the concept. There was good
interest and a couple of near misses, which actually bolstered my confidence
in the product idea. The major obstacle to licensing was the fact that it
was just too new of an idea. One might think that a revolutionary game
changer would be a good thing, but such a product often requires so much
education up and down the line so as to be a real negative, regardless of
how cool and functional the product is. If customers cannot easily
understand a new product, they are not likely to buy it, especially if it
purports (like the Super Peel) to do magic.

I pitched the product to The Baker’s Catalogue, and they were interested in
trying it. Eventually, it appeared on the cover of the Catalogue in Nov. of
2003 and they sold about 1000 units. It was such a good fit with the
Catalogue that we had to do it, even though we didn’t make any money on the
whole deal. But, the exposure in The Baker’s Catalogue would later lead to
product testing at Cook’s Illustrated. Gaining a Cook’s Illustrated
endorsement has undoubtedly played a role in the success of the product.

End of Part 1 of Super Peel: Interview

Tony Gemignani Interview at Pizza Expo

Tony Gemignani at Pizza Expo

Tony Gemignani at Pizza Expo


Tony's Pizza Napoletana

Tony’s Pizza Napoletana

Tony Gemignani, always has something going on. I got a chance to chat with him recently.
We talked all about pizza….

Tony discusses his latest concept for pizza called Capo’s.  This is a Chicago styled pizzaeria based on the prohibition era.
They specialize in deep dish Chicago pizza and have a whiskey bar as well as many different Chicago style Italian dishes.Tony explains when you look at the pizza industry, Chicago is making a new wave.

Tony’s got a new book coming out next year. He’s opening two new restaurants, one in California and one in Las Vegas.
Both restaurants will be opening at the end of the year. He’s also doing something pizza related for Hollywood.

Yeah you heard that right, Hollywood!

This guys got a lot on his plate! How does he have time for all of these projects.  How does he do it, I just had to know.

“I barely sleep, I just love it”, he stated sheepishly. “I always thought the independent operator could make a statement in this industry, and we are…”

I wanted to know if he still keeps making pizza. I mean how does he have time for all of his projects and still be a hands-on pizza operator.

“When you come to Tony’s (Tony’s Pizza Napoleletana) you’ll see me behind the line. There are a few things we introduced to Tony’s. I think I said a few years ago Detroit was going to make a big impact. I brought that to the Tony’s menu, Detroit style, about a year and a half ago. That style is one of the hottest styles on the Expo floor.A few years ago it didn’t exist.
Last year a guy won best pizza in the world. Now everyone is talking Detroit.So we’ve introduced a couple of styles: St. Louis and Detroit. Places that most people don’t think existwhen it comes to pizza, but, if you do it right, it can be pretty awesome.
So we launched that about a year and a half ago.

That’s been a big part of the program at Tony’s because we have every style.
It’s crazy to go to Tony’s now and get 11 styles of pizza…”

Tony Gemignani

Tony’s Back

Here’s a video interview. I recorded of Tony at Pizza Expo. Tony was very honest and forthcoming in his responses.

Tony was a super star at Expo. Everyone wanted to speak with him. I was very appreciative that he was able to

spend some time with me….



Tony’s Pizza Napoletana
1570 Stockton St
San Francisco, CA 94133
(415) 835-9888

No Reservations. No Exceptions.

The philosophy at Tony’s:

A small pizzeria in Naples, Italy is the inspiration behind Tony Gemignani’s story for Tony’s Pizza Napoletana. A fulfillment in his ever growing passion for pizza drew him to self content when he first tried an authentic Neapolitan pizza. Since then he was determined to learn this art of pizza making and one day open a restaurant like no other.


Tony Gemignani and Albert Grande          of Pizza Therapy

Tony Gemignani and Albert Grande of Pizza Therapy



You can listen to Tony’s Interview (and download it if you wish) below:

Tony’s book Pizza: More than 60 Recipes for Delicious Homemade Pizza is available right here…

Domenico and Jenny Crolla

Domenico and Jenny Crolla

In the following interview, Domenico Crolla reveals his true inner pizza being. He explains how he first got into making pizza. His earliest pizza were done out of necessity. He needed to support his family.  He learned his craft so well he now creates the best pizza in Glasgow, Scotland. As a matter of face his pizza making skills have been honored throughout Europe as well as the United States.

Domenico and Albert

Domenico and Albert


This interview was recorded at Pizza Expo in Las Vegas. Domenico was relaxed and very forthcoming. He explained the Secret Behind his Casino Royale Pizza, the most expensive pizza in the World. The pizza was created for a charity event and sold on eBay. It raised over $4,000 for charity.

Casino Royale Pizza

Casino Royale Pizza

Domenico runs an Italian Restaurant in Glasgow known as Bella Napoli. He takes pride in the menu, serving food made with the finast ingredients. He also makes pizza. Lots of pizza. During on particular pizza adventure, he was contacted by the Arch-Bishop of Scotland. The Pope (yes that Pope..) was in town and he had a desire for a simple Marinara Pizza. Domenico crafted the pizza and a member of the Arch-Bishop’s staff delivered it to the Pope.

Domenico has also created a stir in the pizza community with his pizza art. These are hand crafted pizzas which are in the image of famous people. These pizzas are  so realistic that it would be easy to think these pizzas are created with Adobe Photoshop CS6.
The truth of the matter is these images were created totally freehand.

Pizza Art by Domenico

Pizza Art by Domenico

Here is the video:

You can listen or download the interview with Domenico Crolla, if you wish, by clicking below:



Domenico’s Pizza Art was just featured at the MSN Website, you can read the entire Pizza Art article here.


And if you are interested in Adobe Photoshop CS6, you can find it below:

Jonathan Goldsmith is a master pizzaiolo. That is a pizza master. Jonathan is humble explaining he is honored to be part of the guild of Pizza Makers.

Jonathan and Albert

Jonathan and Albert

He does not consider himself a pizza master. Rather he explains, he is still learning the craft. Using the analogy of apprenticing for a master painter, he explains he is only able to clean the brushes. He is not able to pick up a paintbrush…yet.

The truth of the matter is that he makes some of the Best Pizza in Chicago. He takes pride in every pizza he creates. Part of him goes into every pizza. He has the true spirit of pizza inside of him.

Jonathan journeys to Italy 3 or 4 times a year. He is serious about immersing himself into the culture. He lives the Italian culture. He is quite serious about the philosophy and love of pizza.

Jonathan shares the same love and passion of pizza shared by John Arena of Metro Pizza in Las Vegas. They both a diplomats of pizza. Showing their love of pizza through action.

According to Jonathan:

Recently my partner Ginny reminded me that approximately ten years ago the idea for Spacca Napoli was born, or rather, as she describes it, Cupid shot a pizza love arrow.

Jonathan Goldsmith makes a point of pizza!

Jonathan Goldsmith makes a point of pizza!

The following video interview was conducted at the International Pizza Expo in Las Vegas. Jonathan was candid and open in explaining his thoughts and ideas about pizza making.

Here is an audio of the interview of Johnathan Goldsmith .

Listen, or download this interview with Jonathan Goldsmith, to your computer:

Spacca Napoli

Spacca Napoli

You can find more about Spacca Napoli, here:

Spacca Napoli
1769 W. Sunnyside Chicago IL 60640
(773) 878-2420

Check out amazing stuff by going to: ThinkGeek Books

Free Shipping

Joe Fugere has an unusual story. He knew he wanted to get into the food business, but he did not know which one. “Hmmm” he thought, “what are the most popular foods?”

He reasoned the two most popular dishes in america were burgers and pizza. He did not want to sell hamburgers, so he chose pizza. And pizza lovers everywhere are glad he decided to take that fork in the road.

Coming from an Italian family he always had the passion for Italian food. His Italain grandmother explained to him that to really experience food he needed to immerse himself in the food of her homeland.

Joe did his homework and fortunately for us he chose pizza. He decided to go to Naples and study with the master pizzailo. He learned the craft well and started to make incredible pizza. He chose t learn to make pizza from the Associzione Verace Pizza Napoletana. This group of pizza professionals adhere to very strict rules of pizza preparation and pizza making. Everything must be to exact standards. There is no room for deviation from the very strict rules. Joe learned his craft well.

Associzione Verace Pizza Napoletana

Tutta Bella Logo

Tutta Bella Logo

His pizzeria Tutta Bella has been an incredible success.

Listen to Joe as he expplains the secret to his success.

Here is a review of Tutta Bella from Pizza Therapy:


We had an awesome pie in a place we’ve been hearing about, Tutta Bella. It’s right around the corner from Walter’s place, which I’ve got for the summer.Wood fired, the read-out said 759 degrees F. They use double zero “OO” flour.

The crust is light as a feather and quickly attains a fluffy crispness in no time. Hand shaped, of course, and beautifully burned, the dough is mouthwatering when fire roasted and married with fresh juicy spices and toppings. All the toppings we had were fresh and tasty. 

You can listen or download the interview with Joe Fugere of Tutta Bella below:

Discover incredible pizza…

 Tutta Bella
4411 Stone Way N, Seattle, WA 98103
(206) 633-3800


Don’t forget to search for: Find the Best Daily Deal in Your Neighborhood by Clicking HERE

Giulio Adriani of Forcella , is a pizza master. He oozes pizza passion. His pizzerias in New York have been wildly successful. He loves sharing his pizza knowledge. He is a teacher as well as a master pizzaiolo.

Guliano Adriani of Forcella

Guliano Adriani of Forcella


He prides himself on trying new things. He was the first to bring fried pizza dough pizza called the “montanara”. This is a very unusual pizza concept.  As you know to introduce new tastes into the New York pizza scene comes with a certain amount of risk. However, the pizza became wildly popular and is one of the newest pizza concepts sought after in the New York.

He also opened the first Kosher Neapolitan Pizzeria in the World. This became very popular as well. In order to be Kosher certain guidelines must be followed. Guliano also makes his own cheese for his pizzerias. And this is necessary in order to make great taste as well as making sure everything is done properly and correctly.

He explains the reason for his success:

  1. Passion: you need to be passionate about what you do. This needs to shine through with every pizza you make.
  2. Attention to Detail: If you want to make great pizza, you need to be aware of all the details that go into every dish you create.
  3. Knowledge: A key ingredient to success. You have to know what you are doing.

Here is an interview with Giulio from Pizza Therapy:



Guiliano is willing to share all he knows and offers classes at his pizzerias.

485 Lorimer St.
11211 Brooklyn NY
(718) 388-8820

Forcella is an Italian pizzeria in Brooklyn dedicated to the art of making traditional Neapolitan pizza. Double certified pizza master Giulio Adriani creates an assortment of twenty different pizzas, as well as a variety of antipasti, insalate and housemade desserts.

Albert Grande and Giulio Adriani

Albert and Giulio


You can listen or download this interview with Giulio, below:

For more pizza passion check out:
Find the Best Daily Deal in Your Neighborhood

Or check out the Cooking Channel:

Here is an unbiased review the pizza show, Pizza Cuz.
Pizza Cuz is a show on the Cooking channel featuring Cousins Francis Garcia and Sal Basile.

Sal and Francis grew up on Staten Island during the time when this remote borough of New York was very much the outskirts of the city. And during the course of the show you are given flashback and insights into how things were for the Cousins as they grew up.
These two cousins come from a pizza family, they’ve been in the business for a while. They also opened Artichoke Basille’s in Manhattan in 2008.

The basic story focuses on the two cousins traveling around the country try out different kinds of pizza. In the course of the show, you get to meet some extremely extra ordinary pizzaiolo.

Because Sal and Francis are pizza masters themselves, you get a great insight into how the pizza is made, what kind of special ingredients are included as well as how the pizza is cooked. Of course Sal and Francis personally sample each and every pizza as it comes out of the oven.

Yeah, these boys like to eat.

And they showcase the unusual, the bizarre and the downright out of the ordinary.
For example, in one show they traveled to Portland Oregon and meet with Brian Spangler of Apiza Scholls. Brian created a masterpiece Manila Clam pizza for the boys. The most unusual thing was the fact that these clams were placed on the pizza unshucked. As the pizza cooked the clams opened up.

Pizza Cuz

Pizza Cuz!

Another time they ventured to Greenwich Village and made mozzarella with Roberto Carporusio of Keste’s Pizzeria. Now needless to say Roberto makes incredible pizza however before he became a pizza master, he was a master cheese maker.
Sal and Francis jumped right in and stood shoulder to shoulder with Roberto helping him with his creations.

The question is: is this good television? Is this a worthwhile show? Should you be wasting your time with Sal and Francis?

And the answer is absolutely YES. This is a wonderful show for anyone who loves pizza. The stories are there, the insights are shared. And the pizza secrets are reveled. Pizza Therapy supports the Pizza Cuz concept and we say: thanks Sal and Francis!

The Pizza Cuz at Artichokes

The Pizza Cuz at Artichokes

You guy rock the pizza world! If there is one shortcoming about Pizza Cuz, is that it is only a 30 minute show. To really get more in depth coverage of pizza requires at least 60 minutes. So let’s get with the program, Cooking Channel. Make pizza lovers happy:: increase Pizza Cuz to a full hour!

You can listen to and download an audio of this review below:

This video is brought to you by The Pizza Therapy Pizza Book. Learn to make own homemade pizza. Go to: The Pizza Therapy Pizza Book.

Discover: Food Network Store

Find your favorite Food Network Hosts

John Arena gives his take on what makes pizza so special.

Pizza explains John is a collaborative food. He says that professional pizza makers are actually astounded that there so much discussion about pizza.

When you go to a pizzeria you go go with the idea that the pizza maker will make your vision of what is a perfect pizza.

In that sense making pizza is really a collaborative process.

You figure it out with your friends and the  people you are with. You then communicate that with the pizzaiolo and he tries to recreate what you this is the perfect pizza.

John brings out the idea and asks: is pizza really authentic Italian origin?

There is no disagreement that pizza is made with a dough and crust. John says that dough goes back to the ancient Egyptians. He reveals that beer and pizza are related. Beer is a liquid form of pizza dough.

Was it perhaps the Greeks who started making flat bread? The bread came from Egypt and was perfected by Greek bakers.

The tomato, however did come from the new world. Brought by the Spaniards to the Neapolitan area. And of course tomato was at thought to be at first poisonous.  Somehow the tomato made it onto pizza.

The water buffalo was brought over by the Crusaders. They were the ones who added buffalo mozzarella. The spice cam from India: the basil.

John quotes Jonathan Goldsmith who has a poem in his pizzeria, Spacca Napoli. The gist of the poem is that dough, mozzarella, tomatoes and basil do not make the pizza. There is a  missing ingredient in the pizza: the heart of the pizza maker!

Find out more about John at   The Slice of the City.

Michael Shepherd World Pizza Champion

Michael Shepherd is an interesting pizzaiolo.

As he explains on his website:

From humble beginnings as a delivery driver for a national chain to the owner of three independent pizzerias, he has over 20 years of experience in the pizza business. Growing his original pizzeria from a meager $2,000 per week to over $1 million dollars a year in sales in a town of only 8,000 and opening his newest pizzeria at the $1.2 million sales mark in a town of 13,000 with an advertising budget of nearly zero.


I interviewed Michael at the International Pizza Expo. He was getting ready to set up all of the games. He was busy with these tasks the entire Pizza Expo.

Michael Angelo Pizza

Michael Angelo Pizza


Michael is the owner of Michael Angelo’s, and is a founding member of the World Pizza Champions. He recently started a new pizza restaurant called 600 Downtown.

600 Hundred

600 Hundred


Michael explained all the preparation needed for the World Pizza Games. He also spoke on several on several panels.

This is a great interview with one of the greatest World Pizza Champs.


Make sure you check out Michael’s new book:
Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

Antimo Caputo Interview: Caputo 00 Best Pizza Flour

Antimo Caputo and Albert Grande

Antimo Caputo and Albert Grande

I had the honor of meeting Antimo Caputo at the International Pizza Expo, in Las Vegas.
As soon as we started to talk I knew I had to interview him. The company brought a number of master pizzailo from Italy. For the 3 days of the Pizza Expo, these master pizza makers made pizza after pizza. Each pizza was lovingly crafted by hand and made with Caputo Flour. This comapny was so serious about making amazing pizza they brought over a special Caputo oven.

His family has been in the flour business for several generations. Antimo explained that his pizza is known all over the world due to the fact they are specialists. Caputpo is used by the best pizzerias in the world due to the quality of the flour. He stated that Caputo only uses the best Italian and European wheat. This gives a very good taste to the pizza. Pizza can be very simple but with great ingredients and great flour, you get great pizza.

Antimo contends “the secret is in the philosophy, the secret is in the simplicity.” That is the real secret to incredible pizza flour.

Antimo was adamant that the wheat used and the grinding method is what made Caputo so special. There is a slow grinding process that does not damage the protein in the wheat. The best whaet possible is what continues to make the flour so special.”

You can purchase Antimo Caputo Pizzeria Flour, 55 Pound, by clicking on the link.


You can listen to this interview (or download it if you wish) click below:

Antimo Caputo Interview by Legends of Pizza


Discover Antimo Caputo “00” Chefs Flour 1 Kilo (2.2lb) Bags Pack of 4

For more reviews of Caputo Flour Click HERE, Pizza Therapy Reviews Caputo Flour.

In Las Vegas for Pizza Expo

International Pizza Expo 2013

International Pizza Expo 2013

Coming to Las Vegas for the Pizza Expo, brings back wonderful memories. The pizza, the products, and the people. There are some fascinating people here. The Pizza Expo is a wonderful celebration about pizza and the pizza business. While there are a number of workshop and events, there are also hands on pizza tasting, pizza making, pizza judging and pizza tossing. Make no mistake, Pizza Expo is aimed at the pizza professional.

Estimates are of crowds of over 7,000 attendees. The gathering is made up of pizza pros and those who support the professional pizza business. There are different types of flour, pizza ovens, all manner of pizza toppings, cheeses, pizza hardware and pizza software. If it is pizza business related, even remotely, you will find that item or service at the pizza Expo. From various bakeware,  to pizza ovens,  kitchen magnets, and pizza peppers.if you want it, you got it.

One of the very coolest additions to this years Pizza  Expo is the official International Pizza App. You can find out more about it at the official Pizza Expo Website.

Last time I was here I got to meet some amazing pizzaiolo. The Italian Crew was a personal high-light. This was an amazing crew of some the best pizza makers on the planet. They were sharing there wisdom, their expertise and their energy.

I learned some great dough techniques during my last visit. I discovered the gentle, yet firm touch of the master pizza maker. He was able to shape the dough into finished pizza shape with a few slaps and pulls.

Yes there were some dangerous pizza creatures:

For me the best part of the whole experience are the stories and tales about pizza and those who lovingly make pizza. Meeting Jonathan Goldsmith of Spaca Napoli was one of the most rewarding experiences. Jonathan is not only a gentle pizza spirit who is truly honored when you eat his pizza, but also a social activist, who creates significant change through his business.

Roberto Caporuscio of Keste Pizza and Vino in New York was there. He gave a lot of positive energy to the pizza making crew from Naples. As a matter of fact some of the pizza masters from Naples showed Roberto how to make pizza!

And what can I say about spending time with John Arena. John and his Cousin Sam founded Metro Pizza in Las Vegas. (FYI: you can see a video tribute I did for Metro Pizza, here.)

John is a pizza master who has taken it upon himself to be a pizza advocate to spread the joys, wisdom and enlightenment of making pizza. And yes I did say enlightenment. Making pizza is truly a spiritual experience.

John Arena, discusses pizza

John Arena, discusses pizza

I hope to keep you, updated on all the latest info of the 2013 International Pizza Expo

So stay tuned….

Whenever I leave Hawaii, (and of course return) there is only one airlines I use, and that’s Hawaiian Airlines. You can find out more about Hawaiian Airlines CLICK HERE.

Check out amazon for all of your on-line and offline needs.

Domenico Crolla, Master Pizzaiolo

Domenico Crolla is an amazing pizzaiolo. He has even made pizza for the pope!
In this video my friend Domenico shows the result of making pizza tributes.

The process is a long and arduous one.

He uses no computer generated image producing program and does all of this free hand.

Here are some of Domenico’s accomplishments:

Italian Chef Wars 2007, Las Vegas

International Pizza Challenge 2007, Las Vegas

UK Pizza Designer 2006, 2008, 2009

UK Gold Award for best Pizzeria UK 2008, 2009, 2010 & 2012

UK Gold Award best Italian Restaurant UK 2007,2008

Head Judge at PizzaExpo, Las Vegas 2008,2009, 2010, 2011

UK judge at Italy’s Campionato Mondiale della Pizza 2008, 2009, 2010, 2011

Chef to Pope Benedict XV1 during his visit to Glasgow in 2010

‘Birra Moretti’ Champion Pizza Chef 2010

World’s most expensive pizza record holder with Pizza Royale 007

Recipient of the 2011 ‘Italian Cuisine Worldwide Awards’.

Certified as Italian Cuisine Master Chef (ICMC) ad honorem by Accademia
Barilla, Parma

Winner of the 2011 International ‘Kitchen Clash’ contest

Recipient of Marchio Ospitalita Italian 2012 from the Italian Chambre of

Domenico and Todd English

Domenico Crolla and Todd English

Thanks Domenico!

John Arena of Metro Pizza, Las Vegas, Interview

John Arena  is both a student and a teacher of pizza.

John Arena contacted me several years ago explaining he had developed the first course about pizza to be offered at a major university.

Albert Grande and John Arena at the Pizza Expo.

Albert Grande and John Arena at the Pizza Expo.

The class is entitled: The Culture of Pizza.   

Here is the course description:

Course Description: A survey course on the history, culture and developing trends in the creation and production of pizza. The course includes, lectures, readings, ingredient analysis, production demonstrations and hands-on work with regard to the art and science of pizza-making.

Week 1: History of Pizza

A discussion of the evolution of pizza and related flatbreads from the ancient Greeks to the kitchens of celebrity chefs. We will discuss how historical events and migration have shaped pizza, where we started, where we are now, and where we may be headed. Class will be divided into three teams for final project.

Week 2: Napoli

Napoli is the birthplace of pizza as we know it. Discussion and hands-on demonstration of pizza as it is prepared in Naples. We will examine the approved standards of the VPN Italy’s governing body of pizza.

Week 3: Pizza Comes to the New World

An examination of pizza as it was prepared in New York’s Little Italy in the early 1900’s and how and why it has changed over time. Demonstration and practice of proper hand-crafting techniques.

Week 4: Dough Production

It all starts here. Basics of crust formulation. We will examine selection of ingredients, proper mixing and fermentation, and variations that will change flavor profiles and texture.

Week 5: Basics of Sauce, Cheese and Spices

We will sample and compare ingredients and learn to prepare a base pizza sauce. This class will also examine regional preferences and variations of the basic ingredients.

Week 6: In the Thick of It

Chicago Style Deep Dish, Foccacia, Stuffed Pizza and Calzones. We will examine the origins and elements of these pizza variations including hands-on practice of basic techniques.

Week 7: Pizza in the 21st Century

An examination of multi-cultural influences and current trends in the pizza world including sample and discussion of pizzas with nontraditional toppings.

Week 8: Presentation of Final Projects

Each team will have 15 minutes to prepare the team’s Pizza Creation including a spoken explanation of the inspiration and rationale behind its development. Final written examination.

The mandatory text book used was: Everybody Loves Pizza: The Deep Dish on America’s Favorite Food

I was honored to be able to interview John. He is not only a master pizzaiolo, but also a wonderful person.

In the following interview john discusses:

  • How he learned the pizza business
  • His philosophy of creating a pizza community
  • Why he pays his customers $25 gift certificates to visit other pizzerias
  • His take on the kinds of regional pizzerias in the United States
  • Why he takes his entire staff to visit Chris Bianco’s Pizzeria every year
  • He offers incredible insight on Chris Bianco
  • He gives great tips for the home pizza maker
  • What is the one pizza tool you should “throw away” if you are making pizza
  • How he created a College Class called The Culture of Pizza

This was a fascinating interview. You will discover tons of use information.

This interview is full of incredible pizza facts and insight, about John, his pizza philosophy, his relationship with his cousin, Sam, and more. 

You will be astounded with the amount of knowledge that John shares in this incredible interview. John Arena is a true Legend of Pizza.

You can listen and / or download this interview below: 


How the Internet Changed Pizza History

How the Internet Changed Pizza History

Pizza has always been America’s favorite food. It’s been the subject of movies, books, and songs. Pizza is not only a food of sustenance, but for some has become an obsessive delight. And for many Pizza Fans, pizza is a sheer and utter passion. Pizza debate brings on an endless thirst for argument that cannot be easily quenched with just a slice or two.

People discuss their favorite pizzerias with the same emotionally charged energy as they would discuss politics or their favorite sports team. Pizza has become so entrenched into the culture that it is easy to forget, pizza was once simply peasant food. Pizza was for many years, enjoyed by the lower echelons of society, who could afford little else.
For most of Pizza’s long and romantic history, pizza was a regional dish. The great pizza in New York stayed in New York.

The inside secrets of the best New York pizza remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazine article. Television and radio reporters would sporadically discuss pizza on regional and local venues. However, unless you visited New York, these inside pizza secrets remained mysteries to the rest of the country.

The pizza in New Haven stayed in New Haven. Frank Pepe began making pizza in 1925. Sally’s founded by Franks, nephew, Salvatore Consiglio, came into being a decade later. Modern Apizza, also in New Haven developed their own brick oven masterpieces. Up the road in Derby, Connecticut, Roseland Apizza had created their own brand of incredible pizza, independently of anyone else.

Most people outside of New Haven were clueless to the pizza being created there. This was true for most of the residents of the entire state. Most Connecticut residents had never thought of traveling to New Haven to eat pizza. And why would they? They had their own great pizza, or so they thought.

And so it had been across the country. State by state, region by region. From the East Coast to the Heartland. From the Deep South to the West Coast. From Chicago to Los Angeles. From Portland to Louisiana. Pizza made in that region stayed in that region. There was no cross over. No sharing of pizza ideas.

The only way you discovered regional pizza was by knowing someone who lived there or by traveling yourself to a particular area and searching it out. Other than that, pizza was regionalized remained hidden and undiscovered.
This was true not only of the United States but across the entire planet. Pizzerias in Italy, all of Europe and other continents hid their pizza secrets to all but the fortunate residents and random traveler.

However, things were about to change. Enter the great game changer. The Big Kahuna of Information was about to turn regionalized pizza into a global point of argument and dialogue.

The floodgates of the great pizza symposium were opened. The Internet was the single biggest catalyst to educate, inform and open the debate of how to make pizza and where to find great pizza. The earth had truly become a global village of pizza. Now various countries, regions cities and towns were able to showcase their own marvel of pizza.
Slowly at first, websites were created. Here and there pizza was discussed. Pizza making secrets were shared. People became aware of pizza in other areas. Pizza Forums and blogs picked up the banner. And today you will find hundreds and hundreds of pizza related websites, blogs and discussion forums. All of these information portals share insights and knowledge about pizza.

Finally pizza lovers across the globe had a common voice. Pizza was given a common arena of deliberation and examination.

And we are just getting started. More pizza blogs and websites are created daily. All with their own unique pizza perspective, individual recommendations, pizza picks and pans. The pizza debate continues.
I don’t want to discount the many books on pizza, which assisted in the process of promoting the joys of pizza. Certainly, Peter Reinhart’s American Pie: My Search for the Perfect Pizza
fueled the fire of pizza information. Ed Levine created a master piece with Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion
. Penny Pollack and Jeff Ruby with their pizza tribute Everybody Loves Pizza: The Deep Dish on America’s Favorite Food
made a huge statement.

(Shameless plug: to purchase these books and a video review, go to: ) Pizza Books

However, even the Internet assisted with the promotion of these books and allowed for more seasoned debate about pizza. Now you did not have to go out to purchase a book. If you found a pizza book you liked, you could just order it online and have delivered right to your door.

As much as the Internet did to create knowledge about countless unknown pizzerias, it became a way to show people how to make pizza. For the first time pizza fans could learn recipes and techniques from home. They could discuss and even ask questions. And if that weren’t enough the advent of video allowed pizza fans to learn pizza making by seeing it demonstrated in front of their eyes. And if they missed something the first time around, they could watch it again and again.

Some of the pizza information was free, while others (myself included I created: The Pizza Therapy Pizza Book ) created their own pizza e-books for sale.
There were a number of pizza fans who decided to take pizza making to the next level by opening their own pizzeria. I have been shocked and surprised at the number of world class pizzaioli who revealed to me, they first learned pizza making from the Internet.

This has happened to me on a number of occasions. I arrived at a pizza restaurant, looking forward to a classic pizza. I had the pizza, I loved the pizza, and when I asked the owner where they learned to make pizza, they proudly declared: they learned all about pizza making directly from the Internet.

And so that’s how the Internet changed Pizza History. That’s my story, and I’m sticking to it!

The Pizza Therapy Pizza Book on Kindle:



Scott Anthony, Pizza Consultant Interview

In the following interview Scott Anthony, of Fox’s Pizza Den in Punxsutawney, PA explains the secrets of success for business owners. Scott has been able to turn his pizzeria into a business that is not only profitable but also a valued business in his community of Punxsutawney.

Scott explains that for any business to be successful, one needs to be responsive as well generous to your community.

Scott and his company have created a series of fund raisers and events which have not only helped raise funds but also helped his business succeed exponentially.
Scott also discusses his book “Profits in the Pie” which outlines his secrets for success for not only pizzeria owners but all small businesses.

From Amazon:
“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!”
Scott Anthony

Here’s the Interview with Scott:

You can listen now or download for later listening:


Kindle Edition:



The Best Pizza in New Jersey Interview


Undici from

The following interview is with Victor of Undici Taverna Rustica in New Jersey.

Victor claims to make the best pizza in New Jersey.

After listening to some of Victor’s responses, you will understand this is no idle claim.

Undici Taverna Rustica, has no equal in New Jersey or anywhere else. Their pizza is in a word: simply outstanding.

Honestly I was amazed at some of the information shared in this interview. Victor talks about his early influences of pizza, how he got into the business, his collaboration with Anthony Mangieri and more.
Albert:  Victor, thanks for taking the time to speak with me.
Do you have a memory of your first pizza? Please  describe it.

Victor: I made my first pizza as a child I was 3 or 4 years old at my father’s pizza parlor Rallo’s Pizzeria in Newark, New Jersey. They tell me it was pretty good maybe I had a knack early on.

Albert: Where did you grow up? How was the pizza?

Victor: I grew up as a child in Newark and then in My school days in Franklin Lakes New Jersey. The pizza was standard pizza parlor pizza. I ate the pizza but it never really impressed my as something delicious or gourmet.

Albert: How did you get interested in making pizza?

Victor: My dad was in the restaurant business his entire life so I was always around Italian food and pizza. My dad made a great pie in a conventional Bakers Pride oven. But he always used great ingredients his pizza’s were better than anyone else at the time.

Albert: Anthony Mangieri of Una Pizza Napoletana, is a legendary pizzaiolo. And I
believe he is from New Jersey. He is from what I understand, actually quite a purist when it comes to pizza.
You mention him as endorsing your pizza. Any endorsement from him holds a lot of weight in the World of Pizza.

How did you meet him?

Victor: I met Anthony riding bicycles; he and I share a passion for cycling. He rides more mountain bike then I do, I ride and race more on the road. But we used to ride together often. So we met on our bikes.

Albert: What is your relationship to Anthony?

Victor: He is a good fiend and my pizza mentor I believe he is the best pizza maker in America!

We made pizzas together at Undici my restaurant in Rumson New Jersey, for almost three months. We made so many pizzas together. He is a purest and that’s what I love about him.

Albert: Can you  give us an Anthony Mangieri anecdote or pizza story?

Victor: Sure as we were making pizzas I asked Anthony if the staff could eat them and he said no not until the pizzas are perfect.  About a week later we they tasted the pizza, a purest with a passion that is lost in most American kitchens.

Albert: How did you learn to make pizza? Did you struggle with anything in learning how to make great pizza?

Victor: I always knew how to make good dough, I learned that from my father but getting it all right at very high temperatures is very difficult. This is what sets the great pizzaiolas apart. They understand the balance of heat, texture of the dough, the cheese it’s a true art. So it took me quite a while to get the wood burning oven down, every day is a challenge.

Albert: I understand you make Neapolitan pizza. And your pizzeria is in New Jersey. New Jersey is famous for their tomato pies.

How is your style of pizza different or similar to the Tomato Pie?

Victor: This is a great pizza, classic Napoletana pizza, san Marzano tomato, Bufala Mozzarella, Caputo “oo” flour, fresh basil and really good extra virgin olive oil. Plus we use a three day dough so the dough has great character and life.

Albert: What makes your pizza the “best in New Jersey”?

Victor: Passion, precision and purity.  I have a deep passion for Italian history and culture, so I try every day to put on the table the closest possible thing top Pizza Vera Napoletana. If you taste my pizza and you have been to Naples you will taste, see and smell Naples in every bite. Very few people in New Jersey are doing this the authentic way.

Albert: What kind of oven do you have and why do you use it?

Victor: We use a Woodstone oven that burns only wood.

Albert: What kind of flour do you use?

Victor: Always Caputo it is the best.

Albert: Do you think water makes any difference when making pizza?

Victor: Absolutely only a master like Anthony could figure it out in California, because the water is not great there. In New Jersey the water has a perfect balance of minerrality to make great pizza. Yes it makes a difference.

Albert: Can you give the home pizza maker some pizza tips?

Victor: First buy a pizza stone, get your oven as hot as you can , use the ingredients I have described above and you can make a darn good pizza at home

Albert: Can you share a pizza recipe with us?

Victor: One of my favorites is making a traditional pizza Napoletana and when it comes out of the oven tossing some fresh garden arugula in olive oil and laying it on top of the pizza and then slicing some Prosciutto di Parma and laying a beautiful thin piece on each slice. BRAVO!!!!!

Albert: Do you make your dough the day before? Do you ferment your dough?

Victor: We start our dough with a mother on day one, some people call it a starter. On day two we add the remaining ingredients into the mother and mix the dough. We then let the dough set for 15- 30 minutes depending on the temperature of the kitchen. After it settles we ball the day and refrigerate it for use the third day. So the long and short answer is yes we ferment the dough.

Albert: Tell us a bit about your restaurant,  Undici Taverna Rustica? Do you have
a specialty house pizza?

Victor: The restaurant was built to recreate a Tuscan farmhouse, my partners the Diaco family had a major influence on the design it is absolutely a beautiful recreation. Besides pizza we make all of our own pasta homemade including ravioli and gnocchi.

Albert: How do you stay in touch with your customers?

Victor: We have a great staff that touches every customer that walks in our door. And we also monitor and use the internet and social media to touch our customers.

Tell us your website address:
I love your video. You tell the whole  Undici Taverna Rustica pizza story.

Victor: I think my videos tell the whole story search Da Michele in Naples the best pizza place in the world I shot a great video from there.

Albert: Have your videos been a successful way to market  Undici Taverna Rustica?

Victor: Absolutely we have thousands of hits and views on our videos.

Albert: What is in the future for  Undici Taverna Rustica?

Victor: Undici will continue to serve the freshest seasonal interpretations of Italian cuisine in New Jersey and continue to make perfect Pizza Vera Napoletana for many years to come.

Albert: Thanks so much for taking the time to answer my questions. Pizza on Earth, to you.

And Pizza All Over:

Undici Taverna Rustica

11  West River Road
Rumson , NJ 07760


Victor from Undici

And for more great New Jersey Pizza:

Discover The Best Pizza in New Jersey at Pizza Therapy

Pizza My Heart Video Interview

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.”

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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

The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. My Pizza shares this revolutionary technique


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

Anthony Mangieri, Legend of Pizza

Anthony Mangieri is truly one of the Legends of Pizza.

He has true passion and puts part of himself in each pizza he creates.

Peter Reinhart first told me about Anthony:

He’s dedicated to the craft of pizza making. He makes so much pizza and so many dough balls a day. When they run out, he closes. That’s it. This is what I do. He doesn’t sell anything except pizza there and you can’t even buy…I don’t think he even sells bottled water there. He says: It’s just pizza because this is what I do.

Chris Bianco says of Anthony;

Now, with this great fervor of…you know, like for instance, I think Anthony at Una Pizza Napoletana does a great job.  He is someone who is incredibly dedicated and I respect immensely.

I think he is someone that is doing something that is really important in our industry as far as a pizzaiolo.  He’s in New York at Una Pizza Napoletana and he is doing something that is really important as far as really understanding technique and old method and kind of time honored Neapolitan recipes.

Peter Reinhart and Chris Binanco in Legends of Pizza, Volume 1

From:”Il Fatto Quotidiano”, daily italian paper:

 Stands out as one of the best pizza makers in the world, Anthony Mangieri at Una Pizza Napoletana, doing an extraordinary job with mostly local products: just open Wednesday through Saturday, no reservations, just five kinds of pizza and five different italian wines on the menu.

You can watch this incredible movie of Antony here. Lisen to his unique pizza pholosophy. He has a sense of humor but he takes his pizza very seriously. For Anthony, pizza is his life.

Anthony has moved his operation to San Fancisco:

Una Pizza Napoletana
210 11th St + Howard St   San Francisco, CA 94103

Wednesday Thru Saturday 5pm until out of dough

Website: Una Pizza Napoletana

Facebook: Una pizza

Thank you Anthony for all that you do. Pizza Therapy salutes you. And wishes you the absolute best!

You can watch another film about Anthony called Naturally Risen, here.

Anthony only uses Caputo ” 00″ Pizzeria Flour 25kg (55lb) Bag

You may not need a 55 pound bag of flour: Antimo Caputo 00 Pizzeria Flour (Blue) 12 Lb Repack


If you own a pizzeria or restaurant, this post is for you.
If you know someone who owns a pizzeria or restaurant, please share the following:
I’ve been hard at work on my latest project and I wanted to let you know about it.
If you are in a hurry, you can check it out here:
As you may know, I’ve been on-line for a number of years. I’ve been featured in 3 books, television, radio, national magazines, newspapers and of course the Internet.
This did not happen by accident. I work hard to continue to create an Internet presence.
Over the years I have discovered a number of techniques and inside information which has allowed me to create a huge Internet presence. As a matter of fact I was recently contacted by a National Pizza Chain. You can find out what I told them here:
I want to share my best Internet Marketing tips and tricks with you with my new e-book;
 9 Internet Secrets to Explode Your Pizza Business.
This is a step by step report which explains how you can easily create an Internet presence which will help you get more customers coming in your door.
I don’t use complicated language or terms. This is a very common sense approach to helping your pizza business dominate your local market.
As a matter of fact the first Secret explains 5 different places, totally targeted to your area, that you can list your business. And there is zero cost for this.
Everything contained in this report is based on sound business practices. I use a very common sense approach.
But I will tell you this: 99% of the pizza businesses have never heard of most of the information, I will be sharing with you.
Here is the link again:
I am sharing the absolute best information that will work for you and your pizza business.
(Of course, this will work for any restaurant as well)
Make sure you check out the bonuses, I am offering. I have never offered anything like this before.
I have shared the report with a few pizzeria owners and they have been very enthusiastic about it.
So please check it out and let me know what you think.
I am offering it at a very low price to start out. The price may increase at any time.
 Listen: in the last 6 months, 3 pizzerias in my town totally went out of business. I explain the fatal mistake they each made on this page:
Don’t let this happen to you!
You will discover inside tips and angles that will blow your competition out of the water.
You will learn to totally dominate the Internet in your area.
Please have a look and let me know what you think:
To your continued pizzeria success,
Albert Grande
The Pizza Promoter
P.S. Wayne Gretzky says: “100% of the shots you never take, don’t go in!”
So take some shots go here right now:

Fire Within Interview With Joseph Pergolizzi


The Fire Within

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.


The Fire Within
PO Box 1563, Boulder, Colorado 80306

Pizza on Earth, Good Will to All!
Albert Grande

The Pizza Therapy Pizza Book: Unlock the Secret of Making Simple, Easy Pizza

The History of Pepe’s Pizzeria Napoletana

Pepe's Clam Pizza

Pepe's Clam Pizza

Frank Pepe Sign
The Famous Frank Pepe Sign on Wooster Street


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

World Pizza Games

World Pizza Games

The World Pizza ChampionsTMand World Pizza Games® will take the stage at the 2012 International Pizza Expo® and as always you’re invited to join in the fun.
World Pizza Games from Legends of Pizza

World Pizza Games

On Tuesday, March 13th 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

*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 heart of a pizza champion.

The heart of a pizza champion.


Tuesday, March 13th Preliminaries / Finals (Exhibit Hall)

  • 10:00 a.m.    Opening Ceremonies
  • 10:15 a.m.    Fastest Dough Trials
  • 11:15 a.m.    Fastest Dough Finals
  • 11:30 a.m.    Individual Freestyle Acrobatic Dough Tossing Trials
  • 1:30 p.m.    Top Two Winners Announced
  • 1:45 p.m.    Fastest Pizza Box Folding Trials
  • 2:15 p.m.    Fastest Pizza Box Folding Finals

Wednesday, March 14th – Freestyle Acrobatic Finals and Rockin’ Party (Room N 247)

  • 10:00 a.m.    Longest Dough Spin Trials
  • 10:45 a.m.    Longest Dough Spin Finals
  • 11:15 p.m.    Largest Dough Stretch Trials
  • 2:45 p.m.    Largest Dough Stretch Finals
  • 6:30 p.m.    Competition Warm Up
  • 7:00 p.m.    Freestyle Acrobatic Dough Tossing Finals – First Division
  • 8:00 p.m.    Freestyle Acrobatic Dough Tossing Finals – Masters Division
  • 8:45 p.m.    Team Acrobatics Exhibition
  • 9:15 p.m.    Awards Ceremony

a world pizza champion blasting

A world pizza champion blasting




Get your routine ready and come join the fun at the World Pizza Games®!

  Please visit or for more details and to download rules and entry forms.


the Pizza Therapy Digital Store

 e-books, information, tutorials, videos more

 All Digital All the Time….

New Insight on the $25,000 Pizza Recipe

Our friend Gail won $25,000 from the Food Network, with her special pizza recipe. I have written about it before. I started thinking…sure the $25,000 pizza recipe was important, but in the Big picture of life, there is a more important lesson to be learned.
Here’s the story:
This is a true pizza story with a happy ending. An amazing pizza story!
Our friend Gail, decided to enter her pizza in a contest sponsored by the Food Network.
But let me give you a little background first.
Originally from Connecticut, Gail now lives in Tennessee.
Gail is a long time supporter of Pizza Therapy and she is like a member of the family.
A few years back, we had a pizza contest at Pizza Therapy and she won top prize.
It is a great recipe. The key ingredient, according to Gail, was the water. New Haven water.
The same water used by Pepe’s, Sally’s and Modern Apizza. These pizzerias are legendary pizzerias in New Haven.
Gail was tired of the pizza in Tennessee and created her own pizza recipes. And whenever she traveled up to New Haven, she would return with a suitcase full of water.
She decided her pizza was good enough to enter in a Pizza Showdown on the Food Network.
She was right. Out of 10,000 hungry applicants: she made the finals…
Wait, there’s more!
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End of ad….On with the show!
The kicker is that during the filming of her Food Network pizza show, she traveled to New Haven, and went to Sally’s Apizza. She immediately went into the ladies room and filled a bottle of water. She used the water to make her award winning pizza!
(OK first she asked Flo Consiglio if it was OK. Flo said yes!)
And she won first prize. She won $25,000 for hep pizza recipe! Plus other prizes.
I recorded a great interview with Gail describing, how she entered the contest and how she was able to win.
You can listen to the entire interview (and download it if you wish) at this link:
If you wish, you can also listen at Pizza Therapy at this link:
I know you are going to love this interview. It is a great pizza tale full of adventure and as I said, a happy ending.
But here is the real nugget of gold from Gail’s story: we all have it in us to succeed at whatever we do.
We need to have faith and believe in ourselves. That is the real point to this interview!
For Gail it was a pizza recipe, for you it is whatever your dreams and hopes are.
So dream big my friends! I know you will accomplish whatever it is you set out to do!
I know all of your dreams and hopes will come true.
And Gail’s dream started out with a simple pizza recipe. She believed and she won.Big time.
So not only dream, but dream BIG!
Follow your dreams, follow your heart, follow your beliefs.
And never, ever, never, give up! Keep the faith, Yo!
Have passion, then take action.
I want to wish you all the best.
Enjoy this interview. Here are the links again:
You can listen to the entire interview (and download it if you wish) at this link:
If you wish, you can also listen at Pizza Therapy at this link:
I wish you the best in all that you do!
pizza on earth, good will to all,
The Pizza Promoter
Pizza Therapy
P.S. If you get a chance, check out our digital store.
Here is the link:
Digital products, secret tutorials, priceless e-books, software at your finger tips.

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Pizza Expo 2012: Register Now!

Pizza Therapy supports the Pizza Expo

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.


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!

Pizza Therapy supports the Pizza Expo

Respectfully submitted,

Albert Grande
The Pizza Promoter

Scott Anthony Pizza Consultant and Author of "Profits in the Pie".

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:

Punxsy Pizza
115 N Findley St.
Punxsutawney, PA 15767

  • Phone number (814) 938-8132

Punxsy Pizza 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 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

Pizza: A Slice of Heaven:

Pizza: A Slice of Heaven: Description:

Pizza: A Slice of Heaven

Regular price: 9.98 USD
Our price: 9.98 USD

Buy Now

Bleecker Street Pizza in New York City

Bleecker Street Pizza, Heaven on Earth!

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



Why You Should Make Your Own Pizza

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!

Olive Oil

The Pizza Place Interview with Rosario Cacciatore

The Pizza Place, Westerly Rhode Island

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

Il Volo: Legends of Italian Music

These three Itlalian boys are simply amazing.

You will be hearing much from them in the future..

Il Volo

Here they are singing O Solo Mio:

A group of Italian teenagers Piero Barone (17), Ignazio Boschetto (16) and Gianluca Ginoble (16) aka Il Volo’s performance of ‘O Sole Mio during the American Idol Top 3 results show.

“O Sole Mio” was written in 1898. In 1950, Tony Martin had a #2 hit with “There’s No Tomorrow” (same melody, different lyrics). In 1960, Elvis Presley had a #1 hit with “It’s Now Or Never” (same melody again, but different lyrics).

A UK Pizza Guide

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

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 catering equipment companies online.

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

On Spiritual Pizza Making

In my car, I have a battered copy of The Magic Of Believing
by Claude Bristol I have read this book many times and I always seem to get something new out of it. If I know I need to wait in a line, such as at a bank or food shopping, I will take the book along to read. This seems to make the line move faster.

Simply put, The Magic of Believing states, the energy of the subconscious mind can help individuals achieve any goal. If you believe it, it will happen. This book contains countless examples of the hidden power of the subconscious mind and how it can influence our lives.

Bristol speaks about two people cooking an item using the same ingredients, and the same recipe. One item turns out to be a failure while the other is a successful culinary achievement.

The successful cook, saw the finished product in their mind’s eye. This successful cook, baked their heart and soul in to the finished dish. They created a spiritual link with the food.

Making pizza, is no different. You must put your spirit into each pizza you create. The great pizzaiolos such as Gennaro Lombardi (Lombardi’s), Frank Pepe (Pepe’s) and Salvatore Consiglio (Sally’s Apizza), knew this, and made pizza for the body as well as the soul. They were masters of Spiritual Pizza.

Spiritual pizza is made when you connect with your pizza on a higher level. You put a part of yourself into each pizza.

Make all of your pizza, Spiritual Pizza. Your pizza will taste better. Your pizza will be better.

Robert writes:

In your article on spiritual pizza making you say:” Spiritual pizza is made when you connect with your
pizza on a higher level. You put a part of yourself into each pizza.
Make all of your pizza, Spiritual Pizza. Your pizza will taste better. Your pizza will be better.”

That really hit home with me, you wouldn’t believe what I put into my pizza making and it really shows in
the pizza. If I’m making a pizza for company and really want it to be its best I will turn on the oven
light and keep looking in at it to make sure it is just right, my wife laughs at me but the pizza is
always great.

I’ve spent years now trying to perfect the crust, after all it’s the crust that makes the pizza, everything else
is just toppings, right?. A couple of very important things I have learned along the way.

If you are going to experiment away from a recipe,
remember what they did the next time.

I’ve found that “Hotel and Restaurant” flour seems to provide the most “Pizzeria” taste and consistency I
believe it is the extra Gluten.

More yeast and sugar (or honey) in the mix than is
usually called for seems to work well for me as far as a nice light dough that tastes great.

Let the pizza rise! at least once but even better twice and at least an hour each time, then roll it out
at least half an hour before you put a topping on it of any sort and cover it with plastic wrap so it can
rise a bit before you squash it with toppings.
5. And finally, make sure you preheat the oven and get it as hot as you can for the amount of toppings you
have on it. More toppings, less temperature so it can have a chance to cook all the way through, raw dough
is nasty. the reason for the hot oven is that the dough does an initial rise just after it
is exposed to the heat and that makes for a much better crust I think than you get with lower temps.

Yipes, and I don’t even do this for a living! but if you look in my pantry and fridge and freezer you would swear I did.

Anyway yep, pizza is a spiritual experience for me and everyone that tastes it begs me to open a pizza

Pizza on Earth and Good Will to All!
Robert Cotterill

My Response:

Thanks so very much for sharing your great advice, Robert.

I received many wonderful comments about Spiritual Pizza. I feel to do anything worthwhile, we must put our heart and soul into it. We will then connect with a higher spiritual power.

We must realize there is a greater power that we can connect with. Thanks everyone for your wonderful positive energy.

You should check out The Magic Of Believing
This is an incredible life changing book.

I can tell you that your first bite of Tomato Pie is a Pizza Altering Experience! It’s not ‘like’ a NY Slice, it’s not anywhere near a Neopolitan Slice, it’s not similiar to any pizza type you’ve ever had in my experience, it’s it’s own unique style of Pizza and rightfully so. There are now 4 types of Pizza in my Universe, NY Slice, Neopolitan, Brick Oven, and Drum Roll PLEASE……Tomato Pie!

Do Not mislabel Tomato Pie as ‘Pizza’ my friends, no, it’s as distinct as a Ferrari is from a Porsche, both are great examples of great cars. Such are Maruca’s Tomato Pies on the Boardwalk at Seaside Park, NJ where they have been serving up the Ferrari’s of Tomato Pies since 1950. Now, you have to understand that quality ingredients do not come cheap, and Tomato Pies at Maruca’s come in large 18″ for $16, and extra large 24″ for $25.
They offer a standard fare of toppings, but I insist that you try your first Tomato Pie ‘Au Natural’, or ‘Margherita’ to get the whole experience I have described above for you!

Since Maruca’s only has their one location at Boardwalk and Porter Ave in Seaside Park, NJ the Owners are always there making the pies and available to answer your questions on it’s history. Hailing from the birthplace of Tomato Pies, Trenton, they are masters of their craft and know it well. All the way home I kept chastising myself for not ordering an extra large to go….but then again none of it would’ve made it home!!

Now that the Summer beach crowds have gone home, street parking is FREE, the boardwalk is OPEN, and most of the stores are too, and it’s easy to walk the length of it contemplating your very own Maruca’s Tomato Pie. I suggest you park and start walking down the boardwalk from the North end. It’s a test to see how strong your Pizza willpower is as you will continue to pass one after another of typical NY style pizza shops trying to entice
you with their wares. Don’t be fooled! KEEP WALKING! Not only is it good for your health, but by the time you arrive at the South end where Maruca’s Tomato Pie’s is located the salt air will have given you the stamina needed to polish off an extra large 24″ Tomato Pie!

If you are looking for great Italain products, here is a resource for you. For example you can find Italian Cheese, Italian Pasta and Italian Truffle Products

You will have conquered the Everest of Pizza challenges, not only did you have to endure all those slice shops along the way, but you sought out, and found, in my opinion, the Best Tomato Pie in NJ this side of Trenton!! If this were 1778 then General George Washington would have stationed his troops around Seaside Park to keep the British from being able to obtain any Maruca’s Tomato Pies!! Yes, they have a website, but don’t take the surprise and enjoyment of the ‘hunt’ out of this expedition…load up your pizza loving friends and drive the whole carload of you down to see for yourselves!!

It’s a COMPLETELY different Pizza Experience then you’ve ever had on the East Coast! I
already crave another Maruca’s Tomato Pie and I was only there YESTERDAY!!

in Sandy Hook, NJ

You can find the more Best Pizza in New Jersey at Pizza Therapy

Discover incredible Italian Tomato Sauces, right here.

Maruca's Tomato Pies from Legends of Pizza

Maruca's a legendary pizza on the New Jersey Shore


Vision of Pizza by John Arena from Metro Pizza

John Arena explains the Vision of Pizza embraced by Metro Pizza in Las Vegas. Jon explains everyone has thier own vision of great pizza. Whether you are from Brooklyn or New Haven. New Jersey or Chicago. Seattle or San Francisco, everyone has their own idea of the perfect pizza.

Metro has a great concept for out of town pizza fans. If you go to Metro with a picture in front of you favorite pizzeria, you will recieve $25.00 worth of food. Metro pizza wants to recgnize and celebrate great pizza the world over.

John and his cousin Sam came from New York to begin their pizza adventure.

In the following presetation John, explains his vision of pizza.

John’s pizzeria philosophy:

“…We believe that a true Pizzeria should be a gathering place for family and friends to relax, share great food and enjoy each other’s company. We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be….”

Metro Pizza( 5 Locations including:)
1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
(702) 736-1955

John teaches a pizza class at UNLV. Here is the course outline:

Week 1: History of Pizza

A discussion of the evolution of pizza and related flatbreads from the ancient Greeks to the kitchens of celebrity chefs. We will discuss how historical events and migration have shaped pizza, where we started, where we are now, and where we may be headed. Class will be divided into three teams for final project.

Week 2: Napoli

Napoli is the birthplace of pizza as we know it. Discussion and hands-on demonstration of pizza as it is prepared in Naples. We will examine the approved standards of the VPN Italy’s governing body of pizza.
Week 3: Pizza Comes to the New World

An examination of pizza as it was prepared in New York’s Little Italy in the early 1900’s and how and why it has changed over time. Demonstration and practice of proper hand-crafting techniques.

Week 4: Dough Production

It all starts here. Basics of crust formulation. We will examine selection of ingredients, proper mixing and fermentation, and variations that will change flavor profiles and texture.

Week 5: Basics of Sauce, Cheese and SpicesWe will sample and compare ingredients and learn to prepare a base pizza sauce. This class will also examine regional preferences and variations of the basic ingredients.

Week 6: In the Thick of It

Chicago Style Deep Dish, Foccacia, Stuffed Pizza and Calzones. We will examine the origins and elements of these pizza variations including hands-on practice of basic techniques.

Week 7: Pizza in the 21st Century

An examination of multi-cultural influences and current trends in the pizza world including sample and discussion of pizzas with nontraditional toppings.

Week 8: Presentation of Final Projects

Each team will have 15 minutes to prepare the team’s Pizza Creation including a spoken explanation of the inspiration and rationale behind its development. Final written examination.

Here is the textbook for the course:

Everybody Loves Pizza: The Deep Dish on America’s Favorite Food

Maruca’s Tomato Pies: Amazing Pizza in New Jersey

Maruca's Tomato Pies from Legends of Pizza

Maruca's a legendary pizza on the New Jersey Shore

When you stumble upon your first Tomato Pie it’s like getting that first ripe Jersey tomato of the season! So elusive for the first few months of the growing season and then WHAM! You pick one and it’s THE ONE!

Same goes for Maruca’s Tomato Pies, or pizza, if that’s the only vernacular you use to describe this type of delicous food.

It’s a genre in pizza all it’s own, and rightfully so. You’ve heard of ‘Tomato Pie’, maybe, maybe not; certainly if you live in NJ you have.

On the other hand the Tomato Pie purveyours are a cult unto themselves as great as the Neopolitan Brick Oven cult’s are to it’s fans. Tucked away in places in the State like Trenton, Belmar, and Seaside Heights amongst others.

The fact that the places that are exclusively places that sell only Tomato Pies are few and far between is part of the allure of hunting one down. Worth seeking out is an understatement, once you’ve aquired a taste for great Tomato Pie there is only your conscience from keeping you from getting in a car and heading to one every chance you can
sneek away to one.

It’s the ‘Fight Club’ of pizzeria’s to me, elusive, but available for anyone who knows where the places are.

One thing you’ll immediately notice amongst most of the Tomato Pie shop Pizzaiolas is that they are pie purists (for the most part). They respect the ingredients as much as any other Pizzaiola worth their dough. The crust is hand formed then adorned with cheese in copious amounts, sauced with perfectly seasoned tomato sauce and slid into their oven for the bake.

When the Tomato Pie is extracted from the oven the magic begins to grasp your attention because it smells like the best pizza you’ll ever eat (it may ver,well be!). Something about the way the sauce gets cooked on top of the cheese, yet the sauce doesn’t overpower your taste buds.

Rather, the sauce enhances your pizza experience by highlighting the crisp crust underneath, and accents the cheese, which in it’s own right has pockets of crispy cheese and stretchy cheese all on the same pie!

The timid order a ‘trial slice’, unaware that they’ll soon be
wishing they had ordered a whole pie, as had happened to me.

Having been raised on a NY slice from venerable places like Joe’s on 6th Ave and pies from all of the classics like Totonno’s, Lombardi’s, Grimaldi’s, etc I can tell you that your first bite of Tomato Pie is a Pizza Altering Experience! It’s not ‘like’ a NY Slice, it’s not anywhere near a Neopolitan Slice, it’s not similiar to any pizza type you’ve ever had in my experience, it’s it’s own unique style of Pizza and rightfully so.

Maruca’s Tomato Pies
1927 Promenade
Seaside Park, NJ 08752
(732) 793-0707

Albert’s side note: Maruca’s offers franchise opportunities as well.

If you are looking for the Best Pizza in New Jersey, go to Pizza Therapy.

End of Part 1

Submitted Eugene in Sandy Hook, NJ exclusively for Pizza Therapy and Legends of Pizza Readers

Bosch Compact Food Processor Attachment, White

Bosch Compact Food Processor Attachment, White Description:

Food processor attachment for the Bosch Compact mixer. It offers a traditional food processor knife blade; 3 slicing/shredding discs, and a hi-speed drive for blenders, with a 5-cup bowl capacity.

Regular price: 119.99 USD
Our price: 99.99 USD

Buy Now

On the Road for Pizza in Italy

Here is a story of twp brothers who have decided to travel to Italy in search of pizza perfection.

Brothers Thom and James are embarking on an epic 2000 mile “Pizza Pilgrimage” from the southernmost tip of Italy back to their home in London.

They will be tackling this journey at a top speed of 40mph in their newly acquired Piaggio Ape van (the 3 wheeled one) and therefore, Very much sticking to the back roads, they will be hunting down the best produce and techniques that go into making the ‘perfect pizza’.

They will then bring all this knowledge back to England to serve traditional Italian pizzas to the people of London.

I support this journey, This is a scared journey for pizza! What could be more spiritual than that. This is a spiritual quest….

albert grande
Hawaii Businesss Videos and Hawaii Internet Service
Discover The Best Pizza in the World

Of course my old friend Peter Reinhart went on a similar journey…
American Pie: My Search for the Perfect Pizza


Pizza: Description:

An amazing new format for a cookbook that is the same shape and size as the pizzas that can be made from the 56 recipes included inside. Discover the secrets of pizza pie, from the traditional recipes of Naples and old Italy, to modern variations from around the globe. Whether you like thin, crispy crusts or thick deep-dish pies; vegetable toppings or meat toppings; traditional mozzarella cheese or pizzas with several cheeses such as provolone, gorgonzola, and ricotta, Pizza will show you how you can make your favorites in your very own oven. There are 56 different scrumptious recipes inside including: Pizza Napoletana Pizza with Gorgonzola & Pineapple Whole wheat pizza with 3-cheese toppings Potato pizza with mushrooms Cheese pizza with Onion, Apple & Walnut Filled pizza with mozzarella, egg & tomatoes White pizza with prosciutto & arugula With amazing photos in the actual size and shape of the finished pizzas and easy-to-follow instructions with step-by-step photos, you’ll delight your friends and family with fresh-from-the-oven, homemade pizza!

Regular price: 17.95 USD
Our price: 11.84 USD

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Tony Gemignani Interview at the Pizza Expo

Tony Gemignani is truly an amazing pizzaiolo.

In the following interview Tony discusses his newest pizza adventures.

Tony was extremely busy and tired at the Pizza Expo, in Las Vegas. He explains his recent pizza adventures. He has opened a number of very successful pizza restaurants in San Francisco. His latest project is Tony’s Pizzeria Napoletana.

He started with just one wood fired oven. He has now added a coal fired oven and is working on a gluten free concept.

Tony explains his respect for Pepe’s Pizzeria on Wooster Street  in New Haven. He has been a long time fan of New Haven Pizza.

In The Legends of Pizza Volume 2, Tony explained how his love of Italian Food changed his life:

Yeah, you know I grew up in Fremont, California on a farm actually.  My grandpa was a big Italian farmer.  We lived with our grandpa; a typical Italian family.  I never knew I was going to get into pizza.  Food was a big part of our life.

We were on apricot orchards, cherry orchards, and fava beans.  Italians call them horse beans.  I grew up around food all the time especially watching my mom cook.  That was a pretty big part of my life.  I always tell everybody about that.

Like if it had garlic in it, then it had a lot of garlic.  If it was spicy, it was really spicy.  In the taste of the kitchen, your taste really comes from someone usually and that came from my mom.


The following interview was done at the Pizza Expo, in Las Vegas:


Tony’s Pizza Napoletana
1570 Stockton Street
San Francisco

You can learn all of Tony’s secrets, here, Pizza: More than 60 Recipes for Delicious Homemade Pizza

pizza on earth,

Albert Grande
The Pizza Promoter
Pizza Therapy shows you The Best Pizza in the World


The Pizza Snobo Interview by Pizza Therapy

Pizza Snobo Interview from

Pizza Snobo Reviews pizza

Pizza Snobo is a pizza review site. They review all types of pizza the good, the bad and the not so good.

In the following interview, Al the creator of Pizza Snobo reveals all of his favorite pizzerias.

He explains:

  • What is behind the concept of Pizza Snobo
  • Why he decided to review pizza
  • Pizza Snobo’s unique pizza review rubric
  • The best pizzerias in New York
  • The best pizza in Washington D.C.
  • How health departments rate and review pizzerias
  • The pizza in Paris
  • How he decides what is good pizza
  • And so much, much more…..

This is truly a fascinating interview. You will discover the truth about great pizza. And what makes pizza not so great.

Pizza Snobo grew out of a great love and passion about pizza.

You can visit PizzaSnobo for more pizza reviews.

If you want to find more about The Best Pizza in the World visit Pizza Therapy.

Listen to the Pizza Snobo Interview, below:
(You may also download this interview for later listening. Look for link below player.)

Jonathan Goldsmith of Spacca Napoli Interview

Jonathan Goldsmith is a true Legend of Pizza.

He has pizza passion. He moved to Italy to learn to create authentic Neapolitan Pizza.

The result is his very famous pizzeria, Spacca Napoli:

According the their website:

The creation of Spacca Napoli ame out of Jon Goldsmith’s profound love for Italy, a cherished place that he, partner Ginny Sykes and daughter Sarah have considered a second home for many years.

One could say the dream was always there, waiting for the right moment to be born.

From Florence to the Gargano to Naples, creating the pizzeria came naturally, bringing together Jon’s passions for cooking and hospitality and melding them with his appreciation of all things Italian. The plan began to take shape on a flight to Italy in July 2004, following a casual suggestion to Jon from a fellow traveller who was from Naples that he ought to open a pizzeria in Chicago. On that trip, Jon began to talk about the pizzeria idea to his many Italian friends in Rodi Garganico (Rodiani).

 He was encouraged to go west for “true” pizza, to Naples — said to be the birthplace of pizza. As that summer drew to a close, Jon was determined to bring the essence of the Italian markets, the street life, and the abundance of Italy right back to Chicago.



Visit Spacca Napoli:

1769 W. Sunnyside, Chicago, IL 60640

• 773.878.2420


Jonathan exclusively uses Caputo:

Antimo Caputo Superfine Farina Flour “00” 10 count / 2.2 lb

Mystic Pizza: A Fun Flick for Pizza Lovers


Mystic Pizza
is a fun movie. It’s not a great pizza movie. It may not be totally factual, but it is totally fun!

Mystic Pizza
was somewhat of a cult movie in that it launched the career of Julia Roberts, who had a leading role in the film. Also featured was Anabeth Gish, and Lili Taylor.

The film is less of a pizza movie and more of a coming of age movie analyzing the cultural and female struggles of three high school friends who work at a pizza place. While pizza is featured in the movie, pizza is more of a backdrop for the relationship story. It really is an innocent movie.

And I did enjoy it…
Although, I give Mystic Pizza, an honorable mention, I may have to re-think my position after uncovering an article published in The Day Newspaper (New London, Connecticut) on Sunday October, 19, 2008. The story written by Kenton Robinson, was an eye opener.

Mystic, itself has a piece of my heart because I grew up and went to high school in Southeastern Connecticut. I recognize where the scenes were filmed. The area is quite beautiful with lots of New England charm.

My brother lives in Mystic.

I have countless friends who have remained in Southeastern Connecticut. Although I haven’t lived there for many years, I can’t deny it is still part of my life.

But the facts surrounding the film is what really amazed me.

Here’s what I learned from Kenton’s story:

  • Mystic Pizza’s original name was Ted’s Place. The Zelepo’s family bought the pizzeria from Ted and changed the name. (“There’s no Ted here. Let’s call it Mystic Pizza.”)
  • A 19 year old Julia Roberts, Anabeth Gish (16), and Lili Taylor (20), tried to buy beer at Mystic Pizza but were turned down because they did not have an ID.

(“But we’re in the movie,” they explained. John Zelepos, who waited on them, said: “Well I’ll see you on the Big Screen”. They never did get their beer.)

  • The number of pizzas served during peak Summer hours: 600.
  • Number of menus stolen each year: 30,000.
  • In 1987, there were the three Zelepos who worked there (John, his mother and father) and three waitresses. Now there is a staff of 65. My how things have changed.
  • The owners of Mystic Pizza never received a penny in compensation for allowing film producers to use the name Mystic Pizza.
  • As a matter of fact John Zelepos, owner of Mystic Pizza, stated: “We let them use our name. We didn’t charge them any money for it. We didn’t think it was going to be big or nothing. We said ‘As long as it isn’t a porno movie or nothing like that'”.
  • Originally the producers wanted to rent Mystic Pizza for six months, during the course of the filming. The owner said: no way. People may forget about us in six months.

The producers filmed elsewhere.

How is the pizza at Mystic Pizza? Some locals and visitors claim it really is “A Slice of Heaven”.

In honor of the 20th Anniversary of the film, the State of Connecticut Tourism Bureau created a document, which will allow you to visit all of the actual locations used in the movie. It’s a great resource with lots of behind the scenes information. You can download the “Mystic Pizza 20th Anniversary Movie Trail” pdf. here.(Right click and save)

You can also visit with me as I explore Southeastern Connecticut. Connecticut videos at my Connecticut Page at pizzatherapy.comOf special note is Abbot’s Lobster. One of my favorite lobster places of all time, located in Noank, Connecticut, the next town over from Mystic.

So if you get a chance, see Mystic Pizza
again. And if you haven’t seen it, you are in for a treat!

Pizza Tips from the Masters…

I cornered two Italian pizza masters (pizzaioli) at the Pizza Expo in Las Vegas.

I told them I was not leaving until they gave me their best pizza tips.

They had no idea what I was talking about: they do not speak any english.

They just nodded and waved. Nodded and waved.

I decided to find an Italian translator.

I needed to know the secret. I had to know their best advice. I had to discover what made great pizza, great!

I needed to have the best pizza advice, from Antonio Stariata and Adolpho.

Don Antonio Stariata and Adolpho, two master pizza makers from Naples, share their best pizza tips. This interview was conducted at the Pizza Expo, in Las Vagas.

And you need great pizza tools to make great pizza. Check out this pizza peel:

Epicurean Cutting Surfaces 21x14-in. Pizza Peel Series Pizza Peel

Epicurean Cutting Surfaces 21×14-in. Pizza Peel Series Pizza Peel

The Pizza Peel won’t necessarily help you to hand toss the dough, but it just might make you want to. It works great with frozen pizzas as well. The beveled front edge helps to scoop the perfect pie from the oven and the hole in the handle makes for a convenient hanging option.

Epicurean Cutting Surfaces 21×14-in. Pizza Peel Series Pizza Peel

Beer and Pizza= Pizza Beer

Pizza Beer is here! In the following interview we discover the history of pizza beer, how it was created and the future of pizza beer! Stay tuned to this one, its a sohcker!

I did sample some Mama Mia’s Pizza Beer and I must admit I really liked it. The taste was bold but not overstated. There is a hint of pizza taste with every sip. And believe it or not that is a good thing.

Pizza Beer is the brain child of Chef Tom. He was experimenting with some home brews in his own kitchen when he made the discovery.

He shared it with some Friends and they shared it with their Friends. He knew he had a hit on his hands.

As a matter of fact, one pizzeria in California (Portino’s) actually uses pizza beer as the basis for all of their pizza.

And it’s good. chef Tom uses basic beer ingredients and then adds: basil, oregano , tomato and garlic.
I was able to do an interview with the creator of Pizza Beer, Chef Tom and Frank of Portino’s.

Chef Tom explains the entire history of Mama Mia’s Pizza Beer and Frank explains how he uses Pizza Beer in his pizza.

Here is the story:

You can learn to make your own beer. Who knows where that will take you?

Coopers Brewery DIY Beer KitBeer Brewing)

Revolving Pizza Oven Video

This is one of the most amazing pizza ovens, I have ever seen.

Watch as the oven revolves. The pizzas are cooked compleely in just a few minutes.

A most incredible way to cook pizza.

This oven is avaiable from Goodfellas Woodfired Pizza School.
Ask For Scot THE BEST OVENS IN THE WORLD! 718 987- 2422

Music in this video from Glen Kaiser Band.
The Glen Kaiser Band rocks and so does this pizza oven!

pizza on earth,

Albert Grande
The Pizza Promoter

Here is an amazing show of professional pizzaioli at the Pizza Expo.

The Pizzaioli from Italy make pizza at Pizza Expo. Watch the dough technique.

These pizza master came to make pizza. The pizza pros made pizza after pizza. Each pizza was then passed out to the crowd. The pizzas were consumed in minutes.

Amazing pizza!

Watch the incredible dough technique. See how they shape their dough.

Learn more about pizza:
How to use a pizza stone.

The Pizza Promoter

Pasta Therapy

Abate’s Pizza on Wooster Street Interview by Pizza Therapy

Wooster Street in New Haven Connecticut is an Italain food paradise. You will find great Italain food, but especially great pizza. Home of Sally’s Apizza and Pepe’s, Wooster Street boasts extraordinary pizza. But these two well known pizzerias are not the only great places to have pizza on Wooster Street.

Abate’s makes great pizza on Wooster Street, also.

When you are in the shadows of two pizza heavy weights, like Pepe’s and Sally’s, you definitely try harder.

In the following interview, Louis Abate explains what makes his pizzeria special. He shares his pizza secrets. He has been on Wooster Street for over 20 years, so he is no fly by night. Louis is here for the long haul…

You can visit Abate’s yourself.

Abate Apizza and Seafood Restaurant129 Wooster St
New Haven, CT 06511
(203) 776-4334

Here is one of my favorite books:


Frank Giovanni helps pizzerias by supplying them with the finast ingredients. Salandino’s has been in the business for over 50 years. They always put their customers first. You can visit them at;

The story of Saladino’s, Inc., is proof that great things can come from personal commitment, unwavering determination and old fashioned family values.

The story begins in Fresno, California, where Don Saladino worked in the meat department of his father’s grocery store. In 1944, Don combined his meat packaging experience with Old World family recipes from Italy’s Calabrese region, and launched Saladino Sausage Company – the business grew quickly and earned a widespread reputation for delicious, high-quality sausage products.

In 1980, Don’s son, Craig, joined his father in the family business. Together, they expanded their product offerings to include specialty sausage and linguica, which they sold to local pizzerias and restaurants. The company’s wide variety of raw and cooked sausage products attracted a loyal following among a growing number of retail and institutional customers.

Visit them, here:

If you want to purchase pizza supplies for your pizzeria, you need to check out, Saladino’s.
Tell them, Pizza Therapy sent you!

A very important aspect of using the Internet is the use of video. If you are not using video for your website, or your business, you are leaving money on the table.

If you would like a custom video created for your pizzeria, please to go:

The Pizza Promoter.
We can create a website for you. We can make vidoes for you.

Also check out: Hawaii Business Videos

pizza on earth,

Albert Grande
The Pizza Promoter.

How To Use Google Places for Your Pizzeria

Vanessa Schneider from Google explains how to promote your pizzeria for free with Google Places.

This is a short video, but a very important one.

Listen as Vanessa explains that 20% of all searches are local searches.

If your business is not listed in Google Places your missing the boat.

Watch, Listen and Learn:

Another important aspect of using the Internet is the use of video. If you would like a custom video created for your pizzeria, please to go:

The Pizza Promoter.
We can create a website for you. We can make vidoes for you.

Also check out: Hawaii Business Videos

pizza on earth,

Albert Grande
The Pizza Promoter.

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