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I was excited to hear the news that our friend had made it to the finals of Food Network's: "Ultimate Recipe Showdown",
I was very proud to hear our own Gail Churinetz, a winner of the Pizza Therapy Recipe Contest, was being featured on The Food Network.
Gail has been a long time supporter of Pizza Therapy, and she is like a member of the family.
Gail writes:
Hello Albert…. Just wanted to keep you posted regarding my Pizza making…..I am the one that won your competition several years back…I am going to be on Food Network "Ultimate Recipe Showdown", I made the finals and my recipe….. "Crawfish & Andouille Sausage Pizza". Gail the $25,000 winner with Guy ]
Hello Albert…. Just wanted to keep you posted regarding my Pizza making…..I am the one that won your competition several years back…I am going to be on Food Network "Ultimate Recipe Showdown", I made the finals and my recipe….. "Crawfish & Andouille Sausage Pizza".
Gail the $25,000 winner with Guy
]
I was even more excited when Gail gave me the news that she had won, the "Ultimate Recipe Showdown"
I knew I had to interview her. And this exclusive interview follows.
Gail shares:
Gail holds nothing back in this interview.
You can listen right here, or download it for later listening if you wiish.
Listen below:
You can follow Gail on her Facebook page:
Thanks so much for this great interview Gail.
pizza on earth,
albert grande
The Pizza Therapy Pizza Blog
For more great recipes you can check out below:
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Steve Lieber knows pizza….
He is a member of the World Pizza Champions. He has an incredible story to tell. In the following interview he tells his pizza story.
He explains how he got into the pizza business. He learned how to make pizza. He worked in a number of restaurants and decided he wanted to become a master pizziolo.
According to Steve's bio:
Over the years, Lieber established himself working in high volume restaurants that posed many challenges and soon found great success…A self-described “pizza fanatic,” Steve regularly travels the globe to attend conventions and further his knowledge of the industry to perfect techniques and capitalize on the latest in pizza trends. You can watch Steve make his truffle pizza, here: Listen to the interview with Steve below:
Over the years, Lieber established himself working in high volume restaurants that posed many challenges and soon found great success…A self-described “pizza fanatic,” Steve regularly travels the globe to attend conventions and further his knowledge of the industry to perfect techniques and capitalize on the latest in pizza trends.
You can watch Steve make his truffle pizza, here:
Listen to the interview with Steve below:
In the following interview, he explains how he: learned to make pizza how his passion for pizza led him to try to master the coal fired oven pizza The differences between a coal fired oven and other pizza ovens in making pizza how he met Tony Gemignani. What happened to his pizza making, after attending The International School of Pizza How he won the Best Pizza in the United States Award He give lots of pizza making tips for the home pizza maker He explodes the myth of using water to make pizza Where he is going with pizza How giving back to the community has helped his business This is an incredible pizza interview. The highlight may be his "Babe Ruth" moment during a pizza contest. Steve has many secrets to share and he holds nothing back in the following interview. Steve Lieber is truly one of the Legends of Pizza. Click play button to hear interview: Steve Lieber is an incredible pizziolo.
In the following interview, he explains how he:
This is an incredible pizza interview. The highlight may be his "Babe Ruth" moment during a pizza contest.
Steve has many secrets to share and he holds nothing back in the following interview.
Steve Lieber is truly one of the Legends of Pizza.
Click play button to hear interview:
Or use this player:
Simply an amazing video about one of the most dedicatied pizzaiolo on the planet, Antony Mangieri. He drips pizza passion.
According to Chow, here is a description
An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.
Anthony has now closed Una Pizz Napoletana. He will taking a break, but he will be making pizza soon.
Not soon enough as fas as Im concerned. Everyone who is interested in making pizza would do well to emulate Anthony.
albert grande The Pizza Promoter
What can you learn from the Masters of Pizza?…
The Legends of Pizza Project is a series of interviews with the most influential pizzaioli (pizza masters) on the planet.
You will learn as Peter Reinhart explodes the myth of high gluten flour.
You will be astounded as Peter Reinhart reveals who really created Wolfgang Puck's Pizzas and the California Pizza Kitchen Menu
You will listen as Gary Bimonte (Pepe's) discusses for the first time: "The Birth of the Clam Pie!"
You will discover the true story of Frank Pepe
You can find out the biggest change at Pepe's in over 80 years!
You will be engaged as Chris Bianco explains his pizza philosophy
Chris Bianco will infect you with his pizza passion
You will find out Chris Bianco's future plans
and so much more…
Here's what Ed LaDou said of Legends of Pizza:
"I received the Legends of Pizza CD, and listened to it in my car as I drove to work and back this afternoon. … Brian and Tony's interviews were great …They both…had a lot of helpful and insightful things to say about the pizza craft…. my interview came out well. … I am very grateful I came out sounding like I knew a few things about pizza. You did a fantastic job on the CD and I couldn't be more pleased." Ed LaDou on the Legends of Pizza, Volume 2 ®
Claim Legends of Pizza Volume 1 at this link:
http://www.pizzatherapy.com/legends.htm
Claim Legends of Pizza Volume 2, at this link:
http://www.pizzatherapy.com/volume2.htm
Get the transcripts of the recordings, here:
http://pizzatherapy.com/transcript.htm
Here's what noted Pizzaiolo jon F. had to say about The Legends of Pizza. Click below:
Pizza is a universal language. There is no doubt about it.
Let's travel to Naples Italy, the birthplace of modern day pizza Watch and learn as the pizzaiolo make pizza.
Each part of the process is given amore and passion.
You will be astounded by the following video. Sure it is totally in Italian.
And there are no subtitles. But honestly it does not matter. Watch and learn while Legends of Pizza create a masterpiece.
I love this video, and I love pizza.
These are the true Legends.
This is pizza form the heart.
And if you have not gotten this book yet, you need to really click below to order it.
My friend Peter Reinhart went on a journey. He called it Ameican Pie: My Search for the perfect pizza.
Famed Pizzaiolo Anthony Mangeri on right.
The pizza world is in a state of shock: Una Pizza Napoletana has closed. There has been much speculation as to why.
Famed pizzaiolo and Legend of Pizza, Anthony Mangieri, recently explained at his website:
“UNA PIZZA NAPOLETANA Thank you to everyone who has supported us over all these years.
I’ve closed Una Pizza Napoletana in Manhattan and am taking some time off.
After some time away, I’ll decide where Una Pizza Napoletana will re-open.
Stay tuned friends.
Anthony Mangieri”
Adam Kuban od Slice asked Mangieri directly. Here is his response:
“I’ve been working making bread and pizza, first in Jersey, then in New York City, since 1993, and though I loved doing both things in both places, I am going to take a little break,” Mangieri said. “I’m scared and excited all at the same time. I know a lot of people think I’m crazy and stupid for doing this now. But it kind of makes sense for me at this moment.”
You can read a review of Una Pizza Napoletana at the Pizza Therapy Pizza Blog.
The New York Times reported the closing, calling Una Pizza, the most meticulous pizzeria in New York. Here is the story.
Thanks so much, Anthony. We all wish you luck in your next pizza adventure.
albert grande Pizza Therapy
This is part 2 of Legends of Pizza, Volume 3
Evelyn discusses how pizza came to the United States
She explains how she gained her knowledge about how to make pizza
Who was the very first pizzaiolo in the United States
Why bread baking is closely related to pizza making
How U.S. pizza is different from Italian pizza
What is the "Lombardi Formula"
What did Evelyn learn from the Jerry Totonno and Jerry Lombardi
How the skill of pizza making "flowed out of Lombardi’s and Totonno’s fingers"
How to "listen to the dough"
Why the Italians give their dough a "rest"
These interviews were conducted a while ago. I had started to edit them and was ready to release Legends of Pizza Volume 3.
I was very excited about all of the knowledge that Evelyn brought to the world of pizza.
Then disaster struck: my hard drive crashed, leaving me with nothing but digital dust of an incredible conversation with Evelyn Sloman.
Recently after spending hundreds of dollars, I was able to recover most of the files from my hard drive. Luckily, I could save parts of the original mp3′s of the Evelyn Sloman interview
I was able to piece together parts of the interview and hope to release the rest of Legends of Pizza Volume 3.
