Legends of Pizza Blog » pizza

Twin Eagles Twin Eagles 24 Inch Salaman Propane Gas Outdoor Pizza Oven

pizzatherapy — Tue, 13 Dec 2011 09:04:07 +0000

	Description: Twin Eagles 24 Inch Salaman Propane Gas Outdoor Pizza Oven
Regular price: ~~1819.00 USD~~
Our price: 1819.00 USD

Twin Eagles 24 Inch Salaman Natural Gas Outdoor/Pizza Oven. TESG24-N. Built-In Gas Grills. This Twin Eagles Salaman Grill features stainless steel construction; the first ever 15,000 BTU top-mounted infrared burner which seals in moisture and minimizes drippings and flare-ups; removable four position slide out stainless steel cooking rack; removable side panels for easy cleaning; removable drip tray; battery-powered electronic ignition; and included 13 inch pizza stone. The infrared burner generates 1700 degrees of heat at the burner surface in 90 seconds. Cooks pizzas in four minutes, 1 1/2 inch steaks in six minutes, fish in six minutes, and chicken in six to eight minutes.

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Post tags: gas pizza oven, pizza, pizza oven, Propane Gas Outdoor Pizza Oven

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On the Road for Pizza in Italy

pizzatherapy — Wed, 19 Oct 2011 09:52:48 +0000

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

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Post tags: American Pie, italian pizza, pizza, the best pizza in the world

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Revolving Pizza Oven Video

pizzatherapy — Wed, 07 Sep 2011 09:16:00 +0000

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

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Post tags: how to make pizza, pizza, wood fired pizza oven

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Caputo Pizzioli at the Pizza Expo from Legends of Pizza

pizzatherapy — Tue, 06 Sep 2011 08:52:46 +0000

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

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Roberto Caporuscio of Keste Pizzeria Discusses Pizza with Pizza Therapy

pizzatherapy — Sun, 26 Jun 2011 12:43:45 +0000

In this interview with Roberto Caporuscio of Keste Pizzeria and Vino, he reveals his inspiration for making great pizza.

Roberto explains his original inspiration for pizza was his mentor. Now he is inspired by his cusomers.

From the Keste website here is some history of Roberto:

It was…in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

While I discussed pizza with Roberto, he revealed to me his true inspiration for pizza:

My customers are my inspiration…I want to do better every day for them. Every morning when I wake up I want to do a better job for them.

He also talks about his new pizza school. You can learn the art of pizza making from Roberto and his world reknowned staff.

What I was most impressed when I did this interview was how friendly and happy, Roberto was. He allowed his customers to come right up to him while he was making pizza. He answered all of their questions. He took time for them. He shared all of his knowledge about pizza. And he did it with a smile on his face.

Roberto is truly an inspirational pizzaiolo. A great person, making great pizza. What a combination.

You can get more information about Robert’s Pizza School, here. The school will teach you not only how to make pizza but also how to make mozzarella.

Roberto Caporuscio is a true Legend of Pizza . He has passion and belief. He truly cares about his customers and his pizza.

Keste Pizzeria and Vino
271 Bleecker Street
New York, New York 10014

212-243-1500

Another Pizza from Keste:

A simple pizza from Keste

You can watch Roberto Working Dough, here.

Respectfully submitted,

Albert Grande
The Pizza Promoter

And if you want to get into The Pizza Business, get a copy of the Pizza Business Papers. you can discover all the inside tricks of how to start a pizza business.

Here is another great resource:

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Post tags: albert grande, best pizza in New York, how to start a pizza business, Keste pizzeria, pizza, pizza business, pizza in New York, pizza school, pizza therapy, Roberto Caporuscio

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Roberto Caporuscio Legend of Pizza at Keste, in New York

pizzatherapy — Thu, 02 Jun 2011 01:23:25 +0000

Roberto Capruscio learned to make pizza from the masters in Naples.

Naples, Italy is the birthplace of pizza. He studied and perfected his craft through years of hard work. He has been rewarded and honored by his ultra successful pizzeria Kest, located at at 271 Bleeker Street, in New York City.

The Keste website describes Robert’s journey:

“Roberto Caporuscio was born and raised on a dairy farm in Pontinia, about an hour’s drive from Napoli where he first developed his culinary skills producing and selling cheese.

It was, however, in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

Two years ago, Chef Roberto became President of APN (Associazione Pizzaiuoli Napoletani) and consultant to a variety of restaurants in Chicago, Denver, St Louis, and Madison – bringing his knowledge, experience and influence to a wider audience.”

i was fortunate to be able to interview Robert recently at the Pizza Expo in Las Vegas. He discusses what it takes to be a legendary pizzaiolo. He talks about his experiences and his training. He also tells why he feels Keste has become so successful.

You can visit:
Keste
271 Bleeker Street
New York

Keste website

Here is something I have in common with Roberto.

We were both featured in Ed Levine’s Book,

Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion

Now that is amazing!
Albert Grande
The Pizza Promoter

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Post tags: Keste pizzeria, legend of pizza, pizza, Roberto Caporuscio

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New York City Water Creates Perfect Pizza

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

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

South Florida Upscale Italian Restaurant Creates Real "New York" Pizza with Innovative Water Filtration System Replicating New York City Water

Palm Beach County, FL (PRWEB) June 17, 2010 — Anyone who has tasted real New York pizza, bagels and breads knows there's something special about them. For starters, they're lighter and crisper. This is thanks to award-winning New York water, famous for its purity and unique mineral characteristics that make it perfect for creating out-of-this world baked goods. Now, a new company is making this water available to restaurants and bakeries nationwide, and a South Florida fine Italian restaurant is the first to jump on board.

Palm Beach County, Florida-based Famous New York Baking Water Corp. has created a distinctive water system to duplicate the baking characteristics of New York water – only purer – making it possible for restaurants and bakeries nationwide to replicate the real flavors and textures of authentic New York-style breads, bagels, pizzas and other baked goods. Mamma Mia's Trattoria in Palm Beach County, Florida, is the first to scoop up this new system for its 220-seat restaurant, which serves around 250 covers per day.

Joey Lograsso, owner of Mamma Mia's Trattoria, says that his customers can't get enough of his New York pizza. "I was doing great before," says Lograsso, "but now my pizzas are flying out the door. I never dreamed I could have real New York pizza in South Florida. And thanks to the purity of the water, the flavors of all of my foods are enhanced."

Famous New York Baking Water Corp. offers a variety of systems scaled to the individual restaurant or bakery's usage needs. It teamed up with Fitness and Health CLA, one of the premier filtration companies in the water industry, to create this unique water filtration system that duplicates the precise baking characteristics of New York Water.

Anthony Vincent Liotta, who started making bread in his father's Brooklyn bakery at age eight, tested the water and was amazed at the difference. "I have been baking breads, pizza and bagels for over 35 years in New York and Florida. I couldn't believe the way the products came out using their water. The crust and textures were identical to the ones I used to make in New York. I was also impressed by how the water enhanced the flavor of the soups."

The water system can supply everything from small mom-and-pop pizzerias to wholesale bakeries that operate 24/7. The system can be installed as part of new construction or retrofitted into existing operations. Famous New York Baking Water Corp. is making it available nationwide, so that now restaurants, bakeries and pizzeria's from Palm Beach to Portland can serve real New York pizza, breads and bagels.

"This is not 'New York style' pizza, as many restaurants advertise," says Angela Bean, president of Famous New York Baking Water Corp. "Since our system replicates the necessary baking characteristics of New York water, you are getting authentic New York baked goods."

"What's amazing," says Bean, "is that not only is the water great for baking, it's also the healthiest and purist water in the world. It makes the flavors of everything it touches from soups to sodas really pop."

For more information on the Famous New York Baking Water Corp. visit http://famousnewyorkbakingwater.com or call 561-452-2922.

Media Contact:
Bruce Serbin
Reeves Laverdure PR
561-391-8717

Ads By CbproAds

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

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Antony Mangieri: Pizza Perfection

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

Simply an amazing video about one of the most dedicatied pizzaiolo on the planet, Antony Mangieri. He drips pizza passion.

According to Chow, here is a description

An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.

Anthony has now closed Una Pizz Napoletana. He will taking a break, but he will be making pizza soon.

Not soon enough as fas as Im concerned. Everyone who is interested in making pizza would do well to emulate Anthony.

pizza on earth,

albert grande
The Pizza Promoter

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

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How Frank Pepe Started in the Pizza Buisness

pizzatherapy — Sun, 18 Oct 2009 21:32:02 +0000

In the following interview, Gary Bimonte, Frank Pepe’s granson explains how Frank got into the pizza business.

He started to make his pizza at a bakery where he worked. He began by selling the pizza’s from a “pizza hat”.

He would store the pizzas in a hat on top of his head and then he would walk around to local markets shouting: “Abeets, abeets”.

With the money he saved he puurchased a push cart. He then again saved all of his money and purchased the bakery where he once worked.

Listen as Gary explains the whole story of how Frank Pepe started in the pizza business:

Click here to view the embedded video.

If you are interested in the Pizza Business, you may want to check out this pizza business resource, The Pizza Business Papers.

pizza everywhere,

albert grande
Pizza Therapy

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Post tags: albert grande, Frank Pepe, Frank Pepe Pizzeria Napoletana, Gary Bimonte, how to get in the pizza business, pizza

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Wood Fired Oven at apizzo pizzeria

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

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

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

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

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

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

Click here to view the embedded video.

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

Here is a great wood fired pizza oven resource:

pizza forever,
albert grande
Pizza Therapy

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Post tags: apizzo, connecticut, pawacatuck, pizza, pizza oven, pizzaiolo, stafan ambrosch, wood fired pizza oven

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How to Make Pizza Dough

pizzatherapy — Sun, 04 Oct 2009 10:23:09 +0000

If you like pizza, you can learn make your own pizza at home.

This video will show you easy step by step instructions how to make pizza dough from scratch.

Making pizza is not hard at all. you start with basci ingredients: flour, salt, yeast and water. That’s it.

I use a little olive oil in my dough as well as some sugar. You can easily omit the sugar and olive oil. as a matter of fact the last several times I have made dough I completely omitted the sugar.

The dough came out fine.

Whan you make dough, you turn simple ingredients into something incredible.

When you make pizza, you make magic.
Learn to make pizza and make magic in your kitchen.

Here is the video:

Click here to view the embedded video.

For more pizza tips and tricks, get a free copy of my pizza dough recipe and other pizza recipes.

Go to: Pizza Therapy, and Claim My Free Pizza Recipe.

You can also learn to create your own amazing pizza.
Check out Pizza Therapy

pizza on earth,

albert grande

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Post tags: how to make pizza, how to make pizza dough, make pizza, pizza, pizza dough

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A Visit to Lombardi’s, Little Italy, New York

pizzatherapy — Tue, 11 Aug 2009 08:23:26 +0000

The oldest pizzeria in the Untied States continues

The tradition started by Gennaro Lombardi.

Excellent pizza created by master pizzioli.

The coal fired oven is a key ingredient to this amazing pizza. Thin crust Neapolitan pizza cooked to perfection.

Lombardi’s does not disappoint. The pizza is excellent.

Click here to view the embedded video.

From The History of Pizza from Pizza Therapy:

“The first American pizzeria was opened in New York in 1905 by Gennaro Lombardi. This restaurant ( Lombardi’s) is still in operation today. The pizza is baked in a coal burning oven with the same recipe Gennaro Lombardi brought from Naples in 1897.”

For more pizza adventures, get some Caputo flour:

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Post tags: coal fired oven, lombardi's, new york pizza, pizza

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Legends of Pizza Volume 3: The Lost Evelyn Sloman Interviews Part 3

pizzatherapy — Sat, 18 Jul 2009 20:51:01 +0000

The Legends of Pizza Volume 3 is a series of interviews done with master pizzaiolo, Evelyn Sloman. These interviews contain a wealth of knowledge, pizza history and pizza passion.

Evelyn learned to make pizza while growing up in New York. The Tontonno’s and Lombardi’s operated legendary Pizzerias in New York and Evelyn was able to learn from these masters.

You will discover Evelyn’s insights and secrets about pizza including:

A review of the Lombardi Method
How the master used measurement for their pizza
The Artisan Bread movement and pizza
The importance of fermentation in pizza
How Evelyn learned to rule the dough
The one key ingredient for pizza
High gluten or not high gluten flour…
The use of flour in pizza
The best tomatoes to use for pizza
Why Evelyn’s recipe gets better and better

Thank you so much Evelyn for this incredible knowledge.

This episode of Legends of Pizza, Volume 3, is brought to you by the Pizza Therapy Pizza Book.

Make pizza Be Happy,

albert

Listen Below:
Just Press the Play Button

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Post tags: artisan bread, evelyn sloman, fermentation, flour, lombardi's, pizza, pizzaiolo, pizzeria, tottonno's

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Legends of Pizza, Volume 3: Evelyn Sloman

pizzatherapy — Sun, 14 Jun 2009 06:52:40 +0000

I’m very excited to share with you Part of Legends of Pizza Volume 3 Part 1.

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.

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Post tags: evelyn sloman, legends of pizza, pizza, pizza interviews, pizzaiolo

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