Pizza! As a pizza professional you know how much the world loves pizza. And the Pizzaiolo, the master who creates pizza deserves to be celebrated. Now sculptor Jeff Tritel has done just that. He has created “Pizzaiolo,” a limited edition bronze sculpture celebrating Pizzaiolos everywhere! “Pizzaiolo” captures the art of the dough. Our Pizzaiolo is spinning pizza dough and that spin is shown in the spin of his body.

Here are Jeff’s words about his inspiration for  “Pizzaiolo,”

There’s an element of magic in spinning pizza dough and for me, images of joy, wonder, skillful execution and old world charm appear in my mind’s eye. To capture the feeling of spinning dough in a sculpture, I’ve given our chef a radical body twist that adds torque to the image. While I was working on the design I had visions of wide-eyed children, mesmerized by the spinning pizza dough and thinking, “this is soooo cool.” I know that for me the idea of spinning dough is so compelling that the spinner of that dough deserves to be immortalized in bronze.

“Pizzaiolo” is currently in pre-production. This means that the wax design is complete and we expect to have the first finished bronzes ready to deliver approximately March 1. During this pre-production time, we are offering “Pizzaiolo” at a special introductory price of $1,300 which includes the finished signed and numbered bronze sculpture and a Certificate of Authenticity signed by the artist. “Pizzaiolo” will be cast in a limited edition of only 200. That means that only 200 lucky individuals will ever be able to own “Pizzaiolo.” To be one of the lucky few, please visit our website.

You can learn more about  “Pizzaiolo,” here:

All About the Pizzaiolo sculture.

All About the Pizzaiolo sculture.

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.

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

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:
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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"

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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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