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Get some therapy, Pizza Therapy!Pizza News,Get some therapy, Pizza Therapy!
  April,
2006

(Volume VII No. 4) (ISSN: 1533-3795)

"Pizza on Earth, Good Will to All!"

"Pizza News" is now being delivered to all 50 states (U.S.) including D.C., and the following countries: Canada (including Alberta, British Columbia, Manitoba, New Brunswick, Nova Scotia, Ontario, Prince Edward Island, Quebec and Saskatchewan), Afghanistan,  Albania, Angola, Antigua and Barbuda, Argentina, Armenia,  Australia, Austria,  Azerbaijan, Bolivia, Bosnia and Herzegovina, Brazil, Chile, China, Christmas Island,  Columbia, Croatia (local name: Hrvatska), Cuba, Cyprus, Czech Republic,  Denmark, Dominican Republic, East Timor, Egypt, Eritrea, Fiji, France, Germany,  Guatemala, Guam,  Hungary, Hong Kong, Iceland, India, Indonesia, Iran, Iraq, Ireland, Israel, Italy, Jamaica, Japan,, Kuwait, Latvia, Libyan Arab Jamahiriya, Macedonia, Malaysia, Malta, Mauritius, Mexico, Myanmar, Namibia, Netherlands, New Zealand, Nicaragua, Nigeria, Norway, Pakistan, Palau, Philippines, Poland, Portugal, Puerto Rico, Romania, Russian Federation, Saint Kitts and Nevis, Saudi Arabia, Seychelles, Singapore, Slovakia (Slovak Republic), Slovenia, South Africa, Sudan, Sweden, Syrian Arab Republic, Thailand, Trinidad, Tobago, Turkey, Ukraine, United Arab Emirates, United Kingdom, Vanuatu, Viet Nam, Virgin Islands (British), Yugoslavia,  Zimbabwe, U.S. Minor Outlying Islands,
and over 700 subscribers who could be anywhere in the Pizza Therapy Universe!
 

This issue is going out to over 5,000 Pizza Fanatics Worldwide!

pizzatherapy.com is proud to be sponsored by Fleischmann's Yeast.
When we make pizza, we only use Fleischmann's Yeast.
Visit their great web site through the banner on our site, and tell
them pizzatherapy.com sent you!

"I used  Fleischmann's before they became a sponsor
of
pizzatherapy.com,
I will use
Fleischmann's after they are no longer a sponsor."
Albert Grande, The Pizza Promoter, The Pizza Therapy Pizza Book

 

Contents

1. What's New: Conversations With The Legends of Pizza®

2. Officer Dave Garro: Pizzaiolo

3. "Bottle of Wine, Fruit of the Vine..."

4. I Like Spinach

 

1. What's New: Conversations With The Legends of Pizza®

(Please note: all links on this page will open in a new window.)

I love to talk. I don't think this is a secret. I will talk about anything. I have an opinion about everything, and I will tell you my opinion, if you ask.

Of course my favorite subject is pizza. Don't get me started. I can go on and on.

On a whim, I decided to call Chef Peter Reinhart (author of American Pie) a true Legend of Pizza. As I discuss in my blog, we had a wonderful conversation. I told you about this in the last issue of Pizza News.

Operating on the same whim, I called two other Legends of Pizza ®. Imagine my shock, and utter surprise, when they talked back.

I called Frank Pepe Pizzeria Napoletana.. I asked for Gary Bimonte.

Gary Bimonte, is a good friend. He is the grandson of Frank Pepe. Gary is a co-owner of Frank Pepe Pizzeria Napoletana. located in New Haven, Connecticut. Gary took time out of his busy schedule to talk about the success of Frank Pepe Pizzeria Napoletana,  the new store and pizza in general. We had a wonderful conversation.

 I was batting 100%. I felt positive. There was another Pizza Legend, I had to talk with.

I decided to try to get in touch with Chris Bianco, owner of   Pizzeria Bianco located in Phoenix, Arizona. I had heard, and read about him. I received a number of emails about him. I had pizza questions for him.

 I called Pizzeria Bianco. A woman answered. Chris Bianco was busy, she explained. She asked for a telephone number. He would call me back, she said. Ten minutes later, the phone rang. Chris Bianco was ready to talk.

His pizza is rated as the Best Pizza in the World by Peter Reinhart, (American Pie), Ed Levine, (A Slice of Heaven) and Penny Pollack and Jeff Ruby (Everybody Loves Pizza). Chris Bianco knows pizza.

(FYI, pizzatherapy.com is mentioned in all three books. Coincidence? I think not...)

Chris Bianco is not only a Legend of Pizza, but a really nice person as well. He is not
"the best at what he does, he is the only one who does what he does".

Chris Bianco and his brother, make all of their pizza dough by hand. No kidding. They do not use a mixer, kitchen aide or food processor. They mix their pizza dough the old fashioned way, by hand.

Chris and I had a fantastic conversation. Here, is this famous pizzaiolo, one of the true Legends of Pizza®, talking to me on the phone, while he is on the pizza line, creating pizzas. Incredible.

I interviewed Chris Bianco, for the Legends of Pizza, Volume # 1. Get a copy of this interview.
Click here.

Learn the inside secrets, passions and stories of the finest pizza makers on the planet!
Click Here: The Legends of Pizza Are Here
This is available no-where else, anywhere, for any price!

Interviews with: Chris Bianco of Pizzeria Bianco, Gary Bimonte of Pepe's, and Peter Reinhart of American Pie.
Legends of Pizza®,Volume #1


 I appreciate all of your support. I am thankful for your comments.

Also, could you please do me a favor? Can you please, tell your friends about pizzatherapy.com
 

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Spring is here!
 Show your pizza colors.

Become a certified Pizza Therapist
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The Copy Cat Cook Book
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Make recipes from famous restaurants.
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2. Officer Dave Garro: Pizzaiolo

 Dave Garro loves pizza. He has been making great pizza for years. He wanted to take his pizza to the next level. He decided to build brick pizza oven in his backyard.

He had one small problem. Dave Garro had no idea how to lay brick. He had no idea how to design a brick pizza oven. He learned as his project progressed. He created his pizza oven. He was written up all over the country. Here is the story.  Several Pizza News Readers wrote to me about Dave Garro.

I decided to contact him. I explained: " Dear Dave,,,I would like to do an... interview with you.  The interview will appear in an upcoming issue of “Pizza News”. Dave graciously, accepted.

The interview follows:

Albert: Hi Dave. Thanks for agreeing to do this interview. Can you please tell me how you first got interested in making pizza? Who taught you? What sparked your interest?

Dave: My earliest recollection of making pizza is tied with my grandmother.  She was born in Italy, and came to the US sometime in the early 1900's.  Just about every Sunday, we would go to here house and eat pizza that she had made. 

 Her pizzas, although delicious, were different from the usual pizza of today.  The dough would be pressed into a rectangular pan to about 1/2 inch thick.  She would dimple the top with her fingers and then pour olive oil over it.  Home-canned tomatoes would be spooned over the dough, and finally she would add the spices–salt, oregano, and black pepper.  She would put so much pepper and oregano on the pizza that its top was literally black. 

 The pizza then would be baked.  No cheese was added.  When it was done, this pizza was great.  About and inch-and-a-half thick, very spicy, and the dimpled in the dough created wells where the sauce and the oil would collect, making little flavor pockets.

I guess that memory accounts for my interest in pizza.  As for learning to make a good pizza, it’s been a long process of trial and error.

 

Albert: Tell me about those first pizzas. How did they turn out? Have your pizzas evolved over time? Do they taste different?

Dave: As a teenager I liked to cook, and I would occasionally make pizza.  Compared to what I’m making now, those early pizzas were fairly bland.  The dough (and I believe the dough accounts for 90% of the pizza) was tough and usually dried-out from being cooked at too low a temperature in a regular oven. 

Unsatisfied with the results, I began experimenting and trying different dough recipes and methods of baking pizza.  I found that I could get a pretty good pizza using a baking stone (either in the oven or on a grill) and by using a slow fermentation on the dough.  By slow fermentation, I mean making the dough with a small amount of yeast (maybe one teaspoon to every three cups of flour) and allowing the dough to rise in the refrigerator overnight.  Using slow fermentation and a stone will take anyone’s pizza making to the next level. 

 

 Albert How did you come up with the idea to build a pizza / bread oven in your back yard? Where did your inspiration come from? Why Dave, why?

Dave: As I said, I was making pretty good pizzas using a baking stone and a slow fermentation dough, but it still wasn’t as good as I though it could be.  I was always wondering why the crust on (some) restaurant pizzas was better than my crust.  Additionally, I had been baking bread for about twenty years, and the bread, too, failed to meet my expectation of what really good bread should be. 

So, I started researching, and I found that a truly good pizza crust—light, airy, browned, and chewy—could be had only by cooking the pizza at an extremely high temperature—about 750 degrees Fahrenheit.  While on the internet, I ran across several sites on brick ovens, and the more I learned about them and what they could do, the more I became convinced that I would build an oven of my own.     

 

Albert: Are you a mason or have experience working with cement and stone?

Dave: I undertook with project without having any experience in masonry or stonework, but I have always been fairly handy around the house.  A few books from the library on brick laying, some conversation with the sales people at the local building supply yard, and the willingness to give it a try were all that was needed to get it done. 

Stonework is an ancient building form.  I figured that if the Romans (my ancient ancestors) could do it, then so could I.

 

 

Albert: How did you come up with the design? Did you have any help? Did you contact any consultants? How did you do your research? Have you heard about fornobravo.com. They offer free oven plans.

Dave: While there is a bunch of information about building a brick oven on the Web, the best advice that I can give anyone interested in building an oven is to get a copy of The Bread Builders by Alan Scott and Daniel Wing.  This book is the cornerstone to successful oven construction.  It includes oven theory, construction techniques, firing techniques, and a material list. Additionally, it explains the history of brick oven baking as well as gives a comprehensive study on dough, fermentation, and wheat. What the book does not include is an actual plan or blue print for an oven, although one can be purchased from Scott’s web site.  As I said, I’m fairly handy, and I was able to draw up a plan from the basic information in the book.  Anyone considering building a brick oven should get a copy of this book and study it.

 

Albert: What did your wife say when you told her you were building a pizza oven? What does she say now?

Dave: When I told my wife that I was going to build a pizza oven, she was against the idea. Of course, she is usually against my ideas, especially when they concern climbing onto the roof or rewiring an outlet without turning off the power. 

As for the oven, her exact words were that she “didn’t want that monstrosity in the back yard.”  It didn’t help that she doesn’t really like pizza (I didn’t know that when I married her. 

Since I’ve built it, though, she has become a changed woman.  She likes and eats pizzas, but only from the oven.  She also thinks that the oven looks nice and blends in with the backyard.  Still makes me turn off the power when wiring, though. 

 

Albert: Explain the process for using your pizza oven. How much time does it take to heat up? Do you make multiple pizzas and breads once you get it heated up?

Dave: On average, my oven takes 2 to 3 hours to heat to make pizza.  In that length of time, I can drive the surface temperature of the interior masonry to 750 F.  I’ve made pizza when the outdoor temperature was below freezing, and then it took an hour or so longer to get up to temperature. 

If I’m planning on baking bread, it takes about 6 hours to get the oven up to temperature.  That’s because, I need to store more heat in the oven to bake bread than I need for pizza.  Pizza cooks quickly—about 2 to 3 minutes at 750 degrees and there is a fire going in the back of the oven while it cooks (this helps cook the top of the pizza while the oven hearth cooks the bottom). 

 Bread, needs 30 minutes to an hour at 450 degrees and there is no secondary fire going.  Although bread cooks at a lower temperature than the pizza, it takes much longer to cook—about 30 minutes to an hour depending on the bread.  The surface temperature of the interior masonry needs to be about 450 degrees, but there has to be sufficient heat stored deep inside the brick to continue cooking for an hour.  I have buried a thermocouple 4 ½ inches deep into the interior masonry of the oven.  When this thermocouple registers 400 degrees, I know that I have stored enough heat, deep enough in the masonry to bake bread.

       When firing the oven, I generally bake 6 to 8 large pizzas, one after the other, and then re-fire the oven for awhile in order to bake bread.  The interior dimension of my oven is 30 inches wide by 44 inches deep.  That’s large enough to get 10 or more loaves of bread at once.  The most that I have baked at once, though, is five 2 pound loaves.

 

Albert: Do you have any pizza tips or pizza tricks you would like to share?

 Dave: I don’t know about tricks, but I will repeat this:  slow, cool, overnight fermentation and the use of a stone will make anyone’s pizza much, much better.  If you already use these techniques and are still looking for that perfect pizza, consider building a wood fired pizza oven.  Pizza from a brick oven is like no other—it even made a convert of my wife. 

 

Albert: Do you have a favorite pizza recipe you would like to share with our readers?

Dave: Actually, I don’t have a favorite recipe.  I’ve had pizzas as traditional as pepperoni and cheese to squid-topped to goat cheese and spinach, and I liked them all. 

Put whatever you like on your pizza, try new things, but remember that the crust is 90% of the pizza.  All the toppings in the world won’t improve a bad crust, and too many toppings will obscure a good crust.  I usually don’t put more than 2 or 3 toppings on a pizza, but do as you please. As Leno says, “even bad pizza is still pizza.”

 

Albert: How do you have time to be a full time policeman, husband, father and pizzaiolo?

Dave: We all have time to do what is important to us. 

 The best thing about my pizza oven is how friends and family enjoy it.  I have a 4 year old daughter and 5 year old son who love to make their own pizza.  They flatten the dough, put on the toppings they want, and then I bake it for them.  It’s quality family time together. 

Similarly, the big kids—the adults—enjoy tossing their own dough and baking their own pizzas in the oven.  That’s the best part of having the pizza oven—it’s a gathering place for friends and family.  After all, everyone loves a great pizza.

 

Albert: And that, my friend, Dave, is what Pizza Therapy is all about! Making pizza  with friends and family, is a magical, experience. You nailed it! You are are a true Pizza Therapist. As a result of your Positive Pizza Passion, I am awarding you a Doctorate in Pizza Therapy. Any final thoughts, Doctor Dave?

Dave: Albert, thanks for the interest in my oven.  If you or your readers ever decide to build an oven, I a more than happy to answer any questions that you might have.  Feel free to
e-mail me at:
Shligar@aol.com
and to share this info with your readers.  Thanks, DG

 

Albert: Thank you very much, Dave. Great interview.

 

 

 

 

 3. "Bottle of Wine, Fruit of the Vine..."

Lou asks: Hello Albert,
I recently subscribed to your site and love Pizza News. I make my sauce from scratch and It's pretty close to your recipe.

 My question is, what is the best red table wine to use in your sauce? I have asked
many people and got just as many answers and tried some wines they suggested
and were terrible.

Cooks Illustrated said to use a red wine that was not aged in an oak barrels because it gives off a bitter or harsh taste, can you help me out with your suggestions.
Thank you for the free news letter and recipes.

My Response: Thanks for the kind words Lou. Great question. I use what I have around the house.

My philosophy is if it is good enough to drink, it's good enough for my sauce (gravy)!

I will ask the Pizza News readers what they think...I am sure we will get some good ides!

Pizza News Readers?  You can answer Lou's question at:

Pizza Forum

 

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4. I Like Spinach

When I was younger, I did not like spinach. Yes, I knew this was Popeye's favorite food, but I did not like it.

Now, I can't get enough of it.

I use fresh spinach on pizza and salads. The spinach just seems to be a good fit for pizza. I just put a pile on my dough and pile mozzarella and parmesan cheese on top of it. Then I drizzle a little bit of EVOO (that's Rachael Ray speak for Extra Virgin Olive Oil) on top. It's great.

I used to steam fresh spinach to cook it. But, there are countless other ways to prepare this great vegetable.

 When I was working with Chef Peter in my Cooking Class, a few years back, he showed me a new way (for me) to prepare fresh spinach. Chef Peter's Spinach Recipe follows:

To prepare the spinach, wash thoroughly. I just put the spinach in a large bowl filled with water. Allow any dirt to drop to the bottom of the bowl.. Drain the water. Repeat the process until your fresh spinach is clean. Drain the spinach in a colander or on a paper towel until dry. Make sure the spinach is completely dry before attempting the next step.

Get a large frying pan, heat to medium low heat. Put in a couple of tablespoons of EEOV (See above). Mince two cloves of garlic. Place in the pan. Just when the garlic starts to cook, put in one to two cups of fresh spinach. Cover. After a few minutes mix the spinach and olive oil. Keep covered and after a few minutes mix again. When the spinach is completely wilted, it is done.

Try this method of cooking spinach. You may have a new appreciation for spinach.

Pizza Notes from pizzatherapy.com Blog and Other Tales

 

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"Pizza on Earth, Good Will to All"

That's it for this issue of "Pizza News!" 

Sincerely,
Albert Grande, The Pizza Promoter

Email: webmaster@pizzatherapy.com

 

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