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pastatherapy.com
Legends of Pizza: Volume 1
Pizza
and Pasta Forum
© Grande Publishing 2000-2014
Get cooking tips, cooking tricks and
cooking tales.
Visit The
Non-Pizza Recipe Index here (Opens in new window)
(Volume VIII No. 2) (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, Kenya , 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, Swed en, 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 797 subscribers who could be anywhere in the Pizza Therapy Universe!
pizzatherapy.com
is proud
to be sponsored by Fleischmann's Yeast. For your ease of reading, Contents
1. What's New: Albert Finds Pizza On Earth 2.
Excerpt of Brian Spangler Interview 3. Tony's Baltimore Grill- New Jersey Pizza Review 4. Contest Update: You can win an autographed copy of Tony G's incredible book: pizza 5. How I doubled the size of pizzatherapy.com
1. What's New: Albert Finds Pizza On Earth As you may know the
theme of pizzatherapy.com has
always been: Imagine my shock and surprise to find Pizza on Earth, located in Vermont. Let me explain... A short time ago, I received an invitation from Jay Vogler, a pizzaiolo from Charlotte, Vermont to visit his website: pizzaonearth.com. Of course, I was a little curious, so I headed right over. Well Pizza On Earth, is not only the name of his website, but also the name of his Wood Oven Bakery. I was greatly impressed with everything on his website and bakery, of course, and especially the pizzas. We started emailing back and forth, and Jay agreed to an email interview, exclusively for Pizza News. Jay Fogler's pizzaonearth.com interview will be featured in an upcoming issue of Pizza News. One of the most
interesting tid-bits he revealed, was the fact Peter Reinhart has been an
important influence for him. Peter is the Author of
American Pie, and was featured on
It's a small pizza after all...
2.
Excerpt of Brian Spangler Interview I have gotten several requests to share some of the stories presented in Legends of Pizza series. The following is from Legends of Pizza, Volume 2: Albert: "It sounds like things have exploded for you over there in Portland, Oregon. Apizza Scholls is a pretty popular place." Brian: "The first day we opened up without any announcements there were about thirty people waiting outside of our door. Ever since then, word of mouth, word of mouth, word of mouth really has blown away our expectations of what level of business we were going to be doing. In all honesty after making sixty thousand plus pizzas in a little over two years since we’ve been doing this commercially and not including when we were doing it out of our brick oven out at the bakery, but doing this commercially, we learn every day. The busier you are, the more you really crank that oven and the better the pizza gets. That’s why people wonder how one of the elements of making great pizza at places like Pepe’s and Sally’s and Grimaldi’s how they make it so good and what is the secret. There are many, many secrets, but the oven is extremely important. When those things are fully cranking and it’s really busy, it’s the best time to go and get a pizza. When those places are slow, which those places generally are never slow, that is actually probably the worse time to get a pizza. You really want to have that oven completely saturated with the fire going full time. The hotter it gets and the more often you’re throwing in pizzas you can find this kind of sweet spot with the oven that really will make a dramatic difference to the final product..." Brian Spangler from Legends of Pizza, Volume 2.
Read the entire interview here:
All of the references
discussed in These transcripts cost
hundreds of of dollars to produce. Claim your own copy of
Legends of Pizza Transcripts,
right now! And of course: if for any reason, (and I mean ANY reason), you are not completely satisfied, I will give you a complete refund. No questions asked. Don't want to order online?
No problem: Questions? email me: albert@pizzatherapy.com
3. Tony's Baltimore Grill- New Jersey Pizza Review Chef Dewalt writes: I want to recommend Tony's Baltimore Grill. It seems an unassuming name
for a New Jersey pizza joint, and by all accounts, this place is as far
from the glitz and polished marble sensibilities of a gambling town like
Atlantic Beyond the spotlight of New
York's assumed reign over good, traditional, thin-crust pizza on the East Coast,
Tony's Baltimore Grill is (and has been for a while) where the locals go to get
their pie groove on. Topping selections are limited, and all pies measure around
the 12.5 " diameter mark. The crust! It may just be the water or the humid
conditions in the four-high stack ovens burning at around 650 degrees, but these
guys know how to do a crust! The sauce lies somewhere between a smooth,
contemporary tomato slather and an Old-World pomodoro Mozzarella is pulling duty
in all its browned, bubbly goodness. Albert's side bar:
The kitchen is open from 11:00 AM until 3:00 AM. Here is the link, again: Tony's Baltimore Grill
4. Tony G's incredible book: pizza Here is the contest information:
Thanks for all of your support! In
2006, I did a wonderful interview with Diane Morgan, Tony's
co-author.
5. How I doubled the size of pizzatherapy.com I am always amazed at pizzatherapy.com. What started in 1999, as a simple 4 page website, has ballooned to contain hundreds of pizza packed pages. Sometimes pizzatherapy.com is like a runaway train, and I don't have any control over it. I stopped trying a long time ago. This website has a mind of it's own. Recently, I came into my possession cooking and non-pizza recipe resources that could be added here. I made a decision to add new directories to accommodate the files. This has dramatically increased the knowledge base of pizzatherapy.com. The job is done. You will find hundreds of pages of cooking resources with a number of recipes. I want to invite you to take a look and bookmark the pages. You may want to come back again and again. Please share these resources with your friends.
Here are the resources: Visit The Non-Pizza Recipe Index here (Click Me)
These resources literally doubled the size If you have any cooking articles or recipes you want added here, please contact me and I will gladly add your contribution. In the meantime, please check out the amazing pizza and pasta forum at:
The Pizza and Pasta Forum
"You will learn how to make great
pizza!" Click here for>>>Legends of PizzaVolume 1 Click here for>>>Legends of Pizza Volume 2 Click here for>>>Volume 1 and 2 That's
all the "Pizza
News!", for now... "Pizza on Earth, Sincerely,
Albert Grande, The Pizza Promoter's:
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