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Get some therapy, Pizza Therapy!

Albert Grande, The Pizza Promoter's
Pizza News
February
2007
 

Get some therapy, Pizza Therapy!

(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, 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 797 subscribers who could be anywhere in the Pizza Therapy Universe!
 

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!

For your ease of reading,
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Contents

1. What's New: Albert Finds Pizza On Earth
(And It's in Vermont...)

2. Excerpt of Brian Spangler Interview
 from Legends of Pizza Volume 1 and 2 Transcripts

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
(And It's in Vermont...)

As you may know the theme of pizzatherapy.com has always been:
"Pizza on Earth, Good Will to All".

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
The Legends of Pizza, Volume 1 ģ

It's a small pizza after all...

Albert's Cappicolla Pizza
Albert's Cappicolla Pizza

2. Excerpt of Brian Spangler Interview
from Legends of Pizza Volume 1 and 2 Transcripts

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 weíve 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. 

Thatís why people wonder how one of the elements of making great pizza at places like Pepeís and Sallyís and Grimaldiís 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 itís really busy, itís 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 youíre 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:
Claim the Legends of Pizza Transcripts
Volume 1 and 2,Click Here

bullet

You will learn the pizza secrets from six Master Pizzaiolo

bullet

You will discover amazing pizza passion and drive

bullet

 You will be inspired in your own pizza quest, for pizza perfection.

All of the references discussed in
Legends of Pizza Transcripts are clickable
(That means you can go to all of the Internet resources discussed)

These transcripts cost hundreds of of dollars to produce.
This e-book is available no-where else on the planet.

Claim your own copy of Legends of Pizza Transcripts, right now!
Plus, you will be supporting pizzatherapy.com
(I'll even send you a personal email to say: thanks!)

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:
Download Order Form Here

Legends of Pizza Order Form
 PURCHASE ORDER.doc

(Right Click and Save and Print)
All directions are on form. (Includes a Special Bonus!)

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
City
as any place can be. There is an old-guard feel to parts of the city's midtown section: the Irish pubs, taverns, and pizzerias that have existed in this tiny section of South Jersey have (so far) escaped the touristy trappings we've all come to expect.

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
kiss. Just a hint of herbal kick and garlic. The cheese blend is hard to pin down, but low-skim

Mozzarella is pulling duty in all its browned, bubbly goodness.
I say skip the $20 buffet. Get off the grid and take one of these puppies to heart and stomach. They also travel well! We ate half a pie on the way to the airport, and relished the
most of it before going through the security checkpoints. Jealous stares! Full bellies!

Albert's side bar: The kitchen is open from 11:00 AM until 3:00 AM.
The bar is open 24 hours a day. Hmm. Sounds like my kind of place.

Here is the link, again:  Tony's Baltimore Grill

 

4.  Tony G's incredible book: pizza

Here is the contest information:

 


 Legends of Pizza Volume 2, the CD, or the Download of Legends of Pizza 2:  (MP3) or
the Legends of Pizza Transcripts Volume 1 and 2, 

 

 

Tony Gemignani shows why he was 7 time World Pizza Tossing Champion
Tony Gemignani shows why he was 7 time World Pizza Tossing Champion

Thanks for all of your support!

In 2006, I did a wonderful interview with Diane Morgan, Tony's co-author.

You can read the entire interview right here:
pizza interview with Diane Morgan,
from the January 2006 edition of Pizza News.

 

 

 

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:
© Grande Publishing 2000-2014

Visit The Non-Pizza Recipe Index here (Click Me)

These resources literally doubled the size
 of pizzatherapy.com, overnight.

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
(Opens in new window)

 


Big Chef, Little Chef
Albert and Alicia Kamalei Grande prepare to make pizza...
(Kamalei will be 4, this month)

"You will learn how to make great pizza!"
Albert Grande, The Pizza Promoter
 "The Pizza Therapy Pizza Book"
 from pizzatherapy.com

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,
Good Will to All"

Sincerely,
Albert Grande, The Pizza Promoter

Email: webmaster@pizzatherapy.com


Feel free to share "Pizza News"
 with anyone you think may be interested!

 

 

Albert Grande, The Pizza Promoter's:
"The Pizza Therapy Pizza Book"
from pizzatherapy.com
(Make amazing, delicious,
 mouthwatering, pizza.)
Get "The Pizza Therapy Pizza Book"  Now!

 

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Home | History DoughMaking Pizza | Italian Recipes | Tips | More Tips | Pizza News Archives  | Pizza Business  | Pizza Blog
  Pizza Books Tricks | Learning | Tools |Best Pizza Pizza Poll  | The Store Free Stuff | Links |  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)


© Grande Publishing 2000-2014
- All rights reserved.
 

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