(Volume VIII No.
"Pizza on Earth, Good Will to All!"
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1. What's New: Legends of Pizza Volume 1 and 2 eBook
2 The Big Green Pizza Truck Video
Big Green Pizza Truck Pizza Recipe
Pizza On Earth: The
Jay Vogler Interview, Part 2
What's New: Legends of Pizza Volume 1 and 2 eBook
of Pizza is unavailable.
Meet the Legends of
Pizza featured in
Legends of Pizza®
2. What's New: The Big Green Pizza Truck Video
In case you missed it, here is an entry from
Pizza Notes from pizzatherapy.com Blog...
I got an email
from my friend
Franco, telling me there was a new pizza video.
"Watch it", he said.
The video was an episode of : "A Big Life" with Sissy Biggers.
In the episode Sissy learns to make pizza for the first
time from scratch. I saw the finished pizza and it looked pretty good.
Imagine my pleasant surprise when in the opening moments of the episode,
up drives The Big
Green Pizza Truck.
"It's a small world after all..." I thought!
(Albert' side bar: You can
read The Big
Green Pizza Truck
The pizzaiolo of
were going to teach Sissy how to make pizza. Owners
Douglas Coffin and Kevin Spooner, gave
Sissy some pizza making lessons as well as truck driving lessons...
Video is no longer available
As a side note:
received an email from Doug Coffin with the following request:
"Dear Albert, we are looking
for additional pizza makers full or part time. We now have two trucks and a
full summer schedule so if you know anyone who is interested in a neat job in
the pizza world, tell them to contact me."
thanks Doug, I will check with the readers of Pizza News.
possibilities, though, of making pizza out of the back of a truck that has a
wood fired oven on it...wouldn't that be a time?
Hey you know Doug,
I will be in Connecticut for a few weeks this summer. Maybe I could be a
Part-Part-Time Pizzaiolo for
The Big Green Pizza Truck...
(Side note to self: Find one of those pizza trucks for your own pizza passion...
ship back to Hawaii ASAP...)
Big Green Pizza Truck Pizza Recipe
I wrote to Sissy (See Above), and here was
the response, with a little bonus enclosed.
"Albert, Thank you!
Our staff has received your comment. We apologize for the
delay in getting back to you. We've had an overwhelming response to our
Preparing the Perfect Pizza episode.
We are so glad that you enjoyed our episode and decided to incorporate
Due to the popularity of our pizza, we asked Douglas Coffin and Kevin
from The Big Green Truck Pizza if they could provide us with yet
another recipe for pizza dough. So, below is a little bonus recipe for
your patience in case you'd like to post it.
Enjoy and keep watching!
The A Big Life Staff
Another Great Big Green Truck Pizza Recipe for
This makes very soft, pliable dough. It has very little yeast
in it and is designed to be aged 24 hours in the
using. It handles best when cold. Some people may find
that they prefer a
little more salt than this. We use fresh yeast - which
you may be able
to buy from a bakery or pizzeria - if you can't
find any in a grocery store.
Dry, yeast. You
can add it directly to the mixing bowl without proofing it
would guess 1/4tsp would be the amount needed. Do not use rapid
yeast. Do not use sugar or oil in your dough.
1 pint of water - cool
1/2 tsp of fresh yeast (cake yeast)
1/2 tsp of salt
3 1/2 - 4 cups of flour
Put the water, yeast and salt in the bowl of a stand mixer with
a dough hook.
Add 3 1/2 cups of flour and stir to combine.
This is easier to do with a bowl scraper or spatula rather than
the dough hook which works best when the dough has begun to come
When the dough no longer looks like someone spilled water in
your flour container, switch over to the dough hook and knead by machine
for 10 minutes.
The dough should bind around the hook and climb up the
you find the dough is sticking to the sides and base of the
bowl, add a
little more flour. If the dough forms a hard ball at the bottom
hook add a little more water.
After 10 minutes of kneading, turn dough out onto a lightly
floured table top and cut into three pieces (this will give you a
medium size pie).
Spray a sheet pan with bakers spray (or lightly oil it) and put
the three pieces on it.
Lightly spray or oil the tops of the dough.
Wrap the tray tightly with plastic wrap and let rest out of the
refrigerator for about half an hour - less if the kitchen is
very hot, longer if it is very cold.
Repetition will give you a better
sense of just how long you should hold the dough at this stage. You want
to give the yeast some time to get started but you don't want it to get too
10. Refrigerate the dough overnight or up to three days. If you
find it is expanding rapidly or getting too light and fluffy, use less
yeast or reduce the refrigerator temperature. We keep our dough at 33
Albert says: Thank you Sissy!
Keep making those pizzas!
Get the Transcripts of
The Legends of Pizza Volume 1 and 2: Interviews!
You will learn the pizza
secrets from six Master Pizzaiolo in their own words
You will discover
these interviews exclusively at pizzatherapy.com!
You will unlock amazing
pizza passion, stories, tips, tricks and methods
You will be inspired
in your own pizza quest, for pizza perfection.
You will not believe the
price: Less than the cost of one pizza!
Pizza On Earth: The Jay Vogler Interview,
In the last issue
of Pizza News (Feb. 07 Part 2), I mentioned how
I had discovered.
pizza on earth in Vermont. Jay Vogler, pizzaiolo, of
located in Charlotte,
Vermont, gave Pizza News an exclusive interview. We conclude the
interview in this issue.
did you chose Vermont to open a pizzeria? From
experience, I can tell you the Winters there are brutal. Why Vermont? Why the
tiny town of Charlotte? (Albert's Sidebar: Albert Grande, The Pizza Promoter currently resides in
Vermont for not only our family connections. My
mothers family came here in the 1700's , but it's a great place to be if you
don't mind the weather in the winter. Charlotte
was by chance considering all the places we looked to buy, but turned out to
be the best as it's one of the riches communities in the state, so people are
very worldly in their tastes and are willing to spend money on a good product.
I notice you have
other things on the menu other than pizza. What
portion of pizza on earth is pizza and what is other items?
Pizza makes the money for us.. I had to have good bread so we added
that...then one woman that helped me had bakery experience, so we started to
add dessert...i't's snowballed a bit so that grew and we added the gelato a
year or so ago...and now more desserts. etc. we figure we'd try to sell them
as much as we can when the get here. and as long as I have someone working
with me,. they might as well be productive and bake something...but when you
get down to it, the pizza is king.
tell me a bit about your wood fired oven? Was it
a kit? Did you have it built for you? Did you design it or was it bought
from a company?
I guess the oven part was explained earlier...It's an old
earthstone...over 20 years. Has some gliches, but works great. We fit about 5
12 inch pizzas in it at a time...On a busy night, we can average a pizza a
minute when things get rolling.
hard is it to fire up the oven? How long does it take to heat up?
How long does it take to cook a pizza?
We fire it up at around 8 in the morning, but we bake bread in it
first at noon and then at 3 start the fire up again to be ready by 4 to
open...From cold, I think we could have a temp for pizza in about 3 hours..
about some tips for the home baker? What do you think is the most
important thing for making good dough?
Tips...Hot oven or stone comes to mind...without a stone, I always
used a screen for the best results. As a bread baker
I highly recommend a wet dough and we use all purpose flour not high gluten.
We're big about the quality of the crust, but toppings are real
important too...just not too much on top...keep it light. We also ferment
slowly and over night. Seems to make the best
quality dough for us. We use an 8 oz dough for a 12
inch pizza so it is really thin..
you find the pizza business very rewarding? How many hours do you
need to put in every day?
We love doing it, but with our schedule, it's sometimes hard to
believe we're in the pizza biz since we aren't open all the time and have no
seating. we spend about two 6 hour days during the week for prep, and two 12
hour days when we are open...not bad, Our home is pretty much a commercial
kitchen with all the equipment so it makes things easier..
What is the future for pizza on earth?
As for the future, that's any ones guess.
We've thought about getting seating, but our soil does not perk for septic,
and I don't know if I want to work that hard...we like closing at 7:30
and don't really want to work weekends. We are always looking for new ideas to
help the business. We are looking into specialty
cakes and some catering, or maybe cooking lessons. It's
hard in Vermont with so few people...we even talk about moving
somewhere, but can't figure out the right solution...Hope this all helps
let me know if you have more questions or
need more info.... Love the Legends
Thank you for
taking time out of your busy schedule to speak with me. You have the passion
of pizza inside of you. It is always heartening to speak with someone who
loves pizza as much as I do.
Thanks for the kind words about
Legends of Pizza CDs.
proud and honored to be part of the entire
Legends of Pizza
process. The stories
and interviews of
Legends of Pizza
need to be told.
Jay's Pizza on Earth Oven, Charlotte Vermont
all the "Pizza
News!", for now...
"Pizza on Earth,
Good Will to
Albert Grande, The Pizza Promoter
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October Addition 2005
January Pt. 2, 2006
February Part II, 2006
March Part II
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