Pizza News, July, 2011
(Volume Xl No. 4)      (ISSN: 1533-3795)   


Leann all about pizza at

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 Pizza on Earth,  Good Will to All!

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1) Jon F.'s Whole Wheat Pizza Dough

2) Pizza Stone Tip from Jon F.

3) The History of Metro Pizza, Las Vegas, from Sam Facchini

4)  How to Use A Pizza Peel (Revisited!)

5) Business or Personal Videos for You

1) . Jon F.'s Whole Wheat Pizza Dough

Making a good whole wheat pizza dough is difficult to say the least. Due to the nature of whole wheat flour, the entire process requires additional hydration and patience. Even my friend Peter Reinhart explained, how difficult the entire step by step procedure of making whole wheat pizza dough can be.

Our Whole Wheat expert Jon. F. seems to have this process down. Here is Jon F.'s Whole Wheat Pizza  Dough exclusively for Pizza Therapy.


  • 3/4 cup King Arthur whole wheat flour or equiv.

  • 3/4 cup King Arthur Unbleached white flour or equiv.

  • 1/2 teaspoon salt

  • 1/8 teaspoon yeast

  • 2/3 cup iced water


  1. Mix all ingredients in a Kitchenaid mixer until  blended, (Recommend: KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer, Nickel PearlStand Mixers) 

  2. Knead mixture on floured board for a few minutes. 

  3. Put in oiled bowl and cover with plastic wrap before putting in refrigerator for and 18 to 24 hour cold fermentation. 

  4. Take out about one half hour before using.

Jon F.'s Whole Wheat Dough from Pizza Therapy
Jon F.'s Whole Wheat Dough


The most important step of making dough for Jon F. is the cold ferment used to proof the dough.
In this video, Jon explains the entire process.


Jon F. Pizza Making Tips: How to Make Pizza Dough



Check out... Ed Levine’s Book,

Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion

Please come to the Pizza Therapy Forum add some comments, and some of your insights. And at Pizza Therapy Pizza Blog please add some comments...  I hope this helps.

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Dough Balls from Pizza Therapy

Pizza Dough Balls

Jon F's Whole Wheat Dough Rising from Pizza Therapy

Rising Dough

2) Pizza Stone Tip from Jon F.

Diana wrote:

Great. I have a pizza stone but had no idea that it needed to be heated for a hour or more.
Have a nice weekend,

My response:

Hi Diana.

Heating up the pizza stone is very important.

Watch this video, I made with Jon F. on this page

or go here for more on How to Use A  Pizza Stone

pizza on earth,






Jon F. Pizza Stone Tip Video








3) The History of Metro Pizza, Las Vegas, from Sam Facchini

 Over 40 years ago, in New York, two cousins learned to make pizza at their family pizzeria. Young John Arena, (12) started working for 50 cents an hour. It was fun but difficult.

He worked hard but he began to learn the pizza business. After a short while he asked his younger cousin Sam Facchini (11) to come by to work as well.

This did not sit well with Uncle Rocky, one of the brothers who owned the pizzeria. He told John, "I didn't hire him, you you pay him..." And John did. He split his 50 cent per hour wage in half. Both he and Sam were now making 25 cents an hour. Here is the story as explained by Sam:


Sam Facchini on the History of Metro Pizza,
Las Vegas, Nevada


Years later, Sam and John , would see an ad in an Italian newspaper in New York, describing a pizzeria for sale. The problem was that it was in the desert town of Las Vegas. The year was 1980. The first day they opened, someone rode up to their shop on horseback and ordered pizza. They knew they were in for a ride! They struggled at first.

 Making dough in Las Vegas was very different from making dough in New York. The humidity of the desert air affected the dough process greatly. They experimented and after a short while they perfected their dough.

They have come a long way since those early years and now make award winning pizza. They are both Legends of Pizza.

 They have been featured on Entertainment Tonight, guests on Regis and Kathy Lee, and made pizza for Air-Force One. John and Sam, now host monthly "reservation only" pizza seminars.

Metro has received the highest awards in the restaurant industry, including:

  • Top Ten Pizzerias in America- USA Today
  • National Pizzerias Operators of the Year- Pizza Today Magazine
  • Best of Las Vegas- Las Vegas Review-Journal
  • Best Pizza-LV Weekly Magazine
  • Top Pizza in Las Vegas- Zagat's Restaurant Review
  • Best in City-
  • Best Pizza in town- UNLV
They learned their craft well and now make the best pizza in Las Vegas. Visit Metro at:

 1395 East Tropicana Avenue Las Vegas,
Nevada Tropicana & Maryland Parkway Phone: (702) 736-1955

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4) How to Use A Pizza Peel (Revisited)

Suzanne writes:

Hi Albert,
I have a pizza stone but I need to get a peel. I am a
bit leary of them though as I don't know if I will be coordinated enough
to get the pizza on to the stone without sending it flying in to the
depths of my oven!

 Also, can I put the stone on my grill? will it damage
it or should i buy a stone for the grill and one for the oven? I would
appreciate your thoughts.

Thanks and Pizza on Earth. . .

My response:

Great Suzanne.

Learning to use a peel is like anything else, it takes practice.

I make my dough on the counter. After I stretch it out, I make sure it has enough flour or cornmeal underneath it.. It needs to be able to slide so I can put the peel under the dough.

Then I put my toppings on the dough. I sprinkle a little corn meal or flour on the peel so it will slide underneath the pizza.

You need to use a quick jerking motion to get the pizza on the peel. It's kind of like "Newton's Law of Pizza " an object at rest tends to stay at rest"

You want your pizza dough to "stay at rest" when you slide the peel underneath.

Practice with a lightly topped pizza. Practice again. You will get the hang of it before you know it...

As far as putting your pizza stone on the should be OK as pizza stones are made to withstand high amounts of heat. I would check with the manufacturer.

There are some stones that are specifically made for a grill.

I hope this helps... Let me know how you make out using a peel...

pizza on your grill,

the Pizza Promoter

        All Peels Below Are Clickable!



This next section of Pizza News is totally self-serving and self promoting...This is an actual service I offer...

Internet Video Commercials.

These are custom Internet Videos for You or Your Business...


5) Business or Personal Videos for You

If you have a brick and mortar business (or any business for that matter) one of the best ways to get the word out and advertise your business is to use video. That's right Internet Video!

If you have a business and you are not using video commercials, you are leaving money on the table...

It goes without saying that online video is powerful. Every business should be taking advantage of it and leveraging its power! You can easily ramp up your business with video promotion.


If you own a restaurant or are a realtor, I can help you with video marketing.  You can be a banker, a baker or a candlestick maker. Video will put you in touch with your customers. Videos work in local markets, too!

I have been making videos for businesses for a while. You can see some samples here.

You can also get a copy of my Free Report: Video Charge Your Business.

You can claim it here.

(The truth is this: I have a video that has gotten over 1/2 million views on You Tube. Do videos work? You bet they do...)

The videos I have created, have allowed me to continue to pay for Pizza Therapy. So, I will continue to offer them...

If you would like me to make a video for your business, website or offer, please email me, at;

If you are interested, please tell me exactly what type of video you would like, and then I can help you.

My prices are competitive, and more reasonable than you think.

Internet Video Commercials are the most cost effective way to promote your business.

Your Internet video will never ask for a raise, get tired, call in sick or quit on they are your little promotion agent, 24 hours a day... 7 days a week.

If you would like me to make a video for your business, website or offer, please email me, at my personal address;


The Happy Italian Cook Book by Albert Grande

As usual Dear Pizza Fan: Thank you. I really appreciate your support.


Remember: "100% of the shots you never take, don't go in..." Wayne Gretzky


I'm taking some shots. Wish me well.


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That's all the "Pizza News!", for now...



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"Pizza on Earth,
Good Will to All"

Albert Grande, The Pizza Promoter


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