Pizza News, June, 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) Keste's Pizza Rocks

2) Pizza in My Blood...

3) Olive Oil in My Dough

4)  How to Use A Pizza Peel

5) Business or Personal Videos for You

1) . Keste's Pizza Rocks

Roberto Capruscio learned to make pizza from the masters in Naples.

Naples, Italy is the birthplace of pizza. He studied and perfected his craft through years of hard work. He has been rewarded and honored by his ultra successful pizzeria Keste, located at at 271 Bleeker Street, in New York City.

The Keste website describes Robert’s journey:

“Roberto Caporuscio was born and raised on a dairy farm in Pontinia, about an hour’s drive from Napoli where he first developed his culinary skills producing and selling cheese.

It was, however, in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

Two years ago, Chef Roberto became President of APN (Associazione Pizzaiuoli Napoletani) and consultant to a variety of restaurants in Chicago, Denver, St Louis, and Madison – bringing his knowledge, experience and influence to a wider audience.”

i was fortunate to be able to interview Robert recently at the Pizza Expo in Las Vegas. He discusses what it takes to be a legendary pizzaiolo. He talks about his experiences and his training. He also tells why he feels Keste has become so successful.

I also recently was able to sample Robert's pizza myself. It was simply amazing!




You can visit:
271 Bleeker Street
New York

Keste website

Here is something I have in common with Roberto.

We were both featured in Ed Levine’s Book,

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



Robert's workspace at Keste's

Roberto's pizza workspace at Keste

Pizza from Keste Pizzeria by Pizza Therapy

Keste's incredible pizza

2) Pizza in My Blood...

Anthony writes:

Hi, and I hope this letter finds you in good health. I am currently on your email list, and I joined your website not long ago, and I really enjoy reading the great stuff you send out. i just wanted to say thank you---I think it's great.

To give you a little of my background, I am born and raised in Benson Hurst Brooklyn. Tottonnos in Coney Island was my regular pizza place (Talk about lucky). I'm only 32--so I was just a young boy but can still vividly see Jerry Perro yelling at people and kicking him out of the store. As a teenager--my friends and I would go to Spumoni gardens to hang out and look at the girls at least twice a week. My Grandmother lived on Mullberry st in Little Italy right across from Lombardis and we would Always go there when we went to visit.

Pizza is in my Blood. It's not just an obsession, but I have so many happy memories from it--that it just brings me back to a simpler time and comforts me. I would love nothing more than to give that feeling to others.

Just Recently I was laid off from my Job on the floor of the New York Stock Exchange on wall street. When I walked out the doors, I knew I never wanted to do finance again. What I wanted to do was something that gave me pride, happiness, and just an overall sense of who I was---I said why not pizza.

Now comes the hard part. I have been reading every book I can get my hand on. I am well Versed in Peter Reinhart and Ed Levine. I have heard all the interviews from Evelyn Sloman, and have seen the videos about Anthony Mangieri. I know I don't have a background in this---But really---isn't passion and hard work what good Pizza is all about???

In the last few months I have visited every place you can think of in NY -New Haven---you name it. I just bought a FORNO BRAVO wood burning oven. it was a bit expensive and I dont have a job--but I'm thinking of it as an investment.

I was hoping you'd like to hear this story, as I will keep pushing on. I was also hoping maybe you could give me some insight as to what else I could do. I know you have alot of friends who are the best in the Biz and maybe I could talk to them. I would even go work for them for free. Just to get the jist way a place is run--not to steal recipes. I am hungry for this I promise. And in essence--If Gennaro Lombardi never taught anybody--then there would be no Johns on Bleeker street--or totonnos or Patsys---so in essence, isn't pizza in america all about learning from others??? I'm just taking a shot here, but from everything I've read and heard about you, you appeal to me as being a decent guy who would like to help out someone who is very serious and passionate about this business.

I hope you have a great weekend and stay well. God bless--and to steal your line--"Pizza on Earth"

My response is posted at The Pizza Forum, Here


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.

pizza all over your kitchen...

Special Deals at Pizza Therapy


3) Olive Oil in My Dough

Hi Albert,
I have already download the The Pizza Therapy Pizza Book and I am still reading it.

I have discovered many interesting tips. The book is very good!.

I have a question: Do I use olive oil in the dough if I am using a standard oven with a stone pizza? I read some recipes without olive oil in the dough.

Sincerely yours,


My Response:

Hello Rosângela.

Using olive oil in your dough is totally optional.

The last few batches of dough I completely omitted olive oil and the dough was great. If you do omit olive oil use a bit more water.

Using dough made with olive oil is no problem for a pizza stone. Make sure you put some cornmeal or flour on your pizza peel so the dough will slide easily.

You do NOT want to put olive oil on a pizza stone. That is a no no. For more pizza stone tips, go here.

And don't over do the toppings. For pizza, less is always more.

pizza on earth,



4) How to Use A Pizza Peel

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.

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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