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Pizza News
November 2010
(Volume X No. 11)
(ISSN: 1533-3795)   

 Pizza on Earth,
Good Will to All!

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A Slice of Pizza from pizzatherapy.com     1) Pizza As Art

A Slice of Pizza from pizzatherapy.com   2) Pizza Audios: Pizza Passion Revealed Here

A Slice of Pizza from pizzatherapy.com     3) Gene's Pizza Reviews

A Slice of Pizza from pizzatherapy.com    4) Pizza Dough Video: Over 421,000 Views and Counting

 

A Slice of Pizza from pizzatherapy.com     1) Pizza As Art

Bonnie writes:

I found your website in my search for pizza connections and I am contacting you to ask you if you would like to partner with us to market our new sculpture “Pizzaiolo.” 

OK, Bonnie, you got my attention. Can you tell me a bit more about this sculpture.

Sure, Albert:. Pizza! As a pizza professional you know how much the world loves pizza. And the Pizzaiolo, the master who creates pizza deserves to be celebrated. Now sculptor Jeff Tritel has done just that. He has created “Pizzaiolo”  a limited edition bronze sculpture celebrating Pizzaiolos everywhere!
 

Pizza! As a pizza professional you know how much the world loves pizza. And the Pizzaiolo, the master who creates pizza deserves to be celebrated. Now sculptor Jeff Tritel has done just that.

He has created “Pizzaiolo,” a limited edition bronze sculpture celebrating Pizzaiolos everywhere! “Pizzaiolo” captures the art of the dough. Our Pizzaiolo is spinning pizza dough and that spin is shown in the spin of his body.

Here are Jeff’s words about his inspiration for  “Pizzaiolo,”

There’s an element of magic in spinning pizza dough and for me, images of joy, wonder, skillful execution and old world charm appear in my mind’s eye. To capture the feeling of spinning dough in a sculpture, I’ve given our chef a radical body twist that adds torque to the image. While I was working on the design I had visions of wide-eyed children, mesmerized by the spinning pizza dough and thinking, “this is soooo cool.” I know that for me the idea of spinning dough is so compelling that the spinner of that dough deserves to be immortalized in bronze.

“Pizzaiolo” is currently in pre-production. This means that the wax design is complete and we expect to have the first finished bronzes ready to deliver approximately March 1. During this pre-production time, we are offering “Pizzaiolo” at a special introductory price of $1,300 which includes the finished signed and numbered bronze sculpture and a Certificate of Authenticity signed by the artist. “Pizzaiolo” will be cast in a limited edition of only 200. That means that only 200 lucky individuals will ever be able to own “Pizzaiolo.” To be one of the lucky few, please visit our website.

 

You can learn more about  “Pizzaiolo,” here:

All About the Pizzaiolo sculture.

 

The Pizzaiolo Sculpture presented by pizzatherapy.com 

This is available for purchase, here: All About the Pizzaiolo sculture.



 

   A Slice of Pizza from pizzatherapy.com   2) Pizza Audios: Pizza Passion Revealed Here

As you may know, I love to talk.

Yeah and I love talking about pizza. But I really shine when I can interview someone about their own pizza passions.

I have posted a number of my favorite interviews for you at the Legends of Pizza Blog, Pizza Audios

A Slice of Pizza from pizzatherapy.com You can hear The Sky Dylan Robbins Interview,  (featured in the October issue of Pizza News.)

A Slice of Pizza from pizzatherapy.com The Jon F. interview,
•His take on what makes Pepe's Pizza so special.
•Inside information about Sally's Apizza on Wooster Street
•The real secret to Pepe's Pizza and Sally's Apizza
•Jon's thoughts on Italian Pizza
•The difference between Italian pizza and American Pizza
•The Pizza of Portland
 

A Slice of Pizza from pizzatherapy.com  The Gail C. $25,000 pizza interview:
 
•How she came up with the recipe
•What she did to enter the contest
•What she asked Flo Consiglio, wife of Sal Consiglio
•Her secret ingredient that she took from Sally's Apizza on Wooster Street in New Haven, Connecticut
•Why this helps her make award winning pizza
•What goes on behind the scenes at the Food Network

Gail C. and Guy Fieri at pizzatherapy.com

Gail C. with The Food Channel's Guy Fieri

A Slice of Pizza from pizzatherapy.com The Steve Leiber interview " Over the years, Lieber established himself working in high volume restaurants that posed many challenges and soon found great success…A self-described “pizza fanatic,” Steve regularly travels the globe to attend conventions and further his knowledge of the industry to perfect techniques and capitalize on the latest in pizza trends.

A Slice of Pizza from pizzatherapy.com The Evelyn Sloman Lost Interviews

•A review of the Lombardi Method
•How the master used measurement for their pizza
•The Artisan Bread movement and pizza
•The importance of fermentation in pizza
•How Evelyn learned to rule the dough
•The one key ingredient for pizza
•High gluten or not high gluten flour…
•The use of flour in pizza
•The best tomatoes to use for pizza
•Why Evelyn’s recipe gets better and better

Plus More, More More!

All of these interviews are posted for you to listen and learn.
(Of course they are free. There is no charge to listen to these incredible interviews)

You can listen to them (and download if you wish,)

Right here: Legends of Pizza Blog, Pizza Audios

 

 
      

 

 


A Slice of Pizza from pizzatherapy.com     3) Gene's Pizza Reviews

After 40 years of having searched all of New England, and the Tri-State area (NY,NJ,CT) for the 'best' IMO pizza; I figured I could drag you along to some that would surprise you for their uniqueness as well as quality of pizza. The Whole Wheat Crust at ZPizza REALLY has to be tried for one to be a believer. As a staunch NYC 'street Slice' kind of guy, I was duly impressed by the qualities of that dough. There was a barely discernable gumline yet it had the chew of a street slice! Airy and not cardboard dense as most whole wheat crusts have gotten a reputation for. Granted, ZPizza represents itself as a healthy pizza, what with all their choices of crusts and toppings. From a health perspective if I was to eat pizza more than once a week as a main meal, not just a slice here and there; I would be making the ZPizza whole wheat crust and go from there.

My next trip back to NYC I am going back to ZPizza to give their other crusts a try, as they sell by the slice. I know the whole wheat crust I tried went well with the garlic suce, and now I'd like to know how the tomato sauce tastes on it. Similiar to whole wheat pasta and sauce I would guess.

As an aside, MOST of the 'raved about' Jersey Shore pies ARE Cracker Crust or a derivative there of. Especially the places East of the GSPKWY/I95, seems folks grew up eating Cracker Crust ie All Purpose Flour Doughs and got so used to it they thought 'it's the real deal'. I ASSURE you it's NOT! Tastes like eating Campbell's Tomato Soup on Saltine crackers...ESPECIALLY the 'Pete n Elda's' who my neighbors here raved about so much I got right in my car and drove there THAT NIGHT! It took an HOUR to drive there and I ate a whole DOUBLE LARGE Plain Cheese Pizza JUST to get the shirt and crossed it off my list! But the place was packed full of ill informed pizza people eating it like it was THE FINEST pizza in NJ!! LOL!

I knew Steve, the owner of MYSTIC PIZZA, BEFORE it became a movie! I used to sit at the lunch counter there in 1971, because there were only 4 small 2 seater tables in the 'dining room' at the time. Once the place got known, then it got the movie deal and the place was changed forever! It was expanded and the pizza even changed IMO. It went from a lunch slice to more yuppie which just isn't the same anymore.

The 'Recovery Room' in New London CT has better pizza than Mystic Pizza today! They actually opened a second location just down the street and around the corner from Mystic Pizza, and it's where I go for pizza.

Glad you enjoyed my reviews, and I want to be able to include photographic proof of a visit to make my reviews bonifide in the eyes of readers. If not then anyone can claim to have visited a pizza place and 'knock/slam them' or give them 'props' they are'nt due. This is what makes a website valid IMO. There's no BSing' you've been to keste's when Roberto himself takes 10 minutes out of the start of his day to speak with you about his pizza.

You always have an open invitation to come out and stay here to review pizza places in person Albert. I have another pizza being delivered from across the State! in Princeton, NJ from 'Old World Coal Fired Ovens Pizza' as I type this! II JUST got off the phone with the friend who is driving it back. It's such a good pizza it makes the 1 1/2 hour drive in the box, then reheats fine!!

Best Pizza on the North Shore is up in Haleiwa in front of the Bakery, next to the Grocery store IMO. The girl who works the counter is from DEAL, NJ!! About 30 minutes South of me here, how ironic eh?

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A Slice of Pizza from pizzatherapy.com    4) Pizza Dough Video: Over 500,000 Views and Counting



 

 

 


 

This is astounding to me. This video has gone totally viral. I am amazed, shocked and very pleased that so many people are interested in making pizza dough.

The stats don't lie. My pizza dough video get almost 800 views per day, everyday. It has gotten so many view, Google asked me if they could use it as an advertising vehicle, for YouTube.  Sure I said.

This simple video of me making pizza, has been very good for Pizza Therapy. Thanks Google.

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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

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