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Pizza on Earth,
Good Will to All!
All Links Open in a New Window
1) What's New? The
Pizza Expo...Pizza Therapy in Las Vegas
Penn and Teller's Favorite Pizza
3) Un'Americana in Italia with Sky
Aide Mixer from Cooking.com
1) What's New?
I just got back
Las Vegas. I attended my first ever Pizza Expo...and it
will not be my last! It was incredible. I went with my two brothers, Tom
and Steve. Tom flew with me from Honolulu. Steve flew in from
Connecticut. That made the entire experience very sweet. Its been a
since we were all together.
And I was very excited
about being at the Pizza Expo. I was able to get some great interviews, pics and pizza
stories. I probably have six months worth of stuff for
Some of the
highlights? I got to spend time
John has an unmatched passion for
pizza. I was privileged (and honored) to have him make pizzas for me and
two up and coming pizzioli from Korea: James and Chef Kim.
The three of us smiled at each other as we ate pizza after pizza. We
sampled all kinds of pizza as well as other interesting dishes. Thin
crust, thick crust, and more!
We ate so much pizza, I was done for the
evening. I needed a rest...For more on
Arena go here. (You can listen to John's amazing story.)
When I returned
Pizza later, my brothers asked
me to go out with them for a food buffet. Just what I didn't want...more
food!...I had to pass...I simply
could not eat any more that day...
And I had to go
to Pizza Expo the next day...I needed a rest!
was incredible! The conversations I got into...The people I met. The
stories I heard! And I will share all of it with you in upcoming issues
Let me explain
had a booth. They brought with them some of the absolute best
pizzioli on planet.
Keste's, in New York was there. How about the pizza
masters from Italy?
Strata, and Adolfo Marletta
flew in from Naples. They made countless pizzas.
Smiling as each pizza came out of the oven. Handing out slice after
slice to the crowd... Pizza, and more pizza, and still more pizza!
I got to chat with the Italians about
pizza, life, the pizza business and more. It was a once in a life-time
Up and coming
Legend of Pizza,
Jonathan Goldsmith was there at the Caputo Booth. FYI: He is featured in Sky
Un Americana in Italia.
(See Below, he is featured in a video on this page...) He is simply
an amazing person.
Jonathan is a gentle spirit and he
embodies the true spirit of pizza. Read more at
The Best Pizza in Chicago. His pizzeria is called
Napoli and is in Chicago.
In upcoming issues of
Pizza News, I'll be
featuring my amazing pizza stories, interviews, videos, pizza adventures and more...Stay tuned.
You can read more
about a preview of The Pizza Expo here on the
Pizza Therapy Pizza Blog.
Here are a few
of the pictures:
(Keste's), Adolfo Marletta, Jonathan
Goldsmith (Spaca Napoli), Antonio Strata, and Albert Grande
Pizza Duck and Pizza Swan Pizza by Adlofo Marletta.
(Oh those Italians!)
Tony Gemignani and Albert Grande at the Pizza Expo.
Tony is a true
Legend of Pizza. He mentioned to me he will be opening a new
pizzeria in New York, presently.
Gluten Free Caputo Flour at the
This is a brand new product created by Caputo
Flour. This was used to make a number of pizzas at the Pizza
I sampled the pizza and I was surprised at how
well it tasted. Not totally like regular Caputo flour mind you, but
definitely not bad.
If I was on a gluten free diet this would be my
flour of choice. (OK, maybe I should think about it!) This flour did not
come in the usual bags of flour. It was packaged in a plastic bucket.
This may be a product whose time has come. I
predict you will see more and more pizzerias offering a gluten free
Remember you read it here first!
Peter Reinhart to ask if he was going to Pizza Expo. He is working on
a new project called
Pizza Quest. Definitely worth a look. Go here for
Peter Reinhart's Pizza Quest. Unfortunately, he said he
could not make it... However you can claim some of his books,
Get Peter Reinhart's new book here:
takes you sep by step into the world of bread
and includes some great pizza recipes.
And of course,
check out my favorite Reinhart book: