Chicago Pizza Party 2/19/19 Ravenswood Event Center Chicago Pizza Festival

Chicago Pizza Party on Saturday, February 9, 2019

Food Truck from the Inside Mama Naploli Pizza Las Vegas Pizza

Video from http://pizzatherapy.com and Legends of Pizza http://legendsofpizza.com/blog

Pizza Making Kit https://kit.com/pizzatherapy
Pizza T-shirts: http://pizzatherapy.com/t

We are heading down to Las Vegas, searching for Tenaya Creek Brewery.
There we will find Mama Napoli Pizza….

Thanks so much. Tim.  for sharing your wonderful pizza and giving a behind the curtain look at Mama Napoli’s Pizza

You can find out more by visiting

Mama Napoli on Facebook at:

https://www.facebook.com/mamanapolipizza/

And on their website:
http://mamanapolipizza.com

Tenaya Creek Brewing
831 W. Bonanza Rd.
Las Vegas, NV 89106

(702) 362-7335

http://tenayacreek.com

And while you are here, show a little pizza love and please subscribe to Pizza Therapy on YouTube

https://www.youtube.com/user/pizzatherapy?sub_confirmation=1

Forging A Pizza in A Real Forge

From my good friend Irvo, I share the following story.
Don't try this at home. This is for experienced forgers only.

The pizza he cooks is kind of shady. Looks like an inexpensive supermarket pizza. This was little artisan work in the pizza. But the artisan work in the forge....well that's a different story.

The master forger shows how hot this forge is by explaining and showing what it did to a piece of steel. Basically, it turned a piece of metal into a piece of junk.

The pizza pan appears shady as well. He estimates the forge is up to 1.200 degrees F.

He cooks the pizza from raw to cooked in 1 minute and 30 seconds.No great shakes for a Neapolitan Pizzaiolo who can cook a pie in 60 to 90 seconds as well.

The cooked pizza is certainly well done with a nice char around the edges.

It's what he does next which I think is totally amazing. Instead of using a pizza wheel, he uses an ax to slam cut the pizza. It's one of those, you gotta see it moments.

Here's the video entitled Forging a Pizza:

.. All I can say is, I'm going to try the ax method on my next pizza... maybe. Until then I will just claim my pizza tools for this pizza kit: from Pizza Therapy

Mikes Hot Honey for Pizza at Pizza Expo

This is an interview with Mike Kurtz of Mike's Hot Honey. Mike tells the story of how he developed his product. The story strats with a trip to Brazil where he had pizza with honey infused with Brazilian Pizzas. After much experimentation he devloped Mikes Hot Honey.
Mikes website:
http://mikeshothoney.com Mikes podcast:
https://itunes.apple.com/us/podcast/m...
Pizza Therapy website:
http://pizzatherapy.com
Here is the web post where I review Mike's Hot Honey
http://legendsofpizza.com/blog

Pizza T-shirt: In Pizza We Crust Pizza

Discover this Pizza T-shirt, here:
https://www.sunfrog.com/101808475-150...


Here’s a quick story about pizza crust and a t-shirt…
For pizza it’s all about the crust…
In pizza we crust…
Become a true fan of pizza crust
Here’s the t-shirt
In Pizza We Crust…Pizza

Claim your shirt by going to:
http://pizzatherapy.com/crustpizzathe...

Remember:
In pizza we crust pizza…
Discover this t-shirt and more:
Go to 
http://pizzatherapy.com/crust

You can find all types of t-shirts by going here:
https://www.sunfrog.com/?44767

3 ways how to cook a neapolitan pizza at home

This is an amazing video done in both Italain and English.



A bi-lingual pizza tutorial.  Simply outstanding step by step instructions on how to make Neapolitan pizza in your home kitchen.

How to Make The Best Pizza Sauce: No Sauce!

For more pizza possibilities, go to: Click here http://pizzatherapy.com/pizzaclass 



"I never use sauce on my pizza. I use a can of high quality stewed tomatoes. I then put them in a food processor for a few seconds and put on my pizza. I think everything will cook great on the pizza. That is just my take on it. If you like sauce on your pizza I say keep doing it... it really is up to you and your own taste.

Pizza t-shirts Fashion for pizza lovers

Go to: http://pizzatherapy.com/t    These are awe inspiring original, exclusive t-shirts for pizza fans of all ages,

Claim a Pizza T-shirt HERE. CLICK ME

101 Best Pizza in America 2015 from The Daily Meal

This was no geographical list of pizzerias.  This wasn’t the best in each region. Each
pizzeria had to stand on its own… The criteria was simple: the best of the
best…

And I really respected that about the voting…

What pizzerias made the cut?

I was happy to see many of my favorite pizzerias of all time
represented:

There were some obvious choices…

Una Pizzeria Napoletana as well as Tony's Pizza Napoletana both from San Francisco made the cut.

Pizzeria Bianco in Phoenix, was
there, Apizza Scholls from Portland, Metro Pizza and Pizza Rock in Las Vegas
was there.

I was totally amazed
Connecticut pizza and in particular  City
of New Haven was well represented.. such wonderful pizza places such as Pepe’s,
Roseland, Zuppardi’s, Earnie’s, and Modern Apizza all made the cut

And I’m sure you are wondering:
Did my favorite pizzeria make the list? 



Here is the Link to 101 Best Pizzas in America 2015



If you are interested in baking, and cooking, here is a great magazine.check out the newest

Get your FREE premiere issue of Baked & Delicious! Click Here!

How to Make Pesto Pizza, Pizza Video

In this installment of pizza making, Jon. F. tackles Pesto Pizza. Jon uses a 2 cheese mixture of Mozzarella and Italian imported Fontina cheese. He cooks this in the oven at 550 F (260 C) on a preheated pizza stone. The baking time is 7 minutes. The pizza stone has been preheated for at least an hour.

After the pizza comes out, Jon spreads the pesto on top of the pizza. Pesto is a mixture of basil, olive oil, Parmesan cheese and garlic. He finishes the pizza with a generous sprinkling of Parmesan cheese.

Pizza Making: How to Make A Cheese Pizza with Jon F.

Jon F. shares his skill of making a cheese pizza. He constructs his pizza by putting the cheese on first, then the tomatoes and finally Romano Pecorino. He uses no spices on this pizza.

Here is Jon's Basic Dough Recipe:

Jon F’s Whole Wheat Pizza Dough

Ingredients:

 - 3/4 cup King Arthur whole wheat flour or equivalent

 - 3/4 cup King Arthur Unbleached white flour or equivalent

 - 1/2 teaspoon salt

 - 1/8 teaspoon yeast

 - 2/3 cup iced water



Directions

1) Mix all ingredients in a Kitchenaid mixer until  blended

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.

The Pizza Therapy Pizza book available at Amazon on Kindle.
This recipe is from: The Pizza Therapy Pizza Book: Unlock the Secret of Making Pizza

Pizza Dough Cam from Pizza A Casa with Mark Bello

Class Pic from Pizza A Casa

Pizza a Casa is an amazing place to learn how to make pizza.

Mark Bello has taken his pizza making skills and shows you how to simply and easily make pizza.

The following video gives a taste of Mark's teaching style. you can also see for the first time the Pizza dough Cam.






 Mark explains the importance of hand mixing your dough. This video was shot on location at Pizza a Casa Pizza School in New York. Nark has developed a simple system to make pizza. He also discusses his "Castle and Moat" method for mixing pizza dough.


Mark cooks all of his pizza on: Sur La Table Baking Steel.






This is the same baking steel recommended by Tony Gemignani in The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more



This video is sponsored by Pizza Therapy and Hawaii Business Videos.

 Learn to promote your business with video at: http://hawaiibusinessvideos.com

Pizza, A Slice of American History by Pizza Therapy

One day in the near future The Complete Encyclopedia of Pizza will be published. This distinguished work will contain at least 150 volumes and will explain in detail the impact pizza has had in America and the known universe. 

 There will be a volume on every type of pizza, including New Haven, New York, Chicago, California, Old Forge, Detroit and much more. Some volumes will be dedicated to those influential pizzaioli such as Frank Pepe, Salvatore Consiglio, Jonathan Goldsmith, John Arena, Peter Reinhart, Ike Sewell, Dom Demarco and Ed Ladue to mention but a few.

 Until the Encyclopedia of Pizza is completed, you will be more than satisfied to discover Liz Barrett’s: Pizza, A Slice of American History. This volume covers numerous types of pizza in America, those persons who influenced the regional pizza and how the various styles developed.

 As a student of pizza, I was somewhat skeptical how one book could explain the history of pizza in America and the various styles included. My fears were immediately laid to rest when I started reading the introduction by pizza activist, Scott Wiener.

  Barrett discusses Neapolitan and New York style pizza. She opens with the history of pizza and the differences between AVPN, New York, Tomato Pie and New Haven Apizza (Ah-beets). Sprinkled throughout the book are sketches of pizza luminaries such as Penny Pollack (Everybody Loves Pizza), Mark Bello (Pizza A Casa), Roberto Caporuscio (Don Antonio by Starita), Peter Reinhart (American Pie) and Adam Kuban (Slice). Each type of American pie is described and dissected. She covers Detroit, St. Louis, California, Sicilian and Grandma style pizzas.

 Barrett’s pizza knowledge is extensive and she has a unique gift to distill the information into delectable slices. As an added benefit recipes for most styles are included. This makes this a true hands on volume as the recipes can be replicated by the home pizza chef. You can learn not only the history of each type of pie but also how to make it with step by step instructions.

 She even added to the knowledge base of pizza by describing Pizza Strips created by Rhode Island Italian bakeries and found throughout the “Ocean State”. These were slices of pizza I enjoyed growing up and have only found them in that region.

 The pictures included are a wonderful addition and fit in nicely with the character of the book. The images are impressive and create a brilliant visual history of pizza. You will discover some rarities which are true nuggets of the pizza saga.

 For anyone who loves pizza, this book will fit nicely on your library shelf. Some of the topics are brushed over, but understanding the depth of the subject matter, that is not an issue. I would have liked to have seen a discussion on the strong influence of the Internet on Pizza, but maybe that can be included in a volume of  the Complete Encyclopedia of Pizza.

 This is a well written volume for anyone who ever held a slice. Grab your own copy, and discover the wonders of “a magical little disk that makes things happen”. You will encounter with this book how pizza is very much a part of the fabric of America. Pizza, is A Slice of American History.

Claim your own copy, right here: Pizza, A Slice of American History


 Claim  

Da Legna, New Haven Pizza Tribute from Pizza Therapy

Da Legna creates incredible pizza on State Street in New Haven


For amazing pizza flour go here: Best Flour for making pizza!


Make sure your protection is up to date: McAfee Total Protection 2014 - 50% off. Buy Now!

Find the Best Pizza Flour to Make Great Pizza

There are many fine flours you can use to make great pizza. There are a few flours that I highly recommend for making pizza. But to make truly memorable pizza, know this: if you want a great pizza you need to have a great flour.

One of the best is imported from Italy, and it is: Antimo Caputo 00 Pizzeria Flour (Blue) 12 Lb Repack I have found this flour to make consistently good pizzas. You will discover many of the artisan pizza makers use Caputo Flour. And with good reason, it is extremely fine and is very easy to work with.

I have spoken to Antimo Caputo on several occasions and he explained that his flours are made with the finest grains available in Italy. He is extremely passionate about making the best flour for pizza. Each year Antimo brings together some of the best pizzaioloi (pizza masters) in the world to showcase his flour at Pizza Expo in Las Vegas. These master pizza makers demonstrate the wonderful qualities of Caputo flour with hands on modeling as to how to make great pizza.


Discover great pizza flour here.

Go to Best Pizza Flour...

Guilio Adriani, Discusses Pizza, Flour and Forcella at Pizza Expo

Guilio Adriani is a master pizziolo. All of his family is from Napoli (Naples), however Guiliano was born in Rome.

He has opened several successful Forcella Pizza Restaurants in New York. He freely discusses his philosophy about pizza. Pizza is a social food he explains.




Guilio Adriani, pizza master, discusses his New York Pizzeria Forcella. Guilio also gives his philosophy of pizza. Pizza is a universal food, explains Guiliano. You can search the world over and you will be able to find pizza. He further states that pizza is a nutritionally balanced food. You are able to have protein, starches, as well as helpful fats as part of your pizza.

Pizza cuts across all classes as well. You can find a business mn in a suit eating pizza as well as a construction worker. Pizza really brings people together.

Guilio was at Pizza Expo during our conversation. He had been invited by Antimo Caputo of Caputo Flour to help show the power of this Italian made product. I have used Caputo with good results. It is milled in Italy and is a favorite of many world class pizzaiolo (pizza masters).

For more information about the best pizza flour, go to Best Flour at Pizza Therapy.

Albert Grande and Guilio Adriani at Pizza Expo, Las Vegas

The History and Culture of Pizza by John Arena of Metro Pizza, Las Vegas

Incredible class about the pizza business from John Arena....

Listen in as John explains what goes into creating the History and Culture of Pizza.

Student's learn the pizza business from the inside out. They start by learning the basics of what it takes to open a pizza restaurant. They go through all of the steps that are need by learning all of the steps needed to open a pizza restaurant. As a final exam the students need to present their idea to potential investors and convince them their pizza restaurant is viable.

John says the magic happens as students start to talk about their pizzeria as their restaurant and actually take ownership of the restaurant and start talking in terms of this being their restaurant.

If you would
like more information about this course:

You can
contact John Arena at this email address:

jcdurango
@ embarqmail.com

or at Metro Pizza

Pizza Spinning Around Pizza Mediation

I knew someone who used to love to go to Laundromats.
She found the noise of the machines very soothing and reassuring. I never understood why, but I certainly respect her point of view. The same can be said about the following video.
Witness three pizzas spinning around and around... Some contend this is a way to reach pizza enlightenment...
Others claim they have been brought closer to the light...
and have experienced a true calming of their mind and body.

Experience this for yourself and let me know what you think:

Onward, upward!

In the meantime, check this out on Amazon...

Video Review of The Mighty Pizza Oven

Make pizza on your gas grill with the Mighty Pizza Oven. This device created some of the best pizza I ever made.

The notion behind the MPO is that you cook your pizza from the bottom and the top at the same time. The MPO uses 3 ways to cook pizza. the pizza cooks with uses convection, to cook pizza. That is the super hot air around the pizza cooks it.

 It uses reflection, as the tops stone cooks your pizza from the top. Finally the Mighty Pizza Oven. uses conduction. Your pizza is cooked on the bottom from the heat of the bottom stone. This is a great method to created a well cooked crust. Simply outstanding!

Here's what how the pizza turned out last time I made pizza:

 

You can make the best pizza you ever made, here: Mighty Pizza Oven will let you bake pro-quality pizzas in 2-5 minutes on your backyard grill!

The Mighty Pizza Oven Interview

"..I kept on thinking of ways to build my ideal pizza oven – an oven that would be easy to operate, maintain and transport, and one that would simulate the heating and cooking characteristics of a brick oven..."
Bert Touma, Creator of The Mighty Pizza Oven

The Mighty Pizza Oven
   

Albert: Here is an interview with Bert Touma the inventor of the  Mighty Pizza Oven.
Bert was very open and honest as he reveals the secrets of his creation.
How did you get into making pizza?

Bert: I grew up in Lebanon eating flat pita. Back then, I didn’t know that pita was a distant relative of one of the most popular foods in the world. Also we had Manaeesh, a popular Lebanese food consisting of dough topped with thyme, cheese, or ground meat. Manaeesh is quite similar to a pizza and can be eaten sliced or folded, so it was little wonder that, when I immigrated to the US back in 1982, pizza became my favorite food. Eventually, making pizza would become my passion — a hobby I enjoyed as often as I could.

Albert: How did you come up with the idea?

Bert: My friends and family always enjoyed the pizzas I made from scratch, but it took lots of time preparing and baking. Over the years, I tried to cut down on preparation time by using better tools and techniques.

One thing I couldn’t improve is my oven heat. I knew the importance of baking pizzas at a very high temperature (much higher than my home oven could manage) in order to cook the dough and ingredients quickly without drying them out.

In search of higher baking temperatures, I found that wood-fired ovens are the best kind of oven for baking pizza because they bake in three ways simultaneously: by means of conductive heat, reflected heat and convective heat transfer. But a wood-fired oven wasn’t for me. I just wanted something practical that I could turn on and off easily – something movable, affordable, and that didn’t occupy too much of my back yard. I found a few oven designs that I liked from overseas suppliers, but they weren’t cost effective once I included price of shipping.

Still, I kept on thinking of ways to build my ideal pizza oven – an oven that would be easy to operate, maintain and transport, and one that would simulate the heating and cooking characteristics of a brick oven: conductive heat, reflected heat and convective heat.

December 2011, an idea popped into my head as I was ordering a burger at a cafeteria. I watched the chef cover the meat patty with a basting cover and started thinking of building a pizza oven that combined the features of a basting cover and those of brick oven.

Albert: Did you build a few different prototypes? How did you decide on the final design?

Bert: To implement my basting cover idea, the first thing I needed was a heat source, and using my gas grill for the purpose was a no brainer. Plus it would give my underutilized grill a new purpose in life. The grill produces lots of heat, the main ingredient for a perfect pizza.

I used to use a ceramic stone when baking pizzas in my home oven. Pizza stones store heat and pass it on to the pizza, replicating the conductive properties of a brick oven. However, I couldn’t use my ceramic pizza stone directly on my grill because ceramic cannot tolerate sudden extreme changes in temperature and cracks when it comes in contact with fire.  So I used an aluminum pizza pan as a separator, to protect the stone.

I replicated the heat that is reflected off the walls and top of a brick oven by using a round, deep cake pan as a cover. The problem was that it did not reflect enough heat, so I fixed this by adding another pizza stone above the pizza being cooked, to store and reflect more heat from on top.

My first prototype worked well, but there was still room for improvement, especially as regards the type of pizza stones I was using. The top stone wasn’t getting hot enough because it didn’t get any direct heat and I actually broke few stones by accidentally getting them exposed to direct flames.

Luckily at that time, Cordierite pizza stones became popular, affordable and easy to find in multiple sizes. Cordierite is a material that is even more durable than ceramic and that can withstand direct contact with the grill’s flames. Just what I needed! This allowed me to increase the upper stone size to store and refract more heat, and I could now place the bottom cordierite pizza stone right on the flames, using the grill’s heat more efficiently. My oven design became simpler and more effective.

Still, I wasn’t completely happy with the results; I needed even more heat, so I replaced the round cake pan with a square one and used a square top stone to capture and store as much heat as possible for baking top side of the pizza pie.

This was definitely an improvement, and yet there was one last thing missing: convective heat. Brick ovens have a vent and chimney system that draws hot moist air from outside and passes it over the pizzas, cooking them faster while preventing the topping ingredients from drying out. To reproduce this, I cut an opening in the pan to act as a chimney.

And oh boy, what a difference it made! Everything finally came together.

I was extremely happy to find that my homemade Mighty Pizza Oven prototype allowed me to bake better pizzas faster. It really took my pizza experience and skills to a whole new level. My pizzas now tasted so much better, even though I was still using a food processor recipe book and a rough measuring technique.

Now that I had all the right tools, baking delicious pies became as simple as preparing any other homemade meal! Why did you decide to invent the MPO?

Bert: I soon realized my prototype oven could really be useful to other pizza enthusiasts like me, who wanted to cook top quality pizza without spending huge amounts of money on a pizza oven. I was also excited at the thought of doing something I really enjoyed, and which could hopefully become a steady source of income to replace my engineering income that has not been steady in the last few years.

Albert: Have you invented anything else?

Bert: I have not invented anything else, but I have many ideas that I hope one day to develop.

Albert: What is your favorite pizza?

Bert: I do not have a favorite, I have enjoyed eating while experimenting baking different type of pizza with MPO like NY pizza, deep dish and Neapolitan.

Albert: Can you share a favorite recipe with us?

Bert: Here is a link to my favorite dough recipe on my website http://www.mightypizzaoven.com/simple-pizza-dough-recipe-instruction/

Albert: Do you have any pizza tips for the home pizza maker?

Bert: Keep open minded to others ideas, tips and techniques to improve your pizza making skills, here is a link to few tips and techniques I started on my website. I am always looking for something new to try out myself!

Here are some tips: Mighty Pizza Oven Tips and Techniques

Albert: I understand you can cook more than pizza with the MPO. Do you cook these items directly on the pizza stone?

Bert: The MPO can also be used to cook much more than pizza. For example, you can grill vegetables or meat using a griddle instead of the Mighty Pizza Oven’s bottom stone or just use grill grates with no stone. This is an exciting new angle that I am starting to explore, with great results so far.

Basting cover is used to concentrate the heat to bake food under it faster. Think of MPO as a basting cover on steroid, your food is being cooked from all sides at the same time especially top and bottom., so for example when grill steak under MPO, your steak top is being cooked due to MPO top stone extremely high temperature (over 600 deg f). So when you flip your steak you will not lose as much juices as you normally do.

Albert: I understand you tried to fund raise the launch of the MPO. How did that go?

Bert: As anyone who has ever launched a project on Kickstarter can tell you, the hardest part is getting enough exposure and traffic to your project in the few weeks the campaign lasts. While I got several pledges for the Mighty PizzaOven in the first few days, I unfortunately did not manage to build up enough momentum early on to take the Kickstarter campaign all the way to its funding goal.

This is just a minor hurdle and I am currently looking at other ways to market and sell the Mighty Pizza Oven.

Albert: How were you able to get listed on Amazon?

Bert: It wasn’t difficult, I was time consuming due to Amazon requirements. I have the mighty pizza oven pizza peel sold and shipped by Amazon. I am hoping to do the same with MPO, which is currently listed on Amazon but shipment is fulfilled by myself.

Albert: What is the future for the MPO?

Bert: I am working on designing an optional gas burner base for the Mighty Pizza Oven. This will take the Mighty Pizza Oven experience to whole new level, giving you complete and accurate control over the baking temperature. Best of all, it will make the Mighty Pizza Oven setup 100% portable, so you can easily take it with you on camping trips and to tailgate parties.

I will also be able to test many more new recipes than I otherwise could, compile a Mighty Pizza Oven cookbook and work harder than ever to make your Mighty Pizza Oven experience the very best it could possibly be.

Also I am working on developing an optional charcoal/wood burner base, and an optional adapter for indoor gas stoves and additional accessories for the Mighty Pizza Oven.

Albert: Will you be doing any demos of the MPO at trade shows?

Bert: I would love to one day, I have not been able to sue to my full time job and family.

Albert: Is there anything else you would like to add, Bert???

Bert: I continue to work harder than ever to make Mighty Pizza Oven experience the very best it could possibly be.

Thank you Albert for testing MPO and for your interview.

I took the Mighty Pizza Oven for a Test Drive, here is my MPO Review

Mighty Pizza Oven uses three types of heat to cook pizza: conduction. reflection and convection. Conduction is the actual heat by having the pizza in direct contact with the pizza. Reflection is the heat of the top stone mirroring back the heat, to cook the pizza. Convection is the heat from the inside circulating all over the pizza.
I found the secret to cooking great pizza on a gas grill: The Mighty Pizza Oven.  The notion is to sandwich the heat source, and thereby cooking your pizza from the top and the bottom.

Mighty Pizza Oven will let you bake pro-quality pizzas in 2-5 minutes on your backyard grill!

Check out my review of the Mighty Pizza Oven, at Pizza Therapy.