Saturday Night Pizza from pizzatherapy.com

Hey, Saturday night is pizza night in the Grande household. It's a great time to get together with friends and family and experience my favorite food.

Most of the time the camera is turned off, but on this particular Saturday, we had a videocamera available. I asked my friend Al to take some shots just as the pizzas were coming out of the oven.

Included are a Big Portugese Sausage Pizza, Portobello Mushroom and Olive Pizza, and Anchovy and Tomato pizza. All pizzas were made with whole milk mozzarella and pecarino cheese.




Hey, we had a great time!

Also, here is a great pizza resource I just found:



pizza on earth,

Albert Grande
pizzaiolo-in-training

Does Pepe's Deliver? The Truth About Pepe's Delivery Revealed

Over the lifetime of pizzatherapy.com I have received countless questions about pizza.

These include dough problems, pizza peel issues, the best flour to use, does water make a difference in pizza. Where is the best pizza? Do I favor Chicago Deep Dish pizza over New York pizza? I want to start a pizza business...where do I start? How do make 100 pizzas at a time, can you help? (Yes: go here.) Who makes the best pizza?

Pizza fanatics write to me, asking if I know the inside secrets of the pizza from their favorite pizzeria. They want to know if I can help them recreate a certain pizza. Pizza fans want to know about pizza!

You get the idea.

I also get lots of questions asking if I know the true secret of Pepe's on Wooster Street, in New Haven, Connecticut. (You can read some of the many comments sent to me here.) People of course, are also interested in Sally's Apizza also located on Wooster Street.

I always tell them: if I knew the real secret of Pepe's or Sally's, I would open my own Pizza Therapy Pizzeria. If the truth be told, I make pizza. I think it is good pizza. But if my pizza was that good, I would have my own pizza shop.

You need to understand, New Haven pizza fans are a different breed of pizza fanatics. They are their own sub-species of pizza lovers. They not just passionate about New Haven (Wooster Street Pizza). They are obsessed.

I would estimate I have fielded hundreds of questions, over the years. (And yes, I answer each one...)

The number one question out numbers all other questions by about 10 to 0ne! Here is the number 1 question, I have gotten:

"Does Pepe's Deliver?"

The questions go something like this: I live in Arizona, Washington, San Francisco, Florida, Michigan, South Carolina....

"Does Pepe's Deliver?"

I want to send Pepe's to my wife, boyfriend, boss, dad, cousin, best friend:

"Does Pepe's Deliver?"

I always say, if you want Pepe's pizza you need to go to Pepe's.

That has always been my answer: until now.

I just got an email and picture from Gary Bimonte, co-owner of Pepe's. The picture is above.

Here is what Gary said:

"Aloha albert ,
Who said pepe's doesn't deliver ?
well for a price anyway...
we made a recently delivery to yale , 75 pizza's.....
hope all is well !!! :) gary "

So the answer is:

if you go to Yale, (located in New Haven) and you order 75 pizzas...

Pepe's delivers...

Be well and laugh often...

pizza on earth,


Albert Grande


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Legends of Pizza e-Book
Legends of Pizza, Volume 1 and 2

The Big Green Pizza Truck Rides Again...

I got an email from my friend Franco, telling me there was a new pizza video on msn.com. "Watch it", he said.

The video was an episode of : "A Big Life" with Sissy Biggers. In the episode Sissy learns to make pizza for the first time from scratch. I saw the finished pizza and it looked pretty good.

Imagine my pleasant surprise when in the opening moments of the episode, up drives The Big Green Pizza Truck. "It's a small world after all..." I thought!

The pizzaiolo of The Truck were going to teach Sissy how to make pizza. Owners Douglas Coffin and Kevin Spooner, gave Sissy some pizza making lessons as well as truck driving lessons...


Watch the video right here>>> "Sissy Makes Pizza."

Last year I had heard a number stories, about the The Big Green Pizza Truck, a mobile pizzeria, with a full on, wood fired pizza oven, in the back. I knew I had to track down the truck and owner .

I was finally able to track down Douglas and he agreed to do an interview for the April 2006 issue of Pizza News, the newsletter of pizzatherapy.com

Here is part of the interview:

Albert: Hi Douglas. How did you get started with the pizza truck: What came first the pizza or the truck? What is your pizza background and how did you get interested in pizza? Because I feel, to make you pizza, you need to have a passion for it.

Douglas: I am sorry to disappoint the pizza fanatics - I am not a pizza nut. I am a caterer and the truck grew out of my catering background, not a passion for pizza.

For many years I have felt that the best food is that which is freshly prepared and eaten right away. In my catering I frequently found the major effort was in creating a kitchen where none existed; once you had everything in place that you needed, the cooking was easy.
I have always loved making bread as part of my catering and at one point became fascinated by wood burning ovens. At one event I built a bread oven in someone's driveway and baked bread there for the event. The crowd loved it.

In response to that reaction I began to create a portable wood fired bread oven. The plan was that I would do bread for other caterers large events. I would build the oven, bake of some bread to serve with cheese as appetizers, and when the guests arrived, have a fire going in the oven, bread rising , and then right in front of them, bake off a loaf for each table for the main meal.

Because I am cheap, I bought an old pickup (1942 GMC 1/2 ton), to pull the oven with. I thought it had real style.

The bread idea was not a success, but two things happened which turned me towards pizza. One, a neighbor kept insisting that I do a pizza party forher. I did and it was a lot of fun. Then, another chef I was working with overheard me talking to a client turning down yet another request for a pizza party.

Read the rest of this three part interview in the following issues of Pizza News:
April, 2006
May 2006

and June 2006

As a matter of fact, Pizza News
even scooped the New York Times on this story!

That's all the Pizza News for now...

Pizza on Earth, Good Will to All!

Albert Grande
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PS: Visit my newest website:
http://bimwah.net