The Pizza Therapy Podcast

Additional show notes are available at https://apizzapodcast.com This episode is sponsored by The Pizza Therapy Pizza Kit which you can find at https://kit.com/pizzatherapy as well as the bottom of our homepage at https://apizzapodcast.com Hello and welcome to Episode 5 of the pizza therapy podcast. I call this the 25,000 Dollar pizza interview.The following interview with Gail Churrinnetz is from a few years ago and is one of my favorite pizza conversations. Gail had just won the Food Networks Ultimate Recipe Showdown, hosted by Guy Fieri. She won by creating a crawfish and andouille Sausage Pizza.The incredible thing is that in the middle of filming here episodes in New York she drove to Sally's Apizza in New Haven to use the water in her award-winning pie.This interview adds fuel to the endless debate over whether water does make a difference in making great pizza.Gail is a professional chef, as well as an instructor. She also worked at ACH Food companies helping to develop and refine recipes She was the winner of Pizza Therapy's Pizza Competition, as well a regular chef guest on local CBS affiliate morning show and food writer for Germantown News in Tennessee Currently, she has an “in-home” pizza party business. Which you can find at her websitehttps://gailspizzaparties.com/Her other website is https://foodsinthefastlane.me/ and you can discover her on Facebook at https://www.facebook.com/gailspizzaparties/The Hearth Kit which is mentioned in this episode is no longer available.

Show Sponsor: https://kit.com/pizzatherapyAll show notes and resources can be found at: https://apizzapodcast.com/episode-4-the-pizza-blonde/In this episode of the Pizza Therapy Podcast, I speak with one of the Rising Stars of the Pizza World. Her name is Monica and she is known as the Pizza Blonde. Her Instagram account is Pizza Blonde. She also has a website called pizzablonde.comMonica on Instagram: https://www.instagram.com/pizzablonde/Pizza blond website: http://www.pizzablonde.com/Monica talks about her earliest pizza memories and how she took her pizza taste from ordinary to extraordinary. She explains how moving to the New Haven area ramped up her love for pizza and she even adds fuel to one o the biggest rivalries in the area: the Pepe's / Sally's pizza debate. For those of you who are not familiar with Pepe's or Sally's, they are located at opposite ends of Wooster Street in New Haven, Connecticut.Santarpio'shttp://www.santarpiospizza.com/Pepe'shttps://pepespizzeria.com/Barhttps://www.barnightclub.com/Dalegnio's http://www.dalegna.com/Aniellioshttp://www.aniellos.com/Galleria Umberto's https://www.facebook.com/pages/Umberto-Galleria/121498671193473 Slice / Serious eatshttps://slice.seriouseats.com/Pizza Makinghttps://www.pizzamaking.com/Baking Steelhttps://amzn.to/2IjCYyDThe Baking Steel Story with Andris Lagstonhttps://youtu.be/eAmgTeo5v9QMax and Leo's near Fenway Parkhttp://www.maxandleospizza.com/fenway/Oath Craft Pizzahttp://oathpizza.com/Windy City Pizzahttps://www.windypizza.com/Pizzeria Michelehttps://translate.google.com/translate?hl=en&sl=it&u=https://www.damichele.net/&prev=searchJulia Robert's Eat Pray Lovehttps://amzn.to/2Gu6ykBhttps://amzn.to/2Eb57p5Sorbillo Pizzahttp://www.sorbillo.it/Translationhttps://translate.google.com/translate?hl=en&sl=it&u=http://www.sorbillo.it/&prev=searchAntiqua Pizza Port Albahttp://www.pizzanapoletana.org/en/associati/140-antica_pizzeria_port039albaDiFara's Pizzahttp://www.difarany.com/My review of Difara's:https://youtu.be/0Ih9Q-RLNP8Paulie Gee'shttps://pauliegee.com/Lil Frankie'shttps://www.lilfrankies.com/Featured Pizzeria by the Pizza Blonde:Max and Leo'shttp://www.maxandleospizza.com/fenway/

This is Episode 3 of the Pizza Therapy Podcast.All Show Notes on this page:https://apizzapodcast.com/episode-3-al-santillo-of-santillos-brick-oven-pizza/My name is Albert Grande and in this episode, I speak with Al Santillo of Santillo's Brick Oven Pizza located in Elizabeth New Jersey.Al is a 3rd generation pizza maker who carries on the tradition of making great pizza. He reveals the secret to his pizza is the original pizza recipe handed down through generations. One of the secrets is the brick oven which was a a coal-fired oven but has been converted to gas. He is an old-school pizza maker who is dedicated to the craft of pizza making. Al is a no-nonsense guy who shares his passion through his pizza and proudly “tells it like it is.”. His story is fascinating, and he shares his earliest memories from climbing into the coal oven as a little kid, to the last conversation he had about pizza with his father.**This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.This episode is sponsored by the Pizza Therapy T-shirt collection and thousands of custom T-shirtsShow your love of pizza and your pizza love. T-shirts can be your canvas.Sponsor:https://apizzapodcast.com/shirt http://pizzatherapy.com/t

Complete Show Notes and Video Resources can be found at:https://apizzapodcast.com/episode-2-jonathan-goldsmith-of-spacca-napoli/Jonathan explains his path to pizza and why he decided to pursue his goal of opening an authentic Neapolitan pizzeria in the mecca of Chicago Deep dish. While in Florence Italy on the Adriatic coast he was advised to go west…that is to Naples to learn all about pizza.Jonathan believes he is part of a guild of pizza makers. You don't learn to make pizza in a couple of weeks or even months. He feels his pizza making is always changing and he just wants to make pizza better.He gives a nod to who he thinks are the greatest pizza masters in America: Roberto Caporuscio, Tony Gemignani as well as Chris Bianco. Jonathan explains how he wants Spacca Napoli to serve his community, his customers and his staff. He talks his inspiration for the pizzas he makes and explains his excitement of being motivated by other great pizza makers. He also shares some pizza tips for the home pizza maker and what has changed with his own dough formula.Interestingly he reveals the secret of the digestibility of pizza.At the end of our conversation he gives shout outs to John Arena of Metro Pizza, Michele D'Amelio, Giulio Adriani, and Roberto Carporuscio. And Vincent Rotolo of Good Pie in Las Vegas, Jonathan reminds us that he is part of a guild and is still learning the art of pizza.Sponsor:Pizza Kit at:https://apizzapodcast.com/kithttp://pizzatherapy.com/kithttps://kit.com/pizzatherapy

The back story of Pizza Therapy. How my Dad was the inspiration for pizza therapy. I explain exactly what pizza therapy is… and building the website. -Why trying to give away my pizza recipe for free was a total failure. -How Peter Reinhart reached out to me when he was writing his book, American Pie My Search for the Perfect Pizza. -The newspapers, books, televisions, magazines which have referenced Pizza Therapy. The Legends of Pizza interview series. -I talk about my own Pizza Book. -I also talk about the one event which catapulted my Pizza Journey into the stratosphere. That event was Pizza Expo. I also reference the pizza therapy channel on YouTube. Resources: Sponsor: Pizza Therapy Pizza T-shirt Collection http://pizzatherapy.com/t Websites:http://apizzapodcast.com http://pizzatherapy.com http://legendsofpizza.com/blog The Pizza Therapy Pizza Recipe (free) http://pizzatherapy.com/recipe American Pie: My Search for the Perfect Pizza by Peter Reinhart http://amzn.to/2EPDl72 Everybody Loves Pizza: The Deep Dish on America's Favorite Food by Jeff Ruby and Penny Pollack http://amzn.to/2GGHk1Q A Slice of Heaven: The Ultimate Pizza Guide and Companion by Ed Levine http://amzn.to/2EP5yL5 Legends of Pizza Volume 1 and 2 Currently Unavailable Pizza, Pasta and Other Food I Like by Chris Bianco http://amzn.to/2ELIZHb The Pizza Therapy Pizza Book http://amzn.to/2EYFkFh Pizza Expo http://pizzaexpo.com Pizza Therapy on YouTube https://www.youtube.com/user/pizzatherapy/ Frank Pepe's Pizzeria Napoletana 163 Wooster Street New Haven, Connecticut https://pepespizzeria.com/**This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.