Waiting for the Madness to Begin
Ahh! Fresh pizza right off the stone, the molten cheese steaming and bubbling. Is there anything that can compare to that smell? There is one food that I can not get enough of, and that is pizza.
Today starts a week of pizza madness. The Well done chef has a craving, and the only one that will be able to help him out is a great website run by a great man, Albert Grande, pizzatherapy.com
To get started, here is a great article on why we should make our own pizza. The article has great points, and I would just add that in my opinion, grate your mozzarella cheese before freezing it. You will have less crumbling that way.
If you check out Albert’s blog, you will see a fantastic video on the art of pizza tossing by THE Tony Gemignani, World Champion Pizza tosser. I wish I was that nimble.
Of course, Albert Grand is giving his dough secret away. Albert is great in my books. I worked in a bar that served pizza once where the “chef” (and that is definately in quotes…) hung on to his recipe like it was gold. Hmmm… last I saw him, he was fired. Wonder how he is doing today? Albert just proves that it is not a recipe, but love and technique that bring you a great pizza.
If you already have a lot of experience making pizza, then this page of tricks could help you out.
Of course, Albert also sells an eBook called “The Pizza Therapy Pizza Cookbook.” I will be reviewing that on Cookbook Thursday!
In all, the Pizza Madness has started. I have some material to read, some cooking to get to. For now, please join Albert Grand in wishing you all,
“Pizza on Earth Good Will to All!”
