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 website
https://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/pizzatherapy
All 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.com
Monica 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’s
http://www.santarpiospizza.com/
Pepe’s
https://pepespizzeria.com/
Bar
https://www.barnightclub.com/
Dalegnio’s
http://www.dalegna.com/
Aniellios
http://www.aniellos.com/
Galleria Umberto’s
https://www.facebook.com/pages/Umberto-Galleria/121498671193473
Slice / Serious eats
https://slice.seriouseats.com/
Pizza Making
https://www.pizzamaking.com/
Baking Steel
https://amzn.to/2IjCYyD
The Baking Steel Story with Andris Lagston
https://youtu.be/eAmgTeo5v9Q
Max and Leo’s near Fenway Park
http://www.maxandleospizza.com/fenway/
Oath Craft Pizza
http://oathpizza.com/

Windy City Pizza
https://www.windypizza.com/

Pizzeria Michele
https://translate.google.com/translate?hl=en&sl=it&u=https://www.damichele.net/&prev=search
Julia Robert’s Eat Pray Love
https://amzn.to/2Gu6ykB
https://amzn.to/2Eb57p5
Sorbillo Pizza
http://www.sorbillo.it/
Translation
https://translate.google.com/translate?hl=en&sl=it&u=http://www.sorbillo.it/&prev=search

Antiqua Pizza Port Alba
http://www.pizzanapoletana.org/en/associati/140-antica_pizzeria_port039alba
DiFara’s Pizza
http://www.difarany.com/
My review of Difara’s:
https://youtu.be/0Ih9Q-RLNP8
Paulie Gee’s
https://pauliegee.com/
Lil Frankie’s
https://www.lilfrankies.com/
Featured Pizzeria by the Pizza Blonde:
Max and Leo’s
http://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-shirts
Show 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/kit
http://pizzatherapy.com/kit
https://kit.com/pizzatherapy