Pizza News,
2006, Part 2,

(Volume VII No. 1b) (ISSN: 1533-3795)

"Pizza on Earth, Good Will to All!"

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1. What's New?

2. Exclusive Interview with pizza author Diane Morgan

3. You can Win a copy of pizza  Enter the pizza, Pizza Contest-
(This Contest Has Expired)

4. Questions That Need Answers: Can you help?




1. What's New?

Just when you thought all the good Pizza Books had already been written, along comes another pizza book.  pizza  by Diane Morgan and Tony Gemignani has been added to my list of good Pizza Books. This is a wonderful book packed with many pizza recipes, and pizza tips. Diane Morgan is a World Class Cook and author. For this book, she teams up with Tony Gemignani, a World Class Pizza Tossing champ, who is also a world class pizzaiolo. Tony includes , a step by step guide for "Dough Tossing Techniques", in the book.

News Flash: Tony Gemignani will appear on Emeril Live (The Food Network) in February. Tony will be demonstrating some of his pizza moves that made him the a World Class Pizza Tossing Champ. The episode will air Sunday, February 19, at 8 PM

I am extremely excited to present an exclusive interview with Diane Morgan in this issue of Pizza News. Diane was candid, honest, and forthcoming during this interview. The interview is printed in it's entirety.

Also: I am pleased to announce the pizza, Pizza Contest. You can win a copy of pizza by Diane Morgan and Tony Gemignani . To enter in the contest, just follow the  instructions below Diane's interview,  Good luck.


2. Exclusive Interview with pizza  author Diane Morgan

I was very apprehensive when I received my copy of pizza by Diane Morgan and Tony Gemignani.

"Oh no" I thought "not another pizza book." I tore the book out of the package and immediately read the back cover. There on the back, was an endorsement from my friend  Peter Reinhart, author of American Pie. ( Well I thought, Peter Reinhart, does know pizza, this book can't be that bad.


As I read through the book and recipes, it was quite evident, that Diane Morgan and Tony Gemignani know pizza, too. I love this book. It contains many great recipes and exclusive pizza techniques.


I asked Diane if I could interview her for Pizza News. Luckily for me, she said yes.


Albert: Hi Diane, thanks for agreeing to do an interview for Pizza News. First of all I want to congratulate you on your fantastic pizza book! Your book pizza was co-authored with Pizza Tossing Champion, Tony Gemignani. Can you explain briefly how the book came about? Had you known Tony beforehand? Why did you decide to write pizza ?


Diane Morgan: I already had a contract in hand to write a pizza book when I read an article in Sunset Magazine about Tony, and how he teaches folks to toss pizzas like a pro. I thought, how cool would that be, and contacted him. Tony wanted to write a book and had lots of great ideas but he didn't have the writing experience. So, at the time I met him, I thought it would be a great partnership and it has been!

Albert: Roberto Caporucio (Roberto's Pizzeria, Pittsburgh, PA) seems to be your mentor in making Neapolitan pizza. He is featured prominently in pizza. How were you able to get Roberto to divulge his pizza secrets and secret pizza recipes?

Diane Morgan: I grew up in Pittsburgh and all my family is there. Again, it was a bit of serendipity, as Roberto was written up in the Pittsburgh paper and the article was syndicated. I read about him in the Portland, Oregon paper and contacted him. I spent two days studying his technique and learning the Neapolitan pizza style. Roberto was very generous with his knowledge. There are many rules and regulations as to what constitutes a true Neapolitan pizza. He taught me and I followed his method and ingredients to a "T." Using the true flour, Caputo flour from Naples makes a sublime crust. No other flour came close to duplicating the crust.

Albert: Alright Diane, I must admit publicly, I am having a hard time getting down how to toss pizza. (But, 2006 is my year to learn! I have been practicing with my Pro Dough! see:
There is a section in
pizza where Tony G. gives step by step directions to toss pizza. Come on Diane, honestly, do you toss your own pizza? Can you give Pizza News readers some tips?

Diane Morgan: I would love to be as good as Tony at tossing dough, forget all the dance routines and over-the-shoulder moves, I want to just be able to toss it up and have it come down wider and flat. But, alas, I am a
beginner even after quite a few one-on-one lessons with Tony. If you can bend your wrist back to a 90 degree angle with your palm facing up and flat, you are on your way. Do stretches to increase the flexibility of your wrist--that's part of the process!!

Albert: You feature over 60 amazing pizza recipes in pizza. You not only cover basic Neapolitan pizza but also Chicago deep dish and even throw in some dessert pizza. I am always interested in how pizza recipes come about.
Were these pizza recipes you and Tony had developed before hand or did you create them especially for the book? Was there a lot of trial and error when you created your pizza recipes?

Diane Morgan: Tony brought many great pizza recipes to the book, as did I. I have taught cooking classes for years, including pizza classes for both Chicago-style and grilled pizzas. I lived in Chicago for almost
6 years, so had a strong background with eating and making deep-dish pizzas. Tony, of course, is an expert in California and New York style pizzas. We really both brought complimentary strengths to the book. I developed all the quick and easy pizzas for the book. The dessert pizzas were something Tony had been
doing at his pizzeria--a heart-shaped pizza for Valentines; the cannoli pizza as a salute to the fabulous Italian dessert, etc. Several we developed together for the book. Every recipe in the book was developed at least twice. It was the year of eating pizza!!

Albert: Another important fact cited in  pizza  is, flour does indeed make a difference. You explain that both you and Tony, made the exact same dough recipe using different flours and noticed there was a marked
difference in taste. Can you explain to Pizza News readers which flour worked best? What flour do you recommend?

Diane Morgan: We make flour recommendations for each style of pizza. Of course, we use Caputo flour for all the Neapolitan pizzas. We did a lot of experimentation to find the right flour for each type of pizza. Tony uses commercial flour at his pizzeria which the home-cook can't buy. I experimented a lot to find the right flours. We had a lot of success with King Arthur's unbleached bread flour with 12.7 percent protein. Our grilled
pizzas work best with a combination of bread flour and rye flour.

Albert: Talking about flour, you reveal a secret supplier of Caputo Flour (type 00), which is a certified flour by the Association of Real Neapolitan Pizza. How were you able to find your supplier of this flour?

Diane Morgan: With Roberto's help I was put in touch with the importer for Caputo flour. In fact, Roberto called Naples and I spoke with Mr. Caputo himself. Since the book has come out I have found another source for Caputo flour. Your readers will be able to buy smaller quantities at the website:

Albert: You picked Roberto's Pizzeria as having the "Best Pizza in the World". I noticed Pepe's (New Haven Ct.), Al Forno (Providence R.I.) and Pizzeria Bianco (Phoenix, Arizona) also on the list. The "Big
Three" in Chicago (Gino's East, Pizzeria Uno and Lou Malnati), Lombardi's in New York and of course Pyzano's in California are all referenced. You also mention many other favorite pizzerias. How did you choose your favorite pizzerias? Were you able to visit them yourself or did you send out lucky staff members
to sample the pizzas?

Diane Morgan: Tony and I worked hard to come up with our favorite pizza places. I have eaten at many but not all on the list. I'm still working at it! Between the two of us, I think we have eaten at all the pizzerias listed in the book!

Albert: Finally Diane, do you have any pizza tips you can share with Pizza News readers?

Diane Morgan: I divulged everything I know in the book, as did Tony. Get the book; throw a pizza party and have fun. There is nothing more satisfying than playing with dough and turning a lump of risen, slightly sticky
dough into a big orb that turns crispy and crusty and bubbly as it bakes.


Albert: Thanks very much Diane. You are a true Pizza Therapist!


This Contest Has Expired

3. You can Win a copy of pizza : Enter the pizza  Pizza Contest.

I am extremely excited to announce that you can win a copy of  pizza by Diane Morgan and Tony Gemignani. Diane and Tony along with their publisher, Chronicle Books, have donated a copy of pizza for this contest. Thank you very much Diane, Tony and Chronicle Books!

This is easy and fun. All you have to do is go our pizza, Pizza Contest Page.

Enter at this page:

This Contest Has Expired

 Follow the simple directions, and answer an easy question. Then, fill in your email address and the answer in the form provided,  submit the form, and you will be entered to win a copy of pizza, by Diane Morgan and Tony Gemignani..

The winner will be chosen through a random drawing of all correct responses. You may enter once. Contest will end on Monday, February 6th. The winner will be announced in the next issue of Pizza News.

Here is the link again:

Everyone that enters will receive a Special Gift chosen by me! The winner will be announced in an upcoming issue of Pizza News.

4. Questions That Need Answers: Can you help?

Paul writes: Can you ask your readers if they know of a good pizza tomato
sauce recipe? Something delicate, yet flavorful?

Great pizzas always have a brilliant, yet not overpowering,
tomato sauce - the secret continues to elude me.

My Response: Line up ten Italians and ask them to give you their sauce recipe (alright, gravy recipe) and you'll get ten different answers. They will all be good.

 I have tried all kinds of sauces, (alright, gravies). I prefer using stewed tomatoes, smooshed with a fork and seasoned, just like my dad did it. Readers? Any suggestions?


Jeff  from Hamilton/Toronto, asks: Can I blend corn meal with the flour salt sugar etc..
if so how much would you suggest? What weight of dough +_equals large med small pizza?

My response: great question Jeff. I must say I do not know. I have heard of people using semolina flour for pizza.... I will ask the readers of Pizza News...maybe they know. Readers? Any suggestions?


 Pizzeria Owners: Get My 7 Day Mini-Course:
How to increase pizzeria profits


"Pizza on Earth, Good Will to All!"

That's it for this issue of "Pizza News!" 

Albert Grande, The Pizza Promoter


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