A homemade pizza influencer long before anyone needed the word “influencer--” Talking to Albert Grande of Pizza Therapy.

I’ve known about Albert Grande even longer than I’ve been making pizza, which is over 20 years. We became personally acquainted about a year ago.

In a LinkedIn post from about that same time, I commented on Albert’s glowing review of my silly little book, Free The Pizza. (And by the way, I did not ask him to write the review. I merely asked him if, as a respected pizza pro, he’d be willing to give me a blurb for the cover. But he went all in, delivering the whole eight slices.) In my subsequent LinkedIn post, I thanked Albert and referred to him as “a world-famous pizza god.”
 
Pizza guru Peter Reinhart commented on that post: “Albert is a pizza god because his contribution to the pizza world is all about heart, charitableness, and genuineness. A true role model for all of us.” Peter Reinhart speaks the truth.
 
A few weeks ago, I asked Albert a question. Would he be willing to do an interview for this scrappy and questionable little pizza blog? He agreed immediately. I was beyond thrilled.  

BLAINE: Albert, thanks for doing this.
 
ALBERT: Of course. Happy to.
 
BLAINE: You’ve been around as a pizza influencer since before the idea of influencers even existed.
 
You’re known around the world. You’ve appeared on radio shows in other countries. You’ve interviewed kings of pizza like Tony Gemignani and Peter Reinhart. Your website, Pizza Therapy dot com, has been around since before most pizza sites—and most websites generally. If I’m not mistaken, your website predates even the epic PizzaMaking dot com, which is saying something.
 
I went to the Internet Archive Wayback Machine last night, and looked at your homepage from April 8, 2000. It's over two decades old yet looks very familiar. I checked my email files, and I have your newsletters dating back to 2005.
 
I learned about you after reading Peter Reinhart’s 2003 book, American Pie. That was the book that got me making pizza.
 
So, let's start with the question we ask everyone in a Free The Pizza interview…
 
What is your favorite pizza memory?
 
ALBERT: My favorite pizza memory is from my dad. He would stop at a bakery on his way home from work. He would pick up a couple of pounds of dough. He stretched the dough, put on some canned tomatoes, cheese, pepperoni with additional spices and olive oil. He built his pizza on a cookie sheet which he threw in the oven.
 
Out would come amazing pizza, which is seared in my mind’s eye. He was no pizza professional but created his pizza from his heart. I shared his pizza making with my friends who wanted to come over to sample his pizza. Soon, this became a regular event, and my dad would be delighted that my friends liked his pizza. Pizza making became a life changing event. As he made pizza, we would sit around the table sharing bits of our lives with him. This was my first inkling of the power of pizza to bring people together.
 
BLAINE: What gave you the idea for Pizza Therapy way back in 2000?

ALBERT: I live in Hawaii and many years ago my mom and dad came to visit. My mom brought a pizza stone and gave me a pizza recipe. She said: “You like to cook, try making pizza.” I found that I really did like making pizza. As a Special Education teacher, I shared pizza with my students, friends, and family. I discovered that each time I made pizza, a little magic happened.
 
A few years later my dad got sick. I realized that while he was making pizza for my brothers and my friends, the same kind of magic happened. He used his pizza making to connect with me and my friends.

You can find the entire first-person story of Pizza Therapy and my journey in pizza at this link: 
https://apizzapodcast.com/story-pizza-therapy/
 
I had lots of help on my personal pizza journey. I was put on an incredible path when I was contacted by Peter Reinhart for his excellent book: American Pie: My Search for the Perfect Pizza. Through Peter, I was able to contact Chris Bianco, Tony Gemignani, Ed La Dou, and Brian Spangler. All giants in the pizza industry. I was able to interview each one and I will always be grateful to Peter for his assistance. For me, the journey continues.
 
BLAINE: How do you explain the idea of Pizza Therapy?
 
ALBERT: Pizza Therapy is a tribute to my dad and all the pizzas he created for us all those years ago.

He made pizza, but there was also a therapeutic, healing element to his creation.
 
Basically, Pizza Therapy is the joy and passion of making pizza, sharing pizza, eating pizza and loving pizza. Pizza Therapy is for anyone who loves pizza.
 
BLAINE: You’ve been doing this long enough that you’ve seen a huge change in the homemade pizza landscape. Books. Ovens. Courses. Gurus. How do you feel about what’s happening in homemade pizza today?
 
ALBERT: When I started Pizza Therapy over 20 years ago, there were few resources for promoting the love of pizza.
 
The entire culture and certainly the pizza community has grown exponentially.
 
I think one of the best parts of the Internet has been the sharing of pizza knowledge and pizza creation.

I am overjoyed with what has transpired.
 
In an article I wrote called, “How the Internet Changed Pizza History,” I said: “The Internet was the single biggest catalyst to educate, inform, and open the debate of how to make and where to find great pizza. The earth had truly become a global pizza village. Now various countries, regions, cities, and towns were able to showcase their own marvels of pizza.”
 
Speaking with various professional and amateur pizza makers, I have been astounded how they learned to craft amazing pizza using resources they found on the Internet. Many of them opened their own successful pizza operations which continue to thrive. Simply outstanding.
 
The development of the personal pizza oven by Ooni, Gozney and others put the ability to replicate pizza made in wood fired ovens has been a game changer. Now for a couple of hundred bucks, you can be a pizza master in your own back yard.
 
I think another game changer has been the use of baking steel in home ovens. I give Andris Langsdin (who you and I have both interviewed) all the credit for this wonderful product. Going from a pizza stone to a baking steel has impacted the way I make pizza.
 
I’m full of praise to anyone who shares their knowledge and wisdom for making pizza!
 
I need to add: when it comes to the Best Pizza, everyone has their favorite. I love the debate and discourse on all the various styles of pizza and their favorite pizza place. The best part is everyone is correct. You know what you like and why you love your favorite pizza or pizzeria. When it comes to the best pizza: there are no wrong answers, only opinions. You are the ultimate judge. And you are 100% correct!
 
BLAINE: It’s interesting that you say this. I was just re-reading American Pie, and Peter Reinhart makes a case for that favorite pizza or pizzeria being based in part on the emotional connection of time and place (my words, not his) and how that’s so important to pizza memory. By that measure, as you say, you’re always correct about your favorite.
 
So, why do you think making pizza never gets old?
 
ALBERT: When I spoke to Chris Bianco, the celebrated pizza maker’s pizza maker, he said something to me I never forgot:
 
“I don’t consider myself a pizza master, as a matter of fact, pizza is something you can never master. If you disrespect it, it will disrespect you right back and kick your ass.”
 
BLAINE: That’s fantastic—and so true.
 
ALBERT: Every single time I make pizza, I learn something new. All my pizzas are not perfect. Occasionally, I hit a home run, while other times I only make it to first or second base. I keep learning, growing and discovering about this amazing little disc that makes things happen. And for me that is the best part.
 
BLAINE: What’s your philosophy on making pizza?
 
ALBERT: Anyone can make pizza. Whether you make your dough from scratch or get premade dough or buy it from your local pizzeria. We are all on the same path.
 
I am also not a purist when it comes to making pizza. Every pizza is a blank slate. You are the artist, you decide what goes on the pizza. You may find flavors do not always work the way you thought. That is the learning and growing process of pizza.
 
I think you must start with top quality ingredients. Also, the mantra for pizza toppings must be: “Less is more.” Don’t overload your pizza. Let the spirit of the dough shine through.
 
I will add my only pet peeve is so called “Hawaiian Pizza.” I am certainly not opposed to pineapple on pizza. If you like pineapple pizza on pizza, more power to you. Just don’t call it Hawaiian Pizza. Call it Pineapple pizza.
 
BLAINE: [LAUGHS] That was inevitable—especially talking to a guy in Hawaii. And I admit, I have some opinions about what a Hawaiian might put on a pizza, and neither canned pineapple nor back bacon are involved.
 
What is the single most practical tip you would offer the home pizzamaker?
 
ALBERT: The single best tip for the home pizza maker is to make dough the day before you make pizza. Better yet, make your dough 2 or 3 days before you make pizza and let it cold ferment in the fridge.

A cold ferment will allow the dough to develop more complex flavors. You can certainly make your dough a few hours before, but a cold ferment adds a unique flavor profile to the dough.
 
BLAINE: What is the single most important philosophical tip you would offer the home pizzamaker?
 
ALBERT: When I wrote the Pizza Therapy Pizza Book, I included my biggest philosophical tip called Grande’s Pizza Postulate: “When making pizza, all mistakes are inevitable.”
 
I have made every mistake possible while making pizza. If you mess up, don’t worry. Learn and grow from your mistakes. Like anything else, the more you practice the better your pizzas will come out.

Make pizza and your life will never be the same.
 
BLAINE: Is there anything else that I didn’t ask you and should?
 
ALBERT: I have a YouTube channel called Pizza Therapy and would encourage everyone to please check it out. There are interviews with some of the best pizza makers on the planet. There are videos with tips and tricks for making pizza. If you like the Pizza Therapy YouTube channel, please subscribe.
 
You can find my personal pizza links here:
https://sleek.bio/pizzatherapy
 
Thank you so much, Blaine, for giving me an opportunity to rant about pizza. This is a subject I never get tired of discussing. I greatly appreciate you and totally support your pizza mission.
Pizza On Earth.
 
BLAINE: I’m flattered, Albert. And thank you. You’re quite the ambassador of homemade pizza, and your interviews with the pizza greats have been fun and enlightening. Thank you for everything that you do.
 
If you’re interested in learning more about Albert’s book, you can find it on Amazon by clicking this link: The Pizza Therapy Pizza Book: Unlock the Secret of Making Simple, Easy Pizza. If you’re interested in my own silly, little book about making pizza, you’ll find it at Free The Pizza: How to Make Great Pizza Whenever You Want With The Oven You Already Have. And if you’d prefer to read the master, Peter Reinhart’s American Pie is one of the best books possible about homemade pizza.