Joe Alberi
  • Male
  • NH and CA
  • United States
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  • Laurel Dominica Kirtz
  • Kaitlin Diaz
  • James Callaway
  • Mary Goodman
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  • Kate
  • Greg

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Latest Activity

Joe Alberi and Laurel Dominica Kirtz are now friends
Feb 18, 2010
Joe Alberi replied to Laurel Dominica Kirtz's discussion 'Hey Folks!' in the group GGBoston
"Hi Laurel, It's been difficult trying to get everyone together. Maybe you can help."
Jan 29, 2010
Joe Alberi and Kaitlin Diaz are now friends
Dec 19, 2009
Joe Alberi and Jayden Price are now friends
Aug 9, 2009
Joe Alberi commented on Matt's group 'GGBoston'
"Greg- Count me in I'm ready, lets start planning a menu."
Aug 7, 2009
Joe Alberi commented on Joe Alberi's blog post 'Real Wood Fired Neapolitan Pizza'
"Hi James, Mine is a tuscan oven- wood fired have made both pizza and bread. Call me at 707-338-1420 we can chat about food! Joe"
Jul 8, 2009
James Callaway commented on Joe Alberi's blog post 'Real Wood Fired Neapolitan Pizza'
"Hey Joe, I live in Keene, and I would love to try out your oven, for bread/pizza. I've been looking into them, both for commercial use and home. What kind do you have? I'd be glad to chat sometime."
Jul 8, 2009
Joe Alberi and James Callaway are now friends
Jul 8, 2009
Joe Alberi replied to Shawnzee Catz's discussion 'Is anyone hungry?' in the group New Hampshire Foodies
"NH is a small state, just join this group. Do you like pizza?"
Jun 23, 2009
Joe Alberi commented on Matt's group 'GGBoston'
"If anyone wants to learn how to make mozzarella cheese I make it weekly here in NH. Let me know in advance if you would like to learn. Or pizza making in a real wood fired oven."
Jun 19, 2009
Joe Alberi replied to Kate's discussion 'dinner plans.' in the group GGBoston
"Matt, If you are willing to take a drive I have a professional trattoria style kitchen complete with 3 bay sink , wood fired tuscan oven and professional gas grill with 6 burners here in SW New Hampshire. About 1-2 hrs away from boston."
Jun 15, 2009
Joe Alberi commented on Matt's group 'GGBoston'
"I have a small trattoria very private here in the NH countryside. Can host about 6 people to start. Complete with wood fired pizza oven, 3 bay sink and professional gas range."
Jun 15, 2009
Joe Alberi updated their profile
Jun 13, 2009
Joe Alberi left a comment for Greg
"Greg, No dinner plans yet, laura s was supposed to organize something. Would be good to make some pizza sometime with you guys. J"
Jun 3, 2009
2 blog posts by Joe Alberi were featured
Jun 3, 2009
Greg left a comment for Joe Alberi
"hey joe...Glad to meet you...would love to hook up some time and learn some pizza tech...I am a pizza fanatic..grow up north of boston...make my own dough ....but have an electric oven..ugh!!!!...I live in portsmouth area...believe that is about…"
May 30, 2009

Profile Information

I am:
Hungry, a chef
I live in:
Southern New Hampshire(Keene area) and Northern California(Petaluma)
About Me:
I live to make real neapolitan wood fired pizza. I make my own olive oil and wine. I also make my own mozzarella fresh every week for use on the pizza.

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Joe Alberi's Blog

Real Wood Fired Neapolitan Pizza

The authentic neapolitan pizza uses only fresh ingredients like fresh mozzarella cheese, unbleached flour, extra virgin olive oil and san marzano tomatoes, salt and water. You have to have a wood fired tuscan oven.

Posted on May 26, 2009 at 1:41pm — 5 Comments

Comment Wall (13 comments)

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At 2:45pm on August 7, 2009, Greg said…
thats great! I cant bake for the life of Few places around this area can probably get it
At 2:35pm on August 7, 2009, Greg said…
how about like....a wild boar pizza?....hmmmm
At 2:26pm on August 7, 2009, Greg said…
Maybe a foccacia style pizza as a starter...some type of anti pasta as a second course..thinking maybe a game style main entree..what you think?
At 2:14pm on August 7, 2009, Greg said…
Hey Joe - also, we need to hook up soon...dying to learn the secret art of REAL wood fire pizza
At 2:13pm on August 7, 2009, Greg said…
I'm in.. what do you think....5 course...start small..then lets see who comes...with gas prices so freaking high, we need to find a place for all to place has a small electric stove...but works good...
At 9:14am on July 15, 2009, Shawnzee Catz said…
Hey Joe, so that wouldn't be enough time for a new batch of beer. Also, I have a dinner party down in MA the next day and will probably be traveling the day before. What if we try for something later in Aug? Not that you should reschedule this dinner party, but perhaps we can attend another one then? We will be traveling around a bit until the 20th or so of Aug. Either way, no worries, I am sure we will get together sooner or later.
At 6:11pm on July 13, 2009, Shawnzee Catz said…
Sounds good Joe. When are you thinking this would take place? I will start the brew next week. I think it will take 3-4 or so weeks, BUT if we don't have beer this time, we will have it next time.
At 12:10pm on July 10, 2009, Shawnzee Catz said…
There is definitely interest here. We are over on the Seacoast but could make a little trip out your way. How many people were you thinking? What can I do to help? I wonder what type of beer pairs well with pizza. Probably depends on the type of pizza...hmmmmm......
At 8:58am on July 10, 2009, Shawnzee Catz said…
Great pictures Joe! I like the oven. I was just out in Philly checking out the oven they use at the Sweetwater Baking Co. I am interested in maybe building one or having someone build one for me. My friend builds all types of kilns...I wonder if it is similar. Another friend of mine is looking to build one on the back of an old 53 chevy flatbed or something like that. I would love to chat about it or check it out sometime. How often to you entertain? How do you get an invite? I'm jealous :)
At 2:48pm on July 8, 2009, James Callaway said…
Tonight too soon? Just kidding. Any time would be great. I own a coffee shop in town, and I sell bread at the farmers' market. I always like to talk about food/bread/pizza. Stop by on Saturday if you get the chance (before 10:00). I'd be glad to share some bread with you. Or you can call me at Brewbaker's.

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