1. Seasons Greetings: Merry Christmas and Holiday Cheer

2. Spiritual Pizza

3. Paul's Pizza Tips

4. Another French Connection

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Learn the Secret Recipes of your favorite dishes!

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1. Seasons Greetings: Merry Christmas and Holiday Cheer.

Thank you for your comments about The Pizza Book. I appreciate all of your testimonials.

You also continue to purchase items from my sponsors (amazon.com, New Releases from Barnes and Noble,
free2try, http://hauula.free2try.com/ and more, such as purchasing Everybody Loves Pizza, and other Pizza Books),

Thank you, for supporting pizzatherapy.com. I want to wish you, and your loved ones, the warmest Holiday Greetings.
Merry Christmas and a Happy New Year, to one and all, from pizzatherapy.com.

You can listen to my special audio greeting to you, at this page: Pizza News Only
http://www.pizzatherapy.com/pizzanewsonly.htm

Pizza On Earth, Good Will to All!

In my car, I have a battered copy of The Magic of Believing  by Claude Bristol I have read this book many times and I always seem to get something new out of it. If I know I need to wait in a line, such as at a bank or food shopping, I will take the book along to read. This seems to make the line move faster.

Simply put, The Magic of Believing states, the energy of the subconscious mind can help individuals achieve any goal. If you believe it, it will happen. This book contains countless examples of the hidden power of the subconscious mind and how it can influence our lives.

Bristol  speaks about two people cooking an item using the same ingredients, and the same recipe. One item turns out to be a failure while the other is a successful culinary achievement.

The successful cook, saw the finished product in their mind's eye. This successful cook, baked their heart and soul in to the finished dish. They created a spiritual link with the food.

 Making pizza, is no different. You must put your spirit into each pizza you create. The great pizzaiolos such as Gennaro Lombardi (Lombardi's),   Frank Pepe  (Pepe's) and Salvatore Consiglio (Sally's Apizza), knew this, and made pizza for the body as well as the soul. They were masters of Spiritual Pizza.

Spiritual pizza is made when you connect with your pizza on a higher level. You put a part of yourself into each pizza.
 Make all of your pizza, Spiritual Pizza. Your pizza will taste better. Your pizza will be better.

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3. Paul's Pizza Tips

Paul writes:

Hi Albert, I was just browsing your website, in search of a brilliant tomato sauce recipe.

I've been trying to reverse-engineer pizza for a number of decades now.

Here's a tip I didn't see on your website:

Don't buy just one Pizza Stone. Buy TWO.

Use the first stone normally (i.e. put the pizza on it).

Put a second oven rack in its highest position and put the second pizza stone
on it - i.e. above the pizza. Now there is a stone above and
below the pizza. It makes a huge difference - pizzeria oven quality. Keeps the oven
temperature steady as a rock (:-) - something which electric ovens can't
otherwise achieve. The toppings brown nicely and the crust puffs up
delicately. Obviously, you have to put both of the stones in the oven before pre-heating
(which takes longer with the two stones).

Here is another tip, told to me by a food chemist who consulted with the bread industry - season your dough at least overnight.

I use a bread machine to knead the dough. After it's done its 1hour-10minute knead-rest-knead cycle, I plop the dough into a clear plastic bag and put it immediately into the refrigerator.

The internal heat generated by the yeast, allows the dough to continue rising in the refrigerator. It's quite surprising the first time you
see it happen!

I make the dough this way the night before, so that it rises in the fridge for 24 hours.

Seasoning the dough gives a marked difference to the dough -
the glutens have time to form and you get better "stretch", there is no trace of yeasty flavor, and the crust browns with a thin outer layer, like great bread. In fact, I make my own baguettes using seasoned dough, too.

Try it, you'll love it.

Best pizza in Toronto (and, therefore the world [*]):
Capi's Pizza.
See Capi's review here.
http://www.pizzatherapy.com/international.htm

My Response:

You know for a number of years, I did have two pizza stones and my pizzas really came out well.

I did not understand why, but you have certainly explained a lot to me!

Now I use a Hearthkit:
http://www.pizzatherapy.com/hearthkit.htm
I think my pizza still comes out well.

The tip about proofing your dough overnight is a great concept. I have stated this idea here before, and it is worth repeating.
Thanks so much Paul.
And by the way, I can't wait to get to Capi's!
 

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4. Another French Connection

Georges Bloch writes:

Nous vous invitons ŕ écouter la Pizza
sur www.georgesbloch.com
http://www.georgesbloch.com

(Note: If you visit Georges site, click through the opening screen to find la Pizza. Then click on the mp3 link to listen to it.)

salutations.
 

My Response:

I am sorry,  Georges, I do not speak French. "Je ne sais pais," was about as far as I got in French class.
(And that is probably wrong, also.)
I enjoyed your song La Pizza. I have linked your website here:

Links from pizzatherapy.com
http://www.pizzatherapy.com/links.htm

(Look for La Pizza).

Thank you very much for writing.

Albert Grande
pizzatherapy.com

"Pizza on Earth, Good Will to All!"

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

Sincerely,
Albert Grande
Email: webmaster@pizzatherapy.com

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"Pizza on Earth, Good Will to All!"

Pizza News (ISSN: 1533-3795)
Copyright Grande Publishing 2005

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