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Pizza News, July 2003

(Volume IV No. 7) (ISSN: 1533-3795)

"Pizza on Earth, Good Will to All!"

"Pizza News" is now being delivered to all 50 states (U.S.) including D.C., and the following countries: Canada (including Alberta, British Columbia, Manitoba, New Brunswick, Nova Scotia, Ontario, Quebec and Saskatchewan), Afghanistan,  Angola, Argentina, Armenia,  Australia, Austria,  Bolivia, Bosnia and Herzegovina, Brazil, Chile, China, Christmas Island,  Columbia, Croatia (local name: Hrvatska), Cuba, Cyprus, Czech Republic,  Denmark, Dominican Republic, East Timor, Egypt, Eritrea, France, Germany,  Hungary, Hong Kong, Iceland, India, Indonesia, Iran, Ireland, Israel, Italy, Jamaica, Japan,, Kuwait, Libyan Arab Jamahiriya, Malaysia, Malta, Mexico, Netherlands, New Zealand, Nigeria, Norway, Pakistan, Palau, Philippines, Poland, Portugal, Puerto Rico, Romania, Russian Federation, Saudi Arabia, Seychelles, Singapore, Slovakia (Slovak Republic), Slovenia, South Africa, Sweden, Thailand, Trinidad, Tobago, Turkey, Ukraine, United Arab Emirates, United Kingdom, Vanuatu, Virgin Islands (British), Yugoslavia,  Zimbabwe, U.S. Minor Outlying Islands, and over 500  subscribers who could be anywhere in the Pizza Therapy Universe!

"Pizza News" is now being delivered to over 3,000 -pizza lovers, worldwide!

 

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1. What's New: More Grillin' and Chillin'

2. Opps, We Did It Again: Dough On Our Face!

3. Onion and Pepper Pizza

4. Chris's Pizza Tale from "Down Under"

 

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1. What's New: More Grillin' and Chillin'

The response has been overwhelming, "Pizza News Readers" know how to grill pizza! Here is a sample of the type of email we have received:

The Rose writes:

"Thanks so much for the excellent tips on grilling pizza!!! We just made our first grilled pizza this weekend, and it was fantastic! We're hooked...."

John shares the following:

"I have only tried this once, but out of boredom with the usual grill fair, I decided to try having a 'grilled pizza' cook out for one of our family gatherings. It was quite a success! I do have a tendency to do these sort of things on impulse, was a bit nervous about the dough...Everyone had a great time!"

The response to grilled pizza has been incredible! We know you will be able to grill pizza with a little practice! Fire up those barbies, throw on those pizzas! You will amaze yourself! There really is nothing quite like a grilled pizza.

 


 

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2.  Opps, We Did It Again: Dough On Our Face!

Jarek from Poland writes:

You should write that the water for the dough should be between 100 and 110 Degrees Fahrenheit!!!!!!!!!! I did it in metric and guess what? It was horrible!!!

Our Response:

Opps!!!! Sorry Jarek!
Here is the correct conversion rates:  100-110 F. = 37 C- 43 C
I have made changes to the recipe on-line!!!!
Please let us know how your dough turned out???? I am now corrected,

Albert
Temperature Monitor, pizzatherapy.com

Jarek writes back:

WOW!!!
I'm impressed by the speed of your reaction :)
It's nice to know that someone reads the stuff users send :D.
The first dough was a failure, but the next one turned out just great.

ex Temperature Victim ;)
Jarek

 

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3. Onion and Pepper Pizza

 

A Simple Pizza Full of Flavor

This pizza is one of my favorites since my early days of creating pizza. 
This is also a big hit for your vegetarian friends.

Ingredients:

  • Dough for 1 pizza 

  • 4-6 oz. mozzarella 

  • 2-3 cloves of garlic minced

  • 2-4 oz . of parmesan

  • ½ onion thinly sliced

  • ½ red pepper thinly sliced

  • ½ orange and/or yellow pepper thinly sliced (1 whole green pepper may be substituted)

  •  fresh basil (if available), salt and pepper to taste

 

Directions:

  1. Roll out dough to desired size.

  2. Drizzle olive oil on dough. Spread evenly. 

  3. Spread garlic and spices on dough.

  4. Spread  mozzarella and parmesan and spread over dough

  5. Evenly spread the onion and peppers on the dough

  6. Bake at 500 º for 8 to 10 minutes
    (preferably on a preheated pizza & baking stone. Stone should be preheated for 1 hour.)

  7. After pizza is cooked, tear basil leaves and put on cooked pizza. Add other spices to taste.

Tips

  • You can roast the peppers by broiling them until they start to turn black. The scrape the skin off. 
    (That is what my mom does!)

  • You can just roast the peppers and leave the skin on.

  • Caramelizing the onions by sautéing before putting them on the dough, will add a distinctively different, sweeter pizza

  • Try to use different colored peppers for a very colorful pizza. Green peppers will work just fine.

 

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4. Chris's Pizza Tale from "Down Under"

This tale from a previous issue of "Pizza News" certainly is worth repeating! 
Read on:

Chris writes:

I was interested to share some views on Pizza; I was born here in Australia but my family is quite a mixed race group, with parents coming here as refugees back in 1950 from Italy. I have also Yugoslavian and French influences from different relatives and of course the local Australian influence.

Any way my Italian parents were not rich and as a minority they did many things 'the old way' which we kids thought were a bit peasantry and too much effort. The most important was that they baked their own bread and Pizza each week in a 'real' wood oven. I say real because its design is that you build a hot fire in the oven get the bricks hot then clean out the coals and sweep it out and put in the food. All this is quite time consuming and messy but the flavor!

Of course as we grew up, we now appreciate the wonders of this method of cooking and just put up with the work needed. This is where I read with delight your story about your dad and the local kids and the sharing of the cooking. I couldn't agree more it really is a 'get together'.

My different recipes include the 'white' pizza you described but we brush the base with olive oil (home grown and pressed). Then add some thin slices of potato, dried chili, garlic and fennel seeds, some times slices of onion as well.

Another idea which we have adopted (probably due to the time waiting for the oven to heat up) is to make small pizzas about the size and shape of a short black saucer about 80 mm by 5 to 10 mm thick, we put some sauce and maybe some fresh basil on top then fry them till golden ( be careful not to tip them over, they should float nicely on top of the oil), they are a bit oily but are great to eat hot while we work the fire and get the dough and pizzas ready!

Best regards

Our response:

Ah, Chris! My mouth was watering at the tales of the homemade pizza you described! What a fantastic story of your parents coming to         .

Isn't it funny how we sometimes take for granted things early in our lives that turn out to be extremely important later on!

The story of the wood fired oven is an incredible one. I can just taste and smell that pizza right now as I write this!



                                   
 

"Pizza on Earth, Good Will to All!"

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

Sincerely,
Albert Grande, The Pizza Promoter

Email: webmaster@pizzatherapy.com


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