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Pizza News, April 2005

(Volume VI No. 4) (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, Albania, Algeria, Angola, Argentina, Armenia, Australia, Austria,  Barbados, Bolivia, Bosnia and Herzegovina, Brazil, Cambodia, Chile, China, Christmas Island, Columbia, Costa Rica, Cuba, Cyprus, Czech Republic,  Denmark, Dominican Republic, East Timor, Ecuador, Egypt, Eritrea, Fiji, Finland, France, Germany,  Ghana, Greece, Guam, Guatemala, Hong Kong, Hungary, Iceland, India, Indonesia, Iran (Islamic Republic of), Iraq, Ireland, Israel, Italy, Jamaica, Japan,, Kuwait, Latvia, Lebanon, Libyan Arab Jamahiriya, Malaysia, Malta, Mauritius, Monaco, Mexico, Netherlands, New Zealand, Nigeria, Norway, Oman, Pakistan, Palau, Philippines, Poland, Portugal, Puerto Rico, Romania, Russian Federation, Saudi Arabia, Seychelles, Singapore,  Slovenia, South Africa, Spain, Sweden, Syrian Arab Republic, Taiwan, Thailand, Trinidad, Tobago, Turkey, Ukraine, United Arab Emirates, United Kingdom, Vanuatu, Virgin Islands (British), Yugoslavia,  Zimbabwe, U.S. Minor Outlying Islands, the Yukon,
and 612 subscribers who could be anywhere in the Pizza Therapy Universe!

"Pizza News" is now being delivered to over 4,200 -pizza lovers, worldwide!!
 

pizzatherapy.com is proud to be sponsored by Fleischmann's Yeast.
When we make pizza, we only use Fleischmann's Yeast.
Visit their great web site through the banner on our site, and tell
them pizzatherapy.com sent you!
 

Feel free to share "Pizza News" with anyone you think may be interested!
 

Go to Awesome the April Deals here!

 

Contents

1. What's New: Another Free Ebook, The Science of Getting Rich

2. Pizza, the Movie: An Update, and A Wake in Providence

3. Stretchy Dough Resolved: Answers from Bill P.

4. Cappicolla and Buffalo Mozzarella Pizza

5. Pakistani Pizza Business (From April 2003. Pizza News)

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The Pizza Therapy Pizza Book


Makes makin, pizza, easy as pie...

***************************************************

1. What's New: Another Free Ebook,  The Science of Getting Rich

Many pizzatherapy.com clients have written to explain how much they have appreciated our free ebooks!
If you have not received your
free copies of

James Allen's
"As A Man Thinketh!
(http://www.pizzatherapy.com/thinketh.htm)
  or
Russel Conwell's  "Acres of Diamonds"
(http://www.pizzatherapy.com/diamonds.htm)
,
please get them now! Although written many years ago, they both contain wisdom for the ages!

We are excited to offer to you our latest ebook:
The Science Of Getting Rich
 (http://www.pizzatherapy.com/science.htm)

by Wallace Wattles. This is another timeless classic. We have seen this ebook for sale on the Internet for $12.00! We bought the rights and we say, for now, let's give 'em away!!!

Each ebook, contains a link back to pizzatherapy.com. so if you give the ebook away, you are helping to promote our website!

New Awareness Magazine called  "The Science Of Getting Rich":
"One of the greatest books ever written." 

 

Download all of these valuable ebooks for free. Download instructions are explained on each ebook page.
As long as you do not change them in any way, please feel free to share them with who ever you wish!

Please let us know what you think of these life changing books!

 

 

###########################################

Pizza Books and Pizza Music:

http://www.pizzatherapy.com/pizzabooks.htm

Also any online book in the universe!
(Please visit and
order Many Books
and Music Choices!)

Check out the  Sassafras Wood Pizza/Bread Peel

###########################################

 

2. Pizza, the Movie: An Update

We wanted to give you an update of  Pizza, the movie (www.thepizzamovie.com).

Here is what we have:

"Cat Price has met and profiled pizza industry executives and entrepreneurs.  We are illustrating the regional styles and varieties of pizza available, as well as developments and trends in the industry, including the global politics and economics involved.

Cat Price is depicting pizza's glorious story from ancient times to the present, with segments on the history of pizza in New York and Chicago (including landmark places like Patsy’s, Lombardi's, and Totonno’s in NY and Uno and Gino’s East in Chicago).  We have interviewed pizza experts, historians, and chefs from around the country.  The month of December had been dedicated to shooting solely NYC pizzerias. (Yeah, just in case you were wondering, they did make it to New Haven.)

Additionally, Cat Price is following aspiring U.S. Pizza Team hopefuls as they compete for spots on this year’s team and the chance to go to Italy and do battle against their international counterparts.  Members of the US Pizza Team do some fairly amazing things with pizza dough, if you’ve never seen it before."

We are very excited and look forward to the release of this film. See new trailers and sign their guestbook. You might even make the credits! Check out: Pizza, the movie, soon!

We are also very pleased to announce the re-release of The Pagano Brothers (our cousins!)
fantastically hilarious film:
"A Wake in Providence"
. You can read about it HERE.

I have seen the movie several times and always wondered why it was not a major hit. It is very funny and captures some inside elements of what it is to be Italian (or to be a member of any ethnic group). The characters are well developed and familiar.
 

Our own Aunt Esther, (my dad's sister) was even cast in the movie as: "Aunt Esther"!

This is a film pizzatherapy.com recommends without hesitation or reservation! We know the release was a limited one, so it may not be shown in every venue. If it is not at your theater, demand that this gem be shown! Go to this move and you will not be disappointed.

Visit this site and watch the trailer: "A Wake in Providence".


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Find incredible books at, amazon.com: Cooking, Food & Wine
Thank you very much for supporting our sponsors!
If you buy stuff at
amazon.com, or any other website,
please do so through
http://pizzatherapy.com!

 

The Pizza Therapy Pizza Book


Makes makin, pizza, easy as pie...

#################################################

 

3. Stretchy Dough Resolved: Answers from Pizza Pro Bill P.

Bill P. writes:


Concerning the shrinking dough. Number one, I use a rolling pin, too. It is easier and causes no harm. Did you ever watch the Pepe's guys pound the daylights out of their dough before they stretch it? That's to avoid the unsightly big bubbles while baking. The pin should accomplish this as well.

Oh, back to the dough. I had the shrinking dough problem as well. After watching Julia Child, I found that my problem was a function of not enough water or too much flour, the result is the same. Julia pointed out that when measuring flour, you must be careful not to compact it into the measuring cup by tamping it down and adding more; or by digging too deep into the
flour bag or canister which will also compact it.


She claimed, and I confirmed, that if you are not delicate when measuring the flour you will be adding up to another 33% more flour to the recipe.

Julia went so far as to suggest that if you keep your flour in a canister, before each scoop you should gently turn the canister upside down and right side up again a few times to fluff it up.

My mom could not tell me why she sifted her flour, but Julia claims that sifting helps to get a "proper measure". All flour that we buy now in the grocers for pizza such as King Arthur is pre-sifted. However, extra care is needed when measuring so as not to negate this convenience.


Thanks,

Bill P
.

 

 

 

 

 

4. Cappicolla and Buffalo Mozzarella Pizza

 

This pizza was the result of having the right kind of ingredients. It truly just made itself. Simple, yet oh so tasty!

The taste of this dish is superb if you use buffalo mozzarella. 
If not available, any whole milk or regular mozzarella will do.

Ingredients:

  • Dough for 1 pizza (Dough recipe will make 4 thin Neapolitan pizzas)

  • 4-6 oz. of buffalo mozzarella (whole milk mozzarella is fine)

  • 2-3 cloves of garlic minced

  • 2-4 oz . of parmesan

  • 1 16 oz. can of stewed tomatoes (One can is enough for 2 pizzas)

  • 4-6 slices of cappicolla (thinly sliced Italian ham)

  • ¼  cup fresh basil or more (if available)

  • olive oil, salt, and pepper to taste

Directions:

  1. Roll out dough to desired size.

  2. Drizzle olive oil on dough. Spread evenly. 

  3. Mince garlic and spread on dough.

  4. Drain and crush tomatoes with a fork and then spread evenly on pizza

  5. Slice mozzarella and spread over dough

  6. Spread the parmesan on the pizza

  7. Cover pizza with the cappicolla

  8. Bake at 500 degrees for 8 to 10 minutes
    (preferably on a preheated Pizza Stone
    . Stone should be preheated for 1 hour.)

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

Tips

  • Use buffalo or whole milk mozzarella. Regular mozzarella will work. 
    But the buffalo mootz, (as they say in New Haven), will be fantastic!

  • You can eliminate the cappicolla, and make a Margherita!

  • You can substitute ¼-½ cup of Tomato sauce for fresh tomatoes or use both!

  • Use fresh basil if available but dried will work.

  • You can get a "starter" basil plant from a garden supply store. Pick off a few leaves as needed.
    Keep transplanting to a larger pot as it grows. Bring it inside for the winter.
    There is nothing like fresh basil!

 

#################################################

Pizza Books and Pizza Music:

http://www.pizzatherapy.com/pizzabooks.htm

Also any online book in the universe!
(Please visit and
order Many Books
and Music Choices!)

 Get a Pizza Stone!

 #################################################

 

5. Pakistani Pizza Business (From April 2003. Pizza News)

Ali writes:

Dear Albert, 

Hi, I read your newsletter very keenly & I've even tried your famous dough recipe. It was good let me tell you. I have made a Pizza takeaway in Lahore, Pakistan. I would be delighted to know your expert opinion on how to run it successfully. We have no takeaways here.  I'll wait for you valuable suggestions. 

Best Regards, 

Ali Anwar

 

Our Response:

Hello Ali.

 Thank you very much for your very kind words! We really can claim our "Pizza and Dough Recipe" is World Famous!!!

We have created a page that offers all of our advise for starting and running a successful pizza business. At the bottom of the page we list 2 web sites run by pizza professionals that will assist you in creating, and maintaining a successful pizza business. They also have message boards which will put in in touch with other pizza professionals. We know you will do well, Ali!

 Here is the link: 

http://pizzatherapy.com/pizzabiz.htm 

Please let us know if this has been helpful for you. If you have any other questions, please don't hesitate to ask.

We can't wait to try your fantastic pizza!

 

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Thanks for supporting us! 
We greatly appreciate you purchasing on-line at
 pizzatherapy.com!

Remember if you purchase anything on-line, 
please, go to
pizzatherapy.com first and click through. Thanks!

***************************************************

 

"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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Pizza News (ISSN: 1533-3795)
Copyright Grande Publishing 2002

Visit pizzatherapy.com at
http://pizzatherapy.com

"Pizza on Earth, Good Will to All!"

****************************************************

Back to the May 2006 Issue of Pizza News

 

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Home | History DoughMaking Pizza | Italian Recipes | Tips | More Tips | Pizza News Archives  | Pizza Business  | Pizza Blog
  Pizza Books Tricks | Learning | Tools |Best Pizza Pizza Poll  | The Store Free Stuff ||  
pastatherapy.com Legends of Pizza: Volume 1

  Cooking Articles,      Non-Pizza Recipe Index here  Visit the Legends of Pizza      Links

Get a FREE copy of my Pizza Dough Recipe,
Sign up for Pizza News HERE

Pizza News (ISSN: 1533-3795)
Copyright Grande Publishing 2000-08


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