Pizza News, February 2005

(Volume VI No. 2) (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 0ver 500  subscribers who could be anywhere in the Pizza Therapy Universe!

"Pizza News" is now being delivered to over 4,000 -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!

 

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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!)

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Contents

1. What's New: A New Book, Pizza: A Slice of Heaven!

2. What's New Two: An Old Book for Free: "As A Man Thinketh!"

3. Pete's Story: Mama's On Motor, Culver City, California

4. King Arthur's High Gluten: Tom Tells Us Get A 5lb. Bag!

5. Appeal for A Peel!

 

1. What's New: A New Book, Pizza: A Slice of Heaven!

Our friend Coye Jones, of Homemade Pizza Gourmet fame, (http://www.frontier.net/~cmptj/pizza.htm), emailed us recently, telling us he had purchased  Ed Levine's new book, Pizza: A Slice of Heaven!  He also mentioned pizzatherapy.com  was "referenced on page 281!"

We immediately purchased a copy and we are glad we did. Subtitled "The Ultimate Guide and Companion", this volume lives up to its name. Levine claims to have consumed roughly "a thousand slices" in twelve months, in twenty states including Canada and Italy to complete the book. He reviews pizzerias across the Pizza Universe. This guy did his homework!

It is all here: the pizzas of  New Haven (Pepe's Sally's and Modern!), New York, Boston, Chicago, The Mid West, The South, The Southwest, The West Coast and South American Pizza. (He even picks our favorite Hawaiian Pizzeria: Antonio's!) He takes a stab at Bar Pizza, Frozen Pizza, Chain Pizza and Internet Pizza! Levine is wise enough to enlist the assistance of such luminaries as Chefs Mario Batali and Peter Reinhart (American Pie: My Search for the Perfect Pizza), Nora Ehron and many others! In some ways this book is a collaborative effort full of Pizza Tales and reviews, however, Levine pulls it altogether in the end.

We recommend Pizza: A Slice of Heaven!  without hesitation or reservation! This is a wonderful book for anyone who ever sat down and enjoyed a pizza. Don't expect Levine, to sugar coat any of his reviews or recommendations. The book is totally opinionated and therein lies it's charm. Levine is already braced for controversy and asks readers to contact him with additional suggestions for future editions of  Pizza: A Slice of Heaven!  

For now, we will savor Pizza: A Slice of Heaven!  for we have found, "Pizza on Earth..."

 Pizza:   
A Slice of Heaven!
by Ed Levine

 
Pizza: A Slice of Heaven


"500+ Healthy Chinese Recipes in 5 minutes"

Chinese cooking recipes cookbooks

Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped over 12,800 people worldwide improve their health. All the secret copy cat recipes in ONE cookbook.

Click here to read the whole story that reveals how ANYONE can cook delicious Chinese food and improve their health... in less than 20 minutes.

 

 2. What's New Two: An Old Book for Free: "As A Man Thinketh!"

I was discussing with my friend, important books we have read. My friend mentioned an old book by James Allen,  
"As A Man Thinketh!".
After searching several resources, I was able to find a copy of the book. I was surprised that a book written 100 years ago still contained nuggets of truth. It was not an easy read due to the old language used, however, I was glad I read it. It really made sense to me. I have reread it several times.

As luck would have it, shortly after reading the book, I was offered redistribution rights for this book. I purchased the rights and am pleased to offer this book for free to all reader's of "Pizza News". Maybe it was not luck. Feel free to give away this book to anyone you think may be interested.

You need Adobe Acrobat Reader (It is free), to read the book. You can get, "As A Man Thinketh!" and  Adobe Acrobat at (for free) this link:

http://www.pizzatherapy.com/thinketh

Please let us know what you think. Each copy contains links back to pizzatherapy.com, so each copy you give away, will help promote pizzatherapy.com!

 

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3. Pete's Story: Mama's On Motor, Culver City, California

Pete writes:

Nice to meet other dedicated pizz-a-holics!

Mama's on Motor just gets a blend I can't taste elsewhere. Maybe it's the red onions. Maybe it's the sauce. The classic
crust. Words fail me - it just blends!

Thanks for the dough making tips. In return, I shall share my favorite recipes with you.

All time favorite - Sausage, mushroom & onion (on a cold winter night!)

Southern California craze - garlic and fresh basil (health and taste)

Poker night with the boys - garlic and pineapple (the sweet is decadent)


New kid on the block (just tried tonight) - garlic and broccoli (arranged in petals) with mozarella and a dribble of sharp
cheddar in the center. Lightly dusted with dried basil. Yummy!

Not into the yeast thing, as I am macrobiotic. I have risen the dough with baking powder, rice milk and olive oil with some
success.

Also use organic wheat flour, as it is always on hand. But nothing is quite as good as good old white.

Pre-bake this crust a few minutes and it will balloon up. No need to rise.

That's my story. Thanks again!

Our Response:

Thanks, Pete!

 

4. King Arthur's High Gluten: Tom Tells Us Get A 5lb. Bag!

Tom Writes:

In following up on Jason's recent suggestion to try High-Gluten content flour, you made note that King Arthur's Sir Lancelot product would qualify, but is only available in 50lb. quantities.

Well, having just ordered from K.A., - business due to mention in the December '04 issue of "Pizza News" newsletter, - I found that they are now selling it in 5lb. bags (item 3041). And those are just brown paper bags, not the stylish supermarket versions we see on the shelf. So, perhaps they are beginning to gauge the potential "Average Joe" interest in the product.

I dare say there may at least be some interest coming from the pizza ovens!

Happy 2005!

Tom

Our Response:

Thanks Tom.

For more information on King Arthur Flour call: 1-877-KA FLOUR (1-877-523-5687)

 

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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!)

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

 

5. Appeal for A Peel!

Al Writes:

Could you please tell me exactly what a 'peel' is? I've never heard this term before.

Thanks for the newsletter!

Our Response:

A peel also known as a pizza paddle is is a flat tool with a handle. You use the peel to put the pizza onto a pizza stone (or brick oven) and to take it out. You can build your pizza right on a pizza peel, dusted liberally with corn meal.

You can see a picture of a wooden peel at this link:

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

Look at the bottom of the page. Peels can be made of wood as well as metal. I have both kinds. Both work well.

You really only need a peel if you are using a pizza stone.Until I gave him a peel, my friend Espo used a piece of cardboard to move his pizza on and off his pizza stone. It worked, but that is another story!

I hope this answers your question...

Pizza on Earth,

 



"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)
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