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Pizza News, March  2004

(Volume V No. 3) (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,  Bahrain, Bolivia, Bosnia and Herzegovina, Brazil, Chile, China, Christmas Island,  Columbia, Costa Rica, Croatia (local name: Hrvatska), Cuba, Cyprus, Czech Republic,  Denmark, Dominican Republic, East Timor, Ecuador, Egypt, Eritrea, France, Germany,  Ghana, Grenada, Hungary, Hong Kong, Iceland, India, Indonesia, Iran, Ireland, Israel, Italy, Jamaica, Japan, Kenya, Korea, Kuwait, Lebanon, Libyan Arab Jamahiriya, Malaysia, Malta, Mexico, Monaco, Netherlands, New Zealand, Nicaragua, Nigeria, Norway, Pakistan, Palau, Philippines, Poland, Portugal, Puerto Rico, Romania, Russian Federation, Saudi Arabia, Seychelles, Singapore, Slovakia (Slovak Republic), Slovenia, South Africa, Sri Lanka, Sweden, Thailand, Trinidad, Tobago, Turkey, Ukraine, United Arab Emirates, United Kingdom, Vanuatu, Virgin Islands (British), Yugoslavia,  Zambia, 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 3,400 -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!

 

1. Food Network Celebrates Pizza

2.Pizza: Does size Matter?

3. Fresh Spinach and Ricotta Calzone

 

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Cooking Specials
at this page:

http://www.pizzatherapy.com/holiday.htm
Great Deals, Great Products! Great Cooking!

pizzatherapy.com Specials

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1. Food Network Celebrates Pizza

The Food Network recently celebrated pizza with a variety of shows for a multi hour pizza extravaganza. Tyler Florence visited Italy, Mario Batali visited Totonno's (Brooklyn), and Lou Malnatti's (Chicago), while Emeril stayed in the studio creating "Smoked Salmon and Goat Cheese Pizza." Incredible recipes and pizza secrets were revealed. The programs were great!

The "World Pizza Challenge" was also presented. This is a series of contests featuring pizzaiolos tossing dough and producing incredible pizza. The "Best of" show featured nominations for the best pizza in the world. There was even a "Pizza Unwrapped" show.  You can visit the shows and the recipes at this link (the Pizza Shows are listed after 6:00 PM): 
Food Network Pizza Show
!

 

2.Pizza: Does size Matter?

Michael writes

HI there Thanks for the tips you have given me so far about how to make pizza. What about sizing? Say I want to make a small pizza for example a small is a 10 in. right, a medium is a 12 I believe, and a large one I believe is a 14 inches. How can I know what amount of flour to use for each specific size? Can you tell me guys. I would really appreciate it. Thanks. 

Our response:

Great question Mike.
Make the dough recipe as usual and build the size of pizza you  want.
If anything is left over: make an odd sized pizza!
To accurately determine the amount of flour you need, you have to use a scale. 
 The only accurate way to determine amounts is to weigh all of your ingredients. (That is what professional cooks do!)


Now if you are asking about the size of the pie because you 
want to go into the pizza business, you really need to check 
out this page:
http://www.pizzatherapy.com/pizzabiz.htm

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3. Fresh Spinach and Ricotta Calzone 

As much as I love making pizzas, I also love making calzones. When we were kids, my dad would often return from the Italian bakery with "Spinach Pies." They were very similar to calzones but had no cheese. If I close my eyes, I can taste them right now! Here is a tasty alternative to pizza, which merges the flavor of ricotta cheese and spinach!

Ingredients:

Directions:

  1. Cut dough in 4 equal pieces (or 2 for large calzones) 

  2.  Roll out dough to desired shape 

  3.  Spread small amount of olive on top of dough 

  4. Squeeze spinach to get all moisture out

  5. Mix cheese, garlic, spices and spinach in a bowl 

  6. Divide mixture according to the number of calzones you will be making. 

  7. Spread mixture evenly along one edge of the dough.

  8. Do the same for each calzone.

  9. Fold the dough over and seal the edge with a fork.

  10.  Slit top of calzone in several places with a knife to let gases escape as it cooks.

  11. Cook at 450-500 degrees on a pre-heated pizza stone for 8-10 minutes 

 Tips 

You can find this recipe on the web at: Fresh Spinach and Ricotta Calzone

"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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   (By supporting our sponsors, you are supporting Pizza Therapy!)
       Try amazon.com for great deals! 
   
(Thank you for your support!)

Visit us at: http://pizzatherapy.com

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