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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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Contents

1. What' New: Ebooks Going in the Vault!
2. What's New Two: Another Pizza Movie, "Driver's Wanted".
3. World's Largest Mozzarella Cheese Factory: Leprino Foods!
4. Neapolitan Pizza Question
5. More on Shipping Pizza

1. What' New: Ebooks Going in the Vault!

The response to our free ebook giveaway has been overwhelming. Frankly we are shocked at the number of ebooks that have been downloaded from pizzatherapy.com! We wanted to give "Pizza News" readers one last chance to download copies of these life changing books. We will be placing these ebooks in the vault, and may not be offering them for free after this promotion. These links will work for at least one week after the delivery of  "Pizza News, May 2005".

Here are the titles:

James Allen's,  "As A Man Thinketh!
(http://www.pizzatherapy.com/thinketh)
This book has become a timeless classic. Not only are there countless websites devoted to this work, there are study groups
devoted to unlocking the wisdom contained in this "little volume". This book has been praised countless times by countless generations of readers.

Russel Conwell's  "Acres of Diamonds"
(http://www.pizzatherapy.com/diamonds),
This book, is a copy of a speech Russell Conwell gave over 6,000 times during his career. In many ways Conwell
continues on the same path as James Allen.

Wallace Wattles "The Science Of Getting Rich"
 (http://www.pizzatherapy.com/science)
New Awareness Magazine called  "The Science Of Getting Rich":
"One of the greatest books ever written." This may be Wattles finest work. He was recognized as a genius posthumously.

Since we purchased the distribution rights, you have our permission to share these books with whoever you wish. You may not, however, change them in any way.

Each ebook, contains a link back to pizzatherapy.com., so if you give the ebook away, you are helping to promote our website! Each ebook is aligned with the philosophy of pizzatherapy.com. Thank you for the support.

2. What's New Two: Another Pizza Movie, "Driver's Wanted".

Brought to you by Pillen's Farm Pictures, "Driver's Wanted"  is an extremely funny film featuring the antics of  wild and crazy pizza delivery drivers. According their press kit:

"Drivers Wanted is a movie about pizza delivery drivers."Driver's Wanted"  is a feature length comedy movie that follows a group of highly entertaining pizza delivery drivers as they battle their oddball neighborhood. This imaginative movie was written and directed by T. Lee Beideck. The movie is due out in theaters this summer (June 2005)."

"Welcome to the world of the pizza delivery driver! Join the ride with the rowdy gang from “Bob’s Pizza” as they take us on all their crazy adventures around the neighborhood. Philosophize with SHELDON, honk your horn with FRIENDLY, drive your El Camino with MANG, run from dogs with RUPERT, scam a tip with TYLER, find the man of your dreams with Little DEBBIE, and get revenge on all the rude customers with PETER the Chinese food man!

Meet the whole entertaining TOWN as this unconventional cast of characters unravels their personalities and paints for us a dead-on and WILDLY FUNNY portrait of pizza delivery."

This film, shot entirely in Rochester, New York, was nine years in the making. The original film was written in the fall of  1996. Most of the filming was completed by Winter of 1998. Finally, test released in 2000, it would be another five years before national distribution was found.
 

Check out the trailer: here! We think this movie is not to be missed!

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 The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

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3. World's Largest Mozzarella Cheese Factory: Leprino Foods!

Jim Dudlicek had written to us a while back explaining his frustration that whenever anyone mentions Chicago Pizza, they only talk about deep dish. Jim wanted to go on record stating Chicago makes some very fine thin crust Neapolitan pizza as well! Jim writes:

Sorry I forgot to touch base with Pizza News after my micro-rant some time ago that Chicago's great thin-crust offerings always seem to be ignored infavor of deep dish in debates of the Windy City vs. the Big Apple. One needs only stop in at the nearest Chicago-area Rosati's to know I'm right that Chicago has some of the best thin-crust pizza around.

Meanwhile, I recently had the privilege of visiting the world's largest mozzarella cheese factory, operated by Leprino Foods. (http://www.leprinofoods.com/)  Leprino started a halfcentury ago making mozz by hand in the back of the family grocery store in Denver's Sunnyside neighborhood and has since grown to be one of the cheese industry's largest and most innovative players. A highlight of my visit was being surrounded by pizzas in the company's test kitchens, where I witnessed oven-fresh cheese pizzas being tested for proper stretch and blistering. You can read more about Leprino by visiting www.dairyfield.com .

My best,
Jim Dudlicek
Editor
Dairy Field

"The only truly bad pizza is no pizza at all."

Our Reply:

Thanks so much Jim. You are right that Leprino Foods is the largest maker of mozzarella on the planet.

Here is a little history from their website:

"Mike Leprino, Sr. arrived in America in 1914 with little more than fierce determination and a tough set of principles. In 1950 with the help of his family, Mike Leprino began making small batches of ricotta and mozzarella cheese for delivery to local grocery stores. An uncompromising commitment to product quality and customer service fueled demand for Leprino cheese.

Today the company he founded, family-owned Leprino Foods, is the world's largest producer of mozzarella cheese and remains singularly focused upon making the finest mozzarella and whey products."

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4. Neapolitan Pizza Question

Stewart asks:

I have a question. Is it not true Neapolitan Pizza is supposed to have sugar in the dough recipe?
Also isn't the dough suppose to rise in the ice box?
thanks

Our Response:

Hi Stewart.

Peter Reinhart addresses this issue in "American Pie: My Search for the Perfect Pizza": See this
link:

American Pie (http://www.pizzatherapy.com/ameripie.htm)

He states that according to DOC,  the Assciazione della Vera Pizza Napolentana, (this is the Government Agency that regulates pizza in Naples) true Neapolitan Pizza can contain no oil or sugar!

Hmmmm!

Peter shared with me a great method to make sure the dough has ultimate taste. He recommends you make your pizza dough the day before you plan on making pizza. Allow the dough to proof in the fridge and the dough will activate the sugars in the flour and become more tasty!

That said, my own dough recipe, contains both olive oil and sugar. It just works for me. I do not know if it is authentic, I just
like the taste.

I think that should be the deciding factor in any dough recipe you use. What tastes good to you! There are many many great
dough recipes out there so you have to pick and choose.

Also  make sure you check out Peter's book American Pie, there are lots of great dough recipes and besides it is a wonderful read! We recommend American Pie, with hesitation or reservation!

Pizza on Earth to you Stewart!

Let us know what dough recipe you decide to use!

albert
pizzatherapy.com
 

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information you need to successfully launch and grow your own Catering Business.
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5. More on Shipping Pizza

Mike P. writes:

"Just wanted to comment on the shipping of pizzas - I find that using a vacuum sealer works great to extend the life and hold
the shape of pizza slices for shipping.

I know that Modern Apizza on State St. in New Haven, CT used to "shrink wrap" whole pizzas using a commercial vacuum sealer and ship them to continental US addresses, but I'm not sure if they do anymore.

Also, I used to make my own pizza, as there is nothing quite like working with the pizza from start to finish, but being
surrounded by great pizzerias like Pepe's, Olde World Appiza (North Haven), and Trackside Pizza (Wallingford) with their
fantastic brick fired ovens - it just makes more sense to go and enjoy a fresh hot slice of heaven without setting off the
house's smoke detectors (too much cornmeal...my bad)."

Regards.
 

Our Response:

You are a lucky man, Mike to be near so many wonderful pizzerias. My smoke alarm always goes off when I make pizza! Oh well. Thanks for the comments.

 

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

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"Pizza on Earth, Good Will to All!"

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

Sincerely,
Albert Grande
Email: webmaster@pizzatherapy.com

Pizza News (ISSN: 1533-3795)
Copyright Grande Publishing 2008

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

"Pizza on Earth, Good Will to All!"

Click Here! (http://hauula.free2try.com/)

Free 2 Try!!!
C'mon, give them a try!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just released: New Catering Business Starter-Kit contains all the necessary
information you need to successfully launch and grow your own Catering Business.
http://www.startingacateringbusiness.com/swres/pizzathrpy.html

Click HERE!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~