Pizza Therapy's Best Pizza in the World!

 

Pizza News, September 2003

(Volume IV No. 9) (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,. Cambodia, Chile, China, Christmas Island,  Columbia, Croatia (local name: Hrvatska), Cuba, Cyprus, Czech Republic,  Denmark, Dominican Republic, East Timor, Ecuador, Egypt, Eritrea, France, Germany,  Hungary, Hong Kong, Iceland, India, Indonesia, Iran, Ireland, Israel, Italy, Jamaica, Japan,, Kazakhstan, Korea, Kuwait, Libyan Arab Jamahiriya, Malaysia, Malta, Mexico, Monaco, Netherlands, New Zealand, Nigeria, Norway, Qatar, 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 3,100 -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!

This issue of pizza news can be found online at this link:
http://pizzatherapy.com/newssepta.htm

1. FAQ: What kind of dough do you use?

2. Carb Comments

3. Ricks Pizza Recipe!

4. The "Pizza Cart"- A Mobile Pizza Solution

 

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

Order our "World Famous Pizza and Dough Recipe"
Go to:
http://pizzatherapy.com/order.htm

Question: Is this the same recipe we received  when we signed up for "Pizza News"?

Answer: Yes. But, there are additional tips and tricks. 
You are also supporting our website!

http://pizzatherapy.com/order.htm

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

 

1. FAQ: What kind of flour do you use?

Hello everybody! Welcome to another edition of "Pizza News". We hope you all continue to find "Pizza On Earth!"

Many "pizzatherapy.com" visitors have asked: 
What kind of flour do you use?

We usually get this flour question at least once a month. Here is our response:

"It really depends on your own taste! 

I usually use King Arthur flour. I really like the results. But, I have also used Gold Medal and Pillsbury, All Purpose. (If it is on sale!) It all works well for me. Lately I have been using a mixture of 1/2 King Arthur unbleached Bread flour and 1/2 All Purpose Pillsbury or Gold Medal. I like the taste.

 I think the pizza turns out great, too! To me it is all a matter of what tastes good to you! Experiment. Try different types of flour and you will find one that you really like!!!! 

If you are trying to make a pizza like your favorite pizzeria, ask,  and maybe you will be rewarded with their secret!"

 

2. Carb Comments

Rachael adds the following to the "Pizza Carb Discussion":

I watch my carb intake, too, and haven't found a low carb dough that delivers taste and texture, but if you make your own dough, you can control the carbs to a great extent. I use a 16" diameter pizza pan, stretching the crust very thin. Adding lots of toppings to the pizza, especially veggies, slows down the absorption of carbohydrates. Hope this helps.

 

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

You can create create amazing pizza:
The Pizza Therapy Pizza Book!

 

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

 

3. Ricks Pizza Recipe!

Rick writes:

"I've finally managed to clone a very unique, and very very good dough recipe.. when I just saw the newsletter, I thought - who better to share it with.. So Enjoy! :) --

Rick's Pizza Dough 
 

Ingredients:

  •  1 cup warm water (110-115 degrees, so hotter than a shower) (Albert's note: "Be careful of the yeast temperature. If it is to hot, it will kill the yeast! 105-110 will work OK")

  • 1 package or 2 1/4 tsp yeast 

  • 2 tbs brown sugar 

  • 2 tbs milk 

  • 1 tbs melted butter 

  • 1 tbs + 1 tsp olive oil 

  • 1 tsp salt 

  • 1 tbs corn meal

  •  3 cups flour 

Directions (for electric mixer):

  1. Add water, brown sugar, and yeast to a bowl and stir. Let sit 5 minutes until creamy. 

  2. Add milk, butter, oil, salt and corn meal to yeast mixture and mix with wire-whisk 30 seconds. 

  3. Add 2 1/2 cups of flour and mix with paddle for 5 minutes on speed 2. 

  4. .Scrape the sides of the bowl and form dough into a ball. Pour remaining flour (1/2 cup) around the outsides. Use dough hook, and mix for 5 minutes on speed 2. 

  5. Remove dough from mixer and place in a well greased glass bowl big enough to allow the dough to double in size. Place damp towel on top of bowl, and let rise in a warm spot for 1 hour, or until dough has doubled in size. (for best results, place bowl in a 150 degree oven, and keep the towel damp) 

Building your pizza
This recipe will make 2 medium pizzas, or 2 small deep-dish pizzas.

 

 


Medium Pizzas:

  1.  Cut dough in half. 

  2. On a lightly floured cutting board, use a rolling pin and roll both pieces of dough to your desired thickness and shape. If your using a metal pizza pan, or a cookie sheet, lightly grease the surface and sprinkle graciously with corn meal.

  3.  Place shaped dough on the pans, and let rise for 10 minutes.

 Small Deep Dish Pizzas: 

  1. Lightly grease two 9 inch x 1 inch round metal baking pan. Sprinkle both pans graciously with corn meal. Cut dough in half. 

  2. With oiled hands, push dough down into pans, shaping it to the pan. 

  3. Let rise 10 minutes. 

Cooking

  1. Preheat oven to 500 degrees. 

  2. Place pizzas in preheated oven and cook for 15 minutes. Reduce temperature to 375 degrees, and cook for 5-10 minutes, or until the pizza looks done.

Our Response:

Hi Rick! Thank you so very much for sharing!!! It seems like a great recipe. I can't wait to try it! I will also be sharing it with "Pizza News" readers. I know they will greatly enjoy the recipe.

 

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

Pizza Auctions: 
Find the weird, the wild and the wonderful!

Pizza Auctions! 

(http://www.pizzatherapy.com/ebay.htm)

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

 

4. The "Pizza Cart"- A Mobile Pizza Solution

We recently received the following:

'To Whom It May Concern:

 We recently viewed your web-site and were very impressed with the amount of detailed information regarding the the pizza industry and wanted to share some information on a product that you may want to feature. Check out our web-site at: www.pizzacart.net 
(and the articles hot-linked at the bottom of the page) as our organization designed, manufactures and markets a new and very unique, innovative product that is developing a growing market presence. We feel this information would be of interest to your readers and would appreciate hearing from someone if you have any interest in developing a related story."

Our Response:

You have a unique, and we think a "very hot" product! We think your product is cutting edge for the mobile pizza market. Hey, I want one of those babies for my own backyard! Any chance you could ship one out to me?????

The "Pizza Cart" is basically a wood-fired pizza oven on wheels. You can move your pizza operation anywhere! The design is impressive (and so is the price)!

 You can order one for around $20,000! They also make a smaller model for around $16,000. If any "Pizza News" reader orders one, please let us know what you think! We are very interested in your opinion of this product.

 

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

   (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

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

 

"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

Tell your friends to subscribe to Pizza News


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

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

Just put your first name in the box below,
fill out you email address, and click submit:

 

 Pizzeria Owners: Get My 7 Day Mini-Course:
How to increase pizzeria profits

"Pizza on Earth, Good Will to All!"

Pizza News (ISSN: 1533-3795)
Copyright Grande Publishing 2003

Email: webmaster@pizzatherapy.com

Home | History DoughMaking Pizza | Italian Recipes | Tips | More Tips | Pizza News Archives  | Pizza Business
  Pizza Books Tricks | Learning | Tools |Best Pizza Pizza Poll  | The Store Free Stuff | Links

Pizza and Pasta Forum

Pizza On Earth, Good Will to All!  Pizza Therapy

Grande Publishing 2000-2014

 

 

 

 

Hit Counter