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Pizza News, October 2005,
 

(Volume VI No. 10) (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, Prine Edward Island, Quebec and Saskatchewan), Afghanistan,  Albania, Angola, Antigua and Barbuda, Argentina, Armenia,  Australia, Austria,  Azerbaijan, Barbados, Bhutan, Bolivia, Bosnia and Herzegovina, Botswana, Brazil, Cambodia, Cameroon, Chile, China, Christmas Island,  Columbia, Cook Islands, Croatia (local name: Hrvatska), Cuba, Cyprus, Czech Republic,  Denmark, Dominican Republic, East Timor, Egypt, Eritrea, Fiji, France, Germany,  Guatemala, Guam,  Hungary, Hong Kong, Iceland, India, Indonesia, Iran, Iraq, Ireland, Israel, Italy, Jamaica, Japan,, Kuwait, Latvia, Libyan Arab Jamahiriya, Macedonia, Malaysia, Malta, Mauritius, Mexico, Myanmar, Namibia, Netherlands, New Zealand, Nicaragua, Nigeria, Norway, Pakistan, Palau, Philippines, Poland, Portugal, Puerto Rico, Romania, Russian Federation, Saint Kitts and Nevis, Saudi Arabia, Seychelles, Singapore, Slovakia (Slovak Republic), Slovenia, South Africa, Sudan, Sweden, Taiwan, Thailand, Trinidad, Tobago, Turkey, Ukraine, United Arab Emirates, United Kingdom, Vanuatu, Venezuela, Viet Nam, Virgin Islands (British), Yugoslavia,  Zimbabwe, U.S. Minor Outlying Islands, and over 600 subscribers who could be anywhere in the Pizza Therapy Universe!

"Pizza News" is now being delivered to over 4,500-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!

"I used  Fleischmann's before they became a sponsor
of
pizzatherapy.com,
I will use
Fleischmann's after they are no longer a sponsor.
Fleischmann's yeast is a great product, period."
Albert Grande, The Pizza Promoter,
pizzatherapy.com
 

 

Contents

1. A Tale of Two Press Releases

2. National Pizza Month- Where did it come from?

3. Keep Your Pie High and Dry!

4. Flour is King (King Arthur that is...)

5. Totally Useless, but Fun: The Mahna Mahna  Song

 

1. A Tale of Two Press Releases

In the last issue of Pizza News, I featured Jon F.'s review of The Pizza Book.   Jon's writing was so impressive, I decided to turn the review into a Press Release.

I  used the PR Web site, which has an International reputation. You can Read the Press Release Here.

Read more about this e-book at this link: The Pizza Book from pizzatherapy.com
Read Jon's review here.

 

I received the following Press Release from Suzi Batta (suzi@longisland.com).
FOR IMMEDIATE RELEASE:

Long Island, NY Oct, 2005 The 3rd Annual Best Pizza on Long Island Festival and Bake-Off was held on Sat., October 1, 2005 at Adventureland Family Fun Park.

Pizzeria finalists were the top contenders as voted by Long Islanders in the Best Pizza on Long Island Contest. Visitors to the Web site were able to vote for their favorite pizza by entering their votes on the site at

http://www.longisland.com/bestpizza

The top five pizzerias in each category were invited down for the final taste test and judging at the Long Island Pizza Festval & Bake-Off.

AND THE WINNERS ARE...
-Best Regular Pizza: Gigante's Pizza of Oceanside

-Best Sicilian Pizza: Prince Umberto's of Franklin Square

-Best Marinara Pizza: Gigante's Pizza of Oceanside

-Best Grandma Pizza: Spassos Pizzeria of Wantagh

-Best Specialty Pizza: Prince Umberto's of Frankin Square

 

 Spassos was also honored  honored by Joe Carlucci, World Champion Pizza Acrobat to represent the World Pizza Champions in the World Pizza Championships to be held in Salsomaggiore, Italy in April, 2006. Spassos receives an all-expense paid trip to Italy representing the United States and sponsored by the World Pizza Champions, Inc. For more information, go to: http://www.worldpizzachampions.com

 

2. National Pizza Month- Where did it come from?

Allison writes:

"My name is Allison and I go to high school outside of Cleveland, Ohio. I am an editor of my high school paper and am working on compiling our calendar section for October. One of the events I came across was that October is National Pizza Month.

After doing extensive research, I have been unable to find out who established National Pizza Month and why they chose October. If you know the answer, or know someone who does, could you please send your answer in a reply to this email? I would greatly appreciate it as soon as possible. Thank you so much."

I had to admit, I was stumped. I referred Alison to our Pizza Business Page. I asked her to contact our friends at Pizza Today Magazine or Pizza Monthly Quarterly Magazine. I sent a follow up email a few weeks later, asked Allison if she was able to find any useful any information.

"Yep! I received the information I needed from Pizza Today magazine! They told me that October was designated as National Pizza Month in 1984 by Gerry Durnell founder of Pizza Today magazine and he chose October because the inaugural issue of Pizza Today debuted in the month of October.
(Find links to PMQ and Pizza Today magazines here).

So I found everything I needed! Thanks!"

Thank you Allison. As far as pizzatherapy.com is concerned every month is National Pizza Month...

 

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3. Keep Your Pie High and Dry!

Roger writes:

Hello Albert,
Our company, Dexmet Corporation, makes a heat resistant, food
grade plastic mesh box liner called Dri-Pie,
We are selling the product to Pizza makers who mainly deliver
pizzas.

Dri-Pie keeps the pizza crust dry especially during the delivery time.
Dri-Pie keeps the pie from sitting
in its own juices and condensation. We have received good
feedback from the Pizza restaurants who are using Dri-Pie.

Can we send you some samples and do you have any suggestions
for us to reach Pizza restaurant owners. Thanks for your
help. Please see our webpage: www.dripie.com

Thank you Roger. I did get a package of Dri-Pie.
This product is a great one and seems to take care of the "soggy pie syndrome".
I will put the word out to our over 4,500 Pizza News readers. Readers, visit the website and watch the movie. If you operate a pizzeria, you may want to look into this product!

 

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Get The Pizza Book
Right Now!
Click Here

This would make a great gift!

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4. Flour is King (King Arthur that is...)

Of course, flour is an essential ingredient for any pizza. In the early days, of my pizza making, I used all purpose flour. I was not that particular, due to the fact I generally got good results.

Over the years, I have done many different taste tests and experiments with different flours. I was always searching for the "perfect mix". I settled on a mixture of half bread flour and half all purpose flour. It just seems to taste right to me.

Recently, I have been using high gluten flour with outstanding results. I purchased  Sir Lancelot High Gluten Flour from King Arthur. I have been quite impressed. Without a doubt, my pizzas come out noticeably better with more of a crunch in the crust. The taste is incredible. Friends who eat my pizza notice the difference. "What's different?" they ask.

I am now a believer! I wish I could say King Arthur was paying me to say this, but they do not sponsor my website. (Not, at this time. I keep hoping they will!)

 I just feel King Arthur flour is a superior product. As a matter of fact, Auntie Mary would send my mom to the store to buy flour for her pasta. Auntie Mary always instructed my mom to get King Arthur flour! "It tastes better" she would say.

You can purchase the flour through this link:  Sir Lancelot High Gluten Flour and pizzatherapy.com will get a small commission.

One word of caution. King Arthur does not recommend you use this product, if you are making the dough, by hand. I did not heed their advice.

I make my dough by hand. (I am saving up for a  Kitchen Aid Mixer, however!)  I really gave the dough some extra kneading time to make sure the gluten was able to develop. I think this flour would work better if you had a  Kitchen Aid Mixer or commercial mixer.

Give Sir Lancelot High Gluten Flour a try, you may be pleasantly surprised.

 

5. Totally Useless, but Fun: The Mahna Mahna  Song

What follows is a link to a video of a song from the Muppets. Remember them? Kermit the frog and company? This is one of those songs that you hear once, and you just can't get it out of your head.

I am not sure you will be able to download this with a dial-up connection, but if you can, it will be worth the wait. All other Internet connections will have no problem.

Here is the link: The Mahna Mahna Song Video

http://www.collegeslackers.com/forum/index.php?act=videos&code=06&vid=68

This video put a smile on my face. I hope it does the same for you.

 

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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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"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

 

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

 

"Pizza on Earth, Good Will to All!"

Pizza News (ISSN: 1533-3795)
Copyright Grande Publishing 2005

 

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Starting a Catering Business Start-Up Guiude Kit
 

To contact me:
Albert Grande, The Pizza Promoter
Email: webmaster@pizzatherapy.com

Grande Publishing 2000-2014

 

 

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