Leann all about pizza at pizzatherapy.com

 Deals on Camcorders Here

Pizza News
June 2010

(Volume X No. 6)
(ISSN: 1533-3795)   

 Pizza on Earth,
Good Will to All!

 

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!

Join Pizza Therapy on Lunch..

 
Our Lunch Page

 

                                   † 

 tabasco.com (McIlhenny Company)

  

All Links Will Open in a New Window...

For your ease of reading,
All Links Will Open in a New Window

A Slice of Pizza from pizzatherapy.com     1) Alain Explains the Spirit of Pizza Therapy Spreading to India

A Slice of Pizza from pizzatherapy.com   2) The Slice of Brooklyn Pizza Tour Rocks Pizza Therapy

A Slice of Pizza from pizzatherapy.com     3) Tutta Bella: Incredible pizza in Seattle:
                  Exclusive Review from Rob Esposito

A Slice of Pizza from pizzatherapy.com    4) Pizza: Our French Connection

 

1) Alain Explains the Spirit of Pizza Therapy Spreading to India

A Slice of Pizza from pizzatherapy.com  I got the following e-mail from Alain in India:

 

Dough balls from pizzatherapy.com

Dough Balls Ready...

Albert what can I say your the best the dough was so easy to make. The taste, I must say, I did 2 batches one with oil and one without and found that the one without oil was softer and nicer.

 My wife is Italian and she usually made Pizza for the family. Three years ago she suffered a brain stem stroke, and we relocated to India for treatment.

Yesterday was the  first time we had Pizza after so long, and we baked and sang your praise all day as your Dough tasted like my wife's. My kids loved it. We had a couple of Indian Doctors come over and tasted the pizza and they thought it was fantastic and told me that I should open a Pizza shop.
 

In all Albert we had the best pizza day and you brought good memories back. Albert Grande from the Martinet Family in Delhi we Salute you. Please see attach small sample of our creation.
 

P. S. going to attempt and make Bread with your Dough during the week will let you know how I go.

 
Ads By CbproAds


Square pizza from pizzatherapy..com

A Square Pizza

Martinet Family Pizza from pizzatherapy.com

Martinet Family Pizza After

 

Alain's pizza from pizzatherapy.com

Martinet Family Pizza Before

My Response:

I am very honored, Alain.  Thank you so very much for your wonderful words. Keep making pizza I know you pizza will just get better and better.

If you do decide to open a pizzeria, I have some resources for you at The Pizza Therapy Pizza Business Page.
 

A Slice of Pizza from pizzatherapy.com  2) The Slice of Brooklyn Pizza Tour Rocks Pizza Therapy

Grimaldi's Pizza from pizzatherapy.com

Grimaldi's Pizza from pizzatherapy.com

Iíve got some news for you. When you go on A Slice of Brooklyn Pizza Tour you donít just get a Slice, you get the whole pieÖ You experience Brooklyn from the inside out. And I do mean experience. Iím proposing that they re-name this tour.

Let me explain;

Sure we ate pizza. But we got so much more. There was history, stories, clips of movies filmed in Brooklyn, and even a little romance. At one point we rubbed shoulders with a Brooklyn Wedding. (Iím not kidding).

Our guide, Paula was simply amazing. Her energy level and spirit added to our entire experience. She is from Brooklyn and is half Italian and half Jewish. What a combination! She gave insights to the cultural melting pot that makes up all of the different neighborhoods. Who could ask for more?...

...On the tour you are given two very different tastes of Brooklyn pizza. You sample thin Neapolitan pizza as well as thick Sicilian pizza...

You will discover secrets of this tour revealed no-where else~ Click on the link below...

Read the Rest of the Story Here...

 
      

 

 


A Slice of Pizza from pizzatherapy.com     3) Tutta Bella: Incredible pizza in Seattle:
                  Exclusive Review from Rob Esposito

"...The crust is light as a feather and quickly attains a fluffy crispness in no time... "
Rob Esposito on Tutta Bella

 

 

Fresh from the oven at Tutta Bella from pizzatherapy.com
 

Tutta Bella
4411 Stone Way N, Seattle, WA 98103
(206) 633-3800

 

Rob reports:

"We had an awesome pie in a place we've been hearing about, Tutta Bella. It's right around the corner from Walter's place, which I've got for the summer.

Wood fired, the read-out said 759 degrees F. They use double zero "OO" flour. The crust is light as a feather and quickly attains a fluffy crispness in no time.

Hand shaped, of course, and beautifully burned, the dough is mouthwatering when fire roasted and married with fresh juicy spices and toppings.

All the toppings we had were fresh and tasty. We started with the namesake "Tutta Bella", it seemed right. Above a bright and saucy pomodoro, were spread melting platters of fresh mozzarella...
 

Read the Rest of the Story Here...

 

Join Pizza Therapy on Lunch..

 
Our Lunch Page

 

Here is an amazing gas weber grill: 

  

                   

You can discover Tony's G's secrets in his book with Diane Morgan: 

 

A Slice of Pizza from pizzatherapy.com    4) Pizza: Our French Connection

From The Pizza Therapy Pizza News Archives:

Ian, from France,  wrote and wanted to know about corn meal.
He had seen a reference to it in my pizza dough recipe. I answered his question.

 I followed up with him recently.

Ian writes:

Thanks Albert
Corn flour is called after the French word for corn .. maize so corn flour is called Maizina. It was your reference to Corn MEAL that confused me!

My pizza's are going great and I have just turned 25 kilograms of tomatoes into my (frozen) sauce which should last me for a little while.

In a very heavy cast iron pot I put a big splash of Olive Oil and about three roughly chopped onions on a low heat until they are almost see through and then about 10 roughly cut tomatoes and about ten cloves of garlic and big rock salt and course ground pepper and about twenty leaves of basil finely chopped.

With the lid off on a low flame I leave it for about two hours stirring occasionally and then I put a thing with a fast rotating cutting knife to make it smooth and then with a lid just off let it bubble until its about right. I then put it another pot to cool down and put it in ice cube trays to freeze it and when frozen transfer to a freezer bag.
Works great.
Pass it on if you wish.

Best regards
Iain Gunther from Gers in SW France.
Home of Foie Gras and Armagnac!


Albert Grande's Information Store:
e-books, how to's, valuable content. Click Me Now

 


Become A Fan of Pizza Therapy on FaceBook


 

That's all the "Pizza News!", for now...

"Pizza on Earth,
Good Will to All"

Sincerely,
Albert Grande, The Pizza Promoter

Email: webmaster@pizzatherapy.com

 

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

 

"Pizza on Earth,
Good Will to All"

Sincerely,
Albert Grande, The Pizza Promoter

Leann all about pizza at pizzatherapy.com

 

Pizza News, October, 2011

 

Index 2          Pizza Press Releases   Subscribe to my Podcasts at I Tunes

Index 2   Pizza Therapy  | History DoughMaking Pizza | Italian Recipes | Tips | More Tips | Pizza News Archives  | Pizza Business  | Pizza Blog |  Pizza Forum
 Pizza Interviews  Pizza Stones Pizza Books Tricks | Learning | Tools |Best Pizza Pizza Poll  | The Store Free Stuff ||  pastatherapy.com Legends of Pizza: Volume 1
          Pasta Therapy  Cooking Articles,  Pizza Videos    Non-Pizza Recipe Index here  Visit the Legends of Pizza    Pizza Auctions      Deals from Amazon        Links 
Learn The Pizza Business with The Pizza Business Report  from pizzatherapy.com
 Audios Interviews from Legends of Pizza    Market Samurai   Free Business Cards

Learn The Pizza Business with The Pizza Business Report  from pizzatherapy.com

Deals at Pizza Therapy                              Pizza Videos

 Subscribe to me on YouTube

To contact me:
Albert Grande, The Pizza Promoter,
The Pizza Promoter
600 Queen Street Suite #2406
Honolulu, Hawaii, 96813


Email: webmaster@pizzatherapy.com

Read our privacy statement!

Disclaimer     

 

 

 
Ads By CbproAds

 

                                   † 

 tabasco.com (McIlhenny Company)

Pizza Therapy was featured in the
        
The New York times features pizzatherapy.com as a pizza resource.

© Grande Publishing 2000-2014


- All rights reserved.

 

Hit Counter