Pizza News,
News December 2005,
(Volume VI No. 12) (ISSN: 1533-3795)
"Pizza on Earth, Good Will to All!"
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Contents
1. Seasons Greetings: Merry Christmas and Holiday Cheer2. Spiritual Pizza 3. Paul's Pizza Tips 4. Another French Connection 1. Seasons Greetings: Merry Christmas and Holiday Cheer. I just wanted to take a moment to say "Thank-you" for the support and positive energy you continue to give my pizza mission. You, readers of Pizza News, are
why I do what I do. I appreciate the comments and good cheer. I appreciate your
unwavering loyalty. You have given wonderful,
fantastic support by purchasing
"The Pizza Book"
Thank you for your comments about The Pizza Book. I appreciate all of your testimonials. Thank you, for supporting
pizzatherapy.com. I want to wish
you, and your loved ones, the warmest Holiday Greetings. You can listen to my
special audio greeting to you, at this page:
Pizza News Only Pizza On Earth, Good Will to All!
2. Spiritual Pizza In my car, I have a battered copy of The Magic of Believing Simply put,
The Magic of Believing Bristol speaks about two people cooking an item using the same ingredients, and the same recipe. One item turns out to be a failure while the other is a successful culinary achievement. The successful cook, saw the finished product in their mind's eye. This successful cook, baked their heart and soul in to the finished dish. They created a spiritual link with the food. Making pizza, is no different. You must put your spirit into each pizza you create. The great pizzaiolos such as Gennaro Lombardi (Lombardi's), Frank Pepe (Pepe's) and Salvatore Consiglio (Sally's Apizza), knew this, and made pizza for the body as well as the soul. They were masters of Spiritual Pizza. Spiritual pizza is made
when you connect with your pizza on a higher level. You put a part of yourself
into each pizza. ##############################################################
##############################################################
3. Paul's Pizza Tips Paul writes: Hi Albert, I was just
browsing your website, in search of a brilliant tomato sauce recipe. Here is another tip, told to
me by a food chemist who consulted with the bread industry - season your dough
at least overnight. Best pizza in Toronto
(and, therefore the world [*]): My Response: You know for a number of years, I did have two
pizza stones and my pizzas really came out well. The tip about proofing your
dough overnight is a great concept. I have stated this idea here before, and it
is worth repeating.
4. Another French Connection Georges Bloch writes: Nous vous invitons ŕ écouter
la Pizza (Note: If you visit
Georges site, click through the opening screen to find la Pizza. Then click on
the mp3 link to listen to it.) My Response:
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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
Index 2 Pizza Press Releases Subscribe to my Podcasts at I Tunes
Index 2
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The Pizza Promoter
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