Pizza News,
  February 2006, Part II,

(Volume VII No. 2b) (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, Prince Edward Island, Quebec and Saskatchewan), Afghanistan,  Albania, Angola, Antigua and Barbuda, Argentina, Armenia,  Australia, Austria,  Azerbaijan, Bolivia, Bosnia and Herzegovina, Brazil, Chile, China, Christmas Island,  Columbia, 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, Syrian Arab Republic, Thailand, Trinidad, Tobago, Turkey, Ukraine, United Arab Emirates, United Kingdom, Vanuatu, Viet Nam, Virgin Islands (British), Yugoslavia,  Zimbabwe, U.S. Minor Outlying Islands,
and over 700 subscribers who could be anywhere in the Pizza Therapy Universe!

"Pizza News" is now being delivered to over 5,000 -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." Albert Grande, The Pizza Promoter

Please continue to support our mission!

 

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

 

 

Contents

1. What's New: When It Rains It Pours

2. The Brooklyn Pizza Tour

3. Pre-Baked Pizza Crust: Pizza News Readers Respond

4. The Truth About The Pizza Therapy Pizza Book

 

1. What's New: When It Rains It Pours

Picture this: One day you are at home, happily and peacefully, making pizza. The next day you start a website called pizzatherapy.com
http://pizzatherapy.com.
Now your life completely changes.

You you start an ezine, called Pizza News and you before you can say pepperoni, you  have over 5,000 subscribers.

You're traveling along your pizza path, and you get interviewed by radio, newspapers and featured on television shows. Then, someone does an article on you, and you end up on the front page of the food section of a prominent newspaper.


In addition, your website,  pizzatherapy.com is mentioned in three different books in two years. Peter Reinhart's, American Pie, Ed Levine's Pizza A Slice of Heaven, and Penny Pollack and Jeff Ruby's, Everybody Love's Pizza. Wow!

You can see these books, (and hopefully purchase all of them,) at this link:
Pizza Books,
http://www.pizzatherapy.com/pizzabooks.htm

If that wasn't enough, you write an e-book called The Pizza Therapy Pizza Book. Your e-book becomes a run away hit and you start to think: "What other direction can I take my pizza passion in"?

Well it didn't really happen like that, but sometimes the journey seems like it was that fast.  Of course, there were many struggles and pizzas along the way. There were mistakes, missed deadlines, false starts and several pizzas that stuck to the peel no matter what I did. (The trick? Dental Floss, dental floss)

I am currently in negotiations to add features and resources, that have never been available to pizzatherapy.com
I cannot share this yet, but these strategies, will completely and totally, add many new flavors and dimensions to pizzatherapy.com

I am extremely excited and thrilled at these new prospects. In addition, I have several new projects for pizzatherapy.com, in the works. I am completely energized. It's a wonderful life.

I am humbled. I am blessed. I am grateful. To think, a little home-made website, which really, is a tribute to my dad and his pizza making, has been so successful, is amazing.

I greatly appreciate all of your continued support. I want to thank each and every one of you. I know your dreams, as mine have, will turn into reality. You need to believe. You need to have faith. You need to take action.

Stay tuned...there is magic in the air!

 

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Brought to you grandepublishing.com
 "The Miracle Monger's"
 Harry Houdini's Exposed Secrets here:
http://grandepublishing.com/houdini.htm

"This is a fascinating read". Albert Grande, The Pizza Promoter

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2. The Brooklyn Pizza Tour

A While back, I was contacted by Tony, who runs The Brooklyn Pizza Tour. When he explained the details of "The Pizza Tour", I knew I had to interview him for Pizza News.

Albert: Hi Tony. Thanks so much for agreeing to do this interview. I am very excited to hear about The Brooklyn Pizza Tour.

Tony: Hi Albert. Thanks for your interest in my tour! Any mention of it in Pizza News would be a tremendous help to me.

Albert: Can you tell me how you came up with idea for the Brooklyn Pizza Tour? Had you thought about it for a long time? Was it a secret dream?


 Tony: I've been an avid traveler over the years and whenever I went abroad I would always meet locals who were nice enough to show me around. I would reciprocate when they visited NYC and would show them Brooklyn from a native's point of view. I would drive them around and show them Brooklyn landmarks, points of interest, famous movie locations and take them for some of Brooklyn's amazing pizza. To many of us, Brooklyn is synonymous with pizza. Then about 2 years ago I took a group of friends from Manhattan, who are pizza fanatics, on a personal pizza tour. There were 3 cars with 10 of us and we did a similar type of thing...a few pizzerias interspersed with Brooklyn highlights. Word got out and the next time we tried to do it we had as many as 25-30 wanting to do it so I thought to myself "Hey, maybe New Yorkers and tourists alike might be interested in something like this?"

Albert:  I am interested in the choice of pizzerias. Now you're from New York. Why Brooklyn? You choose two pizzerias, in a place where there are dozens and dozens of great pizza places.

Tony:  True, there are dozens of fantastic pizzerias around Brooklyn. That's the great thing about the borough. Brooklynites are a choosey bunch when it comes to pizza. You don't stay in business for 30, 40 or 50 years serving lousy pizza. The great thing about Brooklyn is that you can walk into so many old-school pizzerias and get a great slice. The reason I chose the two, is because they're the best at what they do.

Grimaldi's, whose lineage goes all the way back to the very first pizzeria that opened in New York City in 1905, serves up amazing Neapolitan pizza the likes of which I've only had in Naples. The other pizzeria, L&B Spumoni Gardens, serves up the best Sicilian anywhere around. It recently came in first place in the borough-wide pizza contest held by the New York Daily News. Then again you could have known this by asking anyone who's grown up with the stuff.

As it says on my website, http://www.bknypizza.com/, I chose the two best pizzerias in Brooklyn according to locals, pizza aficionados and others. Being born and raised in Brooklyn I've been eating at L&B for over 30 years now. Grimaldi's is known for their Neapolitan style and L&B is known for their Sicilian style.

Adam, from the pizza blog "Slice"  (http://www.sliceny.com/) agreed with me on my two choices. I can't say I have one personal favorite because sometimes I'm in the mood for Neapolitan and sometimes Sicilian. Either way these are the only two I'll go to and I'm not the only person who feels that way.
 

Albert:  Just for your information, Tony, we feature both Grimaldi's, and L&B Spumoni Gardens at pizzatherapy.com in our "Best Pizza in The World", section. How long does the tour take? How much time do you spend in each pizzeria?
 What does it cost? Do you do it everyday? How long have you been offering the tour?
 

 Tony: The tour lasts 4 1/2 hours and we spend a half hour in each pizzeria. We sit down at tables, have waiter service and the pies come out shortly after we arrive. I usually arrange with the pizzerias beforehand as to how many pies or slices I'll need and we usually get there within 5 minutes of the estimated time. So the pies always come out hot out of the oven.

When I started last August until this past December ( I closed for the winter season and will be starting up again the first week in April) I was running it on Mondays and Wednesdays. Depending on the feedback we get this year I hope to be adding Wednesdays and then do it 5 days a week. Unfortunately I can't do the tour on weekends for the reason that these place are mobbed on the weekends. We usually arrive at Grimaldi's before the lunchtime rush and L&B Spumoni Gardens after the lunchtime rush. There's no other way to do a tour like this other than at those allotted times.

As much as the pizzerias have been nothing but cooperative with what I need. They both pleaded with me not to do it on the weekends. I've even had locals who have taken the tour tell me that it was the first time they were actually able to sit down and eat at Grimaldi's. On the weekends, there are lines down the block as soon as they open.

Albert: Who are you customers? Are there New Yorkers and tourists alike or just tourists?

Tony: I get New Yorkers, people from around the country and tourists from as far away as England, Ireland, Australia and Holland.

Albert: What do the people say after the tour? Can you give me some comments?

Tony: People absolutely love the tour...We've received pretty much 5 star reviews across the board. Participants have nothing but great things to say about the tour. They will explain, how it's a hidden gem, how incredible the pizza is and how happy they were with me as a tour guide!

 I can't tell you how truly flattered I am and how happy that makes me feel. I tried to make this the best possible tour I know how to provide. I took many things into consideration. This includes what I've liked when taking tours over the years, the size of the group, the intimacy of when we sit down and eat and get to talk to each other, etc.

 I think it comes across to those people who take the tour. At least it seems so from the reviews. Those reviews are a part of my website as well and I've been told by folks that it helped them in deciding whether to take the tour.

Albert: Thanks Tony. Can you give me your contact information for our readers? You know who I'm going to call the next time I am in the City!

Tony: Thank you. Here it is:

Tony Muia, President
A Slice of Brooklyn Pizza Tour
Phone: 917-678-9733
Fax: 718-228-4713
tony@bknypizza.com
http://www.bknypizza.com/

Tour Highlights

 

  • Brooklyn Bridge Park for the most spectacular view of the Brooklyn Bridge!
  • Coney Island's landmark amusement park and boardwal
  • The scenic Brooklyn and Verrazano-Narrows Bridges.
  • The history of pizza from Italy to Brooklyn.
  • The Brooklyn Army Terminal where Elvis shipped off to Germany in 1958.
  • Million dollar homes along scenic Shore Road in Bay Ridge, including the famous "Gingerbread House"
  • Learn about Brooklyn-born celebrities
  • Locations from movies filmed in Brooklyn such as Saturday Night Fever, Goodfellas, The French Connection, Scent of a Woman, Annie Hall and many more. We show you the respective movie clips on our TV monitors as we drive up to the movie locations!


    Essential Information

    When:
    Fridays, Saturdays, Sundays and Mondays at 11:00am.

    Length:
    Approximately 4.5 hours

    Price:
    Adults: $80 • Children under 12: $70
    Price includes 2 slices of pizza & a soft drink at each of the two pizzerias

    For more great pizza, check out The Best Pizza in New York from Pizza Therapy
    •

     

    3. Pre-Baked Pizza Crust: Pizza News Readers Respond

    Remember Jean? She wrote:

    "Dear Albert,
    I am in search of the secret for pre-baking then freezing my
    pizza crusts for busy weekday meals..."

    Tosha responded:

    Hi, I have a response to Jean regarding prebaking crust. I have had some luck doing the "brown and serve" thing. Partially cooking the crust until it is just "set" not completely cooking it. When I pull it out of the freezer I can put my toppings on and finish it by browning it and the toppings don't burn. It tends to be a bit chewier this way but I love the chewy texture.

    Vince says:

    Jean does pose a good question... I offer a couple of pizza parlor tricks and my own recommendation for Pizza News readers. Pre-baked, what the pizza industry calls "par-baked", pizza crusts are everywhere, possibly in your local pizzeria, and certainly in your local grocery, simply top, bake,and serve.

    So Jean, you could certainly bake your own crusts, cool, wraptightly, and freeze for several months. Here's the tricks; A little extraoil in the dough; "dock" or prick the dough with a fork before you bake it
    to prevent air bubbles; bake it slightly underdone or al dente';

    Got a grill handy? Why bake it when you can grill it! Literally, fire up the grill,brush down the grid and grill your pizza crusts, turning with tongs afterlight brown lines appear on the bottom. The results are excellent,especially if you like a crisp crust. No need to oil or flour the grillbefore you do this, just toss it on. Allow your grilled crusts to cool,wrap, and freeze. Either way - when you want to make a pizza, take it out of
    the freezer, top it not too heavily, and bake it at 350 until done.

    Linda (Born and bred in New Haven) adds:

    I have been doing this for years. Here's how I do it.

    Preheat the oven to 425°.Make the pizza dough. (I make a 4 cup flour recipe, which
    makes two 12" pizzas.)

    Shape it to fit into 2 lightly oiled 12" pizza pans.

    Put, one at a time, into the pre-heated oven, and bake for 4
    minutes. (This just sets the dough, and stops the yeast action. Do not brown
    the crust.)

    Slide crust out of pan onto a wire rack to cool completely.

    Put each crust into a jumbo 2.5 gallon zippered plastic bag, (made by Hefty) containing a corrugated cardboard circle, purchased in any craft store on the baking, cake-decorating aisle..

    Freeze.

    To bake pizzas, thaw the crust, top the pizza, and bake on a stone, on a mesh disk, or in the same pan that was used for shaping. (Stone makes a crisper crust.)

    NOTE: The cardboard really does help the crust not get broken or bent in
    crowded freezers! And one could certainly make smaller, individual size crusts
    that same way, and freeze them in smaller bags.

    Joel states:

    Albert, on the pre-baking crust question. I pre-bake crust from left over dough and let cool on a pizza pie pan. Once cool I wrap with foil and freeze. The pie pan protects the crust. When ready to use, remove foil, defrost crust, pre heat oven, assemble pizza and bake.

     

    There were many, many others who responded.
     Thanks for all of your suggestions.


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    Write you own book!

    e-book marketing revealed.

    http://www.pizzatherapy.com/ebookmarketing.htm

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    4. The Truth About The Pizza Therapy Pizza Book

    Someone ordered The Pizza Therapy Pizza Book, and after reading it, decided to ask for a refund.

    Whenever anyone asks for a refund, I do not ask any questions. I immediately refund their purchase, no questions asked. I am honest and trustworthy. That is how I do business. Always.

    He was very cordial and said he had been making pizza for over twenty years and he did not find anything he did not already know, in The Pizza Therapy Pizza Book.  He asked for a refund, and I gladly sent it, immediately.

    I was flattered. This person, showed me, there was over 20 years worth of knowledge in the The Pizza Therapy Pizza Book. After 20 years of making pizzas, he learned all of the tricks, tips, and recipes, contained in The Pizza Therapy Pizza Book.

    The truth is, if you have been making pizza for over twenty years, you may not need
    The Pizza Therapy Pizza Book.  

    You  may, however, find benefits, even after 20 years of pizza making. There are many hidden benefits for you, if you do purchase, The Pizza Therapy Pizza Book.

     You really need to look at the undisclosed added benefits. These are secret benefits,  which are only obvious, if you look closely. Please, examine this offer.

    If he had asked me, I would have explained the following.

    Here are the supplementary benefits of purchasing The Pizza Therapy Pizza Book,:

    • You get bonuses. When you purchase The Pizza Therapy Pizza Book,   you receive advertised and unadvertised bonuses that are worth far more than the purchase price. My Special report alone on Pizza Tools, is worth over $9.95. Plus, you get my exclusive pizza shopping list, available no-where else.
       

    • You get Life -Time Updates. No other e-book about cooking (that I know of,) makes that offer. I am working on an expanded version of The Pizza Therapy Pizza Book, presently.
      If you register your copy of The Pizza Therapy Pizza Book, you will never pay another penny for future e-book versions.
       

    • You will be invited to join the exclusive, Pizza Therapy Pizza Book List. This is a private email list available to a very exclusive group of my closest clients and friends of pizzatherapy.com.
      (Do not confuse this list with the free: Pizza News).
      This benefit is available only to those who have purchased,       The Pizza Therapy Pizza Book. 
      These exclusive private emails contain bonuses, discounts and secret information, not available to the general public. The Life-time updates and the Pizza Therapy Pizza Book List, is easily worth much more than, $97.
       

    • The price is going up. I have been holding the price down to allow as many people as possible to get
      The Pizza Therapy Pizza Book.
      The price will increase and you will never be able to purchase it at this price again.

      If you have been hesitant to purchase The Pizza Therapy Pizza Book, hesitate no more. You will be very pleased to join our exclusive group. I personally guarantee it.

      Remember, if you are dissatisfied for any reason. I mean any reason at all, I offer an iron clad, no questions asked, money back guarantee. This is a complete no-risk offer!

      This is not hype. This is the truth.

      Order The Pizza Therapy Pizza Book, right now. You do not have to use a credit card or order on line if you do not want to. There are instructions on the  The Pizza Therapy Pizza Book page.

      Go to this link: The Pizza Therapy Pizza Book. Buy this book. You will be glad you did.

      Pizza on Earth...Thank you.
       

       

      The Pizza Therapy Pizza Book
      by Albert Grande, The Pizza Promoter

      Easy step by step instructions to teach you to make pizza...


      Makes makin, pizza, easy as pie...

     

    "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!

     

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    "Pizza on Earth, Good Will to All!"

    Pizza News (ISSN: 1533-3795)
    Copyright Grande Publishing 2006

     

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