Pizza News,
February 2006, Part II,
(Volume VII No. 2b) (ISSN: 1533-3795)
"Pizza on Earth, Good Will to All!"
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Mini-Course:
Contents 1. What's New: When It Rains It Pours2. 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 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.
You can see these books, (and hopefully
purchase all of them,) at this link: 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 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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"This is a fascinating read". Albert Grande, The Pizza Promoter ##############################################################
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?
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.
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? 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: Tour Highlights
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, 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 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 Linda (Born and bred in New Haven) adds: I have been doing this for years. Here's how I do it. 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.
Write you own book!
e-book
marketing revealed. ##############################################################
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 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,:
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.
"Pizza on Earth, Good Will to
All!" That's it for this issue of "Pizza News!" Sincerely,
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