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2. What's New: "Life Time Updates";
 The Pizza Therapy Pizza Book from pizzatherapy.com

3. More on Spiritual Pizza: Robert Comments

4. Jeff Asks: Water, Yeast and Flour

2. What's New: The Pizza Therapy Pizza Book from pizzatherapy.com

Thank you all for your support by purchasing The Pizza Therapy Pizza Book.

Makes makin, pizza, easy as pie...

3. More on Spiritual Pizza: Robert Comments

Robert writes:

In your article on spiritual pizza making you say:" Spiritual pizza is made when you connect with your
pizza on a higher level. You put a part of yourself into each pizza.
Make all of your pizza, Spiritual Pizza. Your pizza will taste better. Your pizza will be better."

That really hit home with me, you wouldn't believe what I put into my pizza making and it really shows in
the pizza. If I'm making a pizza for company and really want it to be its best I will turn on the oven
light and keep looking in at it to make sure it is just right, my wife laughs at me but the pizza is
always great.

 I've spent years now trying to perfect the crust, after all it's the crust that makes the pizza, everything else
is just toppings, right?. A couple of very important things I have learned along the way.

1. If you are going to experiment away from a recipe,
   WRITE DOWN THE CHANGES YOU MAKE! Otherwise who can
   remember what they did the next time.

2.  I've found that "Hotel and Restaurant" flour seems to provide the most "Pizzeria" taste and consistency I
   believe it is the extra Gluten.

3.  More yeast and sugar (or honey) in the mix than is
   usually called for seems to work well for me as far as a nice light dough that tastes great.

4.  Let the pizza rise! at least once but even better twice and at least an hour each time, then roll it out
   at least half an hour before you put a topping on it of any sort and cover it with plastic wrap so it can
   rise a bit before you squash it with toppings.
   5. And finally, make sure you preheat the oven and get it as hot as you can for the amount of toppings you
   have on it. More toppings, less temperature so it can have a chance to cook all the way through, raw dough
   is nasty. the reason for the hot oven is that the dough does an initial rise just after it
   is exposed to the heat and that makes for a much better crust I think than you get with lower temps.
   
   Yipes, and I don't even do this for a living! but if you look in my pantry and fridge and freezer you would
   swear I did.
   Anyway yep, pizza is a spiritual experience for me and everyone that tastes it begs me to open a pizza
   parlor.
   
   Pizza on Earth and Good Will to All!
   Robert Cotterill

My Response:

Thanks so very much for sharing your great advice, Robert.

I received many wonderful comments about Spiritual Pizza. I feel to do anything worthwhile, we must put our heart and soul
into it. We will then connect with a higher spiritual power.
We must realize there is a greater power that we can connect with. Thanks everyone for your wonderful positive energy.

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4. Jeff Asks: Water, Yeast and Flour

Jeff asks:

Question: filtered water? bakers yeast? All purpose flower or bread flour?
thanks
Jeff

My Response:

 Hello Jeff.

You are asking some great pizza questions and raising some very important issues.

The water question is a good one. Several of my Pizza News subscribers
feel that water is the key ingredient to pizza. For some New Haven, (Connecticut), or New York, water,
is the only acceptable ingredient that should be used in making pizza.
See: Everybody Love Pizza at
http://www.pizzatherapy.com/pizzabooks.htm

These pizzaiolos (pizza makers) will import New Haven or New York water for a better taste. One pizzeria operator I know "dirties" the water so it tastes like New York water.

I think the answer is in what works for you. Filtered water will work great.
I use tap water myself. It depends on what you think tastes good.

Bakers Yeast? I do not really know what you are asking here.
I use Fleischmann's. They sponsor pizzatherapy.com. I think this is a very reliable yeast.

The flour question is another good one. I have used all types of flour
including high gluten, bread, all purpose and others. I use a mixture of
half all purpose and half bread...Sometimes I  use high gluten four. That is what works for me...Experiment.
Try different types of flour. See what taste you like...

Please let me know if I have been helpful. Please let me
know how your
pizza turns out....

"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

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