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(Volume VIII No. 1a ) (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, Kenya , 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, Swed en, 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 797 subscribers who could be anywhere in the Pizza Therapy Universe!
pizzatherapy.com
is proud
to be sponsored by Fleischmann's Yeast. For your ease of reading,
Contents 1. What's New: My Lunch with Tony G. Part 2 2. What's New 2: The Pizza and Pasta Forum Cooks 3. Mike's Sauce Recipe 4. The Latest on Brian Spangler
1. What's New: My Lunch with Tony G. Part 2 During my lunch with
Tony G. last month, we discussed ways to get the word out about Tony had a plan. He offered to give an
autographed copy of his book pizza
And, if you have already claimed a copy of Legends of PizzaVolume 1, or if you purchase one in the next month, you will be entered in a drawing to get a pizzatherapy.com t-shirt. I must say, I am very proud of these recordings and transcripts. The amount of knowledge and passion displayed by these Legends of Pizza (pizzaiolo) is extraordinary. I am most proud that I was able to capture a part of pizza history that has not been captured before. Check out the Legends Right Here * You can read the interview I did with his co-author Diane Morgan in the January 2006 Issue of Pizza News (Click here)
2. What's New 2: The Pizza and Pasta Forum Cooks There has been lots of activity at The Pizza and Pasta Forum.
I also want to
announce, I have added lots of cooking articles, You will find a wealth of information available for you. You may want to book mark the page to be able to explore the resources at your leisure. You will find such subject from menu planning to cooking lobster tails as well lots of other valuable resources. This is the largest amount of content I have ever added to pizzatherapy.com at one time, ever. There is also another recipe
collection available right here at pizzatherapy.com:
3. Mike's Sauce Recipe Mike writes:
This is in response to the question one
subscriber had about Ingredients:
Directions:
Note: This sauce is My Response: Thanks Mike! This is a great pizza sauce recipe.
You really need to check out:
Readers, please post at
The Forum.
4.
A Reminder About Brian Spangler:
January 22, 2007 on Don't forget to check out Brian Spangler on Discovery. Brain Spangler was an integral part of Legends of Pizza, Volume 2. You can see Brian on the January 22, 2007, episode of The
Discovery Channel's Here is what Brian said in Legends of Pizza Volume 2: "There are many, many secrets, but the oven is extremely important. When those things are fully cranking and it’s really busy, it’s the best time to go and get a pizza. When those places are slow, which those places generally are never slow, that is actually probably the worse time to get a pizza. You really want to have that oven completely saturated with the fire going full time. The hotter it gets and the more often you’re throwing in pizzas, you can find this kind of sweet spot with the oven that really will make a dramatic difference to the final product." You can read the entire story here: Legends of Pizza Transcripts Volume 1 and 2,
Click here for>>>Legends of PizzaVolume 1 Click here for>>>Legends of Pizza Volume 2 Click here for>>>Volume 1 and 2
That's
all the "Pizza
News!", for now... "Pizza on Earth, Sincerely,
P S If you are looking for Internet Business Resources.Here is a great Forum Sign up at this link: http://tinyurl.com/38yflx
Albert Grande, The Pizza Promoter's:
Become a certified Pizza
Therapist
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