Order the Pizza Therapy Pizza Book, here.


Get some therapy, Pizza Therapy!

Albert Grande, The Pizza Promoter's
Pizza News
2007 Part 2

Get some therapy, Pizza Therapy!

(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, 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 797 subscribers who could be anywhere in the Pizza Therapy Universe!

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!

For your ease of reading,
All Links Will Open in a New Window



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
Legends of Pizza Volume 2. Tony G. in addition to being a World Pizza Champion, is a master of pizza promotions.

Tony had a plan. He offered to give an autographed copy of his book pizza as a prize to anyone who claims a copy of Legends of Pizza Volume 2.*


So that is exactly what I am going to do.

For the next month, if you purchase a copy of Legends of Pizza Volume 2, the CD, or the Download of Legends of Pizza 2:  (MP3) or the Legends of Pizza Transcripts Volume 1 and 2, 

You will be eligible to win an autographed copy of his book:

Also, if you already purchased a copy of any of the above products, you will be automatically entered.


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.


  Judith is interested in having Fed Ex ship Pepe's Pizza
 Here is the post. Click Here


  There are a number of Dough issues discussed with solutions and questions.
  Here are the Dough Discussions


 You will find pizza stories filled with adventure and love lost.
  Find Pizza Stories Here


 There has been a new pizza recipe section created.
   Find pizza recipes here

 I also want to announce, I  have added lots of cooking articles,
resources, and recipes, right here at pizzatherapy.com:

© Grande Publishing 2000-2014

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:
Click ME



A Recent  Pizza: The Atilla
Recipe from The Pizza Therapy Pizza Book




3. Mike's Sauce Recipe

Mike writes:

This is in response to the question one subscriber had about
making a simple yet flavorful pizza sauce. Here is my recipe that works great:

Mikeís Perfected Pizza Sauce


  • 28 oz can Scalfani "Genuine San Marzano Tomatoes".
  • 1/2 tsp McCormick Italian Seasoning (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, and Basil.)
  • 1/2 Tbsp Chopped garlic (about two cloves)



  1. Mix all ingredients is a stainless steel or ceramic bowl.
  2. Crush the tomatoes to the consistency that you want for your pizza.
  3. Allow the sauce to sit forabout 1 hour for the flavors to develop.

Note: This sauce is
not cooked. If you are cooking your pizzas at 500 degrees than the sauce will
cook while on
the pizza. It is also important to make sure you use San Marzano
tomatoes...there the best. I would suggest playing with the amounts of
Italian seasoning and garlic until you find the flavor you prefer the most.

My Response:

Thanks Mike! This is a great pizza sauce recipe.


You really need to check out:
The Pasta and Pizza Forum

Readers, please post at The Forum.

pizza on earth!


4. A Reminder About Brian Spangler: January 22, 2007 on
 Discovery Channel

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
Anthony Bourdain: No Reservations.

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 itís really busy, itís 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 youíre 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,
Good Will to All"

Albert Grande, The Pizza Promoter

Email: webmaster@pizzatherapy.com


PS  If you are looking for Internet Business Resources.
Here is a great Forum
Sign up at this link:


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 mouthwatering, pizza.)
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Albert Grande, The Pizza Promoter

Email: webmaster@pizzatherapy.com

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