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!

1. What's New

I am working on a new project that I am very excited about. I cannot go public with this
 information just yet, as the project is in the middle of production. I can say, it is totally new and different. As soon as the development is finished, I will announce it right here in "Pizza News".
 I will let you know as soon as possible.

I also want to announce the price of our very successful ebook:
 "Ebook Marketing Revealed"
http://www.pizzatherapy.com/ebookmarketing.htm
is going up to $19.95 on July 31, 2005 at 12:00 midnight.

At $19.95, it is still a bargain, as the retail price is $47.95.
(You can buy it now for $10 instead of $19.95).
But you need to act now!
This ebook will explain the whole process involved in writing an ebook from A to Z.

If you ever thought about writing and marketing a book this guide is for you.
Every one has at least one book in them.
This book explains the inside secrets to getting your book published and distributed on the Internet.
 You do not even have to write it yourself or know anything about writing.
As a matter of fact, this ebook has been very inspirational to me in my own writing projects.

See: The Pizza Book from pizzatherapy.com by Albert Grande, The Pizza Promoter
http://www.pizzatherapy.com/Pbookorder.htm

You can get this 180 page invaluable resource,
 today for $10.00!
"Ebook Marketing Revealed".
Just do it.
Of course, there is a  90 Day,
 100% iron clad, money back  guarantee!
We also include a special bonus:
Napoleon Hill's complete classic:
"Think and Grow Rich".
This is one of the most important books of all time!
This alone, is worth the price.

We recently received the following request from Spain.
Originally it was in Spanish, so we requested a translation.
Here is what email said:

Dear Sir/ Madam :

We are informed by the Spanish Commerce Office in London
that your company is
interested in importing fish and other foods from Spain.

Our company is established in 1962 in Colindres, north coast in Spain. Our
anchovies enjoy an excellent reputation in Spanish market, and is recipient
to numerous awards of recognition with regards the quality of our product.

We have a large factory completely adapted to EU requirements and we have
obtained the BRC Certificate. Our production capacity permits us to offer
 unparalleled service to our customers in Spain, as well as in the international market.
We already export to countries such as
France, Italy, Portugal, Switzerland or Ireland. We are interested in extending
the commerce to your country.

If you are interested in importing anchovies in oil, " alla vera carne" or any of our
other specialties like crab salad, octopus "in the galician way", mussels in pliked sauce
and razor shells in brine, of best quality at best price, please do not hesitate to contact us.
We are happy to provide all the information require.

We look forward to receive word from you.

Yours faithfully,

Iñigo Velasco Ayensa
Export Deparment
Phone number: 0034-942-652121
Fax number: 0034-942-652142
e-mail: export@conservasrevuelta.com
www.conservasrevuelta.com
(This is the English page link for this website, ag)
 

My Response:

Gracias Senor. Please give our regards to our friends in the
Spanish Commerce Office in London. Please inform the
Office Staff, the next time we are in London, perhaps we
could all meet for lunch. Everyone pays their own bill, of course.

 To be honest with you Iñigo, I use 2-3 cans of anchovies
every couple of months. I do not feel I could justify importing
a large quantity of anchovies, at this time. If you want to give
me a 10 can discount, please let me know.

pizzatherapy.com is a virtual pizzeria, not a real one. We are
all about pizza.
We do feature a fantastic "Anchovy and Tomato Pizza" recipe in
 The Pizza Book from pizzatherapy.com. Please check it out
and let us know what you think. Also please check out our
Pizza Resources.

We will publish your name and contact information in
"Pizza News" our newsletter. Perhaps one of our readers
will have need of your services.
Here is to your success!

***************************************************
 

Barbecue Secrets Revealed!
Click Here!
http://pizzathrpy.bbqsr.hop.clickbank.net

 

***************************************************

Dave writes:

My response:

Hey Dave.

Thanks so much for  your kind words.

I do not know the answer to your questions, Dave. Some people
love the sauce, others love the crust. I do have an opinion,
however, (just like everybody else!)

To me, I think it is the crust. I think the best pizza in the
world is made on Wooster Street in New Haven Connecticut.
Pepe's and Sally's make great pizza. Some say it is the Sally's
sauce that makes Sally's the best. Others say it is the Pepe's
crust that makes Pepe's the best!

But, that is what makes pizza so special. There are many
different opinions about what makes New York pizza (or any
pizza for that matter), special!

However, we do have one possible answer for you. There is a new
book that just came out about pizza that tries to answer your
very question.

It is called Pizza: A Slice of Heaven!  It is written by
Ed Levine, a New
Yorker who is opinionated but very knowledgeable about pizza. He
covers New York pizza but also reviews many other
different kinds of pizza.

If you love pizza, you will love: Pizza: A Slice of Heaven!

My brothers Steve, Tom and I went "clamming" a while ago. We were mostly interested in "cherry stones", a  small clam eaten raw with lemon and cocktail sauce. We decided to also get some mussels, which were in abundance. I brought them home and my mom had a great idea.  She created this dish while attempting to recreate an appetizer which she had recently sampled.  Make sure you only use fresh sea food. This dish would work with any shellfish.  (Hey, thanks mom!)

• 3-4 lbs. of  fresh mussels
• 2 Tablespoons of butter
• 1/4 Cup Olive Oil
• 1/4 Cup of Bread Crumbs
• 1/4 Cup of Parmesan Cheese
• 1/2 Cup White Wine
• Small onion
• Bay leaf
• 1 Tablespoon chopped parsley

Directions

1. Scrub and wash mussels well. Pull off the "beard" off each mussel.
2. Steam 3 to 4 lbs. of mussels in ½ cup of white wine, small onion, bay leaf until open
3. Remove ½ of the shells and discard
4. Place remainder mussels in the half shell a in baking dish

Sauce

1. In a sauce pan melt 2 T of butter , ¼ C olive oil, add 2 crushed cloves of garlic, T of chopped parsley, ¼ C of Bread crumbs and ¼ C of parmesan cheese Stir over low heat until bubbly.
2. Pour over mussels
3. Bake at 400° for about 5 minutes or until heated through
4. Drizzle olive oil over mussels when done.

Tips

• This recipe will also work with clams, scallops and oysters
• You could also use the stuffing to stuff shrimp

5. The Super Peel- A Better Peel?

This is one of those products that you will just have to look at yourself.
Did they build a better peel here? What do you think?

According to the Super Peel
 (http://superpeel.com/index.html) website:

"Super Peel... is really just the marriage of two, centuries old, and traditional baker’s tools:
a Baker’s Peel (that large spatula often referred as a pizza paddle) and a Pastry Cloth.
The Peel provides a large dough carrying surface; and dough does not stick to the lightly
floured Pastry Cloth. Wrapping the cloth around the Peel creates a small hand-held conveyor belt, which has amazing dough pick-up and handling properties."

There are movies on the website which show the Super Peel in action.
The movies do demonstrate the ease of use of this product. The developers also
claim that you will use very little extra flour to move any dough even "if it is partially stuck to the baking surface". You can move cakes, pretzels, all manner of breads and pizza.

The website explains how the Super Peel was developed. A father and daughter
team developed the Super Peel after being frustrated trying to use a regular peel.
The idea behind the Super Peel is to assist with sliding pizza on and off a hot pizza stone,
 without the use of extra flour or cornmeal.

To me, the taste of the cornmeal, adds to the taste of the pizza. But that is just me.

I think the Super Peel is certainly worth a look. I will admit to having had more
than one problem with pizza sticking to the work surface. The Super Peel may have helped.
 You will have to decide for your self if the makers did indeed "build a better mousetrap"
or in this case, a better pizza peel.