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1. What's New: Thank You for Your Support
2. It's A Small World, After All: From an Immigrant's Tale to An Internet's Tale!
3. Grilling Pizza 2005: Let's Get Started 
4. Three Grilling Methods for Pizza!
5. More Grilling Tips

1. What's New: Thank You for Your Continued Support

We just wanted to take this opportunity to say "thanks" for supporting pizzatherapy.com!
Your continued, heartfelt, positive reception for our pizza mission, is truly appreciated!

 Every time you purchase items on-line you help. Thank-you! For example,  try amazon.com, (Pizza: A Slice of Heaven! ,  Pizza Books-)  Lands' End, or CB Mall,  for great deals! If you do shop on-line, please go to pizzatherapy.com, first; and click then click through to amazon.com or any other sponsor.

 It will not cost one penny more and you will be supporting our website!

Our "Ebook Marketing Revealed", campaign was an incredible success. We received much positive feedback about this offer. This book retailed at $47.97. At $10, this is an incredible deal!
(You also receive Napoleon Hill's classic "Think and Grow Rich", as a bonus.)

If you ever thought about writing a book, why not an ebook? Read the details about this e-book here:
"Ebook Marketing Revealed".

I became so inspired from reading "Ebook Marketing Revealed" that I created a new e-book called "The Pizza Book" from pizzatherapy.com. It contains our "World Famous Pizza and Dough Recipe", as well as selected pizza recipes.
(It is the same dough and pizza recipes we have offered here. We have repackaged it in a pdf. format.)
You can read about it: right here. (http://www.pizzatherapy.com/Pbookorder)

2. It's A Small World, After All: From an Immigrant's Tale to An Internet's Tale!

In August of 2000, I published a series of articles here in Pizza News, about our search for my grandfather, Antonio Palmieri, at the Ellis Island (http://www.ellisisland.org/) website archives. Millions of immigrants had passed through Ellis Island between the years 1890-1925. Many of the original ship manifests and other documents are now available on-line at the website.

You can read "The Immigrant's Tale: Antonio's Journey" here. (http://www.pizzatherapy.com/immigrant.htm)

During those years, the floodgates to America were opened. Millions of immigrants came to America searching for a better life. All four of my grandparents immigrated to America, from Italy, passing through Ellis Island, on the way to Providence, Rhode Island.

My mother's mom (Antonio's wife), Grandma Next-Door, as we called her, was just an infant (10 months old) when she was brought to America. Her real name was Leontina Fratantuano, but since this name was difficult for the American teachers to pronounce, she was renamed: Louise. She was very resentful of this and was not shy about letting everyone know "Louise is not my real name!"

Her sister Amalia Fratantuano, was 11 years old when she came to America. We knew her as Auntie Mary. Her name was also probably changed by her American teachers. She was a wonderful, warm woman, full of vigor and life. She was as short as my own grandmother, under five feet tall. I remember her as the pasta maker for the family.

After I posted the articles about my grandmother's immigration, I received an email from the Netherlands. Guus Fratnatuano was researching his own family, when he he came across the unusual last name of Fratantuano in "Pizza News". He wrote asking if I could possibly be related to Joyce Fratantuano, a friend of his from Providence, Rhode Island.

I contacted my mom, (the family archivist) asking if we had a relative named Joyce Fratantuano, in Providence. "Of course, you are related to Joyce" she said! "Joyce is your cousin. She is Uncle Nicky's daughter. You remember him. He was Auntie Mary's son!"

And of course. I did remember. Joyce and I have been in contact since that time. My grandmother (Leontina) and Joyce's grandmother (Amalia) were sisters.

Last week, in a hotel restaurant, on the beach at Waikiki, there was a reunion of cousins that had not seen each other in nearly 40 years. Joyce's sisters,  Nancy and Leanora, their husbands, Tommy and Silvio, and Silvio IV, (and Silvio's sister), were there.  My brother Tom, and Kathy, and Charlene (my wife), were there. Kamalei, (my daughter), met her relatives from Rhode Island for the first time.
We had a great time!

I experienced a first-time, family reunion, here in Hawaii. We were brought together over time and great distance, by a man reading an Internet webpage, a half a world away! Thank you, Guus Fratantuano.

It, is a small world after all!

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3. Grilling Pizza 2005: Let's Get Started

Grilling Pizza is not a new concept. The pizziolas at Al Forno, in Providence Rhode Island have been grilling pizza for over 20 years! C.K.'s in Norcross, Georgia created a legendary grilled pizza and gets customers traveling from afar to sample their grilled creations! The Pizza Grill in Mystic, Connecticut has also perfected the concept! I first witnessed pizza on the grill several years ago and my pizza adventures have never been the same. There really is nothing quite like the taste of grilled pizza!

Although, these are Professional Pizzerias, the fact of the matter is that you too, can grill pizza fairly easily! We want you to know that all it takes to make great grilled pizza, is to take the first step! Grilling pizza has now become part of my favorite ways to serve pizza! With a little bit of planning you will be Grilling and Chilling with your own Grilled Pizza, too!

The first thing you you need is a grill. Gas or charcoal will both work well. If possible you need to use a grill with a cover. Even this is not essential. You can also cover your pizza by improvising a tent made of aluminum foil! A peel, spatula, pot holders, a cookie sheet, or pizza pan round out the tools. A table near the grill to roll out and put together your pizza is also important. Your pizza is going to be fantastic!!! 

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Special Deals
 (for example, Legends of Pizza ® Volume 1)
 and Life-time updates:
Albert Grande, The Pizza Promoter's
"The Pizza Therapy Pizza Book"
from pizzatherapy.com
Learn how to make great pizza!
(You also get my exclusive "Pizza Book List Mailings"!)

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4. Three Grilling Methods for Pizza!

There are three ways to grill pizza, the Direct Heat Method, the Indirect Heat Method and the Pizza Stone Method!  I have used all three methods and each will produce excellent pizza! Choose the method that best suits your own taste and pizza style. Because I like to make very thin pizza, I prefer the Direct Heat Method, but again that is just my preference.

To make pizza using the Direct Heat Method, build a charcoal fire and evenly spread out the coals. Roll out the dough thinly (or use your fingers). After the pizza is formed, slide the dough right on the grill using a pizza peel that has corn meal spread on it. You can coat both sides  of the pizza with olive oil if you wish, but this is not necessary. Don't worry, the dough won't stick if you loosen it with a spatula. Check for doneness frequently. It will cook in minutes. The dough may start to bubble at this point. "Pop" the bubbles with a fork or the edge of the spatula. 

Don't be alarmed at grill marks on the dough, but do not over cook! The dough should be firm, just starting to turn color. Once one side of the dough is cooked, flip it over cooked side up. Take the pizza off the grill, to your prep table. Lightly coat the cooked side with olive oil and put on your preferred toppings. Using a peel coated with cornmeal and return the pizza to the grill. When the dough starts to turn color, slide a pizza pan (or cookie sheet) under the pizza to prevent the dough from burning. Replace the cover of the grill and check for doneness every couple of minutes. When the toppings are cooked, your pizza is ready. Carefully remove the pizza from the grill! I just slide the peel underneath the pizza pan and then transfer the pizza to a cooled pizza pan. 

With the Indirect Heat Method, you place your coals to one side of the grill. This method is the most popular and the one I have seen used by several chefs. You can also place your coals on two sides of the grill leaving a bare spot in the middle of your grill. The notion here is that with hot and cool sides to your grill, you can have greater control over cooking your pizza! This method is preferred if your pizza has a thick crust. You don't want to burn the outside of the crust, before the middle has had a chance to cook. If your pizza crust does start to burn, just slide the pizza over to the side off the coals.

The Pizza Stone Method is accomplished by placing your pizza stone on top of the grill. Build the fire and let the stone heat up for at least an hour. Cook your pizza just as you would in your oven. With this method, you do not have to precook one side of the pizza. If your stone is hot enough and your grill is covered, your pizza will cook. You essentially have created your own "brick" oven, right on the grill!

5. More Grilling Tips

• There is no "one" correct way to grill pizza! Try grilling pizza and you will amaze yourself!

• For grilled pizza, less is more. You don't have to pile on the toppings.

• You can use any type of grill (gas or charcoal)  to make pizza. 

• Be safe: you are using fire and you need to be careful!

• You don't need a pizza peel, but it really helps! You can improvise with a spatula or two!

• Don't be discouraged if your pizza does not turn out the first time! Give it another try!

• Try using those fresh vegetables and herbs right from the garden, for incredibly healthy and tasty pizza!

We know that you will be making
 fantastic grilled pizza,
all Summer!

"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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