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3) Is this stealing?
pizzatherapy.com = pizzatherapy.com.xxx
I couldn't believe it... I searched for
pizzatherapy.com and I was shocked...
A company in another country...(All right
if you insist, it's in Australia...) registered the domain:
pizzatherapy.com.xxx
(replace the XXX with whatever you want...)
How was that possible I thought?
Could I just register some of the big
companies and just put another extension on their domain?
Like could I be microsoft.com.XXX
or amazon.com.XXX?
I was starting to get upset...
So here is what they say on their website:
WE WANT
TO EAT PIZZA EVERY DAY
Pizzatherapy is an idea
conceived by people who really, really love
pizza. In fact, they used to joke that if there
were such a thing as a healthy and delicious
takeaway pizza, they would eat it every day.
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Isn't that
special!
Here's a picture I
ripped off of their website:
Why take our name?
Not only takeaway
pizza
but take away the name: Pizzatherapy
Not only that but
register the name pizzatherapy.com.XXX
Unbelievable!
You know at first I was upset...then I thought:
I
should actually pay these guys because they are advertising
for
Pizza Therapy!
I
wrote them an email...I thanked them.
I
told them I wanted to interview them...
I
asked them to send me a t-shirt...
After all I thought, that was the least they could do!
I
told them I thought we should talk... maybe have a pizza
together...
I
never heard from them...
I'm still waiting!
If you see these guys please tell them I'm not mad...
I
just want to get to know them a little better.
More on this story as it develops...
I'm sending them a copy of this page...
4) Vic's Pizza: Finding
Heaven in New York!
Vic writes:
Albert,
Thanks for the great website. Attached: 15”-16” pie, ½
sausage, ½ sausage and mushrooms. Using a Hearthkit for 3 years now. I tried
numerous types of baking apparatus for home pizza, and the Hearthkit is by far
the best. It takes one hour to heat the stone to 550°. The pizza is done in 7
minutes and the kitchen smells awesome.
I found consistency in my pizzas by weighing the water
and (high gluten) flour components. I bought a small digital scale (grams
setting is easier) for this purpose and use it to divide my dough mix into two
equal parts. No more trying to stretch dough beyond its capacity. Been doing
this for 2 years now. Hope this helps.
Be well,
Vic from NY
Here's a picture of Vic's pizza:
My response:
Thanks Vic! You made an
incredible pizza!
As far as the Hearthkit..I
never heard from them again.
You can read about my
research, here:
The Hearth Kit
from pizzatherapy.com
And that's it for Pizza News...
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