Please continue to support our mission!
Remember, if you do purchase from  amazon.com please to go to pizzatherapy.com
first and click on the link for amazon.com,  or any other product you wish! Thanks!
(You will not be charged one penny more, but you will be supporting our website!)
 

Find e-books and information.
Visit: grandepublishing.com

Contents

1. What's New: pizzatherapy.com Searches for the Sound

2. Everybody Loves Pizza- 10 BEST PIZZAS IN U.S.

3. Think and Grow Rich- It's Not Just About the Money

4. Microwave Pizza

5. Gail's Award Winning Pizza and Dough Recipe! (It is all about the water...) 

Find e-books and information.
Visit: grandepublishing.com

1. What's New: pizzatherapy.com Searches for the Sound

A little known fact about me, is that I used to be on the radio. Not full time, and not for a very big station, but it was professional  radio, none the less. I had a Saturday night show (7-11 PM) and a Sunday afternoon show (12-4 PM). I was able to choose my own music, with-in limits. During the week, I would cover the local city council meetings. I had lots of fun.

I recently started playing around with a program that allows me to add audio files to pizzatherapy.com
I had forgotten how much fun doing radio was. I created some audio greetings. You can listen in, at these links:

My home page greeting- http://www.pizzatherapy.com

Here is an audio ad for The Pizza Book , find the audio, midway down this page. http://www.pizzatherapy.com/Pbookorder.htm

I have created a special message just for you, Pizza News Subscribers. I have included some of my favorite pizza tips.

You can listen to it here- http://www.pizzatherapy.com/pizzanewsonly.htm

2. Everybody Loves Pizza- 10 BEST PIZZAS IN U.S.

I am extremely excited to announce the latest book in the search for pizza perfection.
 

Part of their research included searching 500 pizza locations. The official Press Release follows:

"Everyone has a favorite pizzeria and a definition of what "real" pizza should be. From region to region, or even neighborhood to neighborhood, loyalties inspire heated debate between, say, diehard New York thin-slice lovers and Chicago deep-dish fanatics, or between New Haven aficionados and healthy California pizza devotees. Just in time for National Pizza Month in October—and the 100^th anniversary of America’s first pizzeria—Chicago magazine dining editors Penny Pollack and Jeff Ruby gather the collected wisdom of the country's top pizza-ologists in EVERYBODY LOVES PIZZA: The Deep Dish on America’s Favorite Food (Emmis Books,). Mixing history and nostalgic photos, recipes to try at home and a listing of more than 500 places to find great pizza in America, Pollack and Ruby name names and guide pizza lovers to the finest pies around. 

Here are the authors’ picks for the 10 best:

Una Pizza Napoletana • New York, New York.  Est. 1996: Anthony W. Mangieri makes four pizzas: marinara, Margherita, bianca, filetti—and when the dough runs out, he’s done for the night.  This guy is serious, he’s focused, and he makes the best pizza in the country.

Delorenzo’s Tomato Pies • Trenton, New Jersey.  Est. 1936: New Jersey’s pizza history is nearly as rich as New York’s and DeLorenzo’s rules the Garden State.  Just pick up the first slice of tomato pie, savor the healthy blanket of cheese, and marvel at the thin crust that bends but won’t break.

Pizzeria Bianco • Phoenix, Arizona.  Est. 1994: Rain or shine, people stand in line for hours to taste Chris Bianco’s tribute to Naples, a marriage of “tradition, influence, and integrity.”

Pizano’s • Chicago, Illinois.  Est. 1997: Amongst Chicago’s heavy hitters, Pizano’s often flies in under the radar.  But the addictive pizza—a cheesy blanket, sweet tomato sauce, and juicy sausage chunks on a pastry-like thick (yet delicate) crust is like deep-dish without the heft. 

Punch Neapolitan Pizza • St. Paul, Minnesota.  Est. 1996: Despite its unlikely location, Punch serves blackened-edged charred-bubbled pizzas with a perfect mix of mozzarella di bufala and crushed San Marzano tomatoes.  For an extra 50 cents, you can order it “wet”—extra tomatoes and olive oil—in the true Neapolitan style.

Wells Brothers Italian Restaurant • Racine, Wisconsin.  Est. 1921: This family restaurant has defied the odds since the 1940s—no hand-stretched doughs here.  The raw dough makes at least two trips through an old bakery roller, which turns out the thinnest crust and most satisfying crunch imaginable.

Sally’s Apizza • New Haven, Connecticut.  Est. 1938: Not the first pizza parlor in New Haven but after 67 years, it’s the best.  Every pie that emerges from the legendary coal-burning oven has that amazing, crispy-chewy, almost burnt, oblong-shaped crust that made New Haven pizza famous.

The Cheese Board Pizza Collective • Berkeley, California.  Est. 1967: Vegetarian pizza by committee sounds like a really bad idea, but this co-op comes up with a different sourdough pizza every single day and every day is a new revelation.

Frank Pepe Pizzeria Napoletana • New Haven, Connecticut.  Est. 1925: The standard for white clam pizza—the signature of pizza parlors up and down New Haven’s legendary Wooster Street—is still at Pepe’s.  The simple combination of sweet, fat clams on a chewy, almost-burnt crust bonded with a touch of mozzarella and a load of garlic always lives up to its billing.

Metro Pizza • Las Vegas, Nevada.  Est. 1980: Metro’s partners are pizza chameleons in the desert.  They celebrate the genre by playing no favorites, successfully replicating virtually every pizza style across the country, from New York-style to New Orleans grilled shrimp toppings to Chicago’s spinach-stuffed pies."

From the book EVERYBODY LOVES PIZZA: The Deep Dish on America’s Favorite Food

by Penny Pollack and Jeff Ruby• Emmis Books, $19.95, ISBN 1-57860-218-1

Buy:

 
by Penny Pollack and Jeff Ruby.

3. Think and Grow Rich- It's Not Just About the Money

I am rereading my dog eared copy of Think and Grow Rich by Naploean Hill. I bought it at my local bookstore.
I paid $7.99 for it.
Believe me, it is worth every penny.

I also regularly, read the e-book version of Think and Grow Rich by Naploean Hill.
I will read a couple of pages at a time, while I am on the computer, to study some of the concepts.
This is a very powerful book, full of inspiring ideas and stories.

Although written my years ago, I feel every idea and concept is very relevant today.

The book was inspired by Andrew Carnegie (of Carnegie Hall fame among other things). He wondered what was the
common thread that ran through ultra successful people. Napoleon Hill took up the quest and proposes the answers in
Think and Grow Rich.

I feel so strongly about Think and Grow Rich by Naploean Hill,
I purchased distribution rights.
I invested in Think and Grow Rich.
I think you should, too, by purchasing a copy, right here, right now.

What does Think and Grow Rich have to do with pizzatherapy.com?

These quotes from Think and Grow Rich will give you some insight. There is an absolute connection.

"What ever the mind of man can conceive and believe, it can achieve."

"There are no limitations to the mind except those we acknowledge."

I am continually inspired by this book. It has really helped me with the development of pizzatherapy.com
I feel it is a must read for anyone traveling the road of life.

What is most amazing is that Hill, gives you, actual exercises to follow.
There are things you can do to reinforce your belief in yourself.
"If you can think it", says Hill, "you can achieve it." What can be better than that?

You can own your own complete and unabridged copy, at a fantastic price.
Download it, from pizzatherapy.com!
You will not find it for a lower price, anywhere!

If you are able to find the e-book of Think and Grow Rich by Naploean Hill, for a lower price, anywhere:
I will give you a copy, absolutely free. Email me where you found the copy, and I will email you a free copy.
Email me at: webmaster@pizzatherapy.com

If you prefer to purchase a hard copy of Think and Grow Rich by Naploean Hill, you can find a link on the same page.

(Buy it, or borrow it. This book will change your life!)

4. Microwave Pizza

Rabia asks:

"Hi I'm Rabia from Pakistan. I have a question about the pizza recipe How long should pizza cook in a microwave oven?"

My response:

"Hi Rabia.

I know of no method for the home cook to cook pizza in a microwave oven.
Pizza can be cooked on a charcoal grill, however. In the The Pizza Book , I discuss three methods to do this.

Certain pre-packaged frozen pizza can be cooked in a micro wave oven. Thanks for writing."

##############################################################

Get The Pizza Book
Right Now!
Click Here
This would make a great gift!

Find e-books and information.
Visit: grandepublishing.com

##############################################################

5. Gail's Award Winning Pizza and Dough Recipe! (It is all about the water...) 

In 2002 we had a recipe contest. Gail won. Here is her winning entry.

Gail writes:  

"Eight years ago my husband relocated us to  Memphis, Tennessee from the New Haven Connecticut area.  (webmaster 's  note: "New Haven is the Home of Frank Pepe Pizzeria Napoletana  and Sally’s Apizza !)  After many attempts at finding the perfect pizza in Memphis (a task that is not possible), I decided to develop my own recipe and perfected the art of pizza making in my own kitchen. In order to attain the perfect crust I import my water from the New Haven area  (by way of relatives who visit us or when we return home for a visit).  The secret of the "best pizza" is in the crust. The secret of the crust is in the minerals found in New Haven water. Beef tastes best when fed corn, and vegetables taste best when fed fertilizer. So, does it not follow that yeast do their best job when fed the minerals they like best? I am convinced this is what has helped me attain "the best pizza" in Memphis.

You will find my recipe below:"

Basic Pizza Dough

Ingredients:

1 pkg. active yeast 1 3/4 cups warm (110-115F) water (microwave for 1:15 minutes) 1 tsp. salt 1 tsp. extra virgin olive oil or flavored oil approximately 5 cups all purpose flour

Directions

In a food processor add yeast and 1/4 cup water, allow yeast to proof, about 5 minutes.  Add salt, oil and 5 cups of flour. Cover and begin processing slowly adding remaining water. Pulse several times until dough balls together.  Place the dough on a floured work surface adding additional flour if too sticky.  Knead for about 2 minutes or until the dough is shiny and elastic.  Spray large bowl with oil flavored spray. Add dough and turn the dough a few times to coat with the oil.  Cover the bowl with plastic wrap and place in a warm place (I use the microwave). Allow the dough to rise for about 1-2 hours, punch down and allow to rise again. The longer the dough is left to rise, the tangier the flavor of the crust will be.

Pizza Sauce

For cooking the pizza you will need additional flour, polenta, and olive oil. This recipes makes 4 pizzas. Of course, you need a Pizza Stone  for best results. Also, I bake my pizza's in 2 different ovens, 1st oven preheated at 450 for at least 1/2 hour and the second oven at 500, also preheated.

Ingredients:

8 oz can tomato sauce (or home grown jarred tomato juice - this is what I use) 1/3 small can tomato paste 1/3 cup red cooking wine 1 tsp. dried basil 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/8 tsp. black powder sprinkle of red pepper flakes to taste 1/2 tsp. oregano 1 tsp. parsley 1 inch anchovy paste 2 tablespoons grated cheese 1 tsp. extra virgin olive oil

Mix all ingredients in a small pan and simmer over medium heat for about 30 minutes.

Bob's Favorite Topping

6-7 Fresh Roma Tomatoes, sliced, rinsed out (to remove the seeds) drained and towel dried. 1/2 lb. bacon (precooked in microwave about 10 minutes) fresh basil

Gail's Favorite Topping

2-3 Yellow Onions, sliced 2 tablespoons butter 2 tablespoons extra virgin olive oil 1/8 tsp. black pepper 1/2 tsp. basil  1/2 tsp. oregano 1/2 tsp. parsley red pepper flakes to taste 3 cloves garlic, minced 1 inch anchovy paste Fresh Rosemary for the topping

Heat oil and butter in a large skillet. Add remaining ingredients (except rosemary) and cook until onions have caramelized, about 15-20 minutes on low heat.

The Assembly

Roll out the pizza dough on a floured surface. This should be rolled out until you can no longer stretch it without it ripping, very thinly.  Place rolled out dough on pizza paddle which has been sprinkled with polenta (keeps the bottom crunchy and does not burn in the oven, unlike corn meal).  Brush olive oil all along the edges of the crust.  Add a thin layer of sauce, about 1 soup ladle's worth.  Top with lots of mozzarella, about 2 cups.  Add fresh tomato slices.  Top with olive oil and bake in a preheated (heat for 1/2 hour once it comes up to temp) for 10 minutes.  Remove from oven and top with bacon.  Place pizza in second oven which has been preheated at 500 degrees and cook for an additional 2 minutes. Remove from oven and top with fresh basil.  Umm, enjoy....

Assembly #2

Gail's favorite topping is to be used on a bianca pie (no sauce). Roll out dough as above, place on pizza peel sprinkled with polenta. Brush olive oil on the entire surface of the pizza crust. Add sautéed onions and top with fresh rosemary. Cook as indicated above.

I know that you will find the above recipes to be one of the best on the planet (outside of Sally's of course). I use only the freshest ingredients, I have a vegetable garden where I grow my own Roma tomatoes and fresh herbs. The freshness in both make a significant difference. Now if only I had a true pizza oven...."

Thank you so much, Gail!
You have done a great service to all Pizza Lovers!

 

And thank you all "Pizza News" readers for supporting our mission! 
Remember, if you purchase from  
amazon.com please to go to pizzatherapy.com  
first and click on the link for 
amazon.com, any other product you wish! Thanks!
(You will not be charged one penny more, but you will be supporting our website!)

 

Find e-books and information:
visit: grandepublishing.com

 

 

That's it for this issue of "Pizza News!" 

  
I have one request.
Please tell your friends to subscribe to Pizza News!


Feel free to share "Pizza News"
 with anyone you think may be interested!

 

"Pizza on Earth, Good Will to All!"

 

Sincerely,
Albert Grande, The Pizza Promoter
Email: webmaster@pizzatherapy.com

Find e-books and information.
Visit: grandepublishing.com

 

###########################################

There is nothing better than Free-Stuff,
and www.Free2Try.com
is where the Internet goes for Free Stuff and Trial Offers.

Click Here!

###########################################

Tell your friends to subscribe to Pizza News and
they will receive our FREE dough recipe and "Pizza News"  
our monthly
newsletter, too!

Feel free to share "Pizza News" with anyone you think may be interested!


Visit pizzatherapy.com at
http://pizzatherapy.com


Pizza News (ISSN: 1533-3795)
Copyright Grande Publishing 2005

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just released: New Catering Business Starter-Kit contains all the necessary
information you need to successfully launch and grow your own Catering Business.
http://www.startingacateringbusiness.com/swres/pizzathrpy.html

Click HERE!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Subscribe to my newsletter Pizza News for free and I'll send you a copy of The Mini Pizza Therapy Pizza Book   You must confirm your subscription. I absolutely hate SPAM and will never share, rent, or abuse your information in anyway!

 

 

 

To contact me:
Albert Grande, The Pizza Promoter
Email: webmaster@pizzatherapy.com

© Grande Publishing 2000-2014

 

 

Home | History |  Dough |  Making Pizza | Italian Recipes | Tips | More Tips | Tricks | Learning | Tools |
Best Pizza |  Pizza Poll  | The Store |  Free Stuff | More Free Stuff |   | Links