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1) Alain Explains the Spirit of Pizza
Therapy Spreading to India
2)
The Slice of Brooklyn Pizza Tour Rocks Pizza
Therapy
3)
Tutta Bella: Incredible pizza in
Seattle:
Exclusive Review from Rob Esposito
4) Pizza: Our French Connection
1) Alain Explains the Spirit of Pizza
Therapy Spreading to India
I got the following e-mail from Alain in India:
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Dough Balls Ready... |
Albert what can I say your the best the dough was so easy to make.
The taste, I must say,
I did 2 batches one with oil and one without
and found that the one without oil was softer and nicer. My
wife is Italian and she usually made Pizza for the family.
Three years ago she suffered a brain stem stroke, and we
relocated to India for treatment.
Yesterday was the first time we
had Pizza after so long, and we baked and sang your praise all day
as your Dough tasted like my wife's. My
kids loved it. We had a couple of Indian
Doctors come over and tasted the pizza and they thought it was
fantastic and told me that I should open a
Pizza shop.
In all Albert we had the best pizza day and you brought good
memories back. Albert Grande from the
Martinet Family in Delhi we Salute you. Please
see attach small sample of our creation.
P. S. going to attempt and make Bread with your Dough during the
week will let you know how I go. |
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Ads By CbproAds
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A Square Pizza |
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Martinet Family Pizza After |
Martinet Family Pizza Before |
My Response:
I am very honored,
Alain. Thank you so very much for your wonderful words. Keep making
pizza I know you pizza will just get better and better.
If
you do decide to open a pizzeria, I have some resources for you at
The Pizza Therapy Pizza Business
Page.
2)
The Slice of Brooklyn Pizza Tour Rocks Pizza
Therapy
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Grimaldi's Pizza from pizzatherapy.com |
I’ve got some news for you. When you go on
A Slice of Brooklyn Pizza Tour you don’t just
get a Slice, you get the whole pie… You experience
Brooklyn from the inside out. And I do mean experience. I’m
proposing that they re-name this tour.
Let me explain;
Sure we ate pizza. But we got so much more. There was history,
stories, clips of movies filmed in Brooklyn, and even a little
romance. At one point we rubbed shoulders with a Brooklyn
Wedding. (I’m not kidding).
Our guide, Paula was simply amazing. Her energy level and spirit
added to our entire experience. She is from Brooklyn and is half
Italian and half Jewish. What a combination! She gave insights to
the cultural melting pot that makes up all of the different
neighborhoods. Who could ask for more?...
...On the tour you are given
two very different tastes of Brooklyn pizza. You sample thin
Neapolitan pizza as well as thick Sicilian pizza...
You will discover secrets of this tour revealed
no-where else~ Click on the link below...
Read the Rest of the Story Here... |
3)
Tutta Bella: Incredible pizza in Seattle:
Exclusive Review from Rob Esposito
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"...The crust is light as a feather
and quickly attains a fluffy crispness in no time... "
Rob Esposito on Tutta Bella
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Tutta
Bella
4411 Stone Way N, Seattle, WA 98103
(206) 633-3800
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Rob reports:
"We had an awesome pie in a place we've been hearing about,
Tutta Bella.
It's right around the corner from Walter's place, which I've got
for the summer.
Wood fired, the read-out said 759 degrees F. They use double
zero "OO" flour. The crust is light as a feather and quickly
attains a fluffy crispness in no time.
Hand shaped, of course, and beautifully burned, the dough is
mouthwatering when fire roasted and married with fresh juicy
spices and toppings.
All the toppings we had were fresh and tasty. We started with
the namesake "Tutta Bella", it seemed right. Above a
bright and saucy pomodoro, were spread melting platters of fresh
mozzarella...
Read the Rest of the Story Here... |
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Here is an amazing gas weber grill:
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You can discover Tony's G's secrets in his book with Diane Morgan: |
4) Pizza: Our French Connection
From The
Pizza Therapy Pizza News Archives:
Ian, from France, wrote and wanted to
know about corn meal.
He had seen a reference to it in my pizza dough recipe. I answered his
question.
I followed up with him recently.
Ian writes:
Thanks Albert
Corn flour is called after the French word for corn .. maize so corn flour
is called Maizina. It was your reference to Corn MEAL that confused me!
My pizza's are going great and I have just turned 25 kilograms of tomatoes
into my (frozen) sauce which should last me for a little while.
In a very heavy cast iron pot I put a big splash of Olive Oil and about
three roughly chopped onions on a low heat until they are almost see through
and then about 10 roughly cut tomatoes and about ten cloves of garlic and
big rock salt and course ground pepper and about twenty leaves of basil
finely chopped.
With the lid off on a low flame I leave it
for about two hours stirring occasionally and then I put a thing with a fast
rotating cutting knife to make it smooth and then with a lid just off let it
bubble until its about right. I then put it another pot to cool down and put
it in ice cube trays to freeze it and when frozen transfer to a freezer bag.
Works great.
Pass it on if you wish.
Best regards
Iain Gunther from Gers in SW France.
Home of Foie Gras and Armagnac!
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That's
all the "Pizza
News!", for now..."Pizza on Earth,
Good Will to
All"
Sincerely,
Albert Grande, The Pizza Promoter
Email:
webmaster@pizzatherapy.com
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News can be accessed at:
The Pizza News Archives
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additional pizza business resources, please visit our
Pizza Business
Page!
Get:
"The
Therapy Pizza Book"
This is a great e-book for anyone who wants to start making pizza!
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