"Pizza News" is now being delivered to over 4,500-pizza lovers, worldwide!

"I used  Fleischmann's before they became a sponsor
of pizzatherapy.com,
I will use Fleischmann's after they are no longer a sponsor.
Fleischmann's yeast is a great product, period."
Albert Grande, The Pizza Promoter, pizzatherapy.com
 

P.S. There's more: I am also including an Exclusive Copyrighted Pizza Report for you to
download as part of the"donation for information" package.
This report may be extremely controversial
but, very valuable for pizza lovers everywhere.
You need to get this important pizza report now! I am offering this for a very limited time.

Pizza News: What is your background and training?

Rich: As a teenager in the sixties, I loved working and training in Anna's Pizzeria, which was a popular hangout with a cool jukebox.  It happened to be around the corner from where I lived in Brooklyn, NY and was the focal point of many memorable, and tasty experiences. 

Pizza News: How did the  idea come to develop a food roller or stamper?

Rich: One day, I wanted to surprise and gift the owners with a pizza pie that said, "Happy Anniversary!" on their special day. It was then when I thought that, " If we can decorate a cake, why not other foods like the crust of a pizza?".  Forty years later, I decided to do something about that.

Pizza News:  Was it difficult to develop? That is, to go from the idea stage to actual manufacturing the product?

It was an intellectual, yet fun challenge to create food embossing and imprinting tools, especially since no person in the world had ever done so before.  My goal was to invent hand held tools, which would work legibly, easily, and quickly.  They had to be FDA approved, dishwasher safe, durable, and manageable even by the little hands of a child.

Pizza News: What is the price of the products 1)stamper 2) roller?

The Stamper and the Roller are both undergoing improved design changes. They should be ready, unveiled, and available to the public around Spring time, (2006), when the price will also be set.

Pizza News: How do you  order one? What is the turnaround time?
 How much to create a  pizzatherapy.com roller and stamper?

Ordering will be through fulfillment houses as well as retail outlets. Specific details will be listed on our web site when available , under the "News" Heading. Anyone wishing to be notified by e-mail is encouraged to list their contact information on our "Contact" page.

Thanks, Rich

Here is the website: http://www.GourmetImpression.com/

Go to the website and watch the movie starring Rich as he imprints all manner of food.

This is a food idea, whose time is now.

4. Dis an' Dat- Stuff That Could Fit Nowhere Else

 Reminder Dept.:

The 3rd Annual Best Pizza on Long Island Contest is underway.
Pizzerias from Valley Stream to Montauk are competing to be
named "Best Pizza on Long Island!" Your VOTE counts, so go
vote for your favorite pizza at
http://www.longisland.com/bestpizza

The top pizzerias in each category will be invited down
for the pizza bake-off and final judging at the Pizza Festival.
The Pizza Festival will be held on October 1, 2005 at
Adventureland, Rte 110 in Farmingdale, NY from 12-6pm.

Pave Paradise and Put Up a Parking Lot Dept.:

From Michael H.: Thought you should know. After 70 years at the same spot, the
mayor of PERTH AMBOY, (New Jersey) saw
in his infinite wisdom to put a parking lot on that spot. No
more Sciortino's. They did have a
very good pizza because of the brick oven used.

Tips Dept.:

From Mike N.: I just read the Pizza Book and loved it. Lots of great
recipes, links and tips.

For the calzones, I beat an egg and add a pinch of salt and
pepper. I use this to coat the calzone before baking, it makes for a shiny
and somewhat crunchy crust.

I also tried the stewed tomatoes for sauce and found it much
better than the store bought sauces. I liked Gatuso's sauce but I can't buy it
in our area.

Thanks for a great website Albert, talk to you soon.

From Tony C.: l always enjoy your 'tips' and other tid bits.....
Almost always things discussed have been tried and kept or discarded
but I have one little hint.

 I always use is a LITTLE bit of sugar to off set the acid
of the fresh or canned tomatoes.
I  mostly to try to use San Marzano, but Progresso whole plums tomatoes have a
really great flavor as well. The right tomatoes are the key as you well know.
Keep it up, always enjoy your letter

great job

Thank you Michael H., Mike N.,  and Tony C. for sharing! Stay well!

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

 You Can Find Amazing offers,
Go to amazon.com

"Pizza on Earth, Good Will to All!"

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

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Pizza News (ISSN: 1533-3795)
Copyright Grande Publishing 2002

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

"Pizza on Earth, Good Will to All!"

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

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