Secrets From Inside The Pizzeria

Buy This Item Secrets From Inside The Pizzeria by New Edition Publishing  Available from Amazon  $29.95  on 11-28-2008     <p> <b>Learn The Secrets of Making Better Pizza In Your Own Kitchen Than You Can Buy At The Pizzeria. </b> The secrets of New York Style pizza making are revealed for the first time as pizza expert Bev Collins takes you step by step through identifying the right equipment, ingredients, formulas and techniques to make American's favorite food at home. <p>This is a breakthrough video for Pizza Lovers everywhere. As Manager of Research and Development for a major pizza company, Bev took her pizza expertise around the world, and now turns her knowledge to helping the at-home cook make pizza like the pros. </p> <p>In Beverly Collins Secrets From Inside The Pizzeria DVD you will learn: </p> <p>* Where to find the secret ingredients you can t buy at the grocery store. </p><p>* The never-before published techniques of Manhattan s famous New York pizza makers. </p> <p>* The secret of knowing exactly when your dough is perfect (plus how to toss the dough like a pro)! </p><p>* Why you should never put your pizza dough on a pan. Plus the secret piece of equipment you must put in your oven that will make a world of difference in the quality of your pizza. </p> <p>* Why the secret of great pizza is NOT in the sauce (but you get the sauce secrets too). </p> <p>* Cheese blend secrets (and why pizzerias often skimp on cheese) </p> <p>* How to make your family and friends exclaim that your pizza is the best pizza they have ever eaten. </p><p>* Why you should never use chlorinated (city water) when making your pizza (and the 110° rule). </p> <p>* Sources for finding the best pizza ingredients you can buy in bulk. Get the best for less! </p> <p>* The sea salt difference. </p> <p>* The secret licorice tasting ingredient. This one will surprise you. </p><p>* Why you must unlearn everything you ve learned about making bread. </p> <p>* The one thing you must do prior to baking your pizza (this will make your pizza great). </p> <p>* How to turn your kitchen into the best pizza place in town! </p> <p>Includes 1 hour video demonstration and 50 page instructional ebook (accessible with computer). </p> <p><strong>THE BEST PIZZA COMES FROM YOUR OWN KITCHEN!</strong> <p>  <p><b>A personal message from Beverly Collins, author of Secrets From Inside the Pizzeria:</b> </p> <p>My love affair with New York Style Pizza began as a teenager over 50 years ago when Mom and Pop pizzas first began dotting the landscape of towns across the U.S. There were no how-to books then. I set out to teach myself. Serendipity intervened when I was invited to work for one of the nation s largest pizza chains. As Director of Product Research and Development, I gained access to the inner sanctum of flour millers, cheese makers, equipment providers, spice blenders, tomato sauce canners and pepperoni suppliers where I learned from their most knowledgeable scientists. </p> <p>I understood there were limitations on just how good a commercial pizza can be, for business is driven by the bottom line. So I took many ideas home with me, and the results were a New York Style Pizza that surpassed even the best pizzerias - produced in my own kitchen. </p><p>My guests always want to know how they can make pizza at home. Teaching the science of pizza making is easy. Teaching the art of pizza making is harder. I worked for several years to develop a cohesive approach of video demonstration and eBook instructions to enable even the first time pizza maker to understand the techniques, formulas, ingredients, and equipment to produce great pizzeria style pizzas at home. </p><p>The great joy of my life has been watching so many people achieve results that exceed their expectations - sometimes on the first try. I look forward to hearing about your successes as you put this new knowledge to us use. <p> Sincerely, Beverly Collins Reader Reviews Hi Beverly, 20 years ago I used to run a small pizza shop at a ski resort where I prepared a couple hundred 16 oz. dough's each night in preparation for the following day. I did this with a commercial mixer that could punch out approximately 32 dough's per batch. Fast forward to today and I could remember what ingredients I used to use but was off on the quantities especially when trying to trim it down to 2 or 3 dough's for family use. Hence I created some very forgettable pizza dough's, in fact my 10 year old son's first comment was "pizza is best left to professionals". Not to be dissuaded from my dream of the perfect home grown pizza I purchased your DVD, watched it and downloaded your book and read it from cover to cover. I then chose the company to purchase my flour from and carefully purchased all the necessary ingredients for not only the dough but also for my Secret Sauce. The first couple of times I followed your directions to the letter and with the exception of over peppering the sauce I was able to regain my son's confidence in home cooked pizza, it was a phenomenal success. Since then I have tweaked the recipes for both dough and sauce a little here and there and hosted a family pizza party. One party was just several 12" pizzas of varying toppings. The second was 8" personal size pizzas where each person topped their own and I cooked them. Rave reviews and a lot of mmmmm's. Of course everyone is wanting to know when the next one is coming. So, to put a long story short, your information was absolutely, without equivocation, the best information needed to make the very best pizza for home or commercial use. Anyone reading this can rest assured that the Pizzaeria Secrets you receive from Beverly is money well spent and a shortcut past a trail of aggravation. Thanks again Beverly, Ken

Secrets From Inside The Pizzeria Available from Amazon Price: $29.95 Updated on 11-28-2008.

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