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      Secrets from Inside the Pizzeria






















Learn The Secrets of Making Better Pizza In Your Own Kitchen better than You Can Buy At The Pizzeria. A 71- page step by step pizza Ebook.  Included “Secrets from Inside the Pizzeria” a 1 hour  and 20 minute DVD video demonstration of everything in the book absolutely FREE. See the best ingredients and how to prepare them, mixing the dough to the right consistency, creating your very own Secret Sauce, blending the cheeses, and secrets for placing the toppings. It’s much easier to throw and spin the dough when you see someone do it and tell you exactly where to put your hands and arms.  Have your own pizzeria in the comfort of your home. KIDS WILL LOVE THIS!
The Origin of the Pizza.

The early Greeks were the first in learning the secrets of mixing flour and water.  The dough would be rounded and flattened then  heated over hot stones. The round flat bread found its’ way to Italy. In the 18th century the flat bread was called “Pizzas”. The pizza was an inexpensive meal and sold by vendors in Naples to the people. Keep in mind there were no topping on the pizza at this time.

Queen Margherita was much beloved by her subjects. In the latter part of the 19th century the King Umberto and Queen Margherita  of Spain were touring Naples. Queen Margherita was curious about the flat, round bread that she saw many of her subjects eating on the streets. Her guards were ordered to bring her a Pizza bread. Queen Margherita loved the bread.

For her pleasure Queen Margherita  summoned Chef Rafaelle Esposito from his pizzeria to the royal palace to bake a selection of pizzas for court. Rafaelle made a special pizza for the Queen. Note the topping artistry. The colors red, white and green which represent the colors  of the Italian flag were the color scheme for the  topping. The ingredients were tomatoes, mozzarella cheese and fresh basil.  Rafaelle Esposito was the first to put topping on the pizza bread. This pizza was known as the Pizza Margherita and is known today in Naples and has spread throughout the world. Variations began to spread throughout Italy. Meat was introduced in Bologna and the Neapolitan pizza has cheeses, herbs and vegetables.

Pizza gained popularity in America and Western Europe after World War II. While Western Troops occupied  Italian territories they were first introduced to pizza. Returning home to America and Western Europe the pizza became commercialized. We now have multiple variation of the pizza. The pizza has come a long way since the Greek creation.
Discover Secrets from Inside the Pizzeria.





Pizza Margherita

From prebaking the dough for crispness to drizzling the finished pie with balsamic vinegar, this 30-minute recipe is full of flavorful tricks that have made it one of our most popular pizzas.

Yield
4 servings (serving size: 2 pieces)

Ingredients
1  (10-ounce) can refrigerated pizza crust dough
Cooking spray
1  teaspoon  extra-virgin olive oil, divided
1  garlic clove, halved
5  plum tomatoes, thinly sliced (about 3/4 pound)
1  cup  (4 ounces) shredded fresh mozzarella cheese
1  teaspoon  balsamic vinegar
1/2  cup  thinly sliced fresh basil
1/8  teaspoon  salt
1/8  teaspoon  black pepper
Preparation
Preheat oven to 400°.

Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

Provided by: Myrecipes














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Testmonials

"The Pizza Is So Good I Have Apologized To My Family And Friends For Serving Them Substandard Pizza Using My Old Dough Recipe"
— Jennifer, Maine

"The Best Pizza I Have Ever Tasted And On My Very First Attempt."
— Brad, U.S. Navy stationed in San Diego


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— Krista, California

"I've Lost Track Of How Many Types And Styles Of Pizzas I've Made To Date And Have Been Told They Just Keep Tasting Better And Better"

— Carol, Montana

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— Ralph, Michigan

"Your Knowledge Was A Very Important Step For Me And I Just Wanted To Say Thank You"
— Steve, West Virginia

"Thanks For Putting Together Your Program. It Is Great"
— Michael, Oregon

"Thank You For Starting Us On A New Cooking Adventure"
— Susan, Arizona 

"I Could Make Some $$ With These Pies!"
— Tom, Vermont

"My Son Is A Chef Here In NYC. My Son And I Watched The DVD And He Kept Saying Go Back, Go Back, Let Me See That Again."
— Tony, New York

"I Made Pizza For My Family And They Thought It Was Fantastic."
— Maria, Arizona

"As Soon As I Watched Your Video It All Fell Into Place And All Of My Questions Were Answered"
— Michael, Colorado

"Your Program Taught Me Things I Didn't Know About Making Pizza And The Results Are Outstanding."
— Jim, Washington

You Are Right On The Money When You Say The Dough Is The Most Important Part. My Pizza Is Outstanding Now."
— Joe, Florida

"I Have Enjoyed Knowing The Secrets"
— Larry, Iowa

"You Have Saved Us A Ton Of Money (At Least $100 A Month) And Solved A Mystery That Has Been Plaguing Me For Years"
— Monica, Oklahoma


Never before published techniques of Manhattan, New York famous pizza makers.