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Review by Debbie Mazo
Great pizza need not be difficult to make. The only cooking skills necessary are stirring, sautéing, baking, and kneading. To make the job even easier, Pizza Therapy offers a World Famous Pizza Dough Recipe that makes two large pizzas, or four thin pizzas. You'll also find instructions for assembling and cooking your pizza, including how to take your pizza to the next level using tools like a peel and a pizza and baking stone. The peel helps you move your pizza in and out of the oven. The pizza and baking stone cooks your pizza like a brick oven would.
The best pizza chefs guard their secrets, but you'll find some of the best tips of the trade at Pizza Therapy. For example, you can still make a great pizza without having to make the dough from scratch. Stop into your local bakery, and ask them to sell you a pound or two of bread dough. Or, you can buy frozen dough and pizza shells from your local supermarket.
Although pizza was once reserved for children, it has now come of age evolving into new forms and shapes. Try an exotic selection like the Attilla Pizza featuring mozzarella, gorgonzola, arugula, and unsalted pistachios. Or, sample a slice of the more traditional Anchovy and Tomato Pizza (the fresh tomato cuts the saltiness of the anchovies). Looking for a pizza alternative? Then, whip up the Spinach and Ricotta Calzone—a folded-over pizza sandwich merging the tastes of fresh spinach and ricotta cheese.
If you haven't figured it out yet, pizza making is a great educational experience for children. At Pizza Therapy, you'll discover pizza's unlimited learning possibilities. Reinforce reading skills by following the recipe's directions. Or, launch a science experiment by observing how the yeast is activated with warm water and sugar. For whatever reason you fire up your oven, Pizza Therapy will make you and your taste buds very happy!
Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for the Global Gourmet since 1997. You can contact her at djmbc@[email-address-removed].
Copyright © 2001, Debbie Mazo. All rights reserved.
This page created March 2001