By Kirsten Hawkins / Published on May 6th, 2008 / Food
The pizza pie is an ubiquitous symbol of both Italian cooking and Americana. Oven-baked, thin-crust or deep-dish, round or square, it is a common favorite throughout the United States, with a [..]
By Kirsten Hawkins / Published on May 2th, 2008 / Food
Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in [..]
(ARA) - There is a gift that no one will return and everyone wants more of -- time. For busy families, there is a meal that is just a phone call away -- pizza.
According to Pizza Hut, Inc., [..]
By Randy M. / Published on August 4th, 2007 / Health & Medical
Did the title to this article catch your interest? I thought it would! As of late we are always hearing talk of two main approaches to dieting, namely the high carbohydrate diet and the high [..]
By Alisa Fleming / Published on March 10th, 2007 / Health & Medical
Dairy consumption has been positively linked to acne for many teenagers and adults. There have been numerous studies proving this association, including a portion of the landmark Nurses Health [..]
By Charlotte Critic / Published on May 6th, 2007 / Food
Full article on this Charlotte Restaurant at Charlottecritic.com Charlotte restaurant reviews
Davincis Pizza makes new york style pizza in authentic brick ovens. This is one of the new stores [..]
By James Bairey / Published on April 1th, 2007 / Food
Should you use a wooden peel to build your pizza and set it in your oven, or should your make it on a flat surface, and use a metal peel to place it in your oven? There are two schools of [..]
By James Bairey / Published on March 26th, 2007 / Food
Wood-fired brick ovens and pizza have been with us since the dawn of civilization. Both have been discovered in the excavations of virtually every ancient civilization, with the brick oven [..]
By James Bairey / Published on March 25th, 2007 / Food
The Italian are incredibly passionate about Pizza. So much so that the Italian Ministry of Agriculture and a number of trade organizations have decided to try to protect the name, the brand and [..]
By James Bairey / Published on March 24th, 2007 / Food
The Italians and Americans use different terms to describe their flours, which can cause some confusion. While the American baker is accustomed to seeing glutine % on the flour package, the [..]
By James Bairey / Published on March 14th, 2007 / Food
Stones and Bricks
Pizza stones, stone inserts, terra cotta tiles and even fire bricks are an essentials tool for the home pizza maker and bread maker. My mimicing the brick oven's ability to [..]
By James Bairey / Published on March 8th, 2007 / Food
Like so many other things in the world of food, cooking and bread, there are a number of different schools on tomato sauce for pizza. To the traditionalist, the sauce, like the dough, mozzarella [..]
By Jan Nicholas / Published on October 30th, 2006 / Food
This delicious treat adds only 1.9 grams of carb for a Superb Roll of any size. Just add a glaze to the rolls once they are baked. While the rolls are baking, make ½ or ¼ of the below mentioned [..]
By Mary L. Brown / Published on July 14th, 2006 / Family
Want your front door to really "sing?” Then paint it a color to make it the outside focal point of your home.Now, just what color would that be, you ask?Here’s the way to know: Look at the color [..]
By Rudy Vener / Published on December 3th, 2006 / Business
One of the most attractive features of online or web orderingis that it upsells for you. LaRosa's Pizza in Cincinnati, Ohiostates that their average online orders are $1.25 more thantheir phoned [..]
By Rudy Vener / Published on July 14th, 2006 / Marketing
It's amazing what a busy pizza operator can overlook. We just receiveda newly designed printed menu from a new client. We converted it to anonline order menu and I was doing a final check when [..]
By Ryan Cote / Published on May 9th, 2006 / Health & Medical
Pizza. It's the weakness of many, many people including me. I love pizza- always have. I eat it in moderation, but it's still one of my favorite foods.There's now good news for pizza [..]
By Sue DeFiore / Published on May 31th, 2006 / Food
One of my family’s favorite meals is called “little pizzas”. We take an English muffin and split it, put some tomato sauce on it, then some low fat mozzarella cheese with some pepperoni slices [..]