“Learn The Secrets
of Making Better Pizza In Your Own Kitchen Than
You Can Buy At The Pizzeria”
Hear Beverly Collins' PR Web Podcast Interview.
Click play below to start the interview now (4 minutes).
of a heavenly slice of New York style pizza – with
golden brown crust baked to perfection, crisp outside, chewy
– topped with a secret blend of zesty tomato sauce, brimming
with flavorful melted cheeses and your favorite toppings ... That’s
But don’t head for New York City. The
best pizzeria in town is your own kitchen. Are you
saying, “MY kitchen?” Yes, you can outshine your
favorite pizzeria in your own home kitchen with to-die-for
pizzas any day of the week. Your spouse, children, and friends
will take one bite and know they’re in Pizza Heaven.
My name is Bev Collins, and I worked in Pizza Research
for one of the great pizza companies and traveled across the
USA – and around the world – eating my weight in
I've helped people make better pizza in
countries as diverse as the United States, Canada, the United Kingdom, Hong Kong, Japan,
Peru, and Germany.
Take the finest producers of every pizza
product made – I’ve been to their inner sanctum
where they’ve spilled their secrets ... the cheesemakers,
flour millers, sauce canners – well, you get the picture – and
I kept my eyes open. I know secrets that even the best
in the pizza industry don’t know. And it’s
time to tell.
It’s not about finding one
more pizza recipe in a magazine or on the Internet. (Have
you ever noticed they all look alike?) The problem is: They
just don’t work. Know what I mean? You end up with
yet one more homemade pizza that is just okay – maybe
even good – but not what you were looking for. Disappointment
You’ve probably figured it out
- it’s not the recipe. It’s in the ingredients
and techniques! Miss that and you miss everything.
I’ll show you all you need to know
and where to get everything you need to make the best
pizza right at home.
“Secrets from Inside the Pizzeria” eBook - 80 pages. Downloadable immediately after your order.
When I say show, I do mean show too! When you purchase my step by step pizza making course – “Secrets
from Inside the Pizzeria” – you’ll also get instant access to my 1 hour pizza making video free.
See the best ingredients and how
to prepare them, mixing the dough to the right consistency,
creating your very own Secret Sauce (it’s fun –
even a beginner can do it), 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.
People tell me that after they view the video,
they say, “I think I can do this.” And then they
do! Play the video below to hear more.
In “Secrets from Inside the Pizzeria” you
||Where to find the “secret ingredients”
you can’t buy at the grocery store.
||The never-before published techniques
of Manhattan’s famous New York pizza makers.
||The secret of knowing exactly when your
dough is “perfect” (plus how to toss the dough
like a pro)!
||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.
||Why the secret of great pizza is NOT
in the sauce (but we’ll give you our sauce secrets
||Cheese blend secrets (and why pizzerias
often skimp on cheese)
||How to make your family and friends
exclaim that your pizza is the best pizza they have ever
||Why you should never use chlorinated
(city water) when making your pizza (and the 110° rule).
||Sources for finding the best pizza ingredients
you can buy in bulk. Get the best for less!
||The “sea salt” difference.
||Our secret “licorice” tasting
ingredient. This one will surprise you.
||Why you must “unlearn” everything
you’ve learned about making bread.
||The one thing you must do prior to baking
your pizza (this will make your pizza great).
||How to turn your kitchen into the best
pizza place in town!
Here are some comments from people (including some who we invited
to call in and share their story) who have tried “Secrets
from Inside the Pizzeria.”
Pizza Course Is A Textbook For A Doctor's
Degree In Pizza Making "
I have made 2 batches of dough
and your secret sauce so far. Both have turned out
wonderfully. I found the flour at a restaurant food
wholesaler and paid $11 for 26#.
I have made dough by hand,
in the bread machine using many, many different recipes
for the dough and countless recipes for the sauce
and the first time I made yours right out of the "book," it
beat them all hands down.
My wife and I have watched
your DVD 3 times because there is too much to learn
on one listening: and we aren't stupid people since
we both have Doctors degrees - your pizza course
is a textbook for a doctor's degree in pizza making.
Thanks so much for sharing your knowledge with us
Very First Pizza I Made After Watching Your
Video Was A Great Success, Far Exceeding
My Expectations, And My Family's Expectations"
Chino Hills, California
Beverly, this is Brian Dreiling from Chino
Hills, California. Just a quick note to let
you know how much I enjoyed your "Secrets
From Inside The Pizzeria"
book and video. I have tried for years to make
a decent pizza, and either the sauce or the
— or both — were disappointing.
Needless to say, I was very excited to try
your method of pizza making. The very first
pizza I made after watching your video was
a great success, far exceeding my expectations,
and my family's expectations. I am now a pizza-making
Book And DVD Are What I Have Been Searching
For All These Years. I Am Confident That
I Will Soon Be Able To Make A Real Pizza
At Long Last!"
I am a 77 year old retired photographer born and
brought up in Brooklyn, New York. I had my first
pizza when I was about 14 or 15 and, like so many
good things in life, I didn't really know what
a good thing I had until I didn't have it anymore.
I moved my wife and four children to California
in 1965 and was appalled at what passed for pizza
on the West Coast. I searched out and tried many
different pizza recipes, but there just wasn't
anything to compare to the New York pizzas of my
But then, along came Beverly K. Collins. Your book
and DVD are what I have been searching for all
these years. I am confident that I will soon be
able to make a real pizza at long last!”
New To Pizza Making And I've Already Made
Two Winners Relying On Your DVD"
Bev, this is Bill Little from Phoenix, Arizona.
I just wanted you to know that I think your
video presentation is wonderful. I'm new to
pizza making and I've already made two winners
relying on your DVD. One was a Chicago style,
and the other was a New York style. My wife
thinks the crust on the New York style is the
best she's ever had — and since I made
it, how can I disagree! So thanks very much!”
Beats Gino’s East In Chicago, A World
I just made the best pizza
I have ever tasted. And I’m one picky SOB! I
simple can’t believe it. I don’t think
it can get any better than this, at least to my taste.
It beats Gino’s East in Chicago, a world famous
Just prior to making your pizza,
I called my local bread class retailer called Shar’s
Bosch Kitchen and she totally dismissed all your
claims about protein/gluten and said it’s all
that I need to take her bread & cooking classes!
I being a gentleman politely ended the conversation
& started making a dough, from what you said
would work. I still can’t believe how good
it turned out!”
First Attempt At Your Technique Was Flawless.
I Was Sitting In Front Of My Keyboard Eating
A Slice Of New York Pizza That I Made In
My Arizona Kitchen!"
Bev, this is Sandi Miller from Mesa, Arizona.
I just wanted to let you know that I have
been trying in vain to make a real New York
style pizza since 1987, when my best friend
and I traveled to New York and discovered
this little taste of heaven. I have to admit
I was a little skeptical at first, because
you made it seem so easy and I thought "what
could you possibly know that I didn't learn
in the last 20 years?" But I have to
tell you, my first attempt at your technique
was flawless. I was sitting in front
of my keyboard eating a slice of New York
pizza that I made in my Arizona kitchen.
If I could see you right now, I would hug
you! Thank you so much. ”
My husband and kids thank
you, too! Here's a picture
of me and my artichoke/red
onion pizza. Delicious! These
are my husband's favorite
That My Own Pizza Is So Incredible, I Don't
Have To Travel To Enjoy Authentic NY Pizza!"
“I did have pizza in
Manhattan eventually, but my first NY pizza was
in upstate. It was just as good in Buffalo believe
it or not! I was lucky enough to ask the right
person on the street where to go for good pizza
and I wasn't disappointed.
I've been raving about NY pizza
ever since and search out good pizzerias when I travel,
no matter where that may be. But now that my own
pizza is so incredible, I don't have to travel to
enjoy authentic NY pizza! I can't tell you what a
gift that is to me. I feel kind of silly getting
so excited about it, but I just can't help myself--IT'S
Crust, Perfectly Cooked, Perfectly Done ...
Just Perfect All Around."
been trying to make pizza for years and it
kept getting better every time but that perfect
crust always eluded me. Every time we ate
pizza out I was tempted to work in a pizzeria
for a day just to find out what I was doing
wrong. Turns out I was using the right ingredients
but my technique
was a dead end.
I don't purchase
much online but the ad for your DVD got
me. I followed your instructions to the
letter and my pizza came out perfect first
time! "WOW! You got it!"
were my wife's first words. Perfect crust,
perfectly cooked, perfectly done...just
perfect all around. I'm attaching photos
of the crust before and after baking so
you can see.
As soon as I handled
the proofed dough I knew it was very different.
Thanks for the secrets. That was the best
money spent in a long time. I live in the
Detroit area and there's a pretty good selection
of pizzas but I'll never eat pizza out again!”
Have Purchased Some Pretty Crazy Things
In My Life Time, So When I Saw Your Ad,
I Said What The Heck. Your Service Was
“Let me start off by
saying that I was brought up in New Jersey where
some of the best Mom and Pop Pizzerias are. I moved
to Atlanta over 25 years ago, moved to Destin,
Florida in the beautiful Panhandle, and went without
real pizza until now. I had, many times attempted
to make my own. I even got some dough from the
Publix store. Still no good.
I have purchased some pretty
crazy things in my life time, so when I saw your
ad, I said what the heck. Your service was great,
but your video was even better. I got the flour and
put together the dough just the way you instructed.
And waited. My brother came to visit from North Carolina
and wanted in on the action. I guess that I bragged
about the outcome before it happened. Faith.
Beverly, the crust was everything
that I missed for all those years! I made the
sauce just the way you said, spicing it the way I
liked it. I did add a little white Cheddar like you
suggested. This pie was sent from heaven and so were
you! Since then I've made two more with the same
results, and also I've used the dough for some Calzones.
Great! Thanks again.”
Friends Could Not Believe That This Was
A Homemade Pizza"
“I was very anxious
to try this new technique and recipe. I have been
making pizza at home for quite awhile and am always
interested in trying a new recipe for dough. So
when I saw your recipe and claim, I thought that
this is just another chef claiming to have the
perfect recipe for home pizza.
The pizzas were ready very
quickly and I was very pleased when I took them from
the oven. The crusts were crisp and after cutting
they were perfect on the inside as well. This was
the BEST pizza that I have ever made!! Since then
I have made a few more batches, making a barbecue
chicken; a sausage, mushroom and black olive; and
a vegetarian. They all came out as delicious as the
first one that I made - DELICIOUS!
My friends could not believe
that this was a homemade pizza, although I get that
all the time because I love to cook and share and
I guess they find it hard to believe that a man can
cook. Thank you so much for all of your hard work
in developing this recipe and technique. I am going
to enjoy my homemade pizzas even more from now on.”
A Visual Person And Your Video Is Done So
Well That It Was One Of Those "AH-HA!" Moments
“I'm a visual person
and your video is done so well that it was one
"AH-HA!" moments for me. I practically
fell down the stairs rushing to the kitchen to
get started after I finished the video.
Incidentally, it was about
6:30 a.m. when I finished watching it and my groggy
husband heard ladies' voices and was afraid to come
out of the bedroom--he thought I had early morning
guests. Then he realized it was "pizza talk" and
he just rolled his eyes and went back to sleep. Let
me tell you he wasn't rolling his eyes when that
first pizza came out from the oven!”
Of Pizzas Were Made By Me And All Of Them
Fell Short Until Tonight! Your Video Was
My Holy Grail"
“I took your advice
and changed the way I was attempting to make pizza.
All I can say is that I am indebted to you for
all your efforts. My quest started almost five
years ago - hundreds of pizzas were made by me
and all of them fell short until tonight! Your
video was my Holy Grail. The key of course is the
flour and low and slow. I had searched the internet
many times in the last few years looking for guidance
and lucky for me and my family we found you! I'm
Will Be Able To Have New York Pizza In Peoria,
“We used your method
and it worked great, especially for my first time.
I have tried for years to get close to N.Y. pizza
crust. But after years of trying to tweak this
and that I even brought back some New York City
water. I just about came to the conclusion that
I could not do a thin and chewy crust. Using your
secrets I got closer than ever before. I still
need to work a bit on the sauce. Once I do that
I will be able to have NY pizza in Peoria, Illinois.
Thanks so much. The info was well worth the investment.”
Is No Way I Can Ever Purchase Pizza Again"
“Here is the problem:
MY own "Secret Sauce" using your techniques,
and the dough my wife made using your recipe and
the correct flour...well there is no way I can
ever purchase a pizza again...the ones we make
are flat out better tasting, better looking...what
is wrong with that? Well, now I can't share with
my children the experience of going to a pizzeria.
There is some good news! I now get to share with
my family an even better tradition, that of making
our own “better” pizzas.”
Think I’m Addicted After My First
“I’ve been making
homemade pizza for 37 years (since I was 16) and
I thought my pizza was very good, and in fact,
I preferred it to all the pizzerias that I’ve
tried in Southern California. My family and friends
raved about my pizza. But, like all good cooks
(not a conceited thought), I’m always looking
to get it just a little bit better. I came across
your web site when I was searching the Internet
for a pizza stone figuring I would try using a
stone the next time I made pizza. I read your info
and thought what the heck, I’ll give it a
try… although I was a bit skeptical.
Wednesday night I made my first “Secrets
From Inside the Pizzeria” pizza. I am amazed
at the results – I think I’m addicted
after my first pizza! My husband took one bite, his
whole face light up, and he said “wow, this
is the best I've ever had.”
Thanks for sharing your recipe
and techniques… I’m a believer!”
You For Sharing This Data With Me. I Consider
This A Great Find"
“This was not my first
pizza as I considered myself a good pizza maker.
I used your recipes and I must tell you that I
was very impressed with the results. The pizza
was great and I finally feel that I can exceed
the pizza parlors in the preparation of this great
dish. Thank you for sharing this data with me.
I consider this a great find. As you know, making
the dough is not difficult but a good workout.
Pizza is and has always been a favorite meal and
now I excel in its preparation. I even went out
and bought a new Kitchen Aid Mixer. The dough hook
takes all the work out of the dough preparation.
Thank you again for the great information.”
Neighbors All Love Me Because There Was No
Way I Could Eat All The Pizza I Was Producing"
“My first pizza came
out great! I used to live in south Chicago and
I frequented a pizza establishment called Freddie’s
on 31st street near Halstead. I loved their pizza.
The first pizza I made was pretty close to Freddies.
Each pizza thereafter got me even closer. Now I
think I have it spot on. The neighbors all love
me cause there was no way I could eat all that
pizza I was producing in my pursuit for a 31st
pizza. Thanks so much. I had been struggling for
so many years with lackluster results. There is
one problem though, now all the neighbors want
my pizza because they say its better than anything
here in Spokane, WA. I'll keep working on finessing
it to perfection.”
So Much For Your Time And Sharing Some Trade
Secrets With Us"
“Well, my pizza is
just a big hit, plus homemade and lower in price.
Your video was very informative and I enjoyed it
a lot. I like the DVD because I can have my laptop
in the kitchen and just play the parts that I need
to refer back to. Your video really answered my
questions and made me consider some others and
when all is said and done, I'm just enjoying myself
creating new pizza combinations. I've also made
Stromboli and Calzones from the dough. Thanks so
much for your time and sharing some trade secrets
with us. Now when I come home from work at 2 or
3 in the morning I can whip up a fresh pizza and
enjoy. (I did that last night) Again thanks for
sharing your pizza knowledge.
I Have To Say For The Small Price I Paid
For Your Video And It's Information, You
Have Saved Me Countless Hours Trying To
Bake A Pizza That I Truly Love"
“Well, I must say that
every thing you have said regarding the quality
of the finished product was true. I was totally
amazed on how the pie turned out. The crust was
every bit as tasty as you stated in your video.
I live in a area that has many choices for pizza,
but none hold a candle to what I can produce in
my own home - well there may be one and he's an
old timer. As to the sauce, well I have come up
with a unique flavor that is just out of this world.
It's funny that the family is already in line before
the pizza comes out of the oven. Bev, I have to
say for the small price I paid for your video and
it's information, you have saved me countless hours
to bake a pizza that I truly love. I would urge
anyone who loves New York style pizza, this is
the way to go...Thanks Beverly.”
Been On A 40 Year Search For The Right
Recipe And My Search Finally Ended When
I Stumbled Across Your Web Site And Ordered
Your Wonderful Secrets From Inside the
“I've always known
that the secret to great pizza was the dough.....the
crust......the foundation. I've been on a 40 year
search for the right recipe and my search finally
ended when I stumbled across your web site and
ordered your wonderful "Secrets From Inside
the Pizzeria." You are angels sent from heaven.....I
guess the good Lord figured I had put in the time
and now deserved the reward. My very first pizza
using your secrets was sooooooooooo incredible!!!
It was difficult for me to wait the two days for
the dough to proof, but it was worth every looooooooooooong
Thank you, thank you, thank you for sharing your
many years of experience and your pizza know-how
with us pizza lovers of the world. You deserve
to make a million dollars......I hope you have!!!!!
Have Saved Us A Ton Of Money (At Least
$100 A Month) And Solved A Mystery That
Has Been Plaguing Me For Years"
“Just made my first
pizza using your technique last night....WOW! Everyone
absolutely loved it...The crust was perfect, just
like our favorite pizza joint and the sauce was
even better...Loved the cheese suggestions too.
Thank you so much...You have saved us a ton of
money (at least $100 a month) and solved a mystery
that has been plaguing me for years! Thanks Again...We
Out World, Here I Come!"
“Well, I'm 75 and I
have been fooling with these things for about 50
years since the children loved them from the beginning,
and cooking in general has always been my hobby
of choice. I had brainwashed myself into believing
you had to have a wood fired brick oven to emulate
the commercial guys. However, when I was surfing
and found your page I thought I'd give it a try.
I had just finished building my first pizza and
discovered the so called "bread baking technique" I
had been using was, as you said, absolutely backwards.
The results were gratifying, the sauce was really
good but I need to get the hang of handling the
dough since I had been using the rolling pin (gasp)
and slow rise technique. Thus far spinning and
handling the dough as you do in your DVD has produced
quite a few seldom used four and five letter words.
So, onward and upward. "Look out World, here
If you ever get here to big 'A,' LMK and I'll have
you show me the handling mechanics of fooling with
dough. Bring your Old Man along, too. We'll have
a ball. The Old Man”
Have Been Making Pizza Since 1972 And This
Takes The Cake"
“Have been making pizza
since last Saturday and again tonight. You do the
work and I get all the credit. The product is very
good. I have been making pizza since 1972 and this
takes the cake. A big Italian man from Falbrook
CA used to come here and showed me how to make
it - sauce and all - but it does not come close
Best First Attempt Ever. The Dough Sparkled."
“I have been making
pizza for decades. I started with the Chef Boy-ardee
thing in grade 7, 1967 and discovered via a pamphlet
from Mazola cooking oil a recipe for pizza crust.
It worked for a long time. Getting to the point,
my first pizza with the information about the flours
and the methods used was brilliant. The bit about
treating pizza dough completely different from
bread dough was a key statement. I acquired the
pizza flour mentioned in your course. My brother
was visiting from Bermuda, where you can’t
get good pizza. He was excited and I wasn’t
sure his expectations would be met. Well, I can’t
begin to tell you how excited I became when I started
handling the floured dough. I knew from previous
“This Was It!” – the dough I
was looking for all these years.
I began tossing it around with
confidence because it never threatened to tear. Soft
and durable. Now that’s a bit of a paradox,
but I’m trying to explain as well as your pizza
course did. On to the peel and was smothered with
San Marino tomatoes from Italy, some caramelized
onions, porchetta, black olives, mozzarella, provolone,
friulano, and white cheddar cheeses, portabella and
crimini mushrooms. Parmesani Reggiani was grated
on top. Into the oven. The best first attempt ever.
The dough sparkled. It had those big bubbles that
pizzeria pizzas get. Some people puncture them, but
I think they have a unique texture and add character.
The best feeling about the whole thing was participation
in the kitchen: the pizza party helping with the
build and the anticipation of the creation. Have
you ever looked at someone when they are biting into
a slice of pizza? You see their eyes above a smiling
crust. So in the end I offer further proof that pizza
makes you smile! You have to form a smile to bite
a slice. Thanks Bev for all your info and follow
Have Enjoyed Knowing The Secrets"
“I have enjoyed knowing
“the secrets.” I also have obtained
good results with this flour making my San Francisco
sourdough bread. I have also included some of my
starter in the pizza dough and have had good results.
As for your teachings, the flour makes a great
dough and I feel the money spent was worth it to
get this information. I also found the sauce recipe
very useful. I was using too much garlic and I
was afraid to use that much hot stuff in fear of
making my wife cranky. The sauce is quite hot when
tasting it out of the pot but as a sauce on the
pizza, it is great!”
This Short Time, You Have Already Dispelled
Some Of The Myths Under Which I Was Brought
Up. I Dare Say That Most Of The Cooks In
America Are In The Same Boat"
“Thank you so much
for the great information you have provided. I
have already learned so much and expect it to only
get better as we go along. It is turning out to
be much more than I had expected. Especially the
fact that you obviously care whether or not we
enjoy the course and gain helpful knowledge from
it. My family really loves pizzas and mine have
not been the best in the past. When I finish working
with your course I fully expect to be an expert.
After this short time, you have already dispelled
some of the myths under which I was brought up.
I dare say that most of the cooks in America are
in the same boat. The good part is, I will be stepping
out of that boat very soon....thanks to you.”
Are Right On The Money When You Say The
Dough Is The Most Important Part. My Pizza
Is Outstanding Now."
“Hello and thank you
for the great DVD. The sauce you give is good,
but I'm Sicilian so I changed it a little. But
my Grandmother, who is not with us anymore, made
the best home-made pizza ever. Her secret, she
always told me, was the dough. I'm sorry I was
too young to listen and learn from her. But your
dough is the closest, and the best I ever made.
Thank you very much. You are right on the money
when you say the dough is the most important part.
My pizza is outstanding now. Thank you. I will
keep trying to make the perfect pizza, and your
DVD has helped me very much. Thank you again.”
Program Taught Me Things I Didn't Know
About Making Pizza And The Results Are
“Since purchasing "Secrets
From Inside the Pizzeria" I have made 6 pizzas.
Each has been better than the last and I am exceedingly
happy with the results. I have tried to perfect
my own pizza for the last 50 years. My first slice
of pizza was on a visit to New York in 1957. I
fell in love with pizza and have been buying at
various pizza parlors and making my own ever since.
I had all the equipment you mentioned and felt
I made a very good pizza. Your program taught me
things I didn't know about making pizza and the
results are outstanding. Thanks to you I feel I
am on the verge
of making "my" perfect pizza. (my grandchildren
love it too). Thanks.”
Soon As I Watched Your Video It All Fell
Into Place And All Of My Questions Were
“I have been studying
pizza for over three years and had made a lot of
progress. As soon as I watched your video it all
fell into place and all of my questions were answered.
I can and have made better pizza than my favorite
pizza Candelaris. The owner is a fifth generation
Italian specialty sausage maker, so I can buy his
product and put it on my own pizza. The crust is
everything you said it would be. Made six pizzas
for my shift crew at the plant and they said it
was the best ever. So needless to say I am one
more extremely satisfied customer. The veggie pizza
which allows the crust to get top billing is the
best. Thanks for sharing your knowledge with the
rest of us. It was worth every penny!”
Made Pizza For My Family And They Thought
It Was Fantastic."
“Your pizza recipe
is one of the most outstanding bits of information
I’ve ever purchased. I made pizza for my
family and they thought it was fantastic. Your
recipes were concise and supplies of flour are
located at a military commissary nearby.”
Class Is Actually On Finger Foods And Pizza
Was Not Part Of The Agenda But I Wanted
Them To Experience It"
“I made another pizza
last night so that it would be ready when my students
arrived. The previous week I informed the students
about the differences in flours. My class is actually
on finger foods and pizza was not part of the agenda
but I wanted them to experience it. They went crazy
over it. One student took some home to her teenage
son who said it was the best pizza he ever had.
We prepared five other appetizers last night and,
of course, people eat as we go so there is quite
a bit of food. I had planned on taking pizza in
this morning to co-workers. There was nothing left
to bring in. Thought you would like to know.”
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."
“First I will tell
you how passionate I feel about pizza. I'm writing
this on SuperBowl Sunday waiting for the game to
start. Pizza is definitely on the menu, as is a
homemade Italian sausage on a homemade roll, homemade
meatballs, ribs and (I can't wait) lemon chiffon
pie, chocolate peanut butter pie and my Mom's apple
Now...thank you for the video,
and eBook. You can always learn more stuff about
pizza. 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. With everything that I know,
and I thought I knew, I learned more stuff about
pizza from your DVD. I followed your sauce making
technique and I like it. The sauce that I've been
making is a little heavy on the oregano and garlic.
I like your approach. I want to thank you again,
and also for the resources.”
Could Make Some $$ With These Pies!"
“The last one was by
far the best pizza I've ever made (and I've made
hundreds of them). The dough was room temp and
rolled out nicely. I'm making more dough today
and will shorten the mixing time and the amount
of flour. My office manager Christy thought the
pizza was great. It was very simple: mozzarella
cheese, homemade Canadian bacon, fresh parmesan
cheese. FYI, I use a pizza sauce called Don Pepino
(I have to order it online). Best I've ever tasted.
I could make some $$ with these pies!”
You For Starting Us On A New Cooking Adventure"
“I am so impressed
that you take a personal interest in your customers!
This is my first experience with someone who really
cares about their customers' use of their product,
other than a "customer service" situation
where you can call to return something that was
not what it was advertised to be. HOW REFRESHING!!
I ate the remaining piece of my half of the pizza
this evening as a snack. I put mushrooms and black
olives as well as pepperoni on my half. My husband
only likes pepperoni and black olives. It was still
delicious a day after cooking - even cold. Thank
you for starting us on a new cooking adventure.”
Came Across Yours And Decided To Give It
A Try. And Sure Enough The Very First Thing
On The DVD Was The Flour - Ahah! I Knew
“I received the DVD
and have watched it 6 or 7 times. It far surpassed
any expectations I had, because as you know, you
can get some pretty lousy stuff off the Internet.
The DVD is great! What interested me in the DVD
was the fact that when I was a young kid growing
up in and around the Philadelphia area, I worked
in a pizza place. I started out as delivery and
worked my way to manager in a year or so. I knew
everything about everything except the pizza dough
and sauce. When the pizza dough was made, I had
to leave the back of the store until it was finished
- that was a family secret - and the same with
the sauce. Over the last couple of years, I have
tried to replicate that pizza in the kitchen, without
much success. My poor family. Although they said
some of the pizzas were good, and they were, I
was not satisfied because the crust just wasn't
what I remembered as a kid.
You see I also delivered newspapers
and one of my customers was an Italian New York Style
pizza parlor and they always had a slice waiting
for me when I delivered the paper. Anyway, for the
past two years I struggled to perfect the dough,
but just couldn't get it. I knew it had to be one
ingredient that wasn't right and I always suspected
the flour. I searched the internet high and low,
and all of the recipes were the same as I was using,
but not one would give specifics. Then I came across
yours and decided to give it a try. And sure enough
the very first thing on the DVD was the flour - Ahah!
I knew it! Also good tip on the food processor regarding
temperature - I didn't realize that would have an
effect, but now that I know, it makes sense. Thanks
Biggest Improvement Trick For Me Was Using
The Screen For Initial Pizza Cooking And
Making My Own Sauce And Cheese Blends"
“My pizza making has
improved greatly! My pizza dough recipe has always
been pretty good & is pretty much the same
as yours. The biggest improvement trick for me
was using the screen for initial pizza cooking & making
my own sauce & cheese blends. The screens now
allow me to get the "perfect crust" every
time. While tasting & blending sauces & cheeses
before using them seems like a very basic thing,
I never did it previously. Now it's the only way
to go for me. Friends that join me for
"Dave's Pizza Dinners" are amazed by
both the quality & taste of my pizzas!”
Pizza Is So Good I Have Apologized To My
Family And Friends For Serving Them Substandard
Pizza Using My Old Dough Recipe"
“I have been making
pizza for a long time using bread flour and a slow
rise method. I had the pizza peel, and have always
baked them on a stone. Using the flour that you
recommended made a tremendous difference in the
quality of the pie. On a humorous note the pizza
is so good I have apologized to my family and friends
for serving them substandard pizza using my old
For Putting Together Your Program. It Is
“I am the king of pizza
in my neighborhood. Everyone is so impressed with
my pizza skills. Have made three batches and am
getting better each time. I love it. I had cancer
of the throat this past summer and while I was
not able to eat I developed a desire to learn to
cook. Pizza is my first try and I am quire pleased.
I have purchased all the goodies to make pizza
and just have to practice on the crust. From your
recipe my crusts are good. I just have to practice
so they are great. Thanks for putting together
your program. It is great.”
To You, Your Video And Of Course The Flour,
I Am In The Lead On Pizza Pies!"
“I LOVE PIZZA! My first
pies were good, I made three batches of dough and
after 5 days of proofing I made them for my two
kids, best friend and nephew. They and I were impressed.
I've been in food service business for 17 yrs.
NEVER the Pizza business though. I made dough at
home from mixes that did not do half as well. Tonight,
I watched the video again and realized that I had
changed-up some of the procedures; what to add
when, how long for this or that. And again my pies
have been impressive. Last Friday night I made
my own secret sauce and it was pretty good too.
Saturday night after the Mardi
Gras parade most of my family (Large Family) and
a few friends came back to my house for some poker
and a few cocktails. About Eleven they were getting
hungry AGAIN and I took out two batches of dough
and made three pies. I was not prepared with topping
and made one pepperoni and two with cheese. They
were really complimentary on these pies. Being from
Louisiana ALL the men cook as much, if not more than
the Ladies. I have several men in my family that
have/still are in the food service biz and it is
ALWAYS a competition. Thanks to you, your video and
of course the flour, I am in the lead on
Pizza Pies! I have ordered a Kitchen Aid food processor
and am looking forward to making batches of dough
with this (new to me) procedure. Once again, thanks
for the video.”
Knowledge Was A Very Important Step For
Me And I Just Wanted To Say Thank You"
“Well, I have tried
your recipes for the dough and the sauce. I am
very pleased with the results. This was not my
first time making pizza dough but, it was my first
time to make sauce. You are right in saying that
you need to take it "
low and slow.” My very first pizza from your
recipe didn't look very good, but it did taste
good. I used a bread maker and then muscle power.
I'm not to fond of either one.
I went out this past weekend
and purchased a Kitchen Aid mixer. What a big time
saver. The dough turned out much better. I am very
pleased with your CD that I bought and I would recommend
it to anyone. It is well worth it. I am planning
on opening a pizza restaurant this fall. I have made
plans to go to the Pizza Expo in Las Vegas next month
to learn and gain all the knowledge that I can. Opening
a restaurant is something that I wanted to do for
a very long time. Your knowledge was a very important
step for me and I just wanted to say thank you.”
Appreciate The Wisdom You Poured Into It"
“I am retired and looking
for something to use up all this excess energy
I have. I am in the process of researching the
possibility of entering the pizza business. I have
a great location in mind, and am looking up the
costs of equipment, etc. Your book has been very
helpful, as far as the process of making great
quality pizza, and I appreciate the wisdom you
poured into it.”
Best Pizza I Have Ever Tasted And On My
Very First Attempt."
U.S. Navy stationed in San Diego
“I made my first two
pizzas from your instructions last night. One for
me and one for the couple that live in the other
half of my duplex. UNREAL!!! Cooking is my hobby
and I am pretty good at it. But, I have never once
been able to come up with a homemade pizza I was
happy with. The pizzas I made last night were pepperoni,
mushroom, black olives and Vidalia onions. It was
beyond a doubt THE BEST PIZZA I HAVE EVER TASTED
and on my very FIRST attempt.
I delivered the one for the
neighbors and they were at my door less than two
minutes later demanding to know how I did that! I
took two left over pieces from mine into work today
and gave them to a pizza freak who works in one of
the local franchises and brings it in to reheat for
lunch almost everyday and he refused to believe I
made it myself. One comment he made was interesting: "What
amazes me most is that this is pizza reheated the
next day and it's STILL the best pizza I ever tasted!" So
add my accolades to the many others you have received.
Your pizza making course is absolutely everything
you claim and THEN SOME!!! Thank you so much! Brad
C., U.S. Navy stationed in San Diego.”
Gotta Tell You .. The Pizzas Were Fantastic"
“Thanks Beverly for
the email. I am a pretty experienced bread maker
and have made many pizzas but your techniques are
very different... sooo anyway.. I ordered the flour
and did pretty much exactly as you showed on your
dvd.. i gotta tell you .. the pizzas were FANTASTIC...
I ate far, far too much but after a little wine
and all... I got carried away. But they were memorable
to say the least.. I made three: one with a cheese
blend, one a white pizza, and a pepperoni and cheese..
All were most fantastic.. the crust was absolutely
the best ever. Thanks for all... I look forward
to making many more.”
Lost Track Of How Many Types And Styles
Of Pizzas I've Made To Date And Have
Been Told They Just Keep Tasting Better
To say my first pizza was awesome would not do
it justice! I'd never made a pizza as beautiful
in appearance and as great tasting than when I
followed your methods in 'Pizzeria Secrets.' My
only regret is no one was at home to see it come
out of the oven (beside the cats and dog) and I
didn't have a camera to take a picture of such
a beautiful creation.
When my husband got home he
would not believe I hadn't ordered a pizza and placed
it on the counter to take credit for it, UNTIL he
tasted it; then he knew it hadn't been ordered anywhere
in our area. (Before our current house, we lived
in an Italian neighborhood for over 10 years and
the pizza was superb - not so in our new location.
After 'pizzeria secrets' my husband said he'd put
my pizzas up against any in the old neighborhood
and knows mine would be the best. I take this as
a great compliment since my husband is a certified
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. Thank you for providing
an item for purchase that is more than worth its
Can't Say Enough Great Things About Your
“I've had your "Secrets
From Inside..." for about 2 months now and
my family and I are so pleased. We've done several
make your own pizza nights using 8 inch individual
pizza screens. My best success has come since receiving
my FibraMent baking stone that you suggested. What
a great crust! Crispy and chewy without any burned
taste; way better than the overpriced, charred
tasting, no flavor sauce, hardly any cheese pizza
we had not long ago.
We have also tried "white
pizza" with garlic and olive oil topped with
mozzarella, asiago, and parmesan. Wow! We also tried
to replicate a "Pizza Pot Pie" we saw on
Food Network. It was great! The crust was chewy and
well browned, and everything inside was hot and gooey.
We loved it. I can't say enough great things about
your instructions. Thanks so much.”
Making your own pizza is so much fun. Even
small children enjoy hand picking and arranging their favorite
toppings. If you want to throw the most fun party ever, whether
it’s for kids or grownups, entertain with a “Make
Your Own Pizza” party. It won’t be one more dull
adult gathering! Your guests will remember the fun for years
“Secrets from Inside the Pizzeria” was
created so people just like you can make better pizza in your
own kitchen Than You Can Buy In The Pizzeria. That’s
a pretty bold claim ... and that’s why I’m willing
to make the following guarantee:
“BEST PIZZA ANYWHERE” GUARANTEE
Now that’s literally putting my money where your mouth
Whether you’re an experienced chef
or you’ve never made a pizza in your life, “Secrets
from Inside the Pizzeria” will make your kitchen the
best pizzeria in town.
The full step-by-step instructional eBook
and your free video training are available for only:
Use “Secrets from Inside the Pizzeria” in
your own kitchen for years to come. Your family and friends
will be truly impressed. Don’t delay. Order now, and
start making the best pizza in town today!
P.S. After reading about
everything “Secrets from Inside the Pizzeria” has
to offer – you still might wonder: Can this pizza really
be that good? I’m telling you, it really is. You either
agree or you get your money back in full! That’s
my personal promise.
P.P.S. I spent years working
for one of the world's largest pizza chains, creating hundreds
of experimental pizzas, and literally traveling around the
world to make “Secrets From Inside the Pizzeria” possible.
Order now and start enjoying the best pizzas you've ever eaten.
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