“Learn The Secrets of Making Better Pizza In Your Own Kitchen Than You Can Buy At The Pizzeria” Dream of a heavenly slice of New York style pizza – with golden brown crust baked to perfection, crisp outside, chewy inside – topped with a secret blend of zesty tomato sauce, brimming with flavorful melted cheeses and your favorite toppings ... That’s AMORE!

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.

Hi – 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 pizza!

I’ve helped people make better pizza in countries like Canada, the United Kingdom, Hong Kong, Japan, 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 once again.

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.

When I say show, I do mean show too! When you purchase my 71-page step by step pizza eBook – “Secrets from Inside the Pizzeria” – you’ll get 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 (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.

 In “Secrets from Inside the Pizzeria” you will learn:

     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 too).
    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 eaten.

    Why you should never use chlorinated (city wa

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