Secrets From Inside The Pizzeria

by Beverly Collins, www.pizzeriasecrets.com

customer rating:

Score: 8.4/10 (5 votes)

Secrets From Inside The Pizzeria by Beverly Collins will teach you how to make delicious New York-style pizza. They'll taste better than any chain pizzeria and will have crispy, golden brown crust, zesty tomato sauce and the perfect blend of cheeses.

You'll learn some of the inside secrets of the pizza industry and you'll learn everything you need to know whet the appetites of any pizza lover. Secrets From Inside The Pizzeria will teach you how to tell if your dough is perfect, why you should never use pans, the secret sauce ingredient not available in grocery stores, the difference sea salt can make and much, much more.

Secrets From Inside The Pizzeria also comes with a DVD that will show you everything in the book. By following along with this book, your kitchen will be known as the best pizzeria in town!

Price: $39.95
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Reviews

9
Perfect Crust, Perfectly Cooked, Perfectly Done ... Just Perfect
On-Site Review

I've 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 Bev’s DVD got me. I followed the 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.
As soon as I handled the proofed dough I knew it was very different. 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!

Paul
Michigan

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11 out of 18 people answered “Yes”
8
I Think I’m Addicted After My First Pizza!
On-Site Review

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 this website 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 Bev’s 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.”

Suzanne
California

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11 out of 19 people answered “Yes”
9
I am confident that I will soon be able to make a real pizza at
On-Site Review

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 youth.
But then, along came Beverly K. Collins. His 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!

Christopher
California

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15 out of 27 people answered “Yes”

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