VIDEO PIZZA 2000

Reviewed by - Library Journal

Copy_of_vp2k2.jpg            For Library Journal, Sheila S. Inter, GILS, Simmons Coll., Boston, writes:

            "Do you like pizza? Do you long to make it at home but fear the result will be a big mess - not even as good as the dull stuff you get from your supermarket freezer?   This DVD is for you!  Steve Ryan furnishes a simple but excellent lecture-demonstration on pizza-making, complete with the little hints that prevent failure.  He takes his time demonstrating preparation of the dough and also discusses different combinations of toppings and cheeses, freezing techniques, and the alternative of using part of the dough for garlic bread.  He suggests ways to save time, by using canned tomato sauce and spice mixes, and money by buying ingredients in bulk, and explains the value of different pans (although he says no special pan is necessary) and advises ways to obtain them at minimal cost."

            Ms. Inter concludes, "Ryan knows his pizza and is skillful at imparting his knowledge.  Recommended for public libraries and school library media centers in elementary and secondary schools.

 

Reviewed by - Booklist

vp2k6.bmp (230454 bytes)            For Booklist, Jeff Dick writes : 

            Video Pizza 2000 - "Showing viewers how to get a 'from-scratch' pizza (with two-bucks' worth of ingredients) in the oven within 20 minutes is the goal of this culinary-instruction program.  Beginning with homemade crust preparation, a genial and effective chef shows how to 'make it how you like it - better than the pros' in clearly demonstrated steps.  Close-ups are carefully used for emphasis and visual variety, while graphics list the necessary ingredients and cooking utensils.   The need to knead is stressed, and a lesson on making garlic bread from unused dough is also provided.  Made to order for pizza-loving cooks who have the time and inclination to make their own pies."

 

 

VIDEO BREAD DVD Series

Patron Letters (Current)

LOVE YOUR VIDEO!!!!!!!!!!!!!11:

I'll be 50 come this summer.  I have tried countless times over the years to make bread.  With your ability to TEACH I just finished making my first PERFECT loaf of bread.

 I can't tell you how much it means to me to have found the PERFECT teacher.  Know what synched it for me?  the way you describe the dough asking for more flour.  OMG, you have no idea how that one thing has empowered me as a future baker.  Oh, and just as important was your covering the yeast and how the problem is probably not enough!!!!  Woo hoo!!!!!!

 I've been baking bread for two solid weeks determined not to give up this time.  I'm afraid I was at the end of my rope and ready to give up until I watched your video.  Had I not watched it, I probably would have eventually given up.  I watched it at least five times before I started baking.  I'm glad I did, because once you start you have all kinds of questions that need to be answered, RIGHT THEN, before you put it into the oven.

 Glad you mentioned different climates render different results, but mostly glad you allowed for that in your teaching.  what a relief!   

 Thanks a million!

 Jude XXXXX

Hi Steve,  You da Man!!!!:

 My wife and I are so glad you put this info on DVD.  I've tried to bake bread in the past and only been marginally successful.  The very first time I tried going by your instructions making a sponge, the oven temp, and other information, it yielded us the BEST bread ever! 

 Coming from an Italian neighborhood on the west side of Chicago, we were spoiled by great, crusty, fresh, soft on the inside, flavorful breads and pizza.  There is no doubt they were good and still are BUT the bread I made using just some of your concepts paid off extremely well for us both taste-wise (excellent) and money-wise (which we now have to be VERY watchful of).  The last time we bought a large loaf (about the same size as the loaf I made today) it cost over $6!!  C'mon!  How can anyone pay that much for a loaf of bread even on an infrequent basis. 

 Tomorrow (the starter, a double batch this time, has been working since 10 a.m.) I'm making bread for our little neighborhood New Year's Eve gathering at our house.  Your bread will be used both as "bread" and as the base for the turkey dressing or stuffing whatever you call it as well.  So I thought I'd try incorporating some sautéed onion, rosemary, sage etc., into the loaf for the stuffing and have the other one more like what we had today.  Superb-o-mento my friend!

 I don't have any dark bottomed bread pans but I thought I'd try using my trusty cast iron Dutch Oven tomorrow and see what kind of results that gets--I'll deflect the heat from the bottom so it doesn't burn the bread's bottom crust. 

 Steve, you sure have made saving money, eating MUCH better bread and having fun doing it a whole lot of fun.  You can bet that on New Year's Eve we'll be telling the neighbors exactly WHY the bread they'll be telling us, "Tastes better than anything we've ever had before," does.  

 Really, really amazed what happened.  I don't think we could even buy bread that good.  We'll certainly tell and teach others.

 You're something else and have contributed in a very positive way to this world--and with Santa running this year with only about 3.3 reindeer and a light load, what you've done is quite important.  

 Greg XXXXX    

Hi Steve,
 
I started baking bread when I retired about 8 years ago.  Bought a lot of books and videos and the like.  Most of them worked pretty well.  And most of them required 2 to 3 days to make bread.
 
To be honest, I can't remember where I came across your videos, but am glad I did.  I lose track of time anymore, but think it was several months ago I purchased them.
 
Of all the books and recipes I've accumulated, your method has become the workhorse in "my bakery".  Both my wife and I thoroughly enjoy the bread using your method and it doesn't take three days.  Just this morning my wife mentioned she was going to visit one of her artist friends and wondered if I could bake some bread for her to take along.  So I made two loaves of the basic white bread and added 1/2 cup of toasted sunflower seeds to it.  That has become one of our favorites and it makes the best toast ever.
 
Anyway, thanks again for your great video lessons.  They're much appreciated by us and our friends in Phoenix, AZ.

Bill XXXXX

 

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