VIDEO PIZZA 2000
Reviewed by - Library
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
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
January, 10, 2013
My name is
****, I baked for many years
commercially in the Marine Corp,
***, *******, bakeries and retirement homes. I
was pretty good in what I did. I also am a good cook! But needless to say even
though I made recipes for anywhere from 100 to 500 portions and know how to
convert a recipe up & down I never really did any major baking at home, except
cakes & cookies. Besides, when I did bake, it ended up
to be enough to feed an Army (or Marines) in my case!!
I only baked bread that
didn't involve yeast & was never able to have my
homemade cinnamon rolls come out to my satisfaction!
Then as you already may know, I purchased your video
bread DVDs and wow! What a
wake up I had! Just realizing the fact to adding more yeast to the recipe would
make up that much difference. I have had 2 tongue cancer operations since 2007
and have had over 13 centimeters of my tongue removed! I now can only eat
pureed foods & really don't have any taste buds any more, so I became very
depressed. Well I got tired of that, and my self pity, that I decided to do
something about it. My success in my food service experience is the fact that I
follow the recipes. I baked 2 loaves of your white bread recipe & my wife &
family loved it, So my wife asked me to make cinnamon rolls for her work,
They to came out perfect! I ended up with 42 rolls out of that recipe!
Not 48, Oh well. I want to thank you for getting me back on track.
But the main reason I am
writing you, besides thanking you,
is to ask for more bread recipes, including the
most important sour dough recipe, but mostly the sour dough starter recipe! Also
the best way to keep and store the breads & sweet breads I make,
that I don't give away. Again, Thank you very much! and looking forward
to hear from you.
LOVE YOUR VIDEO!!!!!!!!!!!!!11:
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.
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!!!!!!
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.
you mentioned different climates render different results, but mostly glad you
allowed for that in your teaching. what a relief!
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
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
Really, really amazed what happened. I don't
think we could even buy bread that good. We'll certainly tell and teach
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
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.
I have only recently begun to bake bread at
home. I have found your site and the advice so useful and would just like to
thank you for the detailed hints and tips you have prepared for this site. I
live in London and have yet to find the best way to buy flour but have found
that good organic stone ground flowers, though pricey, work very well. Your
advice has been the best of all the websites I have looked at. You clearly
love baking bread and it is always great to come across such experience and
All the best and thank you again,
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Better bread baking starts
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