Pizza Recipe: The Top Recipes for Pizza

“Learn The Secrets of Making Better Pizza In Your Own Kitchen Than You Can Buy At The Pizzeria” NEW! Hear Beverly Collins' PR Web Podcast Interview. Click play below to start the interview now (4 minutes). ream 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. "Combo Pizza"   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.        “Secrets from Inside the Pizzeria” DVD. One hour and 20 minute video plays on your television or in your computer.     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.           “Secrets from Inside the Pizzeria” eBook - 71 pages. Downloadable immediately after your order. 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. "Classic Pepperoni"   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 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 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 recently tried “Secrets from Inside the Pizzeria.” Your story may be the next to be featured here! "Your Pizza Course Is A Textbook For A Doctor's Degree In Pizza Making " —Ron, Mississippi “Bev, 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 all!” "The Very First Pizza I Made After Watching Your Video Was A Great Success, Far Exceeding My Expectations, And My Family's Expectations"   — Brian, Chino Hills, California   “Hi 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 crust — 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 rock star!” "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!" — Christopher, California “Dear Beverly, 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. 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!” "I'm New To Pizza Making And I've Already Made Two Winners Relying On Your DVD"   — Bill, Phoenix, Arizona   “Hi 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!” "It Beats Gino’s East In Chicago, A World Famous Place" — Wayne, Montana “Hi Bev, 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 place. 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 wrong and 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!” "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!" — Sandi, Mesa, Arizona   “Hi 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. ” P.S. 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 toppings.” "Now That My Own Pizza Is So Incredible, I Don't Have To Travel To Enjoy Authentic NY Pizza!"   — Karin, North Dakota “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 SO GOOD!” "Perfect Crust, Perfectly Cooked, Perfectly Done ... Just Perfect All Around." — Paul, Michigan       “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 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!” "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" — Brandon, Florida “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.” "My Friends Could Not Believe That This Was A Homemade Pizza" — Frank, Texas “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.”