Learn The Secrets of Making Better Pizza In Your Own Kitchen Than You Can Buy At The Pizzeria.The secrets of New York Style pizza making are revealed for the first time as pizza expert Bev Collins takes you step by step through identifying the right equipment, ingredients, formulas and techniques to make American's favorite food  at home.This is a breakthrough video for Pizza Lovers everywhere. As Manager of Research    and Development for a major pizza company, Bev took her pizza expertise around  the world, and now turns her knowledge to helping the at-home cook make pizza    like the pros.In Beverly Collins Secrets From Inside The Pizzeria DVD 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 you get the 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.* The 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!Includes 1 hour video demonstration and 50 page instructional ebook (accessible with computer).THE BEST PIZZA COMES FROM YOUR OWN KITCHEN! A personal message from Beverly Collins, author of Secrets From Inside the Pizzeria:My love affair with New York Style Pizza began as a teenager over 50 years ago when Mom and Pop pizzas first began dotting the landscape of towns across  the U.S. There were no how-to books then. I set out to teach myself. Serendipity intervened when I was invited to work for one of the nation s largest pizza  chains. As Director of Product Research and Development, I gained access to  the inner sanctum of flour millers, cheese makers, equipment providers, spice  blenders, tomato sauce canners and pepperoni suppliers where I learned from their most knowledgeable scientists.I understood there were limitations on just how good a commercial pizza can  be, for business is driven by the bottom line. So I took many ideas home with    me, and the results were a New York Style Pizza that surpassed even the best  pizzerias - produced in my own kitchen.My guests always want to know how they can make pizza at home. Teaching the  science of pizza making is easy. Teaching the art of pizza making is harder. I worked for several years to develop a cohesive approach of video demonstration  and eBook instructions to enable even the first time pizza maker to understand    the techniques, formulas, ingredients, and equipment to produce great pizzeria  style pizzas at home.The great joy of my life has been watching so many people achieve results that  exceed their expectations - sometimes on the first try. I look forward to hearing about your successes as you put this new knowledge to us use.Sincerely, Beverly Collins