ATTENTION: For Those who are serious about Taking Your Pizza Skills to the next level...
"Use These Recipes and Techniques To Create
Better Than Pizzeria Pizza At Home...
Impress Your Friends and Family!"
"Homemade pizza parties have replaced the ordinary backyard burgers and dogs. Now my friends and family cannot wait to come to my house for pizza night. Best they ever had!" - Bobby Johnson
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* Chef Ray's Ultimate Guide to Homemade Pizza is just $0.97 for digital download delivered world-wide. Your information is secure and will not be shared.
What is Ultimate Guide To Homemade Pizza?
It's NOT just a book of recipes.
It's NOT a book produced by some celebrity TV chef.
It's NOT a book with fancy creations - though you could create fancy pizza's.
It's NOT for professional chefs - but dad's, mom's and professional kid's who love pizza.
Chef Ray's Ultimate Guide is A PRIMER
This is a book created by a "professional - amateur" Chef who has spent over 15 years, reading, learning, testing and creating awesome pizza you can make at home in your oven or on your grill.
If you have ever been frustrated by your dough, this is the book you have been looking for. Thin, thick, deep dish and pan pizza doughs are all covered here including detailed recipes and instructions.
Hurry, this Ridiculously low offer of
$0.97 won't last long!
$0.97 won't last long!
I've purchase just about every book in print on how to make homemade pizza. This is the first book I've found that is focused on helping regular guys like me make awesome pizza in my own kitchen.
- Seth Roberts, CA
My families new favorite mealtime - even the kids get to help out making homemade pizza. The instructions are very easy to follow. Even my little guy who never eats store bought pizza now loves his own "cheese only" creation.
- Gloria Smith, FL
We have turned our Traeger pellet grill into a pizza pellet grill! My friends cannot believe that I can make a Neapolitan pizza better than any shop in town. Thin and crispy perfect!
- Allison Small, IA
Does This Sound Like You ?
You love to cook and entertain. Family dinners and friend get-togethers are always at your house. You love it when everyone comes over to spend some time together. Catch up with old friends and those Sunday family dinners. It's the highlight of your busy week...
You're getting tired of always preparing the same old things. Your version of the "gourmet burger", ribs and chicken. You've experimented with making pizza but it's not up to the standards you have set for yourself. Everyone thinks it's "great" but that doesn't make you happy. You've had some great pizza before at one of those fancy wood fired pizza places that seem to be popping up all over the place. And that new pan pizza place has a 2 hour wait just to get in. You KNOW you can do better and have spent a couple hours searching YouTube for anything "how to make pizza". But most of those are professional chefs or guys in Italy showing how to bulk make dough (50 lbs at a time!) in their commercial kitchen...
Maybe you have bought some cook books on making pizza but they seem to be filled more with fancy recipes from celebrity chefs than teaching the basics of how to make a great dough that you could actually make in your own kitchen. You've tried a couple and while better than just going to the local store to buy "prepared dough", you still KNOW you can and will do better! You are not willing to accept "good" when you KNOW you can make "great"!
I Know How You Feel!
Growing up in an Italian family, Sunday family dinner was mandatory. You see my parents were adamant about all of us 4 kids being home on Sunday for dinner; no excuses allowed! It's a good thing we didn't have mobile phones or tablets as TV was not even allowed. This was the only time each week we could all sit down and talk, catchup about life's events and enjoy family time.
Our family did not have a lot of money so going out to eat was not something we did too often. Usually there was the mix of steak, burgers or Italian food which was always my favorite especially when my grandparents would come for a visit. No box of pasta for spaghetti allowed at our house! It was mom and grandma making dough then my grandfather hanging up the pasta on a handmade rack to dry. It was great fun when one of us kids got to hand crank the pasta machine rolling out dough and cutting noodles. Mom and grandma would spend an entire day getting tomatoes from one of the local farms then canning homemade sauce into the evening. Then it was mixing and hand-rolling homemade meatballs (thats the part I liked best!). When Italian was on the menu for Sunday dinner, everybody had an important job in preparing the meal. Such a time!
As us kids got older and started families of our own, we continued these traditions with our own families. We used to drive to Ohio for holidays and our first stop was usually at my Aunt Carmela's house. My Aunt was born and raised in Italy and was the most wonderful cook. She would grab my boys, head down to the basement, pull out flour, eggs, salt, water and 30 minutes later we were eating homemade pasta topped with her homemade tomato sauce. She would also make the most wonderful pan pizzas with simple toppings that felt like it would melt in your mouth.
If I Wanted Family/Friends To Gather
At My House, I Had To Be A Better "Chef"...
My strong desire to be a better "Chef" started when I decide to build a wood oven. I got the bug while watching some HGTV type show of someone building an old school, brick wood oven in San Francisco. I thought "wow" that would be awesome! I had the space for it and being an engineer (and son of an engineer and general contractor), I knew I had the skills to build it. After doing some research, I bought a book, got the shovel and started my build. 4 months later, the basic guts of the oven were functional. Super Bowl Sunday was hosted at my house that year and pizza was on the menu! It would take another 3 years to finally finish the oven but that was fine. My oven was perfect for pizza and baking artisan breads. Nothing like the smell of wood smoke!
I remember those early pizza parties. Everyone loved the wood oven and the pizza couldn't help buy taste good. What pizza doesn't taste good baked in an old school brick oven? But I knew store bought dough and store bought sauce was not the product I wanted. That's where my journey started to be "better". I bought books, searched the Internet and even talked to local pizza shop owners (who did not want to give up any of their secrets). I attended classes, watched tons of videos and experimented almost weekly.
As a result, my finished pizza product got better and better! The quality, flavor and taste all greatly improved. We hosted parties as large as 110 people at our house serving up over 45 homemade pizza's. That was a lot of work but always ended up with lots of accolades from our guests. Man that was a great feeling!
One night we were hosting my employees for pizza. The 7 year old son of one of my team members was boasting how much he hated pizza. I asked him why? He said "I don't like the red sauce on pizza". I looked at him with a puzzled face and replied "then let's make a pizza without it!". Guess who was a big pizza fan from then on once he got his crust/cheese pizza!
I Decided That I Needed To Help Others...
While a new wood oven is in the plans for the new house, all I had was a pellet grill and an a conventional kitchen oven. I decided I would continue to make the most awesome pizza but adapt my recipes for the ovens I had access to. I began to share my findings and help others who were striving to make better pizza. I had to glance past the folks who were happy to bake a frozen or pre-made store bought pizza on their grill and claim success. Sorry but you can make it yourself from scratch, make it better! Make it healthier and get your friends clamoring for more. I still get calls every week wondering when we are hosting the next pizza party. Believe me, there is a line at the door!
Yes it takes a little time and effort to make pizza from scratch. But the results are well worth the effort. Believe me and my raving fans!
It's True! You CAN Make Awesome Pizza At Home
Better Than Your Local Pizzeria!!!
Getting good at making pizza doesn't mean you have to spend years and years figuring it out like I did or spending hours and hours searching the Internet for information. Getting good at making your dough and sauce is the key!
Making great dough and sauce depends on the ingredients used and the steps (in order) to reproduce a consistent quality pizza product!
No need to spend years to achieve great success. You now have a unique opportunity to get my recipes and teachings by grabbing a copy of my BRAND NEW ebook!
Claim Your Copy of
"Chef Ray's Ultimate Guide to Homemade Pizza"
(How Everyone Can Make Better Than Pizzeria Pizza At Home)
Inside the pages of this real-life, practical guide, I share secrets you can use immediately to...
- Create awesome crust (no matter what type oven you have at home)
- Make healthier pizza (no matter what diet or restrictions you may have)
- Get your kids off the couch (by making mealtime fun for all)
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Up your game (no matter your experience or skill base)
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Impress you family (make them beg to come to your house for dinner)
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Impress your friends (even the ones you don't like)
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And much, MUCH more!
I'll even show you step by step how to use your new pizza skills to make 20 different pizza's your friends and family will go nuts about.
Straight from my kitchen to your's. All the details you have been searching for!
Inside This 130 Page Book,
Here Are Some Of The Items We Cover...
- Why weighing ingredients is better than measuring them. Most all professional pizza bakers use weights and not measures for their ingredients - pg. 7
- What is "hydration" and why its so important to know your numbers for any pizza type and oven to be used - pg.8
- What are the go-to tools and accessories needed to ensure high quality pizzas over and over again - pg. 11
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What kind of pizza peel is best and what type's are needed? - pg. 12
- Why flour selection is so important based on the type of pizza you are making. Using the right flour improves the quality and taste of the finished product - pg.18
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Most pizza is made from the same basic ingredients. The process for combining the ingredients is where the magic happens. What are the step by step details for each pizza type.
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Detailed ingredients and instructions for making 4 types of doughs: Classic New York, Neapolitan, Chicago Deep Dish and Sicilian Pan Pizza - pg.25
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How making your own sausage can reduce fat, cholesterol, sodium and carbs versus buying store bought sausage - pg.43
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How to easily make custom sauces to match your pizza type that are healthier, better and less expensive than store bought sauce - pg.49
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Complete with 20 of Chef Ray's favorite pizza recipes you can easily make at home this weekend - pg.56
Thanks for taking the time to read this letter. I look forward to hearing about all your success making awesome homemade pizza and impressing your friends and family!
Chef Ray
P.S. Just in case you are one of those people (like me) who like to scroll down to the bottom of the letter, here's the scoop:
I'm sending you a link to download my brand new 130 page ebook, "Chef Ray's Ultimate Guide to Homemade Pizza" at the crazy price of $6.97. In my book, you will learn how to make awesome homemade dough and sauces for Neapolitan, New York, Sicilian (pan pizza) and Chicago deep dish pizzas. I also give you my tips and tricks on how to ensure a consistent high quality pizza every time!
I also include 20 of my favorite recipes including paleo, gluten-free and keto options. Setup for baking on a pellet grill, home oven (or even a wood oven).
So, Click the button below to get your copy for $0.97 now. Yea - that's less than $1. I know you're going to love it!
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