If The Fabulous Honey Parker can make this pizza while I make a movie, so can you!

It has been a crazy week for Free The Pizza.

​With any luck, fans of FTP will consider themselves the eventual winners of the pizza media madness that’s been embroiling the brand over the last few days.

We’re making a movie, selling the new book which reached #1 on Amazon in Pizza Baking, and we had a big event at a local venue, including free pizza, sold-out books and cooking hilarity involving the Fabulous Honey Parker.

Big laughs at the big pizza event in the Bay…

The hilarity happened here in Bay St. Louis, Mississippi when I introduced the pizza chef at the event. As the faithful reader (and many an event attendee) knows, my wife does not cook.

That’s why I enlisted her to make the pizza.

The whole point of The Lazy Way to Pizza is to give the disinterested cook the means to make a killer pizza without a lot of work.

So while I was out rubbing elbows and selling books with the pizza curious, hot, fresh pizza kept showing up at the buffet table.

​When I made my presentation to the crowd, I wanted to emphasize just how easy it is to make this pizza by introducing my wife who doesn’t cook and let her explain—from the no-knead dough to baking pizza in a pan to the easy clean up.

Honey said to the assembled pizza masses of Mississippi, “Speaking as the person who does the clean up, I love that there isn’t any. With regular pizza, it tastes great but there’s flour all over the kitchen. Not with this pizz!”

I’ve shared this pizza method with a lot of pizza-making friends and not only do they hate to admit how much they love this easy, crunchy, cheesy, oily pizza—but they love the no-clean-up dynamic.

Secretly, Honey has said to me, “I almost wish you hadn’t developed this pizza. I don’t want to like it more than the traditional pizza, but it’s really good.”

Adventure in The Lazy Way!


Now, the pizza showbiz 411...

Lately, I’ve been spending a lot of my day sitting inside a tiny, dark room with some rather large computer monitors, editing footage of pizza giants Peter Reinhart, Scott Weiner and Marisol Doyle, among others.

The film I’ve been editing is the short documentary, Little Miss Margherita: A Misunderstood Pizza in a Misunderstood Place. This film that was conceived as a six-minute short has evolved into a 17-minute work in progress that may become much longer.

And we’ve just won a fairly substantial project grant from the Mississippi Arts Commission, which will help grease the skids to finishing it. (Thank you, MAC!)

After working late last night and again early this morning, I dropped the files with the finishing editor this morning in New Orleans.

I’ve already shown it to a career pro in public television, someone who has been seated at the top tier of decision making in the documentary film business. She continues to develop and produce shows you maybe watching even tonight!

And yes, I was concerned.

But I needed to hear the hard truth from an insider.

She looked at my rough cut and said, “I love it!”, calling it a sweet, lovely film.

Phew.

Hoping that I’ll be able to share some of it with you in the very near future…


Selling the new #1 pizza book on Amazon…

Well, it was at number one and now it’s not. That’s the simple reality of being a book these days.

We’ve racked up a few ratings and reviews and still holding steady at 5 stars. Whee!

​But it always helps to have more reviews. So if you’ve bought the book, it would be a thrill to have a review from you on Amazon.

Reviews help Amazon decide whether to promote a book. And the 86 reviews I have of the first Free The Pizza book have been a huge boon to my ego and my status as a pizza thinker. (I pose just like the Rodin statue on a regular basis, except holding a pizza.)

I’m not allowed to incentivize you to write a review. That is against Amazon’s terms of service.


But I can offer you what I offer everyone who buys the book: an autograph!

If you have the paperback, I will gladly send you an autographed bookplate to paste inside it.

If you have the Kindle edition, I will send you an autographed copy of the book cover in postcard miniature.

Just send me a message here, tell me which version of the book you have, and I will send the correct item off to your snail-mail address ASAP.

No review required! (But it would be fun to know.)

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The five-star rated The Lazy Way to Pizza e-book edition is now on sale at Amazon. As it says in the book description there:

The only special tool: A pan. The only special ingredient: Patience. (Just a pinch.) The only oven: the one already in your kitchen.

Your friends and family won't believe you made this pizza yourself--especially after that incident with the burnt water topped with boiled toast. This is for real: one of the best tasting pizzas you've ever put into your mouth. The cheese, the tomato, the olive oil, the crunch--it's so good, you might never order delivery pizza again. You might even call this pizza "artisanal."

"This pizza made as instructed is one of the best pizzas l've had...an artisan-level experience while remaining one of the easiest pizzas to execute."
--Kevin Godbee, Chef and creator of Pizza Is My Life
(from the foreword to the book)

For more info, click here.