Back in the fall you mentioned something that made me think I’d have the chance to start reading Pizza Today on my iPad. What’s up???????
San Francisco, California
Brent, you are correct. We answered the very same question in our August 2011 Inbox. In that issue, we were asked by a reader in Indianapolis if we had plans to get Pizza Today on the iPad. We tipped our hats just a bit when we answered that reader by saying that we had several exciting projects in the works and by making this promise: Not only are we the leader in foodservice publishing today — but we’ll also be the leader tomorrow, as well.
Turn to page three and read the Commentary for the answer to your question (which, of course, is yes — our iPad app has arrived!).
I have a question regarding yeast. I use 2 ounces of wet yeast in my dough. What would be the equivalent in dry yeast? Thanks.
Johnny i’s Pizzeria
Snow Hill, Maryland
For this one, we tapped the expertise of our very own Dough Doctor, Tom Lehmann. Here’s what he had to say:
“To replace two ounces of wet/fresh/compressed yeast with a dry yeast, you will need to add either of the following, depending on the type of dry yeast selected:
1) Instant Dry Yeast — 0.88 ounce (25 grams).
2) Active Dry Yeast — 1 ounce (28.4 grams).”
So, there you have it. Good luck with the switch.
Slice of Hope 2012
Do you have a date set yet for Slice of Hope 2012? You are doing it again, aren’t you?
Kelly, we are absolutely doing it again! Thanks for your support last year, and thank you in advance for your support in 2012. Last year, our inaugural Slice of Hope raised more than $100,000 for the Karen Mullen Breast Cancer Foundation. Our goal is to top that this time around by building on the momentum created in 2011.
We’ll be making some exciting announcements in the future. In fact, we’ll be calling you personally and inviting you to host a fundraising party — Slice of Hope 2012 is going to roll right into Florida this year! Be on the lookout for our call.