My ingredients

My ingredients
You need the right nutrition to keep a strong mind , body , and soul .

The Coldhitz Vlog

Hello, and welcome to "The Coldhitz Vlog" . My name is Larry , and I am the host of , and the man behind , "Pie In The Sky " , and "The Pie Vlog ". These are the two shows I use to teach the world how easy , and rewarding it is to bake their very own fresh pizzas. The two shows compliment each other , as "Pie In The Sky" is an instructional show , and "The Pie Vlog " serves as the question and answer aspect of the two shows. They are both featured on this Vlog ,which will be my main broadcast outlet , and on my Youtube channel , viewable at They are the first shows in what will become a full broadcast venue , centering on lifestyle and entertainment .

I chose to start with the subject I am most knowlegable of , and passionate My journey , in pursuite of the pie , started in High School. One day , in my Food Science and Nutriton class , my teacher asked us each to select one food we could never imagine being without. My father had been the only other person I ever saw make his own pizzas , so I grew up on fresh pizza , and already had the inside track on anyone that came out with the same answer. So , that's where I started , and after working in the restaurant biz , from waiter to delivery driver and manager , I've done it all. It's been a steady , and purposeful , journey. One that has taken me from , my home town of Dallas , to L.A. in search of the best pizzas , as I pursued a living as an actor.

Now , I'm out to help save the world , one delicious pizza at a time. With my skills as an actor , and my passion as a Pizzaiolo , I want to carve out my own niche in the world. The best way to start off , I believe , is by helping others , and greatness will follow my path. I will answer any pizza related question and welcome each of my viewers to send them in to the comments section , on "The Coldhitz Channel" at, or to post a question to my video recorder , from your webcame , on this Vlog , or at . You can also recod a video message , on your cellphone , 30 seconds maximum , and send it to text to . AT&T , Sprint , and Verizon wireless seem to have the best data speeds , and at this time T-Mobile is lagging behind.
Thank you for choosing to spend your viewing time with me , and soon your loved ones will be asking you to make pizza tonite.

Monday, February 2, 2009

Wheat Crust Recipe

The most requested recipe , from all of you , has been for a wheat crust . From the tone of your letters , you've all been miffed a few times by something that is missing or something that just got screwed up . No worries , it's gonna be resolved in no time . We all make mistakes , but wheat crust is no ordinary , quick to the point recipe . You can only give it the old college try so many times before it's busted and you move on . So , here it is .


1 1/2 cups Whole Wheat Flour

1 1/2 cups All Purpose Flour

1 cup Warm Water ( 102* exactly )

1/4 cup Extra Virgin Olive Oil

1/4 oz. Active Dry Yeast ( 1 packet )

1 tsp. salt

3 tsp. Sugar In The Raw


Start out by laying your ingredients out in plain view in a sizable work area . Organize everything you will need so that it's easy to reach and can be grabbed without looking around . This will keep your stress level down and that can go miles towards helping you stay levelheaded and focused . No fuss , no muss . Once your ingredients are in order , start by combining all the dry ingredients into a large mixing bowl . Stir together to combine . This is the surest way to guarantee a smooth , consistent taste throughout each bite of the pie .

Next , measure , at eye level , your water and take the temperature with a thermometer . 102* exactly ? Cool . We're rocking right along . Pour in your yeast and stir until it is completely dissolved , meaning that all solid pieces are off the spoon and you get a tan soup like consistency . I find 1 minute is adequate . The yeast needs to sit for 10 minutes . After 10 minutes has gone by ( use a timer ) , add the water and the Extra Virgin Olive Oil ( measure to 1/4 cup at eye level into the dry ingredients . Mix it up baby ! For complete technique on mixing , please see " Pie In The Sky , Episode Two , The Dough ".


This is where I believe that most of you are going wrong . A wheat crust does not require any more baking time than an ordinary crust . In fact , what you all may be doing is cooking different thicknesses of pizza on my recommended time of 8 - 12 minutes at 475* . This is for Neapolitan , cracker to thin crust only . A thicker Sardinian , Florentine , or New York crust is gonna require more time and the amount of sauce should not combine with toppings and cheese to over weigh the crust . You , hopefully , wouldn't try to build a castle on a swamp . Well , if your foundation can't hold the house , you will end up with a sloppy , soupy , pie . BOOOOO !

I want you to continue on the path to the perfect pizza . I can tell you that after 20 years , I'm still turning out pizzas that are far better than the ones I made just a week ago . Conversely , sometimes they are miss fires , and the choice of cheeses and topping has blown up in my face with a big "man , that is off tasting " . I still eat em' up anyway . Enjoy , and let me know about your pies .

* Larry *

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Blog Archive


Information resources is a centralized location for all the day's news headlines , by Google , podcasts links , Coldhitz' links , The Codhitz' Vlog archive , and other relevant information to my Vlog. The Google ticker will be bringing in minute by minute reports and stories on nutrition , fitness , and health issues. You can also search Google , and view the results on the Google search results page. This is a recent ( Jan. 6 )
change made , by me , because the functionality is smoother than the method I previously used. To return to this Vlog , just use the back arrow on your browser.

Podcast listings are gonna range from comedy to interview , which brings us to the roll out of my first podcast link. This interview is with founder Babette , and will give you a little better grasp of just what her site is all about. The interview , with Babette , begins at 12 minutes and continues through 31 minutes. I encourage all viewers to check out the podcast in it's entirety

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