Issue 1, Volume 2
A of Exc e c n e ll e Hom
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The Origin of Pizza
Ever wonder when the first pizza was made? Find out from the article on page 8 by Kathy Padden!
Pizza At Work!
Pizza Recipes!
! ! o f a in
Mission Statement
Table of Contents Special thanks to all the people who made this magazine possible:
Feature Article 6
Waffle Recipe....................4 Sponsors...........................5 Origin of Pizza..................6 Top 5 Pizza Chains..........9 Science + Pizza.............10
MICHELLE JOHNSON Editorial Director STEVE WONDER Art Director JIMMY SMITH Managing Editor TOMMY DREAMER Contributing Editor BRANDON WUGZ Research Editor LISA OSHAZ Production Manager Publisher KATHY NUG Senior Account Executive ALEX LIN Account Executive HANNAH PRIT Direct Response Advertising Director RON TUFT Marketing Director MARK MUSEF Research Director KAITE LYNN Group Assistant JEFFERY RUNZ Finance Director LITTLE DEBBIE OFFICERS OF A SLICE OF EXCELLENCE Chief Executive Officer, Tom Orzel; President and Chief Operating Officer, Brandon Lowe ; President, Sam O’Shasky; Chief Financial Officer, Elly Marie; Chief Administrative Officer, Josh O’Donald; Chief Legal Officer; Donald Trump.
Hello, my name is Sam O’Shasky I am the founder of A Slice of Excellence. The idea for our company came to me when my buddies and I were playing some video games on a Friday night at college. We had just ordered a couple pizzas from Toppers. We were just relaxing and eating some good pizza when the idea to create this magazine popped into my mind. After a couple years of fundraising and tons of determination we finally were able to have our dream come true. When I was 21 years old we released our first issue of A Slice of Excellence. We can now confidently say that at all of us working here at A Slice of Excellence want to keep all you pizza lovers out there up to date with the new pizza related information. Our magazine includes many creative different pizza recipes to help satisfy your pizza needs without you having to eating the same pizza all the
For showing your support for this company we have included two punch out cards for 5 free pizzas at any of our partnering restaurants.
We hope you Enjoy!
Style Guide Logo..........12 Style Guide Colors.......14 Style Guide Typography..15
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time. You can even submit your own recipes that could potentially be featured in our magazine This magazine will include coupons to the pizza company’s around the area that are involved in our magazine. It also includes varies articles about pizza as to help keep you informed! We are very thankful for your support and would one day like to open up a pizza shop of our own one day. So if you happen to receive your magazine copy and notice some damage or if you have any other problems please call us at 715-234-7438 or visit our website at www.a-slice-of-excellence.com. We have a policy that if there is damage upon receiving the magazine we will get you a new copy free of charge. We put our customers first!
Pizza Card
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Pizza Card
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Ho
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Good for 5 Free Pizzas
Good for 5 Free Pizzas
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Mini Pepperoni Pizza Waffle Recipe!!!
List of Our Sponsors!
Ingredients Required 8 frozen home-style waffles (4 inch), toasted 1 can (8 oz each) Hunt'sÂŽ Tomato Sauce With Basil, Garlic and Oregano 1 cup shredded part-skim mozzarella cheese 3/4 cup mini pepperoni slices
Directions Step one: Preheat oven to 400°F. Place wire rack in large shallow baking pan. Place toasted waffles on rack. Spread tomato sauce over waffles; sprinkle evenly with cheese and pepperoni. Step two: Bake 10 minutes or until waffles are crisp and cheese melts.
All the ingredients you need for a perfect recipe.
100% 5 Star Satisfaction Rating
Tips
Instead of sprinkling the mini pepperoni slices on the waffles, have little helpers arrange the slices to make smiley faces.
Nutrition Information 186 calories, 16g Carbs
Look at these yummy pizza waffles!
4 | A Slice of Excellence, Issue 1, Volume 2
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The Origin of Pizza By Kathy Padden
One of pizza’s most important ingredients!
Pizza has become such a staple of the modern diet that certain people, often found in Computer Science labs at 2 a.m. the world over, practically consider it one of the basic food groups. For such a popular food, its origins are difficult to pinpoint, as it all depends on your definition of what pizza is. If you choose to loosely define pizza as flat bread with toppings strewn on it, there is evidence that the Persian army around the 5th and 6th centuries used their shields to cook flat bread in this way out in the field. The soldiers would then cover the bread with things like cheese and dates for a quick meal. Further, it is very likely that people have been putting various toppings like cheese on bread since as long as there has been cheese and bread. However, many argue that these ancient forms of 6 | A Slice of Excellence, Issue 1, Volume 2
“pizza” aren’t truly pizza as we think of it. Since those early references are obscure at best, we’ll go with that and talk more about modern pizza. Mount Vesuvius leveled Pompeii on August 24, 79 A.D. Why is this important when talking about the history of pizza? Archeologists excavating the site have uncovered flat cakes made of flour that were a popular staple of the diet of the inhabitants in Pompeii and nearby Neopolis, a Greek settlement that later became Naples. Shops were also found in Pompeii that contained equipment and tools that would be consistent with those used in pizzerias. One has to wonder if they also delivered. As to specific early pizza recipes around this time, we are lucky enough to have the cookbook of Marcus Gavius Apicius, who was more or less the Gordon Ramsay of his time. Legend has it his love of food was so great that when his finances started to dwindle, he committed suicide rather than risk facing dying of hunger. Or, you know, it could have just been that his life was in disarray and he was depressed… Whatever the case, his cook book provides a wealth of information on what cuisine was popular and how it was prepared in first century Rome. It also contains several recipes that instruct the cook to put various ingredients on a flat bread base. One recipe specifically calls for chicken, garlic, cheese, pepper and oil placed on flat bread, which is about as close as you can get to a modern pizza without the now traditional tomato sauce (tomatoes, of course at this point in history were only found in the Americas). We’ll now take a brief look at the stories behind the individual ingredients of modern pizza, as this gives us additional insight into the history of the finished product, and how and why pizza evolved the way it did. Flat bread was the norm in antiquity. Bread was used to serve as not only the plate for food, but also as napkins when you were finished, as only the wealthy could afford to own actual tableware and utensils.
Needless to say, using bread as a plate for food, naturally gave rise to pizza, with the word “pizza” even thought by some etymologists to ultimately derive from Medieval Greek “pitta,” meaning “cake” or “pie”. Next, we come to the cheese. Cheese, of course, is nothing new, having been around for many thousands of years, with the process of making it probably discovered by accident when someone tried storing milk in a container made from a sheep’s stomach or the like. You can read more on this here: The History of Cheese. By the early 1500s, tomatoes had made their way over from the New World to Europe. The tomato did not receive a warm welcome in its new home; rather, it was greeted with disdain and outright fear – rumors even circulated that tomatoes were poisonous. (A similar thing happened with potatoes, with this tuber not becoming widely popular until some clever tricks and antics used by Frenchman Antoine-Augustine Parmentier in which he managed to convince the masses that potatoes were just fine to eat.) Europeans
new to the tomato found its texture questionable to say the least, and thought they looked rotten when ripened. None of this did anything to endear the tomato to the people of Europe. Not long after, the poor folk of Naples, who only had olive oil, flour, cheese, herbs and lard in their meager pantries, added the demonized tomatoes to their concoction and gave the world the first basic tomato sauce pizza, considered by many to be the birth of the “modern” pizza, known as a “Napoletana” pizza- defined as flat bread topped by tomato sauce and cheese. It wasn’t long before everyone in Italy agreed that Naples boasted the best pizza pies in the whole area. After about a century had passed, eating pizza had become a “must-do” activity for tourists visiting Naples, who would make a point of slumming in the less affluent parts of town to sample this peasant fare whipped up by men called “pizzaioli.” During the last years of the 19th century, the King and Queen of Italy even summoned the most famous of the pizzaioli to their palace while vacationing in Naples so they
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Top 5 Pizza Chains Based on 2015
could see what all the fuss was about. The pizzaioli, Raffaele Esposito, cooked three different varieties for the royal couple, and the Queen enjoyed the third pizza so much that Her Majesty even sent Esposito a “thank you” note. The pizzaioli in turn dedicated that pizza to the Queen, calling it “Pizza Margherita.” From this moment on, there was no question that Naples was head and shoulders above the rest when it came to pizza. Italian immigrants brought pizza to America with them at the dawn of the 20th century. The first known official pizzeria in the United States was supposedly opened by a grocer, Gennaro Lombari, in 1905 in New York City. It wasn’t until the early 1930s that he got around to putting tables and chairs in his establishment, though, and expanding his menu to include spaghetti. By the 1940s, Pizzeria Uno in Chicago introduced deep dish pizza, a pie with a crust that rises at least an inch above the plate to accommodate an amazing number of toppings. Pizza as a fixture in American pop culture really took off in the 1950s. This is when pizza became widely noticed outside of the Italian-American community. Celebrities such as Joe Di Maggio, Jimmy Durante and Frank Sinatra, who all had Italian roots, were publicly seen enjoying pizza. Beyond this, Harry Warren and Jack Brooks’ 1952 song, sung by Dean Martin on the soundtrack for the 1953 film The Caddy, “That’s Amore”, contained the famous line: “When the moon hits your eye like a big pizza pie – that’s amore”, which did more for the popularity of pizza than a thousand ad campaigns could have done. Pizza soon rivaled the burger as America’s favorite hand-held food.
By: Chris Higgins
1. Pizza Hut $12,900,000,000
Pizza Hut is truly enormous. Raking in nearly $13 billion last year, the chain is best known for its red roof architecture. The style is so distinctive that the blog Used to Be a Pizza Hut collects photos of former Pizza Hut restaurants now turned into other businesses.
2. Domino’s Pizza $8,000,000,000
Domino’s is nipping at Pizza Hut’s heels. For decades, Domino’s offered a guarantee that your pizza would arrive in 30 minutes or less, or it would be free. The policy was terminated in 1993 in the US, and Domino’s has since focused on expanding its menu with pasta, sandwiches, and other goodies.
Papa Murphy’s offers exclusively “take and bake” pizza, where the ingredients are put together in front of you, then you bake the pizza at home. It’s the only large chain to offer this kind of pizza, and it’s a smart business model—stores don’t need pizza ovens! beer and eat pizza. Having on site arcade games, animatronic entertainment, and tons of pizza is a potent combination, keeping this classic family restaurant in the top ten. This article was first published on the website called mentalfloss. ....... http://mentalfloss.com/article/65518/top-10-us-pizza-chains
3. Papa John’s $3,000,000,000
Headquartered in Jefferson town, Kentucky, Papa John’s was the first national pizza chain to offer online ordering in the US, way back in 2002. They also made waves in 2008 after calling LeBron James a “Cry Baby” on promotional tee-shirts. To apologize, they offered 23-cent pizzas (James’s jersey number) in Cleveland. While fans grumbled, they lined up for hours to get the nearly-free pies.
This article was first published on the website called today I found out…. http://www.todayifoundout.com/index.php/2013/05/the-originof-pizza/
4. Little Caesars $2,900,000,000 Soda is the perfect combo with pizza.
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5. Papa Murphy’s $785,630,000
Founded in 1959 by Mike and Marian Ilitch, Little Caesars focuses on carry-out pizza at ultracompetitive prices. Using slogans like “Pizza! Pizza!”; “Pan! Pan!”; and “Deep Deep Dish,” the chain offers hot cheese pizzas for just five bucks.
Little Caesars tasty crazy bread!!
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Science Says Pizza Can Make You More Productive At Work By Daisey Meager
If you’re lacking the will to drag yourself into work in the morning or can’t stop from falling asleep on your keyboard come mid-afternoon, science has the answer. According to a new study, pizza could be the key to getting your ass in gear and increasing productivity in the workplace. Forget the proverbial carrot on a stick, a study from psychologist Dan Ariely’s new book Payoff: The Hidden Logic That Shapes Our Motivations suggests that the promise of a slice of crisp dough laden with gooey, oozy cheese is the thing that’ll get you burning through your inbox and striking through the to-do list. The study saw Ariely examine workers who assembled computer chips in a technology company in Israel to find out what incentives made them work harder. Participants were sent one of three messages at the start of the week, promising them either pizza, a cash bonus of the equivalent to £20, or compliments from the boss in the form of a text message as a reward for hitting each day’s targets. Some workers received no message to act as a control group for productivity levels. The prospect of pie was a winner from the start. Compared with the control group, the number of computer chips produced by the pizza group after the first day of the experiment increased by 6.7 percent. However, the workers were also suckers for flattery: the complimentary text message group came in a close second with an increase of 6.6 percent. The cash bonus group, however, lagged behind with an increase of only 4.9 percent. Over the course of the week, while the cash incentive gradually decreased productivity by 6.5 percent, pizza and compliments made workers stay above the productivity baseline set by the control group. Compliments won out over pizza, but as the New York Magazine notes, Ariely believes pizza would have come first if his original plan for the pie to be delivered to the workers’ homes had been seen through. He says in the book: “This way [...] we not only would give them a gift, but we would also make them heroes in the eyes of their families.” As for the rest of us, we can keep hoping the next thing the boss drops on our desk is a takeaway box and not another pile of filing.
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This article was first published on the website called munchies.com....... https://munchies.vice.com/en_us/article/qkn3qd/sciencesays-pizza-can-make-you-more-productive-at-work
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Primary color This is used in the magazine to help Identify the brand as well as for primary elements including logo and as part of the visual scheme in the magazine. The primary color can be used as tints in the percentages as follows: 80% 50% 20%
Pantone 4635 C36 M58 Y85 K23 R140 G97 B56 Hex #8c6138
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Pantone 1815 C4 M0 Y94 K0 R252 G237 B33 Hex #fced21
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C75 M68 Y67 K90 R0 G0 B0 Hex #000000
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Arial Black Regular 13–16pt
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Author Byline: Body text: Masthead: Captions:
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Mission Statement
Hello, my name is Sam O’Shasky I am the founder of A Slice of Excellence. The idea for our company came to me when my buddies and I were playing some video games on a friday night at college. We had just order acouple pizzas from Toppers. We were just relaxing and eating some good pizza when the idea to create this magazine popped into my mind. After a acouple years of fundraising and tons of determination we finally were able to have our dream come true. We can now confidently say that at all of us working here at A Slice of Excellence want to keep all you pizza lovers out there up to date with the new pizza related information.
Origin of Pizza
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