‘Pizza for Good’ Earns Another Stellar Review [VIDEO]

With great thanks to Eli in Portland for allowing me the chance to upload his video review of Pizza for Good so I could share it with you guys. How cool is this?

An excerpt:

“Recently I’d been looking to raise money for homeless youth in my area of Portland. I didn’t know how to go about it—many of these events take a lot of time and investment. What Mr. Pollock does is show people how to host a charitable event using pizza. It’s a brilliant set-up because people love to come together and eat. He asks a lot of relevant questions to see if you’re ready to do it yourself. And he goes over humorous and unique accounts of his experiences and who he’s assisted.”

And in another sign that he gets it:

“Everything comes together in a centrifuge of information that is exactly perfect for those who want to create a charitable event.”

Totally blown away and grateful to Eli for taking the time. He also left me an Amazon review, which you can view here. Remember: book reviews (written, autdio or video) really help with discoverability. Learn more about that by going here.

I told Eli I’d come out there and help him throw the party if he’s interested. Watch this space. — WP


Best ‘Pizza for Good’ Twitter Fan in the History of ‘Mankind’

Check out this tweet:

“Pizza for Good. Mozzarella for Mankind. Pepperoni for People.” so many awesome taglines—my work is done here.

Henceforth we have our #QuotableMondays early! Great thanks to my Austin gal pal Lady Theo for the tweet.

When you tweet about Pizza for Good, tag me @bywillpollock and with #GoodRising and I’ll feature it right here on the book blog!

Happy Memorial Day 2015!

An Open Letter to Memories Pizza

Let’s rewrite the ending of the Memories Pizza saga, shall we?

I know what you’re thinking: “Will, why are you being nice to folks who openly showed discrimination to people just like you?”

Because we should ALL be talking to each other, even those we don’t agree with. My independent nature isn’t just a streak—it makes me who I am.

For the life of me, I don’t understand why people are raising money from those “in sympathy” to the situation, rather than joining together to see what people from all walks of life can do as one.

About a week ago I wrote a letter to the owners on Facebook:

“Hi there… my name is Will Pollock and I’m author of “Pizza for Good.” I’m an Atlanta-based freelance journalist, and was wondering if you’d seen my post, here:


congratulations on a successful fund-raising campaign… I’ve been so frustrated by all the vitriol on both sides of this story, and I’d like to make an offer to you.

wouldn’t it be great to show an example of people who might disagree on philosophy and other points joining together to do something good for those less fortunate? “Pizza for Good” is all about unlocking the power of pizza as a community builder and money-raiser. Please have a look at the website and let me know what you think.

I’d love to come out there and do a book event, where we can invite all walks of life to support you, support a local charity of your choosing, make amends, and show that folks can come together even in the face of all the hype and weird people who’ve adopted the issue as their own.

Honestly, I don’t like the language used on either side and I’m betting you might agree with that point.

Anyway, think it over and let me know. have a fantastic day and just know that as a gay man I’m pulling for you guys to have all the success you can possibly achieve.


Please help me spread the word, and get this post in front of them. Folks in Indiana are kind and generous. They—and we—have it in us.  ❐


Pizza for Good: Buy it for the recipes. Use it to change the world.

Two Days Left: DISCOUNT on ‘Pizza for Good’ in Print

You may have seen the tweets flying around the interwebs, talking up the promotion to take $3 off Pizza for Good in print:

or this one:


So, time to head over to my Etsy page (using the code: twitter) and score your very own discounted copy! Supplies are limited. As a bonus, you’ll also receive a coupon for 75% off the eBook version, with enhanced video and professional photography.


This offer is good until tomorrow at midnight! (more)

#QuotableMondays: ‘Medicinal Purposes’ by Amy Neftzger

Author and researcher Amy Neftzger said the following: “Those pizzas I ate were for medicinal purposes.”

Loved the tongue-and-cheek quip from a fellow author who’s active on social media and obviously of quick wit. After reading the quote—which got a graphic treatment from none other than Domino’s pizza—I thought about changing two words to suit Pizza for Good fans:

“Those pizzas I made were for fund-raising purposes.” And that, in a quick-edit nutshell, is why I wrote PFG: to return pizza enjoyment to an in-home practice, so that it may help you help other folks in your community.

Follow Amy on Twitter and make sure to like her Facebook page, too.

Buy Now!

Buy Now!

Pizza for Good: Buy it for recipes… Use it for community

Travel & Leisure’s Call For #howisummer Photos


Although I object to using “summer” as a verb at all times, Travel & Leisure is running a spiffy social-media campaign to get users to tag their Instagrams with #howisummer. some of the entries are pretty neat—and, with partner Food & Wine magazine, it’s food-specific (although many of the images tagged are not of food, which is weird).

Travel & Leisure's tweet from today #howissummer

Travel & Leisure’s tweet from today #howisummer


I just tagged a few images from our San Diego Pizza for Good party (see below). And I’ll update this post if it gets featured! Make sure to watch our Instagram feed in the sidebar for more Food Porn pics that will hopefully inspire you for summer eats.


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I made fried goat cheese for a salad topping the day before our PFG party.

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Wayne created the most delicious caprese salad (with garden-grown tomatoes) I’ve ever tasted.

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this was the basis of the CFWB pizza—made for the PFG party in San Diego.

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the Squash Blossom pizza came out of a conversation we had a few nights before the San Diego party. turned out to be a yummy (and beautiful) white pizza.

Meantime, get to tagging on Instagram so you can get your foodie pics up in lights.

Only Child II: Gorgeous Gougères

Best way to sum up this post? It’s a sequel to the book chapter about a movie based on a blog inspired by a master chef. Easy, right? Let me explain…

“Instinct” is a thread that runs throughout Pizza for Good, as you’ll find out after buying and reading. My instinct antennae went up when I was visiting my parents recently; my father, credited in the acknowledgements as teaching me my first lesson in chopping garlic, was making Julia Child’s Gougères—a light, fluffy cousin to the croissant. After sampling the concoction, I noticed ample space inside the mildly flavorful pastry for filling.

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“The sky’s the limit,” I thought to myself.

And WHAMMO, a new Pizza for Good recipe was born.

Chapter 9 of PFG is entitled “Only Child,” and uses a French-twist on the standard chicken piccata for the base of the pizza. The chapter recounts how Richard Blais, Top Chef champion and now-prolific Atlanta restaurateur, sees Child as a hero to chefs everywhere. “She is simply a legend, and all of us who now get to carry out our dreams, cooking on television, stand on her shoulders.”

My father feels the same way, as do I. When it came time for filling, I gravitated to a soft cheese that would hold up inside the Gougères, so I went with part-skim ricotta. I kept it simple after that: just diced green onion, salt and pepper, and a dash of onion powder for flavor.

The best recipe I found for Gougères is actually from Mitch in the Kitchen, who, as it turns out, had the same thought I did in stuffing the insides with cheese or some other filling. Follow his recipe to the letter (I’ve included some photo-tips below), with the following advice:

– depending on your oven, you might want to swap out the baking sheets to ensure even baking.
– I found the Gougères very sturdy at the end of baking, so what I suggest is filling them after the main-baking cycle but before the 10-minute resting period.
– use wax paper to make sure they don’t stick to the pan, but just make sure to peel them back gingerly when removing them.
– serve them right out of the oven because they’ll be warm and ready to go, but heads up: I served them up to my tennis team hours after getting out of the oven and they were still good. They had a different consistency (always serve them hot or warm), but still passable. In other words, I think they’d keep in the fridge for a few days and you can warm them back up—but I wouldn’t go any longer than that.

Here’s the recipe I used for my filling. Feel free to augment with things like diced sausage, or even pepperoni or any other meat if you want to un-vegetarian the dish.

"Gorgeous" ingredients

Filling ingredients
– 1 15 oz. container of ricotta, part-skim
– gueyere or parmesan cheese, grated finely
– 1 head of green onions, washed and minced
– kosher salt, ground and cracked pepper, onion powder – all to taste

Filling directions
– as your pastries are baking, combine all ingredients in a stainless-steel bowl
– mix thoroughly with a spatula, and put in a pastry bag or a large Ziploc (the Ziploc doubles as a pastry bag quite well; just snip off the end of the corner and you’re ready to go), and cut a small opening in the corner
– after the baking process but before the 10-minute crisping period (see recipe), remove baking sheets and fill each pastry with filling
– replace baking sheet in the warm oven

keep the butter and the flour close together so they mix when the butter mixture is hot.

keep the butter and the flour close together so they mix when the butter mixture is hot.

this is what your mixture will look like just prior to spooning.

this is what your mixture will look like just prior to spooning.

peel them back gingerly

peel them back gingerly

cut a corner to act as a pastry bag - if you don't have one

cut a corner to act as a pastry bag – if you don’t have one

fill those gaps with whatever filling you choose

fill those gaps with whatever filling you choose

make sure the dog approves

make sure the dog approves