Affiliate Sales Page
For a Niche Information Product
The Goal: To convince pizza makers that a high-priced pizza manual was more than just a cookbook.
The Approach: To leverage my own experience as a pizza maker to write a relatable sales story from an insider’s perspective.
The Only Book a Pizza Maker Needs to Own
For Owners, Operators, and Anyone Who Wants “Best in Town” Pizza
Ever wonder why some pizza shops always have a line and a buzz…while others keep struggling year after year, never really breaking through?
Ask a veteran owner, and you’ll rarely get a straight answer. Most just say, “It took a long time to figure out.”
But here’s what most won’t admit: You don’t need to spend years (or a small fortune) learning everything the hard way. There is a way to make the pizza you want–and build the busy shop you dream about.
[Image: The Original Encyclopizza Book Cover]
If You’re Anything Like Me…
- You want to make a memorable pizza…
- You want a pizza that people rave about online
- A pizza that is yours – not just a tweaked version of the place you used to work at
- You want to open up and feel confident you’re serving your best, not just “good enough for now.”
- You want to skip the years of costly trial and error.
And let’s be honest… nobody wants to lose potential regulars because their first visit happened during your “working things out” phase.
The Pizza Manual That Changes Everything
I’m Donnie. I’ve done just about every job you can do in a pizza shop.
- Worked at shops where “good enough” was the standard
- Made pizzas I knew could be better
- Watched great ingredients wasted by bad habits
- Saw the real difference between forgettable and legendary
After years in the business, I became obsessed with making something I could be proud of. I wanted a real manual, not just another recipe book.
Then I found The Original Encyclopizza–and everything changed.
Why This Book Is Pizza Gold: The Correll Advantage
[Image: Author John Correll]
This isn’t just another “pizza cookbook.” The Original Encyclopizza is the definitive operator’s reference, written by John Correll–a true pizza industry legend.
What makes Correll’s expertise so valuable? Consider this:
- 50+ Years of Pizza Innovation: In 1976, John was the first restaurateur to use a conveyor oven and trademarked the first personal-size pizza.
- 43 Pizza Industry Patents: His heat-retaining pizza box designs were licensed by major chains worldwide.
- The Original Pizza Systems Developer: He created the first-ever manager training program for Domino’s Pizza.
- The Industry Insider: For decades, John was the behind-the-scenes consultant that Pizza Hut, Marco’s, and RPM Pizza call when they’re stuck.
- Pizza Today Contributor: His 120+ articles in Pizza Today have shaped pizza operations nationwide.
- Real-World Operator: Founded Pizzuti’s in 1976, creating the first fast-food pizza company with dine-in, delivery, carry-out, and drive-thru.
When John Correll writes about pizza, pizza professionals listen. He’s not some Instagram influencer–he’s the guy who literally wrote the systems the pizza giants rely on.
Now, through The Original Encyclopizza, you get direct access to the same expertise that corporations pay thousands for in consulting fees.
Inside This Pizza Bible You’ll Discover…
- The dough troubleshooting section that’s worth the price alone – 30+ specific problems from “Dough too stiff” to “Crust bubbles during baking” with exact solutions for each.
- 21 proven dough formulas – Including Fast-Rising Dough, Chicago Deep-Dish, Thin & Crackery, and 18 others–each tested and perfected.
- The “baker’s percent” method that takes the guesswork out of scaling recipes for any batch size–no more math errors ruining entire batches.
- The exact 5-step dough management system that eliminates inconsistency and prevents wasted product.
- How to spot (and fix) flour problems before your crust goes flat, tough, or tasteless–saving you from the #1 ingredient issue most pizzerias face.
- A complete cheese guide that shows you which cheeses perform best under different oven conditions (and why most shops get this completely wrong).
- The sauce science that separates “pretty good” from “can’t stop thinking about it” pizza.
- And so much more…
What Real Pizza People Say About The Original Encyclopizza
“Best book I have on pizza… Encyclopizza is for people who really want to know the science that goes on when you mix water, flour, and yeast.”
— Mr. Pepper, Verified Buyer
“If you want to hone your pizza making skills, this book is for you.”
— John Pluska
Why It’s $185–And Why It’s Easily Worth It
You could spend years (and thousands of dollars) experimenting with new flour, new ovens, or whatever’s trending online…
Or you could get direct access to the same knowledge that pizza corporations paid Correll thousands in consulting fees to access.
Just one solution from this book can pay for itself in a week:
- One fixed dough formula = less waste and better pizza
- One improved process = faster prep and consistent results
- One cheese insight = better taste without higher costs
Price: $185 Today Only: $99
Who This Is For
- New owners and operators who want answers, not years of guessing.
- Pros who are tired of “good enough” and want to finally serve a pie they’re proud of.
- Staff trainers and managers who want to get everyone making pizza the right way from day one.
- Serious home pizza-makers who want real pizzeria results.
Here’s the Bottom Line…
You can keep experimenting… keep tweaking… keep hoping your next batch is the one that finally gets you there…
Or you can tap into John Correll’s 55+ years of pizza expertise and get the answers, the process, and the confidence to serve your best pizza–starting now.
Try The Original Encyclopizza. If it’s not the most useful pizza book you’ve ever owned, I’ll make it right. Just email me and I’ll give your money back–no questions, no hassle.
Ready to skip the “lost years” and serve the pizza you set out to make? Click below to get your copy.
[CTA Button: Grab My Copy of The Original Encyclopizza]
P.S. You only get one shot at a first impression… Don’t waste it “figuring things out” on your customers. Get the answers now… and make every pie count.
P.P.S. This isn’t just another cookbook. At 440 pages with step-by-step procedures and scientific explanations, it’s John Correll’s comprehensive pizza reference–the culmination of over five decades solving problems for every level of the pizza industry.
