Pool World gives back to Local Woman battling CREST syndrome.
Ever since they opened for business in 1976, Pool World has been a successful company, building most of the Inland Northwest’s residential and commercial pools, selling hot tubs, grills, saunas, water care supplies and accessories. They feel that with the success and growth of their business comes a responsibility to give back to the communities they serve.
Recently Pool World learned about the grassroots effort to help support a local woman battling for her life and health, Cat Davis. Pool World is in the business of offering products that improve quality of life and can think of nothing better than to try to improve Cat’s quality of life through a fund rasing drive beginning Monday October 22, 2012 and running through Friday November 30, 2012.
The fund raising drive works like this: Pool World will be accepting donations for Cat at any one of the four area locations. Pool World will be offering $2.00 & $5.00 donation tickets; all proceeds will go to #Cat Davis to help her with her battle. With your $5.00 donation customers will receive 10% off any over the counter store purchase made through November 30, 2012.
Pool World stores are located in Coeur d’Alene next to Home Depot, East Sprague next to Big 5, the North Division Y and in Spokane Valley on Sprague between Target & ShopKo. You can also visit Pool World via our website at www.poolworld.biz.
Team & Club Rewards to Red Cross - October 10, 2012
Pool World wants to give a big thanks to Mark G for selecting
the American Red Cross as the organization to
recieve a $100 Donation!!
Thank you Mark!!
Deep Dish Pizza - October 01, 2012
I found this recipe today! I am just so excited to be able to make an amazing home made pizza and I had to post it on here for everyone else to be able to enjoy as well!
I hope all of you enjoy this taste recipe!
Deep Dish Pizza - Big Green Egg
October 1st, 2012
4 cups King Arthur Unbleached All-Purpose Flour
3 tablespoons yellow cornmeal
1 3/4 teaspoons salt
2 3/4 teaspoons instant yeast
2 tablespoons olive oil
4 tablespoons butter, melted
2 tablespoons vegetable oil or salad oil
1 cup 2 tablespoons lukewarm water
Filling 3/4 lb. mozzarella cheese, sliced 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes 2 to 4 garlic cloves, peeled and minced, optional 1 tablespoon sugar, optional 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste 1 cup freshly grated Parmesan or Asiago cheese 2 tablespoons olive oil, to drizzle on top
Instructions Set the EGG for indirect cooking at 425°F/232°C.
To make the crust, mix the dough ingredients and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.
Place the dough in a lightly oiled bowl or 8 cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes. While the dough is rising, ready your 14″ Deep Dish Pizza/Baking Stone. Grease it with non-stick vegetable oil spray; pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled silicone dough mat or simply stretch the dough in your hands. Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes.
Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that’s OK. Let the crust rest for 15 minutes or so. Bake the crust for 10 minutes, until it sets and barely begins to brown. While it’s baking, prepare the filling.
Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you’re using them). Add salt to taste; you probably won’t need any additional salt if you’ve used the Pizza Seasoning. Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture. Sprinkle with the grated Parmesan, and drizzle with the olive oil.
Bake the pizza in the EGG for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the EGG and allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
If you would like to know more about The Big Green Egg or other brands we carry, visit the Pool World BBQ page!
We decided to buy a hot tub after months of discussion and online research in the hopes that it would help take the edge off the long winter months of the Northwest. That is how we found ourselves at Pool World of Spokan...read more