 Will your pizza go round in circles, and will your guests fly high like a bird up in the sky--all because your homemade pizza is finally round? Apologies to Billy Preston. But maybe that song is a good alternative to having this conversation. Here, see if this is better for you than making round pizza: https://youtu.be/U5-bJkoLWMY?si=2npbZpF_VbER_Ey6.
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 Have you ever had one of those visceral experiences with food? You know, the kind where some part of you that you don’t often experience wakes up, and you’re consumed by beastial lust? Yes, it’s almost embarrassing. Even if it is a kind of compliment to the chef. Animal lust unhinged by food well cooked is something that was well contained when we were children in my native New England. But it was always there, percolating just below the surface. Things like fresh lobster or meats well grilled seemed to bring a glint in peoples’ eyes.  Scott always seems to be halfway to an enthusiastic grin. He's also pretty clear about his enthusiasm for this new gig. “When they asked me if I want to teach a class with Peter, there's a no-brainer. That's like a dream situation.” Peter, who also exhibits an enviable level of preternatural happiness, says, “I think there are people that just have a passion for it, and they have the means and the time to be able to do this, and there are folks who just want to gobble up knowledge and experience.” NEWSFLASH: Two of the nicest guys in the entire pizza ecosystem are getting together and teaching a 3-day course in pizza dough at the world-famous Pizza University, based in that garden spot of pizza, Beltsville, Maryland. And now you’re asking yourself the right question: In what bizarre world of homemade pizza would you be thinking, “Hey, I should travel to that greater Baltimore school for pizzeria operators and take that 3-day course about mixing together water, flour, salt and yeast?”  “The potatoes are so, so creamy!” Not the first thing you expect to hear about a pizza? Stick with me, and you’ll hear all kinds of things about pizza you didn’t expect. And the first thing is: you can feel good about putting clam chowder on a homemade pizza. Really. Are you one of those people who’s glancing at me sideways now? I recommend letting the scales fall from your eyes along with the clam shells and any other rigid protective coverings worn by sea creatures in an effort to stave off predation by a threatening beast like, oh, me. As you know, a lot of people out there enjoy living by a credo of “That’s not pizza.” And a simple fact is that yes, clams on pizza is genuinely a thing, both here and abroad. (If you already know this, just bear with me. You might find out about a different pizza you’ll also want to try, though leftover soup will not be involved.) |
AuthorBlaine Parker is the award-winning author of the bestselling, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, pro-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza? Archives
December 2024
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