Here now, the crazy secret ingredients to killer homemade pizza: Time & Patience! (Plus two more unexpected tips, all from pizza guru Peter Reinhart.)
So I was talking with Peter Reinhart last week. He's the guy whose first pizza book 20 years ago got me making killer homemade pizza. And now, we sometimes talk about pizza because he's an incredibly nice guy and it’s one of his favorite things to do.
I said to Peter, “If you were talking to a newbie pizza maker, somebody who maybe hasn't even touched dough yet, what would you say are the three most important tips you can provide before diving into this?”
When he was done speaking, I told him that I’ve said something similar, though without nearly the same eloquence or authority. That’s why he’s a James Beard Award-winner and a professor at world-famous Johnson & Wales and I’m a semi-professional geek with a blog. So here now, I share Prof. Reinhart's insights with you and embellish them with some of my own geeky nonsense.
Yesterday, I had a very long and brilliant conversation with Peter Reinhart.
Today, we were going to be providing some basic tips for the home pizzamaker.
That is not happening. I was sidetracked by charity.
About a month ago, yours truly committed to doing a favor for a local 501(c)(3) here in Bay St. Louis. The non-profit is based in a 100-year-old structure that used to be a nightclub on the Chitlin Circuit.
How pretentious is the idea that you can make artisan pizza in your own kitchen using a standard home oven?
Can you really make artisan pizza at home?
What are your ingredients?
What are your tools?
And what is your attitude?
Getting past the fear and coming up with new and crazy ideas for great homemade pizzas you can make with your own two hands
I was at the Pizza & Pasta Northeast trade show last weekend in Atlantic City. (I know! You're getting New Jersey jealous, aren't you?)
There was a session on the last day, last session of the day, which always seems like the place for a straggler session of some kind. Somewhere, a show administrator was saying, “What can we put here in the last slot that nobody wants to teach and nobody wants to go see so we keep at least two people out of the bar as long as long as possible?”
Nothing could have been further from the reality of that session.
Melissa Rickman, a New Jersey transplant to Fort Lupton, Colorado, operates an award-winning restaurant called Wholly Stromboli, an “East Coast eatery.”
Blaine 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?
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