Let’s face it: Nobody is thinking about pizza right now. Except me. And maybe you. Belated Happy Thanksgiving.
If your holiday has been anything like mine, you’re no longer hungry in the least.
Of course, if somebody puts down a plate of bacon or a pizza in your vicinity, that changes.
But mainly: no more food. For now. Maybe some cognac. It possesses good digestive properties. One or five of those might be nice.
That said, at some point in the next few days (or hours), chances are pretty good you’ll start eying those leftovers in the fridge, wondering if you can put them on a pizza.
I know this. I’ve done it.
Its not pretty.
Traveling The Mississippi Delta, the zen of the pizza oven, and all the mistakes you’re not making—but should be.
This is going to be a weird little post. The story isn’t exactly a story. The narrative thread isn’t exactly contiguous. And the place it goes isn’t anything either of us is anticipating.
We’ve been driving through the Mississippi Delta, land of cotton and hot tamales. (Didn’t know the hot tamale is a Mississippi invention, didja? That’s a whole other story about ethnic food reinvention...)
We've made it into the hill country, and the town here is Sardis, population between 1,700 and 2,000, depending upon whom you believe.
I’m talking to a nationally recognized pizzaiolo about ovens—or rather, how it’s not about the oven, but about understanding pizza.
Free The Pizza Asks: Would you rather be famous for your homemade pizza, or just be able to make an excellent, easy pizza once in a while?
This is a serious question, and I’d love to have your answer.
I ask this because a lot of folks out there really want to understand how to make pizza. They want to be able make an artisan style pie anytime they feel like it.
But there are other people who just want a recipe. They just want to throw together a bunch of ingredients and have a good, solid pizza come out the other end.
These are two very different things.
“I put the red bell peppers under the cheese, because when I put the pizza in the oven, the peppers kept rolling off.”
That’s a smart thing to do, right?
It depends on the bell peppers. Are they raw? If so, you’re probably going to end up with a soggy pizza.
This is one of those things that any of us can do thinking we’re being smart (been there, done that) and it results in unintended consequences--like a tasty but wet pizza.
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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