 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.
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Can making great pizza at home make the world a better place--or at least improve your love life?5/6/2023  Last Thursday night while I was out, I had text and voicemail messages from a longtime friend and pizza-geek reader of this blog. There was some urgency involved. I got back to him at the end of the evening. He was a couple of hours behind me. (Like a Billy Joel character, this guy used to give them the standup routine in LA. But that was another life, yet he still lives there. Lucky him!)
It turns out my friend was doing something public that showcases the Free The Pizza book, and wanted to make sure I was OK with the exposure. Let’s see. Am I OK with someone wanting to promote my books for free with no strings attached? Um… Yep. But this friend, whom we’ll call David (because that is his name) got onto a pizza jag. He was deep into the idea of making pizzas and working with toppings and making it a part of his repertoire and feeding his friends and wooing the women in his bachelor life and, and, and… |
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
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