Stir up those thoughts of pizza past, my friend. We're in Paris and it’s time to play pizza memories! The great French author Marcel Proust is an icon of food memories and joy. And we’ve been spilling the joy all over our shirts as we eat memorable meals in crowded cafes and bistros across the City Of Light. Today’s stains are duck jus from Rotisserie D’Argent, along with a splattering of a very nice Côtes du Rhône. (As French wines go, Côtes du Rhônes seem to be undervalued in the US and are very affordable as French wines go. Medium-bodied and easy to like, their herbal, earthy and spicy notes play nice with most pizzas. Not that I have an opinion.) There has been no pizza in Paris. Yet. (You know that will change.) And really, travel man does not live by pizza alone.
This occasion seemed like a fine time to trot out a pizza memory for you, and see if we can’t challenge you to spin up a pizza memory of your own. Come to think of it, I have a particular memory of French pizza past. In the south of France in my 20s, I learned the unique joy of pizza topped with cured sausage and a runny egg . (I know, it's a memory not for everyone. So many haters of the runny egg are out there in the land of pizza social.) That memory also includes salt air, a sea breeze, a sailboat crew of mixed nationalities, and a beachside city with a distinctive, Hollywood weirdness, and an eccentric fringe culture hidden just offscreen. So anyway: what is your defining memory of pizza? And what pizza of today reminds you of that pizza then? Recently, I asked this question to the delightful Dianne Jacob. Ms. Jacob is a cookbook author and a food writer’s mentor. I’m a big fan of her work, which is equal parts thoughtful, practical and inspiring. Also, in her writing, she has mentioned the Proustian Effect. What better reason to ask her to play Prousti Pizza? Among Ms. Jacob’s many credits, she has co-authored two pizza books with Chef Chris Priebe, Grilled Pizzas And Piadinas, and The United States Of Pizza. (I recommend them both. If you happen to be a food writer, you might want to check out Will Write For Food.) When asked about her defining memory, Ms. Jacob whipped out this gem of homemade pizza: “When I worked on The United States of Pizza with chef Craig Priebe, I tested all the recipes, including those for a chapter called ‘Stuffed Pizzas.’ “I know most Americans are thin-slice fans, and I felt a little uneasy about those pies, worried that they would be over the top. “To my surprise, they became my favorite pizzas in the cookbook. “My husband concurred. As a Reuben sandwich lover, his favorite was the Deep-Dish Reuben Pizza with Zucchini Pickle Relish. It's great for entertaining, because it's a double crust pizza in a 14-inch diameter pan, and never fails to elicit gasps of delight when it emerges from the oven. “But my Proustian moment came when I made Craig's Original Deep Dish, with sausage, pepperoni and green peppers. “My first bite transported me straight to Chicago's Pizzeria Uno restaurant, where I had once ordered that pie all to myself, just to see what my first loaded 2-inch pie was like. “My own pie was just as magnificent, which shocked me. My guests talked about that meal for years, because it was so tasty, and because who makes a pizza like that at home? “Hardly anyone. But they should.” I love that memory, and I concur with Dianne’s assertion: everyone should try baking a Chicago deep-dish pizza. Done well, Chicago deep-dish is a glorious pie, and is not difficult to execute. Like with any homemade pizza, purpose and intent are your friends. Now, what about you? What is your defining memory of pizza? We’re developing a book project around memories like yours. It doesn’t matter whether it’s homemade magnificence, Domino’s delivery, a pizza your grandma made in a pan, or a pizza epiphany in the city of Naples. (I admit, I have clear memories of Totino’s Party Pizza, a product of modern food chemistry that defies comparison with the real deal—yet it is somehow delightful. I am also not alone in this.) What is your defining pizza memory, and what is the pizza of today that reminds you of then? What is the pizza, when and where was it, and who was with you? What are the smells, how did it taste, what did it look like? Write whatever you remember that sticks with you all these years later. Send your pizza memory via the contact page with the subject line “pizza memory.” Looking forward to seeing the shape your pizza memory takes. This project has been a lot of fun because of the participation of pizza-reading people like you. Also, a hearty Free The Pizza thank you to Dianne Jacob for playing the game and writing down a poignant memory for home pizza makers. You can find out more about her by visiting her website. ------- Not yet made your first memorable pizza? Wondering how to start? You'll find all the dance steps right inside my weird and award-winning pizzamaker’s manual, Free The Pizza: A Simple System For Making Great Pizza Whenever You Want With The Oven You Already Have. If you’re just beginning your pizza-making journey, this book is a convenient place to start because it doesn’t force you to make any decisions beyond making a pizza. It’s simply a step-by-step guide for getting from zero to pizza and amazing your friends and family. And really, yourself as well. That first fabulous pizza is a glorious moment. And you'll have your own story of "My First Pizza." Learn more right here.
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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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