Blaine Parker & Free The Pizza In The Media
Chowhound, Sarah Moore, "10 Different Types Of Pizza And How They're Made."
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A few featured quotes... ...pizza is a bit of a minefield, says Blaine Parker, author and creator of Free the Pizza: "A lot of myth and emotion are tied up in this subject. We're talking a madness and mashup of evolution, purpose, intent, regionalism, and mythology." "Is there a more controversial style of pizza?" muses Blaine Parker. Perhaps not, since pizza geeks love to disagree about what exactly makes a Chicago deep dish pizza... "California pizza is the chef-driven product that doesn't care what you think," Blaine Parker says. "It's all about the toppings, and the crust takes a back seat." |
Chowhound, Sarah Moore, "11 Tips You Need When Making New York Style Pizza"
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Choice Quotes (just three of many)... As Blaine Parker of Free the Pizza explains, "It's designed to reheat well and it feeds a crowd. New York style pizza is an evolution from Neapolitan pizza, which is a small pizza designed as a meal for one to be eaten as soon as it emerges from the oven." What's not to like? For new pizza makers, overeagerness is a common mistake. "The resulting pizza is very unsatisfying," Blaine Parker says. "The secret is patience. Long, cold fermentation is your friend when making pizza dough, especially at home." So don't skimp on time, people; ironically, it's not the New York way for pizza. This is less a tip about making and more a tip about eating, but tomayto, tomahto. The question is: to fold or not to fold? Blaine Parker cringes in his reply: "Wow. You really want to get people coming to blows, don't you? I've been known to fold. My wife believes the fold is a crime against pizza. The only rule here is that there are no rules. Do what makes you happy." |
Pizza Quest podcast with Peter Reinhart
December 2023
Peter became enchanted by the idea of what he dubbed, "Pizza Prousti," an effort at re-engineering the Proust's madeleine metaphor using pizza.
December 2023
Peter became enchanted by the idea of what he dubbed, "Pizza Prousti," an effort at re-engineering the Proust's madeleine metaphor using pizza.
PMQ PIZZA MEDIA MAGAZINE
September 2023
PMQ, trade journal to the pizza industry, puts out a call for dessert pizza recipes. At the time, we'd been playing around with making fresh ricotta, and had fresh blueberries in the yard. So we offered up our quick and easy recipe for a fresh and satisfying dessert pie.
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PMQ PIZZA MEDIA MAGAZINE
June/July 2023
The pizza industry's media magazine was asking "professional chefs only" about using unusual pork products on pizza, something beyond just pepperoni or sausage. Having recently moved to Mississippi, I positioned myself as not a professional chef but a pizza author, and unusual pork products are a thing in our pizza kitchen...
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LIVING NOW BOOK AWARDS
August 2022
For a self-taught pizza chef with no background in writing cookbooks, a gold medal on the first effort was a third-party endorsement that maybe we really ae doing something right around here.
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PARK RECORD
May 2022
"Parkite serves up a book that tosses out simple advice about making good pizzas at home"
Chef John Courtney of the renowned Chop Shop Park City wrote the foreword to Free The Pizza: A Simple System For Making Great Pizza Whenever You Want With The Oven You Already Have. So when the book was released, he suggested holding a private, invitation-only pizza party in his shop using his giant oven. And it was good.
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DIGITAL JOURNAL
June 2022
You Don’t Need A Pizza Oven. You Just Need This New Book, “Free The Pizza!”
When the book his Amazon, press outlets around the world picked up the Free The Pizza story.
June 2022
You Don’t Need A Pizza Oven. You Just Need This New Book, “Free The Pizza!”
When the book his Amazon, press outlets around the world picked up the Free The Pizza story.
