Free The Pizza! In The Press

​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. 

​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... 

​​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. 

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. ​