Joseph's Provolone Pizza

As a special welcome to The Fire Within, our newest sponsor, here is a video we shot last October at an oven owners conference hosted by Joseph Pergolizzi, the owner and founder of The Fire Within.  We shot a number of these instructional videos at the end of the conference with various attendees, asking each of the oven owners what kind of pizza they wanted to make, and Joseph chose this one and a couple of others, including a killer clam pizza. In this video, though, we not only get to make a simple yet beautiful pizza with pesto, two kinds of cheese (with a special tribute to Provolone, which both of us love), and local cherry tomatoes, but also talk about the oven rigs themselves.

Note that the crust is a little puffy in this version, almost like a round Sicilian or focaccia style dough, but you can always make the crust as thin or thick as you like when you do it. The dough was so delicious (recipe in the PQ Instructional archives), and the combo of fresh tomatoes, pesto, and cheeses are so perfect that, when the cameras stopped running, we devoured this little pie in about 30 seconds.

For more details on these oven rigs, click through to The Fire Within website on our home page. Joseph and I are already talking about doing another conference in Boulder next autumn and would love to have you there.

 

Comments 

 
#1 Patrick 2011-10-20 19:18
Where can I find the dough recipe used in Joe's Provolone pizza?
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#2 Peter Reinhart 2011-10-21 10:59
If you go to the Instructionals section, page 3, you will find a recipe there for Country Pizza dough, the same one we used in the video--it's wonderful!
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#3 ron ravani 2011-10-27 07:29
Pesto pizza is always a hit at our house. The way we make it is:

Peter's neo napalatano dough ( our go to dough)
Fresh mozzarella
Hard mozzarella grated
Pesto (we spend two sundays a year making it and freezing it - get a nice bottle of wine to get you through the picking of the leaves)
Alfredo sauce
Oregano
Sun dried tomatoes
Feta

Mix some pesto & alfredo together and spead on the dough
Next put on fresh and grated mozzarella
Sprinkle oregano
Throw in oven
Half way through cooking put the sun dried tomatoes on
When cooked, pull out of the oven and put some feta on top
Drizzle with evoo

Of course, as with most wood fired pizzas, less is more, so we go light on all the ingredients.

BTW Peter really likes what he calls the "wood peel". I would love to have on these, but I can't seem to find one. Anybody have an idea of where to buy one of these?
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#4 Peter Reinhart 2011-10-28 15:37
Thanks for the great pizza concept!! As for the wooden peel, you can find those at many stores in the cooking section -- it's a fairly commonly stocked product. If not, check with the Forno Bravo on-line store.
I love that you put up a whole freezer full of pesto!!!!!!
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#5 Brad English 2011-10-31 16:15
Ron,

Send me some photos of your Pesto Pizza. I'll post up your recipe and photos and do a version myself as a follow up. Sounds delicious!
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#6 Brad English 2011-10-31 16:16
Ron,

I forgot!

Send photos to brad@pizzaquest .com
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#7 Lou 2012-05-29 11:21
what was the name of the Pesto again?

Thank you!
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#8 Pierre Larocque 2014-02-27 05:57
We Ron,use olive pesto spread on the dough and we then use small balls of bocconcini cheese cut in half.That's it. We serve it as an appetizer.
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#9 Christopher 2014-03-03 10:13
Nice idea. WFT the wooden peel I did couldn't find one and had to start using a metal one and now I can not change over. The metal peels are great because they stay dry and don't collect moisture.
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#10 ron ravani 2014-03-04 09:21
My OCD has finally got the best of me, so going back to my original post over two years ago, if you watch the video, you will see that Peter talks with Joseph about his "tools and toys" One of those tools was described by Peter as a "wood Peel". But it is not the traditional peel that is used to transfer the raw pizza to the oven. I own a wood fired oven, so I have many peels. However the one Peter and Joseph are talking about is a "peel" that appears to be a metal pole with an oblong straight and sturdy metal blade that Joseph uses to push and move the burning wood logs around the oven. In the video he says it's become his favorite tool. I can see why and that is why I am still looking for. If anyone knows where to find such a tool, please let me know. Thanks!! BTW, in response to Christopher, I exclusively use a perforated peel for transferring my pizzas to the oven. My dough is pretty wet so I need a lot of four and the perforations allow me to shake off the excess.
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