Written Recipes
The Sweet Water Gypsies
Peter Reinhart

This week's Instructional video comes from our weekend at The Fire Within Conference in Boulder, Colorado. When the conference ended we gathered some of the oven owners and filmed a number of demonstrations in the Forno Bravo ovens mounted on Fire Within mobile rigs. We'll be sharing more of these with you during the coming weeks. This time around, meet the Sweet Water Gypsies, two serious pizzaiolas, Monica and Beth, from the national wilderness area of southern Utah. They truly embody the frontier spirit with appealing vitality. Enjoy their fresh mozzarella pizza with tomato sauce, bacon, grana padana cheese and fresh arugula. This one should give all of you a few new ideas....

 

 

 
Crushed Tomato Pizza Sauce
Peter Reinhart

Now that we've posted two easy to make pizza dough recipes, let's continue to build our repertoire of fundamental pizza components. During the next few months we'll post not only these really basic recipes, the essential culinary tool box, so to speak, but also more elaborate recipes and finished dishes, as well as videos with techniques for mixing and shaping dough and such. But for now, let's focus on a great, all purpose red pizza sauce--part of the holy trinity of pizza (you know--dough, sauce, and cheese).

This one is my favorite, go-to sauce when making pizzas at home regardless of the type of dough. I published it originally in American Pie: My Search for the Perfect Pizza, and it has served me well for at least the past ten years. I prefer using crushed or ground tomatoes instead of tomato puree or tomato sauce because I like the texture of the tomato particulates and solids. However, the sauce can also be made with smooth tomato sauce or puree.

As for which brand, well this is very controversial discussion and one that I tread very carefully. Many people absolutely insist on using tomatoes only from San Marzano--not just San Marzano tomatoes,which are a particular type of plum tomato that can be grown anywhere, but tomatoes

 
Classic Pizza Dough, Neo-Neapolitan-Style
Peter Reinhart

 

Classic Pizza Dough, Neo-Neapolitan Style

(Makes five 8-ounce pizzas)

 

What makes this Neo-Neapolitan is that I use American bread flour instead of Italian -00- flour, but you can certainly use Italian flour, such as Caputo, if you want to make an authentic Napoletana dough. Just cut back on the water by about 2 ounces, since Italian flour does not absorb as much as the higher protein American flour. Always use unbleached flour for better flavor but, if you only have bleached flour it will still work even if it doesn’t taste quite as good. If you want to make it more like a New Haven-style dough (or like Totonno’s or other coal-oven pizzerias), add 1 tablespoon of sugar or honey and 2 tablespoons of olive oil. These are optional--the dough is great with or without them. As with the Country Dough, the key is to make it wet enough so that the cornicione (the edge or crown) really puffs in the oven.

Neo-Neopolitan Dough

5 1/4 cups (24 ounces by weight) unbleached bread flour

2 teaspoons (0.5 oz.) kosher salt

 
Welcome to the Pizza Quest Instructionals
Peter Reinhart

Welcome Everyone,

This is where we will be posting recipes and instructional videos by many of the guests featured on the Pizza Quest webisodes. It is also a place where you can comment and share your own thoughts or questions regarding the featured recipes, as well tips and tricks of your own. Considering the collective knowledge and wisdom possessed by the Pizza Quest community, this should be a very exciting and dynamic section. We'll keep adding new video pieces as we get them edited, so check back from time to time to see the latest. Our hope is to inspire you to create your own amazing pizzas (and not just pizza, as we'll be showing some other great dishes too), and to give you some new tips and tools to add to your culinary tool box. Mangia!!!

 
Country Pizza Dough
Peter Reinhart

This is one of the doughs we used at The Fire Within Conference in Boulder, in October, 2010, featured in a number of our instructional videos. The conference was attended by owners of the fabulous mobile pizza rigs you will see in the video, created by Joseph Pergolizzi and his team of craftsmen. There are now close to 100 of these rigs in operation throughout the USA and Canada, and we had 20 of the owners at the conference, where I got to offer a few classes on dough options, and where we also put on a big pizza party for about 200 Boulderites, right on the farm where we held the conference. We made 175 pizzas in an hour an half, in four of the rigs, each manned by a team of oven owners who do this kind of thing for a living in one of the most exciting trends in the world of artisan foods (look for one of these rigs at a farmers market near you, or contact Joseph if you want to get into the game).

 

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Peter's Books

American Pie Artisan Breads Every Day Bread Baker's Apprentice Brother Juniper's Bread Book Crust and Crumb Whole Grain Breads

… and other books by Peter Reinhart, available on Amazon.com

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