Uncategorized
Pizza Talk: Mike Kurtz, the Creator of Mike’s Hot Honey
Condiments are essential foods for many of us. What would we do without mustard, ketchup, salsa, Tabasco, or Texas Pete, or Frank’s Hot Sauce? We sort of take them for granted and assume they’ve been around forever — which they haven’t — but during the past few years we (and by “we” I mean our tribe of fellow pizza freaks) bore first hand witness to the emergence a new “essential”…Read More…
Pizza Talk: Justin DeLeon, King of the Crown Pizza
Justin DeLeon is the king of the Crown Pizza! He owns Apollonia’s Pizza in the heart of downtown Los Angeles and I found out about him from none other than Nancy Silverton, who you may recall talked him up in her Pizza Talk interview earlier this year. A former (and current) professional photographer, Justin brings together his love of art and composition with his passion for pizza, and creates some…Read More…
Pizza Box of the Week, with Scott Wiener #12: The Dark-Side of the Scandinavian Soul — the “Omnipolis Hat” Pizza Box
Hang onto your hats this week because Scott is about to reveal the deep, dark Swedish soul through two strangely compelling boxes most of you have probably never seen before. Omnipolis Hat is the name of the pizzeria in Stockholm and their box will, frankly, blow your mind, as will a second box (yes, another twofer from Scott!) that taps into the grim (think Grimm) mythic folkloric tradition of Scandinavia…Read More…
Letter from a Texas Baker
Note from Peter: I received the following letter from “B,” a serious home baker and pizza maker in which she raised some good questions about flour and commented on how important this baking activity has become for her and her family. I think many of you will relate to her story. With permission, here’s a portion of her letter (and, I encourage you all to write to me at Peter@pizzaquest.com…Read More…
New Webisode: Wood-Fired Striped Bass with Chef Todd Fisher
This is a wonderful master class by Chef Todd Fisher, of the hugely popular Tarpy’s Roadhouse in Monterey, California. We filmed this a few years ago at the Forno Bravo Wood-Fired Oven Expo at Talbott Vineyards, in Carmel Valley, just a few miles outside Monterey. Chef Todd shows us a number of excellent tips and techniques for roasting a whole fish (striped bass, in this instance) in a WFO (wood-fired…Read More…
Peter’s Blog: What a Long, Strange Trip This Has Been: Transformation, Part One
Hi Everyone, What can one say at a time like this? If you are reading this I hope it’s not just because you have (and not by choice) too much time on your hands. I wish it weren’t so. For me, as perhaps it’s been for you, it’s been a time of deepened reflection. I’d like to try to use my Peter’s Blog space during this and upcoming posts, to…Read More…
RIP Paul Castelucci, of Mama’s Pizzeria and Cheese Steaks
Some of you have seen my video presentation (or witnessed it live at last year’s Pizza Expo and also at the Atlantic City Pizza and Pasta Show East, in which I tell the story of Mama’s Pizzeria and Cheese Steaks, my childhood go-to place for the best pizza and cheese steaks in Philadelphia. For those who haven’t heard my talk, here…Read More…
New Webisode: A “Love Letter” to our Fellow Fire-Freaks
Welcome back everyone! During the past year or so we posted a number of webisodes filmed at the Forno Bravo Oven Expo a few years ago. I had the chance to meet and cook with some great chefs and teachers, work side by side with the Obi Wan Kenobi of pizza, John Arena, and meet hundreds of kindred spirits who, in one of the episodes, we referred to as our…Read More…
New Webisode: Baking Mini Baguettes from Pizza Dough
Hi and welcome Back! Here’s a webisode we’ve been saving from the Forno Bravo Oven Expo where I get to bake my favorite thing (beside pizza): bread! And not just any bread but a remarkable mini-baguette made from a wet, ciabatta-like dough, that puffs up beautifully in a hot oven immediately after shaping (and this will work not just in wood-fired oven but even in a home oven set to…Read More…
Brad’s Corner: Pizza Bianca Calabrese
Look at that pizza! I was recently recommending some pizzerias for my brother to take his family while on a trip to New York City. I sent him a link to Una Pizza Napoletana. I told him about Anthony Mangieri and how he was one of the pizza greats who literally makes every pizza he serves. After I sent him the link I poked around the website and checked out…Read More…
More Articles...
- “I Don’t Compromise,” Anthony Mangieri, Part 2
- Guest Column: The Most Wonderful Time of the Year!
- Pizza Expo, 2018 –You Had to Be There….
- New Webisode: John Arena and Peter, Deconstructed Pizza Pt 2
- Brad’s Corner: Fire Roasted Eggplant Tomato and Sausage Pizza
- New Webisode: John Arena at The Forno Bravo Expo