Coming Attractions, Week of April 11th
I’m off on a trip this week to America’s heartland, so will continue my Asheville Bread Festival blog report next week when I return. However, we do have some fun features to bring you this week, including an instructional video with Scott Thorson, of Bella Familia Wood-Fired Mobile Oven of Sacramento, California. In the video he’s going to demonstrate how to make a delicious, bubbling five-cheese pizza on our own country pizza dough — we filmed this one at the Fire Within Conference in Boulder back in October. This video will post on Thursday.
Brad English will be posting a terrific pizza recipe and photo spread of his successful attempt to make a lamb fennel-sausage and mushroom pizza created by Jay Buonchristiani of Napa Valley’s Buonchristiani Vineyards. It didn’t hurt that Brad also had a bottle of Buonchristiani’s premium 2006 Syrah to accompany the pizza. You can read all about it — and see the photos — on Tuesday.
I will try to send in a blog posting from the road, but no promises–I may be having too much fun to write….
Recent Articles by Peter Reinhart
- It’s not too late to chase your dreams: “Pizza From the Heart” A New Book by Paulie and Mary Ann Gee
- Kyle Ahlgren on the Artisan Baking Center Online Classes (and a special offer)
- Multi-James Beard Nominee Cathy Whims of Portland’s Nostrana and her Brand New Book
- Pizza Quest: KID, Manhattan’s New Slice Cafe, with Chefs Ian Coogan and Max Blackman-Gentile
- Peter Scott Ruben: Why Frank Sinatra is the true “Chairman of the Board,” and the Greatest of the Greats
- Elizabeth Brasch, Mellow Mushroom’s Has a Vision
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i have a question, when i fire up my wood oven and it is 710 degrees and i place the pizza in it seem like the bottom always burns before the pizza is done,should i take a reading of the floor temp before i place it in the oven? what im i doing wrong? or is it the dough? help!!!!