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
- Your Next Mission, Should You Choose to Accept it, is to Grow From Older to Elder, with our Guest, Dr. Marc Cooper
- Pizza Quest Meets the Rug Quest with Author David Amadio
- Pizza Quest Goes Pasta-Questing with Fatto a Mano’s Marco Pacelli
- Chef Tandy Wilson Creates His Happy Place at Nashville’s Legendary City Place
- Fiore Tedesco and the Golden Goose
- Pizza on the Delta, with Guests Marisol and Rory Doyle of Lena’s Pizza and Bagels
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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!!!!