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New Webisode: John Arena and Peter, Deconstructed Pizza Pt 1

This was one of the most fun parts of the Forno Bravo Expo for me, because I got to jam with the great John Arena, who you’ve been watching in the previous webisodes. We created some fun topping here, for use in the next webisode (Part 2) when we’ll fire bake the doughs and then top them after they come out of the oven (or just tear them up and use the pieces to scoop these toppings. In other words, a “deconstructed pizza.”) A couple of things to look for here: the use of La Quercia ndjuja, a spicy Calabrian salumi made from ground prosciutto; smokey eggplant pulp; oven roasted garlic in oil; caramelized figs, fresh sauce made from Bianco DiNapoli tomatoes, and a brief mention of lardo.

In the next segment we’ll throw the stretched dough onto the coals and watch them puff and char and, then, we’ll start ripping and dipping away. Enjoy this, Part 1 of Deconstructed Pizza and be sure to come back in a few weeks when we post Part 2.

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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

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