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Joseph’s Provolone Pizza

Written By Peter Reinhart
Wednesday, 19 October 2011 Video Recipe Demos

As a special welcome to The Fire Within, our newest sponsor, here is a video we shot last October at an oven owners conference hosted by Joseph Pergolizzi, the owner and founder of The Fire Within.  We shot a number of these instructional videos at the end of the conference with various attendees, asking each of the oven owners what kind of pizza they wanted to make, and Joseph chose this one and a couple of others, including a killer clam pizza. In this video, though, we not only get to make a simple yet beautiful pizza with pesto, two kinds of cheese (with a special tribute to Provolone, which both of us love), and local cherry tomatoes, but also talk about the oven rigs themselves.

Note that the crust is a little puffy in this version, almost like a round Sicilian or focaccia style dough, but you can always make the crust as thin or thick as you like when you do it. The dough was so delicious (recipe in the PQ Instructional archives), and the combo of fresh tomatoes, pesto, and cheeses are so perfect that, when the cameras stopped running, we devoured this little pie in about 30 seconds.

For more details on these oven rigs, click through to The Fire Within website on our home page. Joseph and I are already talking about doing another conference in Boulder next autumn and would love to have you there.

Comments

pclowe

Where can I find the dough recipe used in Joe’s Provolone pizza?

peter

If you go to the Instructionals section, page 3, you will find a recipe there for Country Pizza dough, the same one we used in the video–it’s wonderful!

ron

Pesto pizza is always a hit at our house. The way we make it is:

Peter’s neo napalatano dough ( our go to dough)
Fresh mozzarella
Hard mozzarella grated
Pesto (we spend two sundays a year making it and freezing it – get a nice bottle of wine to get you through the picking of the leaves)
Alfredo sauce
Oregano
Sun dried tomatoes
Feta

Mix some pesto & alfredo together and spead on the dough
Next put on fresh and grated mozzarella
Sprinkle oregano
Throw in oven
Half way through cooking put the sun dried tomatoes on
When cooked, pull out of the oven and put some feta on top
Drizzle with evoo

Of course, as with most wood fired pizzas, less is more, so we go light on all the ingredients.

BTW Peter really likes what he calls the “wood peel”. I would love to have on these, but I can’t seem to find one. Anybody have an idea of where to buy one of these?

peter

Thanks for the great pizza concept!! As for the wooden peel, you can find those at many stores in the cooking section — it’s a fairly commonly stocked product. If not, check with the Forno Bravo on-line store.
I love that you put up a whole freezer full of pesto!!!!!!

brad

Ron,

Send me some photos of your Pesto Pizza. I’ll post up your recipe and photos and do a version myself as a follow up. Sounds delicious!

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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