Passing the Baton
This week we offer you the second in a weekly series of essays by the Pizza Quest Contributors (last week I got the ball rolling with an essay on food carts, but now I’m passing the baton to our esteemed group of contributors). This week, we’ll be hearing from world champion pizzaiolo, Tony Gemignani, of Tony’s Pizza Napoletana in San Francisco. We have some great footage of Tony (and a few snippets of him on our Pizza and Obsession webisode), so you will get to know him in more depth as the weeks go by. But this is a rare opportunity to see his thoughts in writing, even though I know he prefers to express himself though his pizzas. Just click on the Guest Columns button. For more on Tony, and a link to his website, visit our Contributors section. I hope this will stimulate some serious discussion, so feel free to hit the Comments button and keep the conversation going.
Recent Articles by Peter Reinhart
- New Webisode: Baking Mini Baguettes from Pizza Dough
- Look for me in Atlantic City Sept. 25 and 26
- Webisode, Part Two: The Bacon and Egg Pizza
- New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One
- Upcoming classes and events, and Bread Symposium Highlight reels
- New Webisode: Anthony Mangieri, part 6
Pizza Quest Info
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.
...and other books by Peter Reinhart, available on Amazon.com