Okay, this is the webisode many of you have been waiting for, where Tony Gemignani shows us all four of his ovens and also, as a bonus, explains the difference between the various types of Double Zero flour — it’s a whirlwind of information and I think you will want to watch it more than once and take notes. One of the joys we’ve had in traveling and meeting all these pizza masters is seeing how deeply they look into all their choices, whether it be flour, tomatoes, cheese, or other ingredients, ovens, heat sources, etc. They all have their own reasons for the choices they, which is great for all of us pizza hunters, as this attention to detail is what distinguishes them as artisans, and that’s why we celebrate them.
There’s more Tony to come in future webisodes, but this one may be the most useful of them all. Enjoy!!
Recent Articles by Peter Reinhart
- Pizza Quest: “The Perfect Loaf.” Interview with Author Maurizio Leo
- Asheville Bread Festival, April 22 and 23
- Pizza Quest: The Sconizza — Something Almost Completely Different Yet Familiar
- Special Offer for my Online Pizza Course
- Pizza Quest, Season 3, Episode 11: Amy Emberling, Zingerman’s Revisited
- Pizza Quest Season 3, Episode 10: The Cheese Dude Returns Yet Again
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
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