{"id":1068,"date":"2012-09-20T04:52:40","date_gmt":"2012-09-20T08:52:40","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/09\/20\/the-hwy-15-pizza\/"},"modified":"2012-09-20T04:52:40","modified_gmt":"2012-09-20T08:52:40","slug":"the-hwy-15-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/the-hwy-15-pizza\/","title":{"rendered":"The Hwy 15 Pizza"},"content":{"rendered":"

While my father still sat in denial to what the desert truly revealed about itself, I pulled off the road to get a closer look at the sage dotted landscape and grab a photo of this lonely sign.<\/p><\/div>A few months ago I went to Las Vegas for the Pizza Expo. \u00a0I wrote about visiting with John Arena of Metro Pizza. \u00a0While driving to Vegas I had been a little lost in thought. \u00a0No, I wasn’t on my phone, but I was drifting along somewhere out in there in the desert. \u00a0I was thinking about the email exchange I had with John and the fact that he mentioned he’d love to make some pizzas with me. \u00a0As this worked it’s way around my brain, I started noticing that the desert valley I was in was reminiscent of something familiar.\u00a0 I was driving along in an air conditioned car, with a cool venti<\/em> iced latte from a Starbucks stop a while back. \u00a0I said to my father, who was riding with me, “Look at the mountains that are encircling us. \u00a0Don’t they look like the crust of a giant pizza?”<\/p>\n

It’s right there! You see the cornicione out there? The crust?!! Look at the herbs and the cheese! I admit this flat photo may not capture it all, but if you are in one of these pizza valleys seeing it in 3-D Surround Sound with an Iced Latte…it’s a whole different story.<\/p><\/div>He looked around and said, “No.” \u00a0I told him he was crazy and unimaginative! \u00a0All he could see was the white sand and scrubby sage and rocks. \u00a0“Can’t you see how the sage brush is like little bits of herbs poking out from the desert sand (which would be the cheese)?<\/p>\n

We then came upon a hill that appeared to be formed from a lava eruption, or burst from under the ground. \u00a0To me, that was it, it sealed the deal, I was literally in the middle of a giant 10-mile wide pizza and that burnt rock hill was a bubble in the crust.<\/p>\n

I think I brought it up to my father again in the next valley. (There are two distinct “Pizza Valleys” on Hwy 15 from LA to Las Vegas — you heard it here first.)\u00a0 He just couldn’t see my vision. Topics turned to the more mundane banter bouncing between laughter and arguments that we always have – especially while trapped in a small car for 4-5 hours together.<\/p>\n

Look closely at the burnt air bubbles on this baby. This is tough to get in a home oven and is why I’d like to meet up with John and play some more with this concept.<\/p><\/div>I’ve written before about my experience meeting up with John Arena at the Pizza Expo, which was great. \u00a0During the show, John took me by a booth that he had made dough for and I noticed that there was a huge air bubble with a burnt top. \u00a0I mentioned my desert pizza “vision” to John and, being far more visionary than my father, he loved the idea. \u00a0We kicked around some ideas for desert ingredients. \u00a0On my way home I was all ready for the pizza valleys and admittedly, I did ask Dad one more time, if he could see it. \u00a0After being at the Pizza Expo, he was more receptive and inspired, and thinks he saw something. \u00a0Some people are just blind to what’s right in front of them.<\/p>\n

You still have doubt? Look at this burst sitting right in the middle of the desert…right in the middle of my pizza. My desert pizza was born. Now, what to do?<\/p><\/div>When I got home, I Googled “desert ingredients”, “desert plants”, “Native American foods of the desert”, even “Culinary History of Nevada” etc. \u00a0I was amazed at what there was. \u00a0I read a lot about how the desert Indians ate. \u00a0Interestingly, and perhaps an idea for another pizza inspired by the mid-late 1800’s, there was quite a large migration of prospectors that came to Nevada to find their fortune. \u00a0One of the culinary heritages to grow, and still remain, from this migration was a Basque population and culinary tradition. \u00a0I was now even more drawn to the desert and it’s origins, and began figuring out a way to make a pizza that could come from the land, or at least represent it.<\/p>\n

The ingredients I chose to focus on were:\u00a0 mesquite, cactus, pine nuts, pancetta (representing the wild boar, or javelina<\/em> that are found in the desert), jalape\u00f1os or chilis, and sage. I made a couple of pizzas. \u00a0Here’s my first…<\/p>\n

\u00a0<\/p>\n

The Hwy 15<\/h1>\n

Mesquite Pizza Dough<\/p>\n

Pickled Cactus and Jalape\u00f1o Sauce<\/p>\n

Goats Milk Cheddar<\/p>\n

Thin sliced Pancetta<\/p>\n

Sage Leaves *chopped and whole<\/p>\n

\u00a0<\/p>\n

Mesquite Pizza Dough<\/h2>\n

<\/span>While researching ideas for this pizza, I inevitably came across mesquite, which many know as a “flavor” associated with grilling. \u00a0This could be an interesting thing to add to the wood mixture in a WFO. \u00a0Though it’s not necessarily associated with Nevada, I felt that it did embody desert life and was heavily used by Native Americans as a staple food source. \u00a0They create a mesquite flour by grinding the dried mesquite pods down in a mill. \u00a0It lacks any gluten and has a very intense flavoring – which changes when cooked\/baked. \u00a0It can become bitter. \u00a0The website where I purchased my mesquite generally recommends blending the mesquite flour at 1\/3 of the volume of what you are making.<\/p>\n

Fire Roasted Mesquite Dough…worth a try by name alone.<\/p><\/div>I chose a Fire-Roasted Western Honey Mesquite Flour to try. \u00a0Peter suggested I start with my first batch at 10% mesquite to flour. \u00a0I used the basic Neo-Neopolitan Pizza dough and added in my mesquite. \u00a0*If you’ve read my blogging much, you’ll have heard a few comments by my son Owen, or other family members. \u00a0Owen may have a knack or a tuned palate. \u00a0I once was making a few pizzas with some Bianco DiNapoli Tomatoes, used straight as the sauce, to see how good they were. \u00a0Owen said, “Dad, this is the best sauce you’ve ever made!” \u00a0Well, I opened the can. \u00a0Thanks Owen! \u00a0He did it again with this Mesquite Dough. \u00a0He said, “Dad, this is the best crust you’ve ever made!” \u00a0He had no idea I made this with the mesquite. \u00a0He just showed up for some testing of the finished product. \u00a0Anyway, it’s good.<\/p>\n

Here’s a link to The Mesquitery where I got the Fire-Roasted Western Honey Mesquite Flour: \u00a0www.mesquiteflour.com<\/p>\n

Neo-Neopolitan Dough Recipe: *Link<\/a><\/p>\n

\u00a0<\/p>\n

Pickled Cactus and Jalape\u00f1os Sauce:<\/h2>\n

The pickled cactus are amazingly sweet and juicy with a nice pcikley bite.<\/p><\/div>The idea for this “sauce” comes right from Jersey’s own Mossuto’s Pizzeria. \u00a0Here’s the link to my version of their Fat Lip Pizza – *Link<\/a>. \u00a0I wanted to incorporate cactus into the pizza for obvious reasons. \u00a0When you think of the desert it’s likely one of the first iconic images that you think of. \u00a0I picked up a jar of Pickled Nopalitos (Cactus) and had a jar of “Mom’s” Soy Pickled Jalape\u00f1os around and went from there.<\/p>\n

– Pickled Nopalitos (Cactus)<\/p>\n

– Pickled Jalape\u00f1os<\/p>\n

– Garlic<\/p>\n

– Olive Oil<\/p>\n

– Fresh Ground Pepper<\/p>\n

\u00a0<\/p>\n

When you blend up all the ingredients, look at oil. It quickly becomes a nice herbed\/spiced oil. Allow it to sit, or make ahead of time to further blend the flavors.<\/p><\/div>Chop the cactus and jalape\u00f1os and some garlic to taste and place in a bowl.<\/p>\n

Add olive oil and fresh ground pepper.<\/p>\n

Measure and add ingredients to taste. \u00a0The cactus is somewhat sweet with a nice tang from the pickling. \u00a0The jalape\u00f1os add some heat and a little salt – because I am using my soy pickled jalape\u00f1os. \u00a0Pull the solids from the sauce onto your pizza, being careful to manage how much oil you get on the pizza. You don’t want it to be too runny. \u00a0Mix the ingredients and let sit to marinade for as long as you can for the flavors to come together.<\/p>\n

\u00a0<\/p>\n

Making the Pizza:<\/h2>\n

The torn pieces of sage leaf were to represent the spotted brush along the desert floor.<\/p><\/div>Spread the dough<\/p>\n

Add a scoop of the sauce and spread across the dough. \u00a0Add more as desired.<\/p>\n

Add the grated Goat Milk White Cheddar<\/p>\n

*When I was shopping for a cheese for this, I ran across this goat milk cheddar and thought the goat would be of an appropriate animal to have found in a desert. \u00a0If you can find it, use it! \u00a0It worked really well on this pizza.\u00a0 (Then again, I’m the guy who sees pizzas in the desert, so you better decide for yourself.)<\/p>\n

Add some of the chopped sage Leaves<\/p>\n

Add strips of pancetta.<\/p>\n

*Mine are laid out representing a crossroad cutting through the pizza. \u00a0Okay, I know this is pushing it, but I’m just being honest here. \u00a0Try it, you’ll like it.<\/p>\n

\u00a0<\/p>\n

Into the oven it goes.<\/p>\n

\u00a0<\/p>\n

Just out of the oven.<\/p><\/div>We’re not done yet. \u00a0While baking, I took some whole sage leaves and fried them up to a crispy texture in some of the Cactus and Jalape\u00f1o Sauce oil.<\/p>\n

When the pizza comes out of the oven, add the crispy whole sage leaves on top. \u00a0This was great. \u00a0They added an amazing flavor, but the crispiness also gave them an additional and unique texture.<\/p>\n

The fried sage may make this pizza, other than the mesquite dough, the cactus\/jalapeno sauce and use of goats milk cheddar, it’s the ingredient that stands out.<\/p><\/div>This pizza turned out great! \u00a0Like I said, my son loved this crust. \u00a0The mesquite gave it a very earthy flavor – a toasted nuttiness that is reminiscent of Peter’s Country Dough that uses a small portion of whole wheat along with bread Flour. \u00a0The dough was soft and puffed up enough in my home oven. \u00a0The flavors all complimented one another and made the sum of the parts better than the individual pieces. \u00a0I couldn’t get a puff burst to represent my burnt hill in my home oven, but some day we’ll have to try this in a Wood Fired Oven.<\/p>\n

Let me know if you make this pizza and what adjustments you come up with. \u00a0If you ever drive from LA to Vegas, keep an eye out for the “Pizza Valleys” and tell me if I’m insane, or if my father simply has no imagination!<\/p>\n

Enjoy!<\/p>\n

\u00a0<\/p>\n

On another note,<\/strong> I had sent photos of this pizza to both Peter and John Arena after I made it, because I was so excited about how it came out. \u00a0John responded with an interesting thought:<\/p>\n

Try this one, you’ll like it!<\/p><\/div>“Peter, I think Brad is really onto something with the idea of creating regional pizzas that make a conscious effort to reflect the cultural, historical and topographic influences of a particular place. \u00a0To me this is a logical extension of what Chris Bianco initiated and is far more true to the Italian model than simply trying to replicate the pizza of Naples. \u00a0Besides that, it’s fun and shouldn’t there be a spirit of joy, adventure and even whimsy in our pizza quest?”<\/em><\/p>\n

We spoke some more and John thought it would be a great idea to do a contest, or get people involved in creating their own regionally inspired pizzas. \u00a0If we were a big website, maybe we’d do a contest. \u00a0Maybe we will some day, but I had so much fun making this pizza (and a few others along the same idea) that I thought I would share John’s call to create! \u00a0So, if you’ve got any wild ideas and a camera – make up something delicious and share it with us.<\/p>\n

\u00a0<\/p>\n

Brad<\/p>\n

{gallery}thehwy15{\/gallery}<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

A few months ago I went to Las Vegas for the Pizza Expo. \u00a0I wrote about visiting with John Arena of Metro Pizza. \u00a0While driving to Vegas I had been a little lost in thought. \u00a0No, I wasn’t on my phone, but I was drifting along somewhere out in there in the desert. \u00a0I was thinking about the email exchange I had with John and the fact that he mentioned…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1057,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nThe Hwy 15 Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/the-hwy-15-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Hwy 15 Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"A few months ago I went to Las Vegas for the Pizza Expo. \u00a0I wrote about visiting with John Arena of Metro Pizza. \u00a0While driving to Vegas I had been a little lost in thought. \u00a0No, I wasn’t on my phone, but I was drifting along somewhere out in there in the desert. \u00a0I was thinking about the email exchange I had with John and the fact that he mentioned...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/the-hwy-15-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-09-20T08:52:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/09\/_mg_1222.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-hwy-15-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-hwy-15-pizza\/\",\"name\":\"The Hwy 15 Pizza - 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He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. 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