{"id":128,"date":"2010-12-14T00:14:22","date_gmt":"2010-12-14T05:14:22","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2010\/12\/14\/ricotta-parmesan-pizza\/"},"modified":"2015-08-26T13:06:40","modified_gmt":"2015-08-26T17:06:40","slug":"ricotta-parmesan-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/ricotta-parmesan-pizza\/","title":{"rendered":"Ricotta-Parmesan Pizza"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"Ricotta-Parmesan Pizza\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/kbpayYVDBsg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>In this video you will see Joseph Pergolizzi making a wonderful, &#8220;white&#8221; pizza in one of own wood-fired oven rigs, using creamy ricotta cheese (reegoata, as he calls it) and fresh\u00a0heirloom tomatoes, harvested that very day, as well as locally grown mushrooms. We loved it (it would be hard not to)!!! \u00a0We filmed this at the end of a three day &#8220;Fire Within Owners Conference,&#8221; for people who own and operate one of Joseph&#8217;s ovens. For more on this, see the recipe for Country Pizza Dough.<\/p>\n<p>&#8211;To make the pizza shown in the video, you will need for each pizza: I dough ball, 1\/2 cup of creamy ricotta, such as the\u00a0<strong>BelGioioso cheese<\/strong> we used, 1\/2 cup coarsely chopped fresh tomatoes (heirloom if you can find them), 1\/2 cups mushrooms, any kind, lightly sauteed in oil and fresh garlic, 1\/4 cup of freshly grated parmesan or other aged, dry cheese, 1 teaspoon fresh rosemary, and a sprinkle of\u00a0<strong>salt and pepper<\/strong>, to taste. In a home oven the typical baking time is 5 to 7 minutes, depending on the oven; in a wood-fire oven, about 3 minutes. Enjoy!!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this video you will see Joseph Pergolizzi making a wonderful, &#8220;white&#8221; pizza in one of own wood-fired oven rigs, using creamy ricotta cheese (reegoata, as he calls it) and fresh\u00a0heirloom tomatoes, harvested that very day, as well as locally grown mushrooms. We loved it (it would be hard not to)!!! \u00a0We filmed this at the end of a three day &#8220;Fire Within Owners Conference,&#8221; for people who own and&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/ricotta-parmesan-pizza\/\" title=\"Read More About Ricotta-Parmesan Pizza\" class=\"btn btnred\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":351,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[17],"tags":[],"class_list":["post-128","post","type-post","status-publish","format-standard","hentry","category-c48-video-recipe-demos"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ricotta-Parmesan 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\/ricotta-parmesan-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta-Parmesan Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"In this video you will see Joseph Pergolizzi making a wonderful, &#8220;white&#8221; pizza in one of own wood-fired oven rigs, using creamy ricotta cheese (reegoata, as he calls it) and fresh\u00a0heirloom tomatoes, harvested that very day, as well as locally grown mushrooms. We loved it (it would be hard not to)!!! \u00a0We filmed this at the end of a three day &#8220;Fire Within Owners Conference,&#8221; for people who own and...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/ricotta-parmesan-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=\"2010-12-14T05:14:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-08-26T17:06:40+00:00\" \/>\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=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/ricotta-parmesan-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/ricotta-parmesan-pizza\/\",\"name\":\"Ricotta-Parmesan Pizza - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2010-12-14T05:14:22+00:00\",\"dateModified\":\"2015-08-26T17:06:40+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/ricotta-parmesan-pizza\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/ricotta-parmesan-pizza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/ricotta-parmesan-pizza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Ricotta-Parmesan Pizza\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\",\"name\":\"Brad English\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"caption\":\"Brad English\"},\"description\":\"Brad English is a producer based out of Los Angeles, CA. 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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