Hi Everyone,<\/p>\n
It’s been a busy time for all of us here at Pizza Quest so I wanted to fill you in on what I’ve been up to and what will be coming in the next few months. I’ve been working on the final stages of my new book for Ten Speed Press, all about coming developments in the world of bread and flour, and will be soon shooting the photos with the Ten Speed creative team. The book is due for publication in October, but what I’d like to do in the coming blogs is to give you some sneak previews of what the book will cover — not the recipes (I have to save them till publication), but the flour developments and fascinating stories and people that I’ve been discovering during my research.<\/p>\n
What has this to do with pizza and Pizza Quest? By now, you should know how I feel: anything that affects dough automatically has implications in the pizza world (remember, for me pizza is 90% about the crust and only 10% about the toppings, though others might disagree). In the new book there will, of course, be some new pizza and focaccia dough recipes.<\/p>\n
But that’s enough of a teaser for now. I just wanted to share with you what’s been happening and why I haven’t been posting as often as I’d like. I want to thank Brad English for all the amazing posts he’s done in the meantime, creating new pizzas and exploring wherever his own pizza muse has taken him. If I were a pizzeria operator I’d be writing down some of his ideas and using them. (Hey, wait, I am a pizzeria operator — Brad, thanks for all the great ideas. Mind if I steal them?). I know he has a new post coming in a few days that will rock your socks, so check back soon. Also, I apologize to some of the guest columnists who sent me columns that I just haven’t had a chance to edit and post. I promise to get back to those as soon as I put this book to bed.<\/p>\n
I’ll start my own blog reports after I return from the photo shoot at the end of February, and will share the highlights of that adventure, where I’ll be making breads for the camera with some of the best bakers in America. I’ll be in the SF Bay Area so you know I’ll be checking out some of the new food developments there, such as Tony Gemignani’s new pizzeria in Sonoma County, my old stomping grounds, and just a few miles down the road from my former bakery, Brother Juniper’s.<\/p>\n
More news soon, but be on the lookout for some fun posts in the coming days and weeks.<\/p>\n
Ciao for now!<\/p>\n","protected":false},"excerpt":{"rendered":"