{"id":1432,"date":"2014-09-25T14:09:42","date_gmt":"2014-09-25T18:09:42","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2014\/09\/25\/interview-with-liz-barrett\/"},"modified":"2017-02-27T10:29:13","modified_gmt":"2017-02-27T15:29:13","slug":"interview-with-liz-barrett","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/interview-with-liz-barrett\/","title":{"rendered":"Interview with Liz Barrett"},"content":{"rendered":"

Note from Peter<\/strong>: Liz Barrett is the Editor at Large for PMQ Pizza Magazine, one of the world’s major sources of all things having to do with pizza. Her new book just came out and Liz agreed to answer a few questions for us.\u00a0 I wanted to post some of the photos from the book, including its great cover shot, but our technical problems are preventing that for now, so I suggest you link over to her website and Facebook page to see more or, better yet, buy the book, which is chock full of American pizza history, folk-lore, and guest interviews with many pizza luminaries (including one by me). Enjoy!<\/p>\n

–Tell us about your new book, \u201cPizza: A Slice of American History,\u201d<\/strong> and about that fabulous cover shot.<\/em><\/p>\n

I was approached by Voyageur Press to write the book, and I happily accepted the challenge. We tossed around a couple of ideas for the book but landed on one that would tell the history behind the different pizza styles that exist across America as well as the ingredients used in each. The book is written for anyone who loves pizza\u2014which should be just about everyone. At the same time, the book honors those in the industry who have dedicated their lives to crafting the pizzas we\u2019ve all grown up with, no matter where we live. The cover shot was chosen by the book\u2019s cover designer, Diana Boger. It\u2019s a 50\u2019s-style pizzeria located on Catalina Island in Avalon, California. Oddly enough, right before the book was released, my sister Shannah went to Catalina Island and posed in front of the pizzeria, not knowing it was on the cover of my book. Talk about a small world!
<\/strong>
–What has it been like being a writer and editor for a major pizza magazine? What are some of the most unusual stories you\u2019ve covered and who are some of your favorite pizza heroes?<\/p>\n

Well, being able to write about something you\u2019ve loved your entire life is a true blessing. Folks always ask me if I get tired of eating pizza, and honestly, I can\u2019t imagine ever getting tired of it. I consider pizza a blank slate; you can have it so many different ways, how could it ever get boring? The pizza industry is full of interesting characters, which also makes it fun. I learned early on that every pizzeria has the BEST pizza, and that the debates about pizza can get as heated as a political debate, so make sure there are\u00a0 no sharp objects around if you\u2019re going to disagree with someone about where the best slices are. As far as pizza heroes, I think that anyone who is brave enough to embark on their own pizzeria business, putting out a delicious product and quality customer service, is a hero in my eyes. There are too many to list here.
<\/strong>
–You\u2019ve seen about every kind of pizza that has been or can be made. What, in your opinion, are the keys to crafting a great pizza?
<\/em>
At the risk of sounding \u201ccheesy,\u201d it really does have to do with the love that goes into a pizza. And when I say love, I mean the human touch. When I see a pizzaiolo behind the counter who is kneading the pizza dough, carefully applying the tomato sauce, and meticulously applying toppings, that pizza tastes exponentially better than a pizza that goes through a pizza press and an automatic topping machine. This isn\u2019t to say that those other pizzas are bad, they\u2019re just different.<\/strong><\/p>\n

For folks who are interested in competing on the U.S. (or any) Pizza Team, what are the things judges look for when determining who makes the team? In terms of the pizza itself, how much is about the crust and how much about the toppings?
<\/em>
There\u2019s an acrobatic and a culinary division of the U.S. Pizza Team. For those competing in the culinary trials, the pizzas are judged on taste, appearance, and commercial viability. When I was running the competitions, I usually advised competitors not to overthink their pizza, and just keep it simple. When you\u2019re working in a competition environment, using ovens you aren\u2019t used to, with fluctuating temperatures, you don\u2019t want to worry about a loaded pie not cooking all the way through. From my experience, one of the main reasons pizzas received low scores was because they were not cooked thoroughly enough, and the majority of pizzas that won, were topped with simple ingredients.
<\/strong>
–Everyone has a favorite pizzeria, or maybe a few, so we know this is a subjective, debatable question, but can you tell us about five or six of the best pizzas or pizzerias you\u2019ve ever experienced, and what makes them so?
<\/em>
I agree that this is a subjective question, which is why I usually don\u2019t answer it. My tastes are always changing, since I\u2019m always discovering new and wonderful pizzas and pizzerias. With that said, I have certain pizzerias that I revisit when I\u2019m traveling\u2026.some of which include, but are not limited to: Keste, Motorino, Grimaldi\u2019s, and John\u2019s in New York; Spacca Napoli and Coalfire in Chicago; Varasano\u2019s in Atlanta; Sally\u2019s in New Haven, CT; and I\u2019m sure I\u2019m leaving out some great ones, which is why I avoid that question. Luckily enough, I have an award-winning pizzeria, which I adore, just 30 minutes from my house, called TriBecca Allie Caf\u00e9, in Sardis, MS. I like it so much that I even had my wedding reception there this past July. After all, everyone loves pizza!<\/strong><\/p>\n

–What do you see ahead as the most important new trends in the world of pizza?
<\/em>
We\u2019ve seen more and more general restaurants adding pizzas to the menu in the form of flatbreads and personal-size pizzas; it allows consumers to enjoy pizza in more places, but also takes away from the traditional pizzeria experience. Additionally, the build-your-own (fast casual) pizza craze has taken off, with restaurants such as 800 Degrees and Top That! Pizza offering a Subway-esque way for customers to build their own pizzas. And, while I don\u2019t consider it a trend, online ordering continues to grow and advance, with options to order via the press of a button on your smartphone, something that was unheard of just a few years ago.<\/strong><\/p>\n

–Finally, how can our readers get your book and access your web site and travel schedule if they want to get their book signed?
<\/em>
The book is available in bookstores and at all of the online booksellers. I\u2019ve set up a page on my website with more information about the book, signings, and a link to the Facebook page at:\u00a0 www.writtenbyliz.com. <\/strong><\/p>\n

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

Note from Peter: Liz Barrett is the Editor at Large for PMQ Pizza Magazine, one of the world’s major sources of all things having to do with pizza. Her new book just came out and Liz agreed to answer a few questions for us.\u00a0 I wanted to post some of the photos from the book, including its great cover shot, but our technical problems are preventing that for now, so…Read More…<\/a><\/p>\n","protected":false},"author":348,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[356,21],"tags":[],"class_list":["post-1432","post","type-post","status-publish","format-standard","hentry","category-interviews","category-c44-peters-blog"],"acf":[],"yoast_head":"\nInterview with Liz Barrett - 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\/interview-with-liz-barrett\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Interview with Liz Barrett - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Note from Peter: Liz Barrett is the Editor at Large for PMQ Pizza Magazine, one of the world’s major sources of all things having to do with pizza. 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