{"id":293,"date":"2011-04-14T01:48:38","date_gmt":"2011-04-14T05:48:38","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/04\/14\/five-cheese-pizza\/"},"modified":"2015-08-26T13:09:41","modified_gmt":"2015-08-26T17:09:41","slug":"five-cheese-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/five-cheese-pizza\/","title":{"rendered":"Five Cheese Pizza"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"5 Cheese Pizza\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/ggNWifZOVZk?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>&nbsp;<\/p>\n<p>Scott Thorsen was my wing man at the Fire Within Conference in Boulder last October. Together, we mixed and shaped enough dough to crank out over 200 pizzas during the weekend, and we managed to save a few Country Doughs for this video demo. Scott, who has his own wood-fired rig in Sacramento, California, and a pizza and catering business that he runs out of the rig called <em>Bella Familia<\/em>, ably backed up all the presenters at the conference by doing much of the prep work and a lot of the heavy lifting. So, I wanted to give him a chance to get in front of the camera before he headed home and show us his <em>pizzaiolo <\/em>prowess. In this video <!--more--> he&#8217;ll be making a beautiful five-cheese pizza using fresh <em>mozzarella<\/em>, crumbled <em>gorgonzola<\/em>, aged <em>grana<\/em>, creamy <em>fontina<\/em>, and super creamy <em>crescenza<\/em> (aka <em>strachhino<\/em>), with just a dash of fresh rosemary &#8211;simple and delicious!<\/p>\n<p>We were fortunate during the conference to have a full array of Bel Gioioso Italian cheeses to work with. In the last few years, Bel Gioioso has emerged nationwide as a true leader in domestically produced Italian-style cheeses. We&#8217;ve already seen their <em>burrata<\/em> cheese in action in a video with Kelly Whitaker, as well as their fresh mozzarella and ricotta in other videos. What a pleasure it&#8217;s been to use their whole family of cheeses in these instructionals and, more importantly, to now be able to obtain some of the more difficult to find Italian cheeses without having to import them. When I wrote <em>American Pie: My Search for the Perfect Pizza<\/em> ten years ago, I had to create alternatives to <em>stracchino<\/em> for the readers (such as blending <em>mozzarella <\/em>and <em>mascarpone<\/em>) because true <em>stracchino<\/em> just didn&#8217;t exist in an American version and the imported brands didn&#8217;t hold up well during travel. I was thrilled when I heard that Bel Gioioso was now making their own version, and especially excited because it holds up so well in the container. It spreads like cream cheese but is way way better.<\/p>\n<p>Of course, <em>fontina<\/em> is well up the ladder of my favorite cheeses, and I&#8217;ve been finding myself increasing the use of it on my pizzas, while decreasing the amount of low moisture mozzarella (standard pizza cheese), every chance I get. It melts every bit as good as mozzarella but has a nice acidic edge to it and greater depth of flavor.<\/p>\n<p>In other words, this is my way of saying thank you to Bel Gioioso for their generosity and also for their great cheeses. Over the next few months we&#8217;ll be featuring more of their cheeses in a number of other videos as well.<\/p>\n<p>But for now, watch how easy Scott makes it look, and don&#8217;t miss the &#8220;money shot,&#8221; when his cheesy, bubbly pizza comes out of the oven and Scott and I dive into our slices. <em>Mangia!! <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Scott Thorsen was my wing man at the Fire Within Conference in Boulder last October. Together, we mixed and shaped enough dough to crank out over 200 pizzas during the weekend, and we managed to save a few Country Doughs for this video demo. Scott, who has his own wood-fired rig in Sacramento, California, and a pizza and catering business that he runs out of the rig called Bella&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/five-cheese-pizza\/\" title=\"Read More About Five Cheese Pizza\" class=\"btn btnred\">Read More&#8230;<\/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":[17],"tags":[],"class_list":["post-293","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>Five Cheese 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\/five-cheese-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Five Cheese Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Scott Thorsen was my wing man at the Fire Within Conference in Boulder last October. Together, we mixed and shaped enough dough to crank out over 200 pizzas during the weekend, and we managed to save a few Country Doughs for this video demo. Scott, who has his own wood-fired rig in Sacramento, California, and a pizza and catering business that he runs out of the rig called Bella...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/five-cheese-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=\"2011-04-14T05:48:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-08-26T17:09:41+00:00\" \/>\n<meta name=\"author\" content=\"Peter Reinhart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Reinhart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/five-cheese-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/five-cheese-pizza\/\",\"name\":\"Five Cheese Pizza - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2011-04-14T05:48:38+00:00\",\"dateModified\":\"2015-08-26T17:09:41+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/five-cheese-pizza\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/five-cheese-pizza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/five-cheese-pizza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Five Cheese 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\/b021fe8612f880c02daed63b08fc5d29\",\"name\":\"Peter Reinhart\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"caption\":\"Peter Reinhart\"},\"description\":\"Peter Reinhart is a baking instructor at Johnson &amp; Wales University. 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