Hi Everyone,<\/p>\n
Once again, here is John Arena, the legendary pizzaiolo<\/em> from Las Vegas, Nevada, mentoring us all in the craft and history of pizza, with a little help from me, as we make a pizza in reverse, so to speak. You’ll see what I mean when you watch and, who knows, it may give you some ideas to play with on your own.<\/p>\n Note:<\/strong> I just returned from the 2018 Pizza Expo<\/em> in Las Vegas, where John and I had a chance to work together again, presenting a demo on how pizza operators can make their own bread for hoagies and focaccia and even pita bread (like you’ll see here in the video). What a joy and honor it is to work with him; he is beyond beloved in the pizza community and I now have many more friends and know some of the greatest pizza makers in the world strictly because they know he is my friend. Thanks John!!!!<\/p>\n Next time I’ll present a recap of my Pizza Expo<\/em> experience, where I had a chance to moderate two panels, one with Nancy Silverton (Pizzeria Mozza<\/em>) and Brian Spangler (Apizza Scholls<\/em>), and the other with the famous “Dough Doctor” (Tom Lehman) and Bill Weekley (of the always popular General Mills Pizza Boot Camp<\/em>), where we addressed the ins and outs of dough fermentation in front of hundreds of experienced and aspiring pizzeria operators. More on that and some of my other adventures too — not everything that happens in Vegas stays in Vegas….<\/p>\n <\/p>\n