{"id":666,"date":"2011-10-19T23:13:25","date_gmt":"2011-10-20T03:13:25","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/10\/19\/josephs-provolone-pizza\/"},"modified":"2015-08-26T13:01:47","modified_gmt":"2015-08-26T17:01:47","slug":"josephs-provolone-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/josephs-provolone-pizza\/","title":{"rendered":"Joseph’s Provolone Pizza"},"content":{"rendered":"

As a special welcome to The Fire Within,<\/em> our newest sponsor, here is a video we shot last October at an oven owners conference hosted by Joseph Pergolizzi, the owner and founder of The Fire Within<\/em>. \u00a0We shot a number of these instructional videos at the end of the conference with various attendees, asking each of the oven owners what kind of pizza they wanted to make, and Joseph chose this one and a couple of others, including a killer clam pizza. In this video, though, we not only get to make a simple yet beautiful pizza with pesto, two kinds of cheese (with a special tribute to Provolone, which both of us love), and local cherry tomatoes, but also talk about the oven rigs themselves.<\/p>\n

Note that the crust is a little puffy in this version, almost like a round Sicilian or focaccia style dough, but you can always make the crust as thin or thick as you like when you do it. The dough was so delicious (recipe in the PQ Instructional archives), and the combo of fresh tomatoes, pesto, and cheeses are so perfect that, when the cameras stopped running, we devoured this little pie in about 30 seconds.<\/p>\n

For more details on these oven rigs, click through to The Fire Within <\/em>website on our home page. Joseph and I are already talking about doing another conference in Boulder next autumn and would love to have you there.<\/p>\n