{"id":682,"date":"2011-11-03T15:35:18","date_gmt":"2011-11-03T19:35:18","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/11\/03\/tony-makes-a-traditional-italian-pizza\/"},"modified":"2015-07-15T23:20:06","modified_gmt":"2015-07-16T03:20:06","slug":"tony-makes-a-traditional-italian-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/","title":{"rendered":"Tony Makes a Traditional Italian Pizza"},"content":{"rendered":"<p>Here&#8217;s another in the extremely informative sessions we had with Tony Gemignani at his landmark restaurant, Tony&#8217;s Pizza Napoletana in North Beach, San Francisco. In this websode, Tony shows us the difference between what he calls a &#8220;traditional Italian pizza&#8221; and the Napoletana\/Neapolitan pizzas he made in previous segments. I think we might also more accurately think of this as &#8220;traditional Italian-American&#8221; pizza. This style is baked in a gas fired oven, not wood, at a lower temperature (550-600 degrees) for a longer time, with different flour and, in this case, with some finishing ingredients after it emerges from the oven. In many respects, this is the type of pizza closest to what home cooks can achieve, in a regular oven, perhaps on a baking stone. Even the time frame is about the same, about 7 to 8 minutes. The dough recipe in our Instructional section for Neo-Neapolitan dough (also found in &#8220;<em>American Pie: My Search for the Perfect Pizza<\/em>&#8220;), is closest to Tony&#8217;s, but he uses a type of Italian flour (not Caputo or San Felice Double Zero) whereas our version uses American bread flour (some folks like to use half bread and half all purpose flour for a more tender mouth feel, but I like the toothsome quality of bread flour). Regardless, you&#8217;ll get some great ideas and techniques by watching Tony put together a beautiful prosciutto\/Parmesiano\/arugula pizza right before our eyes. One tip, not shown on the video, is to toss the fresh arugula first in a little olive oil, salt, and lemon juice. <em>Mangia<\/em>!!<\/p>\n<p><iframe loading=\"lazy\" title=\"Tony&#039;s Traditional Italian Pizza.mov\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/0oezc-eTxsg?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","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s another in the extremely informative sessions we had with Tony Gemignani at his landmark restaurant, Tony&#8217;s Pizza Napoletana in North Beach, San Francisco. In this websode, Tony shows us the difference between what he calls a &#8220;traditional Italian pizza&#8221; and the Napoletana\/Neapolitan pizzas he made in previous segments. I think we might also more accurately think of this as &#8220;traditional Italian-American&#8221; pizza. This style is baked in a gas&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/\" title=\"Read More About Tony Makes a Traditional Italian 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":[20],"tags":[],"class_list":["post-682","post","type-post","status-publish","format-standard","hentry","category-c43-webisodes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tony Makes a Traditional Italian 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\/tony-makes-a-traditional-italian-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tony Makes a Traditional Italian Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Here&#8217;s another in the extremely informative sessions we had with Tony Gemignani at his landmark restaurant, Tony&#8217;s Pizza Napoletana in North Beach, San Francisco. In this websode, Tony shows us the difference between what he calls a &#8220;traditional Italian pizza&#8221; and the Napoletana\/Neapolitan pizzas he made in previous segments. I think we might also more accurately think of this as &#8220;traditional Italian-American&#8221; pizza. This style is baked in a gas...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-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=\"2011-11-03T19:35:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-07-16T03:20:06+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=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/\",\"name\":\"Tony Makes a Traditional Italian Pizza - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2011-11-03T19:35:18+00:00\",\"dateModified\":\"2015-07-16T03:20:06+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tony Makes a Traditional Italian 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. He was the co-founder of the legendary Brother Juniper\u2019s Bakery in Sonoma, California, and is the author of ten books on bread baking and pizza, including Brother Juniper\u2019s Bread Book and the modern classic The Bread Baker\u2019s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He is also the author of American Pie: My Search for the Perfect Pizza. He lives with his wife, Susan, in Charlotte, North Carolina.\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/author\/peter-reinhart\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tony Makes a Traditional Italian Pizza - Pizza Quest with Peter Reinhart","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/","og_locale":"en_US","og_type":"article","og_title":"Tony Makes a Traditional Italian Pizza - Pizza Quest with Peter Reinhart","og_description":"Here&#8217;s another in the extremely informative sessions we had with Tony Gemignani at his landmark restaurant, Tony&#8217;s Pizza Napoletana in North Beach, San Francisco. In this websode, Tony shows us the difference between what he calls a &#8220;traditional Italian pizza&#8221; and the Napoletana\/Neapolitan pizzas he made in previous segments. I think we might also more accurately think of this as &#8220;traditional Italian-American&#8221; pizza. This style is baked in a gas...Read More...","og_url":"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/","og_site_name":"Pizza Quest with Peter Reinhart","article_publisher":"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/","article_published_time":"2011-11-03T19:35:18+00:00","article_modified_time":"2015-07-16T03:20:06+00:00","author":"Peter Reinhart","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Peter Reinhart","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/","url":"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/","name":"Tony Makes a Traditional Italian Pizza - Pizza Quest with Peter Reinhart","isPartOf":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website"},"datePublished":"2011-11-03T19:35:18+00:00","dateModified":"2015-07-16T03:20:06+00:00","author":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29"},"breadcrumb":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/tony-makes-a-traditional-italian-pizza\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.fornobravo.com\/pizzaquest\/"},{"@type":"ListItem","position":2,"name":"Tony Makes a Traditional Italian 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. He was the co-founder of the legendary Brother Juniper\u2019s Bakery in Sonoma, California, and is the author of ten books on bread baking and pizza, including Brother Juniper\u2019s Bread Book and the modern classic The Bread Baker\u2019s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He is also the author of American Pie: My Search for the Perfect Pizza. 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