{"id":807,"date":"2012-02-20T18:48:11","date_gmt":"2012-02-20T23:48:11","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/02\/20\/a-pizzeria-basta-market-menu-pizza\/"},"modified":"2012-02-20T18:48:11","modified_gmt":"2012-02-20T23:48:11","slug":"a-pizzeria-basta-market-menu-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/","title":{"rendered":"A Pizzeria Basta Market Menu Pizza"},"content":{"rendered":"

You’ll love this beer dough if you get around to making it!<\/p><\/div>When I make a few pizzas, the one I often end up liking the best was the one that wasn’t planned so much, but just sort of came together.\u00a0 This pizza may have been born because I was in a store and something caught my eye.\u00a0 I might have come across a new pile of chili peppers.\u00a0 I might have sampled 5 or 6 salted pork products and found something interesting.\u00a0 Or, I may have had something at home that spurred an idea or tied some of the other ingredients I had shopped for together.\u00a0 <\/p>\n

This favorite pizza of mine is more often than not the “Last Pizza” I made. It’s my left over ingredient pizza, or my “idea pizza.”\u00a0 It’s the one where I let chance or even fate

Some nice salami chosen after a visit to my local Whole Foods where I sampled enough options to make the right decision.<\/p><\/div> drive the story of the pizza I am creating.\u00a0 This is a fun pizza to make.\u00a0 It comes together a little more organically, as if you said to yourself that you felt like pizza that day and went out to the garden to see what you could find.\u00a0 The “Last Pizza” is truly a creation from scratch.\u00a0 When you hit a home run, or sometimes a grand slam with this pizza, it’s a little more special because there is just a touch more discovery here than when you follow a recipe.\u00a0 I think there is a bit of this in all the pizzas we make, which may be why we’re on a quest here.<\/p>\n

Kelly Whitaker at Pizzeria Basta has a list

I am lucky enough to have some Bianco DiNapoli Organice Tomatoes. This alone would be a good pizza if I stopped here!<\/p><\/div> of pizzas on his menu that are always there like most restaurants. As a customer, you know you can get your favorite pizza, which is what we often crave. He also has a Market Menu that is driven by this same concept of cooking with the most fresh and interesting ingredients you can find. I love that in a restaurant.\u00a0 It makes me feel that the chef is thinking and touching the process and, more importantly, caring about it.\u00a0 If I were a chef, I would certainly want to cook this way.\u00a0 They spend a lot of time developing the menu designed to satisfy their customers.\u00a0 But, I think that a chef would enjoy this process of discovering and creating something new even more than I do with my “Last Pizza”.\u00a0 To Kelly, I imagine this is what the Market Menu provides for

3 layers of quality ingredients and building…<\/p><\/div> him. And, if you’re like me, it provides a great option as a customer to enjoy something new at a familiar place.<\/p>\n

I will probably continue to visit Basta’s website (www.pizzeriabasta.com) to see what new Market Menu pizzas Kelly and his team come up with.\u00a0 After all, I am just a home cook; Kelly is the chef and I am happy to follow his lead and make and share his pizza ideas.\u00a0 Interestingly, as I choose to make my versions of Kelly’s Market Menu Pizzas in the future, they will become my planned pizzas and, while I’m out shopping for those ingredients, I will keep an eye out for something different for my own new Last Pizza for that day!<\/p>\n

The final touches of some Buffalo Mozz and sliced Red Onions<\/p><\/div>Looking at his Market Menu pizza online recently, I could see that this was definitely a gourmet ingredient driven pizza.\u00a0 First of all, he is using the Bianco Dinapoli Organic Tomatoes.\u00a0 I did a series of recipes using these – just a simple crushed tomato sauce with nothing added, and it was almost unbelievable how good they were.\u00a0 In fact, my son Owen commented that day on how great my sauce was.\u00a0 It was such hard work for me.\u00a0 I opened the can and squeezed the tomatoes into a bowl by hand. How pure is that?\u00a0 <\/p>\n

He also used a nice salami that I am familiar with and was able to find in my local Whole Foods. And, to top it off, he used Annabella Buffalo Mozzarella, which we had the pleasure of tasting and using for some pizzas when we were filming Peter at The Fire Within Pizza Conference about a year or so ago.\u00a0 <\/p>\n

How can you make a bad pizza with such great ingredients?\u00a0 As long as you have a good dough, you can’t.\u00a0 <\/p>\n

A Pizzeria Basta-Style Market Menu Pizza<\/h4>\n

– Peter’s Classic Pizza Dough *See archives for recipe
– Bianco DiNapoli Tomatoes *Hand Crushed and Served (Or, any high quality canned tomato)
– Salumi – thinly sliced, your favorite type
– Buffalo Mozzarella\u00a0
– Sliced Red Onion <\/p>\n

With the wet tomato sauce and wet cheese, this pizza came out a little runny. But, it did solidify as it cooled and the taste was reminded me what pizza was supposed to be.<\/p><\/div>Instructions:<\/strong><\/p>\n

Pre-heat oven to highest temperature (550 on most home ovens) at least an hour prior to baking in order to get your pizza stone up to the right temperature.<\/p>\n

Shape your dough and place it on a well-floured pizza peel.<\/p>\n

Add the hand crushed tomatoes to the dough.<\/p>\n

Add the slices of Salumi.<\/p>\n

Add pinches of Buffalo Mozzarella.
*Consider how this will melt!\u00a0 I suggest using a little less than you think if using a home oven.\u00a0 A soft wet cheese like this can be runny.\u00a0 <\/p>\n

Add slices of your red onion.<\/p>\n

It’s time for the oven. <\/p>\n

This pizza is like a living memory of so many pizzas I had growing up, but it is real and it is better! Great ingredients make great food.<\/p><\/div>This one baked for about 8-9 minutes on Convection Bake – which adjusts my temperature down to 525 degrees.\u00a0 <\/p>\n

This pizza was delicious!\u00a0 It came out quite runny as you can see from the pictures.\u00a0 I think that these soft\/wet cheeses are more suited to Wood Oven Temperatures where the liquid from the wet sauce and wet cheese cooks off a bit more. It did solidify as the pie cooled, though. And, as I said, it was delicious.\u00a0 I have written before about the Bianco DiNapoli Tomatoes – they are truly wonderful.\u00a0 The nice Salumi I had picked out, and the creamy Buffalo Mozzarella with the soft red onion accent came together and reminded me what pizza was meant to be.\u00a0 <\/p>\n","protected":false},"excerpt":{"rendered":"

When I make a few pizzas, the one I often end up liking the best was the one that wasn’t planned so much, but just sort of came together.\u00a0 This pizza may have been born because I was in a store and something caught my eye.\u00a0 I might have come across a new pile of chili peppers.\u00a0 I might have sampled 5 or 6 salted pork products and found something…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nA Pizzeria Basta Market Menu 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\/a-pizzeria-basta-market-menu-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Pizzeria Basta Market Menu Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"When I make a few pizzas, the one I often end up liking the best was the one that wasn’t planned so much, but just sort of came together.\u00a0 This pizza may have been born because I was in a store and something caught my eye.\u00a0 I might have come across a new pile of chili peppers.\u00a0 I might have sampled 5 or 6 salted pork products and found something...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-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=\"2012-02-20T23:48:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/02\/_mg_0195.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/\",\"name\":\"A Pizzeria Basta Market Menu Pizza - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2012-02-20T23:48:11+00:00\",\"dateModified\":\"2012-02-20T23:48:11+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"A Pizzeria Basta Market Menu 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\/5c45b9d10b57201e2ba13337f1724018\",\"name\":\"Brad English\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"caption\":\"Brad English\"},\"description\":\"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"A Pizzeria Basta Market Menu 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\/a-pizzeria-basta-market-menu-pizza\/","og_locale":"en_US","og_type":"article","og_title":"A Pizzeria Basta Market Menu Pizza - Pizza Quest with Peter Reinhart","og_description":"When I make a few pizzas, the one I often end up liking the best was the one that wasn’t planned so much, but just sort of came together.\u00a0 This pizza may have been born because I was in a store and something caught my eye.\u00a0 I might have come across a new pile of chili peppers.\u00a0 I might have sampled 5 or 6 salted pork products and found something...Read More...","og_url":"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/","og_site_name":"Pizza Quest with Peter Reinhart","article_publisher":"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/","article_published_time":"2012-02-20T23:48:11+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/02\/_mg_0195.jpg","type":"image\/jpeg"}],"author":"Brad English","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Brad English","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/","url":"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/","name":"A Pizzeria Basta Market Menu Pizza - Pizza Quest with Peter Reinhart","isPartOf":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website"},"datePublished":"2012-02-20T23:48:11+00:00","dateModified":"2012-02-20T23:48:11+00:00","author":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018"},"breadcrumb":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizzeria-basta-market-menu-pizza\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.fornobravo.com\/pizzaquest\/"},{"@type":"ListItem","position":2,"name":"A Pizzeria Basta Market Menu 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\/5c45b9d10b57201e2ba13337f1724018","name":"Brad English","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","caption":"Brad English"},"description":"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.","url":"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/"}]}},"_links":{"self":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/807"}],"collection":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/users\/351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/comments?post=807"}],"version-history":[{"count":0,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/807\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media\/800"}],"wp:attachment":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media?parent=807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/categories?post=807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/tags?post=807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}