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Pizza News, January  2004

(Volume V No. 1) (ISSN: 1533-3795)

"Pizza on Earth, Good Will to All!"

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Contents:

1. More About Ray's: Jeff Explains!

2. American Pie: My Search for the Perfect Pizza
  by Peter Reinhart: Our Review!

3. "Poor Man's Pesto" Pizza

4. Freezing Eggplant Parmigiana

 

1. More About Ray's: Jeff Explains!

Jeff writes:

Just writing to respond to Espo's comment about Ray's. The Ray's he mentioned at 11th and 6th Avenue was opened after the Ray's at 75th and 3rd. I've seen this mistake made many times, and if I hadn't had both a friend and an aunt who lived at 74th and 3rd, and gone to school at 12th and 7th when the second Ray's opened, I probably wouldn't have known either. However, I'd been a frequent visitor to the Upper East Side Ray's when the Ray's in the Village opened its doors, and was thrilled by the prospect of having Ray's for school lunch. Wasn't disappointed, either. The second Ray's was just as good as the first - but the first, the original Ray's, was on the Upper East Side. Hope this helps - Jeff Felshman

Our Response:

Thanks very much for the info, Jeff. I am hoping to see the film "Original, Original", which will hopefully shed more light on the matter!

 

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Read The Legends of Pizza e-Book.
(Contains transcripts of all interviews from Volume 1 and 2)

 

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2. American Pie: My Search for the Perfect Pizza
 by Peter Reinhart: Our Review!

Peter Reinhart starts his incredible adventure in Italy and journeys across America . To borrow a phrase from Bill Graham: “This book is not the best at what it does; it is the only book that does what it does!” Not only do we search for incredible pizzas, but we learn how to make them.!

The first section of American Pie is the quest for pizza perfection. The subtitle should be “my search for the perfect “pizzaiolo” (pizza master), as Peter meets with a host of pizzaiolos who share ideas and philosophy about pizza. According to this book, there is more to pizza, than just throwing together flour, yeast oil, tomato sauce, cheese and other toppings! The fact of the matter is that you must bake part of your heart into each pizza to reach brilliance!

The second half of the book allows Reinhart to do what he does best, bake. The recipes are all here and Reinhart makes them easy to replicate. He claims to have the ability to identify all of the ingredients and cooking methods of anything he eats. Further, he shares these secrets with the reader. With the numerous recipes, you will be able to reproduce some of the most famous pizzas in the world. He adds his take on “Pepe’s” ( Wooster Street , New Haven , CT. ) world famous clam pizza, various doughs, New York style,  and focaccia. He gives tips on grilling pizza and even devotes some lessons on “tossing” pizza in the air!

I enjoyed the countless anecdotes throughout the book. For example while waiting in line at the legendary “Sally’s Apizza” in New Haven , Connecticut , he stops into “Nick’s Apizza” across the street to use the restroom. He is impressed with their pizza and makes a mental note to come back. Upon his return six months later “Nick’s Apizza” has gone out of business. The obvious conclusion is:  simply making fantastic pizza may not be enough to sustain a business.

American Pie covers the gamut of all things pizza from coast to coast. A nod is given to Chicago Deep Dish along with recipes. “New Age” pizzas from the West Coast are also discussed. Reinhart actually uncovers the mystery of Wolfgang Puck’s pizza and California Pizza Kitchen’s secrets. (Some Chefs were understandably, hesitant to be interviewed). He may have gone over the edge by reviewing “sushi pizza”, but it does fit in with the spirit of the book

This book is for anyone who has ever sampled pizza as well as those who posses a passion for pizza. The journey alone will suffice for some pizza aficionados and is worth the price of admission. Add to that, Reinhart’s years of expertise in baking breads of all kinds, and you have a volume that is unmatched in scope. Buy it, read it and make your own perfect pizza!

You can buy American Pie: My Search for the Perfect Pizza at this link:

http://www.pizzatherapy.com/ameripie.htm

3. "Poor Man's Pesto" Pizza

We are fortunate to again be working with Chef Peter at Waialua High and Intermediate School this semester. For one of our classes, he whipped up the following Pesto in a blender. He called it "Poor Man's Pesto" because he used walnuts instead of pine nuts. We sampled the pesto with some French bread. Later in the week, I did a pizza demo for another class and used the leftover pesto. It was an instant hit with the crowd! I had never made pesto before and I was amazed at how easy it was to make! Buonissimo!

Ingredients:

  • 2 cups of fresh basil

  • ¼ cup walnuts

  • 2 cloves of garlic

  • ½ cup of olive oil

  • ¼ cup parmesan cheese

  • 2-4 oz. of mozzarella cheese

  • salt and pepper to taste

  • Dough for 1 pizza 

Directions:

  1. In a blender or food processor put the basil, garlic, walnuts, and parmesan cheese.

  2. Pulse the mixture as you slowly add the olive oil. 

  3. Roll out the dough (or shape with your fingers and toss!)

  4. Spread the pesto mixture on the dough.

  5. Top with mozzarella..Salt and pepper to taste.

  6. Bake at 500 degrees for 8 to 10 minutes
    (preferably on a preheated pizza and cooking stone icon pizza and cooking stone icon. Should be preheated for 1 hour.)

Variations:

  • Make a "rich man's pesto" and use pine nuts

  • Sprinkle ¼ cup of pistachios, (or walnuts) as a final step

  • Vary the kind of cheese you use i.e. Romano, Provolone, Gorgonzola 

  • Use the remainder of your pesto for pasta or dipping

  • The ingredient amounts can be varied to suit your own tastes. 

 

 

 4. Freezing Eggplant Parmigiana

Josie Writes:

Please ! Let me know as soon as possible if it safe and good to eat to freeze eggplant parmigiana. It is delicious but after I made it my company had to cancel their visit - now I have the made eggplant parmigiana. What can I do. I would really appreciate it if you would tell me what to do. Thank you so much.

Our Response:

Yes, Josie it is absolutely safe to freeze eggplant parmigiana. You may lose a little bit in the texture, but I think it may actually taste better when you heat it up. 

Now, remember you can only freeze it once. After you defrost it and heat it, any leftovers, should be discarded. Please let us know how you make out! 

Pizza on Earth! 

albert

We greatly appreciate your continued support!

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"Pizza on Earth, Good Will to All!"

That's it for this issue of "Pizza News!" 

Sincerely,
Albert Grande, The Pizza Promoter

Email: webmaster@pizzatherapy.com

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"Pizza on Earth, Good Will to All!"

Pizza News (ISSN: 1533-3795)
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