Detroit Pizza is Truly Uniquely Delicious I know I’m a little late to the Pizza Party on Detroit Style pizza. Detroit pizza is totally different with a very delicious taste. What makes this pizza different from other pizza the wall of melted cheese around the sides. As the cheese melts the pizza there Read more…
In this video Chef Leo Spizzirri, is interviewed by Peter Reinhart at Pizza Expo. He is creating a Tart Flambe’ which could be considered a French version of pizza. He made a sauce using crème fresh, egg yolks a little coriander and white pepper. The coriander is a seed that Read more…
Meet my friend, Scott Wiener, a pizza historian, pizza box expert and all around pizza professional. This is a review of Scott’s Wiener’s article in Peter Reinhart’s Pizza Quest on “How to Do a Pizza Crawl…” Scott Wiener is a pizza fanatic, as well as the founder of Scott’s Read more…
Reinhart Speaks About Pizza and Bread One of my highlights of going to Pizza Expo was being able to have conversations with Peter Reinhart. Over the course of several days, I had multiple conversations with Peter and learned from each one. I like to think we started a long conversation Read more…
Andris Lagsdin has an incredible story of how he developed the Baking Steel. I’ve had conversations with both Tony Gemignani and Peter Reinhart who explained it is one of the best ways to cook pizza. Andris has an extensive food background. He learned the craft of cooking and ended up working Read more…
(Sorry course this is not presently available) This post is a review of Peter Reinhart’s Artisan Bread Making. I’ve been a fan of Peter Reinhart’s for quite a few years. I own several of his books including Artisan Breads Every Day. The books are great but I always felt I Read more…
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