Pizza: Difference between revisions
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[https://www.177milkstreet.com/2024/06/peter-reinhart-only-has-one-pizza-rule by Claire Lower 18/6/24 MILK STREET] | [https://www.177milkstreet.com/2024/06/peter-reinhart-only-has-one-pizza-rule by Claire Lower 18/6/24 MILK STREET] | ||
Peter Reinhart is not a pizza snob, though he certainly has earned the right to be one. The educator and author is considered to be one of the country’s leading authorities on bread and dough, and he has written 13 cookbooks on the subject, including the 2002 James Beard Book of the Year, “The Bread Baker's Apprentice,” as well as two books entirely devoted to pizza—"Pizza Quest” and “Perfect Pan Pizza.” | Peter Reinhart is not a pizza snob, though he certainly has earned the right to be one. The educator and author is considered to be one of the country’s leading authorities on bread and dough, and he has written 13 cookbooks on the subject, including the 2002 James Beard Book of the Year, “The Bread Baker's Apprentice,” as well as two books entirely devoted to pizza—"Pizza Quest” and “Perfect Pan Pizza.” | ||
=====Pour-in-the-Pan Pizza===== | |||
[https://www.177milkstreet.com/2020/08/pour-in-the-pan-pizza by Christopher Kimball 10/20 MILK STREET] | |||
My journey started at L’Antica Pizzeria da Michele in Naples. A visit to da Michele, first opened in 1870, is an act of pilgrimage, even appearing in “Eat, Pray, Love.” That meant a raggedy line extending well down the sidewalk. After 45 minutes, our family nabbed a small table near the mouth of the wood-fired oven. | |||
