Pizza on the High Seas
My father has been one of my pizza-making students for many years. He is on a cruise and sent me this note. That’s the way to spread your passion for pizza, Dad!
Hi PizzaMan,
You can add a great footnote to your pizza fame; pizza from your book prepared aboard the Holland America ship ms Prinsendam on location at 62 deg. 36.09 min. South Lattitude and 95 deg. 44.84 min. West Longitude off Livingston Island, Antarctica. Our party of six enjoyed it immensely as we looked out at the frozen landscape of this amazing place. It was special in several ways, including the food.
The “pizza chef” did a pretty good job of making the peppers and feta recipe which I had jotted down on a note card. He didn’t have the garlic in the right form, but what he had came through in the taste.
The whole idea came from a table discussion after the couple from South Africa introduced me to smoked eel. Very mild taste and quite nice. We then decided that we each would introduce something from our home countries. The pizza was my contribution.
These two couples are the ones that we gave your books too. They all profess to try making some of the recipes when they get home.
Here is a picture from the ship on the day this pizza was made:
Announcement from Charlie Augello, owner of the 48th Street Market in Dunwoody, Georgia:
Dear Valued Customer,
Who makes the best Pizza is like trying to compare who makes the best Sauce or Meatballs. It’s a personal thing. As we have seen here at the Market, over the years many adults and children have become very proficient at making their own pizza at home using the E. 48th Street Market’s “Pizza Kit” (fresh dough, sauce, mozzarella and pepperoni).
It is worth the effort and once you get the technique down your pizza will be the “best baked” whether in the oven, on the grill or on your. Green Egg.
One of our very own customers, Curtis Ide, is “passionate about pizza” and has written a book all about making pizza from the very basics to the advanced, called appropriately enough “Passionate About Pizza”. The book is now available here at the Market. Curtis for years has purchased his special Caputo Italian flour, canned tomatoes, cheese and fresh dough at our Market. The book will be of interest to the novice as well as the pro since it contains many photos and has easy to read instructions describing the many variations in the preparing the toppings, pizza dough and the baking of pizza.
Curtis will be here at the Market on Saturday May 2, 2009 from 11AM to 3 PM to sign and personalize his book for you and discuss pizza making techniques.
Plan on coming by and take time to enjoy lunch al Fresco (in the patio).
Ciao,
Charlie
E. 48th Street Market
PizzaMan had a really nice turnout for the book signing at the East 48th Street Market in Dunwoody, Georgia.
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The market sells a wide range of Italian specialty products. They also make fresh pastries, breads, Italian foods, and deli items. It’s wonderful so stop by!
Family Pizza Nights
Ward writes:
Apparently engineers make great chefs! The author has an engineering background that comes through clearly in this book. It is clear that the author has systematically examined what makes good pizza in every aspect and from every angle, and has assembled that knowledge in a clear and organized manner in this book. It’s easy to read, too!
The result is that not only does the book provide fantastic recipes to follow, but it provides you with the principles and techniques that you can use to customize the recipes to produce pizzas that are ideal for your personal taste. The ideas are presented in such an orderly and logical manner that it is easy to do.
The pizzas are so good and the process of designing them and making them is so fun that making pizzas using the book is a fun family event that occurs about once a week in our household. The pizzas we make using the recipes and principles in Passionate About Pizza are so much better than any other pizzas we have ever bought or made that it doesn’t even seem right to use the same word to refer to the bland, circular chewy things that we used to eat before we bought Passionate About Pizza.