Pizza Quest with Peter Reinhart, Antica Margherita Pizza Demo

Welcome back to our "Master Class" series from Peppe Miele. In each of these segments we've learned another golden nugget of pizza wisdom and this one is no exception. For instance, he mentions (so quickly that I almost missed it) that the"official" Vera Pizza Napoletana (VPN) Margherita Pizza is supposed to use a sprinkle of only Pecorino (sheep's milk) cheese, even though most places (even his) now use mostly Parmesan. As Johnny Carson used to say, "I did not know that."
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[@judichristopher4604]

EXCELLENT Video
I too am (trying) to find the "Right" Pizza not only to eat but to serve...
I am moving back to Albuquerque, New Mexico (US) to RE-Open my Acting Studio and Mystery Dinner Theatre ...
and EVERYONE I have talked to says, "Judi, you must have "Bar Pizza" or "Artisan" pizza...
I don't want 4 different sizes... just one size about 10"... individual size.
But I like the Southside of Boston "Bar" Pizza and I like the thought of an (not in a pan) handmade Artisan pizza.
What do you think Peppe?
Thank you so much for sharing this great video...
I want to see more.

[@jessejayvella]

So did u get it up and running???

[@judichristopher4604]

@@jessejayvella
Not Yet... I'm still trying to sell my house and then move to Albuquerque, New Mexico ...
I still want to make Pizzas though...
Southside Bar Pizza is the BEST

[@jessejayvella]

@@judichristopher4604 fair enough we on the same mission then it's been 4 years I been working towards opening a small pizza place hopefully it happens next year..

[@alexandermethven]

in my recipe ,remind ye can use ,optional .theres the 2 classic pizzas ,thats just the first ,excellent.pizzas .you can use also, 160g of passata,140gm mozzarella,your choice and 2 pinches of dried oregano and black pepper from the M-Chef.well done & thanks 👍