The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

I recorded an incredible interview with a master pizzaiolo, Evelyn Sloman.

I call it Legends of Pizza, Volume 3: The Lost Interviews.

You can listen in right here:

http://legendsofpizza.com/evelyn1.html

Listen to Evelyn as:

She dispels a number of myths about where pizza actually originated

She also discusses her book "Pizza", which is unfortunately out of print.

What were the early influences of pizza

How the development of pizza happened simultaneously

What she discovered from Italian-American cooks who made different variations of pizza [/list]

http://legendsofpizza.com/evelyn1.html

These are priceless interviews, avilable no-where else.

Learn and discover....

pizza on earth,

albert
http://pizzatherapy.com
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Albert, thank-you so much for the link to Evelyn's interview. It was incredible to hear someone with her experience describe her life of pizza with other legends.

She obviously is the true expert on the history of pizza and its origin. I feel silly sometimes being such a pizza nerd, but much like Peter Reinhart, many of my childhood's best memories involve a pizza parlor.

Growing up in the Northwest (Oregon) Pizza parlors such as Abby's, Paddington's, Shakey's and Pietros were a every day part of my life. Once I moved to Tennessee in 2004, I have been unable to satisfy my appetite for a good crispy thin crust.

After several years of experimentation, (and trying to obtain secret dough recipes) I have become quite pleased with the simplicity of a simple Neapolitan crust cooked at a high temp. Being both obsessive and a perfectionist, I have been forced to turn my BBQ Grill into a 700 degree pizza oven in order to satisfy my craving as well as to show off for the neighbors.

Last night for local guests, my wife and I cooked the best pizza I have ever had; made with a simple wet Naples dough, topped with pesto, mozz, arugula, prosciutto, and shaved parm/reg. If, I die tonight, I will still be a happy man!

Thanks for keeping the pizza torch aflame!

Sincerely,

Dave
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog