Pizza Quest with Peter Reinhart

This will be the first of a series of posts that address the most frequently asked questions that I get from our readers.  I will just deal with one at a time, and will headline them FAQ with a number next to it as well as a word identifier, so this one will be FAQ #1, Sourdough Starters. That way, when someone wants to track one down in the Peter’s…Read More…

Note from Peter:  Jenn Burns, who last appeared here following her coffee farm adventure in Central America picking beans on a steep mountain slope, is back. Jenn just graduated Magna cum Laude from Davidson College, a few miles north of Charlotte, with a degree in Food and Environmental Studies. During her four years at Davidson I’ve been following her career through her writings as she transitioned through the many universal…Read More…

Eggs-perimentation – Numero Dos: I love Eggs on a pizza.  They are a perfect topping being both a topping and possibly becoming part of the sauce of the pizza.  If you time it right, you can get the egg to cook to that perfect Sunny Side Up – runny deliciousness.  After the pizza comes out, you simply take a fork and knife, or a spoon and break the yolk and…Read More…

It’s taken me longer than I expected to report on the Grand Opening of the Seventh Street Public Market because this was also graduation week at Johnson & Wales University.  I remember last year writing a mushy piece about how much I love seeing the grads marching up to receive their diplomas so I won’t do another tribute other than to say how proud I am of everyone who made…Read More…

  Eggs   The first time I had egg on a pizza was at a little French Creperie in Victoria on Vancouver Island, British Columbia.  My family was visiting me while I was working up there, and we took a weekend trip over to the island.  One morning we went to this little place I read about known for having a good cappuccino.  When I saw that there was a…Read More…

The Pizza Guy, or is he the “Other Pizza Guy? Let me explain. I found myself driving through the desert thinking a lot about pizza.  Having thoughts of pizza dance around my head wasn’t out of the ordinary, but you don’t often connect pizza with the desert.  I was cruising east at about 5 miles per hour over the speed limit to avoid being taken down by one of the…Read More…

So, I’ve already written that we we opened Pure Pizza here in Charlotte a couple of weeks ago, but the Grand Opening is really going to be this Saturday, May 12th, when the entire Seventh St. Public Market, where we’re located, has its own Grand Opening. There will be music, jugglers, demo’s, lots of food — basically an all day celebratory festival (and for the whole week following) after two…Read More…

  A Second Transformation – How do you reheat your pizza? One morning recently I woke up thinking of making my second favorite pizza: Left-Over Pizza.  I often eat these babies cold, right out of the fridge — there’s just something I really like about a cold slice of pizza.  This is a great grab and go breakfast, washed down by a hot cup of coffee as I drive to…Read More…

I keep ruminating on my experience on Roosevelt Ave. in Jackson Heights, Queens, during the IACP Conference week (see my previous posting on this, dated April 7th). As I described then and re-read about the various street food taste bursts that we discovered there, I also continue to recall that at nearly every truck or cart one particular phrase kept coming to me: “They’re pursuing the American dream.”  I even…Read More…

I feel as if I’ve just emerged from suspended animation. I spoke too quickly in my post- IACP posting when I said “I’m still standing,” as a few days later I hit the wall, ended up in the hospital, and couldn’t stop coughing. Turned out it was just bad bronchitis and dehydration, all of it probably initiated by the major pollen drop here during the too-early spring and then complicated…Read More…