FREE Peter Reinhart online Pizza-Making Class - check it out!
- lynnlato Jun 28, 2013 06:05 AM
I recently attended an event and the guest speaker was Peter Reinhart. He talked about sprouted grains flours and making a healthier version of pizza (for those of us with Diabetes). He also passed out these cards that gave us info about a free online pizza-making class he offers.
The class is a simple and straightforward approach to good pizza-making at home. He features 5 different doughs and several different pizza sauces. You can access the video at www.craftsy.com/pizza
If you're not familiar with Mr. Reinhart he is, what some call, a master breadmaker. His cookbook, The Bread Baker's Apprentice won the 2002 James Beard Cookbook of the Year Award. He has authored several cookbooks and is a lecturer and instructor at Johnson & Wales. He is also an AMAZING pizza-maker. I've had the pleasure of eating his pizzas at his former and current restaurant. This man knows good crust. Wow. I don't eat much pizza but when I do, I want a crust that will make me swoon. Mr. Reinhart delivers that and more.
Peter Reinhart is one of the deities of bread making, if not Zeus himself. ;D
In exchange, I'll post a FREE course link I've been meaning to post here. Its a joint Harvard-MIT online course called "Science and Cooking: From Haute Cuisine to Soft Matter Science".
If you look at the course staff, I'm certain you'll recognize at least one or two of the names.
(P.S. You can register now for this free online course, but it doesn't start until October.)
For anyone who doesn't want to wait until october...
I'm not sure if it's exactly the same thing, but this might be most of the course materials right here:
The whole series:
Pretty freakin awesome, BTW
I took a live class with Peter Reinhart when his American Pie book released a number of years ago. The class was amazing! The surprise guest appearance of pizza restaurateur/guru Chris Bianco almost brought tears to my eyes!
The class really elevated my dough making and interest in making pizza. The book is one of my favorite cookbooks.
Thanks to both of you for sharing this, I'm going to check it out!
I registered for both!
Excited for the refresher on pizza from P.R. I highly encourage any CH'er who is interested in pizza making at home to register for this, as well.
Can't to see what the Science and Cooking course entails. It might be over my head, but WOW, you're correct about the course staff lineup!
I'm a little worried about the technical course content as well, the sciences aren't my strong suit. Fortunately I have good friend who is a chemist (every cook should make friends with a chemist, as it turns out) and my father is really into physics. I'm trying to talk him into taking the course as well, but worst case, I'm sure he'd be willing to help me understand anything that's confusing me. (Plus you can just audit the class, if you want...)
Thanks for posting this.
I watched the videos last night and looked through the extra materials. Here is a kind of review of the course. It will contain 'SPOILERS' obviously. All in all though, I'm glad I watched it.
- He focuses a lot on the doughs, which I agree is very important for ideal results. In fact, he corrected a misunderstanding I had about how the moisture content of a dough interacts with oven temperature.
- His technique for 'kneading' the dough was interesting. I was surprised he was able to build up enough gluten this way. I'll have to try it out. But if it works, then it will save me a lot of labor and time in the future.
- He mixes together beginner advice in a way that's not too boring for those with more experience, and more advanced advice in such a way that seems like a beginner would easily understand it.
- The gluten free dough was cool (though I have no personal interest in gluten free pizza)
THE LESS GOOD
- The discussion of toppings is pretty basic. In particularly, I would have liked to see more depth in the discussion of sauces.
- On a related note, the toppings videos were longer than they needed to be considering the fairly basic level of information. You spent a lot of time just watching him blend things, arrange toppings on the pizza, etc.
- I think he missed an opportunity to discuss all the ways that you can squeeze a little more heat out of a home oven. IME, this factor can make as big a difference to the end result as any. He linked to pizzamaking.com in the supplemental materials - he could have discussed some of the many techniques on display there. This was the biggest problem IMO. Getting the most out of your oven and cooking surface is as important as getting the most out of your dough.
- Personally, I think stretching the dough without lifting it is easier for a wet dough than the technique he demonstrated. Could just be me. But accidentally over thinning the center of the pie can be a real hazard with a moist dough.
All in all, a nice instructional series. Even better considering it was free. I think most people could follow his advice and use it to make a pretty decent pizza without much confusion. For me, if his 'kneading' works as well or better than what I'm doing, then this will have been absolutely worth watching.
To clarify for anyone who doesn't realize, cowboyardee is talking about the Reinhart pizza videos, not the Science and Cooking videos. Perhaps I can provide a quick synopsis of what's covered on each video after I watch them (I'm going to go ahead and watch them now, before the class).
But that gluten free pizza dough would probably be of great interest to those in the "special diets" section - those with celiac disease and gluten sensitivities would be all over that portion. If Lynn or Cowboy want to post about it in the special diet section, I'll defer to them, otherwise I'll offer to do it, with a link back to this thread, too.
BTW ardee, I've only seen a little of the pizza video, in bits and pieces and was coming in and out so I'm going to have to watch it again in full, but the stretch and fold technique Peter was talking about was covered in "Artisan Breads Every Day" (see pp. 16 - 18). He probably covers it in other books, esp. later ones, as well, but that's the one I had closest to hand.
Yep, the review above was for Reinhart's pizza videos.
If anyone has some thoughts on the Harvard Science in Cooking vids, I'd love to hear em. So far I've watched the first two, which are quite good.
"the stretch and fold technique Peter was talking about was covered in "Artisan Breads Every Day" (see pp. 16 - 18)."
Thanks for the heads up. I'll give it a look.