Fire Within | Best Practices Video Library
Jensen's Lamb Merguez Sausage Pizza
Peter Reinhart visits the Cass House to learn all about the Lamb Merguez Sausage Pizza! Crafted in a matter of minutes, this savory pizza is cooked in real time in a wood-fired oven. All the ingredients and the full pizza build are in the video.
Peter Reinhart is an American baker, educator and author. He is most known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Four of his books have been nominated for James Beard Awards, with three of them winning, including the "Book of the Year" in 2002 for The Bread Baker’s Apprentice. Peter is considered to be one of the most respected baking educators in America. He is also the founder of Brother Juniper's Bakery in Santa Rosa, California (since closed). Currently, he serves as full-time Chef on Assignment at Johnson & Wales University.
Buffalo Mozzarella Pizza
Pizza Quest's Peter Reinhart dives into another pizza recipe. This time, one with a kick: The Buffalo Mozzarella Pizza cooked in a mobile wood-fired oven from Fire Within!
Pizza Dough with Chef Michael Kalanty
With over 20 years in of baking experience, Chef Michael Kalanty teaches you directly from his book how to formulate and make a perfect dough for pizza. Chef Kalanty has authored the baking and pastry programs for several culinary schools and established two satellite schools while serving as Director of Education for the California Culinary Academy. Chef Kalanty is also a Certified Master Taster and serves on the Slow Food International's World Education Council as well as serving as a guest instructor for the Advanced Wood Fired University.
UNA PIZZERIA MARINARA
Peter Reinhart explores the Pizza Marinara as part of his acclaimed Pizza Quest series. Chef Reinhart explores the ingredients, the process, as well as how to cook the pizza in a wood-fired oven. Simple in it's construction, but complex in it's taste!
5 Cheese Pizza
Peter Reinhart jumps into the nulti-grained dough Five Cheese Pizza. A pizza with no traditional "red sauce", this pizza is a great combination of different cheeses and flavors. Cooked on a mobile wood-fired oven, Peter cooks along Chef Scott from Bella Familia while instructing at Wood Fired University.
Signature Albacore Pizza
Chef Peter Reinhart gives instruction on how to stretch and formulate pizza dough and jumps into the a newer pizza: The Signature Albacore Pizza. If you ever wanted to expand your recipes, this exciting combination of flavors will excite anyone who loves pizza!
Wood Fired Striped Bass
From the Pizza Quest series, Chef Peter Reinhart hangs out with Chef Todd Fisher as they cook a whole roasted striped bass in a wood-fired oven. Chef Fisher takes you from the initial prep of the fish, the prepping of the side ingredients, to the full cook. A wood-fired oven cooks more than just pizzas, and if you are ready to fully expand your menu, you must watch this video!
With over 20 years in of baking experience, Chef Michael Kalanty creates focaccia. Chef Kalanty is world renown for his baking, and this video is a must-see for anyone who is serious about expanding their wood-fired cooking into bread making as well.
Chef Kalanty has authored the baking and pastry programs for several culinary schools and established two satellite schools while serving as Director of Education for the California Culinary Academy. Chef Kalanty is also a Certified Master Taster and serves on the Slow Food International's World Education Council as well as serving as a guest instructor for the Advanced Wood Fired University.
Mozzarella Curd Pizza
Chef Peter Reinhart visits with Chef Joe from Wood Fired Brick Oven Pizza out of Rockford Illinois as they construct a fresh mozzarella curd pizza. This inventive recipe was developed by Chef Joe and brought to Wood Fired University to share with all of the attendees. Built and cooked in real time, this culinary delight only takes 90 seconds to cook!
Kelly Whitaker's Favorite Pizza
Chef Kelly Whitaker of Pizzeria Basta in Boulder, Colorado builds and cooks his favorite wood-fired pizza for Chef Peter Reinhart. During the cook, Chef Whitaker explains more about his ingredients and theory behind his pizza making as well as pizza in the U.S. today.
Panhandle Milling on Culinary
Award winning chef and TV personality Chef Stephanie Petersen hangs out at the 42nd Wood Fired University and talks all things flour, pizzas, and discusses the various types of flour that can be used to make the perfect pizza crust. Chef Petersen is world-known for her baking skills and has provides wonderous desert recipes for our attendees that can be cooked in a wood fired oven!
Tony's San Felice Margherita
Chef Peter Reinhart cooks at Tony's Pizza and talks about flour/oven ratios, pizza control, and the finer points of a Margherita pizza. It's not always what you think!
UNA PIZZERIA PIZZA FILETTI
Created in 1997, the Filetti has been a signature pizza at Una Pizza Napoletana. Chef Peter Reinhart talks with it's inventor, Chef Anthony, about his creation, the history of his pizza, and takes the pizza from flour stretch to a full cook. You don't want to miss this pizza build!