On the Side: Pizza maestro
Philadelphia Inquirer, The, May, 2008 by Rick Nichols Inquirer Columnist
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When the word went out that Osteria's estimable chef Jeff Michaud was hosting a pizza workshop in the demonstration kitchen at Foster's Homeware in Old City, I could feel a mischievous glint rising in my eye. I'd always wondered how he pulled it off; made those smoky, crackling-crusted pizzas so thin, so perfect, some so plain (with uncooked tomato sauce and basil), some so refined (with arugula, fontina cheese, and prosciutto di Parma, or sunny egg, or green and white asparagus.
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Wouldn't it be a coup to learn the trick? I had visions of wowing my guests - wowing myself - with home-baked pizzas that at Osteria's moody North Broad Street digs go for $15 and up for pies the size of dinner plates. Things did not start well. I would be needing (kneading?) special pizza flour, and a dough-hook attachment (which I don't have), and a pizza stone (which ...
