Pizza Today - April 2022 - 3

COMMENTARY
JEREMY WHITE
Contributors
Pizza Panning
S
ometimes, the most random musings
pop into my brain. Here's a sample
of the mostly pizza-related thoughts
I've had lately. No rhyme or reason, no context,
no explanation, no ragretz.
* I like Las Vegas in March better than I
like it in August.
* Should I put money on Kentucky to win
the NCAA Tournament? As objectively as
I can be as a fan ... they are So.Darn.Good
this year. But this tournament is so wide
open.
* Pretty sure the Pan Division is my new/
current fav division of the International
Pizza Challenge. I just see so much creativity
and skill there right now.
* I wonder if pizzerias will start tossing
dough again en masse for the showmanship,
or if high-hydration doughs that require
gentle handling are here to stay forever?
* Why doesn't America use the metric
system? Every time I have to convert grams
to ounces I'm hopelessly lost.
* I need to ride my bike more again.
* After all these years, pepperoni, jalapeño,
bacon and pineapple is still my go-to topping
combination. I'll take a spicy soppressata in
place of the pep when I can get it, but either
way I'm good.
* We're planning a new season of the
Hot Slice podcast. I really want to get some
guests on to interview that I've NEVER
previously spoken to or met. Th at's always
fun. Pizzeria owners, hit me up! (See page 8
and holla at me or Denise).
* I wonder how many oversized NY slices
I could have eaten in one sitting when I was
16? Watching my 16-year-old and 12-yearold
make groceries disappear in minutes is
impressive.
* I realize its function, but I've never been
in love with cornmeal on the bottom of a
pizza crust.
* I still get hella angry when I hear someone
say pizza is fast food.
* St. Louis, raise your hand. I need you to
explain this love of provel. I just don't understand.
No judgment.
* Years ago, I wrote a column - view it as
my " strongly worded letter to the manager " -
in which I took the stance that a cheeseburger
doesn't belong on a pizzeria menu. I heard from
several who disagreed. Well ... no matter how
good that burger happens to be, I just want y'all
to know I said what I said, and I still stand by
that statement.
* Will the Cubs ever win another World
Series? I sure am grateful for 2016!
* Pizza Today legit, straight-up produced a
Swimsuit Issue back in 1987. Seriously. I don't
know why; I don't know how. I was 12. But
someone thought it was a good idea.
* I've had many great pizzas over the past two
decades. I have my own private " Hall of Fame "
of sorts in my head. I'm not saying it's the best
pizza I've ever eaten, but the fi rst truly great
pizza I ever had was at Grimaldi's under the
Brooklyn Bridge. It changed my life.
* Frozen pizza is a thing in Italy. It doesn't feel
like it should be, BUT it is. Th at disappoints me,
to be honest.
* I wish tourists to Chicago knew how great
the city's thin-crust pies are as well.
* I generally don't do " collabs. " But I made a
pizza in the PT test kitchen one day with Katie
Wilson (our design lead at PT). We put peaches
on it. And balsamic. I still dream about that
pizza.
* No, I don't care if my pizza is cut into
squares or triangles or if it's even cut at all.
* Th e best pizza T-shirt I've ever owned came
from Pizzeria Lola in Minneapolis. I see some
pretty siiiiiiick ones in Vegas every year at Pizza
Expo. You'd think someone could drop one in
the mail to me occasionally, right?
DENISE GREER
Executive Editor, Pizza Today
(St. Angelo's, pp. 46-49)
Visiting St. Angelo's Pizza in
Atlanta in the midst of a remodel
gave us the opportunity to see the
transformation process up close.
Owner Sean Rowe walked us
through how the pizzeria is moving
from full service to his version of
fast casual.
DAN COLLIER
Owner, Pizza Man Dan's
(The Menu Price is Right, pp. 26-29)
Is your menu 'Right'? In other
words, do you have the Right
Items and the Right Prices?
Find out by taking a menu
journey with me by reading " The
Menu Price is Right " !
VOLUME 40 * NUMBER 4
APRIL 2022
JEREMY WHITE
Editor In Chief
jwhite@pizzatoday.com
Photo: Katie Wilson
Design: Josh Keown
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