November 9, 2011 2 min to read
Vision of Pizza by John Arena from Metro Pizza
Category : Interviews, legends of pizza, Spirit of Pizza
John Arena explains the Vision of Pizza embraced by Metro Pizza in Las Vegas. Jon explains everyone has thier own vision of great pizza. Whether you are from Brooklyn or New Haven. New Jersey or Chicago. Seattle or San Francisco, everyone has their own idea of the perfect pizza.
Metro has a great concept for out of town pizza fans. If you go to Metro with a picture in front of you favorite pizzeria, you will recieve $25.00 worth of food. Metro pizza wants to recgnize and celebrate great pizza the world over.
John and his cousin Sam came from New York to begin their pizza adventure.
In the following presetation John, explains his vision of pizza.
John’s pizzeria philosophy:
“…We believe that a true Pizzeria should be a gathering place for family and friends to relax, share great food and enjoy each other’s company. We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be….”
Metro Pizza( 5 Locations including:)
1395 East Tropicana Avenue
Las Vegas, Nevada
Tropicana & Maryland Parkway
John teaches a pizza class at UNLV. Here is the course outline:
Week 1: History of Pizza
A discussion of the evolution of pizza and related flatbreads from the ancient Greeks to the kitchens of celebrity chefs. We will discuss how historical events and migration have shaped pizza, where we started, where we are now, and where we may be headed. Class will be divided into three teams for final project.
Week 2: Napoli
Napoli is the birthplace of pizza as we know it. Discussion and hands-on demonstration of pizza as it is prepared in Naples. We will examine the approved standards of the VPN Italy’s governing body of pizza.
Week 3: Pizza Comes to the New World
An examination of pizza as it was prepared in New York’s Little Italy in the early 1900’s and how and why it has changed over time. Demonstration and practice of proper hand-crafting techniques.
Week 4: Dough Production
It all starts here. Basics of crust formulation. We will examine selection of ingredients, proper mixing and fermentation, and variations that will change flavor profiles and texture.
Week 5: Basics of Sauce, Cheese and SpicesWe will sample and compare ingredients and learn to prepare a base pizza sauce. This class will also examine regional preferences and variations of the basic ingredients.
Week 6: In the Thick of It
Chicago Style Deep Dish, Foccacia, Stuffed Pizza and Calzones. We will examine the origins and elements of these pizza variations including hands-on practice of basic techniques.
Week 7: Pizza in the 21st Century
An examination of multi-cultural influences and current trends in the pizza world including sample and discussion of pizzas with nontraditional toppings.
Week 8: Presentation of Final Projects
Each team will have 15 minutes to prepare the team’s Pizza Creation including a spoken explanation of the inspiration and rationale behind its development. Final written examination.
Here is the textbook for the course: