{"id":1322,"date":"2013-02-16T09:16:49","date_gmt":"2013-02-16T19:16:49","guid":{"rendered":"http:\/\/legendsofpizza.com\/blog\/?p=1322"},"modified":"2016-04-09T08:44:26","modified_gmt":"2016-04-09T18:44:26","slug":"john-arena-metro-pizza-las-vegas-interview","status":"publish","type":"post","link":"http:\/\/legendsofpizza.com\/blog\/john-arena-metro-pizza-las-vegas-interview","title":{"rendered":"John Arena of Metro Pizza, Las Vegas, Interview"},"content":{"rendered":"

John Arena \u00a0is both a student and a teacher of pizza.<\/span><\/p>\n

John Arena contacted me several years ago explaining he had developed the first course about pizza to be offered at a major university.<\/p>\n

\"Albert<\/a>
Albert Grande and John Arena at the Pizza Expo.<\/figcaption><\/figure>\n

The class is entitled: The Culture of Pizza. \u00a0<\/a>\u00a0<\/strong><\/p>\n

Here is the course description:<\/p>\n

Course Description<\/b>: A survey course on the history, culture and developing trends in the creation and production of pizza. The course includes, lectures, readings, ingredient analysis, production demonstrations and hands-on work with regard to the art and science of pizza-making.<\/p>\n

Week 1: History of Pizza<\/b><\/p>\n

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.<\/p>\n

Week 2: Napoli<\/b><\/p>\n

Napoli\u00a0is 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\u2019s governing body of pizza.<\/p>\n

Week 3: Pizza Comes to the New World<\/b><\/p>\n

An examination of pizza as it was prepared in New York\u2019s Little Italy in the early 1900\u2019s and how and why it has changed over time. Demonstration and practice of proper hand-crafting techniques.<\/p>\n

Week 4: Dough Production<\/b><\/p>\n

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.<\/p>\n

Week 5: Basics of Sauce, Cheese and Spices<\/b><\/p>\n

We 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.<\/p>\n

Week 6: In the Thick of I<\/b>t<\/p>\n

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.<\/p>\n

Week 7: Pizza in the 21st<\/sup>\u00a0Century<\/b><\/p>\n

An examination of multi-cultural influences and current trends in the pizza world including sample and discussion of pizzas with nontraditional toppings.<\/p>\n

Week 8: Presentation of Final Projects<\/b><\/p>\n

Each team will have 15 minutes to prepare the team\u2019s Pizza Creation including a spoken explanation of the inspiration and rationale behind its development. Final written examination.<\/p>\n

The mandatory text book used was: Everybody Loves Pizza: The Deep Dish on America’s Favorite Food<\/a>\"\"<\/p>\n

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