Ryan Hardy, Bar Pasquale/Pasquale Jones

<p>Chef <a href="https://www.instagram.com/chefryanhardy/?hl=en">Ryan Hardy</a> has been killing it in the Lower East Side of New York City with his wood-fired Neapolitan pizzas and other fire-cooked menu items at <a href="https://www.pasqualejones.com/">Pasquale Jones</a>. And now, a few yards away, he has opened a hot new Sicilian-themed cafe called <a href="https://www.barpasquale.com/">Bar Pasquale</a>, where sfincione-style pan pizzas reign. Ryan describes his vision for both places and shows us the difference between these two classic styles of pizza. His description of Pasquale Jones' Clam Pizza will be enough to make you want to head over there, as so many others have, as soon as possible. It's all here on this week's episode of Pizza Quest with Peter Reinhart.</p><p><a href="https://www.youtube.com/user/PizzaQuestWithPeter">Click here for the video versions of Pizza Quest</a>. </p><p><i>If you count on HRN content, become a monthly sustaining donor at </i><a href="https://heritageradionetwork.org/donate" target="_blank"><i>heritageradionetwork.org/donate</i></a><i>.</i></p><p><i>Pizza Quest is Powered by </i><a href="http://simplecast.com/"><i>Simplecast.</i></a></p>