Pizza Quest Globe

Close Menu

Slider One
vpn dough 6
wood fire vpn2
perfect wood fire pizza up close
Slider Two
DiNapoli Brand - Italian Style Tomato Products

Pizza Quest with Peter Reinhart

Webisode Intro #1: Pizza and Obsession

Hi everyone, I’m Peter Reinhart, your Pizza Quest guide, and this is our first ever webisode. We’re going to leave this opening segment on the front page for all newcomers to the site, but please feel free to navigate over to the Webisode page if you really want to catch up on all the webisode segments. We’ll continue posting additional webisodes that will take us to some of the stops…Read More…

A Weekend to Remember

Okay, this is going to take a few posts to do it right, so let me start here and carry on over the next few weeks: On the morning of September 17th, 2015 the Pizza Quest film team, who all converged from a number of different locations, met up at 9 AM in San Francisco for the first of four days of filming. We met at the front door of…Read More…

Peppe Miele Part 3 — Flour

In this short segment we discuss with Peppe the use of Italian -00- (Double Zero) flour, which he defines as a balance between the fineness of the grind (ground very fine and, in my words, extracted from the pure endosperm with all the fiber sifted out) and the protein content (he doesn’t specify the amount but it’s probably between 10%-11.5%).  An important take-away form this conversation is the ideal fermentation…Read More…

Forno Bravo Expo — Wow!

Written By Peter Reinhart
Wednesday, 23 September 2015 Peter's Blog | Uncategorized

Hi Everyone, I just got back from an amazing weekend at the Forno Bravo Expo, in Salinas, California (near Monterey) where we did demo’s, filmed hours of new material for Pizza Quest, and met a lot of great people, many who already own WFO’s (Wood-Fired Ovens), and even Fire Within ovens on wheels.  I’m still unpacking, so will write a longer post, with photos, in a few days after I…Read More…

Peppe Miele, Part 2, San Marzano Tomatoes

Welcome Back! We have 10 webisodes in this interview series with Peppe Miele, so we’ll be covering a lot in the coming weeks. In this segment, Peppe explains a little more about the Vera Pizza Napoletana school of thought, focusing on the famous tomatoes from San Marzano. As you will see, the sauce made from these tomatoes is beautiful (and it tastes as good as it looks, with a fresh,…Read More…

My Francis Mallmann Moment

First of all, if you haven’t watched the series, Chef’s Table, on Netflix stop reading and go watch it, especially the episode I’m about to describe. If you don’t have Netflix, sign up; this post will be here when you get back! There was a visual moment in the episode about the brilliant, iconoclastic chef, Francis Mallmann, that is never spoken about in the narration, no dialogue, but it jumped…Read More…

Peter’s Blog: New Pizza-Themed Comedy Series

Hi Everyone, I received an e-mail from Maxwell Kessler, a film and television producer, letting me know about a new TV series that he and a friend have written. They are currently raising money through an IndieGoGo campaign to fund the pilot episode and are also making a different kind of request.  Here’s an excerpt from his email: Later this month, I am producing a sitcom pilot about the friends…Read More…

Peppe Miele, Webisode #1, True Napoletana Pizza

We’re back with a new series of webisodes featuring a fascinating conversation with Peppe Miele, the first restaurateur to open a certified Vera Pizza Napoletana pizzeria in the United States. We did this interview a couple of years ago, before he closed his beautiful cafe, Antica Pizzeria, in Marina del Rey, California, due to a massive rent increase (it wasn’t far from the LA Airport — listen carefully and you…Read More…

Update, Slight Delay for New Webisode

Written By Peter Reinhart
Tuesday, 01 September 2015 Peter's Blog | Peter's Blog

Hi Everyone, We have a new webisode ready to post, featuring Peppe Miele, the founder of Antica Pizzeria in Los Angeles and now the culinary director for MidiCi Pizzeria, a new Napoletana pizza concept. We’ve run into some technical problems loading it to this new Pizza Quest platform but should have that worked out soon. So, if you logged on today expecting to see the webisode, so sorry, but it…Read More…

Big Expo Coming Up and You’re Invited (And Other News too)!

Hi Again, We’re starting to get things rolling here, with plans to post a whole new series of video webisodes, beginning Sept. 1st (the first series featuring an interview with Peppe Miele, the king of the VPN — Vera Pizza Napoletana), and regular posts from me, Brad, and our guest columnists. In the meantime, here’s a link to a fun and inspirational interview with Noel Brohner, a self-taught, one-time home…Read More…

My Margherita Pizzas that don’t exist…

Written By Brad English
Tuesday, 18 August 2015 Recipes | Written Recipes

There’s an old joke about timing.  “What’s the secret of telling a good joke?  TIMING!”  Of course, “timing” has to be said loudly and right over the end of the question.  Teach a little kid that joke and you’ll have a comedian on your hands.  Here’s a wonderful rendition of the joke I found on the internet: -Insert Video- Ok, so that’s pretty funny, right?  You can’t help but smile…Read More…

Pizza Quest Info


Vision Statement

Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

...and other books by Peter Reinhart, available on