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Pizza Quest with Peter Reinhart

Wood Fired Roasted Spicy Seafood Pizza

I have not always been a seafood lover. As a kid, back in the day, we loved shrimp of course. It seems most people do –  even non-seafood fans will eat some shrimp. We also grew up on fish sticks! I haven’t seen a fish stick in a long long time. I guess I graduated to loving a good fried cod as Fish and Chips. I won’t get off track…Read More…

Welcome to the “New” PizzaQuest

Written By Peter Reinhart
Thursday, 23 July 2015 Peter's Blog

Hi everyone. I’ve been promising that a new PizzaQuest platform is coming and now, here at last, we’ve launched, thanks to all our friends and partners at Forno Bravo (check out their new site as well at ). We’re still tweaking things and I’m headed out for some travels, including the wonderful Kneading Conference in Skowhegan Maine (where this year I am the Keynote Speaker, check out for…Read More…

Upcoming Classes

Written By Peter Reinhart
Tuesday, 16 June 2015 Peter's Blog

Hi Everyone, Still a few seats left for this Saturday’s class, “The Bread Revolution,” on unique breads made with sprouted flour, at Southern Season Cooking School in Richmond, VA (June 20th — their website says Friday the 19th but that is incorrect).  Also, the same class will be offered in their cooking school in Charleston, SC on Saturday, June 27th.  To register, go to and navigate to the appropriate…Read More…

I’m in a Vera Pizza Napoletana Kind of Mood

I don’t think I need to explain what the Vera Pizza Napoletana (VPN) certification is in detail, but to anyone who’s just wandered by our site, who may not know, the VPN was established as a denomination of control (DOC) by the Italian government to designate and identify pizzerias who meet and follow strict requirements that respect the traditions and art of true Neapolitan Pizza making. What the VPN does…Read More…

Peter on the Road

Hi Everyone, We’re getting closer and closer to relaunching the site with more videos and recipes, but are still in the final tweak stage. In the meantime, I just want to keep you updated on developments as they come up. I’m getting ready to go out on the road again during June to teach and would love to have you attend if I’m in your area. I’ll be doing a…Read More…

Good News!

Written By Peter Reinhart
Tuesday, 10 March 2015 Peter's Blog

Hi Everyone, Thank you so much for continuing to log in during this time of transition for us. Here are a few pieces of good news: –The new web platform is now under construction and we should have it up and running soon. Our partners at Forno Bravo are working really hard to make this happen, so thank you to everyone there. In the meantime, we’ll keep posting as we…Read More…

Chicago Event, Feb. 28th

Written By Peter Reinhart
Friday, 27 February 2015 Peter's Blog

Hi Everyone, I’ll be in Chicago for the next few days to attend the Baking Tech Conference and also, to speak to the Culinary Historians of Chicago on Saturday, Feb. 28th. The talk is open to the public and will begin at 10 AM at Kendall College. I’ll be speaking about my new book on sprouted flour, “Bread Revolution,” and demonstrating how to mix dough using sprouted wheat flour. We’ll…Read More…

Nice Review

Written By Peter Reinhart
Wednesday, 21 January 2015 Peter's Blog

Hi All. Just got a great review on my new book, “Bread Revolution” at the following site: Looks like a great site for lots of good recipes and commentary, so I’m just passing it on and, thanks to the folks at for their kind words. Best, Peter  

Bob Radcliffe’s Tomato Test

Written By Bob Radcliffe
Wednesday, 21 January 2015 Guest Bloggers

Note from Peter: Many of you have read Bob Radcliffe’s entire Pizza Quest series on his search for the perfect tomato pie, and some of you have even been to his extraordinary tomato pie events at Lynch Creek Farm in rural North Carolina. You can see some of the testimonials as you read through the Comments section of his articles (most of the articles are further down on this home…Read More…

Happy New Year

Written By Peter Reinhart
Monday, 05 January 2015 Peter's Blog

Hi Everyone, Welcome to 2015!! We’re still here and are looking forward to a big year on Pizza Quest.  The site repairs and renovation, which have prevented us from posting photos and videos, are still ongoing, but I plan to keep posting words as I uncover new and interesting things. For instance, I’m heading to Philadelphia next week for the annual Philly Chef’s Conference, where I’ll be speaking and leading…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