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Special Discount for Peter’s Pizza Class

Hi Everybody, Eidref Laxa, of the What’s Good Dough podcast, is offering a special 35% discount in collaboration with Central Milling’s Artisan Baking Center, for this pizza class we produced last year at Central Milling.  Note the discount code  (GOODDOUGH ) and follow the link for more details.  Feel free to share this info with your own social networks and write to me at peter@pizzaquest.com if you have any questions. (Note…Read More…

Pizza City Fest LA, April, 2023, by Brad English

Hello Fellow Questers, Here’s my report on our day at Pizza City Fest in Los Angeles.  It was a pizza lover’s celebration of the ever-growing and evolving pizza culture here in Southern California.  Pizza City Fest began as a celebration of pizza in Chicago only two years ago and, from what we saw here in LA, we’ll be seeing this event expand to cover many more cities across the country….Read More…

A Pizza Pie for Mom’s Jalapeños

Written By Brad English
Tuesday, 14 March 2023 Brad's Corner

So, you know, when you’re in the market and see that jalapeños are on sale and you think to yourself, “I haven’t made Mom’s Soy Pickled Jalapeños in a while.”  Then you buy a couple pounds and make a batch.  Then you’re sitting on an abundance of these babies.  You know that feeling? No? Well I do. These peppers are great on so many things; they add a crispy pop…Read More…

A Spicy Pickled Asparagus Pizza Pie

I recently saw a post about pickling asparagus and, wow, that looked good!  After a couple of weeks the idea was still buzzing in my mind, so  I found a few recipes for a spicy pickled asparagus and made a couple of jars.  Both versions came out great, but this one (linked below) was my favorite using jalapeños rather than red pepper flakes to add the spice.  Plus, you end…Read More…

New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One

Hi Everyone, Here’s a never before shown webisode filmed during the Forno Bravo Wood-Fired Oven Expo in Salinas, CA. This is a two part series so, in Part One we’ll make a new dough from scratch but use a dough made the day before to prepare the pizza. All of this will come together in Part Two, which we’ll post next week, but this will definitely get you started for…Read More…

Brad’s Corner: Pizza Bianca Calabrese

Written By Brad English
Thursday, 11 July 2019 Uncategorized

Look at that pizza! I was recently recommending some pizzerias for my brother to take his family while on a trip to New York City. I sent him a link to Una Pizza Napoletana.  I told him about Anthony Mangieri and how he was one of the pizza greats who literally makes every pizza he serves.  After I sent him the link I poked around the website and checked out…Read More…

Guest Column: Anthony Saporito’s Quest

Written By Anthony Saporito
Tuesday, 25 September 2018 Guest Columns

Note from Peter: We always say here that it’s more about the quest than it is about the pizza, but Anthony Saporito, the co-founder of Urban Fire in Madison, NJ, has vividly brought those two aspects together, as he describes his own journey in the following guest column. He and I plan to meet up in Atlantic City next week at the Northeast Pizza & Pasta Show (Oct. 3rd and…Read More…

Guest Column: New Haven Pizza in the Summer

Written By Joseph Calcagno
Tuesday, 21 August 2018 Guest Columns

Note from Peter:  Here’s a sweet vignette from contributing columnist Joseph Calcagno, inspired by his first visit to New Haven’s legendary pizzerias. He wrote it at the beginning of summer and, now, here we are already approaching autumn, but I think it is a timely reflection on how time and place can leave indelible memories. Enjoy!   New Haven, Summer of ’18,    by Joseph Calcagno The summer wind, came blowin’…Read More…

Prosciutto Cotto Pizza w/cool creamy Burrata and Fresh Arugula

This is a beautiful pizza!  I can’t take credit for the recipe…only my efforts to create one here at home in my Primavera wood fired oven.  And, as you can see, I think I did well! There is a local Italian restaurant here in LA called Eatalian Cafe.  The cafe is in an industrial district in Gardena and, when you go inside, it’s like a food processing warehouse that is…Read More…

Pizza Expo, 2018 –You Had to Be There….

I’ve been home for over three weeks now but am still enjoying flashbacks from Pizza Expo 2018. With over 8,000 people attending everyday, and hundreds of booths, there are probably over 8,000 versions of what Pizza Expo means to the attendees and vendors. For sure, plenty of pizza to taste, ingredients to sample, equipment to test drive, seminars and workshops to attend, and numerous competitions, there are just too many…Read More…

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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 Amazon.com