Peter's Blog
Peter's Blog, June 14th
Peter Reinhart


Welcome back everyone.

I mentioned in the Coming Attractions about how much I enjoyed the recent Jon Stewart rant about NY pizza.  I found it at:" --  but you can also track it down via a Google search under Jon Stewart Pizza (one of these days I'll have to figure out out to put one of those click here buttons into these postings). Anyway, I'm sure most of you have already seen it and, aside from the many satirical levels on which it worked (let's face it, all comics will lament the day when they don't have either Sarah Palin or Donald Trump to use as foils -- it's as easy as shooting ducks on an Alaskan pond), I found Stewart's rant especially insightful as a social commentary on how important pizza really is to us. In some ways, he did a better, or at least funnier version, of what fuels Pizza Quest--the deep passion and connection many of us feel -- though clearly not The Donald -- to pizza.

 So, yes, it was really funny --in some ways brilliant, albeit a bit profane (but hey, it's about pizza, so we'll cut him some slack!)-- but more importantly, it reinforces what we've been saying here since Day One: there is something about pizza that touches us deeply, not just because it tastes good but because of what it represents.

So what does it represent?

Obviously, to Jon Stewart -- and not just to him but to so many of us, which is why his rant was so brilliant-- it is a trigger point, a symbol of cultural identity. In the instance of the rant,

Peter's Blog, June 7th, 2011
Peter Reinhart

Hi Everyone,

I promised to tell you how to get your hands on some of that great flour from Central Milling, as well as the "Super Sprout" sprouted whole wheat flour from Lindley Mills. So first, here's the number for Keith and Nicky Giusto at Central Milling, in Petaluma, California: (707) 778-1073. Ask for Keith or Nicky and tell them you read it right here. Before you do, check out their website at  They have many types of organic flour but what you should be asking for, if you have a wood-fired oven, is the new Double Zero (-00-) "Normal."  You can also ask them about their Double Zero "Reinforced," which I think is more appropriate for a home oven. If you can talk them into selling some other types as well, go for it!

As for Lindley Mills, call them in Graham, NC at (336) 376-6190 and ask for Joe Lindley. You can tell him you read it here. OR, you can also order the flour via the King Arthur Baking Catalogue, which many of you probably already receive (if not, get on their mailing list--the catalogues are fun to read and they have all sorts of cool things for sale). It won't indicate "Super Sprout" or Lindley Mills but will be sold as Sprouted Wheat Flour. Wherever you get it, you'll have fun working with this flour. Next week I'll post some recipes for making pizza dough with all three of these flours (Normal, Reinforced, and Sprouted Whole Wheat).

I don't know the price of any of these, so you will have to work that out when you call them, but I have a feeling there are lots of great pizzas ahead for all of us. We'd love to post your photos and pizza ideas if you come up with anything fun and exciting. Just let us know.

One more note: we're starting a new webisode series on Thursday from california's Central Coast. We'll be spending most of the time (there are a number of segments coming up) at The Cass House Inn, but we're going to kick it off with a stop we made as we were headed there, at the wonderful Taco Temple in Morro Bay, CA (you saw a snippet of this on our very first webisode, still posted at the top of the Home Page). Now you'll get to see more of what got us all excited when we made the detour. Be sure to check it out on Thursday. Till then,

May Your Pizzas All Be Perfect!



Peter's Blog, May 31st
Peter Reinhart

Hi Again,

As the song goes, June is busting out all over. So many cool things happening everywhere that I wanted to mention a couple of them for those of you who, like me, enjoy discovering things at the front edge of the wave, before the rest of the world catches up.

Two that I'm tracking are the following: If you've followed some of the "Comments' we've received every now and then from Rob DiNapoli, of DiNapoli Tomatoes, he and Chris Bianco have teamed up for a signature line of organic canned tomatoes that will be available only to restaurants (sorry folks, not the general public, at least for now). I recently got to taste them in action

Peter's Blog, May 24th, 2011
Peter Reinhart


This is a time for commencements, graduations, and the completion of cycles. On Saturday we celebrated the annual graduation of our students at Johnson & Wales University and I loved watching our 1,100 grads confirm their educational experience by marching up to proudly accept their diplomas, going through the formal, ritual ceremony that marks such a significant transition into adulthood. It was indeed a confirmation service, like a bar or bat mitzvah, a wedding, a ceremonial acknowledgment of a major transformation in one's life. I think of these ceremonies as the extrinsic out-playing of the intrinsic initiation already experienced by the recipient; the acknowledgment that a significant soul branding, a rite of passage, has occurred. The more you think about it the more amazing it seems -- these graduates, while still who they always were, are no longer the same people. But it all happens so fast, this recognition of transformation, that you don't fully appreciate it except over time, in reflection, almost as a dream.

I'm thinking about this because I see many such rites of passage around me at the moment and, even in my own life, am approaching one: the completion of a new book. I will write more about

Peter's Blog, May 17th, 2011
Peter Reinhart

Hi Everyone,

Below, you will find the second part of Chef Jensen Lorenzen's reflections and blog report following his trip to Italy and the Terra Madra gathering last fall (Part One is located in Peter's Blog posted May 10th, located below). I think his ethic and commitment to authenticity and flavor is a wonderful example of what Pizza Quest --emphasis on "Quest" -- is all about. It also reflects what I see as a national awakening to the values of respecting the ingredients, and for appreciation and stewardship of the land. These are among the values that reflect our own mission here at Pizza Quest, as we say at the top of the page, "A journey of self discovery." Jenson's words are a wonderful example of self discovery as it happens.  In a few weeks we'll be showing you some webisodes filmed at The Cass House Inn, where Jenson and his wife Grace have created a sweet and delicious getaway along California's Central Coast, where they manifest their ongoing self discovery every day for their guests. Check out their blog for more of these thoughtful postings, as well as beautiful photos:

Before we read about Italy, though, a quick report on my recent visit to Boulder, where we filmed more footage with Chef Kelly Whitaker and his creative team as they prepared to stage a beer and food pairing at Pizzeria Basta. We not only got some great instructional footage regarding the elements that go into proper pairing of food and beer (or wine), but also filmed a round table discussion with brewmeister extraordinaire, Patrick Rue, of the famous The Bruery, in Southern California, whose beer was being paired with Kelly's food. Lots of interesting things happened that will show up on future PQ webisodes, so I won't say too much now but, when all the details are ironed out and we've had a chance to review and edit the footage we'll post the webisodes for you to enjoy. For now all I can say is that some great pizzas are going to come out of this gathering with Kelly and Patrick, and you will ultimately be the beneficiaries. More on this later....

Now, here's Part Two of Jensen Lorenzen's reflections, inspired by his trip to Italy:

...We too, can be conduits of our land. We should take pride in our local products. My Caviar is

Peter's Blog: May 10, 2011
Peter Reinhart

Hi Everyone,

I'm headed on the road for an exciting new Pizza Quest adventure. I can't say where yet, but I do promise to report on it as soon as I get back. In the meantime, I want to share with you a blog posting from our friend Chef Jensen Lorenzen of The Cass House Inn in Cayucos, California. This was originally posted on his Cass House Inn blog site:

We'll be featuring some "delicious" webisodes from The Cass House Inn in a few weeks, but I thought the journal entry that Jensen put up on his own blog about the recent trip he and his wife Grace took to Italy for the annual Slow Food Terra Madre Festival, offers us a brilliant summary of all that Pizza Quest is about too, as we seek to celebrate not just pizza but artisans and artisanship of all types. So, with his permission, I'm going to publish this week and next, Jensen's post in 2 parts. Please visit The Cass House blog posting to view more extraordinary photos of his trip and other great blog entries.

So, here is Part One--enjoy!

Our Culinary Adventures in Italy, and Our Return Home

Before we went to Italy we decided it should be our goal to return with authentic recipes that we could recreate in our "Italian Dinner Series" at the restaurant.  During the first night of service I realized something interesting.  Between myself, our sous chef, garde manger, and chef di partie, we have behind us more than 25 years of experience with Italian food cookery. This was an amusing thought as we struggled to twist tajarin just right for one of our pasta offerings that night.  For what ever reason, we had all




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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.

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American Pie Artisan Breads Every Day Bread Baker's Apprentice Brother Juniper's Bread Book Crust and Crumb Whole Grain Breads

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