Peter's Blog
It Just Keeps Getting Better
Peter Reinhart

This week on PizzaQuest we introduce you to the Sweet Water Gypsies, two pizzaiolas from southern Utah. Look in the Instructionals section, posting on Thursday, for the video we made together featuring a wonderful arugula topped pizza with fresh mozzarella, grana padana cheese, bacon and crushed tomato sauce (the recipe for the sauce was posted last week). Also on Thursday, in our ongoing series of fundamental culinary building blocks, I'll post a new recipe, this one for an easy to make fresh basil pesto that you can use either before or after you bake your pizza (and it's fabulous on pasta too!).

We'll also be posting on Friday the first of a two part guest column series from John Arena, the multi-talented owner of Metro Pizza in Las Vegas. John is also a pizza historian -- maybe the only one in America-- as some of you who have taken his college course at UNLV on The History and Culture of Pizza know. In his guest column he explores various dimensions of pizza as an act of creative self expression, a subject close to our hearts here at PizzaQuest (after all, our sub-title is "A journey of self-discovery through pizza").  In previous weeks our guest columnists have written about the human need for community (Joseph Pergolizzi) and also the importance of respecting the craft and the craftsmen (Tony Gemignani). Each week our guest columnists will build on these kind of imperatives that drive the human spirit. I hope you have been finding them enriching, and I encourage you to jump in and and keep the conversation going by posting comments. We are building a community of our own here on PizzaQuest, and the best way to do that is for us to interact.

I keep getting e-mails from our readers asking about upcoming classes that I may be teaching. Because I'm working on a new book, I won't be doing any travel teaching for awhile, but will be sure to post my travel schedule when I have one. Writing a book entails long, lonely hours, usually in the middle of the night, and my deadline is July 1st, which seems like far off but I know how much still needs to be done. Until we put the book to bed I have to keep my focus on it, as well as on our weekly postings here, and the less frequent postings on my baking blog ( So, keep checking and, eventually, the road trips will start again.

Enjoy this week's offering and, for those who are just joining us, be sure to visit some of the earlier videos and features in each of the sections--use those buttons at the top of the page for the grand tour. And don't forget, next week we return to our Pizzeria Mozza webisode series, with a visit to LaBrea Bakery, where the Mozza dough gets made.

Till next week,

May Your Pizzas All Be Perfect!


PS  Don't forget that every time we post a new video or column, we move the earlier ones to their respective section, so you can still see them. If you're just joining us for the first time, you can catch up on all of the early postings and webisodes by simply clicking on the buttons above.



Peter's Blog, Week Three
Peter Reinhart

Here we are, already into our third week of and the site just keeps filling up with more great content. If you check out Coming Attractions you will see our publishing plan and blueprint not only for this week but for the weeks to come. I won't repeat all that here but I do want to give you a few new updates:

--For those of you who read my baking blog, you know that I'm also working on a new book in the midst of all this Pizza Questing. If you are interested in becoming a recipe tester, click over to that blog for details. On January 15th the gates will officially open and we'll take the first 50 applicants. Everyone else will go on the waiting list till the next round, which will probably be in about two months.

--We have some great Guest Columns coming up in the next few weeks, including this week's posting from Joseph Pergolizzi, whom you have seen in action in one of our Instructional videos. Joseph has created one of the most unique artisan businesses in the United States, The Fire Within, and I'm proud to have him as a friend and Pizza Quest contributor. His thoughtful comments this week on the concept of what he calls The Third Place will broaden your frame of reference on community building. We'll be posting his column this Friday (Friday will always be Guest Column Day, just as Thursday will always be New Video day).

--Here at Pizza Quest we're looking into some upcoming opportunities to get back on the road. Nothing definite to report yet, but when we do get back on the "bus" we'll be sure to let you know in case you want to meet us there. We've even fantasized about getting a real bus, like Ken Kesey, and putting an antenna dish on the front and decorate it up to look like a big pizza. Don't know when, but it's going to happen one of these days. That'll be a bus worth getting on.

--This week, now that the holiday break has ended, classes begin again here at Johnson & Wales University in Charlotte, so things will be getting crunched for me. But we have so many terrific students that it's actually energizing being around them. A group of our students, along with their faculty advisers, have cultivated an organic garden right in the middle of center city Charlotte, a block from the school, and they even make their own compost with the kitchen scraps from all our cooking labs. We're looking to build a wood-fired oven in the middle of the garden in the next phase, so stay tuned. If any of you ever make it to Charlotte be sure to call the school and get on one of the daily tours, and ask your tour guide to show you the garden. If you are coming, write to me at This e-mail address is being protected from spambots. You need JavaScript enabled to view it and let me know. If I'm able, I'll try to meet you.

Continue to enjoy, please add your comments to the various features, and, till next time,

May Your Pizzas All Be Perfect!


Week Two, Yes, We're Back!
Peter Reinhart

Hi Everyone,

We're back with all new material, as we will every week. Sometimes it will be a new webisode, sometimes a new instructional, and always a new blog entry from me and a Guest Column from our invited Contributors. This week we have both a webisode (the first in a four part series on Pizzeria Mozza, which we will post on Thursday) and a new instructional video filmed at Pizzeria Basta, a new recipe for Neo-Neapolitan dough, as well as a thought-provoking Guest Column from world champion pizzaiolo Tony Gemignani. Since there will be a written intro or narrative from me in the other sections, I won't say much here--just go check them out and enjoy!

But I do want to say a few words about the Pizza Quest Forum, which is being hosted for us on the Forno Bravo website, where it lives with all sorts of other great Forum threads related to

Where in the world is Peter
Peter Reinhart


Here I am in Istanbul, sailing on the Bosphorus toward the Prince Islands, with the famous Hagia Sophia Church in the background. Look for this image of me in future "Where in the world is Peter" postings.

Welcome to My Pizza Quest Blog
Peter Reinhart

Hi Again,

This is the place where I'll be posting some commentary and thoughts of my own, separate from the webisodes and instructional sections. It is also a way for you to link over to my personal blog, where I write about all sorts of things not related to Pizza Quest. That site is at

But on this Pizza Quest blog I'll share things related to our search for the perfect pizza and also any other thoughts that relate to the themes of Pizza Quest: artisanship, the search for quality and meaning, and various aspects of self-discovery through the metaphor of pizza.




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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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