Peter's Blog
Peter's Blog, Upcoming Event, March 2nd
Peter Reinhart

Hi Everyone,
In light of our recent webisode posting about the Basta/Bruery Pizza/Beer Challenge, I think this announcement is very timely. Sadly, it will be more useful to those of you who live near Charlotte, NC so, if you don't, but have friends or family in this area, please feel to tell them about it.

On Saturday, March 2nd we will be hosting a "Farm to Fork" Pizza/Beer Pairing Dinner at the new restaurant where I am a consulting partner, Pure Pizza, located at 224 7th St, in Charlotte (inside the 7th Street Public Market).

Our pizza team has created two totally original pizzas, both made with dough using spent grain from the brewery, to match with a variety of beers from one Charlotte's newest, hottest micro-breweries, Triple C Brewery. The dinner will also include a farm to table salad (and the farmers themselves will be there to talk about their organic produce) and dessert -- a specially created panna cotta (and did I mention, Triple C's amazing beers? Yes, I know I did but we're pretty excited about the pairings, very reminiscent of what we will be showing you in the upcoming webisodes).

It all starts at 7 PM and will also include live music and lots of fun. In other words, a one of a kind pizza party! All for $40.

For more details and to reserve a place (tickets are going fast) go to: http//purepizza.eventbrite.com .   You can also find more info at our Facebook page: www.facebook.com/PurePizza (we'd love it if you'd "like" it). Anyway, this is our first such event (we've only been open for 9 months) so I wanted to get out the word via this growing Pizza Quest community (I also posted this on the Craftsy.com/pizza website -- we're up to 16,500 subscribers which, I'm sure, include many of you). I'll keep you posted in the future when I hear of similar fun pizza events. Hope you or your friends can make it!  I'll take photos and report back after the event.

 
Peter's Blog: Are these the Best in America?
Peter Reinhart

Hi Everyone,

I plan to write more about my recent trip through Texas, and we have some new postings to add this week, but my friend Steve Steingard, with whom I've shared many pizzas (and cheese steaks) while growing up together in Philly, just sent me this link and I wanted to share it with you, asap, because it highlights some very spectacular pizzas, both traditional and innovative.  No list is totally exhaustive and all are subject to argumentation, but this one doesn't just stop at 25 or even 50 but lists over 100 of the finest pizzas in America, with great photos.  Enjoy, and feel free to lodge your comments here, both pro and con, especially if you think one of your own "worthies" was omitted. As for me, it gave me a whole new batch of places to add to our never-ending quest. Thanks Grubstreet!

http://newyork.grubstreet.com/2013/02/the-best-pizza-in-america.html

 
News Flash!
Peter Reinhart

Great news. --  the Craftsy mini-pizza course launched yesterday and we already have 2,200 subscribers! To get the free video course, "Perfect Pizza at Home" go to www.craftsy.com/pizza and sign up. Did I mention that it's FREE!!  I just watched the whole series from my hotel room (yes, I'm still in Texas) and I have to say, I'm really pleased with how it turned out. Check it out and let me know what you think.

Now, on to Houston....

 
Peter's Blog, January 21st, 2013
Peter Reinhart

I'm headed out soon for Austin, TX where my teaching tour of Texas begins (see my previous Peter's Blog for dates and cities). Not sure if there are still spaces available, so call the store near you if you want to attend.  In the meantime, till I get back, I wanted to share this e-mail from Pizza Quest follower, David Maxwell, in response to my WFO 4-minute rib eye steak technique. Here's what he sent, another great idea that I can't wait to try:

"By far the best steaks I've ever cooked were  boneless rib eyes we served at Christmas.  Try this method, an oven-based version of sous vide:
1 - Season with salt and pepper.  Place steaks on a cooling rack set into a rimmed cookie sheet.
2 - Place into a 250F degree oven.  Depending on the thickness and starting temp of the steak it will take anywhere from 15 to 40 minutes to bring the internal temperature up to 100.  Use a meat thermometer and don't be afraid to poke into the meat.  It isn't a water balloon - you won't lose a ton of juice even with multiple pokes.  Go in from the side.
3 - Remove from oven and pat dry.
4 - Put steaks on an insanely hot cast iron pan - no oil needed.  Let them sit undisturbed for about a minute, flip and go another minute.
5 - Let them rest for 5 minutes
You should have a steak that's beautifully pink all the way through with a wonderful dark sear.  You shouldn't have any of the tan/gray layer that's so common in home seared or grilled steak.  100 degrees pre-sear should bring you up to the rare side of medium rare.  105 should be enough to satisfy any Red-Phobic types.
It also works for tuna steak."

Thank you, David!  He mentioned sous vide, and his timing is perfect, as we will be posting the next in our Basta websiode series later this week. In this segment, Kelly Whitaker will show us how he makes his famous 48-hour sous vide/oven charred short ribs, one of my all time favorite bites.

Hope to see some of you in Texas. I will try to blog from the road, but no promises -- lots to do in the Lonestar State!


 
2013, Here We Come!
Peter Reinhart

Welcome to 2013! As we start a new year and also begin our third year here on Pizza Quest, I wanted to give you all a quick glimpse of what's coming up.

But first, a hearty thank you to all our contributors, partners, and supporters. This is  especially so for Forno Bravo, who partnered with us from Day One in creating this site and continues supporting us in so many ways. Also, our sponsors, Central Milling, The Fire Within, and DiNapoli Tomato Products, as well as our founding sponsor, Bel Gioioso Cheese.  Also, a special thank you to John Arena, our most frequent Guest Columnist, and to all others who contributed columns.

And, finally, I'd like to thank Brad English and Jeff Michael, who came up with the original idea for Pizza Quest and invited me to join with them in making it happen. Brad, as you already know, is our regular "If I can do it so can you" columnist, and he's come up with some incredible pizza concepts as well as lots of fun journal entries and pictorials about his never-ending quest for the perfect pizza. As Calvin Trillin phrased it, he's "…just a big hungry boy looking for a good meal."  And thanks also to our webisode Director and fellow Quester, David Wilson, and our editor Annette Aryanpour, who make all our webisodes sizzle.

Thank you all and now onward, to a great 2013!

Upcoming: For those in the Texas area, I'll be doing a short tour of seven Central Market Cooking

 
Peter's Blog, Dec. 22nd, 2012
Peter Reinhart

I'll be back in a day or so with the steps for making that amazing 4-minute rib eye in a wood fired oven (as promised), but wanted to get this up asap to let you know that Craftsy just opened their final sale of the year on all courses, including mine on Artisan Bread, but it ends Monday night, so it's just a two day affair.  The pizza course that I wrote about last week is almost ready but, as you already know, it will be a freebie (!!), so I'll let you know when it launches in January.  But for bargain prices on all their other courses, follow this link: www.craftsy.com/ext/PeterReinhart_holiday

Now, back to final Christmas shopping, baking, and wrapping.  I'll return in a day or so, right here on this same blog post, with the steak method. See you then.


Okay, I'm back and here's the steak technique. I'm sure this can be done in a regular oven, but not sure yet how to get one as hot a WFO. I'm thinking of trying this with my new Baking Steel, on the top shelf in my oven, just under the broiler, but that will be for another day and another posting. Here's how I do it in my Primavera 60 (sorry, no photos this round, but the next time I make these steaks I'll shoot the sequence and post them):

Fire up the oven so that it is as hot as I can get it -- at least 1,000 degrees everywhere.  I put a cast iron skillet in the oven at least  10 minutes before cooking the steaks, and let the pan get white hot -- yes, white. Meanwhile, I season 2"-thick rib eye steaks (I usually can fit two medium size or three small steaks in the pan, but they cook so fast that's it's okay to cook them one at a time if you prefer using a large piece). Use a liberal amount of freshly ground black pepper and kosher salt, and sprinkle both sides. After the salt and pepper goes on, mist both sides of the steak with olive oil spray (or brush the steaks with olive oil), and leave them on a plate, covered, for about 30 minutes to take off the chill.

When the time comes to cook, be sure to have thick oven mitts or pads on hand, a metal table to land the pan on (you can also use the oven ledge), tongs, and a timer set to two minutes. Pull the pan out of the oven to the ledge and drop in the steaks so that they lay flat and do not overlap each other.  Slide the pan back into the oven and turn on the timer. After two minutes, pull out the pan to the ledge, turn the steaks over with the tongs (they will be sizzling and already caramelizing) and return the pan to the oven. Re-set the timer for another 2 minutes, and put the pan back into the oven.  After these 2 minutes the steaks will be a perfect medium rare in the center so, if you want them more done that add an extra 30 seconds on each side (2 1/2 minutes per side instead of 2). Remove the steaks from the pan and place on serving plates. Let them sit for 8 to 10 minutes before serving to allow the juices to redistribute. In the meantime, you can use the same pan, even with the steak fat from the previous round, to cook another round.

By the way, you can cook burgers in the same manner -- but just one minute per side -- yes, one minute!

The steaks and burgers I've cooked in this manner are, without question, the best I've ever made or had --like buddder.  I'd love to hear from you if you've ever tried this or, perhaps, have a method you prefer. It will take some convincing to move me off of this method but I'm sure some of you have a few magical techniques of your own. When the weather gets nicer here, I'll fire up the Primavera and shoot some photos, but I have a feeling you can already visualize what these sizzling steaks will look like.

 

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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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