Peter's Blog
Thank you!!
Peter Reinhart

Wow, what a response thread we've had to the "Peter is an idiot" quote from Scott123. There are about 100 comments in the thread, but mostly from about five people who needed consecutive posts to contain their thoughts. Thank you all for great, thought provoking comments. And thank you Scott123 for your full explanation (and for backing off the "idiot" line -- I totally get where you're coming from and love your passion and expect that you and I will become great friends when we can spend some time over a slice). Thank you also to Pappy, Tony, and Norma, as well as those others who jumped in to either defend my honor or add insight to the debate. There might be TMI for some of our readers regarding the fermentation and bromate issues but for those of us who live and breathe the subject all I can say is, Wow!  I learned some new things from all of this and I am so glad we could provide a forum to get it all out there.

I'm still on the road for the launch of the new book but I do plan to address some of the important points brought up by everyone, but not till I get home next week. However while I think of it, Scott is absolutely correct that 14 oz. of water is crazy -- maybe I was thinking of tomato paste and not tomato purée. But I haven't been able to get my hands on a copy of "American Pie" while out here on the road so I still need to look at what I wrote and why. Scott brought up so many good points that I feel I owe him a proper response when I land, so give me some time. But, the short answer to his critiques is that Pizza Quest came into existence partially to keep the story I began in "American Pie" going, including to go deep as well as broad (that book was, of necessity, more broad than deep and thus vulnerable to the justifiable critiques that are now coming to the fore). I feel that this discussion is providing that missing depth and hope we can all continue to keep digging.

So, since 100 comments is a lot to ask everyone to follow, let's start a new thread right here for anyone who wants to still jump in. Meanwhile, I have to get back to the tour and will return here as soon as I can. Thank you all for your intense passion -- I love it!!!

 
Peter's Blog, August 8th -- Alright, Controversy!!
Peter Reinhart

I'm packing and getting ready for the big book launch over the next two weeks in SF and the Bay Area, so will keep this short.  The schedule is listed below in my previous Peter's Blog, if any of you can make it to any of the classes or book signings. There are still a few seats left for the classes but you'll have to call the venues for more info.

But this week I think we're going to have to address the controversy that emerged in the Comments section of my last posting, thanks to someone named Scott007 and a few other voices, including another Scott -- Scott123. It's actually kind of exciting -- apparently, I've pissed a few people off and am not sure why but would sure like to find out what I did (if you aren't up to speed, please check out the Comments thread in the recent Peter's Blog -- last time I checked there were 14 comments).  So, what I'd like to do is open up the discussion here on this posting, via a new Comments section, the one on this posting, and ask any and all of you to chime in.  If I've trashed NY pizza culture, as Scott123 accuses, or passed on misinformation about pizza methodology or dough science, let's get it all on the table so we can clear it up.  Scott(s), how about getting specific and make your case -- I hear that 123 is a well respected pizza authority so maybe I have something to learn from you. None of us have a monopoly on the whole truth and Pizza Quest was created to be a forum for the sharing of our mutual pizza journeys and celebration of artisanship. I'm open to learn from you but also would like to know the actual specifics of where you think I went wrong, rather than generalized attacks.  The only rule for this discussion is civility -- I reserve the right to edit out ad hominum attacks, unnecessary language, and nasty language.  But differences of opinion -- sure, I'm okay with that. So, for those who want to play along, go ahead and express yourselves -- but let's do it respectfully, please.

I won't be posting another Peter's Blog till I return at the end of the month, but will try to join in the Comments section from the road if my i-Pad and local WiFi will allow it. In the meantime, let's get to the heart of it -- we're on a search for the truth (or, perhaps, truths). Let the discussion begin....

 

 
Peter's Blog, July 21st, Upcoming Book Tour
Peter Reinhart

As promised, here are the upcoming travel dates as I hit the road for the launch of my new book, "The Joy of Gluten-Free, Sugar-Free Baking."  I hope to meet many of you and if you are interested in any of the classes or presentations, please call the various venues for details and ticket availability.

August 15th: Draeger's Market Cooking School, Blackhawk (Walnut Creek, Calif.): Gluten-Free class (GF from here on)

August 16th: Draeger's Market Cooking School, San Mateo (GF)

August 17th: Draeger's Market Cooking School, San Mateo (Artisan Breads Everyday class)

August 18th: Talk and books signing at Omnivore Books, Noe Valley, San Francisco, 3 PM

August 20th: Sur la Table, Los Gatos (GF)

August 21st: Ramekins, Sonoma, CA (GF)

August 22nd: Ramekins, Sonoma (Artisan Bread)

August 24th: Sur la Table, Santa Rosa, CA (GF)

August 25th: 2:30 PM Relish Culinary Adventures, Healdsburg, CA (GF cracker workshop)

August 25th: 5 - 6 PM, Book signing at Copperfields Books, Healdsburg, CA

September 10th: Loretta Paganini's Cooking School, Cleveland, OH (Multi-Grain breads)

Sept. 11th: Loretta Paganini's Cooking School (Artisan Breads)

Sept. 12th: Western Reserve Cooking School, Hudson, OH (GF)

Sept. 13th: Western Reserve Cooking School (Artisan Breads)

October 12th (evening) and 13th (morning): King Arthur Baking Center, Norwich, VT (GF workshop)

November 17th: A Southern Season, Chapel Hill, NC (GF)

There will be more to come and I'll add them to this calendar as they do, but that's what's on the schedule for now. I'm working on other cities for other months but no dates set yet -- I'll post them here as they confirm.  Hope to see you there as we get to a city near you.

Peter

 
Hot off the press news
Peter Reinhart

This just came in today and I want to let you be the first to know about it. I recently filmed a serious artisan bread making course for an internet educational company called Craftsy. Well, it's ready to roll (oops, sorry about the pun) and the best news is that those who sign up via the following link can get the whole course for 50% off (it will sell at full value for $39.99 so you can get it via the link for just $19.99). My understanding is that this special launch price will only be good for a limited period, so check it out at www.craftsy.com/artisanbread for the special price and a more detailed description of the course. We had fun filming it and, if it goes well, I'm hoping we'll be doing more, perhaps on pizzas -- who knows?  Anyway, check it out and feel free to pass the word and link on to others. To get the special price, though, you have to use the full url above.

If any of you do sign up, let me know what you think -- this is a whole new educational platform and concept and they have lots of other courses, such as cheese making, baking with chocolate, cake decorating, and crafts of all kinds. It's very exciting -- can't wait to hear what you think of it.

 
Peter's Blog, July 11
Peter Reinhart

Hi Everyone,

Lots of new recipe ideas from Brad continue to be featured on the Home Page -- he's currently on a huge Banh Mi Pizza kick so be sure to read his posts, below, for some very clever and tasty treats.

Also, a quick calendar note to let those of you in the Bay Area know that I'll be coming through in a few weeks for the launch of my newest book,"The Joy of Gluten-Free, Sugar-Free Baking."  My co-author, Denene Wallace, will also be on this tour and we'll be teaching at Draeger's (Black Hawk and also San Mateo), Sur la Table (Los Gatos and also Santa Rosa), Ramekins (Sonoma), and Relish (Healdsburg).  We'll also be giving a short talk followed by a book signing at Omnivore Books on Saturday, August 18th at 3 PM.  In my next Peter's Blog I'll break down all the dates and post a proper calendar for August and September, so this is just a heads up.

Most importantly, I want to welcome our newest sponsor to Pizza Quest, DiNapoli Tomato Products. Of course, we've been touting our love affair with DiNapoli tomatoes for many months, both in our recipe postings and also in various videos, some of which are still to be posted. Many of you already know of the collaboration between Rob DiNapoli and Chris Bianco that has brought Bianco DiNapoli Tomatoes to a select few pizzerias across the country (I'm proud to say that Pure Pizza, the pizzeria that I helped start here in Charlotte, uses these phenomenal organically grown tomatoes exclusively on our pizzas). But they also have a number of other superb products that set the industry standard.  So, when I say we're proud to have DiNapoli as a sponsor, I really mean proud.

Rob DiNapoli first wrote to me way back when we launched Pizza Quest just to wish us well and to tell me about his pending collaboration with my long time friend, Chris Bianco.  A few months later, when the first cans were filled, he sent me a sample, and also some to Brad, who went wild creating pizzas that are now in the Instructional section archives. When we visited and filmed at Pizzeria Basta in Boulder we saw a number of empty cans of the Bianco DiNapoli tomatoes and Chef Kelly Whitaker told us that he had recently made the switch (the next time we visited Kelly he had also switched his flour to Central Milling, which also later became one of our sponsors). You can see where this is heading; Pizza Quest is dedicated to the search for the perfect pizza and, as we like to say, the celebration of artisans and artisanship of all types.  We've been posting for eighteen months now about this ineffable concept, a level of quality that can't be summed up by a few words, that has so many facets that every week we have to make another attempt to locate, define, and describe it.  It's partly about the people and partly about the ingredients -- and it's mainly about when the people and the ingredients come together in a rare synergy that delivers a rarely experienced level of satisfaction and joy. That's what's been driving us and, I think, why so many of you keep returning to this site in order to let us share our journey with you (because, in reality, we're all on the same journey -- and you're "on the bus" with us). One of the unanticipated benefits for us has been not only experiencing these amazing people and ingredients but having some of them actually join us as sponsors. Central Milling, The Fire Within, Forno Bravo Ovens, and now DiNapoli Tomato Products all exemplify what Pizza Quest is about and we're honored and proud to have them all on our team -- heck, as sponsors they help drive the bus and make it possible for us to stay on the quest, and for this we are very grateful.  When you have a chance, click through on the banner ad at the top of this page (it rotates in with our other sponsors) and read about DiNapoli and, if you have a few minutes, follow the prompts on their site and watch the video Rob DiNapoli has made that shows you the whole process of how he gets those amazing tomatoes from the earth to the cans.

We like being associated with companies that represent the highest expression of their segment of the food world and we're glad that they like being associated with us, and by extension, with you, our readers. So thanks to all of you for supporting us and for supporting our sponsors.

Next week, a calendar of upcoming appearances and classes. Also, we've had good response to the recent FAQ series so if you have a question that you'd like to see answered in this Peter's Blog section, please post the question in the "comments" below and we'll try to address it. Till next week, may your bread always rise and may your pizzas all be perfect!

 
FAQ #3: Three Pizza Doughs
Peter Reinhart

 

Can you send me a recipe for pizza dough? I get this question a lot so here are three to get you going. We often refer to the first two recipes, below, in our instructional section and many of you already have them in your repertoire. But for those of you who are new, I'm reprinting them here in one place for easier retrieval. In addition, I've added a unique gluten-free recipe using sprouted gluten-free flour, along with the contact info for where to get the flour. I've written about this new development in the world of flour, sprouted grain flours, in previous posts so please refer to those for background. But here, for the first time, is a recipe you can use to make this dough at home.

We'd love to hear back from you, in the comments section below, with your results and also any questions that we can answer for the benefit of everyone.

One final note: in some of our pizzas we referred to the special Birra Basta dough we made last fall at the Great American Beer Festival with Kelly Whitaker and the folks from The Bruery. It is very similar to the Country dough, below. You can make your own version by using coarse, pumpernickel grind flour in place of the whole wheat flour and adding 1 tablespoon of dry malt powder (aka malt crystal), or use an equal amount of barley malt syrup.  You can also contact our flour sponsor, Central Milling, and order some of their Germainia flour and also a small bag of malt crystal, to make it exactly the same way we did.  I love that Germainia flour and hope to create a number of doughs in the future that use it.

 

Classic Pizza Dough, Neo-Neapolitan Style

(Makes five 8-ounce pizzas)

What makes this Neo-Neapolitan is that I use American bread flour instead of Italian -00- flour, but you can certainly use Italian flour, such as from Caputo, if you want to make an authentic Napoletana dough. Just cut back on the water by about 2 ounces, since Italian flour does not absorb as much as the higher protein American flour (if you use Central Milling's -00- flour you don't have to cut back on the water and it makes an amazing dough). Always use unbleached flour for better flavor but, if you only have bleached flour it will still work even if it doesn’t taste quite as good. If you want to make it more like a New Haven-style dough (or like Totonno’s or other coal-oven pizzerias), add 1 tablespoon of sugar or honey and 2 tablespoons of olive oil. These are optional--the dough is great with or without them. As with the Country Dough, the key is to make it wet enough so that the cornicione (the edge or crown) really puffs in the oven.

5 1/4 cups (24 ounces by weight) unbleached bread flour

2 teaspoons (0.5 oz.) kosher salt

1 1/4 teaspoons (0.14 oz.) instant yeast (or 1 1/2 teaspoons active dry yeast dissolved in the water)

2 tablespoons (1 oz.) olive oil (optional)

1 tablespoons (1/2 oz.) sugar or honey (optional)

2 1/4 cups (18 oz.) room temperature water (less if using honey or oil)

--You can mix this by hand with a big spoon or in an electric mixer using the paddle (not the dough hook).

--Combine all the ingredients in the bowl and mix for one minute, to form a coarse, sticky dough ball.

--Let the dough rest for five minutes, then mix again for one minute to make a smooth, very tacky ball of dough.

--Transfer the dough to a lightly oiled work surface, rub a little oil on your hands, and fold the dough into a smooth ball. Let it rest on the work surface for 5 minutes and then stretch and fold the dough into a tight

 

StartPrev12345678910NextEnd

 

Login Form

Who's Online

We have 80 guests online

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 Bread Baker's Apprentice Brother Juniper's Bread Book Crust and Crumb Whole Grain Breads

… and other books by Peter Reinhart, available on Amazon.com

Home Peter's Blog Peter's Blog