Peter's Blog
Upcoming Classes
Peter Reinhart

Hi Everyone,

Still a few seats left for this Saturday's class, "The Bread Revolution," on unique breads made with sprouted flour, at Southern Season Cooking School in Richmond, VA (June 20th -- their website says Friday the 19th but that is incorrect).  Also, the same class will be offered in their cooking school in Charleston, SC on Saturday, June 27th.  To register, go to and navigate to the appropriate location and class schedule. Hope to see some of you there!

Just got back from teaching these classes in Cleveland at The Western Reserve School of Cooking and also at The Loretta Paganini School of Cooking, and they were really well received.   While there, I ate at a fabulous pizzeria in Kirtland, OH (just outside of Cleveland) called Biga. I plan to post some photos and a little about my adventure there in the next few days ( ). Definitely worth the trip! More soon....


Peter on the Road
Peter Reinhart

Hi Everyone,

We're getting closer and closer to relaunching the site with more videos and recipes, but are still in the final tweak stage. In the meantime, I just want to keep you updated on developments as they come up.

I'm getting ready to go out on the road again during June to teach and would love to have you attend if I'm in your area. I'll be doing a series of "Bread Revolution" demo classes (on the "new frontier" of sprouted flour) on these dates:

June 6th: Chapel Hill, NC, The Southern Season Cooking School

June 8th: Cleveland, The Western Reserve School of Cooking

June10th: Chesterland, OH, The Loretta Paganini School of Cooking

June 20th: Richmond, VA, The Southern Season Cooking School

June 27th: Charleston, SC, The Southern Season Cooking School

In addition, I will be offering a few other classes in Cleveland and Chesterland:
June 9th: American Pie: Making Perfect Pizza, Western Reserve School of Cooking, Cleveland

June 11th: Whole Grain Breads From Whole Milled Flour, Loretta Paganini School of Cooking, Chesterland, OH

June 12th: Sourdough and "Next Frontier" Specialty Breads, Loretta Paganini School of Cooking, Chesterland, OH

Contact and schedule info for the schools is as follows:  (Southern Season, all locations) (Western Reserve School of Cooking) (Loretta Paganini School of Cooking) or phone 440.729.1110

All details and times are on their sites. Hope you can make it -- should be a lot of fun! As of today there are still a few seats left, but no promises as we get closer to the class dates. Please introduce yourself to me as a PizzaQuest follower if you come.

More coming soon here on PizzaQuest. Thanks for hanging in there with us these past few "reboot" months.

All the Best,





Good News!
Peter Reinhart

Hi Everyone,

Thank you so much for continuing to log in during this time of transition for us. Here are a few pieces of good news:

--The new web platform is now under construction and we should have it up and running soon. Our partners at Forno Bravo are working really hard to make this happen, so thank you to everyone there. In the meantime, we'll keep posting as we can. I am working on my report from the amazing dinner we had with Craig Priebe, author of the upcoming "The United States of Pizza" (Oct.), and will tell you all about it, as well as some guest columns that we'll get posted asap.

--On a personal front, I was just notified that I have been selected to the Dessert Professional Magazine's Hall of Fame. Here's the link to the article, which also features their Top Ten Bread Bakers of the Year, some of whom may look familiar to you and some may be new ones to add to your "must visit" list when traveling.  Thank you to Dessert Professional for this wonderful honor. 


--Don't forget to put May 2nd down on your calendar for the 11th Annual Asheville Bread Festival, where I will be doing a new presentation on sprouted flour, along with an all star line-up of bakers. Here's the link:

More coming soon, so please keep coming back.

All the Best,





Chicago Event, Feb. 28th
Peter Reinhart

Hi Everyone,

I'll be in Chicago for the next few days to attend the Baking Tech Conference and also, to speak to the Culinary Historians of Chicago on Saturday, Feb. 28th. The talk is open to the public and will begin at 10 AM at Kendall College. I'll be speaking about my new book on sprouted flour, "Bread Revolution," and demonstrating how to mix dough using sprouted wheat flour. We'll also be tasting one of my favorite recipes from the book, Sprouted Corn Bread.

I know this only applies to a few of you who read Pizza Quest but, if you are in the area, come by. There's a small charge for non members (I think it's $5) but it will be a great chance to meet some serious food writers and historians. Be sure to tell me if you read about it here.

I'll write more when I get back about the conference and a special pizza tasting I'm attending on Tuesday night. More soon....


Nice Review
Peter Reinhart

Hi All. Just got a great review on my new book, "Bread Revolution" at the following site:

Looks like a great site for lots of good recipes and commentary, so I'm just passing it on and, thanks to the folks at for their kind words.




Happy New Year
Peter Reinhart

Hi Everyone,

Welcome to 2015!! We're still here and are looking forward to a big year on Pizza Quest.  The site repairs and renovation, which have prevented us from posting photos and videos, are still ongoing, but I plan to keep posting words as I uncover new and interesting things. For instance, I'm heading to Philadelphia next week for the annual Philly Chef's Conference, where I'll be speaking and leading some panels on publishing and also on, what else, pizza.  Here's a link to the conference info:

While I'm there, I hope to visit two of the hot new pizzerias in town: Pizzeria Beddia and Pizza Brain (not as new as Pizzeria Beddia, but I understand they have a cool pizza museum there in addition to great pizza). I'll report on all that when I get back.

In the meantime, I'll keep you apprised as to the repairs progress and we look forward to bringing you all sorts of fun recipes, posts, and videos in the coming year.  On behalf of Brad, Jeff, and the whole Pizza Quest team, I wish you a Happy New Year!!!





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

… and other books by Peter Reinhart, available on

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