Welcome to My Pizza Quest Blog

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 http://peterreinhart.typepad.com

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.

For now, I want to refer you over to another section of the site called Guest Columns. I wrote the first column, but in the future I will serve as the editor for that section, featuring some hand-picked contributors that all speak to the question, "This is what I've been thinking about lately." You'll see more details when you click over to that section, and I invite you to respond to the essays with thoughts of your own--we'd love to get a conversation going with our Pizza Quest friends and members.  Membership is the key if you want to join the conversation, but it's easy and it's free and we promise not to do anything with your name, like sharing it with other sites. It's just a way for us to know who's "on the bus" with us. We hope to post a new guest column every week, or as often as we can.One final note before I sign off on this opening post: please explore the site and visit all the sections. We're just getting started and Pizza Quest will grow as we go. Your suggestions are always welcome; our e-address is This e-mail address is being protected from spambots. You need JavaScript enabled to view it and we'll have the right person get back to you if you have questions or suggestions. The instructional section will grow over time to include a lot recipes and techniques, not just from me but from the experts we feature in the webisodes and, of course, there will be room for you to share your own tricks and tips. This will be an ever evolving process, so be patient with us as we grown the site. We have a lot of other ideas for the site but want to bring it along slowly and organically.

I look forward to interacting with you and seeing where this journey leads us. Onward.....




#1 Kevin Farnsworth 2010-12-19 06:15
Good Morning Peter,

Glad you are up and running. Already think I will give the country pizza dough a try.

Are you going to have some pizza dough recipes in the new book?
#2 Ricardo Brill-Thiel 2010-12-20 04:50
Hi Peter, good morning.
Tried to comment a couple of days ago but the page kept asking for may name, though I was logged in.
Your site is great. I am enjoying it already.
On my side I'm working on a diabetics pizza recipe (this is kind of a contradiction by itself), any comments will be welcome and of great help.
#3 Jim Wills 2010-12-20 08:49

Congratulations on the idea, the site and your work so far. Excellent work, as per usual. Looking forward to more slices from around North America.

Jim Wills
#4 Mitch Weinstein 2010-12-20 08:49

I just tried the "latest" crust recipe from Cook's Illustrated mag. Came out pretty darn good...


Thanks for teaching so many of us so much about bread!
#5 Norma 2010-12-20 09:18

I am really enjoying looking at your site. Looking forward to reading more and learning. I am currently using milk kefir to leaven my pizza dough, bread and bagels. It works good.

#6 Randy Johnson 2010-12-20 10:14
Peter...I look forward to your site...American Pie put me on my quest to continue to improve my pizza skills, never being satisfied that I have found the best...but do pretty well myself...Thanks for your passion...RJ
#7 Steve LeBard 2010-12-20 11:13
Hi Peter,
I love your "American Pie" book. I wnat to learn more about focaccia col formaggio di Recco. I hope to have a wine bar/restaurant someday where people will come to eat great pizza and drink great wine.
#8 Peter Reinhart 2010-12-20 13:00
Lots of great suggestions and, over time, we'll get to them all. I agree, a diabetic friendly crust would be a welcome addition and, in fact, I'm working on one for my next book, so would be interested in comparing notes with Ricardo. As for focaccia col formaggio di Reccho--one of the best things I've ever eaten! And now, there's a domestic source for the stracchino cheese that they use in Recco (near Genoa), made by our very own sponsor, Bel Gioioso. Till they came out with theirs, I used a blend of mascarpone and mozzarella--which isn't too shabby in its own right--but stracchino is sooo perfect. I'll post a recipe sometime in the future, but for now, the best place to get instructions for it, as Steve noted, is in "American Pie: My Search for the Perfect Pizza."
Keep those comments coming--they are really helpful in telling us what you like and what you want more of (but be patient with us, we can only do so much each week!).
#9 Lou Liuzzi 2010-12-20 14:11

Next time you are in Los Angeles, stop by. I am just down the street from Pizzeria Mozza. Not only can we make some pizzas but I also have a bocce court. Some pizza, some bocce and a little vino....
#10 Cary & Lillian Steiner 2010-12-22 08:35
Wow... I hope Lou's invitation is open to everyone!

Peter, you know what an inspiration you've been to all of us! Looking forward to making that country pizza dough too...

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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 Amazon.com

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