The Gastro: Pizzeria Delfina, Webisode #1
Peter Reinhart

So here we are, at Pizzeria Delfina, with Executive Chef and owner, Craig Stoll, and his head pizzaiolo, Anthony Strong. In future segments we'll explore the Gastro District with Anthony and we'll sit down with both Craig and Anthony to discuss their culinary vision and pizza philosophy, which I found to be extremely thoughtful. You'll get a first taste of it in this opening segment as we hear all about their flour (Caputo), the cheese (locally farmed fresh mozzarella curds made into smooth pulled mozzarella balls right in the Delfina kitchen -- we have a whole segment coming on that!), and the vibrant tomato sauce, as well as the  baking choices that distinguish the Delfina pizzas from, say, Naples-style pizzerias.

One of my favorite things about Pizzeria Delfina has always been the side dishes -- you'll see some of them in the windows and shelves above the pizza station.   I especially love the marinaded cauliflower and also the grilled asparagus with guanciale and lardo buttered breadcrumbs. The pizza definitely is the star but I feel like the supporting cast are all worthy of Oscar nominations too (or maybe James Beard nominations -- Craig has already won a Beard Award for his work at Delfina, which has long been regarded as the top Italian restaurant in San Francisco). In many ways, Delfina and Pizzeria Delfina are to SF what Mozza and Pizzeria Mozza are to LA -- a world class osteria next door to a world class pizzeria -- something for everyone!  I think you'll love these segments -- I certainly loved filming them and visiting with these two deeply passionate chefs. Here we go….

Webisode #9: Pizzeria Mozza, Finale
Peter Reinhart


We have now arrived at the final segment of the Pizzeria Mozza webisode series, gathered around a table filled with beautiful pizzas, with Nancy Silverton, and food writers Russ Parsons and Kristine Kidd. I love this segment because we were able to talk about food memories that rocked our world, as well as changing Russ's mind about the efficacy of Hawaiian pizza --or at least Nancy's Hawaiian pizza--as you will see. And of course, we have the wonderful closing

Webisode # 8: Osteria Mozza
Peter Reinhart

This week we feature the first of our two part conclusion to the Pizzeria Mozza webisodes. In this segment, I'm sitting in the beautiful dining room of Osteria Mozza with Nancy Silverton and food writer Kristine Kidd. Osteria Mozza is located next door to Pizzeria Mozza, literally through the door around the corner of the same building, and never serves pizza. But, since the Osteria is open only for dinner, we had the room all to ourselves during the day and Nancy arranged to have some of her favorite pizzas brought to us through the shared kitchen, including one made with Stracchino cheese, which is the featured cheese in the the focaccia col formaggio di Recco in our Instructional section. We spent the afternoon discussing Nancy's culinary vision and why we all love pizza (pretty much a no-brainer when the pizzas are as beautiful and delicious as these). Eventually, as you will see, we got around to her take on the infamous Hawaiian pizza. Next time, in the concluding segment, you'll see what happens when LA Times food columnist Russ Parsons joins us and disses Hawaiian pizzas before trying Nancy's version. Needless to say, he had to eat his words and was happy to do so.

By the way, if you ever have the joy of dining at Osteria Mozza you are likely to find Nancy working at the Cheese Bar, where every night she handcrafts small plates of specialty cheese delights, like a sushi master only with cheese instead of fish. The rest of the Osteria menu highlights the creativity of co-owner Mario Batali, so you know that a memorable night is ahead. If you can't get in to Osteria Mozza you can take solace that, if you are lucky and willing to wait a bit, you can walk a few yards through the other door where you might be able to grab a table at Pizzeria Mozza where simpler, yet no less exciting food awaits.




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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.

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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