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Pizza Quest with Peter Reinhart

Webisode Intro #1: Pizza and Obsession

Hi everyone, I’m Peter Reinhart, your Pizza Quest guide, and this is our first ever webisode. We’re going to leave this opening segment on the front page for all newcomers to the site, but please feel free to navigate over to the Webisode page if you really want to catch up on all the webisode segments. We’ll continue posting additional webisodes that will take us to some of the stops…Read More…

Peter’s Blog: The Quest Never Ends

Written By Peter Reinhart
Sunday, 19 January 2020 Peter's Blog

Hi Again, I’m headed to Texas, beginning with a pan pizza class at the Central Market Cooking School in San Antonio on Tuesday (Jan. 21), followed by the Central Market schools in Austin, Houston, Fort Worth, and Dallas on the succeeding days. I think the classes are all sold out, though you can call the respective schools if you’re just hearing about it now — there could be a waiting…Read More…

New Webisode: A “Love Letter” to our Fellow Fire-Freaks

Welcome back everyone!  During the past year or so we posted a number of webisodes filmed at the Forno Bravo Oven Expo a few years ago. I had the chance to meet and cook with some great chefs and teachers, work side by side with the Obi Wan Kenobi of pizza, John Arena, and meet hundreds of kindred spirits who, in one of the episodes, we referred to as our…Read More…

Happy New Year, 2020!

Written By Peter Reinhart
Monday, 30 December 2019 Peter's Blog

Hi Everybody, Mea culpa yet again! It’s been a crazy busy time and I haven’t posted anything for the past month or so, but wanted to get the ball going again and update you about a few things. First, my upcoming Perfect Pan Pizza teaching tour in Texas at five Central Market Cooking Schools is coming up soon. Here are the dates and you can go to Central Market’s website…Read More…

New Webisode: Baking Mini Baguettes from Pizza Dough

Hi and welcome Back! Here’s a webisode we’ve been saving from the Forno Bravo Oven Expo where I get to bake my favorite thing (beside pizza): bread!  And not just any bread but a remarkable mini-baguette made from a wet, ciabatta-like dough, that puffs up beautifully in a hot oven immediately after shaping (and this will work not just in wood-fired oven but even in a home oven set to…Read More…

Avocado Toast ‘d Pizza

Written By Brad English
Saturday, 19 October 2019 Brad's Corner

There is nothing quite like a good Avocado Toast. Am I right?  These days, it’s all the rage and it seems like there is no end to what can be done to gourmet it up!  My favorite is with a runny egg and some red pepper flakes and, of course with a good sprinkling of flaky sea salt and pepper. At home I’ll add whatever I might have around:  chopped…Read More…

Look for me in Atlantic City Sept. 25 and 26

Written By Peter Reinhart
Tuesday, 24 September 2019 Peter's Blog

Hi Again, Just a quick note to let you know I’ll be speaking at the Northeast Pizza & Pasta Show on Wednesday (opening talk at 10 AM), as well as moderating a panel with pizza masters John Arena and Brian Spangler on “Tinkering with Your Dough” on Thursday morning.  Also, on Wednesday afternoon, I’ll be on stage with the incredible Anthony Mangieri for an inspirational conversation on staying true to…Read More…

Guest Column: Bob Radcliffe, ‘Cue on Weck, Anyone?”

Written By Bob Radcliffe
Tuesday, 24 September 2019 Guest Columns

Note from Peter: It’s been a while since we heard from Bob Racliffe, who has been cranking out Jersey -style tomato pies and artisan breads in rural North Carolina for the past few years, via his Ben Franklin Society and Lynch Creek Farm Bakery programs. We all get lots of good ideas and make our “one of these days” lists, but here is a great example of how Bob grabs…Read More…

Brad’s Corner: Queso Fundido Pizza!

Written By Brad English
Tuesday, 03 September 2019 Brad's Corner | Recipes

Queso Fundido! When life gives you lemons the old adage suggests you make lemonade.  I love good lemonade.  It’s sweet, but it has to be tart!  When it’s perfect it balances on the edge between the two taste sensations. Well, today I asked for some lamb merguez sausage at the market and was instead given some pork chorizo sausage. What to do? What to do?!! One thing was for sure,…Read More…

Webisode, Part Two: The Bacon and Egg Pizza

Hi Again, I’m back with Part Two of the dough making demo as well as the Bacon and Egg Pizza that we made with the dough during the Forno Bravo Wood-Fired Oven Expo in Salinas, CA. If you haven’t watched Part One, scroll down to the previous posting. Note, this is a very basic Neapolitan-style dough, with no sugar or oil added. However, in the recipe posted here, you will…Read More…

New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One

Hi Everyone, Here’s a never before shown webisode filmed during the Forno Bravo Wood-Fired Oven Expo in Salinas, CA. This is a two part series so, in Part One we’ll make a new dough from scratch but use a dough made the day before to prepare the pizza. All of this will come together in Part Two, which we’ll post next week, but this will definitely get you started for…Read More…

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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
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

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