Pizza Quest with Peter Reinhart

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…

Hello Fellow Questers, Here’s my report on our day at Pizza City Fest in Los Angeles.  It was a pizza lover’s celebration of the ever-growing and evolving pizza culture here in Southern California.  Pizza City Fest began as a celebration of pizza in Chicago only two years ago and, from what we saw here in LA, we’ll be seeing this event expand to cover many more cities across the country….Read More…

Welcome to this special Memorial Day edition of Pizza Quest, with our special guest, Steven Raichlen, author of The Barbecue Bible, now celebrating its 25th anniversary with a new, updated edition. Memorial Day signifies many things important to us all as we honor those who have made our freedom possible. It also instinctively compels us to break out the BBQ grills and charcoal. In this episode, Steven shares with his…Read More…

Hi Everybody, Here’s a link to the sign-up page for my Summer Pizza Party class, hosted by the Milk Street Cooking School. The tickets are inexpensive ($29.95) PLUS, there’s a 15% discount for readers of this blog if you type in PIZZAPARTY in the code box when you check out. https://www.eventbrite.com/e/summer-pizza-party-with-peter-reinhart-tickets-596913162337  The date is Tuesday, May 23 at 6 PM Eastern. The class runs for an hour and 15 minutes,…Read More…

Welcome back to Pizza Quest. In this episode, we meet Meghan Murphy-Gill, aka The Reverend Meghan Murphy-Gill, an Episcopal priest who also happens to be a serious baker of bread and, most importantly, a fabulous writer who has authored a new book, The Sacred Life of Bread. The subtitle of her book is “Uncovering the Mystery of an Ordinary Loaf.”  As we continue our back and forth exploration between “pizza”…Read More…

Welcome back to Pizza Quest. In this episode we continue to expand the scope of Pizza Quest to include a focus more on the quest than on the pizza. Bread, as many of you know, is the uber-mensch in my own quest, of which pizza is a delightful sub-set. Lately, more and more authors have added their own words and thoughts to the multi-dimensional sense of meaning embodied by bread….Read More…

Welcome back to Pizza Quest where, as you will see this week, it is often more about the Quest than it is about the Pizza. Michael Goldfarb is one of my oldest and best friends, beginning back in the third grade at Belmont Hills Elementary School, located just outside of Philadelphia, over 60 years ago. We’ve stayed in touched ever since, each on our own quests for adventure and meaning….Read More…

Welcome back to Pizza Quest, As you know, we’ve been putting a lot more emphasis on the Quest aspect of Pizza Quest these days and this episode is a great example. In 1971, over 50 years ago, I was a founding member of a restaurant collective in Boston called Root One Cafe, one of the early organic food restaurants in the country. Yes, we were pressing out carrot juice way…Read More…

Welcome back to Pizza Quest, where we celebrate artisanship wherever we find it (or, as we often say, “It’s more about the Quest than it is about the Pizza”). This episode features Maurizio Leo, the author of the hottest new bread book on the market, The Perfect Loaf. Maurizio, like many bread bakers of this era (myself included), was not formally trained as an apprentice or at a culinary school before…Read More…

Hi Everyone, After a three year hiatus, it’s back!!!! Here’s a link for this year’s Asheville Bread Festival, where I’ll be leading a panel on the Farmer/Miller/Baker collaboration, featuring Glenn Roberts of Anson Mills, Douglas Rose of Team Rose Breads, and Jon McDonald of Weaver Street Market in Chapel Hill. There will be workshops, the ever-popular baker’s showcase, mill tours, presentations, and all sorts of other cool stuff throughout the…Read More…

So, you know, when you’re in the market and see that jalapeños are on sale and you think to yourself, “I haven’t made Mom’s Soy Pickled Jalapeños in a while.”  Then you buy a couple pounds and make a batch.  Then you’re sitting on an abundance of these babies.  You know that feeling? No? Well I do. These peppers are great on so many things; they add a crispy pop…Read More…