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Bacon Cheeseburger Pizza? Why not!

Written By Brad English
Tuesday, 14 February 2017 Brad's Corner

This pizza has been formulating in my mind for some time. It finally had it’s chance to become a reality this past weekend. It was raining. It was raining as long and consistently as I can remember here in Los Angeles.  We knew the rain was coming and looked forward to a day off to just hang out, watch some football and make something to eat that served the purpose…Read More…

Interview with Phil Korshak of Home Slice Pizza

Written By Peter Reinhart
Tuesday, 31 January 2017 Peter's Blog

Hi Everyone,     As noted in my post of January 19th, I got to spend some time with Phillip Korshak in Austin, Texas at his pizzeria Home Slice, where they make about three thousand pizzas and slices a day to an unending line of both sit-down and take-out customers. The place was hopping and I imagine it always is.  It was our first time meeting face to face and…Read More…

Interview with Albert Grande of PizzaTherapy.com

Written By Peter Reinhart
Tuesday, 25 October 2016 Peter's Blog

 Note from Peter: I met Albert Grande a number of years ago when he wrote to me about his website, pizzatherapy.com, which I immediately loved, and we’ve been corresponding ever since. I think of “Pizza Therapy” as an ongoing love letter to all of us, from an east coast guy transplanted to Hawaii, about the pizza memories of his youth. But, of course, it has become much more than that over the…Read More…

Topping Your Pizza Like a Pro

Written By John Arena
Tuesday, 20 September 2016 Guest Columns

Last month we explored the basics of extending dough, but of course that is only part of the process. Once the dough has been properly shaped you have some choices to make. Most amateur pizza makers dedicate a great deal of thought to what they are going to put on their pizza and that is certainly important (we will cover topping selection in an upcoming installment). Right now let’s focus…Read More…

Finnochiona Salumi Pizza

Written By Brad English
Monday, 05 September 2016 Brad's Corner

Sweet.  Tangy vinegar.  Red Wine.  Pepper (big pepper!).  Sweet salt (sweet sweet salt!).  Fennel. What am I talking about?  I am writing this while savoring a Finnochiona Salami from Salumi Artisan Cured Meats in Seattle.  I mean this: it is performing a circus act with my taste buds!  To my palate this salumi reveals a balanced explosion of sweetness that starts with a juicy red wine richness and then reveals a sweet vinegar taste,…Read More…

Interview with Scott Wiener, of Scott’s Pizza Tours

Written By Peter Reinhart
Tuesday, 30 August 2016 Peter's Blog

 Note from Peter:  Scott Wiener is a regular guest columnist here on Pizza Quest but, if you haven’t been on one of his legendary New York City pizza tours, you might not know much about him or about his impressive collection of pizza boxes from around the world. So, here’s a closer look from my recent conversation with Scott.  There are some links at the end if you want to…Read More…

Judging The World Pizza Cup, Part Two

 No matter how much you love pizza, there will always be a point in which you’ve had enough. It happened to me on the second day of the Pizza World Championship in Parma, Italy. I had already tasted over forty pizzas and the line between mozzarella and provolone was beginning to blur. I had to tap out. One of the on-deck judges filled my place and I took a much-needed…Read More…

Recipe: Neapolitan Pizza Dough

Note from Peter: I’ve been receiving a lot of requests for a proper VPN Napoletana dough. I’ve posted this previously on the Forno Bravo site, but wanted to be sure I also made it available here on PizzaQuest — especially in light of Brad’s recent post on making Margherita pizzas in two different ovens. Enjoy!! A true Naples dough uses only flour, water, salt, and yeast. Some versions substitute sourdough…Read More…

“The United States of Pizza”

Written By Peter Reinhart
Tuesday, 22 March 2016 Peter's Blog

Note from Peter: Over a year ago, when I was in Chicago for a conference, I had a chance to taste a sneak peek of Craig Priebe’s new book, The United States of Pizza (Rizzoli Publishing), a few months before it came out. Craig is the personal corporate chef for executives of a major Chicago company, and he invited me and a few guests to this private tasting in the…Read More…

Brad’s Corner: Wood-Fired Pizza/Burger

Written By Brad English
Sunday, 06 December 2015 Recipes | Written Recipes

It’s funny how ideas come together.  About a year ago, I came up with the idea to cook up a burger patty and wrap it in a pizza dough and throw it in the oven. I love burgers and I love pizza. Why not? I’d have a fresh baked bun literally wrapped around my burger. It turned out to be more of a puff ball of dough that blew up…Read More…

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

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