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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…

My Margherita Pizzas that don’t exist…

Written By Brad English
Tuesday, 18 August 2015 Recipes | Written Recipes

There’s an old joke about timing.  “What’s the secret of telling a good joke?  TIMING!”  Of course, “timing” has to be said loudly and right over the end of the question.  Teach a little kid that joke and you’ll have a comedian on your hands.  Here’s a wonderful rendition of the joke I found on the internet: -Insert Video- Ok, so that’s pretty funny, right?  You can’t help but smile…Read More…

Wood Fired Roasted Spicy Seafood Pizza

I have not always been a seafood lover. As a kid, back in the day, we loved shrimp of course. It seems most people do –  even non-seafood fans will eat some shrimp. We also grew up on fish sticks! I haven’t seen a fish stick in a long long time. I guess I graduated to loving a good fried cod as Fish and Chips. I won’t get off track…Read More…

This Zucchini Pepperoni Pizza

You only thought you didn’t have any pepperoni in the fridge! They say pepperoni is the most popular pizza topping in the United States.  I’m sure that the vast majority of that comes on delivery pizzas and your local town or chain pizzerias.  When we think of artisan pizza, pepperoni isn’t the first thing that comes to mind.  In fact, it’s the opposite…you’ll almost never see pepperoni on any artisan…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