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I'm pretty excited about these pizza peels - two ways!  We're hoping to start offering these soon in the Forno Bravo store.  Made for us by TheBakersBoard.com.
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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…

International Symposium on Bread Update

Written By Peter Reinhart
Tuesday, 18 April 2017 Peter's Blog

Hi Everyone, Just a short post this week to let everyone know that On The Rise: The 2017 Johnson & Wales International Symposium on Bread, presented by Puratos, has completely sold out and we now have a waiting list of 25 people!  I just want to thank all of you for helping to spread the word and, if any of you reading this are coming the Symposium on May 22nd…Read More…

New Webisode: Time for Wine

Hi Everyone, In this next series of webisodes we’re going to spend time with legendary winemaker, Dan Karlsen, of Talbott Vineyards. For those who are just now joining us, the most recent segments and all those to follow were filmed at Talbott during the Forno Bravo Wood-Fired Oven Expo. We filmed for three days, capturing cooking demonstrations, one on one interviews, and interaction with hundreds of attendees who shared a…Read More…

Pizza Expo, 8,000 Pizza-Freaks and Me!

Written By Peter Reinhart
Tuesday, 04 April 2017 Peter's Blog

I just got back from what I think is, like, the 32nd annual International Pizza Expo in Las Vegas (or is it 23 — anyone know?). There may have been either 22 or 31 of these before but this was my first, and you know what they say about the first time….yes, it was memorable! Pete LaChapelle, the publisher of Pizza Today Magazine, and the organizer of this event, told…Read More…

International Bread Symposium coming in May

Written By Peter Reinhart
Monday, 27 March 2017 Peter's Blog

To all my fellow bread-heads, I want to share this link to a major event I’ve organized in Charlotte, NC on May 22-23. It’s called, “On the Rise: The Johnson & Wales University International Symposium on Bread.”  The theme of the symposium is “The Future of Bread,” and we will be featuring 10 internationally important experts on all facets of bread. Some of the speakers include Chad Robertson, of Tartine…Read More…

Interview with Colin Atrophy Hagendorf, the “Slice Harvester,” by Scott Wiener

Written By Scott Wiener
Tuesday, 21 March 2017 Interviews

Every New Yorker claims to know where to find the best slice in the city. They argue about it as if it were a question with a definite answer. And even if a real answer existed, confirming its legitimacy would require tasting every single slice in town. Enter Colin Hagendorf, the only man who can truly claim to have explored the depths in search of New York’s best slice. Between…Read More…

Brad’s South Bay Sausage Pizza with Clams

I was in the mood for a sausage pizza with milky fresh mozzarella. It would be too easy to just fire up the sausage in the oven and plop it down on the pizza and call it a day. This is Pizza Quest after all! I wanted to do something different – not just a pizza with sausage but a really good pizza that was about sausage. As you hopefully have seen on…Read More…

Is it Chile or Chili? Here’s the Answer….

Written By Peter Reinhart
Tuesday, 07 March 2017 Peter's Blog

Note from Peter:  A few months ago I received an e-mail from Steve Marquez, who you will meet below, correcting my spelling of the word “chile,” as in chile pepper (and not as in chili con carne, which was my error). He was right, of course, and I could see he was really passionate and deeply connected to his beloved Colorado and New Mexico chile (and not chiles — it…Read More…

Prosciutto Pizza with Fresh Arugula Webisode, Vito Romani, Part 2: The Forno Bravo Expo

When we last watched Vito Romani, owner of Stella’s Pizza Pie, he made us his version of a Hawaiian pizza and it was pretty awesome. This time around he shows us his take on a prosciutto pizza with fresh arugula. As you will see, I was blown away by the flavor and aromatics of Vito’s infused garlic oil, which he used on both the pizza and as part of the…Read More…

Interview with Andris Lagsdin, Inventor of the Baking Steel

Written By Peter Reinhart
Tuesday, 21 February 2017 Interviews

A few years ago A fellow named Andris Lagsdin wrote to me here at Pizza Quest to introduce himself and to tell me about a tool he had developed called The Baking Steel. I was skeptical that it would work as well as he promised but he offered to send me one, and also one for Brad English, to play around with. Needless to say, we both loved the Steel…Read More…

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…

Pizza Quest Info

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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