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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…

Interview with the Founders of “Baking Without Borders”

Written By Peter Reinhart
Tuesday, 06 December 2016 Peter's Blog

Note from Peter:  I’m not going to say much here other than to implore you to read this interview with two of the most fascinating people I’ve ever met, Nadezhda Savova-Grigorov and her husband, Stefan Grigorov, who live in Sofia, Bulgaria. I guarantee that after you read about the work they are doing you will feel a newly energized hope for the world, which is  just what we need at this time…Read More…

A pizza for a rainy day…

Written By Brad English
Tuesday, 29 November 2016 Brad's Corner

It was one of those days. It had rained recently and although the sky was blue there were some clouds that lingered. You could still feel the presence of the rain in the cool fall air. I was off from work and was looking forward to picking the kids up from school and surprising them with some piping hot pizzas out of the oven. We had a great little family…Read More…

Guest Column, Scott Wiener: The Slice Out Hunger Pizza Party

Written By Scott Wiener
Tuesday, 22 November 2016 Guest Columns

Note from Peter: Scott Wiener, a regular Pizza Quest Guest Columnist, is back to report on an amazingly successful fund raising event in NYC that may soon be showing up in other cities.  Scott’s column highlights to me the grace that flows to and through people who have a vision, a passion, and the willingness to simply “go for it!”  Scott’s Pizza Tours began as a college hobby and soon grew into…Read More…

Webisode: Pizzeria Bravo Part 5, Porchetta!

As we come near to the end of our webisode series with David Bravdica, owner of the wildly popular Brava Pizzeria della Strada in Denver, Colorado, I think the time has come to share with you my favorite segment. In addition to killer pizzas, which we’ve seen in previous segments as well as the final segment still to come (where David features pizza loaded with local chilies), this time we’ll get…Read More…

Interview with Lou Bank: Mezcal as S.A.C.R.E.D.

Written By Peter Reinhart
Tuesday, 08 November 2016 Peter's Blog

Note from Peter: I met Lou Bank at the Fermentation Festival in Reedsburg, Wisconsin, where he futon an amazing dinner using all sorts of fermented foods (plenty of kimchee!!) and local pork and grains, but mainly it was a celebration, and “Master Class,” in mezcal. We tasted five different rare, artisan examples as Lou explained all the nuances. I’m no expert in mezcal spirit beverages, or tequila, it’s most well known…Read More…

Book Review: “Bread, Wine, Chocolate”

Written By Peter Reinhart
Tuesday, 01 November 2016 Peter's Blog

Note from Peter: A few months ago I posted about this wonderful book by journalist Simran Sethi. It just recently came out in a soft cover version, which means it’s more affordable and, as you will see below in my review, well worth reading. If you like Michael Pollan and Dan Barber you will love this book.  Here’s my review, enjoy! Bread, Wine, Chocolate: The Slow Loss of Foods We…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…

Webisode: Pizzeria Brava part 4, Margherita Pizza

We’re back with David Bravdica, at his Denver outdoor pizzeria, Brava Pizzeria della Strada. In previous segments he told us how he got into and built his pizza and catering business, leaving a nice job in the corporate world to do something he loves.  Feel free to check out those three previous segments in our Webisode archive if you haven’t already seen them. This time around David shows us his…Read More…

Down-side is Sunny-side

Written By Brad English
Tuesday, 11 October 2016 Brad's Corner

Egg on a pizza!!! To me, egg is one of those unique ingredients on a pizza that, when done right, can elevate the experience of enjoying a pizza from good to great — from a meal to an indelible moment in time! There is something special about getting the egg just right – sunny side-up, with a runny beautiful yolk that you can spread across the cooked pizza, essentially, creating…Read More…

Interview: Meathead Goldwyn, BBQ Master

Note from Peter:  I met Meathead Goldwyn a few weeks ago at the Decatur Book Festival, where he held the culinary stage immediately before I went on, so I had a chance to watch his presentation, which was on “Busting Myths About Barbecue and Cooking.”  It was a fun filled hour, full of great tips on temperature control, best brands for food thermometers, how to cook a steak to the…Read More…

Pizza Quest Info

Resources

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