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Peter, enjoying a slice of Vito Romani's "The Fresh King" pizza
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.
Pizza Quest Peter and Brava Pizza
Pizza Oven

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 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…

Brava Pizzeria della Strada, Part Two

Hi Again, As we continue our visit with David Bravdica and his outdoor Brava Pizzeria della Strada, in Denver, Colorado, he takes us a little deeper into his process. In this segment we look at some of the ingredients, most of them locally grown and sourced (including his flour), that he preps and keeps chilled in his refrigerated rig. As he mentioned in the opening segment, David typically bakes about…Read More…

Upcoming Appearances for Peter

Written By Peter Reinhart
Thursday, 18 August 2016 Peter's Blog

Hi Everyone, Just wanted to give you an update on some of my upcoming classes and appearances this fall. Here are four, in order of dates: Sept. 3rd: The Decatur Book Festival, in Decatur, GA, 4 PM, where I will be doing a short demo/talk/tasting/signing as a way of kicking off the release of my newest book, “The Bread Baker’s Apprentice 15th Anniversary Edition.”  It will be at the Cooking/Demo…Read More…

“Where to Eat Pizza,” an Interview with Daniel Young

Written By Peter Reinhart
Tuesday, 16 August 2016 Peter's Blog

Note from Peter: A few months ago I got to be a judge at the Caputo Cup Pizza Championship in NYC (we’ve already posted a few pieces on this event), where I met fellow judge and noted journalist Daniel Young. What I didn’t know until we met was that he was about to release a major book, Where to Eat Pizza, featuring about 1,700 of the best pizzerias in the…Read More…

Slight of Hand, Part One

Written By John Arena
Monday, 08 August 2016 Guest Columns

Pizza a Mano — hand made pizza –– what is it that calls us to be pizza makers? Why would someone like Paulie Gee leave a career in computer technology to stand in front of a hot oven in Brooklyn? Why is a multi-talented entrepreneur like Tony Gemignani unable to keep his hands off any dough ball that crosses his path? I bet that at some point anyone who is…Read More…

Spicy Marinated Mushroom Pizza

Written By Brad English
Tuesday, 02 August 2016 Brad's Corner

I was strolling through my local Whole Foods market one day and, as I often do, got stuck at the olive bar. Contemplating which olives to get to use on some pizza, or just to enjoy, I was drawn to these lovely marinated mushrooms. I popped one in my mouth when nobody was looking…maybe. They were delicious with a little herbed buttery start with a zingy vinegary finish. This would…Read More…

Half Price Off for My New Bread Course

Hi Everyone, As many of you know, I recently launched a new video course on Craftsy called “Artisan Bread Making: Ancient and Sprouted Grains.”  Craftsy allows me to offer a 50% discount to my followers, which means you can get the course for $19.99 instead of $39.99. So, for $20 bucks you can get the full video course, which consists of six lessons plus all the recipes and other resource…Read More…

New Webisode, Brava Pizzeria della Strada, Part One

A few years ago, while exploring the Denver pizza scene (see our recent webisode series on Marco’s Coal-Fired Pizza), our friends at The Fire Within told us about a pizzaiolo who was using one of their mobile pizza units (made with a Forno Bravo oven, of course), who was parked right on the famous 16th Street Mall in downtown Denver, just at the base of the iconic clock tower on…Read More…

Bits and Bites

Written By Peter Reinhart
Tuesday, 19 July 2016 Peter's Blog

Welcome to Mid-Summer (unless you’re in the Southern Hemisphere in which case, welcome to Mid-Winter)! Interesting happenings here and there. Here are a couple for consideration: Our friend, Daniel Young, the author of the must have, “Where to Eat Pizza,” just sent out a note with the following message: When it comes to declaring which pizza rises above them all there is strength in numbers. I may be the author of WHERE…Read More…

Marco’s Coal-Fired Pizza, Part 3 — Wings!!

In this final webisode in our series from Marco’s Coal-Fired Pizza (now known as Racca’s Pizzeria Napoletana), in Denver, CO, we turn our focus to one of their non-pizza signature dishes: wood-fired chicken wings glazed with house-made limoncello sauce. Samantha and Heather, who you’ve already met in the previous two segments, take us step by step through their process and, as a guy who loves oven-baked wings even more than…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