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Pizza Talk

Pizza Quest with Guest Chef, Roy Elam, of Donna Jean: Plant Based Pizza to Die For

Welcome back to Pizza Quest!         Chef Roy Elam learned how to cook in the cornfields along the borderland between St. Louis and Illinois, and then paid his culinary dues with some of the country’s finest natural foods chefs. But when he decided to open a plant-based restaurant of his own, dedicated to his mom, Donna Jean, Southern California was the logical place to do it. First…Read More…

Pizza Quest, with Guest Scott Deley, “The Ooni Pizza Project”

Welcome back to Pizza Quest! There is no question that Ooni Ovens have taken the world by storm, even eclipsing their worthy competitor RoccBox, which had a nice head start. How have they done it? Fortunately, we have Scott Deley with us, who just published a book called, The Ooni Pizza Project. The book is loaded with inspiring recipes created by Scott (but inspired by his many pizza heroes), who has…Read More…

A Conversation with Chef John Ash, The Godfather of Wine Country Cuisine, on His New Book

Welcome back to Pizza Quest! This episode features a conversation with Chef John Ash, who for the past 40 years has been known in Sonoma and Napa as the Godfather of Wine Country Cuisine. His restaurant, John Ash & Company, helped to define that regional aspect of what later became known as California Cuisine back in the 1980’s and 1990’s. He, along with chefs like Alice Waters, Jeremiah Tower, Joyce…Read More…

Meathead Goldwyn: The Art and Science of Barbecue and Grilling

Welcome Back to Pizza Quest. In this episode of Pizza Quest we take a tangential detour away from pizza (as we often do in our ever-expanding celebration of artisanship wherever we find it) with one of our longtime, favorite guests, Meathead Goldwyn.  Meathead (yes, that’s his name, the origins of which he explains in this conversation), is the creator and host of the hugely popular website, AmazingRibs.com, where for many…Read More…

Pizza Quest: Neapolitan Pizza and Sicilian Sfingione with Chef Ryan Hardy in NYC

Welcome back to Pizza Quest! Chef Ryan Hardy has been killing it in the Lower East Side of New York City with his wood-fired Neapolitan pizzas and other fire-cooked menu items at Pasquale Jones. And now, a few yards away, he has opened a hot new Sicilian-themed cafe called Bar Pasquale, where sficione-style pan pizzas reign. Ryan describes his vision for both places and shows us the difference between these…Read More…

Pizza Quest: Swiss Cheese 101 with guest Joe Salonia

Welcome back to Pizza Quest! We recently did a show that we called Bourbon 101 (June  ), and have done other shows that celebrate artisanship in subjects adjacent to our usual focus on pizza (olive oil, mezcal, tomatoes, and various types of cheeses). But, when Joe Salonia, co-host of HRN’s podcast series, Cutting the Curd, offered to take me on a journey of his personal specialty cheese category, Swiss, it…Read More…

Pizza Quest: Bourbon 101 with author Albert Schmid

Welcome back to another episode of Pizza Quest. In our never-ending celebration of artisanship wherever we find it, this week’s episode turns a lens onto one of the truly great American crafts, distilled whiskey, most notably, Bourbon. And here to explain it all is my long-time friend, culinary educator, and award-winning author Albert Schmid, whose newest book, Bourbon 101, was just recently released by The University Press of Kentucky.  Many…Read More…

The Sacred Life of Bread, with Meghan Murphy-Gill

Welcome back to Pizza Quest. In this episode, we meet Meghan Murphy-Gill, aka The Reverend Meghan Murphy-Gill, an Episcopal priest who also happens to be a serious baker of bread and, most importantly, a fabulous writer who has authored a new book, The Sacred Life of Bread. The subtitle of her book is “Uncovering the Mystery of an Ordinary Loaf.”  As we continue our back and forth exploration between “pizza”…Read More…

Pizza Quest: “By Bread Alone,” with Kendall Vanderslice

Welcome back to Pizza Quest. In this episode we continue to expand the scope of Pizza Quest to include a focus more on the quest than on the pizza. Bread, as many of you know, is the uber-mensch in my own quest, of which pizza is a delightful sub-set. Lately, more and more authors have added their own words and thoughts to the multi-dimensional sense of meaning embodied by bread….Read More…

First Revised Draft of History (FRDH) with Michael Goldfarb

Welcome back to Pizza Quest where, as you will see this week, it is often more about the Quest than it is about the Pizza. Michael Goldfarb is one of my oldest and best friends, beginning back in the third grade at Belmont Hills Elementary School, located just outside of Philadelphia, over 60 years ago. We’ve stayed in touched ever since, each on our own quests for adventure and meaning….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 Amazon.com