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Pizza Talk

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…

Pizza Quest: Rabbi Shmaria Shore, The Long and Winding Road to Israel

Welcome back to Pizza Quest, As you know, we’ve been putting a lot more emphasis on the Quest aspect of Pizza Quest these days and this episode is a great example. In 1971, over 50 years ago, I was a founding member of a restaurant collective in Boston called Root One Cafe, one of the early organic food restaurants in the country. Yes, we were pressing out carrot juice way…Read More…

Pizza Quest: “The Perfect Loaf.” Interview with Author Maurizio Leo

Welcome back to Pizza Quest, where we celebrate artisanship wherever we find it (or, as we often say, “It’s more about the Quest than it is about the Pizza”). This episode features Maurizio Leo, the author of the hottest new bread book on the market, The Perfect Loaf. Maurizio, like many bread bakers of this era (myself included), was not formally trained as an apprentice or at a culinary school before…Read More…

Pizza Quest: The Sconizza — Something Almost Completely Different Yet Familiar

Welcome back to Pizza Quest.  It’s been a while since we last posted a video here, but we’ve lined up a new season of interesting interviews for you so please spread the word. For this season opener, I have a special treat for both professional and home baking pizza freaks. Allow me to introduce you to Kirk Dobihal, the creator of a Detroit Pizza/Scone hybrid called The Sconizza. Kirk and…Read More…

Pizza Quest, Season 3, Episode 11: Amy Emberling, Zingerman’s Revisited

In this episode of Pizza Quest we return to Ann Arbor, Michigan for a visit with another member of the Zingerman’s Community of Businesses, this time with Amy Emberling. Amy is the managing partner at the world-famous Zingerman’s Bakehouse, where NY-Style rye bread meets San Francisco-style sourdough, and “Old School Apple Pie” gets reinvented using Michigan-grown apples with a crust made with the highest quality leaf lard. Amy shares with…Read More…

Pizza Quest Season 3, Episode 10: The Cheese Dude Returns Yet Again

We welcome back Mark Todd, The Cheese Dude, to Pizza Quest. This is Mark’s third visit in what will continue as an ongoing series of master sessions (which makes him our “Cheese Yoda”) on the fathomless world of cheese. In previous episodes we explored Pasta Filata, which is the category of mozzarella and other pulled cheeses, followed by an episode on the very diverse world of cheddar. This time around,…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