Pizza Quest Globe

Webisodes

Peppe Miele, Part 4, Dough Fermentation

Peppe Miele, our Virgil of the Vera Pizza Napoletana universe, continues his guided tour in this segment, turning his attention to one of my favorite subjects, dough fermentation. We receive a lot of e-mails asking about how long dough should be fermented before making the pizzas, and the answers are nearly infinite and weighted with lots of theories and opinions. But Peppe cuts right to the chase as to the…Read More…

Peppe Miele, Part 3, Flour

In this short segment we discuss with Peppe the use of Italian -00- (Double Zero) flour, which he defines as a balance between the fineness of the grind (ground very fine and, in my words, extracted from the pure endosperm with all the fiber sifted out) and the protein content (he doesn’t specify the amount but it’s probably between 10%-11.5%).  An important take-away form this conversation is the ideal fermentation…Read More…

Peppe Miele, Part 2, San Marzano Tomatoes

Welcome Back! We have 10 webisodes in this interview series with Peppe Miele, so we’ll be covering a lot in the coming weeks. In this segment, Peppe explains a little more about the Vera Pizza Napoletana school of thought, focusing on the famous tomatoes from San Marzano. As you will see, the sauce made from these tomatoes is beautiful (and it tastes as good as it looks, with a fresh,…Read More…

Peppe Miele, Webisode #1, True Napoletana Pizza

We’re back with a new series of webisodes featuring a fascinating conversation with Peppe Miele, the first restaurateur to open a certified Vera Pizza Napoletana pizzeria in the United States. We did this interview a couple of years ago, before he closed his beautiful cafe, Antica Pizzeria, in Marina del Rey, California, due to a massive rent increase (it wasn’t far from the LA Airport — listen carefully and you…Read More…

Birra Basta – The Finale

Written By Peter Reinhart
Monday, 16 September 2013 Webisodes

So we come to the end of the story, at least this story that began with Kelly Whitaker and I challenging Patrick Rue to make a beer inspired by a pizza. If you’ve been following it from the start this finale segment is kind of a denouement, as we, sated and satisfied, drift off into the Denver sunset, having our own Pizza Quest version of a Rocky Mountain high. If…Read More…

The Challenge Pizza, The Big Reveal

Written By Peter Reinhart
Friday, 16 August 2013 Webisodes

So, if you’ve been following our webisode series, we’ve been building up to the moment when the pizza, created by Kelly Whitaker and Alan Henkin of Basta, along with me and the Pizza Quest team — who came up with the Germainia Malted Dough — finally meet the beer created by Patrick Rue and his Bruery team. In the previous segment, we showed the Bruery guys two different pizzas and…Read More…

The Challenge Pizza, Final Selection

Written By Peter Reinhart
Thursday, 25 July 2013 Webisodes

In our previous webisode we made two different pizzas for Patrick Rue and his team and challenged them to create a beer inspired by one of them. In this segment, you will see the choice that Patrick and his head brewer Tyler made, as well as an interesting discussion on the thinking behind all the choices. The red pizza was made with spiced pork jowl (guanciale), local pistachios, Mimolette cheese,…Read More…

The Signature Challenge Pizza

Written By Peter Reinhart
Saturday, 15 June 2013 Webisodes

When Kelly Whitaker and Al Henkin, of Boulder’s wonderful brick oven restaurant, Basta, collaborated with me and our Pizza Quest team to create two pizzas, one red and one white, to challenge Patrick Rue and his Bruery team, we came up with a couple of very strong contenders. You can hear, as they explain the rationale and sourcing they put into each of their ingredients, how much thought went into…Read More…

The Bruery Tour

Written By Peter Reinhart
Saturday, 11 May 2013 Webisodes

The story unfolds (and if you are just joining us, you can see all the segments leading up to this one by going to the Webisodes section — see the button above — and catch up): So, here we are, the Basta team, our Pizza Quest team, and Patrick Rue, the owner and beermeister visionary of The Bruery, in Placentia, CA (Orange County). We threw down the gauntlet in our…Read More…

Bruery-Basta Dinner Pairing and Pizza Throw-Down

Written By Peter Reinhart
Wednesday, 03 April 2013 Webisodes

After all the prelude webisodes you’ve been watching, things are starting to heat up as we now head into the main story. This segment contains the moment when we threw down the gauntlet and asked Patrick Rue, world famous brewmeister and owner of The Bruery, not knowing if he’d go for it, if he would be willing to create a beer inspired by a pizza that we would make.  But…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