Search results for "pizza quest webisodes"

A few years ago we featured a series of webisodes on Pizza Quest.com with Anthony Mangieri, the legendary pizzaiolo and founder of Una Pizza Napoletana (UPN for short) when it was located in San Francisco. You can revisit those videos by starting here, where I dubbed him “the Chopin of pizza.” (You’ll have to watch the video to know why I call him that.) Anthony is a no-compromise kind of…Read More…

When Kelly Whitaker first appeared on Pizza Quest many years ago in a number of fabulous webisodes, we predicted.a James Beard Award in his future. Well, the time is drawing nigh, as Kelly is now a finalist for this year’s Beard Awards, which will be announced in September. Hear all about it, also about his proprietary pizza flour blend and relationships with local growers and millers, and all that has…Read More…

Look at that pizza! I was recently recommending some pizzerias for my brother to take his family while on a trip to New York City. I sent him a link to Una Pizza Napoletana.  I told him about Anthony Mangieri and how he was one of the pizza greats who literally makes every pizza he serves.  After I sent him the link I poked around the website and checked out…Read More…

Hi Everyone, I’ve been teasing this for months but, at long last, a seven episode season of Pizza Quest has now launched on the new BluPrint network. BluPrint is a spin off of Craftsy.com, the leading digital site for instructional courses on nearly every imaginable subject, and now, Craftsy has been acquired by NBC/Universal, and they then created a new subscription network that allows subscribers access to all the Craftsy…Read More…

Hi Everyone, Here’s a link to a great post from our friend, Bill Rogers, mastermind behind Culinary TV, about the new designation accorded to Wood-Fired Pizza by the United Nations!  Check it out here: https://www.culinarytvshow.com/unitednations  As we approach the magic hour, enjoy this article and we look forward to giving you more wonderful postings, webisodes, recipes, and guest columns here on PizzaQuest during 2018. Have a wonderful New Year from the…Read More…

This time around David Bravdica shows us his award winning wild mushroom pizza, “The Fun Guy.”  This pizza is so tasty that I won’t say much here, but let you savor it yourself when you watch the video. However, I would like to point out that you pay attention to Dave’s dough shaping technique. We get e-mail requests all the time from folks wanting to know how to stretch a…Read More…

I’m on my way to Denver as you read this, and am planning to have dinner at Racca’s, one of the most highly praised pizzerias in town. Had I not run into Mark Dym, the owner and patron of Racca’s, in NYC at the World Pizza Summit a few months ago, I would not have discovered that I’d already eaten at Racca’s a couple of years ago, except it was…Read More…

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…

Hi everyone. I’ve been promising that a new PizzaQuest platform is coming and now, here at last, we’ve launched, thanks to all our friends and partners at Forno Bravo (check out their new site as well at www.fornobravo.com ). We’re still tweaking things and I’m headed out for some travels, including the wonderful Kneading Conference in Skowhegan Maine (where this year I am the Keynote Speaker, check out www.kneadingconference.com for…Read More…

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…