Pizza Quest Globe

Close Menu

Pizza Oven

Guest Columns

Brad’s “Smashed” Tomato Sauce

Written By Brad English
Tuesday, 19 September 2017 Brad's Corner | Guest Columns

The full name of this sauce is actually Big Brad’s Super Fantastic Smashed Tomato Sauce, but I am only mostly serious about that. I like to alternate the sauces I’m using to find new flavor combinations, textures, and themes for my pizzas.  I do make a lot of pizzas and I’m always looking for something new, or ways to make something different and, ultimately, “better.”   I often use cherry tomatoes alone on…Read More…

Guest Column: An Important Slice of Life

Joseph Calagno

Note from Peter: This week we feature a guest column from Joseph Calcagno, whose life in pizza has come full circle, as he shares in this moving memoir, which is a beautiful example of our motto: A journey of self-discovery through pizza.  See Joseph’s bio, below, at the end of his story.   It took nearly a year to plan a pizza party. In the last 14 months I’ve moved…Read More…

Guest Column, Scott Wiener, How to Plan a Pizza Crawl, Part One

Written By Scott Wiener
Tuesday, 22 August 2017 Guest Columns

I can’t visit a new city without conducting a complete survey of the local pizza scene. Call it a professional obligation or call it a sickness, you’ll be right either way. But it’s not just about the food; I find deep satisfaction in planning and executing the perfect route. It’s like a big jigsaw puzzle, with pieces that are constantly changing. Ever since my first multi-stop pizza feasts over a…Read More…

Guest Column: Attack of the 9-Ton Pizza

Written By John Arena
Tuesday, 20 June 2017 Guest Columns

“We few, we happy few, we band of brothers”- Henry V Over a year ago I was asked to join a group of elite pizza makers in an effort to break the Guinness World Record for the longest pizza in the world. The existing mark was set at 6,082 ft. My first thought was “How hard could it be?” After all, I’ve been making pizza for nearly 50 years and…Read More…

Guest Column, John Arena: Top It Off

Written By John Arena
Tuesday, 13 December 2016 Guest Columns

Some pizza purists maintain that the only “real” pizza is the Margherita. Others will argue that the Pizza Marinara predates the Margherita. True diehards insist that the Pizza Bianca, with just olive oil and sea salt, is clearly the oldest form. When I was getting started in the business toppings were limited to sausage, mushrooms, and anchovies. Well, times have changed. Creative pizza makers like Rome’s Gabriele Bonci, and our…Read More…

Guest Column, Scott Wiener: The Slice Out Hunger Pizza Party

Written By Scott Wiener
Tuesday, 22 November 2016 Guest Columns

Note from Peter: Scott Wiener, a regular Pizza Quest Guest Columnist, is back to report on an amazingly successful fund raising event in NYC that may soon be showing up in other cities.  Scott’s column highlights to me the grace that flows to and through people who have a vision, a passion, and the willingness to simply “go for it!”  Scott’s Pizza Tours began as a college hobby and soon grew into…Read More…

Topping Your Pizza Like a Pro

Written By John Arena
Tuesday, 20 September 2016 Guest Columns

Last month we explored the basics of extending dough, but of course that is only part of the process. Once the dough has been properly shaped you have some choices to make. Most amateur pizza makers dedicate a great deal of thought to what they are going to put on their pizza and that is certainly important (we will cover topping selection in an upcoming installment). Right now let’s focus…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…

Do’s and “Doughn’ts”

Written By John Arena
Tuesday, 21 June 2016 Guest Columns

Ovens, ingredients, equipment, technique — these are vital components of the quest for great pizza. But, let’s face it, for most of us the real obsession, the “Golden Fleece,” and “Holy Grail” of pizza, is creating the perfect pizza crust. The world’s best pizza makers, amateur or professional, are never satisfied with their dough. Even the most stubborn, set in their ways old school pizza makers will lean in when…Read More…

Making an Online Video Pizza Course

Note from Peter: Teresa Greenway has contributed a number of guest columns here on PizzaQuest, and is a wonderful resource for all things related to sourdough. Her website, www.northwestsourdough.com/ should be in your bookmark section if it isn’t already. I’m very excited to hear how she’s moved into the video instructional world and, in addition to her reasonably priced course, she also offers a lot of information and downloads for…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