Peter's Blog

Hi Everyone, Below, you will find the second part of Chef Jensen Lorenzen’s reflections and blog report following his trip to Italy and the Terra Madra gathering last fall (Part One is located in Peter’s Blog posted May 10th, located below). I think his ethic and commitment to authenticity and flavor is a wonderful example of what Pizza Quest –emphasis on “Quest” — is all about. It also reflects what…Read More…

Hi Everyone, I’m headed on the road for an exciting new Pizza Quest adventure. I can’t say where yet, but I do promise to report on it as soon as I get back. In the meantime, I want to share with you a blog posting from our friend Chef Jensen Lorenzen of The Cass House Inn in Cayucos, California. This was originally posted on his Cass House Inn blog site:…Read More…

I have to go to a meeting in a few minutes but before I do I wanted to get this info to you regarding how to order sprouted wheat flour directly from Lindley Mills. I spoke with Joe Lindley yesterday and he said, “Just have them call us here at (336) 376-6190 and we’ll work out a way to send it to them.” The mill is located in Graham, NC,…Read More…

I knew pizza was a hot subject but we recently received a note from the folks at the California Culinary Schools website telling us about their top 50 pizza blogs. We’re happy to have made that list, considering we’ve only been up and running for three months and probably were just getting started when they started working on it. But I want to congratulate all the blogs and websites who…Read More…

In my last post I wrote about the sprouted wheat flour brought to the festival by Joe Lindley. Pictured here is the breakfast focaccia I made with that flour, along with a whole lot of golden raisins and dried cranberries, glazed with a citrus fondant flavored with orange essence (I put on the glaze after this photo was shot). It was, in a word, delicious!  I’ll post the recipe next…Read More…

On Saturday, April 2nd, I attended the seventh annual Asheville Bread Festival. I’ve been attending since the very beginning, haven’t missed a one, and each year it gets better and better and more people show up from all over the country. The format has been that the first few hours are held at Green Life Grocery (now owned by Whole Foods), where local bakers display and sell their breads to…Read More…

This week, after spending the past three months showing you the segments we filmed at Pizzeria Mozza in Los Angeles (alternating them with the many Instructional videos shot in Boulder, Colorado), we are back on the road again. This week we launch a series of episodes — of course we call them webisodes — filmed in San Francisco’s Gastro District, which is a one block neighborhood on 18th St. between…Read More…

It’s hard to believe that we just launched PizzaQuest.com a few days before Christmas and now we are more than two months into our journey. The site has progressed nicely, with a lot of great content, including the Pizzeria Mozza webisode segments (nine in all) and a number of terrific video instructionals filmed in Boulder, a growing number of photo galleries and recipe photo essays hosted by Pizza Quest producer…Read More…

Hi Everyone, There are a number of interesting events coming up during the next few months that I’d like to get on your radar. In June, our friend Molly O’Neill will be organizing  the First Annual (we hope) Minneapolis Bread Festival. If all comes together as we hope it will (these things never go totally smoothly, especially during the inaugural launch) I’ll be out there along with Joseph Pergolizzi and…Read More…

I just returned from a project working on creating new gluten-free breads and I must say, gluten-free is the big buzz these days. A few years ago, when I tried to convince a large product company to produce gluten-free products they told me the market wasn’t big enough. Then, a few years later, they called me back and said “Guess what–the market is there and we’re ready to produce those…Read More…