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This week we’re taking a break from the Tony G. webisode series but will be posting some other interesting and cool stuff for you before we return to him the following week: On Tuesday, as usual, Peter’s Blog will be back with more on the upcoming Pizza/Beer Challenge in Denver. On Wednesday, another recipe from Brad, our intrepid home cook, eternally in search of the perfect home pizza. On Thursday,…Read More…

Lots of new things this week, including Part Three of the Tony Gemignani webisode series on Thursday. If you haven’t seen last week’s webisode, check it out, as Tony shows how he makes his World Championship Margherita Pizza. This week, he shows us some new tricks. Also, on Tuesday We’ll continue exploring the beer/pizza parallels in Peter’s Blog, which will include a report from Brad about his first taste of…Read More…

In our never ending search to celebrate true pizza artisans and artisanship we’re very excited to announce that next week, on Sept. 1st., we begin our newest webisode series, this time featuring World Champion Pizzaiolo Tony Gemignani, owner of Tony’s Pizza Napolatana in San Francisco.  Tony is already well known to many as the amazing, many times World Champion acrobatic dough tossing master, featured often on The Tonight Show, Letterman,…Read More…

As summer begins to wane and autumn slowly fades in through the falling and changing leaves (for me, summer seems to end when August ends, not on Sept. 21s), here at Pizza Quest we find ourselves in transition too, moving from the Central Coast of California up to San Francisco to visit with Tony Gemignani, for a whole new adventure and series of webisodes featuring this world champion pizzaiolo. On…Read More…

We left the Cass House Inn at the end of last week and are about to head back to San Francisco, where we’ll be spending some time with super pizzaiolo Tony Gemignani. But, before we get there, we have to return one final time for a little dessert at The Taco Temple (you didn’t think we were finished with that place, did you?). Owner/chef Adam Pollard bragged to us about…Read More…

This week marks the final segment of the Cass House Inn webisode series, featuring a spectacular lamb loin, with ratatouille and raitta prepared by Chef Jensen that evokes all the flavors of the lamb pizza shown in an earlier episode. In other words, an upscale version, the papa bear, of what we experienced in its offspring downscale baby bear version in the earlier video segment. It brought our visit with…Read More…

Wow–it’s August already, which is really hard to believe (other than by this relentless cross country heat wave, which confirms that it is, indeed, August). So, this week we have some fun new material to post, including a Peter’s Blog on Tuesday about my trip to Philadelphia and the incredible pizza I had at Osteria. Brad English is also lending me a photo or two of his recent visit to…Read More…

I’m back after some wonderful R&R, and we have lots of new postings for you this week, beginning on Tuesday with the latest Peter’s Blog about my recent trip to the Caribbean full of some pretty amazing non-pizza meals. Can’t wait to fill you in…. On Wednesday, we’ll be posting Brad’s latest creation — a barbecue pizza that meets Tom Carrig’s recent BBQ rant (see the Guest Columns archive) —…Read More…

It’s mid-summer now, the tomatoes are coming in like crazy, baseball has started its second season, football pre-season practice might actually get the green light this week, and everybody is trying to get some R&R. This week, I’m taking some time off from Pizza Quest and calling in to the bullpen for relief. Brad English will be doing a Brad’s Blog this week in place of the Peter’s Blog, and…Read More…

Welcome Back Everyone!  We have a full week of wonderful new content for you. In order, here’s what’s coming your way: Tuesday: Peter’s Blog, with some ruminations on the kid’s baking camp I’m teaching all this week at Johnson & Wales (including a big day of pizza baking). Wed: Fish tacos have been popping up on the site a lot these past few weeks, so Brad English has prepared a…Read More…