Written Recipes

I’ve been asked for this recipe many times even though only a few of you actually have the sprouted wheat flour but, in the hopes that you will soon acquire some, here’s what to do with it when you get it: make a killer pizza dough.  As I mentioned in earlier posts, this flour is so remarkable that you don’t need a preferment, nor oil, nor sweetener, nada — just…Read More…

Pizza Quest is about to take us on a journey up to the Central Coast of California.  We had the good fortune to stumble upon a small coastal town called Cayucos that has some real hidden gems worth the a special trip.  One of the focal points of our visit was to explore what pizza is and could be with the terrific chef and proprietor of The Cass House Inn…Read More…

I have been working up in Vancouver, BC for a number of years.  I’ve come to love the city as a second home.  The Canadian people are truly amazing to me, and they are as obsessed as I am about good food.  They love to have a good time, they work hard, and, best of all, they have a great sense of humor.  Ask anyone where to get a good…Read More…

Fontina, Prosciutto Cotto and Wild Arugula Pizza While at Pizzeria Basta last fall, Peter challenged Kelly Whitaker to come up with a pizza featuring one of Bel Gioioso’s wonderful cheeses.  Peter chose to have Kelly use their Fontina Cheese.  What Kelly came up with was a delicious Fontina with Prosciutto Cotto and Fresh, Wild Arugula Pizza.  As with anything Kelly makes, it turned out amazing.  You can see the video…Read More…

When I make pizza, it’s always an event.  Baking in a home oven, I can’t make an extra large pizza for the family, or friends and call it a day.  I’m limited by not having one of those large pizza ovens!  Frankly, I don’t think I’d like to do that anyway.  Half of the fun in making pizza is trying a few different recipes, or letting the kids or guests…Read More…

This is Part II of my recipe pictorial of Jay Buonchristiani’s Lamb with Fennel Sausage and Mushroom Pizza recipe.  You saw the making of the the first pizza in the original pictorial.  I continued on, making 2 more pizzas since you can never just make one pizza anyway, right?!  But, the reason I split this pictorial up was because I sort of stumbled on something interesting.  I have had great…Read More…

Lamb Fennel-Sausage and Mushroom Pizza paired with a wonderful BUONCHRISTIANI 2006 Artistico Syrah! Not long after we started the website for Pizza Quest, we received an email from a pizza enthusiast named Jay Buonchristiani who happens to be one of 4 brothers who own a Napa Winery of the same name (http://www.buonwine.com/).  He grew up in Napa and has fond memories of cooking large meals and making wine in the…Read More…

In some of the recipes that we’ve posted I refer to stretching and folding the dough, so I want to more fully explain it here, as I will continue to provide recipes that utilize this technique. The stretch and fold method (S&F from here on), is a remarkable way to maximize gluten development in a dough with minimum mixing time. It is sometimes referred to as “intermittent kneading” and also…Read More…

  As we add to our continuing collection of fundamental pizza pantry recipes, I thought it would be important to include one for a New York style pizza dough similar to the ones you get at the many Ray’s pizzerias (none of which seem to be related to each other–Famous Ray’s, Original Ray’s, Ray Ray’s, Not Ray’s–they just keep rolling out), as well as at so many college and family…Read More…

  I was making some cheese pizzas for the site to showcase Peter’s Herb Oil Recipe a few weeks ago.  When I was finished a light bulb went off. I had a special condiment that would go great with those herby-cheesey pizzas!  Mom’s Soy Pickled Jalapenos.